The BEST Indoor Pizza Oven on the Internet (Sort Of…)
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- čas přidán 22. 05. 2024
- In this video, I test what might be the best indoor pizza oven on the internet...
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📃 TABLE OF CONTENTS
0:00 - Testing out the Oven
4:28 - First Bake
7:23 - Coming Up With a New Solution
10:11 - Testing out the New Method
12:09 - The Ultimate Test (Neapolitan-Style Pizza)
Written and Filmed by: Charlie Anderson
Edited by: Van Clements and Charlie Anderson
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I have worked pizza for 30 years and have always started the pie on a pizza screen. For the last 30% the screen is taken out and finished on the stove. I use a screen on a stone at home. I have a two stones in my home oven, starting on the top stone then moving to the bottom stone until done. Total time at 500 F is 11 minutes. Awesome pizza almost every time.
Do you have any tips to prevent the pizza from sticking to the screen? No matter how well seasoned I think my screen is, it often sticks when I try that method.
@@CharlieAndersonCooking Just try doing the opposite, thats what I do for my home bakes. I have a cooler oven so I start direct to steel and then screen it after a few minutes until the top is done. I dont have this guys background or anything but thats what has worked for me as another home pizza maker
@@whakx I call this "the Joe's method" because this is how Joe's bakes their pizza. They launch the pizza directly onto a very hot stone and then slide a screen under it after the bottom sets. This easily solves the problem of too much bottom heat.
Yeah that's typically what I do too if I notice the bottom starting to burn. I actually did that with the Fibrament test in this video, but just curious if there's a good way to start the pizza on a screen. I've tried it a few times but it seems like half the time, the pizza gets stuck and ends up mostly ruined haha.
"Stickers" --- the bane of the Pizza Boy! Total panic on a busy night. Got to make sure the screen is seasoned really well to start. I spray new ones with cooking spray and bake them until they look kind of grubby. A quick spray for the first few bakes will complete the seasoning. To keep them that way at home, I always leave them in the oven after the pizza comes out.
I usually don't do it at home but stretching with semolina flour is a way to put a barrier between the pie and screen. Depending on hydration (I am at 63% and have a two day old batch in the fridge for tonight's dinner --- I pre-set the oven to come on at 6AM instead of 6PM Saturday!) I use more or less bench flour but right now it is just a dusting. We often tried to cook right on the stone in the Baker's Pride gas oven, but it just never worked out, the pizzas always baked better with that slight air gap.
I am baking pizza later today. I will post some photos on my FB page: betheldeli (BethelDeli on Facebook)
Keep at it. I have been trying to get pizza "right" since 1980! One of theses days.... (Last week I mistakenly left out the salt. It took exactly one bite to discover my grievous error, but hey it was a hot pizza right out of the oven. Even a bland, salt-free, pizza bubbling away on the table is hard to beat.)
I feel like your main issue with the stone is that it sits right above the heating element so rather than being heated by the ambient temperature of the oven, its heated by being in close proximity to the bottom heating element. What you need it a heat deflector under the stone, or something to insulate it from the heat of the bottom element. Heck, you could even use the original stone on the bottom to soak up the heat from the element, then put some small spacers on top of it (could be some small pieces of tile or stone or even a wire screen) and then put your new stone on top of the spacer. Having that air gap will allow your top stone to heat up from the ambient heat of the oven and should prevent the bottom of the pizza getting too cripsy or burnt.
I'm sure most of you have watched all of Charlie's pizza videos like me. I think it's basically inevitable he opens his own pizza shop.
His pizza popups are looking pretty successful, so yeah he’s well on his way
At the very least he needs a food truck
@@gautam-narula popups are the way to go if anything, full time restaurant is just a great way to kill your passion for cooking, not to mention the realities of doing business require compromises that the passionate home cook doesn't have to make. but just my opinion, the guy can do whatever he wants
@@ominousbiscuit I have a friend that took a really similar path to Charlie about a decade ago and has had amazing success and loves his job and life.
Good Idea. Food Trucks here in Pittsburgh do very well. @@mrcmoes
Just had dinner in Portugal with your mum and Dad on their last day in the Algarve. Promised we’d watch and subscribe they are great people. Jack and Arianna… GO LIONS 🦁
Love your passion for making pizza! Thanks for taking time to producing such great videos Charlie!
You're the best, Charlie!!! We love you here and appreciate your dogged determination. Please keep 'em coming.
Thank you, I'm glad to hear it! I appreciate your support!
An 120-15A circuit can handle 1800W for brief periods, but only about 1440W for continuous loads (which derate capacity by 20% under the NEC). Lots of manufacturers push this up to 1500W for eg heaters. You're completely correct that you need a 20A circuit for this device, which should be good to 2400W surge & 1920W continuous.
A circuit is derated to 80% of its design capacity when the load is applied for 3 hours or more. That is the definition of continuous per the NEC. So unless you are using this in a commercial capacity and running it all day, a 15A circuit is fine. That being said, personally I’d run it on a 20A to reduce voltage drop.
The only 100% acceptable and great way to do this is get a 220 oven. They make them and they are great. But for the home they always lie. There is no such thing as a 120 "Pizza Oven". You can put a 20 amp breaker but you want a 600-700 degrees. It's just too much. 220 is much better but in America the power is "safe". Like in California everything is made safe for dummies. So safe it doesn't do the job you need it to do.
@@EchoCS400 man wish I was your friend is physics class. need a little hand here... I am thinking of opening a food trailer. I got 24 amp circuit so how many of these I can run at a time in theory lets say?
@@HybridWoodworks I am thinking of opening a food trailer. i got 24 amp circuit so how many of these I can run at a time?
@@ehteshamayub7367 one
You are the pizza guy!
Thanks! Your videos are so good and have solved many of the same curiosities I have been wondering about. You methods are well thought out.
I'm glad to hear it, thanks a lot for your support!
Another heroic effort, thanks! I was actually eating a reasonably good pie from my home oven (started on a screen, finished on steel, lazy guy's foolproof method allowing for interruptions and distractions) when I opened YT and saw this. Sometimes its a saving grace that my galley style kitchen is small enough that I'm not tempted by big machines like this 🙂. I have plenty of outdoor space, and I'm thinking that if I was to do a dedicated oven, either for myself or popups or a truck I'd be thinking something of the Oonie sort, electric does not seem a good bet to begin with. Once again though you've saved me from having to fret over another purchase. I might indeed check into Trade, as I just love the gadgetry (pour over vs Aeropress bs Bialetti etc) and of course the results, and I'm just using grocery beans.
Thanks for the review I have been looking at the same oven
I can feel your passion through the screen, you really give that your time and much effort. Appreciated 👏
Your videos are very interesting and informative. Keep up the good work. THANKS
Y'all best be sharing this channel with your foodie friends!
This is pizza nerding to the max. Great video.
I don't know that many things excite me in life as much as these videos do
Italian subscriber here, I love your approach Charlie. I've been subscribed for a long time, keep grinding.
Much love from Italy ❤🇮🇹 don't tell my Italian friends, but Detroit style pizza is amazing 😍
I live near roma, have you ever tried "pizza in teglia alla romana"?
I love these reviews Charlie 😍
I bought the waring WPO500 GREAT OVEN! Here are some tips for your oven:
Trash the stone it came with, it's garbage and will not give a good undercarriage.
Use 1" thick fire brick (8) you may need to cut some to fit as my oven is 18.5" wide which fits 8 perfectly.
Use both top and bottom elements. My oven takes about 2hours to get up to 750 (that's the highest I can get it to go)
A minute or two before you bake, swab the deck with a cool damp cloth real good. If not your first and second pie will burn.
After the first pie, swab the deck again before baking the second pie. After that you need only to swab the deck to clean the debris out.
It takes some time to get it down but it will work. I never turn the bottom deck off, it screws everything up (not enough heat).
I’d sure like for you to try more pizza ovens!
I work in a Greek restaurant that used to have a conventional oven that reached 650, but they remodeled the line, replacing the conventional ovens with total convection😢. Can’t get anywhere near the same results; it should be noted That I use “screens” and not a steel or stone. This way I only need to preheat the oven: not the stone. Cook time IS a tad longer without a stone but using a lower rack seems to lessen this problem. Crispness is a different issue: stones or steels would probably be the best solution for that..
I think you just saved me a whole lot of money ! Thanks for posting this video it was very informative.
Somehow towards the end I was expecting the pizza steel to be a surprise winner 😂 great vid 👌🏻
Good information, thanks for the video.
Fellow pizza maker here. I've only watched a few of Charlie's videos and I totally understand his frustration. You have to remember, you're cooking at home and for yourself. I do have a suggestion for you after watching this particular video. Have you thought of using two (2) pizza stones? That way the intense heat area is smaller (between the two stones) and can obtain even browning. It took me many pizzas to come up with something I liked. I do not like steel. My stone is an 18 by 18 and is 1 inch thick. It's made out of a high grade Non-Toxic Mullite mixture, containing a very high quantity of grog. If you find a company that makes these, then you'll know where I bought it.
Thank you so much! I was the one that commented on your last post about the oven... I was really thinking about buying that oven for NY style pizza but it looks like it doesn't do the job!.. I have the Gozney dome however that oven is perfect for Neapolitan style , it's been challenging for Ny style but I'm working on it. I will stay in contact!!!
Fantastic video. I think you might like the bakers pride countertop oven for your pop up events.
Excellent video!
I have the vevor $175 one you reviewed last. I've had no issues with browning on the top of the pizza. What I did was I put a round pizza stone i already had (easier to take out and clean) on top of the square pizza stone it came with. You used the metal shelf when you tried it. Try using that one again. But placing the pizza on the stone, and NO metal shelf.
Great video!!
Would you ever do a Chicago pizza recipe?
Thanks for doing all this experimentation, your videos always make me so hungry for some good New York slices! Luckily there's an excellent New York Pizzeria right across the parking lot from my office, very convenient! 😁
Have you tried the "Chefman Electric Indoor Pizza Oven"? At Costco it's between $250 and $399.
i love your pizza research.
Excellent info!
Charlie, use a screen *after* the crust "sets".
In my experience, that's after 2.5 minutes into a 575-600F bake.
@@Lettuce-and-TomatoesHe doesn't make pizza napoletana for his pop ups though. Maybe he's intending to do that later, but he makes New York style (and Detroit).
As he said, 00 lacks the malted barley flour or enzymes that help crusts brown at lower temperatures than what napoletana bakes at. He wants the browning on top, he just doesn't want browning to turn to burning on the bottom.
Since he has to turn the pie 180° mid-bake anyway-to even browning on top-he might as well just throw the screen under it right then, assuming the crust isn't already burning at that point. It'll even help sap up a bit of excess heat from the stone to boot.
And not gonna get that screen pattern on the bottom crust if he uses the screen mid bake. Plus when he retrieves the pie, he can let it just rest and steam off on the screen over a cooling rack before throwing it in a box. That's a good thing for retaining crispiness.
I don't think using a screen mid-bake is that uncommon or complicating. I'm not saying he couldn't find a flour with characteristics, like a falling number, better suited to him. I think he's on the right path with trying to dial in the oven temp with the right hearth material that will stand up to baking mm multiple pies without burning them. But a screen is a cheap solution with little drawback and just useful to have anyway.
I agree, slicing on a screen is annoying and messes it up. He can either do that in the box before serving (using the screen to slid the pie into the box) or retrieve the pie onto a pan and then slice it before going into the box.
Yoooooooooo this is my second time stumbling on your content and i remembered to sub this time.
I roast coffee with a artisan 3e + hermetheus automation setup, i feel like you could hack something similar together for this oven since you have such straightforward analog switches up front for the elements.
To summarize, you could use an external PID to control each element's temperature independently, and use thermocouples or other sensors to measure temperature where you want on the stone, or possibly a program for a given bake profile.
This kind of prosumer appliance pseudo-hacked automation to enable next level quality, new-era-hobby-professionalism is very exciting to me, I honestly see popups and such as vital to the future of work life balance culture in this country 👍
I bought one of these a couple of years ago and after spending HOURS trying to get my Neapolitan pizza to bake correctly, I finally returned it. I thought the build was solid, good features, but damn if I could get a pizza to bake properly. So I stuck with my Ooni Koda 16 - although I * am * looking at that Costco "Chefman" indoor electric oven you reviewed, I'm not gon' lie.
This guy and pizza...serious business here. I second the comment that it's inevitable that he has his own pizza shop!
Keep up the great work
Avantco makes some quality kit. I own their 3500W 240v countertop induction wok stove and it was a stir-fry gamechanger. On my gas stove, my wok took forever to get properly hot. On that thing? Smoking hot almost instantly.
I have an an OG blackstone and it's amazing.. 90 sec Neapolitans to regular NY style at 550
You are an interesting pizza dude for sure. Thank you for sharing your ideas. :)
I bought the PID version ($2oo more expensive) of this oven because it allows me to really control the temp of both heating elements separately. I make Neapolitan pizzas in it (not neapolitanish but actually legit Neapolitan!). I have the thicker 1-inch stone that you can purchase from Avantco as an upgrade for this oven and on top of that I placed a biscotto di Sorrento. the pizza cooks in 90 seconds and the bottom does not burn. The only problem is the recovery time between pizzas: the chamber temperature drops drastically while cooking the first pizza and reheating time takes FOREVER! This oven is 1700W and that power is split exactly in half between the top and bottom heating elements, I think that's the main issue with this oven. They should have just made it so that the top element was 1100W and 600W on the bottom element and it could have been perfect! Because for pizza, the most important heat needs to come from above. Effeuno, Macte and Totoven make models for Neapolitan pizza that only have a top heating element and a biscotto stone on the bottom without heating elements whatsoever so the whole power 1600W can just go on the top element which will also heat up the stone. They can cook Neapolitan pizzas perfectly and the recovery time is drastically reduced (compared to this oven) because the stone stays hot and don't loose heat as much as the ambient temperature. When my warranty expires I'm thinking about modifying this oven and place the bottom element on top as well.
Yeah the recovery has been my main issue as well! I’ve been doing something similar to you, where I place a couple stones on bottom with a biscotto stone on top. It takes a while to preheat that way but the recovery time is a bit quicker
Bro really loved our videos. I have been digging back to back into it so informative and helpful. I am thinking of opening a food trailer. i got 24 amp circuit so how many of these I can run at a time?
Try out the Chefman Pizza Oven. Used your NY style recipe and the preset the oven comes with. Came out beautiful. Thank you
When I set my oven to 550 convection and put the steel at the 2nd from the top it registers 620F on my thermometer :)
You should try Breville Pizzaiolo, I'm getting top restaurant quality pizza's out of it. It is small and round inside (~12 inch), and it takes 2 minutes, but with good dough and ingredients it gives top results.
@CharlieAndersonCooking another option you may want to look at is a custom pizza steel. Call your local steel supply or welding supply and ask them to cut an A36 (food safe) plate to whatever size you need, they'll most likely have 3/8" & 1/4" plate. The 1/4" is quite a bit heavier but retains heat a bit better, I have one of each and both work much better than any stone you'll find. When you pick them up they'll most likely have a little surface rust, you can sand it if you like, but I had a local auto body shop sandbast them for me, they charged me $10 and it took about 2 min. At the time it was about $50 per steel, plate+sandblasting. The steels are great for 2 big reasons, they retain heat better than any stone, and they are unbreakable. I use mine in a home oven BTW. Since it's raw steel, keep them dry and treat them as you would cast iron.
Great channel!
Charlie. You are the fucking man. Thank you for sharing the info about different stone materials. I noticed the difference you mentioned with steels vs stones. I have been mystified how ooni ovens provide more heat without burning the shit out of the pizza. I have a metal peel I use for pizzas on my modified gas grill that can hit 850 or so. I use a big green egg pizza stone which are known to be super durable (and made from the same type of ceramic as space shuttle tiles). I usually launch at either 600 for NY style or 700 ish for Neapolitan style. If I iver shoot I can use my thick stainless steel pizza peel to take the edge off. I just sit the pizza steel on the stone for a 5 or so seconds. This takes the edge off and spares the pizza from burns. PS this is with the pizza sitting on top of the peel. So after 5 seconds or so I launch.
Charlie you're a frickin madman! 🔥🍕👑
Great channel/content. Curious about your thoughts on Fibrament v. steel in a home oven.
Steel is definitely the way to go with most home ovens! I've found that if you're baking anywhere below about 550-600F and aiming for a bake time of 6 minutes or less, you need to use steel to get enough browning / crispness on the bottom.
Hey Charlie, thank you for all your vids. What oven did you decide to go with for your pizza popup? Are you still using the Advantco?
Crickets!!! Lol
In EU We have quite a few different pizza ovens for home use that come with biscotti stone
I worked in a pizzaria for years. We had Bakers Pride ovens. We had our ovens set at 550 degrees and used screens as well. The back of the oven was hotter than the front. We take a pie off the screen at the very end.
I got the ninja outdoor wood fire oven and love it. The stone has reached up to 750 degrees and takes smoke pellets for some Smokey flavor like it’s a real wood fire oven.
Oooo 😮 that sounds amazing. How much do one of those cost ?
should try the old slide a screen under the pizza halfway through the cook
Adorei o vídeo!
You really went down that rabbit hole Charlie! Haha. In for a penny…in for a pound. Love your content!
Great video, I think for my money I would probably just upgrade to the Breville oven for in house, or just build/pay for a built outdoor oven I could wood/coal fire.
For your Neapolitan you need to work on the shaping. A few spots the crust collapsed because you were to rough with knocking air out in the stretch.
I have Breville (Sage) for about 2 years now and it is great. There is some room for error in terms of placement on the stone and transferring it from the peel, however I feel like I have no limitation in terms of what I can bake with it. Recently been to Naples and I felt the biggest difference was the ingredients, not the dough.
@@spatnaspolecnost I’m talking about the Breville Piazziaolo electric pizza oven. But it’s not ingredients you can source absolutely awesome ingredients from milling your own flour to absolutely amazing olive oil to awesome Tomato’s and awesome mozzarella. It requires some effort but the biggest difference in Pizza is the oven.
General rule, run your circuits with at least 10% headroom. It mostly is so you dont accidentally pop anything, and it increases the life span of your breakers. And that is also why you can run both elements at the same time. (At full power each, no matter what it says. I.e. with both going it will be 850watts per burner)
Or just have an electrician install a 220 30amp fuse on a new wire. I mean, they can kill ya dead, but they get hot.
Or an oxygen cylinder with a venturi, especially if youd like to alternate between pizza, an actual forge, and an iron blast furnace.
Germany here. I've been using an Ooni Koda 16 gas oven for more than 3 years now and it was one of the best investments of my life. Last year I puchased a Biscotto Saputo stone from Italy but after several pizzas it was obvious that this stone is good for Neapolitan pizza only but for nothing else. It was hardly possible to adjust the stone temp for other kinds of pizzas, and I wasn't able to figure out how to achieve perfect leoparding on the bottom without burning the top and crust, so I stopped using it. Will try it again for a Neapolitan pizza party if something like that ever happens.
Adorei o vídeo ❤
you can bypass those temperature reset things pretty easy, just bridge the two wires going to it
so glad i went with the equipex pz430 over this. does 16,' yeah you pay more but the wholeoven is easy to service if/when parts fail.
I'd like to see the original stone but with a pizza screen, maybe removing the screen halfway through
I didn't mention it in the video, but I actually did give that a try. Since the stone was so hot though, the pizza still got pretty burnt before the crust set enough to insert the screen. Even with the Fibrament stone, I had the same problem. I think that if you're hoping to bake at temperatures above ~700F with this oven, you would either need to start the pizza on a screen (and maybe finish it directly on the stone for the last 30-60 seconds) or use the biscotto stone. For my pop-ups, I've actually have been using the biscotto stone, even for NY-Style, and it's been working pretty well!
Your videos are awesome
I appreciate it, thanks for watching!
Hell yea! Could you add a pizza oven option to your spreadsheets for pizzas you've made?
These ovens would give you a much better undercarriage IF they offered a baking steel instead of El Cheapo stone. I've done that same baking/steel/ broiler method you used for the best looking pie for several years now. The only difference for me is I put the oven at 500 fahrenheit and the steel on the middle rack. Once the pie goes in I give it 3 minutes then switch it broiler to finish the top to my liking..rotating 180 degrees once. The first three minutes sets up the dough and you no longer need bottom element heat. I find you're less likely to get uneven browning if you don't have the pie on the highest rack with the broiler on. The extra few inches of distance from the broiler element spreads the intense heat a bit. All these fancy ovens and you can really get the best pie from your home oven using technique.
That makes sense for a home oven. No serious pizza oven uses a steel
My suggestion would be to elevate the fibrament stone to get it closer to the broiler and further away from the bottom heating element.
With the top element on alone, the stone was undertaking the bottom. Any thoughts about using the steel with only the top element?
Pizza steel undefeated. I'm interested in the Qstove electric pizza oven, wish they were offering something bigger than 15" though. I think it's of similar price to this but looks much better.
I noticed the Middle Eastern music you were using as background music. Honestly, I quite like that, a nice fresh change compared to the same trap beats everyone else uses
Regarding the stone, id stick with the top burner, if the stone goes above 350c spray it with some water to cool it off a little. The colder the dough the more chance of burning on a hot stone.
I have a similar oven then the one you use in this video.
I've found two things which help prevent the burning of the bottom.
1. Use a screen. This helps significantly with the burning. And once you turn the pizza you can take the screen out depending on the color of the bottom.
2. This is a trick I've learned from working with a wood fired dome oven. Wrap an old kitchen cloth soaked in water around a oven brush. An then give a short scrub over the stone. The steam cools the stone just enough to not burn it without taking to much of the overall heat from the oven.
Cheers 🍕
Just use a spray bottle.. its what we use in the shop if the stone is too hot and or the dough too cold.
@@DJWESG1 in a small ie not so deep oven this is probably a pretty good way too!
Hey charlie best idea is to just buck up and buy a mobile oven from Forno bravo or similar, yes it was expensive but I can rip pizza after pizza three at a time and you get the wood fired flavor. Love your videos bro
Yooo! I love Blueprint coffee! They’re my local roaster. I also use Trade and really enjoy it.
Great video btw. Making me thinking about getting a pizza oven instead of upgrading the espresso machine lol.
Edit: welp, finished the video. Maybe not I guess.
Thanks!
No problem, thank you for the support!
Many, many years ago I bought a pizza stone for cooking in my house oven, i put corn meal on the stone to keep the bottom of the pizza from burning. Not sure that helps you at the temperatures your cooking at.
You should test the Ooni Volt.
I am definitely getting Neapolitan this weekend after watching this.
Would you ever consider having the pizzas baked dark on the bottom and less on top and just use like a searzall to give it that flame kissed taste like from a wood oven?
IDK if you in NYC have a gas grill but Baker Stone makes a great product that you put inside your gas Weber grill. For me, it works like a charm. A normal 20lb tank will do 3 to 4 complete pizza firings - each session about 2 hrs or a max of roughly 11hrs of pizza cook time. I use a mishmash of information from you (which I'm infinitely grateful for) and Vito Iacopelli's info. The Baker Stone product gives the pizza that wood fired flavor even though there's no wood involved. This video was super helpful and I won't be buying another appliance.
There used to be a guy here in SF that had 7 or 8 22" Weber coal grills and the Kettle Pizza mod - he would literally run around in a circle making pizzas and selling them from this truck. He'd take over 4 or 5 parking spots and setup. IDK if he's still around - but you could lug 3 or 4 Weber grills and the Baker Stone for the pop-up (if its outside).
I've also had good results with a large 3 burner gas grill as well, with a stone and even with the pizza right on the grill. Usually start wide open to heat up, knock down the burner under the side you cook. Cooks quickly, 4 minutes or so, decent bottom, not a ton of char on top but good, enough, better than the indoor oven and doesn't heat up the kitchen, so Im not considering buying and store special gear that I'll only use a couple of times a year.
Napoli pizza doesn't burn not only because of specific stone type. Napoli dough doesn't have sugar, oil and for dusting your peel you use semola flour(this is 100% game changer). I bake on the stone which is cheap clay disc covered with something like ceramic on the top(technically thick plate) with 750-790 F and it comes out perfect(cooking time around 3 minutes)
I used semolina tonight for the first time and it completely changed my pizza. Amazing
When you have a deck oven that is only several inches high, you need to set the temps no more than 600F if you want to use the steel or stone! Turning the bottom element off as soon as you drop the pie will probably be perfect to avoid constantly delivering that heat, your pizza looks fire though!
So the reason your top got so much less color with the new stone is that the stone is thinner, I actually bought an extra stone to put on top of my steel in my Breville pizzaiolo, I think if you can raise it up a bit you would get much better results, the quickest way would be to put the new stone on top of the old one.
@@roadrunner1095 He can still get a lot of benefit by raising it, he has a lot of room to work with, with the Breville Pizzaiolo people on the pizza making forum recommend adding a thick stone to it to get the pizza to be super close to the top element.
Did you try not using sugar in your dough since you’re now cooking at higher temps? I had the same problem in my pizza oven until I realized this and then removed the sugar. Now I have an excellent pizza crust every time without charring - not to say you can’t char it but the risk is significantly reduced
Charlie you should start looking into the Euffeno Pizza Ovens they are close to that price range and they use Biscotto stones!
Yeah I really wanted to get one of those! Unfortunately they only come in 220-240V though, and in the US we mostly only have 110-120V outlets so it wasn’t going to work for my needs.
THANK YOU!
I would really like to see a test of one of those inexpensive outdoor wood pellet pizza stove. Seen good reviews on them, Vevor does have one that looks similar to every other model out there for a good price. I Wonder if they are a good solution to get that wood flavor.
Heat the pizza stone at its highest and right before placing the pizza in turn it down "top heat" to its lowest point, or close to it.. the stone still holding the 800f heat will cook the bottom of the pizza within 2 mins, then gradually crank up the heat to cook the rest of the pizza...in tight oven space its been best method I've had with best results.
I've got a similar oven, try using a pizza steel or whatever gives you the most heat, cook on a pizza screen top bottom on max, 6min cook
My home oven only goes to 300c (I’m in the uk) I cook a pizza from start to finish with the oven in pizza mode in less that 5 mins. This is not a dedicated pizza oven, it’s a standard oven with a top and bottom oven.
I am with you here in Florida. Bottom shelf 550F 10 minutes on a heavy steel cookie sheet in gas oven. Used to take 12-13 min with electric oven that only went up to 500F. I have a stone and steel still in original wrappers, no need.
Maybe it's a Europe/US thing but here in the UK you can buy a normal oven that goes up to 600F and the pizza I can make in mine is outstanding with a decent pizza steel and intense heat from above setting. I think having lower voltages in the US really limits the amount of energy you can push into an appliance so you can't get normal full size ovens that get that hot.
Yeah American wiring is so bad that if they went up to 220V there would be a LOT of accidents.
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I was just looking at this oven a week ago and now this video just showed up in my notifications. Must be a coincidence.
Dude. Gotta admire the commitment.😂👍 Can you go outside? Get an OONI? Maybe if you had some familiarity with that kind of oven you could solve the indoor problem.
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How much was shipping? Have you made Chicago bar pizzas?
If your pop up deal gets big enough to travel hit up the dc area id love to try some of your pizza
I'd love a test of the Kalorik pizza oven
Wouldn’t a higher hydration offset the browning of the bottom?
Usually browning only happens when enough moisture has already evaporated.
Meaning the hotter the oven, the higher the hydration would need to be?