The Internet’s Cheapest Indoor Pizza Oven… Is It Any Good? 

Let Me Help You👇🏼 ✉ Start Making Restaurant-Quality Pizza in Just 3 Minutes a Week charlieandersoncooking.ck.page/7a77956bb5 🍕 Discover The Dough Handling Secrets To Make Perfect Pizza EVERY Time charlie-s-site-1fe4.thinkific.com/courses/pizzadoughmastery

Man, this is so close to being worth a purchase but I have to be honest, their customer support issue means I won't be buying. That's just inexcusable what they did. My biggest regret is that they won't actually realize they are losing customers because of it either.

I did a deep dive into Vevor and their business practices and this is par for the course. Their products are not bad but their quality control is very lacking. And if you have a problem their first move is to stall, then stall some more. If you pester them they will offer a very small amount of money to get you to go away. If you then say "I'll just return it" that amount will go up. The more you push the more they will relent and eventually you will get either enough money or a return but only if you bought through Amazon. Never buy direct from Vevor! Remember they don't make any of these products, they OEM all of them and don't really have spare parts.

We inch ever closer to homecooked New York pizza enlightenment

I really enjoy this channel; thorough, straight-to-the-point information without trying to be funny or "entertaining". Thank you!!

Thank you Charlie! FYI ……that plastic sheeting protecting the polished stainless steel is an Industry Standard in fabrication……..don’t hate on it’s superior protection……otherwise you’d be whining about scratches/fingerprints😂😎

Excellent video & content. I love your "out of box" thinking! You always have great ideas about how you can make your pizza even better!! Keep the videos coming.

Man you can use the stone even if it's cracked in half it won't affect the cooking as long as it stays fit. Stones for bigger ovens actually do come divided in half.

Its actually amazing how much effort and thought you put into your videos, I would have never tried making pizza myself if it wasnt for you!

I have similar pizza oven like this. It's very good. Turn all the temp to max warm for 20-30 minutes. Takes only 3-5 minutes to get golden brown. The disadvantage of putting pizza on the pizza screen first before putting in is you would lack the effect of oven spring and browning on the bottom. (I have tried that) you still need to slide the pizza directly on the hot stone. You are correct this pizza oven need that stone.

Very nice review, Charlie! Thank you so much.

Thanks Charlie for doing these videos this one especially was very entertaining and very informative. I never get tired of watching you and I really believe you have a gift😃

I like my vevor oven for the reasons you stated. Heats up quick and I can get better browning than my home oven. I get the best results with a stone temp of 550f and top element on full blast with a 6 minute bake so that the crust is soft and crunchy

My and my fiance are hopefully buying a house this fall, moving from a house that has 3 feet of counter (we can't even have a microwave) to hopefully a normal kitchen. I love cooking and can't wait to try my own pizza, pasta, and chopped cheese etc, this video is awesome! Definitely on my housewarming list. Thanks dude!

Charlie, thank you for the passion. I am as about as passionate as you. Love and appreciate the work you are doing.

Nice review of an interesting cheap pizza oven. Finally the RU-vid algorithm suggested your video again so i can finally subscribe. I tried looking for you but couldn't remember your name and thought i'd lost your vids forever. Your vids are informative and a pleasure to watch glad I'm subbed now ..

cant believe the company that sold you the pizza oven could not send you a replacement stone. I give you props for testing different baking options and taking the time to share your experience with the community.

I just bought this oven and the stone came installed with brackets that hold it in place. Also a block of styrofoam in the oven to support it during shipping. Used it last night for the first time and I'm amazed that it's only $169 on Amazon! I made a Detroit, a New York and wings. All came out great. I'm going to try it with my 14" x 14" steel today. edit: By the way, it's on my outside covered patio. I got it so I don't heat up the house. Love it! PS. All the protective film is how stainless steel comes in bulk sheets. They just leave it on to protect the SS while bending and drilling, etc. They only peel off where parts are assembled together. A hair dryer to warm it up makes it peel off with ease.

I really appreciate all of your videos and hard work. Can you make a video with your new artisan crust and let us know what we need to update on our spreadsheet

hi Charlie you can fix the broken pizza stone if you still have it just go to any hardware store just ask for wood stove cement it's like $5.00 for a tube it will bond to your stone just put back together it will work for your testing till you get the wright size stone

As long as the stone broke in 2 full length pieces, you might still be able to use it. Sand the broken edges to minimize any 'lip' left from mating the broken pieces together in the oven and give it a shot. Not ideal, but it worked for me when my Dog knocked my pizza oven off of its stand.

I have had this oven for several years and I'm really happy with it. It's high enough to add a biscotto stone at the bottom and still have plenty of space above the pizza. Real biscotto stones are expensive, but there are cheaper alternatives made of fireclay or lava stone that will perform equally well. Aim for 2 cm thickness (that's 3/4 inch). Leaving the original (thin) corderite stone at the bottom and placing a thicker one on top of it also means you have many stones to choose from. They don't need to be the exact same size. You can even use a round stone. It does take longer to preheat, that's the downside, but a good clay or lava stone absorbs excess moisture, giving you a nice, crunchy result.

Loving your review, keep up the honest great works 👍

I have this oven and run the top on full and the bottom about 50c cooler. Par bake the base and toppings, add cheese when the dough has just started to brown and put it back in and get fantastic results with 70% hydration dough.

What stopped you from trying out the original stone? Looks like a clean break to me, so in the worst case, you'd have a line through the centre of your pizza.

It’s important to have the crust meet very hot stone or steel. The time to preheat to 660, or 550 in home oven, is not enough time for the stone or peel to heat. That reservoir of heat gives a crunchier crust. A little oil on the bottom of the crust and on top edges also helps browning.

I was actually interested in this pizza oven by Vevor. Looks like the results are pretty good. I have one of their flat top griddles and I use it a few times a week. I also have one of their prep carts which the flat top sits on. Main reason why I'm saying this is because there was a tiny little dent in the front of the stand. They took money off and would not ship me a new piece. I see what they're doing and why they're doing it but I still think they really should be able to send the customer a part. Btw, you rock!

I've made about a dozen 16" pizzas using your calculator with great results. The most recent pies were actually same day crusts where I substitute 25g of flour and water with 50g of sourdough starter and use less than half of the yeast, and you'd think they were cold fermented. I've wanted to get an oven that could do 18" pies, but after all of the 16" pies I think that size is more practical at home, and the price point for that Vevor looks pretty good.

have a "G3Ferrari" for 70 Euro up to 370°C but only smaller pizzas possible. Pro: just 10 minutes pre-heating and super small to store or just leave it in the kitchen.

Nice! I mistakenly thought this was an outdoor oven. Because of the lack of broiler, something to try might be placing your Pizza stone on the bottom, the shelf on top of the stone, then your steel on top of that, creating a heat chamber inside the Vevor oven. It'll take longer to preheat, but the heat from the steel above should (in theory) blast the toppings with more heat. In my own research, I found that Vevor makes a ridiculous number of niche things (I have one of their industrial paper cutters). That said, while everything they make seems to be "industrial grade", they aren't quite the best quality. I've never dealt with their support, but I'm honestly not surprised that the best the seller could do was partially refund.

That cut to the new stone arriving was a perfect edit.

Love the video. I had no idea there were countertop “professional” pizza ovens.

I learnt a lot from your video. Thanks!

Very interesting video man. Excellent testing. I only recently started making flatbreads, leavened and unleavened. Baking is a freaking science bro it's great.

I loved this video. Thanks for showing us a product that is affordable for Home Cooks. Please, think about some more videos on cooking in this little oven. Amazing how affordable it is.

This was cool, thanks for sharing man enjoyed watching this, also made me hungry!! ❤

Charlie - the beauty of the steel is that it reflects, not absorbs, more heat than the stone, which causes better crisping and mottling (for styles like Neapolitan). Thanks for this video...I was tempted by this Vevor over a while back...then backed off after doing some research.

I've heard of people setting their home ovens to clean mode and sawing off the locking mechanism. Sounds dangerous, but apparently allows higher temps. I doubt your landlord would appreciate that.😂

visually, i like the first one. nothing burned but nicely browned and toasted.

I have this oven and it works great. I make 16'' pizza all the time from scratch . I don't use the rack inside the oven . I put the stone on the bottom of the oven there's a slot it fit in. . make sure you preheat the oven for at least 20 min. I have bought many product from vevor with no issues.

I went to a hardware shop and bought a big thick terracotta floor tile.Works great, especially when it got soaked in grease. A bit like a greasy seasoned cast iron pan.

You can use the brojen stone. I've used a split stone in the oonie

The pizza maker, Chris Hansell aka Chrissy, was featured on one of Action Bronson's recent RU-vid episodes. He truly seems to have perfected the art of pizza baking in a home oven. If you get a chance to check it out, it's worth a gander.

I have this oven and works great for New Haven Apizza (cooks between 600-700°). The bottom tends to cook quicker because its a cordierite stone so toward the end I use a screen until the top reaches the char

What a shitty company, them not providing a replacement stone for the one that came broken is reason enough to never buy a product from them.

I believe you could try making a neapolitan pizza in this. If you place the steel/ stone on the bottom rack let it get dark on the bottom and then used the peel to lift the pizza near the top and get the top dark you prolly could pull of something really close to the wood oven

Great video Charly, I own one of these ovens, had the the same problem with the stone and had to buy one a little oversized and cut it with a grinder, haven’t used much but I will try it with your New York recipe, would you try to do some Detroit in this to get the optimal result? Thanks for your content man.

i have a vevor that i've been using for a couple of months and use the stone on the bottom, my crust gets pretty crispy and some char on the top

The hand sanding…. I can’t 😂😂

0:58 So you do not get a scratched up unit, that is why. Still wish they wouldn't leave the plastic film under screws and overlapping parts though. The pizza stone I would have replaced with a slab of volcanic rock or a thick steel or cast iron plate anyway as those materials tend to hold the heat better at the expense of longer warm-up time.

Great video! Pizza is neat!

Pro tip - buy a skillet hot handle gripper to grip the rack and stone, pull it partway out of the oven, and place your pizza on it to a mess free return into the oven. More precise.

My go to guy for all things east coast home made food!

Try using both baking steel and a pizza stone at the same time. Put them on racks one above the other and then put pizza in between them. Creates a extra hot oven, within your oven. Get that top char your looking for

I would love to see you do a series on this. I read good things about the optima pizza express, which is a red countertop electric pizza oven that sells for around $130.

Love your videos, especially pizza, lol 😂

Charlie, thoughts on the Presto Pizzazz Rotating pizza oven? I remeber when these came out in my younger days and wondered about them. Maybe you could do a video on this pizza oven. Thanks.

It's cool you're reviewing something from VEVOR. I've been interested in their products for a while now but so far I've only seen very tiny gadget review channels make videos about them and I've been hoping some larger or more reputable channels would come out with reviews. I've been interested in their pizza ovens, commercial mixers and meat slicers given how affordable they are.

You really can, with relative ease, get better results in a home oven that gets up to °550, a thick enough steel, and the right dough. You get the expensive Pizza Ovens (Consumer ones) if pizza is a little more thinking just a casual hobby and a bit of an obsession, indoor devices like the Volt 12 and Breville Pizzaiolo are for Pizza Enthusiasts who are looking to make all kinds of pizza from NY to Detroit style to Neapolitan. If you just want NY style you can do that perfectly well in a normal oven though, I MUST reiterate that much

I bet that wound absolutely do well with bar and tavern style pizza! You you definitely make a video on those

Why was I just researching this and then the pizza man himself makes a video about it???

Get a kiln shelf. Cost less and as good if not better.

Kinda want this oven… for the garage. Please do a Neapolitan! And bagels!

Just a thought, but would you be able to use a vice or something to bend the legs of that "shelf' so that it sits just a little bit lower? That way you would be less likely to hit the heating coils with your pizza. I'm talking about making a little 90 degree bend at the bottom of the rack on all four corners.... the same distance, so that the whole rack sits lower. Love your channel.

Get a Kamado grill. Mine gets up to 700 and cooks pizza in minutes. Can't beat the coal fired flavor either. I still suck at making crust though.

You purchased the 1300 watt variant of this oven. They make a 2000 watt variant not sold by vevor which I believe works better

I do love my Breville Pizzaiolo oven. Heats up to 750 degrees instantly.. cooks my Neapolitan pizzas in 60 secs.. you can find them used for $500, like I did... definitely worth the extra bucks..

I always wait until the bottom is right about done then turn on the broiler. I love a little char on the cheese 😊

Every new professional grade kitchen appliance I've ever busted the seal on had that exact protective wrap. It's annoying but that's a sign that they actually cared a little about what you got.

What if you put a slight glaze of oil on the bottom of the dough prior to putting it on the stone, that would increase the uniform distribution of heat a little better.

A very interesting oven. Quite worth the money. Oh, I struggle with launching a 11" pie into my 12" Ooni. I just succumbed to pulling the stone out a few inches or completely removing the stone for the launch. Nothing sucks worse than a crappy lauch.

If it were me, I’d honestly just stick with the steel plate as the hearth material. I see your steel plate is 3/8” thick, but you could go with a thinner plate considering how fast that tabletop oven gets to temp. Plus you’re probably only cooking 1-2 pies at once, I think a thinner steel, say a 1/4” steel, matches best to the fast preheat time of that oven. Might also be interesting to experiment with aluminum 6061 plate. Just remember you need twice the thickness to get roughly the same thermal mass as a steel plate of the same size/thickness.

I used the "screen" to cook pizza in oven (use boiler). I put the dough on the screen first then burn/grill directly on open gas flame on the oven top . then put the sauce and toppings, put under the boiler. 3-5 min, take it out and then burn the bottom part of the pizza one more time. Even my MIL from Naple Italy said the pizza done this way was "acceptable".

I ordered one of these a few hours ago, and the information about it at Walmart says that it allows the heating elements, bottom and top, to be independently controlled, but I didn't hear you mention it. Does yours have this feature? Great Review, btw!🙂👍 August 1, 2023

Charlie do you have room to cook outside? Vevor makes a clone of the 13” ooni Koda. It is presently $136. This is for an outdoor 13” propane oven. I have an ooni Koda 12 and the Vevor 13” gas and they bake for the most part identical.

Excellent review man. Funny thing, i have built, modified, and frankensteined so many ovens. And a small pizza over would be perfect cause i currently live in a tiny house without an oven, however... Even at the smaller size of that guy it is too big :) That, and size you are using a standard plug, the max draw is gonna he 1875 watts, total. Yeah, you _can_ run ~2200watts on that circuit based on the apparent age of your kitchen, but that also would mean giving up on renters or homeowners insurance 😎 I currently use either immersion or induction elements to cook. So while the temperatures i can hit with those is lower than your oven, i can get quite respectable temperatures per watt. Induction os ~70% efficent or so, about twoce that of normal electric burners and immersion are ~90%, but without mad insulation induction isnt gonna get hot enough and you can really immerse a pizza. Running dual induction elements could work, but then you run smack dab into heat radiation and insulation problems. Some electric elements can get hot enough, but at a me point you are basically building a kiln. Blowers can help like in convection quite a bit, but i just dont know how id safety duct it. So, for my circumstances, its back to lump charcoal with a bellows on a grill. Works great, just not an short cook day.

you can always modify the rack by shortening the legs a bit to give yourself a little extra clearance from the top element.

I might just need to pick one up soon. I was gonna get an outdoor one. But the weather is sh*t wher i live

Aí, aí pizza no forno elétrico, faço sempre em casa, amo demais 😋

Were there any other electric indoor ovens under the $1k price of something like the Ooni Volt that looked like a good potential option? This one is interesting but it doesn't seem enough better than using a baking steel in the home oven (which is great).

@15:57 Your browning issues could easily be helped by modifying the dough recipe to add sugar and/or oil, and/or just really making sure you’re using the dough at the right fermentation time. I’ve had dough from the same batch with the same baking time/cooking method brown better (or worse) just based on pushing the fermentation just a bit more than I *should*, according to the dough recipe’s time table.

When I bought steel for my home oven, I got very good pizzas. The bottom of the pizza gets a good color in 3-4 minutes. Crust doesn't get such a good color, but you can't really do anything about it. However, I have not tried the grill system. My steel is 8mm thick

Does it plug into a 15A circuit, or does it require a 20A like you’d find in the kitchen? (20A outlets have the notch on the side.)

What camera and lens do you use? Looks outstanding.

Thanx Charlie. 7:25 What is the Music Bed here from?

15:02 - "And they're still not as crispy as they would be in my home oven..." ~-> ultimate endorsement in stocking with your home oven staying away from used electric pizza ovens

🙂 this is awsome your a true pizza fan i love my NYC pizza flavor also so glade u went out of your way to to buy a oven just to make pizaa HEHE :D your the best do u live in NYC also ???

Go for a thin metal peel. Love the review

That black stuff comes on all kitchen appliances today (it's blue where I live). We just moved to a new house this spring and bought our first oven (which broke, and we had to replace with two different new ovens). They all came with that crap ( as did the fridge), and it was a pain to get off every time.

The white plastic is laser film, it is put on the stainless steel sheets to protect the finish from laser cutting and forming. Pizza stones can be used just fine cracked, large stones come in 2 or more pieces.

Got mine last week. Shipping was crazy fast and showed up TWO days after I ordered it directly from the Vevor website. All I can say is WOW! We made pizzas on Saturday and the cooking times were maybe about 3-4 minutes. We used a pre-made pizza shell because I didn't have time to make my own dough because the thing surprised us by showing up so soon. If you're on the fence about getting this, don't wait. It's well worth the purchase. Oh, and the styrofoam inserts inside now come sealed in plastic bags so there are no little styrofoam bits, and the stone was very well secured and packed in them as well. I can't see how it could arrive broken now. Looks like someone at VEVOR was listening. Cheers!

the stone would make all the difference in the world. great video

I get great cheese browning in my home oven at 525 when I switched my cheese to Grande. Never going back and don't need a pizza oven.

I've had to contact Vevor once and it seems like they are very consistent in their customer support approach: I've gotten the exact same messages to my inquiry (a diesel heater that someone played football with and was dented AF all over) :D

good job, clear review

bruh this series thank you

This oven is so good even you look absolutly baked 💨

IME a pizza screen (not stone) on a bottom rack with an electric element does a great job crisping the crust. You should really investigate other methods to use a home oven.

I'm glad watch this video. I was thinking of buying stand mixer or that pizza oven from company. I don't like buying stuff from companies that don't stand behind their product

Mans eating pizza in a white shirt. I admire your bravery Charlie.