What do you think of this pizza oven? Do you think there is another one with an extra heating ring / element? There's more kitchen gadget videos here ua-cam.com/play/PLfItiEY3o1msZB4DJXPXdg2qKBsG3nGav.html
I like the oven. I would have to make pizza at home more often than I do now in order to justify the price. However it would be great for my Uni aged kiddos. It would also be fun to invite friends over and have a create your own pizza get together. 🤔 🍕
I think I'd go the opposite way to what you said - crank it up to max first to get the stone proper hot, then turn it down so the toppings get a bit less heat.
Honestly, it looks convincing. Easy to load, nice bloated fluffy crust with a leopard pattern. I use to prepare sourdough (livieto madre plus a sprinkle of yeast) for 72hrs plus 4-5 hrs ambient temperature in a 13“ electric Cozze oven at 400°C. The oven is 300£, plus 200£ tools and toys. Pizza looks real napolitano style, but yours is perfect as well.
The old Nesco version of these had an active modding community. I remember one guy added a second heating element to the top, a heat deflector in the middle of the top elements, and a foil reflector behind the top elements. Then he also made the bottom stone rotate during cooking. Results looked fantastic!
5:30 Barry, if your pizza's are coming out with white crusts, brush the crust with oil before you cook it, its not under cooked, its just coated in flour. Cheers
As someone that works with an actual professional pizza oven: It's quite common to have to rotate it a bit during baking even in those. So I wouldn't be too disappointed about that to be honest.
Yup and be sure to get a heavy one preferably 10 or 12 gauge. I charge my Tesla - which draws a lot of power for long periods of time - with an extension cord but it is a 10 gauge cord and it does not even get warm. I had to go to Amazon to find one that heavy since my local hardware stores only carried 14 gauge or lighter. And the shorter the better.
how the pizza oven tilts back when you open the lid worries me a LOT...but with appropriate care & attention this is an amazing gadget for the kitchen!
Super impressive that this works that well! This review has earned a sub from me I would never of heard of this otherwise! Looking forward to more vids
Long time viewer Barry, love the content. I'm an appliance repair man. Regarding the cooker setting off the smoke alarm during the pizza setting, this could be due to how often you use the elements in the oven. I've seen it in the past where if a user uses the circular fan setting a lot when they decide to use another setting the unit will smoke, it's normally just build up in that element area. Just an idea but with you cooking so often I don't know what settings you would regularly use. Love the videos and happy new year to all of the Lewis household.
It looks very similar to one I use to have a decade ago that cost 1/4 as much. Exaxt same controls, split padles, colour etc so maybe a copy. Use to work well until the element burnt out. It was very easy to over cook or the base over rising. It needs a bit more even heating on the top 1
If its cooks the same as my "COUNTERTOP PIZZA OVEN" it would be used everyday. In my 2 person household its the pizza oven that gets used more than the air fryer or the normal oven.
Exactly what I was thinking. The low and slow method is typically my favorite anyways. Less likely to burn, for one. And I can be doing other things around the house while I wait; it's not like I have to stand in front of the oven for the whole 20 minutes or whatever. Lol, I'll pass on this thing. Cool idea though.
I have a similar oven. I usually take mine out with a pair of tongs and slide it onto a splatter screen ( like you use over a stovetop pan). Then put it on a cooling rack ( or metal trivet )for a couple of minutes. This keeps the steam from the bottom of the pizza from condensing on a solid surface and keeps that crunchy bottom crust.
Is anyone else wondering why when it came to the empty tinfoil pan, why he didn't just cut the sides down with scissors or a knife instead of crushing it?!
Now, you have got to try making lava cakes in it. Those could be really interesting. The pizza oven is also the secret behind how they stay gooey in the center.
I think Bazza is forgetting about twiddling the temperature control while conducting these experiments 😅 They would probably turn out perfectly without the excessive charring if he mastered that. Imagine cheese grills in this. Cheese and tomato, chesse and beetroot. Cheese ham and tomato. Whatever hey. Anything that wants a quick blast of high heat
You shouldn't put those prepacked meal foil tins into it - they're usually lined with plastic which breaks down at about 240c. Plain foil is fine though.
The marble slab was a perfect idea for safety. I’ve never seen corn on pizza! I’ve seen vegetables, but not corn. A little thought was to consider that if anyone in the world that’s watching and wins, this pizza maker is just remember to consider the outlet, the plug that you need in case if you need a converter.
oooh, I love reading the safety instructions on things! Couple of years ago I actually read the warnings on our new lawnmower! In Short - "Do not cut the grass, barefoot & naked at night in the snow!"
This is completely coincidental, because I just saw an ad for a product in the Americas called the GraniteStone Piezano that does a similar thing (except it also lets you see through it to check on the pizza).
I got one over the holidays. It has Two elements that you can control separately and a window. So far happy with it. Not quite restaurant style yet but I think it is the quality of the dough ( rises beautifully but taste is bland) and the commercial sauces I’m using are too watery. So experimenting and tweaking recipes just like I used to do when the first bread machines came out.
Guys in New York with coal ovens the size of a boat running at 600c wearing T-shirts and chucking the pizza around versus Barry dressed as an Apollo astronaut with the gas off is literally why we love you and feel invested in your whole family and YT ‘journey’. Happy New Year to Barry and family x Ps. Barry, I know you love names and are from a similar part of the world to me - we used to call some of the meals mum made us (god rest her soul) as being ‘Cricket St Thomas’ because the advert on local TV always added the words ‘near Chard’. Boom tish!
Jerez! I’ll just use the pizza oven to warm my apartment! (Flat). Ah, the long debate for me, make premade pizza, have trouble properly cutting it on the pan, get delivery, or do this… Make my own!! 😋🍕🍕
This looks like a great indoor pizza oven. Not going to lie got a little nervous when you put the tin in 450°. I have always been taught to keep the tin under 250°. Thanks for sharing. Where did you find this oven?
what ever happened to barry opening up his own pizza place ? i remember he said about it and showed the place he planned to buy years ago, did i miss where he said it wasnt happening anymore ?
I believe it didnt happen bc pandemic related stuff and from what Ive seen lack of proper research thus running into problems along the way of trying to set the whole thing up. He did explain about it in a video.
I see one point that you missed from tutorial, they preheat the stone and then cook, while stone is hot and heating element red. You are not using main use for stone to cook crust from below.
Indeed. When the indicator light goes off, you open the oven. When the indicator light comes on again, in goes the pizza. The top spiral will become red hot glowing and give proper heat to the toppings. The pizza's in this video look a bit burnt, I think he cooked them too long.
Dude, I bought a sainsbury's own (from the counter) Pepperoni Sour Dough thin base Pizza, added sweety drop peppers, salami, Italian herbs, Peccorino, and Mozzarella. Cooked it as per instructions, 200c for 8 mins on the middle shelf. Looks and no doubt tasted better than that!! 😉
Barry, this oven is very impressive. Thanks for the introduction to this device. Now, on a safety note, you need to pay better attention when using this oven - otherwise, you could easily have a disaster on your hands. This is not an appliance to get distracted around. Hence, the massive instruction manual.
Imagine overcooking and/or burning everything (except the fish) and thinking...this is great! Sorry, Barry but this is not a winner unless you learn how to use it better. It has potential.
we bought a tray of stuffing and cheese sauce with brussel sprouts and cranberry sauce, forgot what the brand was but we wont buy it again, there was no stuffing or cranberries in it, just brussels and cheese sauce... good job i had some brussels and stuffing ready in oven lol
Something off topic, I never watch yt with subtitles but everytime I watch a video of Barry the video starts with subtitles, does this only happen to me?
If you like wood fired pizza, that is about as close as you can get without a fire. The biggest thing to be carefull about is thernal shock. Don't let ice or water drop on that ceramic plate when its hot. It might crack it. Be careful about ice on the bottom of a frozen pizza. That plate is the same material as a pizza stone you put in your oven and you want let cool slowly.
Hmm that frozen pizza didn’t look cooked in the middle to me, well until you burnt it 😂. I honestly love the betty crocker pizza trays with the holes in. Does the trick for me and is easy to store. Oh and I put my naan breads in the toaster for a crispy finish 😉
The frozen pizza was baked like a biscuit and looked revolting. On the other hand the fresh pizza was baked like a biscuit and looked revolting. Dairy free one looked good, because the heat was turned down or it was taken out before it turned into a big cracker. Notably it didn't crunch when bitten. I mean, if you burn a pizza, own it and don't pretend that having shards of crust fly off like shrapnel when you bite into it is normal. Would have been useful to run a red dot thermometer over the stone to see how the heat varied. FWIW I've had about three variations of these and they can do a good fresh pizza but the all suffer from the very edge never cooking right. ie you can have a crispy top, a crispy base but the outside edge is soft (unless you burn it, like 2 out of 3 of the examples shown).
Yeahhh I cringed every time he took a bit of those. A bit of crispy on the edge is good, but it shouldn't be hard and crunchy like a cracker in the center. Yikes.
What do you think of this pizza oven? Do you think there is another one with an extra heating ring / element? There's more kitchen gadget videos here ua-cam.com/play/PLfItiEY3o1msZB4DJXPXdg2qKBsG3nGav.html
Your gadget videos are amazing
I like the oven. I would have to make pizza at home more often than I do now in order to justify the price. However it would be great for my Uni aged kiddos. It would also be fun to invite friends over and have a create your own pizza get together. 🤔 🍕
I think I'd go the opposite way to what you said - crank it up to max first to get the stone proper hot, then turn it down so the toppings get a bit less heat.
Honestly, it looks convincing. Easy to load, nice bloated fluffy crust with a leopard pattern.
I use to prepare sourdough (livieto madre plus a sprinkle of yeast) for 72hrs plus 4-5 hrs ambient temperature in a 13“ electric Cozze oven at 400°C. The oven is 300£, plus 200£ tools and toys. Pizza looks real napolitano style, but yours is perfect as well.
The old Nesco version of these had an active modding community. I remember one guy added a second heating element to the top, a heat deflector in the middle of the top elements, and a foil reflector behind the top elements. Then he also made the bottom stone rotate during cooking. Results looked fantastic!
5:30 Barry, if your pizza's are coming out with white crusts, brush the crust with oil before you cook it, its not under cooked, its just coated in flour. Cheers
It depends on the pizza but some times I like a nice floury dough
As someone that works with an actual professional pizza oven: It's quite common to have to rotate it a bit during baking even in those. So I wouldn't be too disappointed about that to be honest.
Can you do anyway by just opening it and giving it a turn
Barry, Barry, Barry. It means don’t hold it while your feet are wet, not hold it with wet feet.
Good advice for using any electrical equipment!
the warning about extensions is basically saying its going to draw lots of power dont use cheap extension cables that aint rated for heavy duty
Yup. Every space heater you plug in will have those warnings as well. You'll melt and start the cord on fire.
Yup and be sure to get a heavy one preferably 10 or 12 gauge. I charge my Tesla - which draws a lot of power for long periods of time - with an extension cord but it is a 10 gauge cord and it does not even get warm. I had to go to Amazon to find one that heavy since my local hardware stores only carried 14 gauge or lighter. And the shorter the better.
There is no such thing as TOO MANY videos about pizza ovens :D That was so good, Barry! :)
how the pizza oven tilts back when you open the lid worries me a LOT...but with appropriate care & attention this is an amazing gadget for the kitchen!
Super impressive that this works that well! This review has earned a sub from me I would never of heard of this otherwise! Looking forward to more vids
Barry,,, I am pretty sure they didn't mean carry the oven with wet feet. Just feet that are wet.
I love it!! Best cooking channel on UA-cam.
Bring back Barshens
Barshens is coming back for 2 episodes and 3 extra ones for those that backed Ashens new film
@@CricketEngland I can't wait. :)
Long time viewer Barry, love the content. I'm an appliance repair man. Regarding the cooker setting off the smoke alarm during the pizza setting, this could be due to how often you use the elements in the oven. I've seen it in the past where if a user uses the circular fan setting a lot when they decide to use another setting the unit will smoke, it's normally just build up in that element area. Just an idea but with you cooking so often I don't know what settings you would regularly use. Love the videos and happy new year to all of the Lewis household.
That's useful advice, thank you :)
looks like that little pizza oven has sooooo much potential!
I got the ferrari pizza oven, similar to that one, produces great pizza in minutes
It looks very similar to one I use to have a decade ago that cost 1/4 as much. Exaxt same controls, split padles, colour etc so maybe a copy.
Use to work well until the element burnt out.
It was very easy to over cook or the base over rising.
It needs a bit more even heating on the top 1
I would probably use this once or twice and then it would go in storage for the rest of its life xD
If its cooks the same as my "COUNTERTOP PIZZA OVEN" it would be used everyday. In my 2 person household its the pizza oven that gets used more than the air fryer or the normal oven.
Exactly what I was thinking. The low and slow method is typically my favorite anyways. Less likely to burn, for one. And I can be doing other things around the house while I wait; it's not like I have to stand in front of the oven for the whole 20 minutes or whatever. Lol, I'll pass on this thing. Cool idea though.
Same with a George Forman, ninja juicer and my rapid can a bottle cooler oh slush puppy maker too.
Wow! I am super impressed! Yummmmm!
i work making wood fired pizza for events and stuff, im only 17 but the ideal temperature is 350-450°C it takes 60 seconds or 2 minutes. there amazing
I have a similar oven. I usually take mine out with a pair of tongs and slide it onto a splatter screen ( like you use over a stovetop pan). Then put it on a cooling rack ( or metal trivet )for a couple of minutes. This keeps the steam from the bottom of the pizza from condensing on a solid surface and keeps that crunchy bottom crust.
Awesome video, Barry. I love cooking, and i love making homemade pizza!!!
Is anyone else wondering why when it came to the empty tinfoil pan, why he didn't just cut the sides down with scissors or a knife instead of crushing it?!
There's ones you can get that have glass on the top that you can look in and two separate heat controls for the top and bottom.
They have been advertising one on tv here in the US called the Piezano it gets up to 800˚F and is around $120
Now, you have got to try making lava cakes in it. Those could be really interesting. The pizza oven is also the secret behind how they stay gooey in the center.
LOVE pizza and these demonstrations barry! 🍕🍕🍕🍕🔥🔥🔥🔥🔥
This guy gives me Richard Hammond Vibes for sure. Love his style
Amazing video as always barry! Love your content
i love the perfect safe environment😂 just perfection 😂
This looks great 😊
I think Bazza is forgetting about twiddling the temperature control while conducting these experiments 😅 They would probably turn out perfectly without the excessive charring if he mastered that. Imagine cheese grills in this. Cheese and tomato, chesse and beetroot. Cheese ham and tomato. Whatever hey. Anything that wants a quick blast of high heat
You shouldn't put those prepacked meal foil tins into it - they're usually lined with plastic which breaks down at about 240c. Plain foil is fine though.
That’s really cool
The marble slab was a perfect idea for safety. I’ve never seen corn on pizza! I’ve seen vegetables, but not corn. A little thought was to consider that if anyone in the world that’s watching and wins, this pizza maker is just remember to consider the outlet, the plug that you need in case if you need a converter.
Ahhh man I’d love one ! Looks great bloke!
I have this thing for allmost 15 years! can def recommend
Hope you had an amazing Christmas mate! Thanks For all these videos🎁🎁🎁❤️❤️❤️🎅🎅🎅🎄🎄🎄🎄
oooh, I love reading the safety instructions on things! Couple of years ago I actually read the warnings on our new lawnmower!
In Short - "Do not cut the grass, barefoot & naked at night in the snow!"
Barry spoiling us with the uploads recently, hope you had a great Christmas mate!
I would love one for my son's birthday 🇨🇦💗🙏🙏🙏
I have a pizza oven. You should try a nepolitan pizza using poolish method. Absolutely delicious
This is completely coincidental, because I just saw an ad for a product in the Americas called the GraniteStone Piezano that does a similar thing (except it also lets you see through it to check on the pizza).
I got one over the holidays. It has Two elements that you can control separately and a window. So far happy with it. Not quite restaurant style yet but I think it is the quality of the dough ( rises beautifully but taste is bland) and the commercial sauces I’m using are too watery. So experimenting and tweaking recipes just like I used to do when the first bread machines came out.
Guys in New York with coal ovens the size of a boat running at 600c wearing T-shirts and chucking the pizza around versus Barry dressed as an Apollo astronaut with the gas off is literally why we love you and feel invested in your whole family and YT ‘journey’. Happy New Year to Barry and family x
Ps. Barry, I know you love names and are from a similar part of the world to me - we used to call some of the meals mum made us (god rest her soul) as being ‘Cricket St Thomas’ because the advert on local TV always added the words ‘near Chard’. Boom tish!
its ok but what about the cost of the electric to heat it??
Just buy an oven (pizza) steel. Place it at the top rank in your oven and cook on the highest setting. You will have better results.
Jerez! I’ll just use the pizza oven to warm my apartment! (Flat). Ah, the long debate for me, make premade pizza, have trouble properly cutting it on the pan, get delivery, or do this… Make my own!! 😋🍕🍕
Have you tried the Presto Pizzazz Plus, rotating oven?
Hey Barry, I love ur apron.
I wouldn't have much use for one, but if I wanted one from you, I would want it autographed, tbh.
Looks awesome and I would invest in some compatible baking dishes too.
This looks like a great indoor pizza oven. Not going to lie got a little nervous when you put the tin in 450°. I have always been taught to keep the tin under 250°. Thanks for sharing. Where did you find this oven?
the heating element in the social media video was different
you should try the ooni pizza oven for comparison
If you egg wash or butter the crust it won't burn like that
I have one it's, great I wish I bought it a few years ago but I no longer buy it from the pizza shop 🍕
Is that corn on the pizza as a topping??
Is the pizza stone removable? if so how about trying it in the oven as it’s the stone that makes the base crispy
My oven goes to 500 F. Pizza stone does the trick if you heat it first.
That's 260C, around half the maximum of this gadget.
I always wondered what happened to your pizza place Kickstarter
@@YourMotherSucksCocksInHell This is 100% lies. He did not refunded everyone.
@@iamboody And you did not learned spelling.
I have one question where and what brand of pizza can I get with frozen sweetcorn on it never have I seen a frozen pizza with sweetcorn
Put some marshmallows on the brownies is like a campfire dish ❤
Super fun 😁😋👍
what ever happened to barry opening up his own pizza place ? i remember he said about it and showed the place he planned to buy years ago, did i miss where he said it wasnt happening anymore ?
I believe it didnt happen bc pandemic related stuff and from what Ive seen lack of proper research thus running into problems along the way of trying to set the whole thing up. He did explain about it in a video.
He does have a video about it, the pandemic basically shuttered it and so he refunded the indiegogo the ran to open it up.
Can we use this in the US? Is it sold to be compatible with US power and plug? Thanks
I see one point that you missed from tutorial, they preheat the stone and then cook, while stone is hot and heating element red. You are not using main use for stone to cook crust from below.
Indeed. When the indicator light goes off, you open the oven. When the indicator light comes on again, in goes the pizza. The top spiral will become red hot glowing and give proper heat to the toppings. The pizza's in this video look a bit burnt, I think he cooked them too long.
The oven in the social media video has an element that is close to twice the size of yours.
How hot was the stone underneath the pizza oven?
Happy New Year Barry and family! 🎉🥂🍾🎆
In Belgium we have some very nice “handmade” frozen pizzas, called: Lentini
If you can get one in the states, I would highly recommend it
He's from the UK. Yes we can get them in the UK, never had one before, but they look good!
whoops 😅
Dude, I bought a sainsbury's own (from the counter) Pepperoni Sour Dough thin base Pizza, added sweety drop peppers, salami, Italian herbs, Peccorino, and Mozzarella. Cooked it as per instructions, 200c for 8 mins on the middle shelf. Looks and no doubt tasted better than that!! 😉
I wonder how that mini oven would do for a new york style pizza?
6:24 gotta love the eye roll of Mrs. B. when you mentioned the overkill of turning off the gas. 😂
Don't look at the smart metre when the pizza oven is on.
Living in Weston with the terrible Fire Away you can justify the price on that easy!
Is that a seal pillow?
Barry, this oven is very impressive. Thanks for the introduction to this device. Now, on a safety note, you need to pay better attention when using this oven - otherwise, you could easily have a disaster on your hands. This is not an appliance to get distracted around. Hence, the massive instruction manual.
Looked online and found a few ovens that looked like this but couldn't find this exact one. Can anybody point me in the right direction?
I have the Sage pizza oven which you can use indoors and can also reach 450C and compared to this oven is much more versatile.
I hope you had a brilliant Christmas & love these gadget videos 🤗Thanks Barry n Mrs B 😋🍕
its basically an air fryer without the fan, or an air fryer in grill mode
Imagine overcooking and/or burning everything (except the fish) and thinking...this is great!
Sorry, Barry but this is not a winner unless you learn how to use it better. It has potential.
i got one of those about 5 years ago for about £32
My aunt told me about such a machine at christmasdiner😂 I love you tested it for me! Will order it for husbands birthday!
11:40, someone casually spiriting away some of that butter haddock.
we bought a tray of stuffing and cheese sauce with brussel sprouts and cranberry sauce, forgot what the brand was but we wont buy it again, there was no stuffing or cranberries in it, just brussels and cheese sauce... good job i had some brussels and stuffing ready in oven lol
Interesting to see "scan to subscribe" - That's the first time I've seen that, Must be for TV users.
whatever happened to the pizza shop you were going to open that you crowdfunded for???
He took the money and went silent.
@@iamboody No, he didn't. He explained all of that.
You're awesome, Barry. X
Something off topic, I never watch yt with subtitles but everytime I watch a video of Barry the video starts with subtitles, does this only happen to me?
If you like wood fired pizza, that is about as close as you can get without a fire. The biggest thing to be carefull about is thernal shock. Don't let ice or water drop on that ceramic plate when its hot. It might crack it. Be careful about ice on the bottom of a frozen pizza. That plate is the same material as a pizza stone you put in your oven and you want let cool slowly.
A £50 air fryer would do a better job
Pizza party in your garden in the summer then when that is installed! 🍕🎉
Do you still do the pizza restaurant? Cheers
Your dog was too cute ! I hope your dog got a slice of pizza to eat !
As soon as the gloves came out - theme from rocky
I've watched SortedFood mess around with this and it's so cool what else it can cook just needs to be safe.
No link for the pizza oven 😮
Hmm that frozen pizza didn’t look cooked in the middle to me, well until you burnt it 😂. I honestly love the betty crocker pizza trays with the holes in. Does the trick for me and is easy to store. Oh and I put my naan breads in the toaster for a crispy finish 😉
I thought that as well it still looked frozen.
These gadget videos are very insightful. Nice one Barry!
The frozen pizza was baked like a biscuit and looked revolting. On the other hand the fresh pizza was baked like a biscuit and looked revolting. Dairy free one looked good, because the heat was turned down or it was taken out before it turned into a big cracker. Notably it didn't crunch when bitten. I mean, if you burn a pizza, own it and don't pretend that having shards of crust fly off like shrapnel when you bite into it is normal.
Would have been useful to run a red dot thermometer over the stone to see how the heat varied.
FWIW I've had about three variations of these and they can do a good fresh pizza but the all suffer from the very edge never cooking right. ie you can have a crispy top, a crispy base but the outside edge is soft (unless you burn it, like 2 out of 3 of the examples shown).
Yeahhh I cringed every time he took a bit of those. A bit of crispy on the edge is good, but it shouldn't be hard and crunchy like a cracker in the center. Yikes.
Barry having a clue, bit too much to expect. He will accept your cash for the people's pizzeria though.
lets goooo
Love you Baz
This seems to be the old Nesco Pizza Express revived. Interesting... thanks for sharing!