I bought the Breville Crispy Crust pizza oven and was mostly satisfied with it, but over time wished it achieved higher cooking temperatures and wasn’t limited to very thin crust pizzas. The Piezano is a similar style, although the build quality is lower (it’s about 6 pounds lighter due to the lower quality materials). But the Piezano is feature rich, with duel controls for the top and bottom heating elements, a large viewing window, and a built in temperature gauge. I was most interested in the claim that it reaches temperatures of 800 F. After 10 minutes the oven reaches about 700 F, but then the heating elements shut off. If you let it heat up for 15-20+ minutes the elements cycle on and off and the temperatures will fluctuate between 700-750 F. I’ve confirmed the temperatures with an infrared thermometer and the temperature gauge on the Piezano seems to be reasonably accurate. The fact that it doesn’t consistently reach and maintain the highest temperatures is a little disappointing, but it produces some pretty amazing pies in 4-7 min. Another plus is that the Piezano has greater clearance between the top heating element and the stone (about 1.75 in) compared to the Breville oven, and has a much larger viewing window. It isn’t suitable for deep dish pizza, but is more than adequate for thin to medium crusts. The ceramic stone isn’t one of the better features, as it’s fixed in a metal housing, so residue accumulates in the seam. I also don’t see anywhere on the Granitestone website where you can purchase a replacement stone, so what do you do if it cracks over time? The most surprising thing for me was the dual wooden peels used to transfer pies onto the stone. The most nerve wracking thing I’ve always struggled with is sliding pizzas off of a peel without having the dough stick or transferring too much flour or corn meal used to keep the pizza from sticking. With the dual peels the pizza can be set down with precise placement, and all but eliminates residual flour or corn meal from being transferred to the stone. After years of making pizza I don’t know why I haven’t picked up on this technique until now. So, aside from the inferior build quality, I much prefer this oven over the Breville Crispy Crust for the dual temperature controls, included temperature gauge, higher cooking temperatures, larger window, and increased clearance between the top heating element and ceramic stone. Overall, given the rich features, impressive performance, and low price point, I highly recommend this oven.

I really can't say enough good things about this Piezano pizza cooker.Over the past thirty years, I've made the occasional pizza using a baking tile I have in my oven. It took forever to heat up, and even then, I really couldn't safely take the temperature up much past 450F. And that doesn't make for a fast meal, or a decent pizzaI saw a YouTube video showcasing this product, and since I'm a kitchen tool junkie, I immediately found it here on Amazon and purchased it. I honestly wasn't expecting anything terrific, but if it made pizza making a bit faster and easier, it was worth the risk.I'm so glad I pulled the pin on the purchase, and if you like pizza, I wholeheartedly suggest you buy one.Pluses:- It has "suction" cup style feet, so it secures to the countertop and won't slide around on you- it heats up to 800F in about ten minutes.- It cooks a really decent pizza in six minutes.- Clean up is easy.- The wooden paddles make pizza placement simple, and the scraper makes cleaning the baking stone a cinch.Cons:- None really. It makes a really good 12" pizza quickly. If you have a large family, you can easily be reheating the stone and building your second pizza while the first one is being devoured.- The only caveat is that because it does get extremely hot, you need to take care when placing and removing the pizza from the stone. 800F makes for a quick pizza cook, and it makes for an even faster skin sizzle if you accidentally touch the stone. Treat it with respect and you'll love what it delivers for you.I use a very simple pizza dough recipe that's based on Italian 00 flour and generates two dough balls that I let go to first rise, then cold proof in the fridge for several days. An hour before cooking, I pull the dough out of fridge and let it come to room temp. That relaxes the gluten, making for an easy pizza base formation. After I've shaped my 12" crust, I place it on the paddles/peels, then sauce and top it and lay it on the baking stone. Fast, easy, a great rise, and incredible taste and texture. Perfect.The recipe for the dough:- Add one tbsp sugar to 1 cup of warm water and stir to dissolve- Add one tbsp dry active pizza dough yeast, and wait for five minutes to allow the yeast to bloom (come alive and consume those sugars to create more live yeast)- Add three cups of flour (I recommend an Italian 00 flour if you can source it, otherwise use all purpose flour)- Add 1/4 tsp salt- Add two tbsp olive oilMix well and knead till you feel the dough become resistant... that's how you'll know you've gotten the gluten working for you. Ultimately, the dough should not be dry, but also not stick to your hand. Add a tsp of flour or water if necessary to adjust the dough density as needed. Cover the dough with plastic wrap, and let rise at room temperature until it's doubled in size.You "can" use the dough immediately, but it really benefits from being allowed to further mature in the fridge for a few days. This may sound strange, but trust me, it's worth doing. Divide the dough into two equal sized balls, and place in sealed containers and pop them in the fridge. After two or three days they're good to go, and I've actually let some sit for nearly a week without any significant issues.An hour before you plan on making your cooked pizza, bring out the dough and allow it to come to room temperature. Lightly flour your countertop and place the pizza ball in the middle of the dusted area. Lightly flour the top of the ball, and then using your fingers start pressing down in the middle gradually working around in ever increasing circles as you work the dough out to form your final 12" pizza base. When you've done this, transfer the dough onto your two pizza peels.... then sauce it, cheese it, add whatever toppings you plan on using, and then use the peels to place it on the heated cooking stone. Here's a tip: line up your pizza to the middle of the stone, and then while leaving the peels touching the stone in the middle, lift up the edges and carefully pull them away. The pizza dough will grab the baking stone in the middle, allowing you to easily slide the dough off the peels onto the stone. You an then use the peels to push the crust in a bit if you find it's a bit larger than the stone surface.Happy pizza making...

I've been wanting to get a Breville Pizzaioli oven for the longest time, but at close to $1500 Canadian, I couldn't justify the cost. When other similar ovens hit the market, I was considering one of those for around $300-500. Then I saw the ads for this Piezano and to be honest I was skeptical at best. In the past I had a Hamilton Beech pizza oven, but it was useless for anything other than frozen pizza, which I am really not a fan of. I ended up giving that away.But seeing this oven on sale recently, with a $25 coupon bringing it down to just over $100, and I had a $10 Amazon Gift Card as well, it just made me take the leap. And I cannot say I was glad I did, I can however say I am deliriously happy that I did! I have been making pizzas at home from scratch for many years, and I make very good pizzas that my friends always compliment me on. But they have never been up to the standard I wanted to reach. Even with a top quality pizza stone and boosting my oven temp to close to 575 and letting the stone preheat for almost 2 hours.Enter the Piezano. Reading reviews here and watching some on YouTube, I see people complaining that the oven never hits over 700°-750° F. Well, I turned mine on to burn off the manufacturing residue, if any, and it topped 800°F which I confirmed with an IR temp gun. So don't worry about those comments. I learned from my first pizza, that it is best to allow the oven to heat for around 10 minutes after it hits temp. My first pizza, as good as it was, did not compare to the ones I have made since then. In less than a week, I've cooked 4 pizzas, and each seems to be better than the last. I was distracted during my 2nd, and the crust burned around part of it, but it tasted just like an expensive wood oven pizza at a high-end pizza restaurant.The next two I baked one after the other. One for a friend and the other for myself, and they were both absolutely perfect. In fact, I just finished mine before writing this review. The only disadvantage really is the limitation to a 12" pizza, but then most home counter top pizza ovens have that limitation. And this reheats so fast, it is no problem cooking pizzas one after the other.I can't find anything at all to complain about. It takes a bit of time to get used to the two piece pizza peel that comes with it, but it actually works well once you make sure to dust it properly so that the dough doesn't stick. I advise practicing with some fresh dough on a counter or cutting board until you are used to how much flour or corn meal to use on the peel. Other than that, I have absolutely no complaints.Yes, you should turn the pizza halfway through for even cooking, but that is something anyone who cooks pizza at home knows to do. And please do not use frozen pizza or store bought pizza dough. Pizza dough is one of the easiest things to make from scratch. There are plenty of recipes out there, and none of them are difficult. The same thing with pizza sauce. I made two just over 10" pizzas today with sauce, mushrooms, green peppers, pepperoni and plenty of Mozzarella cheese and the two probably cost me around $5 to make. Each would have cost a minimum of $20 in a restaurant, or to get delivered. Add delivery and tip and these cost me around 10% and were as good as any, and better than any chain pizza you could get.And to boot, this thing is on special for Black Friday Week right now, at less than I paid for it. I would have saved around $20 if I had waited, but I really don't care because if I knew the quality of pizzas this turns out, I would have bought one at the full price a long time ago! If you love pizza, love making it at home and want to save a fortune over ordering in, get one of these. If you currently make your own and like me, pre-heat your pizza stone for over an hour, sometimes two, and want better pizza and save a fortune on electricity on your oven, get one of these. And at the current price, it will pay for itself in two months if you make one or two pizzas per week.I simply cannot recommend it enough.Oh! One word of advice... there is a YouTube video out there on this oven where the person tells people to season the stone with oil!!! NEVER, NEVER DO THAT!!! The oil will soak into the stone and eventually go rancid, leading to having to replace the stone or some people simply throwing the oven in the trash. Pizza stones will naturally season themselves over time, building up black spots and such. Never wash them with soap or allow any oil to soak in. And one last bit of advice... if you do plan to cook frozen pizza in this oven, I'm sure it will come out fine, but never put a frozen pizza, or anything else for that matter, on a hot pizza stone. Doing so may well cause the stone to split in two or more pieces. Thaw any frozen pizza in the fridge first and let it sit on the counter to warm up a bit before cooking it.Well, that's all I can say. I love this thing and I think any pizza fan will love it too.

I recently purchased the PIEZANO Crispy Crust Pizza Oven by Granitestone, and it has become the highlight of our pizza nights at home. This 12-inch electric indoor pizza oven delivers exceptional results that rival our favorite pizzerias.Pros:Crispy Crust Perfection: The oven heats evenly and reaches high temperatures quickly, ensuring a perfectly crispy crust without burning the toppings.User-Friendly Design: With straightforward controls and clear instructions, it's incredibly easy to use—even for those new to cooking.Compact and Stylish: Its sleek design fits nicely on the countertop without taking up too much space, and it adds a modern touch to the kitchen.Versatile Cooking Options: Beyond pizza, we've used it to bake flatbreads, pastries, and even reheat leftovers with excellent results.Easy Cleanup: The non-stick surface and removable tray make cleaning up after use a breeze.Cons:Size Limitation: While perfect for a 12-inch pizza, larger homemade pizzas need to be adjusted to fit inside the oven.No Built-In Timer: It would be helpful to have a timer feature included, but using a separate kitchen timer works just fine.Overall Impression:I love using this for pizza night. The PIEZANO Crispy Crust Pizza Oven has elevated our homemade pizza game, making it fun and easy to create delicious pies with the perfect crust. It's a fantastic investment for any pizza enthusiast looking to enjoy restaurant-quality pizza at home. Highly recommended!

I highly recommend.