If you walked into a kitchen and saw a pizza spinning slowly under a glowing red heating element like a record player from the future, you'd probably do a double-take. It looks like a prop from a 1970s sci-fi movie. Yet, here we are in 2026, and the Presto Pizzazz Plus rotating pizza oven is still a cult favorite.
It makes no sense. Or does it?
In an era of $800 smart ovens and high-tech air fryers, this open-air contraption seems almost primitive. There’s no door. There’s no digital display. Honestly, it doesn't even have an on/off switch—you just plug it in and hope you don't forget it's there. But for people who actually use it, the Pizzazz isn't just a gadget; it’s a lifestyle choice for the hungry and the impatient.
The Science of the Spin
The whole gimmick of the Presto Pizzazz Plus rotating pizza oven is the constant motion. Most ovens rely on trapped hot air to cook your food. The Pizzazz says "forget that" and uses an open-air design with two heating elements: one on top and one hidden underneath the pan.
As the 12-inch nonstick tray spins, the food passes under the heat and then into the open air. You’d think this would lead to a cold, soggy mess. Surprisingly, it doesn't. This cycle actually prevents the cheese from burning before the crust has a chance to get crispy. It’s a rhythmic, pulsing heat that hits the pizza differently than the static heat of a traditional oven.
What’s Under the Hood (Wait, There Is No Hood)
- Wattage: 1235 watts.
- Capacity: Fits 7-inch to 12-inch pizzas.
- The Controls: A simple "Dual/Upper/Lower" switch and a timer.
- The "Safety" Feature: The timer shuts off the heat, but the tray keeps spinning until you physically pull the plug. Classic.
Why Everyone Is Still Obsessed With It
Let’s be real. Nobody is buying a Presto Pizzazz to make a Neapolitan-style margherita with San Marzano tomatoes. This is a machine built for the "frozen pizza on a Tuesday night" demographic.
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It’s fast. Like, crazy fast. Because there is no internal cavity to heat up, there is zero preheating time. You take the pizza out of the box, put it on the tray, and turn the dial. By the time a regular oven would have finished preheating to 425°F, the Pizzazz is usually already halfway through the cook cycle.
According to Presto, this thing uses about 60% less energy than a conventional oven. If you're just cooking for yourself or a kid, firing up a giant wall oven feels like overkill. The Pizzazz is the middle ground between a microwave (which makes pizza rubbery) and a full-sized oven (which takes forever).
It’s Not Just for Pizza (The Secret Menu)
If you only use this for pizza, you’re missing out. People who have owned these for a decade—and trust me, these things last forever—know that the "Plus" in the name is for the snacks.
I’ve seen people do some wild things on these spinning trays. Frozen chicken wings? They come out surprisingly crispy because the fat drips away and the air circulates. Jalapeño poppers and mozzarella sticks don't get that "one-side-soggy" thing they get on a baking sheet.
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Some weirdly successful non-pizza items:
- Quesadillas: You don't even have to flip them. The dual elements handle both sides.
- Fish Fillets: The breading stays crunchy.
- Chocolate Chip Cookies: Use the "Lower" setting first to set the bottom, then flip to "Dual."
- Leftover Fries: The holy grail of reheating. It brings them back to life in about 4 minutes.
The Reality Check: What It Sucks At
I’m not going to sit here and tell you it’s perfect. It has quirks. Big ones.
First, the open design means heat is escaping constantly. If you’re in a drafty kitchen or have the AC blasting right at the counter, your cooking times are going to fluctuate. It's basically a space heater that happens to cook food.
Then there's the dough issue. If you're using very wet, fresh homemade dough, the Pizzazz can struggle. Since the dough isn't enclosed, the moisture doesn't always steam off correctly, leading to a "doughy" middle if you aren't careful. For fresh dough, you usually have to run the bottom element alone for 4-5 minutes before switching to dual heat. It takes finesse.
Also, it's loud. Not "jet engine" loud, but the ticking of the mechanical timer is a constant click-click-click that will haunt your dreams if you're sensitive to noise.
2026 Comparison: Pizzazz vs. The Competition
| Feature | Presto Pizzazz Plus | Modern Air Fryer | Traditional Oven |
|---|---|---|---|
| Preheat Time | 0 minutes | 3-5 minutes | 15-20 minutes |
| Visibility | 100% open | Tiny window (maybe) | Through the glass |
| Cleanup | Removable nonstick pan | Basket + tray + grease trap | Scrubbing the racks |
| Safety | Exposed heating elements | Fully enclosed | Fully enclosed |
The Presto Pizzazz Plus rotating pizza oven wins on visibility. There is something weirdly satisfying about watching the cheese bubble and the pepperoni curl in real-time. It’s "kitchen theater." You can see exactly when it's done without opening a door and losing all your heat.
Tips for the Perfect Spin
If you just bought one or found one at a garage sale, don't just wing it.
Watch the toppings. If you have a pizza with a mountain of toppings, use the "Dual" setting for the first 10 minutes, then switch to "Upper" only for the last 2 minutes. This browns the cheese and cooks the meats without turning the crust into a brick.
The "Plug" Rule. I cannot stress this enough: there is no off switch. When the timer dings, the heating elements turn off, but the motor keeps spinning the tray. It will spin until the heat death of the universe unless you unplug it. Just get into the habit of pulling the cord as soon as you grab the pizza.
Cleaning hack. The tray is nonstick, but don't you dare use a metal pizza cutter on it. You'll ruin the coating in five seconds. Slide the pizza off onto a cutting board first. If you do get burnt cheese on the tray, let it cool completely, and it usually just peels right off.
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Is It Still Worth Buying?
In a world of "smart" everything, the Pizzazz is refreshingly dumb. It does one thing, it does it predictably, and it doesn't require a firmware update to cook a Red Baron.
It’s perfect for dorm rooms (if they allow them), small apartments, or anyone who treats "frozen pizza Friday" as a religious holiday. It’s not a gourmet tool. It’s a convenience tool. And sometimes, at 11 PM on a Tuesday, convenience is exactly what you need.
Actionable Next Steps:
- Measure your counter: The unit is about 13 inches wide and 18 inches deep. Make sure you have the clearance.
- Check your crust type: If you prefer "Rising Crust" pizzas, start with 4 minutes on "Lower" heat only to ensure the bottom isn't raw.
- Safety first: Keep it away from curtains or anything flammable. Those top elements get hot enough to singe anything that touches them.