Unold Luigi Electric Indoor Pizza Oven 68816 - Heats Over 400°C - 240V - 32cm Pizza Stone - LCD Display – Touch Controls - 1700W

As a pizza enthusiast, I was on the lookout for an electric pizza oven that could reach at least 400 degrees Celsius without costing a fortune. I must say, this Unold Luigi really impressed me. It’s a small and lightweight oven but still delivers great performance, reaching 400 degrees in about 20 minutes. It maintains its temperature well between pizzas (I’m specifically referring to Neapolitan pizza, which is the only type I’ve made so far). It’s easy to use, with preset programs available, plus a DIY option to set your preferred temperature. One feature that’s truly impressive for this price range is the ability to choose whether to use the bottom heating element, the top one, or both. To sum up, I believe the value for money is virtually unbeatable. I highly recommend it to anyone interested in making Neapolitan pizza and looking for satisfying results without spending a fortune or settling for a standard home oven (which simply won’t reach such high temperatures).

Awesome bit of kit. Used it for loads of pizza from home made to frozen. Takes a little while to get to temp but they cook really fast.Have also done other things in it like using iron skillet and doing chicken, burgers and naans.Only downside if I have one, is that it can be a bit of a pain to clean.Quickly became a favourite with the kids.

Having tried hard but failed to achieve decent results with an inexpensive lift top oven, I had a good idea of what I needed.A search for separately controlled, accurately displayed top and bottom temperatures, and at a sensible price, put this one at the top of my shortlist and I am not disappointed. So far it has only cooked bought pizzas, but . . .THIN&CRISPY gave a beautifully cooked thin stone-baked pizza, and . . .NEWYORK produced a hand-pulled one with a beautifully soft thick base and well cooked top.. . . just what I needed.

Until I bought this oven I didn't realise how good pizzas could taste.Had great results with making my own dough.The quality of the oven is really good and the game changer for me is the two heating elements, one of which is under the stone which can be independently controlled.The presets are a good starting point and can easily be tweaked (without permanently changing the preset) for temperatures top &/or bottom and countdown timer.There's also a "DIY" preset where you set the temperatures and timer to your requirements.You can easily see the pizza cooking through the glass door & when the timer beeps it doesn't switch the oven off which is great if you can see that it's not quite done.The best pizza I personally have ever tasted was a shop bought one cooked in this oven, a Sainsbury's taste the difference wood-fired sourdough pizza cooked on the "Pan Pizza" setting with the time reduced from 12 down to 5 minutes, this preset is 240°C top heat & 340°C bottom heat.This produced a crisp but not hard base and crust with spongy interior 👌

I bought this oven to test it. Here are my findings.In short: its quite fun, provides good enough results and is a great value for money. Don't trust the pre-made profiles.The first picture attached is using the Neapolitan setting which as you can see produced a nice leoparding on the crust but split the cheese. This was using fior di latte and a Neapolitan dough from the pizzeria that I work at. Still a good pizza but the split oily cheese is not perfect. This trend continued with the 2nd test which was a new york style. Again the cheese got split, HARD. This one was quite disappointing as the pepperoni also didn't really render leading to a greasy mess. Perhaps freeze your cheese for 45 mins prior to topping the pizza.In general I would say avoid the pre-made profiles and experiment yourself to see what top and bottom temps work best for you. For me and my purposes, to get a crispy base you have to be maxing out the bottom at 400 degrees otherwise it stays quite pale. For the third pizza, I made a sauce on top pie with slice mozz and fresh mozz. I think this one turned out the best, the base was crispy and the cheese did not split. The dollops of sauce also added a very nice contrast. At the top temp the bacon I had on this pizza also had a chance to crisp and render a little again. These I think are the best settings for cooking something between new york and Neapolitan, I'll call it a sourdough pizza style temp:TOP - 290 BOTTOM - 390. 4-6 mins.My final thoughts:This is a really fun oven to use and the experience so far has been pretty good. It is easy to work and easy to clean. For the price this is a bargain and a half that gets you pretty good quality bakes. Cooking two pizzas back to back is also not an issue for me, the stone recharged fairly quickly whilst building the second pizza. I have seen a review about problems with the fan. If I encounter this I shall update the review. If you are a pizza enthusiast and have a bit of free counter space, give this one a try. I hope the factory smell goes away soon also. In terms of pan pizza I would say don't bother, the pans that I have for both Detroit and Chicago style sit way too close to the top heating element, a domestic oven is better for pan pizza.

Worth every penny! Gets to temp in about 15-20 mins, then stays there! 12-14" Neapolitan pizzas are done in 90s. If you a peel etc, go for the slightly more expensive package and the peel's included. Wooden-handled aluminium peel with slots means your semolina falls away nicely, not leaving any/too much under your pizza base to burn.

We purchased this product over 2 months ago, but have waited posting a review until we had used it well.We looked at a number of similar products but decided on this one based on the positive reviews ... and they were not wrong! It is a fantastic product that has transformed our home-made pizzas. Produces pizzas similar to those from a restaurant with a lovely crispy crust. Found it straight forward to operate and transfer pizzas to and from the over using a peel. Easily cleaned. Wish we had bought this pizza oven before now but better late than never.