NinjaArtisan Outdoor Pizza Oven, 12-inch, 3-minute Pizza, Neapolitan, Thin Crust, New York Chicago, Custom, 700F Max Temperature, Electric Heat, Bake, Broil, Proof, Warm, MO201

We love this thank you so much ninja !!! This machine was the best 300 bucks we ever spent and it’s fun making pizzas with the kids we have it in our kitchen and it makes the most amazing pizzas thank you for giving us that pizza ria taste from our own home

a well made appliance -- works great not just for pizza, but for everything --

Ease of use is 9/10. No assembly out of the box, just plug in, press power to turn on, scroll through pizza settings to desired crust, press start to begin preheating, screen will let you know when preheating is finished and to put in the pizza, press start again to set auto cook timer, and then press power to turn off. If you make multiple pizzas, the oven stays on without any additional buttons to press. It is nice to see simple electronics again. Pizza cooking temperatures are all pre-set from 700 degrees for artisanal, 550 degrees for thin crust, and 400s for NY style and pan pizza. Each of the crust styles have their own preset bake times which is convenient, but there is a custom setting for you to change the temp and timer. The thin crust is a 4-minute cook time, but I added 30-60 seconds based on the toppings and for a darker crust.The pizza oven has a light and a glass window in the door allowing you to watch the pizza bake and the cheese get bubbly without opening the door. Cooking the pizza presents a challenge at first, but a learning curve is expected for any newbie pizza-maker. Dough cannot be too sticky/wet, 10-inch pizza max, toppings cannot be too heavy or wet, not too much olive oil topper, and I highly recommend using corn meal on the pizza peel to prevent sticking when putting the pizza in the oven! You’ll get the hang of it through practice. I can report that I was cranking out perfect 10-inch thin crust pizzas on my third day of using the pizza oven! The pizza oven can also be used to proof, bake, and broil, but I have not tried any of those options yet. Negatives are that you must buy the accessories separate, like a pizza peel and a brush to dust off the pizza stone. The box contains only the pizza oven and pizza stone that goes into the oven when baking. Also, the oven is very small, so you won’t be making large NY style pizza pies… 10-inch max pizza that feeds 1-2 people. But since the bake time is so fast you can easily make several pizzas in little time if you need to feed a family or for a party. I easily made eight 10-inch pizzas in under a couple hours, and that was giving myself time to enjoy the pizzas coming out of the oven between rolling dough and topping the next pizza.Overall, the pizza oven is a great addition for making tasty restaurant quality pizza at home. The $300 price point is a little high because a pizza stone and your oven at its highest setting can probably produce a similar result, but I enjoyed the experience nevertheless and I am a lot more inclined to make pizza at home now that I have this pizza oven. I would normally take off one star for the price point, but in this case, you are getting a true (outdoor) kitchen appliance so the $300 price tag is expected.

So... had our first run of using this last night. I have been m/baking pizza on a stone in my oven for 20 years or so. I have also been making dough from scratch (using a bread machine) for about that long also.I did a terrible job on my dough - too wet. But holy smokes did it cook up awesome. I prefer thin crust so I chose that preset. Since it was first time, made small pizzas w pesto instead of red sauce. I was surprised when I put the pizza in and pressed 'Start'. Four minutes, 30 seconds it said. I said 'no way'. I watched as it cooked up perfectly in about that time (thanks to the internal light). Just a delicious light airy crust. I think the Ninja saved my dough and turned it into some might fine pizzas.It's small. There's not a lot of room to slide your pizza in. So, make sure your pizza slides on your pizza peel or whatever your using to transfer your pizza from counter to oven. Corn meal works great but you gotta check as you're making the pizza, make sure it still can slide on the peel. Otherwise, like with my third one last night, you'll have a mess inside the oven. Try to keep the peel dry and have enough cornmeal underneath that it acts like little ball bearings, helping the pizza to slide free.They should include a pizza peel with the oven. For almost $300 that's not a big ask. My normal pizza peel is much too big so I had to improvise.Takes a while to preheat but cooks 'em up fast! Super easy to use and, IMO, intuitive.Gets pretty darn smoky, especially like with my 3rd pizza when toppings and pesto ended up on the stone. It says it can withstand the elements so I do plan on using it outside most of the time. But I chose inside for my first use. Lots of smoke in the end, enough that I kept a couple exhaust fans on all night.(EDIT - I don't know how I missed that this intended as being a pizza oven for outdoor only. The listing clearly states that, and there's a sticker on the back that says 'outdoor use only'.)Is it worth $279? That'll depend on how much you use it, how much you prefer pizza you make verse take out from some shop. It's solidly built (and chunky). Don't expect to be keeping it on your counter. It'll take up a lot of space. I think when you compare the pizzas you make vs. most any pizza shop, it's great. You can put how much of whatever toppings you want on it. And ultimately the cost per pizza vs. take out will, IMO, save you money.