If you get a little more adventurous, maybe you'll consider trying Caputo Italian flour. It is the "secret" to mind blowing NYC & Sicilian, authentic pizza. The key is "00". Double zero. Just give it a try yourself. You can do it! You'll never, ever go back. Antimo Caputo Chef's Flour 2.2 LB - Italian Double Zero 00
Just bought it and it's truly terrific. 10 minutes to reach 800F and cooks in 5 minutes with great bottom crust. So much faster than using my wall oven. Easy to clean.. I'm very happy with it!
@@johndooley8078 that is a very good question. I didn't think of that and did 3 in a row without looking at the temp and the second and third were undercooked. I would say 5 minutes or so empty with the lid closed... Close it and let the lights turn off again so that it reaches full heat before each one. Each one needs full heat and then they are great.
omg no one in their right mind would destroy those beautiful air bubbles --as if docking the dough in the beginning wasn't bad enough! wtf is wrong with you????
Works great, but it’s better to use a large single piece peel. Soft defrosted pizzas stick in my experience, to the peel, to the stone. Expect a fair bit of smoke during use, you might have to open the kitchen window.
The first time I used mine I didn’t use the included peels. It was totally burnt on the bottom but top was great. 2nd attempt a couple of days later, btw. Made homemade dough. I did exactly what the video suggested rolled out dough, flour peels & slide on oven but it kept sticking to those cheap peels & not releasing properly. Finally got it on stone on very “wanky”. Toppings sliding off. But I did reduce bottom to 600 on bottom & left the top at 800. was not burnt on bottom looked great but was slightly undercooked inside. I guess there is a learning curve. Love the idea. But I will never use those stupid, useless peeks again. You’re totally correct, a single peel is the ticket. I now have to spend more $$ & get the proper peel. I won’t give up though.
If you use the included paddles- you do loose valuable seconds use a pizza peel .You can open-with one hand - just enough to slide pizza in via a peel in a few seconds - vs opening it (completely)- picking up the pizza with the paddles - then having to close it. Probably 6 seconds VS 20+. Try it my way and give me feed back.
Hi Joanna- yes rotate is not an issue if you just crack it open and rotate it with a fork- issue is when launching the pizza- using the paddles and be a 30 second job and need oven wide open- vs open a crack in then insert with a peel
I have been using Walmart pre made dough and this cook the pizza to perfection. Well worth the money. I love it.
If you get a little more adventurous, maybe you'll consider trying Caputo Italian flour. It is the "secret" to mind blowing NYC & Sicilian, authentic pizza. The key is "00". Double zero. Just give it a try yourself. You can do it! You'll never, ever go back. Antimo Caputo Chef's Flour 2.2 LB - Italian Double Zero 00
Just bought it and it's truly terrific. 10 minutes to reach 800F and cooks in 5 minutes with great bottom crust. So much faster than using my wall oven. Easy to clean.. I'm very happy with it!
How long after taking the first pizza out before it’s hot enough for a second?
@@johndooley8078 that is a very good question. I didn't think of that and did 3 in a row without looking at the temp and the second and third were undercooked. I would say 5 minutes or so empty with the lid closed... Close it and let the lights turn off again so that it reaches full heat before each one. Each one needs full heat and then they are great.
I thought that you could turn it without opening it by moving those handles around?
You can.
Forget all the other pizza ovens that are $300-1000. This makes the best NY Pizza. Forget the Neapolitan- nobody likes it.
If you don’t work for Piezano YOU SHOULD! They owe you money!
I think the video is from Piezano.
ONE HUNDREDS THIRTY BUCKS 🍕👐🤪👐🍕 U NUTS 🔩🔩
i'm just about to use mine - i'm worried about burning my countertop - does anyone have any suggestions?
Well...What kind of countertop do you have?
On the stove?
Chinese pizza?
omg no one in their right mind would destroy those beautiful air bubbles --as if docking the dough in the beginning wasn't bad enough! wtf is wrong with you????
They say to pop the bubbles so they don't touch the burner because it will smoke
Works great, but it’s better to use a large single piece peel. Soft defrosted pizzas stick in my experience, to the peel, to the stone. Expect a fair bit of smoke during use, you might have to open the kitchen window.
The first time I used mine I didn’t use the included peels. It was totally burnt on the bottom but top was great. 2nd attempt a couple of days later, btw. Made homemade dough. I did exactly what the video suggested rolled out dough, flour peels & slide on oven but it kept sticking to those cheap peels & not releasing properly. Finally got it on stone on very “wanky”. Toppings sliding off. But I did reduce bottom to 600 on bottom & left the top at 800. was not burnt on bottom looked great but was slightly undercooked inside. I guess there is a learning curve. Love the idea. But I will never use those stupid, useless peeks again. You’re totally correct, a single peel is the ticket. I now have to spend more $$ & get the proper peel. I won’t give up though.
@@lindacurce3695 good idea to reduce bottom heat. Thanks.
my pizza always gets stuck on the stone, my stone is all black....
Are you using enough flour on the bottom?
NO!! it's a piece of junk! When you put the pizza in, it drops to 200 degrees, and you can't even scrape the crust off!!! Bad mistake.....😳😳
If you use the included paddles- you do loose valuable seconds use a pizza peel .You can open-with one hand - just enough to slide pizza in via a peel in a few seconds - vs opening it (completely)- picking up the pizza with the paddles - then having to close it. Probably 6 seconds VS 20+. Try it my way and give me feed back.
@@donfrussell I saw where those handles allow you to rotate without lifting the lid.
Hi Joanna- yes rotate is not an issue if you just crack it open and rotate it with a fork- issue is when launching the pizza- using the paddles and be a 30 second job and need oven wide open- vs open a crack in then insert with a peel