Re: Chefman/Costco Indoor Pizza Oven

I like that video mainly because he didn’t try to force his knowledge or conceived experience on the oven and stuck to the recommendations of the manufacturer to see what it could do. the only deviation was a second Neapolitan when he learned he needed to turn the pizza and back off the bottom heat but only 150 degree difference staying within the 200F maximum difference. I think he realized that as most countertop ovens would have to turn the pizza because the back of the oven traps more heat than the front which has glass and leaks heat out the crack of the door. I also liked it because it performed as mentioned in the recommendations.

He didn’t try the frozen preset. Don’t we all buy frozen pizzas from the grocery store? 

ps. I’ve never bought a frozen pizza.  I admit to have made a Chef Boyardee in a box pizza circa 1961.