Giles & Posner EK2309 Italian Stone Baked Bella Pizza Maker Oven, 1200 W, Red

Long-term pizza enthusiast, so pleased with the results! Before buying, I'd considered much more expensive trendy options for pizza making outdoors, but so glad I went with this.The trick is to work out the right temperature and cooking time for a crispy base and cooked topping. I've found leaving it to heat on 3 works a treat of you put the rolled dough onto the stone, add the toppings, then shut the lid.I'm so impressed by the results: crisp base, bubbly crust, cooked toppings. Restaurant quality bake at home. Can't stop making them for family and friends ... and myself of course!General pizza making tips:- it's all about the dough! make it at least the day before to achieve the lovely air bubbles- if you roll your pizza, do not do the outside crust unless you want to kill the rise and bubbles there- make on the stone to avoid fuss trying to pick up and transfer the pizza- leave to cool on a baking rack for a minute after cooking- don't overload sauce or toppings- a sprinkle of Italian hard cheese immediately when cooked adds great cheesy flavourEnjoy! One of the best things is that this is pretty portable, so I've been able to take it to other's houses when the need for pizza arises! Did I mention that I love pizza?!

I cannot tell you how awesome these are. Friggin amazing. Everyone in our family has now bought themselves one. We have bought them as gifts and have an extra one for parties. Haven't yet tasted surface temp of stone but it gets ferociously hot in about 5mins. Friends who have wood burning pizza ovens have switched since we got this because those ovens are expensive to build and takes loads of wood and hours to heat. This little number make amazing pizzas and heats up immediately. Half the price of more expensive models but I can't imagine they do the job any better than these little things. You could seriously open a pizza shop better than most pizza places in the UK if you bought a few of them. The paddles and cutter they give you are great too. Only con so far is they do get a bit smokey so open a window or turn on ventilation. We plug them in outside for parties and are huge hit. Very cheap way and super cool way to feed a lot of people.

cooks a great pizza.!!! BUT, buyers be warned, transferring the dough from your bench top, to pizzamaker can be challenging. the paddles included aren't adequate. ive purchased an additional full circle paddle at £12 extra. if you drop any ingredients on this, prepare for a smokey kitchen. 4/5 minutes on setting 4, cooks a great pizza. the base comes out great, due to the stone. WAY better than the local stodge you get served up around the UK takeaways. and as for dominos/papa johns...ive used my giles and posner 4 times now, ive already saved £20 in takeaways. overall, I would recommend! p.s...pizza making is all in the dough. master the dough and you WIN.

used this once, followed all the instructions with flouring the plate and our homemade pizza (pizza base bought from shop) was burnt on the bottom only after a few minutes. Tried again but it was inedible because of the burnt taste. it looks good and the instructions are easy but it just doesnt do what it says on the tin! wasnt able to get a refund as it was used first time after the cooling off period as it was a birthday present for my daughter.

The G&P EK2309 is an excellent Pizza Oven.Having had a G3 Ferrari G10006 Delizia Pizza Oven for 3 years which I then managed to destroy by melting a tray under a shop bough pizza and was unable to get a replacement stone.I decided to buy the G&P as spare stones are readily available and also is significantly less to buy.There are a few cons compared to the Ferrari but there are also a lot of pros and overall I personally think the G&P is actually a better oven.On the PROS: after using this now at least 5 times, I can say the Pizza bases are always crisp, not always the case with the Ferrari especially with more loaded pizzas.The accessories are also better a decent large cutting wheel and aluminium pizza paddles.The CONS: the lead is a little short and be aware the stone will lift out even when the oven is on. Also I wouldn't use the front handle as heat escapes from this point when lifted. Use the handle on the top and you will be fine even without oven gloves.I would therefore strongly recommend this pizza oven.

Thought I'd write a review as this pizza maker has just literally gone pop. It lasted a shade over 2 years before giving up the ghost though has been temperamental for a while.I'm quite an experienced home pizza maker - I had a similar cooker to this one that lasted about 10 years and I bought this one to replace it.It's never been consistent, I think there has been an imbalance between heat from the top and bottom elements since I bought it. Indeed, I followed the instructions to the letter when I first used it and incinerated the underneath of the pizza and the top was raw.Once I got used to its foibles and ignored the instructions and found my own way, the results have been pretty good but I think that's down to my persistence and experience.I can imagine first-timers using this and giving up pretty quickly, though how consistent the way mine operated is with the bulk of them I don't know.Anyhow it's dead now and I see they don't seem to supply this any more - I may have been tempted with another but I guess I'll have to get reading reviews again!

We've used this twice now, pizzas cook really well. However I am not happy with the quality of the oven. The plastic handle know on the lid has already chipped all around where it touches the lid of the oven. I assume it must be from the heat coming off the oven, but after only using twice I would worry that with more use it will break off completely