I am sold! This coming from an owner of a Breville Pizzaiolo. Nothing wrong with that one, it is awesome! I love the fact that I can use it in the kitchen during inclement weather. The only drawback for me is that I make pizza for my employees now and then and the Pizzaiolo takes longer to recover to do multiple pies fast. The main selling point is the rotating stone. A game-changer. I was contemplating getting a Roccbox but this put a stop to my indecision. My employees will be getting pizza more often now! Thanks for the video.
I bought one on the strength of your video, after a little practise I’d say it’s the best thing I’ve bought in a long time, thanks for the tips in your video review
Holy moly! I am in shock HOW good pizza number 2 looked at 90seconds! I need this little oven!!! How much more can one ask for? A rotating little devil! For under 200?!?! Pizza 3 was awesome, I think you might have to share your dough recipe!😉 Fantastic ⭐⭐⭐ what's you review 1 year later?
Recipe is here - Check out Vito's videos to help w process and techniques docs.google.com/document/d/1MHbkTJ8bgsbAFyNjTSMnsCEaTLPy72-Odc0GV902K-c/edit?usp=sharing
Thanks for the video---and YES I did buy one --Love it--Can you please tell me re: the heat dial--which moves from Noon to 6:00---What is your "Sweet spot" do you think? THNX!!
Very helpful video and much appreciated given the newness and lack of info on this oven! I was thinking of doing a little hacking on a different brand to add in the rotating stone, but would rather get one that is ready to go out of the box and seems to be a solid option for a gas fuel source. Just placed an order but is seems like it is going to take 6 weeks. One question is do you think the rotisserie setup is sturdy enough to be able to hold a heavier pizza steel, which will be 10 to 20 lbs depending on the thickness?
@@digitalheartbeat5622 As thick as I can get away with to be honest. If 1/4 inch is all it can handle, if that was even possible in and ~10 lbs range, then that would be better than nothing and preferable over a traditional stone. 3/8 inch would be a preferable compromise to enough heat retention without excessive preheat time (should be less than 15 lbs). Have a family of 5 along with family and friends that I would like to entertain with a pizza night, so the max idea is to knock out up to 10 pies in about 20 minutes on the busiest night, while not being 110% on top of the oven due to the auto rotation perk.
@@bowser5 I do. Tried to leave a link but my reply keeps getting rejected. I found a seller on Etsy (222Steel) that does custom pizza steels in any size and thickness for a good price. Could not find a 13 inch round steel anywhere else.
@@Tiger1016. I turned off links since there was a lot of spam links being posted. I found the seller, were you looking at the "1/4” Steel Circle Pizza Baking Plate -1/4” Thick A36 Seasoned Steel" I'll have to research steels vs stones and see what the pros/cons are. I would reco reaching out the the manufacturer to see if the have a weigh rating for the rotisserie. If you hear anything keep me posted.
Awesome hands on review. Love that you broke it down with time indexes and links. I'm 95% sold. Still debating between this and the non-rotisserie version mainly for height requirements when storage. Btw which temperature reader do you have? Again thanks.
Glad it was helpful! The temp sensor is available via this link amzn.to/3omjHCR . I have had it for almost 3years and have used for 3d printers and cooking w no issue!!
@@digitalheartbeat5622 Thanks again for the link. I'm now up to 99% sure I'll be ordering this oven. BTW, in your other unboxing video you mentioned that you saw a video of a food truck using the ovens. I searched and couldn't find it. If you have a link it would be cool seeing it.
Thanks for your review. I was curious about this oven and I think it's cool that it has the rotating function. I see many people modify their Oonis to do this. I have an Ooni myself and I think turning the pizza can be part of the fun as well. I might have missed it in the video, but how is the rotisserie powered? Also have you tried making other style pizzas in it? More toppings?
I've only done neapolitan pizza. Done more w other toppongs but prefer traditional toppings. To me less is more for that style. Rotisserie plugs in to power it. Hope this helps!!
As long as he used pizza margerita in it, you can use other type of pizza The main secret is in two things, high temperature like these ovens where it reaches to 500VH And the dough
Based on your videos I bought my oven last night and tried it tonight. It worked flawlessly... my technique wasn't! The oven was over 1050f when I put the pie in. I can't say how hot it really was... Anyways the bottom of the crust was a tad burnt. I have 3 more dough balls raising in the fridge to try tomorrow and over the weekend.
Hope it turns out well and you get the hang of it. There will be a bit of trail and error until you find your sweet spot. I cook at about 750-800 degrees and have had good results. I check the bottom and use wire racks for the pizza to cool so it doesn't get soggy. It's ok to put back in if it need more or even needs to warm up for a few.
Somehow i don‘t like the rotating stone idea, maybe if i tried one… I got the other oven by mimiuo, seems to be mostly the same except the rotating stone
Use 00 flour! And a poolish the night before is huge help. Try Vito's recipe here. docs.google.com/document/d/1MHbkTJ8bgsbAFyNjTSMnsCEaTLPy72-Odc0GV902K-c/edit?usp=sharing
I used Vito's recipe and Caputo Red 00 flour. The recipe freezes well too. Check out Vito, He's the man!! Do the poolish the night before and reco watching the video and writing the recipe down for reference. th-cam.com/video/G-jPoROGHGE/w-d-xo.html&ab_channel=VitoIacopelli
Thanks for this video. You're right there is almost no info on this oven. Can you point us to the other video you found? thanks gain. Very informative!
I think the plate first is too close to the burners. Secondly, the space from the plate to the top of the oven is too narrow, which makes the heat cook the pizza to fast. I think you can begin to cook it around 700
U made a great review. I think what would have helped is if you could have shown us the results of the crispiness level in the center of the pizza more .. u showed us the bottom but u didn’t show us u cutting it or talk about how crunchy it could get in the middle without having to leave it in longer and burn the edges .. that would be my only suggestion .. does it get crispy enough in the middle? If not, do u think there’s any setting where it could? mine is coming from amazon in the next day or two .. i tried the regular one without the spinning and it’s too hard to guess when to turn it
I think It's pretty crispy in the middle. I started cooking at a little lower temp as well recently to try to get my kids to eat it because they think any black means it's burnt. I reco testing a few settings (Temps) and recording your results. When you find a sweet spot mark it on the dial w a permanent marker so you can reproduce!
@@1nkman rotating one is great .. just pump the flame to 400-450C depending on how thin dough is and then lower the flame so u don’t burn the top good luck
I upgraded my peel (Link in description) and dust the peel with semolina flour. I turn off the turntable when I put it on and do one quick pulling motion to get the pizza off as if I were trying to take a table cloth off a table without dumping the dishes on it. You need to commit when pulling the peel out to launch the pizza.
![[Gegagedigedagedago] NEW Help Gegagedigedagedago Nugget escape from Nikocado Avocado Challenge](http://i.ytimg.com/vi/hJWnwRC2Fz8/mqdefault.jpg)
I am sold! This coming from an owner of a Breville Pizzaiolo. Nothing wrong with that one, it is awesome! I love the fact that I can use it in the kitchen during inclement weather. The only drawback for me is that I make pizza for my employees now and then and the Pizzaiolo takes longer to recover to do multiple pies fast. The main selling point is the rotating stone. A game-changer. I was contemplating getting a Roccbox but this put a stop to my indecision. My employees will be getting pizza more often now! Thanks for the video.
Please updates us with your 1 year review!⭐
I bought one on the strength of your video, after a little practise I’d say it’s the best thing I’ve bought in a long time, thanks for the tips in your video review
Great to hear!
Thanks so much for the video. Very instructive. I am going to order mine today. I wasn't sure about it but, after your video, I am sold.
Holy moly! I am in shock HOW good pizza number 2 looked at 90seconds! I need this little oven!!! How much more can one ask for? A rotating little devil! For under 200?!?! Pizza 3 was awesome, I think you might have to share your dough recipe!😉 Fantastic ⭐⭐⭐ what's you review 1 year later?
Recipe is here - Check out Vito's videos to help w process and techniques docs.google.com/document/d/1MHbkTJ8bgsbAFyNjTSMnsCEaTLPy72-Odc0GV902K-c/edit?usp=sharing
Thanks for the video---and YES I did buy one --Love it--Can you please tell me re: the heat dial--which moves from Noon to 6:00---What is your "Sweet spot" do you think? THNX!!
I just ordered the same oven .cant wait to play with it
Hope the oven is working out for you!
I’m about to order one of these. I’ve noticed that you posted this video a year ago and I’m curious to know your thoughts now. Thanks
Where exactly did you mark exactly the pizza oven after you baked the second pizza
I like how onlyfire makes these products. It's basically an ooni koda with an ooni hack rotating attachment. I would just buy this.
Very helpful video and much appreciated given the newness and lack of info on this oven! I was thinking of doing a little hacking on a different brand to add in the rotating stone, but would rather get one that is ready to go out of the box and seems to be a solid option for a gas fuel source. Just placed an order but is seems like it is going to take 6 weeks.
One question is do you think the rotisserie setup is sturdy enough to be able to hold a heavier pizza steel, which will be 10 to 20 lbs depending on the thickness?
How thick you thinking?
@@digitalheartbeat5622 As thick as I can get away with to be honest. If 1/4 inch is all it can handle, if that was even possible in and ~10 lbs range, then that would be better than nothing and preferable over a traditional stone. 3/8 inch would be a preferable compromise to enough heat retention without excessive preheat time (should be less than 15 lbs). Have a family of 5 along with family and friends that I would like to entertain with a pizza night, so the max idea is to knock out up to 10 pies in about 20 minutes on the busiest night, while not being 110% on top of the oven due to the auto rotation perk.
@@Tiger1016. Do you have a specific one on mind? May look into the upgrade myself and possibly test it.
@@bowser5 I do. Tried to leave a link but my reply keeps getting rejected. I found a seller on Etsy (222Steel) that does custom pizza steels in any size and thickness for a good price. Could not find a 13 inch round steel anywhere else.
@@Tiger1016. I turned off links since there was a lot of spam links being posted. I found the seller, were you looking at the "1/4” Steel Circle Pizza Baking Plate -1/4” Thick A36 Seasoned Steel" I'll have to research steels vs stones and see what the pros/cons are. I would reco reaching out the the manufacturer to see if the have a weigh rating for the rotisserie. If you hear anything keep me posted.
Awesome hands on review. Love that you broke it down with time indexes and links. I'm 95% sold. Still debating between this and the non-rotisserie version mainly for height requirements when storage.
Btw which temperature reader do you have?
Again thanks.
Glad it was helpful! The temp sensor is available via this link amzn.to/3omjHCR . I have had it for almost 3years and have used for 3d printers and cooking w no issue!!
@@digitalheartbeat5622 Thanks again for the link. I'm now up to 99% sure I'll be ordering this oven. BTW, in your other unboxing video you mentioned that you saw a video of a food truck using the ovens. I searched and couldn't find it. If you have a link it would be cool seeing it.
Reminds me of the Blackstone pizza oven except much smaller
Great, they took MY idea and put it into production :D
Works really well. Think a lot of ppl mod other oven to get the same result.
Thanks for your review. I was curious about this oven and I think it's cool that it has the rotating function. I see many people modify their Oonis to do this. I have an Ooni myself and I think turning the pizza can be part of the fun as well. I might have missed it in the video, but how is the rotisserie powered? Also have you tried making other style pizzas in it? More toppings?
I've only done neapolitan pizza. Done more w other toppongs but prefer traditional toppings. To me less is more for that style. Rotisserie plugs in to power it. Hope this helps!!
As long as he used pizza margerita in it, you can use other type of pizza
The main secret is in two things, high temperature like these ovens where it reaches to 500VH
And the dough
Welp I'm buying this thanks ot this video. Not the spinning version though, I enjoy turning my pizza myself!
Bubbles do burn. You need to pop them out first. Good demo !
Based on your videos I bought my oven last night and tried it tonight. It worked flawlessly... my technique wasn't! The oven was over 1050f when I put the pie in. I can't say how hot it really was... Anyways the bottom of the crust was a tad burnt. I have 3 more dough balls raising in the fridge to try tomorrow and over the weekend.
Hope it turns out well and you get the hang of it. There will be a bit of trail and error until you find your sweet spot. I cook at about 750-800 degrees and have had good results. I check the bottom and use wire racks for the pizza to cool so it doesn't get soggy. It's ok to put back in if it need more or even needs to warm up for a few.
The crust looked really good! Can you give us the recipe? Thx
Hey bro, your pizzas look delicious... compliments.
Somehow i don‘t like the rotating stone idea, maybe if i tried one… I got the other oven by mimiuo, seems to be mostly the same except the rotating stone
Can u use it inside the house??
Awesome video !! what flower do you use
Use 00 flour! And a poolish the night before is huge help. Try Vito's recipe here. docs.google.com/document/d/1MHbkTJ8bgsbAFyNjTSMnsCEaTLPy72-Odc0GV902K-c/edit?usp=sharing
Where did u get the table to set it on?
I do not understand the first time 867 f, you said to high but the second time over 900 f ???
Your dough looks amazing , do you have a dough recipe ? tx and greetings from Quebec
I used Vito's recipe and Caputo Red 00 flour. The recipe freezes well too. Check out Vito, He's the man!! Do the poolish the night before and reco watching the video and writing the recipe down for reference. th-cam.com/video/G-jPoROGHGE/w-d-xo.html&ab_channel=VitoIacopelli
Merci très utile pour apprendre a faire fonctionné le four et réussir de belle pizza
Thanks for this video. You're right there is almost no info on this oven. Can you point us to the other video you found? thanks gain. Very informative!
It was on the companies facebook page. If I can find it I'll post.
Here are two
facebook.com/390622964835704/videos/2854804488117614
facebook.com/390622964835704/videos/823839581562911
does it need bateries or do you plug it in?
The rotation of the stone needs to be a little slower so that the pizza is cooked in about a minute
The manufacture company should aware about that
Great looking pizza buddy
Sick shit, this one is cheaper to. I might just cop it. Good looks homie
Awesome video !
Thanks for the video with a real test.
I would like to know how tall is the opening? It's possible to make a calzone about 8 cm tall?
maybe try the website of the manufacturer?
@@jelly8594 thanks for the answer, I've already bought and I'm satisfied with it 👌
@@jelly8594 I've done some videos (in Italian) but I can understand how cool is that mimiuo
@@Pilotolo absolutely!👍👍👍
I think the plate first is too close to the burners. Secondly, the space from the plate to the top of the oven is too narrow, which makes the heat cook the pizza to fast. I think you can begin to cook it around 700
You think the motor can handle a thicker stone? Thicker stone may help keep the temp more stable.
Where are the temps not stable?
I don't think that, because the thicker perhaps need a lot time to get hot 🤷🏻♂️
U made a great review. I think what would have helped is if you could have shown us the results of the crispiness level in the center of the pizza more .. u showed us the bottom but u didn’t show us u cutting it or talk about how crunchy it could get in the middle without having to leave it in longer and burn the edges .. that would be my only suggestion .. does it get crispy enough in the middle? If not, do u think there’s any setting where it could? mine is coming from amazon in the next day or two .. i tried the regular one without the spinning and it’s too hard to guess when to turn it
I think It's pretty crispy in the middle. I started cooking at a little lower temp as well recently to try to get my kids to eat it because they think any black means it's burnt. I reco testing a few settings (Temps) and recording your results. When you find a sweet spot mark it on the dial w a permanent marker so you can reproduce!
@@digitalheartbeat5622 mine just came so I’ll see
@@lebo109 How's the Mimiuo working for you after a few months?
@@1nkman rotating one is great .. just pump the flame to 400-450C depending on how thin dough is and then lower the flame so u don’t burn the top good luck
@@lebo109 Thanks Eric, the turntable looks like a winner to me.
Are you cooking the crust first? If not, how do you get the crust to slide off the spatula onto the stone?
I need this info too please
I upgraded my peel (Link in description) and dust the peel with semolina flour. I turn off the turntable when I put it on and do one quick pulling motion to get the pizza off as if I were trying to take a table cloth off a table without dumping the dishes on it. You need to commit when pulling the peel out to launch the pizza.
Forgot to answer your first question. I am not cooking the crust first. I am cooking the whole pizza w toppings and all at one time.
Cornmeal or semolina flour enables the raw pie to slide off the peel.
How's this oven holding up for you now? Your average baking time is a bit over 2m now?
still good. Yeah abt 2 mins. Reduce heat before cook now too then turn back in between pies
@@digitalheartbeat5622 So this oven doesn't get hot enough to get the baking time down to 60 or 90s?
@@need2retire543 have you even seen the video??? It's so hot, he had to reduce the heat. Are you working for the competition?😉
What size pizza can you make with this oven? Thanks
10-12inch pizza
Just bought one and still learning. What does your doughball weigh?
I kind of eyeball it so tough to say. Will try to weigh next batch.
great vid cheers for sharing
Hey,
after which time you got the ~867F ?
what about the bottom of the pizza??? Great review, just didn't show the camera the bottom of the pizza. VERY IMPORTANT!!!
very nice, the second pizza was good.
Fantastic !!! 😍🥰
farenheit or celsius?
Fahrenheit for temps
900 Celsius??? Come on 😂😂😂
I wanna buy that one but it's outta stock
Bummer it's out of stock
unbaked
untrue
Is there a front cover for this?
No front cover but it comes with a weather cover for the unit to store it