Countertop Pizza Oven?

[MileHighSmoker]

Take a peek at this countertop pizza oven. Seams to me to be missing at least one element of making "tasty dishes just like in a wood-burning oven" and that would be WOOD. No wood = No Smoke = No Authentic taste.

http://www.ariete.net/catalogo_06/catalogo3_en.asp?prod_id=193

http://www.ariete.net/catalogo_06/product_img/img_dettaglio/Cooking Appliances/ext1_902.jpg

I guess some people will put just about anything on their countertops these days.

 

[timzcardz]

Use liquid smoke in your sauce and call it a day.

 

[MileHighSmoker]

EZ-Bake Pizza Oven

Use liquid smoke in your sauce and call it a day.

I agree this thing looks like a total waste. They should have called it EZ-Bake Pizza Oven

 

[Norcoredneck]

Reminds me of something...

 

[Brauma]

Some people must have an abundance of counter space is all I know. Ours is limited. Thats why I want to cook pizzas outside.

I can throw a $5 DiGiorno in the convection oven and be eating in 18 minutes. I don't see the need for a countertop oven.

 

[SmokeWatcher]

Doesn't look very sturdy to me.

 

[MileHighSmoker]

Doesn't look very sturdy to me.

I agree, and even though it is cool to the touch it still has what appears to be fake dials and such on the front.

 

[NCGrimbo]

I can throw a $5 DiGiorno in the convection oven and be eating in 18 minutes. I don't see the need for a countertop oven.

18 Minutes??? Crank up that heat man. I run at 475 and have a custom topped - "store bought dough" pizza done in 9 minutes.

 

[Brauma]

18 Minutes??? Crank up that heat man. I run at 475 and have a custom topped - "store bought dough" pizza done in 9 minutes.

Thanks for the tip. We've just always run the oven at 400 - which translates to 375 on the convection. I'll try that next time.