I live by myself so I’ll make a batch of dough and have pizza 4 nights in a row lol been baking on a steel for almost 10 years, but I have been fantasizing about this little oven
Great video, I was totally against such an expensive oven for making pizza indoors, but after watching this video my feelings have changed a bit. Thank you for a more objective perspective.
The Chefman from Costco is a $250 indoor electric pizza oven with dual temp control and it works fantastically. I have made over 60 pizzas and a dozen calzones and i love it.
I've read the big complaint about that oven is the power split between top and bottom is insufficient for neapolitan but great for a new york style. What I would try for myself is maybe swap out the stone for an aluminum plate the same thickness. That might more efficiently transfer heat to bottom for neapolitan.
Does it get too hot if you have it on a countertop where there are kitchen cupboards above it? I just bought one and my husband thinks it'll be too hot. Will probably use it on the dinner table instead.
@@katdunn7934 I use it on my kitchen island, not under a cabinet, but it really doesn't get very hot on the outside. I've easily made 80+ pizzas and more than 30 calzone and i love it.
Friday nights, Neos and DTW style, Pepperoni + Sausage + Mozzarella. Wife gets the Supreme 12” and I like the cheese + meat 12”. It’s movie night. I use a pizza steel in the indoor oven on crappy weather nights and I’m just breaking in my brand new Gozney Arc XL for outside cooks.
Oh man, I love a good pepperoni and sausage pie. Enjoy that Gozney Arc XL! It's a world of difference from a pizza steel in the oven, and it's a load of fun.
I like my wood fired pizza oven, except for when it rains. I like to make Chicago style deep dish, NY style, and Cicilian style pizza. Also I like to make stromboli, calzones, and desserts in pizza oven. Ocasinly I might make a steak in pizza oven.
My pizza can be any night of the week, I always do a pepperoni, green pepper and mushroom aka , all dressed my wife prefers veggie. I have a rocbox . I also do detroit style.
Your pizza videos are very well done. Most bbq attempts are not overly informative. You forgot the Breville Pizziaolo which was actually the first high temperature oven that worked on 110 volts.
Great review but I'd like more time spent on the neopolitan pizza haha. I was really glad to see you cook things besides pizza, too; because that's something I would be curious about. Well done.
@@TheBarbecueLab FYI, here are my two fav pizzerias: My boyhood pizzeria, Peno’s in Park Slope, is still going strong. I live in LA now, but have a place in the Rockaways. We land at JFK, grab a car and head to New Park Pizza for a slice. The quintessential NYC Pizza joint. Cops, lawyers, plumbers, teachers, tv writers (me), and kids. Loud, fun, delicious.
I’m bookmarking this comment for my next trip to NYC. Melissa is a Broadway geek, so we tend to make it there every so often to catch as many shows as possible.
@@TheBarbecueLab Park Slope, Brooklyn, is an amazing neighborhood of Brooklyn brownstones, a spectacular Prospect Park, designed by Vaux & Olmstead, the same landscape architects who built Central Park. Marvelous zoo, the Brooklyn Museum, which has a terrific Egypt collection, the Brooklyn Botanical Gardens, all within a five to ten minute walk of each other. Stroll up 7th avenue through all the great shops, to Second Street, where Peno’s will serve you a slice of their NY style pizza. Walk ten minutes or less and you are in Prospect Park, then five minutes away is the Grand Army Plaza, with its amazing arch and central fountain. From there, head up Eastern Parkway - about a 4 minute walk - to the Museum and Botanic Gardens, which are contiguous. The Zoo is about 4 minutes away. Literally, you could spend the day there. But the pizzerias are also fantastic, to return to the foods. In Queens, right off the Belt Parkway, is New Park, as I said, the quintessential NYC pizzeria. Every walk of life. The only more pluralistic place in the City is Nathan’s, in Coney Island. There, at 2 am you could share a table with a cabbie taking a break, a homeless guy getting a wonderfully inexpensive meal, an attorney in his limo going back to the old ‘nabe for a dog and some fries, a bunch of kids blowing their last few bucks on a beer and some of the best food in the country. Broadway is great, but it ain’t Noo Yawk. For that, ya gotta get out among the people….
Okay, I know this overkill for me, as I'm disabled and just want 2 cook frozen pizzas like a Digiorno fully stuffed. Would you recommend a different kind oven or pizza oven? I dont mind the cost, but I've used a few countertop ovens and non seem to get the pizza cooked in the center or melt the cheese before the crust is cooked. I usually want to cook Digiorno fully stuffed or cheese stuffed crust pizzas. I dont use a regular kitchen oven and want something like this I can put on a counter or cart. Lastly, I like Chicago style pizzas I order from Giordono's that they ship in dry ice frozen. Can I cook these well in this oven?
It's a great question, and the short answer is yes. You can cook multiple types of pizza in this oven, everything from deep dish to neapolitan. The temperature control gives you control like you'd have on a regular kitchen oven, and you can control where the heat is applied with the dial on the front, from top down heat to bottom up heat. It would be overkill for what you're describing, but you'd have an oven that can tackle pizza like none of the classic kitchen ovens that most kitchens have installed. I haven't personally tried deep dish in it, but I don't see what it couldn't cook a deep dish pie with the level of control you have.
Are these safe under cupboards? We just got a chefman brand pizza oven and my husband doesn't think it's safe, that it will get too hot under the cupboards above the countertop.
I kept this Ooni under my cupboard during these tests and didn’t have any external heat issues. I don’t know anything about the Chefman version though, so I can’t speak to that unit.
@TheBarbecueLab thank you! We made our first pizzas today. We put it on our kitchen table. It doesn't put a ton of heat out externally, just the steam from the top of the door. I've decided it works well this way, which allows me to prep pizzas on my countertop for the next round. The height works well too. I may try it on my countertop the next time around.
I wish I could get the kids to accept a Wednesday or Thursday pizza night, but they’re locked in on pizza and a movie, and Friday seems to be the day when there can be time for a movie.
Lol! 😂 Do it. See what happens. Listen, jump day I don’t want to cook. By Friday one of us is paid and we go District Tap or Blue Sushi or some place 😉
Put in a biscotti stone it's impossible to burn the bottom. In fact the whole top can be on fire while the bottom isn't burned. You can also use it outside which makes it nice. Perfect for summer and winter. I use it in the garage in the winter as if can smoke a bit
I am of the camp, that even a bad pizza is a good pizza. So, no shame for you frozen pizza connoisseurs. Are they as good as anything homemade? No. But they can scratch an itch with minimal effort.
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
You have simply the best reviews on the planet! More genuine and unbiased than even America's Test Kitchen.
Cheers!
So incredibly kind of you to say! Thanks for watching, and all the best!
Thanks for a very informative review, you checked all the boxes. Especially useful for me, the size of the oven chamber and wattage.
I live by myself so I’ll make a batch of dough and have pizza 4 nights in a row lol been baking on a steel for almost 10 years, but I have been fantasizing about this little oven
This was super helpful!
Would you mind putting chapter markers in for each question? It would really help jumping to specific topics.
Great video, I was totally against such an expensive oven for making pizza indoors, but after watching this video my feelings have changed a bit. Thank you for a more objective perspective.
The Chefman from Costco is a $250 indoor electric pizza oven with dual temp control and it works fantastically. I have made over 60 pizzas and a dozen calzones and i love it.
I haven't seen the Chefman yet, but I'll have to check it out. Calzone's sound like fun, I'm going to have to put that on the menu for the fam.
I've read the big complaint about that oven is the power split between top and bottom is insufficient for neapolitan but great for a new york style.
What I would try for myself is maybe swap out the stone for an aluminum plate the same thickness. That might more efficiently transfer heat to bottom for neapolitan.
Does it get too hot if you have it on a countertop where there are kitchen cupboards above it? I just bought one and my husband thinks it'll be too hot. Will probably use it on the dinner table instead.
@@katdunn7934 I use it on my kitchen island, not under a cabinet, but it really doesn't get very hot on the outside. I've easily made 80+ pizzas and more than 30 calzone and i love it.
Friday nights, Neos and DTW style, Pepperoni + Sausage + Mozzarella. Wife gets the Supreme 12” and I like the cheese + meat 12”. It’s movie night. I use a pizza steel in the indoor oven on crappy weather nights and I’m just breaking in my brand new Gozney Arc XL for outside cooks.
Oh man, I love a good pepperoni and sausage pie. Enjoy that Gozney Arc XL! It's a world of difference from a pizza steel in the oven, and it's a load of fun.
I like my wood fired pizza oven, except for when it rains. I like to make Chicago style deep dish, NY style, and Cicilian style pizza. Also I like to make stromboli, calzones, and desserts in pizza oven. Ocasinly I might make a steak in pizza oven.
Wood fired in the rain is a bummer, I’m totally there with you. I need to try a Sicilian style soon… that sounds delicious!
My pizza can be any night of the week, I always do a pepperoni, green pepper and mushroom aka , all dressed my wife prefers veggie. I have a rocbox . I also do detroit style.
Your pizza videos are very well done. Most bbq attempts are not overly informative. You forgot the Breville Pizziaolo which was actually the first high temperature oven that worked on 110 volts.
I haven’t ever gotten hands on with the Breville, but I hope to in the future!
Did you turn the balance fully to the top burner for the Neapolitan? Do you find the base gets burnt if you don’t?
Great review but I'd like more time spent on the neopolitan pizza haha. I was really glad to see you cook things besides pizza, too; because that's something I would be curious about. Well done.
Well done and very helpful ,thanks.
What are your thoughts on using this for a pizza pop-up business?
What about the pizza ovens that turn by themselves? Using electric anyway, what woud be the best one that turns automatically?
I am from Brooklyn, originally - pizza is a breakfast food, a dinner entree, a lunch delight and a late night snack.
Note to self: Visit Brooklyn soon.
@@TheBarbecueLab FYI, here are my two fav pizzerias: My boyhood pizzeria, Peno’s in Park Slope, is still going strong. I live in LA now, but have a place in the Rockaways. We land at JFK, grab a car and head to New Park Pizza for a slice. The quintessential NYC Pizza joint. Cops, lawyers, plumbers, teachers, tv writers (me), and kids. Loud, fun, delicious.
I’m bookmarking this comment for my next trip to NYC. Melissa is a Broadway geek, so we tend to make it there every so often to catch as many shows as possible.
@@TheBarbecueLab Park Slope, Brooklyn, is an amazing neighborhood of Brooklyn brownstones, a spectacular Prospect Park, designed by Vaux & Olmstead, the same landscape architects who built Central Park. Marvelous zoo, the Brooklyn Museum, which has a terrific Egypt collection, the Brooklyn Botanical Gardens, all within a five to ten minute walk of each other. Stroll up 7th avenue through all the great shops, to Second Street, where Peno’s will serve you a slice of their NY style pizza. Walk ten minutes or less and you are in Prospect Park, then five minutes away is the Grand Army Plaza, with its amazing arch and central fountain. From there, head up Eastern Parkway - about a 4 minute walk - to the Museum and Botanic Gardens, which are contiguous. The Zoo is about 4 minutes away. Literally, you could spend the day there. But the pizzerias are also fantastic, to return to the foods. In Queens, right off the Belt Parkway, is New Park, as I said, the quintessential NYC pizzeria. Every walk of life. The only more pluralistic place in the City is Nathan’s, in Coney Island. There, at 2 am you could share a table with a cabbie taking a break, a homeless guy getting a wonderfully inexpensive meal, an attorney in his limo going back to the old ‘nabe for a dog and some fries, a bunch of kids blowing their last few bucks on a beer and some of the best food in the country. Broadway is great, but it ain’t Noo Yawk. For that, ya gotta get out among the people….
Nice assessment
Okay, I know this overkill for me, as I'm disabled and just want 2 cook frozen pizzas like a Digiorno fully stuffed. Would you recommend a different kind oven or pizza oven? I dont mind the cost, but I've used a few countertop ovens and non seem to get the pizza cooked in the center or melt the cheese before the crust is cooked. I usually want to cook Digiorno fully stuffed or cheese stuffed crust pizzas. I dont use a regular kitchen oven and want something like this I can put on a counter or cart. Lastly, I like Chicago style pizzas I order from Giordono's that they ship in dry ice frozen. Can I cook these well in this oven?
It's a great question, and the short answer is yes. You can cook multiple types of pizza in this oven, everything from deep dish to neapolitan. The temperature control gives you control like you'd have on a regular kitchen oven, and you can control where the heat is applied with the dial on the front, from top down heat to bottom up heat. It would be overkill for what you're describing, but you'd have an oven that can tackle pizza like none of the classic kitchen ovens that most kitchens have installed. I haven't personally tried deep dish in it, but I don't see what it couldn't cook a deep dish pie with the level of control you have.
Are these safe under cupboards? We just got a chefman brand pizza oven and my husband doesn't think it's safe, that it will get too hot under the cupboards above the countertop.
I kept this Ooni under my cupboard during these tests and didn’t have any external heat issues. I don’t know anything about the Chefman version though, so I can’t speak to that unit.
@TheBarbecueLab thank you! We made our first pizzas today. We put it on our kitchen table. It doesn't put a ton of heat out externally, just the steam from the top of the door. I've decided it works well this way, which allows me to prep pizzas on my countertop for the next round. The height works well too. I may try it on my countertop the next time around.
Well done video
Wednesday or Thursday. Pepperoni base with romas. Everything/anything after that.
I wish I could get the kids to accept a Wednesday or Thursday pizza night, but they’re locked in on pizza and a movie, and Friday seems to be the day when there can be time for a movie.
Lol! Understand brother.
I might have to surprise them next week…
Lol! 😂
Do it. See what happens. Listen, jump day I don’t want to cook. By Friday one of us is paid and we go District Tap or Blue Sushi or some place 😉
3 inch clearance does not take into consideration the internal temperature sensor. Beware
Put in a biscotti stone it's impossible to burn the bottom. In fact the whole top can be on fire while the bottom isn't burned. You can also use it outside which makes it nice. Perfect for summer and winter. I use it in the garage in the winter as if can smoke a bit
Ouch not seeing my house darn
Sadly I don’t have a family pizza night ever. The last one they had was before was born
That is sad. I think it's time to institute a pizza night campaign in your house.
I wish, my sister doesn’t like pizza
Power is measured in watts, "what is the wattage?" is like asking "what is the Fahrenheit outside?" The proper term is "power requirements"
How much does it weigh?
Great question! Just under 40lbs is the weight.
I am of the camp, that even a bad pizza is a good pizza. So, no shame for you frozen pizza connoisseurs. Are they as good as anything homemade? No. But they can scratch an itch with minimal effort.
Well done video