I believe both ovens are capable to produce excellent results. As a Roccbox owner, I can see that it was not optimally operated in this video, but the result looks more like a classic Neapolitan for my eyes. The dough is rising higher as well. The result from the Adore is undercooked for my eyes.
Agree. In this video, Roccbox is not set properly. I never had to bake pizza for more than 60 sec. Even calzone pizza is baked within 60 seconds. You can clearly see that the temperature is not high enough as it takes 25 seconds to even notice pizza dough to rise! If you correctly set the temperature (430-460'C) it should not take more than 12-15 seconds for dough to start rising and max 25-30 seconds to start turning the pizza. After 30 second in properly set roccbox, the pizza is totaly burned on one side and you ruined it.
Itzik Shoshan sir can I keep roccbix indoor for making 4 pizzas in one go or a little more .. I dont own my own rooftop or backyard .. so I am buyign as I love roccbix oven so kindly advise .
I’ll take the Roccbox please. I love being able to use wood or wood and or charcoal. My friend has one and there is a pretty big flavor difference between the different heating elements. I like the roaring fire of wood. I’ve made up my mind , I’m going with the Roccbox! Thank you for the great video as usual. Do yourself a favor though and get a clip on wireless mic. Your voice is in the background, and I had to struggle to hear it on my smartphone.
Ardore bottom is undercooked. Roccbox also had better leopard spotting on the crust from the better flame roll. I'd really like to see you show the temp of the Roccbox showing it's fully heated up before you put a pizza in it, and not from a laser infrared thermometer but from the internal temp gauge on the Roccbox to show you the stone is fully heated up, and not just the surface of the stone. You can easily manipulate the results of your tests to favor one over vs another buy not heating one oven to it's max temp.
Roccbox had better leopard spotting BC the adore was under cooked and pulled out to early. It's not a fair comparison sadly. He should know better... I'm only a beginner, read a little and it seems obvious to me that first pizza needed more time. Shame.
Have you ever eaten a Napolitan pizza? I’m not the best fun of it but I can say that Napilitan pizza it is usually under cooked. All of italian styles pizza are well cooked but not the one in question wich is the napolitan stayl pizza
to be honest it should be your call as you got to use both ovens that's how you can compare each oven in a head to head review right ? so gigio witch oven did you think cooked a better pizza ???
I really love Roccbox but Ardore is more versatile as the bigger size. The burner works much better and it doesn't produce any burning residue as the Roccbox does. I can cook pizzas, big calzoni and bread. The Roccbox flame is too close to pizzas and this make avery cooking a bit risky. If well used, withoud distractions and incidents, the top of pizza will look great. But the bottom could easily burn, unless the stone temperature is kept around 410 degree Celsius. Tricky for non-experts who would like to achieve a perfect Neapolitan pizza. To me Ardore wins for its practicality, bigger size and versatility.
Glad to see that so many of the other comments coincide with what I saw: the Roccbox pie was much nicer, better char/leoparding, and that Gigio pulled the Ardore pie way too soon (when he lifts it to show the underskirt you can see how soft and underdone it is).
Aside from undercooking the pizza (among other issues with this review) that everyone else points out am I the only one who'd concerned he's using both of these ovens indoors...
I'm confused. I've been using my Roccbox for two years now and my pizzas always cook in 60-75 seconds with a preheat of 25 minutes to about 450c (850f) . Was your preheat less? Perhaps it was colder? Or your LPG has less btu's?
In my opinion, the Ardore was not preheated long enough... stone was not hot enough. I would love to see a second video of the Ardore vs. Roccbox now that you have more experience with them both.
The comparison would have been more fair if you had treated the pies the same. I would have preferred you to 1. achieve a stable temperature, 2. measure it, 3. turned them once, then 4. compare the look and feel. Although you appeared to do a lot of fiddling with the Roccbox and left it in longer, what came out looked much better - although the later shots didn't really show that difference.
Yeah, adore is 1200 dollars. It didn't look it was burning as hot as the Roccbox either. It didn't get those nice big bubbles in the dough either. So I'm gonna save an extra 500 and get a Roccbox.
I own a roccbox and my pizzas never take this long... you must have the temperature to low... in fact, we see toy adjust it higher up in the middle of the bake!
@@GigioAttanasio If you set up the correct temperature (430-460 celsius), the maximum flame will perfectly bake a pizza in less than 90 seconds, with no need for all those many rotations...
@@LeroyGrider I noticed too. It's like reverse effect of home oven. In this case topping is not cooked properly while dough is burned while in home oven you need to cook dough for few minutes before you put topping on.
@@LeroyGrider you have to rotate it? I have one also and my dough is never undercooked maybe the recipe you are using might not be for a neopolitan just a guess... But hydration shouldn't be too high if you are getting soggy dough
He's in Italy making a neapolitan pizza. By law it can't be called a neapolitan pizza if it takes longer than 60 seconds to cook. He's trying to see which one gets closer. If this guy were an American he wouldn't be doing it this way. You should be begging him for his dough recipe rather than complaining about his review.
@@limer4330 AVPN standards actually say 60-90 seconds so you're wrong about that, they also require a wood fired oven so technically you can't call anything made with gas Neapolitan. Both of those points are moot anyway, the point is a fairer comparison would have been to cook them for approximately the same amount of time.
Anytime I move, it takes me a year or so to learn about the standard oven I confront as regards pizza. It's a simple food but it doesn't forgive simple mistakes/changes. The Roccbox looks clearly better here, but there are too many variables undetermined (preheating time, stone temperature, dome radiation, etc.) to make a judgment. Using Ardore at its optimum, you might catch up.
Caro gigio x te è meglio un forno a gas (tipo questi in video)o uno elettrico?(tipo f1).....comunque sempre tante grazie x i tuoi video istruttivi!!!!😘
Well he kept both on the paddle for like a third of the cooking time, picking them up and checking them like a worried new dad. Just let them sit so that the crust gets done from the bottom, man.
Both seem capable to do the job, it looks like you didn't like the Roccbox and purposely cooked it longer in there, however, that pizza looked better, but only because you cooked it longer. The Ardore would have come out the same if you left it same time. I made my own pizza oven not to spend this kind of money, anyone can make an oven cheap, just check my channel and find the 'Blow Torch' pizza oven. thank you! Nice pizzas though!
GUYS, THE ROCCBOX CAN BE EASILY TAKEN TO A BEACH OR ANYWHERE FOR THAT MATTER. IT IS PORTABLE!!! THE OTHER IS BIG AND NOT SO PORTABLE. THE ROCCBOX IS WAY BETTER FOR MY NEEDS.
i found on diffent thing you made, before you put the pizza in the oven: Time 2:32 you pour oil or other liquid on the Roccbox pizza but you pour it not on the Ardore Pizza
I edited the Ardore as it was taking more and it could be out of sync. Have a look at the second before where you don't see any yellow drops and lines on the pizza, then there is a clear cut and 1 second after you can clearly see the oil on pizza.
Looks like one was quicker.but under cooked ..so was it quicker. Terable comparison vid. A.d shoukd tell us what you think. Becuse tasting is believing
Rock box can run on wood or propane. Anything using propane must be used outdoors unless you want to poison yourself. Only butane can be used indoors. To achieve the hight temp's you would need propane or wood.
Why did you not make a fair comparison?? You clearly took the adore out tooo early. It was clearly undercooked. It definitely needed 10-15 seconds more. You didn't make the pizzas the same cooking/browness level. Also apparently you didn't have the roccbox temp set high enough hence taking too long to cook. You know a Napolitano officially should take 90 secs or less, it will in the roccbox if you had the temp right. Shame. Do another video but correct these errors.
Let me see here, You teach a class about making pizza and you want us to rate the ovens? Even though you are the expert and you used the ovens? Not sure that’s a solid game plan
Nice video! It would be a much better comparison if both pizzas were stretched to the same size, and it looks like the Roccbox is not heated up enough, as in 450 to 500 degrees celsius. Because the Ardore pizza was stretched too thin, the bottom of the pizza looked soggy and undercooked. It could've used another 30 seconds in the Ardore. :-p The Roccbox pizza, like many others have commented has a much better cornicione, leoparding, and looks more like a true Neapolitan Pizza.
For bottom looks alone, Ardore wins the Neapolitan pizza category. However, if roccbox pie would've been off the floor earlier it might not have burned so much.
That's true, but the reason I kept Roccbox pizza longer in the oven was to give more uniformity in terms of cooking. This flame covers a small area of the oven. But that area is incredibly hot.
Homie, the Ardore pizza bottom was too light and not cooked enough. undercooked clearly. the roccbox base was near perfect. maybe a little over done, just a little, could have fixed that by lifting off the stone for last 20 secs.
Not a great comparison video....you need to talk about the ovens from your experienced point of view. How they work, ease of use, temperatures, set up ....etc
I believe Gigio's Ardore has the corderite bricks. Hence the 414C temperature. My Ardore has the Saputo bricks. This allows me to fire a pizza at over 1000F without burning my base. It is night and day compared to my experience with Roccbox.
No, it’s done all over the world. Propane safety is pretty much down-pat. You must be from the USA, where the government decides what is and isn’t safe for us (throwing free choice out the window), and decided propane was just fine in small enclosed RVs, but not in a large family home, no siree!
Hi, I'm still here! 1) I do it for videos only 2) my kitchen is 60+ square metres 3) two kitchen windows + door always open for ventilation purposes 4) carbon monoxide sensor activated But in any case, it is something I DON'T ADVICE to anyone.
Maybe it's just my English 😂😜 Could I ask you to compare this video audio with the latest video I have published, please? It would be good to know if I have improved since this video. Thank you!
1st, I have no sponsor. 2nd, the video is about a pizza battle, no test, as there is no scientific methodology involved. 3rd I bought 2 Roccbox and 2 Pizza Party ovens, so they are equal to me. They are differently good in different contexts.
@@GigioAttanasio sorry, but why did you clearly undercooked the adore pizza. It clearly needed 10-15 secs more. Undefined whereas the roccbox looked right tho you didn't have it's temp high enough to cook in 90 seconds which it can do.
This is useless - I thought you were going to compare the two ovens and at least give us some comment on which you prefer... complete waste of time video!
This "battle" was a useless waste of time. So many inconsistencies, different pie stretches, heat, time, turning, and more. Also a lack of noting key variables that should be accounted for and 2 minutes asking for subscribers and likes. I vote for a new true side by side comparison, not a battle. Not the pizza oven's fault here
@@GigioAttanasio ... Does looking at the edge of a crust tell you if it has the proper crispness at the bite? No. Does it tell you whether the cooking has been even over the whole pizza? No. Does it tell you what the two pizzas taste like? No. Does it compare the oven construction? No. Does it look at any additional costs and compare them? No. All I got out of your video was 'Look at me. I've got two pizza ovens. Ain't I cool?'
Is the video title "Scientific review of two pizza ovens"? No. It's a simple side by side comparison while a Neapolitan pizza is cooked. Whoever knows and makes Neapolitan pizzas is able the judge a pizza from a video by its colour, the crust (spoiler alert - the Neapolitan pizza isn't crispy), the size and the shape. Unfortunately there is no available technology to broadcast the smell yet. Finally, the taste of the two pizzas couldn't be that different, since dough and toppings where the same for both. I'm sorry you didn't like the video but the purpose wasn't reviewing the two ovens. However, I replied the majority of comments related to technical questions not answered in the video.
![GEEK TIMË [OFFICIAL AUDIO]](http://i.ytimg.com/vi/ry-6RvkH880/mqdefault.jpg)
I believe both ovens are capable to produce excellent results. As a Roccbox owner, I can see that it was not optimally operated in this video, but the result looks more like a classic Neapolitan for my eyes. The dough is rising higher as well.
The result from the Adore is undercooked for my eyes.
Itzik Shoshan i agree
I'm about to order one of these ovens and can't decide. What could he have done to optimally operate the Roccbox?
yep, agreed as well :)
Agree. In this video, Roccbox is not set properly. I never had to bake pizza for more than 60 sec. Even calzone pizza is baked within 60 seconds. You can clearly see that the temperature is not high enough as it takes 25 seconds to even notice pizza dough to rise! If you correctly set the temperature (430-460'C) it should not take more than 12-15 seconds for dough to start rising and max 25-30 seconds to start turning the pizza. After 30 second in properly set roccbox, the pizza is totaly burned on one side and you ruined it.
Itzik Shoshan sir can I keep roccbix indoor for making 4 pizzas in one go or a little more ..
I dont own my own rooftop or backyard .. so I am buyign as I love roccbix oven so kindly advise .
You went through all of that to compare them both and then not give your own opinion on the taste and crust...WTF!
I’ll take the Roccbox please. I love being able to use wood or wood and or charcoal. My friend has one and there is a pretty big flavor difference between the different heating elements. I like the roaring fire of wood. I’ve made up my mind , I’m going with the Roccbox!
Thank you for the great video as usual. Do yourself a favor though and get a clip on wireless mic. Your voice is in the background, and I had to struggle to hear it on my smartphone.
Ardore bottom is undercooked. Roccbox also had better leopard spotting on the crust from the better flame roll. I'd really like to see you show the temp of the Roccbox showing it's fully heated up before you put a pizza in it, and not from a laser infrared thermometer but from the internal temp gauge on the Roccbox to show you the stone is fully heated up, and not just the surface of the stone. You can easily manipulate the results of your tests to favor one over vs another buy not heating one oven to it's max temp.
Good point with survace vs mass temperature on the stone. Thank you!
Roccbox had better leopard spotting BC the adore was under cooked and pulled out to early. It's not a fair comparison sadly. He should know better... I'm only a beginner, read a little and it seems obvious to me that first pizza needed more time. Shame.
Have you ever eaten a Napolitan pizza? I’m not the best fun of it but I can say that Napilitan pizza it is usually under cooked. All of italian styles pizza are well cooked but not the one in question wich is the napolitan stayl pizza
you are coming off like a fanboy. relax. pizza is great.
+++WHICH OVEN DESERVE TO WIN THE BATTLE? IT'S YOUR CALL! VOTE YOUR FAVOURITE OVEN IN A COMMENT!+++
ho il pizzaparty,il forno a legna il roccbox ma ardore li batte tutti se sai modulare bene la fiamma!!!!
How do you think they measure up to the uuni 3 (or pro) when you count the price differences?
to be honest it should be your call as you got to use both ovens that's how you can compare each oven in a head to head review right ?
so gigio witch oven did you think cooked a better pizza ???
I really love Roccbox but Ardore is more versatile as the bigger size. The burner works much better and it doesn't produce any burning residue as the Roccbox does. I can cook pizzas, big calzoni and bread. The Roccbox flame is too close to pizzas and this make avery cooking a bit risky. If well used, withoud distractions and incidents, the top of pizza will look great. But the bottom could easily burn, unless the stone temperature is kept around 410 degree Celsius. Tricky for non-experts who would like to achieve a perfect Neapolitan pizza. To me Ardore wins for its practicality, bigger size and versatility.
@@GigioAttanasio grazie gigi
Well done on the video ... thanks for showing the bottom of the crusts all the way around!
Glad to see that so many of the other comments coincide with what I saw: the Roccbox pie was much nicer, better char/leoparding, and that Gigio pulled the Ardore pie way too soon (when he lifts it to show the underskirt you can see how soft and underdone it is).
Aside from undercooking the pizza (among other issues with this review) that everyone else points out am I the only one who'd concerned he's using both of these ovens indoors...
I'm confused. I've been using my Roccbox for two years now and my pizzas always cook in 60-75 seconds with a preheat of 25 minutes to about 450c (850f) . Was your preheat less? Perhaps it was colder? Or your LPG has less btu's?
In my opinion, the Ardore was not preheated long enough... stone was not hot enough. I would love to see a second video of the Ardore vs. Roccbox now that you have more experience with them both.
Roccbox gave better leparding on the crust and better cook on the crust. Especially the bottom of it. Roccbox all the way.
The comparison would have been more fair if you had treated the pies the same. I would have preferred you to 1. achieve a stable temperature, 2. measure it, 3. turned them once, then 4. compare the look and feel. Although you appeared to do a lot of fiddling with the Roccbox and left it in longer, what came out looked much better - although the later shots didn't really show that difference.
Roccbox looks to my liking.. I could even go a little further on the char
Hey buddy do you have any issues using the Roccbox inside??
now we need ardore battle #2 --- saputo biscotto vs. stock floor (corderite)
Yeah, adore is 1200 dollars. It didn't look it was burning as hot as the Roccbox either. It didn't get those nice big bubbles in the dough either. So I'm gonna save an extra 500 and get a Roccbox.
A better comparison is to set both to the same temperature and then pull the pizzas out at a certain time on both and then see which cooked better.
I own a roccbox and my pizzas never take this long... you must have the temperature to low... in fact, we see toy adjust it higher up in the middle of the bake!
I didn't want to burn it, so I decided to have a medium flame. Better spending 40 seconds more, than eating carbonized parts.
@@GigioAttanasio If you set up the correct temperature (430-460 celsius), the maximum flame will perfectly bake a pizza in less than 90 seconds, with no need for all those many rotations...
yall complaining about 30-50 sec while I wait 20 minutes to bake my pizza in a standard oven
@@LeroyGrider I noticed too. It's like reverse effect of home oven. In this case topping is not cooked properly while dough is burned while in home oven you need to cook dough for few minutes before you put topping on.
@@LeroyGrider you have to rotate it? I have one also and my dough is never undercooked maybe the recipe you are using might not be for a neopolitan just a guess... But hydration shouldn't be too high if you are getting soggy dough
Took out Adore too early, what was the rush homie? Not good comparison this is your fault for not cooking longer
Agree. It looked undercooked a little and especially in comparison to the roccbox which he left in 30secs longer. Why??
He's in Italy making a neapolitan pizza. By law it can't be called a neapolitan pizza if it takes longer than 60 seconds to cook. He's trying to see which one gets closer. If this guy were an American he wouldn't be doing it this way. You should be begging him for his dough recipe rather than complaining about his review.
@@limer4330 AVPN standards actually say 60-90 seconds so you're wrong about that, they also require a wood fired oven so technically you can't call anything made with gas Neapolitan. Both of those points are moot anyway, the point is a fairer comparison would have been to cook them for approximately the same amount of time.
Not a fair test you don't have experience with roccbox but still come out OK. Put the heat higher cook less time don't adjust heat when cooking
I will stick with my pizza stone and home oven at 550 degrees, preheated for 1 hour before cooking, Family approved and Money saved!
what do you have a nazi oven? Home ovens ar up to 250 Celcius, la pizza si fá a 420-450
Hello.from where can I buy tho roccbox pizza oven please?? Thanks
ZK1900 ZK you can buy it on the official gozney site here is the link: gozney.com
Thank you very much
And youtube still doesn't have a video that compares these.
Anytime I move, it takes me a year or so to learn about the standard oven I confront as regards pizza. It's a simple food but it doesn't forgive simple mistakes/changes. The Roccbox looks clearly better here, but there are too many variables undetermined (preheating time, stone temperature, dome radiation, etc.) to make a judgment. Using Ardore at its optimum, you might catch up.
Caro gigio x te è meglio un forno a gas (tipo questi in video)o uno elettrico?(tipo f1).....comunque sempre tante grazie x i tuoi video istruttivi!!!!😘
another test would be to keep feeding pizzas in these ovens and see which one is cranking out the best 10th or 20th pizza.
Forgot if you mentioned it: Is that with the Saputo floor on the Ardore, or the regular floor?
Both bottoms are undercooked.
Well he kept both on the paddle for like a third of the cooking time, picking them up and checking them like a worried new dad. Just let them sit so that the crust gets done from the bottom, man.
Where’s your turning peel ?
For the napolitan Pizza for me the winner is Ardore
both looks good
Roccbox smashed it !!!
normal for roccbox burn the outside of the box?
Looking for a second pizza oven
have a roccbox already but I might get ardore next
So, how is it? did you bought the ardore?
Don’t. It’s a good oven but so overpriced and shipping it from Italy makes it 100% dealbreaker. The RB is as good
Both seem capable to do the job, it looks like you didn't like the Roccbox and purposely cooked it longer in there, however, that pizza looked better, but only because you cooked it longer. The Ardore would have come out the same if you left it same time. I made my own pizza oven not to spend this kind of money, anyone can make an oven cheap, just check my channel and find the 'Blow Torch' pizza oven. thank you! Nice pizzas though!
GUYS, THE ROCCBOX CAN BE EASILY TAKEN TO A BEACH OR ANYWHERE FOR THAT MATTER. IT IS PORTABLE!!! THE OTHER IS BIG AND NOT SO PORTABLE. THE ROCCBOX IS WAY BETTER FOR MY NEEDS.
i found on diffent thing you made, before you put the pizza in the oven:
Time 2:32 you pour oil or other liquid on the Roccbox pizza but you pour it not on the Ardore Pizza
I edited the Ardore as it was taking more and it could be out of sync. Have a look at the second before where you don't see any yellow drops and lines on the pizza, then there is a clear cut and 1 second after you can clearly see the oil on pizza.
@@GigioAttanasio ah ok.. i did not see the "pouring of the oil"... but now i see the oil on the pizza....
Hey forget about it, I'LL go with the Bucksteroni special !!
Looks like one was quicker.but under cooked ..so was it quicker. Terable comparison vid. A.d shoukd tell us what you think. Becuse tasting is believing
Roccbox looked better cooked. i think you removed Ardore to soon.
Roccbox wins ! The other oven showa a more undercooked bottom . I like my dough cooked not raw and doughy. Roccbox is the winner
Then you do not know what is more desirable in Neapolitan pizza. You do not want a charred base. The ardore base was neither raw or doughy.
Well said
it looked a bit raw to me also
titodavalos but clearly your the one that doesn’t know what your talking about, your not even from Napoli so just quit it with the ignorance please
Sir can I use roccbox indoors as you are using it indoors
Rock box can run on wood or propane. Anything using propane must be used outdoors unless you want to poison yourself. Only butane can be used indoors. To achieve the hight temp's you would need propane or wood.
sir one last thing which oven shall I buy roccbox or ardore ..plx advise
Ma secondo voi quale è il migliore tra i due ?
Please can you who the jazz music is by and track title.
It's called "à la Django" and I composed that track.
@@GigioAttanasio Thanks. It is very good.
@@fletton_man thank you so much. I'm glad you like it!
Why did you not make a fair comparison?? You clearly took the adore out tooo early. It was clearly undercooked. It definitely needed 10-15 seconds more. You didn't make the pizzas the same cooking/browness level.
Also apparently you didn't have the roccbox temp set high enough hence taking too long to cook. You know a Napolitano officially should take 90 secs or less, it will in the roccbox if you had the temp right. Shame. Do another video but correct these errors.
Ardore! More even heat and easier to manage a pizza in 90 seconds
Roccbox are used by street vendors.
Let me see here,
You teach a class about making pizza and you want us to rate the ovens? Even though you are the expert and you used the ovens?
Not sure that’s a solid game plan
Can you cook a calzone in the roccbox
Yes. Great calzone.
Nice video! It would be a much better comparison if both pizzas were stretched to the same size, and it looks like the Roccbox is not heated up enough, as in 450 to 500 degrees celsius. Because the Ardore pizza was stretched too thin, the bottom of the pizza looked soggy and undercooked. It could've used another 30 seconds in the Ardore. :-p The Roccbox pizza, like many others have commented has a much better cornicione, leoparding, and looks more like a true Neapolitan Pizza.
Hi, please, have a look at the second Roccbox vs Ardore video on my channel.
100% Pure Malarkey
Second one on crust
Roccbox is the Winner By a country Mile
You should have stretched both dough at the same size for a right comparison
It doesn't change anything as the dough weight is the same. Differences in weight could have changed the cooking time.
Roccbox seem to have a better floor temperature; I'm one of those who believe the pizza should bake from the bottom up.
Looks like adore could cook a bigger pie that may be a deal breaker
I'll stick to my wood fire pizza oven
1,499.00 i hope you didin't spend that when uh Backyard Brick Oven would have cooked a Pizza just fine
I Love to make Pizza , Very good thats
which temperature you use fro Ardore?
La prima pizza non è finita!
Il forno Gozney è molto megliore!
Ardore cook too short time pizza too soft. Roccbox pizza much better. They both work fine. Looks like you cook the ardore not well.
What’s the comparison? What do you think? 🤦🏻♂️
cuanto vale
Also...why are these pizzas so flimsy? a slice its supossed to hold a bit of shape when you grab it, not hang like a dead fish
Dude, you are talking about Pizza in the US or Neapolitan Style Pizza? The pizza he made is perfect!
I can say with certainty you’ve never been to the birthplace of pizza!
If I click the link, the Ardore is 900 Euros, not 495 :-(
For bottom looks alone, Ardore wins the Neapolitan pizza category.
However, if roccbox pie would've been off the floor earlier it might not have burned so much.
That's true, but the reason I kept Roccbox pizza longer in the oven was to give more uniformity in terms of cooking. This flame covers a small area of the oven. But that area is incredibly hot.
not suggesting to remove from oven, only to keep in oven but off the floor.
Homie, the Ardore pizza bottom was too light and not cooked enough. undercooked clearly. the roccbox base was near perfect. maybe a little over done, just a little, could have fixed that by lifting off the stone for last 20 secs.
Not a great comparison video....you need to talk about the ovens from your experienced point of view. How they work, ease of use, temperatures, set up ....etc
I'm gathering everyone's feedback to make the ultimate video. This one is a battle, no technical references or scientific tests involved.
Roccbox wins!
I've seen frozen pizza's that looked way better
I believe Gigio's Ardore has the corderite bricks. Hence the 414C temperature. My Ardore has the Saputo bricks. This allows me to fire a pizza at over 1000F without burning my base. It is night and day compared to my experience with Roccbox.
I'm using corderite. Next videos will be with Saputo Biscotto
@@GigioAttanasio Love your channel and all your videos!
Gigio Attanasio please let me know if tonnages a difference. My pizzas keep jetting black at bottom
Hi Khaled, keep the stone temperature between 380 and 410 degree Celsius, not more since it wouldn't be necessary.
Gigio Attanasio thanks much! Will try that . But please would you let us know if Supotto makes if easier to managed pizzas ?
Roccbox
Attanasio have a DNA test, you might end up Greek.
Southern Italy was called Magna Greece, I bet to have some Greek blood. Even my full name reminds Greece somehow!
@@GigioAttanasio Αθανασιος
Good video but all that pop up promoting was bloody distracting and annoying
Roccbox by far
😍
your cooking indoors, isn't that super dangerous
No, it’s done all over the world. Propane safety is pretty much down-pat. You must be from the USA, where the government decides what is and isn’t safe for us (throwing free choice out the window), and decided propane was just fine in small enclosed RVs, but not in a large family home, no siree!
Roccbox hands down winner
Homeboy definitely died of carbon monoxide poisoning
Hi, I'm still here!
1) I do it for videos only
2) my kitchen is 60+ square metres
3) two kitchen windows + door always open for ventilation purposes
4) carbon monoxide sensor activated
But in any case, it is something I DON'T ADVICE to anyone.
No offense, but this looks like a sponsored ad...
Seriously no verdict - We can't taste this or feel its texture but you sure could. I just wasted 5 minutes watching two pizzas cook.
roccbox no.1
Geeze some pissy ppl commenting on here
Stupid ending. How can I taste the pizza? They both looked about the same. You should have given us your opinion.
Ardore wins
ROCKBOX is better
sembra migliore l´ardore
gigio, please buy a proper microphone
Maybe it's just my English 😂😜
Could I ask you to compare this video audio with the latest video I have published, please? It would be good to know if I have improved since this video. Thank you!
Biased tester whose trying to promote his sponsor's product. Waste of time
1st, I have no sponsor. 2nd, the video is about a pizza battle, no test, as there is no scientific methodology involved. 3rd I bought 2 Roccbox and 2 Pizza Party ovens, so they are equal to me. They are differently good in different contexts.
@@GigioAttanasio sorry, but why did you clearly undercooked the adore pizza. It clearly needed 10-15 secs more. Undefined whereas the roccbox looked right tho you didn't have it's temp high enough to cook in 90 seconds which it can do.
This is useless - I thought you were going to compare the two ovens and at least give us some comment on which you prefer... complete waste of time video!
😲👏🏻👏🏻👏🏻
i can make pizza too... with my phone.
You go through all that and don’t get hear what is best and why. Boo 👎🏼
This "battle" was a useless waste of time. So many inconsistencies, different pie stretches, heat, time, turning, and more. Also a lack of noting key variables that should be accounted for and 2 minutes asking for subscribers and likes. I vote for a new true side by side comparison, not a battle. Not the pizza oven's fault here
Waiting for the video explaining why you would want to “cook” a pizza this fast.
This is the Neapolitan style - 90 seconds cooking and high hydration. According to the Neapolitan style, pizza doesn't have to be crunchy.
And then we bring up preheat times
pepeHands
I would choose Ardore, pizza it looks cooked better and less burnt.
Really? We are supposed to know based upon looking at the crust while listening to bad music? Really?
You can still look at the crust making sure the volume is set to zero. The result of my demonstration wouldn't change at all.
@@GigioAttanasio ... Does looking at the edge of a crust tell you if it has the proper crispness at the bite? No. Does it tell you whether the cooking has been even over the whole pizza? No. Does it tell you what the two pizzas taste like? No. Does it compare the oven construction? No. Does it look at any additional costs and compare them? No.
All I got out of your video was 'Look at me. I've got two pizza ovens. Ain't I cool?'
Is the video title "Scientific review of two pizza ovens"? No. It's a simple side by side comparison while a Neapolitan pizza is cooked. Whoever knows and makes Neapolitan pizzas is able the judge a pizza from a video by its colour, the crust (spoiler alert - the Neapolitan pizza isn't crispy), the size and the shape. Unfortunately there is no available technology to broadcast the smell yet.
Finally, the taste of the two pizzas couldn't be that different, since dough and toppings where the same for both. I'm sorry you didn't like the video but the purpose wasn't reviewing the two ovens. However, I replied the majority of comments related to technical questions not answered in the video.