Cru Model 30 Pizza Oven Review
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- Опубліковано 12 чер 2024
- The Cru model 30 pizza oven embraces the age old technique of cooking food with a hardwood fire. This oven is for the purist who scoffs at that the idea of using gas for convenience, and truly believes in the art of fire.
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🔗 LINKS
Cru Website - cruovens.com/
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❤️ MY OTHER PIZZA OVEN REVIEW VIDEOS
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Pi Pizza Oven - • The New Pi PIZZA OVEN ...
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KitchenAid Pasta Roller Attachments - amzn.to/2JZ8d4m
Cuisinart 14 Cup Food Processor - amzn.to/2O7XJFg
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Lloyd Pans 14x14" Pizza Pan - amzn.to/2XIejNP
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9"x13" Non-Stick Pan - amzn.to/3fXBL1e
Metal Dough Scraper - amzn.to/2I1hlFd
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📖 CHAPTERS
Cru Model 30 Details - 00:00
Unboxing the Oven - 00:41
Setting up the Oven - 01:49
Preheating the Oven - 03:16
Making the 1st Pizza - 04:25
Baking the 1st Pizza - 05:19
Tasting the 1st Pizza - 06:55
Pizza #2 Fail - 08:25
Baking the 3rd Pizza - 08:34
Result and Taste test - 09:40
Final Thoughts - 10:21 - Навчання та стиль
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Every oven that I've tested bakes differently. They all require a learning curve as you'll see in this video. The Cru model 30 took me a few tries, but in the end this oven turned out some very tasty pizza. Great little workhorse!
Just throwing this out there.. In the instructions, it says to never close the door if you still have flames.
Cru is beautifully designed and quite effective. Thanks for showing the learning process.
Godd descriptive review, Tim!
Great job on reaching 116k subs and not even making one video a month 😂. I didn't think a person could make a 5-minute plus video on making deviled eggs but you proved me wrong. I think you're the first cooking channel that I've come across wanting people to give him Bitcoin. Interesting
As someone who has never owned one of these magical beast, would getting something like the Revolve Pizza Oven be a good option? Since it has a rotating pizza stone?
Just looked up the Revolve. Looks like they haven't launched their product yet. That would be a fun oven to test/demo on this channel.
IMO, a rotating stone would make the baking process easier, but it takes some of the fun and technique out of making pizza. I've never used a rotating stone so maybe I'd think differently after baking with one.
Hey Tim thanks for all your oven reviews.
It helps out tremendously when trying to narrow down on a purchase.
I bout the Onni Koda 16 last Nov and love it. Big step up from my Uuni 3 Dinosaur which I still love and use.
Here is my question. When I bought my Koda 16 I bought a baking steel custom made for it on Etsy. I find it retains heat longer without loss when baking back to back pizzas. If you ever have a chance can you look and maybe purchace one of these steels on Etsy and give it a run on your Koda 16? I got the 3/8" thickness which sits flush with the front lip. Very heavy at 30lbs! I found that 600 -625° was a good steel temp for a great crispy crust. Over 650° it would burn too fast.
Ciao, grazie! 🇮🇹
Does the steel get excessive heat near the burner? How about near the corner?
@zakerid there is always more heat in the left corner with any stone or steel you use. Start the pizza in the middle front and work your way towards the back turning every 15-20 sec. Keep flame med-low.
Do you think since the dough wasn’t fully Neapolitan was more prone to burning? I’ve had issues with honey and hydration myself.
Hi Ethan, the malt in the bread flour, honey and olive oil could very well have contributed to the excessive browning, however, I probably had more to do with user error and not understanding the oven over anything else. I had far better success on the second day when I baked with a smaller fire, and made smaller pizza.
I've had mine for about a year. Feel like i can't get the stone hot enough to cook the bottom of the pizza.
The lid seems to be more of a nuisance . I’m biased as a Pi Solo owner but I still like to keep an eye on the competition - good review😎
ps - man you got me using Mike’s Hot Honey on my damn pizza. I’m an addict…..
100% agree. Doors are a pain, but they do help insulate these small-ish ovens which helps keep the temp up and provides a more even bake. The half door that I've seen on some models seems like a good compromise.
Try Mike's Hot Honey on some roasted Brussels sprouts. So good!
Do you think you'll make a video on the new ooni volt 12?
I'd love to give the Volt a test ride! Let's see if I can get my hands on one.
My guy cut pizza with some scissors. 😂
That’s common in Italy. They even eat pizza with a fork.
nope i will stick to my ooni koda 16
I'm sorry but I can't see the point of spending all that money for that oven when all you need to buy is one of the pizza stones that fit in an ordenary oven for a fraction of the cost also you don’t have to worry about eating the burnt ash and messing about lighting a wood fire and you would have far more control of the heat, it's just a case of posing really, atb John. 😀
Hi John, thanks for the comment. A steel or cordierite stone used in a conventional oven can produce a great pizza, but it's not the same type of pizza. A lot of folks will be totally ok with that, and many others will want to make Neapolitan style. That's where this type of oven comes in. It's a challenge to cook with fire. It's also a lot of fun. There's no eating burnt ash, and lighting properly seasoned wood is easy as pie. The journey of practicing and getting to know the oven is as enjoyable as eating the finished product.
It's about being outside!!! Also a pizza steel is better than stone for inside oven!