Easy to use, easy to clean. I wish it was a bit bigger, but I just got accustomed to making more, smaller pizzas. They cook in 4-5 minutes per pizza, and get super crispy on the bottom. Quality comparable to more expensive pizza ovens with so much less fuss (no worry about wood or fuel), relatively energy efficient and much faster than the oven. The only trick is flouring the peels and then building your pizza on the peel. This means a little patience between pizzas, waiting to flour, stretch dough, and build each pizza individually, but they cook so fast, it's an easy trade off. If you don't flour the bottom of the pizza, it will stick to the stone, and that's bad. The main other issue is smoke if your pizza touches the side or the heat element. Not a big deal as any mess chars and scrapes off, but very smoky, so I might still cook outside in nice weather.

I bought this oven during a sale and I am glad I did. This oven does a credible job of cooking a pizza inside. The stone and oven heat quickly. I find it easier to prep and add toppings on a peel purchased separately and use the two-piece wooden peel provided to remove the pizza once cooked. I am a newbie to making my own pizzas and still have a lot to learn. Howevee, I have to say I am pleasantly surprised at how good my pizzas taste. I hope as I get better, so will my pizzas. I imagine that it will also reheat pizzeria slices extremely well.

The pizza oven is great! It heats up relatively quickly and cooks as needed. If you get one and you make your own dough, I recommend placing the pizza on parchment paper, insert the pizza, with the paper onto the hot stone until the dough cooks enough so as not to stick to the stone. the pizza can then easily slide directly onto the stone. The pizza will cook as desired and you'll have a great meal! The only negative are the two small pizza slides. a single large slide is what it needs.

Perfect pizza oven ! Make sure to use a fork to make little holes over the pizza base dough to avoid bubbles. I did adjust the bottom temperature to a bit lower as I didn't want it too brown. Once the pizza oven is heated, it cooks the pizza really quickly. Best tasting pizzas !

Love this pizza oven, which was purchased as a Christmas gift for my husband. We made the dough in our breadmaker, added our sauce and toppings, pizza was ready in about 4 minutes! We used 600 degrees for the top and 700 degrees for the bottom. Turned pizza after a couple of minutes, best homemade pizza we've ever eaten! Looking forward to our next pizza night.

Used it for the first time on Christmas Day at a family gathering and it was a sensational hit; hot pizza was a sellout; nothing like having hot pizza right out of the oven. We'll do it again this weekend at our family gathering. Very excited cooking with this wonderful little oven and the happy faces it brings.

This pizza cooker makes great pizza. I grab a fresh dough (not shell) from the grocers, cut in half and make a ball out of it and let it rerise. I form it into a shell on parchment paper (easier to put into the cooker) and put my toppings on and bake in the cooker until i can slip the parchment from underneath. It cooks it in about 5-10 minutes and rises to an airy crust around the edge. Everyone who tried it is impressed. I highly recommend the piezano pizza oven.

If anyone loves Pizza, this is a wonderful appliance to add to your busy life. Cook or reheat pizza quickly for your family after running around with all your kiddos activities. FUN for them to create their own personal pizzas too. Both my adult daughters love this, hope you do too. NOW I want my own !!!

The first time I used it, it smoked up my whole house. I washed and dried everything before using it. My house smelled burnt for about three days. It was awful. The pizza I made didn't look burned, but it tasted the same way my house smelled. It came with a light grey pizza stone that turned black. Afterwards I read other reviews that had the same complaint. In my opinion - you're better off googling recipes for making pizza in a cast iron skillet. That has gone so much better for me.

I have been using several methods to produce our routine 'Saturday Night' pizza meal with ok success until now. The 'Piezano' is the ticket. It requires close monitoring because it is hot. When you get a pizza cooked in 6-8 minutes...you know you have a good thing!