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The only problem: These ovens require outside space, something that a lot of us city folk don't have. In 2015, Breville introduced the Smart Oven Pizzaiolo, a countertop electric pizza oven that can reach 750F (400C) and has to do with the size of a large microwave oven.  A Good Read  got his hands on among these ovens, and, after playing around with it himself, he delivered it over to Serious Consumes HQ for us to provide it a try.

Here's how it went down. The Setup Serious Eats/ Vicky Wasik For this preliminary trial run, I wished to see how good the Breville is at ending up Neapolitan pizzas, and compare those outcomes with pizzas made using Kenji's oven-broiled technique. I made 6 different batches of Neapolitan-style dough, experimenting with various varieties of flour and hydration levels.

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I kept the garnishes quite classictraditional margherita; marinara (which, in Italy, is not a term for tomato sauce however rather refers to a cheeseless tomato pie with garlic and oregano); and some margherita pies jazzed up with little gobs of spicy 'nduja. For the pizzas baked in the Breville Pizzaiolo, I utilized the maker's programmed "wood fired" setting, which bakes pies in the series of 700F (370C) to 725F (385C) for 2 minutes.

As I pointed out above, for this trial run, I used among the device's pre-programmed programs, which looks after both regulating the oven temperature level and timing the bake of the pizza once it remains in the oven. In addition to the "wood fired" setting, there are programs for frozen, pan, New York, and thin-and-crispy pizza, which you can toggle on a dial similar to that discovered on a traditional toaster.

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The Breville Pizzaiolo plugs into a regular outlet and draws 1,800 watts of power to warm up the oven's three coil heating elementsone below the ceramic deck, and 2 concentric coils above the deck. These heating elements, paired with the oven's properly designed insulation, can bring the oven as much as baking temperature level in just 15 minutes.