Whether you’re designing the kitchen of your dreams or simply updating your existing space, shopping for new appliances is pretty exciting. Especially when you come across models like Frigidaire’s Gallery range with stone-baked pizza mode. Yep. You read that right. You can, in fact, have a pizza oven in your kitchen.
But before you start shopping for a new oven, there are a few things you’ll want to keep in mind. “You first need to identify whether you have an electric or gas hookup, and go from there,” says Matt Abdoo, executive chef and co-founder of Pig Beach BBQ. “Most professional chefs prefer gas over electric because of the power and responsiveness. It heats up quickly, and as soon as you turn off the burner, the heat is gone. Electric ovens, on the other hand, retain heat much longer. However, electric ovens can be more efficient when it comes to holding a consistent temperature.”
Once you know which connection you have, Matt recommends looking for a few core features. First, look for a true convection oven. “An oven with true convection has a heat source around the fan that circulates air evenly throughout the oven. This results in more even heat distribution, faster cooking, and better browning. If you have the ability to control fan speed, that’s even better, as certain foods perform best with more or less airflow,” he explains. Next, be sure your oven has adjustable racks to accommodate different dishes and cooking needs. Finally, look for an oven that is well-insulated and solidly constructed. “Higher-end ovens are typically better insulated and made with higher-grade materials that retain heat more effectively. Strong door seals help keep heat in, while sturdier racks and quieter fans are additional perks of higher-quality models,” says Matt.
Since the new Frigidaire oven with a built-in pizza setting meets all of Matt’s requirements, we had to know whether it truly delivers on the promise of restaurant-quality pizza. Not only that, but we wanted to know how it performs in real-world cooking beyond pizza. Executive Culinary Director Sarah Farmer put it to the test in her own kitchen. Here’s everything you need to know about this innovative oven.
On Sale
The Frigidaire Gallery range reaches temperatures up to 750 degrees Fahrenheit and cooks a restaurant quality pizza in just two minutes.
What is the Frigidaire Gallery Oven with Stone-Baked Pizza Setting?
The Frigidaire gallery range is a first-of-its-kind. It’s a full-size range designed to deliver restaurant-quality pizza at home in as little as two minutes thanks to its stone-baked pizza mode. The proprietary mode safely reaches temperatures up to 750 degrees Fahrenheit, which is nearly 200 degrees hotter than a conventional home oven. This intense, controlled heat replicates brick-oven conditions. And it’s not just a pizza oven. It’s a versatile full-size range, with more than 15 additional cooking modes beyond pizza. This oven includes two flat oven racks, a pizza shield, a 15-inch-by-15-inch pizza stone, and a 14-inch bamboo pizza peel.
While Matt has not yet tested the new Frigidaire oven himself, he calls it an impressive appliance. “It’s one of the only home ovens that reaches 750 degrees, allowing for authentic brick-oven-style pizza at home. With the stone positioned directly under the broiler, it mimics a traditional brick pizza oven and can cook pizzas in as little as two minutes,” he explains. “It also includes nearly every preset you could imagine, plus steam and bread-proofing settings, which are uncommon in most traditional home ovens. For home chefs who truly love to cook, this oven appears to offer everything you’d need.”
How We Tested the Frigidaire Gallery Oven with Stone-Baked Pizza Setting
Executive Culinary Director Sarah Farmer ordered an electric range with a glass-ceramic cooktop. She chose to add the stainless-steel backsplash for $85 to give the range a cleaner, more finished look. She was especially pleased by the smooth delivery and installation process as well as the overall look of her new range.
“This range feels like a noticeable upgrade from my previous glass-ceramic cooktop,” she raves. “As a front-control range, the chunky control knobs on the lower panel read more like a high-end gas range—think Wolf or Sub-Zero—and give the appliance a premium, confident presence. I also appreciate the cooktop layout itself: the cooking elements are designed in a way that makes sense when you’re actually cooking, and moving the controls to the front (rather than the back of the cooktop, as with my previous range) creates more usable surface area and a cleaner, more modern look overall.”
With her new oven installed and ready to go, Sarah got to work. She opted to make a variety of Neapolitan-style pizzas along with a California Pizza Kitchen-inspired BBQ chicken pizza. “Because different pizza styles perform best at different heat levels, I focused on Neapolitan-style doughs that benefit from very high heat, which aligns with how this oven is engineered to perform,” she explains. She used fresh pizza dough purchased from a local pizza chain, homemade pizza dough she prepared from scratch and a a packaged Neapolitan-style dough mix from World Market.
During testing, Sarah was looking for browning and char, or what she refers to as leoparding. “Leoparding is the signature spotting on a Neapolitan-style crust, with blistered bubbles, darker charred areas and lighter patches throughout,” she explains. “The kind of crust you only get from very high heat. That’s the gold standard in my book.” She was also looking for interior doneness, consistency across tests and ease of use.
Overall, the oven was very easy to use. “The on-screen prompts make it very clear what to do, but this is not a ‘walk away’ situation. Two minutes goes by fast,” says Sarah. “One feature I especially appreciated was the audible alert when there are 20 seconds left, which is a helpful nudge to put the phone down, grab the peel and be ready for the finish.”
Speaking of the finish, Sarah was delighted by the results. She found the interior doneness was consistent across tests, with thin-crust dough fully cooked through and hot throughout, without underdone or gummy areas. Better yet, the high heat produced what Sarah deemed the perfect Neopolitan pizza.
“As designed, the pizza cooks bottom-up on the fully preheated stone to develop a deeply browned, crisp bottom crust, with top heat applied near the end of the cook cycle to finish browning the cheese and toppings,” she says. “The default cook time felt very well calibrated. Adding extra time was rarely necessary and could quickly push a pizza from beautifully charred to overdone. The finished crusts consistently matched what I look for in a great Neapolitan pizza: puffy, airy edges with a crisp bottom, a satisfying chew through the interior and beautiful leoparding.”
Of course, there were some learning curves, though Sarah points out that technique-driven rather than about figuring out the oven itself. “My first pizza burned,” she admits. “The dough was thicker than recommended for pizza mode, and the flat oven rack was positioned one level too high (rack position 8 instead of the recommended position 7).” Once she adjusted both the dough thickness and rack placement, subsequent pizzas cooked evenly with excellent results.
“The Stone-Baked Pizza Mode can feel intimidating at first, but it’s ultimately very approachable,” Sarah adds. “Making sure the dough is fully at room temperature before stretching, then building the pizza on a cornmeal- or semolina-dusted peel, made a noticeable difference in both ease and consistency. The first pizza or two can feel like trial and error, but once timing and technique click, the process feels natural.”
In addition to the pizza setting, Sarah has also tested the standard bake mode and the cooktop. She found that the Frigidaire’s heat distribution was even and the temperatures were accurate overall. “Baking results were consistent throughout testing, and I didn’t feel the need to adjust the oven’s temperature calibration,” she says. “While a calibration setting is available if needed, temperatures felt accurate right out of the box.”
The cooktop worked well with all of the cookware she has used so far, including cast iron. She especially liked the cooktop’s Simmer-to-Boil element. “It heats quickly for large pots yet can also hold a steady, gentle simmer at lower settings,” she explains. “The cooktop also includes a dual element that adjusts to accommodate both smaller and larger cookware, adding flexibility without wasted heat.”
Pros
- Wall oven, gas, electric and induction models available
- Stone-baked pizza mode has clear prompts and a natural workflow
- Quickly delivers gorgeously charred brick-oven-style pizzas
- Crust and toppings cook properly
- Thoughtful design details
- Well-calibrated cook times
- Performs strongly beyond pizza
- Clean, modern design
Cons
- When using the Cook Time feature via Quick Start, the oven automatically shuts off once the programmed time expires
- Flat oven rack must be positioned just right or pizza will burn
- Not ideal for thick crust pizza
Frigidaire vs. Standard Home Ovens
Unlike a standard home oven, which typically relies on ambient heat and tops out around 500–550 degrees Fahrenheit, the Stone-Baked Pizza Mode uses a fully preheated pizza stone to deliver intense bottom heat, followed by top heat near the end of the cook cycle to finish the pizza. This bottom-up approach lets the crust crisp and brown properly while the cheese and toppings cook quickly—something that’s hard to pull off in a typical oven.
Frigidaire vs. Countertop Pizza Ovens
In practice, the heat sequence mirrors what many countertop pizza ovens aim to do. Create strong stone heat for crust development paired with finishing top heat for the toppings. The big difference is that this functionality is built into a full-size range rather than a single-purpose appliance. While countertop pizza ovens can reach similar or even higher temperatures, this range delivers comparable brick-oven-style results without taking up counter space or requiring an additional device.
Final Verdict
According to Sarah, this is a dependable, do-it-all range that brings stone-baked pizza within reach at home, backed by 15 thoughtfully designed oven modes for everything from weeknight dinners to more ambitious cooking. “I’d feel comfortable recommending to friends and family who love to cook,” says Sarah. “What you’re paying for is the ability to reach true brick-oven temperatures in a full-size range that still handles everyday cooking with ease. Once you realize how approachable and rewarding it is, pizza stops being a once-a-week treat and quietly becomes part of the regular rhythm of your kitchen.”
While some may view all of Frigidaire’s extra features as gimmicky, Matt sees them as useful ways to optimize heat and airflow for specific cooking tasks. “I’m a fan of additional features like Air Fry, Pizza, Slow Cook and Convection Roast,” he says. “They take the guesswork out of determining the right temperature and fan speed. They are another tool in a chef’s toolbox to elevate whatever you’re cooking. You can absolutely cook without them, but much like backup cameras or lane assist in cars, they make the experience easier and more enjoyable.”
Where to Order the Frigidaire Gallery Oven with Stone-Baked Pizza Setting
The Frigidaire Gallery Range with Stone-Baked Pizza Setting is available on Frigidaire’s website. You can also find it at your local appliance store or retailers including The Home Depot and Lowe’s. It sits at the higher end of the electric-range spectrum, with an MSRP around $1,300. This is more than a basic model, but still well below many pro-style ranges that can climb past $2,000.
On Sale
In addition to stone-baked pizza mode, the Frigidaire Gallery range has over 15 cooking modes including air fry, slow cook, steam roast and more.
FAQ
How do you set the clock on a Frigidaire gallery range?
Touch the menu options on the screen and scroll to “Clock.” Select “Set Clock,” adjust the time, choose a.m. or p.m., and press “Save.”
How do you clean a Frigidaire gallery range?
Frigidaire recommends applying a ceramic cooktop cleaning cream and buffing with a clean paper towel to help prevent scratches. The brand also recommends heating the oven to 350 degrees Fahrenheit and running it for 30 minutes before first use.
How hot does the Frigidaire gallery pizza oven get?
The oven reaches up to 750 degrees, which is significantly hotter than a conventional home oven.
Why You Should Trust Us
As Taste of Home’s executive culinary director, Sarah Farmer leads the Test Kitchen and its team of food editors, recipe and product testers and food stylists. She has 20 years of experience in food publishing and also styles food, develops and tests recipes. Since 2004, Sarah has tested scores of kitchen appliances and tools in order to help readers find the best of the best.
I have been writing in the e-commerce space for 10 years, covering buyer’s guides, product testing and product reviews. In addition to reviewing Sarah’s extensive testing notes, I spoke at length with Matt Abdoo, executive chef and co-founder of Pig Beach BBQ. As a professional chef, Matt shared his expertise on shopping for the perfect oven.
