Chefman CHEFMAN-DSPrime CHEFMAN Indoor Pizza Oven - Ma
$261
$389.45
33% off
Reference Price
Condition: New
Top positive review
10 people found this helpful
Easy to use and no hot spots, perfect pizza
By Sanford S. on Reviewed in the United States on March 10, 2025
9 April 2025 update I've been making about one pizza a week with the Jo at about 65% hydration and I use the Neapolitan setting and every pizza is perfect with no burnt spots and no need to turn oare rotate the pizza while it's cooking like in previous Irving's that I had. I'm amazed with how even the heat is and how perfect the programs give me what I want. I did find a crack in the seal between the face of the oven and the door and I noticed that that spot on the face of the oven was getting burned and smoke was coming out of that area so it's obviously not ceiling over the area where it's cracked. I called Amazon today cause I've had it 29 days and I didn't want to be locked out of a resolution. Amazon was extremely helpful and they're going to try to make contact with the manufacturer to see whether they just want to replace the seal or whether they want to replace the whole oven. I'm willing to try either. But that said the support from Amazon. on this is beyond my expectations and the quality of the oven is exceptional. Like I've said, I've had many Pizza oven some costing in the thousands of dollars and they work inside or some of them work outside and this is by far the very best pizza oven I've ever experienced, and I highly recommend it. 25 March 2025 Update I use Antimo Caputo Nuvola Super 0 Pizza Flour. So light, airy and perfect! I've made about 6 pizzas so far and every one perfectly cooked with no burn spots, no need to rotate pizza. I use Neapolitan button with no changes. I suggest making your dough with 65% H20. Keep it clean, easy to do, for best results. HIGHLY recommended. 7 March 2025 update: I now have made three pizzas in this oven and the most remarkable thing is that the heat is so even that I don't have to rotate the pizza while it's cooking. I've had other pizza ovens like Uuno and Piezano. This is the best of those. While I don't shape my pizzas very well, this image is what tonight's pizza looks like: I strongly recommend this if you really want a quality pizza cooked indoors. And I'm OCD ------ It arrived today. I also have an Ooni gas-fired pizza oven. But as soon as it arrived and I read the instructions, I preheated top and bottom for about 45 minutes. It's primarily the stone that should cook the pizza so it's important to give it plenty of time to heat to the desired temperature. The instruction manual is one of the best I've seen, type not to small and not a 2" x 2" "instruction sheet". I used the Neapolitan setting and it took about 5 to 7 minutes to cook. Seems well made. EASY to use. I've tried a lot of other indoor pizza ovens and this IMHO, seems to be the best. At Amazon you can't go wrong with their free 30 day return window. I recommend this.
Top critical review
15 people found this helpful
Just Okay
By Sophia on Reviewed in the United States on April 30, 2024
If I had an opportunity to go back in time and re-purchase this pizza oven, I would not. I think the quality of this pizza oven is just okay. I think it makes just okay pizza. I own the original Baking steel, a ceramic pizza stone, a cast iron pizza pan, and the Breville Pizzaiola. I have made incredible pizza using all of those kitchen tools and using my Breville Pizza oven. Maybe my opinion of the Chefman pizza oven would be higher if I was new to pizza making and if I had not experienced excellent quality pizza using my kitchen oven or the Pizzaiola. I was originally interested in acquiring the Ooni Volt because it is bigger the Breville Pizzaiola. Although I love my Pizzaiola, I wanted a bigger pizza oven to make larger pizza pies. I saw this oven and was immediately intrigued by it. The interior is bigger than the Pizzaiola and I read some good reviews on this oven. At the time I purchased it, it was on sale for $268.99. That price was incredible. So, I took the plunge. The construction of this oven is not in the same league as the Breville pizza oven. The steel is a much thinner gauge and the interior of the oven is not insulated as well as the Breville pizza oven. The Chefman pizza oven does not retain the same amount of heat as the Breville pizza oven. The Chefman pizza oven does not make good Neapolitan pizza. Neapolitan pizza uses a wetter dough and requires a really hot oven to cook the pizza quickly in a minute to two minutes. This oven could not cook a Neapolitan pizza in one or two minutes. It could not do that. The top heating element cycles on and off. There is no way to get it to stay on. The bottom element always stays on. This means that the bottom will cook faster than the top of pizza. By the time that you have pre-heated the oven, and you are ready to launch your pizza on the stone, the top element will have cycled off. Because the top element cycles on and off, you will have to leave the pizza in longer than 2 minutes to properly cook the top of the pizza. I tried to cook a couple of Neapolitan style pizzas in this oven and the bottom burned before the top of the pizza was properly cooked. When I dropped the bottom temperature, I ended up with a Neapolitan style pizza that was dry and less tender than a real Neapolitan style pizza. The bottom of the pizza was darker with some burnt spots, and the fresh mozzarella on the top of the pizza had separated because the pizza was left in the oven longer than the ideal cooking time for a Neapolitan pie. On average, it took me 5 minutes to cook a Neapolitan pie. This oven makes lousy Neapolitan pizza. I made good New York Style pizza and I made good deep dish pizza. I made better deep dish pizza and New York style pizza in my regular oven using the Baking steel and a ceramic baking stone. I make better pizza in the Breville pizza oven. This oven is no Breville pizza oven. My Breville pizza oven makes exceptional Neapolitan pizza. It also makes better deep dish and New York style pizza. I also want to point out that this oven's door does not form a tight seal when you close it. The door does not close tightly. There is an excessive amount of steam that bellows out the entire time the oven is cooking the pizza. I initially thought it was smoke and I was expecting my fire alarm to go off. When I put my hand near the oven door, I noticed that it was steam and not smoke. I also noticed quite a bit of condensation forming on the inside of the door to the oven. I think there is too much condensation/steam in the oven that effects the crispiness of the pizza and cooking time of the pizza. I think the steam would be perfect for baking certain breads like baguettes and French breads that use steam to make the outside crispy. I think a dryer oven would be more conducive for pizza making. The pre-sets do not work well for the various styles of pizza. They will not cook your pizza correctly. You will have to manually make adjustments to the top or bottom elements to cook the pizza in order to not burn the top or bottom of your pizza before the pizza is done. You will be only able to find the right adjustments through trial and error. I would not cook a frozen pizza directly on the stone. I tried it once to test the frozen pizza setting, and it was a mess. My frozen pizza had too many toppings and too much sauce on it. The cheese, the sauce, and toppings spilled onto the pizza stone and ended up getting all over the pizza stone while the pizza was cooking. The cheese and sauce really burned on the stone before the pizza was done. It caused a significant amount of smoke in my oven and my kitchen. It took quite a bit of effort to scrape the burnt cheese and pizza residue from my burnt pizza stone. I would only cook a frozen pizza in some type of pizza pan. I tried cooking homemade gyro meat in the oven because I wondered how it would cook in the oven. The gyro meet was completely dried out. That was a bad idea. However, the homemade pita breads turned out great. I would not cook any meats in this oven. I would stick to breads, and pizza. In addition to the top element not staying on, I think that the top heating element should be re-designed to recess more into the top portion of the oven. I accidently touched the top heating element when I was attempting to remove the pizza from the oven. I burned my hand a couple of times. The top element hangs a little too low, and if you are not expecting it, you might accidently touch it. If you are making a Detroit style deep dish pizza, the top heating element sits a little too close to the top of the pizza. It actually left char marks on the top of my Detroit style pizza. I had to place a sheet of aluminum foil on top of the pizza during the first part of baking my pizza, and then remove the foil for the second half. This Chefman pizza oven works best if you are cooking pizza at the lower temperatures. If you set your expectations lower, then you will not be disappointed. This is not a professional quality pizza oven by any stretch of the imagination. It is not on the same level as the Breville Pizzaiola, which is a better designed pizza oven. At $269, it is a decent pizza oven if you are not trying to use it to cook a Neapolitan pie. This pizza oven is very economical and uses less energy than a gas oven, which is a big deal with the higher prices of gas. It also does not heat up your entire kitchen, which is a plus during heat waves in the summer. Because I wanted a pizza oven that could make good Neapolitan style pizza, I wish that I would have just put this money towards an Ooni Volt.
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Easy to use and no hot spots, perfect pizza
By Sanford S. - Reviewed in the United States on March 10, 2025
Verified Amazon Purchase
9 April 2025 update I've been making about one pizza a week with the Jo at about 65% hydration and I use the Neapolitan setting and every pizza is perfect with no burnt spots and no need to turn oare rotate the pizza while it's cooking like in previous Irving's that I had. I'm amazed with how even the heat is and how perfect the programs give me what I want. I did find a crack in the seal between the face of the oven and the door and I noticed that that spot on the face of the oven was getting burned and smoke was coming out of that area so it's obviously not ceiling over the area where it's cracked. I called Amazon today cause I've had it 29 days and I didn't want to be locked out of a resolution. Amazon was extremely helpful and they're going to try to make contact with the manufacturer to see whether they just want to replace the seal or whether they want to replace the whole oven. I'm willing to try either. But that said the support from Amazon. on this is beyond my expectations and the quality of the oven is exceptional. Like I've said, I've had many Pizza oven some costing in the thousands of dollars and they work inside or some of them work outside and this is by far the very best pizza oven I've ever experienced, and I highly recommend it. 25 March 2025 Update I use Antimo Caputo Nuvola Super 0 Pizza Flour. So light, airy and perfect! I've made about 6 pizzas so far and every one perfectly cooked with no burn spots, no need to rotate pizza. I use Neapolitan button with no changes. I suggest making your dough with 65% H20. Keep it clean, easy to do, for best results. HIGHLY recommended. 7 March 2025 update: I now have made three pizzas in this oven and the most remarkable thing is that the heat is so even that I don't have to rotate the pizza while it's cooking. I've had other pizza ovens like Uuno and Piezano. This is the best of those. While I don't shape my pizzas very well, this image is what tonight's pizza looks like: I strongly recommend this if you really want a quality pizza cooked indoors. And I'm OCD ------ It arrived today. I also have an Ooni gas-fired pizza oven. But as soon as it arrived and I read the instructions, I preheated top and bottom for about 45 minutes. It's primarily the stone that should cook the pizza so it's important to give it plenty of time to heat to the desired temperature. The instruction manual is one of the best I've seen, type not to small and not a 2" x 2" "instruction sheet". I used the Neapolitan setting and it took about 5 to 7 minutes to cook. Seems well made. EASY to use. I've tried a lot of other indoor pizza ovens and this IMHO, seems to be the best. At Amazon you can't go wrong with their free 30 day return window. I recommend this.
Simplifies the pizza oven experience!
By OON7 - Reviewed in the United States on February 15, 2024
Verified Amazon Purchase
I have an ooni style outdoor pizza oven I got a few years ago that I use outdoors with a propane tank primarily. While I learned a lot about making pizzas with the outdoor oven, I did not use it as much as I hoped as it is a process to get it out of storage, get it set up with the propane; about an hour of prep just to make a pizza or two in less than 6-7 minutes. I started looking at the indoor electric ooni oven when it was announced, but the price was $1,000! Over time I started to notice a few different brands pop up with progressively cheaper indoor ovens. I pulled the trigger on the Chefman based on the reviews and that it was an actual brand I recognized. This thing is excellent! While there is a learning process to making great pizza in a high heat oven like this, the prep and cleanup is so much easier than an outdoor oven. Basically plug it in, let it preheat (took 22 minutes for 800F, under 15 for NY Pizza option), and prep your pizza while it is warming up. Very easy to use interface and easy timer to use as well. Comparing to the outdoor oven, you don't have to rotate the pizza every 20-30 seconds to get an even cook, just stick the pizza in the over and set the timer. You can easily watch with the window and light as well in case you need to pull the pizza early. On the flip side, I do feel like I lost just the slightest amount of flavor from the lack of real fire/smoke, and the ability to add wood chips for extra smoky flavor. That is by no means a deal breaker. For cleanup, turn the oven office and let it cool itself down a bit and then open the door for additional cooling. Come back to the oven after it has cooled enough to pull the stone out. I have a scraper to clear off anything that may have stuck to the stone to clear it easily. I typically avoid rinsing these type of stones unless absolutely necessary, and if you do, make sure it is dry before storing. Make sure to check the oven for any debris as well and clear that out as well, otherwise you will invite smoke to your next indoor pizza party. If you have never made pizza in a high heat oven, just know that there are skills to learn and it is worth the effort. It is important to use the right dough too, some dough will just burn at high heat. Even things as simple as prepping the pizza and passing it off to the peel and then to the stone can be tricky until you get the hang of it. Stick with it, and you will be impressed with the high quality pizzas you can make at home.
Very nice oven at a bargain price
By California Gadget Guy - Reviewed in the United States on June 25, 2024
Verified Amazon Purchase
I have a friend that got a new OONI indoor electric pizza oven and that inspired me to look into getting one. After searching Amazon I found this one ($275) for less than a third of the price of an OONI ($899). I viewed a bunch of videos on YouTube for this Chefman and good reviews there prompted me to buy it. It really works great! I love the pre-programmed modes for different types of pizza. The OONI doesn't have this. I also love the digital count down timer for both the preheating and then cook time. The ONNI doesn't have this either. My first Neapolitan pizza came out great! You really have to be careful though because due to the very high heat at almost 800, it cooks very fast and can go from perfect to burnt in a matter of seconds. Make sure to open it and check the bottom crust color once the top is getting close to done. Don't check too often though because opening the door frequently releases a lot of the heat. I've also tried the frozen mode on my favorite frozen pizza and it also works great. Much more crispy compared to my Breville oven pizza mode, and I even used a pizza stone in the Breville, which helps, but can't touch the Chefman output temperature. I highly recommend this pizza oven. It's a real bargain for the price. It includes a really good quality pizza peel for inserting and removing the pizza. One slight con is they don't include the instruction/recipe booklet. You have to download and print it yourself.
GOOD OVEN BUT DON'T TRUST THE PREHEAT TIMES
By Geldscheisser - Reviewed in the United States on May 13, 2025
Verified Amazon Purchase
I was wondering why when I selected a mode on the temperature dial for Pizzas that were to cook at a higher temperature preheat times were sometimes less than those at lower temperature. Using a remote infrared thermometer I determined that the factory pre-heats were inadequate, and that it takes about 30 min. to heat the oven to 750+ Anyway, I now just set a kitchen timer to 30 min. before I put my pie in the oven. Otherwise it works like a charm; cooks evenly with no hotspots.
Easy to use, fabulously bakes-up 12" pizzas
By Blunn Creek - Reviewed in the United States on June 6, 2024
Verified Amazon Purchase
I started making pizza at home back in 2007. Friday night has been pizza night at my house for decades and long ago I invested in a pizza steel which works great in a home oven -- EXCEPT in summer! The pizza steel has to be heated for a minimum of an hour at 500 degrees; making it rediculous to make pizza in a climate that regularly averages 90-100 degrees farenheight May-September. Enter the countertop pizza oven! I did not hold out a whole lot of hope the Chefman coutertop pizza oven would perform as well as my pizza steel. (With that thought in mind, I bought an Amazon Warehouse "scratch & dent" open-box pizza oven. At the writing of this review new-in-box options were less than $300 and the "scratch & dent" Amazon warehouse option $212). The cooking performance of the Chefman pizza oven is exceptional. Even better than I expected and despite how hot the outside of the oven gets, the kitchen does not heat up. The interrior of the oven heats to 800 degrees farenheight and the top and the bottom of the oven have heat elements which can be heated separately if one prefers not to use the pre-set functions. The pre-set functions include thin crust, neopolitin, pan (deep dish), new york, and frozen. Through experimentation I found the experts knew what they were doing when they set the presets to specific temperatures. I just go with those now. I have had the oven for two months and in a head to head comparison of the price of pizza + delivery vs the number of Chefman pizza's I've made from scratch, this oven is already paid for. Making pizza from scratch is 100% worth the learning curve and making pizza in this oven is worth 100% the price of the oven. While I will still use my pizza steel in cooler weather, this one performs equally as well. Highly recommended.
GREAT Pizza Oven!
By Jodi - Reviewed in the United States on March 21, 2025
Verified Amazon Purchase
I wanted a Pizza Oven that we could use in the house since we have longer winters here, so after researching I decided to purchase The Chefman Indoor Pizza Oven. First off, it is much larger and heavier than I expected, so we will have to store it in the garage when not in use. We have only made 2 meals with it so far, but the 2nd was much better than the first (delicious, actually), so there is a bit of trial and error with it until you learn what works for you. I made a basic homemade pizza dough and after we took it out of the oven we brushed it with some garlic butter! SO good :) This will be a fun addition to our family dinner nights where everyone can make their own pizza. Looking forward to trying out different types of pizza in it. Great purchase! (Photo is our first pizza before we realized just how much the dough would rise…but it was still ok.)
Perfect pizza just like a pizzaria
By Iman Ali - Reviewed in the United States on March 24, 2025
Verified Amazon Purchase
I got this yesterday and I used it the same day. I take pride in my homemade regular oven pizza but this pizza oven took it to another level. It was quite easy to use with the instruction book and the pizza turned no different than of a pizzaria's, in taste and look. I didn't know what I was missing until now. There's a certain flavor that I was missing in my pizza but I couldn't tell what it was, and when I made the pizza last night, I found that distinct flavor. It could be because of the extremely high temp or stone. Now there will be some tweaking for the temperatures, I used my own dough recipe and hoped for the best, I used a bit lower temp than the book for the lower heating element and it was perfect. It is quite loud like a microwave or a bit louder, but for a perfect pizza, I can live with that. I'm going to try other pies and pita bread and see how it fares.
Just Okay
By Sophia - Reviewed in the United States on April 30, 2024
Verified Amazon Purchase
If I had an opportunity to go back in time and re-purchase this pizza oven, I would not. I think the quality of this pizza oven is just okay. I think it makes just okay pizza. I own the original Baking steel, a ceramic pizza stone, a cast iron pizza pan, and the Breville Pizzaiola. I have made incredible pizza using all of those kitchen tools and using my Breville Pizza oven. Maybe my opinion of the Chefman pizza oven would be higher if I was new to pizza making and if I had not experienced excellent quality pizza using my kitchen oven or the Pizzaiola. I was originally interested in acquiring the Ooni Volt because it is bigger the Breville Pizzaiola. Although I love my Pizzaiola, I wanted a bigger pizza oven to make larger pizza pies. I saw this oven and was immediately intrigued by it. The interior is bigger than the Pizzaiola and I read some good reviews on this oven. At the time I purchased it, it was on sale for $268.99. That price was incredible. So, I took the plunge. The construction of this oven is not in the same league as the Breville pizza oven. The steel is a much thinner gauge and the interior of the oven is not insulated as well as the Breville pizza oven. The Chefman pizza oven does not retain the same amount of heat as the Breville pizza oven. The Chefman pizza oven does not make good Neapolitan pizza. Neapolitan pizza uses a wetter dough and requires a really hot oven to cook the pizza quickly in a minute to two minutes. This oven could not cook a Neapolitan pizza in one or two minutes. It could not do that. The top heating element cycles on and off. There is no way to get it to stay on. The bottom element always stays on. This means that the bottom will cook faster than the top of pizza. By the time that you have pre-heated the oven, and you are ready to launch your pizza on the stone, the top element will have cycled off. Because the top element cycles on and off, you will have to leave the pizza in longer than 2 minutes to properly cook the top of the pizza. I tried to cook a couple of Neapolitan style pizzas in this oven and the bottom burned before the top of the pizza was properly cooked. When I dropped the bottom temperature, I ended up with a Neapolitan style pizza that was dry and less tender than a real Neapolitan style pizza. The bottom of the pizza was darker with some burnt spots, and the fresh mozzarella on the top of the pizza had separated because the pizza was left in the oven longer than the ideal cooking time for a Neapolitan pie. On average, it took me 5 minutes to cook a Neapolitan pie. This oven makes lousy Neapolitan pizza. I made good New York Style pizza and I made good deep dish pizza. I made better deep dish pizza and New York style pizza in my regular oven using the Baking steel and a ceramic baking stone. I make better pizza in the Breville pizza oven. This oven is no Breville pizza oven. My Breville pizza oven makes exceptional Neapolitan pizza. It also makes better deep dish and New York style pizza. I also want to point out that this oven's door does not form a tight seal when you close it. The door does not close tightly. There is an excessive amount of steam that bellows out the entire time the oven is cooking the pizza. I initially thought it was smoke and I was expecting my fire alarm to go off. When I put my hand near the oven door, I noticed that it was steam and not smoke. I also noticed quite a bit of condensation forming on the inside of the door to the oven. I think there is too much condensation/steam in the oven that effects the crispiness of the pizza and cooking time of the pizza. I think the steam would be perfect for baking certain breads like baguettes and French breads that use steam to make the outside crispy. I think a dryer oven would be more conducive for pizza making. The pre-sets do not work well for the various styles of pizza. They will not cook your pizza correctly. You will have to manually make adjustments to the top or bottom elements to cook the pizza in order to not burn the top or bottom of your pizza before the pizza is done. You will be only able to find the right adjustments through trial and error. I would not cook a frozen pizza directly on the stone. I tried it once to test the frozen pizza setting, and it was a mess. My frozen pizza had too many toppings and too much sauce on it. The cheese, the sauce, and toppings spilled onto the pizza stone and ended up getting all over the pizza stone while the pizza was cooking. The cheese and sauce really burned on the stone before the pizza was done. It caused a significant amount of smoke in my oven and my kitchen. It took quite a bit of effort to scrape the burnt cheese and pizza residue from my burnt pizza stone. I would only cook a frozen pizza in some type of pizza pan. I tried cooking homemade gyro meat in the oven because I wondered how it would cook in the oven. The gyro meet was completely dried out. That was a bad idea. However, the homemade pita breads turned out great. I would not cook any meats in this oven. I would stick to breads, and pizza. In addition to the top element not staying on, I think that the top heating element should be re-designed to recess more into the top portion of the oven. I accidently touched the top heating element when I was attempting to remove the pizza from the oven. I burned my hand a couple of times. The top element hangs a little too low, and if you are not expecting it, you might accidently touch it. If you are making a Detroit style deep dish pizza, the top heating element sits a little too close to the top of the pizza. It actually left char marks on the top of my Detroit style pizza. I had to place a sheet of aluminum foil on top of the pizza during the first part of baking my pizza, and then remove the foil for the second half. This Chefman pizza oven works best if you are cooking pizza at the lower temperatures. If you set your expectations lower, then you will not be disappointed. This is not a professional quality pizza oven by any stretch of the imagination. It is not on the same level as the Breville Pizzaiola, which is a better designed pizza oven. At $269, it is a decent pizza oven if you are not trying to use it to cook a Neapolitan pie. This pizza oven is very economical and uses less energy than a gas oven, which is a big deal with the higher prices of gas. It also does not heat up your entire kitchen, which is a plus during heat waves in the summer. Because I wanted a pizza oven that could make good Neapolitan style pizza, I wish that I would have just put this money towards an Ooni Volt.
Wish I could have used it for home made pizzas
By Ray Bellew - Reviewed in the United States on May 1, 2025
Verified Amazon Purchase
I have a pizza place near me that I love for their pizzas. They come out great with a lot of toppings, melted cheese, and a crispy crust. I wanted to make my own that would be just as great so I decided to purchase a pizza oven. I had no trouble whenever I put a store bought pizza into the pizza oven, however, home made pizzas were another thing all together. I was never able to get a home made pizza into the pizza oven without it tearing up and making a mess outside and inside the oven. Home made pizzas would always stick to the pizza peel. I tried many methods and tricks I saw online to help me but none of them worked. I even bought pizza peels that allowed you to slide the pizza in with a slider. Nothing worked. I finally gave up on it and went back to using my home oven. I can't say there was anything wrong with the pizza oven, as it worked as expected when I used store bought pizzas in it. I just wish I could have used it for home made pizzas as I was intending to use it for.
Great value
By Fernando - Reviewed in the United States on April 30, 2025
Verified Amazon Purchase
I've been using this oven for at least one year and it's amazing value for the price. I put a lot of effort on my dought for Neapolitan style pizza and this oven does a good job cooking it in about 2 to 3 minutes. Not perfect because it would require more heat to have the real deal but considering the price I will not spend 4 times more to have a pizza 10% better. I probably use it two times per month, since it's indoor and can use it in all seasons... not like the gas outdoor ovens that requires huge logistics to cook outside if weather allows. So far so good.
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