We also found that the temperature indicator is solely visual and lacks an audible cue, so as you’re prepping in the kitchen, you’ll want to check for the LED after the suggested 18–20-minute preheat period. But is there anything wrong with that? We think not. Instead, you’ll get results similar to an American pizza parlor and slice shop with a steel deck electric setup: very evenly cooked crusts on top and bottom. It’s worth noting that, because of the lower and more consistent cooking temperatures compared to gas or wood ovens, you will not get the pronounced burn marks that give your pies that “artisan” look and crust texture, with leopard-skin crust char and big crust bubbles. Pizzas made in the Breville Pizzaiolo were consistently good, and reminiscent of those from a good slice shop evenly baked and crisp rather than charred and blistered. You can override the preprogrammed temperatures and set the heating elements manually, but we never explored this and we don’t expect most users will either. It’s an impressive piece of industrial design and technology. The presets let you tailor the cooking chamber’s temperature precisely by independently controlling the heating elements and the operation of the oven’s convection fan, with constant fine-tuning courtesy of internal sensors. We preferred the Pizzaiolo to everything else we evaluated because of its predictable, consistent results and even cooking, which comes from the placement and electronic control of the dual heating elements - one pair of concentric circular elements set below the stone and one above. It takes 3 minutes for a “Wood Fired,” 8 minutes for a “New York,” and 18 minutes for a “Pan Pizza.” And unlike the gas, wood- and charcoal-burning ovens we tested, you can cook at any time of day, in any weather, indoors, in less time than it takes to cook a pizza with gas or with wood if we take setup, fuel loading and preheating into consideration. Simply pick your style with one of the preset modes, wait for it to come up to temperature (indicated with an LED “AT TEMP” light), place your pizza on a circular stone (which can accommodate pies of 11 inches or less) and wait for it to cook. Rather, the heavy stainless steel unit resembles an oversized toaster oven adorned with three push-button dials in front - one for selecting among pre-programmed baking temperatures, one for the baking timer and one for darkness adjustment.īut this is all you need to make perfect pizzas every time: no turning, no positioning, no vent adjusting. The Pizzaiolo doesn’t look much like the other pizza ovens we tested. It doesn’t get as hot as the competition (it can hit 750 degrees Fahrenheit while wood- and gas-fired ovens can get up to 900 degrees Fahrenheit) but, because it can control the temperature more precisely, it turns out evenly cooked crusts and overall better pizzas than any other oven we tested. We utterly loved using the Pizzaiolo and consistently got the best results from it compared to every other oven we evaluated. The only electric pizza oven we looked at happens to be our favorite pizza oven overall.
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