Blackstone Pizza Oven Air Fryer Combo Review

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Few countertop appliances blur the line between pizza oven and kitchen gadget the way Blackstone's pizza oven air fryer combo does: a 14-inch rotating steel deck, bake and air-fry modes, and a 120V plug replace the propane tank, hopper, and chimney of the gas and wood ovens elsewhere in the lineup.

Blackstone's answer here is the E-Series Electric Pizza Oven Air Fryer Combo, model 8013. It's a genuinely different machine from the outdoor griddle stations: it runs on a wall outlet, tops out around 600°F, and swaps a cordierite floor for a motorized steel turntable that handles the turning.

The useful questions are practical ones: whether the rotating steel behaves after the preheat light goes off, how the oven handles consecutive pizzas, and whether the air-fry tray earns its share of the counter. The model lineage is also worth untangling — the 8013 sits alongside a separate 8027 pizza-only oven and a 36-inch outdoor griddle combo that shares part of the name.

It's aimed at cooks without outdoor fuel or patio space: apartment dwellers, frozen-pizza improvers, and home pizzaiolos who want one appliance that bakes pizza first and crisps snacks second.

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The 8013 is a legitimate pizza oven first: the rotating steel bakes fresh, frozen, and homemade pizzas fast and evenly once you learn its preheat behavior. The air fryer is a real but secondary, single-batch feature — not a replacement for a proper dual-zone fryer. Buy it for hands-off countertop pizza, not for rapid-fire pizza parties or serious air-fry volume.

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Blackstone Pizza Oven Air Fryer Combo — Overview & First Impressions

The 8013 is a sealed countertop appliance, not a scaled-down outdoor oven. It draws 1,750W from a standard 120V outlet, so it needs real counter space and clearance rather than a patio hookup or fuel canister.

The headline feature is the 14-inch rotating steel deck. Where a cordierite-floor oven demands manual turning to chase hot spots, the 8013 spins the pizza continuously, which shows up as more even browning across the base and rim. The steel is the cooking surface: pizzas load directly onto it, fresh or frozen.

The model history is easy to misread. The 8013 reached US buyers through QVC in early 2024, with Amazon's listing following later that year. It is not a brand-new launch.

Blackstone also sells the 8027, a separate pizza-focused E-Series appliance, and a 36-inch outdoor griddle with integrated pizza and air-fry stations. Neither is the countertop 8013, and specifications do not transfer between them.

One thing the marketing gets wrong is the word "compact." The 8013 is a near-square countertop appliance that eats a meaningful stretch of counter. It's lighter than many portable gas ovens, but the footprint matters more than the weight when you're choosing where it will live.

Specs & What's in the Box

The defensible published ceiling is around 600°F, well below the 950°F of Blackstone's propane ovens and the 850°F of dedicated electric designs like the Ooni Volt 2. That single number frames most of the cooking decisions: the 8013 is built for longer, lower bakes — homemade, New York-ish, frozen — rather than 60-to-90-second Neapolitan char.

The North American control panel offers Fresh Pizza, Frozen Pizza, Bake, and Air Fry. Blackstone's UK page labels the same slot Reheat instead of Bake — regional copy or firmware variation, not a different machine. The front touchscreen handles manual temperature and timer, with a Fahrenheit/Celsius toggle and a mute function; a diagnostic Er1 code points to an open or short circuit.

The package includes the oven body, an air-fry pan that doubles as a baking tray, a trivet that turns the pan into the air-fry basket, the built-in rotating steel, and a removable crumb tray. Blackstone's air-fry instructions require the trivet in place, while the pan alone works as a cookie or baking sheet.

Cleanup is straightforward: the pan and trivet are dishwasher safe, and the crumb tray is meant to be emptied after each use. The roughly five-foot cord and 1,750W draw mean the appliance wants its own outlet near the food-prep area, not an extension cord tucked behind a coffee maker.

Placement guidance carries one inconsistency worth knowing. Marketing and retailer pages present the 8013 as an indoor countertop appliance, but the North American manual includes the line "For outdoor use only, do not expose to rain," which conflicts with that positioning. The 120V plug and sealed countertop form point toward household countertop intent, but the manual that ships with a given unit is the authoritative document.

Build Quality & Durability

The cooking surface is steel, not cordierite, which changes the care rules. Steel transfers heat quickly and seasons with a protective oil layer; the maintenance routine is closer to a pizza steel than a porous stone. The removable crumb tray and dishwasher-safe pan simplify the rest of the appliance.

The clearest owner-level durability item is the door. At least one documented report describes the door no longer staying fully shut after roughly ten uses, which stopped cooking until the door was physically held closed; another mentions a unit arriving with a stiff door. That's not enough to call it a widespread defect, but door closure is the part to watch on delivery and through the first month.

There's also an operating habit built into the machine: a COOL cycle runs after shutdown, and Blackstone warns against moving the oven until it finishes. That's a practical note for anyone moving the unit between a cabinet and the counter.

Blackstone backs the 8013 with a one-year limited warranty for the original US or Canadian purchaser, covering parts, finish, and workmanship under its terms. The workload is domestic by design — Blackstone positions it for household countertop use, not commercial duty.

Performance — Pizza, Preheat & Recovery

In extended hands-on use, the rotating steel delivered. A fresh retail pizza finished in about seven minutes, and frozen pizzas landed in roughly seven to eight minutes. Homemade dough produced the strongest result — the crust baked through without a slow pre-cook, which is the point of a preheated steel deck.

The first pizza failed: the base blackened and stuck before the toppings were adequately cooked. Later bakes didn't repeat the failure, which is the more useful lesson. Treat the presets as starting points, keep an eye on the first one or two pies, and adjust time and temperature for dough thickness and topping load.

The preheat stage signals ready in roughly five minutes, but "ready" means air temperature reached, not necessarily a fully heat-soaked steel. Experienced pizza steel users point out that a plate without enough stored heat shows up as weak bottom browning. On this oven, that translates to checking the first bake rather than trusting the indicator alone.

The bigger limitation is recovery between consecutive pizzas. Re-preheating between pies can be frustrating, which makes the 8013 weaker for rapid-fire pizza parties than its rotating convenience suggests. It's a one-pizza-at-a-time countertop oven with a comfortable pace, not a production machine.

The roughly 600°F ceiling reframes the competition entirely. Dedicated electric pizza ovens like the Ooni Volt 2 reach 850°F and push 90-second Neapolitan bakes; the 8013 sits a rung lower and is better matched to New York-ish, frozen, and general countertop pizza. That's not a defect — it's a different job.

The air-fry half works but is honest about its limits. Fries and frozen snacks come out crisp in a single batch on the included trivet-and-pan setup. For heavy air-fry use, a single-tray configuration is no substitute for a dedicated dual-zone fryer with more capacity and faster recovery. Think of the 8013 as a pizza oven that happens to crisp snacks, not the reverse.

Blackstone 8013 vs Ooni Volt 2 — Head-to-Head

The fairest comparison is another electric, indoor-oriented pizza oven: the Ooni Volt 2.

The difference is temperature and intent. The Volt 2 is a Neapolitan tool: it hits 850°F and turns out a 90-second pie with char and leopard-spotted crust. The 8013 trades that peak heat for rotation and flexibility — it never gets hot enough for true Neapolitan, but it doesn't ask you to turn the pizza or manage a flame.

The 8013's counterweight is the air fryer. The Volt 2 has none; its extra modes are pizza-adjacent presets and dough proofing. If the goal is one countertop appliance that also crisps fries after pizza night, the Blackstone is the more versatile machine. If the goal is authentic Neapolitan at home, the Volt 2 is the hotter, more focused tool.

For most buyers, the decision comes down to ceiling versus convenience. A 600°F rotating steel is plenty for frozen pizza, store-bought dough, and a crisped-up Friday-night pie; it is not the machine for someone chasing restaurant-grade char.

Best Accessories (Tools, Not Mods)

The 8013 is a sealed appliance with no meaningful aftermarket part culture, and it doesn't need one. The useful additions are basic tools that make the direct-to-steel workflow easier.

• A 14-inch-capable pizza peel. Pizzas load directly onto the rotating steel, so a peel sized for the opening makes launches cleaner and reduces handling.
• Semolina or fine cornmeal. Blackstone's own fresh-pizza recipe specifies semolina for launching; a light dusting keeps dough from sticking before it sets.
• A wire cooling rack. Blackstone's recipe rests the finished pizza on a rack so steam doesn't soften the base — a cheap habit that preserves the crisp.
• An infrared thermometer. Given the gap between the preheat indicator and a fully saturated steel, an IR gun is the most useful upgrade: it reads deck temperature directly and tells you when recovery between pies is real.

Frequently Asked Questions

Conclusion & Final Verdict

The Blackstone E-Series Pizza Oven Air Fryer Combo earns its counter as a pizza oven first. The rotating steel is a genuine differentiator — it bakes fresh, frozen, and homemade pizzas evenly without manual turning, and the 14-inch capacity covers most household pies. The trade-offs are honest: a roughly 600°F ceiling that rules out 90-second Neapolitan, and preheat recovery that makes it a one-pizza-per-occasion machine.

The air fryer is a bonus, not a second job. It crisps a batch of fries or frozen snacks well enough, but anyone who air-fries heavily will still want a standalone unit. The door-closure reports and the muddled indoor/outdoor manual wording are worth a look on delivery, but they don't define the machine.

Before deciding, it's worth checking the broader context: how the 600°F class differs from 950°F outdoor ovens, how it compares across Ooni, Gozney, and Blackstone, what a mid-range countertop budget buys, and how to care for a steel cooking surface.

If the profile fits — countertop space, frozen-pizza nights, occasional air frying, and hands-off rotation — the 8013 is the rare combo that earns both halves.

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