- Compact, Convenient & Easy To Use
- Designed in Italy
- Traditional Stone Base
- Deliciously Crispy Base
- Authentic Italian Style Pizza in 5 Minutes
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Product Description
Product Description
Designed in Italy by those who know how to make seriously good pizza, The Pizza Maker oven is the easiest way to create authentic Italian-style pizza in your own kitchen in around 5 minutes. Featuring a traditional stone base, venting ports and dual elements, the oven generates intense heat that absorbs excess moisture, baking each pizza evenly from the centre to the edge, with a deliciously crispy base. Measuring only 36cm in diameter, the attractive Pizza Maker oven sits neatly on the kitchen bench, ready to use at a moments notice. With its interchangeable deep-dish pan, the oven is so flexible that it can also be used for omelettes, frittatas, pancakes, and even bacon and eggs. The Pizza Maker oven is a compact, convenient and easy-to-use appliance, making it a great asset for busy cooks.
Product Description
- Compact, Convenient & Easy To Use
- Designed in Italy
- Traditional Stone Base
- Deliciously Crispy Base
- Authentic Italian Style Pizza in 5 Minutes
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Customer Reviews
Most Helpful Customer Reviews
35 of 35 people found the following review helpful
Just recieved the pizza maker today. Was very impressed with results. Have to be honest, I was a little worried it wouldnt perform, but I got amazing results for italian sytle, thin base pizza. It bubbled up just like in a stone oven! Fully cooked fresh pizza in 7 mins!! I suggest "00" flour and follow the given recipie.
Definately worth the cost if your a pizza fan and want to give it a go for your self. And to put it into perspective, a take away pizza is around £12...so 5 of them = Pizza maker.
All the best!
Dave
Definately worth the cost if your a pizza fan and want to give it a go for your self. And to put it into perspective, a take away pizza is around £12...so 5 of them = Pizza maker.
All the best!
Dave
31 of 31 people found the following review helpful
This is a fine little machine and it produces authentic restaurant style pizzas, though a little experimentation with temperature and timing is needed to suit your dough and the thickness of your pizzas.
But be warned! If you are producing fulsome pizzas with a good topping of cheese and maybe a slosh of olive oil, it's inevitable that you will have some spill-over onto the stone. You'll probably notice nothing out of the ordinary the first time you use the machine. But the second (and subsequent) times, no matter how carefully you scrape the stone after cooking, you will discover that you have imported a smoke generator into your kitchen. Our solution is to preheat the oven outside the back door until the last session's soaked-in oil burns off - our neighbours always know when we are cooking pizzas!
Potentially more serious is the fact that the handle which opens the top of the clam-shell is situated on the front of the machine. This machine gets ¬very¬ hot inside - well above the temperature of a conventional oven. If you open it with an unprotected hand while the machine has a pizza inside, the lid directs superheated steam onto your hand. I now use a silicon oven glove, which is instantly covered with water when the lid is opened. I would certainly never leave this oven switched on in any area where unsupervised children might have access - the thought of what might happen to a child with a face at around table height is a little scary.
But for all that, after years of adapting to a conventional oven, this little device cooks the finest pizzas I've ever made. If that matters to you, live with the drawbacks.
But be warned! If you are producing fulsome pizzas with a good topping of cheese and maybe a slosh of olive oil, it's inevitable that you will have some spill-over onto the stone. You'll probably notice nothing out of the ordinary the first time you use the machine. But the second (and subsequent) times, no matter how carefully you scrape the stone after cooking, you will discover that you have imported a smoke generator into your kitchen. Our solution is to preheat the oven outside the back door until the last session's soaked-in oil burns off - our neighbours always know when we are cooking pizzas!
Potentially more serious is the fact that the handle which opens the top of the clam-shell is situated on the front of the machine. This machine gets ¬very¬ hot inside - well above the temperature of a conventional oven. If you open it with an unprotected hand while the machine has a pizza inside, the lid directs superheated steam onto your hand. I now use a silicon oven glove, which is instantly covered with water when the lid is opened. I would certainly never leave this oven switched on in any area where unsupervised children might have access - the thought of what might happen to a child with a face at around table height is a little scary.
But for all that, after years of adapting to a conventional oven, this little device cooks the finest pizzas I've ever made. If that matters to you, live with the drawbacks.
68 of 69 people found the following review helpful
I'm not a kitchen gadget person - a good knife, set of saucepans and a Magimix is all I really need.
But I do like pizza and while I can do a good pizza from scratch using a pizza stone in a fan oven I can't honestly say they rival restaurant or home-delivery ones.
So when I saw this pizza maker mentioned in the weekend papers I thought I'd take a chance.
I'm glad I did - it makes fantastic pizzas.
The maker is a large beast - like a scallop shell with heating elements (just like the grill in your oven) top and bottom. It will take a 12" pizza.
The bottom element heats a pizza stone or deep pan dish (both supplied) while the top element cooks the topping.
It takes 5 minutes to come to temperature and 5-6 minutes to cook a pizza. There's a heat setting (1 - 3) that allows you make adjustments. I've found the standard "preheat on 1.5 and cook on 2.5" perfect.
There's no timer, and 5 minutes is less than you think so set a separate timer.
It will cook frozen pizzas but it's recommended that you defrost them first. I've not tried this.
Also provided are two paddles - imagine large table tennis bats with only a semi-circular face. They fit together and are used to raise the pizza dough and transfer it to/from the pizza stone. They're also a handy size guide. If your pizza overlaps the bats then it won't fit in the pizza maker.
So - make your pizza on the paddles (well floured) and transfer to the pre-heated pizza stone (also well floured) and wait 5 minutes. It really is as simple as that.
The results are astonishing - just like a restaurant pizza - and all due to the top element. It has two effects.
Firstly it cooks the topping by strong radiant heat so that so you get the blistered / toasted top and side crust and that crispy / slightly burnt effect on the salami etc. Mushrooms cook dry rather than stew and the cheese melts and toasts rather than just softening goo-ily.
Secondly as the pizza is cooked quickly from both sides you get a crisp base that's not turned into a biscuit.
Altogether - strongly recommended. I'm very pleased with the purchase - it genuinely does something that I have not been able to manage any other way.
But why only 4 stars?
For something so simple £50 is an awful lot of money. I'd expect it to be half that.
Secondly, there is no heat shielding at all. This is not a "coolwall" product and the whole thing (bar the temperature control knob and the opening handle) gets very hot. This is not one for the children to use without supervision.
But I do like pizza and while I can do a good pizza from scratch using a pizza stone in a fan oven I can't honestly say they rival restaurant or home-delivery ones.
So when I saw this pizza maker mentioned in the weekend papers I thought I'd take a chance.
I'm glad I did - it makes fantastic pizzas.
The maker is a large beast - like a scallop shell with heating elements (just like the grill in your oven) top and bottom. It will take a 12" pizza.
The bottom element heats a pizza stone or deep pan dish (both supplied) while the top element cooks the topping.
It takes 5 minutes to come to temperature and 5-6 minutes to cook a pizza. There's a heat setting (1 - 3) that allows you make adjustments. I've found the standard "preheat on 1.5 and cook on 2.5" perfect.
There's no timer, and 5 minutes is less than you think so set a separate timer.
It will cook frozen pizzas but it's recommended that you defrost them first. I've not tried this.
Also provided are two paddles - imagine large table tennis bats with only a semi-circular face. They fit together and are used to raise the pizza dough and transfer it to/from the pizza stone. They're also a handy size guide. If your pizza overlaps the bats then it won't fit in the pizza maker.
So - make your pizza on the paddles (well floured) and transfer to the pre-heated pizza stone (also well floured) and wait 5 minutes. It really is as simple as that.
The results are astonishing - just like a restaurant pizza - and all due to the top element. It has two effects.
Firstly it cooks the topping by strong radiant heat so that so you get the blistered / toasted top and side crust and that crispy / slightly burnt effect on the salami etc. Mushrooms cook dry rather than stew and the cheese melts and toasts rather than just softening goo-ily.
Secondly as the pizza is cooked quickly from both sides you get a crisp base that's not turned into a biscuit.
Altogether - strongly recommended. I'm very pleased with the purchase - it genuinely does something that I have not been able to manage any other way.
But why only 4 stars?
For something so simple £50 is an awful lot of money. I'd expect it to be half that.
Secondly, there is no heat shielding at all. This is not a "coolwall" product and the whole thing (bar the temperature control knob and the opening handle) gets very hot. This is not one for the children to use without supervision.
Most Recent Customer Reviews
the pizza maker
Hi bought the pizza maker after reading reviews and it is money well spent,never got great pizzas from my oven but this machine is so simple and quick it cooks the best pizzas... Read more
Published 11 months ago by A. Wathen
What a great gift
My mom lives on a farm, at least 40 minute drive from the closest pizza restaurant. I got this for her and she absolutely loves it! Read more
Published 15 months ago by HagaGirl
Great taste
Really good product. Pizzas are great even if you make your own or buy them in from a supermarket. No more soggy bases
Published 17 months ago by The Wish
BRILLIANT!
Let me be honest. I'm often disappointed with most products. The marketing always entices you with a much better vision of what you are buying. Read more
Published 20 months ago by O. Warburton
Better than any other pizza bar going to italy
This is by far and away the greatest food gadget i have ever had the pleasure of using. I used to think that George forman grills were good....... Read more
Published on 7 Feb 2010 by J. Kelly
Fabulous!
My partner was bought this for a present and I remember thinking it was going to be another kitchen gadget that was going to take up alot of room and never be used. Read more
Published on 12 Nov 2009 by Alex
Unbelievaby Good
I can't believe how good this Pizza Maker is
The base comes out light, yet crisp & chewy
The top of the pizza is browned, without drying out
A bit pricey, but really... Read more
The base comes out light, yet crisp & chewy
The top of the pizza is browned, without drying out
A bit pricey, but really... Read more
Published on 13 Oct 2009 by Mr. Peter Graham Sheldon
Pizza Maker
Makes really good authentic tasting pizzas. Very quick, you don't have to wait for the oven to heat up, suprisingly good. Read more
Published on 10 Oct 2009 by Mrs. Sharon L. Jackson
fab! fab! fab!
What a wonderful gadget! It took some time to perfect the pizzas, but now we've got it down to a fine art, they're superb-just like the traditional stone-baked pizzas from an... Read more
Published on 5 Oct 2009 by L. Hawkins
Fantastic Pizzas
Received this product today and had perfect pizzas by tea time. Easy to set-up and use. Having previously cooked homemade pizzas in my conventional oven I have always suffered... Read more
Published on 15 Aug 2009 by tall girl
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