Because of the price, I thought about buying the Breville for four years. It went on sale (a rarity) for $800. I pulled the trigger and bought it. SO FREAKING AWESOME! The price of food today, especially eating out, is outrageous. Make it at home. So much better and more fun.
I bought the Breville Pizzaiolo for $800. They go on sale a few times a year. I love it! It sits on a regular counter and after cooking multiple pizzas I can move it and the counter is just warm to the touch, not hot. I bought the Breville over the Ooni because it gives you more control on the crust and comes with the peel and deep dish carbon pizza pan. It has two heating elements on the top, an outer and an inner element ring. You can control how hot each gets to vary the crust versus the center part of your pizza to your own personal preference. You also have the heating element on the bottom to which you can likewise adjust. I do like the Ooni's interior light and slightly larger interior size but both will handle a standard 12" pizza with no issue. I also looked at the Effeuno pizza ovens and while they are superior, the also start at almost $1500 and go up from there. Indoor electric pizza ovens aren't for everyone and cheaper ones will definitely come out but if you love pizza and don't want to have to go outside year 'round and deal with gas or stoking a wood based pizza oven, electric pizza ovens are great!
I have the Breville Pizzaiolo and Ooni Volt. They are both great. I prefer the Ooni Volt. It gets hotter with less watts. It has a bit more space inside for larger pizzas, as well as puffing pitas and naan, and bagels. It doesn't get as much burnt junk down inside of it that is almost impossible to get out. The Ooni also has a light inside. But the Ooni is much larger. It does stay cooler on the outside and doesn't claim to need as much space around it. They are both far better for pizza, naan, charred veggies, etc than a normal home oven. You can't really go wrong with either one of them. I might use them both for large pizza parties a couple times per year, but I'll probably be lending out the Pizzaiolo to friends who want to try it and keep the Ooni Volt for myself.
@thanatopsis70 I'm jealous although I'm not popular enough to need two pizza ovens going at once for a pizza party! I also don't know if my circuit breaker could take it. 😀
@@lcglazer They seem to be doing more of a New York style in this video, regardless of what they say.. I can cook a pizza in under 2 minutes in both of my ovens that they tested. But I prefer a little longer with a little less heat. I've never really cared for the true Naples style, but it can be done. Mine are kind of half way between New York and Naples and take 2-3 minutes in these ovens.
I would like to see build quality added, and measure things like thickness/gauge of metal. Just because something weighs less, it isn't always indicative that it's the "same" product just lighter. There may be a good reason.
Did you intentionally leave out a mention of the overhead light on the Ooni? Seems VERY useful for checking on doneness... the Breville appears to have no light.
@@sandrah7512 I just searched through the written test, and not once is the word Neapolitan mentioned. They do say that when they measured the actual temperature of the air inside, and of the baking stones, in both ovens it exceeded the specified max. But for some reason they never say by how much. Lets say the Ooni exceeded its specifications by three degrees, and they Breviulle by 103 degrees, then indeed they would actually reach the exact same max temperature, but we won't know, because they don't say. All we are told is that overall, the differences are negligible. Nowhere is its stated that the difference is negligible when making Neapolitan pizza. Also, the fact that they can be used outdoors does not make them outdoor ovens. To be an outdoor appliance, I would say that it must be able to be used in all normal outdoor conditions, such as in rain. Any electrical device, like my refrigerator or my indoor stove CAN be used outdoors, as long as the outdoor conditions mimic indoor conditions sufficiently.
@@sandrah7512 It appears you are right! But I still don’t see the broken down results for the Neapolitan pizza tests. They list ten different things they cooked to test the ovens, but only four of those items link to recipes for those items, but not to where they tested those recipes in these two ovens. For example they list thin crust pizza as one of the items they tested, and also loaded thin crust pizza, but both of hose links only direct you to how to make them in a regular oven, not top the results from the pizza oven tests. Neapolitan pizza is all listed as something they tested, but no actual test is linked to, and no results from the test are disclosed. Basically, they say they performed ten separate tests, but nowhere do they break down the overall score into ten different grades. As for whether the ovens are for outdoor use or not, this was an answer to the question if it can best stored outside. Yes, I was being a bit facetious, but as far as I’m concerned, there is a big difference between storing something long-term outside in all kinds of weather, and using it for an hour or two while it is raining. For example, I would consider riding a bike in the rain perfectly normal use, that the bike should hold up in, but leaving it outside in the rain for a year is not normal use. If I can not ride my bike in the rain, it is not meant for outdoor use. Similarly, if I can not bake my pizza in the rain, these ovens are not designed for outdoor use. They are indoor appliances that can be used outside when outside conditions replicate indoor conditions. But thank you for helping me find the How We Tested section, I do appreciate that.
Common sense says that they would be better at Neapolitan than your 550 degree home oven as high temp is part of what good Neapolitan needs, but neither is going to give flavor results like wood fired or even the nice charring of less expensive gas fired outdoor units, so not great tools for Neapolitan.
If you're not looking for 100% authentic Neapolitan pizza but can settle for a neo-Neapolitan pizza with pillowy crust and good char, the Ninja Woodfire Oven and Cuisinart Indoor Pizza Oven cost almost a third of these ovens and can reach 700F (more like 750F in my own experience). That can cook your Neapolitan-style pizza in 90 seconds or less. Not to mention you can use it to cook other stuff as well. I own the Ninja oven and have used it both indoor and outdoor without problems.
I love my Ooni Volt. I have the Breville Pizzaiolo too. They are both good, but I prefer the Volt. Hotter. Less volts. More space inside. Light bulb. I plan on lending out the Pizzaiolo when I'm not having big pizza parties. But the Ooni Volt is all mine! Makes great naan and pita bread too.
Ladies, I love your test videos! They are always fun to watch. I have purchased a bunch of recommended items and ATK has never steered me wrong. I’m probably not going to buy a pizza oven but I have made the ATK cast iron skillet pizza several times. Yummy!
@@eschybach Most likely your definition of "rich" is like most people's definition: "look rich to me because they own big houses, nice cars, and lots of expensive looking stuff." What rich people call "middle-class poor."
So if 100 degrees makes little difference between the two and the Ooni was set at 650 F for the first demonstration (why?), what is the difference with your home oven at 500 F and the Ooni at 650 F then? Especially when there is little difference between the Ooni at 650 F and the Breville at 750 F.
Your oven on broil, will achieve the same temperature. They're just pushing products. Professional pizza ovens only use 400-450° to cook pizzas! They're promoting speed, you need your pizza now! In under 5 minutes! They don't use these devices in Italy now do they?
If the price is to high for a indoor then an outdoor pizza oven is an good option. There are smaller ovens that are gas powered and easier to move around that also perform great.
In Addition to pizza I think you need to test other foods in these pizza ovens. $1000 for a unitasker is a lot for most people. Do they cook other foods better than a traditional oven ? If you tell me you tested 5 more foods and worked better on these, then there are much more interesting.
@@samuelgates5935 totally agreed with the Italian dishes ! I would like them to go even further with steaks, chops, spatchcock chicken... Also, dose sending all the heat to top work like a salamander or just my oven broiler ?
I use mine for roasted vegetables, naan and pitas, and shrimp. I don't see the point of steak or chicken if you have other options, but if you have only one of these ovens, they could work for that as well.
Do you pre heat the cast iron too? If so A how big is your cast iron pan and B how do you place the pizza in the pan? I use a cast iron pan too and while it’s good pizza since I can’t feasible preheat the pan the crust is never where I’d like it to be. Would love to hear your thoughts on this!
@ericmagee9054 I don't preheat it but I do assemble the pizza in the pan and put that on a stovetop burner and let the pan heat up that way. Once the sides of the crust look like they are cooking/ pulling away from the side of the pan I will finish it in the oven. Usually broiler but not on the uppermost rack. Does that give you any ideas?
I've made pizza in my 550F home oven for 30 years doing all the tricks like using pizza steel, moving it to the top and timing the broiler to come on at the right time, preheating a cast iron skillet, etc. I've had my Pizzaiolo and Ooni Volt for less than a month and everything I have made, even the bad test batches, has been far better than anything I have ever made in my home oven, without all the tricks and timing. They just work, and fast, with minimal fuss. The difference between 550F and 750F is immense. I wish these pizza ovens were around 20 years ago. Once preheated for 20 minutes they can crank out pizzas every 5 minutes. Best expensive kitchen items I have purchased in the last 30 years: Control Freak induction burner, stand mixer, food processor, pizza ovens. No regrets.
If you have a Webber grill, you can buy a kit that converts your Webber grill to a pizza oven. I bought mine from Amazon and have pizza parties all the time. You can add wood and get an amazing pizza. I bought the kit a few years ago for 60, probably a little more expensive now. Still cheaper than 1000 lol
I eyed the Breville Pizzaiolo for years, but sprung for the Ooni Volt when it came out. The Ooni Volt is definitely heavier, but I feel like it has better insulation. A few reviews I watched said the Breville Pizzaiolo outer part gets very hot to the touch - this could be dangerous for children (or even my clumsy self). Is this something you tested? Saw another reviewer talk about the light in the Ooni Volt - I agree this is a huge plus! Haven’t bought a take-out pizza in years since getting my pizza oven.
I have the Pizzaiolo and the Volt. I far prefer the Volt, but they are both great ovens. The Volt is bigger and heavier, but much cooler on the outside and doesn't need as much space around it. And it is bigger on the inside. It gets hotter with less watts. The inside light in the Volt is a big plus. I wish they would review some of the cheaper pizza ovens like the Cuisinart and the Chefman. I'm not getting another pizza oven. I have one too many already! But it would be nice to see the cheaper ones compared to the more expensive ones.
I honestly don't get the attraction to home pizza ovens at any price. A bit biased living in NJ which arguably has the best pizza in the country and I can throw a rock to several outstanding options. However, how much pizza do you need to be making/eating to really want one of these. Also, where do you store this and how much counter space do you have when used indoors?
@@tkozikow Those places look great! Too bad I'm not on the east coast anymore. It was the 80's and there was this pizza place on the Atlantic City boardwalk. Great pizza, cheesesteaks, chicken parma .... Sometimes I miss the East coast
@@cachecow I was in the DC area for 30 years before moving to the Jersey shore in 2020. No shortage of great local options for Mexican, pizza, seafood, Brazilian, and Italian, but also less than an hour from NYC. TBH feel spoiled by the choices and it is often tough to decide where to eat. Many favorites that you know will be good, but always looking to explore. .
I'd shell out perhaps for something that could do genuine Neapolitan-style pizza at home. I do suspect that the round stone in the Breville is functional, because it might facilitate air circulation. I would have liked to have seen the bottom crust on the Ooni to compare these two on "leoparding" ability, that spotty scorching. Not sure if ATK has cross-tested any outdoor-only options that might be available and spare you the cost/effort of a genuine outdoor traditional domed brick oven shape.
Lots of people eat pizza once a week or every other week so this could easily pay for itself. Also, if you can't do lactose, your options for takeout are limited. And if you're not aware, Buffalo mozzarella has not lactose. You can make a better pizza at home for a lactose intolerant person than you can but at almost any pizza place.
Thanks for doing this. We were having this exact consideration between these two! The ooni volt is now only $899 which we loved to see! We ended up going with the ooni and we found the higher temperature to be so helpful when we want to cook difference pizza styles, but also for making other dishes. Both great but with the ooni at $899 we were able to buy a peel and cast iron pan and still be a little cheaper. Thanks again this helped us a lot!
AN ATK Neapolitan pizza test with these ovens would be great. I have a steel and a 550 degree oven and I make great pizza, but there's no way to get Neapolitan-style results with that setup. The crust is either under cooked or the cheese is browned. Browned cheese is not necessarily a bad thing, but it's not Neapolitan either.
2:15 "So today, everything we're talking about is in relation to a thin crust pizza." That they did it doesn't matter if they keep the results to themselves. @@sandrah7512
Thanks for the info, but they made a video on the wrong thing. You might have missed it, but this is RUclips, a video-oriented social media platform. I'm not looking for a script. I want to see the results. These are ovens that are supposed to be Neapolitan capable - the hardest pizza style for the home cook. Anyone can make a good thin crust pizza in their home oven, saving themselves $1k. @@sandrah7512
I'd lean toward the Ooni (if it fits on my counter) but I'd have to have my neighbor help move it back and forth. For toppings, I tend to be Team Yes. My pies usually get pepperoni, bell pepper, diced onion, mushroom, and the most important ingredient, pineapple. If hating pineapple on pizza is wrong, I'll always be right.
My home oven hits 550. Pizza is done in abt 10 minutes. Crisp bottom & pockets of air in the crumb. I’m happy. Will spend the $1,000 on the ingredients.
I've commented elsewhere: "You don't get much more pizza snob than building your own oven in your back yard." I don't have the wherewithal for a $1000 one-trick pony, so I use a pizza steel, parchment, and an inverted half-sheet pan. Good enough for government work.
So if the 100 degree temperature difference doesn't matter than does that mean the Ooni will take less time to reach 750 than Breville? Breville took around 20 minutes for 750 and they mentioned that Ooni takes 20 minutes for 850.
I have both. Yeah, the Ooni heats up faster and uses less watts. It also gets hotter, if you need that. Overall I prefer the Ooni Volt, but the Pizzaiolo is also a great choice, and is a bit smaller and lighter. They left out a lot of stuff in this video. They could have done much better. But I agree, they are both far better than a typical home oven, and the Volt is bigger and heavier.
As someone who frequently entertains large numbers of people when making pizza at home, I saw a glaring omission from the performance section which is recovery time between pizzas.
They really did a terrible job at reviewing these ovens... I have the Ooni Volt and Breville Pizzaiolo. They both get back up to temperature in a minute or two, at least for thin NY and Neapolitan styles. I've done pan pizza, but only as the first pizza at 650F before turning it up for thin pizzas. But they were ready for pizza directly on the stone in just a few minutes. I can crank out 12" pizzas, crispy on the bottom and firm enough to hold their own weight, but still a bit chewy and bubbly on top, foldable if you want to, about every 5 minutes. 3-4 minutes to cook, 1-2 minutes to re-heat. I need help prepping the next pizzas to keep up with either of these ovens. You can do 90-second Neapolitan pizzas, but I prefer them a bit longer and not quite as hot. If a 12" pizza has 6 slices and feeds 2 people, you could easily feed 20 people in a hour if the dough, sauce, cheese, and other ingredients are prepped. Do a pepperoni, then plain cheese or veggie, maybe vegan, then a pesto base. Someone will have to be the pizza tender, and it helps to have helper, but either of the ovens they reviewed would be great for a pizza party. I prefer the Ooni volt. It gets hotter with less watts, but it is also larger and heavier. If you make a lot of pizza, and can't have a cheap gas oven, either of these are way better than a 550F max home oven.
good comparison but what makes me buy any or one of these, will depend on the, How much Electricity used by them in an hour? and also What's the exact price /availability compared both? which is surprisingly missed here.
I mean it's an oven with a stone built in. It'd be great for traditional french style baguettes. You would need to open every now and then to spritz it with water, but 1k is quite steep for a bread stone
I wonder whether, considering the amount of energy those oven require, whether they can work in an RV, using the energy from the lithium-ion batteries?
I have a Breville counter oven and the temperature is wildly off, so I’d probably get the Ooni for that price. I also would have liked to see you make calzone.
I gave up on New York style at home. I bought the pans and make Detroit style! Way lower temperature required. I can’t justify 1,000 for a pizza oven. So I leave New York style to my local pizza shops and support them
Have had my re(zip) bags for a year and love them. Tend to use for anything except made meals. For this I prefer the silicon as it can go straight into the microwave.
I love pizza and eat it a couple of times each month (even making it from scratch ocassionally). I'd love an option for cooking pizza in my kitchen at a higher temperature than my oven can manage but $1000 is absurd unless you have a lot of disposable income you can just piss away. And I say that as a software engineer who earns a six digit salary. Since I own a home I've considered the less expensive outdoor only Ooni but even that is hard to justify to cook pizza just for myself.
No, the instruction booklet says "wood fired" is a style, and is about 700F. But it doesn't actually use wood. I have used mine to make pizzas as good as, if not better, than a local pizza place that uses and actual wood-fired oven.
@@thanatopsis70 It certainly looks just as good. Thanks for clarifying. I knew it was electric but didn't know if they had a thing for pellet's or something.
at the end of the day pizza is more or less bread and cheese is cheese and tomatoes are tomatoes when they get cooked what do you get, yes cheese on toast simple easy
I bought the Chefman electric pizza oven at Costco for $289. Gets just as hot as the (300 to 800 degrees) Brevelle and Ooni, almost same size (interior) of the Ooni, 12" square stone weighs 23 lbs, comes with a peel, allows temp control of top and bottom, measures 18" x 17" x 11". All of this for a fraction of the cost of the Ooni and Brevelle. I have probable made 20 pizzas and love it.
Try Effeuno pizza ovens. Temp up to 509°C/948°F. I cook pizza about +-70 seconds. Neapolitan style pizza. Best indoor pizza oven in my opinion. I have the Effeuno P134HA 509, can also bake sourdough bread and other types of bread not only for pizzas.
Those pizzas look terrible. You can tell by the way they slide off the pan like a snake that the crust is not cooked. There's no browning of the crust on the outside. FAIL.
Back when my kids were little, I made pizza from scratch a few times a month. When they were teens, we had lots of build your own pizza parties. If these ovens existed back then, I would have happily bought one, probably the Breville. I managed ok with quarry tiles in my regular oven. More heat would have been better, but I didn't have the option. Now ... my kids are grown and I need to limit carbs for my health. I don't make pizza any more.
Could you sear a steak in these? If you're creating a high temp electric oven that somehow works on 120v, I'd hope their engineers would think of other use cases. 120v air fryers don't get this hot, so I'm curious how they're doing it with the same 1800 watt power budget.
I feel like Ooni's digital/hidden controls should have it marked it down more. I miss the days when it was obvious what everything does without having to read the manual.
I've used my Ooni successfully for a few weeks and I haven't read the manual. I have the Breville Pizzaiolo too and that seems to have more hidden controls, with having to attach the magnetic plate and push and hold various dials to get manual control. With the Ooni Volt you just adjust the heat and top/bottom balance controls. Very easy.
I adore my Volt! Expensive, but after you work your dough recipe/flour choice(s) out, it makes incredible pies, indoors with no propane/wood hassles. My current go-to is a New Haven inspired pie-68% high hydration dough with AllTrumps flour, baked for around 3 minutes at 750F, producing a good spotted underskirt, and spots of char on top. I am continually told that it’s the best pizza my guests have ever had. And outside of Pepes or Sally’s, I agree too, it’s the best I’ve had. I can no longer go out for pizza now, because they are all inferior to my own… I looked at the Breville before buying-but its considerably smaller and circular stone was a big turn off. And the fact that I had to add a magnetic card to the control panels to turn it into a regular temperature control oven visually was also a turn off. With it’s regular “style menu” (New York, Wood Fire, etc) control panel and dinky round stone, I consider the Breville more geared toward home cooks that want to tinkle with occasional pizza making (particularly if they want to emulate a paler “Pizza Hut” style ).The Ooni Volt is much more geared toward those that want to get serious about outstanding artisian pies cooked at home, indoors.
I got a pizza stone and peele set for my outdoor grill from Amazon for under $50. I can get the grill up to about 650F and our homemade pizzas come out fantastic.
If I'm going to spend $900+ which they both can be bought on Amazon and eBay for new? I wanna make more than a few thin crust pizzas. I love making authentic Ciabatta bread and am wondering if the Ooni could accommodate interior wise the height needed to bake the bread properly without the elements getting too close to the dough? On a 500 degree oven you need to use a stone and the middle rack at 425 degrees. The element being too close to the dough is a worry. Does anyone know the answer to this from a professional bakers view? After watching this, the Breville looks like it performs ok but is not made as well design wise as the Ooni. The Breville looks limited on what else you can cook in it with the round baking stone. The Ooni will cost you more but it appears to be a superior unit. Obviously they both can make a nice thin crust pizza but so can your oven at 500 degrees, it just might take a little longer and similar results can be obtained. Is it worth around $900 to shorten your cook time about 4 minutes, not to mention you can make a full size 16" pizza in your home oven. Not the toy 12" versions these are limited to? You need to make them fast because you need to make multiple 12" pizzas to feed a normal size family. Everyone conveniently ignores this issue which is a huge problem with both these units. These thin crust pizzas may take around 7 mins total in a conventional oven with stone. Verses 3 or 4 minutes in the Ooni or Breville. You may say "I can buy alot of pizzas for this kind of money". The difference is most of the fast food pizzas I wouldn't feed to a dog never the less eat one myself. If you're thinking along those lines? You probably don't know what a great pizza is supposed to taste like. Its not with all the silly toppings that disguise the crappy taste of the actual boring pizza that it is. Both Ooni and Breville over priced in my opinion for the lack of versatility they have but I love pizza so I would go for the Ooni if the price drops to around $700 new, which it should be. They would certainly sell more and the volume would make up for the profit loss at the normal $900 retail. Some other new company will do this I'm sure and these 2 companies will be going " why didn't we drop the price sooner"? Most of these are made in China and they are masters at copying anything, so if you're not in a rush? Watch for 850 degree pizza ovens at a lower than $900 price tag new in the future, This will turn out to be "Battle of the Pizza Ovens" for sure...ATK Rocks!!!
I've made ciabatta, naan, and puffy pitas in my Ooni Volt. I made naan in my Pizzaiolo, but pressed it down when it got too tall. It doesn't have quite the clearance the Volt does. When making ciabatta, I turn the dial so the heat comes from the bottom more than the top, so the top element doesn't stay on. I haven't had the bread touch it yet, but with the element off it wouldn't be a huge fire disaster, even if the loaf got misshaped. I have the Breville and the Ooni. I prefer the Ooni, but the Breville is decent. There are other pizza ovens that get to 750F that are half the price of these two. But I don't know much about them.
You don’t need it - can’t speak to the Ooni but the Breville element under the stone is circular- so it provides even heat all around the pizza. Rotating bases are good when the heat source is concentrated in one area.
I couldn't imagine the nightmare it would be to clean spattered beef grease off of the inside of one of those... especially the Breville that doesn't really have a rear wall.
The dough itself is the critical part. May I suggest a copy of "The Pizza Bible" by Tony Gemignani??? He won "World Pizza Champ" 12 times. VERY enlightening cook book.
@@samuelgates5935 never tried, but this works fine and TBH I might only do this 2-3x per year. Two awesome pizza shops less than a 5 minute drive, so would rather spend $20-25 there for something that I really could not duplicate at home like a grandma pie.
Thanks for this but I want to know about residual heat and cleaning and if its 600 degrees I will that heat transfer to my countertop? If I am having a pizza party one night but roasting tofu and garlic does that smell stick around? Also, is it tax deductible ? Im looking for everything tax deductible while I finish my taxes ;)
Maybe you did the unblind "taste testing sample" just for the video, but if you only have 2 options to choose from you really should've done a blind triangle-test for the "performance" category. If Neapolitan pizza is more temperature sensitive I wish you had included that (or at least mention explicitly that you did test that style) in the video. Otherwise this was a great video and comparison.
Test and compare the Chefman. Its capable of 750 degrees, gets there in 20 minutes, the pizza stone measures 12 1/4 X 12 1/4 inches, has temp controls for upper and lower elements and a timer. All of this for under $300.00 at Costco. Now compare that!!!
For me, the dealbreaker is definitely the high temperature with the Ooni. Like they mentioned in the review, there's no way that you can make a Neapolitan pizza if you can't get past 750º F, (400ºC) at a minimum!
Pizzas only need 400-450° to cook. That's what professional pizza places use. They're trying pushing "quickness" over quality! If you put your household ovens on broil for 1hr, you will get better results without spending a $1,000!
@@samuelgates5935 A place making good pizza in a 500 degree flat deck oven is making pan pizza or the like. You make Neapolitan style pizza in a 700 degree brick oven. It is a matter of what you're doing not speed over quality.
@@samuelgates5935 "Pizzas only need 400-450° to cook. That's what professional pizza places use." It's not just about "quickness," it's also about taste and texture. I'd like an example of one of your "professional pizza places" that only cooks at 400°F.
I'll pass based on price. I have been using a pizza stone in the oven and my pizzas turn out GREAT. However my next investment will be the pizza steel :)
My oven (reg/convection) has an actual pizza setting 🎉 To be fair...if...I had a $1000. to spend on this (fixed income so, not gonna happen for me)...I choose the Breville 🎉🎉🎉 If ATK Gearheads has a Breville they need need to get rid of...I volunteer 😂😂😂 Love you ladies 💗💗💗
Actually yes! While you can probably get similar quality in your oven, these are more efficient, heating a smaller area and with the Breville, you can even control the difference in heat between the middle of the pizza and the crust as well as top to bottom. I buy the 3 pack of DiGiorno pizzas at Sam's Club when I'm too lazy to make the homemade and they come out nice. I wouldn't recommend spending this money if your only going to cook frozen pizzas but they will do a good job and use less electricity. I bought mine because making pizzas from scratch is so much better than frozen or most cheap pizza chains.
The Breville is purpose made for indoor use and seems ideally suited for most kitchens in terms of its footprint. The included accessories may not seem like a big deal, but they greatly aid in making this unit the more practical choice. Granted, the most practical choice here is probably to spend 1000 dollars on something else altogether, since life doesn't really demand that you own a pizza oven!
Love my propane pizza oven. Cost me $250. I can heat the stone to 800 in 15 minutes the oven itself gets to 1100. I turn the flame down to low when I am cooking the pizza or I find it does not cook evenly. I just crank it up to get the stone to temp.
You can make pizza like the ones shown (New York or other American styles) in a home oven with a stone or steel (or ceramic tile or even a thick aluminum slab). The reasons these pizza ovens are expensive is the very high heat that's desirable for Neapolitan pizza, not tested here. It's a major engineering challenge to coax extreme heat from a 120V American outlet. European 240V outlets can provide about double the energy, which is why their electric kettles boil water so fast and they have ready access to 240V home electric pizza ovens like the Effeuno that get to temperatures comparable to outdoor gas or wood-fired pizza ovens. The Ooni Volt and Breville Pizzaiolo draw the same amount of electricity. The Volt is more insulated, so it can get to a higher temperature. This also makes it larger. It has a maximum temperature 100°F higher, but the difference will likely be narrowed as the Breville compensates with a clever toggleable ring-shaped heat distribution that concentrates the heat where you need it, on the outer crust of the pizza (the rim). So the heat into the crust may be comparable. I wouldn't buy a dedicated pizza oven unless it can do something very desirable that home ovens and toaster ovens simply cannot. For me, this means true Neapolitan pizza, with "Leopard spots" on a puffy, soft crust. That crust cannot be achieved in a 550°F oven. But neither can it be achieved in 120V home indoor pizza ovens, apparently. I have not seen Leopard spots come out of either of these ovens. It's been long enough that I think if it was easily achievable and reliably replicable, it would have been done. The Neapolitan pizzas that come out of home electric pizza ovens on the US market have crusts that are more like New York style. For $200-300 you can make true Neapolitan pizza with soft Leopard spotted crusts in an outdoor propane pizza oven that has a maximum temperature around a thousand degrees Fahrenheit. I wouldn't bother with wood, it smells nice but with cook times less than a minute and a half the pizza doesn't get significant smokey wood flavor. I've looked into the cost of getting an imported 240V European oven. Could be about ten times the cost of your standard outdoor Ooni pizza oven, and it makes the same pizza. Maybe more expensive if you need an electrician to rewire your house. They're available but about double the cost of the Volt or Pizzaiolo, and that's if you've already got a 240V outlet. The total cost for most US homes will be thousands of dollars, not hundreds. In a generation or two of improved products, American 120V electic specialty home pizza ovens will probably hit outdoor pizza oven temperatures and be capable of authentic Neapolitan pizza crusts. Such ovens would be worth it to enthusasists and commercial pizzaiolos. I look forward to seeing them. The Volt and Pizzaiolo unfortunately can't compete even with inexpensive outdoor pizza ovens for high-heat pizza. And most American style pizzas are cooked at regular home oven temperatures, so a regular oven works well enough, especially with a good stone or steel. I'd like to get a 16" Ooni outdoor oven, maybe upgrade my home oven Baking Steel to a larger aluminum round sometime (aluminum has lighter weight for the size, heat capacity, and thermal conductivity compared to carbon steel). I would not be happy with what the thousand-dollar electric pizza ovens currently produce. The high heat is inferior to a $200 outdoor propane pizza oven, and the low heat is no better than a home oven or even a high-end toaster oven. There are some marginal cases where the Volt and Pizzaiolo are great. They're the least expensive way to get closer to more Neapolitan style indoors. They might even perfectly make an old-fashioned New York style pizza that's halfway to Neapolitan. That's what I aim for in my 550°F home oven, anyway. The Pizzaiolo and Volt are a step closer to indoor Neapolitan crusts. The next level is way more difficult or expensive, buying or building an indoor wood or gas oven with a chimney venting outdoors or installing a 240V "dryer" outlet in your kitchen just for the extremely expensive pizza oven (and definitely a 240V kettle to go with it). You might need to modify the plugs and cables and void warrantys, although some Effeuno models are sold by an importer with a US-style 240V plug. Honestly, it's not practical for anything but the most dedicated or wealthy pizzamaking enthusiasts. Just get an outdoor oven, they're now widely available and inexpensive and work perfectly. You can cook regular American pizza, "New York style", in the oven you already have with a cheap stone or steel (less than $100), good ingredients, and some practice. We'll know these expensive $1000 indoor pizza ovens have matured when we start seeing typical users sliding out authentic Neapolitan pizzas with little Leopard spots dotting the crusts. Until then, they don't live up to the hype and are a poor value compared to outdoor ovens with superior performance.
What kind of draw on your electric can you expect? Where I live you’re only allotted 400kws per month or you are placed into a commercial business rate. I would be using one on a regular basis (4 hours straight per day) for my business. This is why I ask. Thanks
Thanks for this video. I like thin crust pizza but I can’t justify spending that much money on a pizza oven. I love a great mushroom, veggie, uncured pepperoni or even plain cheese pizza. I’ll just continue to support my neighborhood pizzeria who make great pizzas. 😋
Been using a pizza stone at my oven's highest setting (525 F) forever. That, with my high hydration, 24 hour cold ferment dough, and I make a pretty darn good home pizza. Just going by appearances alone, I will say that my pizza made without a ridiculously overpriced pizza oven is every bit as good, if not better, than those in the video. Sometimes, expensive equipment does make a difference; I don't think this is one of those times.
If I was to spend $1000 on this product, I would probably go for the OONI. I feel you get more for your money in the long run. I think the 00NI now makes a rotating pizza oven. I could be mistaken.
Because of the price, I thought about buying the Breville for four years. It went on sale (a rarity) for $800. I pulled the trigger and bought it. SO FREAKING AWESOME! The price of food today, especially eating out, is outrageous. Make it at home. So much better and more fun.
I bought the Breville Pizzaiolo for $800. They go on sale a few times a year. I love it! It sits on a regular counter and after cooking multiple pizzas I can move it and the counter is just warm to the touch, not hot. I bought the Breville over the Ooni because it gives you more control on the crust and comes with the peel and deep dish carbon pizza pan. It has two heating elements on the top, an outer and an inner element ring. You can control how hot each gets to vary the crust versus the center part of your pizza to your own personal preference. You also have the heating element on the bottom to which you can likewise adjust. I do like the Ooni's interior light and slightly larger interior size but both will handle a standard 12" pizza with no issue. I also looked at the Effeuno pizza ovens and while they are superior, the also start at almost $1500 and go up from there. Indoor electric pizza ovens aren't for everyone and cheaper ones will definitely come out but if you love pizza and don't want to have to go outside year 'round and deal with gas or stoking a wood based pizza oven, electric pizza ovens are great!
I have the Breville Pizzaiolo and Ooni Volt. They are both great. I prefer the Ooni Volt. It gets hotter with less watts. It has a bit more space inside for larger pizzas, as well as puffing pitas and naan, and bagels. It doesn't get as much burnt junk down inside of it that is almost impossible to get out. The Ooni also has a light inside.
But the Ooni is much larger. It does stay cooler on the outside and doesn't claim to need as much space around it.
They are both far better for pizza, naan, charred veggies, etc than a normal home oven. You can't really go wrong with either one of them.
I might use them both for large pizza parties a couple times per year, but I'll probably be lending out the Pizzaiolo to friends who want to try it and keep the Ooni Volt for myself.
@thanatopsis70 I'm jealous although I'm not popular enough to need two pizza ovens going at once for a pizza party! I also don't know if my circuit breaker could take it. 😀
A Naples style pizza should only take about 90 seconds. How do these ovens, reaching similar high degrees take 4-5 minutes?
My Breville takes less than 2 minutes at 750 degrees
@@lcglazer They seem to be doing more of a New York style in this video, regardless of what they say.. I can cook a pizza in under 2 minutes in both of my ovens that they tested. But I prefer a little longer with a little less heat. I've never really cared for the true Naples style, but it can be done. Mine are kind of half way between New York and Naples and take 2-3 minutes in these ovens.
I would like to see build quality added, and measure things like thickness/gauge of metal. Just because something weighs less, it isn't always indicative that it's the "same" product just lighter. There may be a good reason.
Or not.
Which one has plastic parts. Plastic plus oven heat equals brittle plastic that break. Then you need to throw that $1000 oven in the trash.
There are probably a lot of times when product testing is dull AF, but testing stuff like pizza ovens seems like a massive perk.
It's also good for searing things like a thick cut steak, pork chop, etc.
Did you intentionally leave out a mention of the overhead light on the Ooni? Seems VERY useful for checking on doneness... the Breville appears to have no light.
I have both. The light in the Ooni is a big plus. I use my phone flashlight with the Pizzaiolo, but it isn't as easy.
should've tested Neapolitan pizza to see if the temperature made a difference
@@sandrah7512 Not in this video, they didn't.
@@sandrah7512 I just searched through the written test, and not once is the word Neapolitan mentioned. They do say that when they measured the actual temperature of the air inside, and of the baking stones, in both ovens it exceeded the specified max. But for some reason they never say by how much. Lets say the Ooni exceeded its specifications by three degrees, and they Breviulle by 103 degrees, then indeed they would actually reach the exact same max temperature, but we won't know, because they don't say. All we are told is that overall, the differences are negligible. Nowhere is its stated that the difference is negligible when making Neapolitan pizza. Also, the fact that they can be used outdoors does not make them outdoor ovens. To be an outdoor appliance, I would say that it must be able to be used in all normal outdoor conditions, such as in rain. Any electrical device, like my refrigerator or my indoor stove CAN be used outdoors, as long as the outdoor conditions mimic indoor conditions sufficiently.
@@sandrah7512 It appears you are right! But I still don’t see the broken down results for the Neapolitan pizza tests. They list ten different things they cooked to test the ovens, but only four of those items link to recipes for those items, but not to where they tested those recipes in these two ovens. For example they list thin crust pizza as one of the items they tested, and also loaded thin crust pizza, but both of hose links only direct you to how to make them in a regular oven, not top the results from the pizza oven tests. Neapolitan pizza is all listed as something they tested, but no actual test is linked to, and no results from the test are disclosed. Basically, they say they performed ten separate tests, but nowhere do they break down the overall score into ten different grades. As for whether the ovens are for outdoor use or not, this was an answer to the question if it can best stored outside. Yes, I was being a bit facetious, but as far as I’m concerned, there is a big difference between storing something long-term outside in all kinds of weather, and using it for an hour or two while it is raining. For example, I would consider riding a bike in the rain perfectly normal use, that the bike should hold up in, but leaving it outside in the rain for a year is not normal use. If I can not ride my bike in the rain, it is not meant for outdoor use. Similarly, if I can not bake my pizza in the rain, these ovens are not designed for outdoor use. They are indoor appliances that can be used outside when outside conditions replicate indoor conditions. But thank you for helping me find the How We Tested section, I do appreciate that.
This video wasn’t a Naples style pizza. It should only take 90 seconds. 4-5 minutes??? Same performance as an oven.
Common sense says that they would be better at Neapolitan than your 550 degree home oven as high temp is part of what good Neapolitan needs, but neither is going to give flavor results like wood fired or even the nice charring of less expensive gas fired outdoor units, so not great tools for Neapolitan.
If you're not looking for 100% authentic Neapolitan pizza but can settle for a neo-Neapolitan pizza with pillowy crust and good char, the Ninja Woodfire Oven and Cuisinart Indoor Pizza Oven cost almost a third of these ovens and can reach 700F (more like 750F in my own experience). That can cook your Neapolitan-style pizza in 90 seconds or less. Not to mention you can use it to cook other stuff as well. I own the Ninja oven and have used it both indoor and outdoor without problems.
I have been using the Ooni volt for months now. It cooks great neapolitan pizzas in about 90 seconds at 850°F
I love my Ooni Volt. I have the Breville Pizzaiolo too. They are both good, but I prefer the Volt. Hotter. Less volts. More space inside. Light bulb. I plan on lending out the Pizzaiolo when I'm not having big pizza parties. But the Ooni Volt is all mine! Makes great naan and pita bread too.
Ladies, I love your test videos! They are always fun to watch. I have purchased a bunch of recommended items and ATK has never steered me wrong. I’m probably not going to buy a pizza oven but I have made the ATK cast iron skillet pizza several times. Yummy!
I bought the Pizzaiollo oven based on your review, and I can't be happier.
I'll be waiting for rich people to get rid of these for a fifth the price used on craigslist or fb marketplace.
You think rich people use craigslist?!
@@eschybachall. the. time. how do you think they stay rich? lol
@@universalcollective427 you and I may have different definitions of rich, then.
@@eschybachthey do in my area
@@eschybach Most likely your definition of "rich" is like most people's definition: "look rich to me because they own big houses, nice cars, and lots of expensive looking stuff." What rich people call "middle-class poor."
So if 100 degrees makes little difference between the two and the Ooni was set at 650 F for the first demonstration (why?), what is the difference with your home oven at 500 F and the Ooni at 650 F then? Especially when there is little difference between the Ooni at 650 F and the Breville at 750 F.
Your oven on broil, will achieve the same temperature.
They're just pushing products.
Professional pizza ovens only use 400-450° to cook pizzas!
They're promoting speed, you need your pizza now! In under 5 minutes!
They don't use these devices in Italy now do they?
NY style pizza cooks at around 600-650. Neapolitan pizza cooks anywhere from 700 to 1000 degrees.
Both thin test pizzas were cooked at 650°F
If the price is to high for a indoor then an outdoor pizza oven is an good option. There are smaller ovens that are gas powered and easier to move around that also perform great.
Will the D people allow us a gas pizza oven?
Apartment and condo dwellers cannot use an outdoor pizza oven. Not everyone lives in a house, especially if you live in any major city.
@@barcham so don't get one...🤷♂️
@@brt5273 I don't need one, actually, I am having a proper pizza oven installed in my new condo.
In Addition to pizza I think you need to test other foods in these pizza ovens.
$1000 for a unitasker is a lot for most people.
Do they cook other foods better than a traditional oven ?
If you tell me you tested 5 more foods and worked better on these, then there are much more interesting.
Excellent point. Pizza restaurants use their pizza ovens for more than just pizza. Chicken parm., Veal, eggplant, lasagna etc
Excellent point though!
@@samuelgates5935 totally agreed with the Italian dishes !
I would like them to go even further with steaks, chops, spatchcock chicken...
Also, dose sending all the heat to top work like a salamander or just my oven broiler ?
I use mine for roasted vegetables, naan and pitas, and shrimp. I don't see the point of steak or chicken if you have other options, but if you have only one of these ovens, they could work for that as well.
what about cleaning?
Turn them up to their highest temp for 15 min.
I've used a cast iron pizza pan with a regular oven and it's given me pretty good crust with pre heat and baking time.
I agree.
Do you pre heat the cast iron too? If so A how big is your cast iron pan and B how do you place the pizza in the pan?
I use a cast iron pan too and while it’s good pizza since I can’t feasible preheat the pan the crust is never where I’d like it to be.
Would love to hear your thoughts on this!
@ericmagee9054 I don't preheat it but I do assemble the pizza in the pan and put that on a stovetop burner and let the pan heat up that way. Once the sides of the crust look like they are cooking/ pulling away from the side of the pan I will finish it in the oven. Usually broiler but not on the uppermost rack. Does that give you any ideas?
I've made pizza in my 550F home oven for 30 years doing all the tricks like using pizza steel, moving it to the top and timing the broiler to come on at the right time, preheating a cast iron skillet, etc.
I've had my Pizzaiolo and Ooni Volt for less than a month and everything I have made, even the bad test batches, has been far better than anything I have ever made in my home oven, without all the tricks and timing. They just work, and fast, with minimal fuss.
The difference between 550F and 750F is immense.
I wish these pizza ovens were around 20 years ago. Once preheated for 20 minutes they can crank out pizzas every 5 minutes.
Best expensive kitchen items I have purchased in the last 30 years: Control Freak induction burner, stand mixer, food processor, pizza ovens. No regrets.
Only 1% here Get it.
LOVE all 3 of you together!
“The Peel smells the fear”. 100% accurate!!!🤣. Should have tested the Cusinart and Chefman pizza ovens as well, they are much more reasonably priced!
If you have a Webber grill, you can buy a kit that converts your Webber grill to a pizza oven. I bought mine from Amazon and have pizza parties all the time. You can add wood and get an amazing pizza. I bought the kit a few years ago for 60, probably a little more expensive now. Still cheaper than 1000 lol
@@sandrah7512 that’s true, which is why I said if you have a Webber lol
I eyed the Breville Pizzaiolo for years, but sprung for the Ooni Volt when it came out. The Ooni Volt is definitely heavier, but I feel like it has better insulation. A few reviews I watched said the Breville Pizzaiolo outer part gets very hot to the touch - this could be dangerous for children (or even my clumsy self). Is this something you tested? Saw another reviewer talk about the light in the Ooni Volt - I agree this is a huge plus! Haven’t bought a take-out pizza in years since getting my pizza oven.
I have the Pizzaiolo and the Volt. I far prefer the Volt, but they are both great ovens. The Volt is bigger and heavier, but much cooler on the outside and doesn't need as much space around it. And it is bigger on the inside. It gets hotter with less watts. The inside light in the Volt is a big plus.
I wish they would review some of the cheaper pizza ovens like the Cuisinart and the Chefman. I'm not getting another pizza oven. I have one too many already! But it would be nice to see the cheaper ones compared to the more expensive ones.
I honestly don't get the attraction to home pizza ovens at any price. A bit biased living in NJ which arguably has the best pizza in the country and I can throw a rock to several outstanding options.
However, how much pizza do you need to be making/eating to really want one of these. Also, where do you store this and how much counter space do you have when used indoors?
N.J. has the best cheese steaks too .. but don't tell Philly!
@@cachecow Donkey's Place? It's good, but I still prefer John's Roast Pork
@@tkozikow
Those places look great!
Too bad I'm not on the east coast anymore.
It was the 80's and there was this pizza place on the Atlantic City boardwalk.
Great pizza, cheesesteaks, chicken parma ....
Sometimes I miss the East coast
@@cachecow I was in the DC area for 30 years before moving to the Jersey shore in 2020. No shortage of great local options for Mexican, pizza, seafood, Brazilian, and Italian, but also less than an hour from NYC. TBH feel spoiled by the choices and it is often tough to decide where to eat. Many favorites that you know will be good, but always looking to explore. .
@@tkozikow
Do you remember the Hamburger Hamlets?
They served huge goblets of beer and we all got our own salt shaker.
I'd shell out perhaps for something that could do genuine Neapolitan-style pizza at home. I do suspect that the round stone in the Breville is functional, because it might facilitate air circulation. I would have liked to have seen the bottom crust on the Ooni to compare these two on "leoparding" ability, that spotty scorching. Not sure if ATK has cross-tested any outdoor-only options that might be available and spare you the cost/effort of a genuine outdoor traditional domed brick oven shape.
$1000 buys A LOT of pizza
Any $30 per pizza (and a large these days comes really close to that) it’s only 34 pizzas. That number surprised me!
@@marybretired Great point and that surprises me too. I don’t eat much pizza so 34 pizzas still seems like a lot to me.
Lots of people eat pizza once a week or every other week so this could easily pay for itself. Also, if you can't do lactose, your options for takeout are limited. And if you're not aware, Buffalo mozzarella has not lactose. You can make a better pizza at home for a lactose intolerant person than you can but at almost any pizza place.
But it’s YOUR pizza… 😊
In 90% of the USA $1,000 isn’t even a year’s worth of pizza.
Thanks for doing this. We were having this exact consideration between these two! The ooni volt is now only $899 which we loved to see! We ended up going with the ooni and we found the higher temperature to be so helpful when we want to cook difference pizza styles, but also for making other dishes. Both great but with the ooni at $899 we were able to buy a peel and cast iron pan and still be a little cheaper. Thanks again this helped us a lot!
I wonder why they didn't test them with Neapolitan pizzas since that would probably be the main reason to get such a high degree oven.
AN ATK Neapolitan pizza test with these ovens would be great. I have a steel and a 550 degree oven and I make great pizza, but there's no way to get Neapolitan-style results with that setup. The crust is either under cooked or the cheese is browned. Browned cheese is not necessarily a bad thing, but it's not Neapolitan either.
2:15 "So today, everything we're talking about is in relation to a thin crust pizza." That they did it doesn't matter if they keep the results to themselves. @@sandrah7512
Thanks for the info, but they made a video on the wrong thing. You might have missed it, but this is RUclips, a video-oriented social media platform. I'm not looking for a script. I want to see the results. These are ovens that are supposed to be Neapolitan capable - the hardest pizza style for the home cook. Anyone can make a good thin crust pizza in their home oven, saving themselves $1k. @@sandrah7512
What are your thoughts on the VEVOR: Countertop Commercial Pizza Oven?
I'd lean toward the Ooni (if it fits on my counter) but I'd have to have my neighbor help move it back and forth. For toppings, I tend to be Team Yes. My pies usually get pepperoni, bell pepper, diced onion, mushroom, and the most important ingredient, pineapple. If hating pineapple on pizza is wrong, I'll always be right.
My home oven hits 550. Pizza is done in abt 10 minutes. Crisp bottom & pockets of air in the crumb. I’m happy. Will spend the $1,000 on the ingredients.
please share ingredients for your $1k pizza 🤭🤔 casu martzu smugglers?
@@astrocoastalprocessorplease learn some reading comprehension. She never said 1k pizza. She said 1k on ingredients, which is a lot of pizzas.
@@RightWingRadioShow he who? 🤔
Thank you. I did the same and love it.
I've commented elsewhere: "You don't get much more pizza snob than building your own oven in your back yard."
I don't have the wherewithal for a $1000 one-trick pony, so I use a pizza steel, parchment, and an inverted half-sheet pan. Good enough for government work.
I so enjoy Kate and Lisa in these Gear Heads episodes!
So if the 100 degree temperature difference doesn't matter than does that mean the Ooni will take less time to reach 750 than Breville? Breville took around 20 minutes for 750 and they mentioned that Ooni takes 20 minutes for 850.
I have both. Yeah, the Ooni heats up faster and uses less watts. It also gets hotter, if you need that. Overall I prefer the Ooni Volt, but the Pizzaiolo is also a great choice, and is a bit smaller and lighter.
They left out a lot of stuff in this video. They could have done much better. But I agree, they are both far better than a typical home oven, and the Volt is bigger and heavier.
How hard are they to clean? And how do you do that?
uni-tasker ? 2 things I did not see is what is the side clearance of the Breville and what about baking bread? thank you.
As someone who frequently entertains large numbers of people when making pizza at home, I saw a glaring omission from the performance section which is recovery time between pizzas.
They really did a terrible job at reviewing these ovens...
I have the Ooni Volt and Breville Pizzaiolo. They both get back up to temperature in a minute or two, at least for thin NY and Neapolitan styles. I've done pan pizza, but only as the first pizza at 650F before turning it up for thin pizzas. But they were ready for pizza directly on the stone in just a few minutes.
I can crank out 12" pizzas, crispy on the bottom and firm enough to hold their own weight, but still a bit chewy and bubbly on top, foldable if you want to, about every 5 minutes. 3-4 minutes to cook, 1-2 minutes to re-heat. I need help prepping the next pizzas to keep up with either of these ovens. You can do 90-second Neapolitan pizzas, but I prefer them a bit longer and not quite as hot.
If a 12" pizza has 6 slices and feeds 2 people, you could easily feed 20 people in a hour if the dough, sauce, cheese, and other ingredients are prepped. Do a pepperoni, then plain cheese or veggie, maybe vegan, then a pesto base. Someone will have to be the pizza tender, and it helps to have helper, but either of the ovens they reviewed would be great for a pizza party.
I prefer the Ooni volt. It gets hotter with less watts, but it is also larger and heavier. If you make a lot of pizza, and can't have a cheap gas oven, either of these are way better than a 550F max home oven.
good comparison but what makes me buy any or one of these, will depend on the, How much Electricity used by them in an hour? and also What's the exact price /availability compared both? which is surprisingly missed here.
This is the best video on RUclips. ❤
What about warranties? Customer service? Power supply needs?
Is it just a standard 15amp or 20amp outlet?
My Breville uses a 15 amp cord. I imagine the Ooni is the same.
@@dbdarrough yes. they tell you not to use an extension cord
That's the ultimate uni-tasker.
Alton Brown is on his way to speak to your manager... 😂
They have variable temperature settings, so I'm sure they cook a wide variety of different flat breads.
You could also use it as an autoclave! 🙂
I mean it's an oven with a stone built in. It'd be great for traditional french style baguettes. You would need to open every now and then to spritz it with water, but 1k is quite steep for a bread stone
Oh yes he will
I was hoping you would test the new pizza ovens that are affordable, Cuisinart and Chefman. Please do that soon!
I wonder whether, considering the amount of energy those oven require, whether they can work in an RV, using the energy from the lithium-ion batteries?
I have a Breville counter oven and the temperature is wildly off, so I’d probably get the Ooni for that price. I also would have liked to see you make calzone.
I gave up on New York style at home. I bought the pans and make Detroit style! Way lower temperature required. I can’t justify 1,000 for a pizza oven. So I leave New York style to my local pizza shops and support them
Ny slice in a home oven isn't that hard. Get a steel, turn to max, bake in two steps, done deal
Your first mistake: To think there is a US style of proper pizza...
Do you have a recipe for the pizza dough? Looks good
Have had my re(zip) bags for a year and love them. Tend to use for anything except made meals. For this I prefer the silicon as it can go straight into the microwave.
I love pizza and eat it a couple of times each month (even making it from scratch ocassionally). I'd love an option for cooking pizza in my kitchen at a higher temperature than my oven can manage but $1000 is absurd unless you have a lot of disposable income you can just piss away. And I say that as a software engineer who earns a six digit salary. Since I own a home I've considered the less expensive outdoor only Ooni but even that is hard to justify to cook pizza just for myself.
Curious about the wood fired mode on the Breville. Does it actually use any wood?
No, the instruction booklet says "wood fired" is a style, and is about 700F. But it doesn't actually use wood.
I have used mine to make pizzas as good as, if not better, than a local pizza place that uses and actual wood-fired oven.
@@thanatopsis70 It certainly looks just as good. Thanks for clarifying. I knew it was electric but didn't know if they had a thing for pellet's or something.
no its a crock
at the end of the day pizza is more or less bread and cheese is cheese and tomatoes are tomatoes when they get cooked what do you get, yes cheese on toast simple easy
I bought the Chefman electric pizza oven at Costco for $289. Gets just as hot as the (300 to 800 degrees) Brevelle and Ooni, almost same size (interior) of the Ooni, 12" square stone weighs 23 lbs, comes with a peel, allows temp control of top and bottom, measures 18" x 17" x 11". All of this for a fraction of the cost of the Ooni and Brevelle. I have probable made 20 pizzas and love it.
Try Effeuno pizza ovens. Temp up to 509°C/948°F. I cook pizza about +-70 seconds. Neapolitan style pizza. Best indoor pizza oven in my opinion. I have the Effeuno P134HA 509, can also bake sourdough bread and other types of bread not only for pizzas.
Please review the GE Appliances Smart Indoor Smoker !!! Omg if it works like how it says, I will be in heaven.
For $1000 I'll suffer the indignity of using a $12 non-stick pizza pan and having 15 inch "just OK" pizzas from my oven
For a couple hundred bucks you can build your own brick oven in the backyard that outperforms either of these :)
Those pizzas look terrible. You can tell by the way they slide off the pan like a snake that the crust is not cooked. There's no browning of the crust on the outside. FAIL.
Back when my kids were little, I made pizza from scratch a few times a month. When they were teens, we had lots of build your own pizza parties. If these ovens existed back then, I would have happily bought one, probably the Breville.
I managed ok with quarry tiles in my regular oven. More heat would have been better, but I didn't have the option.
Now ... my kids are grown and I need to limit carbs for my health. I don't make pizza any more.
Meanwhile, there are loads of 90 year olds in Italy eating pizza every day.
@@VelkePivo Unlikely ... but if I didn't have my health issues, I'd eat a lot more pizza than I do.
We can make incredible pizza at home without these units.
Could you sear a steak in these? If you're creating a high temp electric oven that somehow works on 120v, I'd hope their engineers would think of other use cases. 120v air fryers don't get this hot, so I'm curious how they're doing it with the same 1800 watt power budget.
I feel like Ooni's digital/hidden controls should have it marked it down more. I miss the days when it was obvious what everything does without having to read the manual.
I've used my Ooni successfully for a few weeks and I haven't read the manual. I have the Breville Pizzaiolo too and that seems to have more hidden controls, with having to attach the magnetic plate and push and hold various dials to get manual control. With the Ooni Volt you just adjust the heat and top/bottom balance controls. Very easy.
I use a baking steel 1/2” x 14" x 16" on our regular Weber grill. The steel was $145 when I bought it.
I adore my Volt! Expensive, but after you work your dough recipe/flour choice(s) out, it makes incredible pies, indoors with no propane/wood hassles. My current go-to is a New Haven inspired pie-68% high hydration dough with AllTrumps flour, baked for around 3 minutes at 750F, producing a good spotted underskirt, and spots of char on top. I am continually told that it’s the best pizza my guests have ever had. And outside of Pepes or Sally’s, I agree too, it’s the best I’ve had. I can no longer go out for pizza now, because they are all inferior to my own…
I looked at the Breville before buying-but its considerably smaller and circular stone was a big turn off. And the fact that I had to add a magnetic card to the control panels to turn it into a regular temperature control oven visually was also a turn off. With it’s regular “style menu” (New York, Wood Fire, etc) control panel and dinky round stone, I consider the Breville more geared toward home cooks that want to tinkle with occasional pizza making (particularly if they want to emulate a paler “Pizza Hut” style ).The Ooni Volt is much more geared toward those that want to get serious about outstanding artisian pies cooked at home, indoors.
Curious on how these manage such high temps on a 15amp fuse? Do they require 220V like a standard oven?
I too am curious about this. And if they do they should market it / engineer it for other use cases too, like searing a steak in an apartment.
I got a pizza stone and peele set for my outdoor grill from Amazon for under $50.
I can get the grill up to about 650F and our homemade pizzas come out fantastic.
Another smart 1%'er!
I'm assuming they confirmed that both actually reach the temps as described by their settings.
You should also have included the Cuisinart CPZ-120C, which also reaches 700° F and costs less than half of those two ovens.
If I'm going to spend $900+ which they both can be bought on Amazon and eBay for new? I wanna make more than a few thin crust pizzas. I love making authentic Ciabatta bread and am wondering if the Ooni could accommodate interior wise the height needed to bake the bread properly without the elements getting too close to the dough? On a 500 degree oven you need to use a stone and the middle rack at 425 degrees. The element being too close to the dough is a worry. Does anyone know the answer to this from a professional bakers view? After watching this, the Breville looks like it performs ok but is not made as well design wise as the Ooni. The Breville looks limited on what else you can cook in it with the round baking stone. The Ooni will cost you more but it appears to be a superior unit. Obviously they both can make a nice thin crust pizza but so can your oven at 500 degrees, it just might take a little longer and similar results can be obtained. Is it worth around $900 to shorten your cook time about 4 minutes, not to mention you can make a full size 16" pizza in your home oven. Not the toy 12" versions these are limited to? You need to make them fast because you need to make multiple 12" pizzas to feed a normal size family. Everyone conveniently ignores this issue which is a huge problem with both these units. These thin crust pizzas may take around 7 mins total in a conventional oven with stone. Verses 3 or 4 minutes in the Ooni or Breville. You may say "I can buy alot of pizzas for this kind of money". The difference is most of the fast food pizzas I wouldn't feed to a dog never the less eat one myself. If you're thinking along those lines? You probably don't know what a great pizza is supposed to taste like. Its not with all the silly toppings that disguise the crappy taste of the actual boring pizza that it is. Both Ooni and Breville over priced in my opinion for the lack of versatility they have but I love pizza so I would go for the Ooni if the price drops to around $700 new, which it should be. They would certainly sell more and the volume would make up for the profit loss at the normal $900 retail. Some other new company will do this I'm sure and these 2 companies will be going " why didn't we drop the price sooner"? Most of these are made in China and they are masters at copying anything, so if you're not in a rush? Watch for 850 degree pizza ovens at a lower than $900 price tag new in the future, This will turn out to be "Battle of the Pizza Ovens" for sure...ATK Rocks!!!
I've made ciabatta, naan, and puffy pitas in my Ooni Volt. I made naan in my Pizzaiolo, but pressed it down when it got too tall. It doesn't have quite the clearance the Volt does.
When making ciabatta, I turn the dial so the heat comes from the bottom more than the top, so the top element doesn't stay on. I haven't had the bread touch it yet, but with the element off it wouldn't be a huge fire disaster, even if the loaf got misshaped.
I have the Breville and the Ooni. I prefer the Ooni, but the Breville is decent. There are other pizza ovens that get to 750F that are half the price of these two. But I don't know much about them.
Can someone explain to me how/why none of these machines have some sort of rotating bottom (like a microwave)?
You don’t need it - can’t speak to the Ooni but the Breville element under the stone is circular- so it provides even heat all around the pizza. Rotating bases are good when the heat source is concentrated in one area.
Can these ovens be used to sear steak?
I couldn't imagine the nightmare it would be to clean spattered beef grease off of the inside of one of those... especially the Breville that doesn't really have a rear wall.
They are rubbish; just use a cast iron skillet.
Howabout the Cuisinart Pizzeria Pro?
The dough itself is the critical part. May I suggest a copy of "The Pizza Bible" by Tony Gemignani??? He won "World Pizza Champ" 12 times. VERY enlightening cook book.
True and I am fortunate to have a pizza shop in the family, so good dough is always available.
@@tkozikow I bet you cook them 400-450° yes?
@@samuelgates5935 I get my oven as hot as it will get which is 550 and I use a pizza stone
@@tkozikow How hot does it get when on broil?
I found using the broil mode, if you use it after 20 minutes, you will achieve 600-650°
@@samuelgates5935 never tried, but this works fine and TBH I might only do this 2-3x per year. Two awesome pizza shops less than a 5 minute drive, so would rather spend $20-25 there for something that I really could not duplicate at home like a grandma pie.
Thanks for this but I want to know about residual heat and cleaning and if its 600 degrees I will that heat transfer to my countertop? If I am having a pizza party one night but roasting tofu and garlic does that smell stick around? Also, is it tax deductible ? Im looking for everything tax deductible while I finish my taxes ;)
Maybe you did the unblind "taste testing sample" just for the video, but if you only have 2 options to choose from you really should've done a blind triangle-test for the "performance" category. If Neapolitan pizza is more temperature sensitive I wish you had included that (or at least mention explicitly that you did test that style) in the video. Otherwise this was a great video and comparison.
Too much space with either. I'm using chunk charcoal on the kettle grill (Bubba Keg).
Test and compare the Chefman. Its capable of 750 degrees, gets there in 20 minutes, the pizza stone measures 12 1/4 X 12 1/4 inches, has temp controls for upper and lower elements and a timer. All of this for under $300.00 at Costco. Now compare that!!!
Fyi chefman is just a drop shipping brand for an aliexpress oven. Thing is less than 100 dollars.
For me, the dealbreaker is definitely the high temperature with the Ooni. Like they mentioned in the review, there's no way that you can make a Neapolitan pizza if you can't get past 750º F, (400ºC) at a minimum!
How do these fare vs the tandoor
How do you keep the toppings from sliding off???
I feel like Kate can see into my soul for the first 2:00 of this video haha
I'd like to see the overall best pizza oven not just the expensive ones. Including outdoor models as well.
Pizzas only need 400-450° to cook.
That's what professional pizza places use.
They're trying pushing "quickness" over quality! If you put your household ovens on broil for 1hr, you will get better results without spending a $1,000!
@@samuelgates5935 A place making good pizza in a 500 degree flat deck oven is making pan pizza or the like. You make Neapolitan style pizza in a 700 degree brick oven. It is a matter of what you're doing not speed over quality.
@@samuelgates5935 "Pizzas only need 400-450° to cook. That's what professional pizza places use."
It's not just about "quickness," it's also about taste and texture. I'd like an example of one of your "professional pizza places" that only cooks at 400°F.
@@samuelgates5935
Are you trying to be an Anti-Pizza Snob?
@@seikibrian8641 400-450° when the oven is on for a few hours.
The pizza will come out perfect.
Are there any low(er) cost options?
yes cheese on toast
Why are there 3 people here for 2 devices??? And why is Lisa pushed aside after all these years???
For what they do I think they’re both pretty expensive. I use a 16 inch stone and I am able to make a 14 inch pie New York style, in 9 minutes.
What about outside oven
What about the Halo? That's what we have. It's awesome.
I'll pass based on price. I have been using a pizza stone in the oven and my pizzas turn out GREAT. However my next investment will be the pizza steel :)
Just use the frying pan/grill method it works great
Which is easier to clean?
They burn so hot they are basically self cleaning.
My oven (reg/convection) has an actual pizza setting 🎉 To be fair...if...I had a $1000. to spend on this (fixed income so, not gonna happen for me)...I choose the
Breville 🎉🎉🎉 If ATK Gearheads has a Breville they need need to get rid of...I volunteer 😂😂😂 Love you ladies 💗💗💗
are they good for frozen pizza?
Actually yes! While you can probably get similar quality in your oven, these are more efficient, heating a smaller area and with the Breville, you can even control the difference in heat between the middle of the pizza and the crust as well as top to bottom. I buy the 3 pack of DiGiorno pizzas at Sam's Club when I'm too lazy to make the homemade and they come out nice. I wouldn't recommend spending this money if your only going to cook frozen pizzas but they will do a good job and use less electricity. I bought mine because making pizzas from scratch is so much better than frozen or most cheap pizza chains.
My local does homemade delivery for £2 and pizza large £7 any topping these ovens ok if eat awful lot of pizza seems lot money for oven.
I have the Breville and on the Wood Fired setting, I can make a pizza in 2 minutes. Any longer and it's severely burned.
wow breville! impressive control magnet menu and pan 😯
The Breville is purpose made for indoor use and seems ideally suited for most kitchens in terms of its footprint. The included accessories may not seem like a big deal, but they greatly aid in making this unit the more practical choice. Granted, the most practical choice here is probably to spend 1000 dollars on something else altogether, since life doesn't really demand that you own a pizza oven!
Love my propane pizza oven. Cost me $250.
I can heat the stone to 800 in 15 minutes the oven itself gets to 1100. I turn the flame down to low when I am cooking the pizza or I find it does not cook evenly. I just crank it up to get the stone to temp.
only question is if it doubles as a salamander broiler
Thus makes a yoga ball pizza oven a better option! And makes me want to build one even more....
The Ooni gets hotter for a specific style of pizza which the high temperature is needed to cook a pizza in 90 seconds or less.
You can make pizza like the ones shown (New York or other American styles) in a home oven with a stone or steel (or ceramic tile or even a thick aluminum slab). The reasons these pizza ovens are expensive is the very high heat that's desirable for Neapolitan pizza, not tested here. It's a major engineering challenge to coax extreme heat from a 120V American outlet. European 240V outlets can provide about double the energy, which is why their electric kettles boil water so fast and they have ready access to 240V home electric pizza ovens like the Effeuno that get to temperatures comparable to outdoor gas or wood-fired pizza ovens.
The Ooni Volt and Breville Pizzaiolo draw the same amount of electricity. The Volt is more insulated, so it can get to a higher temperature. This also makes it larger. It has a maximum temperature 100°F higher, but the difference will likely be narrowed as the Breville compensates with a clever toggleable ring-shaped heat distribution that concentrates the heat where you need it, on the outer crust of the pizza (the rim). So the heat into the crust may be comparable.
I wouldn't buy a dedicated pizza oven unless it can do something very desirable that home ovens and toaster ovens simply cannot. For me, this means true Neapolitan pizza, with "Leopard spots" on a puffy, soft crust. That crust cannot be achieved in a 550°F oven. But neither can it be achieved in 120V home indoor pizza ovens, apparently. I have not seen Leopard spots come out of either of these ovens. It's been long enough that I think if it was easily achievable and reliably replicable, it would have been done. The Neapolitan pizzas that come out of home electric pizza ovens on the US market have crusts that are more like New York style.
For $200-300 you can make true Neapolitan pizza with soft Leopard spotted crusts in an outdoor propane pizza oven that has a maximum temperature around a thousand degrees Fahrenheit. I wouldn't bother with wood, it smells nice but with cook times less than a minute and a half the pizza doesn't get significant smokey wood flavor.
I've looked into the cost of getting an imported 240V European oven. Could be about ten times the cost of your standard outdoor Ooni pizza oven, and it makes the same pizza. Maybe more expensive if you need an electrician to rewire your house. They're available but about double the cost of the Volt or Pizzaiolo, and that's if you've already got a 240V outlet. The total cost for most US homes will be thousands of dollars, not hundreds.
In a generation or two of improved products, American 120V electic specialty home pizza ovens will probably hit outdoor pizza oven temperatures and be capable of authentic Neapolitan pizza crusts. Such ovens would be worth it to enthusasists and commercial pizzaiolos. I look forward to seeing them. The Volt and Pizzaiolo unfortunately can't compete even with inexpensive outdoor pizza ovens for high-heat pizza. And most American style pizzas are cooked at regular home oven temperatures, so a regular oven works well enough, especially with a good stone or steel.
I'd like to get a 16" Ooni outdoor oven, maybe upgrade my home oven Baking Steel to a larger aluminum round sometime (aluminum has lighter weight for the size, heat capacity, and thermal conductivity compared to carbon steel). I would not be happy with what the thousand-dollar electric pizza ovens currently produce. The high heat is inferior to a $200 outdoor propane pizza oven, and the low heat is no better than a home oven or even a high-end toaster oven.
There are some marginal cases where the Volt and Pizzaiolo are great. They're the least expensive way to get closer to more Neapolitan style indoors. They might even perfectly make an old-fashioned New York style pizza that's halfway to Neapolitan. That's what I aim for in my 550°F home oven, anyway. The Pizzaiolo and Volt are a step closer to indoor Neapolitan crusts. The next level is way more difficult or expensive, buying or building an indoor wood or gas oven with a chimney venting outdoors or installing a 240V "dryer" outlet in your kitchen just for the extremely expensive pizza oven (and definitely a 240V kettle to go with it). You might need to modify the plugs and cables and void warrantys, although some Effeuno models are sold by an importer with a US-style 240V plug. Honestly, it's not practical for anything but the most dedicated or wealthy pizzamaking enthusiasts. Just get an outdoor oven, they're now widely available and inexpensive and work perfectly. You can cook regular American pizza, "New York style", in the oven you already have with a cheap stone or steel (less than $100), good ingredients, and some practice.
We'll know these expensive $1000 indoor pizza ovens have matured when we start seeing typical users sliding out authentic Neapolitan pizzas with little Leopard spots dotting the crusts. Until then, they don't live up to the hype and are a poor value compared to outdoor ovens with superior performance.
Please write a book about this advice and your experiences, doesn't have to be perfect or long- but would love to have more of your perspective😊
Thanks for giving us a real review. One day Test Kitchen will get there.
What kind of draw on your electric can you expect? Where I live you’re only allotted 400kws per month or you are placed into a commercial business rate.
I would be using one on a regular basis (4 hours straight per day) for my business. This is why I ask. Thanks
Thanks for this video. I like thin crust pizza but I can’t justify spending that much money on a pizza oven. I love a great mushroom, veggie, uncured pepperoni or even plain cheese pizza. I’ll just continue to support my neighborhood pizzeria who make great pizzas. 😋
Nobody cares boomer.
I use a pizza steel and get great results. Full power in the oven, and 5-6 min pizza done!
this must be one of their favorite episodes to film because they get to eat pizza the whole time lol
Been using a pizza stone at my oven's highest setting (525 F) forever. That, with my high hydration, 24 hour cold ferment dough, and I make a pretty darn good home pizza. Just going by appearances alone, I will say that my pizza made without a ridiculously overpriced pizza oven is every bit as good, if not better, than those in the video. Sometimes, expensive equipment does make a difference; I don't think this is one of those times.
If I was to spend $1000 on this product, I would probably go for the OONI. I feel you get more for your money in the long run. I think the 00NI now makes a rotating pizza oven. I could be mistaken.
You can get a Kamado Joe and get the pizza grill add-on for about the same price. Now you have a great grill and a pizza oven.
what about how gross they look after six months of pizza? (3 pizzas, 6 times a month, for example)