Très sincèrement si vous souhaitez vous faire de très bonne pizza n’hésitez pas une seconde.Je suis bluffé par la pâte, c’est vraiment très impressionnant à quel point on peut avoir une telle qualité. La cuisson est très rapide à peine 2min. Si vous souhaitez éblouir vos convives, foncez

Je suis très déçu, la ventilation du four fait beaucoup trop de bruit. Je suis mécontent, ce n est pas du tout agréable, vraiment très très déçu, c est un gros problème. Et en plus il n'y a pas de lumière à l'intérieur du four ce qui n'est pas pratique du tout pour voir la cuisson. Je trouve qu'à ce prix là la marque Effeuno ou Ooni sont au même prix et plus complet.

Der Ofen heizt in ca. 20 Minuten auf, dann ist die Pizza maximal 2 Minuten drin und schmeckt einfach wie vom Italiener!Wir sind begeistert!

paketi çok dağınıktı. daha güzel bir şekilde gelmesini beklerdim. ürün iadeden dönmüş gibi ama temiz ve güzel çalıştı. yıldız vermeyeceğim çünkü belki ürüne 5 yıldız paketlemeye 1 yıldız vermeliyim ve ürünün genel puanı paketlemenin etkilememesini düşünüyorum. fakat bu paraya alınan bir ürüne böyle paketleme gelemesi hayal kırıklığı. tamamen dağınıktı. bari bantlasalardı veya amazon kolisine koysalardı. böyle durumdaysa bir ürün, amazon depo olarak satılmalı ve daha fazla indirim verilmeli.

Der Ofen funktioniert einwandfrei, sieht toll aus und ist einfach zu bedienen. Wir sind bisher sehr zufrieden. Der Kundenservice vom Verkäufer Windhorn ist Top…. Danke

I did hesitate to buy this product due to a 1-Star review that was left here on Amazon, but went ahead anyway.I had been struggling for many years to get Napoli style pizzas right - with varying results using conventional oven, pizza steels, pizza stones, and even other electric pizza ovens (that didn't quite get hot enough). One of the big problems with conventional ovens is that you need longer to cook the pizza, and need a higher hydration dough (70%) which makes things really difficult and delicate to handle.So the first thing I wanted to do was to ensure I had a new dough recipe suitable for this oven. I used Johnny Di Francesco (look up the Vincenzo's Plate channel on YouTube for his vid) which is a 60% hydration recipe. Even though my proving went a bit wild overnight, is stiill turned out really well.As long as you can stretch the pizza to 12", you can easily get it in to the oven. I did practice 6 pizzas, and got it perfect with attempts 5 and 6. I don't understand the comment one reviewer left about having issues using the peel to get the pizza in.This oven does exactly what it promises: Perfect crust, crisp base, and perfectly cooked in 2 mins.It's not something that needs to stay on the countertop - it's easy enough to put it away after cleaning. Don't use semolina to dust as recommended by Sage! It will jsut burn. A bit of flour is just fine.

It is perfect and I recommend buying it. It is safe to use and gives the same results as gas ovens. I wish there were additional pieces of the base that could be purchased, i use it for Italian pizza.