I am talking about something like this:
The biggest problem with home made pizza seems to be the lack of temperature, which dries out the dough. Professional pizza makers bake a pizza for under 2 minutes at about 400-450°C / 800-900°F.
I also appreciate this machine's capability to sear a sous vide steak, without creating a gradient.
Basically, this looks like exactly what I am looking for, a steak / pizza machine, which can do grilling as well.
At first I wanted to get a Weber gas grill, but the problem is the low maximum temperature.
One downside of this machine is that it doesn't heat evenly at all. But I think I could get around that by turning the pizza.
Does this machine have any disadvantages compared to similar solutions, which are produced for home made pizza specifically?
The temperature checks out, but is it missing something critical? And also, would it actually produce crust without cooking the inside, similar to a torch, but hopefully a lot quicker?
If a grill existed, which could cover these two things (steak searing after sous vide and proper pizza) I would actually prefer something like a Weber gas grill. But my understanding is, that these have trouble achieving anything above 350°C / 700°F.