Ariete 909 Fast and Compact Pizza Making Machine for Both Fresh and Frozen Pizzas, Forno Pizza da Gennaro equipped with a Timer and 5 Temp Levels, 1200 watts (Red)

I've been working on my pizza game for a few years. The problem has always been my inability to cook at a high enough temperature. My bases are decent, and so is my sauce and toppings but they always come out a bit flat and dry in a 250c oven, even on a stone.This is super simple to use. It heats up quickly and is safe to use on a worktop saver despite getting very hot. I bought a large wooden peel to put the pizzas on the stone and the trickiest bit was sliding it off (even with semolina flour applied) but it gets easier with practice (I didn't use the wooden pizza peels provided after reading other reviews). I initially used a metal peel with holes in it (bought separately) and it was a nightmare to get the pizza off it - this well dusted with flour wooden peel works much better.First attempts have yielded superb results. I still have some adjustments to make in terms of not overloading the sauce and the cheese as there is less chance for moisture to evaporate in this as opposed to in a regular oven so some did come out with more moisture in the top than expected. However, the bases, which I turned approx each minute, were amazing. I have learned to hand stretch them, so had brilliant puffed up crispy charred crusts and a lovely char underneath. 4-5 minutes at number 5 and they were done. I am now also making 70% hydrated dough which is easy when you get the hang of it and produces great pizzas (and can be mixed in a regular bread maker as long as you get the measurements right).The only other comment is that the stone was covered in black marks from leaking toppings right away. This didn't impair the ability of the unit to produce amazing pizza and I don't care what it looks like personally. Apparently you can clean it pyrolitically on an extended high heat and I'll give that a go, but rogue toppings can otherwise be carefully scraped or wiped off with dry kitchen rollThis is about to become my favourite kitchen device. I wish I'd bought one years ago.Tip- try making your dough with a poolish starter (Google it!) Very easy and yields superb results. Also use 00 flour. It's worth it.

Bought this at 9am of Saturday 25th of March and it turned up the next day on a Sunday by 3pm so it was faster than expected delivery time.I plugged it in and after a minute it tripped the electric, I flipped the switch back on and tried again to the same result so there is something not right with it but I tried it in the cooker socket and so far the electric hasn't tripped anymore. Must need a beefier cable to work.Took mine 15 mins on setting 5 for it to get to top temperature and the thermostat to trigger. Using a laser thermometer it read 405 degrees so it gets nice and hot.The 4 minute time to cook might be slightly off although the pizza was still nice after 4 mins. Another minute or two would have yielded better results.I found mine to slightly burn the crust at the front of the unit so I'd recommend turning the pizza 90 degrees or so every minute. I put baking paper under my pizza to keep the stone clean and to make it easier to place and remove the pizza.For a worktop pizza oven it has done what it claimed but time will tell.From my experience with it I'd recommend getting one if you are unsure.UPDATE:This is still going after many uses and would definitely recommend using one if you are unsure. I think the high temperature does fall off but you just cook it a bit longer.I lay my pizza base on a layer of tin foil so it doesn't effect the stone at all and you can pick it up easier to put on the stone.

I started making pizzas from scratch about 5 years ago while living abroad and not being overly impressed with the local offerings. I have gradually improved on the pizza base and ingredients over time but always cooked in whatever oven we had. When we got back to the UK our oven’s thermostat went and the pizza got burnt, but the dough seemed better. Delving more into it I found out that it was better to have an oven that got to 400 degrees Celsius and cook it for less time. After a bit of investigation and searching online etc. I found this Ariete 909 for a lot less than I thought I’d have to pay (I was thinking it would be hundreds and so not going to happen). It arrived a few days later and we had our first pizzas that evening, what a difference! Ten minutes to heat up to the top temperature and then four minutes for each pizza and it was Italian restaurant quality (almost). Since then I’ve bought better flour and left the dough to rise for longer etc. and the pizzas have got better and better.Unfortunately the cooker developed a fault last week, it happens, and we had family coming down to check out the myth that I can actually cook a good pizza now. However after contacting the supplier, Spreetail, on Saturday morning they were brilliant and resolved the issue astonishingly quickly, so all is well. There is always the possibility that something may not work properly but it is how the retailer deals with it that counts and they get top marks.In short, really pleased with the oven and very impressed with Spreetail and their customer service.

Only used it once so far although I used second from highest settings still think it was a bit to high, very slightly over done. Next time I'll try down lower. Otherwise a good tool. Pleased with it. Easy to clean