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Model: Gourmia Pizzeria Indoor Pizza Oven, with 6 Pizza Presets & Simple Touch Controls, Electric, New
Deal History
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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.
Just curious, but why wouldn't someone just use their regular oven to bake their pizza?
Am I missing something? I know it might be different it was one of those stone ovens or whatever that go outside, but this is just an inside regular electrical one?
I use something like this right now but that's mainly because I am lazy to take all the pots out of my storage area (aka the big oven lol).
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.
Do you have to turn the pizzas like you do in the Ooni? That's where most of my messes come from, lol.
Just curious, but why wouldn't someone just use their regular oven to bake their pizza?
Am I missing something? I know it might be different it was one of those stone ovens or whatever that go outside, but this is just an inside regular electrical one?
I use something like this right now but that's mainly because I am lazy to take all the pots out of my storage area (aka the big oven lol).
Just curious, but why wouldn't someone just use their regular oven to bake their pizza?
Am I missing something? I know it might be different it was one of those stone ovens or whatever that go outside, but this is just an inside regular electrical one?
I use something like this right now but that's mainly because I am lazy to take all the pots out of my storage area (aka the big oven lol).
You would need a special steel sheet just to get a crisp crust in a 500F oven. This goes up to 800F top and bottom to heat up stone quickly for a restaurant quality pizza.
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Do you have to turn the pizzas like you do in the Ooni? That's where most of my messes come from, lol.
I have been turning mine just out of habit, but I actually don't think you need to. The heat source is directly above / below unlike with the ooni where it's coming from 3 / 4 sides.
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°.
It goes to 750 and is a little hotter by infrared. It is well worth it
Just curious, but why wouldn't someone just use their regular oven to bake their pizza?
Am I missing something? I know it might be different it was one of those stone ovens or whatever that go outside, but this is just an inside regular electrical one?
I use something like this right now but that's mainly because I am lazy to take all the pots out of my storage area (aka the big oven lol).
Got this for a family member for Xmas, they used it once before it completely died. Returned for refund, makes me think it's on clearance now due to quality control issues.
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Top Comments
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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https://www.amazon.com/Wisco-421-...29&sr=8-19
That is twice the price of this one.
Am I missing something? I know it might be different it was one of those stone ovens or whatever that go outside, but this is just an inside regular electrical one?
I use something like this right now but that's mainly because I am lazy to take all the pots out of my storage area (aka the big oven lol).
https://www.amazon.com/Courant-im...B0C3KR8D24
Am I missing something? I know it might be different it was one of those stone ovens or whatever that go outside, but this is just an inside regular electrical one?
I use something like this right now but that's mainly because I am lazy to take all the pots out of my storage area (aka the big oven lol).
https://www.amazon.com/Courant-im...B0C3KR8D24
This is much smaller using less energy and heating to 800 in 10-15 min. Giving a much better cook.
I've cooked pizza on my pizza steel in oven for years during the winter months. Summer months I use my ooni.
This will be a much welcomed addition to my kitchen for the winter
Am I missing something? I know it might be different it was one of those stone ovens or whatever that go outside, but this is just an inside regular electrical one?
I use something like this right now but that's mainly because I am lazy to take all the pots out of my storage area (aka the big oven lol).
https://www.amazon.com/Courant-im...B0C3KR8D24
Sign up for a Slickdeals account to remove this ad.
Am I missing something? I know it might be different it was one of those stone ovens or whatever that go outside, but this is just an inside regular electrical one?
I use something like this right now but that's mainly because I am lazy to take all the pots out of my storage area (aka the big oven lol).
https://www.amazon.com/Courant-im...B0C3KR8D24
Sign up for a Slickdeals account to remove this ad.
Join The Conversation
Share your experience with the Slickdeals community
Share information with the community. Please follow our Community Guidelines and be kind!