Cuisinart Indoor Pizza Oven - CPZ-120

[lecroj]

I bought this oven approximately 18mo ago and it has been great. Goes to 700 degrees and I replaced the stone with a 12x12" 1/4" thick pizza steel from ebay (I think). It works perfectly and I would highly recommend it. Its under $200 on Amazon right now (I think I paid $300, Cuisinart must be putting out a newer model or something as to why its on sale). I almost bought an $800 Breville Pizzaiolo when COV started but thought it was too pricey. This oven has worked perfect. With the steel inside, it takes an hour to get up to 700 degrees and will heat up your kitchen so we actually liked it in the winter. I will probably use it outside this summer on a patio table. Smoke can be an issue, so when cooking multiple pizzas I have to open doors after 4 or so pizzas and run the hood vent. I assume this is the case with all indoor pizza ovens. I typically make enough dough for 6, 12" pizzas. I make 3 and then do 3 just crust, which i vacuum seal, freeze and can make quick pizzas in the toaster later. I have also done calzones but would lower the temp for those because the outside will burn and the inside won't get cooked at 700. The oven is bulky but not too heavy to carry to my garage where i store it. I have used it 1 or 2x a month for about 18mo and it has held up well. I clean it with a handheld vac every couple of months. Thin pizzas are done in roughly 6-7 minutes and I spin them 180 after about 4 minutes.

 

[InfernoPie]

I really love this breakdown, appreciate so much for sharing! Swapping in the steel was such a clever idea; it genuinely makes a huge difference in heat retention and gives those pizza bottoms that amazing crisp. I've been eyeing the Breville too, but I totally understand not wanting to shell out the cash for it. And your tip about moving things outside in the summer to avoid all that smoke? Spot on! I'm really curious though, what dough recipe are you using for those 12-inch pizzas?

 

[lecroj]

Hi,
I change dough or slightly tweak my dough often. My last one, I added butter instead of EVOO after making garlic knots with butter in the dough. I almost always add sour dough starter which I have always in the fridge and I feed it occasionally. I use a stand mixer and let the dough sit in the fridge after the first rise. My main oven has a warmer for rising at 120 degrees. Lately I have been using a 10 or 11" non-stick steel pizza pan I got on Amazon. I do CT/NJ thin crust or bar pie style pizzas (1/2 Sharp cheddar, 1/2 mozzarella). Here is my latest and it came out great. I cut my recipe down to 4 pizzas since 2 of my 3 kids are out of the house now.
6/7/25 Thin Crust 72hr dough (makes 4 pizzas, ~50% hydration)
DAY ONE:
1 heaping tsp dry yeast
1tsp sugar
¾ C very warm water
Let sit in mixing bowl until foamy
Add:
2 3/4 C King Arthur White Flour
¾ C Sourdough Starter (adds just a slight tang and depth of flavor)
1/8 C whole wheat flour (adds crunch)
½ T salt
3 T warm butter
Mix in stand mixer 5 min
Move to olive oiled bowl and put in 120 degree oven covered with Seran for 2 hours
Refrigerate ~72 hours or less
Cut into 210-220g pieces and put each one (should make 4) in an oiled tupperware
Put in 120 degree oven for 2+ hours
Grade cheese, ½ Moz, ½ white sharp cheddar
Preheat oven to 700
Cook in oiled pan, push each dough ball out from the middle, pretty thin, making a small crust on the edge 1/4"high, 1/8" thick (I didn't need to flour or roll out)
Dock dough or will bubble
Add sauce ½-¾ C
Add Cheese
Add hot oil (I boil a bunch of serranos 2-3min in half olive oil, half EVOO and add hot chili flakes. I use the soft serranos on top of the pizza after I strain the oil)
Add salt
Add toppings
Cook 2.5 min, spin 180 then another 2.5 min
Remove from pan and put back in the oven for 2 min (7 min total cook time)

 

[lecroj]

The pan I got is 11 1/2 exterior diameter. pizzas are more like 10 1/2"

 

[Spirit.animal]

Wow, nice nice
I suddenly feel like a minor in this pizza field. Thanks a lo @lecroj , this is so much helpful info

 

[Lord of the mozz]

Thanks for sharing all the details! That steel swap sounds like a game-changer. Have you noticed a big difference in crust texture compared to the original stone?

 

[Sheen Watson]

Waooo.... Nice
I suddenly feel like a minor in this pizza field

 

[lecroj]

Thanks for sharing all the details! That steel swap sounds like a game-changer. Have you noticed a big difference in crust texture compared to the original stone?

I didn't bother with the stone. I have used stones in the past and they always stick and eventually crack and break. Steel is easy to clean and doesn't stick.

 

[lecroj]

Wow, nice nice
I suddenly feel like a minor in this pizza field. Thanks a lo @lecroj , this is so much helpful info

Just need a hot oven and a good recipe!