Cooks Professional Electric Pizza Oven with Bamboo Board, Cutter, 31cm Stone Base, Glass Window, Timer, Stainless Steel Paddles & Baking Sheet | Portable Countertop Pizza Maker Machine 1200W | Red

I received this and after cleaning immediately made a cheesy garlic bread and 3 pizzas using home made dough. The pizzas and garlic bread were cooked perfectly, not burnt. It only took 4 to 5 minutes and tasted amazing. I would certainly recommend this product.

Better than my oven because it gets hotter, and cooks faster, however, build quality is not the best; sharp edges, dents, scratches easily, an absolute mess after only 4 uses, paint peels (see photos). To be expected I suppose so all good. However, as you can see it does cook good pizza, once you get the dough and technique sorted; it took me four attempts to reach the quality in my photos, whilst past attempts were either burnt, not cooked consistently, or the cheese was frazzled (Top tip, turn the pizza 180 degrees halfway through, and then add cheese at that point, because if you don't you won't see the cheese anymore, it will mix with your sauce). An obvious design flaw in my opinion would be that the top heating element is too close to the pizza, it would greatly improve this oven if it was taller, and slightly bigger, as the dough rises and can catch fire or turn too black when it touches the top, and it defeats the purpose because you want a fast rise. You could get good leopard spots on the crust even if the oven was taller. I also found that heat setting 5 is inconsistent; it is better for leopard spots sure, but then often the bottom would burn, so you can't really have both, unless you cooked it slower on setting 4 (not hot enough for a fast rise), and then turned it up to 5 (but this takes longer to get your pizza done); this is why in my photos I opted for less spots, as I just wanted to eat the food by that point. Overall, it's a must-buy for indoors, definitely.

I really wanted an Ooni pizza oven but decided on this instead as I can use it all year round indoors. I have used it a fair amount now but have not so far managed to find the right balance between burning on top and around the edges or having raw pastry. I tried rotating half way through to help with the burning but it didn’t really help overall. None of my pizzas have stuck to the stone which is good, but the stone did become very discoloured and unappealing quite quickly. I had purchased some pre made pizza dough balls from Ooni and yesterday I used one to make a pizza that I put in the oven. It worked much better so I think I might be going back to that.

The down side will be that the stone is to high and the top gets burnt by the time the bottom of the pizza is cooked