@Evi1 M4chine no hes bad lol . he did a good few things that are considered crimes in pizza making . most chefs have a pizza phase so im surprised that ebbers didnt have one where he learnt the right way .
@@SortedFood can you guys please do a “freeze dried foods” special with interesting ingredients/recipes? Always been curious as to how the culinary boundaries can be pushed utilizing unorthodox techniques 🌝
Get a job. If $700 is unattainable for you, you need to get off RUclips and get to work. You save $2 a day for a year and you’ll have enough for it in a year. 1 DoorDash delivery can make you $4-7 in profit for 15 minutes or so, do 1 a day on your way home from work and sock the money away. You’re poor and pathetic because of your mindset.
Takes up a lot of room for something I would rarely used, even if I could ever afford it. I make a low carb, gluten free pizza with fat head dough maybe twice a year. However for one of those families that live on pizza it might work out cheaper than takeout. I know people who get takeout pizza 2 or 3 times a week. Also do they buy for taste or because they do not want to cook. Not really sure. My pizzas are expensive to make, but also extremely filling. One slice fills you up. But gluten free is more expensive, always. And I can not use pre shredded cheese as I don't do well with add sawdust either and I grew up with parmison cheese on pizza.
I regularly make pizza in my home oven with a pizza steel. I follow the recipe by Adam Ragusea where he explains adding sugar to the dough will help it brown at home oven temperatures and I've had great results. I probably make pizza once or twice a month and it's one of my go tos for when people are coming over and I want to have everyone involved in cooking.
I’ve been looking for a pizza steel in my country to no avail, because I’m dying to try Adam Ragusea’s recipe, which has been praised by everyone and their mothers. I guess I’ll need to import it. It will be expensive, but not as expensive as that oven, so I pass on this gadget for three reasons: it’s price, it’s size and the fact that it serves only one purpose. As the great Alton Brown always says: never waste your money on uni-purpose appliances unless you use them everyday and nothing else can do their job.
@@TheCatWitch63 You might have some luck going to a metalworker's shop and asking for some amount of rolled steel in dimenstions that would fit in your oven. A pizza steel, after all, is just a flat piece of steel. Just clean it thoroughly and it should be good to go.
@@TheCatWitch63 I bake pizza all the time at 300 degrees C on regular oven plates. If your oven goes that high it's fine. A pizza steel for sure will give you better colouring but it isn't necessary for a good result.
As someone who's lived in Chicago for a decade I can confirm that maybe the order of the ingredients wasn't quite right (sauce goes on top! fillings below) the AMOUNT of cheese was absolutely correct. Also Chicago deep dish doesn't have a traditional crust, that's how it stays up! Loved this video ~
Fellow decade-plus Chicagoan here. Completely agree re the deep dish/pizza pie. Ebbers got the mega-cheese amount and crust spot on but the tomato sauce should cover all the fillings. (Although Mike did say it was more deep dish than pie, so he gets a pass…) Great video. Wld love to see the Sage vs the bright red £150 one from last year.
Yeah. I had to stop watching the video to comment about the crust. Chicago deep-dish has an amazing crust. I'm in Oregon and have mail ordered uncooked frozen ones. Going to do it again soon.
For a little less (about 649) you can get an Effeuno p134h 500 c with a Biscotto stone, which is a real Italian stoneoven that reaches 500 degrees celcius. That as a much better value and you can make fantastic nepolitan pizzas indoors, you should test that.
You should compare this with the circular pizza oven that you bought before (the red circular one). If I recall that one is actually cheaper and maybe work similarly as this one. maybe even better
The Sage/Breville will probably beat it handily. IIRC, the Ferrari's result were the same, if not worse, than Ben's regular oven pizza in this ep. So 100 quid for no real improvement.
I have had the round pizza oven previously (Breville Crispy Crust) and now use the Breville Pizzaiolo (USA version of the sage tested here), and there is no comparison. Between the precise deck and top elements, the 750deg upper limit for under 2min neopolitan, and its’ even cooking, no other electric indoor countertop home oven is even in the same league.
My favourite method is to start the dough in a hot cast iron skillet on the stovetop, sauce and add toppings, then under the grill for a couple of minutes. I have it down to a science. I can knock out three completely different pizzas, one at a time, within fifteen minutes. I do this for the kids' lunch every Friday.
I bought the Lodge cast iron pizza pan for this purpose. It's the big round one with loop handles. I also use it as a big griddle to make pancakes and home made tortillas. It has a lower rim than my Lodge skillet and it makes using a spatula/pizza peel easier.
I only can confirm this is the best and cheapest way to make pizza at home. Saw first in the Sorted video, threw out my pizza stone since then. Best way to do it, very easy, very consistent and perfectly replicates the woodfire effect on the bottom of your pizza.
Definitely an interesting gadget. My brother owns one of those outdoor pellet/gas fired pizza ovens, and I've made pizza with the hotplate method Ben uses at the end, so the difference between the two is something I'm very familiar with. I agree that the device is quite pricy and takes up a whopping amount of space, both on the kitchen counter and in storage, which does rather put it in the "more for people with big houses" demographic in my estimation.
As someone who lives in central Texas where it gets extremely hot, buying an outdoor pizza oven (Ooni) was really great for me because it means I can cook a pizza outside and get the char and everything I want without having to heat an indoor appliance, further raising the temp of my house.
That is a good point. Even in the UK you don't want hot appliances in the middle of summer. Especially given we don't have air conditioning in homes here (generally, some rich people have it).
It actually is not very hot on the outside. I have one and I use it in the Philippines (which is as humid, if not more humid than Texas) and it does not make my kitchen hotter. The area around the oven stays cool.
I am the opposite where I live in New Hampshire and had an ooni that I didn’t use for 3-4 months of the year because it was too cold out. Have since bought the Breville (US version of Sage) and use it multiple times a week. The upfront cost is very steep but I’ve made 100’s of pizzas in mine at a cost of 1-2$ of ingredients to make a pie better than I can find near me but would have to spend 12-15$ on.
Really love seeing Ben get salty over someone else's new-found obsession/gadget/hobby ("he won't shut up about it") when I feel like I know more about Ben's allotment across the ocean than the garden in my own backyard...
Ben was really "oh, is it really worth it....". Yeah, if you eat pizza often. A 14-inch pizza with two toppings is $35.00 for me. Plus tip. Like the sweet potato crisping. How about cooking up some breaded eggplant for a parm dish, no frying.
I feel like the sourdough test could have been a 3way and bring back the G3 Ferrari Delizia Pizza Oven to see how the "budget" indoor pizza oven compares against the other methods.
I have one of the g3's and I won't lie it is absolutely great. The secret to any home made pizza I have found, and it's pretty common knowledge/not a secret, is make a great dough. It's everything.
definitely. While using traditional home oven makes sense, it is what most people have and makes video more accesible and informative. Using car branded one would be more apples to apples test. It also would have nice added bonus of chnanel continuity.
Yeah I bought a Ferrari after I saw the guys test it on another gadget video and it gives the same results as the sage does here. A cracking little purchase!
huh... i could actually see someone using one or two of these to start a food truck and scale up from there if it does well... shouldn't think that was an option before, but with this it seems pretty feasible.
agreed. Also Ebbers spoke about it bringing the outdoor pizza oven experience inside... i'm like , throw it on the patio for outdoor parties. Premake a bunch of pizzas , cheesesteaks etc.
Would definitely make quality pizzas from a truck compared to the pizza "baguettes" you usually get nowadays. Might be a bit too expensive and power consumption is a big factor in these trucks. But could change the game completely.
yeah that's kinda where my thoughts had been going too, an acceptable price tag if you're looking to make a small space pizza business though maybe little shop rather then food truck just for the more ensured electric supply
sorted sundays are always my favourite day of the week 💛 thank you guys for always putting a smile on my face … and for keeping me up to date with the latest gadgets!
The best home oven pizza advice I’ve been given is bake the pizza with only the sauce until slightly browning on the crust occurs. Pull the pizza, add the toppings & cheese and toss back into the oven. Gives the crust the extra time it needs without nuking the toppings!
When Jamie came out looking for "hamburger pizza" I started laughing so hard. I was wondering when you were cutting it where he was. I couldn't believe he wasn't there. Great video. I keep forgetting to tell you I like the intro. Happy Sunday, everyone! BTW I do not believe I would ever spend THAT much (more here in the US) on a pizza oven no matter how wonderful it was. We cook our in a cast iron pan and like every bite.
Pizza night is the best. I've done it with my family for family night, homemade dough and a bunch of fun toppings. Everyone gets to make one, the kids love it. My partner and I have done it a few times when we have guests over, it's just so much fun for a group.
My family owned a thin crust pizza restaurant when I was growing up. Bubbling is normal; the oven had to be open ever couple of minutes and the bubbles stabbed to release the air. Total time from ordering a pizza to it being served was 10 minutes; to make a nice cracker crust the oven should be at 370 C. The ovens staid on 24/7 because if turned off they would take several hours to get the stone back up to temperature.
For comparison to this oven. The oven I use at 7Eleven works basically the same, cooks a frozen pizza in 1:50 and is constantly kept at 500F degrees. That oven costs the store $14,000 to purchase one of them. So a 700 pound pizza oven can be a steal though it's probably not meant for commercial use.
I like the concept of indoor pizza ovens a lot, they're super handy and you can do a lot with them! It's especially helpful when you live in an apartment or place where an outdoor one isn't an option. That said, you can definitely get a good quality one for MUCH LESS than that one - more in the $100 - $200 range.
I saw the price tag in the title I saw the price tag in the video thumbnail so why when Mike says "this is a seven hundred pound pizza oven" did my brain go: damn that's pretty heavy
You can actually make nice crispy sweet potato fries at home really easily. Cut em up, and toss them in bowl and toss with a little bit of oil. Then transfer to a bag with corn starch and shake. Grease up a pan using shortening, lard, or butter. Spread em out evenly and then bake like normal.
If you're using a pizza steel, here's some tips on getting the perfect colour on crust. This is for a regular Margherita pizza. This might work with a pizza stone as well, but I'd recommend a steel as they're simply much more capable of quickly transferring their stored heat into your base. It's important to use a proper pizza flour (e.g. Caputo), but if you've already mastered your recipe but find that your pizzas just aren't cooking properly, try the below: - Place the steel on a shelf around 4-7 inches from the top broiler / grill element - Turn the top broiler on for 25 minutes - Then heat at the highest non-broiler non-convection setting (e.g. 250C without the fan) for 15 minutes - Then heat using the top broiler for another 10 minutes - prepare your pizza during this stage Using this technique, I have consistently managed to get the surface of my pizza steel to around 400C in an oven which reaches 250C maximum on the non-broiler setting. Cook the base with Passata only for around 4 minutes, or until you start to see some light brown spotting on the top of the crust. Then, add cheese, and cook for a further 1:30 to 2 minutes. The end result I've got with this method rivals the results I can get from a proper Neapolitan-style pizzeria.
I bought one of these and absolutely love it!! Had if for about a year now and use it every week and can genuinely say it's one of the best purchases I've made. Once you find a good dough recipe and watch a few youtube pizza channels the results are outstanding. I can prepare and serve a pizza every 5 minutes, family love it too. Is better than most pizzas you can buy.
2 года назад+8
Built myself a wood fired oven around this time last year, and it's quite the center piece at any gathering. I imagine this might serve the same function in many ways, and it looks to be a great piece of kit.
I think it would be a lot cosier to sit around your glowing oven and chat late into the night. Sitting around a little silver box doesn’t sound very inviting!
Omg ebbers is so happy and giggley in this video idk what did it but I love it....we even got a full laugh its been awhile since we heard that xoxoxox love ya guys
I have a pellet smoker witha pizza attachment. My wife thought I was nuts spending the money($150US dollars) on it until the 1st use. Witha good dough and sauce, it produces pizzas as good as any restaurant with a bit of practice. One of my favorite cooking tools!! And I already love and use my smoker for a bunch of stuff!
I like both! One of my favourite pizzas is the Sicilian or Detroit style pizza. Its square shaped and the bread is soft and chewy, almost like a focaccia.
I don’t have room for that in my kitchen either. Neither do I have the money. Thanks for previewing the pizza oven. I love to watch you do this. New but loyal fan!
5:30 I like the idea of a detachable handle to make it easier to store. I'd love to see them test out different cookware sets w/ detachable handles in the future, i.e.: - the Tefal Ingenio Daily Chef 22-piece pan set - the Tower 7 Piece cookware set - the Berlinger Haus 5Pc frying pan set with grill induction & detachable handle - the Carote nonstick cookware set with detachable handle, etc
At that price range and that form factor, I would say that's probably less of a consumer-grade product and more of a thing a business would buy. Maybe not the thing a dedicated pizza place would have, (more from lack of capacity than from lower quality) but definitely the level of device that I used when I was at a theme park place concessions stand. When I worked at a college cafeteria, we made pizzas with frozen ingredients that went through a fancy conveyor-belt oven, and apparently you can get one of those for $600 (£450).
my problem with these specific gadgets is that they are so crazy expensive. Why on earth would I buy a Pizza oven when I can get a close enough pizza in the oven I already have.
And it's more if you are lucky enough to have a really good delivery/take away place. If you enjoy making pizzas and are OK with the learning curve to get the results you want, you will pay the high price for the unit.
In my opinion, the end results aren't as close as they made it seem. When you're able to cook hotter and faster, one of the key differences is that your dough gets a lighter crisp on the outside, but the inside remains better hydrated and softer. At home we preheat a cast iron plate for 1 hour and cook at max temp and it still takes at least double the time (because we like it a bit more crispy). So the question is, do you like neapolitan style where you get charring but the dough remains relatively soft, or do you like your pizza to be a little more rigid, crispy, and dry?
I'm in agreement here. $920 for this feels to me like that incredibly expensive margarita machine. I cannot imagine making pizza that often that I would get barely the investment back from saving on a local pizzeria. This is textbook extravagance especially when you remember how much space this takes up
There is an important thing to mention about this oven if you have the North American Breville version. Make sure you have this hooked up to an outlet that is connected to a 20 AMP breaker. Most modern kitchens will have 20 AMP outlets in the kitchen. This operates at 1800 watts and it is suitable for a 15 AMP breaker. However, because there are inefficiencies in the line, breaker would constantly trip.
As a tip from someone who made a tremendous amount of pizzas for a shop in college, if your sauce is too wet then your cheese will always melt like that into what appears to be a greasy pool. If you use a significantly drier sauce then you can get some actual caramelization on the cheese. Depends what you're going for, obviously, but it's also a good way to get some added structural integrity out of your dough. The style of pizza we made was decidedly American, though, so the dough wasn't stretched quite as thin and could withstand more toppings without collapsing. We also used perforated pans and conveyor ovens that were ludicrously hot.
This oven is on my List the same as the gorgeous porta filter when i get my new kitchen. Ive saved my bonus Last year for this exact moment and i cant wait to get it 🥰😍
One thing that all of these pizzas could have benefited from is some smoke. It's a very important flavor that home-pizzas often lack, and it adds depth and complexity to the flavors. The difference between smoke vs no smoke can turn an otherwise bland pizza into something far more complex and wonderful. If you cannot do your pizza over a real, open fire, a great cheat that I've found is to add some high-quality liquid smoke (I know, heresy..) to an oil, put it in a bottle, and mix it vigorously. Once it's somewhat combined, dazzle some of this smokey oil over the pizza right before it goes into the oven, and BAM you're golden. Just don't add too much, because it's absolutely supposed to be a subtle flavor, and liquid smoke can be fairly potent. I've started adding this smoke/oil mix to other dishes that traditionally are cooked in a BBQ, and it's a *fantastic* little cheat to have available in the kitchen. Edit: Baking the pizza in a pre-heated, large castiron pan, that you start over the hob for 1 minute or so, before putting it in the oven also helps you get some proper leopard spotting on the bottom. I typically prepare all of my ingredients beforehand, then plop the dough in my pan, and dress it while it's on the heat. You've got to move quickly, but the result is damn good.
Thanks for always being there on time for the second stress busting session of the week!! Also, a little bit of garlic butter oil to brush on the sides would perhaps give a better experience 😁
I want to see this machine put through its paces like that portable pizza oven was a few years back. That being said my kitchen is not big enough nor do I have a spare $920-ish to drop on that beast.
Beauty comes in all shapes and sizes. Small, large, circle, square, thin crust, thick crust, stuffed crust, extra toppings. Happy hungry! Cheers, Domenico.
If you truly love pizza then this is a perfect gift to give yourself. But I also love that Ben shows how you can create good results if you don't have the money to spare.
Yeah, deep dish pizza crust is normally quite sticky and not as yeasted. You form it to the pan and push it up the sides, then fill the entire thing and bake it. And yep, plenty of Americans have described it as a pizza casserole instead of a regular pizza, too, haha.
My pizza oven is actually an electric tandoor. It's a similarly shaped device that just has 2 coils on the top and bottom and gets absurdly hot. And after finagling it for a couple attempts ive managed to make incredible pizza(crisp, bubbling, perfect leopard spotting, with a fair bit of golden browning), time after time. And it takes a couple minutes to make
Hope it’s on the horizon (because you’ve already replied to another one of my comments 😉) but would love to see one of the automatic beer brewers. I could never see myself buying one because home brewing isn’t really difficult, but always been curious how well they work.
I wonder if this is the same in from BA's Perfect Pizza series. The oven looks very similar and I was very pleased by how well the pies they made looked like compared to what was shown in this video. Probably user error if they are the same oven.
They could be equivalent models, but Sage might have also made changes between them for differences in compliance requirements in the different countries
In the UK the US breville is branded as SAGE so they are the same. Confusingly there is a UK breville which also makes coffee makers which makes differentiation hard.
I was gifted the sage pizza oven and I do absolutely love it, I've really made so much more pizza since and it is always a very social experience. I would never want to spend £700 + on it though, not sure anything could justify that unless it's perfect, which unfortunately it isn't! I hope we could get a similar appliance on the market for a much cheaper price!
As someone from Chicago, the deep dish assembly were some of the most painful minutes of my life. You just made a casserole and it hurt. That being said, it looked delicious.
Hey team, just a headsup, you can get pizza ovens a LOT cheaper... probably with less settings/modes etc, but I bought mine for NZ$140 which works out at about 70ish pounds. And yes, it also goes up to 400C and makes mighty fine pizza in a bloody quick time. It's called - Davis & Waddell Electric Pizza Maker if anyone is interested
Had a stone in my regular oven and upgraded recently to a gas-fueled Ooni. Pizza done in under 2 mins (450 C) Love it! I wouln't want to trade it for this. Would be nice to be able to use it indoors..
Yeah it might be outdoor only and not as quick/easy to fire up, but the ooni or the Roccbox beats this a much cheaper price. But convenience of this is great. But a lot is down to the dough and their dough was bad. A good Bigga or poolish in that Sage oven would come out amazing. I’m not a fan of sour dough pizza, it needs a true wood fired oven imho
I actually used to make quiche in a pizza oven in my cafe. No need to par cook the pastry and amazingly crispy pastry, whilst the filling cooks perfectly.
You always try to do something new and extra ordinary and make ur audience feel excited for every next video. I took some inspiration from you especially in my video where I ordered pizza to MrBeast's house! 😂💕
Mike buying a £700 pizza oven is the most Barry thing he’s ever done
So very true! I was certain it was Barry who bought it when I saw the titel XD
He said in another one that he actually bought (like I think for home) an almost $1,000 mixed drink machine! Very Barry lol!
But then he uses pre-grated cheese on his pizza...
Yes.. BUT Barry admitted he not only had a pizza oven, but he has a move expensive outdoor pizza oven 😂 sooooo Barry
@@poppy7599 But thats so expected of him I think. Mike ventured into Barry's zone. Maybe they will start competing at Pretentious Ingredients too
Jamie just showing up to grab some pizza is life. 😁
Perfect timing 😂
@@SortedFood yes indeed! I can only imagine how much fun your office is foodwise: always something delicious to eat for lunch or snacking.
@@SortedFood I'd have done the same thing, although for me I'd have pulled a Looney Tunes float in from the smell!
@@SortedFood can u do the anova oven? Its kinda a new thing
I was expecting him to come in at the end and do just what he did
i really like this role reversal where one of the normals knows what's up and Ben's just along for the ride!
@Evi1 M4chine no hes bad lol . he did a good few things that are considered crimes in pizza making . most chefs have a pizza phase so im surprised that ebbers didnt have one where he learnt the right way .
@@myname-mz3lo Don't mind me, just sounding the Italian food snob alarm.
"I'm all for a bit of roleplay" - Ebbers , Barry's Big Night In
I LOVE it when you guys test the expensive gadgets! Things I may never get to use but I am definitely always curious about them
Thanks, we're glad you're enjoying them!
@@SortedFood can you guys please do a “freeze dried foods” special with interesting ingredients/recipes? Always been curious as to how the culinary boundaries can be pushed utilizing unorthodox techniques 🌝
@@SortedFood Absolutely, that oven is almost $1000 US, even if I had the money, I'd not go that far.
Get a job. If $700 is unattainable for you, you need to get off RUclips and get to work. You save $2 a day for a year and you’ll have enough for it in a year. 1 DoorDash delivery can make you $4-7 in profit for 15 minutes or so, do 1 a day on your way home from work and sock the money away. You’re poor and pathetic because of your mindset.
Takes up a lot of room for something I would rarely used, even if I could ever afford it. I make a low carb, gluten free pizza with fat head dough maybe twice a year.
However for one of those families that live on pizza it might work out cheaper than takeout. I know people who get takeout pizza 2 or 3 times a week. Also do they buy for taste or because they do not want to cook.
Not really sure. My pizzas are expensive to make, but also extremely filling. One slice fills you up. But gluten free is more expensive, always. And I can not use pre shredded cheese as I don't do well with add sawdust either and I grew up with parmison cheese on pizza.
I regularly make pizza in my home oven with a pizza steel. I follow the recipe by Adam Ragusea where he explains adding sugar to the dough will help it brown at home oven temperatures and I've had great results. I probably make pizza once or twice a month and it's one of my go tos for when people are coming over and I want to have everyone involved in cooking.
That sounds epic!
I’ve been looking for a pizza steel in my country to no avail, because I’m dying to try Adam Ragusea’s recipe, which has been praised by everyone and their mothers. I guess I’ll need to import it. It will be expensive, but not as expensive as that oven, so I pass on this gadget for three reasons: it’s price, it’s size and the fact that it serves only one purpose. As the great Alton Brown always says: never waste your money on uni-purpose appliances unless you use them everyday and nothing else can do their job.
@@TheCatWitch63 You might have some luck going to a metalworker's shop and asking for some amount of rolled steel in dimenstions that would fit in your oven. A pizza steel, after all, is just a flat piece of steel. Just clean it thoroughly and it should be good to go.
@Evi1 M4chine cry more, some people just want stuff thats easy to make and tastes good
@@TheCatWitch63 I bake pizza all the time at 300 degrees C on regular oven plates. If your oven goes that high it's fine. A pizza steel for sure will give you better colouring but it isn't necessary for a good result.
I always pre-cook mushrooms for pizza. Even in the regular oven, you can get puddles.
Good tip!
I tend to add the wet/moist ingredients like mushrooms towards the end. But this also sounds like a good tip!
I’d also assume that it was partially due to the spinach too
me too! always precook mushrooms
Honestly, surprised that a professional chef made this basic error
As someone who's lived in Chicago for a decade I can confirm that maybe the order of the ingredients wasn't quite right (sauce goes on top! fillings below) the AMOUNT of cheese was absolutely correct. Also Chicago deep dish doesn't have a traditional crust, that's how it stays up! Loved this video ~
Fellow decade-plus Chicagoan here. Completely agree re the deep dish/pizza pie. Ebbers got the mega-cheese amount and crust spot on but the tomato sauce should cover all the fillings. (Although Mike did say it was more deep dish than pie, so he gets a pass…) Great video. Wld love to see the Sage vs the bright red £150 one from last year.
Another decade-plus Chicagoan chiming in to reiterate everything said here, and also Barry, don't you EVER call it a casserole
"It's under the sauce."
Yeah. I had to stop watching the video to comment about the crust. Chicago deep-dish has an amazing crust. I'm in Oregon and have mail ordered uncooked frozen ones. Going to do it again soon.
He said it's a 700 pound pizza oven, and my first thought was, how did they get it on the counter? It's early on sunday...
😂love this.
Literally my train of thought too, lol. Face palm
Yep.."why is it so heavy?"
Same
@@kellylaliberte548 Thermal sink...Its why traditional ovens work so well. :P
£700 pizza oven, and then casually putting a healthy amount of truffle on an experimental pizza.
Glad to see you are doing well, boys!
They haven't been hit with the power bill yet.... 😬😬
IKR.....the one that made me gag was that toaster for £300 and it only made ONE slice of toast at a time...holy cow!
@@marilynalvarez9951 man i loved that video! Also, i kinda want that one, it seems it does what it claims to do spectacularly. It is expensive though.
The truffle was probably a leftover from a pretencious ingredients episode... I hope they get enough revenue to cover the oven though 😂
For a little less (about 649) you can get an Effeuno p134h 500 c with a Biscotto stone, which is a real Italian stoneoven that reaches 500 degrees celcius. That as a much better value and you can make fantastic nepolitan pizzas indoors, you should test that.
I was just about to ask why Jamie isn't there after hearing about the cheeseburger pizza, but then he just appeared on the screen lol
You should compare this with the circular pizza oven that you bought before (the red circular one). If I recall that one is actually cheaper and maybe work similarly as this one. maybe even better
And bring back James for the test!
The Sage/Breville will probably beat it handily. IIRC, the Ferrari's result were the same, if not worse, than Ben's regular oven pizza in this ep. So 100 quid for no real improvement.
The Ferrari cooked a homemade pizza in 4 minutes, and Ben said that in a conventional oven it would have taken at least 10 minutes longer.
I have had the round pizza oven previously (Breville Crispy Crust) and now use the Breville Pizzaiolo (USA version of the sage tested here), and there is no comparison. Between the precise deck and top elements, the 750deg upper limit for under 2min neopolitan, and its’ even cooking, no other electric indoor countertop home oven is even in the same league.
The red oven sucks. I’ve tried it and it burned the crust because the dough puffed up and hit the heating element at the top
My favourite method is to start the dough in a hot cast iron skillet on the stovetop, sauce and add toppings, then under the grill for a couple of minutes. I have it down to a science. I can knock out three completely different pizzas, one at a time, within fifteen minutes. I do this for the kids' lunch every Friday.
I bought the Lodge cast iron pizza pan for this purpose. It's the big round one with loop handles. I also use it as a big griddle to make pancakes and home made tortillas. It has a lower rim than my Lodge skillet and it makes using a spatula/pizza peel easier.
I only can confirm this is the best and cheapest way to make pizza at home. Saw first in the Sorted video, threw out my pizza stone since then. Best way to do it, very easy, very consistent and perfectly replicates the woodfire effect on the bottom of your pizza.
Ooh your kids are lucky. When I was a kid my mum would burn frozen pizza lol.
Would love to see Ben test this with non pizza item’s. I reckon he could get a sea bass in there 😂
Eggs 🥚
Definitely an interesting gadget. My brother owns one of those outdoor pellet/gas fired pizza ovens, and I've made pizza with the hotplate method Ben uses at the end, so the difference between the two is something I'm very familiar with. I agree that the device is quite pricy and takes up a whopping amount of space, both on the kitchen counter and in storage, which does rather put it in the "more for people with big houses" demographic in my estimation.
As someone who lives in central Texas where it gets extremely hot, buying an outdoor pizza oven (Ooni) was really great for me because it means I can cook a pizza outside and get the char and everything I want without having to heat an indoor appliance, further raising the temp of my house.
That is a good point. Even in the UK you don't want hot appliances in the middle of summer. Especially given we don't have air conditioning in homes here (generally, some rich people have it).
It actually is not very hot on the outside. I have one and I use it in the Philippines (which is as humid, if not more humid than Texas) and it does not make my kitchen hotter. The area around the oven stays cool.
I am the opposite where I live in New Hampshire and had an ooni that I didn’t use for 3-4 months of the year because it was too cold out. Have since bought the Breville (US version of Sage) and use it multiple times a week. The upfront cost is very steep but I’ve made 100’s of pizzas in mine at a cost of 1-2$ of ingredients to make a pie better than I can find near me but would have to spend 12-15$ on.
Really love seeing Ben get salty over someone else's new-found obsession/gadget/hobby ("he won't shut up about it") when I feel like I know more about Ben's allotment across the ocean than the garden in my own backyard...
And I mean that in the kindest way. ;)
Wait Ben has a allotment? You don't say.
😉
Ben was really "oh, is it really worth it....". Yeah, if you eat pizza often. A 14-inch pizza with two toppings is $35.00 for me. Plus tip. Like the sweet potato crisping. How about cooking up some breaded eggplant for a parm dish, no frying.
Can I just say I really like how warm and friendly the new opening is? Really reflects the vibes of the channel, I think 🤗
Thanks so much, we're glad you like it!
Very family/friends gathering vibe. Like I want to join
But but but the old one had the most satisfying sounds ever!!!
I have never seen Ebbers so chaotic and I absolutely love it!!
I feel like the sourdough test could have been a 3way and bring back the G3 Ferrari Delizia Pizza Oven to see how the "budget" indoor pizza oven compares against the other methods.
I have a comparable model for about 100€ and it's perfect. Takes 5 minutes though...
I have one of the g3's and I won't lie it is absolutely great. The secret to any home made pizza I have found, and it's pretty common knowledge/not a secret, is make a great dough. It's everything.
definitely.
While using traditional home oven makes sense, it is what most people have and makes video more accesible and informative.
Using car branded one would be more apples to apples test. It also would have nice added bonus of chnanel continuity.
Agreed. It's £100, compared to the £70 from the cast iron Ebbers used. Would be a very good comparison.
Yeah I bought a Ferrari after I saw the guys test it on another gadget video and it gives the same results as the sage does here. A cracking little purchase!
huh... i could actually see someone using one or two of these to start a food truck and scale up from there if it does well... shouldn't think that was an option before, but with this it seems pretty feasible.
Especially with the speed of cooking!
agreed. Also Ebbers spoke about it bringing the outdoor pizza oven experience inside... i'm like , throw it on the patio for outdoor parties. Premake a bunch of pizzas , cheesesteaks etc.
Would definitely make quality pizzas from a truck compared to the pizza "baguettes" you usually get nowadays. Might be a bit too expensive and power consumption is a big factor in these trucks. But could change the game completely.
Thats actually a great idea tbh set the truck up in one of the business parks and you'd make a killing
yeah that's kinda where my thoughts had been going too, an acceptable price tag if you're looking to make a small space pizza business
though maybe little shop rather then food truck just for the more ensured electric supply
sorted sundays are always my favourite day of the week 💛 thank you guys for always putting a smile on my face
… and for keeping me up to date with the latest gadgets!
The best home oven pizza advice I’ve been given is bake the pizza with only the sauce until slightly browning on the crust occurs. Pull the pizza, add the toppings & cheese and toss back into the oven. Gives the crust the extra time it needs without nuking the toppings!
really, really funny that the ad I got at the beginning was for little caesar’s pizza… youtube knows that this video will make me crave pizza!
I think Barry wins this one…standing in the corner being fed pizza offerings.
Really enjoyed this video format! Fun, a bit informal, and v. informative. Big fan of the production of this, would like to see more videos like this!
Me: They're doing a pizza challenge without Jamie?
Jay: *pops around the corner* I heard something about a cheeseburger pizza?
😂
Finally downloaded sorted sidekick this week and I can honestly say I am so excited to start my week tomorrow and cook through the meals!
When Jamie came out looking for "hamburger pizza" I started laughing so hard. I was wondering when you were cutting it where he was. I couldn't believe he wasn't there. Great video. I keep forgetting to tell you I like the intro. Happy Sunday, everyone! BTW I do not believe I would ever spend THAT much (more here in the US) on a pizza oven no matter how wonderful it was. We cook our in a cast iron pan and like every bite.
Pizza night is the best. I've done it with my family for family night, homemade dough and a bunch of fun toppings. Everyone gets to make one, the kids love it. My partner and I have done it a few times when we have guests over, it's just so much fun for a group.
Hahaha Ben going rogue and carefree is a rare but fun-filled entertaining moment in this show. Great video you guys!
My family owned a thin crust pizza restaurant when I was growing up. Bubbling is normal; the oven had to be open ever couple of minutes and the bubbles stabbed to release the air.
Total time from ordering a pizza to it being served was 10 minutes; to make a nice cracker crust the oven should be at 370 C. The ovens staid on 24/7 because if turned off they would take several hours to get the stone back up to temperature.
For comparison to this oven. The oven I use at 7Eleven works basically the same, cooks a frozen pizza in 1:50 and is constantly kept at 500F degrees. That oven costs the store $14,000 to purchase one of them. So a 700 pound pizza oven can be a steal though it's probably not meant for commercial use.
12:28 Sounds like Barry was trying to call Ben's thermometer a Sonic Screwdriver.
I like the concept of indoor pizza ovens a lot, they're super handy and you can do a lot with them! It's especially helpful when you live in an apartment or place where an outdoor one isn't an option. That said, you can definitely get a good quality one for MUCH LESS than that one - more in the $100 - $200 range.
Sunday's have become my Sorted binge day! Thanks, Guys!
I saw the price tag in the title
I saw the price tag in the video thumbnail
so why when Mike says "this is a seven hundred pound pizza oven" did my brain go: damn that's pretty heavy
I love these types of videos from you guys. Some of my most re-watched
"3 knobs" what a start Ebbers!
You can actually make nice crispy sweet potato fries at home really easily. Cut em up, and toss them in bowl and toss with a little bit of oil. Then transfer to a bag with corn starch and shake. Grease up a pan using shortening, lard, or butter. Spread em out evenly and then bake like normal.
If you're using a pizza steel, here's some tips on getting the perfect colour on crust. This is for a regular Margherita pizza. This might work with a pizza stone as well, but I'd recommend a steel as they're simply much more capable of quickly transferring their stored heat into your base.
It's important to use a proper pizza flour (e.g. Caputo), but if you've already mastered your recipe but find that your pizzas just aren't cooking properly, try the below:
- Place the steel on a shelf around 4-7 inches from the top broiler / grill element
- Turn the top broiler on for 25 minutes
- Then heat at the highest non-broiler non-convection setting (e.g. 250C without the fan) for 15 minutes
- Then heat using the top broiler for another 10 minutes - prepare your pizza during this stage
Using this technique, I have consistently managed to get the surface of my pizza steel to around 400C in an oven which reaches 250C maximum on the non-broiler setting.
Cook the base with Passata only for around 4 minutes, or until you start to see some light brown spotting on the top of the crust. Then, add cheese, and cook for a further 1:30 to 2 minutes.
The end result I've got with this method rivals the results I can get from a proper Neapolitan-style pizzeria.
I bought one of these and absolutely love it!! Had if for about a year now and use it every week and can genuinely say it's one of the best purchases I've made. Once you find a good dough recipe and watch a few youtube pizza channels the results are outstanding. I can prepare and serve a pizza every 5 minutes, family love it too. Is better than most pizzas you can buy.
Built myself a wood fired oven around this time last year, and it's quite the center piece at any gathering. I imagine this might serve the same function in many ways, and it looks to be a great piece of kit.
I think it would be a lot cosier to sit around your glowing oven and chat late into the night. Sitting around a little silver box doesn’t sound very inviting!
Love the new intro! Subtle but iconic.
Omg ebbers is so happy and giggley in this video idk what did it but I love it....we even got a full laugh its been awhile since we heard that xoxoxox love ya guys
I have a pellet smoker witha pizza attachment. My wife thought I was nuts spending the money($150US dollars) on it until the 1st use. Witha good dough and sauce, it produces pizzas as good as any restaurant with a bit of practice. One of my favorite cooking tools!! And I already love and use my smoker for a bunch of stuff!
Now that we have a new gadget, we need Ben to experiment to see what else you can put it in. Let's see him put a whole trout in there or something.
My husband received a pizza stone as a Christmas gift in 2020. We have pizza about once every 10-14 days.
I'm in the extremely small minority that doesn't like crunchy pizza crust. I like it tender and chewy.
With you 100%!
I like both! One of my favourite pizzas is the Sicilian or Detroit style pizza. Its square shaped and the bread is soft and chewy, almost like a focaccia.
Depends on the pizza. I like crunchy thin crust but if it's pan pizza then it needs to be soft and chewy.
Since you guys showed the frying pan method I’ve not used an oven for pizza, and they’re coming out better than almost anything I’ve had out.
Ebbers going rogue is like the BEST thing!! Great ep!
I don’t have room for that in my kitchen either. Neither do I have the money. Thanks for previewing the pizza oven. I love to watch you do this. New but loyal fan!
Pass It On with the twist of you can only use gadgets that have gotten their own testing episodes! Sous vide, Air fryer, pizza oven, etc.
5:30 I like the idea of a detachable handle to make it easier to store. I'd love to see them test out different cookware sets w/ detachable handles in the future, i.e.:
- the Tefal Ingenio Daily Chef 22-piece pan set
- the Tower 7 Piece cookware set
- the Berlinger Haus 5Pc frying pan set with grill induction & detachable handle
- the Carote nonstick cookware set with detachable handle, etc
At that price range and that form factor, I would say that's probably less of a consumer-grade product and more of a thing a business would buy. Maybe not the thing a dedicated pizza place would have, (more from lack of capacity than from lower quality) but definitely the level of device that I used when I was at a theme park place concessions stand.
When I worked at a college cafeteria, we made pizzas with frozen ingredients that went through a fancy conveyor-belt oven, and apparently you can get one of those for $600 (£450).
I love Mike and Barry's facial expressions throughout this!
Real question is, how does this compare to the other indoor pizza oven you guys have tested? I seem to remember Ben and James rather liking it
Ben throwing basil on the pizza reminded me of the iconic sprig of mint 🥲
my problem with these specific gadgets is that they are so crazy expensive. Why on earth would I buy a Pizza oven when I can get a close enough pizza in the oven I already have.
And it's more if you are lucky enough to have a really good delivery/take away place. If you enjoy making pizzas and are OK with the learning curve to get the results you want, you will pay the high price for the unit.
In my opinion, the end results aren't as close as they made it seem. When you're able to cook hotter and faster, one of the key differences is that your dough gets a lighter crisp on the outside, but the inside remains better hydrated and softer. At home we preheat a cast iron plate for 1 hour and cook at max temp and it still takes at least double the time (because we like it a bit more crispy).
So the question is, do you like neapolitan style where you get charring but the dough remains relatively soft, or do you like your pizza to be a little more rigid, crispy, and dry?
I'm in agreement here. $920 for this feels to me like that incredibly expensive margarita machine. I cannot imagine making pizza that often that I would get barely the investment back from saving on a local pizzeria. This is textbook extravagance especially when you remember how much space this takes up
There is an important thing to mention about this oven if you have the North American Breville version. Make sure you have this hooked up to an outlet that is connected to a 20 AMP breaker. Most modern kitchens will have 20 AMP outlets in the kitchen. This operates at 1800 watts and it is suitable for a 15 AMP breaker. However, because there are inefficiencies in the line, breaker would constantly trip.
sad freedom 120V noises
@@petervansan1054 unfortunately.
Barry’s hair is truly majestic.
As a tip from someone who made a tremendous amount of pizzas for a shop in college, if your sauce is too wet then your cheese will always melt like that into what appears to be a greasy pool. If you use a significantly drier sauce then you can get some actual caramelization on the cheese. Depends what you're going for, obviously, but it's also a good way to get some added structural integrity out of your dough. The style of pizza we made was decidedly American, though, so the dough wasn't stretched quite as thin and could withstand more toppings without collapsing. We also used perforated pans and conveyor ovens that were ludicrously hot.
This oven is on my List the same as the gorgeous porta filter when i get my new kitchen. Ive saved my bonus Last year for this exact moment and i cant wait to get it 🥰😍
AMAZING! We hope you enjoy both gadgets.... and your new kitchen too!
One thing that all of these pizzas could have benefited from is some smoke. It's a very important flavor that home-pizzas often lack, and it adds depth and complexity to the flavors. The difference between smoke vs no smoke can turn an otherwise bland pizza into something far more complex and wonderful.
If you cannot do your pizza over a real, open fire, a great cheat that I've found is to add some high-quality liquid smoke (I know, heresy..) to an oil, put it in a bottle, and mix it vigorously. Once it's somewhat combined, dazzle some of this smokey oil over the pizza right before it goes into the oven, and BAM you're golden. Just don't add too much, because it's absolutely supposed to be a subtle flavor, and liquid smoke can be fairly potent. I've started adding this smoke/oil mix to other dishes that traditionally are cooked in a BBQ, and it's a *fantastic* little cheat to have available in the kitchen.
Edit: Baking the pizza in a pre-heated, large castiron pan, that you start over the hob for 1 minute or so, before putting it in the oven also helps you get some proper leopard spotting on the bottom. I typically prepare all of my ingredients beforehand, then plop the dough in my pan, and dress it while it's on the heat. You've got to move quickly, but the result is damn good.
That's a great trip, thank you!
"He just knows how to season stuff well."
Truer words were never spoken.
What is cooking if not just knowing when to pull things off a fire and how much seasoning to put in
Great review - very helpful! Thanks guys.
Mike has really read that manual cover to COVER!
Thanks for always being there on time for the second stress busting session of the week!!
Also, a little bit of garlic butter oil to brush on the sides would perhaps give a better experience 😁
I was at Costco the other day they had one that was $500 🇨🇦 there was a guy that said he has it and can do a pizza in 2 min , was propane powered .
Of course it was fucking propane powered. xD *Murica! FUCK YEAH*
frying pan method is the way to go, legit the best thing ive seen on sorted
This is what Sundays are for
100%
great show as always, thanks for making my day.
I want to see this machine put through its paces like that portable pizza oven was a few years back. That being said my kitchen is not big enough nor do I have a spare $920-ish to drop on that beast.
Beauty comes in all shapes and sizes. Small, large, circle, square, thin crust, thick crust, stuffed crust, extra toppings. Happy hungry! Cheers, Domenico.
Rare to see a Sorted video one hr early. Nice!
The clocks went forward here in the UK - daylight saving.
In England our clocks went forward 1 hour today🙂
If you truly love pizza then this is a perfect gift to give yourself. But I also love that Ben shows how you can create good results if you don't have the money to spare.
Do you still have the ferrari oven? That would be an interesting comparison considering the price difference
I love these videos, they are well informed, produced and mad !
You just know the guys and the food team ate well that day…
Baz certainly did!!!
Yeah, deep dish pizza crust is normally quite sticky and not as yeasted. You form it to the pan and push it up the sides, then fill the entire thing and bake it. And yep, plenty of Americans have described it as a pizza casserole instead of a regular pizza, too, haha.
Pizza Casserole.... we like that!
Literally eating leftover pizza watching this! Awesome way to start the day!
Excellent!
My pizza oven is actually an electric tandoor. It's a similarly shaped device that just has 2 coils on the top and bottom and gets absurdly hot.
And after finagling it for a couple attempts ive managed to make incredible pizza(crisp, bubbling, perfect leopard spotting, with a fair bit of golden browning), time after time.
And it takes a couple minutes to make
Hope it’s on the horizon (because you’ve already replied to another one of my comments 😉) but would love to see one of the automatic beer brewers.
I could never see myself buying one because home brewing isn’t really difficult, but always been curious how well they work.
I don't think I'll ever go back from the pan method for a home-made pizza. It's so easy and once you get the hang of it, it's perfect every time
I really wanted you guys to try the burger thingie. Though it might've been too high for that oven.
Can it do Calzones? 🤔
The last few episodes have been PEAK Ebber-innuendos.
I wonder if this is the same in from BA's Perfect Pizza series. The oven looks very similar and I was very pleased by how well the pies they made looked like compared to what was shown in this video. Probably user error if they are the same oven.
They could be equivalent models, but Sage might have also made changes between them for differences in compliance requirements in the different countries
They used the Breville Pizzaiolo in that. I have it so I was confused when I saw this because they look almost identical.
In the UK the US breville is branded as SAGE so they are the same. Confusingly there is a UK breville which also makes coffee makers which makes differentiation hard.
I was gifted the sage pizza oven and I do absolutely love it, I've really made so much more pizza since and it is always a very social experience. I would never want to spend £700 + on it though, not sure anything could justify that unless it's perfect, which unfortunately it isn't! I hope we could get a similar appliance on the market for a much cheaper price!
Yall should try an African cuisine challenge, especially southern African food which i feel like is underrated.
"3 knobs."
"Yup."
Well done, Baz!
As someone from Chicago, the deep dish assembly were some of the most painful minutes of my life. You just made a casserole and it hurt.
That being said, it looked delicious.
Image an Italian's feelings, when they were calling that "Pizza". But yes, it looked great!
"This is a 700 pound pizza oven."
My brain: That's quite heavy.
Me: Oh, so we're funny today?
And I don't even use Imperial units. xD
Didn't they burn a frozen pizza the first time they used an indoor pizza oven?
oh yeah, it was that ferrari pizza oven! 😂
Hey team, just a headsup, you can get pizza ovens a LOT cheaper... probably with less settings/modes etc, but I bought mine for NZ$140 which works out at about 70ish pounds.
And yes, it also goes up to 400C and makes mighty fine pizza in a bloody quick time. It's called - Davis & Waddell Electric Pizza Maker if anyone is interested
Think of all the pizzas you could order for £700
This is very true. You could order A LOT!
Had a stone in my regular oven and upgraded recently to a gas-fueled Ooni. Pizza done in under 2 mins (450 C) Love it! I wouln't want to trade it for this. Would be nice to be able to use it indoors..
Yeah it might be outdoor only and not as quick/easy to fire up, but the ooni or the Roccbox beats this a much cheaper price.
But convenience of this is great. But a lot is down to the dough and their dough was bad. A good Bigga or poolish in that Sage oven would come out amazing. I’m not a fan of sour dough pizza, it needs a true wood fired oven imho
Only Ebbers could make a quiche with a pizza pan, in a pizza oven
I actually used to make quiche in a pizza oven in my cafe. No need to par cook the pastry and amazingly crispy pastry, whilst the filling cooks perfectly.
@@386jimboy makes sense, in essence it is a bakery style oven, stone floor
It warmed my cockles when I heard Ben say "He'll wanna put Salad Cream on it!" I thought I was the only one 🤣
You always try to do something new and extra ordinary and make ur audience feel excited for every next video. I took some inspiration from you especially in my video where I ordered pizza to MrBeast's house! 😂💕
It was worth J skipping into the stodio with a grin on his face. That is priceless! That oven is worth it's money.