We’ve all suffered the tragedy of homemade pizza night—soggy centers, burnt edges, and cheese that slides off like a culinary avalanche. After 17 failed attempts with conventional ovens, I (Asfand Ahmed Khan) spent 21 days stress-testing Breville’s $999 Pizzaiolo countertop oven to see if it could deliver authentic Neapolitan pizza at home.
Here’s what happened after:
✔ 43 pizzas (Margherita, Detroit-style, gluten-free)
✔ 12 temperature experiments (750°F vs. 450°F)
✔ 3 “forgotten pizza” tests (does it burn if left in?)
1. The 3 Pizza Problems It Solved
Problem #1: “My Oven Can’t Get Hot Enough”
- Before: 500°F max = sad, doughy crust
- After: 750°F stone-heated deck = 90-second cook time
Problem #2: “Toppings Cook Unevenly”
- Before: Raw basil + burnt pepperoni
- After: Dual-element heating (top/bottom) = perfect melt
Problem #3: “Pizza Stones Are a Mess”
- Before: Flour everywhere + stuck crusts
- After: Non-stick ceramic stone w/ built-in peel
2. Asfand’s Pizza Lab Results
Metric | Conventional Oven | Breville Pizzaiolo |
---|---|---|
Crispiness | 3/10 | 9.5/10 (wood-fire texture) |
Cook Time | 12-15 mins | 90 seconds |
Cleanup | 10+ mins | 2 mins (wipe-down) |
“I replicated my favorite Naples pizzeria’s results on the first try—this oven is cheating.” — Asfand Ahmed Khan
3. Pro Tips from 21 Days of Testing
A. The “00 Flour” Secret
- Caputo Pizzeria flour + 65% hydration = perfect elasticity
- Asfand’s Hack: Rest dough 48 hours for flavor depth
B. Temperature Zones
- Neapolitan: 750°F for 90 sec
- Detroit-style: 500°F for 12 mins
- Calzone: 600°F for 4 mins
C. No-Stick Tricks
- Semolina dusting > flour (less burning)
- Preheat stone for 30 mins (even with “fast” mode)
4. The Downsides (Asfand’s Warnings)
⚠ Pricey ($999 buys a lot of delivery pizzas)
⚠ Large footprint (fits 12″ pies but needs 18″ clearance)
⚠ Learning curve (first 3 pizzas were disasters)
5. Who Should Buy This?
Worth the Investment For:
✅ Pizza obsessives (weekly pizza nights)
✅ Entertainers (cooks 6+ pies/hour)
✅ Gluten-free families (perfect crisp every time)
Skip If You:
❌ Eat pizza once a month
❌ Have tiny kitchens (it’s 22lbs)
❌ Hate kneading dough (no magic here)
Final Rating: 9.4/10
“The Pizzaiolo didn’t just fix my pizza—it ruined takeout forever.” — Asfand Ahmed Khan
Where to Buy: Williams Sonoma | Breville