Great video. Very well articulated and concise!

Just turn to wood fire temp, pre heat at between Even and Crust (top control). Once you load the pizza, turn the top control to Crust … 90-100 secs is all you need for a beautiful pizza with leopard spots.

Thanks for the review. I have had my Pizzaiolo oven since it first came out. Adding a stone on top of the supplied stone gets the pizza closer to the top burner and improves the Neapolitan bakes.

Awesome review!

Nice review! I wouldn't be surprised if Breville cuts the price on this to match Ooni. It was actually on sale for a good chunk of last year for $800, so actually came in cheaper during that time.

@overnightclassic2

5 ай бұрын

ooni is 20% off with an upgrade code. Probably some retailers you can snag at 20% off too. Only time breville is cheaper is if you get a 20% credit card sign up discount on sale at $800

Great review! Awesome to find someone else testing this outside of the big review sites. Have you compared it at all to any outdoor pizza ovens?

Glad to see you review the Breville. Can you say whether you think it makes better Neapolitanish than the Volt, or similar? I've had the Breville since 2019. From what I've seen on PizzaMaking, doesn't seem to be a lot to choose between them. I do love my Breville. One difference with yours is that my original round stone is dark brown, although I have 2 backup stones, I bought in case it breaks, that are white. Not sure if they make a difference since I haven't tried them.

im still rocking the original pizzaiolo, got it back in 2017/2018 right when it came out, using that tomstone insterad of the circular stone. It's still doing its job and I love it. I wonder if its worth getting a new oven

Which launching peel did you find worked best with the Breville and its curved back reflectors? Lack of an oven light is a notable demerit for the Breville vs the Volt.

@palapizzaovens

4 ай бұрын

The best that I had on hand was the Roccbox peel. It has slightly rounded edges (although still not quite fully round). I honestly didn't notice too much about the light, because the burner illuminates the pizza quite a bit - but you're right, nothing like a full oven light will do

The Breville Pizzaiolo periodically goes on sale for $800 and then you can get 20% off for signing up for their credit card. Actually, not as easy as it sounds, involving several phone calls and negotiation with the store employees, but I finally got it for $639.96 + $40 MA 6.25% sales tax = $679.96. My advice is that if you try to take advantage of the 20% cc discount, go to the store first and discuss it with them in person (you can apply for a card there too), since no one can seem to agree whether this discount applies to this item or not.

@rustyshackleford4117

3 ай бұрын

What store/credit card gives you the extra 20% off?

@bostonbesteats364

3 ай бұрын

@@rustyshackleford4117 Getting a new Williams Sonoma CC did it for me, but that was a couple of years ago. But I had to visit the store in person to sign up for the card, since they didn't want to do it online/phone. Store employees more willing to take care of you

Is it normal that either in manual mode or in preset mode, that as soon as you open the door, the AT TEMP light blinks again! I guess is as soon as i open the door, the oven looses a couple a degres, therefore trying to regain the AT TEMP ...right? Is it normal? Thank's

@palapizzaovens

5 ай бұрын

Yeah thats normal, and actually a great feature that's missing from some of the cheaper indoor ones (like Cuisinart). When you open the door, it re-activates the top burner, which is good for the bake (especially for Neapolitan style). The cheaper ones, you can launch a pizza and then the top burner never turns back on during the bake.

That’s impressive for indoor table top. Imagine making some bread in there.

@Mitnaged1

5 ай бұрын

you cant bake bread. the top heating element is to close to the bottom. only 6-7 cm gap

@Sig_P229

5 ай бұрын

@@Mitnaged1 naan bread or a flat bread should do ok I think. I should have clarified

When in manual mode, you put 600 deg deck, and 625 deg for the top, is the time was still 1min 42 sec?

@palapizzaovens

5 ай бұрын

No, I was doing a NY style with bread flour at that temp, so I usually aim around 4-5 minutes.

@denisprieur7944

5 ай бұрын

@@palapizzaovens thank you so much! So bread flour gives a pretty good result, i taught only 00 flour could give such a nice pizza! Could you give me the recipe please?

@palapizzaovens

5 ай бұрын

@@denisprieur7944 Sure thing here's my NY and Neapolitan dough recipes: palapizza.com/new-york-style-pizza-dough-recipe/ palapizza.com/poolish-pizza-dough/ Bread flour is best used for NY style, and 00 flour only for the very hot heat bakes (800+)

"So heavy, the metal flops around" lol

Why "nea-politan"?

my biggest issue with the pizzaiolo is making pan pizzas... I've noticed pizzas rises a lot more in this oven than my home oven....

@palapizzaovens

6 ай бұрын

You know, I stopped testing pan pizzas in pizza ovens since I have yet to find one that was unable to do it...but with how close the stone is to the burner in this, I can definitely see this being less desirable

I think it's slightly unfair to not acknowledge that Breville (to my knowledge) was the first electric pizza oven at least in North America that I saw making electric Neapolitan pizzas. They've been out for years already by the time the Ooni Volt came around. Don't get me wrong.. I love my Karu 16, so no hate on Ooni.... without the Breville Pizzaiolo I feel like there would be no Volt.

@palapizzaovens

6 ай бұрын

You're right, I should have called it out that this is an OG indoor oven, so it's really impressive that the performance is still this good after years of development time from other brands. But IMO, the designs of the Breville and Volt are so different, I think the Volt would exist without the Pizzaiolo. Ooni went for thicker walled insulation to increase performance whereas the Breville I really believe has this good of performance because of that unique top burner and the stone's close proximity to it. I will admit, I was put off from the oven for awhile because I knew indoor units would have lesser results, and the Volt is what sparked me to start doing indoor units. I should have reviewed this one a long time ago.

@rbiv5

6 ай бұрын

I disagree here. In Italy, there are several major brands (Effeuono being one of them), that made home based high heat electric pizza ovens. They have been making them for years. Home electic ovens that easily got to 900 F. They blow this oven away. You can make a legitimate Neapolitan pizza in those ovens and they are less expensive than this one (in the past). That is what Ooni was going after. This oven doesn't make a good Neapolitan pizza imo. Not worth it bc you can make every other style easily in your oven.

@palapizzaovens

6 ай бұрын

@@rbiv5 Yeah there's major design differences when creating an oven for 120v vs 240v. Much easier to hit those 900F+ goals with a bigger power supply, but that's what we gotta work with right now in the US. Those dedicated to it enough can definitely get a line ran to power it, but for the mass consumer (which is what US brands what to design for), it's making the best of it with 120v. When reviewing the indoor ovens, I purposely do not compare them to the performance of an outdoor oven since it just won't be the same, so I think it's also fair not to compare to the 240v ones from Italy. With that said, I do have an Effeuno on order and will be doing a review and can't wait to see how it does.

@rbiv5

6 ай бұрын

Did you have to make a special outlet or are you using a converter? I have been researching this b/c I would love to get an Effeuno but the power outlet is the issue. @@palapizzaovens

@palapizzaovens

6 ай бұрын

@@rbiv5 for the meantime, I'm going to use an adapter plugged into my dryer outlet, so I'll be making some pizzas in the laundry room 😁. But I have an induction cooktop in my kitchen, it's hardwired though. Long-term solution will be to add a 240v receptacle there and unplug the induction when I want to use the Effueno. Not too much work for me

Not Impressed with the Neapolitan at all in this oven. Would love for you to test out the Italian brand pizza ovens like the Effeuno...The power source may be an issue, however.

@palapizzaovens

6 ай бұрын

Got one on the way 🤙

@rbiv5

6 ай бұрын

You are a beast! @@palapizzaovens

@WarChortle

6 ай бұрын

lol are you on the Pizza Dough Addicts facebook? Sounds like it. xD

What's with the forced voice or is this how you talk normally?

@asldfkjgl

4 ай бұрын

This guy has a great voice. Are all your comments this moronic?