*WTF ???? Didn't even taste taste,* or compare the sliced cross section of the two crusts? You just know slower baked will have crustier bottom,, but really wanted an taste opinion. Did not just watch infomercial or Anti infomercial ??? Fucking AssAffirmative Quota hires !!!
This is a useful video BUT to get the best results with a baking steel you (a) need to switch on the broiler when you first put in the pizza (that's what gives the outer rim the blistering) and (b) it's important to find the right rack level for your oven (that's what dictates the relative cooking speed from above and underneath). It would be useful to redo this video with those changes, so it provides a more accurate comparison.
K Rana i just got a steel. So you’re saying to cook the pizza with the broiler on after the steel is preheated? How far away should the rack be to not burn the top?
@@phoenixhazard I've found that such an approach produces the best results and it is what's recommended by a few different sources. I preheat my baking steel to about 550 and leave it at that temperature for about 15 minutes to make sure that it's stable. I then switch the oven to the broiler for about 40 seconds, pull out the rack, put on the pizza, push in the rack, and let it cook until it's done (which takes about 3 minutes). For my oven, the best positioning is the second rack from the top. But it will really depend on how your oven functions. For some people, the top rack might be best. For others, the middle rack might be better. It just depends on a little bit of trial and error to see which position yield the best balance between the top and the underside getting cooked to your liking. I hope that helps.
@@phoenixhazard second highest in the oven when u bake normal pizzas. If u do calzone u need to lower it 1 or 2 notch down in the oven. The most important with the steel is to preheat it for 1 hour b4 baking. U can turn on the broiler when u preheat to when u open the door u will lower the temp of the oven and the broiler will start up again.
I agree with the broiler move. As to people asking about rack level, I've found that each of the numerous places I've lived required some adjustments compared to the previous oven, especially notable with a time-sensitive thing like pizza. It generally took me several months to figure out each new oven.
That’s what I do too. Preheat for about 2 hours (while your dough comes to temp) and then broil for like 15 minutes. I also put a second steel on top so the pizza is getting radiant heat from the bottom *and* top.
I might be the perfect audience member for this video. I have made many pizzas in my oven under the broiler on my 550°F preheated Baking Steel, and I have also spent hours reading and watching videos on the Breville Pizzaiolo. I've watched most, maybe all of the videos of this oven on RUclips. I can't afford a large $800 countertop appliance that is arguably a unitasker-it might be useful for some flatbreads, but not much else I'd make regularly-but that hasn't stopped me from being fascinated by this machine. Let me first say that I'm impressed by the hosts. Clearly this woman knows how to make pizza. Maybe her co-host does, too, but she's the one showing her knowledge here. I make pizza often and with very similar technique to hers. The little details reveal her knowledge of pizza making: the several-day cold fermentation in the refrigerator, the semolina flour on the peel, the fact that she has preferences on peel materials and cheese placement based on experience. It's clear that she's not only baked her fair share of pizzas, but has researched the matter. Her competency is important. Most of the pizzas I've seen baked in the Pizzaiolo look like typical oven pizzas and nothing like the pizzas Breville uses in the advertising. Lots of demonstrations by amateurs and "photo ops" with experienced pizzaiolos (pizza bakers) who have never used the machine before and so don't showcase the real potential of the machine and results buyers can expect. I have seen a couple pictures that suggest better results than obtainable with an oven and baking steel may actually be possible. But few early reviewers have had both decent enthusiast-level home pizza baking skill and real experience with the Pizzaiolo oven. This is the first time where I looked at the results and thought they were representative of what I'd be able to make after gaining a little bit of experience with the machine. I have to say, it really does looks a step up from oven pies! I couldn't tell in other reviews if that was the case. But here I see in just two minutes real dark spots and big _corniciones_ (crust bubbles). Due to my experience with a Baking Steel of the same thickness (I use the 9.4lb 3/8" thick 11.5" diameter Baking Steel Round Mini Griddle: hard to launch/slide the pizza onto since it's barely bigger than the pizza but easier to clean due to size and weight), I knew something was up with your oven when I saw the bottom of the pizza, even before you said the oven was bad. I get bottoms that are perfect and look much like the Pizzaiolo bottom. Pale with dark spots. Not that even browning you got on the steel here, which isn't representative of what the steel does when it's preheated at typical maximum oven temperatures. It looks like your oven isn't holding a high temperature, and the steel couldn't fully preheat. If your oven was working well your results might be halfway between what you got out of your bad oven and what you got out of the Pizzaiolo. I'm impressed that you determined the presets were perfect for your needs. I'd probably fiddle a little and eventually come back to the presets because they do sound pretty perfect, especially for more formulaic/simple pies like Neapolitan-style. I doubt if it's really possible to get the even little spotting of a traditional 900°+ pizza oven that Breville advertises as coming out of the Pizzaiolo. I'll believe it when I see it. But clearly what's shown in this video is something that can't be done in the 500-550°F heat of the standard home oven. It looks great. For the first time, now I have an idea of the capabilities of the machine, because your video is demonstrative and credible. Thank you very much for an excellent video. I am so glad I subscribed! Great content. Knowledgeable and personable friendly hosts, informed opinions from people who have done their homework, highly effective presentation with good photography. Just what I have come to expect from the Wirecutter website and why I trust it. Now I am beginning to trust this RUclips channel as well. Keep it up, you're doing excellent work! Not to disparage anyone too much, but the Eater video on this oven, which has 231,000 views, had the same objectives but I would confidently call it inferior in every way. They just didn't do a good job providing an answer for those wondering if this oven offers something unique that makes it worth buying for some people. This video did. I've watched it twice and will probably watch it again later. It showed how to use this oven and what it does. The comparative demonstration wasn't perfect (only because of the bad oven) but it's very important to showcase what's actually different by minimizing variables and I really appreciate the effort to do so. Because these videos are great, useful, and often simply better than other videos on their subject matter, I think this channel will build a large following if it continues in this vein. The last video with these two hosts that I watched, on air fryers, was the best thing I've ever seen on air fryers. I'm going to go back and catch up on the videos on his channel that I've missed. You've earned a real fan here! Thanks for providing so much useful information and guidance!
dilia lantry, you rub it with oil and bake it at 500 degrees. Let it cool and repeat a couple more times. It works great! It doesn’t stick or rust and cooks a pizza in 7 or 8 minutes.
@@sanjidaalam6747 Here are instructions on how to get A36 steel plate cut at a local steel supplier and clean it and prep it. Saves a lot of money and you can get a custom size! kozknowshomes.com/2013/07/diy-baking-steel.html
My solution was to measure my home oven, and go to a shop which installs stone countertops. They gave me two sink cutouts, and I used a tile saw to cut them down to 1.5-inches less each way than the interior dimensions the oven. I then placed one of the stones centered with an even gap all around, on the top rack of the oven, set in the top rack slot. I placed the second stone on a rack, two rack slots below the top one. On my oven the rack slots are three inches apart, and the stone I got was 1-1/2-inch thick soap stone. So, with the two slot gap, I have about 4-1/2-inches between the stones. Commercial ones are about 5 or 6-inches between the stones. My oven thermostat will set up to 550-F, and it will take about an hour to preheat the oven with the stones in it. My pizza may not be as good as that done by a high end pizza shop with a commercial oven. But it is as good, if not better, than 90% of the pizza I’ve gotten anywhere in Idaho.
The manufacturer of my pizza steel tells you to put it in the oven, on the high rack and preheat with the broiler on high for 30 minutes. Using an IR thermometer, my steel gets between 750F and 800F. I don’t know why one would use the “baking” setting instead of broil. The broiler gives intense heat from above while the pizza steel provides the heat under the crust. Our pizzas cook in between 5 and 6 minutes. It doesn’t look like the Breville could handle pizzas the size you can make with a steel.
Hello@@lalalander145 mine is made by "Baking Steel.". It's not for everyone. It weighs 30 pounds and is a quarter inch thick. 16" x 14". Dropping it can be detrimental to floors and toes. But it works great. I see they started making one that's a quarter inch thick and half the weight. It would probably give good results as well.
I have a few Joe Doughs and love them. I first started with the 3/8 incher and bought two 1/2 inchers when they were on sale. I bake bread a lot so I just leave both 1/2 inchers in my oven permanently. They are way too heavy to move every time. My 3/8 inch I now use in my gas grill to achieve awesome pan seared chicken thighs and other goodies... back to the steel. I don´t recall where I got my info (could have been from Falls Culinary, the makers of the steel) but it said preheat oven at highest temp for an hour and then 20 minutes before putting in the pie, turn on (and leave on) the broiler. Pizza cooks in like 4-5 minutes (I like my pizza a bit charred). I believe I read optimal distance from broiler is about 8 inches below so it does not burn too fast. that is about my second rack.
*WTF ???? Didn't even taste taste,* or compare the sliced cross section of the two crusts? You just know slower baked will have crustier bottom,, but really wanted an taste opinion. Did not just watch infomercial or Anti infomercial ??? Fucking AssAffirmative Quota hires !!!
Heat the steel on a stove for 10 minutes and at the same time preheat oven on broil to the max. Throw the pizza on it and shove the steel into the highest tray. Take it out in 5 minutes and you have a pizza similar to a wood fire stove
2:54 just want to point out that the baking steel will heat up MUCH faster if you preheat it on the stove over two burners. It certainly isn't easy to then move it to the oven, but it's possible.
Gonna expand on what someone said. When using the baking steel you need to start with bake and then switch to broil halfway through. If you had done that you would’ve had pizza in roughly 3 minutes. So it’s an unfair comparison. Also works even better if you use 2 baking steels, starting with the dough on top an then transferring it to one on the bottom. Had you used the steel correctly you would’ve had the exact result as the Breville for a fraction of the price.
Many ovens can get hotter by about 35 degrees or so if you can get into the calibration settings. My GE Profile gas oven can get about 600 with the adjustment. But I've found that keeping the steel at the second to highest level is better since the flame isn't very even and you can't/shouldn't be opening the door to adjust it until the very end.
After having a pizza stone and a pizza steel, by far the steel is a better choice, especially if you like working with yeast. You can make so many other things on it, not just pizza. Pizza will come out stellar if you heat it and then cook your pizza on broil for about 4 minutes before turning it down. The Breville is an appliance and it has to have a place for storage. You aren't going to want to leave this thing on your counter. If you have newer granite counters like many homes do, you will need something to put something under it like a silicon mat, or you could crack your granite. Storage of the steel can be right in your cabinet that you store the cookie sheets in. It is one of the best things I have ever purchased, this coming from a former stone fan. There is just no comparison once you learn how to use it. The 72 hour pizza dough hands down is a game changer. This guy in the video using the steel did not heat it right. For you people that don't like stuff on your counters, the steel is for you. You can find cheaper steels on Amazon.
I don't own one but I'm pretty sure I saw a video where it showed the breville was not hot to touch on the outside. Something like 90F from memory but I could be wrong.
I bought a 4x8 sheet of 1/4" plate steel, from the "rust" collection of local metal supply, for $75. That could probably make about 20 of those pizza steels. Still got 1/2 sheet left. Sounds like a good weekend project
Big difference in price and having yet ANOTHER appliance that needs to be stored. I just bought a Pizza Steel after having a stone that I had for years. With a little practice, your pizzas can look just like a brick oven. It’s compact to store and not even close to the price of a Breville pizza oven. I’ve had no complaints on any pizza we’ve had on it.
Regarding the steel with no top heating element I wonder if you had two steels, with one on the rack above Or even a cast iron pan above... I wonder if this would store enough heat to simulate a top heating element?
For the pizza steel, place the pizza steel on the top rack and then switch from preheat/bake to broil before inserting the pizza so the heat comes at the pizza from both top and bottom.
i have a round pizza oven that has an element in the bottom and top it has a stone bottom, takes 10 minutes to heat up, it does not cook evenly so has to be turned every 2 minutes a quarter turn and it has a height restriction of 2 inches, under the circular element, so i pile the cheese in the middle, had it for ten years and still going strong cost me under $50, the bracket that held the upper element rusted through but a paper clip twisted around it has lasted longer than the bracket, so anyone who sees a black circular pizza oven with stone base, 3 legs and a cicular knob with 123 on it, go for it
More quibbles with the baking steel usage! 1) That pizza needed to go for longer than five minutes. 2) It probably needed a slightly different dough formulation since it's a lower heat and longer cook to get similar results - probably a higher hydration would have been better. 3) Also why would you do a neapolitan on the pizza steel? it's like using a toaster oven to make cookies - sure it works but imperfectly. Most people who use the baking steel are trying larger NY style pies.
They used the steel wrong I think. When using a steel u want to put it second highest In the oven and max the oven out preheat for 1 hour when u are ready to put in your pizza u turn the broiler on and stick In the pizza and in around 3 mins u got a perfect spotted bottom with golden color turn the pizza half way
I bought years ago the Emile Henry Pizza Stone and the Pizza's come out excellent out of the oven. Forget about spending $800 for another Pizza oven to take up more counter space.
And you can often leave the steel in the oven, it helps with baking other things. Whereas the other item is a $800 single tasker taking up counter space. You'd have to be a pizza fanatic, or have plenty of storage
Greg Feneis or make lots of money. Saw on another channel where the middle aged lady says she loves it and bakes pizza a couple of times a month. Well worth it in her opinion.
He was supposed to turn on the broiler 20 minutes before putting in the pizza. And she clearly has better pizza making skills. I have a few baking steels and love them. My pizza comes out with leopard spots and super crispy crust. I would like to see a repeat where the same cook is making the pizza. She got a thinner crust than he did although I am surprised both pies grew that much.
It’s definitely worth it if you highly value pizza. Plus I like to cook pizza in the garage because the heat stays in the garage in the summer and there’s more space.
I enjoyed this comparison. All this fuss about Leopard Spots - can you taste the difference or is it simply about the looks? Also, once you have pizza steel at the right level in your oven, and with stone or another steel above, you get great results. With my Samsung oven set to Convection Bake at 550 F, with 1/8 inch pizza steel on the bottom, the pizza cooks in under 4-5 minutes depending on the size and thickness. Another important variable is your dough which is rarely discussed in sufficient detail when comparing oven heat. While everyone raves about 1/4 inch steel or even thicker, the oven preheating time gets longer to heat a larger hunk of steel. Once my oven beeps that it has reached 550 F, I often only wait 10 more minutes before I bake. Since gas ovens mess up the air in the kitchen even with a decent exhaust fan running, I don't want to run the gas oven for longer than necessary. As far as I am concerned, the easier and less time I spend with the entire pizza making, the happier I am. So for now if I'm satisfied with my simple, quick baking time, I'm less interested in preheating the pizza steel on the range, or with the broiler, at least at this point, but I do appreciate the suggestions for those who are willing to put in much more time and effort for what they consider ultimate perfection. So thanks for all the suggestions.
I would just suggest getting an outdoor oven instead, like an ooni koda or a gozney roccbox. They aren't as expensive as the breville pizzaiolo, but I would say they make better pizzas than both that and the pizza steel, plus they can reach temps of up to 900 degrees, for properly cooked neopolitan pizza within one minute. The average one will cost from 350 to 650 dollars. They also have lots of different fuel options, like propane, natural gas, wood, charcoal, and pellets.
Like many people have said, you failed to turn your broiler on when you put the pizza in the oven. When you do that, it creates the leopard spotting, just like a true Neapolitan pizza.
A little bit. I prefer to use a baking stone at the very bottom of the oven. The steel loses heat as soon as you remove the pizza which it is not good if you are making several pies. The baking stone can also be used for bread and it is cheaper than steel. Downside of the stone is that it is a bit more delicate than the steel but I know how to handled it and I can live with the limitation
In my experience a pizza steel takes a lot less time than a stone to get up to temperature, it's the main reason to use one. I normally heat mine for around 20-30 minutes and it always works great.
I think I would spend the extra money on a good quality Kamado grill before buying the Breville. A kamado could reach the same temperature as the Breville (or close to it) and could be used for a lot more than just pizza.
The Question I have with the Pizzaiolo is what is the thermal mass. So it may get up to a hi temp in pre heat. But what temp does it drop down to when anything but a wafer get's put inside. ?
Thanks for the review. One MAJOR comparison you failed to list is the $1,000 price of the Breville vs the Baking steel at $89-119. The Breville takes a major hunk of cabinet storage space (I know) and then counter space to use. I do have The Baking Steel and I absolutely have been blown away in an amazing way. I get the BEST leoparding of the underside of the crust. My crusts are crunchy and the dough is still airy and bubbly and moist. The baking steel makes absolutely the best pizza I've ever had. I have an older oven, so the broiler oven will only work with preheating to 450 degrees rather than the 550 degrees max. (I use the top rack for Neopolitan or middle rack for NY style).... But even with NOT using the broiler oven, the pizza is far superior to any pizza i've had at a wood fired pizza restaurant. Hands down, the pizza steel wins in my opinion over the Breville $`1K oven. (And I love the Breville brand)///// PLUS the baking steel can be used for Detroit style. and for focaccia and even used on the range cooktop as a griddle. You can put any pan you are using in the oven on the steel and it will magnify the cooking process. WAY more flexibility at $89 vs $1000. AND I dont' have to fight to store the thing. I leave it in my oven. It's super easy to clean too. (ps I have no affiliation with The Baking Steel... I am just a believer).
Pizza steel is fantastic but preheating an hour and a half every time you make a pizza will close that price gap btw the steel and the Breville pretty quickly.
wow the 1/2" thick one is priced at $129 today 01/2020 but doesn't even fill the whole oven rack. For less than that, I got a huge hunk of left over 3/8" thick Aluminum Jig plate cut it to size on a table saw (yes, a saw made to cut wood) and have two huge baking plates that fill each of my oven racks. Call your metals supplier and ask about cutting a hunk to whatever size your racks are.
You can buy that hunk of steel at any fab shop for about $35. Since most of us already have an oven in the home it would the wise choice unless of course you just have too much money and have to spend some of it to impress your friends.
You can get the same results with a stone in the oven, using the boiler to finish it off. I use two stones in the oven, one in the lower middle, and one in the upper middle to finish. We purchased a new oven a while back, and everything changed. You have to get to know your oven. You have to make pizza to get to know where and when to cook it correctly, as fast as possible toppings and bottom together. Where I think the Breville shines is recovery time. And on a hot day you can take it outside, versus heating up the house with a cranked oven for an hour or so. I can bake a pizza in 3 minutes, but it takes a while for the stones and oven to recover. They also failed to mention that you can make a much bigger pizza with a stone, or steel. Which is a big deal when you are making pizza for a group of people. Pizza for two or 3 its fine. I would buy one today, but my biggest concern is its reliability. Is it going to quit working after a year? if so how cheap is it to fix?
check this more extensive testing done by ''Serious eat''. even with the broiling method, you won't get close to similar results. ruclips.net/video/CzYkodBgPxI/видео.html
If you have a crappy oven, take that $800 by a better oven and a steel plate and still have enough leftover to order a pizza and get a case or two of beer ;) I lucked out cause my plate of steel was free, the benefit of working at manufacturing plant that has lots of steel.
The advantage of having a separate pizza oven is that I can cook in the garage where there’s more space and easier to clean up. Plus there’s no annoying hot oven in the summer
Two different people making two different pizzas using two different recipes & doughs and then baking them in two different ovens on top of two different steels isn't a meaningful "test" of anything! 🤦♂️
Steel plate takes long to heat up and cool down almost as slowly as stone. Aluminum slab is where it's at. There's a good chance that Pizzarillo oven has a thick aluminum plate hiding under a thin stone tile veneer inside to speed up preheating and reach thermal equilibrium. I use a 1/2:thick billet aluminum machining blank for a baking slab.
Growing up in the Philly area I could find great pizza in Philly, New Jersey and New York. Living in the south now and most pizza is mediocre. The solution is to learn to make proper pizza at home
A couple of things here...they probably did not use 00 flour...cooking a neapolitan with AP flour does not work well. If the Breville was $500...they would sell a ton of those things.
I could Practically fly to damn nyc for pizza and get my pizza quicker than the time it takes to preheat that damn steel plate. And save money for shopping vs the cost of heating the oven for so long
Instead of the overpriced minimal amount of uses pizza steel, it's better to buy a good cast iron pan and use that as the "steel" while also having a great pan.
@@sbaumgartner9848 I have algo used to cook steak and chicken thighs. You can use it for many things. it is like a flat cast iron plan but heavier/thicker.
@@sbaumgartner9848 Lead has not been added to ceramic tile since 1978. The concern you mention are those of building contractors who demolish construction where the date of materials might predate 1978 and therefore the dust may be contaminated. ctioa.org/wp-content/uploads/2016/10/fr79.pdf This is not to say that there is no lead in any tile. From Daltile's website: "Does any Daltile tile contain lead? Daltile does not introduce (intentionally add) lead in any form as an ingredient to either the body materials or the glazes of our manufactured products, with only one exception. The single exception is related to a specialty color of red glaze. This color is used almost exclusively as accents in some wall and mosaic tile installation projects. Our efforts to eliminate the lead additive have been thus far resisted by our customers, because of the inability to duplicate the exact shade of red without using lead. " Our products are also free of asbestos. I use ceramic tile because it resists staining and absorption.
Most people don’t have access for a slab of cheap steel and how do you know the steel is not contaminated with some chemicals? Also I would pay for a kitchen steel because it should last a lifetime.
There’s no leopard spotting on either pizza. The 1/4” thick baking steel provides inadequate heat transfer. It should be at least 1/2” thick and put into an oven that is capable of 525F or hotter AND it should have a top broiler element.
it's actually a Danish man who invented and sells the pizza steel or Bagestålet on danish (baking steel) it not that big i denmark but he sells mostly to US customers
800? More like 1000$ and for what? A pizza oven that is impossible to clean and always burns the crust. 30$ stone works perfectly once you get the hang of it and if you don't get the hang of it you're only out the cost of a large pizza.
This just seems like another kitchen Gizmo to take up counter space! I'll eat my shorts if it can get hotter than a gas oven on broil setting. Basically that what this is right? An electric broiler. Maybe if you have an electric oven this could beat the temperature with it's smaller space to heat but a gas broiler is actual flames! I think I'll stick with Gas
The advantage of having a pizza oven is that I can make the pizza in the garage where there’s more space and easier to clean up the area. Plus the heat won’t be annoying in the kitchen
No recipe no participation. I can get Jaz music anywhere besides,,, plenty of places that will tell their recipes and that's who I support. Later tater
A nice video ruined by unnecessary background music. Use the music ONLY as a background for graphic titles, but NEVER while the talent is talking. So annoying, it was all I could do to finish listening. Otherwise a fine video. It was missing the taste test at the end though. Please re export the video with the music cut while the people are talking. It would take just a few minutes of editing.
Hour, hour and a half to heat ur baking steel? What temperature is ur oven? It only takes me 20 mins at .500 degrees, and it only takes 3 mins. Don’t be afraid to turn it up son 🤷🏻♂️ or maybe ur trying to steer people towards the Bravelle 🤔
Why has baking become so trendy obsessed? Even the aprons they're wearing resembles a fashion statement. Are they bakers/cooks or carpenters? To say nothing of the overpriced oven that a home oven will more than suffice with a pizza tray and some time to preheat.
Nytimes should hire people who aren't annoying to make videos. Also is a purpose built $700 appliance as good as a $80 chuck of metal is a stupid video idea. It's basically just a pizza oven ad.
Is this US channel aimed solely at Americans? If you want an audience outside of the US as well, how about putting metric and Imperial measurements in the video. After all, the US is pretty much the only country left still using archaic measurements.
Cool, may want to turn the slightly annoying backing track down though guys.
Yes, that made it unwatchable.
I wish I didn't read this comment.
Yeah so we can hear the slightly annoying pizza experts better ;-)
*WTF ???? Didn't even taste taste,* or compare the sliced cross section of the two crusts? You just know slower baked will have crustier bottom,, but really wanted an taste opinion. Did not just watch infomercial or Anti infomercial ??? Fucking AssAffirmative Quota hires !!!
SLIGHTY annoying ?
This is a useful video BUT to get the best results with a baking steel you (a) need to switch on the broiler when you first put in the pizza (that's what gives the outer rim the blistering) and (b) it's important to find the right rack level for your oven (that's what dictates the relative cooking speed from above and underneath). It would be useful to redo this video with those changes, so it provides a more accurate comparison.
K Rana i just got a steel. So you’re saying to cook the pizza with the broiler on after the steel is preheated? How far away should the rack be to not burn the top?
@@phoenixhazard I've found that such an approach produces the best results and it is what's recommended by a few different sources. I preheat my baking steel to about 550 and leave it at that temperature for about 15 minutes to make sure that it's stable. I then switch the oven to the broiler for about 40 seconds, pull out the rack, put on the pizza, push in the rack, and let it cook until it's done (which takes about 3 minutes). For my oven, the best positioning is the second rack from the top. But it will really depend on how your oven functions. For some people, the top rack might be best. For others, the middle rack might be better. It just depends on a little bit of trial and error to see which position yield the best balance between the top and the underside getting cooked to your liking. I hope that helps.
@@phoenixhazard second highest in the oven when u bake normal pizzas. If u do calzone u need to lower it 1 or 2 notch down in the oven. The most important with the steel is to preheat it for 1 hour b4 baking. U can turn on the broiler when u preheat to when u open the door u will lower the temp of the oven and the broiler will start up again.
I agree with the broiler move. As to people asking about rack level, I've found that each of the numerous places I've lived required some adjustments compared to the previous oven, especially notable with a time-sensitive thing like pizza. It generally took me several months to figure out each new oven.
That’s what I do too. Preheat for about 2 hours (while your dough comes to temp) and then broil for like 15 minutes. I also put a second steel on top so the pizza is getting radiant heat from the bottom *and* top.
with the steel, I preheat at 550 and then set it to broil to cook the pizza. I also move rack up closer to the broiler
This is the way, truly excellent results with this method
I might be the perfect audience member for this video. I have made many pizzas in my oven under the broiler on my 550°F preheated Baking Steel, and I have also spent hours reading and watching videos on the Breville Pizzaiolo. I've watched most, maybe all of the videos of this oven on RUclips. I can't afford a large $800 countertop appliance that is arguably a unitasker-it might be useful for some flatbreads, but not much else I'd make regularly-but that hasn't stopped me from being fascinated by this machine.
Let me first say that I'm impressed by the hosts. Clearly this woman knows how to make pizza. Maybe her co-host does, too, but she's the one showing her knowledge here. I make pizza often and with very similar technique to hers. The little details reveal her knowledge of pizza making: the several-day cold fermentation in the refrigerator, the semolina flour on the peel, the fact that she has preferences on peel materials and cheese placement based on experience. It's clear that she's not only baked her fair share of pizzas, but has researched the matter.
Her competency is important. Most of the pizzas I've seen baked in the Pizzaiolo look like typical oven pizzas and nothing like the pizzas Breville uses in the advertising. Lots of demonstrations by amateurs and "photo ops" with experienced pizzaiolos (pizza bakers) who have never used the machine before and so don't showcase the real potential of the machine and results buyers can expect. I have seen a couple pictures that suggest better results than obtainable with an oven and baking steel may actually be possible. But few early reviewers have had both decent enthusiast-level home pizza baking skill and real experience with the Pizzaiolo oven.
This is the first time where I looked at the results and thought they were representative of what I'd be able to make after gaining a little bit of experience with the machine. I have to say, it really does looks a step up from oven pies! I couldn't tell in other reviews if that was the case. But here I see in just two minutes real dark spots and big _corniciones_ (crust bubbles). Due to my experience with a Baking Steel of the same thickness (I use the 9.4lb 3/8" thick 11.5" diameter Baking Steel Round Mini Griddle: hard to launch/slide the pizza onto since it's barely bigger than the pizza but easier to clean due to size and weight), I knew something was up with your oven when I saw the bottom of the pizza, even before you said the oven was bad. I get bottoms that are perfect and look much like the Pizzaiolo bottom. Pale with dark spots. Not that even browning you got on the steel here, which isn't representative of what the steel does when it's preheated at typical maximum oven temperatures. It looks like your oven isn't holding a high temperature, and the steel couldn't fully preheat. If your oven was working well your results might be halfway between what you got out of your bad oven and what you got out of the Pizzaiolo.
I'm impressed that you determined the presets were perfect for your needs. I'd probably fiddle a little and eventually come back to the presets because they do sound pretty perfect, especially for more formulaic/simple pies like Neapolitan-style. I doubt if it's really possible to get the even little spotting of a traditional 900°+ pizza oven that Breville advertises as coming out of the Pizzaiolo. I'll believe it when I see it. But clearly what's shown in this video is something that can't be done in the 500-550°F heat of the standard home oven. It looks great. For the first time, now I have an idea of the capabilities of the machine, because your video is demonstrative and credible.
Thank you very much for an excellent video. I am so glad I subscribed! Great content. Knowledgeable and personable friendly hosts, informed opinions from people who have done their homework, highly effective presentation with good photography. Just what I have come to expect from the Wirecutter website and why I trust it. Now I am beginning to trust this RUclips channel as well. Keep it up, you're doing excellent work!
Not to disparage anyone too much, but the Eater video on this oven, which has 231,000 views, had the same objectives but I would confidently call it inferior in every way. They just didn't do a good job providing an answer for those wondering if this oven offers something unique that makes it worth buying for some people. This video did. I've watched it twice and will probably watch it again later. It showed how to use this oven and what it does. The comparative demonstration wasn't perfect (only because of the bad oven) but it's very important to showcase what's actually different by minimizing variables and I really appreciate the effort to do so. Because these videos are great, useful, and often simply better than other videos on their subject matter, I think this channel will build a large following if it continues in this vein. The last video with these two hosts that I watched, on air fryers, was the best thing I've ever seen on air fryers. I'm going to go back and catch up on the videos on his channel that I've missed. You've earned a real fan here! Thanks for providing so much useful information and guidance!
That you for making the effort for a complete explanation
Very interesting comment. Thanks!
wow
Ok
I made my own pizza steel. I paid $40 and seasoned it myself. I used it yesterday for the first time. Amazing results!
What did you make it out of?
Sanjida Alam, steel. Cleaned it and seasoned it four times. Works great!
@@angieb1able how do you season it?
dilia lantry, you rub it with oil and bake it at 500 degrees. Let it cool and repeat a couple more times. It works great! It doesn’t stick or rust and cooks a pizza in 7 or 8 minutes.
@@sanjidaalam6747 Here are instructions on how to get A36 steel plate cut at a local steel supplier and clean it and prep it. Saves a lot of money and you can get a custom size!
kozknowshomes.com/2013/07/diy-baking-steel.html
My solution was to measure my home oven, and go to a shop which installs stone countertops. They gave me two sink cutouts, and I used a tile saw to cut them down to 1.5-inches less each way than the interior dimensions the oven.
I then placed one of the stones centered with an even gap all around, on the top rack of the oven, set in the top rack slot. I placed the second stone on a rack, two rack slots below the top one.
On my oven the rack slots are three inches apart, and the stone I got was 1-1/2-inch thick soap stone. So, with the two slot gap, I have about 4-1/2-inches between the stones. Commercial ones are about 5 or 6-inches between the stones.
My oven thermostat will set up to 550-F, and it will take about an hour to preheat the oven with the stones in it. My pizza may not be as good as that done by a high end pizza shop with a commercial oven. But it is as good, if not better, than 90% of the pizza I’ve gotten anywhere in Idaho.
The manufacturer of my pizza steel tells you to put it in the oven, on the high rack and preheat with the broiler on high for 30 minutes. Using an IR thermometer, my steel gets between 750F and 800F. I don’t know why one would use the “baking” setting instead of broil. The broiler gives intense heat from above while the pizza steel provides the heat under the crust. Our pizzas cook in between 5 and 6 minutes. It doesn’t look like the Breville could handle pizzas the size you can make with a steel.
Wow
what brand steel do you use?
Hello@@lalalander145 mine is made by "Baking Steel.". It's not for everyone. It weighs 30 pounds and is a quarter inch thick. 16" x 14". Dropping it can be detrimental to floors and toes. But it works great. I see they started making one that's a quarter inch thick and half the weight. It would probably give good results as well.
I have a few Joe Doughs and love them. I first started with the 3/8 incher and bought two 1/2 inchers when they were on sale. I bake bread a lot so I just leave both 1/2 inchers in my oven permanently. They are way too heavy to move every time. My 3/8 inch I now use in my gas grill to achieve awesome pan seared chicken thighs and other goodies... back to the steel. I don´t recall where I got my info (could have been from Falls Culinary, the makers of the steel) but it said preheat oven at highest temp for an hour and then 20 minutes before putting in the pie, turn on (and leave on) the broiler. Pizza cooks in like 4-5 minutes (I like my pizza a bit charred). I believe I read optimal distance from broiler is about 8 inches below so it does not burn too fast. that is about my second rack.
That will burn the crust. A pizza wood burning oven heats the stone to 550ish and the air 750ish
What the heck, are you guys making rustic country loaves of bread? Those pizzas are thicker than a bowl of oatmeal.
*WTF ???? Didn't even taste taste,* or compare the sliced cross section of the two crusts? You just know slower baked will have crustier bottom,, but really wanted an taste opinion. Did not just watch infomercial or Anti infomercial ??? Fucking AssAffirmative Quota hires !!!
Heat the steel on a stove for 10 minutes and at the same time preheat oven on broil to the max. Throw the pizza on it and shove the steel into the highest tray. Take it out in 5 minutes and you have a pizza similar to a wood fire stove
2:54 just want to point out that the baking steel will heat up MUCH faster if you preheat it on the stove over two burners. It certainly isn't easy to then move it to the oven, but it's possible.
Nice
Do people know that heat rises.. Preheat from top? Broiler to preheat?
Why not just use a cast iron pan? MUCH cheaper and very easy to move it to the oven.
Gonna expand on what someone said. When using the baking steel you need to start with bake and then switch to broil halfway through. If you had done that you would’ve had pizza in roughly 3 minutes. So it’s an unfair comparison. Also works even better if you use 2 baking steels, starting with the dough on top an then transferring it to one on the bottom. Had you used the steel correctly you would’ve had the exact result as the Breville for a fraction of the price.
Except not everyone has a topbroiler?
@@bettemarie622 almost every oven in the U.S. comes with a broiler element at the top of the oven
Many ovens can get hotter by about 35 degrees or so if you can get into the calibration settings. My GE Profile gas oven can get about 600 with the adjustment. But I've found that keeping the steel at the second to highest level is better since the flame isn't very even and you can't/shouldn't be opening the door to adjust it until the very end.
After having a pizza stone and a pizza steel, by far the steel is a better choice, especially if you like working with yeast. You can make so many other things on it, not just pizza. Pizza will come out stellar if you heat it and then cook your pizza on broil for about 4 minutes before turning it down. The Breville is an appliance and it has to have a place for storage. You aren't going to want to leave this thing on your counter. If you have newer granite counters like many homes do, you will need something to put something under it like a silicon mat, or you could crack your granite. Storage of the steel can be right in your cabinet that you store the cookie sheets in. It is one of the best things I have ever purchased, this coming from a former stone fan. There is just no comparison once you learn how to use it. The 72 hour pizza dough hands down is a game changer. This guy in the video using the steel did not heat it right. For you people that don't like stuff on your counters, the steel is for you. You can find cheaper steels on Amazon.
I don't own one but I'm pretty sure I saw a video where it showed the breville was not hot to touch on the outside. Something like 90F from memory but I could be wrong.
You can store your pizza steel in your oven. Keep it at top level for ordinary baking, and move to lower level for pizza.
always thought the price of this oven was ridiculous, only to learn that that piece of steel is $110, which seems even more ridiculous
I bought a 4x8 sheet of 1/4" plate steel, from the "rust" collection of local metal supply, for $75. That could probably make about 20 of those pizza steels. Still got 1/2 sheet left. Sounds like a good weekend project
Got a 16x16x1/4” of A36 steel plate from a scrap yard for $10
The Breville Pizza Oven is now (2023) $999, but you can get a good sized Pizza Steel for under $60-75, small ones for less.
Big difference in price and having yet ANOTHER appliance that needs to be stored. I just bought a Pizza Steel after having a stone that I had for years. With a little practice, your pizzas can look just like a brick oven. It’s compact to store and not even close to the price of a Breville pizza oven. I’ve had no complaints on any pizza we’ve had on it.
Regarding the steel with no top heating element
I wonder if you had two steels, with one on the rack above
Or even a cast iron pan above...
I wonder if this would store enough heat to simulate a top heating element?
I retired my pizza stone to the top level and I use pizza steel on the next to the bottom grate, so the stone radiates heat to the top of the pizza.
For the pizza steel, place the pizza steel on the top rack and then switch from preheat/bake to broil before inserting the pizza so the heat comes at the pizza from both top and bottom.
i have a round pizza oven that has an element in the bottom and top it has a stone bottom, takes 10 minutes to heat up, it does not cook evenly so has to be turned every 2 minutes a quarter turn and it has a height restriction of 2 inches, under the circular element, so i pile the cheese in the middle, had it for ten years and still going strong cost me under $50, the bracket that held the upper element rusted through but a paper clip twisted around it has lasted longer than the bracket, so anyone who sees a black circular pizza oven with stone base, 3 legs and a cicular knob with 123 on it, go for it
More quibbles with the baking steel usage!
1) That pizza needed to go for longer than five minutes.
2) It probably needed a slightly different dough formulation since it's a lower heat and longer cook to get similar results - probably a higher hydration would have been better.
3) Also why would you do a neapolitan on the pizza steel? it's like using a toaster oven to make cookies - sure it works but imperfectly. Most people who use the baking steel are trying larger NY style pies.
They used the steel wrong I think. When using a steel u want to put it second highest In the oven and max the oven out preheat for 1 hour when u are ready to put in your pizza u turn the broiler on and stick In the pizza and in around 3 mins u got a perfect spotted bottom with golden color turn the pizza half way
there's a difference between leopard charring and burning/ingredients drying out. Longer than 5 min and that's what would have happened
@@Diabolus1978 100% agree
I bought years ago the Emile Henry Pizza Stone and the Pizza's come out excellent out of the oven. Forget about spending $800 for another Pizza oven to take up more counter space.
Why is the mic audio so low and the "background" music so loud?!
The annoying music is less annoying than the dialogue?
I've found 30 minutes is enough time to heat the steel and still get leoparding on the crust. A pizza steel also lets you make a much larger pizza.
And you can often leave the steel in the oven, it helps with baking other things. Whereas the other item is a $800 single tasker taking up counter space. You'd have to be a pizza fanatic, or have plenty of storage
And women think you’re well endowed from that wad of cash you saved bulging out of your pants.
Greg Feneis or make lots of money. Saw on another channel where the middle aged lady says she loves it and bakes pizza a couple of times a month. Well worth it in her opinion.
He was supposed to turn on the broiler 20 minutes before putting in the pizza. And she clearly has better pizza making skills. I have a few baking steels and love them. My pizza comes out with leopard spots and super crispy crust. I would like to see a repeat where the same cook is making the pizza. She got a thinner crust than he did although I am surprised both pies grew that much.
Great video and excellent reviews. 👏👏👏👏👏👍 both beautiful pizzas 🍕👍👍
A pizza oven that cost more then my oven, dishwasher, microwave, toaster, and blender combined? SOLD!
Do you have appliances from the 50's?
But can your dishwasher, microwave, toaster and blender make a good woodfired pizza?
It’s definitely worth it if you highly value pizza. Plus I like to cook pizza in the garage because the heat stays in the garage in the summer and there’s more space.
I’m not sure if he specified which rack he put his pizza on; I would think that the very top rack position would be best.
I enjoyed this comparison. All this fuss about Leopard Spots - can you taste the difference or is it simply about the looks? Also, once you have pizza steel at the right level in your oven, and with stone or another steel above, you get great results. With my Samsung oven set to Convection Bake at 550 F, with 1/8 inch pizza steel on the bottom, the pizza cooks in under 4-5 minutes depending on the size and thickness. Another important variable is your dough which is rarely discussed in sufficient detail when comparing oven heat. While everyone raves about 1/4 inch steel or even thicker, the oven preheating time gets longer to heat a larger hunk of steel. Once my oven beeps that it has reached 550 F, I often only wait 10 more minutes before I bake. Since gas ovens mess up the air in the kitchen even with a decent exhaust fan running, I don't want to run the gas oven for longer than necessary.
As far as I am concerned, the easier and less time I spend with the entire pizza making, the happier I am. So for now if I'm satisfied with my simple, quick baking time, I'm less interested in preheating the pizza steel on the range, or with the broiler, at least at this point, but I do appreciate the suggestions for those who are willing to put in much more time and effort for what they consider ultimate perfection. So thanks for all the suggestions.
Y'know, you can easily get leopard spotting on top by putting it on broil for the last half of the cook on the baking steel.
The background music was too loud and a distracting.
I would just suggest getting an outdoor oven instead, like an ooni koda or a gozney roccbox. They aren't as expensive as the breville pizzaiolo, but I would say they make better pizzas than both that and the pizza steel, plus they can reach temps of up to 900 degrees, for properly cooked neopolitan pizza within one minute. The average one will cost from 350 to 650 dollars. They also have lots of different fuel options, like propane, natural gas, wood, charcoal, and pellets.
Like many people have said, you failed to turn your broiler on when you put the pizza in the oven. When you do that, it creates the leopard spotting, just like a true Neapolitan pizza.
Would you get a better bake using convection baking?
A little bit. I prefer to use a baking stone at the very bottom of the oven. The steel loses heat as soon as you remove the pizza which it is not good if you are making several pies. The baking stone can also be used for bread and it is cheaper than steel. Downside of the stone is that it is a bit more delicate than the steel but I know how to handled it and I can live with the limitation
An hour to get a piece of 3/8" steel up to temp? Put the broiler on and it will be up to temp in a lot less time.
a thick stone wouldn't even take an hour.. steel is very conductive and would be hitting temp in 20 min
Heat rises,,, need to put it right on top of baking element, than move it up, when cooking.
In my experience a pizza steel takes a lot less time than a stone to get up to temperature, it's the main reason to use one. I normally heat mine for around 20-30 minutes and it always works great.
@@amooser5839 Needs over 30 mins, especially thickness I believe, Check Adam Ragusea video on stone vs steel for pizza. 30 mins was too short
Where are the pizzaiolo manufactured?
I think I would spend the extra money on a good quality Kamado grill before buying the Breville. A kamado could reach the same temperature as the Breville (or close to it) and could be used for a lot more than just pizza.
Breville the world first pizza oven that can go until 750F heat. Amazing. Will consider to get one. ❤
My logic tells me that anything that gets that hot won't last. And the cost is too high.
You could buy 3 Ooni wood/pellet pizza ovens for that price of that breville and make 6 pizzas in the time it too you to cook one!
The Question I have with the Pizzaiolo is what is the thermal mass.
So it may get up to a hi temp in pre heat.
But what temp does it drop down to when anything but a wafer get's put inside. ?
Thanks for the review. One MAJOR comparison you failed to list is the $1,000 price of the Breville vs the Baking steel at $89-119. The Breville takes a major hunk of cabinet storage space (I know) and then counter space to use. I do have The Baking Steel and I absolutely have been blown away in an amazing way. I get the BEST leoparding of the underside of the crust. My crusts are crunchy and the dough is still airy and bubbly and moist. The baking steel makes absolutely the best pizza I've ever had. I have an older oven, so the broiler oven will only work with preheating to 450 degrees rather than the 550 degrees max. (I use the top rack for Neopolitan or middle rack for NY style).... But even with NOT using the broiler oven, the pizza is far superior to any pizza i've had at a wood fired pizza restaurant. Hands down, the pizza steel wins in my opinion over the Breville $`1K oven. (And I love the Breville brand)///// PLUS the baking steel can be used for Detroit style. and for focaccia and even used on the range cooktop as a griddle. You can put any pan you are using in the oven on the steel and it will magnify the cooking process. WAY more flexibility at $89 vs $1000. AND I dont' have to fight to store the thing. I leave it in my oven. It's super easy to clean too. (ps I have no affiliation with The Baking Steel... I am just a believer).
Pizza steel is fantastic but preheating an hour and a half every time you make a pizza will close that price gap btw the steel and the Breville pretty quickly.
Good point
Do we know the preferred alloy the baking steel is? Is their an alloy you recommend we avoid? High carbon, low carbon, or stainless?
I believe it is the same material as a carbon steel pan but much thicker. It is not stainless and it will rust if it is left wet.
All that trouble to not even talk about how the pizza tasted lol.
wow the 1/2" thick one is priced at $129 today 01/2020 but doesn't even fill the whole oven rack. For less than that, I got a huge hunk of left over 3/8" thick Aluminum Jig plate cut it to size on a table saw (yes, a saw made to cut wood) and have two huge baking plates that fill each of my oven racks. Call your metals supplier and ask about cutting a hunk to whatever size your racks are.
you dont want them to fill the rack. They need the hot air to circulate. that is why the sellers recommend a minimum oven size to use properly.
@@Papillon_2010 My racks are filled my oven recirculation fan does the job of moving air.
You can buy that hunk of steel at any fab shop for about $35. Since most of us already have an oven in the home it would the wise choice unless of course you just have too much money and have to spend some of it to impress your friends.
I would prefer my jazz guitar without all the annoying pizza talk.
Broil the steel pizza for 30 seconds to a minute at the end. Prefect.
Link directly for pizza steel please?
Isn’t there a cheaper version of this by now?
You can get the same results with a stone in the oven, using the boiler to finish it off. I use two stones in the oven, one in the lower middle, and one in the upper middle to finish. We purchased a new oven a while back, and everything changed. You have to get to know your oven. You have to make pizza to get to know where and when to cook it correctly, as fast as possible toppings and bottom together. Where I think the Breville shines is recovery time. And on a hot day you can take it outside, versus heating up the house with a cranked oven for an hour or so. I can bake a pizza in 3 minutes, but it takes a while for the stones and oven to recover. They also failed to mention that you can make a much bigger pizza with a stone, or steel. Which is a big deal when you are making pizza for a group of people. Pizza for two or 3 its fine. I would buy one today, but my biggest concern is its reliability. Is it going to quit working after a year? if so how cheap is it to fix?
at 3min per pie, doing multiple pies instead of one large in not an issue
check this more extensive testing done by ''Serious eat''. even with the broiling method, you won't get close to similar results.
ruclips.net/video/CzYkodBgPxI/видео.html
If you have a crappy oven, take that $800 by a better oven and a steel plate and still have enough leftover to order a pizza and get a case or two of beer ;) I lucked out cause my plate of steel was free, the benefit of working at manufacturing plant that has lots of steel.
The advantage of having a separate pizza oven is that I can cook in the garage where there’s more space and easier to clean up. Plus there’s no annoying hot oven in the summer
What is °F ?
Two different people making two different pizzas using two different recipes & doughs and then baking them in two different ovens on top of two different steels isn't a meaningful "test" of anything! 🤦♂️
get an oven with a BROIL and it wins!
Annoying music - so fast forwarded to results
Nice video but the music was so loud it was difficult to understand all the comments
Steel plate takes long to heat up and cool down almost as slowly as stone. Aluminum slab is where it's at. There's a good chance that Pizzarillo oven has a thick aluminum plate hiding under a thin stone tile veneer inside to speed up preheating and reach thermal equilibrium. I use a 1/2:thick billet aluminum machining blank for a baking slab.
Wood is to launch the pizza and stainless is to take it out of the oven. So you want your peppers and onions and pepperoni to melt?! ;-)
The question is: How much are you willing to spend on your DIY pizza passion?
But does it not " bring you joy?"
Just use cast iron on the stove and finish in the oven. My fave home method at the moment. The Steel looks pretty epic though
Growing up in the Philly area I could find great pizza in Philly, New Jersey and New York. Living in the south now and most pizza is mediocre. The solution is to learn to make proper pizza at home
A couple of things here...they probably did not use 00 flour...cooking a neapolitan with AP flour does not work well. If the Breville was $500...they would sell a ton of those things.
I thought only the cheese melted, not all the toppings. I don't want all my toppings to melt, just the cheese.
Nothing worse than melted pepperoni
I could Practically fly to damn nyc for pizza and get my pizza quicker than the time it takes to preheat that damn steel plate. And save money for shopping vs the cost of heating the oven for so long
Put it over your cooker gas burner and it will reach temp in minutes.
Instead of the overpriced minimal amount of uses pizza steel, it's better to buy a good cast iron pan and use that as the "steel" while also having a great pan.
and the beauty is you can heat it up on the element and turn it upside down to cook the pizza on in the oven
You can use the baking steel to bake bread and other bakery products.
@@sbaumgartner9848 I have algo used to cook steak and chicken thighs. You can use it for many things. it is like a flat cast iron plan but heavier/thicker.
background music is too loud sadly
If you don't make pizza at least once a week that pizza oven simply isn't worth it!
its good to see 2 girls enjoying each others company in the kitchen.
That woman wouldn't shut up. She was not likable.
get a glazed ceramic tile 18X18 from home depot for $0.77.
Shouldn't you be using UNGLAZED when cooking food? The glazing could be poisonous.??
@@sbaumgartner9848 Lead has not been added to ceramic tile since 1978.
The concern you mention are those of building contractors who demolish construction where the date of materials might predate 1978 and therefore the dust may be contaminated.
ctioa.org/wp-content/uploads/2016/10/fr79.pdf
This is not to say that there is no lead in any tile. From Daltile's website:
"Does any Daltile tile contain lead?
Daltile does not introduce (intentionally add) lead in any form as an ingredient to either the body materials or the glazes of our manufactured products, with only one exception. The single exception is related to a specialty color of red glaze. This color is used almost exclusively as accents in some wall and mosaic tile installation projects. Our efforts to eliminate the lead additive have been thus far resisted by our customers, because of the inability to duplicate the exact shade of red without using lead.
"
Our products are also free of asbestos.
I use ceramic tile because it resists staining and absorption.
The used pizza steel I have was priced at $20.75. I would never pay $110 for a slab of steel no matter what I was using it for.
Most people don’t have access for a slab of cheap steel and how do you know the steel is not contaminated with some chemicals? Also I would pay for a kitchen steel because it should last a lifetime.
Over $100 for a chunk of 1/4" steel seems unreasonable. Metal Supermarkets will sell you a 16" square of steel for less than half of that.
That is the main reason why I stick with stone. That and I am not sure if I will like the results from steel.
@@robshell5367 the steel is better than the stone all days of the week. It's just like the ones u get from a pizzeria.
The steel is specially treated for food.
@@richspizzaparty advertising...
@@richspizzaparty How exactly would you treat steel for food? Or do you mean it's special steel?
I’m switching to Fraser
1:13 *399°C
Taste the pizza before you make judgement!!!
Omg....2:45 minutes in and I want to drown myself in the tub.....
I came across with your channel and I am loving it , good quality vids in general and you both very good looking :) hosts
Thank you so much! Lovely to hear.
ONE HUNDRED DOLLARS FOR A SLAB OF STEEL?!
You also get a scraper and 2 alu pizza “shovels”
There’s no leopard spotting on either pizza. The 1/4” thick baking steel provides inadequate heat transfer. It should be at least 1/2” thick and put into an oven that is capable of 525F or hotter AND it should have a top broiler element.
The aluminum peel does stick. Throw it in the trash and get a wood peel
it's actually a Danish man who invented and sells the pizza steel or Bagestålet on danish (baking steel) it not that big i denmark but he sells mostly to US customers
I actually like the pizza from the steel
800? More like 1000$ and for what? A pizza oven that is impossible to clean and always burns the crust. 30$ stone works perfectly once you get the hang of it and if you don't get the hang of it you're only out the cost of a large pizza.
Can the MUZAK already!
I made it to 1:49 before I had to turn it off. That background music makes me want to stab icepicks into my ears.
Totally misused the baking steel
The pizzas should have been identical to get a real test
The stupid background music is so annoying. Why do you need it?
This just seems like another kitchen Gizmo to take up counter space! I'll eat my shorts if it can get hotter than a gas oven on broil setting. Basically that what this is right? An electric broiler. Maybe if you have an electric oven this could beat the temperature with it's smaller space to heat but a gas broiler is actual flames! I think I'll stick with Gas
The advantage of having a pizza oven is that I can make the pizza in the garage where there’s more space and easier to clean up the area. Plus the heat won’t be annoying in the kitchen
700 degrees F = 371 degrees C. Shout out to the 181/ 195 countries that use Celsius.
No recipe no participation. I can get Jaz music anywhere besides,,, plenty of places that will tell their recipes and that's who I support. Later tater
A nice video ruined by unnecessary background music. Use the music ONLY as a background for graphic titles, but NEVER while the talent is talking. So annoying, it was all I could do to finish listening. Otherwise a fine video. It was missing the taste test at the end though. Please re export the video with the music cut while the people are talking. It would take just a few minutes of editing.
Hour, hour and a half to heat ur baking steel? What temperature is ur oven? It only takes me 20 mins at
.500 degrees, and it only takes 3 mins. Don’t be afraid to turn it up son 🤷🏻♂️ or maybe ur trying to steer people towards the Bravelle 🤔
Why has baking become so trendy obsessed? Even the aprons they're wearing resembles a fashion statement. Are they bakers/cooks or carpenters? To say nothing of the overpriced oven that a home oven will more than suffice with a pizza tray and some time to preheat.
700°F is 400°C for rest of the world
How much money are people spending on natural gas to preheat a steel for 1-2 hours?!
American pie indeed lol.
It's now $1000. Thanks Biden...
I could not watch this one minute in and the background music made me leave.
No recipe for the dough? Thanks. Lots of other cooking channels. You don't get a Subscribe ...
people buy this and then complain they have no money or that their cards are maxed out cause they have to have the latest idiot gaget. smart oven no.
800 Bucks is a RIP OFF !!!
Nytimes should hire people who aren't annoying to make videos. Also is a purpose built $700 appliance as good as a $80 chuck of metal is a stupid video idea. It's basically just a pizza oven ad.
Is this US channel aimed solely at Americans? If you want an audience outside of the US as well, how about putting metric and Imperial measurements in the video. After all, the US is pretty much the only country left still using archaic measurements.
I'm American and use imperial measurements for everything but baking.
The only thing I got from this video is that these two can't make pizza.