the Smart Oven® Pizzaiolo

The conductive heat from below really gets the crust crisp while the top broiler finishes it perfectly in about two minutes, just like a brick oven. I’ve used it three times this week already and each pie came out better than the last.

Finally got the leopard spot char on the bottom crust that I've only seen in a brick oven before, and the 750°F heat makes the whole thing come together in about two minutes flat. The conductive heat really does pull moisture out of the dough differently than a regular home oven, and cleanup is just

I’ve never had a countertop oven get hot enough to blister the crust like a pizzeria—this one does it in two minutes flat. The three heat zones make the bottom crispy while the top bubbles perfectly.