Відео

Okay wait a second... I have received a ton of input since posting this video... One great idea was Foil!!! Ima try that and post it... you might wanna fool around with that idea also... Less chance of burning :) Thank you for the kind words friend!!!

Reading is no fun!!! Unless it's comments from good people such as yourself!!! Yeah my bad about the pizza cleaner blade thingy... I will be trying foil next. A few people gave me this idea and Ima run with it... Thanks for the kind words!!!

No promises lol, but bacon sounds like an idea.... Maybe i'll burn it and freak out, post it and show what not to do lol!!!

Pizza Steel... sounds sick, I'll take a look at it and thank you for the intel. I'll try the preheat Tech you mentioned as it sounds like this was not a fair fight. Though I wanted to make a video with the intent of 1for1 start to finish kinda thing so people can see it from this vantage point. Seems like the Piezano wins harder for me now lol!!!

@@isitanygood7574 It's impossible to have a fair fight unless both ovens have the same maximum temperature. The higher temp cooks the dough faster, allowing it to cook without drying out inside. This gives a crunchy, crispy exterior while the interior remains soft and tasty. Cooking at a lower temp dries out the crust more. Now, if you want the pizzas to be done at the same time, put the pizza in the regular oven earlier and the Piezano pizza oven a few minutes later so that they are done at the same time. But having to preheat the regular oven and stone/steel for at least an hour will be much costlier when it comes to your electricity bill. I let my Piezano hit 800, then I let it continue to preheat as I prep my pizza. That ensures the Piezano stone has reached a proper temp. I also checked the temp with an infra-red temp gun and found that this gives it enough time to reach and hold temperature. It also helps to make your own dough and allow it to ferment at least 48 hours in the fridge. This will give you a very tasty dough. By the way... while a pizza/baking steel will do a better job in a regular oven than a stone, a good quality one will cost more than a Piezano oven at regular price. Which is why I bought a Piezano when they went on sale last week. Along with my Zojirushi rice cooker, it is one of the best things I have ever bought for the kitchen.

@@barcham I guess I meant fair completion for what I assumed most people do when they cook pizza. Heat up the oven and throw their frozen pie, then let it sit for 20mins and serve. At least that is what the instructions on most frozen crap say lol... I 100000000% agree with you and feel like you are a very careful enjoyer of food!!! I can't wait 48hrs for pizza I have enough patience for 24 😁 And yes, the Piezano was such a great investment!!! Thanks for the chat friend!!!

@@isitanygood7574 That's why I always have at least 2 dough balls in the freezer. My usual dough recipe makes enough for 3 10-12 inch pizzas, depending on how thin you toss your dough. NEVER roll it out. LOL Sometimes I even prep a pizza dough and par-bake it for a minute in the Piezano or 5 minutes in a regular oven, then I freeze it or top it however I want and wrap it and freeze it. That way, I have my own frozen pizza ready to go when I get the pizza urge. And a frozen pizza dough ball only takes an hour or so to defrost in the fridge, so I can take one out in the morning and make a pizza for lunch. Or for later. And even 24 hrs, or overnight, in the fridge will give you a very decent pizza dough, better than most pizza places and definitely better than any chain pizza or frozen pizza. Ordering out for pizza usually costs close to 30 bucks for a 10" three topping pizza when you include taxes, delivery and tip into the mix. It costs me around 3-4 dollars to make one myself. Even if it hits 5 bucks, that's a $25 saving each. One pizza per week and a Piezano pays for itself in savings in a month.

@@barcham 1KAGILLION%%%%!!!! Agreed... I never even thought to freeze my dough... Thank you Barcham, I'll use this tech!!!

I think that would be an amazing idea!!! Thank you for it!!! I'll use it next time as it will save paper 🤣

I was just recently told to use Foil!!! This might be better!!! I'll use it on my next idea and go from there!!!

@@isitanygood7574 I'm gonna give foil a try.

Okay, OKAY!!! I believe you will enjoy it!!! BTW Merry Xmas!!!

Awe lol... makes sense, you could eat all your foods with minimal pain!!!

🤣😂

Well come over and teach me... how come you didn't help me??? LoL, thanks for the comment, I don't normally cook Ficc meat!!!

pffft Reading... noooooooo WAYYYYY!!!!!!

Hey Steve, thanks for the comment: 1. Yes it is 12" from end to end all around. Though if you were to place a pizza that is exactly 12" around, it might hit the outer edge of the oven as it dips down a bit. 10" is more realistic though you can always play around with it. 2. I'm sure, but clearly it will take a bit longer and you should cook at lower temps as it could burn in the outer and stay frozen or cold in the inner... but that is just plain ol' physics lol. Again, play with that frozen setting situation. I don't cause I like non frozen pizza for that Pizzeria experience at home. Cheers bud!!!

I never touch the cable, but it can handle the load if this is a worry.

I make it from scratch... or you can get ready made from grocery stores... But we like making it ourselves as we know everything that is going into this beauty!!!

I have not made any of these on this unit sadly. The clean can get rough if you ignore it, but it is very spacious. I use parchment paper for all my cooks and everything is still clean w/o the discoloration high temps normally cause. I could clean the doors more often but that's just a quick pass of your organic or chem cleaner and you would be g2g.

Actually a good point... I was just going by the normal Oven temp that is always given. I failed you Goldishfish!!!

I'm glad it helped... also 1000% hate egg shell in my eggs... I cry.... I actually don't use the pierce tool any longer... mostly cause it's not needed. And as far as the amount of water, I put in just enough to fill the bottom now as an eye ball technique... It's just what eventually happens with toys :)

I'm never going to forget this lesson lol...

If it ain't broke, don't fix it... but if it's broke... return that thang 🤣

This was actually gift for a friend and they allowed me to do a quick review on it... Your intel was helpful, thank you kindly!!!

Cooked to fast not cooked properly and burnt is what that pizza oven did.

Air fryer makes pizza base soggy though this makes it crisp

This was actually gift for a friend and they allowed me to do a quick review on it... They use it I'm sure, but idk what for lol...

sorry for the ultra late response... it's stainless, though, it stains lol... just like anything else...😮‍💨

I keep my unit in a very well ventilated area, not close to anything and even use one of the racks on top of the unit to keep some things warm... Haven't had an issue yet, but I agree with you 100%, it is not a toy and it can be dangerous, so be careful 🙂

What's the lowest temp this can go to? I was looking into buying one but can't seem to find that piece of infomation.

@@uwilnvrkno I turned it down to 170 and it does not seem to go lower than this. Another observation is that there is no light in the oven which would be good to have so you can see the food. For the $99 price, it is still a good buy.

@@hawaiianrays913 Thank you for the response, have a great day!

I got mine from Costco today $99 but it's a different model, I have a turn knob. Mine has small gap between French doors, wondering if I should take back?

@@Lisa-vy5oz The model that I have from Costco also has a turn knob at the bottom which is used to adjust the temp and cook time. My oven electronic display would not turn off until a long time and would suddenly go on without touching it. I brought it back to Costco and they refunded me right away. I then brought the same oven and it is fine now. I suggest you exchange it if you are unhappy with the gap on the door.

I made this vid a long time ago in a galaxy far far away... Poor Kalorik died on me a while back, but I was using the settings on the preset. If I ever get another one 130d it'll be!!!