COZZE 13" Electric Pizza Oven: Is It Worth Your Dough? 

The control dial is on the back? I'd like to stack a few of these, that would probably not go well? And what's with the terrible door design? Removing an extremely hot door and putting it somewhere just seems like a terrible idea

Great video. Thanks!

Thanks for test, hope you work on your pizza shaping skills. Type 00 flour, semolina when baking out, and fresh half dry mozzarella

I suppose this won't be sold in the U.S.

That temp dial looks on the piss