I evaluated most of the indoor pizza ovens readily available and chose the Cuisinart because none of the others had features that seemed worth the difference in price. \n\nAs a retired baker, in the recent past I have owned a commercial Blodgett stone deck gas pizza oven and an outdoor, custom-built wood-fired pizza oven. Now I have an outdoor propane Ooni. \n\nI wanted an indoor oven because every time I invite friends over for pizza night, it annoys Mother Nature and she summons the rain gods — even when no rain is in the forecast. Every single time. \n\nI have used this Cuisinart oven twice in the past two weeks. While other reviewers did not like the 30-minute preheating time to reach the highest heat, the time is similar to my outdoor Ooni.\n\nI have baked focaccia as well as thin-crust, Neapolitan, and Detroit-style pizzas in it with outstanding results. It did smoke quite a bit the first time I used it, so I learned to open a kitchen window and use my range hood vent fan set to high while baking pizzas. \n\nMy oven is right next to my kitchen range so the vent helps disperse the heat. It does draw a lot of power and when I turned on my Breville convection toaster oven to warm another dish, the combined draw flipped the breaker. \n\nThe suggested temps/times printed on the oven wndow have been surprisingly accurate. I did add a few extra minutes to my Neapolitan Margarita because I like my crust well done. \n\nI tested the stone using a digital laser infrared thermometer and the thermostat also is accurate. \n\nNote: Because I have an oak countertop, I placed my oven on a 1-inch thick piece of marble that I use as a pastry board. \n\nOverall I'm very pleased with this oven and know I'll be using it more often than I did the Ooni since cooking outdoors in Texas is a beat-down for about eight minths a year, and it's so much more convenient to bake the pizzas right where I am assembling them. \n\nI like the folding peel that came with the oven — it's a space-saver in small homes or apartments — and the pan that I used to bake focaccia. \n\nIt's about as easy to clean as my countertop convection/toaster oven. I did need to use a cotton swab to get the crumbs out from the gap that runs under the glass door.