What do you think of this pizza oven? Do you think there is another one with an extra heating ring / element? There's more kitchen gadget videos here ruclips.net/p/PLfItiEY3o1msZB4DJXPXdg2qKBsG3nGav
I like the oven. I would have to make pizza at home more often than I do now in order to justify the price. However it would be great for my Uni aged kiddos. It would also be fun to invite friends over and have a create your own pizza get together. 🤔 🍕
I think I'd go the opposite way to what you said - crank it up to max first to get the stone proper hot, then turn it down so the toppings get a bit less heat.
Honestly, it looks convincing. Easy to load, nice bloated fluffy crust with a leopard pattern. I use to prepare sourdough (livieto madre plus a sprinkle of yeast) for 72hrs plus 4-5 hrs ambient temperature in a 13“ electric Cozze oven at 400°C. The oven is 300£, plus 200£ tools and toys. Pizza looks real napolitano style, but yours is perfect as well.
The old Nesco version of these had an active modding community. I remember one guy added a second heating element to the top, a heat deflector in the middle of the top elements, and a foil reflector behind the top elements. Then he also made the bottom stone rotate during cooking. Results looked fantastic!
5:30 Barry, if your pizza's are coming out with white crusts, brush the crust with oil before you cook it, its not under cooked, its just coated in flour. Cheers
As someone that works with an actual professional pizza oven: It's quite common to have to rotate it a bit during baking even in those. So I wouldn't be too disappointed about that to be honest.
Is anyone else wondering why when it came to the empty tinfoil pan, why he didn't just cut the sides down with scissors or a knife instead of crushing it?!
how the pizza oven tilts back when you open the lid worries me a LOT...but with appropriate care & attention this is an amazing gadget for the kitchen!
Yup and be sure to get a heavy one preferably 10 or 12 gauge. I charge my Tesla - which draws a lot of power for long periods of time - with an extension cord but it is a 10 gauge cord and it does not even get warm. I had to go to Amazon to find one that heavy since my local hardware stores only carried 14 gauge or lighter. And the shorter the better.
Long time viewer Barry, love the content. I'm an appliance repair man. Regarding the cooker setting off the smoke alarm during the pizza setting, this could be due to how often you use the elements in the oven. I've seen it in the past where if a user uses the circular fan setting a lot when they decide to use another setting the unit will smoke, it's normally just build up in that element area. Just an idea but with you cooking so often I don't know what settings you would regularly use. Love the videos and happy new year to all of the Lewis household.
Super impressive that this works that well! This review has earned a sub from me I would never of heard of this otherwise! Looking forward to more vids
Now, you have got to try making lava cakes in it. Those could be really interesting. The pizza oven is also the secret behind how they stay gooey in the center.
If its cooks the same as my "COUNTERTOP PIZZA OVEN" it would be used everyday. In my 2 person household its the pizza oven that gets used more than the air fryer or the normal oven.
Exactly what I was thinking. The low and slow method is typically my favorite anyways. Less likely to burn, for one. And I can be doing other things around the house while I wait; it's not like I have to stand in front of the oven for the whole 20 minutes or whatever. Lol, I'll pass on this thing. Cool idea though.
I think Bazza is forgetting about twiddling the temperature control while conducting these experiments 😅 They would probably turn out perfectly without the excessive charring if he mastered that. Imagine cheese grills in this. Cheese and tomato, chesse and beetroot. Cheese ham and tomato. Whatever hey. Anything that wants a quick blast of high heat
It looks very similar to one I use to have a decade ago that cost 1/4 as much. Exaxt same controls, split padles, colour etc so maybe a copy. Use to work well until the element burnt out. It was very easy to over cook or the base over rising. It needs a bit more even heating on the top 1
oooh, I love reading the safety instructions on things! Couple of years ago I actually read the warnings on our new lawnmower! In Short - "Do not cut the grass, barefoot & naked at night in the snow!"
I have a similar oven. I usually take mine out with a pair of tongs and slide it onto a splatter screen ( like you use over a stovetop pan). Then put it on a cooling rack ( or metal trivet )for a couple of minutes. This keeps the steam from the bottom of the pizza from condensing on a solid surface and keeps that crunchy bottom crust.
You shouldn't put those prepacked meal foil tins into it - they're usually lined with plastic which breaks down at about 240c. Plain foil is fine though.
Imagine overcooking and/or burning everything (except the fish) and thinking...this is great! Sorry, Barry but this is not a winner unless you learn how to use it better. It has potential.
The marble slab was a perfect idea for safety. I’ve never seen corn on pizza! I’ve seen vegetables, but not corn. A little thought was to consider that if anyone in the world that’s watching and wins, this pizza maker is just remember to consider the outlet, the plug that you need in case if you need a converter.
This looks like a great indoor pizza oven. Not going to lie got a little nervous when you put the tin in 450°. I have always been taught to keep the tin under 250°. Thanks for sharing. Where did you find this oven?
what ever happened to barry opening up his own pizza place ? i remember he said about it and showed the place he planned to buy years ago, did i miss where he said it wasnt happening anymore ?
I believe it didnt happen bc pandemic related stuff and from what Ive seen lack of proper research thus running into problems along the way of trying to set the whole thing up. He did explain about it in a video.
This is completely coincidental, because I just saw an ad for a product in the Americas called the GraniteStone Piezano that does a similar thing (except it also lets you see through it to check on the pizza).
I got one over the holidays. It has Two elements that you can control separately and a window. So far happy with it. Not quite restaurant style yet but I think it is the quality of the dough ( rises beautifully but taste is bland) and the commercial sauces I’m using are too watery. So experimenting and tweaking recipes just like I used to do when the first bread machines came out.
I do wish you would "man up" its the only down side to your connect then you go too far... turned off the gas to your house because you are using a pizza over... REALLY? cmon Barry you are representing England !
The frozen pizza was baked like a biscuit and looked revolting. On the other hand the fresh pizza was baked like a biscuit and looked revolting. Dairy free one looked good, because the heat was turned down or it was taken out before it turned into a big cracker. Notably it didn't crunch when bitten. I mean, if you burn a pizza, own it and don't pretend that having shards of crust fly off like shrapnel when you bite into it is normal. Would have been useful to run a red dot thermometer over the stone to see how the heat varied. FWIW I've had about three variations of these and they can do a good fresh pizza but the all suffer from the very edge never cooking right. ie you can have a crispy top, a crispy base but the outside edge is soft (unless you burn it, like 2 out of 3 of the examples shown).
Yeahhh I cringed every time he took a bit of those. A bit of crispy on the edge is good, but it shouldn't be hard and crunchy like a cracker in the center. Yikes.
Jerez! I’ll just use the pizza oven to warm my apartment! (Flat). Ah, the long debate for me, make premade pizza, have trouble properly cutting it on the pan, get delivery, or do this… Make my own!! 😋🍕🍕
If you like wood fired pizza, that is about as close as you can get without a fire. The biggest thing to be carefull about is thernal shock. Don't let ice or water drop on that ceramic plate when its hot. It might crack it. Be careful about ice on the bottom of a frozen pizza. That plate is the same material as a pizza stone you put in your oven and you want let cool slowly.
we bought a tray of stuffing and cheese sauce with brussel sprouts and cranberry sauce, forgot what the brand was but we wont buy it again, there was no stuffing or cranberries in it, just brussels and cheese sauce... good job i had some brussels and stuffing ready in oven lol
Barry, this oven is very impressive. Thanks for the introduction to this device. Now, on a safety note, you need to pay better attention when using this oven - otherwise, you could easily have a disaster on your hands. This is not an appliance to get distracted around. Hence, the massive instruction manual.
Something off topic, I never watch yt with subtitles but everytime I watch a video of Barry the video starts with subtitles, does this only happen to me?
Guys in New York with coal ovens the size of a boat running at 600c wearing T-shirts and chucking the pizza around versus Barry dressed as an Apollo astronaut with the gas off is literally why we love you and feel invested in your whole family and YT ‘journey’. Happy New Year to Barry and family x Ps. Barry, I know you love names and are from a similar part of the world to me - we used to call some of the meals mum made us (god rest her soul) as being ‘Cricket St Thomas’ because the advert on local TV always added the words ‘near Chard’. Boom tish!
Hmm that frozen pizza didn’t look cooked in the middle to me, well until you burnt it 😂. I honestly love the betty crocker pizza trays with the holes in. Does the trick for me and is easy to store. Oh and I put my naan breads in the toaster for a crispy finish 😉
I see one point that you missed from tutorial, they preheat the stone and then cook, while stone is hot and heating element red. You are not using main use for stone to cook crust from below.
Indeed. When the indicator light goes off, you open the oven. When the indicator light comes on again, in goes the pizza. The top spiral will become red hot glowing and give proper heat to the toppings. The pizza's in this video look a bit burnt, I think he cooked them too long.
I bought the commercial ( to use in a cafe/pub) version of this ( for home use by me or the other half) its the same basic idea but its a metal box with a sliding in and out rack and no pizza stone. I bought it because of the fast cooking time (Cooking the pizza in in the regular oven with preheating was so expensive) i was really impressed with the taste of the result. I've had mine for maybe 4 years now and it gets used once everyday for cooking a pizza, toasting a bread product or grilling veggie burgers... Having played about with it, i dont preheat it just shove whatever in. Its takes longer and you need to rotate the pizza when you do pizza? But whatever you cook its still way faster and tastes better due to the higher temperature. I know air fryers are the low energy thing to have but having had both this gets used more because of the larger ( but flater) size
What do you think of this pizza oven? Do you think there is another one with an extra heating ring / element? There's more kitchen gadget videos here ruclips.net/p/PLfItiEY3o1msZB4DJXPXdg2qKBsG3nGav
Your gadget videos are amazing
I like the oven. I would have to make pizza at home more often than I do now in order to justify the price. However it would be great for my Uni aged kiddos. It would also be fun to invite friends over and have a create your own pizza get together. 🤔 🍕
I think I'd go the opposite way to what you said - crank it up to max first to get the stone proper hot, then turn it down so the toppings get a bit less heat.
Honestly, it looks convincing. Easy to load, nice bloated fluffy crust with a leopard pattern.
I use to prepare sourdough (livieto madre plus a sprinkle of yeast) for 72hrs plus 4-5 hrs ambient temperature in a 13“ electric Cozze oven at 400°C. The oven is 300£, plus 200£ tools and toys. Pizza looks real napolitano style, but yours is perfect as well.
The old Nesco version of these had an active modding community. I remember one guy added a second heating element to the top, a heat deflector in the middle of the top elements, and a foil reflector behind the top elements. Then he also made the bottom stone rotate during cooking. Results looked fantastic!
5:30 Barry, if your pizza's are coming out with white crusts, brush the crust with oil before you cook it, its not under cooked, its just coated in flour. Cheers
It depends on the pizza but some times I like a nice floury dough
As someone that works with an actual professional pizza oven: It's quite common to have to rotate it a bit during baking even in those. So I wouldn't be too disappointed about that to be honest.
Can you do anyway by just opening it and giving it a turn
Barry, Barry, Barry. It means don’t hold it while your feet are wet, not hold it with wet feet.
Good advice for using any electrical equipment!
Is anyone else wondering why when it came to the empty tinfoil pan, why he didn't just cut the sides down with scissors or a knife instead of crushing it?!
how the pizza oven tilts back when you open the lid worries me a LOT...but with appropriate care & attention this is an amazing gadget for the kitchen!
the warning about extensions is basically saying its going to draw lots of power dont use cheap extension cables that aint rated for heavy duty
Yup. Every space heater you plug in will have those warnings as well. You'll melt and start the cord on fire.
Yup and be sure to get a heavy one preferably 10 or 12 gauge. I charge my Tesla - which draws a lot of power for long periods of time - with an extension cord but it is a 10 gauge cord and it does not even get warm. I had to go to Amazon to find one that heavy since my local hardware stores only carried 14 gauge or lighter. And the shorter the better.
Barry,,, I am pretty sure they didn't mean carry the oven with wet feet. Just feet that are wet.
There is no such thing as TOO MANY videos about pizza ovens :D That was so good, Barry! :)
i work making wood fired pizza for events and stuff, im only 17 but the ideal temperature is 350-450°C it takes 60 seconds or 2 minutes. there amazing
Long time viewer Barry, love the content. I'm an appliance repair man. Regarding the cooker setting off the smoke alarm during the pizza setting, this could be due to how often you use the elements in the oven. I've seen it in the past where if a user uses the circular fan setting a lot when they decide to use another setting the unit will smoke, it's normally just build up in that element area. Just an idea but with you cooking so often I don't know what settings you would regularly use. Love the videos and happy new year to all of the Lewis household.
That's useful advice, thank you :)
looks like that little pizza oven has sooooo much potential!
Super impressive that this works that well! This review has earned a sub from me I would never of heard of this otherwise! Looking forward to more vids
Now, you have got to try making lava cakes in it. Those could be really interesting. The pizza oven is also the secret behind how they stay gooey in the center.
I got the ferrari pizza oven, similar to that one, produces great pizza in minutes
I love it!! Best cooking channel on RUclips.
Bring back Barshens
Barshens is coming back for 2 episodes and 3 extra ones for those that backed Ashens new film
@@CricketEngland I can't wait. :)
I would probably use this once or twice and then it would go in storage for the rest of its life xD
If its cooks the same as my "COUNTERTOP PIZZA OVEN" it would be used everyday. In my 2 person household its the pizza oven that gets used more than the air fryer or the normal oven.
Exactly what I was thinking. The low and slow method is typically my favorite anyways. Less likely to burn, for one. And I can be doing other things around the house while I wait; it's not like I have to stand in front of the oven for the whole 20 minutes or whatever. Lol, I'll pass on this thing. Cool idea though.
Same with a George Forman, ninja juicer and my rapid can a bottle cooler oh slush puppy maker too.
I think Bazza is forgetting about twiddling the temperature control while conducting these experiments 😅 They would probably turn out perfectly without the excessive charring if he mastered that. Imagine cheese grills in this. Cheese and tomato, chesse and beetroot. Cheese ham and tomato. Whatever hey. Anything that wants a quick blast of high heat
It looks very similar to one I use to have a decade ago that cost 1/4 as much. Exaxt same controls, split padles, colour etc so maybe a copy.
Use to work well until the element burnt out.
It was very easy to over cook or the base over rising.
It needs a bit more even heating on the top 1
oooh, I love reading the safety instructions on things! Couple of years ago I actually read the warnings on our new lawnmower!
In Short - "Do not cut the grass, barefoot & naked at night in the snow!"
This guy gives me Richard Hammond Vibes for sure. Love his style
I have a similar oven. I usually take mine out with a pair of tongs and slide it onto a splatter screen ( like you use over a stovetop pan). Then put it on a cooling rack ( or metal trivet )for a couple of minutes. This keeps the steam from the bottom of the pizza from condensing on a solid surface and keeps that crunchy bottom crust.
You shouldn't put those prepacked meal foil tins into it - they're usually lined with plastic which breaks down at about 240c. Plain foil is fine though.
They have been advertising one on tv here in the US called the Piezano it gets up to 800˚F and is around $120
Imagine overcooking and/or burning everything (except the fish) and thinking...this is great!
Sorry, Barry but this is not a winner unless you learn how to use it better. It has potential.
The marble slab was a perfect idea for safety. I’ve never seen corn on pizza! I’ve seen vegetables, but not corn. A little thought was to consider that if anyone in the world that’s watching and wins, this pizza maker is just remember to consider the outlet, the plug that you need in case if you need a converter.
This looks like a great indoor pizza oven. Not going to lie got a little nervous when you put the tin in 450°. I have always been taught to keep the tin under 250°. Thanks for sharing. Where did you find this oven?
what ever happened to barry opening up his own pizza place ? i remember he said about it and showed the place he planned to buy years ago, did i miss where he said it wasnt happening anymore ?
I believe it didnt happen bc pandemic related stuff and from what Ive seen lack of proper research thus running into problems along the way of trying to set the whole thing up. He did explain about it in a video.
He does have a video about it, the pandemic basically shuttered it and so he refunded the indiegogo the ran to open it up.
Can we use this in the US? Is it sold to be compatible with US power and plug? Thanks
There's ones you can get that have glass on the top that you can look in and two separate heat controls for the top and bottom.
This is completely coincidental, because I just saw an ad for a product in the Americas called the GraniteStone Piezano that does a similar thing (except it also lets you see through it to check on the pizza).
I got one over the holidays. It has Two elements that you can control separately and a window. So far happy with it. Not quite restaurant style yet but I think it is the quality of the dough ( rises beautifully but taste is bland) and the commercial sauces I’m using are too watery. So experimenting and tweaking recipes just like I used to do when the first bread machines came out.
Wow! I am super impressed! Yummmmm!
I wouldn't have much use for one, but if I wanted one from you, I would want it autographed, tbh.
its ok but what about the cost of the electric to heat it??
I do wish you would "man up"
its the only down side to your connect then you go too far... turned off the gas to your house because you are using a pizza over... REALLY?
cmon Barry you are representing England !
the heating element in the social media video was different
Awesome video, Barry. I love cooking, and i love making homemade pizza!!!
A £50 air fryer would do a better job
The frozen pizza was baked like a biscuit and looked revolting. On the other hand the fresh pizza was baked like a biscuit and looked revolting. Dairy free one looked good, because the heat was turned down or it was taken out before it turned into a big cracker. Notably it didn't crunch when bitten. I mean, if you burn a pizza, own it and don't pretend that having shards of crust fly off like shrapnel when you bite into it is normal.
Would have been useful to run a red dot thermometer over the stone to see how the heat varied.
FWIW I've had about three variations of these and they can do a good fresh pizza but the all suffer from the very edge never cooking right. ie you can have a crispy top, a crispy base but the outside edge is soft (unless you burn it, like 2 out of 3 of the examples shown).
Yeahhh I cringed every time he took a bit of those. A bit of crispy on the edge is good, but it shouldn't be hard and crunchy like a cracker in the center. Yikes.
Barry having a clue, bit too much to expect. He will accept your cash for the people's pizzeria though.
Just buy an oven (pizza) steel. Place it at the top rank in your oven and cook on the highest setting. You will have better results.
I would love one for my son's birthday 🇨🇦💗🙏🙏🙏
Jerez! I’ll just use the pizza oven to warm my apartment! (Flat). Ah, the long debate for me, make premade pizza, have trouble properly cutting it on the pan, get delivery, or do this… Make my own!! 😋🍕🍕
If you like wood fired pizza, that is about as close as you can get without a fire. The biggest thing to be carefull about is thernal shock. Don't let ice or water drop on that ceramic plate when its hot. It might crack it. Be careful about ice on the bottom of a frozen pizza. That plate is the same material as a pizza stone you put in your oven and you want let cool slowly.
we bought a tray of stuffing and cheese sauce with brussel sprouts and cranberry sauce, forgot what the brand was but we wont buy it again, there was no stuffing or cranberries in it, just brussels and cheese sauce... good job i had some brussels and stuffing ready in oven lol
Barry spoiling us with the uploads recently, hope you had a great Christmas mate!
Put some marshmallows on the brownies is like a campfire dish ❤
LOVE pizza and these demonstrations barry! 🍕🍕🍕🍕🔥🔥🔥🔥🔥
whatever happened to the pizza shop you were going to open that you crowdfunded for???
He took the money and went silent.
@@iamboody No, he didn't. He explained all of that.
I have a pizza oven. You should try a nepolitan pizza using poolish method. Absolutely delicious
As soon as the gloves came out - theme from rocky
Looks awesome and I would invest in some compatible baking dishes too.
Is the pizza stone removable? if so how about trying it in the oven as it’s the stone that makes the base crispy
Ahhh man I’d love one ! Looks great bloke!
I have one question where and what brand of pizza can I get with frozen sweetcorn on it never have I seen a frozen pizza with sweetcorn
I have this thing for allmost 15 years! can def recommend
Hope you had an amazing Christmas mate! Thanks For all these videos🎁🎁🎁❤️❤️❤️🎅🎅🎅🎄🎄🎄🎄
This looks great 😊
Is that corn on the pizza as a topping??
i love the perfect safe environment😂 just perfection 😂
Barry, this oven is very impressive. Thanks for the introduction to this device. Now, on a safety note, you need to pay better attention when using this oven - otherwise, you could easily have a disaster on your hands. This is not an appliance to get distracted around. Hence, the massive instruction manual.
Something off topic, I never watch yt with subtitles but everytime I watch a video of Barry the video starts with subtitles, does this only happen to me?
Guys in New York with coal ovens the size of a boat running at 600c wearing T-shirts and chucking the pizza around versus Barry dressed as an Apollo astronaut with the gas off is literally why we love you and feel invested in your whole family and YT ‘journey’. Happy New Year to Barry and family x
Ps. Barry, I know you love names and are from a similar part of the world to me - we used to call some of the meals mum made us (god rest her soul) as being ‘Cricket St Thomas’ because the advert on local TV always added the words ‘near Chard’. Boom tish!
Your dog was too cute ! I hope your dog got a slice of pizza to eat !
Never understood this desire for black pizzas.
Have you tried the Presto Pizzazz Plus, rotating oven?
Living in Weston with the terrible Fire Away you can justify the price on that easy!
Amazing video as always barry! Love your content
That’s really cool
Hmm that frozen pizza didn’t look cooked in the middle to me, well until you burnt it 😂. I honestly love the betty crocker pizza trays with the holes in. Does the trick for me and is easy to store. Oh and I put my naan breads in the toaster for a crispy finish 😉
I thought that as well it still looked frozen.
Hey Barry, I love ur apron.
Boston is such a beautiful old man. Love seeing him.
I always wondered what happened to your pizza place Kickstarter
@@Okurka. This is 100% lies. He did not refunded everyone.
@@iamboody And you did not learned spelling.
Instructions say "Don't put metal in it" *Barry puts metal in it on*
Barry, I don't know what your thing is with corn
we don't even put corn on our pizzas in the US and the stuff is FROM here!
My oven goes to 500 F. Pizza stone does the trick if you heat it first.
That's 260C, around half the maximum of this gadget.
Looked online and found a few ovens that looked like this but couldn't find this exact one. Can anybody point me in the right direction?
How hot was the stone underneath the pizza oven?
I see one point that you missed from tutorial, they preheat the stone and then cook, while stone is hot and heating element red. You are not using main use for stone to cook crust from below.
Indeed. When the indicator light goes off, you open the oven. When the indicator light comes on again, in goes the pizza. The top spiral will become red hot glowing and give proper heat to the toppings. The pizza's in this video look a bit burnt, I think he cooked them too long.
Pizza party in your garden in the summer then when that is installed! 🍕🎉
I have one it's, great I wish I bought it a few years ago but I no longer buy it from the pizza shop 🍕
your fish jokes were off the hook. ROFL
If you egg wash or butter the crust it won't burn like that
Do you still do the pizza restaurant? Cheers
I wonder how that mini oven would do for a new york style pizza?
The oven in the social media video has an element that is close to twice the size of yours.
i got into a habit of doing a vegetable lasagne on my gas barbecue, you get that gas grill you dont get from an electric oven
In Belgium we have some very nice “handmade” frozen pizzas, called: Lentini
If you can get one in the states, I would highly recommend it
He's from the UK. Yes we can get them in the UK, never had one before, but they look good!
whoops 😅
Super fun 😁😋👍
I bought the commercial ( to use in a cafe/pub) version of this ( for home use by me or the other half) its the same basic idea but its a metal box with a sliding in and out rack and no pizza stone. I bought it because of the fast cooking time (Cooking the pizza in in the regular oven with preheating was so expensive) i was really impressed with the taste of the result. I've had mine for maybe 4 years now and it gets used once everyday for cooking a pizza, toasting a bread product or grilling veggie burgers... Having played about with it, i dont preheat it just shove whatever in. Its takes longer and you need to rotate the pizza when you do pizza? But whatever you cook its still way faster and tastes better due to the higher temperature. I know air fryers are the low energy thing to have but having had both this gets used more because of the larger ( but flater) size
That'd be just a pizza oven.
Is that a seal pillow?
1:59 don’t exceed power limits for anything and you’ll be fine basically 🤣
Interesting to see "scan to subscribe" - That's the first time I've seen that, Must be for TV users.
11:40, someone casually spiriting away some of that butter haddock.
Maybe you can try cooking a frozen pizza in one of your Air-fryers
I will never understand why people think blackened pizza crust is good.
My aunt told me about such a machine at christmasdiner😂 I love you tested it for me! Will order it for husbands birthday!
BARRY! how come you don't have a nice canvas apron! It's not only a cleanliness item, it's also for safety in the kitchen
If you read the instructions usually then how do you usually get a video past 10 mins?
Got to consider/add the grift minutes.
Why are you overcooking the pizza? The bottom is supposed to be soft and floppy, not like a piece of stiff cardboard.
I've watched SortedFood mess around with this and it's so cool what else it can cook just needs to be safe.