CHEFMAN Indoor Pizza Oven - Makes 12 Inch Pizzas in Minutes, Heats up to 800°F - Countertop Electric Pizza Maker with 5 Touchscreen Presets, Pizza Stone and Peel Included - Stainless Steel

This pizza oven works great and is hassle free. Having gone thru the misery of Ooni pellets I’m delighted to have this unit that fires well, maintains heat and quick cooks pizza without scorching (burning) the top. I use only the manual setting as I make my pizzas from scratch and just crank it up to high, let it heat for a good 20 minutes and start cooking. The control panel could be a bit brighter but when I am cooking in late afternoon, it’s fine. So far it is performing well. Now to see if it lasts. Having used Ooni as well as large wood fired back yard ovens, this electric unit is next best thing to the real deal. Forget the Ooni and get this at about half the price.

Certainly worth the money, especially compared to the Ooni electric ovens. I originally bought the Ooni Volt 2 for $699, planning a whole “pizza week.” When I opened the box (very basic cardboard packaging), the stone—which already felt flimsy—was cracked clean in half. Its placement in the box is questionable. For comparison, this Chefman has slightly better packaging and the stone feels about 50% more solid and less prone to cracking in my opinion, even though it sits in a similar position. Amazon initially wanted to send an entire replacement oven just so I could swap the stone and send the other unit back. That seemed incredibly wasteful to me. Their support team was excellent and we eventually worked it out, and they put me in touch with Ooni—who simply didn’t respond on Sunday. While waiting, I watched more reviews of electric pizza ovens and started to seriously question why the Ooni and Breville ovens cost about three times more than ovens like this Chefman. The Ooni was huge and heavy, while the Chefman is compact and easy to manage. Most online reviews basically say the same thing: as long as the oven can get a favorable pizza result, you still need to tweak the settings because there are so many small variables in making pizza. After watching a detailed review of this Chefman, I concluded that it can produce excellent pizzas and that dialing it in is no more difficult than with the pricier ovens. The dials on the Chefman work really well and are very intuitive. I paid $159 for this about two weeks before Black Friday, so keep an eye out for similar deals heading into the holiday season. I think it's a NO BRAINER, especially as a first pizza oven. Side note: I found it strange that so many reviewers praised Ooni’s customer service. That was not my experience at all. I ultimately sent the Ooni oven back, and I’m now making fantastic pizzas with this $159 Chefman. The only minor complaint I would have is that the ovens fans are a bit on the noisy side. But a good pizza outcome solves for that. Lastly, don’t be fooled into thinking there’s a true “set it and forget it” pizza oven. There isn’t. The cooks in the best pizzerias in the world are constantly minding their pies—and you’ll need to do the same at home, no matter which oven you buy.

Makes great pizzas, quickly, and easily once you get the pizza in the oven. Hard to get the pizza off the provided perforated paddle - even using flour/cornmeal/oil. I ordered a different solid paddle; hopefully that will help by allowing the cornmeal to stay between the paddle and dough. Good heat transfer so far no burned or undercooked pizzas. A bit challenging to clean since it is deep, shallow with elements top/bottom. We're happy with the oven and we believe it was a good value for the money.

During the burn-in process I thought I'd check the stone temperature with my IR gun and found that it only reached 660 F when it was set at 800 F, even after 50 minutes. So I thought I'd characterize the stone temp across the range of temperature settings. The attached plot shows the average final stone temperatures versus the set temperatures (taken 1 inch from the front edge of the stone). As you can see the final stone temperatures are always lower than the set temperatures and the difference gets larger the higher the temperature setting. The final 800 F temperature setting only reaches 660 F, or 140 F lower that the set temperature. The final temperatures vary by +/- 10 F around the average which is actually quite good. I've submitted a support request so I'll see what they say and post an update. Update (7/16/25): Here is Chefman's response to my inquiry: *** "The unit is designed and advertised to reach a maximum of 800 F in the internal cooking cavity. The stone is not expected to reach 800 F. The unit has internal sensors which gauge the temperature in the cooking cavity, but the sensors are again not on the stone. Additionally, when opening the door the heat goes out and cold air comes in and the resulting temperature reading is not accurate. The overall cooking environment does change when the door is closed. The unit appears to be operating as expected. We will keep this information on file in the even there is and issue and you need our assistance." *** I found no place in the cooking cavity that came close to 800 F and the few seconds it takes to measure hardly affects the temperature of anything with thermal mass. The best I ever saw after preheat times in excess of 30 minutes was 700F near the stone's center. Note the wording on the 800 F spec, "up to 800°F temperature settings". So you can SET temperatures up to 800 F, but the stone will never reach that temperature. That just indicates that their temperature sensor, which is 1/2" below the center of the stone for the lower temp reading, gets to 800F, or at least that's what they claim, though you can't ever measure it. Update: 7/19/25 I did a little more digging and found a video on Youtube by ilFornino in NY showing how to measure the temperature of a pizza oven with an IR gun. Surprising to me, he states that the temperature of the pizza oven is 100 F above the highest measured stone reading. If that is correct, then their stated internal temperature is correct at 800F, you just can't measure it directly. One more observation, I found that the oven did not cook the pizzas uniformly but that you do have to rotate them to get an even bake. The first pizza I baked is shown in the photo and was not rotated. You can see that one side is burned while the other is just finished. The burned side was near the back of the oven. I have subsequently made a few more pizzas, rotating them periodically, and they have come out beautifully. I have also seen this observation made on some Youtube videos of reviews of this oven. I'm overall quite happy with this oven and hope to improve my bakes as I ascend the learning curve.

Okay, folks, let's talk about the Chefman 12" Pizza Indoor Oven! I'm giving this little marvel a solid 5 stars, and here's why: it does exactly what it promises, and it does it brilliantly. My current pizza-making skills are best described as an ongoing, slightly chaotic science experiment, primarily because my relationship with pizza dough is still in the "it's complicated" phase. Sometimes it's a perfect frisbee, sometimes it's more like a clingy blob of sadness. But through all my doughy tribulations, the Chefman oven has been a shining beacon of consistency. This oven gets HOT, and it cooks fast, delivering that crispy crust and perfectly melted cheese you dream of. It's so easy to use, heats up quickly, and cleaning is a breeze - just make sure you wait a few hours for it to cool down. So, whether you are an experienced pizza chef or just starting out like me, this oven is a great choice. It takes the guesswork out of the cooking, leaving you free to perfect your dough (or, in my case, just embrace the rustic charm of oddly shaped pizzas). Highly recommend this oven... now, if you'll excuse me, I hear my dough calling for its hourly pep talk.

This pizza oven is a game changer. There is a slight learning curve but overall, this takes our pizza nights to a new level. Heats quickly and evenly. I can't imagine using anything else now.

When they replaced the first pizza oven that had a damaged seal and was putting smoke all over the place, the replacement had the interior light that didn't work. That's obviously important because you need to see how your pizza is cooking. I had, and have a Asurion protection so I went onto their website to file a claim. Their website said that they're having website problems and do I want to chat so I said yes I want to chat then it said do you want to speak to a person and I spoke to a person that person then said they have to contact their liaison at Amazon and bring them on the phone. When a person that Amazon answered the Asurion person was not on the line. I then spoke to Amazon. at length and had to repeat it all and they said they had to transfer it to somebody else after I spent 23 minutes explaining it again at that point I said I'm done. I compare the value of my time and aggravation against $200 to purchase this again, even though I have the protection from that so-called insurance plan. So I'm giving up on any assistance from Asurion or Amazon because leaving behind the aggravation that this is caused me and the substantial waste of time taking me away from things that I wanted to do. I just am going to purchase another one and pray that I don't have a problem so I've had two of these that were defective and the last one was one great hassle trying to get it fixed even though I have the plan.. June 15 update So I still think that this pizza oven makes the best pizza and it is the very best pizza oven but their quality control isn't as good as the outcome from their oven. The seal just inside the horizontal door in the front of the unit had a cut in it. This allowed heat and smoke to come out of. That location and burned the face the inside surface of the front door. This was very disappointing. It still cooked fabulous pizza, however, the quality control was not as good as the results that come out of the oven. I contacted the company and they asked for full documentation so I took a lot of pictures and. They agreed to replace the oven and told me to dispose of the defective one.. 9 April 2025 update I've been making about one pizza a week with the Jo at about 65% hydration and I use the Neapolitan setting and every pizza is perfect with no burnt spots and no need to turn oare rotate the pizza while it's cooking like in previous Irving's that I had. I'm amazed with how even the heat is and how perfect the programs give me what I want. I did find a crack in the seal between the face of the oven and the door and I noticed that that spot on the face of the oven was getting burned and smoke was coming out of that area so it's obviously not ceiling over the area where it's cracked. I called Amazon today cause I've had it 29 days and I didn't want to be locked out of a resolution. Amazon was extremely helpful and they're going to try to make contact with the manufacturer to see whether they just want to replace the seal or whether they want to replace the whole oven. I'm willing to try either. But that said the support from Amazon. on this is beyond my expectations and the quality of the oven is exceptional. Like I've said, I've had many Pizza oven some costing in the thousands of dollars and they work inside or some of them work outside and this is by far the very best pizza oven I've ever experienced, and I highly recommend it. 25 March 2025 Update I use Antimo Caputo Nuvola Super 0 Pizza Flour. So light, airy and perfect! I've made about 6 pizzas so far and every one perfectly cooked with no burn spots, no need to rotate pizza. I use Neapolitan button with no changes. I suggest making your dough with 65% H20. Keep it clean, easy to do, for best results. HIGHLY recommended. 7 March 2025 update: I now have made three pizzas in this oven and the most remarkable thing is that the heat is so even that I don't have to rotate the pizza while it's cooking. I've had other pizza ovens like Uuno and Piezano. This is the best of those. While I don't shape my pizzas very well, this image is what tonight's pizza looks like: I strongly recommend this if you really want a quality pizza cooked indoors. And I'm OCD ------ It arrived today. I also have an Ooni gas-fired pizza oven. But as soon as it arrived and I read the instructions, I preheated top and bottom for about 45 minutes. It's primarily the stone that should cook the pizza so it's important to give it plenty of time to heat to the desired temperature. The instruction manual is one of the best I've seen, type not to small and not a 2" x 2" "instruction sheet". I used the Neapolitan setting and it took about 5 to 7 minutes to cook. Seems well made. EASY to use. I've tried a lot of other indoor pizza ovens and this IMHO, seems to be the best. At Amazon you can't go wrong with their free 30 day return window. I recommend this. So I'd say the customer service is excellent but I took one star off. I had five stars before because of the bad quality control, letting this come out of the assembly line and into distribution. In summary, in my opinion, this is still the very best pizza, oven, electric pizza, oven that you can acquire, and their customer service is first rate.

I have an ooni style outdoor pizza oven I got a few years ago that I use outdoors with a propane tank primarily. While I learned a lot about making pizzas with the outdoor oven, I did not use it as much as I hoped as it is a process to get it out of storage, get it set up with the propane; about an hour of prep just to make a pizza or two in less than 6-7 minutes. I started looking at the indoor electric ooni oven when it was announced, but the price was $1,000! Over time I started to notice a few different brands pop up with progressively cheaper indoor ovens. I pulled the trigger on the Chefman based on the reviews and that it was an actual brand I recognized. This thing is excellent! While there is a learning process to making great pizza in a high heat oven like this, the prep and cleanup is so much easier than an outdoor oven. Basically plug it in, let it preheat (took 22 minutes for 800F, under 15 for NY Pizza option), and prep your pizza while it is warming up. Very easy to use interface and easy timer to use as well. Comparing to the outdoor oven, you don't have to rotate the pizza every 20-30 seconds to get an even cook, just stick the pizza in the over and set the timer. You can easily watch with the window and light as well in case you need to pull the pizza early. On the flip side, I do feel like I lost just the slightest amount of flavor from the lack of real fire/smoke, and the ability to add wood chips for extra smoky flavor. That is by no means a deal breaker. For cleanup, turn the oven office and let it cool itself down a bit and then open the door for additional cooling. Come back to the oven after it has cooled enough to pull the stone out. I have a scraper to clear off anything that may have stuck to the stone to clear it easily. I typically avoid rinsing these type of stones unless absolutely necessary, and if you do, make sure it is dry before storing. Make sure to check the oven for any debris as well and clear that out as well, otherwise you will invite smoke to your next indoor pizza party. If you have never made pizza in a high heat oven, just know that there are skills to learn and it is worth the effort. It is important to use the right dough too, some dough will just burn at high heat. Even things as simple as prepping the pizza and passing it off to the peel and then to the stone can be tricky until you get the hang of it. Stick with it, and you will be impressed with the high quality pizzas you can make at home.