Sadly, the electrical power grid makes a difference...after living in Europe for three years and then returning to the US, I miss all the advantages of 220v power. High amp appliances like this pizza oven work so much better on 220v-240v. In the US, they will draw almost the entire 20 amps on a 20 amps circuit. Anything else on that circuit running at the same time will likely trip the breaker. Rated at 1800 watts, the draw on a 110v circuit is 1800/110 or around 18 amps. For a European 220v circuit, its 1800/220 or less than 9 amps. Someone in Denmark would have no issues with power (Sage is the Denmark brand name for Breville.). I'm sure it will work for the US, but doubt that it will work as well. As a long time (former) Breville customer, I have been doubting lately. Two days ago, I used my Breville toaster oven and (using a high end Fluke digital K-couple thermometer), the oven displayed 450 degrees F. with the Fluke registering 350 deg. The Breville eventually got up to 400 and then settled in at 380, all while set at 450. I doubt that the Pizzaiola gets anywhere near its stated temp, though the pizza in these demos looks good. But if you are only going to heat up frozen pizza, it might not make that much of a difference. Making pizza from scratch is the way to go with this, and that involves a lot of extra work. After the first two months...well. My two cents...(and yes, if it was more like $300, I'd probably buy one...and enjoy pizza for two months.) :-)
That's a very interesting point, I never thought about it. Now I'm curious to find out what temperature mine is reaching when it's set to 400 °C. I don't have a thermometer, but I've been thinking about getting one I think you just might have made me do it :) Other than that, I've been having nothing but fun with the oven. I've been making pizzas in it, on average, once a month and they've been coming out amazing! I feel like it got even better after the few first bakes as I sort of "broke in" the Pizzaiolo. I would also say that if anyone is looking to get one of these just to reheat frozen pizzas, they should not waste their money. I'm a pizza nerd, I make 72h dough and the only setting I was interested in was the highest setting that is meant for the Neapolitan style pizzas. This is, in my opinion, where this oven shines, although last week I tried the thin slice setting and the pizza came out exactly as it said on the box :) A follow-up video is definitely due, now that I've spent some time with it, but I would recommened this thing to any pizza enthusiast! At least least to the ones using a 220v grid :)
@@ROLcooks Thanks for the reply! I agree that the Napoli-style pizza is the way to go here. You can't get the same results that you are getting in this video with a regular oven...it just won't get hot enough. Cheers and thanks for the video! BTW, if you decide to get some kind of thermo-measuring probe, make sure its rated to at least 400 deg C. because very few of them are.
@edwardebel1847 Hi Thanks for your interesting comment. I am not sure if I have understood it completely. Did you compare the Sage oven from Europe with the European and US power grid back home or the results of the Sage oven (Europe) in Europe with the Breville (US version) in the US? Thanks!
Just a suggestion. I would invest in a wood pizza peel with a short handle to launch you pizzas into the oven. I have the Breville labeled version and the included metal peel is horrible for launching the pizzas. With my wood peel I have zero difficulty getting the pizzas in and don’t have to use crazy amounts of flour. I would also make a 50/50 blend of semolina and AP flour to dust your peel. Having a second pizza peel also makes it quicker to stage your pizzas, so your metal peel is not occupied.
Hehe thanks for the tip! That's literally what I've been doing ever since, as I already have a wooden peel 😁 I just wanted to try that one out for the purposes of the video, but you're 100% right, it's really not good for launching... I found it really good for turning the pizza, once it's in the oven, if needed. And I def wanted to try the flour blend, but semolina is surprisingly not easy to come by where I live. I tried corn meal, but that tends to stay on the stone and burn. I'll go out of my way and find some semolina tho 😁
@@ROLcooks right! I struggled so much with that metal peel it was awful. I wonder if you could put cornmeal in a food processor to make it finer? I’ve never tried that, but maybe it would work.
It's really good, it's such a fun toy to have. And I don't know it's the oven that got seasoned, or I got better, but the more I use it the nicer the pizzas come out 😁 I'll do a follow-up video soon!
@@pasofino9583 I love mine, although I haven’t used it in a while. The only thing I don’t like it that it’s annoying to clean. I believe that the older version of the Breville one had a pizza deck that was rectangular instead of circular so it prevented anything from spilling/ dropping into the bottom near the heating element. I kind of wish that they kept that detail.
It would be really intersting to compare the Sage/Breville Pizzaiolo with the Unold Luigi/Godino/Gemelli which is very simillar but costs 3 or 4 times less (in Europe at least)
Been considering one too. This makes home made pizza so fun. I've tried making home made pizza but always felt disappointed everytime because the dough doesn't rise enough in the oven enough at 250 degrees like a 400 degree oven. Dough stays kinda idk not pizza like.
Hehe yeah it is very fun! You can actually get pretty good results in an oven too, just need a pizza stone and good dough. I'll make a video soon where I'll compare pizzas made in either oven. But yeah, check out one of my latest videos on how to make a good pizza dough, it makes a huge difference:)
The problem with that is that you can't make the second pizza while the first is in the oven. Plus it can still stick to the peel if you are too slow which means sauce on the stone. Just work faster and it will be fine.
Mine's still holding up fine. I've seen some videos, maybe of earlier models, where there was a steel instead of a stone. I would've loved to have one of those!
Sadly, the electrical power grid makes a difference...after living in Europe for three years and then returning to the US, I miss all the advantages of 220v power. High amp appliances like this pizza oven work so much better on 220v-240v. In the US, they will draw almost the entire 20 amps on a 20 amps circuit. Anything else on that circuit running at the same time will likely trip the breaker. Rated at 1800 watts, the draw on a 110v circuit is 1800/110 or around 18 amps. For a European 220v circuit, its 1800/220 or less than 9 amps. Someone in Denmark would have no issues with power (Sage is the Denmark brand name for Breville.). I'm sure it will work for the US, but doubt that it will work as well. As a long time (former) Breville customer, I have been doubting lately. Two days ago, I used my Breville toaster oven and (using a high end Fluke digital K-couple thermometer), the oven displayed 450 degrees F. with the Fluke registering 350 deg. The Breville eventually got up to 400 and then settled in at 380, all while set at 450. I doubt that the Pizzaiola gets anywhere near its stated temp, though the pizza in these demos looks good. But if you are only going to heat up frozen pizza, it might not make that much of a difference. Making pizza from scratch is the way to go with this, and that involves a lot of extra work. After the first two months...well. My two cents...(and yes, if it was more like $300, I'd probably buy one...and enjoy pizza for two months.) :-)
That's a very interesting point, I never thought about it. Now I'm curious to find out what temperature mine is reaching when it's set to 400 °C. I don't have a thermometer, but I've been thinking about getting one I think you just might have made me do it :) Other than that, I've been having nothing but fun with the oven. I've been making pizzas in it, on average, once a month and they've been coming out amazing! I feel like it got even better after the few first bakes as I sort of "broke in" the Pizzaiolo. I would also say that if anyone is looking to get one of these just to reheat frozen pizzas, they should not waste their money. I'm a pizza nerd, I make 72h dough and the only setting I was interested in was the highest setting that is meant for the Neapolitan style pizzas. This is, in my opinion, where this oven shines, although last week I tried the thin slice setting and the pizza came out exactly as it said on the box :) A follow-up video is definitely due, now that I've spent some time with it, but I would recommened this thing to any pizza enthusiast! At least least to the ones using a 220v grid :)
@@ROLcooks Thanks for the reply! I agree that the Napoli-style pizza is the way to go here. You can't get the same results that you are getting in this video with a regular oven...it just won't get hot enough. Cheers and thanks for the video! BTW, if you decide to get some kind of thermo-measuring probe, make sure its rated to at least 400 deg C. because very few of them are.
@edwardebel1847 Thanks for the reply and the tip! :)
@edwardebel1847
Hi
Thanks for your interesting comment. I am not sure if I have understood it completely. Did you compare the Sage oven from Europe with the European and US power grid back home or the results of the Sage oven (Europe) in Europe with the Breville (US version) in the US? Thanks!
Just a suggestion. I would invest in a wood pizza peel with a short handle to launch you pizzas into the oven. I have the Breville labeled version and the included metal peel is horrible for launching the pizzas. With my wood peel I have zero difficulty getting the pizzas in and don’t have to use crazy amounts of flour. I would also make a 50/50 blend of semolina and AP flour to dust your peel. Having a second pizza peel also makes it quicker to stage your pizzas, so your metal peel is not occupied.
Hehe thanks for the tip! That's literally what I've been doing ever since, as I already have a wooden peel 😁 I just wanted to try that one out for the purposes of the video, but you're 100% right, it's really not good for launching... I found it really good for turning the pizza, once it's in the oven, if needed.
And I def wanted to try the flour blend, but semolina is surprisingly not easy to come by where I live. I tried corn meal, but that tends to stay on the stone and burn. I'll go out of my way and find some semolina tho 😁
@@ROLcooks right! I struggled so much with that metal peel it was awful. I wonder if you could put cornmeal in a food processor to make it finer? I’ve never tried that, but maybe it would work.
How’s the oven holding up?
It's really good, it's such a fun toy to have. And I don't know it's the oven that got seasoned, or I got better, but the more I use it the nicer the pizzas come out 😁 I'll do a follow-up video soon!
@@pasofino9583 I love mine, although I haven’t used it in a while. The only thing I don’t like it that it’s annoying to clean. I believe that the older version of the Breville one had a pizza deck that was rectangular instead of circular so it prevented anything from spilling/ dropping into the bottom near the heating element. I kind of wish that they kept that detail.
Уааааау! Мега яко, много пицииии 😂❤🍕
It would be really intersting to compare the Sage/Breville Pizzaiolo with the Unold Luigi/Godino/Gemelli which is very simillar but costs 3 or 4 times less (in Europe at least)
Where do you live that your version is SAGE and not Breville?
In Denmark. The brand is called Sage in Europe and, I believe, Australia, but it's the same company and appliances, just different name.
Been considering one too. This makes home made pizza so fun. I've tried making home made pizza but always felt disappointed everytime because the dough doesn't rise enough in the oven enough at 250 degrees like a 400 degree oven. Dough stays kinda idk not pizza like.
Hehe yeah it is very fun! You can actually get pretty good results in an oven too, just need a pizza stone and good dough. I'll make a video soon where I'll compare pizzas made in either oven. But yeah, check out one of my latest videos on how to make a good pizza dough, it makes a huge difference:)
Let's roll.🍕🍕🍕🍕
Someone obviously doesn't have cats. They would surely have a use for that box
My Cat'a da no like'a da Bigg'a Pizza Boxx'a. Mamma Mia ...
I want want but were to put it is my problem lol.
Can you make an Indian Naan Bread in this Appliance ???
Absolutely
@@ROLcooks Thank You Very Much for letting me know. Appreciate your response. 🙏🇬🇧
Do the pizza on the peel with some flour on so it dont stick, then you dont need to move it from the bench to the peel.
Yeah, that's what I usually do. I also use a wooden peel and this one just for turning.
The problem with that is that you can't make the second pizza while the first is in the oven. Plus it can still stick to the peel if you are too slow which means sauce on the stone. Just work faster and it will be fine.
Lots of complaints on broken stone
Mine's still holding up fine. I've seen some videos, maybe of earlier models, where there was a steel instead of a stone. I would've loved to have one of those!
I want one
It's worth it, it's so much fun!
I concur! Best bit of money I’ve ever spent! 😋