For me pizza oven was on the top of the list when I was buying appliances for my new kitchen. What about you? What is your absolute priority when it comes to kitchen appliances and tools?
Krishna Mullapudi hey! I have a link for the official Breville store in the description of this video. If you click on it, just change the country in the top right corner to where you are at and it will redirect you to your local store 😉 I believe in Europe Breville has a different name, it’s called Sage Appliences 🙃
@@ChefRudakova I am looking at the Breville Pizzaiolo, the Roccbox, and Ooni. I like Breville products, their Ice Cream Maker and Espresso machines are awesome. I would prefer an electric pizza oven, but there are advantages with Propane like higher heat. Does it use a standard wall outlet for power? How many pizzas could you do back to back in the Breville, does it need a cool down period between pizzas? Like if you're throwing a party, could you do 12 pizzas back to back? Have you/could you roast anything else in the Breville besides pizza?
I've had mine for a little over a year. Your stone is different than mine. Mine is removable like you were asking about. It is round on the back side and straight at the front. I'm not sure why Breville decided to change the design. Mine cost $799 from Williams Sonoma, but they have raised the price to $999. You can see the other stone like mine on Breville's youtube channel.
William Sonoma appears to be the only online retailer selling this product in the USA. They list a "fake" retail price of $1,499.00, although it does not appear that any retailer has ever sold one for $1,499.00. William Sonoma puts this product on sale at $799.99 with some frequency. Don't pay $1,000 for this. Wait for a sale.
Your comments regarding flaws confirmed a review I read. The item is too expensive to consider it a “throw away” when the next model comes out. Breville has excellent R&D. I am sure the company will rectify the flaws. Soon, I hope. I am, as are others, waiting to make the purchase!
I don’t think there are any real flaws. The hot steam and burning is normal to set off smoke alarms. The appeal for me is that I can take this to my garage and make pizzas there since there is more space
About to purchase this oven as it's on sale. Would love to know more about cleaning it. Is there a way to disassemble it once it is cooled down so you can fully clean the oven? How hot does the outside of the oven get? Same as other breville ovens?
Great review. Your design observations make perfect sense , I hope Breville is listening. It does produce an outstanding pizza though, wow, that was spectacular 🍕👏👏👏👏👏🍻
I'm wondering if the oven is able to produce a Neopolitan Pizza with a soft and crunchy and airy crust and with a bottom that is appropriately spotted but is soft and flexible, not crunchy and stiff on the bottom. Is the oven hot enough to produce a good oven spring for the crust so the crust can be large and airy? Wondering how close this really comes to making a real Neopolitan Pizza. Thanks in advance for you opinion. I'm trying to decide whether to buy.
A can of San Marzano tomatoes (crushed lightly with a stick blender), a bit of sea salt, extra virgin olive oil, and occasionally fresh basil. For roman style pan pizzas, I also crush some quality dried oregano between my hands to make it like a powder and mixes in with the tomato sauce. This is how a chef from Naples taught me to do it.
@@ChefRudakova Breville already changed this oven design and have no plans for any further changes. Just get this amazing oven and enjoy the best pizza you can make in your home with beautiful leopard spots that no other oven or broiler or anything else can even come close!!
Very interesting video. I've been considering the the oven. One question regarding the oven since you cook the pizza in like 1-2 minutes. What about raw chicken on the pizza, does raw chicken really cook under two minutes at 800 F?
@@LandsoulFFXI I hear you - it's nice. But I recommend to pre cook the chicken to you fav taste (seasoning etc), and add it to the pizza that way. I don't put raw meat either - but salamis, bacon etc.
well i was waiting too but i see there is now a brand that not only turns round but it also opens all the was from the top so cleaning is easy I'm going to buy one of those i don't understand why Breville didn't do that in the first place wake up Breville and catch up
I have tried so many pizza ovens...with just ok results. I have been looking at this one but the price is a little much. I do have to ask... whats the biggest pie you can fit in this Briveille? It looks like 12 inch.
Hi, Mike! The diameter of the pizza stone inside the oven is about 12 inch, you are correct. Check out my other video on Breville pizza oven 😉 It is pricy, I agree. And in my opinion, it’s only worth buying if you either have your small catering company and need to have a portable and safe to use indoors oven, or if you make pizza at least once a week, and you want convenience (don’t want to wait too long for preheating and cooking...). But in terms of the pizza quality, Pizzaiolo is amazing 😉 pizza comes out just like from the Italian pizzeria
I purchased this pizza oven a week ago. It’s been sitting on my counter the whole time debating if I should take it back or not. I feel a little intimidated by it… I guess I want to know if this pizza oven will last for years to come and if the reviews I’ve read about the pizza stone breaking happens often?
@@hanudarji1344 I used it one time and it freaked me out and I unplugged it because it got so hot and I really didn’t know what I was doing So it’s still in the same spot
@@tinamccoy1121 There is a lady in Brooklyn operating a pizza business using one in her one bedroom apartment. I don't have one so I'm not sure how hot the outside of it gets but there is no point having it and not using it. I guess follow the directions and practice because it would appear possible to get some really authentic looking pizzas with it. If you master it I am available for marriage, would have one every day and love you forever! :)
nice pizza, good review and good comments on the design. I am upgrading my 100€ pizza maker to 450°C with a rotating stone. top/bottom heat separate. should make a nice even dough. let´s see if it can compete with the 799$ Breville.
So I need to pre-heat my pizza stone in the oven, put my pizza on that, then put it under the broiler, with the convection enabled? That way I'll have $1,000 leftover for ordering pizzas when I don't feel like making a mess...
probably standard neapolitan dough but with very little yeast. letting dough cure in the fridge makes it taste better (less yeast), but also makes it more stretchable without tearing. also it will be better digested by your body, wich also makes it healthier.
That's not a Neapolitan pizza. Too much cheese. Cucumber slices, really? Fresh tomato slices? It took 5 minutes . What happened to the 2 minutes you said it would take?
It's zucchini, not cucumber. COOK TIME is 2 minutes and it's cooked it to perfection, the five minute includes prep. We have one and love it, I could not achieve this in my oven at 550 degrees, no matter how much I preheated it.
@@robdenaro4215 Of course it's not a Neapolitan pizza, first because of english language is like a domino's pizza, not the one it's been made in the video. In italian language and in Naples it's called Pizza Napoletana, tomatoes San Marzano, Fiordilatte Mozzarella cheese, Extra virgin olive oil and basil leaves, that's it, the rest it's not rubbish as you said, it's simply food. Everybody loves pizza but to make it it's not as easy as you think.
@@onyp8505you're totally on point!!!People are so FINICKY and go the UNNECESSARY mile just to let someone know how wrong something is..... and then keep complaining about videos.... if you dont like it, wouldn't it be easier to make your own videos the "RIGHT" way? Its soooooo annoying sometimes...... I have a culinary degree, and am not bothered by the so called RUBBISH lol.... gotta love it🤗😂😂
The only rubbish here is a certain negative attitude!! Wth is wrong with you to talk about someone's effort like that? I hope you can find help for it eeeww
Love how it went from 2 minutes to 5 minutes. Pizza stone in a normal oven, placed on the top rack at the topmost slot of the oven produces better results. Preheat the oven to 500 for 45 minutes -1hr. Do other stuff. Make dough, let rise the hour. Cook for 2 minutes, then pop on broil for last minute. Boom ur done.
Regretfully I have ought this oven. It’s a failed design. Every one is making really simple pizza to show it off on the RUclips channels. Pizza sticks to transfer tray if you do it little bit more topping. Unless I throw a lot of flour underneath which makes floury base. Useless for me.
I think the first mistake that you did was to put a dough 4 days in the fridge.... Second you used too much semolina thats why you got a lot of smoke also dries the pizza Third the pizza is rough Lets everyone do theyre job Kitchen chef should cook A pizzaiolo should make the pizza I am a pizzaiolo and I am the one who shot a breville commercial for the oven that you use in this video.
Apologies, my friend, if I've upset you with this video. I'm certain of that fact, that you could make a much better pizza, as a professional Pizzaiolo, and I'm looking forward to your videos (you can link them here, so everyone else can watch them as well). As for my video, it was intended to be as a review from a perspective of a regular cook, or even a homecook, as it is the main target audience, which Breville Pizzaiolo oven was designed for. And, the recipe that I've used with the "4-day fridge fermented dough" is the one that Breville itself supplies with its pizza machine... Once again, I'm truly sorry for offending you in making such a terrible pizza. And, even though, as a kitchen Chef, I'm better off not putting my feet again into the pizza world, I am welcoming you into the world of the rest of the Kitchen! You are very much welcome to cook any of the recipes that I showcase on my channel, and even if you might fail at first, I'll be here for you to trouble shoot and help out. Cooking is for everyone, and everyone is welcome!🤓 Only with practice and persistence we can excel one day✌
@@ChefRudakova That was a really evolved and cool reply and it's much appreciated in this world that seems to be spinning on negativity...thank you! I'm thinking of buying this oven today. If you see this, since it's been years since you made this video...do you still like it, use it? Has it held up? Thanks again!
@@the1blkman Haha) I forgot already I used to reply to negative comments :') Thanks for your reply though, it made me laugh and remember these times. To answer your question: unfortunately I don't use Pizzaiolo any more, but not to its fault. The machine got damaged during my relocation, so it stopped working. I loved it very very much though, so much so that I decided to relocate it with me across the ocean! And I would still very much recommend it to any serious pizza lover who cooks pizza at home at least once a week. Where do you want to buy it from?
@@ChefRudakova I'm gonna get it from Crate and Barrel. Since I have you, do you know which pizza stone people had so many problems with...the round tan one or the black one with the lip on it?
For me pizza oven was on the top of the list when I was buying appliances for my new kitchen. What about you? What is your absolute priority when it comes to kitchen appliances and tools?
do you know where to buy in Europe?
Krishna Mullapudi hey! I have a link for the official Breville store in the description of this video. If you click on it, just change the country in the top right corner to where you are at and it will redirect you to your local store 😉 I believe in Europe Breville has a different name, it’s called Sage Appliences 🙃
Yeah you are right. Sage. This is us only product looks like.
@@ChefRudakova I am looking at the Breville Pizzaiolo, the Roccbox, and Ooni. I like Breville products, their Ice Cream Maker and Espresso machines are awesome. I would prefer an electric pizza oven, but there are advantages with Propane like higher heat. Does it use a standard wall outlet for power? How many pizzas could you do back to back in the Breville, does it need a cool down period between pizzas? Like if you're throwing a party, could you do 12 pizzas back to back? Have you/could you roast anything else in the Breville besides pizza?
Can you please try to make indian Naan bread thin and crisp style
good to see your honest ,I think I'll wait until Breville get the next model right,thanks for the tips.
Do you think there is an updated model on the horizon? Including wood chips perhaps?
nice demo-bravo
Congratulations on the video, and second you baked this pizza in the perfect way it was amazing...
Can you clean the black rusty parts on the steel case of is it permanently burned in?
I've had mine for a little over a year. Your stone is different than mine. Mine is removable like you were asking about.
It is round on the back side and straight at the front. I'm not sure why Breville decided to change the design.
Mine cost $799 from Williams Sonoma, but they have raised the price to $999.
You can see the other stone like mine on Breville's youtube channel.
William Sonoma appears to be the only online retailer selling this product in the USA. They list a "fake" retail price of $1,499.00, although it does not appear that any retailer has ever sold one for $1,499.00. William Sonoma puts this product on sale at $799.99 with some frequency. Don't pay $1,000 for this. Wait for a sale.
@@piplawyer Thanks.
I always liked video before watching it.☺️☺️
Your comments regarding flaws confirmed a review I read. The item is too expensive to consider it a “throw away” when the next model comes out. Breville has excellent R&D. I am sure the company will rectify the flaws. Soon, I hope. I am, as are others, waiting to make the purchase!
I don’t think there are any real flaws. The hot steam and burning is normal to set off smoke alarms. The appeal for me is that I can take this to my garage and make pizzas there since there is more space
Informative Video, Natalia ... Thank you for sharing. 🙏🇬🇧
About to purchase this oven as it's on sale. Would love to know more about cleaning it. Is there a way to disassemble it once it is cooled down so you can fully clean the oven? How hot does the outside of the oven get? Same as other breville ovens?
wow these things have gotten very expensive now one shop is selling them for $1600 the date is 4th of october 2022 way out of my range
Awesome video! Im watching from Iowa USA!
Thanks! 😊
Great review. Your design observations make perfect sense , I hope Breville is listening. It does produce an outstanding pizza though, wow, that was spectacular 🍕👏👏👏👏👏🍻
glad it's useful🤓✌🏻
Would you let me know what music did u insert at the beginning?
Great video very informative with no bs thanks.
Glad it was helpful!🤓✌🏻
I'm wondering if the oven is able to produce a Neopolitan Pizza with a soft and crunchy and airy crust and with a bottom that is appropriately spotted but is soft and flexible, not crunchy and stiff on the bottom. Is the oven hot enough to produce a good oven spring for the crust so the crust can be large and airy? Wondering how close this really comes to making a real Neopolitan Pizza. Thanks in advance for you opinion. I'm trying to decide whether to buy.
Soft and crunchy in the same time?
Your pizza sauce looks amazing. Have a recipe for it?
Thanks! 🙃 It’s a basic tomato sauce. I’ll make sure to cover this recipe in the upcoming video on Mother Sauces 😉 Stay tuned!
A can of San Marzano tomatoes (crushed lightly with a stick blender), a bit of sea salt, extra virgin olive oil, and occasionally fresh basil. For roman style pan pizzas, I also crush some quality dried oregano between my hands to make it like a powder and mixes in with the tomato sauce. This is how a chef from Naples taught me to do it.
Love it
Is Breville going to make a next version? If so, any idea when?
I haven’t heard of such plans...🤷🏼♀️
@@ChefRudakova Breville already changed this oven design and have no plans for any further changes. Just get this amazing oven and enjoy the best pizza you can make in your home with beautiful leopard spots that no other oven or broiler or anything else can even come close!!
Thanks for the good video.
Thank you for watching!🤓✌🏻
Very interesting video. I've been considering the the oven. One question regarding the oven since you cook the pizza in like 1-2 minutes. What about raw chicken on the pizza, does raw chicken really cook under two minutes at 800 F?
why would you put raw chicken in the pizza?
@@cango5679 idk bro but chicken on pizza is my favorite.
@@LandsoulFFXI I hear you - it's nice. But I recommend to pre cook the chicken to you fav taste (seasoning etc), and add it to the pizza that way. I don't put raw meat either - but salamis, bacon etc.
Music in mix is WAAAAYYYY too loud, vocals, just under the mid audio mark.
if breville ever makes a rotating pizzaiolo i will buy one so thats why im not getting one yet till they do
well i was waiting too but i see there is now a brand that not only turns round but it also opens all the was from the top so cleaning is easy I'm going to buy one of those i don't understand why Breville didn't do that in the first place wake up Breville and catch up
I have tried so many pizza ovens...with just ok results. I have been looking at this one but the price is a little much. I do have to ask... whats the biggest pie you can fit in this Briveille? It looks like 12 inch.
Hi, Mike! The diameter of the pizza stone inside the oven is about 12 inch, you are correct. Check out my other video on Breville pizza oven 😉 It is pricy, I agree. And in my opinion, it’s only worth buying if you either have your small catering company and need to have a portable and safe to use indoors oven, or if you make pizza at least once a week, and you want convenience (don’t want to wait too long for preheating and cooking...). But in terms of the pizza quality, Pizzaiolo is amazing 😉 pizza comes out just like from the Italian pizzeria
@@ChefRudakova Thanks for the reply.... Well now I have to buy one! Lol I make pizza more than once a week. 🙂
I purchased this pizza oven a week ago. It’s been sitting on my counter the whole time debating if I should take it back or not. I feel a little intimidated by it… I guess I want to know if this pizza oven will last for years to come and if the reviews I’ve read about the pizza stone breaking happens often?
Nope, it's a good pizza oven
@@hanudarji1344 I used it one time and it freaked me out and I unplugged it because it got so hot and I really didn’t know what I was doing
So it’s still in the same spot
@@tinamccoy1121 There is a lady in Brooklyn operating a pizza business using one in her one bedroom apartment. I don't have one so I'm not sure how hot the outside of it gets but there is no point having it and not using it. I guess follow the directions and practice because it would appear possible to get some really authentic looking pizzas with it.
If you master it I am available for marriage, would have one every day and love you forever! :)
Can we bake other baking stuff in this oven or only pizza.
It can work just as normal kitchen oven does. I personally also make there focaccia bread 👍🏻 but, basically, yes, you can use it as a small oven 🙃
nice pizza, good review
and good comments on the design.
I am upgrading my 100€ pizza maker to 450°C with a rotating stone. top/bottom heat separate.
should make a nice even dough.
let´s see if it can compete with the 799$ Breville.
JP jay cool! Let me know how it turns out for you 😉
You put fresh tomato slices on a pizza!? YOU ARE CRAZY!
Consider an Ooni Koda. I just bought one. A third of the price for this one!
Gayle Wilson I’ll check it out 😉
Yes but Ooni works with gas and this one is electric. If you need to have it inside then Ooni is not the best choice.
@@joonasantikainen It would appear you also need to manage the spinning at least 4 times as all the heat is in one spot
So I need to pre-heat my pizza stone in the oven, put my pizza on that, then put it under the broiler, with the convection enabled? That way I'll have $1,000 leftover for ordering pizzas when I don't feel like making a mess...
You can also make grandma pizza in an oven tray. If you want an actual authentic pizza like a neapolitan then you will need better tools.
Pizza dough recipe?
probably standard neapolitan dough but with very little yeast. letting dough cure in the fridge makes it taste better (less yeast), but also makes it more stretchable without tearing. also it will be better digested by your body, wich also makes it healthier.
Ooni Koda 16 is better and cheaper
if you can be outdoors, yes.
I senda you Fresh a pick flowers to your Villa in Sunny Italy ,, shoulda be dair ina two weeks
it also very hot to touch
That's not a Neapolitan pizza. Too much cheese. Cucumber slices, really? Fresh tomato slices? It took 5 minutes . What happened to the 2 minutes you said it would take?
It's zucchini, not cucumber. COOK TIME is 2 minutes and it's cooked it to perfection, the five minute includes prep. We have one and love it, I could not achieve this in my oven at 550 degrees, no matter how much I preheated it.
@@caracaputo7179 . You're missing the point. I don't care about the oven. That thing is not a Neapolitan pizza. It's basically rubbish.
@@robdenaro4215 Of course it's not a Neapolitan pizza, first because of english language is like a domino's pizza, not the one it's been made in the video. In italian language and in Naples it's called Pizza Napoletana, tomatoes San Marzano, Fiordilatte Mozzarella cheese, Extra virgin olive oil and basil leaves, that's it, the rest it's not rubbish as you said, it's simply food. Everybody loves pizza but to make it it's not as easy as you think.
@@onyp8505you're totally on point!!!People are so FINICKY and go the UNNECESSARY mile just to let someone know how wrong something is..... and then keep complaining about videos.... if you dont like it, wouldn't it be easier to make your own videos the "RIGHT" way? Its soooooo annoying sometimes...... I have a culinary degree, and am not bothered by the so called RUBBISH lol.... gotta love it🤗😂😂
The only rubbish here is a certain negative attitude!! Wth is wrong with you to talk about someone's effort like that? I hope you can find help for it eeeww
Love how it went from 2 minutes to 5 minutes. Pizza stone in a normal oven, placed on the top rack at the topmost slot of the oven produces better results. Preheat the oven to 500 for 45 minutes -1hr. Do other stuff. Make dough, let rise the hour. Cook for 2 minutes, then pop on broil for last minute. Boom ur done.
Regretfully I have ought this oven. It’s a failed design. Every one is making really simple pizza to show it off on the RUclips channels. Pizza sticks to transfer tray if you do it little bit more topping. Unless I throw a lot of flour underneath which makes floury base. Useless for me.
Is the problem with a "transfer tray" or the oven itself?... or the pizza?🤔
I think the first mistake that you did was to put a dough 4 days in the fridge....
Second you used too much semolina thats why you got a lot of smoke also dries the pizza
Third the pizza is rough
Lets everyone do theyre job
Kitchen chef should cook
A pizzaiolo should make the pizza
I am a pizzaiolo and I am the one who shot a breville commercial for the oven that you use in this video.
Apologies, my friend, if I've upset you with this video. I'm certain of that fact, that you could make a much better pizza, as a professional Pizzaiolo, and I'm looking forward to your videos (you can link them here, so everyone else can watch them as well). As for my video, it was intended to be as a review from a perspective of a regular cook, or even a homecook, as it is the main target audience, which Breville Pizzaiolo oven was designed for. And, the recipe that I've used with the "4-day fridge fermented dough" is the one that Breville itself supplies with its pizza machine... Once again, I'm truly sorry for offending you in making such a terrible pizza. And, even though, as a kitchen Chef, I'm better off not putting my feet again into the pizza world, I am welcoming you into the world of the rest of the Kitchen! You are very much welcome to cook any of the recipes that I showcase on my channel, and even if you might fail at first, I'll be here for you to trouble shoot and help out. Cooking is for everyone, and everyone is welcome!🤓 Only with practice and persistence we can excel one day✌
@@ChefRudakova That was a really evolved and cool reply and it's much appreciated in this world that seems to be spinning on negativity...thank you! I'm thinking of buying this oven today. If you see this, since it's been years since you made this video...do you still like it, use it? Has it held up? Thanks again!
@@the1blkman Haha) I forgot already I used to reply to negative comments :') Thanks for your reply though, it made me laugh and remember these times. To answer your question: unfortunately I don't use Pizzaiolo any more, but not to its fault. The machine got damaged during my relocation, so it stopped working. I loved it very very much though, so much so that I decided to relocate it with me across the ocean! And I would still very much recommend it to any serious pizza lover who cooks pizza at home at least once a week.
Where do you want to buy it from?
@@ChefRudakova I'm gonna get it from Crate and Barrel. Since I have you, do you know which pizza stone people had so many problems with...the round tan one or the black one with the lip on it?
@@the1blkman I'm not sure. Maybe they modified the model since I bought it. I had a round black one and it wasn't the easiest to clean while cooking.
You Got to be nuts to pay over $900.00 bucks for a toster 🫣
If you have the money and you love pizza why not
Not everybody is broke like you.