Пікірлер

• 
  @MatthewCapilla2 күн бұрын

  I use mine for NY style pizza only

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  @georgeforchondaya633822 күн бұрын

  2:55 2:57 3:03 Yes please.. Beside thé bricks what are thé various working materials required in building thé oven.

• 
  @cjaquilino24 күн бұрын

  Two huge historical revelations revealed in this book: 1) Leading pizza historians are now thinking New Haven apizza-and pizza from the earliest surviving NY/Jersey pizzerias-are the closer direct descendant of pizza in Napoli from the 19th century, not modern pizza napoletana. It's modern pizza napoletana that got the more recent reinvention. 00 didn't even *exist* until the "60s or 70s". The stronger/refined flours like 00 and Manitoba flour (from North America) used to make AVPN pizza napoletana today, *hugely* changed pizza in Napoli after WW2. Even before either of those flours were common, semi-whole and whole wheat were all they had. Pizza had a denser, flatter crust. Pizza did not have puffy, light, soft airiness of pizza napoletana today. 2) By Peter Regas' latest research, Lombardi's is *not* the first US pizzeria. In fact, we've likely had pizza in the US since the 1890s at the minimum. Most of the earliest US pizzamakers were directly from Napoli or greater Campania, some even reestablished their pizzeria in the US, particularly New York.

• 
  @eddiejamisonАй бұрын

  Was that a big ass snake early in the video?😮

• 
  @darrenfarrell-bn2cbАй бұрын

  Too much talking , they can’t help it they’re all the same. I wanna say this I wanna say that 🇺🇸.

• 
  @tonytaylor1277Ай бұрын

  Disappointed, recipe is in foreign language.

• 
  @kdutt3341Ай бұрын

  Should I have my chimney closed at all times and oven door open ? I can’t seem to get my pizza base crispy at all

• 
  @WilliamLockwood-de7yoАй бұрын

  I think your were overly critical of this oven given its price point. Similar electric pizza ovens such as an Ooni or the Cusinart costs upwards of $1000.00, where as the Chefman-$250.00. I have one and have made many pizzas successfully. I never use the presets, and have figured out the temps for top and bottom to get it right. Its not a wood or gas fired oven which you cant use inside your house, its an electric oven that you can place on your counter. It is what it is.

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  @Warwrick69Ай бұрын

  I don't know if you wached or eaten some Italian style pizza like neapolitana or margarita. They have the beautiful ring and lots of air, that's why the dough is so good. Here, the pizzas are really flat. Maybe you can try and use 1g of dry yeast on 1kg flour and 600g of water. Your explanation was great but pizza is really flat

• 
  @JontyLP2 ай бұрын

  Thanks for making this video. I just got mine yesterday in Western Australia - I got the hybrid gas/wood option! Can’t wait to get it all up and running.

• 
  @user-nf1gc8hr2s2 ай бұрын

  Indonesia nyimak, Aku suka !

• 
  @gmsteeves2 ай бұрын

  How do you clean a wood pizza oven

• 
  @DD-qc4ijАй бұрын

  Just sweep the ashes out with an oven brush. The high temperature cooks off anything that hits the floor. After the oven is heated up and you are ready to bake wrap an old towel around your turning peel, dampen it a little with water and wipe down the deck where you will be launching your pizzas. This is just to get any soot off that the brush left so you don't get it into you dough. Not good for you.

• 
  @chrisnewby97712 ай бұрын

  Pizza looks crap no rise in the crust and it's got zero colour. No thanks.

• 
  @lousekoya18032 ай бұрын

  Well ! you have a new sub from Quebec !

• 
  @lukeabear75822 ай бұрын

  oh wow. I just got quoted 4,800 dollars for this oven...

• 
  @jlin6823 ай бұрын

  Do you ever fear that your bbq / pizza oven will be stolen? Is that your back yard! Lovely space!

• 
  @BeerLeagueGoalieGodfather3 ай бұрын

  I hope some day you'll do a video and discuss the temperature management using the door and the chimney damper. Also, I find the floor loses too much heat between pizzas when I cook multiple ones (3-4). Any thoughts?

• 
  @r.llynch41243 ай бұрын

  Would using too much yeast cause my dough balls to form bubbles after I let them come to room temp of 70 degrees before opening up? Thanks

• 
  @davidschuler50633 ай бұрын

  Thank you. You certainly did your research with this video. Very well explained

• 
  @dorian32603 ай бұрын

  I’ve been adding corn chips to my kindling. A few Doritos and it’s foolproof!

• 
  @sugarfreemints3 ай бұрын

  Do u think it works for a small restaurant? I Wanna Sell smalls pizzas 🍕

• 
  @spqba7474 ай бұрын

  you do realise that you only need like 1g of yeast for 1kg of flour? ppl tend to put way too much yeast but you would rather never put too little

• 
  @Joanna-ho8ph4 ай бұрын

  What was the adjustment temperature you made on the napolitan pizza? Was it 800 on top and 600 or 650 on the bottom ? I'm trying to figure mine out because the bottom keeps getting burnt.

• 
  @robertcretu43634 ай бұрын

  Some of the stuff you say is true… some. I built my own oven. Yes it came out too big and it didn’t work that great until I bought a pizza stone. Actually I did build my oven out of REGULAR bricks because I was cheap. The cost was really low and it really added to the backyard when I sold the house. I had people overbid before the pandemic. But you’re right, you need to have skills or be overly optimistic and enthusiastic, I was the latter. When I build the next one it will be just right.

• 
  @Lorenzo694 ай бұрын

  Thank you for the pizza lesson but were all those yeast temperature instructions really necessary 🤔

• 
  @jmbfinesse82234 ай бұрын

  Yup I know what I’m buying when I move into my apt

• 
  @teddibear18504 ай бұрын

  What the heck is in your window at the 11:09 mark?

• 
  @aronmcinnes83135 ай бұрын

  I have a long 1/4 inch pipe I use to blow the new log into flame, like a bellows. It gets new wood going faster with less smouldering. Love the video and I may make this recipe tonight after pizza.

• 
  @contactusece77695 ай бұрын

  You missed the most important part before the dough ball

• 
  @zincfive5 ай бұрын

  Good comparison, but for all that is holy, you didn't taste them, you just fingered them! HOW DID THEY COMPARE WHEN YOU ATE THEM?

• 
  @LordLoMR25 ай бұрын

  I was about to return mine, but realized it works better in manual mode. The presets are in my opinion too hot; I just kept getting burnt pizza. 😂

• 
  @robertmichalscheck30725 ай бұрын

  I got mine about a week ago,was dented before I took it out of the box.

• 
  @indyvin6 ай бұрын

  The price of this unit is soaring. Sorry if you were attracted by the $250 price. List price of the oven is $600.00. It is on sale on the Chefman site for $500.00. The Costco price is now $400.00. Amazon had it a few days ago for $375.00. Now, on Amazon, it is $429.00. It is rapidly losing its appeal.

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  @batmansbatman6 ай бұрын

  I know seriously I saw the price I was like I'm buying it looked up on Costco $400 that is insane

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  @andrewmorris31975 ай бұрын

  @@batmansbatman It's as cheap as you will get a reputable electric pizza oven. Target has one made by Cuisinart that gets to 700 degrees also $400. You could buy an Ooni Volt but thats 1k dollars. I have this oven and I love it.

• 
  @hu_b5 ай бұрын

  @indyvin price now crashing. $300 at Costco 1/7/2024. Gaining appeal rapidly.

• 
  @indyvin5 ай бұрын

  @@hu_b Right you are. One week delivery. Not bad. Thanks for the notice.

• 
  @DonaldRussell-nu3mv4 ай бұрын

  $250 today amazon

• 
  @greavous936 ай бұрын

  Id be putting my pizza steel on top of the stone or in place of the stone. The steel will rebound way faster than stone.

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  @robertmichalscheck30725 ай бұрын

  What do you mean by “rebound”?

• 
  @Fam_From_Town6 ай бұрын

  Thank you for supporting Ukraine

• 
  @wesley36846 ай бұрын

  💕 Promo_SM

• 
  @jakeraz19736 ай бұрын

  I purchased from Costco, it’s amazing to have small home oven pizza

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  @louisanthony87556 ай бұрын

  wouldn't a pizza steel be better on bottom?

• 
  @prndownload6 ай бұрын

  When the oven is capable of higher temps a stone is a better option.

• 
  @adamprice64156 ай бұрын

  I personally thought that nearly every part of that video was hard work, from you trying to light the fire to launching the pizza.

• 
  @adamprice64154 ай бұрын

  I have to agree.. I was literally cringing.. The lighting process was laborious.. the splits of wood are to large…and the pizza was stuck to what looks like a GI peel, I hate these peels the dough just wants to grab it , add a higher hydration dough and heavier toppings plus warmer weather and your in trouble!! I’ll stick with my wood peel 👍

• 
  @user-wu4sv6zg6h6 ай бұрын

  Hi, what is the name of the oven (and spelling) that you first mentioned -- phonetically I caught it as zee-oh-cheero -- curious about it. I also bought this oven, haven't used it yet. Was wondering how different it was from the Breville or the Ozone Volt -- but for the price, I'm looking forward to using it since I 've been using my regular stove and have had to partake everything. Thanks so much, enjoyed your what you had to say, Laura

• 
  @TheKuiou6 ай бұрын

  that bottom is not burned at all.. in my book that´s just fine.

• 
  @BitontoPizza6 ай бұрын

  Thanks… I guess I’m just picky!

• 
  @mikepursey4956 ай бұрын

  Here in the UK we have the same oven, different name and controls are a bit different. Anyway bought one a few months ago and after a few weeks was getting some great pizza's out of it but unfortunately the fan started making strange noises and then it packed up altogether. Amazon no longer stock it here so got a refund. Shame.

• 
  @BitontoPizza6 ай бұрын

  Wow. Thanks for letting me know. I can return to Costco within 90 days. I’ll be sure to use it a lot in the meantime

• 
  @sammu6 ай бұрын

  Costco always providing useful machines. Thank you for this review, I had no clue this existed.

• 
  @BitontoPizza6 ай бұрын

  You bet!

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  @Phantom-Eye6 ай бұрын

  Costco brand name is *Chefman*

• 
  @BitontoPizza6 ай бұрын

  Thanks a

• 
  @gwailouh016 ай бұрын

  Thank you for this review. Not all of us have a place to put a wood burning or propane oven and so have to look at electric pizza ovens. Nice to know there is a more moderate option for an electric pizza oven. Keep up the great work.

• 
  @BitontoPizza6 ай бұрын

  Thanks! Good to hear from you

• 
  @rbiv56 ай бұрын

  Thanks for the review. Hope you do more. I think the issue is with the stone. The Italian Sette7 and Effe ovens that are sold in Italy to serious home chefs and some commercial, recommend the stone be a Saputo stone. It will cook the pizza more gently on the bottom. The issue with that with this oven, is that the base still would not get hot enough for the base of the pizza to cook properly. When using a Saputo stone, it needs to be at least 850 F for a nicely cooked pizza. I was not impressed with how the top of these pizzas cooked in this Chefmate oven. You may need to add some browning agent but it could be tweaking your recipe.

• 
  @BitontoPizza6 ай бұрын

  Certainly, a Saputo stone… and a thicker one would make a difference. I think this oven, at such a low price point is something I can work with for the right occasions.

• 
  @hombresg336 ай бұрын

  Maybe the air temperature wasn’t high and no flame to make that crust pop?

• 
  @BitontoPizza6 ай бұрын

  Yeah, I need to look at the oven spring issue a bit further. I would say it is the primary weakness of my brief experience.

• 
  @hu_b5 ай бұрын

  @@BitontoPizza One of the brief glimpses of the temp controls showed them being set to only 600-700 deg range.

• 
  @lostmykeysagain6 ай бұрын

  Thanks for the video. I would, like to know how you formed the balls after the cold fermentation process; this was not shown. Specifically, do you do additional folding of the dough once it is cut to size or do you merely press the dough into a ball??

• 
  @BitontoPizza6 ай бұрын

  Good question. I cut the dough into strips and pull them into balls that I twist off. My other videos show that process. I do it the same way no matter how I make the dough.

• 
  @rickie-nyc53397 ай бұрын

  How do you power it up? Battery?

• 
  @BitontoPizza6 ай бұрын

  Yeah, the battery lasts a very long time... several years in my case.

• 
  @lisarct10127 ай бұрын

  I am late to the party here, but I enjoyed this video. Unlike the dozens which compare particular ovens you detail the concepts needed to understand the oven designs more deeply. This will be very useful information when I look to purchase my next oven. Thanks. I currently have a Bakerstone pizza oven and make Napolitana pizza. The bakerstome works well for this and anything not too tall but the opening and ceiling height limit it's use for baking bread and such. I have been eyeing the Alfa Moderno, but not yet decided.

• 
  @BitontoPizza6 ай бұрын

  I love my Zio Ciro and highly recommend the Ooni ovens if you're going portable. Check out my latest video if you want to see an electric option!