Uploaded July 2019 | Updated September 2026, 5 days ago
The defining characteristics of Neapolitan pizza—a puffy, leopard-spotted cornicione (rim) that still has a tender and pillowy interior, along with a charred undercarriage—can only be achieved with a ripping-hot oven that has a deck temperature of at least 700°F (370°C). Most conventional home ovens can reach a maximum temperature of only 550°F (290°C).
Last year, Breville introduced the Smart Oven Pizzaiolo, a countertop electric pizza oven that can reach 750°F (400°C) and is about the size of a large microwave oven. Kenji got his hands on one of these ovens, and, after playing around with it himself, he shipped it over to Serious Eats HQ for us to give it a try. So a few weeks ago, Sasha Marx decided to throw a Friday-afternoon office pizza party to take this machine for a test drive. Here's how it went down.
FULL STORY: seriouseats.com/2019/06/breville-pizzaiolo-pizza-oven-review.html
Get one for yourself: bit.ly/2XOC20N
See More Like This!
How to Make the Perfect Pan Pizza: youtu.be/3AP4yhKS-qg
How to Make Meatballs: bit.ly/2NK8Y2I
How to Finish Pasta the Right Way: bit.ly/2TsVVs6
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
The defining characteristics of Neapolitan pizza—a puffy, leopard-spotted cornicione (rim) that still has a tender and pillowy interior, along with a charred undercarriage—can only be achieved with a ripping-hot oven that has a deck temperature of at least 700°F (370°C). Most conventional home ovens can reach a maximum temperature of only 550°F (290°C).
Last year, Breville introduced the Smart Oven Pizzaiolo, a countertop electric pizza oven that can reach 750°F (400°C) and is about the size of a large microwave oven. Kenji got his hands on one of these ovens, and, after playing around with it himself, he shipped it over to Serious Eats HQ for us to give it a try. So a few weeks ago, Sasha Marx decided to throw a Friday-afternoon office pizza party to take this machine for a test drive. Here's how it went down.
FULL STORY: seriouseats.com/2019/06/breville-pizzaiolo-pizza-oven-review.html
Get one for yourself: bit.ly/2XOC20N
See More Like This!
How to Make the Perfect Pan Pizza: youtu.be/3AP4yhKS-qg
How to Make Meatballs: bit.ly/2NK8Y2I
How to Finish Pasta the Right Way: bit.ly/2TsVVs6
Subscribe to Serious Eats!
bit.ly/2BIlM59
Follow Us Elsewhere:
facebook.com/seriouseats
twitter.com/seriouseats
instagram.com/seriouseats
reddit.com/r/seriouseats
Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
