The Internet’s Cheapest Indoor Pizza Oven… Is It Any Good?
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- เผยแพร่เมื่อ 15 มิ.ย. 2024
- In this video, I test the cheapest pizza oven on the internet. Save 20% on your first Native purchase! Click here: bit.ly/nativeanderson and use my code ANDERSON #ad
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📃 Table of Contents
0:00 - Buying the Internet's Cheapest Pizza Oven
2:56 - First Bake
5:55 - Second Bake (With Steel)
9:12 - Third Bake (With Stone)
11:25 - Fourth Bake (Artisan NY-Style Pizza) and Final Impressions
Written and Filmed by: Charlie Anderson
Edited by: Van Clements and Charlie Anderson
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What's the Wattage of the Oven? Very important to know so you don't overload wiring to the outlet.
Also how much does it create a hot spot in the kitchen?
@CharlieAndersonCooking You are supposed to put the stone on the bottom,there is a lip that holds it in place,& you can put a piece of metal to grab your round stone there too. It makes a million times better Pizza with stone on bottom. I have same oven.(take the metal rack out next time too)Use parchment paper & it helps it not burn.
Sand it down dood
@@relicboxingthe lip caught his steel plate … he should sand the steel plate a lil
The rack is for 2 pizzas
Man, this is so close to being worth a purchase but I have to be honest, their customer support issue means I won't be buying. That's just inexcusable what they did. My biggest regret is that they won't actually realize they are losing customers because of it either.
I do wonder if you can talk to the seller and ask them to provide proof that the stone is intact before shipping
Getting $60 back for a $167 oven seems like a pretty good support to me.
Honestly, a number of the Chinese companies that sell these budget versions of existing products go one of two ways:
1) they'll be selling entirely different products in 10-15 months
2) they'll be operating under a different name/brand within a year
Like, genuinely, they seem to spring up because somebody hears about a warehouse full of unsold product and has the cash to register for a business license. They're not trying to build a loyal customer base; they're opportunists essentially buying storage units and unloading whatever happens to be inside.
@@Thraeryn Possibly, but this doesn't apply to VEVOR. They've been selling stuff like this for years.
@@iPat6G exactly, who does that?
I did a deep dive into Vevor and their business practices and this is par for the course. Their products are not bad but their quality control is very lacking. And if you have a problem their first move is to stall, then stall some more. If you pester them they will offer a very small amount of money to get you to go away. If you then say "I'll just return it" that amount will go up. The more you push the more they will relent and eventually you will get either enough money or a return but only if you bought through Amazon. Never buy direct from Vevor! Remember they don't make any of these products, they OEM all of them and don't really have spare parts.
Very interesting, yeah that definitely lines up with my experience. I told them I wanted to return the oven, and that's when they offered me the $60 refund. According to their return policy, I should have been able to return it given that there was an issue with it so I'm curious what would have happened if I pushed harder. In this case I decided to keep it though just to avoid the hassle of returning. The reason I bought direct from Vevor is because there seemed to be a lot of issues with this product on Amazon (people would receive dirty or heavily damaged ovens, etc.), but I suppose at least it would be easier to return in that case.
@@CharlieAndersonCooking I just don’t think enough people have purchased directly through vendor for their be much feedback about it. Probably is the same issues but my guess is they suppress comments like that on their website.
Where are they made, by any chance? It might explain the QC issues.
@@BBarNavi Take a guess 😆 SwEeT aNd SoUr PiZzA oVeN!!!
great sleuthing 👍
We inch ever closer to homecooked New York pizza enlightenment
An automatic if you live in New York.
@@paradoxworkshop4659
You don't know the definition of home cooked do you?
@@StrengthScholar0 if you live in NY, and you make pizza at home... It's home made NY pizza.
By definition.
Enlightenment, however, remains evasive.
@@paradoxworkshop4659
Lol oh I see what you were going for. My bad oof. That was actually really funny.
Like a DiGiorno pizza cooked at home in New York is technically a New York home cooked pizza. 😅
@@StrengthScholar0 wait till you see what happens when you take NY maple sap to VT and boil it down...
I mean, besides getting beaten up by a guy in flannel...😁
Thank you Charlie!
FYI ……that plastic sheeting protecting the polished stainless steel is an Industry Standard in fabrication……..don’t hate on it’s superior protection……otherwise you’d be whining about scratches/fingerprints😂😎
I really enjoy this channel; thorough, straight-to-the-point information without trying to be funny or "entertaining". Thank you!!
agreed, cooking videos for actual cooks not just your general youtube viewer
@@dancersendrecords1469 absolutely
Yes yes yes. Finally someone who understands the true value of getting to the point. So hate videos with funny bits like silent fims or caps from a movie.
@@racineurr.8924 👍👍
Man you can use the stone even if it's cracked in half it won't affect the cooking as long as it stays fit. Stones for bigger ovens actually do come divided in half.
I have an old cracked in half pizza stone I still use.
JB Weld. ( lol )
My first pizza stone broke clean in half while baking one day. I said fuck it, no more pizzas, I’ll just make a calzone! So I made a calzone, and the half piece of stone broke in half again.
Maybe that was just my bad luck, but I ended up with 1/2 a stone + 1/4 & 1/4 a stone
Me too. You can use a broken pizza stone no problem. Mine is actually easier to store since it's broke in half @@martdod
I've been losing my mind trying to figure out why this guy didn't even consider just using it anyway. So strange, but then again, he's obsessed with burning pizza just right so...
cant believe the company that sold you the pizza oven could not send you a replacement stone. I give you props for testing different baking options and taking the time to share your experience with the community.
Excellent video & content. I love your "out of box" thinking! You always have great ideas about how you can make your pizza even better!! Keep the videos coming.
I just bought this oven and the stone came installed with brackets that hold it in place. Also a block of styrofoam in the oven to support it during shipping. Used it last night for the first time and I'm amazed that it's only $169 on Amazon! I made a Detroit, a New York and wings. All came out great. I'm going to try it with my 14" x 14" steel today.
edit: By the way, it's on my outside covered patio. I got it so I don't heat up the house. Love it!
PS. All the protective film is how stainless steel comes in bulk sheets. They just leave it on to protect the SS while bending and drilling, etc. They only peel off where parts are assembled together. A hair dryer to warm it up makes it peel off with ease.
I have similar pizza oven like this. It's very good. Turn all the temp to max warm for 20-30 minutes. Takes only 3-5 minutes to get golden brown. The disadvantage of putting pizza on the pizza screen first before putting in is you would lack the effect of oven spring and browning on the bottom. (I have tried that) you still need to slide the pizza directly on the hot stone. You are correct this pizza oven need that stone.
As long as the stone broke in 2 full length pieces, you might still be able to use it. Sand the broken edges to minimize any 'lip' left from mating the broken pieces together in the oven and give it a shot.
Not ideal, but it worked for me when my Dog knocked my pizza oven off of its stand.
Good idea....most larger oven consist of multiple stones
Its actually amazing how much effort and thought you put into your videos, I would have never tried making pizza myself if it wasnt for you!
have a "G3Ferrari" for 70 Euro up to 370°C but only smaller pizzas possible. Pro: just 10 minutes pre-heating and super small to store or just leave it in the kitchen.
Nice! I mistakenly thought this was an outdoor oven.
Because of the lack of broiler, something to try might be placing your Pizza stone on the bottom, the shelf on top of the stone, then your steel on top of that, creating a heat chamber inside the Vevor oven. It'll take longer to preheat, but the heat from the steel above should (in theory) blast the toppings with more heat.
In my own research, I found that Vevor makes a ridiculous number of niche things (I have one of their industrial paper cutters). That said, while everything they make seems to be "industrial grade", they aren't quite the best quality. I've never dealt with their support, but I'm honestly not surprised that the best the seller could do was partially refund.
Just want to second this -- this is actually the method that the pizza bible recommends for non-commercial ovens.
Very nice review, Charlie! Thank you so much.
I like my vevor oven for the reasons you stated. Heats up quick and I can get better browning than my home oven. I get the best results with a stone temp of 550f and top element on full blast with a 6 minute bake so that the crust is soft and crunchy
I've made about a dozen 16" pizzas using your calculator with great results. The most recent pies were actually same day crusts where I substitute 25g of flour and water with 50g of sourdough starter and use less than half of the yeast, and you'd think they were cold fermented. I've wanted to get an oven that could do 18" pies, but after all of the 16" pies I think that size is more practical at home, and the price point for that Vevor looks pretty good.
after going through several pizza recipes, I can say hands down I get the best results with his. The crust is so extremely flavorful and I've always been a shameless crust hater.
Thanks Charlie for doing these videos this one especially was very entertaining and very informative. I never get tired of watching you and I really believe you have a gift😃
What stopped you from trying out the original stone? Looks like a clean break to me, so in the worst case, you'd have a line through the centre of your pizza.
My and my fiance are hopefully buying a house this fall, moving from a house that has 3 feet of counter (we can't even have a microwave) to hopefully a normal kitchen. I love cooking and can't wait to try my own pizza, pasta, and chopped cheese etc, this video is awesome! Definitely on my housewarming list. Thanks dude!
hi Charlie you can fix the broken pizza stone if you still have it just go to any hardware store just ask for wood stove cement it's like $5.00 for a tube it will bond to your stone just put back together it will work for your testing till you get the wright size stone
THAT'S good to know!👍
Charlie, thank you for the passion. I am as about as passionate as you. Love and appreciate the work you are doing.
Loving your review, keep up the honest great works 👍
Nice review of an interesting cheap pizza oven. Finally the TH-cam algorithm suggested your video again so i can finally subscribe. I tried looking for you but couldn't remember your name and thought i'd lost your vids forever. Your vids are informative and a pleasure to watch glad I'm subbed now ..
I have had this oven for several years and I'm really happy with it.
It's high enough to add a biscotto stone at the bottom and still have plenty of space above the pizza.
Real biscotto stones are expensive, but there are cheaper alternatives made of fireclay or lava stone that will perform equally well. Aim for 2 cm thickness (that's 3/4 inch).
Leaving the original (thin) corderite stone at the bottom and placing a thicker one on top of it also means you have many stones to choose from. They don't need to be the exact same size. You can even use a round stone. It does take longer to preheat, that's the downside, but a good clay or lava stone absorbs excess moisture, giving you a nice, crunchy result.
I really appreciate all of your videos and hard work. Can you make a video with your new artisan crust and let us know what we need to update on our spreadsheet
The pizza maker, Chris Hansell aka Chrissy, was featured on one of Action Bronson's recent TH-cam episodes. He truly seems to have perfected the art of pizza baking in a home oven. If you get a chance to check it out, it's worth a gander.
Wish you'd posted a link....
Yeah I saw that! I've been following him on instagram for a little while, his pizzas look really good. They look to be a bit crisper than what I personally like just because he bakes them for so long, but it's hard to say for sure without trying them. Either way, you can definitely get great results in a home oven!
That was a good episode! I'm not usually into cutting my mouth on pizza but looked perfect.
What a shitty company, them not providing a replacement stone for the one that came broken is reason enough to never buy a product from them.
Like someone else said, they offered him 60 clams, so I'd say that was more than fair.😱
I've heard of people setting their home ovens to clean mode and sawing off the locking mechanism. Sounds dangerous, but apparently allows higher temps. I doubt your landlord would appreciate that.😂
Jeff Verasano, who’s had his own pizzeria for years now, was an early pioneer of that method as a home baker in the early 2000s Though most people have moved on to steel plates over self-cleaning hacks.
But it might be worth a shot for indoor napoletana pizza in a pinch. It’s just safer to buy an outdoor oven or use your grill. There’s a Walmart oven that goes for $100 and can do napoletana pizza.
You can get to about 900f in self cleaning mode. Definitely clean it before you cook a pizza otherwise you burn off whatever is in there and it'll flavor your pizza.
Very interesting video man. Excellent testing. I only recently started making flatbreads, leavened and unleavened. Baking is a freaking science bro it's great.
It’s important to have the crust meet very hot stone or steel. The time to preheat to 660, or 550 in home oven, is not enough time for the stone or peel to heat. That reservoir of heat gives a crunchier crust. A little oil on the bottom of the crust and on top edges also helps browning.
I have this oven and run the top on full and the bottom about 50c cooler. Par bake the base and toppings, add cheese when the dough has just started to brown and put it back in and get fantastic results with 70% hydration dough.
I loved this video. Thanks for showing us a product that is affordable for Home Cooks. Please, think about some more videos on cooking in this little oven. Amazing how affordable it is.
I was actually interested in this pizza oven by Vevor. Looks like the results are pretty good. I have one of their flat top griddles and I use it a few times a week. I also have one of their prep carts which the flat top sits on. Main reason why I'm saying this is because there was a tiny little dent in the front of the stand. They took money off and would not ship me a new piece. I see what they're doing and why they're doing it but I still think they really should be able to send the customer a part. Btw, you rock!
This was cool, thanks for sharing man enjoyed watching this, also made me hungry!! ❤
Charlie - the beauty of the steel is that it reflects, not absorbs, more heat than the stone, which causes better crisping and mottling (for styles like Neapolitan). Thanks for this video...I was tempted by this Vevor over a while back...then backed off after doing some research.
I bought one and it's fantastic!
0:58 So you do not get a scratched up unit, that is why. Still wish they wouldn't leave the plastic film under screws and overlapping parts though. The pizza stone I would have replaced with a slab of volcanic rock or a thick steel or cast iron plate anyway as those materials tend to hold the heat better at the expense of longer warm-up time.
well your final solution for the pizzastone problem should work very well, especially if you use some oven mitts to slide the rack out a bit to allow easy placement of the pizza and then slide the whole thing back into the oven.
I learnt a lot from your video. Thanks!
I have this oven and it works great. I make 16'' pizza all the time from scratch . I don't use the rack inside the oven . I put the stone on the bottom of the oven there's a slot it fit in. . make sure you preheat the oven for at least 20 min. I have bought many product from vevor with no issues.
Love the video. I had no idea there were countertop “professional” pizza ovens.
I went to a hardware shop and bought a big thick terracotta floor tile.Works great, especially when it got soaked in grease. A bit like a greasy seasoned cast iron pan.
I believe you could try making a neapolitan pizza in this. If you place the steel/ stone on the bottom rack let it get dark on the bottom and then used the peel to lift the pizza near the top and get the top dark you prolly could pull of something really close to the wood oven
Pro tip - buy a skillet hot handle gripper to grip the rack and stone, pull it partway out of the oven, and place your pizza on it to a mess free return into the oven. More precise.
visually, i like the first one. nothing burned but nicely browned and toasted.
You really can, with relative ease, get better results in a home oven that gets up to °550, a thick enough steel, and the right dough. You get the expensive Pizza Ovens (Consumer ones) if pizza is a little more thinking just a casual hobby and a bit of an obsession, indoor devices like the Volt 12 and Breville Pizzaiolo are for Pizza Enthusiasts who are looking to make all kinds of pizza from NY to Detroit style to Neapolitan. If you just want NY style you can do that perfectly well in a normal oven though, I MUST reiterate that much
i have a vevor that i've been using for a couple of months and use the stone on the bottom, my crust gets pretty crispy and some char on the top
That cut to the new stone arriving was a perfect edit.
Get a Kamado grill. Mine gets up to 700 and cooks pizza in minutes. Can't beat the coal fired flavor either. I still suck at making crust though.
You can use the brojen stone. I've used a split stone in the oonie
I would love to see you do a series on this. I read good things about the optima pizza express, which is a red countertop electric pizza oven that sells for around $130.
Yes, I second that too.
Same in germany. Only from g3 Ferrari. For89€. Super pizza result.👍🇩🇪
I have this oven and works great for New Haven Apizza (cooks between 600-700°). The bottom tends to cook quicker because its a cordierite stone so toward the end I use a screen until the top reaches the char
Where to buy
@@DiddylgowLaBestia Google “Vevor commercial pizza countertop oven”
@@DiddylgowLaBestiaI just ordered one from Walmart.
Try using both baking steel and a pizza stone at the same time. Put them on racks one above the other and then put pizza in between them. Creates a extra hot oven, within your oven. Get that top char your looking for
The hand sanding…. I can’t 😂😂
15:02 - "And they're still not as crispy as they would be in my home oven..." ~-> ultimate endorsement in stocking with your home oven staying away from used electric pizza ovens
Great video Charly, I own one of these ovens, had the the same problem with the stone and had to buy one a little oversized and cut it with a grinder, haven’t used much but I will try it with your New York recipe, would you try to do some Detroit in this to get the optimal result? Thanks for your content man.
I haven't tried it with Detroit style yet but I'm sure it would work well! I'll report back after I give it a try.
If the stone is only broken into two pieces that will still fit together and sit flat on the supports, you can use it and it'll work just fine. Many wood fired ovens have brick or tile floors with joints between them, there's no issue as long as it's smooth and flat.
A very interesting oven. Quite worth the money. Oh, I struggle with launching a 11" pie into my 12" Ooni. I just succumbed to pulling the stone out a few inches or completely removing the stone for the launch. Nothing sucks worse than a crappy lauch.
Every new professional grade kitchen appliance I've ever busted the seal on had that exact protective wrap. It's annoying but that's a sign that they actually cared a little about what you got.
I'm also a chef of about 15yrs
It's cool you're reviewing something from VEVOR. I've been interested in their products for a while now but so far I've only seen very tiny gadget review channels make videos about them and I've been hoping some larger or more reputable channels would come out with reviews. I've been interested in their pizza ovens, commercial mixers and meat slicers given how affordable they are.
I have a spiral mixer from Vevor. It’s great! Going strong 2+ years now using it once a week.. it’s a smaller one for home use.. much better for gluten development than a kitchen aid. I also have a Waring 500 electric deck oven. Fits an 18 inch pizza. Goes up to 850f cost me $1000 but going strong for over 3 years
I installed Vevor full extension cabinet pullouts for pots and pans. Best price and quality. Installs with only four screws.
I have a Vevor ultrasonic cleaner. I love it! I use for my records.
Get a kiln shelf. Cost less and as good if not better.
Excellent review man. Funny thing, i have built, modified, and frankensteined so many ovens. And a small pizza over would be perfect cause i currently live in a tiny house without an oven, however... Even at the smaller size of that guy it is too big :) That, and size you are using a standard plug, the max draw is gonna he 1875 watts, total. Yeah, you _can_ run ~2200watts on that circuit based on the apparent age of your kitchen, but that also would mean giving up on renters or homeowners insurance 😎
I currently use either immersion or induction elements to cook. So while the temperatures i can hit with those is lower than your oven, i can get quite respectable temperatures per watt. Induction os ~70% efficent or so, about twoce that of normal electric burners and immersion are ~90%, but without mad insulation induction isnt gonna get hot enough and you can really immerse a pizza.
Running dual induction elements could work, but then you run smack dab into heat radiation and insulation problems. Some electric elements can get hot enough, but at a me point you are basically building a kiln. Blowers can help like in convection quite a bit, but i just dont know how id safety duct it.
So, for my circumstances, its back to lump charcoal with a bellows on a grill. Works great, just not an short cook day.
If it were me, I’d honestly just stick with the steel plate as the hearth material.
I see your steel plate is 3/8” thick, but you could go with a thinner plate considering how fast that tabletop oven gets to temp. Plus you’re probably only cooking 1-2 pies at once, I think a thinner steel, say a 1/4” steel, matches best to the fast preheat time of that oven.
Might also be interesting to experiment with aluminum 6061 plate. Just remember you need twice the thickness to get roughly the same thermal mass as a steel plate of the same size/thickness.
Just a thought, but would you be able to use a vice or something to bend the legs of that "shelf' so that it sits just a little bit lower? That way you would be less likely to hit the heating coils with your pizza. I'm talking about making a little 90 degree bend at the bottom of the rack on all four corners.... the same distance, so that the whole rack sits lower.
Love your channel.
Yeah I thought about that, I think it would be possible! I decided to keep mine as-is though because I want the pizza to be as close to the top heating element as possible. Once I got used to the tight launching space, it wasn't too bad.
I used the "screen" to cook pizza in oven (use boiler). I put the dough on the screen first then burn/grill directly on open gas flame on the oven top . then put the sauce and toppings, put under the boiler. 3-5 min, take it out and then burn the bottom part of the pizza one more time. Even my MIL from Naple Italy said the pizza done this way was "acceptable".
I bet that wound absolutely do well with bar and tavern style pizza! You you definitely make a video on those
Charlie do you have room to cook outside? Vevor makes a clone of the 13” ooni Koda. It is presently $136. This is for an outdoor 13” propane oven. I have an ooni Koda 12 and the Vevor 13” gas and they bake for the most part identical.
I don't at the moment since I live in an apartment, but I'll definitely have to keep that in mind for the future!
My go to guy for all things east coast home made food!
I ordered one of these a few hours ago, and the information about it at Walmart says that it allows the heating elements, bottom and top, to be independently controlled, but I didn't hear you mention it. Does yours have this feature?
Great Review, btw!🙂👍
August 1, 2023
Got mine last week. Shipping was crazy fast and showed up TWO days after I ordered it directly from the Vevor website. All I can say is WOW! We made pizzas on Saturday and the cooking times were maybe about 3-4 minutes. We used a pre-made pizza shell because I didn't have time to make my own dough because the thing surprised us by showing up so soon.
If you're on the fence about getting this, don't wait. It's well worth the purchase.
Oh, and the styrofoam inserts inside now come sealed in plastic bags so there are no little styrofoam bits, and the stone was very well secured and packed in them as well. I can't see how it could arrive broken now. Looks like someone at VEVOR was listening.
Cheers!
I'm glad to hear someone say something positive about this unit since I just ordered one from Walmart a few hours ago (with an extended warranty). And the one I ordered is said to have independent controls for the top and bottom heating elements (which I didn't hear mentioned in the video, incidentally). I also ordered a Vevor food dehydrator... so I guess I'll soon be an authority on how good or bad their products are.🙃
August 1, 2023
@@michaelmelling9333 yes, you can control the top and bottom elements separately. I just crank them all up to full on both, but it's good to have that control.
I did make some pizzas this past weekend with homemade dough, and it was pretty damned amazing. This is my new favorite kitchen appliance!
Guten Appetit!
@chazcov08 Grrrr youtube didn't send me a notice.🤨
I used mine for the first time the other day for making bread in two Lodge bread pans. They didn't turn out so great as I somehow blew it with the yeast since they didn't rise up the way they were supposed to. Of course, it wasn't the oven's fault as I'm a neophyte at all of this. Soon, I will take a deep breath and try my luck at making a 🍕 🍕 🍕 🍕
All in all, it's a great oven, and unlike the bad packaging experiences some people report, mine arrived extremely well packaged, and everything was in mint condition.
August 10, 2023
@15:57 Your browning issues could easily be helped by modifying the dough recipe to add sugar and/or oil, and/or just really making sure you’re using the dough at the right fermentation time.
I’ve had dough from the same batch with the same baking time/cooking method brown better (or worse) just based on pushing the fermentation just a bit more than I *should*, according to the dough recipe’s time table.
Yep. 3% sugar and 3% oil gives me amazing browning at 530f
You purchased the 1300 watt variant of this oven. They make a 2000 watt variant not sold by vevor which I believe works better
The 2000 watt variant is 2000 watts and not 1300 because it's a double deck layer oven.
That black stuff comes on all kitchen appliances today (it's blue where I live). We just moved to a new house this spring and bought our first oven (which broke, and we had to replace with two different new ovens). They all came with that crap ( as did the fridge), and it was a pain to get off every time.
When I bought steel for my home oven, I got very good pizzas. The bottom of the pizza gets a good color in 3-4 minutes. Crust doesn't get such a good color, but you can't really do anything about it. However, I have not tried the grill system. My steel is 8mm thick
if you have a broiler turn it oh high when you put pizza on the steel helps crust get a nice color
@@silver2442 I've been thinking about this. I have a crappy oven that isn't even a convection oven. I think I'll try it on the weekend when I have some pizza dough in the fridge
Gas or electric home oven? One catch with some electric ovens is the grille/broiler automatically cycles on and off based on the temperature it reads inside the oven.
So hope you have one that can be turned on and off at will. Also it’s a good idea to move you’re steel to the top 1/3 of your oven, if you plan on using the broiler/grill.
@@cjaquilino Electric. That can be a problem when it hits it on and off. The steel heats up much more in the middle or at the bottom than at the top. Well, by trying it, you will find out how that grill thing works or if it works at all in my oven. Before steel, pizzas had to be in the oven for 8-9 minutes and then they were completely dry
Were there any other electric indoor ovens under the $1k price of something like the Ooni Volt that looked like a good potential option? This one is interesting but it doesn't seem enough better than using a baking steel in the home oven (which is great).
Unfortunately not - the only decent-looking option I could find was this one: www.webstaurantstore.com/avantco-dpo-18-s-single-deck-countertop-pizza-oven-1700w-120v/177DPO18S.html, but it's still $700, and it doesn't have the best reviews.
There is a new one coming out from a brand called QStoves: www.kickstarter.com/projects/qubestove/qstoves-electriq12-the-versaitlle-12-electric-pizza-oven/description. I backed their kickstarter for the 15" oven, but it's a bit of a gamble given the lack of reviews / testing out there. I'll definitely post an update on this channel after I get the oven though if it's any good!
Charlie, thoughts on the Presto Pizzazz Rotating pizza oven? I remeber when these came out in my younger days and wondered about them. Maybe you could do a video on this pizza oven. Thanks.
The BEST part of this oven is you can bring it to dinner parties and have people fawning over your pizza!
Makes me laugh thinking about it but that's the beauty of its portability.
I always wait until the bottom is right about done then turn on the broiler. I love a little char on the cheese 😊
Great video! Pizza is neat!
Kinda want this oven… for the garage. Please do a Neapolitan! And bagels!
What if you put a slight glaze of oil on the bottom of the dough prior to putting it on the stone, that would increase the uniform distribution of heat a little better.
The white plastic is laser film, it is put on the stainless steel sheets to protect the finish from laser cutting and forming. Pizza stones can be used just fine cracked, large stones come in 2 or more pieces.
there is no shame to using parchment paper to make the process of sliding the pizza off into the oven accurately without having to jiggle it. after a few mins, open the oven and using the peel pick the pizza up and pull the parchment out. ive tried to think of other options, but its flawless so I keep the sheets on hand.
or you can leave it on the parchment! 👍
@@BlackJesus8463 this is true! But I feel that removing it to let it make direct contact with the stone provides an even better under carriage.
@@BlackJesus8463 The parchment paper will burn at those temps. I use this method but pull the paper after a minute. Any longer and it gets brittle and can be hard to get out. Of course I'm using supermarket brand, so maybe there's better parchment paper out there.
@@zerofide Can't remember who but I read some tests someone did and parchment paper makes virtually no different to the bake. If you understand how stones and steel work, they have a significant thermal mass that absorbs heat. A sheet of parchment paper is virtually nothing in comparison. It's physically impossible for it to "insulate" or absorb much heat. I mean, it's baking paper; transferring heat is what it's for. If you're curious you can try touching a hot pizza stone directly, then compare the effect with some parchment paper on top. I kid.
@@AntonGully my point was that using parchment paper when making the pizza on the peel avoids any jiggling necessary if you were using semolina, or flour instead. it slides off the peel stuck to the parchment paper like its a slip and slide. to your other point, i also mentioned taking it off the parchment paper within the first 5 mins of the bake. the pizza will be firm enough to come off the paper easily, i just wedge the peel in between the pie and the paper and then slide the paper out. hence no burnt or crumbly paper.
I do love my Breville Pizzaiolo oven. Heats up to 750 degrees instantly.. cooks my Neapolitan pizzas in 60 secs.. you can find them used for $500, like I did... definitely worth the extra bucks..
Does it plug into a 15A circuit, or does it require a 20A like you’d find in the kitchen? (20A outlets have the notch on the side.)
you can always modify the rack by shortening the legs a bit to give yourself a little extra clearance from the top element.
Mans eating pizza in a white shirt. I admire your bravery Charlie.
Bought a Bartscher Mini Plus for about $500 (yeah, those were the times....). Still reasonable, with two temp controls and a stone at the bottom. I really like it, it plugs in, and gets to temperature in about 20 minutes.
If you like pizza, you got to get a proper pizza oven. As long as it gets super hot (350-400 degrees celsius), has a stone and a grill, it's all good. Don't need to spend a fortune. But no 'Ferrari' style oven. I've tried those, they aren't good enough. Although you can get to something by putting them on blast to bake the base, and finishing the pizza in the regular oven under the grill, and it's acceptable.
I've had to contact Vevor once and it seems like they are very consistent in their customer support approach: I've gotten the exact same messages to my inquiry (a diesel heater that someone played football with and was dented AF all over) :D
So whilst it takes up a fair amount of space - if you didn't have an oven at all, it's a lot smaller than an oven - and it's cost-effective and if you rent - you can take it with you! How do you think it would fair cooking other things, lasagne, spatchcock chicken etc... does it have enough vertical height to make anything other than a pizza?
edit : the other question, is how hot does it get on the outside? Is it well insulated or is it 650f inside and 550f outside?
I think it would do well baking other things! Basically anything that fits should cook about as well as it would in a normal oven. The opening is about 16.5”x7” though so I’m not sure about something as large as a spatchcocked chicken.
It does get quite hot on the outside. I wasn’t able to get an accurate temperature because the stainless steel reflects my IR thermometer, but I would guess it gets to at least 450F on the top and sides.
@@CharlieAndersonCooking Thats pretty hot! Seems like a good product for the price though if you don't have a conventional fan oven. Thanks for the replies and the ongoing videos!!! Keep up the good work.
Love your videos, especially pizza, lol 😂
IME a pizza screen (not stone) on a bottom rack with an electric element does a great job crisping the crust. You should really investigate other methods to use a home oven.
10:23
So dude... how long did it take you to sand that down?
I'm impressed you'd actually attempt that...
Also I want to say, that pizza steel you got... that is just "Slightly" bigger than the electric oven? you could probably go to a reputable machine shop, let them know that you wanted to remove an 8th inch of material, let them know its for food... and they could probably take care of you?
Anyways, thanks for doing the vid. I had seen this product, and was curious about it..
Ooni released an electric oven, but its ridiculously priced...
Haha it actually wasn't too bad! I only had to sand off about 1/4" on each side so it took about 5 minutes. Yeah that's a good idea though. If the steel had worked better than stone, I would consider it but I don't think it's worth doing given the results I got with it.
I get great cheese browning in my home oven at 525 when I switched my cheese to Grande. Never going back and don't need a pizza oven.
I might just need to pick one up soon. I was gonna get an outdoor one. But the weather is sh*t wher i live
I think this would be perfect for those who does not have a stove top oven yet and is considering to buy one just for pizzas.
I only have a pathetic oven toaster since that's the only thing I can afford. Stove top ovens are too expensive for someone who lives in a developing country and it does not help that LPG prices are still expensive, though, I wonder how energy efficient this is since energy prices are through the roof in our country right now.
at this point, outside pizza oven with bricks seems the only way for cheaper overall cost if you can afford space
Go for a thin metal peel. Love the review
I have used the Breville Pizzaiolo and it never fails. Will be interested to see how the Ooni electric compares.
Never fails? Really? I watched a demonstration of that and it doesn’t look good. The top heating element is way too close to the pizza, to the point that cheese and toppings get stuck to it and make it a mess to clean. That complaint came from owners in the comment section.
Obviously too much topping and the pizza dough is too thick and will grow when cooking. Neapolitan pizza has a collar and 4 mm base. Little cheese and sauce. If you want a thicker pizza use the pan. Once again I have had mine for 3 years now and never had any of the “ problems” you state
@@henribuhagiar9445
The fact that you can only make one type of pizza in it says everything lol.
Funny. That’s the most popular pizza in the world. Oh but you must be a ham and pineapple sort of person
Damn bro you been hidin those guns 💪🏻 great vid! Would u recommend a wood peel over a metal one for launching pizza? Buddy of mine bought a ooni recently and I swear no matter how much flour and semolina we used it would still stick like crazy on their metal peel. When we didn’t stretch the dough as much it was less likely to tear or stick on launch, and the more wet doughs of course stick way more. Thought about getting a perforated metal peel but wasn’t sure if wood was still better.
Haha thanks! Yeah the wood peel definitely helps a lot! It sticks a lot less than metal. Perforated metal peels work well too though, I think it just depends on what style of pizza you're making and how big they are. Perforated peels are typically used for more neapolitan-style pies, where you build the pizza on your table and then scoop it onto your peel, and wooden peels are typically used for larger, more NY-style pies where you build the pizza directly on the peel. Non-perforated metal peels are good for taking the pizza out of the oven when it's done baking though.
Wooden peels are less sticky for launching, yes. But also use more flour when you're stretching the dough: have a pie plate full of flour, or just a pile of flour on the counter, and plop your dough straight into it from the container, flip to coat both sides, and press it out into the initial disc right in the flour. Then lift the disc and start stretching it while holding it over the launching peel, dusting the peel with the excess flour that falls off. Then you can set the stretched dough on the peel to sauce and top - just check that it slides nicely when you first put it down, and again when you're ready to launch, and add more flour to sticky spots if needed.
That protective wrap is industry standard. 32 years in University of Washington kitchens and most of the time the vendor woud remove that before install-a couple of them did leave that to the food service staff.
Aí, aí pizza no forno elétrico, faço sempre em casa, amo demais 😋