ARGHERI Ziola Electric Pizza Oven

I am very impressed with the Ziola pizza oven. Being electric it can be used inside, and it heats more quickly than gas ovens. The internal temperature and the stone temperature is predictable, with maximum heat to the rear and minimum heat to the front of the oven. This means that baking the pizza is relatively simple-bake the pizza for approximately half the allotted time then rotate it 180 degrees for the remaining time. Much simpler and requiring less skill than for gas and woodfired pizza ovens. The maximum temperature is 500 degrees celsius which was a big selling point for me, as competitors in a similar price range tend to have 450 degrees celsius as their maximum. From video reviews I have seen they only have Cordierite stones which burn the pizza bases at top temperature. Argheri have solved that problem by having both Cordierite stones (for temperatures under 450 degrees celsius) and Biscotto stones which burn (for temperatures above 450 degrees celsius) available for the Ziola. I had never made a pizza before purchasing the Ziola but have found it quite easy to produce pizza of a good standard. The Ziola is also I think, a lovely thoughtful design, with its curved rear and soft corners, with a slight bulge to the top. It looks like a pizza oven as opposed to just an oven. Chris from Argheri has also been more than helpful with questions (more about pizza dough than the Ziola!). I highly recommend the Ziola.