Thanks for the review. We'll done. Also, it was short and to the point like I like.
@arthurheidt6373Күн бұрын
they still didnt made them good enough, no multilayered Vaccum Isolation and they still dont have abandoned the slow heating Pizza stone for a much more efficient Pizza Metal, if they would have done that well they would have easier gotten a much more efficient oven that even reaches 500 degrees Celsius
@jeffrey9102Күн бұрын
Guy wants "FAST FOOD" slow it down, 40sec pizza 😂😅
@jeffrey9102Күн бұрын
I have an OG blackstone turntable pizza oven and i can tell you this is completely operator error. 1st off 800+ degrees is way to hot.. why would u want it that hot? 500 degree stone temp is what u wanna shoot for... appointment 4 mins and its cooked perfectly top and bottom....
@joachimjenni2 күн бұрын
Got a biscotto stone for my koda 16 and honestly it struggling to get to temps as well Is a door worth it?
@AMHAPPY2 күн бұрын
AI voice haha
@palapizzaovens2 күн бұрын
It's not
@Bill-N-Carolina2 күн бұрын
Just used this recipe and overproofed the crap out of the dough. It was more than double the size in less than 24 hours in the fridge. Was going for 48 hours like the recipe calls for. Was 2g of IDY too much?
@bobfrog72 күн бұрын
More content on this please!!!
@Finkelthusiast2 күн бұрын
Which oven would you recommend for an NYC apartment? Budget is up to $500. Thank you!
@palapizzaovens2 күн бұрын
Which style pizza do you plan on making?
@Finkelthusiast2 күн бұрын
@@palapizzaovens New York style only, not looking to make neopolitan
@jameshenderson86152 күн бұрын
@@Finkelthusiast Get a baking steel for like $100-$150 bucks. Turn your oven to max temp for an hour then it's ready to go.
@palapizzaovens2 күн бұрын
@@Finkelthusiast If you aren't already at this stage, I agree with @jameshenderson8615 a baking steel can turn out amazing NY styles to at least get you really into the pizza making hobby. But if you're already at this stage and are looking to take it outdoors for some bigger pizzas (my kitchen oven can only do about 14"), I'd look into the Halo Versa 16. It can't do Neapolitan well, but its crazy easy for NY and a good price with the sale. Here's a coupon too to take it lower - code: PALAPIZZA
@fuckjeffgoldblum122 күн бұрын
Wow you would think that brand would hit the Neapolitan temps easily. Looks good for ny pies
@leehol69044 күн бұрын
Ooni 16 is 10 reheat between pizza seems a bit long if doing a home party for a few. Do you reckon mate? I was surprised by this time. Cheers
@ShlomeeShabica4 күн бұрын
What about the Totoven. Made in Italy and a fraction of the cost of the effe uno.
@arabicgelato4 күн бұрын
what is the OUTSIDE temperature of the dome while operating ??? How long will keep - retain heat AFTER live fire ?? The answers makes the difference between this oven and a real pizza oven
@AMHAPPY4 күн бұрын
Love the Artificial Intelligence voice… hahahahaha Can’t trust it.
@majormantle074 күн бұрын
I've tried using it twice so far. The top cooks OK, but the bottom crust doesn't. Then when I keep rotating the pie, it eventually starts to burn the outer crust. The temp gauge reads 700 degrees, but when I check the stone - it's only 400 degrees. How long do you have to heat the stone to get the temp higher?
@ExposedRoot5 күн бұрын
In my opinion breeo just blows Solo stove out of the water in every way. I think this is a super high quality addition. That being said if you already have a breeo And the money to drop in the bucket go for it but I would not trade my ooni dedicated pizza oven, My pottery based chimneya for a real fire burn that you can see That in itself burns so hot it's almost a secondary burn, my Weber kettle when I want to throw down on the grill and my large sportsman for a quick cook. I also have a table top solo stole which is cool for just sitting on the deck and wanting a small fire that is quick easy satisfying and off to bed or my BioLite fire pit for camping and quick cooking before you get your base fire pit going.
@starturk53085 күн бұрын
It's extremely expensive in England.
@renielquintero18815 күн бұрын
Hello, @palapizzaovens, First things first, I appreciate the content you provide for us. Believe or not it’s quite helpful 😅 I recently began working as an engineer and am eager to invest my earnings in a pizza food truck business. The concept revolves around Napoleon-style pizza. Considering factors like reliability, ease of use, maneuverability, compactness, heat-to-gas ratio, cooking time per pizza, maintenance, and cleanliness, I’m seeking recommendations for an oven. Your insights would be greatly appreciated, especially given your experience in reviewing such expensive equipment. Thank you!
@DanAdams-z8j6 күн бұрын
I believe the metal baffel should be removed when using the gas burner. That will give you a much higher temp on the crust and top.
@juanvaldez19956 күн бұрын
I wonder if they sell a motorized artifact to rotate the pizza slowly ! if not, that will probably get rid of the problem. Burning one end
@andydionne72426 күн бұрын
I love how informative your videos are!
@antoniomaltese6076 күн бұрын
Would you know if its OK to use a 240V 40A power supply for the Effuno??
@AJSwart347 күн бұрын
Is that you selling this oven on marketplace?
@palapizzaovens7 күн бұрын
Not sure what you mean?
@AJSwart344 күн бұрын
@@palapizzaovens I seen a post on Facebook marketplace of someone selling that same exact oven for a pretty fare price. With a chip in the stone.
@random-kc8gx7 күн бұрын
electric bill++
@davidemilien73778 күн бұрын
Aman!
@JoshGeorgeReel9 күн бұрын
I’ll never understand how people get so excited about soft Neapolitan pizza
@jimmychafins9 күн бұрын
Love the dough calculator I use that thing all the time! Thanks for putting it out there
@jamesbishop45739 күн бұрын
Just got this oven and it burns the shit out of the top and the center still dough in a minutes time. Going to give pellets ago next time and see if it cooks better.
@G53X0Y0Z09 күн бұрын
Like most pizza ovens, they got close, but didn't quite make it. The rotating stone is a great feature, but it needs a little more horsepower in the top flame department, a common fail it seems.
@patmanley674510 күн бұрын
Do you have to use the wood flame in order to get the top cooked properly?
@AdrianNaccari11 күн бұрын
Thanks for the great review of all the different pizza ovens. I was looking to compare the Cuisinart to the Chessman. You've helped me out a lot.
@reinaldoalicea663112 күн бұрын
wow gracias por estos videos,eres el unico que los hace asi de bien. Gracias desde Puerto Rico nuevo seguidor
@andrewhoi746512 күн бұрын
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.
@drkwoods12 күн бұрын
You installed the sides incorrectly. It took me about 10 min to realize those 4 piece only go in one way. Fix that an your review will improve.
@lucasprado883312 күн бұрын
what about the Ariete oven ? its an italian for around 90€
@yummysexyfoods15 күн бұрын
IMO, try 500-550 degrees and bake 5 min., turn 2 min. Turn and look at the undercarriage, and bake 1-2 minutes more. You will get a crispy crust
@markpowers719715 күн бұрын
We need to quit worrying about temperature and start looking for a perfect bake from top to bottom
@markpowers719715 күн бұрын
Ugh
@markpowers719715 күн бұрын
The damn chees isn’t melted
@mechanicgirlexpat94517 күн бұрын
Best oven review was looking for starter oven I can use for my home business that will not break a leg
@brunocauin17 күн бұрын
Thanks for the info! Saved me a few hundred bucks.
@thegreatdestroyer18 күн бұрын
Any tips on how to clean the stone?
@drright241019 күн бұрын
Blackstone's are way overrated
@ralphlombardo408620 күн бұрын
Just received my cuisinart pizza oven. Outstanding pizza. Followed the recipes in the manual for thin crust and Neapolitan, both baked to perfection. Blistered edges, thin and crispy, wow. I think anyone having issues should re-jig their dough because it's definitely not an oven issue. The timer is exactly that, a kitchen timer has nothing to do with the pizza, use it or not, it doesn't matter. I prefer the visual cues anyway. The interior light is a great touch. The preheat was 30 min. No big deal, just turn it on as soon as you start, don't wait. Definitely an excellent investment. Love it!!!!!!.
@rbiv521 күн бұрын
Pizza ovens made by companies that don't know pizza....
@danemmerich677521 күн бұрын
Great video! I am a Pizza aficionado myself. I have a wood fire burning oven in my back yard. I would love to see a video of the cheaper brands like 150 bucks to 250 bucks. The Amazon ovens. I would love to see how they compare to these top brands. Great valuable information! Thanks
@F1lasers22 күн бұрын
Love the channel, if you get a chance please review the Salton Pizzadesso it has incredible reviews(nearly all 5star nothing below 4star) on all sites I've seen it for sale on, and I'm curious if it is better than any of the ones in this video... and after reading the reviews you might be curious too. Thanks for all your effort making such great content!
@jlyt1824 күн бұрын
is the price is the same, which do you prefer between the breville and the ooni?
@Duke1GB4 күн бұрын
This is also what I’m currently trying to decide! Any thoughts welcome
@HammVan25 күн бұрын
Thanks you. Look forward to practicing with an home oven. Still looking at purchasing a true pizza oven. How much diastatic malt power would you suggest adding for a house oven.
@jsamet26 күн бұрын
Great video. Would the half door work well with a wood fire?
Пікірлер
Thanks for the review. We'll done. Also, it was short and to the point like I like.
they still didnt made them good enough, no multilayered Vaccum Isolation and they still dont have abandoned the slow heating Pizza stone for a much more efficient Pizza Metal, if they would have done that well they would have easier gotten a much more efficient oven that even reaches 500 degrees Celsius
Guy wants "FAST FOOD" slow it down, 40sec pizza 😂😅
I have an OG blackstone turntable pizza oven and i can tell you this is completely operator error. 1st off 800+ degrees is way to hot.. why would u want it that hot? 500 degree stone temp is what u wanna shoot for... appointment 4 mins and its cooked perfectly top and bottom....
Got a biscotto stone for my koda 16 and honestly it struggling to get to temps as well Is a door worth it?
AI voice haha
It's not
Just used this recipe and overproofed the crap out of the dough. It was more than double the size in less than 24 hours in the fridge. Was going for 48 hours like the recipe calls for. Was 2g of IDY too much?
More content on this please!!!
Which oven would you recommend for an NYC apartment? Budget is up to $500. Thank you!
Which style pizza do you plan on making?
@@palapizzaovens New York style only, not looking to make neopolitan
@@Finkelthusiast Get a baking steel for like $100-$150 bucks. Turn your oven to max temp for an hour then it's ready to go.
@@Finkelthusiast If you aren't already at this stage, I agree with @jameshenderson8615 a baking steel can turn out amazing NY styles to at least get you really into the pizza making hobby. But if you're already at this stage and are looking to take it outdoors for some bigger pizzas (my kitchen oven can only do about 14"), I'd look into the Halo Versa 16. It can't do Neapolitan well, but its crazy easy for NY and a good price with the sale. Here's a coupon too to take it lower - code: PALAPIZZA
Wow you would think that brand would hit the Neapolitan temps easily. Looks good for ny pies
Ooni 16 is 10 reheat between pizza seems a bit long if doing a home party for a few. Do you reckon mate? I was surprised by this time. Cheers
What about the Totoven. Made in Italy and a fraction of the cost of the effe uno.
what is the OUTSIDE temperature of the dome while operating ??? How long will keep - retain heat AFTER live fire ?? The answers makes the difference between this oven and a real pizza oven
Love the Artificial Intelligence voice… hahahahaha Can’t trust it.
I've tried using it twice so far. The top cooks OK, but the bottom crust doesn't. Then when I keep rotating the pie, it eventually starts to burn the outer crust. The temp gauge reads 700 degrees, but when I check the stone - it's only 400 degrees. How long do you have to heat the stone to get the temp higher?
In my opinion breeo just blows Solo stove out of the water in every way. I think this is a super high quality addition. That being said if you already have a breeo And the money to drop in the bucket go for it but I would not trade my ooni dedicated pizza oven, My pottery based chimneya for a real fire burn that you can see That in itself burns so hot it's almost a secondary burn, my Weber kettle when I want to throw down on the grill and my large sportsman for a quick cook. I also have a table top solo stole which is cool for just sitting on the deck and wanting a small fire that is quick easy satisfying and off to bed or my BioLite fire pit for camping and quick cooking before you get your base fire pit going.
It's extremely expensive in England.
Hello, @palapizzaovens, First things first, I appreciate the content you provide for us. Believe or not it’s quite helpful 😅 I recently began working as an engineer and am eager to invest my earnings in a pizza food truck business. The concept revolves around Napoleon-style pizza. Considering factors like reliability, ease of use, maneuverability, compactness, heat-to-gas ratio, cooking time per pizza, maintenance, and cleanliness, I’m seeking recommendations for an oven. Your insights would be greatly appreciated, especially given your experience in reviewing such expensive equipment. Thank you!
I believe the metal baffel should be removed when using the gas burner. That will give you a much higher temp on the crust and top.
I wonder if they sell a motorized artifact to rotate the pizza slowly ! if not, that will probably get rid of the problem. Burning one end
I love how informative your videos are!
Would you know if its OK to use a 240V 40A power supply for the Effuno??
Is that you selling this oven on marketplace?
Not sure what you mean?
@@palapizzaovens I seen a post on Facebook marketplace of someone selling that same exact oven for a pretty fare price. With a chip in the stone.
electric bill++
Aman!
I’ll never understand how people get so excited about soft Neapolitan pizza
Love the dough calculator I use that thing all the time! Thanks for putting it out there
Just got this oven and it burns the shit out of the top and the center still dough in a minutes time. Going to give pellets ago next time and see if it cooks better.
Like most pizza ovens, they got close, but didn't quite make it. The rotating stone is a great feature, but it needs a little more horsepower in the top flame department, a common fail it seems.
Do you have to use the wood flame in order to get the top cooked properly?
Thanks for the great review of all the different pizza ovens. I was looking to compare the Cuisinart to the Chessman. You've helped me out a lot.
wow gracias por estos videos,eres el unico que los hace asi de bien. Gracias desde Puerto Rico nuevo seguidor
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.
You installed the sides incorrectly. It took me about 10 min to realize those 4 piece only go in one way. Fix that an your review will improve.
what about the Ariete oven ? its an italian for around 90€
IMO, try 500-550 degrees and bake 5 min., turn 2 min. Turn and look at the undercarriage, and bake 1-2 minutes more. You will get a crispy crust
We need to quit worrying about temperature and start looking for a perfect bake from top to bottom
Ugh
The damn chees isn’t melted
Best oven review was looking for starter oven I can use for my home business that will not break a leg
Thanks for the info! Saved me a few hundred bucks.
Any tips on how to clean the stone?
Blackstone's are way overrated
Just received my cuisinart pizza oven. Outstanding pizza. Followed the recipes in the manual for thin crust and Neapolitan, both baked to perfection. Blistered edges, thin and crispy, wow. I think anyone having issues should re-jig their dough because it's definitely not an oven issue. The timer is exactly that, a kitchen timer has nothing to do with the pizza, use it or not, it doesn't matter. I prefer the visual cues anyway. The interior light is a great touch. The preheat was 30 min. No big deal, just turn it on as soon as you start, don't wait. Definitely an excellent investment. Love it!!!!!!.
Pizza ovens made by companies that don't know pizza....
Great video! I am a Pizza aficionado myself. I have a wood fire burning oven in my back yard. I would love to see a video of the cheaper brands like 150 bucks to 250 bucks. The Amazon ovens. I would love to see how they compare to these top brands. Great valuable information! Thanks
Love the channel, if you get a chance please review the Salton Pizzadesso it has incredible reviews(nearly all 5star nothing below 4star) on all sites I've seen it for sale on, and I'm curious if it is better than any of the ones in this video... and after reading the reviews you might be curious too. Thanks for all your effort making such great content!
is the price is the same, which do you prefer between the breville and the ooni?
This is also what I’m currently trying to decide! Any thoughts welcome
Thanks you. Look forward to practicing with an home oven. Still looking at purchasing a true pizza oven. How much diastatic malt power would you suggest adding for a house oven.
Great video. Would the half door work well with a wood fire?