Royal Catering RCPO-2000-1PE Electric Pizza Oven (2000W, Fireclay, Baking Stone, Cooking Surface 40x40x1.5cm, Timer function up to 120 min)

Took me a while to get the setting the way I like it but this is a very useful oven and not just for pizza. Takes a bit longer than they say to heat up but that could be my electric, which is 3 phase and all at different voltages, it is also outside in the out building. Good job I don't really have nieghbours carrying a pizza inside and in the rain more than once. Very good piece of equipment!!

we was used too with a basic home Pizza oven ,Its Italian brand GFerrari ,that's not more working , it was hard for us because our kids always prefer fresh home made pizza so I tried to search something more capable & can do more than pizza making so while searching I saw this Pizza Oven was professional looking ,so I order it , since to delivrey its about 2 week constantly using not just for delicious pizza , Using make Cake, Bread, cookies & much more , definately Recommended ,Don't think its worth just Order 👍👌

Great pizza oven, pizza turn out really great saving hell of a lot money making my own,

We were very happy with this product. We were unable to reach the high temperature in our own oven, this worked perfectly.

I'm writing this review because there aren't any here which give useful information, and I hope this is helpful to readers. There are very few reasons why you would want one of these in the home: you have a passion for making pizza, you have perfected the elements of your recipes, but you are struggling with the limitations of a domestic oven. I struggled for years with baking stones in a domestic oven, but not quite getting the heat required from underneath, and therefore having the top overcooked before the base had a chance to crispen. I was looking for a thin, crisp base which is soft and fluffy on the top. After buying a very poor quality 350 degree oven for £50 which didn't even have a stone, it was clear I needed something more commercial. I needed something which had dual controls for the top and bottom, with a minimum of 350 degrees, a proper door, and a big stone. After researching all options, I found that all other single deck ovens were between £450 and £1000. The £450 products didn't look much different to this one at half the price, so I was sceptical and waiting to find out what the catch was. Nonetheless I took a punt on it.It arrived sooner than expected. It was well packed with polystyrene all around as well as inside where the stone is separately protected. It's worth hoovering the inside to get the tiny bits of polystyrene out before installing the stone, which sits on a shelf above the bottom element. The stone is removable, which is useful if you want to clean it or store it separately.After doing some tests, I found this oven did exactly what I wanted, and was exceptionally good build quality for the price. I couldn't fault it.Some tips for use: You need to wait for the indicator lights to go out before putting the pizza in - this tells you it is up to temperature. I found that having the top element on full heat, and having the bottom element at 80% was the perfect combination for me. This way, a pizza takes exactly 4 mins (assuming you are using a completely raw base as I do). You need to turn the pizza 180 degrees halfway through cooking, since the back of the oven is much hotter than the front, and therefore it cooks and rises much more at the back.I was going to recommend Gabriele Bonci's book for the base recipe, but I can see it's probably out of print and is now selling for absurd money. If you can get one at a sensible price, buy it. Otherwise, my variant of his base recipe is: 1kg “oo” flour, 1 tbsp salt, 1 tsp fine sea salt, 3 tbsp olive oil, 25g live fresh yeast (to be easily found in Polish shops), 700ml room temp bottled water. This is a very wet dough which needs gentle handling. Rise it once in an oil filled container for half a day (Bonci recommends lots of folding in between) , then separate into 250g balls, cover for a second rising, and refrigerate if you need to store them further. Gently stretch onto a pizza peel, which you will need to buy to use this oven. You'll get 7x 250g balls from this quantity.My recommendation is to buy this product!

I don't like the oven it reaches 350 degrees but as soon as you open the door the heat gose away and in order to get it back it takes a while for it is definitely not good for napolitan pizza but for crispy thin pizza style to cook slow and for longer periods. Good for breads but not for my purpose.

Based on another reviewer's detailed recommendations found optimum setting of 280 and 300 degs C for top and bottom heaters. Excellent results so-far. Obviously a beast this size takes a while to warm up but I'm very pleased with it.

Didn’t get instrution how to use it came with no booklet