Omg did you see that flame wow POOM POOM POOM!!!

@croqbassin2600

3 жыл бұрын

great thx vito, what recipie for the daw please ? thx again , is this oven better in results than a OONI PRO ?

@Figamico

3 жыл бұрын

Vito roccbox oven is what you need to review .

@weedstore

3 жыл бұрын

Can u test effeuno 134p? I want know what u think about the oven

@michelandrelaurin

3 жыл бұрын

I warm the oven up gas full on for 30 minutes and the bottom of the crust is too soft. Any suggestion ? How long did you warm it up ?

@Lovs2sell765

3 жыл бұрын

How does this oven compare to ooni, zio Ciro, etc?

I accidentally came across an Italian restaurant closing down. I saw their BIG Movable Brick built oven. I asked them and they said, they are gonna throw everything as they don't have time to sell it or keep it due to their family issues. So, I told I can pick that up, arranged a pickup truck and got to my home backyard for FREE 👌🏼! Weekend parties it's easy for me to make 7 Pizzas inside at the same time 👌🏼

@yourmusic6110

2 жыл бұрын

Timing is everything

@banksnicholson

2 жыл бұрын

Damn nice pickup, sore that’s been awesome

@seancummins3108

2 жыл бұрын

That's some really good luck

@mcalann

2 жыл бұрын

You gotta make some content with that thing man!

@Blazingstar75

2 жыл бұрын

Sad but with a good ending.

We bought this oven based upon your explanation and review, and we are so happy with it! Thank you for guiding us through it. We're making some wonderful pizzas here in Canada now. So many people of Italian ancestry where we live that watching your channel is like being at home.

@snarlz

Жыл бұрын

LoL me too today, setting it up on my back patio now 🙂

I’m glad you did a video on this pizza oven! We just bought one and have used it once! It’s awesome!

You got me into making true Neapolitan pizza. Thank you so much. I make your recipes every week

Great video! I am so glad I bought my Bertello and can make pizzas fast with the authentic wood smoke flavor. I didn't want to spend a ton of money on a brick oven that I could never take anywhere. The Bertello has been a big hit camping and I'm excited to bring it tailgating this football season.

@TheQweenYueHuang

9 ай бұрын

Hay, could u please tell me, how long it took for preheat before it Ready to cook a pizza?

This oven is great! We just got it and it was so easy to use. I recommend it.

This one I like a lot. The combination of wood & gas is a big win.

I think your videos are amazing. YOU have such charisma. I like you because your positive and no fake anything.

Ciao Vito, I just want to say that I bougth this oven because of your video. You are amazing, viva il maestro Iacopelli!!!

Just ordered this for my dad's 70th birthday. Grazie for the great video review.

It's a contender for sure. A bit better than the last one with the turning Stone. Does the ash drop onto the burner though it might block it up but you can easy clean it

Looks delicious!! Awesome job unboxing the pizza oven.

Excellent. That pizza looks amazing. Love the music!

You looked happier on the final product of this than the Koda, and looks comparable to the Roccbox, and cool to have the wood and gas option, I will look into this! Thank you for the video!

Awesome, keep the unboxing videos coming

amazing video vito.. your video quality has improved a lot..amazing..you should invest in a gimble to stabilize your shoot and it would be even better..amazing video amazing pizza as always..keep up the amazing work

@vitoiacopelli

3 жыл бұрын

tank youuuuu so happy to hear

Flames in slow motion are beautiful. The Pizza that comes out is even more a beauty.

I bought one based on this review, and have not been disappointed.

Watch our when behind this one Vito. It pumps a lot of fire and heat there. Does this heat as evenly as you expected? I saw much more quick burn at the rear. The heat seems to be more focused which might just be as good as it gets in a small form factor oven.

I've never been so entertained on a cooking video. I'm going to go buy one

Great video. I'm buying one in the next 5minutes. Ty

Hey Vito. That looks like a good little oven. I see some of the other comments and i see the one about camparing the ovens. I would like to see you cooking in 4 ovens 👍👍. That would be a great video to see and how the ovens do against each other. Keep up the great work my friend. 👍🍕👍🍕👍🍕👍🍕

@AAABeatbox

3 жыл бұрын

This is actually what his channel needs to do as a pizza chef KZreadr. However, considering the options and costs and import fees for all of these ovens, I think this can be done after several reviews of different pizza ovens. I really liked this video and he has definately improved in video production quality skills. But lets enjoy the ride first. I'd like to see him review ovens that have been highly reviewed on amazon. Then at the end, he can do a cook off oven vs. Oven speed tests, quality test, space organization etc.

Inspiring, thank you for showing.

OH MY GOD! Amazing video Vito👍 POOOOOM!!!💪💪💪

i love what u r doing keep up the nice work

We bought this oven earlier in the year. I like it. I do wish I would have got the gas option to help keep it to temperature

Someone needs to make a GIF of just Vito standing back from the flame with that facial expression. Priceless.

Nice video Vito! What kind of insulation does it have? Would you say this is better than the Roccbox or Ooni? Personally I like the larger sized, traditional brick ovens, however this could maybe work for someone in an apartment or condo. Pizza On!

I love watching Vito throwing away that plastic bags at 1:27 :D:D:D

Maestro Vito!!!! You are the Best!!!

Hi Vito. I always appreciate your unboxing and review videos. After watching several of them, it seems to me the better engineering is when the flame comes from the side of the oven and circulates over the top of the oven. More of a convection affect. Also, on this Bertello it seems awkward to turn the pizza

I got today Bertello Grande this weekend will try to make some pizzas. Thank you Vito

Excellent review Vito flames looked a bit dangerous!

New video from my Favourite KZreadr!! And virtual Pizzaiolo master ;P

Hi Vito. I have a question. How do you make your fresh Mozzarella not watery? That is my very biggest problem. I have drained and left the mozzarella on the strainer for hours. And then I pressed with paper towels. I cooked my pizza on a preheated 250C oven with pizza stone. But still, my pizza still comes out watery. The sauce was not so much and is also thick. But I have this same problem over and over. Help!!

Hi Vito! I’m a big fan, I was just wondering if you could do a review on the Pizza & Cucina pizza oven. (Just a recommendation)

Vito: Is is possible (from your point of view) to make a great and stretchable dough with whole wheat flour? Am currently using 3/5 white wheat and 1/5 fresh stone-ground whole wheat (spelt) @ 65% Hydration, slow fermentation in the fridge for 3-6 days. It's a great dough, but I really would like have more "stretch" and stability, before it tears. I may or may not knead enough, prefer my hands, but can't reach close to 10 minutes. What do you think: Does it need more kneading? I fond some info, that the dough which is *fermented for several days does develop gluten on it's own, so does not need that much kneading?* Can you confirm that? Any suggestions, or it is this just what I get by using whole wheat...?

Vito what brand of flour of Tipo 00 do you recommend for Neapolitan pizza?

Fantastic! Greetings from Spain

Please vito, Will you do a vidéo with the ranking of all the oven you try

i have the Bertello and love it!! the price to performance is fantastic

@James-hq1yv

3 жыл бұрын

How's the cleaning method

Beautiful!!! What wood do you use to cook the pizza???

Best pizza channel! I ordered pizza from a pizzeria in Sochi, it was bad and i vomited 🤮 and decided to make pizza myself. Planning to buy ooni koda to get 500 celsius. My home oven heats up to 250 max

What type of mixer do you use and recommend?

I haven’t gotten to use it. The door was loose in box. Disappointed due to needing it right away. Manufacturer has been extremely helpful and is shipping a new oven right away. Great customer service!

GREAT WORK !!!

I love my Bertello! Which one of your dough recipes did you use?

Ciao Vito Io prova tutto le tue ricetti sei molto bravo. Da Montreal Canada Angelo G eh Forza Napoli Sempre.

How long did it take for the oven to get to proper temperature?

Vito which wood burning portable pizza ovens are your favorite best performing top 3 ? Im looking for the best of the best but that also burns wood or wood pellets and reaches 900 degrees Fahrenheit or hotter but also very portable and carryable by 1 or 2 people. Thank you. Anybody knowledgeable please reply soon.

What temperature should I set for pizza baking?

My plan is to make it to Italy one year, if I do I have to meet you! You’re awesome!

Can this unit work with Natural Gas, someone just gave me theirs and its set up for wood & propane. I have a NG setup already for my BBQ and would like to simply use it for this too

ofcourse he opens the box with a spatula :D :D :D grandeeee

love the old Fiat in the Background

Here in Japan trey ask $1500 for the set. Crazy!

"dont burn your face" sage advice from the maestro!

How does one stop the flame if you’re done cooking? In essence “turn it off” (but it’s wood)?

Your presentations are getting better everyday Vito! Congrats.

@vitoiacopelli

3 жыл бұрын

Thank you 🙏

Just convinced me to purchase one

Great video

Ciao Vito, io ho lo stesso forno Bertello, love It

Bontà unica squisitezza complimenti buona seratissima e cenissima chef Vito

@vitoiacopelli

3 жыл бұрын

grazie tantissimo se puoi iscriviti al mio canale italiano

@GiankykampoproductionMene

3 жыл бұрын

@@vitoiacopelli già fatto tranquillo

The wood burner sheet metal looks very thin. Any word on durability?

Grazie 🥰

Amazing! They delivery here in Brazil?

j adore vos videos et le seul mot que je comprend est hé voila mais j adore brovo

Vito, I love the Fiat in the background.

Hey Vito, a question for you what does olive oil in the dough recipe do to the dough. Is the dough much different then without olive oil?

@thomashovgaard3134

2 жыл бұрын

The oil, as in pasta dough, will make the dough more flexible and stretchable

I would have appreciated a stone temperature check from back to front. Seems like there are extreme differences.

Hello Vito. Given you have evaluated a few different pizza ovens (gas / wood fired), have you considered baking pizza in a Big Green Egg (Kamado type cooker) or the Weber compatible KettlePizza Serious Eats Pizza Oven Kit? I use both at home. Be interested in hearing your take if you check them out. Grazie molto!

@JackAgainski

Жыл бұрын

Make sure they can get the stone to 800F. If not, go with this or an Ooni.

Watching the master chef at work.

Ciao Vito! Visto che gli hai provati entrambi: Bertello vs Ooni Qual'e il migliore secondo te?

good price good result i think i will buy this one

Might be a good idea to turn the gas off before putting the wood in and put the top back on before turning it back on 😂 Great video that shows you are a master of your craft.

How long are those wood pieces and where do you get them? Also, is that a 13" or 16" oven? thanks!

pro pizza chef appear in the end😍😍😍

Don’t burn your face 😂 bravo! lovely looking pizzas as always

Vito Iacopelli you need to screw on the gas attachment when you put it on the oven

Amazing pizza! I have this oven and I’ve ruined so many pies launching off the peel. My dough sticks and if I use too much flour, it burns. Help!!

Bello sto Bertello! 😉

do you have to use wood or can you use gas only

Ciao, lo sà se lo trovo qui in Brasile questo forno??? Grazie.

How does it compares to ooni pizza. Oven?

What is the size of the pizza that you cooked? Is it 10 inches or 12 inches?

Every time "poom" is said, take a shot.

OK so i own this oven i got it for Christmas but i did not get the gas part. When you put the second pizza in was the gas still on or no, I know i have to get the gas part because its very hard to get the oven hot with just wood,

@snekjuce

3 жыл бұрын

didnt even see your comment but literally just made a comment regarding this problem haha. for you to enjoy making your pizza like his you gotta drop another $120 for the propane gas attachments.

Hi Vito. Does a woodfired clay oven cook similar to a woodfired brick oven? I was thinking of purchasing a clay oven.

@shahwaryaqoob2742

2 жыл бұрын

How to purchase

Maestro, I need some advice. When I place my pizzas in my wood fired oven I frequently get large blackened areas on the bottom. It can happen anywhere from an oven floor temperature of 650ﾟ up. I've experimented with different hydration levels and types of flour but I still get intermittent blackened areas. I think it has something to do with dry flour on the bottom of the pizza left after spreading it and/or placement on the paddle to help the pizza slide off. I've tried using almost no flour for lubrication and yet I still get some blackened areas. I'm going to switch to semolina flour on the paddle and see if that helps but I haven't had a chance to try it. I generally use 00 Caputo flour or one sold by Tony Gemignani. Any ideas? Love your vids and never miss one.

@Duelingwolves85

2 жыл бұрын

Did you ever figure it out? I just picked one up so just been watching vids to prep b4 my 1st attempt.

@zackwu6298

2 жыл бұрын

Oh, it's called leopard spotting, and it is amazing, it is the best thing. It is what defines a true high temp pizza, and many pizza makers aim to achieve the leopard spotting. If you have a lot of it (more than 30-40%) than you probably have put in the pizza at a lower temperature at a very high preheating time.

Now that's a pizza! perfect bottom cooked and not burned, wala

Does it have a thermometer?

Tell absolut the cleaning from this Oven.

Vito!! I know this has nothing to do with the video but when doing biga, say I do 30% do I still measure out my normal flour? Let’s say 1600g flour with 480g biga do I subtract 480 from 1600 or just add 480g of biga to my 1600g dough? I’m an idiot please help

@CH-oe5ei

3 жыл бұрын

As a rule, deduct the amount of flour in your biga from your 1600g flour. Do the same with water. Ex. If your 480g biga is 1:1 ratio, you would deduct 240g from 1600g flour.

I wish this would be a complete review and you show us how it is to be cleaned

love the video, Vito you look like a little kid unboxing a toy 🤭

I ordered one after watching this

Geiles teil 👌👌👌

Vitto Questo Jim Clarksville Tennessee, I just bought this oven from QVC.com.

Do you have a recipe to use