Great video, thanks. Hint about pan pizza. Cast iron takes awhile to heat up but then maintains the heat well. Put your pan pizza with dough on your stove burner for 3 mins on medium high. Then put the pan in the oven. This way the bottom crust gets a head start towards crispy.😊 Just purchased my pizza oven & would love to see more videos from you.
This is one of the most informative and instructive reviews of a kitchen gadget I've seen in quite some time, Well done sir. In context, for a sub $300 pizza machine that can make pizzas this good is truly amazing. One thing to add, the Black Stone cast iron pan pizza maker is perfect for this pizza maker and comes with a cast iron handle to easily insert and remove it, and a thrivet to set it on. It's a must have if you like deep dish Chicago or Detroit style. I've made every style pizza with this, and thanks to your video, it cut the learning curve exponentially. Thank you!
Great review, especially since you FOLLOWED THE INSTRUCTIONS out of the gate. That gave you a good baseline that you then were able to tweek to dial it in.
@@somedadscookwhat type of cheese did you use on the grandma pizza. I only ask because the top was cooking fast and browned too much but also didn’t seem like it would make 14 min. The bottom was great top too dark. Thanks for any help
Thanks so much for this video. We lose out with a lot of products not being available in New Zealand, but we do now have costco so fingers crossed they stock it in our country
I got one of these for Christmas, and it's adorable. lol. Works great, too. My experience has been that the more I use it, the less the crust burns. The very first time I used it, I burned the hell out of my crust. I will say that the Frozen function isn't ideal for all frozen pizzas. Sometimes I'll buy a Red Baron Brick Oven crust when I'm feeling lazy, and rather than use the Frozen preset, I'll set it to 600f on bottom and 650 on top. Dust the bottom of the pizza with a little bit of King Arthur bread flour and it comes out amazing. I just eyeball the doneness and rotate it a couple times.
Well done, man. I like the scientific method you did, changing the variables here and there. That’s what you call a designed experiment. I am definitely considering this for indoor. I like the precise manual controls for top and bottom. Can’t do that with my wood-fired. Im curious if the heating elements stay on with the door open. I like to raise the pizza to the top for few seconds using a turning peel to get additional firing. It would be awesome if that top element stayed on.
Thanks for the review. My favorite style pizza is New York and pan so I’m excited about the oven! I recently picked one up. Just haven’t got try it yet
I just bought that same black stone cast iron pan. Oddly enough it doesn’t fit the way you put it in yours with the handles on the side but it does fit with the handles front to back. They must’ve changed the dimensions.
For pan pizza, the cheese and sauce need to be all the way to the edge, and to get some really nice 'frico' around the edge, you should use a good quantity of freshly grated Parmigiano Reggiano all around the edge, filling in any empty space. That will give you the crunchy edge you are looking for.
Great video and definitely pulling the trigger. Is that Blackstone pan 9.5" with the handles included? Wondering what the max size for a round pan would be?
Nice review. Another channel that reviewed this oven had trouble baking a neopolitan style pizza. The upper element cycled on and off and they didn't think it produced enough heat for that type of pizza, but yours looked pretty good. Did it seem like the upper element stayed on when you were baking your neopolitan? Does using the timer make a difference?
I haven't had that issue yet. I have made about 20 Neapolitan style pizzas now and they have all come out great. The timer doesn't do anything other than be an alarm for when it time to pull it out
Yeah, I saw that same video. Those guys didn't follow the instructions AT ALL.. They never waited until the oven preheated then couldn't understand why their pizza didn't turn out good. That video doesn't represent the product at all. .
As a hint, I have always had better success overstretching the dough initially and then just before baking, I release it to shrink a little. Jelps keep shape if you really appreciate round pizza...
Just got this on sale at Costco for 250. It’s amazing compared to the home oven. Only complaint is in manual mode it’s hard to see what temp you’re setting at since the temp lights up and only dim slightly to indicate its selection. Thought it was broken at first 😅.
Hate to say it but the crust is burned even at the lower setting. Obviously putting the heat source entirely down under is not the preferred solution. Really appreciate the honest review.
I always use Cornmeal for the bottom and have used GRANDE MOZZ WM SHREDDED for ever lol.....I will be getting mine on Thursday and will be happy with a 12 inch pizza for the winter months.
Fantastic video! Do you know the interior dimensions? If I could get a 9 x 13 aluminum pan in here for things I would otherwise use a toaster oven for, I could add this to my life :-)
Ive been using the pizza screen and it works great. I make mostly NY style and dont mess with the recommended temps. I build the pizza on the screen. Launch into oven and during the last 1-2 mins of the bake I remove the screen using tongs. Works great every time.
Great video! I'd like one of these but they seem hard to get in the UK! Has anyone in the UK got any recommendations for a similar oven at a similar price?
Hey, thanks so much for the video. We've had pretty good luck setting the bottom temperature to 650°, and the top to 800. That said, we're getting a great rise, but we're not getting the same browned and crispy crust that you are. We're cooking for 3 minutes, and would let it go longer, except the cheese (fresh mozzarella) is starting to get a little overdone at 3 minutes. Any thoughts? Are you able to get a consistently crispy crust? Thanks!
Great question. I would consider adding some sugar and oil to your dough. It should help it brown up. I am making a dough video right now and just tested that out. I did about 1 T sugar and 1 T oil per 500g of flour.
@@somedadscookthanks. One other question, people say when it gets up to temp, the top element looks like it turns off and affects cooking. Have you noticed this?
I turned it on Max temp and let it run for an hour. The top is hot, but I can hold my hand on it for about 2 seconds. The sides and the front are hotter and can only touch them for a split second. I think if a toddler touched it they would be in pain but wouldn't get a severe burn. I haven't noticed the top element doing that.
When you made the new-york style pizza, did you change the temp or just use the new-york set mode suggested? Thank's! I prefer the new-york style anyway! Also, can you give me a link to your new-york style dough recipe please ! Thank's! I just subscibed!
What dough recipe do you use for your thin crust? I've watch the video 3 times but can't seem to catch which recipe you use! I've watched the one about pizza dough as well, just curious if you use the 'regular' or the NY style one! Thanks
I'm looking for a 16-inch pizza oven electric less than onni I don't want to pay a thousand bucks for a pizza. I see a bunch of the double decker ones on Amazon they say are commercial. Has anyone done a review on those?
Sorry but where is the basil on your first Margherita - and why did you put it on the second after the pizza was pulled out of the oven the final time. This would have been a great check because you would have seen if the basil is scorched. It was really good that you put it to the paces for different styles of pizza. Thank you!
What kind of mozzarella did you use? In 3 minutes the mozzarella that I am using burn, the crust on the edge is not near close to yours…. What am I doing wrong ?
is this a real review or an advertisement because i am confused on this entire pizza oven issue , such as , high end Pizza Stone or Steel for my home oven , or do i get a propane outdoor pizza oven or the Chefman or Cuisinart electric oven , the Breville is out of my reach dollar wise
This is a real review. He was at Costco and saw this for a good price and decided to buy it and try it. Not sponsored in any way! He was genuinely surprised with how great it was for an affordable electric oven.
Great review. Will consider getting this. Have u tried a cast iron pan for grilling steak? Obviously the high temp sears the steak. Amazon does have the 1 inch cast iron circular pan that's used by restaurants. For pan pizzas, restaurants do par cook the bottom and then flip it so that the top crust doesn't get soggy when u put on the sauce&toppings/cheese. Little Caesars' conveyor electric oven has that nuked look when u melt cheese inside a microwave as the heat isn't contained causing heat loss&leaks as the pizza pan goes thru. Seems like the pizza stone focuses that heat. Their gas oven actually cooks great&u can tell the difference between electric vs gas ovens.
@@randyvfromtheperch If you watch the follow up video reviews of pizza ovens, the chefs are looking for creative uses for it other than just a pizza oven by those youtube reviewers, they think of other things to cook inside it. You can't duplicate those high end broilers in restaurants with regular ovens. So these top/bottom high temp pizza ovens are a great substitute for those restaurant broilers. Anyway most ppl use a dedicated cast iron pan for the steaks so that it doesn't mess up the pizza stone on pizza oven.
That's a tuff question. The oven is still pretty new to me, where I have cooked hundreds on my propane ones. I would recommend it to anyone starting out, and if you don't like it you can take it back since it's Costco
Every pizza oven differs in what it does best and the all have pro's and con's. I have a cheap electric clamshell and I use it almost every day. 10 minute pre-heat and for the pizza I make it's 3-4 minutes to cook. It's not going to do a true 60-90 sec neapolitan but it still gets results I'm extremely happy with. Including delivery it cost less than a pizza steel. Choose the oven that suits what you plan to do with it.
my neo dough recipe is sticky and even sticks to parchment paper if I use it, so getting off the Chefman peel id very difficult. I use semolina/00 flour mix on my work surface and on the peel, still sticks. what am I doing wrong. Is your dough recipe available?
just ordered one myself in europe they go under the name unold. I don't think flat breads work in this oven simply because it might be too shallow, flat bread do dome and puff up and I think it might touch the upper heating elements....would be interesting too see it tested out.
If you ever had a pizza stone, you would realize it has a breakin period where tge stone absorbs just a bit of oils from the pizzas. Just like a flat top griddle, the longer you have it, the better nonstick they become!
oof..burnt bases all around on Neapolitan. I wouldn’t buy this oven if I was set on cooking Neapolitanish indoors. The Ooni Volt blows this away but it sucks that it’s 900 full price. This would be a great bread flour pizza oven if you didn’t want to wait on your home oven with a steel to heat up for an hour. This is on sale for $200 right now also.
Finally, a review who knows wtf he's doing and doesn't blame the oven for their inability to do Neapolitn.
Great video, thanks. Hint about pan pizza. Cast iron takes awhile to heat up but then maintains the heat well. Put your pan pizza with dough on your stove burner for 3 mins on medium high. Then put the pan in the oven. This way the bottom crust gets a head start towards crispy.😊
Just purchased my pizza oven & would love to see more videos from you.
Great tip!
Oh that's a cool tip!!
Yes, I’ve had the Lodge pizza pan or any cast iron, needs to be preheated or the bottom comes out light.
Thank you. My wife and I are empty nesters and we now have something that fits us. This is our Christmas to us.
Wonderful!
This is one of the most informative and instructive reviews of a kitchen gadget I've seen in quite some time, Well done sir. In context, for a sub $300 pizza machine that can make pizzas this good is truly amazing. One thing to add, the Black Stone cast iron pan pizza maker is perfect for this pizza maker and comes with a cast iron handle to easily insert and remove it, and a thrivet to set it on. It's a must have if you like deep dish Chicago or Detroit style. I've made every style pizza with this, and thanks to your video, it cut the learning curve exponentially. Thank you!
Thank you so much
Just started making pizzas and UA-cam algorithm brought me here. Thanks for the recommendation !
Hope you enjoy
I love your thorough and honest explanation of each pizza tested. I really appreciate these kinds of reviews.
Thank you!
I live in Michigan. I’m not going out in sub zero weather to fire up a pizza oven. I needed something I can use indoors.
I hear that
I just ordered this based off of this review, since you got such great results with it and provide excellent tips! Subscribed!
This is easily the best review I've seen yet. I'm sold. It's on sale for $250 at Costco. Thanks!
Wow, thanks!
Dude! Awesome video! So glad you liked the oven! Great pizzas!
Email me if you want to collaborate on another video. drape2000@gmail.com
As always, you do the best comprehensive objective reviews.
I appreciate that!
Your review convinced me That I need to purchase one of these. Also do you have recipes for your dough? Thanks
Great review, especially since you FOLLOWED THE INSTRUCTIONS out of the gate. That gave you a good baseline that you then were able to tweek to dial it in.
Glad it was helpful!
I’m so mad at you! Been eyeing this at Costco and of course after watching your awesome video, I pulled the trigger.. thx a lot!😂😊
Ha ha ha. That's hilarious
This is why I am looking at this video. Edit: just finished the video. I’m buying the thing.
@@somedadscookwhat type of cheese did you use on the grandma pizza. I only ask because the top was cooking fast and browned too much but also didn’t seem like it would make 14 min. The bottom was great top too dark. Thanks for any help
I haven't seen it on their website, do you have a link?
Thanks so much for this video. We lose out with a lot of products not being available in New Zealand, but we do now have costco so fingers crossed they stock it in our country
Wow, I'll take 2 of each please and thank you! Awesome review!
Thank you
This is by far the best video for the chefman - wish he included some links to the dough he used - those pizzas look amazing!
Have been considering this oven, thanks for the review, well done.
Appreciate it
Great video mate!
Very Informative and entertaining I just ordered mine !!! Great video Thanks !!!
Glad it helped
Looking forward to the follow up
I got one of these for Christmas, and it's adorable. lol. Works great, too. My experience has been that the more I use it, the less the crust burns. The very first time I used it, I burned the hell out of my crust. I will say that the Frozen function isn't ideal for all frozen pizzas. Sometimes I'll buy a Red Baron Brick Oven crust when I'm feeling lazy, and rather than use the Frozen preset, I'll set it to 600f on bottom and 650 on top. Dust the bottom of the pizza with a little bit of King Arthur bread flour and it comes out amazing. I just eyeball the doneness and rotate it a couple times.
That is great advice on the frozen pizzas
Well done, man. I like the scientific method you did, changing the variables here and there. That’s what you call a designed experiment.
I am definitely considering this for indoor. I like the precise manual controls for top and bottom. Can’t do that with my wood-fired.
Im curious if the heating elements stay on with the door open. I like to raise the pizza to the top for few seconds using a turning peel to get additional firing. It would be awesome if that top element stayed on.
I'll have to try out doming it and let you know
Just got one. Got the same results you did on margarita pizzas! Bottom is too hot on preset. I’m happy.
Great to hear!
Thanks for the review. My favorite style pizza is New York and pan so I’m excited about the oven! I recently picked one up. Just haven’t got try it yet
Hope you enjoy it!
Hi there! Would you still recommend rotating every minute as you did originally or is it not necessary any more with this update ?
Chefman should pay you a commission, I bought this based on your review! Do you share your dough recipes? Would love to see and try them!
Ya that would be nice. Here is my dough recipe ua-cam.com/video/RoErAlDmk9k/v-deo.html
Brilliant review. Based on this video I will get one of these
Great review! Would be interested in your follow up review after 2 months.
Good to know
We need your dough recipes! They look awesome
Filming it now. Hope to have it out in the next week
Dough Video just Dropped: ua-cam.com/video/RoErAlDmk9k/v-deo.html&ab_channel=SomeDadsCook
I just bought that same black stone cast iron pan. Oddly enough it doesn’t fit the way you put it in yours with the handles on the side but it does fit with the handles front to back. They must’ve changed the dimensions.
Good to know
Can I get the recipe for that thin crust? That looked absolutely perfect!
15:18 - lol, yep, sure is. Thanks for the review, helpful overview.
Love to see your videos, I m from India from where to get your electric pizza oven want to buy seriously it looks very nice.
Awesome review! Seems like a great product for the price.
I think so too!
Great review. I hope Costco makes a 220V version for the Australian market.
That would be cool!
For pan pizza, the cheese and sauce need to be all the way to the edge, and to get some really nice 'frico' around the edge, you should use a good quantity of freshly grated Parmigiano Reggiano all around the edge, filling in any empty space. That will give you the crunchy edge you are looking for.
Appreciate the video review of this oven. Is that the pizza dough recipe from your other video? Thanks.
It's not. I have lowered the hydration to 70%. I have a new dough video coming out in the next week.
@@somedadscook can't wait, the end result looks amazing.
Here is the new dough video: ua-cam.com/video/RoErAlDmk9k/v-deo.html&ab_channel=SomeDadsCook
Nice review! Good info. Thanks!!
Thanks
Great video and definitely pulling the trigger. Is that Blackstone pan 9.5" with the handles included? Wondering what the max size for a round pan would be?
Just measured. It's 13 inches. Inside of oven is right at 13 inches as well
Thanks! And I appreciate you tweaking the Neapolitan instead of just moving on with the default.
What's your dough recipe? Any good premade doughs?
Here is my dough recipe ua-cam.com/video/RoErAlDmk9k/v-deo.html
This is only 250 at Costco by me. Picked one up to try it out and to replace the koda 12
Nice
How do you like it as a replacement?
I like it way way better@@CG-hy8gw
Was it on sale
Nice review. Another channel that reviewed this oven had trouble baking a neopolitan style pizza. The upper element cycled on and off and they didn't think it produced enough heat for that type of pizza, but yours looked pretty good. Did it seem like the upper element stayed on when you were baking your neopolitan? Does using the timer make a difference?
I haven't had that issue yet. I have made about 20 Neapolitan style pizzas now and they have all come out great. The timer doesn't do anything other than be an alarm for when it time to pull it out
Yeah, I saw that same video. Those guys didn't follow the instructions AT ALL.. They never waited until the oven preheated then couldn't understand why their pizza didn't turn out good. That video doesn't represent the product at all.
.
Oh my. Im ordering now. Thanks;)
As a hint, I have always had better success overstretching the dough initially and then just before baking, I release it to shrink a little. Jelps keep shape if you really appreciate round pizza...
How is cleaning of the oven? One Amazon review said it was impossible to clean the inside of it.. otherwise, great review! thanks!
do you know if they mean the stone or the metal walls?
@somedadscook not really sure, they didn't specify. They just shared a picture of like a blackened mess all over the inside of their oven lol
Great one. Nice review. Thank you very much.
Great review wondering was all the pizza dough balls the same recipe on hydration-
Let’s me know thanks
Yes they were.
Here is my latest dough video: ua-cam.com/video/RoErAlDmk9k/v-deo.html&ab_channel=SomeDadsCook
This oven would be a great addition to a small soup and sandwich canteen! It wouldn't take long for it to pay for itself.
Very true
Great video and review!
Glad you enjoyed it
Just got this on sale at Costco for 250. It’s amazing compared to the home oven. Only complaint is in manual mode it’s hard to see what temp you’re setting at since the temp lights up and only dim slightly to indicate its selection. Thought it was broken at first 😅.
Ya it could be a lot brighter. How has the oven been working for you?
Do you have a link for the deep dish pan? I can find a square one that would fit
Hate to say it but the crust is burned even at the lower setting. Obviously putting the heat source entirely down under is not the preferred solution. Really appreciate the honest review.
I always use Cornmeal for the bottom and have used GRANDE MOZZ WM SHREDDED for ever lol.....I will be getting mine on Thursday and will be happy with a 12 inch pizza for the winter months.
Good stuff
How is it so far? Did you end up getting it?
@@CG-hy8gw Works good but the sides gets brown from the smoke and cooking of the pizza....But its worth $250
Fantastic video! Do you know the interior dimensions? If I could get a 9 x 13 aluminum pan in here for things I would otherwise use a toaster oven for, I could add this to my life :-)
Have you tried using a screen? Maybe that would help with scorching the bottom?
I'll have to give it a try
Ive been using the pizza screen and it works great. I make mostly NY style and dont mess with the recommended temps. I build the pizza on the screen. Launch into oven and during the last 1-2 mins of the bake I remove the screen using tongs. Works great every time.
Can you please review the Gourmia Pizza Oven, it just came out, It cost $169 and seems similar to the Chefman.
Great video! I'd like one of these but they seem hard to get in the UK!
Has anyone in the UK got any recommendations for a similar oven at a similar price?
Thank you very much! Good job!
Thank you
There are several models that look alike on Amazon from Chefman. Which is the one you are using.?
Great review! I'm going to buy because of this, they should cut you a commission check!
Wouldn't that be great
Hey, thanks so much for the video. We've had pretty good luck setting the bottom temperature to 650°, and the top to 800. That said, we're getting a great rise, but we're not getting the same browned and crispy crust that you are. We're cooking for 3 minutes, and would let it go longer, except the cheese (fresh mozzarella) is starting to get a little overdone at 3 minutes. Any thoughts? Are you able to get a consistently crispy crust? Thanks!
Could be your dough hydration that’s the problem
Great question. I would consider adding some sugar and oil to your dough. It should help it brown up. I am making a dough video right now and just tested that out. I did about 1 T sugar and 1 T oil per 500g of flour.
@@somedadscookthank you, I will give this a try. And also I look forward to your video!!
I just released a dough video, check it out: ua-cam.com/video/RoErAlDmk9k/v-deo.html&ab_channel=SomeDadsCook
Great video, btw is that American $ or Canadian $... I'm ordering mine either way (in Canada for $399)
American
Do you have a video about your pizza dough? I would like the recipe it looks terrific...
I have one but it's outdated. I am going to release one here soon.
Yeah, I'd love to learn more dough tips from you!
@@somedadscookI do have pizza dough recipes, all seem to be similar. I’d appreciate to see your recipe for pizza dough.
Here it is. ua-cam.com/video/RoErAlDmk9k/v-deo.html&ab_channel=SomeDadsCook
Awesome Review!
Glad you enjoyed it
Just bought one! What is that wooden block that you use to create your pizzas? Did you make that?
It's actually a cutting board I purchased from steelmadeUSA when I bought a griddle from them
new york style pepperoni temp is top:600 bottom: 650? in video u made a mistake or not ? u say top 800 F in top ?
Nice job thanks for the info.
You bet
Whered you get that oversized cutting board?
SteelmadeUSA
Thanks for the review. Does the outside get very hot? It looks like it would.
Let me check and get back to you
@@somedadscookthanks. One other question, people say when it gets up to temp, the top element looks like it turns off and affects cooking. Have you noticed this?
I turned it on Max temp and let it run for an hour. The top is hot, but I can hold my hand on it for about 2 seconds. The sides and the front are hotter and can only touch them for a split second. I think if a toddler touched it they would be in pain but wouldn't get a severe burn.
I haven't noticed the top element doing that.
@@somedadscook thank you so much for following up so quickly. Very helpful info!
When you made the new-york style pizza, did you change the temp or just use the new-york set mode suggested? Thank's! I prefer the new-york style anyway! Also, can you give me a link to your new-york style dough recipe please ! Thank's! I just subscibed!
Yes I do it on the New York Style setting. Here is the link to the recipe: www.somedadscook.com/recipes/pizza-dough
What dough recipe do you use for your thin crust? I've watch the video 3 times but can't seem to catch which recipe you use! I've watched the one about pizza dough as well, just curious if you use the 'regular' or the NY style one! Thanks
I use the new york style one.
@@somedadscook thanks a lot!!
Can a pan pizza be pulled, removed from pan...then put back in on the stove for a few minutes?
It could, but I would be worried about the oil burning. So it might depend on how much oil you use
the resistors are inverted so the bottom burns at 650
I'm looking for a 16-inch pizza oven electric less than onni I don't want to pay a thousand bucks for a pizza. I see a bunch of the double decker ones on Amazon they say are commercial. Has anyone done a review on those?
Sorry but where is the basil on your first Margherita - and why did you put it on the second after the pizza was pulled out of the oven the final time. This would have been a great check because you would have seen if the basil is scorched. It was really good that you put it to the paces for different styles of pizza. Thank you!
Would putting some cornmeal on the stone help avoid the scorching to the bottom?
It might. I have avoided using cornmeal because in my fire ovens, it catches on fire pretty easy. I will have to give it a try.
in the wfo dry cornmeal scorches and burns faster than wheat flour, blackened cornmeal sticks to the deck too
Nice video. Where do you get your doe from?
A deer.
I make it. I have a video on it
@@somedadscook thanks. I will search for it
Have you also tried the Omni Volt and Breville indoor ovens?
No I haven't. Am trying to get my hands on one
Great review.
Thank you
What dough recipe do you use
Is the same dough for all types of pizza?
The new york, thin, and pan were all the same. I am going to put out a video soon on my recipe's.
@@somedadscook can't wait to see your pizza dough recipe!
Here it is: ua-cam.com/video/RoErAlDmk9k/v-deo.html&ab_channel=SomeDadsCook
what sauce did you use
What kind of mozzarella did you use? In 3 minutes the mozzarella that I am using burn, the crust on the edge is not near close to yours…. What am I doing wrong ?
I used Costco shredded mozzarella. I have used cache valley and great value but they both burned.
I would try some different brands or just add the cheese after you cook the dough and sauce for a minute or so
How about a comparison video between the Chefman and the Ooni?
.
Got me wanting to make my own pizza now. 😂
Nice
where can i get recipes for different pizza doughs?
right here: ua-cam.com/video/RoErAlDmk9k/v-deo.html&ab_channel=SomeDadsCook
is this a real review or an advertisement because i am confused on this entire pizza oven issue , such as , high end Pizza Stone or Steel for my home oven , or do i get a propane outdoor pizza oven or the Chefman or Cuisinart electric oven , the Breville is out of my reach dollar wise
This is a real review. He was at Costco and saw this for a good price and decided to buy it and try it. Not sponsored in any way! He was genuinely surprised with how great it was for an affordable electric oven.
I'm looking for a good New York pizza dough recipe, and how much for that pizza oven?
Here a great dough video and the oven was about $300. ua-cam.com/video/RoErAlDmk9k/v-deo.html&ab_channel=SomeDadsCook
Great review. Will consider getting this. Have u tried a cast iron pan for grilling steak? Obviously the high temp sears the steak. Amazon does have the 1 inch cast iron circular pan that's used by restaurants. For pan pizzas, restaurants do par cook the bottom and then flip it so that the top crust doesn't get soggy when u put on the sauce&toppings/cheese. Little Caesars' conveyor electric oven has that nuked look when u melt cheese inside a microwave as the heat isn't contained causing heat loss&leaks as the pizza pan goes thru. Seems like the pizza stone focuses that heat. Their gas oven actually cooks great&u can tell the difference between electric vs gas ovens.
Dood - srsly? This is a PIZZA review and you want to talk about steaks? LOL
.
@@randyvfromtheperch If you watch the follow up video reviews of pizza ovens, the chefs are looking for creative uses for it other than just a pizza oven by those youtube reviewers, they think of other things to cook inside it. You can't duplicate those high end broilers in restaurants with regular ovens. So these top/bottom high temp pizza ovens are a great substitute for those restaurant broilers. Anyway most ppl use a dedicated cast iron pan for the steaks so that it doesn't mess up the pizza stone on pizza oven.
Instructions don’t recommend using anything that can splatter oil. But it does recommend cookies which I wouldn’t know how long they would even go for
@@CG-hy8gw ooh cookies sound awesome! I bet they would cook so fast.
Hmmm...Rib eye in a cast iron grill pan?
Would you recommend it over a roccbox or Ooni?
That's a tuff question. The oven is still pretty new to me, where I have cooked hundreds on my propane ones. I would recommend it to anyone starting out, and if you don't like it you can take it back since it's Costco
Every pizza oven differs in what it does best and the all have pro's and con's. I have a cheap electric clamshell and I use it almost every day. 10 minute pre-heat and for the pizza I make it's 3-4 minutes to cook. It's not going to do a true 60-90 sec neapolitan but it still gets results I'm extremely happy with. Including delivery it cost less than a pizza steel. Choose the oven that suits what you plan to do with it.
your pizzas look great
Amazon has a sale this week. 199$. Think im gonna bite!
my neo dough recipe is sticky and even sticks to parchment paper if I use it, so getting off the Chefman peel id very difficult. I use semolina/00 flour mix on my work surface and on the peel, still sticks. what am I doing wrong. Is your dough recipe available?
Try cornmeal
Working on one right now. I use 3/4 corn meal to 1/4 flour for my work surface. Also try a lower hydration dough. It can vary depending on humidity.
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My pizza sticks when I use the metal peel. I have no problem with my old wooden peel.
Anyone has baked naan bread (flat bread)in this oven? Please share your experience
just ordered one myself in europe they go under the name unold. I don't think flat breads work in this oven simply because it might be too shallow, flat bread do dome and puff up and I think it might touch the upper heating elements....would be interesting too see it tested out.
my question is how long until it breaks down? 1 year, 2 year? How many usages can I get before it breaks.
fan is noissy?
A little bit not much
If you ever had a pizza stone, you would realize it has a breakin period where tge stone absorbs just a bit of oils from the pizzas. Just like a flat top griddle, the longer you have it, the better nonstick they become!
oof..burnt bases all around on Neapolitan. I wouldn’t buy this oven if I was set on cooking Neapolitanish indoors. The Ooni Volt blows this away but it sucks that it’s 900 full price. This would be a great bread flour pizza oven if you didn’t want to wait on your home oven with a steel to heat up for an hour. This is on sale for $200 right now also.