Just 30 minutes after you plug in the Pizzaiolo, you can be sitting down to homemade pizza that rivals the pizzas served at top thin-crust and Neapolitan pizza joints. Heating coils below the baking stone blast the bottom of the dough with heat, while upper coils cook the toppings and outer edges of the crust. Thin-crust and Neapolitan pizzas cook in just 2 to 4 minutes, which means that their crusts remain impressively tender but still chewy. The downsides are its hefty size and weight, its high cost, and the fact that you’re limited to pizzas 11 inches or smaller in diameter.