Isn't fire beautiful? the way it looks, the way it moves, the way it sounds, and the way it makes everything taste. God I feel like doing the Tim Allen grunt😆
We sell them both. Ooni is coming out with some really nice portable ovens. We dig them both for sure. We don't just throw overview videos out there - Tom cooks on them for a while to really get the feel of them. We could do a comparison video... in fact, we cooked on them side by side already. Both great ovens!
How much does it weigh without the individual stones? I heard you say 80lbs but I'm curious about the weight without the stones and and are any otht parts removable besides the door that would make it lighter.
Great video. Quick question- you kept putting the door back in place between rotating the pizza. Does the clementi not retain heat well with door off? (As opposed to say a Gozney (and others) that doesn’t need a door to stay at optimal temp for multiple pizzas.
I wonder how ideal that woodfire oven would be at a tailgate (whenever that's allowed again). You'd probably drive those pizza concessions insane because everyone is getting a slice from the tailgate.
Looks like a great oven and priced nicely as well. I'm curious about heat retention between pizzas. I have an Ooni Fyra that is great, but the stone is thin and looses more than 200º from cooking the first pie, so you have to heat it back up again.
This a great little oven, indeed. We've put a lot of cooking hours into it - Chef Tom's featured it several times in recent videos. The Clementino holds it's heat really well. It's easy to build a fire in it, and then all you do is add a piece of split wood here and there and you'll be running for hours. I've had the pleasure to cook on this oven on 2 occasions and thoroughly enjoyed my experience each time. As an alternative option, I would draw your attention to the Alfa One: www.atbbq.com/outdoor-kitchens/cooking/pizza-ovens/alfa-one-countertop-wood-fired-pizza-oven-fxone-lram.html. It's the same size as the Clementino, but the fit & finish is just a step above. If you have any other questions about this or other products, please fee free to email us at support@atbbq.com. - Aaron
sacha malhi The internal temp can easily get to 600 degrees. What I’m referring to is that you can get wonderful wood-fired pizza oven results: crispy crust, beautifully melted cheese, and smoky notes. The pizzas I have turned out are the best I ever made. Just sayin’... I use a Lodge cast iron pizza pan on the grates but ceramic tiles can fill the bill as well.
Yeah "pretty much" isn't much different than cooking a pizza in your home oven. The ultra-high heat of a pizza oven (800 degrees or more) is what makes it special. The crust will not turn out the same with a 600 degree cook.
mechmat12345 Okay, I believe it’s different. But my results in my Yoder are far better than using a kitchen oven. It is so good that I wouldn’t consider a separate pizza oven - unless I was making multiple pizzas a week.
I want this oven and I don’t even have a patio to put this 🤦♂️. My Wife will soon send an email to ATBBQ to order them to stop me from watching Chef Tom’s videos.
That's totally up to you! A softer wood like apple or cherry is easier to split and get the fire started, but you'll burn more of it than a harder wood like oak or hickory. Thanks!
The Clementino is 24" wide x 16" deep, here's the link - www.atbbq.com/outdoor-kitchens/cooking/pizza-ovens/clementi-clementino-60x40-pizza-ovens.html. The Alfa 1 is the same size - www.atbbq.com/grills-and-smokers/outdoor-pizza-ovens/alfa-one-countertop-wood-pizza-oven.html?variant=51811. Thanks for watching!
The Clementino is the smallest of the Clementi ovens. Here is a link to all of the Clementi's - www.atbbq.com/instantsearchplus/result/?q=clementi. Additionally, here is a link to the Clementi overview video - ruclips.net/video/TU2c_Ifc1Tc/видео.html. Thanks for watching.
lol. They recommend what they sell. This has about the cooking area of an Ooni Pro but with better insulation and a thicker base stone. You can decide for yourself if it's worth the price.
At ATBBQ, we're into our pizza! As you may have seen, we've produced numerous videos on Ooni ovens and have several new videos to release on the Fyra and the Koda 16. Both Ooni and Clementi make great ovens.
The quality is not good on these pizza ovens. Bad service from Clemtini also. La qualità non è buona su questi forni per pizza. Pessimo servizio anche da parte di Clemetini.
Plus... wood-fired ovens are just a TON of fun to cook on!!! Cook a pizza in whatever you want - pizza ovens are next level! Thanks for watching y'all.
Isn't fire beautiful? the way it looks, the way it moves, the way it sounds, and the way it makes everything taste. God I feel like doing the Tim Allen grunt😆
Chef Tom! Can you guys please compare the Uuni to the Clementino? I think it would be a good comparison
He will only compare them if ATBBQ sells both.
@@emmgeevideo Check out older pizza videos they do sell it
We sell them both. Ooni is coming out with some really nice portable ovens. We dig them both for sure. We don't just throw overview videos out there - Tom cooks on them for a while to really get the feel of them. We could do a comparison video... in fact, we cooked on them side by side already. Both great ovens!
My question is what do I do when I’m done cooking the pizza how do I put out the fire
How much does it weigh without the individual stones?
I heard you say 80lbs but I'm curious about the weight without the stones and and are any otht parts removable besides the door that would make it lighter.
Great video. Quick question- you kept putting the door back in place between rotating the pizza. Does the clementi not retain heat well with door off? (As opposed to say a Gozney (and others) that doesn’t need a door to stay at optimal temp for multiple pizzas.
I wonder how ideal that woodfire oven would be at a tailgate (whenever that's allowed again). You'd probably drive those pizza concessions insane because everyone is getting a slice from the tailgate.
One bite, everybody knows the rules
Looks like a great oven and priced nicely as well. I'm curious about heat retention between pizzas. I have an Ooni Fyra that is great, but the stone is thin and looses more than 200º from cooking the first pie, so you have to heat it back up again.
This a great little oven, indeed. We've put a lot of cooking hours into it - Chef Tom's featured it several times in recent videos. The Clementino holds it's heat really well. It's easy to build a fire in it, and then all you do is add a piece of split wood here and there and you'll be running for hours. I've had the pleasure to cook on this oven on 2 occasions and thoroughly enjoyed my experience each time. As an alternative option, I would draw your attention to the Alfa One: www.atbbq.com/outdoor-kitchens/cooking/pizza-ovens/alfa-one-countertop-wood-fired-pizza-oven-fxone-lram.html. It's the same size as the Clementino, but the fit & finish is just a step above. If you have any other questions about this or other products, please fee free to email us at support@atbbq.com. - Aaron
Love it ! The dough is amazing, great job ;)
Ready for the recipe video for that pizza 🤤
Also Tom, do you think that oven could smoke as well as bake,etc...
You should do a Buffalo chicken pizza 🍕 😋
How good is insulation can you feel the heat from the outside on top
I would be curious to see how these portable pizza ovens perform at baking a load of bread!
How do you feel this stacks up against the ooni pellet pizza oven?
For those of us lucky enough to have a Yoder YS640s, you can achieve pretty much the same thing.
You can get it up to 930 f?
Really? How?
sacha malhi The internal temp can easily get to 600 degrees. What I’m referring to is that you can get wonderful wood-fired pizza oven results: crispy crust, beautifully melted cheese, and smoky notes. The pizzas I have turned out are the best I ever made. Just sayin’... I use a Lodge cast iron pizza pan on the grates but ceramic tiles can fill the bill as well.
Yeah "pretty much" isn't much different than cooking a pizza in your home oven. The ultra-high heat of a pizza oven (800 degrees or more) is what makes it special. The crust will not turn out the same with a 600 degree cook.
mechmat12345 Okay, I believe it’s different. But my results in my Yoder are far better than using a kitchen oven. It is so good that I wouldn’t consider a separate pizza oven - unless I was making multiple pizzas a week.
I want this oven and I don’t even have a patio to put this 🤦♂️. My Wife will soon send an email to ATBBQ to order them to stop me from watching Chef Tom’s videos.
Hahaha! We know the feeling. Thanks for watching!
Wonderful Pizza 👍👍👍
Outstanding
What type of wood should i use??
That's totally up to you! A softer wood like apple or cherry is easier to split and get the fire started, but you'll burn more of it than a harder wood like oak or hickory. Thanks!
I would like to see you cook smoked cornbread please.
What size is this oven you are using in this video
The Clementino is 24" wide x 16" deep, here's the link - www.atbbq.com/outdoor-kitchens/cooking/pizza-ovens/clementi-clementino-60x40-pizza-ovens.html. The Alfa 1 is the same size - www.atbbq.com/grills-and-smokers/outdoor-pizza-ovens/alfa-one-countertop-wood-pizza-oven.html?variant=51811. Thanks for watching!
Hello. What its the name of that oven? It is the biggest one? Thank you
The Clementino is the smallest of the Clementi ovens. Here is a link to all of the Clementi's - www.atbbq.com/instantsearchplus/result/?q=clementi. Additionally, here is a link to the Clementi overview video - ruclips.net/video/TU2c_Ifc1Tc/видео.html. Thanks for watching.
that looks amazing, can you give us the pizza dough recipe? Thanks
Here's ya go!
www.atbbq.com/thesauce/how-to-make-pizza-dough/
allthingsbbq thanks!! Great videos, congratulations!
How will pizza get a job now?
That’s cool but I use my Green Egg which works great
5 minutes ago, i wasn’t hungry
He's got a knack for that.
So you don’t recommend the unni anymore?
lol. They recommend what they sell. This has about the cooking area of an Ooni Pro but with better insulation and a thicker base stone. You can decide for yourself if it's worth the price.
At ATBBQ, we're into our pizza! As you may have seen, we've produced numerous videos on Ooni ovens and have several new videos to release on the Fyra and the Koda 16. Both Ooni and Clementi make great ovens.
How about a beef cracking recipe
The quality is not good on these pizza ovens. Bad service from Clemtini also. La qualità non è buona su questi forni per pizza. Pessimo servizio anche da parte di Clemetini.
$895?
I can get my grill up to 600 degrees ..with a stone in it.
Don't need to spend that much to cook a pizza in two minutes.
That's nice. 600 degrees isn't hot enough and the fire is not in the right place to properly cook the top. Real brick pizza ovens cost thousands.
Plus... wood-fired ovens are just a TON of fun to cook on!!! Cook a pizza in whatever you want - pizza ovens are next level! Thanks for watching y'all.