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Breville Smart Oven Pizzaiolo

Published December 2019

How we tested

The Breville Smart Oven Pizzaiolo is an attention-getter. It promises to reach up to 750 degrees—about 30 percent hotter than most home ovens. That means that it’s theoretically possible to make restaurant-quality pizza (even approximating Neapolitan-style, which usually requires a scorching-hot wood-fired oven) at home. Up until now, two styles of indoor pizza ovens have been available to home cooks: huge, expensive options that require professional installation or small, countertop options that don’t work any better than a home oven. At about $1000, this oven comes with a big price tag, but it promises a lot. Does it deliver? 

To find out, we bought one and threw a two-week pizza party in the test kitchen, testing six of the oven’s seven preprogrammed settings for baking different kinds of pizza as well as roasting vegetables. (The seventh setting, “350°F,” is designed for reheating pizza and we didn’t test it.) First, we baked frozen pizzas. (It may sound silly to bake frozen pizzas in a $1,000 pizza oven, but we wanted to test the oven’s “Frozen” setting.) Next, we tested the “Pan” setting by making pizza in the carbon-steel pan that comes with the machine, the “New York” and “Thin & Crispy” settings by making our recipe for Thin-Crust Pizza—both plain cheese and loaded with toppings, and the “Wood Fired” setting by making Neapolitan-style pizza. Finally, we roasted broccoli rabe and asparagus at the “750°F” setting to see how the oven handled foods other than pizza. When applicable, we compared pizzas and vegetables we baked in the Pizzaiolo to pizzas and vegetables baked in a regular oven. 

The Pizzaiolo Is Fast, Easy, and Fun to Use

The Pizzaiolo has two heat zones: coiled heating elements located below the baking stone and another set of coiled heating elements located above the baking stone. These sets of coils did a great job at heating the oven quickly. Our pizza recipes generally call for preheating the oven and a baking stone at 500 degrees for an hour. The Pizzaiolo needed just a fraction of that time—just 10 to 20 minutes—to reach 750 degrees.

In addition to getting very hot very fast, the Pizzaiolo was easy to use. The baking stone (or the “deck”) is attached to the oven door, so it slid outward and downward each time we opened the door, giving us easy access to the stone when inserting, rotating, or removing a pizza. A curved backstop at the rear of the deck prevented the pizzas from sliding off. When we closed the door, the deck slid back into place. The preprogrammed settings were also easy to use, as well as a “Darkness’” dial that increases or decreases the heat level in the oven while using different settings. Toggling the dials to a manual mode allowed us to manually adjust the “deck temp” and “top temp” heat levels, thereby allowing for greater customization (more on that later). Two other handy features helped to eliminate guesswork. A small light situated between the two front dials indicated when the oven was preheating and when it had hit a target temperature, and an easy-to-set timer dial counted down the cooking times. 

The Pizzaiolo Makes Great Pizza

So, how did the oven perform? The “Pan” and “New York” settings produced pizzas that were comparable to the ones we made in our regular oven, which were quite good. It was when we used the higher-heat settings (“Thin & Crispy” and “Wood Fired”) that the oven really started to shine. It reached temperatures virtually unheard of in a countertop pizza oven or any home wall oven or range; both the deck and the air inside the oven heated to the promised 750 degrees.

At the “Thin & Crispy” setting, our Thin-Crust Pizza was elevated to something close to excellent restaurant-style pizza. The dough had great chew but was also impressively tender. It looked as good as it tasted, with evenly melted cheese and a golden-brown, slightly charred crust. We also loved the Neapolitan-style pizza we made using the even hotter “Wood Fired” setting. This style of pizza is known for a just-set, almost soupy center of sauce and cheese and a tender, pillowy crust with distinctive dark-brown and black char marks (or “leopard spotting”) along the outer edges and bottom of the crust. We got even better results with the Neapolitan pizzas by using the manual mode to turn off the inside upper heating coil while keeping the outer upper heating coil and bottom heating coil on. That meant that both the outer edges and bottom of the crust were blasted with intense heat for maximum leopard spotting while protecting the cheese and sauce from burning. It was good enough to impress even our most discerning pizza aficionados. 

Because the oven was so hot, pizzas baked extremely quickly. Thin-crust pizzas cooked in 4 to 5 minutes (compared with 10 to 12 minutes in a regular oven) and Neapolitan-style pizzas were done in just 2 minutes. The recovery time, or the time required after baking a pizza for the oven to return to the chosen temperature setting, was less than 5 minutes. It’s as if this oven was designed with a pizza party in mind: You can set up your doughs and toppings while the oven heats and start prepping your second pizza as soon as you slide the first one into the oven. 

There Are Some Flaws, but No Deal Breakers 

Although it can make top-notch homemade pizza, the Pizzaiolo isn’t perfect. Breville claims that it can accomodate a 12-inch pizza and that pizzas don’t have to be rotated during cooking, but we found otherwise. We were limited by the size of the deck and the peel, which are 12 and 11 inches wide, respectively. For the best results, we recommend scaling down recipes designed for a regular oven. Instead of rolling our Thin-Crust Pizza dough into two 13-inch rounds (as is called for in the recipe), we instead divided the dough into three balls and stretched them each to 11 inches. We also recommend rotating the pizzas at least once (halfway through baking) to avoid uneven cooking. 

Another thing to consider: The manufacturer cautions against using the Pizzaiolo for anything other than cooking pizza, flatbreads, and vegetables. Because the upper heating elements are so close to the food being cooked, splattering fat from meat or poultry could cause a fire. Also, the footprint of the Pizzaiolo is roughly 18 by 14 inches, so it occupies a significant amount of counter space. And at just over 30 pounds, it is cumbersome to move around the kitchen. Portions of its stainless-steel exterior quickly discolored due to the placement of a steam vent on the oven’s front left corner. That said, the exterior remained impressively cool. We wouldn’t recommend storing equipment on it or resting your hand on its sides while the oven is in use, but we were comfortable standing in front of it as we waited for our pizzas and vegetables to bake. 

The Best Indoor Pizza Oven: Breville Smart Oven Pizzaiolo 

When we evaluated indoor pizza ovens in 2018, we couldn’t fully recommend any of them. Now we can now enthusiastically endorse one. The Breville Smart Oven Pizzaiolo will set you back about $1000, but it makes some of the best pizza we’ve ever eaten in the test kitchen. We were especially excited that it allowed us to make the Neapolitan-style pies that require oven temperatures topping 700 degrees. And it does all of this with a shorter preheating time, a shorter baking time, and a pizza deck that’s much easier to access than a baking stone set inside a regular oven. The Pizzaiolo can also be used to make flatbreads or roast small batches of vegetables. In our tests, both broccoli rabe and asparagus cooked faster than vegetables we roasted in the regular oven and they tasted just as good. Right out of the box, the Pizzaiolo’s pre-programmed settings will give you great results. And if you want to experiment with deck and top temperatures to make pizzas with different doughs and toppings, you can dial in an exact setting for your perfect pizza.  


  • One model, priced at about $1000
  • Cook frozen pizza using the “Frozen” setting 
  • Make pan pizza using the “Pan” setting and the carbon-steel pan that comes with the oven
  • Make thin-crust pizza using the “New York” setting
  • Make thin-crust pizza using the “Thin & Crispy” setting
  • Make Neapolitan-style pizza using the “Wood Fired” setting
  • Make pizzas topped with sausage, sautéed peppers and onions using the “Thin & Crispy” setting
  •  Make Neapolitan-style pizza using the manual mode
  • Roast asparagus and broccoli rabe using the “750°F” setting
  • Compare recipes prepared in the Pizzaiolo to recipes prepared in our regular oven when applicable
  • Record the temperature of the cooking surface and air inside the oven at each setting

Rating Criteria

Food Quality: We evaluated the browning and crispness of the undersides and edges of the crusts on each of the pizzas we baked, as well as how evenly cheese melted and any toppings cooked. We compared the pizzas we made and the vegetables we roasted to the same recipes prepared in a regular oven.

Ease of Use: We considered how easy it was to select a preprogrammed setting and adjust the heat levels using the oven’s manual mode. We also considered how easy it was to load, rotate, and remove pizzas. We also evaluated how easy the carbon-steel pan was to use. 

Speed: We timed how long it took to preheat the oven, bake pizzas, and wait for the temperature to recover between consecutive pizzas. We also noted how long it took to roast vegetables. Where applicable, we compared the Pizzaiolo speed to the times required to make the same recipes in the regular oven.

The Results


Design Trifecta 360 Knife Block

Admittedly expensive, this handsome block certainly seemed to live up to its billing as “the last knife block you ever have to buy.” The heaviest model in our testing, this block was ultrastable, and its durable bamboo exterior was a breeze to clean. Well-placed medium-strength magnets made it easy to attach all our knives, and a rotating base gave us quick access to them. One tiny quibble: The blade of our 12-inch slicing knife stuck out a little.


Schmidt Brothers Downtown Block

This roomy block completely sheathed our entire winning knife set using just one of its two sides—and quite securely, thanks to long, medium-strength magnet bars. Heavy, with a grippy base, this block was very stable. An acrylic guard made this model extra-safe but also made it a little trickier to insert knives and to clean; the wood block itself showed some minor cosmetic scratching during use.


Schmidt Brothers Midtown Block

This smaller version of the Downtown Block secured all our knives nicely, though the blade of the slicing knife stuck out a bit. With a base lined with grippy material, this block was very stable. An acrylic guard afforded extra protection against contact with blades but made it a little harder to insert knives and to clean; the wood itself got a little scratched during use.

Recommended with Reservations

Swissmar Bamboo Magnetic Knife Block

This small, scratch-resistant model had a stable, rubber-lined base and could hold all our knives, though the blade of the 12-inch slicing knife stuck out a bit. But inch-long gaps between its small magnets made coverage uneven and forced us to find the magnetic hot spots in order to secure the knives. Its acrylic guard made it safer to use but harder to insert knives and to clean.

Not Recommended

Messermeister Walnut Magnet Block

This handsome block was done in by its shape—a tippy, top-heavy quarter-circle that wasn’t tall or broad enough to keep the blades of three knives from poking out. It lacked a nonslip base, and its extra-strong magnets made it unnerving to attach or remove our heavy cleaver. Finally, it got a bit scratched after extensive use.


Epicurean Standing Knife Rack 12"

This magnetic block sheathed all our knives completely, though with a bit of crowding. But it was hard to insert each knife without hitting the block’s decorative slats on way down, and because the block was light and narrow, it wobbled when bumped. Worse, we couldn’t take it apart, so splatters that hit the interior were there to stay. Additionally, the outside stained easily, and when we wiped it down, the unit smelled like wet dog.


Kapoosh Rondelle Knife Block

This model stabilized knives with a mass of stiff, spaghetti-like bristles that shed and nicked easily after extensive use, covering our knives with plastic debris. While all our knives fit securely, several of the blades stuck out, making this unit feel less safe overall. Finally, though the bristles could be removed and cleaned in the dishwasher, their nooks and crannies made this block hard to wash by hand.


Kuhn Rikon Vision Knife Block, Clear

This plastic block required us to aim each knife into the folds of an accordion-pleated insert that was removable for easy cleaning but got nicked easily with repeated use. Because we could only insert the knives vertically, longer knife blades stuck out; a cleaver was too wide to fit. The lightest model in our lineup, this block was dangerously top-heavy when loaded with knives.