Pandough
MACOM Just Kitchen 884 Professional
Home electric

Just Kitchen 884 Professional

MACOM

Italian-designed electric pizza oven positioned for serious home use. The 32cm cordierite stone and 450°C ceiling are credible, and the six programs developed with working pizzaiolos cover main styles — though outside Italy it's harder to find owner communities.

Max temp
450°C in 20 min
Price range
$200 - $280
INDOOR
Electric
Rating
-

Specifications

Temperature range200°C – 450°C
Inner diameter32 cm
Weight11 kg
Price range$200 - $280
Estimated price$240(Feb 28, 2026)

Pros

  • 450°C with cordierite stone — appropriate thermal mass for quick Neapolitan-style bakes
  • 6 programs developed with working pizzaiolos, not marketing-invented presets
  • Independent top/bottom control for dialing in crust and topping browning separately
  • Thermal stability holds well across sequential pizzas — above average for this class

Cons

  • 32cm stone limits you to 12-inch pizzas — a 13-inch is impossible
  • Thin owner community outside Italy makes troubleshooting harder
  • Harder to source in non-European markets

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Bake settings for this oven

Hydration
Pie size

Based on a 250 g ball — change the pie size to see a thicker or thinner crust shift the bake.

MACOM Just Kitchen 884 Professional

450°C
450°C
74s

No top dial — set heat via flame or position, or measure the dome. Still modeled.

Open in calculator

Free with a Pandough account — save your oven and get tuned settings every bake.

MACOM Just Kitchen 884 Professional is a Home electric oven, reaching up to 450°C, indoor, powered by electric, 32cm inner diameter, weighing 11kg, fitting 1 pizzas, and heating up in 20 minutes. Italian-designed electric pizza oven positioned for serious home use. The 32cm cordierite stone and 450°C ceiling are credible, and the six programs developed with working pizzaiolos cover main styles — though outside Italy it's harder to find owner communities. Pros: 450°c with cordierite stone — appropriate thermal mass for quick neapolitan-style bakes, 6 programs developed with working pizzaiolos, not marketing-invented presets, independent top/bottom control for dialing in crust and topping browning separately, thermal stability holds well across sequential pizzas — above average for this class. Cons: 32cm stone limits you to 12-inch pizzas — a 13-inch is impossible, thin owner community outside italy makes troubleshooting harder, harder to source in non-european markets.

indoor, electric, italian, 12-inch, independent-control, macom, professional