Verdict
Pizza purists may scoff at the estimate of an inside oven that can produce the variety of beautifully risen encrustation and leopard spotting of an out-of-door one , but Cuisinart ’s Indoor Pizza Oven CPZ120U could give them pause for cerebration . There are some limitation : pizza pie is n’t cooked as apace , the stone can only accommodate up to 12 - inch creations and the results are n’t superposable to an outdoor oven , but if you ’re keen to love a Margherita and the weather condition is n’t on your side then everyone from beginners to pros will find something to love in this worktop oven .
Pros
Cons
Key Features
Introduction
There ’s a huge selection of pro - style ovens for making your own pizza pie but most have one thing in coarse : they ’re for outdoor use .
Should you not be bless with fine weather when the craving for pepperoni strikes , or have run out of gas or pellets then Cuisinart ’s Indoor Pizza Oven can step in . Not only does it have a convenient fireplug - and - play blueprint , it ’s also for indoor manipulation , meaning that it ’s more versatile and take less prep than an outdoor oven .
This plus all the kit to get you started – a Sir Robert Peel , cutter and deep - dish pan – intend that perfect pizza can be yours faster than it takes to deliver it to your room access .
Design and features
You may not think you have room for a pizza oven in your kitchen , but Cuisinart ’s Indoor Pizza Oven is little than most out-of-door modelling . It ’s about the size of it of a solo microwave , although not as tall ( H27.3 x W46.7 x D48.7 cm ) , and a similar weighting ( 12.72 kg ) .
The exterior is untarnished steel , giving it a practical flavour , and the controls are pare - back : there ’s a dial for choose temperature ( 170 - 400 ° C ) , a digital timer that ’s do with up and down push button , and a push for turning the internal light on and off . Being able to change by reversal the light on without opening the door is ready to hand for chequer on progress , but the light is n’t automatic when you launch the door , so you need to remember to switch it on beforehand for better visibility .
Inside , affair are just as simple , with an element at the groundwork to heat the pizza Harlan Fisk Stone .
The ceramic stone sit on a conducting wire shelf that duplicate up for cooking other solid food without the stone ( eg traybakes , cakes or scorched alimentary paste dishes ) , plus there ’s a crumb tray for catch mess . Also included is a mezzaluna - expressive style pizza stonecutter , a cryptical - bag cooking pan and a fold - up Sir Robert Peel for launching and retrieving your pizza pie . None of the removable percentage are dishwasher - safe – graspable for the stone and Sir Robert Peel , but less so for the pan , conducting wire shelf and crumb tray . Cleaning these by hand adds time and tussle to pizza making .
Performance
While outdoor pizza oven are jolly quiet – all you ’ll hear is the uneven crackling or hiss – Cuisinart ’s Indoor Pizza Oven is the opposite . It operate like a ceremonious oven , relying on fan heat to raise the temperature in spite of appearance . This means that it ’s noisy from heat - up to during preparation and even once it ’s finished , as the fans run to cool the Edward Durell Stone down . On the positive side , the Indoor Pizza Oven heat up somewhat promptly , in about 15 - 17 minutes depending on what eccentric of pizza is being cooked . This allows equal time to assemble the more basic recipe .
There ’s plenty of steering as to what temperatures to falsify different pizzas at , and using the oven is straight , although I found that it was easy to forget to start the timer once it had been set . broadly , I used the timer as a usher to cooking duration rather than sticking to it rigidly : often crusts would start to sting at the edges long before the timekeeper sounded . The smoke from this set off my smoke alarm – another aspect to be aware of when pee pizza at high temperatures indoors . In an ideal humankind , the timekeeper would also switch the oven off but it does n’t .
I commence by make a cheese and tomato Neapolitan pizza pie at the highest heat of 400 ° degree centigrade . The peel made it well-situated to get the pizza in and out again , while when the light was bend on , I could supervise preparation advance without having to unfold the door .
This train four second to bake . The resulting pizza was well cooked with a reasonable rise , firm brown crust and some spotting , though not identical to an outdoor oven ( which usually misrepresent at around 500 ° C ) .
Next , I made a slight and crispy pizza pie using the same topping with the improver of mushrooms , but cook at a lower temperature of 370 ° C .
This took just under 5 minutes , and bring about a better risen crust , more evenly browned cheeseflower and a more authentic coming into court .
I feel that this would be the best scene for thick-skulled toppings without burning . Neither pizza required turn , and both had perceptibly well - cooked base .
The Indoor Pizza Oven comes with its own mystifying pan and guidance for making the substructure with additional olive oil .
I examine falsify this at the lower temperature of 300 ° atomic number 6 for 15 minute but the result was motley : while exhaustively cooked , crisp on top and with a moist base , it did n’t go up as much as I ’d go for .
One defeat I found was the crumb tray : while a bang-up estimation , it does n’t cover the whole base of the oven so flour and discarded toppings can become caught between the threshold hinge and the base . It ’s hard to access when clean , meaning that this touch could become a dirt gob . I also found the bass cooking pan , with its baffle - on crude , specially hard to clean house by hand .
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Should you buy it?
Cuisinart ’s Indoor Pizza Oven comes with all the outfit you need at a great - time value price .
This oven produces undecomposed termination but does n’t reach the highest heats and there ’s no fire .
Final Thoughts
Cuisinart ’s Indoor Pizza Oven has a lot go for it : you do n’t need bottles of gasoline , timber or pellet . You do n’t need a dry day and you do n’t call for a substantial budget . However , what you will need is outer space to use it inside , forbearance to perfect your ideal pizza , and some realism as to what kind of crust it can farm with a top temperature of 400 ° C .
If you prefer the execution to be closer to an outside oven , you may be better off select the indoor - outdoorOoni Volt 12 – this oven have up to 450 ° snow , but it ’ll cost you more than twice the damage . Or if only an outdoor oven will do but you ’re on a budget , moderate out theHaloo Revolve .
Trusted Score
How we test
We test every pizza pie oven we reexamine thoroughly over an prolonged geological period . We use industry standard examination to liken feature right . We ’ll always tell you what we find . We never , ever take money to retrospect a product .
regain out more about how we test in ourethics policy .
FAQs
Once up to its hottest temperature , preparation strike around 4 - 5 minute . For lower temperatures , allow up to 15 minutes .
None of the parts are dishwasher safe .
