I've had the pizza oven for a few weeks now and it works as expected. A few things I don't like but don't care about is the Temperature controls are separate for the deck and the upper element. I've noticed on more expensive ovens that you only get knob and I believe that is because the stone will crack if you have two temps on either side of the stone. So I only use it with both knobs in the same position. It holds its temp well and the stone is 17.25" so if you want to make a 16" pie there is plenty of room. I have found that 572 degrees farenheit is perfect for thin crust. The stone is too thin to put frozen food on without cracking, or at least too thin for me to want to attempt it. So no digiorno pizzas. I also worried about the shipping but it came in a very solid box. Well packed and not a scratch on it.