30cm/12" pizza cooking capacity
Adjustable temperature up to 380°C
Brushed stainless finish
This is an electric pizza oven. Note that it still produces smoke, so you need to use it under a rangehood while indoors.
Most probably better quality than Hizo E12. I have no idea about cheap clamshell devices like this one.
I prefer gas ovens, but I'd try this one before forking out on Breville's $949 Pizzaiolo.
Agreed. I bought this and returned it. The sub $100 Masterpro clamshells were able to produce better pizza, while taking up less space - and is what I'd recommend before getting into higher end ovens. If you are somehow still interested in the Cuisinart, you can get it for ~$303 via Good Guys Commercial.
I did end up buying the Cozze electric pizza oven when it was on sale and have been very happy with it. One thing to note is that it can smoke up if you drop sauce / burn items on the stone, so it can be an issue to use it indoors if you don't have a well ventilated space. I'm able to bake Neapolitan style pizza in ~90 seconds. The placement and proximity of the heating elements also allow for faster bakes. Don't feel any need to upgrade to the Ooni Volt or the Breville Pizzaiolo - although they could be better options for poorly ventilated kitchens / indoor use.
Good to know, thank you.
Also in my experience the smoke is unavoidable if you use higher hydration (~70%) dough like for Neapolitan style, as you have to use semolina or some other kind of flour on the pizza stone. And that flour burns and produces smoke at some stage.
BTW, this post was inspired by your comment, @poppingtags, as you anticipated this oven to be much more expensive!
Haha yeah someone in that thread pointed out the deal at the Good Guys Commercial, couldn't believe the price point it was coming in at - seemed too good to be true, and unfortunately it was.
I tried my first 70% hydration dough last week and messed up big time, I think I let it ferment for a bit too long and the dough was too wet to work with and a nightmare to launch. I think I might stick to 60-65% until I get a better feel for the new oven and then try 70% again afterwards! I should note that after the first run through to burn off the coatings in the Cozze (which was also a very smokey process that should ideally be done outdoors) it hasn't produced concerning amounts of smoke. I'm lucky that I have a big window in my kitchen, so it works quite well - but I now understand why its technically rated for outdoor use.
Have you already bought the Cuisinart?
Well, 380 is certainly not the 400 that they apply at the restaurants, and not the unworkable 500 that gas/wood ovens can get you, but absolutely enough for a decent pizza and for sure better than 230 at your standard kitchen oven.
I dont think id want something that goes up to 380 degrees inside my house
you do know gas stove tops get hotter than that.
But thats a small gas flame. Not a giant hot box of heat
a tiny spark is enough to burn everything down, having a bigger hot box doesn't change anything when it comes to fire safety.
@Fergy1987: how long does it take to cook a pizza? a roast in the oven for hours would generate more heat than this.
they are insulated and small volume of air wouldnt heat up the house, and has door to keep heat in. opening a regular oven door at 180c would up house more.
Well, still it heats the space up.
It's not like it's do insulated that the heat is going to stay there forever :)
Any thoughts on the upcoming ALDI electric ones ? 1800 watts says 400c with a door a gizmo panel.
I'd like to know too. ALDI looks like a budget version of these pizza ovens that seem to be popular at the moment?
Just had a look at it, and at least on paper - seems very solid! I don't think you'll get better results from the Cuisinart.
The Aldi also looks like it might have the heating elements closer to the pizza, which actually produces better + faster bakes. If I hadn't bought the Cozze Electric, would have definitely checked this one out.
EDIT: Just watched the video which mentions a 5 minute bake time, same as the Cuisinart, and also very similar to the MasterPro clamshells. That means its likely to be a step down from the Cozze, Breville and the Ooni (all three have enough power to bake a pizza in 1-2 minutes, which is critical for neapolitan style crust) - but still a solid option for the price. The Cuisinart would be a lot more compelling if it were around this price too.
Any idea of the Aldi return policy if you used the oven and not happy with the temps it gets too?
No clue sorry
As far as I'm aware, they have a 60-day satisfaction guarantee, but I'm unsure whether you would still get a refund for used items.
Sounds like I should pass on the aldi oven then and wait for a good Cozze deal!
Yup, they go on sale for 15% off every now and then, that's the time to pull the trigger. I suspect Boxing Day might have it at that price again. Checkout my comment above for a few things to look out for - given its semi open design, it can get smokier than the fully enclosed models.
This is what I could achieve with the Masterpro, and this is where I am with the Cozze - still have a lot of room to improve, but the results are already a noticeable and worthwhile step up, for the kind of pizza that I'm after.
I got one from Aldi today..
After the burn off process did first cook tonight. Outperformed my expectations for the price. Managed 390deg at the stone at the highest reading I had. Maybe could have left it longer and it may have built up a little. The stone is quite thin too, so maybe changing to a thicker stone may help it to retain heat and heat a little higher.
Pizza came out excellent. I can usually smash out a pizza in 60-90seconds in my roccbox, this took around 2-3mins and came out VERY respectable.
Really can’t see the more expensive Cuisinart doing a better job than this. Have been interested in the Breville for ages, really couldn’t justify the price.
If in doubt, just grab the Aldi version, their returns policy is pretty good - hard to go wrong.
how long did it take to reach 390deg? I got one today from Aldi too. I only preheated the oven for about 10 minutes, the pizza turned out quite good, but the bottom wasn't as crispy as I expected. were you happy with the pizza bottom? I was thinking to return it, but maybe I should preheat it longer.
20-30mins preheat. Bottom of my pizza was good.
I think at 10mins my stone was only reading like 280-300deg. Definitely needs longer than a 10min preheat.
@sam-au: Yep. A little round one.
And a pizza cutter that is so tiny it looks like a toy!
I use my roccbox peel to launch, the one that comes with it is more suited to be a turning peel tbh.
@AmperSand: Thanks heaps for the info ALDI has a bigger peel on Saturday with the woodfire pizza oven
Most probably better quality than Hizo E12
I have used the E12 for about a month now and get pretty consistent results but the temp tops out at 380c (can't hit the advertised 400c). Approx 4 min bake time.
Can't complain for the price ($199 + delivery) BUT if you're able to use a gas oven (not possible in my unit) that would be my recommendation for higher temps and quicker recovery.
380C is not really hot enough for good crispy pizza. It's better than your standard oven maybe sure, but for this much money it doesn't seem a good deal