The Petite Pizzeria
Bake a crispy, 12" crust as thin as you’d like on the ceramic pizza stone, or use the nonstick deep-dish pizza pan for your favorite Chicago-style pizzas. You can also transport and serve your pizzas like a pro with the included paddles.
Features dual W-shaped heating elements and convenient heat-control dial. Compact size for easy storage.
- Manufacturer: NW Kitchen Appliances
- Model: LD-902SLT
- Material: Ceramic, nonstick coating and metal
- Dimensions: 6" product height; 12" cooking-surface diameter
- Wattage: 1200 watts
- Made in Taiwan
Care & Usage Show
- Hand wash ceramic stone and nonstick pizza pan; wipe oven body clean with dry cloth. Avoid using soap when washing ceramic stone
What's In the box? Show
- Pizza oven
- Ceramic pizza stone
- Nonstick deep-dish pizza pan
- Wooden paddles
Most recently I've used a sur la table metal stone in my gas oven, which has been good, but not exactly ecologically friendly with the instructions to heat the oven for an hour at the highest heat....to cook a 5 minute pizza.
Petite pizzeria is fantastic. THE best results I've ever had.
shape your pizza base, only put on tomatoe sauce, put on the two half pizza peels, ease onto the stone, THEN put on cheese etc.
I think pre heating it hotter than 1.5 is better for a browner bottom crust
The first time using it, I would let it cook for more than 10 mins at high heat to burn off the chemical smell.
over 2 years ago
We normally ordered pizza once a week with about $25 out of pocket after tipping the driver, so this oven will have a payback after two more uses - not to mention we know the ingredients are fresh!
Both attempts were made using pre-made crusts, 8oz of sauce, and moderate toppings. Looking forward to experimenting with new recipes
Questions & Answers
We are struggling with this seemingly easy to use device. We are using fresh dough from Trader Joes, but can't seem to transfer the pizza from the wooden paddles to the hot stone without incurring a huge mess. We flour both the wooden paddles and the stone, but the dough completely sticks to the paddles and the pizza refuses to budge. When flouring the stone the flour burns and the whole machine starts smoking (even on a low temp). What are we doing wrong? Are you guys starting with the dough on the stone? Everyone says this is the easiest thing to use - help!
I like to put on toppings that can be rather high, so how high can toppings be applied before hitting the top heating element? And does the crust get a nice char flavor
I don't cook with non stick ... Don't think it's healthy so can the non stick part be removed?
Our first two attempts were really wonderful. On this third attempt the pizza burnt horribly on the bottom and was not edible at all. So now it's got alot of built up crud on the stone. I have a scrubber but won't it get burnt the next time now? Also, any ideas of why it burnt so badly? We followed the same procedure as last time
If there is a pizza pan out there that fits inside the unit, can it be used instead of just sliding the dough off the peel? I suppose there might be the problem of the pan warping while exposed to the heat but I don't know about that. How hot does the unit get
Using both paddles, insert one from each side of the pizza (using beveled edge like a scraper) and pick up pizza to transport to cutting board or other servicing dish.
However I have an idea you might check... Last night we used ours and when I lifted the stone off to scrape off debris, I noticed that there were some completely charred tidbits inside the unit, near the heating elements. Have you checked there?
The pictures show a red pizza oven, but one of the users posting in the reviews showed a black oven. Like to order as a gift, but would like to know what I'm ordering (to coordinate with other items in the gift...). It doesn't state in the product description, that I can find. Thanks