You’re not meant to make the pizza on the peels. You make the pizza on your bench and then use the peels to slide under the pizza to lift it up. That’s why they have a chamfered edge
Can you make a video showing using the peels to slide under the pizza to lift it up? I'd like to see that. I use a traditional pizza peel. I roll the dough on my counter, then fold the dough in half , then place the dough on the peel and unfold it, then add sauce and toppings. then slide the pizza off the peel onto the hot stone that is in the oven.
I don’t care for mine cooking that hot (800Deg) I usually cook at 675-700 and you alleviate that char. I also use semolina on my paddles and it doesn’t stick at all
in terms of the peel, I think the one taht comes with it is just fine my recommendation is to use the wedged upside dow when building the pizza and wedge up to pickit up.
Exactly that the reason I won't buy it, in this video there was burnt around the edge and I don't get that in my oven, or ordering pizza, cause there ovens are better, and this piezano thing, on there commercials, you see burnt 🔥 places, the heating coil is huge, Thumbs down 👎
As was said, the stone is supposed to stain. However, you NEVER get the stone wet - you're not supposed to wash it. Washing it will crack the stone when you heat it up again. You just use the scraper to get any hard bits off, and I use a brass-bristled brush to also help wipe it off (using a 2-in-1 tool).
Pro Tip: Remove the pizza to a wire rack after you pull it from the oven instead of a plate to keep the bottom crust crisp. A plate will make it soggy. Air circulation is your friend.
❤ 🍕 EXCELLENT VIDEO! Mom is from Italia and we make pizza often. Great review and you covered most everything. Bought one today. I rate videos and y'all are VERY GOOD. 5 Stars
I'm sure it's good for baking other stuff like flat bread, Chapati and frozen pizzas. Just wished you guys were more into pizza making art and try this on real homemade proofed pizza dough.
Seems like a lot of work. My home convection oven will make 4 very large pizzas in about 10 minutes. I could see if you have a small kitchen this might be the way to go. But other than that it seems more like an unneeded gadget. Nice video 👍👍
Great for making personal pan pizzas; family likes different ingredients, much easier to make personal pizzas than trying to halve ingredients onto pies, perfect size!
Easy fix, place the two wooden paddles ‘upside down’ to create a flat surface for the dough - be generous with the flour rubbed onto the surface. When the pizza is done use the two wooden paddles scraper side up.
It all looks good, but i wouldnt mess with that pre baked pizza dough in a can stuff, just walk into your local pizzeria and ask them for some fresh pizza dough!, at least here in new york, they’ll sell it to you, almost anyplace i’ve gone to anyway, and its like half the price for well made dough
Anothe garbage gadget you don’t need. I can make homemade pizza in my convection oven and it turns out great and no burnt edges. Don’t waste your money
@@BustedSills I make pizza in my convection oven as well, but to make decent pizza in a regular convection oven, you need a pizza steel, a decent one of which will cost more than this pizza oven, and need to heat it up for at least an hour at the maximum temp which on most ovens is 500°F. And even then, while it will be decent, it will not approach what you can get from an oven that tops 700°F. As for the 'burnt edges', they are a requirement for a perfectly cooked pizza, as are 'leopard spotting' around the edge and on the bottom. Somehow, I believe you are someone who is satisfied with frozen pizza, or from a chain like Domino's or Pizza Hut.
@@BustedSillsI absolutely love the kitchen gadgets. I would rather have a little countertop oven than turning on the big electricity guzzler,, the stove! Instead of 15 minutes, you have it in 6-8 minutes and not an electricity guzzler like the big stove. I’M DEFINITELY GONNA HAVE ONE 😊❤. I love pizza!!!
You mention that you would recommend using a different pizza peel. Which kind do you recommend? All my pizzas stick to the two paddles. I have a hard time getting the pizza off the paddles onto the pizza stone without deforming it. In deforming it, some of the cheese or sauce always spills over onto the stone and burns.
Prepare AND COOK your pie on parchment paper. Stone remains like new! Lift lid and rotate pie with the paper when halfway cooked to insure even cooking.
Don't take advice from these just look at how well it cooks. Man look at that abomination they created they should be banned from pizza ovens for life 😂😂
To reduce stickiness, I use several finger-pinches of semolina flour on the peel. Since semolina flour is hard, it doesn't absorb much water and therefore keeps the pizza from sticking much. As was said, you want to turn one of the paddles the other way, so they're overlapping and there is no dip. Then right before you're ready to put it in, give the two paddles a little wiggle to make sure everything is going to move fine for when you do slide it off.
There must be a reason that there are separate temperature controls for the top and bottom heating coils, but neither you nor any of the other reviewers mention it. Wondering what your opinion is. Very good presentation. . . Thanks very much😉
I liked this review. I'm pondering buying this because I LOVE neopolitan pizza; and only those truly interested in the art of pizza would want this unit. I hear using Semolina flour under the pizza (and only enough to prevent pizza from sticking to the board) will reduce the bottom char. Also heard Trader Joes has the best pizza dough...
IDK, takes longer to clean the stone than when using the oven... any time savings is lost during cleanup. I just saw this commercial on CNBC and was tempted to buy it.
Ça peut servir à cuire des pains plats, naan, pita. Amuse-gueules, et autres qui n’es pas trop en hauteur. Le plaisir d’essayer de tout dans ce petit four qui peut presque agir comme un Air Fryer pour ce qui est plat. Je m’en suis commandé un, à suivre,
Bottom line on this, is the commercial was enough for me to many BURNT 🔥 areas on the pizza, I mean come on, even Little C's , doesn't have burnt 🔥 I'm thinking this review is for a sales pitch, I'm not buying it..😂
You’re not meant to make the pizza on the peels. You make the pizza on your bench and then use the peels to slide under the pizza to lift it up. That’s why they have a chamfered edge
Can you make a video showing using the peels to slide under the pizza to lift it up? I'd like to see that. I use a traditional pizza peel. I roll the dough on my counter, then fold the dough in half , then place the dough on the peel and unfold it, then add sauce and toppings. then slide the pizza off the peel onto the hot stone that is in the oven.
For the 2 half pizza peels, you want to turn one around so that they're overlapping. That way there's no dip.
I don’t care for mine cooking that hot (800Deg) I usually cook at 675-700 and you alleviate that char. I also use semolina on my paddles and it doesn’t stick at all
This is a guide how not to use a pizza oven 😂
😩🤣😂
Bro that pizza needs to be euthanized...😮
in terms of the peel, I think the one taht comes with it is just fine my recommendation is to use the wedged upside dow when building the pizza and wedge up to pickit up.
Man...I really hope you guys do a follow-up review, or two! This was great. Just picked one up.
Thank you.
We will! Glad you enjoyed it let us know if their is anything else we should cover about it
Flip one side of the peel over and you won’t have that v divot
😂 you beat me to it
Actually you’re supposed to flip both sides. Cut in angle to slide better under pizza.
I was gonna say the same thing lol
🤯
oh
You guys are awesome! Just got mine unboxed and will try it tomorrow. Thanks for the tips!
no problem hope you love it
I'm making dough now. Just got mine this week & it'll be the 1st time using it. How did yours turn out? Any helpful tips will be appreciated 😊
I always use corn meal rather than flower. It acts like little ball bearings and the pizza rolls right off. I just ordered this oven!
You can also use those handles on the sides to rotate the pizza while it's cooking in case one area is getting too much heat or not enough.
yes that is true!
I like how in the infomercial all the pizzas were burnt
Exactly that the reason I won't buy it, in this video there was burnt around the edge and I don't get that in my oven, or ordering pizza, cause there ovens are better, and this piezano thing, on there commercials, you see burnt 🔥 places, the heating coil is huge, Thumbs down 👎
@@OldNewsNewNews another video said to turn the pizza half way thru and that wont happen
@@OldNewsNewNews They actually have adjustable heat settings for both heating elements, you can turn the heat down so you don't burn the pizza, duh!
Can you guys do a full cleaning? I’ve heard many bad reviews stating that the plate will stain after the very first use and not wash off.
the plate is suppose to stain like pretty much all pizza stones which is fine
As was said, the stone is supposed to stain. However, you NEVER get the stone wet - you're not supposed to wash it. Washing it will crack the stone when you heat it up again. You just use the scraper to get any hard bits off, and I use a brass-bristled brush to also help wipe it off (using a 2-in-1 tool).
Pro Tip: Remove the pizza to a wire rack after you pull it from the oven instead of a plate to keep the bottom crust crisp. A plate will make it soggy. Air circulation is your friend.
❤ 🍕 EXCELLENT VIDEO! Mom is from Italia and we make pizza often. Great review and you covered most everything. Bought one today. I rate videos and y'all are VERY GOOD. 5 Stars
I'm sure it's good for baking other stuff like flat bread, Chapati and frozen pizzas. Just wished you guys were more into pizza making art and try this on real homemade proofed pizza dough.
we can try that for sure! just wanted to show at its basic form
That’s what I’ll be doing. I found a fantastic pizza dough recipe online and that’s all I use. It was double in bulk in the fridge. Awesome recipe!
Seems like a lot of work.
My home convection oven will make 4 very large pizzas in about 10 minutes.
I could see if you have a small kitchen this might be the way to go. But other than that it seems more like an unneeded gadget.
Nice video 👍👍
it just gets up to 800f which a normal kitchen oven usually cant, but i do agree its great for smaller kitchens
Great for making personal pan pizzas; family likes different ingredients, much easier to make personal pizzas than trying to halve ingredients onto pies, perfect size!
Easy fix, place the two wooden paddles ‘upside down’ to create a flat surface for the dough - be generous with the flour rubbed onto the surface. When the pizza is done use the two wooden paddles scraper side up.
It all looks good, but i wouldnt mess with that pre baked pizza dough in a can stuff, just walk into your local pizzeria and ask them for some fresh pizza dough!, at least here in new york, they’ll sell it to you, almost anyplace i’ve gone to anyway, and its like half the price for well made dough
Anothe garbage gadget you don’t need. I can make homemade pizza in my convection oven and it turns out great and no burnt edges. Don’t waste your money
@@BustedSills I make pizza in my convection oven as well, but to make decent pizza in a regular convection oven, you need a pizza steel, a decent one of which will cost more than this pizza oven, and need to heat it up for at least an hour at the maximum temp which on most ovens is 500°F. And even then, while it will be decent, it will not approach what you can get from an oven that tops 700°F. As for the 'burnt edges', they are a requirement for a perfectly cooked pizza, as are 'leopard spotting' around the edge and on the bottom.
Somehow, I believe you are someone who is satisfied with frozen pizza, or from a chain like Domino's or Pizza Hut.
@@barcham no, I make my own dough & cook on a pizza stone and it works fine for me.
To each his own said the farmer as he kissed his horse!…bwahaha
@@BustedSillsI absolutely love the kitchen gadgets. I would rather have a little countertop oven than turning on the big electricity guzzler,, the stove! Instead of 15 minutes, you have it in 6-8 minutes and not an electricity guzzler like the big stove. I’M DEFINITELY GONNA HAVE ONE 😊❤. I love pizza!!!
You mention that you would recommend using a different pizza peel. Which kind do you recommend? All my pizzas stick to the two paddles. I have a hard time getting the pizza off the paddles onto the pizza stone without deforming it. In deforming it, some of the cheese or sauce always spills over onto the stone and burns.
Prepare AND COOK your pie on parchment paper. Stone remains like new! Lift lid and rotate pie with the paper when halfway cooked to insure even cooking.
@@mtinaustinparchment paper with burn at that high temp
They used the peel wrong it should be flipped around the other way so there is no dip 😂
Don't take advice from these just look at how well it cooks. Man look at that abomination they created they should be banned from pizza ovens for life 😂😂
To reduce stickiness, I use several finger-pinches of semolina flour on the peel. Since semolina flour is hard, it doesn't absorb much water and therefore keeps the pizza from sticking much. As was said, you want to turn one of the paddles the other way, so they're overlapping and there is no dip. Then right before you're ready to put it in, give the two paddles a little wiggle to make sure everything is going to move fine for when you do slide it off.
Flip the peels over. That’s the side everyone is using for preparing and placement. Then use the flip side for pizza removal.
yes that is true but its still not as good as just having a whole normal pizza peel
There must be a reason that there are separate temperature controls for the top and bottom heating coils, but neither you nor any of the other reviewers mention it. Wondering what your opinion is. Very good presentation. . . Thanks very much😉
so you can change the heat if you want for different types of pizza or dough
I just tried my piezano oven for the first time. It worked great and the pizza tasted fantastic! I'll probably never order another pizza again!
love this happy you loved it
Good review! I bought one and I agree that a single larger peel us better. I bought the peel on Amazon for around $12 bucks.
I liked this review. I'm pondering buying this because I LOVE neopolitan pizza; and only those truly interested in the art of pizza would want this unit. I hear using Semolina flour under the pizza (and only enough to prevent pizza from sticking to the board) will reduce the bottom char. Also heard Trader Joes has the best pizza dough...
thanks for the tip will try it next time!
The best pizza dough is made from scratch. It costs pennies to make and is the easiest thing in the world.
@@barchammy pizza dough recipe is awesome. Doubles in bulk in the fridge ❤.
🍕🍕 Subscribed!! 🍕 🍕
IDK, takes longer to clean the stone than when using the oven... any time savings is lost during cleanup. I just saw this commercial on CNBC and was tempted to buy it.
you're not suppose to use water on it and scub it down you just leave the darkness on it just scrape to clean the stone
Can you toss that stone in the dishwasher?@@foryoureviews
All you need to do is scrape the stone. Takes a few seconds
@@karczdj,
Cooking at that high temperature the stone just about cleans itself. Turns to dust. It’s actually how a self cleaning oven works.
Why did I get smoke between the window when I heated it for the first time,
its just the heat fog
Probably oil from the manufacturing process. Heat it up and let the smell/oil burn off before using the first time.
@@mtinaustin
Good to know
It would be nice to see the bottom of the finished crust. I doubt there was any 'leoparding'. But, we'll never know for sure.
Ça peut servir à cuire des pains plats, naan, pita. Amuse-gueules, et autres qui n’es pas trop en hauteur. Le plaisir d’essayer de tout dans ce petit four qui peut presque agir comme un Air Fryer pour ce qui est plat. Je m’en suis commandé un, à suivre,
Turn the peels over, then you have a flat surface!
As I watch him make this pizza I realize that pizza is basically a sandwich that is just folded open
They didn't need that device. They could've done this in a regular oven... LOL
It's literally 5 times faster to cook here as it heats up faster and gets hotter. but is just personal preference
Flip the pizza peels over and youll have a flat surface. :)
you could
Would have been nice to see the bottom of the pizza! Isn't that everything or is that just me?
My man trying to show how to make pizza, but my man hasn't seen a pizza in his life by the way he's acting and talking about pizza haha.
He’s eatin a few however
hoping to see a real pizza with pizza dough, not pillsbury
👍👌❤️🇨🇦
Pizza looks horrible...over priced appliance..
Dhurrrrrrr
Someone’s living a lie. 🧐
Bottom line on this, is the commercial was enough for me to many BURNT 🔥 areas on the pizza, I mean come on, even Little C's , doesn't have burnt 🔥 I'm thinking this review is for a sales pitch, I'm not buying it..😂
Man don't take any advice from these that oven is solid they pick sliced tomato with a couple of chunks of mozz on top it looked horrible
If you can’t handle a few dark areas, you’re a pussy