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Granitestone

PIEZANO Crispy Crust Pizza Oven by Granitestone – Electric Pizza Oven Indoor Portable, 12 Inch Indoor Pizza Oven Countertop, Pizza Maker Heats up to 800˚F for Stone Baked Pizza at Home - Cream

    • Based on 25 reviews
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Availability: In Stock.
Fulfilled by Amazon
Arrives Tuesday, Sep 24
Order within 23 hours and 11 minutes
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Color: Cream


Features

  • DELICIOUS HOMEMADE PIZZA: Experience the taste of pizzeria-style pies right from home. Bake your personalized version on the stone surface and enjoy a cheesy, crispy crust pizza made in your kitchen, without turning on your oven.
  • HEATS UP TO 800 F: Get perfectly cooked pizza in under 6 minutes! Ovens typically only go up to 450-500 F, preventing you from achieving the crispy crust thats a pizzeria standard. Piezano takes it all the way up to 800 F so you get great crust results every time.
  • STONE-BAKED PIES: A flat 12 pizza stone made of natural ceramic transfers heat while cooking so your pizza bakes evenly, resulting in a crispy crust. Once done, the stone is removable for easy cleaning.
  • ADJUSTABLE HEAT CONTROL: Top and bottom heat settings give you full control over the temperature for a more even bake. A built-in thermometer display lets you monitor the cooking process for ideal baking conditions.
  • ELECTRIC POWERED: Plug your Piezano into the nearest outlet. Place it on your countertop for everyday convenience. Base suction cups on the bottom prevent it from sliding all over the place.
  • COMES WITH ADDITIONAL ACCESORIES - The Piezano Pizza Oven comes with everything you need to start cooking proffesional-style pizzas in your home. Each Piezano ships with 2 pizza peels and 1 stone scraper.
  • GREAT FOR OUTDOORS TOO - Piezano is not just an indoor pizza oven. Take it anywhere with an outlet, plug it in, and cook up stone baked pizza nobody will believe is home made.

Brand: Granitestone


Color: Cream


Product Dimensions: 13.62"D x 13.77"W x 6.49"H


Special Feature: Dual Heating Zones for Adjustable Cooking, Heats up to 800 Degrees, Natural Ceramic Stone for Crispy Crust Pizza, Electric Powered, Cooks in Under 6 Minutes See more


Control Type: Dual Knob Control


Brand: Granitestone


Color: Cream


Product Dimensions: 13.62"D x 13.77"W x 6.49"H


Special Feature: Dual Heating Zones for Adjustable Cooking, Heats up to 800 Degrees, Natural Ceramic Stone for Crispy Crust Pizza, Electric Powered, Cooks in Under 6 Minutes


Control Type: Dual Knob Control


Door Style: Dropdown Door


Included Components: 2x Wooden Pizza Peels, 1x Pizza Scraper, 1x Piezano Instruction Manual, 1x Piezano Pizza Oven Unit, 1x Reversable Ceramic Stone


Model Name: Piezano - Cream


Power Source: Electric Powered


Size: 12 Inch


UPC: 080313023644


Item Weight: 12.45 pounds


Item model number: 2364


Date First Available: March 26, 2024


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Tuesday, Sep 24

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View our full returns policy here.

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Top Amazon Reviews

    • FANTASTIC Indoor Alternative To Going Outside!!!
Color: Cream
FANTASTIC Indoor Alternative To Going Outside!!! I LOVE THIS PIZZA OVEN! I already had an outdoor wood fire oven with the additional propane burner add on and it gets to about 730° and does a great job making some great pies. BUT, It is a hassle to deal with, the entire, go outside, hook the propane or start a fire, they wait and watch it for preheat and safety, then back and forth inside and outside with the pizzas then the wait for cool down and unhook the propane or put out the fire and then cover it up….it is literally an all night ordeal to make pizzas. Also, sometimes I want pizza but the weather refuses to cooperate and it’s either way too hot to want to be outside after working in the heat all day as a Contractor or it's thunderstorming or it's cold. The PIEZANO has come to my rescue to SOLVE ALL THOSE PROBLEMS! It sets up in under a minute and preheats in about the time it takes me to stretch my dough, sauce it, cheese it and top it. By time I get all that done it is ready to go. Then, at most, 6 minutes later I am burning my mouth on hot delicious and perfectly cooked pizza! And I never had to leave the kitchen! Wam Bam Thank You….PIEZANO! To me this is a super affordable alternative to being stuck outside to get a good pie in my pie hole after working all day. I can do one after another and it never slows down. When I am done, it cools off way faster than my outdoor unit and cleaning up is fast and easy and then I just jam it into the gadget cabinet until I need it again. I have also made NAAN and Pita bread and they have come out better than my fav restaurants that serve those! Things I LOVE about the unit: -The Viewing window so I don't have to let heat out to check on my pie. -the top and bottom temp being able to be set differently than each other allows me to dial in just the right amount of heat where I want it and not have to eat a burnt pie just so I can have a crispy bottom! In this aspect it actually performs better than my outdoor wood fired/propane pizza oven! -The included 2 piece pizza peel allows me to size my pie perfectly and move it around without it getting all distorted and I only have one thing to wash instead of a board and a peel. -It cooks better and I get a better “chew” and “crack” out of the same crust recipe vs my outdoor oven. -Its gets hotter and cooks better than my conventional oven and it doesn’t heat my entire house up because I wanted to cook pizza that night. This is a big deal here in the south. I can have pizza and not have to blast the AC to deal with the oven being on full blast for dinner. -I can get from dough to eating a cooked pizza faster. -The stone works well and it's easy to get cleaned up and scraped off. -The size of it is big enough to make a pizza size worth fussing with but not so big I can’t store it when it is not in use. -I really love the way it looks. It looks like a part that came off of a DeLorean Time machine mixed with modern, mixed with steampunk. I think it looks cool. Does nothing for performance but when we have company everyone always comments on how it looks and they like it. -I now “order” all our pizza from PIEZANOS! (ongoing joke around here) because the pizza literally taste like it came from a great pizza joint! Overall, this is an excellent countertop and even portable electric pizza oven that does a FANTASTIC JOB making great tasting pies and has brought out aspects in my dough that I really like that I thought I couldn’t get for some reason like my recipe or my water or my technique but all the time it was my temps and time. It is certainly a great value when comparison shopping and the performance and outcomes are all on point to what I would want from a pizza oven and totally exceeded my expectations. Easy to use and figure out and easy to maintain and clean and relatively easy to store when not in use. I would Absolutely Recommend this oven and I would order it again in a heartbeat if I needed one for myself or I’m even considering a few as gifts for my clients. Excellent Pizza Oven, Hands Down The BEST Experience I have had with electric up so far. A+++++ Oven! THANK YOU PIEZANO!!!! ... show more
Reviewed in the United States on July 19, 2024 by RideOrDieGuy
    • Fast, really fast!
Color: Cream
Review Image by Uncle Vinnie Uncle Vinnie
Anyone considering this product should be asking themselves, why do I need it? Why not just cook the pizza in the oven? If you're satisfied with frozen pizza, or ordering from one of the big delivery chains, then you probably don't need to drop the money on this pizza oven. If you like to make your own pizza and are after that authentic pizza shop style, here's what it does for you. It gets really hot as mentioned in the product description. It can go up to 800 degrees, about double what a typical home oven does. Pizza gets that crispy crust with a moist chewy center when cooked at high temperatures for a short time. You can't do that in an oven struggling to maintain 400 degrees. This one doesn't just get hot but it gets hot really fast. I turned it on and set it to 700 degrees and it reached that temp in about 5-10 minutes. I then put my pizza in but my recommendation is to give it another 5 minutes or so to warm up the pizza stone that you're cooking on. The top of mine looked ready in about 3 minutes, but the bottom still needed to cook a little longer. This happens when the stone isn't hot enough, so give it a little more time. It's called a 12 inch pizza oven but this does not mean you're making a 12 inch pizza. The diameter of the cooking surface is 12 inches, but make your pizza 10-11 inches (as said in the manual). This will give it room to expand without getting stuck on the side of the oven. If you're using dough that's sized for a pizza larger than 11 inches, cut it down so it isn't too thick. You can make a thicker pizza but you should do so at a lower temperature and longer time if that's what you want. If you want that crispy NY style, make sure it's not too thick and cook at a high temp. Clean up is pretty simple, just scrape the stone clean with the included tool. if you want home made pizza in under six minutes, this will do it for you. ... show more
Reviewed in the United States on July 21, 2024 by Uncle Vinnie Uncle Vinnie
    • hot! Works great for a thin and crispy crust.
Color: Red
Review Image by Merideth Baker Merideth Baker
Review Image by Merideth Baker Merideth Baker
We are big pizza fans at my house. All three of my kids and my two kids-in-law love it. My youngest boy and my son-in-law realllllly love it. I'd go so far as to say it's one of my boy's special interests (if you know an autistic kid, you know what I mean), and the level of my son-in-law's obsession isn't far behind. So you can imagine my excitement when I ordered the PIEZANO Crispy Crust Pizza Oven by Granitestone. The manual does include a crust recipe, though, so if you don't already have family favorite recipes, start with that one. It also includes several pizza recipes using 240g of pizza dough, so I figured that is the largest dough that's going to work. The stone is very close to the top burner, so you will definitely not be making a Chicago deep dish or a pan pizza in this oven. We like a very basic thin and crispy crust, a New York-style crust, and a Neopolitan crust (that one's my very favorite). I decided I didn't want to wait the several days' fermenting time for the New York or the Neopolitan, so I tested the Piezano oven with the simple, no-frills thin crust. When I weighed my dough, I saw that dividing it into fourths gave me four 191g dough balls. Close enough (not over the 240g recommended in the manual), right? Read on to find out. When my dough was risen and ready to make pizzas, I preheated the oven. The temp gauge goes to 800 degrees Fahrenheit, but after less than ten minutes, the needle topped out somewhere over the 800 mark, so it may have been hotter in there. I thought I'd test it with my laser thermometer, but the battery had gone dead, and I was too lazy and in too much of a hurry to change the batteries. I spread my dough to the maximum diameter (10 to 11 inches, according to the manual and the size of the stone... I made one just under 11 inches to be safe), spread on my sauce, cheese, and pepperoni (this one was for the boy, who only loves pepperoni), and placed it in the oven. I used parchment paper under my dough rather than placing it directly on the stone. Just personal preference. According to the directions, I should have baked it 3 minutes, rotated the stone, and baked for 2 to 3 more minutes. Nope. After 3 minutes, my pizza was completely done. Maybe even just a tad overdone on one area of the crust edge and a certain section of the crust bottom. In the future, I think I'll turn the lower heating element down after preheating the oven. I also think 240g of dough is too much for a thin crust, because my 191g dough ball made a crust much thicker than I normally make with this dough recipe. Normally, I divide the dough into thirds, but I use a baking steel in my regular gas oven and make that third of the dough ball into probably a 15+ inch pizza. Very thin! I only got one pic of this first pizza because the boy gobbled it up right out of the Piezano. So, for the second pizza, I lowered the temp to about 700 degrees, then turned down the lower element to about 700 on the dial, and used a 142g dough ball and stretched it to just about 11 inches. A little sauce, a little cheese (just cheese this time because that's what Grammy prefers), and into the oven on parchment paper. At the two-minute mark, instead of opening the lid to rotate the stone, I just left it closed, grabbed the parchment paper that was extended through the closed oven, and rotated it. At three minutes, it was done. And the bottom crust wasn't over done. I did take pics of Grammy's cheese pizza. For the rest of my batch of dough, I stuck with approximately 142g balls and stretched it to as close to 11" as I could get. Because the oven's interior is so small, it heated back up quickly, and the stone didn't lose too much temp between pizzas. Nevertheless, I did give it 5 to 10 minutes between each pizza, just because I was doing other things at the same time, and it seemed to work for me. OK, so if you want to put out a lot of pizzas in a short amount of time, the Piezano oven is the way to go. Maximum 3 minutes each pizza for me, and that 5 to 10 minute period of time between each baking could have been shortened, I think, had I prepared all the pizzas at once instead of preparing just one at a time just prior to putting them in to bake. There are some... I don't want to call them downsides... so I'll say some less-than-ideal things to keep in mind. If you want a pizza oven to avoid heating up your kitchen, think again. This little oven really puts off the heat! My kitchen got toasty! Even so, though, my countertop tile underneath was barely warm. If you've got electricity on your patio, it would be great to use it out there! Also, I'm not sure I like so little room between the stone and the top heating element. I think it won't work for a Neopolitan crust. The manual says to poke the crust so it doesn't bubble up and burn. Umm, hello, that would be sacrilege to do to a Neopolitan crust! I baby the dough, being absolutely sure not to even touch the outside edge when I'm stretching it just so that I get those nice tall pockets of air in the crust! So I'm not sure the Piezano will work for a Neopolitan crust. Dang it! I will try it sometime soon, just in case I'm wrong... but I don't think I am. If/When I do, I'll update this review. The tiny area between the stone and the upper element is the only reason I have taken one star off my review. ... show more
Reviewed in the United States on July 26, 2024 by Merideth Baker Merideth Baker

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