Ziola

I've testing the Ziola for a month now with amazing success. Argheri's business owner, Chris, asked me to test their new electric oven because I run a cafe and make pizzas out of a commercial electric deck oven, and Chris wanted my opinion as to how it compared. First impressions were that it cooked pizzas the same if not better than my deck oven using the same dough we use in the cafe. We normally cook our pizzas around 380-400 degrees celsius. The cook of the crust and the base came out spot on. I used the cream stone first to see how that goes and it cooked great. The pizzas were indistinguishable from our cafe pizzas. Which for the price point of the oven is incredible. I have used the biscotto stone on many occasions. It definitely cooks a beautiful neapolitan pizza with leoparding over the crust and base just how I like it. I tried 420, 455, 485, 500 degrees and found each temperature had it's own characteristics, all very delicious. The other thing which surprised me was the pizzas never burned even at 500 degrees using the biscotto stone. Using the biscotto stone at lower temps (300-350) I preferred the cream stone, so it's nice that you have the two stones to use and choose from depending on the pizza you are going to cook. All in all, thank you again Chris and the team for letting me test your oven, I have recommended it and you to all my friends. Good luck with the oven, it's a winner.

We use a wood fired oven as part of our pizza catering business and testing the ziola has been an absolute dream. Being used to two hours of building a fire each day to get the oven to temperature what a breath of fresh air this electric pizza oven to use.

I am absolutely astounded at how fast the oven can reach 500 degrees celsius. What had me more dumbfounded is how it holds a precise temperature and every pizza I cooked was the same. In the month of testing the unit for Chris at Argheri (thank you Chris - I'll put some photos up in a bit) I cooked well over 30 pizzas over 4 separate occasions, just for family and friends and frankly they were asking me why I'm still using my wood fired oven! Thank you again Chris and team for allowing me to be part of your testers of this fine electric oven. The future it seems is electric, and this oven is the beginning! I may have to start rethinking my catering setup! Ciao. Frank.

Chris at Argheri was kind enough to allow us to be one of the Ziola pizza oven testers and we love it! It's changed how we have pizza as it's so easy to use. We use it a couple of times a week just because it's so convenient to turn on and cook pizza. The pizzas come out better than our other leading brand gas pizza oven just because we only have to turn the pizza once in the Ziola and it's much easier to get a perfect cook. In our other pizza oven we often burn one side of the crust and the other is a bit undercooked and we find it's hard to get an even cook, the Ziola we've from the start got great even cooks with just a turn. Thank you so much and we highly recommend. Brianna xx