Review Glowen Pizza Oven in Wood Option (Just Wow!)
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- เผยแพร่เมื่อ 30 ก.ย. 2024
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This pizza oven really surprised me wow today i did a in-depth review of this Glowen raptor poxza pven and it worked put amaing!!!
Please check it out their website : glowen.si/prod...
My vote is 9.2 with wood options.
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give your vote here my is 9.2 out of 10
Hey Vito, I'd be really interested to see your review of the Ooni Volt 12 and the Witt Etna Rotante 😊
i think 8.5 vitoo
If you try the diablo model, you will be amazed by the performance (even better), while it's easier to use, as its bigger.
9.5
I remain at A10
Floor Looks much better than in The First video
Finally, an oven with the fire on the correct side of the pizza. 😂
I have my raptor for about 4 weeks now. I use it every weekend. The door is really a gamechanger for me. With Gas it takes just about 15 minutes to reach 460 C on the stone. I really love it.
Used it tonight. Its a great oven.
really? This oven is too small, the pizza that fits in is too small, in the terms of thermodynamics this design is utter bullshit.... great quality pizza is made in large ovens that distribute the heat equally over a longer period of time, because you JUST CANNOT RUSH THE PERFECTION... this small oven is a pathetic gimmick \o/
@@WithmeVerissimusWhostoned How long does it take to bake napoletana style pizza in a big oven? Watch some videos from Naples, where they have best ovens in the world, it never takes more than 90 sec..
Hi vito i am in Napoli would love to meet but I don’t know how , if you are available let me know
Vito when is Diablo comming to the stage?
I am excited for this review. I will get this oven in about 2-3 weeks and I bought like 50 kilos of italian type 00 pizza flour😋
Is it available for purchase in the U.S now ?
If anyone is using the Owen then use the wooden fire starters so you can’t smell the chemicals in the white block fire starters I use it always for BBQ to start the fire 🔥 just my opinion.
Yes,thise cemical smell awfull, like you bake on gasoline.
@@1988josip 100%
Hey Vito, can you make another Video with the Gas Option in the Future? Or a Raptor VS Karu 16 would be nice!
Would love to see you do a review on the Blackstone 22in pizza oven conversion kit!
Also…..you’re videos are the best. Changed the way I make pizza for sure !
sLOVEnia PIZZA OVEN🍕🍕🍕🍕🍕
Hello best pizza man
Can you give me a recipe for pizza for two people thank you
He has a video for a recipe for one dough ball. Just search it here
175g water, 250g Tipo00, 6g Salt, 1,25g fresh yeast, disolveyeast in water, add flour and Salt, Mix With a spoon untill no dry flour left, Close Bowl With cling Foil, 12hours in The fridge
Then Put dough on counter , stretch it Out flat, fold from all Sides, make ball With tension, Cover With Bowl for 30 Minutes Rest, then do 2 Balls ans let Proof for 5 hours
Bake
@@jamesc8259 hello how are you fine?
What’s the name for the video? Thank you very much. You are the best. Really you are the best.
@@mansourivlogdanmark I am well, thank you. You are very welcome my friend. The video name is “Vito Iacopelli How to make just 1 perfect pizza dough ball”
@@mansourivlogdanmark Here is the link th-cam.com/video/Tz4JLRQ2EPE/w-d-xo.html . I hope that helps. Take care 😎✌️
Received it yesterday. I must say, I am impressed at what is possible. I do need to practice a bit more following Vito's tips and tricks. Dough can be improved. It's funny, you follow hos steps in making the dough, but, the end product is different, whaha. Also placing the pizza on the peel needs some work, as wel as placing it in the oven. When I tried to place it, instead of going off the peel and on the stone, the pizza decided to go the other way, up the peel... I guess it was scared. Vito, how to properly clean the pizza stone?
Do they sell in the U.S.?
@@Professor5180 I believe so
@@AncalimeNL Where do you go to order in the U.S.? Their website just has other countries avilable. Thanks!
@@Professor5180Just checked... I see what you mean... let me find out
@@Professor5180 I gave them a quick call.... they do not ship to the US yet. I was under the impression that they did, since Vito had one, but that was sent to his address in Bari... Can't help you there, I am sorry.
Vito question? Do you think as an experiment you could produce a better poolish if you took the liquid from a previously mixed poolish that you ha e re added to water already and use that poolish water we will call it to make a new poolish with ? Would it enhance the poolish at all ?
hey Vito...what kind of wood do you use? Greetings from Germany
Il is a Pity that you use those chemical White starters. Your pizzas deserves better Vito ! ❤
Can you do a video and test out the new ooni volt 12 electric home pizza oven? That would be great.
You really helped me to do great pizza in the oven in the last years, and now in my wood Glowen ;)
Hopefully you're pizza dough is not full of hair! :D
How does it compare to the ooni pizza oven Vito?
this is probably little better because more space
Also bought this oven. Used it with gas and wood already. Wood is the thing. Super easy. The gasburner is insanly powerfull. With preseason sale, the pricepoint and the performance... its a game changer. Not Gozney dome finish/looks, but also cool looking (batman vibes) and a 1/3 of the price.
Does it taste diff with wood?
Bello ma la vicinanza delle braci ti costringe a girarla di continuo… nel karu 16 il braciere in acciaio mi consente di girarla molto meno
nice oven.. but the logo ruins it for me.. too aggressive
Bum bun bum pizza ⚡️⚡️⚡️
Just preparing mine for first fire!
Vote 9.5
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes 😍😘❤️❤️❤️👍
Hey Vito. Thanks for all the videos and advice
What are the advantages and disadvantages of Glowen Raptor over the Karu 12G and the Karu 16?
Vito, you are a pizza artist.😎
I have one incoming this week. Glad to hear i made the right choice
Me too 😉
why this over the bertello that does wood and gas simultaneously...for less money? Is there another oven to consider for that $500 price point...or so?
Vito, have you done a comparison of different portable pizza ovens?
Additionally, do you have information about the Glowen oven and availability within the US?
Hi Vito, any way for you to review the HALO Versa 16 Outdoor Gas Pizza?? i have been waiting for it
You can get a same performace pizza oven for a fraciton of that price... just look around... these are payed adds.
I went to LA from Poland just try Vitos pizza :) best pizza man! You are the best even you support Napoli and io sono tifoso del Milan;) 😊
Why is the doe full of hair?
Great Review! What Do you think is the best "portable" gas oven for neapolitan Pizza?
I love your passion Vito. I reached “next level” pizza dough thanks to you. I even tried it in our home electric oven and impressed my family. To be honest I will stick with my little gas Roccbox as using wood on any small oven will be to stressful when feeding family and friends. ❤️
Please test kamado bbq with pizza insert. Probably not as good as a dedicated pizza oven but would be interesting to know what you think.
Would love to see your review of the Glowen Diablo or even better the Glowen Diablo vs the Gozney Dome 👌🏻
Vito, have you had any experience with the Pizzello Forte 16 inch oven. Thank you
Love your videos Vito. Never baked before an now making the best pizza ever using my wife's grandmother's sauce recipe from Italy. Thank you so much for taking the time to show us all how to make. Also who makes your designs for your merch?
How can you orderr this oven in the U.S.? It does not seem they sell it in the U.S.
“Outstanding, (…) it come out lovely.”
i only get 300 °C with oak. where is my mistake?
4:50 The next level dough is actually full of hair and not air xD
Available in the u.s. Yet? Anyone use the diablo?
I think glowen needs a bigger production now.
yumyum 7.7 because it's a little bit complicated
Vito sei un fenomeno sul fare le pizzette.
"welcome back to my studio acopelli"
I give Vito 11 out of 10. You are next Level. Love you❤
Sauft, and Craunchy at the same time!
Hello Vito king!💐💐💐💐💐💚💚💚💚💚💙💙💙💙💙
Looks pretty good. A bit narrow
Hey
I haven't seen any of your videos talking about which flour to use, or what difference it will make to the dough.
It s life learning thing
Cannot wait to use it in a week or two 🤩
„Glowen“ I like the name!
Could someone please say how they purchased their Glowen in the US?
i'll check with the company
It's soft N crunchy...
Please review ooni volt!
Grande Vito un bacione ❤
How much is the oven
Do they make a Natural Gas Burner option?
yes, utube or google company
Is this sponsored???
ashes, smoke, slow... gas is way better!
i agree
\
Good review and oven❤👍
I contacted Glowen by email and they said that they don’t ship to the US. :-(
i'll check it out
Came here to see if they’re shipping to US now that’s unfortunate
Right on......
So cool
NICE !
Awesome !
👌
Is there a door available for this pizza oven ?
Yes there is
no need the door for this oven
Do they sell in the US yet?
Hopefully end of the year🎉
Do you have a video that shows you how to make the dough?
of course please sub for more
@@vitoiacopelli I have sub
Used to have a real brick oven where I lived and there got it over 1000 degrees with just wood. Good times. Cooked a pizza in 15 seconds. Had to turn whole time to avoid burning. Now I’m looking at an oven like this.
I think you should review the Expert Grill pizza oven. It is only $125 and after switching it to a pizza steel I think it is pretty decent.
Would love to test the Walmart Expert Grill Pizza oven!!!!!!!
I would use the gas and put wood next to the burner. Best of both worlds IMO
Vito its another great oven to look at, but can you answer me a question. What flour do you use mostly to make the pizza? I was using caputo 00 flour but the dough wasnt really strong and the pizzas were too small, even though i made everything as you Vito, except for the flour
Anna Tipo 00
Any Type double zero flour. A “strong” flour. Or bread flour on a pinch will work
@@jamesc8259 But the question is what does Vito use and he uses, based on previous videos, Anna Tipo 00. Unless he is making Bari style pizza and then he uses Caputo Tipo 00.
@@erichlf I know what the question was. I’m leaving several options because some products are regional. Also you can use the same type 00 flour for Bari style. It’s just flattened and the air bubbles taken out.
I had some issue about the consistancy on the strengh of my dough
I noticed that the dough IS stronger when i work it several time and longer
I also recommand you his video on the gluten structure
I think the best IS to reball the dough 1h before stretching
have a good pizza recipe. which you must try. bake a regular pizza with tomato sauce and mozzarella. then top with roasted kale, shrimp, avocado, chopped red onion and lemon oil. damn good😊
If it's free it's for him. He'll collaborate with anyone that will give him a cut in my opinion.
my friend not sure why u say something like this. U don't know if i pay or not. And trust me i review only what i belive is the best so please don't say things that u are not sure
This is the best pizza channel I ever seen. Thanks for everything I have learned a lot of you. Grazie Mille 🥲❤
Maybe they should make it a bit smaller so we can set the pizza directly on top of that cute little fire… ;) JK but seriously bro, you have to make a choice, either promote these whimsical bundles of marketing or discard them for what they are, basically disposable units that to most users will be frustrated, turned off and will be on FB Marketplace within 6 mo. I get it, you have great content, A TON of excellent knowledge and skill (why you make any oven look like a 10k oven, great job!) Can you do more with more traditional ovens, talk about why they are built the way they are and true compares apples to apples? Sure these little soot boxes are designed for people who will never have the ability to have an oven like the ones you trained on or use because of space or budget concerns - IMHO it’s up to folks like you to really dive home the honest use cases and the best oven for the customer which again if you are looking for an authentic experience these types of ovens just don’t and won’t get there - it’s not a biased opinion 😊 it’s reality. Help guide users on what to expect over the lifecycle with these different “levels” of oven designs and construction. And maybe ease up on the logo shirt, you are looking like an F1 car! Just ribbing you on that, your choice and glad to see so many support you. Again thanks for providing lots of great content.
Not to mention these things are sold out everywhere. . . you couldn't even get one if you wanted one. . . why review something that's not available?
Maybe you should try it, before judging from nothing. Seems like you're biased...
@@_Akicita_ i got mine with no Problem
"authentic experience" and reality in the same sentence? That's opinion, not facts. He's not the only one to do videos on this type of ovens, and I don't know what you're talking about, the pizzas they make are pretty great for the form factor of these ovens.