Introducing, the Gourmia Pizzeria Indoor Pizza Oven, with 6 Pizza Presets & Simple Touch Controls. Bring the art of pizza-making to your home with the electric Gourmia Pizzeria Indoor Pizza Oven. This high-performance oven reaches a blazing 800°F to cook authentic 12” Neapolitan pizzas in as little as 2 minutes. Featuring dual adjustable burners, you can customize the upper and lower heat to achieve a perfectly crispy crust and gooey, melted cheese. With 6 Pizza Presets—including New York, Thin Crust, and Pan Pizza—plus a Manual Mode for crafting custom creations, the possibilities are endless. Even frozen pizzas are transformed into gourmet delights with the Frozen Preset feature. Compact and electric, this pizza oven is your key to restaurant-quality pies made effortlessly at home! 6 Pizza-Style Presets: Neapolitan, New York, Thin Crust, Pan, Frozen & Manual Cordierite pizza stone retains a high-heat surface for a crispy crust Simple Touch Controls to set precise settings quickly and easily Countdown timers helps you track pizza’s progress Double-pane window maintains oven’s perfect temperature Interior light to monitor your pizza at-a-glance For Indoor, Electric (19.8 in)
Model Number:
GPM1260
Product SKU:
5670704407
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Model: Gourmia Pizzeria Indoor Pizza Oven, with 6 Pizza Presets & Simple Touch Controls, Electric, New
Deal History
Deal History includes data from multiple reputable stores, such as Best Buy, Target, and Walmart. The lowest price among stores for a given day is selected as the "Sale Price".
Sale Price does not include sale prices at Amazon unless a deal was posted by a community member.
I paid $100 for this pizza oven a few weeks ago. I've been really happy with mine. It's something I pull out of the closet when I want to make pizza, not something I leave on the counter, but it's totally worth it.
I have OONI and HALO ovens too, but honestly, this Gourmia holds its own. The pizzas it makes are just as good, if not better, than the ones from my $500 HALO. Plus, it's so much easier to handle—no heavy lifting or back strain. It's compact at 12.5x12.5 but still makes a nice-sized pizza, and the temperature is super consistent.
Long story short, I'm loving it and might even let go of my more expensive ovens now
I just got this pizza oven and gave it a test run—so far, I'm impressed! During the 20-minute burn-off, the stone hit 801°F, and the top was around 750°F after about 15 minutes.
For my first try, I made four pizzas with KA bread flour dough (65% hydration, 2-hour bulk rise, 18 hours in the fridge). The oven turned out one great pizza after another with about a 5-minute recovery time. It's excellent for NY-style and might even handle Neapolitan with some tweaks.
If you're on the fence, I'd say it's worth it—it's been great for me so far!
I keep my sauce simple. I buy canned san marzano whole tomatoes, add fresh basil, salt, sugar and blend it. I like to keep it a bit coarse and not fine blend.
Our community has rated this post as helpful. If you agree, why not thank Leeboy8
I paid $100 for this pizza oven a few weeks ago. I've been really happy with mine. It's something I pull out of the closet when I want to make pizza, not something I leave on the counter, but it's totally worth it.
I have OONI and HALO ovens too, but honestly, this Gourmia holds its own. The pizzas it makes are just as good, if not better, than the ones from my $500 HALO. Plus, it's so much easier to handle—no heavy lifting or back strain. It's compact at 12.5x12.5 but still makes a nice-sized pizza, and the temperature is super consistent.
Long story short, I'm loving it and might even let go of my more expensive ovens now
Our community has rated this post as helpful. If you agree, why not thank CmonZu
I just got this pizza oven and gave it a test run—so far, I'm impressed! During the 20-minute burn-off, the stone hit 801°F, and the top was around 750°F after about 15 minutes.
For my first try, I made four pizzas with KA bread flour dough (65% hydration, 2-hour bulk rise, 18 hours in the fridge). The oven turned out one great pizza after another with about a 5-minute recovery time. It's excellent for NY-style and might even handle Neapolitan with some tweaks.
If you're on the fence, I'd say it's worth it—it's been great for me so far!
Our community has rated this post as helpful. If you agree, why not thank diavolo33
For NY style, using a baking steel and cranking your home oven to max temp will give you very good results. Plus you'll be able to make larger pizzas than with this oven. Also, I can't speak specifically to this oven, but I had a couple of Gourmia air fryers that barely lasted a year before the control panels stopped functioning. But if this ever gets to $75 or so, I might give it a go.
Last edited by diavolo33 December 18, 2024 at 03:30 AM.
After Christmas look for these at clearance at 49.00. There are per capita more pizza ovens, that people who could possibly buy them. Mostly another one of those kitchen gadget things that end up at the garage sale in a yr.
I purchased this on the last deal. Does Walmart offer any opportunity of giving me the $10 difference back?
they don't typically do price adjustments but if you chat with them (and you're considered a 'valuable customer', whatever that means) you can usually get a promo code for $10 off a future purchase.
For those of you making pizzas at home, care to be share your sauce recipe? I'm trying to dial in my sauce and looking for inspiration. I may also pick up this deal, my oven will do 500 maybe 550, but it takes a LONG time to reach temp.
For those of you making pizzas at home, care to be share your sauce recipe? I'm trying to dial in my sauce and looking for inspiration. I may also pick up this deal, my oven will do 500 maybe 550, but it takes a LONG time to reach temp.
When I'm not lazy, I usually do Jeff Varasano's sauce recipe: https://varasanos.com/pizzarecipe.htm
When I'm lazy, I just grab a can of muir glen pizza sauce. It's actually really solid and I always keep a few on hand just in case I want to make up some quick pies.
For those of you making pizzas at home, care to be share your sauce recipe? I'm trying to dial in my sauce and looking for inspiration. I may also pick up this deal, my oven will do 500 maybe 550, but it takes a LONG time to reach temp.
I keep my sauce simple. I buy canned san marzano whole tomatoes, add fresh basil, salt, sugar and blend it. I like to keep it a bit coarse and not fine blend.
When I'm not lazy, I usually do Jeff Varasano's sauce recipe: https://varasanos.com/pizzarecipe.htm
When I'm lazy, I just grab a can of muir glen pizza sauce. It's actually really solid and I always keep a few on hand just in case I want to make up some quick pies.
Thanks for the link. I will be using the dough recipe! Was there a specific link to the sauce recipe instead of the blog itself? Appreciate you sharing in general
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Wait ..... where does all the hot air exhaust to? Inside your house in the room where this will be running ?
It doesn't. This is like a very high heat toaster oven, it keeps all the heat inside. Not like a propane fired one where you have an exhaust somewhere.
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I have OONI and HALO ovens too, but honestly, this Gourmia holds its own. The pizzas it makes are just as good, if not better, than the ones from my $500 HALO. Plus, it's so much easier to handle—no heavy lifting or back strain. It's compact at 12.5x12.5 but still makes a nice-sized pizza, and the temperature is super consistent.
Long story short, I'm loving it and might even let go of my more expensive ovens now
For my first try, I made four pizzas with KA bread flour dough (65% hydration, 2-hour bulk rise, 18 hours in the fridge). The oven turned out one great pizza after another with about a 5-minute recovery time. It's excellent for NY-style and might even handle Neapolitan with some tweaks.
If you're on the fence, I'd say it's worth it—it's been great for me so far!
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Our community has rated this post as helpful. If you agree, why not thank Leeboy8
I have OONI and HALO ovens too, but honestly, this Gourmia holds its own. The pizzas it makes are just as good, if not better, than the ones from my $500 HALO. Plus, it's so much easier to handle—no heavy lifting or back strain. It's compact at 12.5x12.5 but still makes a nice-sized pizza, and the temperature is super consistent.
Long story short, I'm loving it and might even let go of my more expensive ovens now
Our community has rated this post as helpful. If you agree, why not thank CmonZu
For my first try, I made four pizzas with KA bread flour dough (65% hydration, 2-hour bulk rise, 18 hours in the fridge). The oven turned out one great pizza after another with about a 5-minute recovery time. It's excellent for NY-style and might even handle Neapolitan with some tweaks.
If you're on the fence, I'd say it's worth it—it's been great for me so far!
Our community has rated this post as helpful. If you agree, why not thank diavolo33
Inside your house in the room where this will be running ?
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https://varasanos.com/pizzarecipe.htm
When I'm lazy, I just grab a can of muir glen pizza sauce. It's actually really solid and I always keep a few on hand just in case I want to make up some quick pies.
https://varasanos.com/pizzarecipe.htm
When I'm lazy, I just grab a can of muir glen pizza sauce. It's actually really solid and I always keep a few on hand just in case I want to make up some quick pies.
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Join The Conversation
Share your experience with the Slickdeals community
Share information with the community. Please follow our Community Guidelines and be kind!