Bought this a couple weeks ago. Thanks for the follow up. I’ve been following all your temp recommendations for neopolitan. Has been doing just fine. I took your advice and while the oven says you don’t have to take it out and rotate - I do a quarter turn every so often in the 3-330 minutes I’m cooking the pizza. Definitely helps to get that nice even browned look.
Just picked up my own oven this afternoon. Thanks for the videos, I'm going to use your tips and add a stone or two to raise the height closer to the top burner for neopolitan style.
Thank you for taking the time to do this. From Ooni to wood pellet to charcoal they all have their flaws. My Chefman arrived today so ill get some cheap pizza dough and work with your info. Big thank you, keep up the good work.
Without people like you most of us would "throw in the towel" after half a dozen pizzas, then write a crappy review on the product. Just tried it for the second time and the pizzas are great (for a consumer/homemade pizza). Thank you again.@@somedadscook
great video - have this oven partly from your initial review and I love it! I really like the temps research - definitely gonna wait about 5 minutes before putting my next pizza on the high heat fun to let it level off. Great tip about shutting it off - think I saw that on another video as well. I love this little oven - the other night I had pizza dough pulled from the fridge - still a bit cool when I wanted to make the pizza, but by the time the oven had heated up (ny style), I had managed to roll it out and could stretch it a bit and got some basic toppings ready. 5-6 mins later after pre-heat, gorgeous pizza out of the oven :-)
@@somedadscook sorry I think I had some incoherent sentences in there - I modified it to make a bit more sense! Got some dough in the freezer - better get it out so I make a glorious pizza later!
Just bought this last week. It’s amazing. But what you’re taking about happened to me, I wasn’t waiting in between pizzas. Thanks for the new times and temps, I will try them out. Great video. The company should hire you!!!
Ordered mine and should be arriving tomorrow. Thanks for this follow up video! New question…is it possible to cook other foods in it? I;ve seen other brands showing roasting vegetables in it. I’d be afraid to cook anything that would splatter grease around. I’ll probably experiment, just thought I’d ask…give you something else to make a video about😃
A nice simple pizza oven that I paid $250 for, took it out of the box and read the Manuel for about 20 minutes. Cleaned according to instructions, got rid of that peel and used my 12 inch wooded peel. I made 2 Coscccia pizza’s on high temps in the 800’s but I did rotate the pizza to get that charred crust, took about 21/2 minutes, done. Came out great, I kept it simple but it’s worth the money
Epic fail with my first try. I followed your suggestion here for Neapolitan, but I should have checked stone temp before launching, and my dough might have been a little too hydrated. As soon as it touched the stone, eeeeeeeeek. Started burning. I tried to use peel to get it out, eeeeeek, what a mess. Now I got a black stone and pizza in the trash. Gotta figure out how to clean the stone and will try again tmrw, whaaaaaaaa😢😢😢😢
Me again…I tried again tonight following your first video (lower bottom temp than top). It cooked great, but user error again…I used store-bought packaged-daily dough and thought it was Neapolitan. Nope, I should have realized by the lack of fermentation bubbles. It tasted ok, but next time I’d follow NY style temps & times with that specific dough. Your videos have been very helpful! I greatly appreciate the work you guys put into making these videos!! It’s just a learning curve for me. Best wishes!
I cannot seem to get the expected blooming on my contemporary neapolitan dough on this oven. Any tips on improving the crust? I am thinking of adding a second stone to get the pizza closer to the top element.
Hi, just to clarify. In your first video it seems clear that rotating the pizza every minute seemed to completely change the results positively. In this video, I seem to understand that you give it 5 more minutes at max temperature and leave the pizza in the oven for 3.5 minutes that’s it. What happened to rotating it? Not necessary this way or I misunderstood. Thanks.
For the love of god STOP CALLING IT UNDER CARRIAGE, its a PIZZA!! NOT A JET PLANE!!!!! BTW I love your videos but a little bit of my Italian soul dies every time you call the fondo della pizza Under carriage!!!
If you are doing anything other than a Neapolitan style, you do not need this oven. You can accomplish all styles except Neapolitan in your home oven. 3.5 minutes for a Neapolitan is a fail. Hard pass on this oven.
Bought this a couple weeks ago. Thanks for the follow up. I’ve been following all your temp recommendations for neopolitan. Has been doing just fine. I took your advice and while the oven says you don’t have to take it out and rotate - I do a quarter turn every so often in the 3-330 minutes I’m cooking the pizza. Definitely helps to get that nice even browned look.
That is great to hear
Just bought this and it’s a good little pizza oven. It’s even better with your help making it the best it can be. Thank u !!
I've been eyeing this oven for a while. Your review was very thorough and much appreciated.
Glad it was helpful!
Just picked up my own oven this afternoon. Thanks for the videos, I'm going to use your tips and add a stone or two to raise the height closer to the top burner for neopolitan style.
Nice
Thank you for taking the time to do this. From Ooni to wood pellet to charcoal they all have their flaws. My Chefman arrived today so ill get some cheap pizza dough and work with your info. Big thank you, keep up the good work.
Thank you so much
Without people like you most of us would "throw in the towel" after half a dozen pizzas, then write a crappy review on the product. Just tried it for the second time and the pizzas are great (for a consumer/homemade pizza). Thank you again.@@somedadscook
Love this review. I really appreciate the detail you go into
I appreciate that!
great video - have this oven partly from your initial review and I love it! I really like the temps research - definitely gonna wait about 5 minutes before putting my next pizza on the high heat fun to let it level off. Great tip about shutting it off - think I saw that on another video as well. I love this little oven - the other night I had pizza dough pulled from the fridge - still a bit cool when I wanted to make the pizza, but by the time the oven had heated up (ny style), I had managed to roll it out and could stretch it a bit and got some basic toppings ready. 5-6 mins later after pre-heat, gorgeous pizza out of the oven :-)
That is awesome feedback
I appreciated the research as well
@@somedadscook sorry I think I had some incoherent sentences in there - I modified it to make a bit more sense! Got some dough in the freezer - better get it out so I make a glorious pizza later!
Just bought this last week. It’s amazing. But what you’re taking about happened to me, I wasn’t waiting in between pizzas. Thanks for the new times and temps, I will try them out. Great video. The company should hire you!!!
Ha ha ha. Thank you so much
I think for American style thin crust the bottom would be 600 degrees F. That’s what the Cuisneart Pizza oven suggests
Ordered mine and should be arriving tomorrow. Thanks for this follow up video! New question…is it possible to cook other foods in it? I;ve seen other brands showing roasting vegetables in it. I’d be afraid to cook anything that would splatter grease around. I’ll probably experiment, just thought I’d ask…give you something else to make a video about😃
Ooh yeah, I'd love to know the answer to this too!!
I will have to give it a try and let you know
A nice simple pizza oven that I paid $250 for, took it out of the box and read the Manuel for about 20 minutes. Cleaned according to instructions, got rid of that peel and used my 12 inch wooded peel. I made 2 Coscccia pizza’s on high temps in the 800’s but I did rotate the pizza to get that charred crust, took about 21/2 minutes, done. Came out great, I kept it simple but it’s worth the money
Just received mine. Thank you for all the information!
Epic fail with my first try. I followed your suggestion here for Neapolitan, but I should have checked stone temp before launching, and my dough might have been a little too hydrated. As soon as it touched the stone, eeeeeeeeek. Started burning. I tried to use peel to get it out, eeeeeek, what a mess. Now I got a black stone and pizza in the trash. Gotta figure out how to clean the stone and will try again tmrw, whaaaaaaaa😢😢😢😢
Put the stone in the oven on the hottest setting for about an hour. Should cook most of it off
@@somedadscook thanks. I did find that info in the instruction booklet. By the time it cooled down, most had turned to ash.
Me again…I tried again tonight following your first video (lower bottom temp than top). It cooked great, but user error again…I used store-bought packaged-daily dough and thought it was Neapolitan. Nope, I should have realized by the lack of fermentation bubbles. It tasted ok, but next time I’d follow NY style temps & times with that specific dough. Your videos have been very helpful! I greatly appreciate the work you guys put into making these videos!! It’s just a learning curve for me. Best wishes!
Glad they have been helpful
How did you solve the bottom scorching? compared to your original video where you had scorching looks like you have it both hotter and longer now?
Let it sit for about 5 minutes after it gets up to temp. It has a big spike in temp then drops after 5 minutes
I git a dumb one, but what's best for frozen pizzas like a digiorno fully stuffed or reheating left over pizza? Or would you buy a cheaper oven?
I cannot seem to get the expected blooming on my contemporary neapolitan dough on this oven. Any tips on improving the crust? I am thinking of adding a second stone to get the pizza closer to the top element.
What do you mean wait five minutes after for the Neapolitan pizza? Thank you for the video.
Are you looking to do a review on the Blackstone eseries?
Will need to check it out
Hi, just to clarify. In your first video it seems clear that rotating the pizza every minute seemed to completely change the results positively. In this video, I seem to understand that you give it 5 more minutes at max temperature and leave the pizza in the oven for 3.5 minutes that’s it. What happened to rotating it? Not necessary this way or I misunderstood. Thanks.
Same question!
Are you using Travor panel lights?
No they are mount dog soft box lights
Do you think we could cook calzones in this oven?
I don't think you would have a problem
Has anybody placed/used a pizza steel instead of the rock? I understand that it maintains heat longer.... that might help when making multiple pizzas
Are my headphones broken or is the audio not working?
The audio worked for me. I hope you get it working!
Sorry to hear about your audio issues
Thanks @CourtneyDraper-ml6we
the audio is only in the left channel its not just you
My new chef man won’t turn on after three uses!
For some strange reason my oven started to work again
i learned that you need to put semolina flour under pizza to prevent scorching
For the love of god STOP CALLING IT UNDER CARRIAGE, its a PIZZA!! NOT A JET PLANE!!!!! BTW I love your videos but a little bit of my Italian soul dies every time you call the fondo della pizza Under carriage!!!
I will try, but may not succeed.
Alot of talking...no cooking !
If you are doing anything other than a Neapolitan style, you do not need this oven. You can accomplish all styles except Neapolitan in your home oven. 3.5 minutes for a Neapolitan is a fail. Hard pass on this oven.