I feel like the crust looks a bit bright in color but it has leoparding. Im thinking of buying this one, maybe a used one since i dont eat pizza that much, they are available for 300 Euro here in germany. The alternative would be to buy a new Unold luigi, seems similar but not that sophisticated and without the lift mechanism of the stone which seems helpfull. They say you dont need to turn the pizza but i can see that some parts are still darker i think. Do you use the Tippo 00 ? Do you use fior di latte? what are your settings on the machine?
4 dough balls, 240 grams each Flour 565 g( high protein content, 13.5%, red caputo cuoco used) Water 366 g Salt 17 g Oil 14 g Dry yeast 1 g Mixed, kneaded and leavened as bulk for 1-2 hours Put in refrigerator for 1-3 days, more days better. In sealed container The day of pizza. Take bulk ball out for 1 hour. Make dough balls 240 g each and let them proof for 4-6 hours in sealed container! Ready to make pizza 😊
Thank you, my oven is due to be delivered today, previously for the last few years I have used a pizza steel in my home oven which was a lot better than a stone about retaining it’s heat so you could cook one after the other but each pizza would take about 8 minutes to cook
Bonjour très belle pizza. Une question pour ne pas utiliser trop semoule à l’étalage de la pizza il faut pas que ça soit une pizza trop hydraté ou bien vous avez une autre astuce ?
Hello, yes too much hydration, and you will need to much flour. The best to do is use less hydration and use a combination of flour and semolina mixed together, it will work best
The max setting is 752 and the wood fire setting is 700, try the max, it cooks hotter and faster, which is the point for pizza Napoletana. Looks good and will only get better with each try!
Which is why I have a Gozney Dome/Roccbox and fire them up to over 400c The issue with these ovens… they have enough heat to,get the crust to spring but they cook too long and as such they aren’t soft and beautiful like a true Neapolitan… this requires hotter temps and a quicker (sub 1 min cook) The other issue is limited to less than 12 inch in size which is a bummer
Can u do a video on how u stretch the dough? I have followed the steps before to make the dough but after the fermentation and rising . I try to stretch it and it is small. Also it ends up not being soft and crunchy. Hard as a rock. Maybe needs more water?
Yes I can do that 😊 One needs to be careful not to remove all the air pockets in the border. Yes more water will also do the trick, it becomes easier stretching, but have you tried maximum heat setting on your oven? The faster you cook a pizza the softer it becomes 😊
@@paviaaPS3 hmm. That might be it too as far as the heat settings. I think max in my home oven is 500F . And yes I will add more warm water. Seems like the stickier it is the more soft it will be.
@@pillowzzzbox3466 i would not use hot water actually, just plain cold water. Heat destroys the gluten, I think that the dough needs a kneading temperature of 26 deg C(don’t know in F) Just make sure your dough is room temperature when you stretch it. I use an app called pizza app. And I use a hydration from 60-65 depending on flour strength. Caputo cuoco is one of the stronger brands. Sometimes I use much more hydration, if I want softer dough, but it takes greater effort and practice to handle. Do you let your dough rise enough, like 4-6 hours? 🙂
I am really interested in this pizza oven, especially a big fan of neapolitan style pizzas. I am wondering if it is easy to clean? and also if it gets alot of smoke?
It doesn’t smoke unless you use too much flower, that will produce some smoke, and also if you slip some condiments on the stone. But I use it indoors and it is great. I just wipe it clean with a lightly wetted rag when cold after each use.
@@paviaaPS3 thank You! I sure am interested while expensive if you make enough pizza you’ll earn it back :9 is there a difference betweeen sage and breville
@@dundertvelr2536 no there is no difference, only slight design changes. But they are technically the same, has something to do with where they are sold
@@paviaaPS3 okay because I noticed some have a round white (Stone?) where they put the pizza on meanwhile some seem to have a square-ish stainless steel. I would prefer the stainless steel one in my opinion
@@dundertvelr2536 no it’s not stainless, I think it’s only sold in Australia, but it’s a square ish stone with black enamel. But trust me you do not want stainless when making pizza with high heat, the bottom will become black charred. Stone is ideal for high heat 😊
Yes, correct, but many variables are in play here. Even though the wood fired setting was used, which only reaches 700 F the leopard spotting was still there. This has something to do with how the heating element works. When the outer element is on, it can reflect a much higher heat, than the oven, so you get the same effect as if it was a real stone oven. Also things like fermentation and dough recipe plays a big role 😊
@@concord3428 4 dough balls, 240 grams each Flour 565 g( high protein content, 13.5%, red caputo cuoco used) Water 366 g Salt 17 g Oil 14 g Dry yeast 1 g Mixed, kneaded and leavened as bulk for 1-2 hours Put in refrigerator for 1-3 days, more days better. In sealed container The day of pizza. Take bulk ball out for 1 hour. Make dough balls 240 g each and let them proof for 4-6 hours in sealed container! Ready to make pizza 😊
@@paviaaPS3 Hi, love the results you got. Great skill. Is that correct only 1g of yeast? Also the last proof is that at room temperature or in the fridge. Thanks.
@@paullowth first of all thanks 😊 Yes correct 1 g of dry yeast. And yes final proof should be at room temperature about 3-4 hours. Too much yeast and the though will overproof, very important to use correct dose of yeast. 1 g of dry yeast is the same as 3 g of fresh yeast 😊
4 dough balls, 240 grams each Flour 565 g( high protein content, 13.5%, red caputo cuoco used) Water 366 g Salt 17 g Oil 14 g Dry yeast 1 g Mixed, kneaded and leavened as bulk for 1-2 hours Put in refrigerator for 1-3 days, more days better. In sealed container The day of pizza. Take bulk ball out for 1 hour. Make dough balls 240 g each and let them proof for 4-6 hours in sealed container! Ready to make pizza 😊
@@paviaaPS3 15 years ago i was also in the pizza mood and bought a little crappy oven, the typical round ones from italy. In that time people told me to use not only Tippo 00 Flour but also semola di grano duro in the the dough, like 80% flour and 20% semola to make it more crunchy, is this still valid ?
Great video mate. No BS just straight into it. The Pizza looks great👌Top marks fella.
Thanks great to hear 😊
I feel like the crust looks a bit bright in color but it has leoparding. Im thinking of buying this one, maybe a used one since i dont eat pizza that much, they are available for 300 Euro here in germany. The alternative would be to buy a new Unold luigi, seems similar but not that sophisticated and without the lift mechanism of the stone which seems helpfull. They say you dont need to turn the pizza but i can see that some parts are still darker i think. Do you use the Tippo 00 ? Do you use fior di latte? what are your settings on the machine?
great looking dough, whats your recipe and what weight do you make the balls? thanks
4 dough balls, 240 grams each
Flour 565 g( high protein content, 13.5%, red caputo cuoco used)
Water 366 g
Salt 17 g
Oil 14 g
Dry yeast 1 g
Mixed, kneaded and leavened as bulk for 1-2 hours
Put in refrigerator for 1-3 days, more days better. In sealed container
The day of pizza. Take bulk ball out for 1 hour. Make dough balls 240 g each and let them proof for 4-6 hours in sealed container! Ready to make pizza 😊
Thx for the kind words 😊
220g ball will be better
Shes a beaut!
Looks correct. The leopard spotting, the amount of rise in the cornicione. (the outer crust) A perfectly good pizza. Hats off to your Sir.
Thanks appreciate the compliment
Is it good enough to buy it ?? I am willing to buy this since it has choice of Thin crust, wood fired and Napolitano pizza.. would u please reply ?
Yes it’s really good, I love it 😊
@@paviaaPS3 thanks
With this oven after making 1 pizza do you need to let the stone heat up again? Or can you launch your next pizza quickly?
No, definitely not, the stone has heat up time again of about 3-5 min 🙁
The oven has an LED light which will blink to tell you the oven is heating up
Thank you, my oven is due to be delivered today, previously for the last few years I have used a pizza steel in my home oven which was a lot better than a stone about retaining it’s heat so you could cook one after the other but each pizza would take about 8 minutes to cook
@@Giovanni-xs9vu Nice to hear, have fun cooking pizza, you will be amazed 😊
Bonjour très belle pizza. Une question pour ne pas utiliser trop semoule à l’étalage de la pizza il faut pas que ça soit une pizza trop hydraté ou bien vous avez une autre astuce ?
Hello, yes too much hydration, and you will need to much flour.
The best to do is use less hydration and use a combination of flour and semolina mixed together, it will work best
Hi! What oven are u using? What is the mac size of the pizza in this oven? Thanks, really good pizza!
Thanks 😊
Its called sage pizzaiolo. Max size of pizza would be 30 cm 😀
how do you keep your stone so clean? mine is all charred haha. you wipe it down afterwards (once cold)?
Yes definitely I do in order to keep it clean.
But the trick is to use as little flower as possible, as this will eventually burn and become black 😀
@@paviaaPS3 but its only for the eye or do you think it will affect the taste of the pizza when the stone has black spots? I dont think so
The max setting is 752 and the wood fire setting is 700, try the max, it cooks hotter and faster, which is the point for pizza Napoletana. Looks good and will only get better with each try!
Only thing is, 750 F only focuses in the middle, and wood fired setting is focused on the borders which will give the Neapolitan style look
Which is why I have a Gozney Dome/Roccbox and fire them up to over 400c
The issue with these ovens… they have enough heat to,get the crust to spring but they cook too long and as such they aren’t soft and beautiful like a true Neapolitan… this requires hotter temps and a quicker (sub 1 min cook)
The other issue is limited to less than 12 inch in size which is a bummer
Can u do a video on how u stretch the dough? I have followed the steps before to make the dough but after the fermentation and rising . I try to stretch it and it is small. Also it ends up not being soft and crunchy. Hard as a rock. Maybe needs more water?
Yes I can do that 😊
One needs to be careful not to remove all the air pockets in the border.
Yes more water will also do the trick, it becomes easier stretching, but have you tried maximum heat setting on your oven? The faster you cook a pizza the softer it becomes 😊
@@paviaaPS3 hmm. That might be it too as far as the heat settings. I think max in my home oven is 500F . And yes I will add more warm water. Seems like the stickier it is the more soft it will be.
@@pillowzzzbox3466 i would not use hot water actually, just plain cold water. Heat destroys the gluten, I think that the dough needs a kneading temperature of 26 deg C(don’t know in F)
Just make sure your dough is room temperature when you stretch it.
I use an app called pizza app. And I use a hydration from 60-65 depending on flour strength. Caputo cuoco is one of the stronger brands. Sometimes I use much more hydration, if I want softer dough, but it takes greater effort and practice to handle.
Do you let your dough rise enough, like 4-6 hours? 🙂
How hot does it get underneath? I’ve got oak countertops and this has me concerned
It’s ventilated, so it is cool to the touch everywhere 😀
I am really interested in this pizza oven, especially a big fan of neapolitan style pizzas. I am wondering if it is easy to clean? and also if it gets alot of smoke?
It doesn’t smoke unless you use too much flower, that will produce some smoke, and also if you slip some condiments on the stone. But I use it indoors and it is great.
I just wipe it clean with a lightly wetted rag when cold after each use.
@@paviaaPS3 thank You! I sure am interested while expensive if you make enough pizza you’ll earn it back :9 is there a difference betweeen sage and breville
@@dundertvelr2536 no there is no difference, only slight design changes. But they are technically the same, has something to do with where they are sold
@@paviaaPS3 okay because I noticed some have a round white (Stone?) where they put the pizza on meanwhile some seem to have a square-ish stainless steel. I would prefer the stainless steel one in my opinion
@@dundertvelr2536 no it’s not stainless, I think it’s only sold in Australia, but it’s a square ish stone with black enamel. But trust me you do not want stainless when making pizza with high heat, the bottom will become black charred.
Stone is ideal for high heat 😊
Looks like perfect pizza
Many thanks 😊 taste is awesome
Lol i mean good on you looks like the real deal this pizza ! I need to get this oven too ..
Yes k love it too, so easy ☺️
Any need to turn/rotate the pizza?
No
How did you get the crust to leopard? The oven doesn't get hot enough for it to leopard. Only 750 degrees
Yes, correct, but many variables are in play here. Even though the wood fired setting was used, which only reaches 700 F the leopard spotting was still there. This has something to do with how the heating element works. When the outer element is on, it can reflect a much higher heat, than the oven, so you get the same effect as if it was a real stone oven. Also things like fermentation and dough recipe plays a big role 😊
@@paviaaPS3 wow you gotta give us your recipe
@@concord3428 4 dough balls, 240 grams each
Flour 565 g( high protein content, 13.5%, red caputo cuoco used)
Water 366 g
Salt 17 g
Oil 14 g
Dry yeast 1 g
Mixed, kneaded and leavened as bulk for 1-2 hours
Put in refrigerator for 1-3 days, more days better. In sealed container
The day of pizza. Take bulk ball out for 1 hour. Make dough balls 240 g each and let them proof for 4-6 hours in sealed container! Ready to make pizza 😊
@@paviaaPS3 Hi, love the results you got. Great skill. Is that correct only 1g of yeast? Also the last proof is that at room temperature or in the fridge. Thanks.
@@paullowth first of all thanks 😊
Yes correct 1 g of dry yeast.
And yes final proof should be at room temperature about 3-4 hours.
Too much yeast and the though will overproof, very important to use correct dose of yeast.
1 g of dry yeast is the same as 3 g of fresh yeast 😊
Good looking pizza! I just wish that oven didn't nearly $1000.
Thanks, yeah expensive
Indeed ... It is VERY EXPENSIVE which puts the Unit out of reach of so many of us. Maybe, in time, the price will DROP to an affordable level.
Hood on you i need yo get one of these oven's..
is it possible to get the dough recipe? just got mine and I'm absolutely loving it!
4 dough balls, 240 grams each
Flour 565 g( high protein content, 13.5%, red caputo cuoco used)
Water 366 g
Salt 17 g
Oil 14 g
Dry yeast 1 g
Mixed, kneaded and leavened as bulk for 1-2 hours
Put in refrigerator for 1-3 days, more days better. In sealed container
The day of pizza. Take bulk ball out for 1 hour. Make dough balls 240 g each and let them proof for 4-6 hours in sealed container! Ready to make pizza 😊
@@paviaaPS3 thanks so much!
@@paviaaPS3 15 years ago i was also in the pizza mood and bought a little crappy oven, the typical round ones from italy. In that time people told me to use not only Tippo 00 Flour but also semola di grano duro in the the dough, like 80% flour and 20% semola to make it more crunchy, is this still valid ?
How long was the pizza in the oven in real time?
2 min 😀
4k 60fps HDR, god damn
🥹 looks great
💪💪💪👌👌👌
Noob
Ehmm okay, you feel better now? 🤪
You did good. Ive seen much worse. I just ordered one of these ovens
@@leejanes9636 okay that was better, thanks, hope you enjoy it ☺️
I can do the same with a pizza steel and a blowtorch in less than 90 seconds 🙂
Indoors as well?