Our Take

We're including the Presto Pizzazz Plus in our reviews because people search for it as a "pizza oven" and deserve an honest answer about what it is and isn't. So here it is: this is not a pizza oven. It's a rotating heated platter with independent top and bottom heating elements that maxes out at roughly 400°F. It cannot make fresh pizza. It cannot produce char, puff, or anything resembling wood-fired or even gas-fired results.

What it CAN do is cook frozen pizza significantly better than your oven. The rotating platform ensures even cooking from edge to edge. The independent top/bottom elements let you prioritize bottom crispness or top browning. A frozen DiGiorno that comes out soggy from your oven comes out with a genuinely crispy bottom from the Pizzazz. That's its superpower, and it's a real one.

It also excels at reheating leftover pizza (crispy bottom, melted top, no microwave sogginess), cooking frozen snacks (mozzarella sticks, pizza rolls, egg rolls), and serving as a compact cooking device for dorm rooms, RVs, or offices where a real oven isn't available.

At $49, the value proposition is clear: if you eat frozen pizza regularly and want it to taste better, the Pizzazz delivers. If you're looking for a real pizza oven, you need at least $199 (Deco Chef) for gas or $249 (Cuisinart) for electric.

Specifications

Performance

For frozen pizza: genuinely good. A 12-inch frozen pizza cooks in 12-15 minutes with a crispier bottom than a conventional oven. The rotation eliminates hot spots, so you get even cooking from edge to edge. Setting the bottom element higher and the top element lower produces the best results — crispy crust with properly melted (not burnt) cheese.

For reheating: surprisingly excellent. Day-old delivery pizza comes back to life with 5-7 minutes on the Pizzazz. The bottom crisps up, the cheese re-melts, and the result is closer to fresh than any microwave can achieve. This alone justifies the $49 for frequent leftover eaters.

For fresh pizza dough: do not attempt. At 400°F with no enclosed cooking chamber, fresh dough will cook slowly, unevenly, dry out on top, and produce something that tastes like a sad flatbread. There's no way around the physics — you need 600°F+ in an enclosed space for fresh pizza dough to work.

For snack foods: great. Mozzarella sticks, pizza rolls, taquitos, egg rolls — anything you'd cook on a baking sheet in the oven comes out crispier and more evenly cooked on the Pizzazz.

Build Quality & Durability

It's a $49 appliance and it's built like one. Lightweight plastic housing, basic heating elements, a simple motor for rotation. The non-stick cooking tray is adequate and easy to clean. The timer mechanism is mechanical and functional.

Durability expectations should match the price: this is a 2-3 year appliance under regular use. The motor is the most likely failure point. The heating elements are simple and reliable. Many users report years of service, but it's not built for the ages.

The good news: at $49, if it dies after two years of weekly use, the cost-per-pizza is negligible.

Ease of Use

This is the simplest pizza-adjacent cooking device available. No preheat. Place frozen pizza or food on the tray, select top/bottom/both elements, set the timer, walk away. The rotation handles even cooking. The timer shuts it off automatically. A child could operate this.

Cleanup is straightforward: the non-stick tray wipes clean or is hand-washable. The open design means no enclosed oven to scrub.

At 7 lbs with a small footprint, it stores anywhere and takes up minimal counter space. It's the only "pizza oven" on our list that you could reasonably keep on your counter permanently.

What Owners Say