My Homemade Pizza Oven Actually Works ! (part 3)
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- Опубликовано: 11 сен 2024
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DISCLAIMER : THIS VIDEO IS MADE FOR ENTERTAINING PURPOSES ONLY. IT FEATURES ACTIVITIES PERFORMED EITHER BY PROFESSIONALS OR UNDER THE SUPERVISION OF PROFESSIONALS. ACCORDINGLY, I MUST INSIST THAT NO ONE ATTEMPT TO RE-CREATE OR RE-ENACT ANY STUNT OR ACTIVITY PERFORMED IN THIS VIDEO. AS A REMINDER : I AM AN ELECTRICAL ENGINEER AND I HAVE BOTH EXPERTISE AND EXPERIENCE TO CONDUCT SUCH EXPERIMENTS. DON'T TRY ANY OF THIS.
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Salut,
Alex
The Italian government really ought to get in touch with you for honorary citizenship at this point. Wow.
Don't watch his cacio e pepe video then lol
As an Italian, I hereby declare Alex an honorary citizen and whoever thinks otherwise will receive a personal slap in the face by me
@@AnAverageItalian slap like! (Davie504 anyone?)
@@nikumeru No
JC Denton
*i conferme*
Alternate title: Local Frenchman goes crazy for pizza.
part 3
@@niteliniN or 300.
As a fellow engineer and a man of science, the hardships this guy went thru to make a pizza is just commendable 🔥🙏
Alex is basically youtuber+chef+cinematographer+engineer+scientist+designer+teacher+....
He’s amazing!!
That was the most cinematic pizza making scene I've ever seen
I don't think you know what cinematic means
Next episode: "The Perfect Time Machine"
A smoker attachment, with a smoke collector, so he can do smoked meats at home - and inside! - would be awesome.
Alex and Rintaro Okabe kinda look alike... coincidence I think not!
that was perfect, but as you are French, that's the same, not a pizza. 🤣🤣😜 you missed the base ingredient.
Can't wait for that episode. We all could use a Time Machine rn (ofc, it has to be able to travel back into the past).
(Microwave) Oven Time Machine? This looks like a job for... HOUOUIN KYOUMA!
I would believe it if Alex said he's eaten over 40 pizzas in the last 30 days
Sounds like a dream coming true
He’s the TRUE papa john!
What!
Y.. you dont eat pizza twice a day ?????
If my oven could go to eleven I would eat homemade pizza every day!
This underrated joke
"They all agree, making Neopolitan pizza at home was a myth; something you can't do"
Now they're all agreeing that making Neopolitan pizza is something you *shouldn't* do at home.
hehe
To be fair, I don't think this is his home ;)
@@joshmo55 he did it at home with an oven with a pyrolysis setting - if it's not made cheap, all the electronics are already properly insulated and the oven can go at 450C for long enough to make pizzas, the issue is that you need to cut off the door lock - void warranty (so its best to test if your oven can even do the self cleaning cycle without melting before you void warranty).
(he talks about it in the pizza slapping technique video during the first minute and also part1 of this vid series)
People have wood fired ovens at home or other special ones. So with money, space, time and some passion to deal with its easy. Still with your normal peasant oven that you cant afford to break its another ballgame.
you shouldn't be doing neapolitan pizza outside napoles.
"Neapolitan Pizza is the Italian version of the croissant. Very few ingredients of high standards, following guidelines and traditions that have been established by your peers."
This is what some people don't appreciate about the quality of simplicity. I had a guy once tell me anybody can make sushi because it's just rice with sweet vinegar and fish. Ha. The same guy makes fun of Italian food, comparing it with all the variety of spices used in Indian cuisine. Using and combining a range of ingredients is a skill for sure. But there is an art, a dimension almost, that can only be reached with the ultimate, selected ingredients.
Italy has its pizza; France the Croissaint and we Germans.... have Beer!
@@schinkenspringer1081 I thought we Czech people are symbol of beer, with best beer in the world ;) *wink at our neighbours*
Yes true
@@schinkenspringer1081 You have curry wurst ! :-)
And here in the USA we have guns and burgers 😂
I just wanna say that this THE best content ive ever seen on youtube. The narrative, the editing, the skills and attention to detail, the mix between engineering and cooking its all too good and never seen before. Its like Adam Savage and Julia Child had a son.
Imagine if he starts on pasta :D Great series. Everything about this series is overall great. Really enjoyed your video. Keep up the good work!
He already has a pasta maker.
He’s made plenty of pasta videos
He's genius!
@@Lightworkps There is about 350 types and shapes of pasta mate so.. :))
Kamil Gwizdała whats your point?
Talk to this old Tony, he might be able to help with the time machine conversion (or maybe he already has?). Great video!
I think you'd need to bring back Clickspring too.
dunno about Tony, but John Titor would defenitely be a great help
Or he already will be. … Time travel makes linguistics complicated.
This the most dramatic oven starting i ever seen in my live
From a 100% Italian guy from Napoli, I think you given the pizza justice and treated the Neapoletan style pizza with respect, well done!
After watching him for 3 minutes
My mom : what are you doing
Me : I'm watching lè yutbe video
This has been a great series.
Thank you for all the hard work.
Your videos are pure quality. 👍
What do you do with an engineering degree?
You get yourself fed, literally.
Electrical engineering degree
@@chm1ata its a feild under engineering
To people curious, while he's not been posting to RUclips for whatever reason (no clue), he has been putting out a podcast. I do hope he comes back to RUclips soon.
Thank you! I checked his latest video specifically for this comment
@@onechillguy2316 Yeah I was worried too! We need CONTENT! :D Hope he's doing fine!
@@DjDeanJames At a time this spring Alex was looking for a new studio/kitchen in Paris. I can't find the post. Maybe he succeded finding one?
@@DjDeanJames yup, important bit is he seems fine so we don't have to worry. He'll be back.
Where is this podcast?
My friend - the pizza prep section was one of the highest quality videos I’ve ever seen on RUclips - made me think of the super expensive frames from Chef Table. The quality of your videos are unparalleled- I really hope you are proud of yourself and fully understand that you are doing a tremendous job!
Keep up the good work!
Loved this series, combined my two favorite things... Pizza and engineering... Would the perfect burger be next?
Seconded for perfect burger. They're something I really struggle with and for the life of me I can't figure out what I'm doing wrong. Whenever I try to do something that isn't a smash burger (which are of course excellent in their own way) they always swell up like a balloon no matter what tricks I try
Unfortunately, if he makes a Perfect Burger series, some dumb fuck will say it needs American cheese.
Or the perfect mayonnaise.
Alex, you should definitely go for the perfect burger. That would be epic!
Start with the perfect meatball recipe.
Alex, one suggestion. After removing the pizza from the oven, place the pizza on a wire rack. The sheet pan is reflecting heat and creating sweat, moisture, on the bottom of your pizza and killing the crunch. This tiny change will get you that next millimeter to crunch perfection.
I don't think Neapolitan pizza is meant to have crunch. It's actually meant to be flappy and soft. Though it still might be better to keep it from getting soggy
@@gray_gogy Exactly, it's supposed to be super thin in the middle and flappy like paper, no stiffness, the only crunchy parts should be on the edges where it is charred.
It all depends. I like mine with body and not sloppy flappy. Where it can support itself and not droop. To me, Neapolitan had body and consistency. Flappy is raw dough. Body is cooked dough.
You are stupid if you dont know how a Neapolitan pizza looks and feels, but comment here just so you could be proved right for your ego. But instead you become more stupid
Simon WoodburyForget thats really a preference issue. I hate mushy soft pizza dough. I order the balance between texture, some crunch, and chewiness. To me, wet and moist dough is gross. When I say crunch, I am talking bite and texture, not like baguette or crackers, but a level of firmness as opposed to soggy, moist dough which is what happens when you sweat a pizza after it’s cooked.
If the pizza slice fully flops when holding it, it’s too soft for me. But hey, maybe you like floppy dough.
I noticed you haven't uploaded in over 3 weeks now. And this is after you modified your oven. God I hope you're okay Alex.
Just thought the same thing.. Could also be Covid related
If it's because of his oven, then we know he died doing what he loved: making and eating pizza
He is probably in vacation
Anybody know what he's been up to?
@@andreashabeck1155 he made a post on Instagram not long ago saying he took some time off to recharge, but he's back now and working on a new video
I was wondering why I like this channel so much. I think I finally understand that I don't care about the funky french accent, or the standard cheeky antics most foodtubers can provide me with anyway. What I like about Alex, is his creative perspective of food from the eyes of an engineer. He is solving problems like an engineer. Creating food opportunities. Learning, growing, mastering. The accent is just a bonus.
I love how passionate he is about it. The little wheezy joyous chuckles he lets out when he sees that he has succeeded. Love it
This guy can literally become a movie director, he is really good with his camera, shots and content, perfect balance ❤️❤️❤️
cinematography is what matters in this. He can't just be a movie director and personally i can say the job is hard and stressful. 15 years after film school and I've only been behind two blockbuster films from my country
@@phillip7736 nobody cares phillip
@Alex. What about insulation? That will not only cover most of your over heating problems, it will also make your oven more efficient.
Same thought here. Some rockwool even cork, should do the job
@@marcheck3400 yes cork my favourite insulator that and balsa wood usage in rocketry always makes me happy.
Sounds ever so slightly flammable. What about reflectives instead ? To reflect the heat back into the oven, away from the electronics ?
@@Velvetspoonful Flammable? I don't know what you're talking about, but there are MANY fire resistant insulation materials.
In fact, not more than often applied to ovens or other similar devices.
@@p_mouse8676 One of the previous guys was mentioning cork. I understand the isolating part, but having cork near these coils would make me nervous, it just seems so likely to catch fire to me - unless it's drenched in an ignifuge material?
It's the _flagrantly_ unnecessary epic style of editing that really sets this video series apart from all others. I love it.
Thank you sir to uphold the high standard traditional Italian ingredients. You couldn’t have said it better. This pizza is the equivalent of the croissant. Very few ingredients but top notch ingredients, passion, and savoir faire. Thank you.
For all of you pizza craving non-electrical-engineers at home:
You can save up around $600 and buy a small, restaurant-grade pizza oven that can easily heat up to 450 °C, without being a fire hazard.
I have this breville pizza oven it’s incredible
@@Derrickc888 Pizzaiolo?
but that would not be as much fun...
Personally I am more partial to making a brick oven... Coincidentally I was just discussing with someone how the forge I am planning on building uses the same fire brick, the same refractory cement, and the same rock wool insulation... it got me laughing... I might as well build my forge a bit larger... "750f??? bah... for whimps... I can go up to 2000f" (I am of course kidding about combining a forge and a pizza oven, but the materials are mostly the same. same with the electric heat treating oven for knife making (which is the same as an electric pottery kiln for that matter)
I use the BBQ. Pizza stone. Preheat well. Cook hot and fast after prepping everything else in the kitchen. Ontario Canada year round. About 5-6 minutes. You stay plenty warm.
Nice one man, looking foward to see the episodes with French sauces! that would be sick :)
I'm an older electrical engineer and all I can say is: You're a braver man than I am, Gunga Din!
Robb403 greek recipes
Margherita (tomato, mozzarella, basil) is the absolute queen of pizza. Its simple, elegant, humble. You can taste the dough with such a simple topping.
I'd eat it everyday. Well I actually do when I am not home.
I've been in Napoli for a week, I ate pizza lunch and dinner everyday 😂
I like seeing your love and respect for pizza, I'm glad you now get to eat it more often with your monster oven 😊
Pizza looks fantastic. One hint you may like try is to take the cooked pizza out and instead of putting it in a solid tray, put it in a cross-hatched cake cooling rack. It stops the bottom sweating and going soggy - the rack keeps the bottom crispier for longer (those that do that tend to use pizza scissors to cut the slices)
1) that montage of 'starting the engine' was serious cinematic beauty. I can't tell you how great that was. 2) Manual Focus is your friend. :-)
Simply wow! Cinematography was spot on as well as the Neapolitan Pizza :)
The editing on this is just outstandingly awesome
Alex: I am an Electrical Engineer.
Also Alex: I melted down several components...
Love it 💕 🤣
Dear Alex,
i wanna say thank you for your effort. I've been making Pizza for 2 years now and i improved every element i could improve. My only problem was the oven. I have a regular pizza stone like you do and a regular oven. It goes up to 280°C. And i never got the results I wanted to get. I assumed it was because of the oven but i wasn't sure. I changed my dough, my tomato sauce, my oven settings, everything, and still, very nice pizza but not what i was aiming for. Now, because of you, I know i need a hotter oven. That really makes my struggles easier to handle. Dunno if you understand but I am so thankful as you suffered the same and you underwent the same way I did. THAAANKS
Alex, can we get a motivational video the pizza series. We have one for the croissant series and I can't stop watching it. I watch it to get inspiration, I watch it when things don't work out my way. I just love it . I genuinely love Alex and this channel
"Thrust me, I'm engineer" Episode 3
Good work Alex.
I got an advert on making Neapolitan pizza at home, and remembered I needed to check on you because I don’t get notifications, 15 hours late, but still here, love your videos man
you are the best discover yet that could happen to me over the internet. Im not a chef but I love cooking at home as professional as I can. plus your superior French accent over your English speaking it is exceptional. from Romania with love
07:35 onwards was so cathartic! Thank you, you were able to share your emotion through YT!
So what he's saying is: He has experience with accidental fires and someone getting hurt!
What do you think we do in engineering school? Fear of messing up and someone getting killed is a constant and of course there are some fire/electrical shock/accidents and we do often have classes on safety and emergency handling because job sites are not always the safest places.
If you are in the field, floor, production, or power engineering a lot of thought goes into avoiding accidents and injuries.
Not so much in small electronics, control engineering, and such.
Electrical Engineering covers a lot of stuff.
Duh! Engineer.
Engineer are generally thrill seeking MacGyvers and majority of our degrees is spent trying to ram safety practices down our throats in the hope that it sticks.
For anyone trying this at home: Make sure to cover the glass of the oven door. If a single drop of tomato sauce falls on the glass when the oven is at these temperatures, it will cause the glass to explode from thermal shock and throw super heated glass all over.
I think this is not meant to be tried at home! It is quite idiotic imo to possibly wreck a perfectly fine oven and risk accidents when you can just buy an actual pizza oven.
Rather hack a g3ferrari or a bestron alfredo! These 100€ pizza ovens are meant to be hacked and to make napolitan or other pizzas at home. I am sure Alex hasen't heard of them because that would make a better more approachable cooking video!
From an engineering standpoint this was interesting though.
But there are better options for this pizzastyle at home !
And if you don't want to hack a 100€ oven just buy a 300-400€ pizza oven. 🤷♂️
Icarus Fx please tell me you didn’t actually try this.
Thats not true
Or just make sure your sauce is warm?
5 minutes in a pot should do it.
A single drop is a big overstatement lol. Oven windows are made of tempered glass, which can resist temperature changes of up to 250c. Something tells me that the specific heat capacity of tomato sauce isn't high enough for a single drop (or many, for that matter) to cause tempered glass to shatter.
Love the vid Alex. Really hope you tackle a similar project when it comes to some Indian dish. It would make for great content, just saying. Cheers
That's EXACTLY what I was thinking: next time Alex try some Indian cooking.
To quote Tony Soprano ''Italians taught the world how to cook''. Alex you did it, congratulations! I have watched the entire series so far ''as with most of your other videos lol'' and you have achieved an honest, excellent Neapolitan pizza at home. Now make us pizza ovens so we can too!
Me & my husband love your videos.. You make things looks simple & we do appreciate that. My husband show me your videos about a yr now & today im a new subscriber & will try your recipes.
Watching Fr. The Philippines
Love the series! You should think about insulating instead of forced air. The inside of the oven will fill with dust. Just like desktop computers and dust is flammable.
You can tell he's an electrical engineer with the fans
Alex looking at the eletricity bill after making this series 😭
Engineer one: I became an engineer to make money.
Engineer two: I became an engineer because it’s what I love.
Engineer three: I became an engineer because I want to advance civilization.
Alex: you’ve never lived if you haven’t tasted proper Neapolitan pizza from the safety of your properly modded oven
Alex, you are simply the best. I say you actually manufacture and sell that oven. I can imagine there would be a significant number of enthusiasts ready to buy it.
I recently discovered your channel and have watched as much as I could over the last few days. GREAT videos Alex - keep doing what you are doing.
I’m annoyed Alex’s perfect Neapolitan pizza series didn’t have any shots of him doing the math and cutting perfectly even triangle slices every single time
The asymmetry is part of the beauty
He's not that kind of engineer.
My girlfriend asked me why was I crying and I could just say: "Alex achieved the perfect Neapolitan pizza at home!"... Such a long way until this point, really amazing, well done!
Aleeeex! Where are you man :(
@@londos111 He add a phone to his machine and accidentaly recreate PhoneWave , now he travel time
@@whatelsebegood CERN got him
Making good quality video we just need to believe and wait
decided to learn sauces
I’m not a chef, by any means. But somehow, this channel appeared in my feed. And I’m glad that it did. Because, as stated earlier, I’m not a chef. But I do try and cook a lot at home. And I like to think I follow the same methodology. Find something I want to make, and then learn to cook it. This is definitely among my favorite channels now!
BEST CONTENT ON RUclips. BY FAR. PERIOD. YOU ARE INCREDIBLE. THANK YOU ALEX. ENJOYED EVERY SECOND OF THAT. plsssssssss continue this series.
I live in Italy and I need to be more grateful
I really want to go out and get some good Italian pizza now
I've never tried real Italian pizza, is it worth it?
@@OmarBKar-sw1ij Yes. It really really is.
@@OmarBKar-sw1ij Yes, it is.
i tried korean pizza cooked by professionals trained in italy. one of the best things ive ever ate
Alex, hope you’re doing ok. You’ve been quiet. You do what you have to do. Take care. Salud
this community is so adorable hes gone for a few weeks and everyone is worried
11:33 You sound so British when you said "It doesn't matter". Anyway, this series is amazing!! Your enthusiasm is so contagious:)
I love this dude so much. he covers like everything you need to know about the culinary world.
One of your best series! The ending was a simple (and complex) as your pizza.
When you hear the piano music, you know he succeeded
I wonder how many things you can do with just a rice cooker
You may want to check out guga foods then
I work in aged care in Australia, and we've got this old Austrian dude who has a rice cooker and sometimes cooks himself a big bowl of whole boiled potatoes and then cooks a goddamn steak in it. And holy crap, the steak comes out good.
He makes Vienna sausages and pasta and all sorts of stuff in that thing. I don't think he's ever used it for rice though.
You can saute a bit, steam, and boil.
Which covers a lot of cooking.
Missed opportunity for the name “food, but we digest”
Everything about this series of videos was absolutely brilliant! Wonderful content … Alex, you are my new RUclips hero.
Where are you Alex? 3 weeks without content 😕
"Sounds like kungfu but its pizza"
*Samurai Pizza Cats has joined the chat*
Catnium shut up
Never closed my oven this quickly
EDIT: Now I have a pizza carbonara...
Alex, where did you go?
The love and passion you put in food, the fact that you improve everytime by making everything in the most traditional way possible, I really love it. 🇮🇹❤🇫🇷
How did I reach here? Why I am watching your videos one by one? I'm loving all the food you make. Very interesting. Now, every few hours I'm thinking "Lemme watch a video from Alex"
Amazing! Thank you for sharing your efforts and methods.
i'm an Italian guy that watching a french guy making a pizza.
THE END OF THE WORLD IS NEAR!! 😂😂
There seems to be no activity on RUclips, Instagram and in your website since July 5, 2020
I hope you are doing okay Alex.. getting a bit worried for you.
Maybe you are just taking a small break.. Come back soon.
The real question is “Is this cheaper and/or easier and/or better than buying a working pizza oven?”
As most DIY project it will be way cheaper but time consuming. It all comes down to how much are you willing to evaluate your time. If you like doing projects like this fine, if you have the money and just want a pizza oven just buy one, they costs around $1000. If you have an old oven that you don't mind "destroying" and the machinery this projest would cost like $200 tops
This also has the advantage of being able to do both pizza's and normal oven stuff
it's neither of those things: it's absolutely INSANE to go through all of this instead of buying a pizza oven.. but his job is making video content, not cooking. Sometimes this really shows, as much as i like the guy.
@@babungaCTR 1000 is too much much. Haven´t you seen these ooni koda ones? They have them in various sizes gas or wood fired, the most basic one starts at about 250$ and even some real deal Italian pizzaiolos who have youtube channels (look up vito iacopelli for example) use them and say they are the closest you can get to a real wood-fired pizza oven as seen in many authentic pizza places. But other than that I agree with you.
@@Iboo30 i just ordered a wood burning oven similar to ooni kodi pro, arrives next week ;) round about the $250 mark id guess (£210) after watching Vito make pizza on 1 of his vids. Decided against a build as this is obv way less work and seems good value....
@babungacr There is a dude near me sells the dome part in 2 halves for $200 (approx) so 1k would seem well off as a starting point to build 1 or buy factory built entry level
Just came back to this video to enjoy your kitchen engeneering again. Keep it up Alex!
You could always put in a bigger heat sink too, a large sheet of aluminium (2cm) thick, route some groves (cresting Finns) , place between the oven and electrics, or you could look at the construction of a GC oven, it's very well insulated to stop heat getting out.
Next video: turning my entire studio into a pizza oven
Alex where are you.
Since a month you haven't uploaded any videos.
I am also kinda sad.
=n=
"They said that making this at home was a myth and while I may have bent the rules I did it" That right there, it basically what I strive to do in everything I try. Managed to prove that you can get fairly decent astro photos with a dirt cheap setup to a bunch of people who recommended you spend 600$ just for one basic component. I aimed to do similar things when I went into overclocking with varying amounts of sucess. but the point is, if you are willing to put in a stupid amount of effort and have the determination to do so, there are many impossible things one can do. Course, having money and the right tools ALWAYS makes things easier.
You are such a nerd. Your enthusiasm excites me. I was having a bad day but you saying that you got emotional after all the work that you put in made me think of a similar experience of mine and man it’s worth it. Never stop being such a delightful nerd Alex. Greetings from Sweden. //A
This is the video I want to show the you from years ago when I first found you. The confidence and competence displayed here was not something you from 4 years ago would have believed!
Next step should be a smoke injector, to simulate that wood fired flavor.
Everybody gangsta until Alex turns on classical music
Why not add another fan for the outtake air. Extra cool
C is nothing for electronic components but it certainly would bring it down even more for sure.
Also add an insulation layer between the fire box and the controls.
No need for it as it's already down to 30°C
And change the airflow to one stream so it maybe doesn't hit all components?
Classic case of overengineering: the problem has been solved and you're still working on solving it further.
@@fluffigverbimmelt Hee hee not solving anymore. Just shazzaz
This oven should be on the market! I sure as hell need one!
I'm a pizza professional, always ready to dish out some criticism. Dear lord, where do I begin... that pizza looks fantastic! I can't believe how the crust turned out, your dough went a long way (and deserves praise on its own) but I'm shocked that that pizza came out of that oven. Great video.
I wonder where you have gone? It has been 2 months since you posted. Hopefully, your oven didn't explode when you weren't looking.
Damn I wrote you off as a Chef, surprised when you fabricated and did electrical work.
"My oven has an overheating problem"
*Ah yes, this floor is made of floor*
Luca Buchignani doesn't make any sense
I've been watching your content for a while now, and it just seems to get better and better. This episode felt just like watching Chef's Table. Your shots, music, commentary, passion and topics - everything about your show I just enjoy more and more. Thanks for your dedication to this channel. I really love your cooking vids!
I love watching your food journey. seeing your expressions tasting your accomplishments is priceless. The way you feel about from ingredients till cooking techniques awesome
"Food, but we digest" would have been far better...
Haha agreed
I'm pretty sure Ali G said that in the Parliament scene lol
Electrical engineer... I knew there was a reason why everything u make is so complicated
Z
I watched it again, and I honestly think this might be your BEST video yet - amazing work!
Your pizza and wok vids are some of the best in all of youtube.
Congratulations on such a beautiful accomplishment, you are SUCH a good example of never quit trying, and always keep your confidence. I am so thankful you are out there doing so many wonderful things, and that you share them with us!
Dear Alex, we miss your videos !!! Hope your in great health and happy 🌷