Відео

I want to build my own just to see my skill level and the pride I will feel knowing I did it myself. If it fails, I will learn from the mistakes and do it again making the changes to get it right. YOLO!

What’s with the background sound? Sounds like a rattlesnake or a sprinkler

You need a microphone. I can’t hear you and the quality is like that oven. Cheap.

Pizza on the left looks perfect, one on the right borderline burnt.

ur video was on my tab for few days i think now i regret not watching it before :) thank you i have an huge issue, perhaps u have info to help me out, pizza stall.. but in 33C-40C hot weather Malaysia, how to preserve 10-50 pizza balls without fridge/chiller?

Gotta wonder when the cook doesn’t show the product….. SUS!

I thought that salt water kills yeast and that why they normally add salt later on?

If I was an avid pizza maker and had an outside oven why not put a heating pad in it during the ultra cold events?

Sir, will the Subito Cotto oven withstand the TX elements?

By chance are you in TX? I live in Harper, TX and just sent a note off to Zio Ciro folks. Considering building one, but this may be the best way to go. I'l looking at the 80-100 as well. I think the 100. Wood's not an issue in our case. If you're in TX and a reasonable distance my wife and I would love to come out and see the oven. Are you happy with the quality? Thank you, Eric

I’ve been struggling recently with burned bases at high temps, and I’ve begun to suspect that the problem is that I’ve been using Bob’s Red Mill 00 rather than the King Arthur 00 I used to use. Thoughts?

Dumb liberal.

Is it Chefmate, or Chefman????

Great video! I have a question. After making the pizza dough can I ferment it for 48 hours in the frige before I ball the dough? Or cold ferment the pizza dough only for 24 hours then take it out to ball the dough then back inside the fridge for 24hours? Would it make it difference in the taste?

Little did old itlians realize their everyday casual food would revolutionalize the entire world

Very informative video. Thank you very much.

I'd like to see it after 100 pies.

Thanks for saving me a headache. Im just going to buy an oven.

The biggest issue I had with the functioning of the oven I built was water proofing, If it rained any amount and the 2 tonnes of bricks and cement got wet, there was no way to build enough heat to dry it out never less cook. a couple of times it was so soaked that the steam/humidity would put the fire out.

Thank you.🎉❤

Very good video 🎉

Thank you.🎉

Thank you, I am doing review to check the best purchase for my needs.

I use mine for NY style pizza only

2:55 2:57 3:03 Yes please.. Beside thé bricks what are thé various working materials required in building thé oven.

Two huge historical revelations revealed in this book: 1) Leading pizza historians are now thinking New Haven apizza-and pizza from the earliest surviving NY/Jersey pizzerias-are the closer direct descendant of pizza in Napoli from the 19th century, not modern pizza napoletana. It's modern pizza napoletana that got the more recent reinvention. 00 didn't even *exist* until the "60s or 70s". The stronger/refined flours like 00 and Manitoba flour (from North America) used to make AVPN pizza napoletana today, *hugely* changed pizza in Napoli after WW2. Even before either of those flours were common, semi-whole and whole wheat were all they had. Pizza had a denser, flatter crust. Pizza did not have puffy, light, soft airiness of pizza napoletana today. 2) By Peter Regas' latest research, Lombardi's is *not* the first US pizzeria. In fact, we've likely had pizza in the US since the 1890s at the minimum. Most of the earliest US pizzamakers were directly from Napoli or greater Campania, some even reestablished their pizzeria in the US, particularly New York.

Was that a big ass snake early in the video?😮

Too much talking , they can’t help it they’re all the same. I wanna say this I wanna say that 🇺🇸.

Disappointed, recipe is in foreign language.

Should I have my chimney closed at all times and oven door open ? I can’t seem to get my pizza base crispy at all

I think your were overly critical of this oven given its price point. Similar electric pizza ovens such as an Ooni or the Cusinart costs upwards of $1000.00, where as the Chefman-$250.00. I have one and have made many pizzas successfully. I never use the presets, and have figured out the temps for top and bottom to get it right. Its not a wood or gas fired oven which you cant use inside your house, its an electric oven that you can place on your counter. It is what it is.

I don't know if you wached or eaten some Italian style pizza like neapolitana or margarita. They have the beautiful ring and lots of air, that's why the dough is so good. Here, the pizzas are really flat. Maybe you can try and use 1g of dry yeast on 1kg flour and 600g of water. Your explanation was great but pizza is really flat

Thanks for making this video. I just got mine yesterday in Western Australia - I got the hybrid gas/wood option! Can’t wait to get it all up and running.

Indonesia nyimak, Aku suka !

How do you clean a wood pizza oven

Pizza looks crap no rise in the crust and it's got zero colour. No thanks.

Well ! you have a new sub from Quebec !

oh wow. I just got quoted 4,800 dollars for this oven...

Do you ever fear that your bbq / pizza oven will be stolen? Is that your back yard! Lovely space!

I hope some day you'll do a video and discuss the temperature management using the door and the chimney damper. Also, I find the floor loses too much heat between pizzas when I cook multiple ones (3-4). Any thoughts?

Would using too much yeast cause my dough balls to form bubbles after I let them come to room temp of 70 degrees before opening up? Thanks

Thank you. You certainly did your research with this video. Very well explained

I’ve been adding corn chips to my kindling. A few Doritos and it’s foolproof!

Do u think it works for a small restaurant? I Wanna Sell smalls pizzas 🍕

you do realise that you only need like 1g of yeast for 1kg of flour? ppl tend to put way too much yeast but you would rather never put too little

What was the adjustment temperature you made on the napolitan pizza? Was it 800 on top and 600 or 650 on the bottom ? I'm trying to figure mine out because the bottom keeps getting burnt.

Some of the stuff you say is true… some. I built my own oven. Yes it came out too big and it didn’t work that great until I bought a pizza stone. Actually I did build my oven out of REGULAR bricks because I was cheap. The cost was really low and it really added to the backyard when I sold the house. I had people overbid before the pandemic. But you’re right, you need to have skills or be overly optimistic and enthusiastic, I was the latter. When I build the next one it will be just right.

Thank you for the pizza lesson but were all those yeast temperature instructions really necessary 🤔

Yup I know what I’m buying when I move into my apt

What the heck is in your window at the 11:09 mark?