This video helped us to make our finally decision of what oven we shall choose. Now we have a wood fired Valoriani Baby 75 with white dome in our garden. It works fine for pizza, bread and crusts etc. and we are satisfied with our choice.
Hey Mr Austria, This is the best all encompassing description of the Baby 75 we've heard anywhere .....apart from our own sales pitches (as a Valoriani reseller) of course! You've very weirdly hit all the touch points we mention when speaking to prospective customers. Great work my man!
Thanks for sharing. Just received a Baby 75 in July. We like it a lot. Have it wood only, and it is just a pleasure to use. Thanks for taking the time and make this video it was helpful in the buying process. :-)
It's here and is set up!!!! Amazing and my guests have told me my pizza rivals NY pizza which is actually good stuff. I live in Queens, NYC. It took two days to cure it as per the instructions and then did a Margherita as the first pie but did a grandma style with just retained heat at 600 F with no flame and it was just crunchy, chewy, and flavorful. IUnbeleiveable what this oven does to Caputo Pizzeria dough, it makes it sing!!!!! I am shocked how much better it is than the metal OONi's and Roccboxes out there. This is a real brick pizza oven for professional use but it is actually cheaper than Alfresco and Kalamazoo grills, can you believe that? anyway, I am going to practice many pies this week so my neighbors will get the bulk of it. PRO level best there is!!
mate, I'm so happy to read these lines and that the oven brings a lot of joy and great pizza to you guys over there in NYC! I do enjoy it a lot here this summer! I hope it lasts for many years and you grow your cooking skills like I did with the good old valoriani stone oven!
Man! I can’t wait to have an oven like this at home! I’m building my own, but really your reviews are of great help! I still haven’t decided if i wanted to upgrade from 60cm to 75 or 80 😭 I’m so torn!
Hey Reema! Building your own is so hard work to get it done properly with all the mistakes you can make - so it came never to my mind since I know a pro oven builder - he gave me the advise not to do it unless I really know what I'm doing - so I did not :) If you're going down that road make sure to read a well described book about building your own oven and of corse go for the 80... there is not much of a difference between the 75 or the 80 but a 60 would be to small for just wood! good luck for you! Hinze
I know Alfa is most likely inferior to this oven but my friend clocked it at more than 900 degrees f. In the end it’s all about the temperature for pizza! It was the Pizze 4.
Hey mate! great to hear from you! Thanks! All fine here -Hope you're too! I'm just to busy in work and can't post any content right now.... though I'd have a lot in the tube to come up.... we'll see! THE VALO BABY: All I can say about it is that my oven journey ends here - I just kicked of the season last weekend with a great woodfire after the hard winter here in Austria and it is still absolute a pizza oven dream come true for me - the way it feels, they way it handles, the way it cooks - I just love it. Everyone coming here to our place is the same - it's just a social magnet and highlight. AND the pizza is awesome every time - over and over again :)
Fantastic video! I contacted the company and they indeed say that the wood should not be put over the cover but on the other side, because the cover cannot prevent the ash 100% from going on the burner: Alfa btw says the same for their hybrid kit. An interesting option is to buy the wood version, which can be prepared for later installation of gas if needed. With regards to the size in hybrid mode, I am wondering if there would be space enough for a pizza of 30-33cm, with wood on one side and gas cover on the other, especially on the 60 model. For just wood (without gas burner), would you consider the 60 large enough? I am asking because you had a Zio Ciro Subito Cotto 60 and with the Valoriani it seems to be possible to exploit a bit better the front since it is covered by the dome and there might be less temperature difference between back and front. Thanks for your feedback !
ahhh, would not take the 60 with the cover/gas option - thats just a little to intricate. I was not happy with the zio 60 thats why I bought the 75 and I love the sice - it is just fantastic. There is absolutely no difference betwee front and back - the heat is super consistandt and the pizza rises equally in a wonderful way - as you can see in my test cook or in the onedough2ovens ultimate video .... I'm actually thinking of getting rid of the gas burner because I absolutely do not use it anymore.... mybe I'll dismount it this summer in the pizza season. If I cook without wood I use the effeuno and not gas :) hope that helps! happy cooking! Hinze
@@hinze55555 Thanls a lot! I am leaning towards the Valoriani Baby 60, as the 75 is unfortunately too large for our doors. I would be curious to know how much wood you need for heating it up to 400 degrees or so (if you remember, a comparison with the Zio Ciro Subito Cotto 60 would be useful since the size would be the same) and how long it takes. Another question I have is about leaving it permanently outside: Valoriani recommends a covered place, which is not possible in my case since it would stay in an uncovered terrace and I think yours is permanently exposed to the weather as well, right? Do you use any weather proof cover? How does it stand after 3 years? Liebe Grüße aus Wien 😉
@@spritzalbitter 🤣na da ist ja mal ein lokalviewer am wort... normalerweise sehen nur USA usw zu... umso schöner! Jedenfalls: Zum aufheizen brauchen die alle ungefähr gleich lang. man sollt auch über reichlich buchenholzvorräte verfügen. Für eine Pizzasession gehn schon mal 4-6 kg vom anheizen bis zum abkühlen durch... fürs anzünden auch etwas weicheres holz nehmen - das dauert dann in etwa so 1h bis der auf temperatur ist - da bleibt er aber dann auch schön... das war mal eins meiner ersten videos zum heizen für einen zio 80... ist lang her aber da kann man gut sehen wie das geht... czcams.com/video/O9W6KPdOqrs/video.htmlsi=tbZpTNAv3LWxgH2E ich hab meinen unter Fensterfolie im Winter - das ist so ein ganz dickes plastik, das auch bei Sturm drauf bleibt - ansnsten steht er immer frei.. also das ist echt kein Problem find ich. können auch gern mal telefonieren dazu - kannst mir gern ne mail (auf Kanalseite ist kontakt) schreiben mit Tel Nr. dann meld ich mich. LG Hinze
Hallo Hinze, als Niederösterreicher fine ich es cool, dass ein paar Kilometer entfernt von mir auch jemand verrückt auf hausgemachte Pizza ist. Ich habe leider nur den Ooni Pro, möchte aber aufrüsten. Der Zio Ciro Cotto 80 (Gas + Holz) ist in der engeren Auswahl. Den hattest du ja auch. Welchen Ofen würdest du empfehlen für 2 bis 3 Pizzen gleichzeitig zu backen? Zio Ciro, Alfa Forni, Valoriani, oder oder oder?
Hey - ja so was ist doch was spezielles in unserer Gegend.. nur die Profis in den Pizzerias haben sowas :) umso schöner ist es! Du ich sag dir ganz ehrlich, wenn ich alles noch mal entscheiden müsste mit dem Wissen, das ich jetzt nach soo vielen Öfen und Pizze habe, würde ich mich für einen Valo 75 Holz entscheiden - Punkt! Holz und Gas nie wieder, die Brenner vertragen das überhaupt nicht, wenn man mit Holz heizt, weil die Flamme dann komplett schnutzig wird vom feinen Aschezeugs, das da in die Brenner kommt - also ich verwende den Gasbrenner nicht mehr, weil er einfach nur noch schlechts Flammenbild liefert. Wenn Holz ODER gas. Wenn du den Platz und die Energie hast, dann ist sicher der Valo Holz die beste Wahl. Hat einfach eine gigantische Wärmecharakteristik. Nirgendwo habe ich je eine gleichmäßigere Pizza gebacken bekommen. Wenn dir das alles zu mühsam ist, würd ich vom Oni Pro einfach ein Upgrade auf einen neueren machen - kriegt man mit etwas Übung auch super Pizze hin. Das mit den 2-3 Pizze gleichzeitig würd ich mir gleich wieder abschminken - so schnell bist du NIE. und es ist in einem 75er Ofen auch schlicht nicht genug Platz dafür, auch wenn das theoretisch ginge... Also ich bin insgesamt froh, dass ich den Valo 75 für besondere Pizzaabende draußen hab. Am öftesten zum Einsatz kommt aber bei uns sicher der Effeuno P134H, einfach weil er ganzjährig einsetzbar ist und ein genialer Ofen ist - die Pizze schmecken auch traumhaft daraus. Hope that helps, ansonsten einfach mal ein Mail schreiben und dann können wir uns ja zusammen rufen :) LG Hinze
I enjoyed your oven reviews. Can you mention a little bit more on differences between the Valiorini Baby vs Zio Ciro? If I understand correctly, the Zio ciro external is made from fibreglass & steel. But this Valiorini external is made from stainless steel mostly? The finishing looks very good.
Hey wira! thanks for watching and your comment! Yeah to be honest, I think the Zio's are frome some kind of plastic outside as well as the Valoriane - The outside finish of the Valoriani is though more than one step above the Zio's and there is definitely more Steel built into it and the stone and dome are from almost duble the thickness at Valorianis. the overall impression is just like compared a Volkswagen and a Mercedes Maybach... The over all thermal capabilities are better as well. When you see the pie cooking with gas it just rises completely evenly and there is almost no heat difference from the back to the front of the stone - that is the case with the Zio's... It's just a high level unit with a crazy good gas burner. Very Nice! hope that helps!
The double burner does surprise me a little but I think it more closely resemble the spread of fire when using wood. I saw the Valoriani indeed look more premium but I guess the thickness of the oven brick gives it that extra assurance in quality. 👍
Hi Hinze, the oven looks great! The outer finishing looks premium. At around 6:50 in the video, I thought I saw something that looks like surface crack on the dome or is that something else.
Yeah! this is a crack! it comes from the extreme heat - you'll get that in every oven built like this - it's just no problem at all! As long as something like this czcams.com/video/9XVHuciPQi4/video.html does not happen to you :)))) Like, share and stay tuned ! Thanks! Hinze
Hi and thanks for a great video, it shortened the waiting time for my own baby 75 :) However, mine is exhibiting a loud howling sound when firing with gas at full power. Is this also the case with yours?
amazing oven. please do not put teflon pans into this oven that is really bad for your health, it gets too hot and that will make teflon mix into your food. use cast iron or schmiedeisen pans
@@hinze55555 I always hear about using semola when forming the dough to prevent it from sticking to the peel. So far Ive only found the Hartweizengriess that are ground too rough, the Rimacinata is suppsed to be very fine like flour. Is the caputo regular 00 flour and is it only available at Metro? (dont have a club card)
hey! I do not have a table but this ia absolutely no problem. this oven is thermally stable like nothing else. keeping the bread temp of 200°C or 400°F for 1h is just the easiest task for this baby! check out my video from this chilly winter night from last year - it says it all .... czcams.com/video/A9xIEvDOsNo/video.html
A very good review that makes it easier for me to make my finally decision about what to buy. I am using an OONI PRO today that can make good pizza, but it have some limitations as you surely know. I wants to make an upgrade to a bigger wood fired owen, and have therefor some questions to you about the Valorani Baby 75. Hope you will help me with the answers. The mouth is only 36cm wide that sounds quite small. What is your experience about this? It is often windy there I live and the humidity is often high. Is the owen sensitive for wind and wind direction or what is your experience? Can the owen survive in tough weather conditions or do you think it can be problems with rust or something?
Hey! No problem! The mouth is good for 33 cm peel And I actually love this size because I don’t make any bigger pizza… czcams.com/users/shortssa2WONnjZTw?feature=share for the wind and weather conditions… It is not good if you turn the oven against the wind salt that it can go directly into the cooking chamber you will have trouble then keeping the ash on one side… Tough weather conditions are usually no problem but I always cover it during the worst of the winter here in Austria… czcams.com/video/GsaSgr-Ro4Y/video.html oxidation is no pro since everything in the outside is made of stainless steel…
Viele Grüße nach Österreich! Habe auch Interesse an dem Ofen. Wie ich sehe nutzt du ihn auch mit Holz, gibt es da eine spezielle Abdeckkappe für den Brenner zu kaufen?
hey yeah you can du this - BUT you need to specify your order for the gas burner - you can either have a natural gas version or an LPG / Propane gas version - they both will work only with the gas type you ordered..... but take care... after one year in use with wood a lot - my gas burner seems to not work properly anymore! So if you plan to use wood mainly take the wood only option... I can not recommend using wood a lot with the gas burner option....
I noticed your rounded pizza peel... would like to hear your thoughts on why you preferred it over traditional shape? My oven should be arriving in 3 weeks...
Hey, you will be very happy with the oven! The round shaped peel fits better for the ofen door of the valo I think… at least somehow, but actually I didn’t try the regular one… I am happy with my choice! Have fun with your oven!
Das ist auf jeden Fall eine erhebliche Menge! Der Gas Brenner hat 13,3 kW Leistung… Es sind pro Pizzadurchgang circa 1,5 Kilo Gas… 🤪👍 ich befeuere den Ofen eigentlich nur noch mit Holz…
Hi Hinze! Thank you for this very helpful review! I just discovered your channel because I am looking for a mobile stone pizza oven. In my own research I had already found the Valoriani baby, but this review is very helpful. I also looked at some of your other videos and I am curious: which one do you prefer, the Valoriani or the Zio Ciro? I found a Valoriani dealer here in the Netherlands and it seems he is selling the Valoriani with the Avanzini gas burner, but you recommend the Milberg gas burner? Can you give me some advice? Thank you very much!
Hey Ingrid! If money is not too much of an issue go for the valo! It’s simply the best! I can really recommend the Millberg burner that my valo features! Avanzini also say that they fixed their troubles with the P0/1 so maybe you can try and see this one at your dealers shop or even better he sets it up for you properly! If you want to go for wood be sure to take the bigger 75/80 versions!!! Greez from Vienna! Hinze
Hi there Hinze from Amsterdam. First thing: your reviews are great, funny and practically very helpful to watch. Thanks! I own my Valoriani baby 60 for 3 years now and I'm very happy with it along with my friends and former neighbours. I recently moved houses and would like to convert it from wood to gas (because of neighbour regulations..) and do it myself. Would it be possible to use a Millberg instead of the Avanzini P1, as you mentioned it in one of your video's? I know the Baby 75 has the Millberg but the 60. Do you know what other drill tool I might need to drill a hole through the clay base (after drilling and removing the insulation from below, normal concrete drill, not hammering)?
hey mate! this sounds like a tough project :) check out this thread I've had with other guys on grillsportverein www.grillsportverein.de/forum/threads/mein-valoriani-baby-75-holz-gas-pizza-und-steinbackofen-testbericht.334180/post-4499869 you can see there that the millberg is set up with a special frame on the base of the valoriani - I do not think you can istall this in the exact way and drill the hole into the base in this special double flame outlet. You'll need to cut the base with an angle grinder... for stones there are no such drills as you can use with wood... (de.wikipedia.org/wiki/Forstnerbohrer) In your case I'd really suggest prior to opening this very valuable valo 60 to just sell this one and get the one you need in your new place! They do have a very stable value so I'm pretty sure you get almost the amount you've paied for it then... I also do think that the millberg burner is rather big for the 60... so it may just "overblow" it... Let me know how you decide. greez from vienna ! Hinze
Hey Maurice! I've not tested the Brio but from what I read about it it has a steel dome so it fits into the category of big mobile stainless stell ovens ... I've described these in my Pizza oven Buyers Guide here czcams.com/video/uM2TAyD4_5k/video.html You cannot compare the Brio to the Valoriani Baby because the Valo features a 5 cm dome from Valorianis refractory legendary stone... So the Brio will fall back on the Valos amzing radiant convestion and conduction heat delivery but will also make a great pizza - maybe just a litte more uneven as the Valo but it is also 2000$... so I'd maybe pick tha Valo... :) If you want the alfa, you do not go wrong with it... It'll give you great pizza... Woodfired cooking is more the Valos' thing... Keep in mind to get it up to your chest level for a convenient cook - so the trolly is more or less useless if you're tall like me and you better build your own stand... Let me know how you decided!!!! greez from Vienna / Austria, Hinze
Hi guys, the Brio I believe along with the Alfa Stone oven will be coming with a gas burner cover next fall (2021). I emailed them and you can google "Alfa pizza oven Hybrid Kit" to see it. Alfa is great but again, steel dome, no one on Naples is using a steel dome. Cools down too quickly.
Oh ja! Der ist sehr gut! Ich würde ihn, wenn ich ihn noch mal kaufen würde ohne Gas kaufen! Aber das ist Geschmackssache! Der Ofen an sich ist eine Sensation!
@@Radek_1977 wie gesagt, das ist Geschmackssache… Ich habe auch gemerkt, dass der Gasbrenner, wenn man ab und zu Holz benutzt, verschmutzt und nicht mehr ordentlich heizt…
Just wondering after a year how's the oven holding up? Are you using the gas function or just wood, dealer said if I was to use primarely for wood, not to purchase the gas as the burner cover would not be a long term solution and gas burner could be damaged?
Hey Giampaolo! Funny that you're asking this right now... I've got the oven in use with wood often and the gas burner is covered with the cover that valoriani shipped. I was testing the gas burner a few days ago and it seems to not work properly - though I cannot say if this is from wood use (it is covered all the time) it's annoying! I've tried to clean the burner and reset the oxygen vents but nothing helps. I'm in contact with my dealer right now but they could not help yet - I really do hope that the wood use does not damage the gas burners but somehow now after testing it one year later I'm pretty unsure... maybe If you use wood mainly get that wood only oven, it's cheaper as well and great over all! I'll keep you updated on this since I do not want to pay that heavy money for the gas burner if the oven is not dual fuel or the burners can't stand operating the oven with wood! Greez from Vienna, hinze
@@hinze55555 Could you fix your burner? I am considering the Valoriani Baby 60 as I am mostly using gas and I assume it takes less gas on the smaller one and I am only making one pizza at a time. But I am considering buying the 75 instead if I can occasionally use it with wood without damaging the gas burner. From your videos I got the impression that the extra space from the 75 is great if using wood.
@@dss-zl3qq hey! Unfortunately, not… I am currently using the oven in wood operation only! The burner seems to not handle the fine grime and ash dust but you just can’t prevent from getting below the cover that should actually protect the burner… So if you were planning to use wood I would highly recommend to get a wood oven. Only do not use the gas oven with wood - if I would make the buying decision again, I would definitely go for the wood only option! Of course, it depends on how easy you can get quality wood for heating the oven, but in my case this would be my new buying decision… I’m actually not using the burner anymore. I’m thinking about detecting it from the unit and sending it to the manufacturer to get it, cleaned up again, and sell it later… To get the oven in the 75 version up to temperature with gas also takes quite a lot of fuel… The 60 version here will definitely fit better and is sufficient for making great pizza in case operation - I hope that helps anyway it’s cooking great with that oven! It’s a great experience every time I make pizza or cook on the Tuscan rack… I recently did a video on this with sizzling fire, roasted chicken and steak. Phenomenal! czcams.com/video/Nr1xEOq01-U/video.html
Hello, I just bought a Baby 60 gas oven, I ran the propane oven, I can't get a good flame, I adjusted the small flame that comes just from the dome, and the big flame that hits the other side of the wall. I still have a black vault. How are your settings? Thank you. I am using a translator.
@@TheSaNiOnE hey heart fire.. ! bin aus Ö und habe bei Bottega Toscana gekauft - kann ich sehr empfehlen! der Ofen kam perfekt eingestellt - auspacken, einbrennen und fertig :) bis heute Top! LG nach D, Hinze
Your kidding over 4 thousand euros for that, the zio Cairo is cheaper and in Australian dollars would be cheaper the stand is extra but still the price for the zio Cairo still comes out cheaper and would do the same thing
This video helped us to make our finally decision of what oven we shall choose. Now we have a wood fired Valoriani Baby 75 with white dome in our garden. It works fine for pizza, bread and crusts etc. and we are satisfied with our choice.
Indeed, I own the Baby 75 wood only with mosaic finish. A beauty and restaurant worthy... Still happy with this amazing oven!
Hey Mr Austria, This is the best all encompassing description of the Baby 75 we've heard anywhere .....apart from our own sales pitches (as a Valoriani reseller) of course! You've very weirdly hit all the touch points we mention when speaking to prospective customers. Great work my man!
That’s fine... crazy enough this is not my profession 😉 you‘d get a good lough if you knew what I do for living 😂
Thanks for sharing. Just received a Baby 75 in July. We like it a lot. Have it wood only, and it is just a pleasure to use. Thanks for taking the time and make this video it was helpful in the buying process. :-)
You made a good choice- I use it with wood a lot - the gas burners already make troubles after 1 year…
It's here and is set up!!!! Amazing and my guests have told me my pizza rivals NY pizza which is actually good stuff. I live in Queens, NYC. It took two days to cure it as per the instructions and then did a Margherita as the first pie but did a grandma style with just retained heat at 600 F with no flame and it was just crunchy, chewy, and flavorful. IUnbeleiveable what this oven does to Caputo Pizzeria dough, it makes it sing!!!!! I am shocked how much better it is than the metal OONi's and Roccboxes out there. This is a real brick pizza oven for professional use but it is actually cheaper than Alfresco and Kalamazoo grills, can you believe that? anyway, I am going to practice many pies this week so my neighbors will get the bulk of it. PRO level best there is!!
mate, I'm so happy to read these lines and that the oven brings a lot of joy and great pizza to you guys over there in NYC! I do enjoy it a lot here this summer! I hope it lasts for many years and you grow your cooking skills like I did with the good old valoriani stone oven!
Hello I live in New York- can you tell me how/where you bought the oven-Thanks
Great oven, great review. Have seen both (Zio Ciro and Valoriani) in the shop. Valoriani is indeed a class of it's own. Have fun with it!
must be a nice shop :))))
Man! I can’t wait to have an oven like this at home! I’m building my own, but really your reviews are of great help! I still haven’t decided if i wanted to upgrade from 60cm to 75 or 80 😭 I’m so torn!
Hey Reema! Building your own is so hard work to get it done properly with all the mistakes you can make - so it came never to my mind since I know a pro oven builder - he gave me the advise not to do it unless I really know what I'm doing - so I did not :) If you're going down that road make sure to read a well described book about building your own oven and of corse go for the 80... there is not much of a difference between the 75 or the 80 but a 60 would be to small for just wood! good luck for you! Hinze
Beautiful oven my friend. Maybe if I sell a kidney I can afford one! Enjoy my fríen... tom
hey tom! Thanks a lot! Don't sell your kidney or other body parts :) It's not worth it! But the oven is nice! Let's see how it is in summer! Hinze
I know Alfa is most likely inferior to this oven but my friend clocked it at more than 900 degrees f. In the end it’s all about the temperature for pizza! It was the Pizze 4.
Hope your doing well! Still love this video, this may be my next oven when i decide to go bigger :)
Hey mate! great to hear from you! Thanks! All fine here -Hope you're too! I'm just to busy in work and can't post any content right now.... though I'd have a lot in the tube to come up.... we'll see! THE VALO BABY: All I can say about it is that my oven journey ends here - I just kicked of the season last weekend with a great woodfire after the hard winter here in Austria and it is still absolute a pizza oven dream come true for me - the way it feels, they way it handles, the way it cooks - I just love it. Everyone coming here to our place is the same - it's just a social magnet and highlight. AND the pizza is awesome every time - over and over again :)
Fantastic video! I contacted the company and they indeed say that the wood should not be put over the cover but on the other side, because the cover cannot prevent the ash 100% from going on the burner: Alfa btw says the same for their hybrid kit. An interesting option is to buy the wood version, which can be prepared for later installation of gas if needed.
With regards to the size in hybrid mode, I am wondering if there would be space enough for a pizza of 30-33cm, with wood on one side and gas cover on the other, especially on the 60 model.
For just wood (without gas burner), would you consider the 60 large enough? I am asking because you had a Zio Ciro Subito Cotto 60 and with the Valoriani it seems to be possible to exploit a bit better the front since it is covered by the dome and there might be less temperature difference between back and front.
Thanks for your feedback !
ahhh, would not take the 60 with the cover/gas option - thats just a little to intricate. I was not happy with the zio 60 thats why I bought the 75 and I love the sice - it is just fantastic. There is absolutely no difference betwee front and back - the heat is super consistandt and the pizza rises equally in a wonderful way - as you can see in my test cook or in the onedough2ovens ultimate video .... I'm actually thinking of getting rid of the gas burner because I absolutely do not use it anymore.... mybe I'll dismount it this summer in the pizza season. If I cook without wood I use the effeuno and not gas :) hope that helps! happy cooking! Hinze
@@hinze55555 Thanls a lot! I am leaning towards the Valoriani Baby 60, as the 75 is unfortunately too large for our doors. I would be curious to know how much wood you need for heating it up to 400 degrees or so (if you remember, a comparison with the Zio Ciro Subito Cotto 60 would be useful since the size would be the same) and how long it takes. Another question I have is about leaving it permanently outside: Valoriani recommends a covered place, which is not possible in my case since it would stay in an uncovered terrace and I think yours is permanently exposed to the weather as well, right? Do you use any weather proof cover? How does it stand after 3 years? Liebe Grüße aus Wien 😉
@@spritzalbitter 🤣na da ist ja mal ein lokalviewer am wort... normalerweise sehen nur USA usw zu... umso schöner! Jedenfalls: Zum aufheizen brauchen die alle ungefähr gleich lang. man sollt auch über reichlich buchenholzvorräte verfügen. Für eine Pizzasession gehn schon mal 4-6 kg vom anheizen bis zum abkühlen durch... fürs anzünden auch etwas weicheres holz nehmen - das dauert dann in etwa so 1h bis der auf temperatur ist - da bleibt er aber dann auch schön... das war mal eins meiner ersten videos zum heizen für einen zio 80... ist lang her aber da kann man gut sehen wie das geht... czcams.com/video/O9W6KPdOqrs/video.htmlsi=tbZpTNAv3LWxgH2E ich hab meinen unter Fensterfolie im Winter - das ist so ein ganz dickes plastik, das auch bei Sturm drauf bleibt - ansnsten steht er immer frei.. also das ist echt kein Problem find ich. können auch gern mal telefonieren dazu - kannst mir gern ne mail (auf Kanalseite ist kontakt) schreiben mit Tel Nr. dann meld ich mich. LG Hinze
Cooles Video! Viel Spaß mit dem tollen Valoriani Ofen!
Hallo Hinze, als Niederösterreicher fine ich es cool, dass ein paar Kilometer entfernt von mir auch jemand verrückt auf hausgemachte Pizza ist. Ich habe leider nur den Ooni Pro, möchte aber aufrüsten. Der Zio Ciro Cotto 80 (Gas + Holz) ist in der engeren Auswahl. Den hattest du ja auch. Welchen Ofen würdest du empfehlen für 2 bis 3 Pizzen gleichzeitig zu backen? Zio Ciro, Alfa Forni, Valoriani, oder oder oder?
Hey - ja so was ist doch was spezielles in unserer Gegend.. nur die Profis in den Pizzerias haben sowas :) umso schöner ist es! Du ich sag dir ganz ehrlich, wenn ich alles noch mal entscheiden müsste mit dem Wissen, das ich jetzt nach soo vielen Öfen und Pizze habe, würde ich mich für einen Valo 75 Holz entscheiden - Punkt! Holz und Gas nie wieder, die Brenner vertragen das überhaupt nicht, wenn man mit Holz heizt, weil die Flamme dann komplett schnutzig wird vom feinen Aschezeugs, das da in die Brenner kommt - also ich verwende den Gasbrenner nicht mehr, weil er einfach nur noch schlechts Flammenbild liefert. Wenn Holz ODER gas. Wenn du den Platz und die Energie hast, dann ist sicher der Valo Holz die beste Wahl. Hat einfach eine gigantische Wärmecharakteristik. Nirgendwo habe ich je eine gleichmäßigere Pizza gebacken bekommen. Wenn dir das alles zu mühsam ist, würd ich vom Oni Pro einfach ein Upgrade auf einen neueren machen - kriegt man mit etwas Übung auch super Pizze hin. Das mit den 2-3 Pizze gleichzeitig würd ich mir gleich wieder abschminken - so schnell bist du NIE. und es ist in einem 75er Ofen auch schlicht nicht genug Platz dafür, auch wenn das theoretisch ginge... Also ich bin insgesamt froh, dass ich den Valo 75 für besondere Pizzaabende draußen hab. Am öftesten zum Einsatz kommt aber bei uns sicher der Effeuno P134H, einfach weil er ganzjährig einsetzbar ist und ein genialer Ofen ist - die Pizze schmecken auch traumhaft daraus. Hope that helps, ansonsten einfach mal ein Mail schreiben und dann können wir uns ja zusammen rufen :) LG Hinze
I enjoyed your oven reviews. Can you mention a little bit more on differences between the Valiorini Baby vs Zio Ciro? If I understand correctly, the Zio ciro external is made from fibreglass & steel. But this Valiorini external is made from stainless steel mostly? The finishing looks very good.
Hey wira! thanks for watching and your comment! Yeah to be honest, I think the Zio's are frome some kind of plastic outside as well as the Valoriane - The outside finish of the Valoriani is though more than one step above the Zio's and there is definitely more Steel built into it and the stone and dome are from almost duble the thickness at Valorianis. the overall impression is just like compared a Volkswagen and a Mercedes Maybach... The over all thermal capabilities are better as well. When you see the pie cooking with gas it just rises completely evenly and there is almost no heat difference from the back to the front of the stone - that is the case with the Zio's... It's just a high level unit with a crazy good gas burner. Very Nice! hope that helps!
The double burner does surprise me a little but I think it more closely resemble the spread of fire when using wood. I saw the Valoriani indeed look more premium but I guess the thickness of the oven brick gives it that extra assurance in quality. 👍
@@hinze55555 did younmean to say that is NOT the case with the zios as far as heat difference from front to back?
@@TheCuznvin the zios do great as well great heat delivery!
Love your videos, keep up the good work👏
Hi Hinze, the oven looks great! The outer finishing looks premium. At around 6:50 in the video, I thought I saw something that looks like surface crack on the dome or is that something else.
Yeah! this is a crack! it comes from the extreme heat - you'll get that in every oven built like this - it's just no problem at all! As long as something like this czcams.com/video/9XVHuciPQi4/video.html does not happen to you :)))) Like, share and stay tuned ! Thanks! Hinze
I see. Thanks for the response. I did watch your video on the zio ciro fell and crack.. It was a sad video but also very informative. 😅
Was hast du eigentlich mit dem Ofen angestellt hast du ihn noch und benutzt du ihn noch
Could you make a video about bread baking with residual heat?
czcams.com/video/q23yxblH3SQ/video.html 😉👍
Hi and thanks for a great video, it shortened the waiting time for my own baby 75 :)
However, mine is exhibiting a loud howling sound when firing with gas at full power. Is this also the case with yours?
Nope.. there seems to be an issue with the berner - my be try an other gas bottle or connector/tube!! Good luck 🤞
Will do, thanks!
amazing oven. please do not put teflon pans into this oven that is really bad for your health, it gets too hot and that will make teflon mix into your food. use cast iron or schmiedeisen pans
Thanks again for all the great info. What brand Semola Rimacinata do you use and what stores in Vienna sell it?
Hey Mr T! Thank you for your comments! Do you mean flour with Semola? It is Caputo Pizzeria and you can get it at “Metro” Market!
@@hinze55555 I always hear about using semola when forming the dough to prevent it from sticking to the peel. So far Ive only found the Hartweizengriess that are ground too rough, the Rimacinata is suppsed to be very fine like flour. Is the caputo regular 00 flour and is it only available at Metro? (dont have a club card)
Do you have a heat retention table? Could you keep the temp from 550 to 450 for an hour to bake breads?
hey! I do not have a table but this ia absolutely no problem. this oven is thermally stable like nothing else. keeping the bread temp of 200°C or 400°F for 1h is just the easiest task for this baby! check out my video from this chilly winter night from last year - it says it all .... czcams.com/video/A9xIEvDOsNo/video.html
A very good review that makes it easier for me to make my finally decision about what to buy. I am using an OONI PRO today that can make good pizza, but it have some limitations as you surely know. I wants to make an upgrade to a bigger wood fired owen, and have therefor some questions to you about the Valorani Baby 75. Hope you will help me with the answers. The mouth is only 36cm wide that sounds quite small. What is your experience about this? It is often windy there I live and the humidity is often high. Is the owen sensitive for wind and wind direction or what is your experience? Can the owen survive in tough weather conditions or do you think it can be problems with rust or something?
Hey! No problem! The mouth is good for 33 cm peel And I actually love this size because I don’t make any bigger pizza… czcams.com/users/shortssa2WONnjZTw?feature=share for the wind and weather conditions… It is not good if you turn the oven against the wind salt that it can go directly into the cooking chamber you will have trouble then keeping the ash on one side… Tough weather conditions are usually no problem but I always cover it during the worst of the winter here in Austria… czcams.com/video/GsaSgr-Ro4Y/video.html oxidation is no pro since everything in the outside is made of stainless steel…
Viele Grüße nach Österreich! Habe auch Interesse an dem Ofen. Wie ich sehe nutzt du ihn auch mit Holz, gibt es da eine spezielle Abdeckkappe für den Brenner zu kaufen?
czcams.com/video/XPLcrNifIB0/video.html 😉🤩👍
Great Video Hinze! A quick question, do you know if you can fuel the oven with natural gas as well? Thanks!
hey yeah you can du this - BUT you need to specify your order for the gas burner - you can either have a natural gas version or an LPG / Propane gas version - they both will work only with the gas type you ordered..... but take care... after one year in use with wood a lot - my gas burner seems to not work properly anymore! So if you plan to use wood mainly take the wood only option... I can not recommend using wood a lot with the gas burner option....
I noticed your rounded pizza peel... would like to hear your thoughts on why you preferred it over traditional shape?
My oven should be arriving in 3 weeks...
Hey, you will be very happy with the oven! The round shaped peel fits better for the ofen door of the valo I think… at least somehow, but actually I didn’t try the regular one… I am happy with my choice! Have fun with your oven!
One last question... what length size do you suggest for the peels?
@@jimbo007777 I have 1,2 m that’s enough!!!
Hallo!
Können Sie mir ungefähr sagen, wie viel Gas der Ofen pro Stunde verbraucht, wenn er Pizzen nach neapolitanischer Art backt?
Danke
Das ist auf jeden Fall eine erhebliche Menge! Der Gas Brenner hat 13,3 kW Leistung… Es sind pro Pizzadurchgang circa 1,5 Kilo Gas…
🤪👍 ich befeuere den Ofen eigentlich nur noch mit Holz…
@@hinze55555 Danke für die schnelle Antwort! Es kann sein, dass ich dies nicht richtig verstehe. Also 1,5 Kilo Gas pro Stunde, oder?
Hi Hinze! Thank you for this very helpful review! I just discovered your channel because I am looking for a mobile stone pizza oven. In my own research I had already found the Valoriani baby, but this review is very helpful. I also looked at some of your other videos and I am curious: which one do you prefer, the Valoriani or the Zio Ciro? I found a Valoriani dealer here in the Netherlands and it seems he is selling the Valoriani with the Avanzini gas burner, but you recommend the Milberg gas burner? Can you give me some advice? Thank you very much!
Hey Ingrid! If money is not too much of an issue go for the valo! It’s simply the best! I can really recommend the Millberg burner that my valo features! Avanzini also say that they fixed their troubles with the P0/1 so maybe you can try and see this one at your dealers shop or even better he sets it up for you properly! If you want to go for wood be sure to take the bigger 75/80 versions!!! Greez from Vienna! Hinze
@@hinze55555 Thank you so much for your answer!
Hi there Hinze from Amsterdam. First thing: your reviews are great, funny and practically very helpful to watch. Thanks! I own my Valoriani baby 60 for 3 years now and I'm very happy with it along with my friends and former neighbours. I recently moved houses and would like to convert it from wood to gas (because of neighbour regulations..) and do it myself. Would it be possible to use a Millberg instead of the Avanzini P1, as you mentioned it in one of your video's? I know the Baby 75 has the Millberg but the 60. Do you know what other drill tool I might need to drill a hole through the clay base (after drilling and removing the insulation from below, normal concrete drill, not hammering)?
hey mate! this sounds like a tough project :) check out this thread I've had with other guys on grillsportverein www.grillsportverein.de/forum/threads/mein-valoriani-baby-75-holz-gas-pizza-und-steinbackofen-testbericht.334180/post-4499869 you can see there that the millberg is set up with a special frame on the base of the valoriani - I do not think you can istall this in the exact way and drill the hole into the base in this special double flame outlet. You'll need to cut the base with an angle grinder... for stones there are no such drills as you can use with wood... (de.wikipedia.org/wiki/Forstnerbohrer) In your case I'd really suggest prior to opening this very valuable valo 60 to just sell this one and get the one you need in your new place! They do have a very stable value so I'm pretty sure you get almost the amount you've paied for it then... I also do think that the millberg burner is rather big for the 60... so it may just "overblow" it... Let me know how you decide. greez from vienna ! Hinze
Hi are you still happy wiry the 60, with wood and gasburner at the same time, not too cramped?
Thanks for the great review! How would the Valoriano compare to the Alfa Brio? Can Alfa match the high level of quality?
Hey Maurice! I've not tested the Brio but from what I read about it it has a steel dome so it fits into the category of big mobile stainless stell ovens ... I've described these in my Pizza oven Buyers Guide here czcams.com/video/uM2TAyD4_5k/video.html You cannot compare the Brio to the Valoriani Baby because the Valo features a 5 cm dome from Valorianis refractory legendary stone... So the Brio will fall back on the Valos amzing radiant convestion and conduction heat delivery but will also make a great pizza - maybe just a litte more uneven as the Valo but it is also 2000$... so I'd maybe pick tha Valo... :) If you want the alfa, you do not go wrong with it... It'll give you great pizza... Woodfired cooking is more the Valos' thing... Keep in mind to get it up to your chest level for a convenient cook - so the trolly is more or less useless if you're tall like me and you better build your own stand... Let me know how you decided!!!! greez from Vienna / Austria, Hinze
Hi guys, the Brio I believe along with the Alfa Stone oven will be coming with a gas burner cover next fall (2021). I emailed them and you can google "Alfa pizza oven Hybrid Kit" to see it. Alfa is great but again, steel dome, no one on Naples is using a steel dome. Cools down too quickly.
I have this oven and want to do 2 pizzas at a time, do you have any advice?
Be quick 🤩😉👍
@@hinze55555 ha ha thats the truth!
Does it come with a cover for the gas blower in case you want to use wood?
czcams.com/video/XPLcrNifIB0/video.html 👍😉
I just received mine, it comes with a heavy duty cover
@@MrJusmobile let the journey begin! Good luck 🤞
Kannst du auch diese Ofen empfehlen?
Oh ja! Der ist sehr gut! Ich würde ihn, wenn ich ihn noch mal kaufen würde ohne Gas kaufen! Aber das ist Geschmackssache! Der Ofen an sich ist eine Sensation!
@@hinze55555 wieso so einen großen Unterschied soll es doch gar nicht geben zwischen Holz und Gas
@@Radek_1977 wie gesagt, das ist Geschmackssache… Ich habe auch gemerkt, dass der Gasbrenner, wenn man ab und zu Holz benutzt, verschmutzt und nicht mehr ordentlich heizt…
@@hinze55555 du hast ja viel mehrere Höfen was hast du eigentlich mit den zio cio gemacht?
Just wondering after a year how's the oven holding up? Are you using the gas function or just wood, dealer said if I was to use primarely for wood, not to purchase the gas as the burner cover would not be a long term solution and gas burner could be damaged?
Hey Giampaolo! Funny that you're asking this right now... I've got the oven in use with wood often and the gas burner is covered with the cover that valoriani shipped. I was testing the gas burner a few days ago and it seems to not work properly - though I cannot say if this is from wood use (it is covered all the time) it's annoying! I've tried to clean the burner and reset the oxygen vents but nothing helps. I'm in contact with my dealer right now but they could not help yet - I really do hope that the wood use does not damage the gas burners but somehow now after testing it one year later I'm pretty unsure... maybe If you use wood mainly get that wood only oven, it's cheaper as well and great over all! I'll keep you updated on this since I do not want to pay that heavy money for the gas burner if the oven is not dual fuel or the burners can't stand operating the oven with wood! Greez from Vienna, hinze
@@hinze55555 Could you fix your burner? I am considering the Valoriani Baby 60 as I am mostly using gas and I assume it takes less gas on the smaller one and I am only making one pizza at a time. But I am considering buying the 75 instead if I can occasionally use it with wood without damaging the gas burner. From your videos I got the impression that the extra space from the 75 is great if using wood.
@@dss-zl3qq hey! Unfortunately, not… I am currently using the oven in wood operation only! The burner seems to not handle the fine grime and ash dust but you just can’t prevent from getting below the cover that should actually protect the burner… So if you were planning to use wood I would highly recommend to get a wood oven. Only do not use the gas oven with wood - if I would make the buying decision again, I would definitely go for the wood only option! Of course, it depends on how easy you can get quality wood for heating the oven, but in my case this would be my new buying decision… I’m actually not using the burner anymore. I’m thinking about detecting it from the unit and sending it to the manufacturer to get it, cleaned up again, and sell it later…
To get the oven in the 75 version up to temperature with gas also takes quite a lot of fuel… The 60 version here will definitely fit better and is sufficient for making great pizza in case operation - I hope that helps anyway it’s cooking great with that oven! It’s a great experience every time I make pizza or cook on the Tuscan rack… I recently did a video on this with sizzling fire, roasted chicken and steak. Phenomenal! czcams.com/video/Nr1xEOq01-U/video.html
Hello,
I just bought a Baby 60 gas oven, I ran the propane oven, I can't get a good flame, I adjusted the small flame that comes just from the dome, and the big flame that hits the other side of the wall. I still have a black vault. How are your settings? Thank you. I am using a translator.
hey ! I have it set up by the dealer... I did not set it up myselfe.... sorry. maybe get back to your dealer! greez hinze
@@hinze55555 Hallo, ich komme auch aus Deutschland. Wo hattest du den Ofen gekauft und kannst du den Händler empfehlen? Viele Grüße
@@TheSaNiOnE hey heart fire.. ! bin aus Ö und habe bei Bottega Toscana gekauft - kann ich sehr empfehlen! der Ofen kam perfekt eingestellt - auspacken, einbrennen und fertig :) bis heute Top! LG nach D, Hinze
@@hinze55555 Danke, ein schönes Wochenende!
What’s your room temperature?
Hey Reema! It's 21°C or 70°F
Your kidding over 4 thousand euros for that, the zio Cairo is cheaper and in Australian dollars would be cheaper the stand is extra but still the price for the zio Cairo still comes out cheaper and would do the same thing
But if you can afford it get the Valoriani, if not, get the Zio Ciro!
Too small…