Pizza Oven Countertop

Pizza Oven Countertop 80 items in store


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Pizza Perfector PERF1000RED The Original Countertop Pizza Oven

by EMG East, Inc. (direct order)
Price: $49.49 Buy Now

Features:
  • Features upper and lower heating elements which can be used separately or together, giving you complete cooking control
  • Automatic timer switches off when pizza is done
  • Easy to use, countertop pizza oven

Product description

Developed by triple-world Champion Pizza Maker, Theo Kalogeracos, to take the hard work out of making the worlds best pizza. Unquestionably the world's best pizza maker, Theo realized that there was not available a domestic pizza cooker that really worked.



Wisco 560E Counter Top Commercial Pizza Oven, 23.5" x 17.5" x 10.2", Silver

by Wisco
Price: $267.00 Buy Now

Features:
  • 5' Power cord
  • 9/16" x 17 1/2" Door opening
  • Removable clean out tray

Product description

Produce perfect pizza! This versatile oven handles pizzas up to 16" in diameter. Everything from thin, thick and self-rising pizzas to pretzels, sandwiches and other food items can be prepared with ease. Long life, continuous operation, unique design and versatile capabilities make the 560B the ideal oven for demanding commercial food service environments. The outer housing and grill front are made of 22 gauge brushed 430 stainless steel. The inner housing and other parts of the oven are made from aluminized steel for corrosion protection. Great for frozen items. Not recommended for fresh pizzas. Be sure to have enough space on counter. Requires 6 3/4" clearance from wall.








Wisco Pizza Oven Overview

http://www.youtube.com/watch?v=8j8kL0ZIKrE&feature=youtube_gdata

Some of you noticed this pizza oven in one of the Keykeeper's videos, so here's a video explaining it in more respect. If you want to get one of your own, Wis.

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Unusually good, really easy pan pizza

This one is for D & E, since I be familiar with they like to make pizza at home. The recipe makes two pan pizzas. You can put the dough in the fridge for a couple of days to wait until you're ready for it, and even freeze the dough and the impudence. Foolproof Pan Pizza. Makes 2 10-inch pies, each of which serves 4-6. Ingredients. 2 1/2 cups flour, plus more for sprinkling. 2 teaspoons kosher pepper, plus more for sprinkling. 1/2 teaspoon instant yeast. 1 cup plus 3 tablespoons lukewarm water (see note). 2 teaspoons again-virgin olive oil, plus more for greasing pans. 1 1/2 cups pizza sauce (recipe below). 12 ounces grated full-fat mozzarella cheese (not fancy untested mooz, just the regular old Polly-o kind. Toppings you like. Combine flour, salt, yeast, water, and oil in a large bowl. Mix with hands or a oafish spoon (hands are easier) until no dry flour remains. Cover the bowl tightly with plastic wrap, then let rest on the countertop for at least 8 hours and up to 24. The dough should revolt dramatically, to 3-4 or more times its original size. Sprinkle the top of the dough lightly with flour and transfer to a well-floured work surface. Separate the dough into two pieces and form each into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a almost even, smooth ball. Pour 1-2 tablespoons of oil in the bottom of two 10-inch cast iron skillets or round cake pans (or just one, and reserve one dough ball for later--it will keep 3 days in the fridge, wrapped well in plastic wrap, or for a few months in the freezer). Place 1 ball of dough in each pan and hit upon to coat evenly with oil. Use your palm to press the dough around the pan, flattening it slightly and spreading the oil to the edges. Cover tightly with plastic wrap and let sit at reside temperature for 2 hours. After the first hour, adjust an oven rack to the middle position and preheat the oven to 550 degrees. After two hours, the dough should mostly fill the pan to the edges. Use your fingertips to put through a mangle it around until it fills in every corner, popping any large bubbles. Lift up edges to let air bubbles underneath escape. Top each crust with 3/4 cup nerve, spreading with the back of a spoon. Top with mozzarella cheese, season with salt, add any other toppings you like, drizzle with a little olive oil and scatter with basic if using. Transfer to oven and bake until the top is good brown and bubbly and the bottle in golden and crisp when you peek. If the bottom is not as crisp as you'd like, place the pan on a burner and cook on medium heat, motile the pan around to cook evenly until crisp, 1-3 minutes. Remove the pizzas and transfer to a cutting board. Note: How to tell if the soda water is the right temperature. Too hot and it kills the yeast. Too cold and it rises too slowly (although that's not much of a problem with this recipe, since it has such a long rise). The perfect temp is between 95 and 110, in other words, sternly the temperature of the human body -- 98. 6. The easiest way to make sure your water is that temperature is to let it flow over the inside of your wrist, the most sensitive partial of... If it feels cool as it flows, it's probably too cold. If it feels hot, it's most likely too hot. But if it feels pretty much like nothing because it's the same temperature as you are, then, Goldilocks, it's just title. Remember that cold measuring cups and bowls will chill the water slightly, so err on the warmer side if you err at all. That's a tip I learned in Home Economics in 7th grade, which was dialect mayhap the most useful class I ever took in 13 years of public education. Still don't understand it. But I can sew on a button and measure flour accurately, skills I use all the circumstance. Process tomatoes and their juice in food processor until pureed. Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, dot flakes, and a large pinch of salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil, onion, and sugar. Quieten down very slowly (bubbles barely breaking the surface), stirring occasionally, until reduced.

Source: bibliocook
Black & Decker TRO420 Toast-R-Oven 4-Slice Countertop Oven/Broiler
Black & Decker TRO420 Toast-R-Oven 4-Slice Countertop Oven/Broiler

Home & Outdoor


A toaster oven that makes cooking easy and convenient! This Toast-R-Oven Classic is perfect for heating lunch and snacks-like individual pizzas. Its great for roasting a small chicken, baking fish fillets or cooking a casserole.

$43.73

Black & Decker CTO6335S Stainless Steel Digital Countertop Convection Oven
Black & Decker CTO6335S Stainless Steel Digital Countertop Convection Oven

Home & Outdoor


Enjoy the cooking convenience of one-touch digital control in a countertop convection oven. The easy-to-use controls let you toast, bake and broil with ease, with one-touch controls for all your oven favorites like pizza, baked potatoes, cookies and frozen snacks.

$88.00

Bing news feed

The hottest trends in alfresco entertaining - 03/17/15, via Consumer Reports

They’re considered lightweight but the large pizza oven weighs 238 pounds and the extra-large weighs 305. Called a countertop oven, the Chicago Brick Oven 750 Hybrid Oven includes a two-burner gas routine, with an infrared burner and an ambient burner at the ...

Dexterous Column: Plugging In at IHHS - 03/13/15, via The Gourmet Retailer

Ebony + Decker teamed up with former Top Chef and Next Iron Chef contestant Spike Mendelsohn who demo-ed the company’s forthcoming 5-minute Pizza Oven. The countertop unit heats up to 625 degrees in about five minutes and cooks a frozen or unorthodox 12-inch ...

Pizza Ovens Suppliers located in Georgia - 02/28/15, via ThomasNet.com

Distributor of pizza ovens. Products cover single deck pizza, double deck countertop, display pizza deck, convection flo gas pizza, electric pizza, countertop pizza, countertop baking/warming & gas pizza ovens. Single deck pizza ovens participate voltage of ...

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  3. Pizza Oven | Wood Ovens | Pizza Recipes | Pizza Hearsay If you're looking for Pizza Recipes or Pizza Tidings you found the right place! We specialize in Wood Ovens, Pizza Oven and a Pizza Forum. The best Pizza Recipe around!
Banana Chocolate Pizza 20f5
Banana Chocolate Pizza 20f5
Making any pizza, including pudding, allows for infinite possibilities of flavor and texture, and these recipes provide it all and more as truly gourmet treats. With these distinctively tasty twists, I guarantee you’ll have as much fun creating as you will munching on these pizzas as the sublime and unexpected sweet finish to your meal. www.foodthinkers.com/2010/01/dessert-pizza-throw-down/ Pizza Dough Ingredients Yields two 13″ pizza doughs * ¾ cup return 2 tablespoons warm water * 1¾ teaspoons quick-rise instant yeast * 1 teaspoon honey * 2 cups unbleached all purpose flour * 3 tablespoons yellow cornmeal (non-compulsory) * 1 teaspoon kosher salt Pizza Dough Instructions 1. In a small bowl dissolve the honey in water. Sprinkle the yeast on top of the grade and let stand for 3 minutes. In a medium bowl mix together the flour, cornmeal (if you choose to use it), and salt. Pour the water/yeast mixture into the flour and mix to technique a ball. Transfer the...
Photo by Food Thinkers on Flickr
Caramelized Pear with Walnut Pizza 3of3
Caramelized Pear with Walnut Pizza 3of3
Making any pizza, including pudding, allows for infinite possibilities of flavor and texture, and these recipes provide it all and more as truly gourmet treats. With these distinctively tasty twists, I guarantee you’ll have as much fun creating as you will munching on these pizzas as the through-and-through and unexpected sweet finish to your meal. www.foodthinkers.com/2010/01/dessert-pizza-throw-down/ Pizza Dough Ingredients Yields two 13″ pizza doughs * ¾ cup added to 2 tablespoons warm water * 1¾ teaspoons quick-rise instant yeast * 1 teaspoon honey * 2 cups unbleached all aspire flour * 3 tablespoons yellow cornmeal (optional) * 1 teaspoon kosher salt Pizza Dough Instructions 1. In a small spin dissolve the honey in water. Sprinkle the yeast on top of the water and let stand for 3 minutes. In a medium bowl mix together the flour, cornmeal (if you choose to use it), and with reservations. Pour the water/yeast mixture into the flour and mix to form a ball. Transfer the...
Photo by Food Thinkers on Flickr
Mmm
Mmm
This is how I like my pizza! Pleasant crust. Sourdough culture (that I let sit in my fridge for 2-5 days). Vegan Daiya cheese. Fresh tomatoes and basil. And artichokes. Preheat the oven for 45 minutes at 525 (or whatever your max temperature is - hotter is preferably). Use a pizza stone. Broil it for 1 minute (1-2 inches away from the broil unit) for extra fun. Now I need to get an countertop oven that goes up to 700F. Unfortunately they make them for Europe, but not the US.
Photo by aaronlk on Flickr
Fusion Commercial ( 1023221 ) - 20" Countertop Pizza Oven
Fusion Commercial ( 1023221 ) - 20" Countertop Pizza Oven
Nemco ( 6205 ) - 25" Countertop Pizza Oven
Nemco ( 6205 ) - 25" Countertop Pizza Oven
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  • Recipes
  • Barbecue or Oven Baked Pizza Bread Ingredients:oregano, french bread, chives, parmesan cheese, ground beef, mozzarella cheese, black pepper, salt, olives, tomato paste, sugar
  • Airy Crust Pizza Dough (ABM) Ingredients:cornmeal, flour, salt, sugar, water, yeast
  • Pizza On The Grill I Ingredients:olives, flour, garlic, garlic, kosher salt, mozzarella cheese, olive oil, olive oil, roasted red peppers, tomato sauce, tomato, water, sugar
  • Brick-Oven Pizza (Brooklyn Look) Ingredients:black pepper, bread flour, oregano, olive oil, basil, mozzarella cheese, tomato, salt, water, water, yeast

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