I have been using Walmart pre made dough and this cook the pizza to perfection. Well worth the money. I love it.

@mr.c8033

Ай бұрын

If you get a little more adventurous, maybe you'll consider trying Caputo Italian flour. It is the "secret" to mind blowing NYC & Sicilian, authentic pizza. The key is "00". Double zero. Just give it a try yourself. You can do it! You'll never, ever go back. Antimo Caputo Chef's Flour 2.2 LB - Italian Double Zero 00

Just bought it and it's truly terrific. 10 minutes to reach 800F and cooks in 5 minutes with great bottom crust. So much faster than using my wall oven. Easy to clean.. I'm very happy with it!

@johndooley8078

5 ай бұрын

How long after taking the first pizza out before it’s hot enough for a second?

@anneduff9294

5 ай бұрын

@@johndooley8078 that is a very good question. I didn't think of that and did 3 in a row without looking at the temp and the second and third were undercooked. I would say 5 minutes or so empty with the lid closed... Close it and let the lights turn off again so that it reaches full heat before each one. Each one needs full heat and then they are great.

I thought that you could turn it without opening it by moving those handles around?

@mr.c8033

Ай бұрын

You can.

If you don’t work for Piezano YOU SHOULD! They owe you money!

@junaid1

6 ай бұрын

I think the video is from Piezano.

Forget all the other pizza ovens that are $300-1000. This makes the best NY Pizza. Forget the Neapolitan- nobody likes it.

i'm just about to use mine - i'm worried about burning my countertop - does anyone have any suggestions?

@mr.c8033

Ай бұрын

Well...What kind of countertop do you have?

my pizza always gets stuck on the stone, my stone is all black....

@lovelyish1

Ай бұрын

Are you using enough flour on the bottom?

ONE HUNDREDS THIRTY BUCKS 🍕👐🤪👐🍕 U NUTS 🔩🔩

omg no one in their right mind would destroy those beautiful air bubbles --as if docking the dough in the beginning wasn't bad enough! wtf is wrong with you????

@ralphstoker8602

Ай бұрын

They say to pop the bubbles so they don't touch the burner because it will smoke

NO!! it's a piece of junk! When you put the pizza in, it drops to 200 degrees, and you can't even scrape the crust off!!! Bad mistake.....😳😳

@donfrussell

3 ай бұрын

If you use the included paddles- you do loose valuable seconds use a pizza peel .You can open-with one hand - just enough to slide pizza in via a peel in a few seconds - vs opening it (completely)- picking up the pizza with the paddles - then having to close it. Probably 6 seconds VS 20+. Try it my way and give me feed back.

@joannab3887

3 ай бұрын

​@@donfrussell I saw where those handles allow you to rotate without lifting the lid.

@donfrussell

3 ай бұрын

Hi Joanna- yes rotate is not an issue if you just crack it open and rotate it with a fork- issue is when launching the pizza- using the paddles and be a 30 second job and need oven wide open- vs open a crack in then insert with a peel