If I owned a pizza place then sure, after all you want to make the best possible. If it´s just for my friends and family then I could live with the 200 dollars one, specially since its portable.
I had the Ooni 12 and now have the Roccbox 12. On both I got a perfect crusts and they always took 90 seconds to bake. I think it's getting use to the oven.
Wow, I had the Ooni 12 and now also have the Roccbox. It lights first time every time. You can see better inside of it to check how the pizza is cooking and the burner knobs don't melt on me if I have a good wind in my yard. The only negative of the Roccbox is it takes about 5 -10 extra minutes to warm up (& was a little more $$).
I have an outdoor wood burning oven (pizza oven) spent 10,000CDA and the fun I have had with it entertaining has been priceless. No matter the price of the oven it will boil down to the ingredients of the pizza and the people around it. Thanks to Vito my pizza dough is fantastic and have delighted many.
Nah man the pressure from the heat matters as explained in the video and is responsible for how much the crust puffs up. Both pizzas used the same exact ingredients and the pro oven one was far superior. But maybe since you spent more you have a decent one.
What I really learned from this video is the pressure that is created in the bigger oven. Never ever thought of that. Terrific new insight of pizza making. Of course one uses a different hydration with the cheaper oven perhaps to get a bit more rise in the crust to compensate? Great video and teachable video. Another great job Vito
@@XzzVttll Yes I understood what he meant though. I just never thought of that aspect via regular brick over. Just a different perspective I didnt think of.
the air in the pizza is heated to a higher temperature so it expands more and creates a higher bubble. But yes the main difference is the smoke flavor.
@@manin4568 There is no smoke flavor that comes with a wood fired oven. The smoke is vented out right away, and the goal is to burn the wood cleanly. Its like the opposite of an American BBQ smoker. Of course there is a subtle flavor and char u get from the wood that you wouldn't get with gas.
I have a similar oven to the small one and I found out that the stone didn’t retain enough heat to make the pizza rise. I then added a 6mm carbon steal plate below the stone and now I get really good pizza out of the oven. But it’s necessary to pre heat for at least 45 minutes now. Also it’s better to wait a few minutes between pizzas.
You should try a different stone like "Biscotto Saputo" made near Naples (IT). I changed the original Ooni Koda 16 stone with this one and the result is better, also it is faster to pre-heat and can reach higher temperatures.
I run a 12" natural wood pellet fired oven on it's conventional stone and have maxed my temp gun out on it in under 5-7 minutes. I believe it reads as high as 1,276 degrees, and my stone was exceeding that. I cooked a pizza on it in well less than 45 seconds and it was very good. They definitely have a learning curve to them that I am still trying to continuously figure out. Since I use it exclusively outdoors different weather seems to have a lot of affect on how long/steady it gets to temp. I usually have the stone anywhere between high 700s and 950ish and it can stay stable as long as it's fed properly. They are fun to use regardless even when I mess a pie up and end up frustrated it still somehow tastes good. I've thought about using the steel plates, but if they take that long to heat up that really is a big drawback.
I think vito's channel is much more interesting when he makes videos with specialized content like this than when he does big pizza making challenges. The Glowen pizza oven has been a hot topic in the community lately, and I'd love to see vito's review of it.
@@vitoiacopelli Molto Bene ( thats all i remember from italian class Vito !)
ปีที่แล้ว +7
I think the "pressure" Vito is talking about is the natural convection inside a wood fired oven. If you can mimic that inside your small oven, the results will improve.
Very interesting video - thanks for the new insights. Would still have loved to see if any of the newer ovens (Koda 16 / Karu 16) would have made any difference to the outcome and if the crust was even nicer.
I have a pellet fed oven similar to the one you have here. You are actually supposed to close the oven between turning it to create that proper flow through the oven. I'm not saying this is by any means better than the actual wood fired brick oven but it would probably help. Also this one being propane it may be different than a pellet fed one. We love making pizzas in ours and since I came across your channel our pizzas have improved! Thanks for the content!!
Antonio is funny and a good sport for letting you come in and do this test. That little oven does a good job, I noticed that Antonio paid a bit more attention to the second pizza and it was a little better so I'm sure there's more to be had. Of course that beautiful oven is better, and bigger and faster but the little guy is not bad either. Well done, that was fun!
The little oven could smoke the bigger oven in terms of speed. I have a similar oven to the one shown here, it's natural wood fired pellet fed and I've been able to pull a pie at 45 seconds.
Great video, but i have an oonie and mine creates a huge crust... The only thing i can tbjbk of is that you used the chimney, which is meant to be used only when using wood fired. When using gas you need to take it off yo help it maintain heat...
Ye it raises crust so much that almost touches the burners and then burs the upper part very quickly :) i have a copy of a ferrari g3 oven and for indoor quick use its really good oven
@sh4rkhappy that's only happened for me when i first used it, and I was learning. It's nothing to do with the oven, when it rises like that, it's down to the method used to prep the pizza base. Happy pizza making 🙏.
@@teikarate no, it is the oven and it isnt hehe. I solved this by turning the knob down to 4 out of 5 lvls for 2 minutes and then on lvl 5 for other 2 minutes and i turn it a little bit to eliminate the dead spot in the oven. There is a part in the oven that its not soo hot and pizza is abit soft on that corner thats why i turn it abit.
Thank you very much for the video, I am cooking at home with a regular home oven and always wondered if I was bad at making dough or if the oven was a big issue for my crust. Now I have the answer ! Thx a lot !
For $200 and for those who don't expect perfection, the cheap oven will work to make pretty good pizza. Essentially, the oven absolutely makes an impact as much as the dough formula and the slap and stretch technique and the quality toppings and sauce distributions. We cannot replace the beautiful brick oven with cheap stainless and propane but we can still enjoy an ok pizza with proper dough formula and smart / simple ingredients. Finally, the "$30k" oven is designed to generate sales and consistency for this specific business model and is used in a commercial restaurant environment. Of course the $200 oven would never compare used in such capacity.
Let me tell you I have the OONI 3 oven for years and I love it..still going strong. The newer OONis lok nicer but are more expensive and I'm in no need to upgrade. My brother last year got a Karu 16 it's nice to have extra space to maneuver but it also takes up more room. Still one pizza at time. Thanks for showing some love to the OONI 3 oven...e proprio una cannonata👍
I mean...for 200 dollars, you get near identical pizzas, and the only criticism seems to be slightly less puffy crust. That sounds like a tremendous bargain lol.
@@janmarianek4050yes but is it enough to make you buy the 30k pizza oven I would just get an Ooni pizza oven that is 400-500$ and get even closser results 😝✌🏻
The pressure is probably the infrared radiating from all the heated bricks. It’s the same reason when there is a flame flash you think you “feel the heat” but you really felt the light in the IR spectrum.
Cheapest retail pizza oven in the US is the $97 Walmart Expert grill oven. It’s a 15”. And it sometimes goes for even less than $97. I have one and it’s pretty good.
Vito years ago watching your videos a got the Ooni 3 pizza oven dual fuel gas or wood. It's been worth every penny. It paid for itself in a couple of weeks. I haven't not upgraded to a newer one cause it still works great.
Until your enhusiasm makes you say shipping is $10,000!!!!!!!!!! No need to make that up to make your video bette. Lots of lost credability with that!!!
Italian here, from Naples. Wood oven PIZZAs are ONLY for traditional purpose and nothing else. They do not give any aroma/season/better taste to the Pizza, for the simple reason the time a Pizza stay in the oven IS REALLY REALLY FAR from being able to give any specific extra flavor or anything. Electric Ovens are just better as they cook the Pizza in the SAME EXACT WAY and with the SAME EXACT TASTE, however having a more homogeneous cooking. Who tells you different is just wrong, since we are talking about scientifically proven things (the part of not being able to give any extra/specific taste) and therefore is not up to opinions.
Hey Vito ♥️ Love your videos. Just a suggestion for a video. Can you make a comparison between pizzas made from 00 flour (poolish made from 00 flour) with a pizza made from all purpose flour+vital wheat gluten to increase protein content (poolish made from all purpose+vital wheat gluten). Thanks!! Cheers in advance 💯♥️
I own Kamado big Joe, it’s ceramic grill costs around $2000 and it does make pizza like this 30k oven! Plus I can smoke meat, fish, also bbq grill, 30k oven is good only for commercial pizzerias…
There is a door for the $200 oven to create "pressure" I didn't even buy the $200 oven . I bought fire bricks and stack in electric oven to create a pizza oven cove and can use them outside as a rocket stove oven with wood fire .
Maestro Iacopelli, this comparison is very interesting, because a pizza is a very simple dish, which requires mastery of quality ingredients, controlled preparation and of course, a suitable oven, the price difference is huge, but we see well the difference, the professional model won 💪🏻but for 200$, its not so Bad👍🏻
Vito. The Uuni 3 was my first oven. Didn't like the pellets so I switched to gas option. Works like a champ and gets hot super fast Nice video! Ciao e grazi. 🇮🇹
Ya gotta get something for $29,800! Nice to have that level of convenient home tech that's relatively inexpensive. Thanks Vito for bringing top level skill into my home!
Amazing video Vito. For a couple hundred more you can always buy an ooni or a roccbox and have a good in between pizza! Now the challenge for me is how to make and prepare ten pizza's at home with a small roccbox very fast... I have that problem all of the time and can't serve everyone at once. I have to make one, serve it or it will get cold - make another serve it, and on and on... any help for us? Maybe a video?
Get used to serving pizza and let the others enjoy that while hot. Similar problem here with my effeuno. Perfect pizzas every 2 minutes if you're fast with the preparation..
Hi Vito, you were not suppose to put the chimney on 200$ oven it was supposed to be closed by lid which is provided by the manufacturer, chimney is used only when you are using wood or charcoal, otherwise it should be closed when using gas. Result would have been much better that way !!
Mmm I have the Gozney, it makes awesome crust and the pizza is ready quickly.. its 1.5k euro or on discount its 1.3k euro.. the benefit I see from having the 30k oven you showing is to keep serving customers all the day long and the space it can give you. Other than that, quality wise the Gozney dome (heck even the roccbox) can give you fantastic crust and great results
You made a point. 20K is worthed for business as no one will complain about experience. Ooni on other side is also great for less demanding home partys. So place for both on the market
It had a door, but he didn’t use it. With it closed it gives very similar results to that ridiculously expensive piece of “art”. I’m not a ooni fanboi, but that was not a fair comparison.
thanks for doing this comparison, I learned something new today! i been trying to decide to build a wood pizza oven or buy one like in this video and I think i am going to build a wood pizza oven to get better results cooking pizza
La cosa adorabile, a prescindere dal fatto che anche l'altro pizzaiolo è italiano, sono i tuoi spiccati atteggiamenti baresi, anche se parli inglese. Grande.
"i think that i have some free space in my kitchen and do not know what to do with my money. Must order this pizza oven for 30k" - i'm curious how many people have such thoughts ;)
Unfortunately, the Ooni 3 oven was not used properly. When using the gas option, the chimney needs to come off, the hole needs to be capped and the door off. I've seen plenty of good pizzas come out of that oven.
5:55 "the pressure" aka radiant heat. the heated stones, bricks and the additional density of the bed of wood coals permeates the pizza and cooks it faster and "better"
@@wedgtton I’ve learned this the hard way. I’ve been trying to make good pizza in the home oven and on the gas grill. The flames in the tiny gas pizza oven help, but they really don’t have that heavy radiant heat “the pressure.” The radiant heat from the heavy, hot bricks and the glowing wood coals (more than even the flames) penetrate through the pizza. The flames can easy char the surface, but they can’t cook a pizza through in 90 seconds like the big wood fired pizza ovens.
30k oven when you run a pizza business. Ooni is good for the backyard. But after playing with hydration and flour (thank you Vito for your great tutorials), my home oven with a pizza steel gives me a puffy crust when I make a margherita pizza. Thinking about getting a second steel for above the pizza. Who knew that simply adding 2% sugar to the dough recipe would give me a perfectly browned bottom in my oven?
Hi Vito, first of all thank you so much for sharing your knowledge. I'm about to buy a spiral mixer, but I noticed that Roberto Susta seems to be using a two arm dough kneading machine as well. Could you maybe tell us the difference and in which situation which type of machine works better? Thanks!
If I had 100Million Dollars in the bank... I'd buy a $30,000 pizza oven. But since I don't... I'm happy with my $500 Ooni 😁 Great comparison though. I always wondered why my outer crust was a little flat 😉
Greg are you cooking with the door on like it’s designed to be? If you are, then any “flatness” is actually your dough or technique NOT the oven. I use the wood pellet version and have NO issue getting similar puff to the expensive oven (when my dough is right). The hardest part is timing the turning when you cant see it, (glass door of later models helps obviously).
Vito, you didn't mention that a pizza will come out nice and even and crunchy even in a small oven (or home oven) when you add sugar and olive oil when making the dough. You should make this video with different dough recipes for each pizza, then it would be a fairer challenge. Your personality is great for these videos by the way!
Hello Vito if I want to do pizza with 2kg flour do i make the Polish 600 flour and 600 Water and 10g yeast 10g Honey And then mix Polish with 1400g flour and 800ml if water? Or do i make Polish 300 flour 300 Water 5g yeast 5g Honey and mix with 1600g flour and 1100ml water?🙂
Should always put the front on the smaller one, for the exact reason you said the big ones got “ pressure “ you will find it draws better and cooks better.
Since I found this channel, (about 3 years ago) we no longer buy pizza. It’s just not as good. Now I don’t have a $30,000 oven, or even a $200 one… we’re off grid and so I use my 6 burner grill with pizza stones. It’s good enough to make tremendous pizza, with soft and crunchy bubbles.
You gotta know that I said your final comment "soft and crunchy" in Vito's voice! I love that Vito takes such effort to up all of our pizza game! I know my pizza is better because of him! (define +1 on your statement about no longer buying pizza!)
It had nothing at all to do with oven "pressure" 🤣 It's because there's more thermal mass in the bigger ovens floor allowing for more energy transfer aka oven spring. You put a 1/4" baking steel in that little oven and I guarantee it will spring up a pie like that larger oven.
Ooni recommends not using the chimney with gas fuel, maybe it retains more heat to give it more "push". Antonio makes the best pizza around, worth the drive!
IDunno that’s a pretty close second place offering. They look very similar. I learned my dough technique from your videos and am sharywith all my American friends ciao baby!🍕👍
For you the 30k Pizza oven was worth the money?
Only for the shop. Ooni and other portable ovens are awesome for the house
Io ho fatto un forno a legna professionale con 2000€ in calabria
If I owned a pizza place then sure, after all you want to make the best possible. If it´s just for my friends and family then I could live with the 200 dollars one, specially since its portable.
I would have to eat so much pizza to justify the investment...
for business only.
the portable is okay for home use
The small Oven isn't designed to cook with the door open /off. That affected the heat distribution and "pressure"
and not designated to cook, MANY, i use a gas one and it can make arround 14-16 an hour (roman style (6mins aprox of cooking))
From Ooni website: "Never keep the door on when using gas to cook with Ooni Karu 12"
@@amythingbut that’s not an Ooni it’s another brand and it’s design to be used with the door closed 🤷🏻♂️🤔🤷🏻♂️❗️
@@philippeaboussouan2361 in the door you can read "uuni", this was the ooni name before 2018
plus it's gas vs wood
$30k good for business, $200 good for home😊
Tako je zemunac
Nego šta 👍🏻
I'm gonna buy a $30k oven for my small apartment
All right 👌😎
@@kingstoler Yes, and for 10 pizza's a year (tops).... :-D
I had the Ooni 12 and now have the Roccbox 12. On both I got a perfect crusts and they always took 90 seconds to bake. I think it's getting use to the oven.
Wow, I had the Ooni 12 and now also have the Roccbox. It lights first time every time. You can see better inside of it to check how the pizza is cooking and the burner knobs don't melt on me if I have a good wind in my yard. The only negative of the Roccbox is it takes about 5 -10 extra minutes to warm up (& was a little more $$).
I have an outdoor wood burning oven (pizza oven) spent 10,000CDA and the fun I have had with it entertaining has been priceless. No matter the price of the oven it will boil down to the ingredients of the pizza and the people around it. Thanks to Vito my pizza dough is fantastic and have delighted many.
Nah man the pressure from the heat matters as explained in the video and is responsible for how much the crust puffs up. Both pizzas used the same exact ingredients and the pro oven one was far superior. But maybe since you spent more you have a decent one.
@@overkill7990 no, he said Vito came to visit.
What I really learned from this video is the pressure that is created in the bigger oven. Never ever thought of that. Terrific new insight of pizza making. Of course one uses a different hydration with the cheaper oven perhaps to get a bit more rise in the crust to compensate? Great video and teachable video. Another great job Vito
its not classic pressure. he just cant describe what it is.
@@XzzVttll Yes I understood what he meant though. I just never thought of that aspect via regular brick over. Just a different perspective I didnt think of.
@@gregbrunner599 also the smoked flavor comes from this pit oven
the air in the pizza is heated to a higher temperature so it expands more and creates a higher bubble. But yes the main difference is the smoke flavor.
@@manin4568 There is no smoke flavor that comes with a wood fired oven. The smoke is vented out right away, and the goal is to burn the wood cleanly. Its like the opposite of an American BBQ smoker. Of course there is a subtle flavor and char u get from the wood that you wouldn't get with gas.
I can't help but have a big smile on my face when I watch Vito's videos.
really, makes me smile and make weird italian Gestures when i am making pizza
I have a similar oven to the small one and I found out that the stone didn’t retain enough heat to make the pizza rise. I then added a 6mm carbon steal plate below the stone and now I get really good pizza out of the oven. But it’s necessary to pre heat for at least 45 minutes now. Also it’s better to wait a few minutes between pizzas.
You should try a different stone like "Biscotto Saputo" made near Naples (IT). I changed the original Ooni Koda 16 stone with this one and the result is better, also it is faster to pre-heat and can reach higher temperatures.
Thanks for the tip I was going to buy one of those small pizza overs for outside this gives me a heads up.
I run a 12" natural wood pellet fired oven on it's conventional stone and have maxed my temp gun out on it in under 5-7 minutes. I believe it reads as high as 1,276 degrees, and my stone was exceeding that. I cooked a pizza on it in well less than 45 seconds and it was very good. They definitely have a learning curve to them that I am still trying to continuously figure out. Since I use it exclusively outdoors different weather seems to have a lot of affect on how long/steady it gets to temp. I usually have the stone anywhere between high 700s and 950ish and it can stay stable as long as it's fed properly. They are fun to use regardless even when I mess a pie up and end up frustrated it still somehow tastes good. I've thought about using the steel plates, but if they take that long to heat up that really is a big drawback.
also insulation place a role, more heat from the bottom, less heatloss from the top.
I think vito's channel is much more interesting when he makes videos with specialized content like this than when he does big pizza making challenges.
The Glowen pizza oven has been a hot topic in the community lately, and I'd love to see vito's review of it.
Coming soon
Can't wait for Glowen review
Agreed. Vito... you're videos are great. My wife loves my homemade pizza now 🙃
Can't wait. I'm extremely happy with Glowen Raptor but let's hear what my pizza profesor has to say 😊
@@vitoiacopelli Molto Bene ( thats all i remember from italian class Vito !)
I think the "pressure" Vito is talking about is the natural convection inside a wood fired oven. If you can mimic that inside your small oven, the results will improve.
Very interesting video - thanks for the new insights.
Would still have loved to see if any of the newer ovens (Koda 16 / Karu 16) would have made any difference to the outcome and if the crust was even nicer.
I have a pellet fed oven similar to the one you have here. You are actually supposed to close the oven between turning it to create that proper flow through the oven. I'm not saying this is by any means better than the actual wood fired brick oven but it would probably help. Also this one being propane it may be different than a pellet fed one. We love making pizzas in ours and since I came across your channel our pizzas have improved! Thanks for the content!!
Antonio is funny and a good sport for letting you come in and do this test. That little oven does a good job, I noticed that Antonio paid a bit more attention to the second pizza and it was a little better so I'm sure there's more to be had. Of course that beautiful oven is better, and bigger and faster but the little guy is not bad either. Well done, that was fun!
The little oven could smoke the bigger oven in terms of speed. I have a similar oven to the one shown here, it's natural wood fired pellet fed and I've been able to pull a pie at 45 seconds.
@@TheRealMasonYoung Well done!
@@BrianBoniMakes Thank you sir
Great video, but i have an oonie and mine creates a huge crust... The only thing i can tbjbk of is that you used the chimney, which is meant to be used only when using wood fired. When using gas you need to take it off yo help it maintain heat...
I have the G3Ferrari electric pizza oven and it does a great job of raising the crust and giving a crispy base. Love watching your videos!
Ye it raises crust so much that almost touches the burners and then burs the upper part very quickly :) i have a copy of a ferrari g3 oven and for indoor quick use its really good oven
@sh4rkhappy that's only happened for me when i first used it, and I was learning. It's nothing to do with the oven, when it rises like that, it's down to the method used to prep the pizza base. Happy pizza making 🙏.
@@teikarate no, it is the oven and it isnt hehe. I solved this by turning the knob down to 4 out of 5 lvls for 2 minutes and then on lvl 5 for other 2 minutes and i turn it a little bit to eliminate the dead spot in the oven. There is a part in the oven that its not soo hot and pizza is abit soft on that corner thats why i turn it abit.
Thank you very much for the video, I am cooking at home with a regular home oven and always wondered if I was bad at making dough or if the oven was a big issue for my crust. Now I have the answer !
Thx a lot !
For $200 and for those who don't expect perfection, the cheap oven will work to make pretty good pizza.
Essentially, the oven absolutely makes an impact as much as the dough formula and the slap and stretch technique and the quality toppings and sauce distributions.
We cannot replace the beautiful brick oven with cheap stainless and propane but we can still enjoy an ok pizza with proper dough formula and smart / simple ingredients.
Finally, the "$30k" oven is designed to generate sales and consistency for this specific business model and is used in a commercial restaurant environment.
Of course the $200 oven would never compare used in such capacity.
Let me tell you I have the OONI 3 oven for years and I love it..still going strong. The newer OONis lok nicer but are more expensive and I'm in no need to upgrade. My brother last year got a Karu 16 it's nice to have extra space to maneuver but it also takes up more room. Still one pizza at time. Thanks for showing some love to the OONI 3 oven...e proprio una cannonata👍
Same love it and it gets a workout of about 30 pizzas a week during the summer. In New England.
I mean...for 200 dollars, you get near identical pizzas, and the only criticism seems to be slightly less puffy crust. That sounds like a tremendous bargain lol.
The crust is the game.
@@janmarianek4050Still for home is plenty enough and way better then regular oven
@@janmarianek4050yes but is it enough to make you buy the 30k pizza oven
I would just get an Ooni pizza oven that is 400-500$ and get even closser results 😝✌🏻
The pressure is probably the infrared radiating from all the heated bricks. It’s the same reason when there is a flame flash you think you “feel the heat” but you really felt the light in the IR spectrum.
With the gas setting, you need to close the vent at the top of the ooni. Otherwise, all the heat escapes
Yes, he used the oven incorrectly.
You need to put the lid on the front of the oven too
That is not the ooni brand
That is not the ooni brand.
Another great video from the master Vito! Who knew that the pressure could make a big difference? Thank you Vito for sharing all of your knowledge.
Cheapest retail pizza oven in the US is the $97 Walmart Expert grill oven. It’s a 15”. And it sometimes goes for even less than $97. I have one and it’s pretty good.
Vito years ago watching your videos a got the Ooni 3 pizza oven dual fuel gas or wood. It's been worth every penny. It paid for itself in a couple of weeks. I haven't not upgraded to a newer one cause it still works great.
Loving your enthusiasm and passion about pizza making! Never stop maestro! Iam making pizza at home only because of you! Grazie!! :)
Until your enhusiasm makes you say shipping is $10,000!!!!!!!!!! No need to make that up to make your video bette. Lots of lost credability with that!!!
Soft an crounchy in the same time voila
Great video. I have a similar little pizza oven in my backyard that burns wood pellets. Same as my smoker. I love it. It makes the best pizza.
Can see the difference really well ❤ Thank you
Vito! What if you used the Gozney Dome vs that Ooni...
Italian here, from Naples.
Wood oven PIZZAs are ONLY for traditional purpose and nothing else. They do not give any aroma/season/better taste to the Pizza, for the simple reason the time a Pizza stay in the oven IS REALLY REALLY FAR from being able to give any specific extra flavor or anything.
Electric Ovens are just better as they cook the Pizza in the SAME EXACT WAY and with the SAME EXACT TASTE, however having a more homogeneous cooking.
Who tells you different is just wrong, since we are talking about scientifically proven things (the part of not being able to give any extra/specific taste) and therefore is not up to opinions.
To be honest I'm very impressed with 200 one it did very well.
Hey Vito ♥️ Love your videos. Just a suggestion for a video. Can you make a comparison between pizzas made from 00 flour (poolish made from 00 flour) with a pizza made from all purpose flour+vital wheat gluten to increase protein content (poolish made from all purpose+vital wheat gluten). Thanks!! Cheers in advance 💯♥️
I own Kamado big Joe, it’s ceramic grill costs around $2000 and it does make pizza like this 30k oven! Plus I can smoke meat, fish, also bbq grill, 30k oven is good only for commercial pizzerias…
There is a door for the $200 oven to create "pressure"
I didn't even buy the $200 oven . I bought fire bricks and stack in electric oven to create a pizza oven cove and can use them outside as a rocket stove oven with wood fire .
Love your passion Vito!! Bravo
That oven is a masterpiece!
Maestro Iacopelli, this comparison is very interesting, because a pizza is a very simple dish, which requires mastery of quality ingredients, controlled preparation and of course, a suitable oven, the price difference is huge, but we see well the difference, the professional model won 💪🏻but for 200$, its not so Bad👍🏻
Vito. The Uuni 3 was my first oven. Didn't like the pellets so I switched to gas option. Works like a champ and gets hot super fast
Nice video! Ciao e grazi. 🇮🇹
Vito, how are you, love your videos! Grazi bello!
Every time I watch these videos I have that I wish I was there moment that pizza looks amazing!
Really impressive. The 30k Pizza looks sooo good. Its all about the pressure!
Ya gotta get something for $29,800! Nice to have that level of convenient home tech that's relatively inexpensive. Thanks Vito for bringing top level skill into my home!
Love watching your videos Vito! you always put a smile on my face 😊
Your pizzas are normally puffier in the cheap ovens. So it looks like that can be adjusted with the dove without the expensive oven?
Great video! Very entertaining and instructive.
Great insight about pressure!
very nice video and thank you for having my doubt answered regarding that the oven plays a big role for the dough.
What’s better than watching your videos at home? Watching them from a hotel room in Napoli! Ciao!
Gozney dome VS the 200$ oven?
That was insightful, thank you! Do Effeuno ovens preserve that pressure better because they have a door?
Amazing video Vito. For a couple hundred more you can always buy an ooni or a roccbox and have a good in between pizza! Now the challenge for me is how to make and prepare ten pizza's at home with a small roccbox very fast... I have that problem all of the time and can't serve everyone at once. I have to make one, serve it or it will get cold - make another serve it, and on and on... any help for us? Maybe a video?
This was an ooni. ( uuni )
Thats the first generation Ooni.
Still working great.
Get used to serving pizza and let the others enjoy that while hot. Similar problem here with my effeuno. Perfect pizzas every 2 minutes if you're fast with the preparation..
Hi Vito, you were not suppose to put the chimney on 200$ oven it was supposed to be closed by lid which is provided by the manufacturer, chimney is used only when you are using wood or charcoal, otherwise it should be closed when using gas. Result would have been much better that way !!
Thank you for this video!
Gracias Maestro !!
Funny as always. Great video Vito.
Mmm I have the Gozney, it makes awesome crust and the pizza is ready quickly.. its 1.5k euro or on discount its 1.3k euro.. the benefit I see from having the 30k oven you showing is to keep serving customers all the day long and the space it can give you. Other than that, quality wise the Gozney dome (heck even the roccbox) can give you fantastic crust and great results
Sweet! What a riot! Too funny! ❤Vito!!!
Love to see all your videos and I follow your instructions now, before my pizza is horrible taste.
I am now convinced. I will definitely put one of these 30k ovens in my yard instead of a small gas one.
You made a point. 20K is worthed for business as no one will complain about experience. Ooni on other side is also great for less demanding home partys. So place for both on the market
It would seem that maybe ooni could modify the oven to create the heat pressure as you described. Maybe like the karu model with the door?
It had a door, but he didn’t use it. With it closed it gives very similar results to that ridiculously expensive piece of “art”. I’m not a ooni fanboi, but that was not a fair comparison.
thanks for doing this comparison, I learned something new today! i been trying to decide to build a wood pizza oven or buy one like in this video and I think i am going to build a wood pizza oven to get better results cooking pizza
Fun video! I like it the focused topics like this. That’s a beautiful oven but it makes me happy that the cheaper oven did so well
La cosa adorabile, a prescindere dal fatto che anche l'altro pizzaiolo è italiano, sono i tuoi spiccati atteggiamenti baresi, anche se parli inglese. Grande.
People are clearly tripping. That little oven made damn near the same pizza as the big industrial oven.
"i think that i have some free space in my kitchen and do not know what to do with my money. Must order this pizza oven for 30k" - i'm curious how many people have such thoughts ;)
Unfortunately, the Ooni 3 oven was not used properly. When using the gas option, the chimney needs to come off, the hole needs to be capped and the door off. I've seen plenty of good pizzas come out of that oven.
5:55 "the pressure" aka radiant heat. the heated stones, bricks and the additional density of the bed of wood coals permeates the pizza and cooks it faster and "better"
Thank you. I was wondering what was meant by the term "pressure". I thought maybe it was the lower air pressure in the oven caused by the heat
@@wedgtton I’ve learned this the hard way. I’ve been trying to make good pizza in the home oven and on the gas grill. The flames in the tiny gas pizza oven help, but they really don’t have that heavy radiant heat “the pressure.” The radiant heat from the heavy, hot bricks and the glowing wood coals (more than even the flames) penetrate through the pizza. The flames can easy char the surface, but they can’t cook a pizza through in 90 seconds like the big wood fired pizza ovens.
Excelent video, thanks for help on my business
To be honest, 200 bucks oven pizza ain't looking bad at all. 8,3/10 would eat.
This is very big brain stuff. Underrated channel af
I have that same oven and it's produced many great pizzas for me and my family.
30k oven when you run a pizza business. Ooni is good for the backyard. But after playing with hydration and flour (thank you Vito for your great tutorials), my home oven with a pizza steel gives me a puffy crust when I make a margherita pizza. Thinking about getting a second steel for above the pizza.
Who knew that simply adding 2% sugar to the dough recipe would give me a perfectly browned bottom in my oven?
I really think that each oven has it's recepe😉
Hi Vito, first of all thank you so much for sharing your knowledge. I'm about to buy a spiral mixer, but I noticed that Roberto Susta seems to be using a two arm dough kneading machine as well. Could you maybe tell us the difference and in which situation which type of machine works better?
Thanks!
You should cover the front of the oven to create the pressure IDK
If I had 100Million Dollars in the bank... I'd buy a $30,000 pizza oven. But since I don't... I'm happy with my $500 Ooni 😁 Great comparison though. I always wondered why my outer crust was a little flat 😉
Greg are you cooking with the door on like it’s designed to be? If you are, then any “flatness” is actually your dough or technique NOT the oven. I use the wood pellet version and have NO issue getting similar puff to the expensive oven (when my dough is right).
The hardest part is timing the turning when you cant see it, (glass door of later models helps obviously).
The best videos explain about pizza
I have been told, the dough has to be made for the oven. Would a higher or lower hydration dough give a better crust in the Ooni?
Vito you have to use the door with the ooni to get the "pressure" that your talking about.
Kept waiting for the taste test....
Excellent Vito
Sei un grande vito !!!
Vito, you didn't mention that a pizza will come out nice and even and crunchy even in a small oven (or home oven) when you add sugar and olive oil when making the dough. You should make this video with different dough recipes for each pizza, then it would be a fairer challenge. Your personality is great for these videos by the way!
That was one beautiful oven.
Fratello tu riusciresti cucinare una pizza anche dentro una lavatrice,Sei grande fra.
Hello Vito if I want to do pizza with 2kg flour do i make the Polish 600 flour and 600 Water and 10g yeast 10g Honey
And then mix Polish with 1400g flour and 800ml if water? Or do i make Polish 300 flour 300 Water 5g yeast 5g Honey and mix with 1600g flour and 1100ml water?🙂
can you compare this again but against the Ooni Karu 12G using wood?
Should always put the front on the smaller one, for the exact reason you said the big ones got “ pressure “ you will find it draws better and cooks better.
I think you are required to remove the chimney when using ooni on gas
Since I found this channel, (about 3 years ago) we no longer buy pizza. It’s just not as good.
Now I don’t have a $30,000 oven, or even a $200 one… we’re off grid and so I use my 6 burner grill with pizza stones. It’s good enough to make tremendous pizza, with soft and crunchy bubbles.
You gotta know that I said your final comment "soft and crunchy" in Vito's voice!
I love that Vito takes such effort to up all of our pizza game! I know my pizza is better because of him!
(define +1 on your statement about no longer buying pizza!)
It had nothing at all to do with oven "pressure" 🤣 It's because there's more thermal mass in the bigger ovens floor allowing for more energy transfer aka oven spring. You put a 1/4" baking steel in that little oven and I guarantee it will spring up a pie like that larger oven.
Ooni recommends not using the chimney with gas fuel, maybe it retains more heat to give it more "push".
Antonio makes the best pizza around, worth the drive!
Thanks you 🙏🏻
you are the real world champion .👍👍
Great comparison
If u ain’t cheating, u ain’t tryin.
The $200 one is good for home and a pizza once in awhile.
that was great!
Shouldnt the basil be added later on? It seemed a little burned.
Huntington Beach *Orange County
keep the flame up on the 200 oven to max the heat on surface
IDunno that’s a pretty close second place offering. They look very similar. I learned my dough technique from your videos and am sharywith all my American friends ciao baby!🍕👍
Ure supposed to have the lid on the front on the small one to retain the heat. Do that and the crust will rise.