Perfect seller and perfect item.
I love making pizza at home and i’m a big fan of my pizza stone. I was a bit skeptical of this thing at first but i figured i’d give it a try. Boy am i glad i didthis pizza oven preheats fast and gets way hotter than my oven can. No more waiting for an hour while my oven and pizza stone preheat. Also, i love a light char on pizza crust and this oven easily accomplishes that in just a few minutes. I’ve seen several people online (both on amazon and other sites) complain that the stone is not detachable. This isn’t an issue for me as i don’t wash my pizza stones anyways. (who does??) just sit it on the counter and scrape any bits off right into the sink. A couple of things to watch out for. As i mentioned, this thing gets hot.
New Wave Multi Pizza Maker
- Make sure this fits
by entering your model number.
- Use stone base for all types of fresh and frozen pizzas.
- Cook restaurant quality, crispy pizza in about 5 minutes
- Also cooks a frozen pizza in approximately 5 minutes.
- Compact design will fit on your counter.
- Appliance Capabilities: Broiler, Bake
First of all, the product does smoke an awful lot especially the first time it is used. It even has a plastic smell during that initial use. To avoid any future smoking, the stones must be cleaned very well, even in between pizzas. The maker heats up very quickly and cooks quickly. The pizzas have a charcoal smell and taste to them, much like a large stone oven. I personally like this taste, but if you are not looking for a smokey taste, you might want to try a different pizza cooker. After burning quite a few frozen pizzas, i think the best solution is to defrost them prior to cooking. Flatbread pizzas cook extremely quick and have a great taste, especially if you use homemade dough.
Just as described and i just love it.
We really enjoy making pizza with our sons.
New Wave Multi Pizza Maker : Made our first batch of pizza and very happy so far.
I like the pizza oven for small pizzas. It can be tricky getting the dough onto it, so i am still perfecting my methods. You can’t make the crust go all the way to the edges or you will burn your crust. It takes some practice to get the right temperature to bake too. I still think it is worth the sale price i paid for it. I think it makes the very best leftover pizza warmer. Just put your leftovers on tinfoil before warming or you will have a lot of black burned spots on your stone. Preheat the oven before warming, then turn up between the 1 and 2 setting for a couple minutes.
I make pizzas following jim lahey’s book, ‘my pizza’ and heating up the oven to 550f for an hour in the dead of summer is something i’m just not going to do. Heating it up to 550f in the winter is a stretch, but in the summer it’s not happening. With this little number, you pre-heat it to 1-1/2 for 5 minutes, put your pizza on the stone, close the lid, turn the heat up to 2-1/2 for 6 minutes, then up to 3 for another minute or two and you’ve got a masterpiece. The crust is perfectly browned with a few of those nice charred places on it, the toppings are done, and it’s better than anything you could get from any pizza chain and most authentic pizza places. It’s a uni-tasker–not much else you can do with it but bake pizza, but it does bake a perfect pizza. I use parchment paper under the pizza and slide the parchment right onto the stone and close the lid so there’s virtually no clean-up at all. Before getting this, my wife hated pizza night because there’d be flour and cornmeal all over the kitchen. Only caveat i have with this is that the website to register the warranty doesn’t work.
This oven is all it says it is and more. Pizza this good shouldn’t be this easy, but it just is. Make your own dough, roll or stretch it to 10′, add toppings and have a perfect, i mean perfect pizza in under 15 minutes, startup to finish cooking. I did put a dab of red nail polish on the knob dial setting indicator because the little diamond wasn’t clear enough. I use a nordic ware 10′ cake lifter as a pizza peel. Works great also for burrito shells with a bit of cheese. Ah cheese, one of the things i seem to enjoy most is how the bottom crust and rim get so beautifully browned, but the cheese is just melted to perfection.
Packaging was terrible and juvenile use of newspaper. . Maker is quite difficult to use and pizza is not great.
My all time favorite product. I use it to bake flat nan, or pita bread also pizzas. You just have to be careful when taking off the hot bread i normally wear gloves coz it gets super hot. To keep the stone clean i put the dough on a aluminum foiling paper first and it is also easier to remove it later when it is ready.
Big difference cooking a pizza in this appliance versus cooking in an oven. Sized for most store bought pizzas.
I love how the pizza comes out. Just make sure you warm it up before cooking your pizza.
It cooks pizzas very quickly, and seems to be a quality, durable appliance. No complaints at all so far. Hope it will provide many years of use. I recommend getting a pizza spatula to go with it for easier pizza removal.
After 40 years cooking my pizzas from scratch in a regular gas oven, this thing is really hot, and quick. I’m still learning with the changeover, but doubt i’ll ever use a reg oven again for pizza. Check your pizza after 3-4 minutes. And do wear an oven mitt when opening, and stand back a bit from the steam.
At first i was skeptical when my wife purchased this as a gift for me. After using it, the unit proved me wrong. I have lost count of how many pizza’s we have made. Please note that there may be a learning curve on the right amount of moisture in the dough. But if you practice cooking with it i assure you that you will be very pleased with the pizza.
Makes very nicely cooked crispy pizza so fast you don’t want to leave the room. My previous oven made pizzas were very good. But now i have to say they are even better in this device. Try to keep the lid down and not check on it too much, otherwise the top of the pizza doesn’t cook as well. You can put the dough on the stone, then top the dough quickly with sauce and toppings. I found the instructions to warm it to 1. 5 and then turn it up to 2 after you are done setting it up to be accurate.
Love it – where have these been all my lifewe heat till the stone is at 550 fahrenheit (290c) – gives a crunchy base.
You have to use gloves when you open it. Also, the flour the book recommends leaves horrible burn marks on the stone and creates a ton of smoke. But after a few uses we don’t use a ton of flour any more. We tried to make a calzone but it just got burned w when it rose into the coils. Other than that, cooks pizza very quickly with a crispy crust. I do recommend, just be careful.
Takes a lot to get used to for cooking. Be sure to ‘prep’ stone prior to use. Only use 1/3 of ball of dough at a time, as cooking is best for thinner crusts. Does make a nice crunchy crust.
I’ve used pizza stones in the oven for years, but this little device makes a much better crust and there’s no 20+ minute warm up (more like two minutes). I generally make pizzas with 11′ diameter crusts since the unit will only handle 12′ max. It doesn’t take up too much space and can be left on or under the counter. A quick dough recipe and food processor and you can have a completely homemade pizza in less than 30 minutes (20 of which is waiting for the dough to rise). Of course, you can also use pre-made store bought crusts and have a pizza in less than 10 minutes.
Stone bake pizza oven overall was as expected. Years ago i had one and liked it. One thing i notice with this one though is the heating element seems to be too low which prevents you from loading your pizza up with a bunch of toppings. The element will burn into the toppings. The stone is also hard to clean.