The Current Model P+ is a 1,750-watt electric pizza oven that hits 850 degrees on a 120-volt household circuit. Every pizza oven a brand sent me before this one ran on gas, pellets, or wood, and every one of them made me work for the pizza. This one plugs into the wall and goes back on a shelf when I am done.
The Current Model P+ Electric Pizza Oven lists at $699 direct from Current Backyard and is also available on Amazon.com. Current also makes a perforated aluminum peel cut for the 13-inch stone at $89.
A home oven tops out around 500 to 550 degrees, and that ceiling is the reason homemade pizza never quite looks like pizzeria pizza.
- 850 degrees in 15 to 20 minutes - at the top of the dial a pizza cooks in about two minutes, fast enough that the toppings brown before the crust dries out.
- Eight modes on one stone - New York, Detroit, thin crust, frozen, bake, sear and broil sit alongside Neapolitan on the 13-inch cordierite stone.
- The app watches the preheat - your phone tells you when the chamber is at temperature, so the twenty-minute wait happens somewhere else.
- A 12-inch pizza, 31 pounds, 14.21 inches tall - small enough for a cabinet shelf between pizza nights, so it never claims a permanent spot outside.
- Runs on 120-volt house current - no gas line, no propane tank and no wood to store, though the 1,750-watt draw wants a 15-amp GFCI outlet to itself.
- Why Gas, Pellets And Wood Fired Pizza Ovens Never Worked For Me
- A Windsor Style Pizza As My First Test Of The Current Model P+
- The Perfect Pizza Oven For Guys That Love Smart Home Kitchen Gear
- What It Takes To Power This Away From The House
- Not Just For Guys That Love Creating Their Own Pizza - The Current Model P+ Works Great On Frozen Pies Too!
I did not come to this as an electric convert. That happened earlier with the Kenyon City Grill, an appliance I doubted in print and then had to admit was right. The pizza oven is the same argument in a different appliance, and here it turns on how often you cook pizza.
Why Gas, Pellets And Wood Fired Pizza Ovens Never Worked For Me
The Model P+ solves a storage problem more than a cooking one. Look at what else is on my patio. My pellet grill runs every week. The gas grill runs more than that. Both of them justify the space and the cleaning time, because I am out there constantly and the payback is obvious.
A pizza oven gets used differently. For me it is special-occasion equipment. Gas, pellets and wood all ask for the same commitment my grills do - fuel kept on hand, a dedicated spot outside, a cleaning routine after every burn - in exchange for a fraction of the use. That trade never worked for me.
The obvious counterargument is to buy one appliance that covers several jobs, which is the case I made for the Charbroil Versa-Tile and its swappable pizza tile. That works if what you want is the patio station. It does not solve the storage problem, and storage decides whether an occasional-use appliance gets used at all.
The Model P+ skips that trade-off entirely. There is no fuel and no ash, so cleanup is a wipe and a decision about where to put it. At 17.5 inches wide by 21.2 deep and 14.21 tall it drops onto a cabinet shelf, and ours goes in the pantry. If you are running one in a man cave, that is the cupboard under the bar.
A Windsor Style Pizza As My First Test Of The Current Model P+
For the first real test, I built a riff on Windsor-style pizza, one of my favorite styles and one most people outside southwest Ontario have never run into. Windsor style means julienne-cut shredded pepperoni instead of slices, canned mushrooms rather than fresh, and mozzarella from Galati Cheese Company in Windsor. The shredded pepperoni puts pepperoni in every bite. The canned mushrooms carry less water than fresh, so the crust underneath them does not go soft.
I could not get Galati cheese, so regular mozzarella stood in, and I ran a garlic butter sauce in place of red. Everything else held.
We set it to about 630 degrees, short of the top of the dial. The pepperoni and the cheese toasted well past anything my kitchen oven has ever done to them. At 630 the top surface browns and crisps while the base is still coming up, and that head start is what a 550-degree oven cannot give you.
The oven ships with the stone and a stainless steel rack, so the perforated aluminum peel is a separate $89 item, and Current sent one along with the oven. I used it for the launch and the pull: the excess flour drops through on the way in instead of riding onto the stone behind the pizza.
The stone wants a nylon brush, a plastic scraper and a damp cloth after every cook, and never soap, because cordierite is porous and holds whatever you put on it. Current certifies the oven for indoor use but recommends starting outside or under a range hood until you know how much smoke your dough throws.
The Perfect Pizza Oven For Guys That Love Smart Home Kitchen Gear
Preheat runs 15 to 20 minutes depending on the style you pick, and Current states it plainly in their FAQ. Twenty minutes is a long time to stand next to an appliance watching for a light.
So I do not stand there. I set it, go back into the kitchen or sit down with a beer, and my phone tells me when it is ready for the pizza. I already run that pattern on my smoker, which is why the app here reads as useful.
The app carries the preset modes with their target temperatures - the Neapolitan preset lists 730 degrees, well above where we ran ours - along with temperature monitoring and a Pizza Build Calculator for dough. Remote start is the one thing missing, and Current says so outright: the phone will tell you the oven is hot, but somebody still has to walk out and press the button twenty minutes earlier.
The app tracks the chamber, and it knows nothing about the food itself. That matters little on a two-minute Neapolitan and more on the bake and sear modes. That is where a probe rated for this kind of heat belongs, and the MeatStick V is built to 1,200 degrees.
What It Takes To Power This Away From The House
At 31 pounds this oven is easy to picture in a tailgate lot, at a campsite, or in an RV. The power draw decides whether any of that happens.
It runs on 120-volt AC at 1,750 watts, roughly 14.6 amps. Current's stated requirement is a standard 15-amp breaker and a 15-amp GFCI outlet with no other appliances on the same circuit. It is not compatible with 220 volts, so a dryer-style hookup buys you nothing. The cord is 42 inches, which means an extension cord for most placements, and Current calls for 12- or 14-gauge at 50 feet or less.
Read that requirement twice before assuming your own kitchen qualifies. Plenty of counters run the microwave, the coffee maker and the outlet you were eyeing on one circuit, and 14.6 amps leaves no room for company on a 15-amp line.
Away from the house it rules out most of what people assume will work. The 150- to 400-watt inverter outlets in the back of a gas SUV, and in plenty of electric crossovers, are nowhere close. High-output vehicle-to-load systems clear it: a properly equipped Silverado EV PowerBase has the headroom to run the oven.
With portable power stations the limit is battery capacity, because the inverter output is the easy part. A 4Patriots Patriot Power Generator 2000X delivers 2,200 watts continuous, so the oven starts without complaint. Its 1,612-watt-hour battery is the ceiling, roughly 55 minutes at full draw, stretched somewhat in practice because the elements cycle once the chamber is up to temperature. Call it a couple of pizzas before it runs dry.
The older Patriot Power Generator 1800 clears the requirement on paper at 1,800 watts continuous, then hits a harder limit: 768 watt hours against a 1,750-watt pull is about 26 minutes, which barely covers the preheat. If you are sizing backup power for the house and not for pizza, 4Patriots CEO Allen Baler walked me through how he thinks about that.
That leaves a short list: shore power in an RV, or a campsite with its own 15-amp GFCI hookup. A tailgate lot with no power is out.
Not Just For Guys That Love Creating Their Own Pizza - The Current Model P+ Works Great On Frozen Pies Too!
Frozen is one of the eight presets, and it is the mode that makes this an appliance you can justify on a Tuesday. A frozen pie has no business anywhere near 850 degrees, so the oven is not chasing the top of its range and the preheat lands at the short end of Current's 15 to 20 minute window. Pick the mode and the oven handles the heat and the timing from there.
The advantage over the box instructions is the surface. A supermarket crust bakes on a sheet pan or a wire rack in a home oven, and neither one puts heat into the underside the way a 13-inch cordierite stone does. It is the same reason the Windsor riff worked: the base gets its own heat source rather than waiting for the air around it.
Current backs the Model P+ with a limited 10-year warranty, but only if you register it within 60 days of purchase. Miss that window and it drops to five years. Registration is a one-time errand on the day the box arrives, and it is the easiest thing to skip and regret on an oven at this price.
Buy the $89 peel in the same order while you are at it. Launching a 12-inch pizza onto a 13-inch stone is not a job for a spatula, and the stainless rack that ships in the box does not cover it.
I am sold on this one. Their 700-degree dual-zone electric grill is the $899 unit I am eyeing next. For current pricing and availability, check Amazon.com.