Mine does go over 400 if left without a pizza on it but when I’m busy it stay around 400 as constantly putting dough on stone maybe 30 seconds to 1 minute between bakes
Nice video! There is a new version of this oven that reaches even more degrees (450 degrees instead of 400 degrees), but the pizzas tend to burn too fast with this high temperature.
Thank you for your video! I wonder if you have thoughts between this pizza oven and something like "Ariete Bon Cuisine 909 985 Electric Cooker". Half the price and way more popular on Amazon. The Ariete has a clamshell design and indicates it goes to 400 degrees C. I have an unopened (deciding still...) Unold Luigi 68816 Pizza Oven Electric Pizza Oven and wonder if it's an upgrade. I do get the feeling the clamshell isn't hot enough (and I don't like pre-cooking the crust like in an oven), but it's convenient to have access to the entire (circular) base. Any thoughts? Thanks!
Don't buy the ariete. The cooking mainly relies on the heating spiral on the top which leads to a burned top crust while the sides are still white. I bought the luigi 2 days ago and the results are amazing. Try finding the 450°C version though! It's tough to spot but sooner or later all new delivery batches should be the hotter ones. You can identify them by the seal around the door not being out of rubber and the buttons for top and bottom heat swapped. The packaging also mentiones the 450°C instead of 400°C
The second one was better they still puffed up but leaving in oven like I have today done 60+ pizzas across the 3 ovens most of them in the Luigi as it keeps its temp and just leaving it in 10-15 seconds longer and they are perfect I had one and I tear the crust open to check and it was airy and fluffy inside and better spotting and colour on top
Just tried 3 pizzas now ( 5.20pm on 15/11/24 ) and I bought the pizza dough from Great balls of fire and it was a disaster. All 3 attempts were soggy. First one was soggy, burnt and still raw. 2 one was thick due to dough shrinking so was again soggy and 3rd one was round, didn’t get crispy edges ( just burnt ) and again soggy. What am I doing wrong please. I’m using the neapolitan setting and toppings are Mozzerela , tomatoes base and green peppers and chorizo.
Try without the peppers as they release water. Also, try finding dry mozarella. If you can't find it, try shredded mozzarella (as its dry aswell) or cut fresh mozarella into stripes and let them dry out in the fridge or on open air over night. Reducing the sauce in a pan might also help. It's all about reducing the sources of moisture while baking.
Also, make your own dough! Let it rest over night and when you made them into the individual balls, let them rest again for 2-3 hours outside of the fridge before making the pizzas!
They would need to be turned and lifted off stone 3-4 times if it’s that hot and cooked for more like 99 seconds instead of 2 minutes I’ll check it out
I e started leaving it in for 10 seconds after timer finishes and it colours up nice the base is consistent every time and you don’t need to keep cranking heat up and down like on a gas oven it’s really a great bit of kit
You can also try turning it off and back on again. Also confirm the program again. This triggers the heating coil to go back on which leads to a more cooked top.
Sounds like dough is under proved if it is shrinking or pulling back when stretched it should be effortless to stretch and you need to sauce cheese and toppings within 30-40 seconds once you’ve put sauce on as it will make base soggy and tear when you try to place in oven good proving and speed will help if the dough balls are frozen get them out to defrost at least 20 hours before you want to use them I always spray dough with a little water mist as the prove to stop drying out feel free to call me if you need a chat you can find my number on my Luca Loves Pizza website 😃👍🏻🍕
Mine does go over 400 if left without a pizza on it but when I’m busy it stay around 400 as constantly putting dough on stone maybe 30 seconds to 1 minute between bakes
Nice video! There is a new version of this oven that reaches even more degrees (450 degrees instead of 400 degrees), but the pizzas tend to burn too fast with this high temperature.
I found after a few try’s leaving it for an extra 10 seconds coloured the crust more
Thank you for your video! I wonder if you have thoughts between this pizza oven and something like "Ariete Bon Cuisine 909 985 Electric Cooker". Half the price and way more popular on Amazon. The Ariete has a clamshell design and indicates it goes to 400 degrees C. I have an unopened (deciding still...) Unold Luigi 68816 Pizza Oven Electric Pizza Oven and wonder if it's an upgrade. I do get the feeling the clamshell isn't hot enough (and I don't like pre-cooking the crust like in an oven), but it's convenient to have access to the entire (circular) base. Any thoughts? Thanks!
Don't buy the ariete. The cooking mainly relies on the heating spiral on the top which leads to a burned top crust while the sides are still white. I bought the luigi 2 days ago and the results are amazing. Try finding the 450°C version though! It's tough to spot but sooner or later all new delivery batches should be the hotter ones. You can identify them by the seal around the door not being out of rubber and the buttons for top and bottom heat swapped. The packaging also mentiones the 450°C instead of 400°C
Great video! Just purchased one and tried it with Pizza Express dough, worked well. What Neopolitan dough recipe do you use? Thanks 👍
I get my dough from Virtue creations in Leamington spa glad you like the oven 😃👍🏻🍕
I haven’t seen the ariete bin cuisine I’ll have to check it out
I loved it. You answered all my questions. Thanks. Will definitely buy one.
Glad it was helpful! I have some more footage with pizza turned and left for a few more seconds looks great
27 April 2024
The second one was better they still puffed up but leaving in oven like I have today done 60+ pizzas across the 3 ovens most of them in the Luigi as it keeps its temp and just leaving it in 10-15 seconds longer and they are perfect I had one and I tear the crust open to check and it was airy and fluffy inside and better spotting and colour on top
Just tried 3 pizzas now ( 5.20pm on 15/11/24 ) and I bought the pizza dough from Great balls of fire and it was a disaster.
All 3 attempts were soggy.
First one was soggy, burnt and still raw. 2 one was thick due to dough shrinking so was again soggy and 3rd one was round, didn’t get crispy edges ( just burnt ) and again soggy.
What am I doing wrong please.
I’m using the neapolitan setting and toppings are Mozzerela , tomatoes base and green peppers and chorizo.
Try without the peppers as they release water. Also, try finding dry mozarella. If you can't find it, try shredded mozzarella (as its dry aswell) or cut fresh mozarella into stripes and let them dry out in the fridge or on open air over night. Reducing the sauce in a pan might also help. It's all about reducing the sources of moisture while baking.
Also, make your own dough! Let it rest over night and when you made them into the individual balls, let them rest again for 2-3 hours outside of the fridge before making the pizzas!
What’s your tomato base please ?
I use valfrutta Italian tomatoes roughly stick blended with one other ingredient that isn’t garlic or basil 😜
Thanks
@12:38.. that pizza crust looks anemic!
Where are you based? I’m going to be doing a pizza class sometime in the next 4-8 weeks if you’re not too far away
Unold It reaches 450 degrees! Strange that yours is only 400
They would need to be turned and lifted off stone 3-4 times if it’s that hot and cooked for more like 99 seconds instead of 2 minutes I’ll check it out
Why doesn't it brown the top of the dough. Top looks uncooked. The element doesn't look like it's on
I e started leaving it in for 10 seconds after timer finishes and it colours up nice the base is consistent every time and you don’t need to keep cranking heat up and down like on a gas oven it’s really a great bit of kit
@@HaveVaneXplore looked like both pizzas you did the top crusts were very doughy
You can also try turning it off and back on again. Also confirm the program again. This triggers the heating coil to go back on which leads to a more cooked top.
Is that a setup in the back of your car? Please tell me more.
I built it in the back of my Mercedes Vito I have a build video on the channel
Sounds like dough is under proved if it is shrinking or pulling back when stretched it should be effortless to stretch and you need to sauce cheese and toppings within 30-40 seconds once you’ve put sauce on as it will make base soggy and tear when you try to place in oven good proving and speed will help if the dough balls are frozen get them out to defrost at least 20 hours before you want to use them I always spray dough with a little water mist as the prove to stop drying out feel free to call me if you need a chat you can find my number on my Luca Loves Pizza website 😃👍🏻🍕