Well thank you for your fabulous comment I’ve been making pizza for over 5 years now and although these little untold ovens are t a commercial oven I’ve cooked between 700-1000 pizzas in them I. The last 6 months and they still impress me
Great let it burn off before first use ie heat it up to temp and turn around 1.00 left and 20secondd left and leave in for 5-10 seconds depending on your dough but you can see in window and don’t be afraid to pop it back in if needs a bit more colour
Is your stone to go on your bbq? Most bbqs won’t get hot enough to cook a Neapolitan pizza I think the Inold Luigi is great value and performs well compared to the Ooni volt which is 4 times as expensive
@HaveVaneXplore I am going to buy it, but i am afraid from it's inside space , is it ok to cook a calzone or panuozzoo, and how long does it take heat it again after cooking the first one??
I haven’t tried a calzone puccia or panouzzo but it heats up in seconds after a few pizzas have been on the stone as the lower element under stone reheats it without relying on the upper element I think if you stretch your dough out it should be ok especially if you keep calzone near the ftont
@@ziyadsulaiman6394 it was for a customer who was happy for me to film the cooking of his calzone he was from Italian decent and came back after to tell me how nice his calzone was so there’s your unbiased taste test 😃👍🏻🍕
Well thank you for your fabulous comment I’ve been making pizza for over 5 years now and although these little untold ovens are t a commercial oven I’ve cooked between 700-1000 pizzas in them I. The last 6 months and they still impress me
Thank you every time I use them I’m still well impressed
Mine arrived last night, can't wait to try it
Great let it burn off before first use ie heat it up to temp and turn around 1.00 left and 20secondd left and leave in for 5-10 seconds depending on your dough but you can see in window and don’t be afraid to pop it back in if needs a bit more colour
Is your stone to go on your bbq? Most bbqs won’t get hot enough to cook a Neapolitan pizza I think the Inold Luigi is great value and performs well compared to the Ooni volt which is 4 times as expensive
Perfect looking Yummy Pizza!😋
Crazy good for the price! I am getting one
I have a weber Stone for pizza, its worthy to buy this luigi Unold oven? Im just think about it
Yes the original stone and I leave it set on the auto Neapolitan pizza setting which is 400 degrees C top and bottom
@HaveVaneXplore I am going to buy it, but i am afraid from it's inside space , is it ok to cook a calzone or panuozzoo, and how long does it take heat it again after cooking the first one??
TH-cam.com/@HaveVaneXplore I mean the height inside
Why its like doing back to back pizza's? Does the stone hold its temperature?
It copes very well more so than my rock box which constantly needs flame cracking up the Unold lower element managed it’s temperature automatically
@@HaveVaneXplore good to know. I'm going to invest in one
u use a original stone for cook pizza? what temp up and down for this pizza u use?
I haven’t tried a calzone puccia or panouzzo but it heats up in seconds after a few pizzas have been on the stone as the lower element under stone reheats it without relying on the upper element I think if you stretch your dough out it should be ok especially if you keep calzone near the ftont
Thanks a lot
I tried a calzone last night in the luigi
18 May 2024
@@HaveVaneXplore was it good?
@@ziyadsulaiman6394 it was for a customer who was happy for me to film the cooking of his calzone he was from Italian decent and came back after to tell me how nice his calzone was so there’s your unbiased taste test 😃👍🏻🍕
Did you happen to do a thermometer reading of the stone since you’ve owned it? I’ve read this oven actually gets to well over 420°C.
I have checked the temp and naturally gets to 410-420 at the back of stone and 400 at the front
Yes I pre heat for 15-20 minutes but I turn pizza 1-2 times during 2 minute bake
for a new york style what temp ?
Been looking at getting this for home use , at the moment i have one of those ferrari round pizza ovens. Would you say this is much better than that?
what temp up and down?
many people burn the buttom to 400 c ...u pre-heating 400-400 too?
I leave on Neapolitan setting so 400 degrees c too and bottom
I bought last year a ooni fyra… and i had to sell it, it was a catastrophe…
I haven’t tried NY style