I have watched several videos about this oven, from reviews, to overviews. This one tells me more than any of them with zero words. I already know how to make a good pizza. I really love the uncut shot of the pizza just doing its thing in real time with no cuts or anyone talking over it so I can actually see how this oven cooks.
Gorgeous pizza. The second pie looked better than the first. Great looking oven. If I hadn’t bought the Ooni Koda 16 I’d definitely look into this one.
looking at this vs. the ooni Koda 16 and I think this is the clear winner for NY style pizza which I mostly cook. really like the 2 burner and auto rotate feature, but will it last ? Don't know too much about this company
Pete, I agree with you. I ordered this oven just for that reason. I do have a Ooni Koda 16 being delivered today 11-26-22 but I probably will return it as it has a learning curve and you burn a lot of pizza trying to get it right. I think this one is better for NY style or I hope so.
I agree with you Pete, that's all I make is NY style. If anyone has a problem with the bottom getting too hot and wished they could lower the temperature, try using a pizza screen. After a few minutes remove the screen and continue the cook. It works in two ways, first you don't have the issue of sliding the pizza off the peel and second you don't burn the bottom more than you would like.
NY style pizza are usually cooked at a lower temperature around 550 to 600 degrees. This is perfect for the Neapolitan pizzas which he is demonstrating. Maybe you could lower the temperature and make the NY style.
I got one myself and in general I like it better than the ooni koda for ny style and the rotation is a nice feature but at the same time the build quality seems questionable...lets see how long this thing lasts...the temp gauge is already broken and I had to use wd-40 just to get the stone tray out to clean it.
Can you make another video disassembling it and showing the build quality please? i had Mimiuo before, and it'll work good for many, but didn't survive heavy usage. Don't want to drop money on something that won't work for me. thanks a lot
I am now 2 years into having this oven (I now have 3 of them). 1000s of pizzas in on each of them around the country in our trade show booths. I have had to replace 2 motors, but we have worked these things to death. I'd say the longevity far exceeds my expectations.
Just use an inexpensive peel. Most potential owners are enthusiasts that already have peels that they started with on the home ovens. Wipe up the excess flour during post-cook cool down with a damp rag and tongs from your kitchen. Don't need anything else.
A trade off for sure but it is much much cheaper than a commercial oven used for NY pizza. The Blackstone ovens of yore could do Neapolitan but they broke easily. High heat directly on a rotating stone is hard to engineer well at a low (prosumer) cost.
Nothing, and I truly mean that. There are only a couple ovens on the market that I can honestly say that about. This and the newest Blackstone oven with rotating stone. The burner underneath keeps it ripping. We do over 100 pizzas, back to back to back while at our trade shows. Each one cooks the same as the last.
Correct me if I'm wrong, but your description says 2.5 mins cook time.....but you launched the pie at @0:19 and pulled it at @5:28 = 5 minutes, not 2.5 minutes. 🤔
Wonder if you can help me, I season the stone with cookie dough like they suggested all the cookies burnt on the bottom, a couple days later now I'm gonna cook pizza and they said if anything was sticking to the stone too put vegetables spray on it, I did and my stones been smoking for the last 30 minutes any suggestions.
No need to season the stone! If the pizza sticks to your stone, it only means your stone isn't hot enough. It needs to reach between 500-700 degrees for you to expect a leopard-crusted undercarriage.
You're lucky, you have two solutions. One is just do your preheat at a lower temperature. Two, with any oven whether its brick wood fired, or gas, just put your peel under the pizza and separate it from the stone floor. Since this is still cooking the top, and slowed the bottom cooking, it will be great. This technique is called doming.
@@SilverShadow2LWB It is hard to dome in the Halo. There is not a lot of head room so it is easy to catch the edge of the pizza on fire. I do preheat on low and the stone gets to 650 F. I have purchased a different stone made by Fibrament. It is slower and more consistent and even to conduct heat than the stock cordierite stone and it has helped a lot. I have contacted Halo and sent them a video of the tall flame I get from the bottom IR burner that actually kissed the edge of the stone. They sent a new burner but it does the same. Too bad I had to spend more $ on a new oven to get it to cook better. Blackstone has now come out with a new oven that looks pretty good but probably has the same top to bottom problem.
@@D.D.T.123 You share some of the same issues that those who had added the pizza accessory to their ceramic barbeques. The proportion of heat from the stone is too hot in comparison to the ambient temp of the oven chamber/radiant heat from the back burner. Have you tried using a pizza mesh under your dough? At least that will dissipate some of the contact heat. That or the peel is just to slow down the bottom cook. Otherwise see if you can place a valve in the gas tubing to the ceramic burner. If it is a rubber hose, maybe you can gently pinch it with a vice grip plier to slow the gas flow. Nice oven; you'll eventually get it tuned up and balanced. I am in the process of making a turntable in my own gas pizza oven but it won't be bottom heated. Is there anyway to turn off the bottom burner, you really don't need it for the stone can heat up by just the top burner with both radiant and convection heat. As you know, each of these little pizza ovens has their quirks since they are just modifications of a much larger brick and wood fire ovens. You'll eventually reach the sweet spot for your cooking experience. Good luck.
@@D.D.T.123 The Blackstone actually works a little different. It ducts the hot gases into the cooking chamber so there is no radiant heat to brown the dough. But at least you have a separate burner control for the bottom stone heat. It is made of painted carbon steel so it would rust eventually in my maritime environment.
What about the addition of an insulating blanket (side, top, rear) to boost the top side temp? Maybe it would also help the Neapolitan cook?? ? Seems like it woul. I do that with my Traeger in cold weather, and it works fine.
Hi Sam - no there isn’t. I can’t think of a good reason you would want to, but I’m sure there are some. So far, it’s part of the way the oven runs, so I haven’t seen the need.
Good reason 1: You want to control the stone temp Good reason 2: The stone getting to hot and you forgot your Pizza Screen. Good reason 3: you want to save gas when you cooking something other then pizza
@@motinomad1590 …#1 reason …this is a pizza oven. #2 reason…Why compromise it to do something else. #3 reason…Buy a different unit if you want to cook multiple things. #4 reason..lIf you’re too broke to buy gas then cook with wood or go to a soup kitchen.
Checks many boxes, but so far I haven't seen a single video of a Neapolitan pizza being cooked in about 90 seconds at 850 + F. I'll buy one if I can see one. Until then I'm happy with my Bertello Grande!!
Hi JR - I have cooked 12 pizzas in a row on it. the burner underneath is the game changer with this one, IMO. I would prep a pizza while the previous one was cooking and spend about 2 minutes moving things around between launches and had no issues at all. You can also dial it back and let pizzas cook for up to 4 minutes or so to give yourself a little more time to prep between. You also get a little more well done and crispier pizza doing this...which I like too.
@@UrbanSlicerPizzaWorx You 95% just got Halo a sale when they release these. I own a Gozney Roccbox so definitely don't need another oven lol. But this one looks awesome without your video, and with yours even better. So I don't think I'll be able to help myself.
if you keep the oven on high, 5:50 it will cook the top faster than the bottom. I put an extra 16" pizza stone on top of the Halo stone. This raises the pizza higher where it is hotter. I think this helps too.
The pizzas look good but they're not Neapolitan. By definition, Neapolitan pizzas must cook in under 90 seconds, and many consider 60 second pizzas to be the best Neapolitans. Also, you don't put shredded cheese on a Neapolitan pizza - it must be fresh mozzarella. What you're cooking is more correctly categorized as Pizza Classica, the type of typical 2-3 minute pizza found all over Italy.
Dude go fuck yourself, let him it whatever the fuck pizza he wants and name it however the fuck he wants, what are you ? The pizza police ? Are a member of associazione verace pizza napoletana ?
Would not care for Neapolitan, it's just a boring daughy pizza to start with. The real game is the NYC and New Heaven Pizza where unique crisp and chewy middle is with cheese partly caramelized. This oven is perfect.
@@JohnWalker-2684 I turn the flame to low, and constantly turn the pizza for a few minutes. It comes out thin, crispy, with little black/burnt spots on the crust. 10x better than any store bought pizza
@@TicklerDude I agree about better than store bought although we found a place near by that makes a great pizza. I did order a Ooni Koda 16 and it will arrive Monday but after seeing the Halo and the fact you don't have to turn the pizza is great by me. I understand about lowering the heat on the Ooni but I think it's really better for other style pizzas than NY style which I will make but thanks for the input .
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I have watched several videos about this oven, from reviews, to overviews. This one tells me more than any of them with zero words. I already know how to make a good pizza. I really love the uncut shot of the pizza just doing its thing in real time with no cuts or anyone talking over it so I can actually see how this oven cooks.
Thank you so much!
Gorgeous pizza. The second pie looked better than the first. Great looking oven. If I hadn’t bought the Ooni Koda 16 I’d definitely look into this one.
looking at this vs. the ooni Koda 16 and I think this is the clear winner for NY style pizza which I mostly cook. really like the 2 burner and auto rotate feature, but will it last ? Don't know too much about this company
Pete, I agree with you. I ordered this oven just for that reason. I do have a Ooni Koda 16 being delivered today 11-26-22 but I probably will return it as it has a learning curve and you burn a lot of pizza trying to get it right. I think this one is better for NY style or I hope so.
I agree with you Pete, that's all I make is NY style. If anyone has a problem with the bottom getting too hot and wished they could lower the temperature, try using a pizza screen. After a few minutes remove the screen and continue the cook. It works in two ways, first you don't have the issue of sliding the pizza off the peel and second you don't burn the bottom more than you would like.
NY style pizza are usually cooked at a lower temperature around 550 to 600 degrees. This is perfect for the Neapolitan pizzas which he is demonstrating. Maybe you could lower the temperature and make the NY style.
I got one myself and in general I like it better than the ooni koda for ny style and the rotation is a nice feature but at the same time the build quality seems questionable...lets see how long this thing lasts...the temp gauge is already broken and I had to use wd-40 just to get the stone tray out to clean it.
Can you make another video disassembling it and showing the build quality please? i had Mimiuo before, and it'll work good for many, but didn't survive heavy usage. Don't want to drop money on something that won't work for me. thanks a lot
I am now 2 years into having this oven (I now have 3 of them). 1000s of pizzas in on each of them around the country in our trade show booths. I have had to replace 2 motors, but we have worked these things to death. I'd say the longevity far exceeds my expectations.
I would love to buy one but does it include with accessories that price is just too high. 😡
Just use an inexpensive peel. Most potential owners are enthusiasts that already have peels that they started with on the home ovens.
Wipe up the excess flour during post-cook cool down with a damp rag and tongs from your kitchen.
Don't need anything else.
Which pizza peel are you using? Looks to be the perfect size for the 16" oven. I need to order one.
Hi! This is actually my Green Mountain Grills pizza peel. It’s a 14” peel. If you are looking to stock up, Webstaurant Store is a great spot.
Doesn’t look like it will rip a 900+ degree temp for Neapolitan so I guess there are no options but NY/American crispy
That's the best, anyway!
A trade off for sure but it is much much cheaper than a commercial oven used for NY pizza.
The Blackstone ovens of yore could do Neapolitan but they broke easily. High heat directly on a rotating stone is hard to engineer well at a low (prosumer) cost.
whats the recovery time for heat up ?
Nothing, and I truly mean that. There are only a couple ovens on the market that I can honestly say that about. This and the newest Blackstone oven with rotating stone. The burner underneath keeps it ripping. We do over 100 pizzas, back to back to back while at our trade shows. Each one cooks the same as the last.
Correct me if I'm wrong, but your description says 2.5 mins cook time.....but you launched the pie at @0:19 and pulled it at @5:28 = 5 minutes, not 2.5 minutes. 🤔
You missed that I did two pizzas :)
@@UrbanSlicerPizzaWorx DOH!! I just skipped til I saw you pulling it out at the end. My bad! 😂
Wonder if you can help me,
I season the stone with cookie dough like they suggested all the cookies burnt on the bottom,
a couple days later now I'm gonna cook pizza and they said if anything was sticking to the stone too put vegetables spray on it,
I did and my stones been smoking for the last 30 minutes any suggestions.
Wtf
No need to season the stone! If the pizza sticks to your stone, it only means your stone isn't hot enough. It needs to reach between 500-700 degrees for you to expect a leopard-crusted undercarriage.
Oiling a stone is asking for it to break.
Release date?
Salve.
Dove si può acquistare?
Gorgeous pie!
My Halo seems to cook the bottom too fast. Burns bottom before top is to my liking
You're lucky, you have two solutions. One is just do your preheat at a lower temperature. Two, with any oven whether its brick wood fired, or gas, just put your peel under the pizza and separate it from the stone floor. Since this is still cooking the top, and slowed the bottom cooking, it will be great. This technique is called doming.
@@SilverShadow2LWB It is hard to dome in the Halo. There is not a lot of head room so it is easy to catch the edge of the pizza on fire. I do preheat on low and the stone gets to 650 F. I have purchased a different stone made by Fibrament. It is slower and more consistent and even to conduct heat than the stock cordierite stone and it has helped a lot. I have contacted Halo and sent them a video of the tall flame I get from the bottom IR burner that actually kissed the edge of the stone. They sent a new burner but it does the same. Too bad I had to spend more $ on a new oven to get it to cook better. Blackstone has now come out with a new oven that looks pretty good but probably has the same top to bottom problem.
@@D.D.T.123 You share some of the same issues that those who had added the pizza accessory to their ceramic barbeques. The proportion of heat from the stone is too hot in comparison to the ambient temp of the oven chamber/radiant heat from the back burner. Have you tried using a pizza mesh under your dough? At least that will dissipate some of the contact heat. That or the peel is just to slow down the bottom cook. Otherwise see if you can place a valve in the gas tubing to the ceramic burner. If it is a rubber hose, maybe you can gently pinch it with a vice grip plier to slow the gas flow. Nice oven; you'll eventually get it tuned up and balanced. I am in the process of making a turntable in my own gas pizza oven but it won't be bottom heated. Is there anyway to turn off the bottom burner, you really don't need it for the stone can heat up by just the top burner with both radiant and convection heat. As you know, each of these little pizza ovens has their quirks since they are just modifications of a much larger brick and wood fire ovens. You'll eventually reach the sweet spot for your cooking experience. Good luck.
@@D.D.T.123 The Blackstone actually works a little different. It ducts the hot gases into the cooking chamber so there is no radiant heat to brown the dough. But at least you have a separate burner control for the bottom stone heat. It is made of painted carbon steel so it would rust eventually in my maritime environment.
What about the addition of an insulating blanket (side, top, rear) to boost the top side temp? Maybe it would also help the Neapolitan cook?? ? Seems like it woul. I do that with my Traeger in cold weather, and it works fine.
Just bought one, I’m sold!!
Awesome! Hope you are enjoying. Great oven.
When? And how much is it to buy?
Now $499
How much is this thing in Philippine money, pls reply
We are working hard to ship oversees!
the bottom cooks faster than the top
Is theres a way to turn off the burner under the stone?
Hi Sam - no there isn’t. I can’t think of a good reason you would want to, but I’m sure there are some. So far, it’s part of the way the oven runs, so I haven’t seen the need.
Good reason 1: You want to control the stone temp
Good reason 2: The stone getting to hot and you forgot your Pizza Screen.
Good reason 3: you want to save gas when you cooking something other then pizza
@@motinomad1590 …#1 reason …this is a pizza oven. #2 reason…Why compromise it to do something else. #3 reason…Buy a different unit if you want to cook multiple things. #4 reason..lIf you’re too broke to buy gas then cook with wood or go to a soup kitchen.
@@redstone5149 Moron !
can you control the temperature of the burner under the stone
It’s one control for both
@@UrbanSlicerPizzaWorx you sure about that? does the manual say the infrared is controlled with the knob?
Checks many boxes, but so far I haven't seen a single video of a Neapolitan pizza being cooked in about 90 seconds at 850 + F.
I'll buy one if I can see one. Until then I'm happy with my Bertello Grande!!
"90 seconds? But I want it NOW!" - H. Simpson
@JulianChristopher There is virtually zero recovery time due to the infrared burner! Your stone temp stays consistent one pizza after the next.
WOW, do you know if there's any wait time between pizzas for the stone to come up to temp if you're going to do a bunch of them?
Hi JR - I have cooked 12 pizzas in a row on it. the burner underneath is the game changer with this one, IMO. I would prep a pizza while the previous one was cooking and spend about 2 minutes moving things around between launches and had no issues at all. You can also dial it back and let pizzas cook for up to 4 minutes or so to give yourself a little more time to prep between. You also get a little more well done and crispier pizza doing this...which I like too.
@@UrbanSlicerPizzaWorx You 95% just got Halo a sale when they release these. I own a Gozney Roccbox so definitely don't need another oven lol. But this one looks awesome without your video, and with yours even better. So I don't think I'll be able to help myself.
How do you get the bottom and top so evenly cooked…my halo over cooks the bottom compared to top
if you keep the oven on high, 5:50 it will cook the top faster than the bottom. I put an extra 16" pizza stone on top of the Halo stone. This raises the pizza higher where it is hotter. I think this helps too.
Where can buy these pizza ovens?? Who sells them??
You can find us here- halo-pg.com
@@halopg today use the discount code blackfriday2022
How much???
$499
@@goocherrific $ I give you $ 200 for you if you can send me this oven to New Zealand!!! Easy money mate ! Sound good to you ?
An extra 200? Lol as long as it's not a scam I guess but money is going to have to well clear before it's sent.
Nice job god bless
I'll buy one when they change over to Dual burner controls, so you can turn down the bottom heat. I do like my pizza brown on top. Come on halo.
2 - 2 mins 30 is always gonna give a crispy pizza
I’d buy…
Yum
*La sole est trop chaude, la pizza ferre à chaque fois.*
Muito bom!!!!!!!!!!
Another great product not available in Canada
This sucks.
Canadian Tire can only carry so much inventory amirite?
Il forno è bello ma la pizza lascia molto a desiderare
The pizzas look good but they're not Neapolitan. By definition, Neapolitan pizzas must cook in under 90 seconds, and many consider 60 second pizzas to be the best Neapolitans. Also, you don't put shredded cheese on a Neapolitan pizza - it must be fresh mozzarella. What you're cooking is more correctly categorized as Pizza Classica, the type of typical 2-3 minute pizza found all over Italy.
Dude go fuck yourself, let him it whatever the fuck pizza he wants and name it however the fuck he wants, what are you ? The pizza police ? Are a member of associazione verace pizza napoletana ?
it is a big problem for amateurs to make dough for Neapolitan pizza
Actually. Neapolitan is because. The humidity. And the type of crust too.
Would not care for Neapolitan, it's just a boring daughy pizza to start with. The real game is the NYC and New Heaven Pizza where unique crisp and chewy middle is with cheese partly caramelized. This oven is perfect.
Costa troppo, con 510 € si trova di meglio
Ooni Koda 16 is better
Not for NY style unless you like burnt crust
@@JohnWalker-2684 I turn the flame to low, and constantly turn the pizza for a few minutes. It comes out thin, crispy, with little black/burnt spots on the crust. 10x better than any store bought pizza
@@TicklerDude I agree about better than store bought although we found a place near by that makes a great pizza. I did order a Ooni Koda 16 and it will arrive Monday but after seeing the Halo and the fact you don't have to turn the pizza is great by me. I understand about lowering the heat on the Ooni but I think it's really better for other style pizzas than NY style which I will make but thanks for the input .