Customer Reviews

Cuisinart PIZ-100 Stainless Steel Electric 12-Inch Pizza Oven

5 star:		(6)
4 star:		(5)
3 star:		(1)
2 star:		(2)
1 star:		(3)

 

 

I wanted to like the oven BUT to be a pizza oven you need good heat and a good stone.

I make my own pizza dough and use my normal oven with a 1/2 inch thick stone. I wanted this oven because I could put it outside and not heat up the house pre heating the oven...

this oven heats to 450 and I was hoping the small size would be sufficient... but the top will be almost burnt before the dough is proper... also it took the pizza about 20 minutes to cook while my normal oven did it in about 10 ... this longer cooking time can yield a harder crust than desired ....

Maybe for normal frozen pizza this oven is okay but if you make your own dough and pizza you will not get the heat you need ..... bummer

Here is the deal, you basically get a giant toaster (12" square internal baking surface) a pizza stone and a 30 min. timer. they recommend you preheat the stone for 30 minutes and then put your pizza in. I bought it because I wanted to perfect a Roman style pizza bianca recipe (olive oil and salt pizza). I find myself using it to cook a lot of frozen pizzas and the occasional bagel (which it toasts really well I have to say)

Things it does well

cooks pizza
toasts toast
toasts bagels ***** you can preheat and get crispy and warm in no time or not preheat and just toast the insides for the perfect breakfast sandwich style bagels
cooks naan-like flat breads
takes up a lot of counter space
heats up quickly
lets me think about things other than cooking pizza, while actually cooking pizza
oh and if you unplug it you can use the timer like a timer for eggs, or what not

things I wish it did

didn't take up so much counter space
had a temperature control
had a top stone too, read a recipe once which recommended two stones in the oven, preheat the oven, five minutes before you cook you turn on the broiler and get the top stone really hot, then turn it back down to your cooking temperature. it is supposed to more resemble the cooking conditions inside a wood fired oven, but I don't think it would toast as well if it had this....

Overall I'm stoked, it does what it does and it does it well, college dorms and man caves absolutely need one of these, the average kitchen maybe not, but then again if you're convinced you are going to try and recreate the taste of Rome in your kitchen in Hawaii and you think this is the trick, then I'm not going to call you crazy.

I must have gotten a lemon. Mine just browned the outside edges and left the pizza center soggy. I tried it several times with the same results so I sent it back and got a full refund.

If you want to make your own pizza and the conventional oven just does not cut it, you will want to get this pizza oven. I've had it for not quite a week yet and have used 8 times, in fact I am useing it right now. It makes the best home made pizza to perfection. Operating at a constant 450 degrees, this oven does the job and then some. It only handles 12 inch pizzas but if one is not enough, you can have a second one in and done by the time you finsh the first. No joke! If you want to make your own then you need this oven, end of story!!!

I've used the Cuisinart PIZ-100 on a consistent basis since I got it several months ago. My typical pizza is a Tombstone Brick Oven Style Cheese Pizza topped with half a can of drained, petite diced Red Gold brand tomatoes. The tomatoes add extra cooking time. I have to let the top get really brown in order to get a crispy crust. If I pull the pizza out when it looks done, the crust is soggy.

This is not caused by the addition of the tomatoes (that only increases the cooking time). If I don't add any topping, I still have to overcook the top to get a crispy crust. In our conventional oven, the pizza is thoroughly and evenly cooked. The Cuisinart doesn't do that for me.

If you don't mind a softer crust, the Cuisinart does its job well. But if you want a nice crispy crust, you'll probably have to stick with your conventional oven.

I got this for my office and right out of the box, starting making pizza for everyone. It works and looks great and the price was so reasonable. My only disappointment was, the stainless steel case was damaged in a visable area. It did not affect performance so I did not go through the hassle of returning it.

My old pizza oven recently died and I needed a replacement. The door on this Cuisinart is attached and swings down, then you have to slide out the grate with a spatula or anything else you can find to avoid burning your hands.

I much prefer the door / grate combination, where you can just grasp the handle, pull out the door, and slide the pizza onto a waiting pan.

It's a little smaller and lighter than my old one, but I'm finding I'm using my oven instead - larger space, less likely to burn myself.

Also, the instructions to preheat 30 minutes before using - not going to happen ever.

For a gourmet / fresh pizza cook it's probably a good fit. For a frozen pizza lover, keep looking.

My impatience is the only thing wrong with this product. Because it uses a pizza stone, the instructions call for 30 minutes of pre-heating before cooking a pizza. The double-wall construction makes it safe on the countertop. It gets hot, but won't burn you if you brush against it; the manual even says you can use the top as a plate warmer. It does a fine job on pizza and other similar items.

How do you remove the pizza from the oven, use a fork and drag it to a plate on the outside. Very poor design.

Cuisinart Pizza Oven is great. Follow directions and you get great results. No shortcuts allowed.
We just finished using it and the pizza was great - baked to perfection!