"lol I love Alex" he just does what everyone else did years ago. Oh, and of course, I'm just jealous of him, that's why I criticize him. So, no need to point that out. /s
@Cosmin Costea funny, its his journalistic and historical edge that draws me to his channel rather than the cooking. Maybe you shouldn't be so sensitive to him thinking critically about the sociology of food?
@Cosmin Costea he's hardly even saying anything radical, seems like a pretty milquetoast liberal centrist... in a global context, he's probably a right winger lol
Since I found your channel a month ago, I have been devouring it. Watching hours a day. Love everything I'm learning and yes, love the product review too. You are inspiring me to branch out, try new flavour combos and be braver. Thank you so much for such great content.
If you don't wanna spend $800+ on a pizza oven I've found you can get really close in a home oven for more like $30. 1) Buy a big cast iron skillet, 10" or better yet 12". These can be had dirt cheap, and are useful for other things (including searing steak and making fried chicken). The immense thermal mass of the skillet is the secret to making decent pizza in a home oven. 2) Preheat the skillet in the oven as it comes up to temperature (500 degrees) for around half an hour. If you have a broiler in your oven, place the rack pretty high up close to the broiler. 3) Get all of your ingredients together and ready to go, including the crust. Cheese should be kept super cold until just before putting it onto the pie to keep the grease from splitting out in the oven. Crust ideally should be at room temperature. 4) Yank the skillet out of the oven and spray it lightly with oil (avocado works well). Set it on a burner over medium heat. Don't touch the handle whatever you do - this skillet is flaming atomic hot and will burn the hell out of you. I leave a potholder draped over the handle, but be careful because it could ignite some fabrics. 5) Drop the crust into the skillet - it should come up the sides at least a bit, and you can go all the way up and over if you like lots of toasty crust. Use tongs to quickly arrange the crust and press it into the edges so it makes good contact all over. 6) Add your sauce, cheese and other ingredients (I leave ingredients prone to burning like basil off until later). Move quickly - you don't want the bottom crust to burn. 7) Carefully slide this glowing hot skillet back into your oven for 3 - 6 minutes, depending on the thickness of the crust and how many toppings you've placed on your pie. 8) Switch on the broiler (or carefully remove the hot skillet and place the pizza under your separate broiler). Add any toppings prone to burning like basil. 9) Broil for 2-3 minutes. 10) Remove and slide out onto a wire rack or cutting board and let rest. I just use a spatula - the crust usually releases pretty readily unless some cheese made contact with the skillet. Once it's out you can prop the pizza up with waded up paper towels while it rests on a cutting board for a couple of minutes, to keep the bottom crust from getting steamed up. Then cut and enjoy. This won't quite get to the quality found in the Breville oven but it'll come really close, complete with leopard spotting. And the price of admission is like $30.
Or just buy a pizza stone to put in the oven. Add the base with sauce, take it out once it has puffed up, add cheese and other toppings and put back in the oven until done. A lot easier than 10 steps
@@rustledjimmes Pizza stones don’t work as well as cast iron. And you still need to broil if you want good leopard spotting from a home oven - they just don’t get hot enough otherwise above the pizza (pizza ovens run more like 800°F).
@@sunspot42 The video I have seen, pizza stone in the oven works very well, you just need to heat the oven longer then you have I guess. The thing with using a pizza stone is you aren't confined to the size or shape of a cast iron pan and you can pre cook/puff up the base a bit before you add the toppings so you don't burn the cheese. Your way isn't wrong, I'm just saying the pizza stone method is simpler without the 10+ steps.
@@rustledjimmes You’d have the exact same number of steps with a pizza stone, except for turning on the burner which I wouldn’t recommend with a stone. The cast iron skillet just returns better results. I’ve always thought pizza stones were kinda dumb. They aren’t as conductive as cast iron or pizza steels, and they’re prone to cracking and breaking. I’m not a huge fan of pizza steels either though - they can cost more than a large cast iron skillet, which has multiple uses besides pizza.
Mike G, I love your honest and open reviews of equipment. I also give you "mad props" for acknowledging that not everything is the equipment's fault. Like the deep dish not being on point. That is the sign of a true professional. Well done.
Finally! I love the Breville Pizzaiolo oven!!! One quick tip: use a wooden pizza peel when placing the pizza in the oven, you can get a bigger pizza and you won’t use as much flour to slide you pizza and you’ll get less smoke coming from the door oven. Cheers!
Tip for raw pizza sauce, if you want garlic flavor put couple crushed garlic cloves in for overnight. In this case crushed as in whole garlic cloves that are crushed by hand or knife so you can fish them out before use. It gives you that amazing garlic flavor without any of the more bitter and harsh notes. Usually what I do is those cloves of garlic, 3-4 for 400g can, fresh basil, salt and good extra virgin olive oil. Then I just let it sit in sealed container overnight and fish out garlic before use.
Seek help. It's dough with sauce and cheese. Half of them were burnt, which the hoity-toity frou-frou pizza making community passes off as "leopard spotting". LMAO. You can't make this shit up.
like many of us, ive been watching youtube videos for very long time and this is one of the channels ive stuck with the longest i probably would have unsubbed a while ago if it wasnt for Mike making good content
It's worth mentioning that the Breville oven gets up to 800 degrees inside, but also stays amazingly cool to the touch on the outside of the box. I was worried I'd be burning myself constantly. Instead, you can touch anywhere on the box without getting burned, and most of the box stays quite cool. The insulation is incredible!
But it's a bitch to clean. Also, it omits quite a bit of smoke which would probably set off my smoke detector. And have the fire department show up at my front door. That being said, I would definitely pick one of these up if the price came down to $300 or 400 dollars. Black Friday maybe?
@@thefunplace4269 It's not smoke, it's steam. You can even see in this video the condensation collecting in the corner from the steam. I've had this oven for a few years and it has never set off the smoke alarms. I suppose you could if you screwed up and got ingredients all over the pizza stone. If I screw up the pizza launch, I just scrape up the mess as quickly as possible with a metal spatula.
I've got an Ooni Koda. Pizza ovens are great for making lots of things beyond pizza. So farI've made naan, lahmacun and pita bread and will be trying pides soon. You cant beat the crispiness on the exterior and softness of the interior with a pizza oven.
Great video, thank you for this - really great overview of all the cook styles and I think you pushed me to finally try the pan :D Before getting this oven I made 400-ish pizzas over a 16 months trying to get Neapolitan style pizza in my conventional oven (my kids and wife thought I was crazy) - with a minor oven overclock to 580F, a good steel preheated for 2 hours and high broil for the full cook time I got somewhat close with with 3 minute cook time, some minor spotting on top, and full bottom spotting. This was a lot of work though and lol @ preheating an oven for 2 hours for pizza. So I bought the Breville 2 weeks ago, have made about 20 pizzas since, and I’m in love. For pizza crazy folk, this thing is an absolute god send.
Just an outstanding job mashing up a quick 'how to' for using a device/appliance like this pizzaioli by Breville. I'm excited watching the incredible results for the grand finale which was the Neapolitan Style which is also my favorite as well. Thank you so much for all the helpful tips and for your hard work. I would love it if OONI sent you one of their ovens to test and provide a review on.
I've had my eye on this machine for quite a while but haven't pulled the trigger because of the price issue. However, you just answered all of my questions ... great job! And, yes, please do more equipment reviews
Pretty much my go to source for pizza videos. I love how you’re just a passionate pizza lover that has made a quest to make the perfect pizza! I think I need to get a table top pizza oven now haha! I was super happy when my wife got me a pizza stone for my birthday (that’s when you know you’re a pizza nerd).
First off - no access to commenta now, 2 years later- so posting a reply- I am considering this oven, and using a small metal smoker box with wood chips to emulate the smokiness of wood fired pizza. Anyone try this? How well does it work, if at all?
I use to work at a restaurant and they had a huge gas fire pizza oven that used a fan to simulation wood fired and it worked pretty well every pizza we made was all hand made right from the dough all fresh ingredients. This video brought back memories from when I worked there at 17 (high-school job)
@Jeff Mattel no because Tim pool pretended to play one side until Joe Biden was president and then all of a sudden wants to remind every single person that he’s actually a Democrat and always has been I can’t trust somebody that hangs out with him every single day not to be the exact same kind of person. He’s allowed to be whoever he is I still watch his videos and tell other people to watch ones that I like more than others. The magic of RUclips you make a video and people can comment on it
@Jeff Mattel and do add... Ben Shapiro says lots of things I don’t like. If he decided to come out tomorrow and tell everyone he was actually center left and only used being a conservative for clicks on your tube, I would feel like a total jackas*. But I think he’s investing in free speech which is important. Actually... Luke only posts an article then barely talks about it and then sells you something. Sooooo maybe I don’t like him after all. More time spend on the thumbnail than the video is a sign of being only in it for the money.
You had to have a reviewer say it's too expensive to validate your own thoughts and opinions? It's a friggin' toaster oven with some mods that allow it to heat to 800º. Of COURSE it's too expensive. This is a $400 appliance, TOPS.
I love these type of videos, definitely keep it up. It helps out when I want to buy something but there's ten different versions out there and I don't want to buy each one just to see which one is the best version.
Great vid, just one tip when making that much dough you don’t need to triple the amount of yeast, 5 grams should be around enough unless you’re doing, tons pizzas like 20+
Thank you for sharing your experience. I can tell the oven high temperature leading to burning edges before its totally cooked. They look great but little dry. YOu also noticed that pizzas were done prior to the set time.
Love how grounded in reality you are, that intro was perfect. I just watched you make pizza for fun, I love pizza but no I would not pay 1k for this. I own a breville toaster oven, retails 250, got it for 100 on offer up. Quality machine, but claiming is terrible because it's so delicate and even the manual says to only clean with rag and water. How do I get month old burnt grease off the walls? Didn't know better until it was too late.
Great video! I have a thought! Maybe do a long term use performance review after 6 months and/or a year. Given the expense of it, people would love to get your thoughts on the reliability of this oven.
I love this channel so much . Thank you for putting out your amazing content. You inspired me to start my own cooking channel and I am so glad for that. content.
Great video, Mike! Hey,, you should do a pizza collab video with Adam Ragusea sometime. I’d love to see the two of you cooking. Great to see you back in the new kitchen!
Please do another series on eating on a small budget. Lots of people are facing that right now. You and your brother's series you did is what brought me here. Think about it please.
Awesome! It makes me want to drive from Washington state to NYC! Made me soooo hungry for NY style pizza. I miss it so. Thanks Mike for showing us how to make good home pizzas as well! :O)
"Here's the most significant difference between New York style and Italian-style pizza: You eat it (Italian Style) with a knife and fork. At no point is it acceptable, (to pick it up), you don't see people picking up the slice." - Anthony Bourdain
Actually there are huge differences betwenn any pizza and pizza napoletana. It is like comparing a ferrari with a ford fiesta. :D Pizza Neapoletana is offical UNESCO world heritage. I ate 5 real neapoletan pizzas in my life and they were by far the best pizzas I ever ate. It really is awesome haha. :D
I am not italian so my opinion may vary from the local but from what I have seen during my stay in italy is: 1. Students in the north eat pizza with fries or sausage on it - no big deal (however no pineapple). 2. When you order take away, should you eat it with knife and fork? No! you eat it on top of your scooter folding the slice in half. 3. In naples they have pizza a portafoglio - pizza folded 4 times and you just bite into it (my best memory from Naples 1.50 euro pizza but so good!). 4. In some restaurants they won't cut pizza for you, so then you are indeed using knife and fork. The pizza is that good - I have never tried better pizza than in naples. But why would you eat it only with knife and fork - I don't understand.
I saw a guy asking for a ketchup once in Verona - the waiter was disgusted and couldn't understand him. He was asking if he want more tomato sauce instead.
Just bought one of these in Australia. First pizza I made was a pan pizza. Best pizza we've had in years. Nothing comes close to the flavour and quality where we live. Well worth it.
Hi Chandler i too have looked at this machine but now in 2024 they are $1300 to $1400 in some shops way out of my budget i would only ever have 1 pizza per week at the most i live on my own since my husband passed away last year, so I usually wait for a 50% off from dominoes and that would last me for 3 meals. I do like the look of the Breville but not that price tag however i did treat my self to the best deal on air fryers and one of them was kinda free, i used all my fly buy points and got a Delonghi automatic coffee machine along with a George foreman toastie griddle its a beast of a machine and i thank flybys so much. cheers from Perth WA on a cold wet day in the west 9th July 2024
Excellent review. I have toyed with buying one but although they have come down in price I can't justify for home consumption. I have tried sooo many ways to emulate the Neapolitan style! At present I have started using a $30 Halogen cooker. I preheat to 250C with a large metal cake tin inside. This is placed as near to the element as possible. I have been amazed at the results thus far. The metal tin gives excellent radiated heat to the Pizza and also good Leoparding. The overall result is excellent considering the price of the cooker. The relatively small size and use of the tin means all the heat is not only contained but concentrated.
I work at Pizza Hut. If you want to do pan pizza, stretch it and then let it proof in the pan so i expands to the edges. Ann's I'm a fan of Breville, their juicer could juice a stick, but it's still incredibly expensive. I hope the oven price comes down. I'd love to get one. Especially since i don't eat what i deliver.
shop.effeuno.biz/prodotto/linea-easy-pizza/p134h/ I’m italian and this cost half of the one in the video and it’s so much better(you can use it indoor)!! Check some video in RUclips it cooks the pizza in only 60 second (the right time for a neapolitan pizza).
@@RichardLasquite But smoke flavor from the wood! And yeah totally different thing. Get a bestron alfredo or g3 Ferrari and mod it! It's easy and for 100€ easily the best option for true pizza inside! Actually you just gave me an idea for an experiment! I'm gonna drop a few drops of liquid smoke on the hot pizzastone next time I make one and close the lid - maybe it will imitate the woodfire oven taste! 🤤
Here's what I do, stick the pizza stone top shelf, heat it under the grill for like an hour. Then drop the pizza stone to the high-mid shelf, slide the pizza on. Within 4 mins the top is getting the leopard spot char on top. Then, quickly take out the pizza and stick it onto a sizzling hot frying pan (no oil), 2 mins later the the bottom is done properly too. No time for anything to dry out. It works. And no extra cost.
Awesome comparison! I encourage you to try out long fermentation pizza doughs with super low amount of yeast - sometimes all it takes for 4 pizzas is 0,2g of fresh yeast and it tastes awesome!
I spent $45 on a pizzaQ that fit my 22.5-in Weber grill. I turn out perfect wood-fired oven pizzas. The crust is cooked, the cheese is cooked, if I'm going to make more than two pizzas small ones, it's always worth it for me to fire up the grill.
From what I've seen, you can make a comparably great Neapolitanish pizza in all of them. The Koda 16 will make a much bigger pizza than the Breville, but you do have to stand there and rotate the pizza (for example, see Kenji's recent video), which I don't usually have to do in the Breville. The Breville also allows you to make a pizza without going outside in the middle of the winter!
I'm from South India. I learned to make the vada pav after watching your video..... Thanks for including it in the sandwich series. If you ever make a series on sausages, there's a famous Goan pork sausage. You should try that...
I know its two years late but if you got a $1000 pizza oven as a "gift" and you make a video about it, the video is sponsored. Just because you didn't enter a contract with them it doesn't mean that you did not benefit from their "gift." I sure as hell know that Breville isn't going to send a pizza oven to a random no body like me since I don't have the following to sell their product. Don't use semantics and technicalities to claim this video isn't sponsored. The only thing I can assume by "this video isn't sponsored" is that they didn't tell you what to say about their product. For the Neapolitian dough you should have a higher hydration around 68-75 % no milk and you should only use the oil when shaping and ferment as well as a topping. Leoparding is small browned or blackened spots on the curst not big burned blotches like you have. New York style dough is typically lower hydration than Neapolitan but has oil and dough conditioners in it and no dairy. If you had made dough for the actual cooking method I think you would have had a better outcome. Your pizza dough is fine for a conventional oven but for a pizza oven it won't produce exceptional results.
So! Have you checked out Vito Lacopelli? He is a master! Especially with you passion around fermentation! (So am I) this guy is so in love with his crusts! He has all bases covered. You did suggest we alert you to any chiefs out there when you gave us that Fabulous tour of your new Studio. Watch Vittos video on “Homemade Chicago deep dish pizza” first! You will fall in love with this precious, pure Passionate, talented Soul! He shares a similar soul as you do. Soul twins you are…..
Been using the breville pizza oven since it launced and its incredible for pizza! Surprisingly they changed the pizza stone! Not sure if the one you have is as easy to use as the previous one with a lip in the front
Hi，just wonder about this Breville Pizza Oven，1）does it need to wait the mochine to cool down （then how long？）after each cooking cycle completed，or ok to directly start the next cooking menu？ 2）for wood fire style pizza，the oven temperature is quite high，can continue to cook pizza or need cool down afrer each cooking cycle？ Thank you.
I actually use a slightly modified version of Adams pizza dough recipe, and, whenever I can get a starter to actually work, I'll be using your sourdough knowledge.
So - I LOVE homemade pizza - to the point that I spent THOUSANDS on a REAL Wood. burning brick oven and I use it all summer when entertaining. But what should I do when I'm on my own? Starting a fire in the brick oven takes a long time & I'm spoiled with top notch pizza. Problem solved! I purchased the Pizzaiolo and I couldn't be happier! Its so easy and there is no home machine that can do it better! Sure - it was $999 at Williams Sonoma. -but what is a top notch piece of pie without all the hassle worth? You tell me - but I am so happy that I can whip up a quick dinner that is almost as good as a true wood fired pizza! This a great video and you are spot on with your review!
Try using a grill...i make my pan pizza/deep dish pizza in an outdoor grill! Crank all 4 gas burnera to high let it heat up and plop that pan on the top rack as close to the lid as possible..the radiant heat from the lid gives me perfect golden spotting i do this with a broiler pan as well for thin and crispy pizza
"Unless you're French Guy Cooking and turned off the goddamn safety" lol I love Alex, literally just watched his pizza video.
He killed me there xD
Me too ahahah!!! That "Don't do this at home, I'm an electrical engineer" part is also really important hehe!
@@dieushade I am also an electrical engineer, and I can confirm : he definitely is crazy xD
"lol I love Alex" he just does what everyone else did years ago. Oh, and of course, I'm just jealous of him, that's why I criticize him. So, no need to point that out. /s
I wish I had his oven even with the safety lol. I was surprised at the shoutout.
Adam Ragusea’s channel is great for the home cook. Tries to keep things as “what you have at home” as possible. Good recommendation, Mike.
Haha the mention of French Guy Cooking and what the engineering madman did to his oven. The RUclips cooking community is so wholesome and friendly.
@Cosmin Costea funny, its his journalistic and historical edge that draws me to his channel rather than the cooking. Maybe you shouldn't be so sensitive to him thinking critically about the sociology of food?
@Cosmin Costea he's hardly even saying anything radical, seems like a pretty milquetoast liberal centrist... in a global context, he's probably a right winger lol
@Cosmin Costea lol. So you're a right-wing snowflake.
Cosmin Costea but slavery was bad no ?
😂 I love that you mentioned Alex and his pizza series, I love that you guys are friends
And Adam Ragusea
But where did he mention Alex
Be Red 17:54
When he said French guy cooking
Since I found your channel a month ago, I have been devouring it. Watching hours a day. Love everything I'm learning and yes, love the product review too. You are inspiring me to branch out, try new flavour combos and be braver. Thank you so much for such great content.
If you don't wanna spend $800+ on a pizza oven I've found you can get really close in a home oven for more like $30.
1) Buy a big cast iron skillet, 10" or better yet 12". These can be had dirt cheap, and are useful for other things (including searing steak and making fried chicken). The immense thermal mass of the skillet is the secret to making decent pizza in a home oven.
2) Preheat the skillet in the oven as it comes up to temperature (500 degrees) for around half an hour. If you have a broiler in your oven, place the rack pretty high up close to the broiler.
3) Get all of your ingredients together and ready to go, including the crust. Cheese should be kept super cold until just before putting it onto the pie to keep the grease from splitting out in the oven. Crust ideally should be at room temperature.
4) Yank the skillet out of the oven and spray it lightly with oil (avocado works well). Set it on a burner over medium heat. Don't touch the handle whatever you do - this skillet is flaming atomic hot and will burn the hell out of you. I leave a potholder draped over the handle, but be careful because it could ignite some fabrics.
5) Drop the crust into the skillet - it should come up the sides at least a bit, and you can go all the way up and over if you like lots of toasty crust. Use tongs to quickly arrange the crust and press it into the edges so it makes good contact all over.
6) Add your sauce, cheese and other ingredients (I leave ingredients prone to burning like basil off until later). Move quickly - you don't want the bottom crust to burn.
7) Carefully slide this glowing hot skillet back into your oven for 3 - 6 minutes, depending on the thickness of the crust and how many toppings you've placed on your pie.
8) Switch on the broiler (or carefully remove the hot skillet and place the pizza under your separate broiler). Add any toppings prone to burning like basil.
9) Broil for 2-3 minutes.
10) Remove and slide out onto a wire rack or cutting board and let rest. I just use a spatula - the crust usually releases pretty readily unless some cheese made contact with the skillet. Once it's out you can prop the pizza up with waded up paper towels while it rests on a cutting board for a couple of minutes, to keep the bottom crust from getting steamed up. Then cut and enjoy.
This won't quite get to the quality found in the Breville oven but it'll come really close, complete with leopard spotting. And the price of admission is like $30.
Would you make a video? Sounds epic!
Or just buy a pizza stone to put in the oven. Add the base with sauce, take it out once it has puffed up, add cheese and other toppings and put back in the oven until done. A lot easier than 10 steps
@@rustledjimmes Pizza stones don’t work as well as cast iron. And you still need to broil if you want good leopard spotting from a home oven - they just don’t get hot enough otherwise above the pizza (pizza ovens run more like 800°F).
@@sunspot42 The video I have seen, pizza stone in the oven works very well, you just need to heat the oven longer then you have I guess.
The thing with using a pizza stone is you aren't confined to the size or shape of a cast iron pan and you can pre cook/puff up the base a bit before you add the toppings so you don't burn the cheese.
Your way isn't wrong, I'm just saying the pizza stone method is simpler without the 10+ steps.
@@rustledjimmes You’d have the exact same number of steps with a pizza stone, except for turning on the burner which I wouldn’t recommend with a stone. The cast iron skillet just returns better results.
I’ve always thought pizza stones were kinda dumb. They aren’t as conductive as cast iron or pizza steels, and they’re prone to cracking and breaking.
I’m not a huge fan of pizza steels either though - they can cost more than a large cast iron skillet, which has multiple uses besides pizza.
Mike G, I love your honest and open reviews of equipment. I also give you "mad props" for acknowledging that not everything is the equipment's fault. Like the deep dish not being on point. That is the sign of a true professional. Well done.
Lovely my friend fantastic! Let’s collaborate together we can make the BEST OF THE BEST!! 2020 pizza in the world
Vito, i love your videos and i love your energy. keep up the great work!
Glad seeing you at other youtuber. Also love your videos, would definitely look forward to a collab between you and him! 💪
I can't believe vito is here as well lmao
Vito > pro home cooks
@@E620SE absolutely.
Finally! I love the Breville Pizzaiolo oven!!!
One quick tip: use a wooden pizza peel when placing the pizza in the oven, you can get a bigger pizza and you won’t use as much flour to slide you pizza and you’ll get less smoke coming from the door oven. Cheers!
I use corn meal.
Flour burns too easy and tastes weird.
I use unmalted Caputo flour on my peel and I don't really get any smoke from this oven. It's mostly steam escaping
I love how in the start it says this is not a sponsored video, but funny enough he got this 799 dollars pizza oven as a gift from breville
Not sponsored, but bribed :D
Its literally 1,000 dollars 😂
I’m so happy you mentioned Adam Ragusea. You and him are one of my favorite food you tubers
Tip for raw pizza sauce, if you want garlic flavor put couple crushed garlic cloves in for overnight. In this case crushed as in whole garlic cloves that are crushed by hand or knife so you can fish them out before use. It gives you that amazing garlic flavor without any of the more bitter and harsh notes.
Usually what I do is those cloves of garlic, 3-4 for 400g can, fresh basil, salt and good extra virgin olive oil. Then I just let it sit in sealed container overnight and fish out garlic before use.
Define" "finish out"
the pizzas looked so good they made me cry.
@Claire looked burned
They looked absolutely incredible man. I wanted to cry too.
Seek help. It's dough with sauce and cheese. Half of them were burnt, which the hoity-toity frou-frou pizza making community passes off as "leopard spotting". LMAO. You can't make this shit up.
@@E620SE don’t know much about pizza huh?
@@wc6046 enough
I've been here when it was Brothers Green Eats, and making college munchies.
like many of us, ive been watching youtube videos for very long time and this is one of the channels ive stuck with the longest
i probably would have unsubbed a while ago if it wasnt for Mike making good content
Me too! Vegetarian cheese bacon brought me here :)
The egg in the tortilla with the cheese is still a great memory
O and don’t forget the living on 1 dollar a day
Not related but similar feel. I been watching donald glover since he was on youtube doing derrick comedy.
It's worth mentioning that the Breville oven gets up to 800 degrees inside, but also stays amazingly cool to the touch on the outside of the box. I was worried I'd be burning myself constantly. Instead, you can touch anywhere on the box without getting burned, and most of the box stays quite cool. The insulation is incredible!
But it's a bitch to clean. Also, it omits quite a bit of smoke which would probably set off my smoke detector. And have the fire department show up at my front door. That being said, I would definitely pick one of these up if the price came down to $300 or 400 dollars. Black Friday maybe?
@@thefunplace4269 It's not smoke, it's steam. You can even see in this video the condensation collecting in the corner from the steam. I've had this oven for a few years and it has never set off the smoke alarms. I suppose you could if you screwed up and got ingredients all over the pizza stone. If I screw up the pizza launch, I just scrape up the mess as quickly as possible with a metal spatula.
I've got an Ooni Koda. Pizza ovens are great for making lots of things beyond pizza. So farI've made naan, lahmacun and pita bread and will be trying pides soon. You cant beat the crispiness on the exterior and softness of the interior with a pizza oven.
"Unless you're crazy like FrenchCookinGuy"
Haha, Alex you brilliant madman! :D
Des bisous de Paris.
Great video, thank you for this - really great overview of all the cook styles and I think you pushed me to finally try the pan :D Before getting this oven I made 400-ish pizzas over a 16 months trying to get Neapolitan style pizza in my conventional oven (my kids and wife thought I was crazy) - with a minor oven overclock to 580F, a good steel preheated for 2 hours and high broil for the full cook time I got somewhat close with with 3 minute cook time, some minor spotting on top, and full bottom spotting. This was a lot of work though and lol @ preheating an oven for 2 hours for pizza. So I bought the Breville 2 weeks ago, have made about 20 pizzas since, and I’m in love. For pizza crazy folk, this thing is an absolute god send.
Just an outstanding job mashing up a quick 'how to' for using a device/appliance like this pizzaioli by Breville. I'm excited watching the incredible results for the grand finale which was the Neapolitan Style which is also my favorite as well. Thank you so much for all the helpful tips and for your hard work. I would love it if OONI sent you one of their ovens to test and provide a review on.
I cant get enough of this show.I need that oven,it rocks.
I've had my eye on this machine for quite a while but haven't pulled the trigger because of the price issue. However, you just answered all of my questions ... great job! And, yes, please do more equipment reviews
I own two and I've been getting through this quarantine with them.
Good to see you’re back in the studio! Keep posting more videos please, it’s so nice ... cheers!
I hope all that pizza didn't go to waste. I would have loved to see you share it with others.
Pretty much my go to source for pizza videos. I love how you’re just a passionate pizza lover that has made a quest to make the perfect pizza! I think I need to get a table top pizza oven now haha! I was super happy when my wife got me a pizza stone for my birthday (that’s when you know you’re a pizza nerd).
First off - no access to commenta now, 2 years later- so posting a reply- I am considering this oven, and using a small metal smoker box with wood chips to emulate the smokiness of wood fired pizza. Anyone try this? How well does it work, if at all?
I got the pan pizza perfect at home like yours and i have to thank you ...my fam is so happy that i can make it now when ever i can ...awesome
I think your crust made it great!! YUM I can't wait to try this!! Thank you
I use to work at a restaurant and they had a huge gas fire pizza oven that used a fan to simulation wood fired and it worked pretty well every pizza we made was all hand made right from the dough all fresh ingredients. This video brought back memories from when I worked there at 17 (high-school job)
Thank you for saying that it’s too expensive! I’m glad to know we can still make our own pizza oven without it.
Vitamix is expensive for a blender but you get what you pay for. Nothing else does what this does. Breville Australia make quality products.
@Jeff Mattel no because Tim pool pretended to play one side until Joe Biden was president and then all of a sudden wants to remind every single person that he’s actually a Democrat and always has been I can’t trust somebody that hangs out with him every single day not to be the exact same kind of person. He’s allowed to be whoever he is I still watch his videos and tell other people to watch ones that I like more than others. The magic of RUclips you make a video and people can comment on it
@Jeff Mattel and do add... Ben Shapiro says lots of things I don’t like. If he decided to come out tomorrow and tell everyone he was actually center left and only used being a conservative for clicks on your tube, I would feel like a total jackas*. But I think he’s investing in free speech which is important. Actually... Luke only posts an article then barely talks about it and then sells you something. Sooooo maybe I don’t like him after all. More time spend on the thumbnail than the video is a sign of being only in it for the money.
@Jeff Mattel Calm down, Jeff. Calm down
You had to have a reviewer say it's too expensive to validate your own thoughts and opinions? It's a friggin' toaster oven with some mods that allow it to heat to 800º. Of COURSE it's too expensive. This is a $400 appliance, TOPS.
I love these type of videos, definitely keep it up. It helps out when I want to buy something but there's ten different versions out there and I don't want to buy each one just to see which one is the best version.
Wow! I found a video that you created in 2014 - basic home cooking. What a big difference from your laidback style! Great videos!
Love the references to Adam and Alex's pizza videos.
Great job showing off the machine! The pizzas looked great!
Great vid, just one tip when making that much dough you don’t need to triple the amount of yeast, 5 grams should be around enough unless you’re doing, tons pizzas like 20+
It's so cute that you mentioned Alex in your video. Nice to see you guys are buddies 😊
When he put his hand on the top of the oven while it is still steaming hot, the brief pause there I thought he’s gonna scream.
Thank you for sharing your experience. I can tell the oven high temperature leading to burning edges before its totally cooked. They look great but little dry. YOu also noticed that pizzas were done prior to the set time.
Love how grounded in reality you are, that intro was perfect. I just watched you make pizza for fun, I love pizza but no I would not pay 1k for this. I own a breville toaster oven, retails 250, got it for 100 on offer up. Quality machine, but claiming is terrible because it's so delicate and even the manual says to only clean with rag and water. How do I get month old burnt grease off the walls? Didn't know better until it was too late.
I'm a big fan of yours. Love your passion with everything you do. Tried many of your recipes and they all worked out great. THANKS
A very nice video. Such fun to watch. I would definitely buy one if I had a family to feed. We would really make use of the pizza maker!
Great video! I have a thought! Maybe do a long term use performance review after 6 months and/or a year. Given the expense of it, people would love to get your thoughts on the reliability of this oven.
love the joke about the French Guy Cooking ^^ Send him the breville afterward, he'll be thrilled to dismantle it !
He will take it to 2000 degress
I love this channel so much . Thank you for putting out your amazing content.
You inspired me to start my own cooking channel and I am so glad for that. content.
;) do it!
@@LifebyMikeG try the Gozney pizza oven. They say it's the best.
I love the shoutout to Adam Ragusea! You, he, and Chef John (Food Wishes) are my three favorite RUclips chefs!
Agreed, but J. Kenji Lopez-Alt has to be in that Pantheon as well.
Yeah boi! Mine too!
John G I’ve never heard of that one! I’ll have to check them out!
@@PockASqueeno He's awesome
you're reviews/channel is awasome...Love going through your trials, :)
I love my Pizzaiola...I've made a 100+ pizza's & calzones with it so far. Each one a masterpiece..!!
Thin and crispy looks the best! shout out to adam, love his pizza recipe
Great video editing on this one !
the under crust looked so beautiful I teared up
Great video, Mike! Hey,, you should do a pizza collab video with Adam Ragusea sometime. I’d love to see the two of you cooking. Great to see you back in the new kitchen!
Please do another series on eating on a small budget. Lots of people are facing that right now. You and your brother's series you did is what brought me here. Think about it please.
I am obsessed with this pizza stuff. This is a great video and you fed my Jones for making pizza today, Great job!
Awesome! It makes me want to drive from Washington state to NYC! Made me soooo hungry for NY style pizza. I miss it so. Thanks Mike for showing us how to make good home pizzas as well! :O)
"Here's the most significant difference between New York style and Italian-style pizza: You eat it (Italian Style) with a knife and fork. At no point is it acceptable, (to pick it up), you don't see people picking up the slice." - Anthony Bourdain
Actually there are huge differences betwenn any pizza and pizza napoletana. It is like comparing a ferrari with a ford fiesta. :D
Pizza Neapoletana is offical UNESCO world heritage. I ate 5 real neapoletan pizzas in my life and they were by far the best pizzas I ever ate. It really is awesome haha. :D
@@jeanjacquesrousseau1955 I think it's cool that your confidence allows to think you know better than one of the world greatest food critic
I am not italian so my opinion may vary from the local but from what I have seen during my stay in italy is:
1. Students in the north eat pizza with fries or sausage on it - no big deal (however no pineapple).
2. When you order take away, should you eat it with knife and fork? No! you eat it on top of your scooter folding the slice in half.
3. In naples they have pizza a portafoglio - pizza folded 4 times and you just bite into it (my best memory from Naples 1.50 euro pizza but so good!).
4. In some restaurants they won't cut pizza for you, so then you are indeed using knife and fork.
The pizza is that good - I have never tried better pizza than in naples. But why would you eat it only with knife and fork - I don't understand.
I saw a guy asking for a ketchup once in Verona - the waiter was disgusted and couldn't understand him. He was asking if he want more tomato sauce instead.
In Italy you actually see people picking up a pizza
Just bought one of these in Australia. First pizza I made was a pan pizza. Best pizza we've had in years. Nothing comes close to the flavour and quality where we live. Well worth it.
Hi Chandler i too have looked at this machine but now in 2024 they are $1300 to $1400 in some shops way out of my budget i would only ever have 1 pizza per week at the most i live on my own since my husband passed away last year, so I usually wait for a 50% off from dominoes and that would last me for 3 meals. I do like the look of the Breville but not that price tag however i did treat my self to the best deal on air fryers and one of them was kinda free, i used all my fly buy points and got a Delonghi automatic coffee machine along with a George foreman toastie griddle its a beast of a machine and i thank flybys so much. cheers from Perth WA on a cold wet day in the west 9th July 2024
The reference to Alex on the final quarter of the video was something to not be overlooked on any pizza video lol
I like my Weber Grill for Pizza.
Forgot to mention, I have to turn my pizza by hand.
I like the time of segment topics in your description box.
Absolutely amazing pizza video. I wanted a review for this machine and this is the best ever video from an expert! Love your videos keep it up!!!
What an awesome appliance! Just wish I could afford it.
Making pizza thanks to your last video of top tips.. absolutely amazing, thank you for sharing your knowledge 😃
Excellent review. I have toyed with buying one but although they have come down in price I can't justify for home consumption. I have tried sooo many ways to emulate the Neapolitan style! At present I have started using a $30 Halogen cooker. I preheat to 250C with a large metal cake tin inside. This is placed as near to the element as possible. I have been amazed at the results thus far. The metal tin gives excellent radiated heat to the Pizza and also good Leoparding. The overall result is excellent considering the price of the cooker. The relatively small size and use of the tin means all the heat is not only contained but concentrated.
Alex is thankful for your appreciation
Good job being very consistent and scientific in your review.
I dont know how I got here at 11 in the night but those pizzas looked delicious ! 😍🔥
I work at Pizza Hut. If you want to do pan pizza, stretch it and then let it proof in the pan so i expands to the edges. Ann's I'm a fan of Breville, their juicer could juice a stick, but it's still incredibly expensive. I hope the oven price comes down. I'd love to get one. Especially since i don't eat what i deliver.
yeah looking back, thats what I should have done for sure
Actually my fav video of yours thus far...
Love, love, love this guy!
“Not sponsored” but he somehow has promotional B-roll and talking points about the development of the oven.
And he got it for free. What is his definition of "sponsored"?
@@9inchnail The same as everyone's: he has to get paid for that shit. Them sending him a free one isn't payment, it's them wanting him to use it.
He likely just took it from their website.
For Margarita, heat stone to 550 in home oven. Turn broil on high and insert pizza. Save $1,000.
Cauliflower pizza with metal shavings. Nice! Brilliant! Cheers mates!!
Have you ever tried the Ooni? Really interesting concept
That’s my question too, I’d love a comparison with the Ooni!
I would prefer the Ooni
The Ooni koda is so much better than this oven!
shop.effeuno.biz/prodotto/linea-easy-pizza/p134h/
I’m italian and this cost half of the one in the video and it’s so much better(you can use it indoor)!!
Check some video in RUclips it cooks the pizza in only 60 second (the right time for a neapolitan pizza).
I was about to get that but found the ooni koda which is much cheaper and more fun
Yep, Ooni's for the win
Yeah... But you can't use Ooni's inside.
Richard L that’s really true
@@RichardLasquite But smoke flavor from the wood! And yeah totally different thing.
Get a bestron alfredo or g3 Ferrari and mod it! It's easy and for 100€ easily the best option for true pizza inside!
Actually you just gave me an idea for an experiment! I'm gonna drop a few drops of liquid smoke on the hot pizzastone next time I make one and close the lid - maybe it will imitate the woodfire oven taste! 🤤
@@RichardLasquite haha I've use a friends inside multiple times. I live in an apartment.:)
This guy is fantastic. I enjoyed his video.
Nice oven I hope to get it soon 🍕🍕
Excellent video, thanks from Colorado.
Very nice review, Can you review the ooni volt?
Here's what I do, stick the pizza stone top shelf, heat it under the grill for like an hour. Then drop the pizza stone to the high-mid shelf, slide the pizza on. Within 4 mins the top is getting the leopard spot char on top. Then, quickly take out the pizza and stick it onto a sizzling hot frying pan (no oil), 2 mins later the the bottom is done properly too. No time for anything to dry out. It works. And no extra cost.
Hahahahaha! _Love_ that you mentioned Alex’s crazy adventure.
Awesome comparison! I encourage you to try out long fermentation pizza doughs with super low amount of yeast - sometimes all it takes for 4 pizzas is 0,2g of fresh yeast and it tastes awesome!
Really enjoying your videos. Good content and video quality. Nice job!
I spent $45 on a pizzaQ that fit my 22.5-in Weber grill. I turn out perfect wood-fired oven pizzas. The crust is cooked, the cheese is cooked, if I'm going to make more than two pizzas small ones, it's always worth it for me to fire up the grill.
"Unless you are crazy like French Guy Cooking"!!! Hahahaa, I was waiting for this!!
I did not understand the joke 😂
The Neopolitan style looks great, I wonder how this thing compares head-to-head with things like the Ooni or Roccbox.
From what I've seen, you can make a comparably great Neapolitanish pizza in all of them. The Koda 16 will make a much bigger pizza than the Breville, but you do have to stand there and rotate the pizza (for example, see Kenji's recent video), which I don't usually have to do in the Breville. The Breville also allows you to make a pizza without going outside in the middle of the winter!
I'm from South India. I learned to make the vada pav after watching your video..... Thanks for including it in the sandwich series.
If you ever make a series on sausages, there's a famous Goan pork sausage. You should try that...
I know its two years late but if you got a $1000 pizza oven as a "gift" and you make a video about it, the video is sponsored. Just because you didn't enter a contract with them it doesn't mean that you did not benefit from their "gift." I sure as hell know that Breville isn't going to send a pizza oven to a random no body like me since I don't have the following to sell their product. Don't use semantics and technicalities to claim this video isn't sponsored. The only thing I can assume by "this video isn't sponsored" is that they didn't tell you what to say about their product. For the Neapolitian dough you should have a higher hydration around 68-75 % no milk and you should only use the oil when shaping and ferment as well as a topping. Leoparding is small browned or blackened spots on the curst not big burned blotches like you have. New York style dough is typically lower hydration than Neapolitan but has oil and dough conditioners in it and no dairy. If you had made dough for the actual cooking method I think you would have had a better outcome. Your pizza dough is fine for a conventional oven but for a pizza oven it won't produce exceptional results.
Hey good job... Loving to see you and i am going to make the pizza recipe which you shared earlier
So cool to see my man Adam Ragusea getting a shout from a channel like yours. Your content is great, but it doesn't get stuck in my head like Adam's.
So! Have you checked out Vito Lacopelli? He is a master! Especially with you passion around fermentation! (So am I) this guy is so in love with his crusts! He has all bases covered. You did suggest we alert you to any chiefs out there when you gave us that Fabulous tour of your new Studio. Watch Vittos video on “Homemade Chicago deep dish pizza” first! You will fall in love with this precious, pure
Passionate, talented Soul! He shares a similar soul as you do. Soul twins you are…..
Been using the breville pizza oven since it launced and its incredible for pizza! Surprisingly they changed the pizza stone! Not sure if the one you have is as easy to use as the previous one with a lip in the front
I NEED one of these! Hey Mike, you're a riot to watch.
Hi，just wonder about this Breville Pizza Oven，1）does it need to wait the mochine to cool down （then how long？）after each cooking cycle completed，or ok to directly start the next cooking menu？ 2）for wood fire style pizza，the oven temperature is quite high，can continue to cook pizza or need cool down afrer each cooking cycle？ Thank you.
I actually use a slightly modified version of Adams pizza dough recipe, and, whenever I can get a starter to actually work, I'll be using your sourdough knowledge.
I just got my Breville pizza oven.. I did not cook yet but will cook.
Wow. Just wow. I. Want. That. Oven!
Loved the video. Saw this oven being used on epicurious by a professional chef and I always wondered about it.
I made the recipe and it was soooo good (didnt look like yours but it tasted so good )
Thank you, now I'm craving pizza at 23h
Good to see you back in the studio. Awesome video. I'd definately buy one at 500.
So - I LOVE homemade pizza - to the point that I spent THOUSANDS on a REAL Wood. burning brick oven and I use it all summer when entertaining. But what should I do when I'm on my own? Starting a fire in the brick oven takes a long time & I'm spoiled with top notch pizza. Problem solved! I purchased the Pizzaiolo and I couldn't be happier! Its so easy and there is no home machine that can do it better! Sure - it was $999 at Williams Sonoma. -but what is a top notch piece of pie without all the hassle worth? You tell me - but I am so happy that I can whip up a quick dinner that is almost as good as a true wood fired pizza! This a great video and you are spot on with your review!
Awesome awesome awesome pizza related clip, one of the best on youtube, well done my man ! Trust me, Im a pizza (youtube) addict.
Try using a grill...i make my pan pizza/deep dish pizza in an outdoor grill! Crank all 4 gas burnera to high let it heat up and plop that pan on the top rack as close to the lid as possible..the radiant heat from the lid gives me perfect golden spotting i do this with a broiler pan as well for thin and crispy pizza
I've developed a whole new appreciation for pizza after watching this video.