Baker's Friend Electric Pizza Oven Indoor Countertop, 12 Inch Maker Machine for Home, Cooker & Grill, Premium Glazed Ceramic Stone Oven, Creamy White

Not only is it a great little pizza maker, but I also use it to cook my home made tortillas. It does a great job! A perk it includes is an easy pizza recipe on the top lid so you don’t need to drag out a recipe every time. This has come in handy several times. Cleans up easily. Secure on countertop with suction cups on feet. Also good with sourdough crusts. Love the thermometer and window to peak at the progress without opening the cooker. Now in pursuit of the perfect pizza sauce!

We’ve had our pizza machine for just over a month, and it’s become a full fledged member of the household. We use it 3-4 times a week, which is probably more than we see some of our relatives. We’ve been using 00 flour for that true Italian pizza vibe and bread flour for other thin-crust experiments. As any true pizza nerd knows, the secret sauce isn’t the sauce, it’s the heat. This machine heats up to very high temperatures, and it crisps the crust just right: crunchy on the outside, soft on the inside. When we first got it, there was a learning curve. The double peel technique had us feeling like we were auditioning for a cooking show. We wore baking gloves like we were entering a blast furnace. Now? We’re practically doing barehanded flips like pizza ninjas. (Still carefully, of course, we’re not that brave.) Pizzas are done in 5–7 minutes, which is less time than it takes to argue about what toppings to use. If cheese or sauce spills on the stone, just channel your inner firefighter, glove up, and scrape that sucker off before it smokes out the room. Pro tip: medium or small pizzas are best, try to go too big and your dough will rise up and touch the heating element which will cause smoke. We even tried it with liquid vegan cheese, and the machine handled it like a champ. We always set the machine up near a window to let the heat and pizza steam escape outside. The seller was responsive to our questions too, which is always nice when the customer service isn’t harder to reach than a perfectly melted mozzarella. Of course, no machine is perfect. The temperature knobs are labeled 1 through 5, which sounds like a pizza-themed escape room riddle. What temp is “3”? Nobody knows. The front thermometer only shows the top heating coil temperature. Also, the knobs tend to “sweat” when the pizza is really steamy. There are little holes underneath the knobs, so we’re mildly concerned condensed drops might fall in and rust something. Future models, please come with a moisture barrier. Despite that, we love this thing. Lighter than expected, easy to stash away when it’s not in use, and it works both indoors and outdoors, as long as there’s a wall plug nearby and no squirrels trying to join dinner. For the price, it’s a steal, and we’d pick it over the fancy machines that cost more than a month of groceries. Final verdict: our oven is jealous, and we’re having lot of fun testing new things. Five month UPDATE: So this little thing is still going hard. Does it still look as pretty as in the first picture? Absolutely not. We’ve overused that poor thing like a college microwave during finals week. It’s still going strong, heats up well, and keeps turning out delicious pizzas. We got the white model because it matched our kitchen aesthetic. Now that it looks like it’s been through three pizza wars and a small fire, I kind of wish we’d picked the darker one. Interestingly, the pizza crust actually tastes even better now thanks to the “overly seasoned” stone. You know those Italian wood-fired pizzas that get tossed into what basically looks like the fiery depths of Mount Doom and come out with those gorgeous little charred spots? That’s the vibe we’re getting now. Our pizzas didn’t stick even during the first month, but now they slide off the stone even easier like it’s been buttered by angels. Bonus: my spouse came up with a technique to cool the stone faster after baking. He takes it out and sets it on one of the spiral burners of our old stove. He moves the stone from one burner to another every five minutes, using the burners like a heat sink. And weirdly… it works. The stone is barely warm instead of lava-hot after about 15 minutes. I have no idea why he does this, since we don’t even put the pizza machine away anymore (it has earned a permanent spot on our counter). But oh well, I’m sharing it in case it makes someone else’s life easier (or at least more interesting). Overall, we’re still ridiculously happy with this machine. At this point, we should just give it a name and declare it as our child on our taxes.

This oven is fantastic! It’s high-quality, with a sturdy build that ensures even cooking. The fancy surface design adds a modern touch to my kitchen, and it’s compact yet spacious enough for a full pizza. Most importantly, it makes amazing pizzas—crispy crusts and perfectly melted toppings every time. Highly recommend!

I bought this one 04/11/2025 and was making one or two pizza every other weekend. Overall this is not a bad pizza making machine, however, today on 05/01/2025, it has died. I've waited for the machine to cool down completely, switched electrical sockets and this thing is completely dead and is not turning on at all. It was fun while it lasted, my pizza skills from the first cook to the last cook have drastically improved. If I would you, I would look for another option, preferably something that doesn't rely on electronic for pizza making.

This oven heats with both an upper and lower heating element. A pizza stone in between the two layers allows the oven to heat up to 850 F., which results in a nice crispy crust and even heating. The oven arrived promptly, and we have enjoyed making our own pizza toppings to add to a premade crust. The pizza cooks in about 5 minutes, however, it takes at least 30 minutes to cool off enough to wipe it clean.

Great for homemade pizza

Too shallow for deep dish

If you're tired of spending money on pizzas for your kids then this is the beast option. Its cheap, its durable, and it produces good pizza. Once you get the hang of it you can make great self size pzzas.