Looks solid. I picked up a Everdure a few months ago.. pretty similar in use.. I love my Everdure.. but I think I paid about $200 more. The Everdure is 16" though. And I like that size. But, for the price.. yeah.. this seems like a real nice oven.
i love the way how you almost seem spiteful or a bit sour over the fact they take something that takes so many years to master, and make it SOOOO SIMPLE anyone can now do it. love your videos man, energy is TIP TOP and all of the information has taught me how to make pizza at a professional level with only knowledge of bread coming before this. amazing. i cant wait to get my first pizza oven. thank you for all you do Vito!
I used your recipe for pizza crust and the polish made all the difference. I’ve been a total loser when it comes to baking anything with yeast but I finally cooked an awesome yeast dough! Crispy bottom, fluffy airy edges. You’re an amazing teacher!!! 🥰🎉
Thank you Vito for all these years! You have made me brilliant pizza maker. Now my whole family asks all the time when I'm going to make pizza for them again. I hope your opening day today goes well! Someday I will visit. Been with your videos for many many years, it's so nice to see how huge this channel has grown. Everything good to you Vito!
There's a vendor at a farmers market near me that has modified their Ooni pizza ovens to revolve like this with a small electric motor underneath. I'm happy to see that someone has finally made a product that has that feature without any DIY.
Vito; I feel compelled to thank you for all the effort you have put into your instructional videos. The instructions you provided have changed my pizza life forever. You have made me into a pizza hero for my family. The dough is phenomenal and the pizza is way better than anything you can buy commercially. My family loves the pizza that I now make at home. Thank you so much for doing the videos. I watch you every chance I get and learn more each time. I am closing in on 60 years old and really having a great time mastering the pizza.
I also want to add the comment that thank you for showing us how to make pizza dough how to store it frozen not frozen all the things that you’ve been teaching us. I really appreciate it. I’ve been using the dough for parties and people absolutely love it so thank you once again
Thanks Vito! Between this and the Halo Versa 16, I'd have to go with the Halo. Pluses are larger stone, hinged lid for cleaning and price is now at $350.00. Both seem well made and shipped well. Not sure I'd call it a 'beginner' oven as the only difference is the turning of the pie. With a turning stone, you can be working on the next pizza while the first is cooking. You can't do that if you have to turn every 15 seconds or so. Also, the craft of pizza making seems to be in the dough, sauce, construction and delivery to the oven. Always love your videos and thanks to you, my pizza's are next level! Hope your pizzeria is a smashing success!
What a great review. Ima still go with my self made 55 gallon barrel oven... nostalgia, cost and convenience has got the best of me. I really appreciate your videos helping all pizza makers from beginner to pro. Best of luck with your new business Vito!
Vito, just for the same reason , I 've just ordered an OONI hack, which makes the Koda 16 an oven with rotation. The KODA 16 is perfect, but with rotation will be a real beast. No more burn edges or torn bottoms!! Anyways the REVOLVE is a game changer!! Keep on spreading pizza knowledge!!
Oh man, thank you for my suffering. I'll be choosing for a few weeks between Ooni, Gozney, Forneza (I don't know if they are available elsewhere or only in Lithuania...) But when I saw this video, I immediately ordered this one, and it comes free :) + you get everything you need (elsewhere the accessories alone would cost +100€). Thank you, good luck and I hope to learn a lot when I have something to cook with instead of the oven... Have a great weekend!
i was looking for oven like this for a while. Thank you for the review. When i saw how good the first pizza comes i've instatly place the order for this oven
Clearly designed as direct competition for the Gozney Roccbox. Once the extras included in the price compared to what Gozney ships with the Roccbox, they're essentially equal value. Don't know about the longevity of the turntable, but hope it holds up. I've owned the Roccbox oven for about 3 years. To be transparent, the 1st had a cracked stone within about 7-8 months. Gozney replaced the oven, no questions asked. I did send the original back. Kudos to their customer support. I've never regretted buying the Roccbox. I do think there's a small but significant differnce in learning curve, but nothing a little practice won't fix.
I dunno I tried a rotating stone oven thinking it would be a game changer.. sent it back after one cook. Got a Pizza Party Emozione and am amazed at how great it works.. simple but effective.
I’d like to see you test/review the Versa 16 by the Halo Group. It also has a rotating stone that can run on batteries or plugged in, plus an infrared burner under the stone. In addition, the lid is hinged - opens up like a car’s hood. I’ve had mine nearly two years, and I love it.
I like this - I cook on Ooni with wood and you need two people really as you are constantly putting wood in and burning the pizza in the process - Bit like spinning plates. Nice upload Vito thanks.
Damn you Vito! First of all you've got me obsessed with making pizzas. Now you've planted a seed in my head that I have to get this oven 😂 Loving your content. Stay soft and craunchey! 🤘
Hey Vito. Thanks! How about the Halo Versa 16? Been around for a while and much cheaper. Also, a beginner, or even a seasoned pro is going to need to launch pretty well centered for an even cook, no? Not to mention a pretty perfectly round pie. I've been using a Ooni Koda 16 for some time now and I can still get neither just right yet. :-) So I can see how this would be good for beginners in some aspects, but also really bad in others.
I run a Neopolitan style pizza truck and tried the versa. It's ok but not for Neopolitan. Not enough heat up top. Great for new York style tho. Currently I'm running 3 black stones what are amazing ovens plus great support
Please I want You to please review the GraniteStone Pizzano pizza oven.... I just want to know if I'd be wasting $$$... I can't afford the ovens You test not even the Revolve wish I could though that would be perfect...
Wonder if this oven could be even better if they had covered that opening in front so you don’t lose heat and pressure. Does that affect anything in the cooking?
What do you recommend for the best INDOOR pizza ovens for a college dorm or studio apartment? It would be cool to see your thoughts on a budget, mid, and best versions available. Thanks!
Soooo, Revolve for $599 as a starter OR ARC XL for $799? I hate buying anything as a starter and wish I had bought up within a short period of time. Billy
Just ordered for at my parents. With two people cooking 4-5 pizzas the revolving stone should come in handy, then we can prepare the next pizza while one is baking. Right now this all takes too long and we cant eat together
Have you tried the Halo Versa 16? It has a revolving stone, but also a second heating element under the stone so that the stone stays 700F+ all the time with no wait between pizzas.
Seems to be very fair pricing but the rotating system will fail quickly.the small pieces of pizza stone will break fast if used offten and i think all ovens should be able to do atleast 16 inch pizzas
I'm a beginner because the only pizza joint in my small town besides dominos poisoned me twice. So I bought a cheap electric pizza oven and have been making better pizzas from the beginning with Vito's teaching. I'm always in panic mode until the pizza is finally in the oven, though. That's my time to relax turn the pizza and watch it cook. The one advantage I can see would be a more evenly heated stone but an unevenly heated stone has never been a problem for me. I'll give it 5 because it's only for outdoors and cost 40% more than I paid. As for the pizzas--Vito could turn them out like that under the hood of a car engine.
@vitoiacopelli, Please give me your advice. Thank you very much for all the great videos and detailed explanations. I stricktly follow all your advice and instructions. The pizza becomes outstanding. However, there is sometime the problem that the bottom creates a large bubble in the centre when baking, which pops (like a balloon). The cheese flows out on the stone and the disaster is perfect. How can this happen and how can I avoid it? Thank you in advance!
Vito! Is there a good way for somebody to make their own permanent pizza oven? I don't mean something portable with a gas fuel, I mean bricks and building and maybe some steel, plus wood and a chimney?
Ciao Vito, tutto bene? Could you please make a test with the very budget pizza oven Ariete909? Heard a lot of things about it, but would love to hear your opinion. Salute do Brasil!
@vitoiacopelli I bought your madia (you know shipping to the US doubled the price?) and it fell apart after a few months :( might wanna keep a close eye on quality control.
Can you do a video how you do a poolish + machine mixing of the dough? Did your recipe for 72hrs double-fermentation many times now....but by hand. Wondering how you can do it by machine...especially how long to mix it for? @7:50 it looked so easy...but different how i tried today. Mixed the poolish + water and salt first...then into mixer...and only 10-12min of mixing. Tomorrow I'll see how it came out.
"HOW TO PROPERLY KNEAD PIZZA DOUGH -The secret you need to know" shows a mixer technique in real time. I always use a mixer and I'm sure I end up with better results than if I were to do it by hand. My first effort with the dough hook that came with the KitchenAid was a nightmare but still produced great dough. Getting one like Vito uses in this video made me so happy! Prolly against the law but I make my poolish in the mixer bowl & refrigerate that.
@@burningpile8371 Oh wow just watched the video and it's completely different from the regular hand-making style. Will have to give it a shot...that dough looked super smooth. Thank you!
Chef, I know you're very busy, but I'm really hoping you see this request. I've seen a couple of videos of people making pizzas on an alternative pizza stone for the Ooni Karu 16 (they also make them for other ovens). A Biscotto stone. Unfortunately, I can't tell if it's worth the hefty price, because they don't know how to make pizza. Dough is under cooked, even though they try to say "great cook". So horrible. Please test this stone. Also, congrats.
What’s your vote to this beast ? Revolve pizza oven wow
I want it,but will have to save up ❤ I give it a 10 😊
Looks solid. I picked up a Everdure a few months ago.. pretty similar in use.. I love my Everdure.. but I think I paid about $200 more. The Everdure is 16" though. And I like that size. But, for the price.. yeah.. this seems like a real nice oven.
I would like to review it my self :) please send me one oven
Awaaaa nooo.. piccolo! Merry go round pizza..lol
Maestro vogliamo un tuo giudizio sul forno Munaciello a 300 euro!!
i love the way how you almost seem spiteful or a bit sour over the fact they take something that takes so many years to master, and make it SOOOO SIMPLE anyone can now do it. love your videos man, energy is TIP TOP and all of the information has taught me how to make pizza at a professional level with only knowledge of bread coming before this. amazing. i cant wait to get my first pizza oven. thank you for all you do Vito!
I used your recipe for pizza crust and the polish made all the difference. I’ve been a total loser when it comes to baking anything with yeast but I finally cooked an awesome yeast dough! Crispy bottom, fluffy airy edges. You’re an amazing teacher!!! 🥰🎉
Thank you Vito for all these years! You have made me brilliant pizza maker. Now my whole family asks all the time when I'm going to make pizza for them again. I hope your opening day today goes well! Someday I will visit. Been with your videos for many many years, it's so nice to see how huge this channel has grown. Everything good to you Vito!
There's a vendor at a farmers market near me that has modified their Ooni pizza ovens to revolve like this with a small electric motor underneath. I'm happy to see that someone has finally made a product that has that feature without any DIY.
Vito; I feel compelled to thank you for all the effort you have put into your instructional videos. The instructions you provided have changed my pizza life forever. You have made me into a pizza hero for my family. The dough is phenomenal and the pizza is way better than anything you can buy commercially. My family loves the pizza that I now make at home. Thank you so much for doing the videos. I watch you every chance I get and learn more each time. I am closing in on 60 years old and really having a great time mastering the pizza.
I also want to add the comment that thank you for showing us how to make pizza dough how to store it frozen not frozen all the things that you’ve been teaching us. I really appreciate it. I’ve been using the dough for parties and people absolutely love it so thank you once again
Thanks Vito! Between this and the Halo Versa 16, I'd have to go with the Halo. Pluses are larger stone, hinged lid for cleaning and price is now at $350.00. Both seem well made and shipped well. Not sure I'd call it a 'beginner' oven as the only difference is the turning of the pie. With a turning stone, you can be working on the next pizza while the first is cooking. You can't do that if you have to turn every 15 seconds or so. Also, the craft of pizza making seems to be in the dough, sauce, construction and delivery to the oven. Always love your videos and thanks to you, my pizza's are next level! Hope your pizzeria is a smashing success!
Was it on sale its 500 plus everywhere I look.
What a great review. Ima still go with my self made 55 gallon barrel oven... nostalgia, cost and convenience has got the best of me. I really appreciate your videos helping all pizza makers from beginner to pro. Best of luck with your new business Vito!
Vito, just for the same reason , I 've just ordered an OONI hack, which makes the Koda 16 an oven with rotation. The KODA 16 is perfect, but with rotation will be a real beast. No more burn edges or torn bottoms!! Anyways the REVOLVE is a game changer!! Keep on spreading pizza knowledge!!
I have a blackstone pizza oven and it also has the rotating stone. I have been using it for about 6 months and i love it!
Oh man, thank you for my suffering.
I'll be choosing for a few weeks between Ooni, Gozney, Forneza (I don't know if they are available elsewhere or only in Lithuania...)
But when I saw this video, I immediately ordered this one, and it comes free :) + you get everything you need (elsewhere the accessories alone would cost +100€).
Thank you, good luck and I hope to learn a lot when I have something to cook with instead of the oven...
Have a great weekend!
You're the best man.
For teaching us all these great things God bless.
that oven is a BEAST! if I didn't already have a home Pizza Oven, I would buy it for sure!
i was looking for oven like this for a while. Thank you for the review. When i saw how good the first pizza comes i've instatly place the order for this oven
Clearly designed as direct competition for the Gozney Roccbox. Once the extras included in the price compared to what Gozney ships with the Roccbox, they're essentially equal value. Don't know about the longevity of the turntable, but hope it holds up.
I've owned the Roccbox oven for about 3 years. To be transparent, the 1st had a cracked stone within about 7-8 months. Gozney replaced the oven, no questions asked. I did send the original back. Kudos to their customer support. I've never regretted buying the Roccbox. I do think there's a small but significant differnce in learning curve, but nothing a little practice won't fix.
I dunno I tried a rotating stone oven thinking it would be a game changer.. sent it back after one cook. Got a Pizza Party Emozione and am amazed at how great it works.. simple but effective.
I will buy a pizza hoven sooner or later and this will shurely be one of the contenders. Not having to turn the pizza makes it a lot easier.
Let us know when your ready to Revolve! 🔥
Love it and not surprised....other than it took so ling to see a commercial product. I've been spinning a stone by hand for years with great results.
Fresh cut and back to pizza!!! Thank you as always for sharing.
Hope you enjoy
I’d like to see you test/review the Versa 16 by the Halo Group. It also has a rotating stone that can run on batteries or plugged in, plus an infrared burner under the stone. In addition, the lid is hinged - opens up like a car’s hood. I’ve had mine nearly two years, and I love it.
Oven just arrived to new home.. :-) Thanks Vito for review...
I like this - I cook on Ooni with wood and you need two people really as you are constantly putting wood in and burning the pizza in the process - Bit like spinning plates. Nice upload Vito thanks.
Let us know when your ready to Revolve! 🔥
I wish I could have it in Canada. Great video and great oven. Thanks Vito!
This oven is really impressive compared to what ive seen from competitors, ill keep it in mind.
My man are you getting buff?
Yes 😊
For sure, vito just became vito vol.2💪🏻💪🏻💪🏻💪🏻
He’s not saoft and craunchy anymore….
His heart still soft
Damn you Vito! First of all you've got me obsessed with making pizzas. Now you've planted a seed in my head that I have to get this oven 😂
Loving your content.
Stay soft and craunchey! 🤘
I havent seen your vidoes in years i see this one and you look built 💪 Adda boy
Hey Vito. Thanks! How about the Halo Versa 16? Been around for a while and much cheaper. Also, a beginner, or even a seasoned pro is going to need to launch pretty well centered for an even cook, no? Not to mention a pretty perfectly round pie. I've been using a Ooni Koda 16 for some time now and I can still get neither just right yet. :-) So I can see how this would be good for beginners in some aspects, but also really bad in others.
I run a Neopolitan style pizza truck and tried the versa. It's ok but not for Neopolitan. Not enough heat up top. Great for new York style tho. Currently I'm running 3 black stones what are amazing ovens plus great support
Qstove has the rotating base and choice of gas and pellet. It has been my go to for years and I love the convenience.
I have the same style oven makes great pizzas using your pizza dough recipes another great video Vito
I vote a 10! I want one ASAP! I want to do a Pizza start-up in San Angelo as a Ghost kitchen late at night after the major pizza places close down.
Let us know when your ready to Revolve! 🔥
Hi @vito thank you for everything. You changed my pizza making forever. Can you please review Piezano pizza maker? Thanks!!
Please I want You to please review the GraniteStone Pizzano pizza oven.... I just want to know if I'd be wasting $$$... I can't afford the ovens You test not even the Revolve wish I could though that would be perfect...
Wow, quite impressive...8 out of 10 from my perspective.
This looks like an amazing pizza oven for a home cook.
@1:09 we have a similar pinwheel you have in your flower pot in the background
You don't really need to stop the rotating plate as it's not phisically connected, just magnets, so you can take out or put pizzas in with no worries.
We just got ours. We are excited to using it for the first time.
We're watching you to get a few pointers. TY Vito & TY Revolve
Welcome to the family, and enjoy Revolving! 🔥
I love this guy…I am Italian “DiFabritus “ My specialty is cooking Italian food. But not pizza so this guy is awesome with great tips!
How the pizzabottom of the last pizza looks like? As you have put in without much waiting to heat up the oven.
You're back. Hope all's well
After months of talking about it with my wife I'm finally buying mine
Ciao Vito, what is the best température for cooking ? merci!
My dear where is your pizzeria located in LA?
We want to come and try
Vito, excellent work as usual. Please review the Blackstone Pizza Oven bundle next.
Makes me want to buy one
Vito family loves all you do❤️
Can you mix some semolina with the flour just for the stretching part? Would you recommend?
Hello, dear chif, I really enjoy your videos and tutorials, maybe you can enable Farsi subtitles, thank you.
Great idea for beginners, but still love my Gozney ❤❤❤
I got the nexgrill ora 16 inch from costco its exactly the same inside. 349$ canadian money. Can t beat that
Now That's Soft and Crunchy
I Wish More Collabs With Lionfield
Vito you need to make an oven for us… you got the experience
I would like to see you make a calzone or a stromboli sometime. The oven looks great but it's about the dough plus the ingredients you suggest 👍 .
Wonder if this oven could be even better if they had covered that opening in front so you don’t lose heat and pressure. Does that affect anything in the cooking?
Revolve pizza oven. Unbelievable!!! 9.3/10 high rating
Let us know when your ready to Revolve! 🔥
What do you recommend for the best INDOOR pizza ovens for a college dorm or studio apartment? It would be cool to see your thoughts on a budget, mid, and best versions available. Thanks!
Soooo, Revolve for $599 as a starter OR ARC XL for $799? I hate buying anything as a starter and wish I had bought up within a short period of time. Billy
Let us know when your ready to Revolve Billy! 🔥
Just ordered for at my parents. With two people cooking 4-5 pizzas the revolving stone should come in handy, then we can prepare the next pizza while one is baking.
Right now this all takes too long and we cant eat together
🎉🎉Soft n Crunchy Papi!!!!🎉🎉🎉
Have you tried the Halo Versa 16? It has a revolving stone, but also a second heating element under the stone so that the stone stays 700F+ all the time with no wait between pizzas.
Not enough heat up top for Neopolitan great for new York style tho. Had one sand sold it
Hi, Can one use this inside in their house/in the kitchen etc? ---Is there any plans or does one exist that is not gas but plug in? ---
Vito, I want crunchy in the middle as well. Why doesn't anyone parbake it first?
Seems to be very fair pricing but the rotating system will fail quickly.the small pieces of pizza stone will break fast if used offten and i think all ovens should be able to do atleast 16 inch pizzas
Hi chef what's the price for this oven please 🙏🙏
Only thing that would make it better is if it had a wood pellet option to add on for the wood pizza oven flavor
Come on, you think in 90 seconds a pizza gets wood oven flavour? You are fooling yourself or believing what someone has told you friend.
I don't see why you couldn't add a few pieces of kindling or a couple brickets, or even a piece of coal. Hmm, where in SoCal can I buy coal?
Also if you could choose rotation speed
I think I'm going to buy a Gozny
Great review and very nice hair🤩😍
Haircut suits you well. Looking really sharp Vito.
Vito se tu fai Pizza sempre un 🔟 🏆🥇
Do you eat the burnt parts like of the left pizza in the thumbnail picture?
Any reviews on the camp chef Italia artisan pizza oven?
Hi Vito ! Why did you do a 9.3 and not a 9.4 or 9.2 ?
How does it do on Walmart frozen pizza?
I'm a beginner because the only pizza joint in my small town besides dominos poisoned me twice. So I bought a cheap electric pizza oven and have been making better pizzas from the beginning with Vito's teaching. I'm always in panic mode until the pizza is finally in the oven, though. That's my time to relax turn the pizza and watch it cook. The one advantage I can see would be a more evenly heated stone but an unevenly heated stone has never been a problem for me. I'll give it 5 because it's only for outdoors and cost 40% more than I paid. As for the pizzas--Vito could turn them out like that under the hood of a car engine.
Why can it only be used outside? No carbon monoxide, not dangerously hot to touch
Congratulations 🎉 Vito, are you still selling your dogh mixing machine?
@vitoiacopelli, Please give me your advice.
Thank you very much for all the great videos and detailed explanations.
I stricktly follow all your advice and instructions. The pizza becomes outstanding.
However, there is sometime the problem that the bottom creates a large bubble in the centre when baking, which pops (like a balloon). The cheese flows out on the stone and the disaster is perfect.
How can this happen and how can I avoid it?
Thank you in advance!
What is the brand of that pizza dough box? This one has hinges !!
How much the oven?
Great review!
I want to see how it does with multiple toppings. Pepperoni, sausage, onion/jalapeno.
Thank you for this wonderful demonstration. Tell me, between this oven and the Koda16, which one do you think is better?❤❤❤
Gloria a ti,señor,por todo/ Viva Christo Rey
Vito! Is there a good way for somebody to make their own permanent pizza oven? I don't mean something portable with a gas fuel, I mean bricks and building and maybe some steel, plus wood and a chimney?
There's lots of videos available of making pizza ovens. Just search for them.
What about Barese style?
Ciao Vito, tutto bene? Could you please make a test with the very budget pizza oven Ariete909? Heard a lot of things about it, but would love to hear your opinion. Salute do Brasil!
I wonder how it would do on a frozen Walmart pizza. Or a grilled Velveeta cheese sandwich.
Its going to taste like a frozen pizza does. The oven cannot change the taste of low quality ingredients or the technique in making the pizza :)
Im getting one!
Not available to Australia and New Zealand. (Among other places)
@vitoiacopelli I bought your madia (you know shipping to the US doubled the price?) and it fell apart after a few months :( might wanna keep a close eye on quality control.
I need Vito over for visit. I am running a pizza making class in failure. Finger dialling is my only success :)
Whoaaa didn’t recognize u at first haha
Can you do a video how you do a poolish + machine mixing of the dough? Did your recipe for 72hrs double-fermentation many times now....but by hand. Wondering how you can do it by machine...especially how long to mix it for? @7:50 it looked so easy...but different how i tried today. Mixed the poolish + water and salt first...then into mixer...and only 10-12min of mixing. Tomorrow I'll see how it came out.
"HOW TO PROPERLY KNEAD PIZZA DOUGH -The secret you need to know" shows a mixer technique in real time. I always use a mixer and I'm sure I end up with better results than if I were to do it by hand. My first effort with the dough hook that came with the KitchenAid was a nightmare but still produced great dough. Getting one like Vito uses in this video made me so happy! Prolly against the law but I make my poolish in the mixer bowl & refrigerate that.
@@burningpile8371 Oh wow just watched the video and it's completely different from the regular hand-making style. Will have to give it a shot...that dough looked super smooth.
Thank you!
I think that front stone is a little strange. If the pizza catches there it can rip while spinning.
@vitoiacopelli could you make a review to the halo versa 16 please.
Finaly rotation stone ❤❤❤
Chef, I know you're very busy, but I'm really hoping you see this request. I've seen a couple of videos of people making pizzas on an alternative pizza stone for the Ooni Karu 16 (they also make them for other ovens). A Biscotto stone. Unfortunately, I can't tell if it's worth the hefty price, because they don't know how to make pizza. Dough is under cooked, even though they try to say "great cook". So horrible. Please test this stone. Also, congrats.
Grazie Vito !!!
tu amasadora la puedes enviar a México??