We just bought one of these and with the frozen pizza the trick is to heat it up to 5 then once it's there. Put the pizza in and turn it down to 3-4 and just slowly turn it down as it cooks 4-5 min. But we made normal pizza as well. Beyond amazing same thing though, preheat to 5 then turn down to 4 when putting the fresh pizza in.
One pizza ok but when doing 3 or more it gets too hot and burns even on lower setting. And putting other stuff on oiled aluminium foil. And remember settings settings settings.
This is what i did to get the perfect pizza ; warm the oven for 10 min on the highest stand, see that your pizza is unfrozen (if you dont have time warm the frozen pizza up in a oven) bake the unfrozen pizza on the stand between 3 and 4 for around 7-8 min...you get a perfect crusty baked pizza
There is nothing wrong with using these for frozen pizza and they work well and use less electricity than doing it in the oven so it is better, but the common issue is people always burn them when using these pizza ovens because they do not use the correct temp and time as they do not account for the fact that the base on frozen pizzas are already 95% cooked and so have way less moisture in the base, where as a home made pizza base is entirely raw and so takes longer and at a higher temp to cook and this is where people go wrong as they use the temp and time for a fresh 100% uncooked pizza when trying to cook a frozen pizza that is for the most part already cooked and just needs warmed up and that last little bit of cooking. My pizza oven which is a Cooks Professional brand i basically set it to ether 2 for a thin crust and 3 for thick crust and it is usually done perfectly in around 3 min
With a 65 to 70% hydration dough heat to number 4 or 4.5, then wack it up to 5, slide it in quickly (try to keep the lid opening to a minimum) on a pizza peel for 2 minutes and then quickly turn 180 degrees for a further 50 seconds. I have the Ariete too and it gets to over 400 Celsius on the 5th setting, so good for Margherita pizzas. If you want to go the extra step you can replace the refractory stone with a Fiesoli terracotta one which stops the base burning and/or getting too crunchy.
Get an actual pizza shovel and don't be afraid of opening it and turning it around every once in a while. A good metal shovel thin enough so you can lift the pizza from the oven with the lid closed so you can cook the top while keeping the bottom safe
Or just use the device properly. You can dial on the bottom and top temp seperately and because it's not a back-burn pizza oven there is no point to rotate it. C'mon man.
@@handsomebassman I have one and you can't, but even if you could, having the possibility of moving the pizza around and lifting it will always give you the best result. There is a reason if every single pizza chef does it
I thought you were joking when you said frozen pizza on its highest temp lol, terrible idea but live and learn! I own a similar electric pizza oven and it gets scorching hot. At its highest setting i'm not sure how to cook anything as it is toasted both sides in 3 minutes, which is not ideal for any pizza I know how to make. I generally want 4-5 minutes so have it turned down to temp 4 of its 6 settings. At first i thought it was a piece of crap that just overcooked things but it took patience and experimentation to get it to work for me. Mine was a cheapo $99 AUD but i've learnt to use it after many a stuck pizza and burnt base or toppings. I've also gotten toppings all over the stone, you just burn them off to get rid of whatever gets stuck. All in all, its a valuable tool to have and i don't use the oven for pizza at all now (and i only ever make fresh)
Oh, it was totally a terrible idea to use the frozen pizza but I had to test it! Like any equipment it takes a bit of getting used to but the results are great when you do get a handle on it. Using something like this for the first time on camera hopefully shows what is and isn't worthwhile if someone does decide to buy one. The pizza the I did with fresh dough was infinitely better than the other things I attempted.
Definitely a device only suited to fresh pizza. Everything else, it's really too hot. A pizza stone will likely never work on a frozen pizza, simply because they are already most of the way baked before being frozen.
There is a reason why there is a temperature knob....YOU CAN TURN THE TEMPERATURE DOWN.....Sheez. Common sense, really. Cook it longer at lower temperature. SIMPLE.......
@@1flash3571 I was trying it out for the first time and wanted to see what the max temperature would do in each scenario. No need to be a condescending dickhead about it.
Do you even realize that there is a temperature knob, riiiiiiight?????? Lower the temp and cook it for longer, and check it about mid way and rotate.....SIMPLE.
@@1flash3571 Just made a comment about this also, it bothered me when he went about how this is no good for frozen pizza then the reality is they are perfect for them when used correctly where as maxing the temp to 5 will burn most things and falls under user error, I have a pizza oven like this though mine has a window on top so you can see the progress and for mine i use a temp setting of 2 - 3 depending on how thick the frozen pizza is and around 3 to 4 min and they come out perfect every time
I have the model with the viewing window. I use premade bases, light and fluffy. Preheat at 2 heat then turn up to 2.5 heat. Cooking time was 6 minutes, turning the pizza every 2 minutes to get even heat and not hot spots causing the cheese to burn. Don't use tasty cheese. I used a store bought 3 cheese pizza mix
I agree don't bother with frozen pizza. However if you want too, you want minimum settings. For Neapolitan style pizza you want maximum temperature and lower cook time. Great job the home made pizza!
Looks like a Mickey Mouse appliance, Fell'er ... Should have gone for COOKS PROFESSIONAL - a quality British Brand manufactured in Good Ol' Blighty. It would help if you turned and rotated the Pizza halfway through, to prevent burning. Mamma Mia ... 🇬🇧🇬🇧🇬🇧
Mate, you're having a laugh, right? Have you seen the machine? It's literally exactly the same one with a different logo. 😂 Besides, if I'm going for a pizza oven then I'd go for one from Italy which is, y'know, where Pizza originated from. 🍕
@@BigFoodieGeek Yep you are right. Before I bought the Ariete I did my homework, including watching and reading a lot of reviews in Italian forums. The Ariete is a well respected machine designed by a company of the De'Longhi Group, and not some unknown relabelled import. Great oven!!
We just bought one of these and with the frozen pizza the trick is to heat it up to 5 then once it's there. Put the pizza in and turn it down to 3-4 and just slowly turn it down as it cooks 4-5 min. But we made normal pizza as well. Beyond amazing same thing though, preheat to 5 then turn down to 4 when putting the fresh pizza in.
Thanks for this video.. it answered all my questions
One pizza ok but when doing 3 or more it gets too hot and burns even on lower setting. And putting other stuff on oiled aluminium foil. And remember settings settings settings.
This is what i did to get the perfect pizza ; warm the oven for 10 min on the highest stand, see that your pizza is unfrozen (if you dont have time warm the frozen pizza up in a oven) bake the unfrozen pizza on the stand between 3 and 4 for around 7-8 min...you get a perfect crusty baked pizza
This is one of the only reviews i could find of this in english. This seems great and I'll probably get one next month, thanks!
Buy the granitestone piezano version of this, price is identical but it has a significantly superior element design top and bottom.
There is nothing wrong with using these for frozen pizza and they work well and use less electricity than doing it in the oven so it is better, but the common issue is people always burn them when using these pizza ovens because they do not use the correct temp and time as they do not account for the fact that the base on frozen pizzas are already 95% cooked and so have way less moisture in the base, where as a home made pizza base is entirely raw and so takes longer and at a higher temp to cook and this is where people go wrong as they use the temp and time for a fresh 100% uncooked pizza when trying to cook a frozen pizza that is for the most part already cooked and just needs warmed up and that last little bit of cooking. My pizza oven which is a Cooks Professional brand i basically set it to ether 2 for a thin crust and 3 for thick crust and it is usually done perfectly in around 3 min
With a 65 to 70% hydration dough heat to number 4 or 4.5, then wack it up to 5, slide it in quickly (try to keep the lid opening to a minimum) on a pizza peel for 2 minutes and then quickly turn 180 degrees for a further 50 seconds. I have the Ariete too and it gets to over 400 Celsius on the 5th setting, so good for Margherita pizzas. If you want to go the extra step you can replace the refractory stone with a Fiesoli terracotta one which stops the base burning and/or getting too crunchy.
I love that tip about replacing the stone. I'll have to look into that, because the machine is great but I think the stone could be better.
You got a link for the stone?
@@darrellmusk7557 Just google 'biscotto fiesoli ariete 909'. They are made by an Italian company called Fiesoli A.rte.
@@darrellmusk7557 Just search for 'biscotto fiesoli ariete 909'.
Welcome back! Definitely would like to see a follow-up with some more toppings used and I may pull the trigger myself. Cheers.
Get an actual pizza shovel and don't be afraid of opening it and turning it around every once in a while.
A good metal shovel thin enough so you can lift the pizza from the oven with the lid closed so you can cook the top while keeping the bottom safe
I do have one, actually! Might give it a try.
Or just use the device properly. You can dial on the bottom and top temp seperately and because it's not a back-burn pizza oven there is no point to rotate it.
C'mon man.
@@handsomebassman I have one and you can't, but even if you could, having the possibility of moving the pizza around and lifting it will always give you the best result. There is a reason if every single pizza chef does it
@@hardware64sorry friend, I have an extremely similar machine but it looks like the dials are different on this one. Honest mistake.
Good video. Still using this?
I thought you were joking when you said frozen pizza on its highest temp lol, terrible idea but live and learn! I own a similar electric pizza oven and it gets scorching hot. At its highest setting i'm not sure how to cook anything as it is toasted both sides in 3 minutes, which is not ideal for any pizza I know how to make. I generally want 4-5 minutes so have it turned down to temp 4 of its 6 settings. At first i thought it was a piece of crap that just overcooked things but it took patience and experimentation to get it to work for me. Mine was a cheapo $99 AUD but i've learnt to use it after many a stuck pizza and burnt base or toppings. I've also gotten toppings all over the stone, you just burn them off to get rid of whatever gets stuck. All in all, its a valuable tool to have and i don't use the oven for pizza at all now (and i only ever make fresh)
Oh, it was totally a terrible idea to use the frozen pizza but I had to test it! Like any equipment it takes a bit of getting used to but the results are great when you do get a handle on it. Using something like this for the first time on camera hopefully shows what is and isn't worthwhile if someone does decide to buy one. The pizza the I did with fresh dough was infinitely better than the other things I attempted.
Definitely a device only suited to fresh pizza. Everything else, it's really too hot. A pizza stone will likely never work on a frozen pizza, simply because they are already most of the way baked before being frozen.
True. I don't think anyone would buy one of these for frozen pizza either. But for fresh dough it's excellent!
There is a reason why there is a temperature knob....YOU CAN TURN THE TEMPERATURE DOWN.....Sheez. Common sense, really. Cook it longer at lower temperature. SIMPLE.......
@@1flash3571 I was trying it out for the first time and wanted to see what the max temperature would do in each scenario. No need to be a condescending dickhead about it.
Put basil under cheese.
I prefer it on top.
@@BigFoodieGeek but then is burned and does not give taste into pizza
Stufe 5 oder 4 für pizza
Maybe frozen pizza base won't charr if you put a layer of parchment paper underneath it? 🤔
That's a very good idea actually!
It'll burn
Do you even realize that there is a temperature knob, riiiiiiight?????? Lower the temp and cook it for longer, and check it about mid way and rotate.....SIMPLE.
@@1flash3571 Just made a comment about this also, it bothered me when he went about how this is no good for frozen pizza then the reality is they are perfect for them when used correctly where as maxing the temp to 5 will burn most things and falls under user error, I have a pizza oven like this though mine has a window on top so you can see the progress and for mine i use a temp setting of 2 - 3 depending on how thick the frozen pizza is and around 3 to 4 min and they come out perfect every time
I have the model with the viewing window. I use premade bases, light and fluffy. Preheat at 2 heat then turn up to 2.5 heat. Cooking time was 6 minutes, turning the pizza every 2 minutes to get even heat and not hot spots causing the cheese to burn. Don't use tasty cheese. I used a store bought 3 cheese pizza mix
Your pizza looks nice.
I agree don't bother with frozen pizza. However if you want too, you want minimum settings.
For Neapolitan style pizza you want maximum temperature and lower cook time.
Great job the home made pizza!
Thank you, and thank you for the tip!
Looks like a Mickey Mouse appliance, Fell'er ... Should have gone for COOKS PROFESSIONAL - a quality British Brand manufactured in Good Ol' Blighty. It would help if you turned and rotated the Pizza halfway through, to prevent burning. Mamma Mia ... 🇬🇧🇬🇧🇬🇧
'Manufactured in Good Ol' Blighty' Strange as it says Made in China on the back of the oven...Someone's 'aving a laff.
@@christopherbound2154 You've obviously bought a Dud and a Lemon 🍋
All this Bollocks Talk of Hydration and what not ... It all means Sweet FA
@@mohammedpanju2236Me thinks COOKS PROFESSIONAL is a scam, and you got caught lying. Manufactured in the UK, don't think so mate.
Mate, you're having a laugh, right? Have you seen the machine? It's literally exactly the same one with a different logo. 😂 Besides, if I'm going for a pizza oven then I'd go for one from Italy which is, y'know, where Pizza originated from. 🍕
@@BigFoodieGeek Yep you are right. Before I bought the Ariete I did my homework, including watching and reading a lot of reviews in Italian forums. The Ariete is a well respected machine designed by a company of the De'Longhi Group, and not some unknown relabelled import. Great oven!!
You are quite wordy.
wtf
This is very embarrassing.
Aw, there's no need to be embarrassed. I'm sure whatever you did that no one will remember you by tomorrow.
@@BigFoodieGeek and a wtf to you too