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Hope they are good just bought 2 one for gf one for everyone else. I missed previous deals and having the windows seems like a good idea.
MasterPro Electric Pizza Oven $79.20 ($77.22 eBay Plus) + Delivery @ Victoria's Basement eBay
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Gusper on 18/01/2023 - 15:12 ebay.com.au (1234 clicks)
Last edited 18/01/2023 - 15:23 by 1 other user
Last edited 18/01/2023 - 15:23 by 1 other user
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Never had that issue, unless the dough forms a giant bubble somewhere during cooking
So not much different to using a normal oven.
What temperature does your normal oven go up to?
I just checked, 300C
@eug: Good to see that my oven produces similar temperatures to the one posted here, so i don't waste my money.
@eug: Newer models of my oven reach 440°C
http://ebooks.miele.com.au/miele-docs/miele_generation_7000_…
@jv: Our Neff oven (the predecessor to the top rated oven by Choice) runs at 171c when the temperature is set to 180c. Tested with an Inkbird probe.
It too can get to 300c (or thereabouts), however we get better pizza results using our 2 year Masterpro.
runs at 171c when the temperature is set to 180c.
The average variation is 10-20°C, but Miele build theirs to within 1°C.
Your normal oven won't heat a pizza stone to anywhere near that temperature in 15 mins
Last time I measured the surface temp of the pizza stone in this cooker it was about 360c
330 is a bit dissapointing when the description reckons 400.
Thinking about it again, maybe I should have put the thermocouple a cm or so above the stone as that's where the cheese would be. Maybe it'll be hotter there as it's just that bit closer to the element.
If you want to nerd out, you can put it on the pizza? And maybe one time under the pizza as well.
I've got this model, the element gets crazy hot and you will need to spend some time rotating the pizza while cooking. The peels you get with it are terrible, get a larger single one. Other then that I rate it highly.
I find the supplied paddles very useful for rotating the pizza during the cooking and removing it once it's done, but I use a different pizza peel to place the pizza on the stone.
We use ours weekly and it's fantastic!
Make your own dough a few days in advance and this great oven puffs up the crust amazingly. It can go on your kitchen benchtop and it warms up in about 10mins.
3 dough balls: 500g flour, 350ml water/yeast, bit of salt, bit of sugar, bit of olive oil. Easy!
Ditto.
Ours is 2.5 years old now and still going strong.
Makes ripper pizzas, far better than oven baked and very comparable to the high end Wood Oven places.Only downside is you become a bit of a Pizza snob.
Dominos pizza are better than any homemade pizza. Hawaiian with extra Pineapple and Anchovies all day
Username checks out 😉
I use a baking sheet and dont bother with a peel
Adds that extra burnt paper scent to it, if you're going full throttle with this device.
Also a baking sheet is going to catch fire if it touches that exposed top heating element.
Baking paper is useful for fresh dough, you remove it after 45s in the pizza oven
Authentic wood fire pizza oven
Hmmm, might try this, thanks! I absolutely love these little ovens, for what they are and the practicality and storage size and ease of use, they are brilliant. But occasionally (not every time) it cooks a bit fast on the bum so will try the baking paper idea. Might just slow the cooking of the base down fractionally, even though that's normally the last thing you wanna do when cooking a pizza!
100% agree, a quick rotate halfway thru evens out the cooking too.
$28 shipping to WA
Bought one from someone else a while back. The timer on it didn't work properly. It stopped without any ding before the set time expired. They went to the trouble and cost of shipping it back and shipping me a new one. The timer on it didn't work properly either. They checked and found none of the ones they had in stock did.
Its great if the manufacturer has fixed the timer. Otherwise you just use a kitchen timer.
Other than the timer issue I'd rate it as good. Not as good as a pizzeria pizza, but that's probably more down to the pizza bases you get in the supermarket than to any deficiencies in the unit itself.
I use home made dough and keep an eye on it while i make the next pizza.
The timer is completely useless. Even if it does ding, the time at any set point varies quite dramatically anyway.
I used it on the first use and haven't bothered since.
Have had mine for more than a year and makes great pizzas, much better than a regular conventional oven.
Another very happy owner. Love mine
I have a very similar Aldi one. They work relatively well, you do need to keep your pizzas rather flat otherwise food will get stuck to the top heating element.