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Sanford S.
Comentado en los Estados Unidos el 10 de marzo de 2025
9 April 2025 updateI'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 UpdateI 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.
Marco Gauthier
Comentado en Canadá el 23 de febrero de 2025
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!
Dan
Comentado en Canadá el 18 de febrero de 2025
Ce four a pizza ca fait une cuisson super avec les choix de pizza quont peu choisirOn peut retrouver une qualite comme les resto et mieux encoresLe temps de cuisson est tres reelLe seul chose a dire la fanne est un peut bruiante mais ca vaut le coupJe rachetterait ce four
Ismael
Comentado en México el 12 de febrero de 2025
No se pudo cargar el contenido.
Edgar Martinez
Comentado en los Estados Unidos el 4 de enero de 2025
I have had this oven for about 3 months, I think it is a good purchase considering the price-quality. It is excellent for making New York style pizza, pan pizza or thin crust. However, if you are going to buy it for Neapolitan pizza, it will not work for you since it does not reach the proper temperature. In general, I think it is a very good oven for the price.
Kike Pina
Comentado en México el 21 de enero de 2025
comparado con otros, este es el mas potente y rapido con funciones preestablecidas.Lo uso para un negocio y funciona super bien
Joaco
Comentado en México el 7 de agosto de 2024
Con sus diferentes configuraciones es muy fácil que tenga la temperatura correcta y hacer pizzas deliciosas.Mi preferida la estilo Napolitana, en 2:30 minutos puedes tener tu pizza lista como si estuvieras en las mejores pizzerías de Italia incluso como si la hubieras hecho en horno de leña.No puedo dejar de recomendarlo.
Arturo
Comentado en México el 25 de julio de 2024
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.
sandra
Comentado en México el 24 de julio de 2024
Nos encanta la pizza y tardamos en decidir qué horno, la pizza napolitana sale perfecta, definitivamente lo recomiendo
OSCAR CASAS
Comentado en México el 14 de julio de 2024
No calienta la cocina, hay que tener cuidado con los tiempos. Quedan perfectas.
OON7
Comentado en los Estados Unidos el 15 de febrero de 2024
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.
Juan Carlos Zamora
Comentado en México el 21 de septiembre de 2024
Es mi primer horno, vi varias reviews y me convenció, a pesar de no haber hecho pizzas antes con este horno y su temperatura tuve un excelente resultado.Su diseño es muy bueno e intuitivo.
Ignacio Olvera
Comentado en México el 15 de septiembre de 2024
Funciona excelente. Solo le pongo 4 estrellas por la fuga de vapor que se presenta y porque es un poco difícil de limpiar por ser tan angosto.
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