NEAPOLITAN PIZZA IN A $30.000 vs $200 PIZZA OVEN
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- čas přidán 16. 02. 2023
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In this video i went to my favorite pizzeria and i compared the first ever ooni that today is worth it less then 200$ vs a professional 30k pizza oven from stefano ferrara, and of course i show you how to make the perfect neapolitan pizza at home or business with special recipes
tell me in comment what you think of this comaparation and what was your favorite pizza oven
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For you the 30k Pizza oven was worth the money?
Only for the shop. Ooni and other portable ovens are awesome for the house
Io ho fatto un forno a legna professionale con 2000€ in calabria
If I owned a pizza place then sure, after all you want to make the best possible. If it´s just for my friends and family then I could live with the 200 dollars one, specially since its portable.
I would have to eat so much pizza to justify the investment...
for business only.
the portable is okay for home use
The small Oven isn't designed to cook with the door open /off. That affected the heat distribution and "pressure"
and not designated to cook, MANY, i use a gas one and it can make arround 14-16 an hour (roman style (6mins aprox of cooking))
From Ooni website: "Never keep the door on when using gas to cook with Ooni Karu 12"
$30k good for business, $200 good for home😊
Tako je zemunac
Nego šta 👍🏻
I'm gonna buy a $30k oven for my small apartment
All right 👌😎
@@kingstoler Yes, and for 10 pizza's a year (tops).... :-D
Thank you very much for the video, I am cooking at home with a regular home oven and always wondered if I was bad at making dough or if the oven was a big issue for my crust. Now I have the answer !
Thx a lot !
I have an outdoor wood burning oven (pizza oven) spent 10,000CDA and the fun I have had with it entertaining has been priceless. No matter the price of the oven it will boil down to the ingredients of the pizza and the people around it. Thanks to Vito my pizza dough is fantastic and have delighted many.
Nah man the pressure from the heat matters as explained in the video and is responsible for how much the crust puffs up. Both pizzas used the same exact ingredients and the pro oven one was far superior. But maybe since you spent more you have a decent one.
@@overkill7990 no, he said Vito came to visit.
I think the "pressure" Vito is talking about is the natural convection inside a wood fired oven. If you can mimic that inside your small oven, the results will improve.
I had the Ooni 12 and now have the Roccbox 12. On both I got a perfect crusts and they always took 90 seconds to bake. I think it's getting use to the oven.
Wow, I had the Ooni 12 and now also have the Roccbox. It lights first time every time. You can see better inside of it to check how the pizza is cooking and the burner knobs don't melt on me if I have a good wind in my yard. The only negative of the Roccbox is it takes about 5 -10 extra minutes to warm up (& was a little more $$).
I can't help but have a big smile on my face when I watch Vito's videos.
really, makes me smile and make weird italian Gestures when i am making pizza
Antonio is funny and a good sport for letting you come in and do this test. That little oven does a good job, I noticed that Antonio paid a bit more attention to the second pizza and it was a little better so I'm sure there's more to be had. Of course that beautiful oven is better, and bigger and faster but the little guy is not bad either. Well done, that was fun!
The little oven could smoke the bigger oven in terms of speed. I have a similar oven to the one shown here, it's natural wood fired pellet fed and I've been able to pull a pie at 45 seconds.
@@TheRealMasonYoung Well done!
@@BrianBoniMakes Thank you sir
Another great video from the master Vito! Who knew that the pressure could make a big difference? Thank you Vito for sharing all of your knowledge.
Very interesting video - thanks for the new insights.
Would still have loved to see if any of the newer ovens (Koda 16 / Karu 16) would have made any difference to the outcome and if the crust was even nicer.
I mean...for 200 dollars, you get near identical pizzas, and the only criticism seems to be slightly less puffy crust. That sounds like a tremendous bargain lol.
The crust is the game.
@@janmarianek4050Still for home is plenty enough and way better then regular oven
I have a similar oven to the small one and I found out that the stone didn’t retain enough heat to make the pizza rise. I then added a 6mm carbon steal plate below the stone and now I get really good pizza out of the oven. But it’s necessary to pre heat for at least 45 minutes now. Also it’s better to wait a few minutes between pizzas.
You should try a different stone like "Biscotto Saputo" made near Naples (IT). I changed the original Ooni Koda 16 stone with this one and the result is better, also it is faster to pre-heat and can reach higher temperatures.
Thanks for the tip I was going to buy one of those small pizza overs for outside this gives me a heads up.
I run a 12" natural wood pellet fired oven on it's conventional stone and have maxed my temp gun out on it in under 5-7 minutes. I believe it reads as high as 1,276 degrees, and my stone was exceeding that. I cooked a pizza on it in well less than 45 seconds and it was very good. They definitely have a learning curve to them that I am still trying to continuously figure out. Since I use it exclusively outdoors different weather seems to have a lot of affect on how long/steady it gets to temp. I usually have the stone anywhere between high 700s and 950ish and it can stay stable as long as it's fed properly. They are fun to use regardless even when I mess a pie up and end up frustrated it still somehow tastes good. I've thought about using the steel plates, but if they take that long to heat up that really is a big drawback.
also insulation place a role, more heat from the bottom, less heatloss from the top.
What I really learned from this video is the pressure that is created in the bigger oven. Never ever thought of that. Terrific new insight of pizza making. Of course one uses a different hydration with the cheaper oven perhaps to get a bit more rise in the crust to compensate? Great video and teachable video. Another great job Vito
its not classic pressure. he just cant describe what it is.
@@XzzVttll Yes I understood what he meant though. I just never thought of that aspect via regular brick over. Just a different perspective I didnt think of.
@@gregbrunner599 also the smoked flavor comes from this pit oven
the air in the pizza is heated to a higher temperature so it expands more and creates a higher bubble. But yes the main difference is the smoke flavor.
@@manin4568 There is no smoke flavor that comes with a wood fired oven. The smoke is vented out right away, and the goal is to burn the wood cleanly. Its like the opposite of an American BBQ smoker. Of course there is a subtle flavor and char u get from the wood that you wouldn't get with gas.
Love your passion Vito!! Bravo
I think vito's channel is much more interesting when he makes videos with specialized content like this than when he does big pizza making challenges.
The Glowen pizza oven has been a hot topic in the community lately, and I'd love to see vito's review of it.
Coming soon
Can't wait for Glowen review
Agreed. Vito... you're videos are great. My wife loves my homemade pizza now 🙃
Can't wait. I'm extremely happy with Glowen Raptor but let's hear what my pizza profesor has to say 😊
@@vitoiacopelli Molto Bene ( thats all i remember from italian class Vito !)
I have a pellet fed oven similar to the one you have here. You are actually supposed to close the oven between turning it to create that proper flow through the oven. I'm not saying this is by any means better than the actual wood fired brick oven but it would probably help. Also this one being propane it may be different than a pellet fed one. We love making pizzas in ours and since I came across your channel our pizzas have improved! Thanks for the content!!
Only Vito could walk into the kitchen of a pizza place and start making pizzas 😂
they 100% knew he was coming and planned the whole thing. No restaurant is letting some guy start doing his own thing in the middle of a service lol.
@@nbafanboy1967 you aren't wrong
@@nbafanboy1967 You're wrong
thanks for doing this comparison, I learned something new today! i been trying to decide to build a wood pizza oven or buy one like in this video and I think i am going to build a wood pizza oven to get better results cooking pizza
Can see the difference really well ❤ Thank you
Really impressive. The 30k Pizza looks sooo good. Its all about the pressure!
Fun video! I like it the focused topics like this. That’s a beautiful oven but it makes me happy that the cheaper oven did so well
That was insightful, thank you! Do Effeuno ovens preserve that pressure better because they have a door?
Great video, but i have an oonie and mine creates a huge crust... The only thing i can tbjbk of is that you used the chimney, which is meant to be used only when using wood fired. When using gas you need to take it off yo help it maintain heat...
Gracias Maestro !!
Thank you for this video!
I have the G3Ferrari electric pizza oven and it does a great job of raising the crust and giving a crispy base. Love watching your videos!
Ye it raises crust so much that almost touches the burners and then burs the upper part very quickly :) i have a copy of a ferrari g3 oven and for indoor quick use its really good oven
@sh4rkhappy that's only happened for me when i first used it, and I was learning. It's nothing to do with the oven, when it rises like that, it's down to the method used to prep the pizza base. Happy pizza making 🙏.
@@teikarate no, it is the oven and it isnt hehe. I solved this by turning the knob down to 4 out of 5 lvls for 2 minutes and then on lvl 5 for other 2 minutes and i turn it a little bit to eliminate the dead spot in the oven. There is a part in the oven that its not soo hot and pizza is abit soft on that corner thats why i turn it abit.
Vito years ago watching your videos a got the Ooni 3 pizza oven dual fuel gas or wood. It's been worth every penny. It paid for itself in a couple of weeks. I haven't not upgraded to a newer one cause it still works great.
Great video! Very entertaining and instructive.
Let me tell you I have the OONI 3 oven for years and I love it..still going strong. The newer OONis lok nicer but are more expensive and I'm in no need to upgrade. My brother last year got a Karu 16 it's nice to have extra space to maneuver but it also takes up more room. Still one pizza at time. Thanks for showing some love to the OONI 3 oven...e proprio una cannonata👍
Same love it and it gets a workout of about 30 pizzas a week during the summer. In New England.
Great insight about pressure!
Hi Vito, first of all thank you so much for sharing your knowledge. I'm about to buy a spiral mixer, but I noticed that Roberto Susta seems to be using a two arm dough kneading machine as well. Could you maybe tell us the difference and in which situation which type of machine works better?
Thanks!
Love watching your videos Vito! you always put a smile on my face 😊
There is a door for the $200 oven to create "pressure"
I didn't even buy the $200 oven . I bought fire bricks and stack in electric oven to create a pizza oven cove and can use them outside as a rocket stove oven with wood fire .
Hey Vito ♥️ Love your videos. Just a suggestion for a video. Can you make a comparison between pizzas made from 00 flour (poolish made from 00 flour) with a pizza made from all purpose flour+vital wheat gluten to increase protein content (poolish made from all purpose+vital wheat gluten). Thanks!! Cheers in advance 💯♥️
For $200 and for those who don't expect perfection, the cheap oven will work to make pretty good pizza.
Essentially, the oven absolutely makes an impact as much as the dough formula and the slap and stretch technique and the quality toppings and sauce distributions.
We cannot replace the beautiful brick oven with cheap stainless and propane but we can still enjoy an ok pizza with proper dough formula and smart / simple ingredients.
Finally, the "$30k" oven is designed to generate sales and consistency for this specific business model and is used in a commercial restaurant environment.
Of course the $200 oven would never compare used in such capacity.
Funny as always. Great video Vito.
Loving your enthusiasm and passion about pizza making! Never stop maestro! Iam making pizza at home only because of you! Grazie!! :)
Until your enhusiasm makes you say shipping is $10,000!!!!!!!!!! No need to make that up to make your video bette. Lots of lost credability with that!!!
Soft an crounchy in the same time voila
Maestro Iacopelli, this comparison is very interesting, because a pizza is a very simple dish, which requires mastery of quality ingredients, controlled preparation and of course, a suitable oven, the price difference is huge, but we see well the difference, the professional model won 💪🏻but for 200$, its not so Bad👍🏻
That oven is a masterpiece!
I have that same oven and it's produced many great pizzas for me and my family.
Love to see all your videos and I follow your instructions now, before my pizza is horrible taste.
You made a point. 20K is worthed for business as no one will complain about experience. Ooni on other side is also great for less demanding home partys. So place for both on the market
Vito. The Uuni 3 was my first oven. Didn't like the pellets so I switched to gas option. Works like a champ and gets hot super fast
Nice video! Ciao e grazi. 🇮🇹
Vito, how are you, love your videos! Grazi bello!
La cosa adorabile, a prescindere dal fatto che anche l'altro pizzaiolo è italiano, sono i tuoi spiccati atteggiamenti baresi, anche se parli inglese. Grande.
Cheapest retail pizza oven in the US is the $97 Walmart Expert grill oven. It’s a 15”. And it sometimes goes for even less than $97. I have one and it’s pretty good.
With the gas setting, you need to close the vent at the top of the ooni. Otherwise, all the heat escapes
Yes, he used the oven incorrectly.
You need to put the lid on the front of the oven too
That is not the ooni brand
That is not the ooni brand.
Every time I watch these videos I have that I wish I was there moment that pizza looks amazing!
very nice video and thank you for having my doubt answered regarding that the oven plays a big role for the dough.
Excellent Vito
Unfortunately, the Ooni 3 oven was not used properly. When using the gas option, the chimney needs to come off, the hole needs to be capped and the door off. I've seen plenty of good pizzas come out of that oven.
Vito, my oven is still worse than that... It's like I went to the dark side with ovens; even ashamed to mention it -- but I'm still getting compliments. Thank you again for your master class Vito.
What’s better than watching your videos at home? Watching them from a hotel room in Napoli! Ciao!
I own Kamado big Joe, it’s ceramic grill costs around $2000 and it does make pizza like this 30k oven! Plus I can smoke meat, fish, also bbq grill, 30k oven is good only for commercial pizzerias…
Sei un grande vito !!!
Excelent video, thanks for help on my business
very interesting video❤
If I had 100Million Dollars in the bank... I'd buy a $30,000 pizza oven. But since I don't... I'm happy with my $500 Ooni 😁 Great comparison though. I always wondered why my outer crust was a little flat 😉
Greg are you cooking with the door on like it’s designed to be? If you are, then any “flatness” is actually your dough or technique NOT the oven. I use the wood pellet version and have NO issue getting similar puff to the expensive oven (when my dough is right).
The hardest part is timing the turning when you cant see it, (glass door of later models helps obviously).
It had nothing at all to do with oven "pressure" 🤣 It's because there's more thermal mass in the bigger ovens floor allowing for more energy transfer aka oven spring. You put a 1/4" baking steel in that little oven and I guarantee it will spring up a pie like that larger oven.
Great comparison
I have been told, the dough has to be made for the oven. Would a higher or lower hydration dough give a better crust in the Ooni?
To be honest I'm very impressed with 200 one it did very well.
The pressure is probably the infrared radiating from all the heated bricks. It’s the same reason when there is a flame flash you think you “feel the heat” but you really felt the light in the IR spectrum.
Vito, you didn't mention that a pizza will come out nice and even and crunchy even in a small oven (or home oven) when you add sugar and olive oil when making the dough. You should make this video with different dough recipes for each pizza, then it would be a fairer challenge. Your personality is great for these videos by the way!
Sweet! What a riot! Too funny! ❤Vito!!!
Mmm I have the Gozney, it makes awesome crust and the pizza is ready quickly.. its 1.5k euro or on discount its 1.3k euro.. the benefit I see from having the 30k oven you showing is to keep serving customers all the day long and the space it can give you. Other than that, quality wise the Gozney dome (heck even the roccbox) can give you fantastic crust and great results
I really think that each oven has it's recepe😉
Hi Vito, i really like your passion making Pizza. Could you show how to make a good Pizza without gluten. That would be really interesting to see.
I love the way he says soft and 'crounchy' :-)
Vito! What if you used the Gozney Dome vs that Ooni...
That was one beautiful oven.
Your pizzas are normally puffier in the cheap ovens. So it looks like that can be adjusted with the dove without the expensive oven?
Gozney dome VS the 200$ oven?
Amazing video Vito. For a couple hundred more you can always buy an ooni or a roccbox and have a good in between pizza! Now the challenge for me is how to make and prepare ten pizza's at home with a small roccbox very fast... I have that problem all of the time and can't serve everyone at once. I have to make one, serve it or it will get cold - make another serve it, and on and on... any help for us? Maybe a video?
This was an ooni. ( uuni )
Thats the first generation Ooni.
Still working great.
Get used to serving pizza and let the others enjoy that while hot. Similar problem here with my effeuno. Perfect pizzas every 2 minutes if you're fast with the preparation..
Kept waiting for the taste test....
you are the real world champion .👍👍
Hi Vito, you were not suppose to put the chimney on 200$ oven it was supposed to be closed by lid which is provided by the manufacturer, chimney is used only when you are using wood or charcoal, otherwise it should be closed when using gas. Result would have been much better that way !!
To be honest, 200 bucks oven pizza ain't looking bad at all. 8,3/10 would eat.
30k oven when you run a pizza business. Ooni is good for the backyard. But after playing with hydration and flour (thank you Vito for your great tutorials), my home oven with a pizza steel gives me a puffy crust when I make a margherita pizza. Thinking about getting a second steel for above the pizza.
Who knew that simply adding 2% sugar to the dough recipe would give me a perfectly browned bottom in my oven?
IDunno that’s a pretty close second place offering. They look very similar. I learned my dough technique from your videos and am sharywith all my American friends ciao baby!🍕👍
cover your small oven with insulation ceramic and put another metal layer around it, it will get the pressure better...I made my own oven from barrell and it nice...😊
Interesting, I can see why they use this $30,000 oven. Even though it doesn't make the pizza taste 150 times better it can make cook far more pizza quickly, which in a business is essential. The $200 is perfectly good for home use and it's good to see you can get some good results and not have to spend a small fortune.
This is a clickbaity video. A cook restaurant kitchen has very different needs than a home cook.
The ooni with its door closed (as it was designed to be), will cook the pizza just as fast. The only issue is knowing when to open and turn the pizza when you cant see it, but with practice you can actually time it pretty well. I am mystified as to why Vito didn’t close the door…..maybe he didn’t want to offend?
Bravissimo bel video....beh bisogna dire che sono due forni differenti,uno per l uso professionale e l altro per uso in casa. Pero' ti devo dire ,il forno piccolino io me l ho comprerei...200$
non e niente male....beh un saluto paesani...
It would seem that maybe ooni could modify the oven to create the heat pressure as you described. Maybe like the karu model with the door?
It had a door, but he didn’t use it. With it closed it gives very similar results to that ridiculously expensive piece of “art”. I’m not a ooni fanboi, but that was not a fair comparison.
Since I found this channel, (about 3 years ago) we no longer buy pizza. It’s just not as good.
Now I don’t have a $30,000 oven, or even a $200 one… we’re off grid and so I use my 6 burner grill with pizza stones. It’s good enough to make tremendous pizza, with soft and crunchy bubbles.
You gotta know that I said your final comment "soft and crunchy" in Vito's voice!
I love that Vito takes such effort to up all of our pizza game! I know my pizza is better because of him!
(define +1 on your statement about no longer buying pizza!)
I love my Uuni 3 with gas connection ❣
Should always put the front on the smaller one, for the exact reason you said the big ones got “ pressure “ you will find it draws better and cooks better.
Hello Vito if I want to do pizza with 2kg flour do i make the Polish 600 flour and 600 Water and 10g yeast 10g Honey
And then mix Polish with 1400g flour and 800ml if water? Or do i make Polish 300 flour 300 Water 5g yeast 5g Honey and mix with 1600g flour and 1100ml water?🙂
Really interesting video. I have an Italian Forni Ciao woodfired oven and it makes pretty good pizzas when I follow Vito’s directions. My only regret is I could have bought a bigger oven but didn’t. One pizza at a time even though the description says it’s a 2 pizza oven. Thanks for your recipes and videos Vito. I recommend you to friends all the time. 😊
I have a little red clamshell style electric oven and it gets to 370C and makes nice pizza indeed and cost me only £79. 😊🎉
can you compare this again but against the Ooni Karu 12G using wood?
Vito you have to use the door with the ooni to get the "pressure" that your talking about.
If u ain’t cheating, u ain’t tryin.
The $200 one is good for home and a pizza once in awhile.
Antonio is a snack!!
Shouldnt the basil be added later on? It seemed a little burned.
such an own goal...
im curious if i can just take a pair of baking pans, heat both up on the stove, and make a fake oven just by putting one on top of the other upside down. it would be like a ghetto waffle maker but for pizzas. even if the top pan cools down fast, i wonder if it wont stay hot long enough to cook a pizza. i suspect it would take less time to heat up, and finish.
The Koda 16, from Ooni has much more pressure.
THAT would be an interesting comparison.
I get perfect crust results after one year of practicing with it
I have the same oven but no where near perfection on my dough yet, I've perfected failure haha
Yeah, and even with the smaller ooni (Karu 12) I get a way better crust than he showed! But I cook it with the door on... was unsure why he kept the door off?
You should cover the front of the oven to create the pressure IDK
The title needs to change to read $30,000 instead of the full stop $30.000
The small oven is good for 2-5 pizzas but more then that no competition
I think you are required to remove the chimney when using ooni on gas