A quick thought that came to my mind. I think adding another bearing on the bottom of the oven will make the platform for the stone much more stable, and improve enjoyment of using this oven without adding to much cost. Just use the same bearing as inside, add nut to preaload the bearings and it's done :) Putting pizza inside and taking it out would become much easier since the stone wouldn't woble as much :)
I have one too but haven't used it yet.I was thinking of taking the stone to a steel fabricator to replicate the size and 3 holes which would be much better for heat retention
As an owner of a small outdoor oven from a different manufacturer, and as an amateur pizza maker, I have to say, getting a pizza on that wobbly stone would be a challenge for me. Turning is good, but rotating a cooking pizza is not the hard bit for me. Getting it in the ovens without sticking to the peel is hardest and at least a flat bed offers some margin for error! Of course, Vito makes it look easy!
It is a GENIUS idea! But I think there is still more room for improvement..... and that's a good thing! Here are my suggestions to the manufacturers: 1) the bottom handle to turn the stone is a bit awkward to access, unless you have the whole oven at eye-level, like Vito has done in the video. Maybe use a simple system of gears and a hand-crank, to be mounted onto either the left or right side (or even the front of) the oven. Even a crank that uses a modified bicycle chain might even be a better option. But the addition of gears would be nice, since it would ensure a very smooth turning action. 2) While I like the idea of achieving wood-burning through the use of pellets (especially if you want a slight hint of smoke in your pizza...... i know I do, sometimes), I still think that providing a gas option would be PERFECT for most people, even beginners/novices. 3) The stone is clearly the variable that is taking way too long to get up to temperature. Maybe include a round baking steel with sufficient thickness. Why? Because metal transfers heat so much better. And for wood-burning applications, so much of that heat is wasted on the stone. HOWEVER, the stone would still be a great thing to have too........... if the oven were also to include a gas option. Gas+stone. And then Wood+steel. I really think those are the formulae for the most energy efficiency. 4) The door should be mounted to the front of the oven with a hinge so that the door can either swing upwards and rest on top of the oven (but not touching it!)... or swing downwards, resting flat, in front of the oven....... it would stick out, kind of like a temporary surface you could rest your peel on for a quick moment. So, once the pizza is loaded into the oven, the door itself is very easy to access: no need to have it rest on the ground, or clutter up the table.
Vito your too generous to give 8 /10 try the gozney roccbox pizza oven. Roccbox just introduced a new roccbox wood Oven And gas which looks amazing. My all time favourite oven. 👌
Maestro Vito, faccio pizze da 10 anni e diciamo vengono piuttosto bene: ma vedendo i tuoi video ho provato la pizza alla curcuma, FANTASTICA...poi vedendo un altro dei tuoi video (new york pizza) ho comprato e provato uno di quelle teglie a rete e la pizza e' venuta cotta da dio!!! grazie mille continua cosi' il tuo canale avra' un successo incredibile e diventera' virale. Grazie don Vito!!!
Great Video Vito. Seems like a good oven. I agree Vito. Needs gas option. But still prefer the Zio Cio style oven. Thanks again Vito. Your the best.great review. Can't wait for your next video. 👍🍕👍🍕👍🍕👍🍕
That’s a really awesome oven. It be better if you put a rotisserie motor set up to turn the pizza slowly. Making it cook more evenly. It free you up to prepare the next pizza. Also order an extra stone to place it on top of the other stone. It looks like it has enough room . The pizza 🍕 looks so yummy 🤤.
mentre guardavo la recensione del forno uni, immaginavo sarebbe arrivato sul mercato un forno con piano rotante. Finalmente eccolo qui. Vito sempre avanti a tutti! Sicuramente non è il forno che prenderei, ma la direzione è quella giusta per i forni da casa
Decent oven needs hotter stone for base. I use conventional gas oven pre heat full gas mark for 10mins put the freshly made pizza with just the tomatoe sauce on onto standard pizza tray cook until slight browning then add mozz cook for 5mins then straight onto the G3 Ferrari to finish the base works great.
I've been fascinated with this pizza oven since I saw it. I really considered it before buying my Bertello Grande. I'll probably buy the new larger version at some point. I just think it's cool 😎
After reading the comments I have to agree with most. I think it needs some better design and building to make it work better. Love the wood chip idea though. Love your videos and input.
Vito, you should have closed the lid to cook the pizza. And there is no need to wait 45 minutes for the stone to heat. You could have used an infrared thermometer to reach 800~900F in about 20 minutes or less. I say that because I own a Fyra. I like the idea of a rotating stone, but the metal part that holds the plate is clearly wobbly and launching a pizza on a small circular stone seems challenging. Also the lack of insulation in the oven makes it consume more wood pellets.
You should try the Mimiuo Portable Gas Pizza Oven. The turn table is electric and very is to transport. I will received mine in a few days. I can’t wait to get it.
Now our pizza will be dizzy! PS, I like the wood flavor. This oven interests me. PSS, Francesco should make a UA-cam channel. Some of us don't have phones so can't Instagram.
This oven is not isolated, meaning all the heat escapes. Also, the pizza stone is small and now off the floor, if you made your pizza larger or you slide the pizza off center, you will have your pizza falling off on one side and maybe even sauce falling off on the stone and have a terrible time getting the pizza out, especially when the HOT stone is not fixed and wobbly. Check out my blowtorch pizza oven. Thank you!
I have NEVER seen anyone cut pizza before.. that's amazing. Great review. I might hold off from buying, seems like you used a TON of wood pellets and in order to get nice crunch you really have to baby it.
I think they need to work on that wonky stone .needs gas as well. The stone could be bigger trying to launch in the exact spot would be difficult . I don't think adding a motor would be a huge advantage but if they did id use battery to avoid power differences around the world. Cheers Vito
I think I much prefer my ooni pro with more floor space and fuel options but I am just happy to see more pizza ovens hit the market. Years ago I wanted a pizza oven but you had to spend thousands or build your own oven and it turned me away at the time. These little ovens are a great way for people to really up their pizza game without a large footprint or financial investment. My next house I plan to have a large pizza oven to cook 3-4 pizzas a time. My wife and kids say my pizzas are the best so here is to hoping she remembers that when I tell her the cost of my outdoor kitchen ;)
Hi Vito.. Fantastic Review.. It wouldn’t take much to attach a Battery 🔋 operation rotation device to the rotation device.. Any BBQ that has a battery operated rotation device should easily attach to it without to much effort.. Cheers fellow UA-camr Famo59 👍🤓🍺⛏🍕🍷
Hey Vito, i have cooked hundreds of pizzas at home but have not gotten that nice crunchy crust you get, I use your dough (1500g) and a home oven @ 475f do I need a hotter oven? The bottom seems to be a little tough. I have a ceramic stone and a steel stone.
@@vitoiacopelli- yes I preheat. I cook 6 to 8 pizza at a seating. I have been using the gas grill outside cooking on a steel plate. it can get to 700f to 800f the oven in the house can only go to max 500 . I just want to be like you and show "how crunchy the crust is" and airy tender inside. I guess i am just jealous of your mastery. I will keep watching and learning. You are the best . Thank you
The circular disc the pizza stone rests on isn't supposed to be warped like that. This oven isn't in production yet, it's still on Kickstarter so this is obviously a test prototype. They are going too be selling an electric attachment to automate rotation as well as a gas attachment down the road. I don't like the fact it uses 3 lbs of pellets per hour. The Ooni Fyra is much more efficient than that if you're using pellets.
This is a good idea, but they need to make wider bigger opening space for pizza, and would be great with automatically rotating the plates. Thank you Vito.
@@vitoiacopelli Ciao Vito! Nice review. A big like! I just ordered this on kickstarter. On Qubstove's kickstarter they offer a gas option in addition to the wood pellets fire pit. More $ and a few months lag time for final development though ( a few months). They also have a wok option for the fire pit portion.
Hi Vito, thanks for sharing all of your knowledge! During this pandemic you have taught me a lot and pizza making has become my new passion! Now I’m wanting a better oven. I am using a Bertello gas and Wood, which is great, but want to take it to the next level. I was thinking of the zio Ciro 60 with gas option. What is your honest opinion on that oven? Is it worth spending close to $4000 for this oven or do you recommend another brand that has gas and wood option?
@@nickcpv Nothing is wrong with the Bertello, I love it, just want something bigger to cook other foods. hard to get a large skillet, Also having to take pizza out to turn it. What I love about Bertello, is the fact that I can have both gas and wood at the same time, not many ovens can do that! Just want it to be bigger
Seems like a great idea but still needs some work..such as the stand for the stone seems abit flimsy and wobbly. I would struggle to get the pizza back out. Love your videos Vito.
To me that oven seemed to have some heat retention issues. Vito got that flame smoking hot and it still took over 3 mins to cook and his words.... “Crownchy” to me it came out like frozen dough ball on a tablet top indoor pizza oven. No fault of the chef... this is oven fault to me. The turn is a good idea but it needs better insulation and generally more quality in the mechanism for me.... it’s a great idea but execution is a little off in my opinion.
Hey Vito, haven't watched many of your videos recently, but glad to hear your channel is going amazing. Is this product America only? I would love an oven like this one, but I'm from Australia. Seems quite reasonably priced for what it is too!
No doubt Ooni will do this too, there are videos online showing people hacking their Ooni pizza ovens with a rotating stone, electric. The stone should be thicker for sure and stable, it looks like they rushed this out to be the first official rotating wood (pellet) pizza oven.
Chef Vito, Commenting here from Charlotte NC USA, love your pizza dough recipes and my family enjoys too, love your honest review of this oven.. thank you for doing the videos.. love to make a nice crunchy crust pizza myself.. made mine in a clay tandoor..was hard but possible..
Starts at $249 on Kickstarter. www.kickstarter.com/projects/qubestove/qubestove-2-in-1-rotating-pizza-oven-and-stove-in-one/description. And it does come with (1) a gas option and (2) a motor for the turning.
In this video, you show a pizza that you pulled off and said it was burned. You say it was smokey. Does the pizza smell like pellet wood smoke? Or does the oven not emit this odor to the food. Thank you for your videos. Excellent.
Hello Vito, It's a great idea (though actually not a new idea) for the turning stone. However I see some issues and things that could be improved. Firstly, I think the turning should be motorized and not manual. If it isn't motorized, then during preheat, one part of the stone will be getting very hot and the front part not so much. If it sounds automatically, you can have the stone spinning while it preheats so the whole stone is heated evenly so you can have an even crust. Second, I think the stone and oven definitely needs to be bigger. Small ovens are very hard to manage and it seems very tough just to aim the pizza on the small stone. Heat control is also very difficult with a smaller oven. Another UA-camr actually made his own modifications to an Ooni pizza to give it a motorized spinning stone which seems to work much better than this. If this oven can sort of replicate that, while of course working with whoever came up with the idea, it would be nice. Here is the video: ua-cam.com/video/bW8HJfpgoLI/v-deo.html
We must never forget that these devices are compromises. I would have liked to see the temperature drop when you removed the door. At the same time, if you don't do this, the pizza will probably burn.
Great video! I think the idea is very smart, but I don’t think it’s necessary. It’s not hard to turn your pizza with a peel. I do hope they make one with gas.
Ciao Vito, happy to see you reviewing different pizza ovens, thanks! May I ask how many kilograms of pellets were consumed in order to cook this pizza? Keep it up!
Hey vito we always love your genuine attitude and that is why we watch your channel , but in the end, we can see the bottom is not cooked well and even your friend is saying this but you have edited that part it seems, please say your true opinions, you have built this viewer base on the basis of that, love watching your videos
this rotation was very crazy good idea leave your vote in comments
Technology always comes from what people want.
I pitched this idea in the Ooni comments a long time ago... glad to see it came to fruition even if it’s from another company.
@@fredichon you are a genius you shoud sale this idea is amazing
Isnt it better to make the rotation automatic?
ua-cam.com/video/bW8HJfpgoLI/v-deo.html 😉👍
A quick thought that came to my mind. I think adding another bearing on the bottom of the oven will make the platform for the stone much more stable, and improve enjoyment of using this oven without adding to much cost. Just use the same bearing as inside, add nut to preaload the bearings and it's done :) Putting pizza inside and taking it out would become much easier since the stone wouldn't woble as much :)
I bought this stove because of the video and I love it it’s worth every penny.
I have one too but haven't used it yet.I was thinking of taking the stone to a steel fabricator to replicate the size and 3 holes which would be much better for heat retention
As an owner of a small outdoor oven from a different manufacturer, and as an amateur pizza maker, I have to say, getting a pizza on that wobbly stone would be a challenge for me. Turning is good, but rotating a cooking pizza is not the hard bit for me. Getting it in the ovens without sticking to the peel is hardest and at least a flat bed offers some margin for error!
Of course, Vito makes it look easy!
❤️
He was suppose to screw the stone to the plate, that is why the stone is wobbly and I'd he closed the door it would have cook faster
Best channel for Pizza ! Ciao from Italy ! 🍕🍕🍕🍕🍕
It is a GENIUS idea! But I think there is still more room for improvement..... and that's a good thing! Here are my suggestions to the manufacturers:
1) the bottom handle to turn the stone is a bit awkward to access, unless you have the whole oven at eye-level, like Vito has done in the video. Maybe use a simple system of gears and a hand-crank, to be mounted onto either the left or right side (or even the front of) the oven. Even a crank that uses a modified bicycle chain might even be a better option. But the addition of gears would be nice, since it would ensure a very smooth turning action.
2) While I like the idea of achieving wood-burning through the use of pellets (especially if you want a slight hint of smoke in your pizza...... i know I do, sometimes), I still think that providing a gas option would be PERFECT for most people, even beginners/novices.
3) The stone is clearly the variable that is taking way too long to get up to temperature. Maybe include a round baking steel with sufficient thickness. Why? Because metal transfers heat so much better. And for wood-burning applications, so much of that heat is wasted on the stone. HOWEVER, the stone would still be a great thing to have too........... if the oven were also to include a gas option. Gas+stone. And then Wood+steel. I really think those are the formulae for the most energy efficiency.
4) The door should be mounted to the front of the oven with a hinge so that the door can either swing upwards and rest on top of the oven (but not touching it!)... or swing downwards, resting flat, in front of the oven....... it would stick out, kind of like a temporary surface you could rest your peel on for a quick moment. So, once the pizza is loaded into the oven, the door itself is very easy to access: no need to have it rest on the ground, or clutter up the table.
Vito your too generous to give 8 /10 try the gozney roccbox pizza oven. Roccbox just introduced a new roccbox wood Oven And gas which looks amazing. My all time favourite oven. 👌
Tums up for Francesco and Vito! 👍
Vito , I think your right a gas option may be a game changer for this oven. With the rotations option. Keep up the honest reviews!
Maestro Vito, faccio pizze da 10 anni e diciamo vengono piuttosto bene: ma vedendo i tuoi video ho provato la pizza alla curcuma, FANTASTICA...poi vedendo un altro dei tuoi video (new york pizza) ho comprato e provato uno di quelle teglie a rete e la pizza e' venuta cotta da dio!!! grazie mille continua cosi' il tuo canale avra' un successo incredibile e diventera' virale. Grazie don Vito!!!
another great review! Ty Vito!!!
This is the best pizza channel ever, greetings from bolivia
great invent ! like u said, Genius ! loved it.
Grazie Vito
The KING of PIZZA 🍕
Great Video Vito. Seems like a good oven. I agree Vito. Needs gas option. But still prefer the Zio Cio style oven.
Thanks again Vito. Your the best.great review. Can't wait for your next video. 👍🍕👍🍕👍🍕👍🍕
very cool, thanks!
That’s a really awesome oven. It be better if you put a rotisserie motor set up to turn the pizza slowly. Making it cook more evenly. It free you up to prepare the next pizza. Also order an extra stone to place it on top of the other stone. It looks like it has enough room . The pizza 🍕 looks so yummy 🤤.
mentre guardavo la recensione del forno uni, immaginavo sarebbe arrivato sul mercato un forno con piano rotante. Finalmente eccolo qui. Vito sempre avanti a tutti! Sicuramente non è il forno che prenderei, ma la direzione è quella giusta per i forni da casa
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes ❤️
great review
نعم انه اختراع مميز وعبقري لكنه ليس الأفضل بالنسبه لي.. تحياتي ♥️
Decent oven needs hotter stone for base. I use conventional gas oven pre heat full gas mark for 10mins put the freshly made pizza with just the tomatoe sauce on onto standard pizza tray cook until slight browning then add mozz cook for 5mins then straight onto the G3 Ferrari to finish the base works great.
WOW ! Maestro !
I will try to post a video for you Maestro, I need your input on how well you taught us how to make pizza. All good.. Thank you again ! Ci Vediamo !
I've been fascinated with this pizza oven since I saw it. I really considered it before buying my Bertello Grande. I'll probably buy the new larger version at some point. I just think it's cool 😎
After reading the comments I have to agree with most. I think it needs some better design and building to make it work better. Love the wood chip idea though.
Love your videos and input.
Vito, you should have closed the lid to cook the pizza. And there is no need to wait 45 minutes for the stone to heat. You could have used an infrared thermometer to reach 800~900F in about 20 minutes or less. I say that because I own a Fyra.
I like the idea of a rotating stone, but the metal part that holds the plate is clearly wobbly and launching a pizza on a small circular stone seems challenging. Also the lack of insulation in the oven makes it consume more wood pellets.
I love this
Love it.
Good idea but I think the stone should be thicker. The rotor thingy needs a larger base similar to what a rotating microwave plate uses.
Vito the first rotating pizza oven is blackstone check it out 😎
I will
I love how you do pom pom pom pom pom 😎
ho yes!!
I be seen it before but done electrically. Takes the fun, risk and skill out of making them.
You should try the Mimiuo Portable Gas Pizza Oven. The turn table is electric and very is to transport. I will received mine in a few days. I can’t wait to get it.
I would love to see you test the ILLILLO electric pizza oven made by an amazing lady in Italy and to hear your opinion about it! Thanks!
very niceeee :)
Vito,
Thanks to you I decided to back this company on Kickstarter. $249 for this oven is a great deal! Woo hoo!
Yes not bad at all
bravo! 50k likes
Now our pizza will be dizzy!
PS, I like the wood flavor. This oven interests me.
PSS, Francesco should make a UA-cam channel. Some of us don't have phones so can't Instagram.
Looks like this maybe a good replacement for the blaxkstone that was discontinued.
Can you also try to make a pizza in a 57cm(22.5in) weber kettle? Charcoal version with shop bought +-12inch pizza stone
Nice
This oven is not isolated, meaning all the heat escapes. Also, the pizza stone is small and now off the floor, if you made your pizza larger or you slide the pizza off center, you will have your pizza falling off on one side and maybe even sauce falling off on the stone and have a terrible time getting the pizza out, especially when the HOT stone is not fixed and wobbly. Check out my blowtorch pizza oven. Thank you!
wowo very nice
i cant say i was impressed byt the oven
Watching this while making my own pizza lol
Hi Vito thanks for the vid really enjoyed it. Can you share your pizza doe recipe? I just bought one of these bad boys. Thanks
Wow, that is genius! Waiting for gas option
I have NEVER seen anyone cut pizza before.. that's amazing.
Great review. I might hold off from buying, seems like you used a TON of wood pellets and in order to get nice crunch you really have to baby it.
I like wood and charcoal cooked food better than on gas.
I think they need to work on that wonky stone .needs gas as well. The stone could be bigger trying to launch in the exact spot would be difficult . I don't think adding a motor would be a huge advantage but if they did id use battery to avoid power differences around the world. Cheers Vito
I think I much prefer my ooni pro with more floor space and fuel options but I am just happy to see more pizza ovens hit the market. Years ago I wanted a pizza oven but you had to spend thousands or build your own oven and it turned me away at the time. These little ovens are a great way for people to really up their pizza game without a large footprint or financial investment. My next house I plan to have a large pizza oven to cook 3-4 pizzas a time. My wife and kids say my pizzas are the best so here is to hoping she remembers that when I tell her the cost of my outdoor kitchen ;)
Hi Vito..
Fantastic Review..
It wouldn’t take much to attach a Battery 🔋 operation rotation device to the rotation device..
Any BBQ that has a battery operated rotation device should easily attach to it without to much effort..
Cheers fellow UA-camr Famo59 👍🤓🍺⛏🍕🍷
I think the makers liked your idea. Auto rotating stone on kickstarter.
Hey Vito, i have cooked hundreds of pizzas at home but have not gotten that nice crunchy crust you get, I use your dough (1500g) and a home oven @ 475f do I need a hotter oven? The bottom seems to be a little tough. I have a ceramic stone and a steel stone.
Do you worm up the oven at max temp before putting the pizza in the oven?
I guess the temperatur is too low. Have you tried a pizza oven?
@@vitoiacopelli- yes I preheat. I cook 6 to 8 pizza at a seating. I have been using the gas grill outside cooking on a steel plate. it can get to 700f to 800f the oven in the house can only go to max 500 . I just want to be like you and show "how crunchy the crust is" and airy tender inside. I guess i am just jealous of your mastery. I will keep watching and learning. You are the best . Thank you
@@stefanb.2575 That is the next step an outdoor wood fired oven
The circular disc the pizza stone rests on isn't supposed to be warped like that. This oven isn't in production yet, it's still on Kickstarter so this is obviously a test prototype. They are going too be selling an electric attachment to automate rotation as well as a gas attachment down the road.
I don't like the fact it uses 3 lbs of pellets per hour. The Ooni Fyra is much more efficient than that if you're using pellets.
This is a good idea, but they need to make wider bigger opening space for pizza, and would be great with automatically rotating the plates. Thank you Vito.
They sell an automatic attachment
Make it gas and a constant mechanical rotation (like a microwave). THAT would be a great pizza oven. :P
Hola Vito donde puedo comprar ese horno
Brilliant!!! I love the idea 💡. Vito, which pizza oven do you prefer, this one or the Ooni Pro?
This is a good oven is this was a gas option probably this one
@@vitoiacopelli Ciao Vito! Nice review. A big like! I just ordered this on kickstarter. On Qubstove's kickstarter they offer a gas option in addition to the wood pellets fire pit. More $ and a few months lag time for final development though ( a few months). They also have a wok option for the fire pit portion.
You're supposed to have the door on to hear the oven better and you probably had the chimney closed, hence the smokiness.
Hi Vito, thanks for sharing all of your knowledge! During this pandemic you have taught me a lot and pizza making has become my new passion! Now I’m wanting a better oven. I am using a Bertello gas and Wood, which is great, but want to take it to the next level. I was thinking of the zio Ciro 60 with gas option. What is your honest opinion on that oven? Is it worth spending close to $4000 for this oven or do you recommend another brand that has gas and wood option?
$4000? its $249 lol...
Sorry, I meant that price for the Zio Ciro
Gennaro, what's wrong with the Bertello?
Next on my channel
ARDORE
BARTELLO
ZIO CIRO
Then I made a competition
@@nickcpv
Nothing is wrong with the Bertello, I love it, just want something bigger to cook other foods. hard to get a large skillet, Also having to take pizza out to turn it. What I love about Bertello, is the fact that I can have both gas and wood at the same time, not many ovens can do that! Just want it to be bigger
Amo le tue video. Ma una cosa...sono filmate in 4K da davanti ma con una patata da sopra?
Seems like a great idea but still needs some work..such as the stand for the stone seems abit flimsy and wobbly. I would struggle to get the pizza back out.
Love your videos Vito.
Blackstone made one and it is awesome. It was before this one.
To me that oven seemed to have some heat retention issues. Vito got that flame smoking hot and it still took over 3 mins to cook and his words.... “Crownchy” to me it came out like frozen dough ball on a tablet top indoor pizza oven.
No fault of the chef... this is oven fault to me. The turn is a good idea but it needs better insulation and generally more quality in the mechanism for me.... it’s a great idea but execution is a little off in my opinion.
totaly agree. the oven is crap
I agree. Also, the leopard spotting pales in comparison to an open door Ooni Karu that took 2 mins.
A different subject. I have been trying to use healthier flour - sprouted flour, will you ever have demonstrations on making sprouted flour pizza?
Hey Vito, haven't watched many of your videos recently, but glad to hear your channel is going amazing. Is this product America only? I would love an oven like this one, but I'm from Australia. Seems quite reasonably priced for what it is too!
I’m not really sure
Get a Jumbuck pellet or Kogan cookmaster. Both have a rotating base.
Amei! Que idéia maravilhosa. Mas se a massa não for boa não adianta nada...
Finally someone who lets it heat up and get the bottom done. And yeah, the cheap Chinese stone sucks.
No doubt Ooni will do this too, there are videos online showing people hacking their Ooni pizza ovens with a rotating stone, electric. The stone should be thicker for sure and stable, it looks like they rushed this out to be the first official rotating wood (pellet) pizza oven.
if u search uuni hack ull see it there. but the waiting time for this oven is too much. but atleast thats a good start up.
I wonder how long is that bearing going to last .Bearings like that are not supposed to work in enviroments with temperatures higher than cca 120 c
Chef Vito, Commenting here from Charlotte NC USA, love your pizza dough recipes and my family enjoys too, love your honest review of this oven.. thank you for doing the videos.. love to make a nice crunchy crust pizza myself.. made mine in a clay tandoor..was hard but possible..
Ciao, Vito! Can you try to make a neapolitan style pizza, but with salami on it?
Whats the recipe for the dough
Chef vito can I par bake neapolitan pizza dough?
If you can review the RoccBox for us Maestro, that I hear is one of the best portable ovens..
You always FAB!!!! Where to buy from please?? Also the price please??
check link in description
the oven is not that expensive
Starts at $249 on Kickstarter. www.kickstarter.com/projects/qubestove/qubestove-2-in-1-rotating-pizza-oven-and-stove-in-one/description. And it does come with (1) a gas option and (2) a motor for the turning.
In this video, you show a pizza that you pulled off and said it was burned. You say it was smokey. Does the pizza smell like pellet wood smoke? Or does the oven not emit this odor to the food. Thank you for your videos. Excellent.
VITO ! wat is die prys off oven ?
Around 300$
So this is what happens when you cross inbreed a Ooni with rocket stove, Qubestove
Love the concept but not cooked enough for my test
May use charcoal or wood strips
grazie mille
which car is that i really love it
Good oven☝️ But what price???
Hello Vito,
It's a great idea (though actually not a new idea) for the turning stone. However I see some issues and things that could be improved.
Firstly, I think the turning should be motorized and not manual. If it isn't motorized, then during preheat, one part of the stone will be getting very hot and the front part not so much. If it sounds automatically, you can have the stone spinning while it preheats so the whole stone is heated evenly so you can have an even crust.
Second, I think the stone and oven definitely needs to be bigger. Small ovens are very hard to manage and it seems very tough just to aim the pizza on the small stone. Heat control is also very difficult with a smaller oven.
Another UA-camr actually made his own modifications to an Ooni pizza to give it a motorized spinning stone which seems to work much better than this. If this oven can sort of replicate that, while of course working with whoever came up with the idea, it would be nice. Here is the video:
ua-cam.com/video/bW8HJfpgoLI/v-deo.html
they do have a motor as an attachment
@@rosew6111 isn't it hand cranked? I didn't see a motor in this oven
We must never forget that these devices are compromises. I would have liked to see the temperature drop when you removed the door. At the same time, if you don't do this, the pizza will probably burn.
Great video! I think the idea is very smart, but I don’t think it’s necessary. It’s not hard to turn your pizza with a peel. I do hope they make one with gas.
Waw 👍
The bottom of the crust looked uncooked. Great idea, but double the thickness of the stone.
Ciao Vito, happy to see you reviewing different pizza ovens, thanks! May I ask how many kilograms of pellets were consumed in order to cook this pizza? Keep it up!
Not sure
but i can find out
@@vitoiacopelli It would be great just to know how efficient it is. Grazie!
I want to buy this
Pizza looks like a frisbee.
Is the problem to install small electric motors ?
IF THE STONE IS A LITTLE BIT THICKER, THE UNDER COOK PIZZA BOTTOM CAN BE RESOLVED
Si voolaaa!
Hey vito we always love your genuine attitude and that is why we watch your channel , but in the end, we can see the bottom is not cooked well and even your friend is saying this but you have edited that part it seems, please say your true opinions, you have built this viewer base on the basis of that, love watching your videos
Ciao Vito, could you make a Pizza with the G3 Ferrari fornetto per favore? Greetings from an Italian brother in Germany 🔥✌️ Grazie
You should put a motor on it 😂
Cordless drill
They have a motor option. www.kickstarter.com/projects/qubestove/qubestove-2-in-1-rotating-pizza-oven-and-stove-in-one/description
What is the temp?