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Model: Gourmia Pizzeria Indoor Pizza Oven, with 6 Pizza Presets & Simple Touch Controls, Electric, New
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I make my own dough and have been making pizza in my own oven for a while now.
Bought this oven in late december, and it arrived just in time for me to make quite literally almost 50 pizzas for myself and the many relatives and the many parties we hosted over the christmas - new years holiday time.
I think that to truly understand the strengths of this oven, you have to know the different types of pizzas. Or rather, the binary - neapolitan and non neapolitan pizzas.
Neapolitan pizzas need very hot ovens, and need to cook very fast. I'm talking 900F top and bottom, cook in 90 seconds. The goal of a neapolitan is to have the bread be simultaneously soft but crisp - it should not be 'crunchy' like a cracker. It should be charred, but soft inside. The sauce should be fresh, oil good, and the cheese should only just barely be melting by the time the crust is done.
I like neapolitan style pizza a lot. Some do, some don't, but I digress.
This oven can do 800F, and I find that when I try to make neapolitan pizzas in it, they are acceptible. They aren't perfect, the cheese is melting and almost browning and a bit overcooked by the time the crust is ready, but all in all, 800F for 2 minutes does a pretty decent job. The neapolitans out of this won't be winning any awards, they aren't ever going to be perfect unless you're ready to crack this oven open and force it to take even more power or buy a $1000 ooni volt or breville or buy an outdoor oven that uses a fire, but they'll be good enough for the indoor $90 price tag.
That's for neapolitan - summary: not perfect, but good.
Now for everything other than neapolitan? New york style? New haven style? Detroit style? Chicago thin crust? Sicilian (if you have a square pan for it)? Reheating an old slide of pizza from fast food? Cooking a frozen pizza from costco? It is excellent. It can do all of these types of pizzas perfectly.
New york and new haven styles will have the perfect amount of char. Leoparding on the bottom, crisp in the crust, foldable, structure, etc.
The timers and temperatures the oven recommends aren't the best. Better to look up the proper temps, and figure out the right time for the pizza by look, but the hardware this oven provides allows a skilled user to make all types of pizza except neapolitan PERFECTLY.
I've been making pizza at home for a LONG time now, using various hacks (pizza steel, grill, blow torch, etc.) and this thing is by far my favorite way to make pizza. In fact fairly early on I'd actually wondered why nobody made this exact thing. It slaps, as the kids say.
Hmm, listed specifications say max temp is 450° but the display in the picture is showing 750° for both upper and lower temps. Guess I'll stick to using my range's oven, which can hit 500°.
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I've been making pizza at home for a LONG time now, using various hacks (pizza steel, grill, blow torch, etc.) and this thing is by far my favorite way to make pizza. In fact fairly early on I'd actually wondered why nobody made this exact thing. It slaps, as the kids say.
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Jan 03, 2025 06:41 PM
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About 10-20 minutes depending on ambient temp. For reference when I would use my baking steel in my gas oven, I would try to heat it on hottest temp for at least 45 minutes, preferably an hour.
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Yeah, I got this before Christmas when it first dropped to 89.99 though I bought the $13 3 yr warranty. Haven't cooked a pizza yet but ran it at 800 top and bottom to burn off the smell. Heat isn't a problem with these, I would think longevity is. Comes with pizza stone but doesn't have a pizza peel.
I purchased this the last time it dropped to $89 in December. I absolutely love it!
I tested the temps - it gets just over 800F. It comes with a square pizza stone which fits perfectly inside.
Make sure you follow the instructions and condition it first (800F for 20 mins). Even though it is safe inside, I recommend conditioning it and probably cooking your first couple tries outside before using it inside!
Hmm, listed specifications say max temp is 450° but the display in the picture is showing 750° for both upper and lower temps. Guess I'll stick to using my range's oven, which can hit 500°.
One picture is showing 800° for both upper and lower temperatures.
Online reviews are mostly favorable, I've been looking for an indoor oven for awhile but the prices have been higher than I'd like (and I've already got two outdoor ovens), so I'm in for one. The insurance policy for 10 bucks/2 years seemed like a must.
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Bought this oven in late december, and it arrived just in time for me to make quite literally almost 50 pizzas for myself and the many relatives and the many parties we hosted over the christmas - new years holiday time.
I think that to truly understand the strengths of this oven, you have to know the different types of pizzas. Or rather, the binary - neapolitan and non neapolitan pizzas.
Neapolitan pizzas need very hot ovens, and need to cook very fast. I'm talking 900F top and bottom, cook in 90 seconds. The goal of a neapolitan is to have the bread be simultaneously soft but crisp - it should not be 'crunchy' like a cracker. It should be charred, but soft inside. The sauce should be fresh, oil good, and the cheese should only just barely be melting by the time the crust is done.
I like neapolitan style pizza a lot. Some do, some don't, but I digress.
This oven can do 800F, and I find that when I try to make neapolitan pizzas in it, they are acceptible. They aren't perfect, the cheese is melting and almost browning and a bit overcooked by the time the crust is ready, but all in all, 800F for 2 minutes does a pretty decent job. The neapolitans out of this won't be winning any awards, they aren't ever going to be perfect unless you're ready to crack this oven open and force it to take even more power or buy a $1000 ooni volt or breville or buy an outdoor oven that uses a fire, but they'll be good enough for the indoor $90 price tag.
That's for neapolitan - summary: not perfect, but good.
Now for everything other than neapolitan? New york style? New haven style? Detroit style? Chicago thin crust? Sicilian (if you have a square pan for it)? Reheating an old slide of pizza from fast food? Cooking a frozen pizza from costco? It is excellent. It can do all of these types of pizzas perfectly.
New york and new haven styles will have the perfect amount of char. Leoparding on the bottom, crisp in the crust, foldable, structure, etc.
The timers and temperatures the oven recommends aren't the best. Better to look up the proper temps, and figure out the right time for the pizza by look, but the hardware this oven provides allows a skilled user to make all types of pizza except neapolitan PERFECTLY.
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Our community has rated this post as helpful. If you agree, why not thank lpranal
https://www.gourmia.com/item.asp?item=1
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I tested the temps - it gets just over 800F. It comes with a square pizza stone which fits perfectly inside.
Make sure you follow the instructions and condition it first (800F for 20 mins). Even though it is safe inside, I recommend conditioning it and probably cooking your first couple tries outside before using it inside!
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https://www.amazon.com/Wisco-421-...29&sr=8-19
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