Alfa Ovens 4 Pizze | In Depth Review from Set Up to Cooking Pizzas and MORE!
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- Опубликовано: 1 июн 2024
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0:00 Introduction
0:50 Delivery
1:34 Unboxing
2:00 Oven Installation
2:36 Specifications
3:26 Build Quality
4:00 Exhaust System
4:39 Exterior Temperature
4:53 Gasbeton Lining
5:43 Lighting the Oven
7:01 Alfa Toolset
7:27 Keeping the Fire Hot
8:13 How To Check Brick Temperature
9:00 Sourdough Pizza Dough
9:16 Famag Spiral Mixer
9:57 Launching A Pizza
10:29 Browning Pizza Toppings
10:44 How to Help Crispy Pizza Crust
11:01 Cast Iron Cooking
11:39 Foccacia
12:00 Cookies
12:17 Wood Fired Flavor
12:40 Detroit Style Pizza
13:13 Cleaning the 4 Pizze
13:48 Exterior Cleaning
14:26 Who's It For?
15:58 Where To Buy 
Хобби
Great review, would love Sourdough recipe
I really liked this review - thanks! And I would love the sourdough pizza dough recipe too. :)
Very well done review. I have the original Blackstone pizza oven, a Bertello & the pizza addition for the primo xl. I would really like to step up to the Alfa and give it a shot.
Killer review, thanks!
Glad it was helpful! Thanks for watching.
It would be AWESOME to have the sourdough recipe (or any other pizza dough recipes, too). Thanks, great videos.
Excellent video. Would the 100cm base also work?
Hi, great work👌
Very similar to the Empava...... Would you rate both in the same bracket?
Cheers
I bought one of these. Def worth the money.
Excellent video. How does this oven compare to the Gozny a dome?
Very informative…thank you!
Absolutely!
In addition to the sourdough recipe, it’d be great to see what you recommend for guest assembly station. That condiment setup looks very professional
That condiment station can be found here: thebarbecuelab.com/recommends/ooni-toppings-station/ and we love it. Sometimes I wish we had two of them so we could have all the toppings in one place when we're entertaining for 20+ using the Alfa 4 Pizze. That might end up being one of our next purchases.
Made in Italy!!! Great start. Nice to see any place but China!
Great video! The production value is very high.
Much appreciated! Thanks for watching and all the best!
We plan on buying one and really want to make sure it helps your efforts.
Hi Joe, thanks for watching! If you decide to buy and use this link, it’ll help the channel. All the best!
thebarbecuelab.com/recommends/alfa-4-pizze/
Great Review David! You really hit all of the key points that define my 2 favorite qualities of the Alfa line (build quality & heat retention 🔥🍕) hopefully we get to sling pizza together soon!
You know it! I've got to get to the Pizza academy with you one of these days. That place looks amazing!
Thanks a lot recipe would be very helpful
Hey there, LOVE ALL your videos. I think this is the most professional outdoor kitchen channel. I'm low budget here but piece by piece perfecting my outdoor game and life. I own the OONI Karu 16. We love it. I've been tweaking my Sour Dough recipes but would love to see yours. Again thanks!!!.
Thanks for taking the time to let us know! I have a pizza series in the works for '23, and i'm going to make a note in there to add in the sourdough recipe. Look for that once the snow melts here in the Midwest, and we'll get back out there with a camera. Thanks!
@@TheBarbecueLab I can’t wait to see your detailed sourdough pizza recipe. Is this the same autolyse technique? Thanks
Hey there. So I loved your video on the Alfa 4 pizza oven. I’m really torn on if i want to buy that one or buy the cru pro 90. However I can’t find any reviews on that pizza oven. Just curious if you have any thoughts on cru in general or if you have run across the cru pro 90?
Great review. Gozney aren’t yet selling the dome where I live but the smaller Alfa ovens are very affordable.
I haven’t had a chance to get hands on with the Dome, but I have experience with the Alfa Nano (One) Gas as well, and I really like that unit for single pizzas and easy weeknight dinners. That oven + cast iron is $
Five friends? That rules out this oven for me.
Great review. I have the 5 minuti and I agree the Alpha build quality is top notch. It can be tough to pull the trigger initially on such an expensive item but I wouldn’t hesitate to buy again. However, if you’re cooking for 4 adults and love outdoor cooking get the 4 pizze because you’ll want the space.
I love having extra space in my oven when I'm cooking. The ability to move around freely with the peel is one of the things that makes cooking enjoyable for me, so i'm right there with you.
Almost 5k with stand. For 2k Gozney dome is a killer deal with stand! Vito Pizza guy loves it.
Lovely review! I'm looking at buying a smaller one for a food truck and wanted to get a feel for how well they're made.
One thing I wanted to point out that I hope as a pizza aficionado you won't take as smart-assery: when spoken, the model name would be "cuattro pizze", with "pizze" being the plural of "pizza".
You pronunounce cuattro just as it's written, and basically you say "pizze" like you'd say "pizza", but with a short e at the end, like the e in the word "stress".
Great review! I would of liked to see the bottom of the pizza, but I got a small glance when it was eaten. I subscribed hoping to see your sourdough starter pizza! I’m a big sourdough baker and I’d love to see your recipe and technique!
I'm on it Valentina. We have some pizza content coming up in a little bit, and our sourdough recipe and technique are in there, so thanks for watching!
How do you keep your Alfa pizza oven from rusting? Do you use a cover?
How does this compre to the gozney Dome ?
Quick question... Not related to this oven but wood fire ovens in particular the Alfa Ciao.. The inside upper left wall ceiling are starting to bubble. This is where I mainly have my fire burning on the left side.. Would that be because something is wrong or is that normal?
Why when I look up this oven, some photos show the apron as rounded (the part with the “ALPHA” logo), like the one you reviewed. But in other photos the front is squared off with 90 degree angles? Is one an older model or different model? Thank you
The one I reviewed is their current model based on everything I’ve seen in the past few years. I’m not sure about the squared model, but this is the current one.
Great Review! Alfa vs Forno Venetzia 300 or 500? how do these compare?
I haven’t gotten hands on with the Forno Venetzia, so I can’t really add much value here. All the best!
I like the condiment container rack. Where did you get that?
Yeah, we love that too. It makes pizza assembly so much easier. You can find it here: thebarbecuelab.com/recommends/ooni-toppings-station/
If I don’t have a outdoor kitchen counter do you like the stand that you can purchase? Also any rust issue for us people near the beach?
I love the stand that you can get from Alfa. It’s been sitting out uncovered for over a year now, and it looks the same as the day we got it. We’re in the Midwest, so I can’t speak to the beach aspect, but both have been stellar for us.
Please share the Dough Recipe.. Thank you
I bought a AlfA portable gas per your recommendation
I can only get the tile temp to 620 which is not hot enough to darken the bottom and the top is too dark
AlfA tells me max temp is 700 not 900? So frustrating my non success
Quanto pesa spostarlo? È fattibile in 2 ad ogni utilizzo
Dough recipe please!
How about including the actual cooking area measurements?
Where in the world do you put all these different items in your backyard and how in the world do you afford all these items?
I would like the sour dough recipe
That would be awesome if you would do a video on the sourdough recipe. TIA!!!!
Thanks for the comment Shaldag!
On average, how much space does the live fire take away from cooking surface?
It really depends on how meticulous you want to be maintaining the structure of your fire. I start my fire in the middle of the oven, heating up the cooking surface where I plan to launch pizzas. Then I'll push it over to the left side, and use the wood tool to arrange all of my splits that remain to run back to front, and i'll use the turning peel to stack them on top of each other as tight as I can to maximize cooking surface. Then, I'll add new splits of wood on top of the fire, starting at the far left of the oven and stacking them relatively tight against each other. Doing it this way, I usually only need about 8 inches for the fire, leaving tons of space for cooking surface. Of course, the longer you cook, the more ash you'll have and the larger the fire area will be, but in the 2-4 hour time we usually light it up for pizza cooks, we don't have trouble with having enough cooking surface. Great question!
@@TheBarbecueLab I guess the reason I ask is that a lot of these companies advertise cooking space, but I imagine they are not taking into account the space used by the fire. So for example, if this oven advertises it can manage four 10" pizzas, that number is taken without considering the space the taken by the fire. So in reality, it could be more like two 12" pizzas...
@@rbiv5 I could cook 4 pizzas in this oven no problem. I've only done it once, primarily because we can't make pizzas fast enough to have 4 in there at one time. I suppose if I stretched out the dough and built 4 pizzas on the counter, with semolina flour underneath so I could just shove the peel under and launch 4 at a time, then it would be easier, but that's a newly acquired skill for me. I've just been building them on the peel for months, but now we're launching them faster and building multiple at a time. If you're really worried about having space, the Allegro has all kinds of space, but i've been very happy with the 4 Pizze. Doing pizza parties with 20+ people hasn't been a problem at all in this model.
@@TheBarbecueLab Thanks. One more question...the oven with the cart...how hard is it to roll it around? If someone wanted to roll it out of the garage and use it..is it extremely difficult to do so?
It’s quite easy to roll around. I move it around the back patio all the time, making room to shoot videos, and it’s something I can do myself. If you get into having to move it over a lip that has a height change, I can’t speak to that, but no problem single person to move it on an uneven paver patio that has natural rises and drops in the stone patterns.
How thick are the fire bricks?
If memory serves, they’re an inch thick.
@@TheBarbecueLab Thank you👍
Do a sour pizza dough video. Would like to get that recipe.
Thanks! Stay tuned.
I couldn’t find a price for that model
$3,199.00. I found one %50 % off. $1,600. In Oklahoma.
That's A LOT of money!
Sour dough pizza dough….. mind blown
For this price, I would order a Valoriani Baby on a stand and have a 100 year old company with a gas option as well and a FULL BRICK DOME!! By the way the stand is about 1429.00 Dollars, are you kidding me?
Not! I built one 3 yrs ago! Cost over 10K...
Now the question is gas or wood!
pizza dough?
Bro, Pizze is plural in Italian for Pizza. oh and you don't say Pizzay LOL
the name on the oven Pizze. I tried to send a photo