UnoldEnzo 500°C Pizza Oven 68916 - Indoor and Outdoor IPX4 - Electric Neapolitan Pizza Maker - Up To 12" with 33cm Rotating Pizza Stone - Adjustable Timer - Includes Pizza Peel - 2100W -240V

Absolutely what I wanted!! This is epic for its price, I never thought I’d be able to make pizza like this without a gas or wood fired pizza oven! Now I can do them in the kitchen with ease! What an excellent bit of kit. The pizza peel is good, the slicer/cutter is even better! I only really wanted to make Neapolitan so we just use the preset setting, then when it beeps saying it’s ready, leave it for even longer to make it extra hot in there to help with leoparding your crust! It cooks a pizza in 2 minutes, super quick! Just leave it in longer if you want it more burnt on your crusts and the base!A little trick for more leoparding, when it’s finished, lift the pizza with the peel towards the heating element at the top and it will help, I’ve even touched it accidentally a few times which leaves nice tasty char marks.The right dough makes a big difference, I used a lot of shop bought doughs and they were okay but didn’t get the puffy crust and leoparding we wanted. So make your own or buy from somewhere like gozney or greatballsofflour. The pizza stone is simple to clean with just water.5🌟 from me, exactly what we was looking for at a great price! Good job Unold.

As a pizza enthusiast, I was on the lookout for an electric pizza oven that could reach at least 400 degrees Celsius without costing a fortune. I must say, this Unold Luigi really impressed me. It’s a small and lightweight oven but still delivers great performance, reaching 400 degrees in about 20 minutes. It maintains its temperature well between pizzas (I’m specifically referring to Neapolitan pizza, which is the only type I’ve made so far). It’s easy to use, with preset programs available, plus a DIY option to set your preferred temperature. One feature that’s truly impressive for this price range is the ability to choose whether to use the bottom heating element, the top one, or both. To sum up, I believe the value for money is virtually unbeatable. I highly recommend it to anyone interested in making Neapolitan pizza and looking for satisfying results without spending a fortune or settling for a standard home oven (which simply won’t reach such high temperatures).

Very good and well worth the money. We purchased the knife and the shovel etc. These are good quality and you need the shovel to remove your pizza as at 400 they cook quickly and the shovel means you can get in/out fast. Use plenty of semolina on the stone base and your preparation area for your uncooked. The back gets quite hot so leave a gap. There is a bit of steam from around the door so allow for good ventilation. With independent temperatures for the top and bottom you can ensure a crispy base and a cooked but not burnt topping. If you do get spills inside, I wait until cool and wipe down. Not really noisy. Bleeps when temperature is ready for cooking. I am sure we will cook other things in it at normal lower temperatures. Heat up time, well we switch it on we set the temperature then I roll out the dough and prepare the stone and preparation area with semolina. Prepare pizza and the oven is up to temperature 15 mins maybe. Always use home made dough so no idea about frozen settings.

The media could not be loaded. Amazing pizza oven.Worth for the money that cost. Good quality, good temperature achieved. A good oven is a game changer if you want a fantastic pizza.Just one note, the oven fan is a bit noisy, for the rest I really suggest to buy it.This pizza oven is amazing! It’s worth the money, and it delivers good quality and a good temperature (up to 400C).A great oven can make all the difference when you want to make a fantastic pizza.One thing to note is that the oven fan can be a bit noisy. But for the rest, I highly recommend buying it.

I bought this oven to test it. Here are my findings.In short: its quite fun, provides good enough results and is a great value for money. Don't trust the pre-made profiles.The first picture attached is using the Neapolitan setting which as you can see produced a nice leoparding on the crust but split the cheese. This was using fior di latte and a Neapolitan dough from the pizzeria that I work at. Still a good pizza but the split oily cheese is not perfect. This trend continued with the 2nd test which was a new york style. Again the cheese got split, HARD. This one was quite disappointing as the pepperoni also didn't really render leading to a greasy mess. Perhaps freeze your cheese for 45 mins prior to topping the pizza.In general I would say avoid the pre-made profiles and experiment yourself to see what top and bottom temps work best for you. For me and my purposes, to get a crispy base you have to be maxing out the bottom at 400 degrees otherwise it stays quite pale. For the third pizza, I made a sauce on top pie with slice mozz and fresh mozz. I think this one turned out the best, the base was crispy and the cheese did not split. The dollops of sauce also added a very nice contrast. At the top temp the bacon I had on this pizza also had a chance to crisp and render a little again. These I think are the best settings for cooking something between new york and Neapolitan, I'll call it a sourdough pizza style temp:TOP - 290 BOTTOM - 390. 4-6 mins.My final thoughts:This is a really fun oven to use and the experience so far has been pretty good. It is easy to work and easy to clean. For the price this is a bargain and a half that gets you pretty good quality bakes. Cooking two pizzas back to back is also not an issue for me, the stone recharged fairly quickly whilst building the second pizza. I have seen a review about problems with the fan. If I encounter this I shall update the review. If you are a pizza enthusiast and have a bit of free counter space, give this one a try. I hope the factory smell goes away soon also. In terms of pan pizza I would say don't bother, the pans that I have for both Detroit and Chicago style sit way too close to the top heating element, a domestic oven is better for pan pizza.