Crispy Crust Pizza Oven by Granitestone – 12 Inch Electric Pizza Oven Indoor Countertop Maker with Ceramic Stone Heats up to 800˚F for Stone Baked Pizzeria Style at Home As Seen on TV Products

WOW! love this pizza oven! its alot cheaper than the cusuinart that i was eyeing. so i made neapolitano pizza using mostly ingredients from italy. i was gonna buy from eataly but i bought here on amazon instead: --urban slicer pizza worx neapiltano style pizza dough mix (sold on amazon) --mutti pizza sauce from italy (sold on amazon!!) per can --san guliano extra virgin olive oil (sold on amazon!) --i bought the cheese locally, moz and 3 cheese blend to top it (asiago, parm, romano all in one mix) --semolina flour to put the dough on. I bought a pizza peel as you can see in the picture i put the semolina flour (yellow) on the pizza peel and let the piezano heat up to full temp ~ 10-15 min. this way with the semolina floud on the pizza peel i can just slide the pizza into the oven with just openeing it very little hahahaha :-) it works really well. the only problem i had was oversliding the raw pizza too much to the back.... gotta work on the slide more. im still playing with cooking times, i think i overcooked a bit by a few mins and i want the top to go hotter as well, i set the top to 600 the 1st time and 400 the 2nd time, with bottom on 800. so still playting around with timings..... and cook time. but it came out nicely!!! i put olive oil on it before cooking and after too. the pizza tastes lovely! my son said it was the best pizza ever!! :-) i can taste the neapoilitano dough and nice and crispy, and the 4 cheese blend and the lovely mutti italian pizza sauce and the lovely extra virgin from italy olive oil. all came together to make a great pizza ! its alot of fun to assemble pizzas with this oven. cleanup wasnt too bad..... the semolina flour smokes up pretty fast.. i wonder if corn meal would do any better? hmmm may try corn meal instead i dunno. i used a stand mizer to put the dough together. it was so easy! just dump the 1 bag of urban slicer dough mix into the mixer and 1 cup of 80 degree water and let it run for 8 mins and came out perfect. i do like the urban slicer neapolitano dough mix. at 1st i thought it was dumb to buy a dough mix but now im a fan!!! dough in 8 min and let is rise 3 hours... easy easy with the stand mixer. best wishes in your pizza endeavors :-)

We love this pizza oven! So easy to use and clean. The quality is amazing. The oven is versatile, great for pizza, subs or quesadillas!

I don’t usually leave reviews, but the Piezano Pizza Maker deserves all five stars and more! This machine has completely upgraded our homemade pizza nights, and it’s easily become one of my favorite kitchen gadgets. Why I love it: • Crispy, Evenly Cooked Crust: It gets hot FAST and cooks pizzas to perfection in just minutes. The crust comes out golden and crispy every time, just like a wood-fired oven. • Easy to Use: Setup was a breeze, and it’s very user-friendly—even if you’re not a pro in the kitchen. Just preheat, slide in your pizza, and boom—deliciousness! • Compact & Sleek Design: Doesn’t take up a ton of counter space and actually looks pretty stylish. Easy to store when not in use. • Versatile: I’ve used it for classic pepperoni pizzas, veggie flatbreads, even reheating leftovers—and everything turns out amazing. • Easy to Clean: The non-stick surface and removable tray make cleanup quick and painless. This was a total game-changer for our family. If you love pizza (and who doesn’t?), the Piezano is 100% worth it. It brings the fun of pizza night to a whole new level—highly recommend!

I nice counter top pizza oven. It heats quickly to 800 degrees, and it easy to use. The stone plate does stain, and isn't the easiest to clean......but does a nice job on crust. Not real complaints. My one concern is the lid heating element is too low to the cook stone. When your dough rises, it tends to go into the element, causing smoke, and burning of that portion of your pizza. There is a learning curve, just be patient. You'll get it figured out, they is it's on like Donkey Kong!! We have Friday Pizza nights ! This works better than any other baking appliance out there. Way better than your oven, they don't get hot enough. Pizza in 8-10 minutes! OK, details. There are suction cups on the feet = holds well. Cool touch lid handles = work good. Duel temp controllers = very convenient. Removable stone baking disk = works well, just seems to stain too easy. Overall, my family loves it, yours will too. You can use it for tons of recipes too! Garlic bread, calzones, etc. Get one, you'll love it.

I honestly thought this would be another useless kitchen gadget, but it's been great. The max size it can hold is 12", which is great for pizzas or flatbreads from Aldi or Trader Joe's. We've tried this vs the stove side by side with the same pizza and everyone agrees this just tastes better, is much faster, and probably costs way less (for energy). The crispy crust you get out of this is just way better than anything you can get out of a normal oven without buying a pizza stone and spending 10x more energy and time to heat that up. And once it's heated up you can churn out a 12" pizza/flatbread every 6 minutes or so. Basically what you do is heat it up to 800F, which takes about 12 minutes. Then you pop the pizza in it, cook 3 minutes, rotate 180 degrees, do another 3 minutes. If you're doing flatbread, maybe a little less, just watch through the top. They provide you with two wooden paddles which are good for removing it, but for rotating the pizza halfway through kinda suck, I just use two forks, one on the left, one on the right, and spin it 180 degrees, easy. If you like adding delicate stuff like spinach, I'd suggest you wash it and do not wipe it off. Most recipes insist you get all the water out, but it's actually helpful here! After you rotate it at 3 minutes, throw the delicate stuff on and it will wilt, but all the water will keep it from burning, it's great.

Nos encantó, muy sencillo su uso, nos quedaron deliciosas las pizzas, justo en su punto. Es un equipo robusto. Llegó a tiempo y perfectamente bien empacado, el instructivo muy claro.

I really can't say enough good things about this Piezano pizza cooker. Over the past thirty years, I've made the occasional pizza using a baking tile I have in my oven. It took forever to heat up, and even then, I really couldn't safely take the temperature up much past 450F. And that doesn't make for a fast meal, or a decent pizza I saw a YouTube video showcasing this product, and since I'm a kitchen tool junkie, I immediately found it here on Amazon and purchased it. I honestly wasn't expecting anything terrific, but if it made pizza making a bit faster and easier, it was worth the risk. I'm so glad I pulled the pin on the purchase, and if you like pizza, I wholeheartedly suggest you buy one. Pluses: - It has "suction" cup style feet, so it secures to the countertop and won't slide around on you - it heats up to 800F in about ten minutes. - It cooks a really decent pizza in six minutes. - Clean up is easy. - The wooden paddles make pizza placement simple, and the scraper makes cleaning the baking stone a cinch. Cons: - None really. It makes a really good 12" pizza quickly. If you have a large family, you can easily be reheating the stone and building your second pizza while the first one is being devoured. - The only caveat is that because it does get extremely hot, you need to take care when placing and removing the pizza from the stone. 800F makes for a quick pizza cook, and it makes for an even faster skin sizzle if you accidentally touch the stone. Treat it with respect and you'll love what it delivers for you. I use a very simple pizza dough recipe that's based on Italian 00 flour and generates two dough balls that I let go to first rise, then cold proof in the fridge for several days. An hour before cooking, I pull the dough out of fridge and let it come to room temp. That relaxes the gluten, making for an easy pizza base formation. After I've shaped my 12" crust, I place it on the paddles/peels, then sauce and top it and lay it on the baking stone. Fast, easy, a great rise, and incredible taste and texture. Perfect. The recipe for the dough: - Add one tbsp sugar to 1 cup of warm water and stir to dissolve - Add one tbsp dry active pizza dough yeast, and wait for five minutes to allow the yeast to bloom (come alive and consume those sugars to create more live yeast) - Add three cups of flour (I recommend an Italian 00 flour if you can source it, otherwise use all purpose flour) - Add 1/4 tsp salt - Add two tbsp olive oil Mix well and knead till you feel the dough become resistant... that's how you'll know you've gotten the gluten working for you. Ultimately, the dough should not be dry, but also not stick to your hand. Add a tsp of flour or water if necessary to adjust the dough density as needed. Cover the dough with plastic wrap, and let rise at room temperature until it's doubled in size. You "can" use the dough immediately, but it really benefits from being allowed to further mature in the fridge for a few days. This may sound strange, but trust me, it's worth doing. Divide the dough into two equal sized balls, and place in sealed containers and pop them in the fridge. After two or three days they're good to go, and I've actually let some sit for nearly a week without any significant issues. An hour before you plan on making your cooked pizza, bring out the dough and allow it to come to room temperature. Lightly flour your countertop and place the pizza ball in the middle of the dusted area. Lightly flour the top of the ball, and then using your fingers start pressing down in the middle gradually working around in ever increasing circles as you work the dough out to form your final 12" pizza base. When you've done this, transfer the dough onto your two pizza peels.... then sauce it, cheese it, add whatever toppings you plan on using, and then use the peels to place it on the heated cooking stone. Here's a tip: line up your pizza to the middle of the stone, and then while leaving the peels touching the stone in the middle, lift up the edges and carefully pull them away. The pizza dough will grab the baking stone in the middle, allowing you to easily slide the dough off the peels onto the stone. You an then use the peels to push the crust in a bit if you find it's a bit larger than the stone surface. Happy pizza making...

I highly recommend.

I've been wanting to get a Breville Pizzaioli oven for the longest time, but at close to $1500 Canadian, I couldn't justify the cost. When other similar ovens hit the market, I was considering one of those for around $300-500. Then I saw the ads for this Piezano and to be honest I was skeptical at best. In the past I had a Hamilton Beech pizza oven, but it was useless for anything other than frozen pizza, which I am really not a fan of. I ended up giving that away. But seeing this oven on sale recently, with a $25 coupon bringing it down to just over $100, and I had a $10 Amazon Gift Card as well, it just made me take the leap. And I cannot say I was glad I did, I can however say I am deliriously happy that I did! I have been making pizzas at home from scratch for many years, and I make very good pizzas that my friends always compliment me on. But they have never been up to the standard I wanted to reach. Even with a top quality pizza stone and boosting my oven temp to close to 575 and letting the stone preheat for almost 2 hours. Enter the Piezano. Reading reviews here and watching some on YouTube, I see people complaining that the oven never hits over 700°-750° F. Well, I turned mine on to burn off the manufacturing residue, if any, and it topped 800°F which I confirmed with an IR temp gun. So don't worry about those comments. I learned from my first pizza, that it is best to allow the oven to heat for around 10 minutes after it hits temp. My first pizza, as good as it was, did not compare to the ones I have made since then. In less than a week, I've cooked 4 pizzas, and each seems to be better than the last. I was distracted during my 2nd, and the crust burned around part of it, but it tasted just like an expensive wood oven pizza at a high-end pizza restaurant. The next two I baked one after the other. One for a friend and the other for myself, and they were both absolutely perfect. In fact, I just finished mine before writing this review. The only disadvantage really is the limitation to a 12" pizza, but then most home counter top pizza ovens have that limitation. And this reheats so fast, it is no problem cooking pizzas one after the other. I can't find anything at all to complain about. It takes a bit of time to get used to the two piece pizza peel that comes with it, but it actually works well once you make sure to dust it properly so that the dough doesn't stick. I advise practicing with some fresh dough on a counter or cutting board until you are used to how much flour or corn meal to use on the peel. Other than that, I have absolutely no complaints. Yes, you should turn the pizza halfway through for even cooking, but that is something anyone who cooks pizza at home knows to do. And please do not use frozen pizza or store bought pizza dough. Pizza dough is one of the easiest things to make from scratch. There are plenty of recipes out there, and none of them are difficult. The same thing with pizza sauce. I made two just over 10" pizzas today with sauce, mushrooms, green peppers, pepperoni and plenty of Mozzarella cheese and the two probably cost me around $5 to make. Each would have cost a minimum of $20 in a restaurant, or to get delivered. Add delivery and tip and these cost me around 10% and were as good as any, and better than any chain pizza you could get. And to boot, this thing is on special for Black Friday Week right now, at less than I paid for it. I would have saved around $20 if I had waited, but I really don't care because if I knew the quality of pizzas this turns out, I would have bought one at the full price a long time ago! If you love pizza, love making it at home and want to save a fortune over ordering in, get one of these. If you currently make your own and like me, pre-heat your pizza stone for over an hour, sometimes two, and want better pizza and save a fortune on electricity on your oven, get one of these. And at the current price, it will pay for itself in two months if you make one or two pizzas per week. I simply cannot recommend it enough. Oh! One word of advice... there is a YouTube video out there on this oven where the person tells people to season the stone with oil!!! NEVER, NEVER DO THAT!!! The oil will soak into the stone and eventually go rancid, leading to having to replace the stone or some people simply throwing the oven in the trash. Pizza stones will naturally season themselves over time, building up black spots and such. Never wash them with soap or allow any oil to soak in. And one last bit of advice... if you do plan to cook frozen pizza in this oven, I'm sure it will come out fine, but never put a frozen pizza, or anything else for that matter, on a hot pizza stone. Doing so may well cause the stone to split in two or more pieces. Thaw any frozen pizza in the fridge first and let it sit on the counter to warm up a bit before cooking it. Well, that's all I can say. I love this thing and I think any pizza fan will love it too.

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