Awesome, thanks for review. Definitely gonna buy it next year. Can't wait to cook some real pizza. I'm tired of paying nearly 18 euro for a traditional pie.
Hi Roman, great video. Do you keep the heat on full blast the whole time? I preheat the oven at max temp for 30 minutes, launch the pizza then immediately kill the heat. after 1 minute I rotate the pizza 180 degrees and put the heat on full blast again until about 2 minutes pass from the start. Might not be the best option but seems ok so far.
Hi, I always keep everything at max (450° C). 60-90 seconds of baking is enough at max. I guess that makes it to 2 minutes if you combine it with time you need to rotate the pizza. Have you had any problems with your oven so far?
That seems like a good way to use this oven. With gas ovens like an Ooni you heat it up at max settings, launch the pizza and immediatlely turn it down to the lowest gas settings.
Olá, por acaso sabes se é normal ele estar constantemente a puxar corrente assim que desliga as resistências? Ele começa sempre a puxar 7A para 0A repetidamente de segundo a segundo, até as luzes em começam a piscar. É o segundo forno que compro e faz isto. Se não é propositado pode ser um grande problema de segurança e pode facilmente passar despercebido. Só com um amperimetro é que se pode avaliar. Estou frustrado pois as pizzas são ótimas, só que não sei se isto é normal acontecer.
@@romanpusnikThank you for the quick answer. I was wondering, did you ever change the stone it came with? Is there point in doing so or the one it comes with is fine as it is?
Il problema di questi forni credo sia la pietra,rilascia troppo calore sul fondo,Dovresti provare il biscotto, o la Fiesole,ma non so' se si adatta alla misura del fornetto.Sicuramente saprai benissimo come deve essere cotta la Napoletana,, soffice il fondo,,leggermente crispy sul cornicione ma non biscottata, Dico per gli altri che sono alla ricerca di un forno per pizza. Gli effeuno sono i migliori, ma costano un po'. Questo Cozza 13 adesso puoi trovarlo anche a 200 euro, e' comunque il migliore per questi prezzi. In Inghilterra 179 pounds. Ci sto pensando, magari da provare con un impasto molto idratato
Hi fosterbuster2840! Thank you for your comment. I was also thinking about changing the pizza stone to make pizzas better. Will probably have to order it custom-made.I hydrate my pizza dough to around 60-70%. Do you think I should go higher?
@@romanpusnik Ciao !! From what I understand you are in Slovenia, you are in Italy, 😊 it should not be difficult for you to buy a "Biscotto Saputo", Do not buy the new hybrid effeuno or other, they are no good You just have to make sure of the measurements. It cooks much more gently than the refractory stone. I now have an effeunop134HA and if I use the refractory it burns the bottom of my pizza, I bought the "biscotto saputo" and the pizza comes out great. Another thing: if you use a 70% hydration you should lower the temperature to 380 400 C, The biscuit is 2 or 3 cm high, I do not know the measurements of the cozze 13, the Biscotto certainly brings the pizza closer to the upper element, You should do some tests . For a good pizza Napoletana the Biscotto is essential !!, Prova anche a fare la Romana scrocchiarella, check it out on youtube.,Watch Italian videos, they usually have the translation
Great video 🎉
@@Steeve8400 thank you
Awesome, thanks for review. Definitely gonna buy it next year. Can't wait to cook some real pizza. I'm tired of paying nearly 18 euro for a traditional pie.
@@namesurname8423 this pizza oven is great. You won't regret it. 🙂
Great guide man just bought the same oven and also the dough from vitos channel thank you 🙏
Thank you. :) Just be careful using oven door so you don't scratch the paint.
Hi Roman. thanks for posting this video. Very helpful! Is there a heating element under the stone at the bottom? Thanks
Hi Carl. There is no heating element under the stone. You don't really need it. A thicker pizza stone would be nice.
Hi Roman, great video. Do you keep the heat on full blast the whole time?
I preheat the oven at max temp for 30 minutes, launch the pizza then immediately kill the heat. after 1 minute I rotate the pizza 180 degrees and put the heat on full blast again until about 2 minutes pass from the start.
Might not be the best option but seems ok so far.
Hi, I always keep everything at max (450° C). 60-90 seconds of baking is enough at max. I guess that makes it to 2 minutes if you combine it with time you need to rotate the pizza. Have you had any problems with your oven so far?
That seems like a good way to use this oven. With gas ovens like an Ooni you heat it up at max settings, launch the pizza and immediatlely turn it down to the lowest gas settings.
Olá, por acaso sabes se é normal ele estar constantemente a puxar corrente assim que desliga as resistências? Ele começa sempre a puxar 7A para 0A repetidamente de segundo a segundo, até as luzes em começam a piscar. É o segundo forno que compro e faz isto. Se não é propositado pode ser um grande problema de segurança e pode facilmente passar despercebido. Só com um amperimetro é que se pode avaliar. Estou frustrado pois as pizzas são ótimas, só que não sei se isto é normal acontecer.
I've never checked it. Contact their support because it is unusual to do that.
Hi! Is this oven portable? Can you fold the legs?
Thanks.
Hi Adam. You can not fold the legs and it is too heavy to be a considered as a portable oven.
@@romanpusnikThank you for the quick answer. I was wondering, did you ever change the stone it came with? Is there point in doing so or the one it comes with is fine as it is?
Il problema di questi forni credo sia la pietra,rilascia troppo calore sul fondo,Dovresti provare il biscotto, o la Fiesole,ma non so' se si adatta alla misura del fornetto.Sicuramente saprai benissimo come deve essere cotta la Napoletana,, soffice il fondo,,leggermente crispy sul cornicione ma non biscottata, Dico per gli altri che sono alla ricerca di un forno per pizza. Gli effeuno sono i migliori, ma costano un po'. Questo Cozza 13 adesso puoi trovarlo anche a 200 euro, e' comunque il migliore per questi prezzi. In Inghilterra 179 pounds. Ci sto pensando, magari da provare con un impasto molto idratato
Hi fosterbuster2840! Thank you for your comment. I was also thinking about changing the pizza stone to make pizzas better. Will probably have to order it custom-made.I hydrate my pizza dough to around 60-70%. Do you think I should go higher?
@@romanpusnik Ciao !! From what I understand you are in Slovenia, you are in Italy, 😊 it should not be difficult for you to buy a "Biscotto Saputo", Do not buy the new hybrid effeuno or other, they are no good You just have to make sure of the measurements. It cooks much more gently than the refractory stone. I now have an effeunop134HA and if I use the refractory it burns the bottom of my pizza, I bought the "biscotto saputo" and the pizza comes out great. Another thing: if you use a 70% hydration you should lower the temperature to 380 400 C, The biscuit is 2 or 3 cm high, I do not know the measurements of the cozze 13, the Biscotto certainly brings the pizza closer to the upper element, You should do some tests . For a good pizza Napoletana the Biscotto is essential !!, Prova anche a fare la Romana scrocchiarella, check it out on youtube.,Watch Italian videos, they usually have the translation