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

Have made only one pizza so far, and it was great! The crust could have been a little more crispy, but it is still a work in progress. Following the directions, it was easy to get the pizza in the oven - the peel is fantastic. This pizza oven works exactly as described and is a wonderful addition to our kitchen. Unfortunately it didn’t come with a scraper/brush, but I ordered the SENWOSA brush as it has very good reviews. Will write another review after we’ve used the oven more.

This is a great purchase. My experience is this, I make pizza dough, ummm... I make pizza sauce...ummm...I like pizza. I saw a Ooni volt 2 which was $699.99 in action just incredible and expensive. So I research other pizza ovens and was surprised there where others out there. I settled on purchasing the Chefman because of Youtube videos and price. My price was $199 bucks. When I saw that this could go as high as $400 it was a no brainer. Lets go. 1. The Chefman comes with it own peel, a good one. 2. The packaging was excellent 3. The Chefman is built really good and has a cooking stone. 4. The ease of use is great it has preset for Neapolitan ,New York and thin style pizza just set and forget and has a manual function. I use the manual the most. 5. Once the unit heats up about 18 minutes it will cook every pizza you put inside in about 4 minutes. Then you wait about 2 minutes to reheat and make more. 6. The Chefman will make only up to 12 inch pizzas 7. You can use it for other things Cookies, Bread, use your imagination just make sure you use a pan when cooking those. 8. This is very important, make sure you put it in a ventilated area. Why? This unit heats up to 800 degrees if you get a hole, in your dough that gets on your pizza stone and you get cheese or sauce on the stone you got smoke a lot of it. This happened the first time I tried to put the pizza in the oven with the peel. I, Me, a MORON, did not check good enough if the pizza on the peel was sticking to it. When I went to put the pizza in the oven the sauce went,the cheese went, the pepperoni went, but the pizza dough did'nt. Let me tell you there was smoke, and I don't know if you ever tried to pull a heavy 800 degree pizza stone out of an oven and get it outside before someone calls the fire department but it wasn't fun. So cleaning the stone was not fun. That said I got it clean. This is a true story. 9. Make sure your pizza slides around on the peel before you put it in. 10. Once I, or you, got that down The Chefmans makes unbelievable pizza 11. Don't think your just gonna make a dough, throw cheese on it, pop it in and wola! PIZZA,Easy breezy its not.This thing works but You have to put the time in. Before you buy this you have to learn. 12.The Chefman works as good as any pizza oven out there, with the price of pizza going up everywhere, you can save money by making your own if your willing to put the time in. This is what I was looking for, this works, and don't listen to all the talk about the top light not coming on and stuff. I use the manual and the only drawback is you wait a little after the first pizza done to cook a second one. I love it and if you know what your doing this thing kicks serious butt. If you could get it for $199 my opinion its a steal. When I was considering shelling out the money for the Ooni volt 2 seriously, I'm glad, I didn't. So go make some pizza.

I got this for my husband for Christmas with a bit of reservation about the size of it and if we would even use it. Well it turns pizza out so quick and delicious that we use it pretty much weekly. We found that we like the pizza dough at Kroger by the deli the best. Still haven’t experimented with making our own. It is large to keep on the kitchen counter but love that we can use this inside. And cleanup is so simple. Just scrape the stone off and wipe the inside with a damp paper towel when cooled.

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.

Out of the box it looked good. Trying to make my first pizza turned out to be a fiasco. Their instructions on how to prepare the pizza was ok. However, what they didn't tell you is getting the pizza onto the pizza stone at 700 degree F (set to the pizza type I was making) was very difficult. As soon as I attempted to move the pizza from the peel to the stone, the dough stuck to the stone and there was no way of free it up. I tried to push on the pizza to force is gently into the oven, but to now avail. I literally had to scrape the pizza off the peel into the 700 degree oven. When I finished the pizza looked like an italian accordian. Pushing a little harder got the pizza all the way to the rear of the oven when it started to burn. With the peel, I slide it under the pizza to move it forward and it did but by that time it was burnt as well as the components in the oven. Flames appeared in the oven so I shut the door to deprive the fire of O2 and it worked. My wife and I tried to eat the ensuing mess but got about two bites and we chucked it. With flames inside the oven, it could have perhaps ended worse. Unless you are hell bent on using a pizza maker, your kitchen oven is a better choice. We did return it as is and Amazon gave us a full refund.

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.

OK. so I've given this product FIVE STARS, but realize I'm doing so with the very stern proviso that, unless you're the sort who's really going to put the effort into learning how to properly prepare and bake a solidly good pizza, this is not the sort of machine that's going to work out well for you because there's definitely a steep learning curve involved and hopeless slackers aren't going to be very happy with whatever they can manage to wring out of it; however, if you're willing to put some time into studying the various elements involved in the process and possess the necessary amount of cookery skills and dexterity to create a good working dough, shape it into something resembling a circle, top it with the proper proportion of ingredients and eventually work out how to get the pizza in and out of the oven without making a big flaming mess out of it all, then I think you'll be just as happy with the results as I was. Here are some notes you might find useful if you're going for a New York style pizza: 1) I followed the Basic Dough recipe as given in the cooking guide and used an inexpensive Bread Machine to prepare it, but made sure to WEIGH OUT the Flour, which was good quality "00" Pizza Flour - you can get away with using cups and spoons to measure out the other ingredients, but weighing out the flour is the best way to achieve excellent results. I sprinkled a little Semolina Flour onto the paddle before putting the dough on top of it and made sure the completed pizza was capable of easily sliding off the paddle and onto the stone by giving it a little shake beforehand; 2) I used good quality crushed San Marzano tomatoes to make the sauce, mixing them up with a just a few pinches of salt, sugar, pepper, oregano, olive oil, tomato paste in a tube and garlic powder (if you don't want to go through the hassle, I find Don Pepino's to be the best prepared sauce, but you'll often get dented cans which is why I decided to go this route instead); 3) I used good quality Full Fat Mozzarella (low moisture works best if you can get it because it's easier to grate) and some decent Parmesan for the cheeses, plain ol' Hormel Turkey Pepperoni and some sliced mushrooms I'd previously sauteed in a bit of olive oil with a little salt, pepper and garlic powder; 4) The pizza took only a little over the recommended Six Minutes at the pre-set temperature with a 180 degree turn of the pizza halfway through the cooking time (they do tell you to do this in the manual for even browning, and it can be accomplished by partially pulling the pizza out on the paddle and turning it with a pair of tongs). The results were, to say the least, astonishingly good - better, really, than many other pizzas I've had elsewhere, even in New York! So, if you're not the type to be daunted by the many challenges trying to use a machine like this necessarily imposes, I think you'll be very satisfied with the quality of the product you can eventually turn out. It may not be as good as the finest wood-burning ovens out there and it may not turn out the sort of top-notch Neapolitan a pizza snob might demand, but damn if it doesn't make a truly excellent New York pizza all the same! And if you check out some of the videos regarding its usage on YouTube, you'll get a pretty good idea of what you can expect in attempting to master it yourself. Good luck, then, and Bon Appetit! As for the product's durability, I can't really speak since I've only had it a short time, but if I can get even a year's use out of it, I'll consider it a good purchase. If anything happens in the meantime, though, I'll be updating this review accordingly.

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.

Excelente forno. Aquece rápido e muito estável. Satisfeito com a operação simples

Realistically it's a 4/5 but in here it's either 5 star meaning okay or 4 meaning awful. Lets start by saying this: the only issue is that the max temp is a lie. it takes 3-4m to cook Neapolitan pizzas. it should actually take 2m max at 800f. The bottom burner gets VERY hot but the top doesn't meaning that you have to always leave the top burner at 800f but keep the bottom at 700-720f to match the top because otherwise the top will be left raw and the bottom will cook. The top burner does shut off once it reaches temp, and I wonder if this is due to safety or poor design. A part of me wants to open the thing up and put a bypass switch for the top element to keep it on for 2m while the pizza is cooking without turning it off but that'd be stupid and dangerous for a pizza. For just one person, this oven is great! I try to deal with the raw/less cooked top and enjoy my still incredible tasting pizza that despite the cooking time and limitations is STILL far superior to most pizzerias. to me. One day maybe when I'm rich and old I'll get the volt or try to find a way to mod it. I'm thinking of raising the pizza stone closer to the element too as it might help. Considering that ooni volt is almost a grand and I can't justify it, i'm very happy with this thing! I make pizza 4 times a week so for me it's absolutely worth it, but I can't justify the volt. Also this thing is giant and be sure to think of where to put it first. I had to leave my stand mixer on my dining table to make space for it and now I can't bake! If you do want to make new York style instead of Neapolitan which I like a lot less, than it's perfect TBH , I don't see any flaws for new York style pizzas. I have been thinking of switching to a "hybrid" style pizza to accommodate the flaws of the oven, by adding just a tiny bit of sugar and oil to the dough. Also, I LOVE The peel, maybe it's just me but the peel works very well and it's not sticky (unless you do something wrong with your dough or not flour it enough) It's a lot thinner and easier to use and honestly to me, better than my wooden peel.

I’ve used it a few times now and absolutely love it! The pizzas come out fantastic after only a few minutes in the oven. Love the preset buttons cause they allow you to bake the style of pizza you want without even thinking. I usually use the Neapolitan setting which takes 18 minutes to warm up which isn’t bad considering it heats to the max temp of 800 f. I’ve also tried using it to bake pastel da natas which are my favourite pastry. They are typically baked in industrial ovens or wood fire ovens reaching temperatures significantly higher than the average oven goes. I’ve tried baking them in my regular oven before and never really got the crisp that I like but they crisped so well in the chefman. Will definitely be using it for more crispy baked goods and breads. Love this oven and would definitely recommend. Great that I can use it for more than just pizza!

Yo lo compré para hacer pizzas napolitanas para lo que se requiere temperaturas muy altas, tienes varios modos de temperaturas ( según el tipo de pizza), tiene mucha calidad y buenos materiales aislantes que hacen que no se caliente el ambiente. Solo recomiendo que compren el cepillo para limpiar al piedra del horno.

Excellent pizza oven when operated correctly. It cooks pizza quite fast, but never as fast as the company claim. For a napolitan pizza, it takes around 4m30s, and for a new york style, around 7-8min. But the results are perfect! Make sure that you wait at least 30 to 40 minutes of warm-up before using the oven. Even if the oven tells you it is ready, it is not uniformly heated up, the temperature vary from edge to center and front to back. Also, you need to rotate the pizza 180 degrees half-way into the cooking even if the company tells you it is not needed. The front cooks a lot faster than the back. But if you follow these guidelines, it cooks very well. Pretty easy to clean. For the price, it can't be beaten! I really love it!