After about a week of daily use, I have to say that I'm mostly satisfied with this pizza oven. Pizza is baked evenly and quickly, the temperature settings are accurate enough in my opinion.

My concerns are mostly related to the QC and longevity of this oven. The oven is wobbly and the feet don't seem to be adjustable. Not sure if this is per design or not, but the oven door doesn't seal well. I always get steam coming out and occasionally a lot of steam comes out from the bottom and the top of the door which can create a lot of condensation on the control panel. The only other (minor) complaint is the fan noise. It's very loud and even after baking, it will run for about 20 min to cool the oven. If you keep the oven door closed it will run even longer.

Cleaning is not easy. I take it outside and use compressed air to blow the crumbs out. I wipe accessible inside surfaces with a wet napkin.

Good oven overall. Maybe I expected a bit more quality for the price.

I was considering buying the electric Ooni pizza oven, but then I stumbled upon the Chefman pizza oven. We have used it multiple times to make pizza and have been absolutely thrilled with the results. The crust is crispy, and the cheese always melts perfectly. It was a bit of a risk to try a new brand, but the outcome has been fantastic.

This is the BEST pizza oven out there!
It looks real nice and has easy to use presets.
Unlike other pizza ovens from other companies, it's not huge and actually fits on your counter top.
The pizza comes out so crispy and delicous.
AND it comes in the cutest pizza box (has cute stickers inside as well).

Pizza has become my families favorite dinner.
ðŸ•ðŸ•ðŸ•

This is a high quality oven that is capable of great results. However, you can't just use the factory settings and expect perfection. I had to experiment with different temps and handling. That being said, it did not take long to settle on the best settings for New York style pizza. I have not yet tried Neapolitan yet, but I am sure that the oven will excel at that also. All in all, a fine oven that is also a great value.

You could spend 900 or 1000 dollars US on another brand of oven, but I don't thing you will get better pizza, especially after you learn the best settings for your taste.

I have an ooni style outdoor pizza oven I got a few years ago that I use outdoors with a propane tank primarily. While I learned a lot about making pizzas with the outdoor oven, I did not use it as much as I hoped as it is a process to get it out of storage, get it set up with the propane; about an hour of prep just to make a pizza or two in less than 6-7 minutes.

I started looking at the indoor electric ooni oven when it was announced, but the price was $1,000! Over time I started to notice a few different brands pop up with progressively cheaper indoor ovens. I pulled the trigger on the Chefman based on the reviews and that it was an actual brand I recognized.

This thing is excellent! While there is a learning process to making great pizza in a high heat oven like this, the prep and cleanup is so much easier than an outdoor oven. Basically plug it in, let it preheat (took 22 minutes for 800F, under 15 for NY Pizza option), and prep your pizza while it is warming up. Very easy to use interface and easy timer to use as well.

Comparing to the outdoor oven, you don't have to rotate the pizza every 20-30 seconds to get an even cook, just stick the pizza in the over and set the timer. You can easily watch with the window and light as well in case you need to pull the pizza early. On the flip side, I do feel like I lost just the slightest amount of flavor from the lack of real fire/smoke, and the ability to add wood chips for extra smoky flavor. That is by no means a deal breaker.

For cleanup, turn the oven office and let it cool itself down a bit and then open the door for additional cooling. Come back to the oven after it has cooled enough to pull the stone out. I have a scraper to clear off anything that may have stuck to the stone to clear it easily. I typically avoid rinsing these type of stones unless absolutely necessary, and if you do, make sure it is dry before storing. Make sure to check the oven for any debris as well and clear that out as well, otherwise you will invite smoke to your next indoor pizza party.

If you have never made pizza in a high heat oven, just know that there are skills to learn and it is worth the effort. It is important to use the right dough too, some dough will just burn at high heat. Even things as simple as prepping the pizza and passing it off to the peel and then to the stone can be tricky until you get the hang of it. Stick with it, and you will be impressed with the high quality pizzas you can make at home.