Halo Products Group Versa 16 Pizza Oven: Walk though and step by step cook
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- Опубликовано: 27 фев 2022
- Here you can see my walk through all the features of the new Versa 16 Pizza Oven coming from Halo in March of 2022. Pretty exciting oven. As a bonus, watch all the way through and see a step by step cook with the Urban Slicer products.
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Appreciate the honest review and commentary. Also enjoy your pizza making products...I wish you continued success!
Thank you so much!!!!!
Wow thanks man I almost bought an Ooni but they look a little wobbly 👍🏾
I have an Ooni Pro, I got it back when only Rockbox was their only competitor for home pizza ovens. I’d love to have a rotating stone, it’s my white whale, lol. I’m really enjoying your video and honest opinions… when my Ooni breaks I’m definitely looking Halo up.
Very well presented...and informative....totally Pro... Congrats....thanks...!!!
Exactly what I am looking for.. I love the rotating turntable pizza stone floor, with dual burners! Amazing. I want it now!! I spent yesterday with my huge brick wood burning backyard pizza oven, chopping wood, building and maintaining a wood fire, fussing over the temperature. I am getting too old for this. I had a pizza restaurant and we had a big Italian brick wood burning oven, a MAM 505. I converted it to gas, nobody noticed. I couldn't tell the difference except the gas pizzas were cleaner, no soot. Avanzini Drago Italian gas burner. I am so done with wood fired, and give me turntable while I am at it!!
It’s a fun oven!!!!
I ordered one of these and the natural gas 🔥 conversion as well. A year ago I resold my Roccbox on Ebay because it was a propane gas hog which and really only good for the quick bake Margaretta style which is not my 1st choice. Finally I'm able to control the bake much better and can cook a cracker style with a longer bake time. It came with the 120 volt to dc power plug for the motor and I'm all set. I've made 4 large pies so far and love it so far. Now all I need is a nice stand and storage kinda thing. 👨🍳
How is the NG version doing? Hot enough?
That's the oven I want ! Hopefully can be shipped to New Zealand 🙏
yeah me too in perth australia
Great video ,
was wondering if you check the temperature of the stone compared to the Built-in temperature gauge and how accurate it matched up.
Hi there! Thanks for watching. I definitely check stone temp, always, no matter which oven. Stone temp is much different than ambient temp, so they won’t (and shouldn’t) match. Stone temp is about 100-150 degrees less than the ambient, or so.
I think I am going to pick one up. Where can I get that cutting board with cut grooves
Hi! Love that board. It was a gift from my kiddos. Checkered Chef Round Wood Cutting Boards - 13.5 Inch, Reversible Pizza Board w/ 8 Slice Grooves - Cheese Charcuterie Board www.amazon.com/dp/B07YW6C441/ref=cm_sw_r_cp_api_i_DPFBC7PBEKY9XVWCYC4B
What is the width including the one pound propane bottle?
Awesome video! How long does it take to cook a pizza in this oven?
Thanks! Pizzas cook in 2-3 minutes, if you are cooking Neapolitan style at high temp. If you are cooking a pan pizza or something more classic / NY style, then 5-6 minutes on a lower temp. It’s a great oven.
Was that ricotta cheese put on at the end of the video? Looks great! Just got my husband one of these for Father’s Day!
Yes it was!
How does the battery hold up? I imagine having it spin for the 15 min it takes to warm up the oven would run it down pretty good?
Sorry for the delay! They last a REALLY long time, also easy to plug in.
Would it be possible to use this in a large commercial kitchen to cook pizzas for a small bar? How does it vent?
They are working on a natural gas connector, but I would recommend running as is with propane inside. Check with your local codes.
@@MattFrampton But does natural gas mean you can use it indoors?
With proper ventilation, yes. You will need to work with your local code / contractors.
@@MattFrampton Unfortunately we don't have natural gas in my community only propane option. Thus I'm wondering if this unit was installed outside with the face of it positioned inward within the building but main portion sitting outside with cover built around to protect from weather etc
Thanks for your efforts, brother, but i have 2 questions for you. First is simple. Why 2-3 minutes for Neapolitan, if it heats up till 900? i do mines in 1.5 min in Roccbox. and the second question is The ir burner underneath is next to Dc motor. Very close. when burner produce that crazy heat, and it goes to stone, it will be reflected back, and by my understanding it can/will damage the motor very quickly. Am i right or wrong?
Great questions. I haven’t had it long enough to know how the motor will hold up, but it does have a good warranty and the company says it’s all designed to last…
As for the Neo pies, I concur. The real ambient temps and cooking times are slightly less than those of the Ooni Koda and Roccbox. It’s not quite a NY Style timeline, so I think Neo is probably the right term. I have cooked pizzas under 2 minutes with it, but prefer a slightly slower cook and finished product. After the first pizza, it’s 2:30-3:00 consistently.
@@MattFrampton thanks for the quick response. are you going to use this oven constantly? and if yes you don't mind if I will get back to you in a month or two just to ask about motor again?
You bet. I own and operate Urban Slicer Pizza Worx and cook constantly. I have several Ooni models, Roccbox, GMG Pizza Ovens, an Alfa One, the Halo Versa 16, both KettlePizzas and several knock offs. Probably made 100 pizzas on the Halo so far…still works great. Definitely check in as you wish.
Brother, hope you're doing well, and your business is growing as well. Please give me an update on this if you don't mind. there's one guy selling it locally, and i was about to buy it, but wanted to double check with you first. how's it going? what are the week points? thanks for your time
Did you get a reply here from Pitmaster? Also considering buying and want to know if it lasts/holds up. Thanks
Matt, how much cook time from a 1 pound tank?
Hi - I have yet to run out my first tank, It ran for over an hour. I’ll be letting it go to empty at some point to test. Guessing less than 2 hours, probably 60-90 minutes or so based on how much fuel feels left in the one tank.
Do the propane adapters come in the box?
Yep! Both of them.
This is really a new advanced pizza oven, seems to have more advanced heating system compared to ooni. Is the pizza stone 16"? After looking at this, I now have to seriously reconsider in getting ooni or bertello lol 😆
Hello! Yep, it’s a 16” stone
@@MattFrampton Love the grooved cutting board, too!
what is the stone temp? show how to launch, i am having problems with that. the bottom of the pizza looked a little burned, no?
Heyo! Super easy, stop the rotating stone, launch and turn it back on. Bottom is perfect, just make sure you don’t over heat it. 12-15 minute warm up is all you need. Get an infrared, so you know stone temp. 650-700 is ideal.
thankyou
Nice video. Could you share your pizza recipe?
I am using Urban Slicer Neapolitan Dough mix, and sauce.
Ooni Koda 16 or this??
Man, not an easy decision, but I will give the nod to the Halo, here’s why.
The Ooni can cook a true Neapolitan pizza slightly better, and quicker, due to a slight smaller internal chamber which concentrates the heat a little more on the top of the pizza, but it isn’t significantly better and that ends after the first pizza without a long recovery time.
The Halo gets the edge in:
- Portability because if the 1lb propane tank option
- Versatility because of the dual burner setup and lower temperature control
- Simplicity because of the rotating stone
- Cleaning because of the opening top and removable tray
- Recovery time because of the burner under the stone
- Price because it’s cheaper
- Output because you can look away and prep another pizza while the one cooking just rotates until it’s done
Again, it’s not a huge gap, the Ooni is a great oven, but the Halo checks a lot of boxes that I, and our Urban Slicer users really want. It’s Halo for me.
Can’t decide between the Versa 16 or the Ooni Koda 16.
What questions do you have?
@@MattFrampton I ordered the Versa 16 yesterday morning. 😂I just worry about the rotisserie motor going out.
I’m shared the same concern, still do….it’ll o our eventually. That said - I’m 500 or more pizzas in with my first one (I have 3 now) and it’s still going strong. Any moving part will eventually need replaced…….
@@MattFrampton No doubt! I’m an old-school guy with outdoor cooking (so far) with my pits. All wood-fired and the like, and something with any battery/electric/wire components is foreign territory for me! Nevertheless, I’m excited to pump out some NY style pies. I got a pizza disk from LloydPans on the way in order to launch a 16” pie. I’m going to check out your red and white pizza seasoning/toppers soon. I appreciate you, brother. Thanks for the replies.
@@MattFrampton Hey Matt, I got two types of dough ready to rock as I await my Versa 16. One is a 64% hydration dough with General Mills bromated all trumps flour. The other is a 65% hydration with bread flour. Balled the AT dough into 425g balls and the bread flour dough into 345g balls. Aiming for 15-16” pies. Two different sizes to test which thickness I prefer. What’s your ideal dough ball weight for a large pie usually? I’m going to start them with a LloydPans disk/screen before moving them onto the stone a couple minutes into the bake.
To me it doesn't seem like a true authentic gas pizza oven. More like a bbq with a lid. I still like to turn my own pizza with a turning peel and to have a rotating stone with a motor is just another gadget that will eventually break down. Giving up alot of floor space with a round stone is another issue which limits what you can cook.