We Tested Breville's Countertop Pizza Oven | Serious Eats

The defining characteristics of Neapolitan pizza—a puffy, leopard-spotted cornicione (rim) that still has a tender and pillowy interior, along with a charred undercarriage—can only be achieved with a ripping-hot oven that has a deck temperature of at least 700°F (370°C). Most conventional home ovens can reach a maximum temperature of only 550°F (290°C).

Last year, Breville introduced the Smart Oven Pizzaiolo, a countertop electric pizza oven that can reach 750°F (400°C) and is about the size of a large microwave oven. Kenji got his hands on one of these ovens, and, after playing around with it himself, he shipped it over to Serious Eats HQ for us to give it a try. So a few weeks ago, Sasha Marx decided to throw a Friday-afternoon office pizza party to take this machine for a test drive. Here's how it went down.

FULL STORY: https://www.seriouseats.com/2019/06/b...

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