In fairness, even with so many whoopsies, the guy seems very nice, and the end result looked very tasty. So that said, in the hands of someone who understood the temps and methods needed to get this really moving, it might be a very capable oven. Appreciate the tour of it.
Hey Mike - you did a GREAT job of helping me see that I want one of these ovens, thank you. Hollywood or pizza restaurant is not your destiny, but I’d like to have a beer with you. Thanks Mike.
I have an oven that's identical to this (different brand name but looks identical otherwise) and I'm able to get fantastic wood fire style pizza out of it. Some tips. 1. Use lumpwood charcoal (briquettes will cause ash on the pizza and taint the flavour.) With pizza stone in place light the lumpwood with your preferred method with both vents fully open, and once it's up and well lit move the lit charcoal to each side of the charcoal grate, leaving the middle empty. This is very important as it provides indirect heat to the oven, and avoids overheating the pizza stone which will cause the crust to burn quickly when the oven is very hot and the fuel is directly beneath it. 2. Pile up more unlit lumpwood on the sides, and move it around occaisionally to get up all burning and hot. Once it's well lit, half close each vent. You should be able to get the temp up to about 250C/480F. 3. Prepare the pizza, not too thick, and not too thin (too thin and the base cooks way too quickly). 30cm in diameter is fine. The pizza can be as big as the stone and it will cook just as well . Don't overload with sauce, toppings or cheese (otherwise they don't cook quickly enough). With the oven nice and hot, slide in the pizza with a pizza paddle. Close the door. Depending how hot it is the pizza should cook in 5-10 minutes (quicker at the beginning when the oven is hottest). 4. After a few minutes, open the door, and lift the pizza up and check the base. You want to get it nice and browned, a little bit scorched, but not burned. The topping will be hot and melted. (lower temps allow for more browning of the cheese, but the cooking takes longer.) When happy take the pizza out and slice it. The crust will be crunchy but pliable and the pizza will taste like wood fired pizza. 5. For longer cooking times, just top of the lumpwood as required. It doesn't take long for it to heat up again, and it doesn't smoke and taint the food.
Also incorrect. This oven needs to be adapted. It needs a firebrick floor. Hardwood burning on the SAME LEVEL as the pizza. 1.5 to 2 .ins max. 800 degrees.
HECK! Even with all the mistakes in using your pizza oven, Pizzas were Still Cooked. Hope you're still making pizza with your oven. I wonder if it has lasted for 6 years. Thanks dude for the video. I'm thinking of getting this type of outdoor pizza oven. Stay Safe!
I don't use fire starter cubes or liquid fire starter, best fire starter I've used for lighting my bbq & pizza oven is hand sanitizer its basically alcohol gel , no smell, no tainting & no smoke, best ever.
Hey bro, I just received one of these for Christmas and I noticed it says in the instructions not to use charcoal? This one says wood only. Let me know what you think. Cheers.
This video should be called how not to cook pizza! Oven is way too cold and stone should not be removed. Also, not enough fuel. You should get to 350C easily when fully takes off, then put in your pizza with a peel when around 250C. Takes 3 minutes to cook and works very well for tasty pizza!
I should have seen the warning signs when you said you DIDNT want the wood to catch fire. But that's how pizza ovens produce heat and smoke and taste!? I let it go. Then when you took out that dough in one large unrisen ball in the bowl, instead of a tray of preshaped puffy balls I panicked. Then what you did with that dough, tearing it into chunks and.. (Shudder) .. reworking it last minute, i felt I was watching a hate crime against pizza.
dude, thanks for the video, but... leave the stone in the oven always, unless you want to break it or cool it down... 2; get a pizza peel or a large spatula to put uncooked pizza in . 3 try to reach 700 degrees pizza should take 3 minutes to cook
It's like a cheap way of wood firing which is way better cause the coals are literally right behind the pizza in the same oven not 2 different spots like this... So ur pizza cooks evenly at the right temperature always. Why they usually have a round top like real pizza ovens Italian dudes use... Cause they keep the heat distributed so perfectly throughout hence why the coals usually sit so close so instead of a soaky pizza cooked off basically steam running from the bottom making something more unnecessary moisture ruining it while a rlly good wood fire one usually crisps it cause u got those coals right behind it usually soaking it all up cooking it nicely.
Oh dear. This is just nonsense. I have an identical oven. Just chuck an instant bbq bag in the oven with a couple of pieces of wood. Light the bag and leave it for 10 minutes. Temperature will get up to 500 Celsius. Don't EVER take out the bakestone. Use spatula to put your prepared pizza in. It takes 4 minutes to cook. I did 16 in just over an hour. They were all perfect. Top up with some more wood if temperature drops. This is how to do it properly.
It seem kind of low is there enough balance that you can put on a stone top table or build a brick base for it and use it. Who wants to squat or bend that low when you dealing with heat and pizza while using your paddle. Or it it he's just tall and the height of the oven is average?
Thank you for this answer, Neil. I am from Holland, where there's abundance of all sorts of trees, so wood. On the internet I came along this sort of oven/bbq/fireplace and I liked the possibilities, moveability en compactness of it. Because I saw Ken in the video above heating the oven up only to 400 degrees fahrenheit, I started to think this oven would not heat up properly. But now I read your answer saying you are able to heat up this oven up to 500 degrees Celcius ? This is what I need to make explosive, crunchy, thin pizza's whitin one minute and a half. So according to you it is indeed possible to heat up this oven to 500 degrees Celcius using wood ? I hope you will answer, anyways, thank you.
Do you have trouble with soot getting on your pizza stone? Also, what do you use to have your pizza not stick to the stone? I have tried using flour but the stone is so hot the flour burns and turns black.
@@BT-kc3ee if you're base's are burning, there's probably too much heat directly below the stone. Once the charcoal is to temperature try moving it to the edges to create a space just underneath the stone. This should reduce the direct heat on the stone but keeps the heat in the oven. Keep bases thin, not too much wet tomato sauce, maybe use a tomato paste, and keep toppings to a minimum, otherwise there is too much to cook. It only takes me up to 4 minutes per pizza then I take it out. Hope this helps.
I Prefer wood charcoal over the briquettes,, less chemicals LOL I enjoyed your video I have a few questions.. Could you use it as a smoker, And would you recommend cooking other food in there... Also do you not have to flower the pizza stone
I just put mine together. Which grates are the cookings ones? one set seems to be painted or have a coating on them and the other set are just raw metal. I'm thinking the dark ones may have a non-stick type coating????
Did he say you close the flue to get the oven hotter? And shouldn't the stone stay IN the oven? Its 400° hot! I just knew he was gonna burn his fingerprints off.
22 mins to cook it? that's slower or on par with a normal oven. You must be doing something wrong. Also, why would you take out the stone? Use a pizza peel. You are only cooling down the stone by taking it out, and therefore it would take more time to heat it up again. I've got a similar one but it only takes 7-8 minutes to cook a pizza, so you are definitely doing it wrong.
Great video ken im thinking of buying a pizza oven while there in the fall sales for next year and needed some information on pizza making thanks again greetings from north yorkshire uk 👍
Leave the pizzastone inside the oven and use a spatula and slide it in the oven and have the temp at 400 deegres Celsius and your pizza will be ready in 90 sec to 120 sec and be crispy
OMG just came to see the oven but bro, who showed you how to do pizza. Please look at some videos. Taking the hot stone out can make it break plus defeats the purpose of preheating
This is a Foshan Yuelong pizza oven from China, buyin price is $60, resold in Europe by different companies under different names for around $200-300. Fuck!
I'm sorry but I was very disapointed when I bought this oven and I use it for the first time! I don't think you can cook any kind of "pizza" in this oven.
Me encantaría poder encontrar que esta información en español por que yo mee comprado una igual y no tengo ni idea de como utilizarla para hacer las piezas
Leave the dam stone inside the bbq, build the pizza on a wood or metal spatula in slide it in to the bbq on top of the stone. Thay's the way buddy. I m sorry to say that your video is not good at all
I'm in the process of building my own brick oven. This just motivated me to finish it and NEVER have to watch another of these horrible "cheesy" videos!! This is TERRIBLE! Sorry man...
Because in this video the oven is a t 400F/200C. The stone is colder still being taken out. And the pizza is overloaded. All adding time. In this oven, should be able to go to 300C and do a pizza in 4 to 5 minutes.
Dopo averti visto strappare l impasto e appiccicarlo nella pietra mi è venuto da piangere, neanche mia figlia a 4 anni avrebbe osato tanto con la plastilina
Why on earth would you spread out your dough on the hot plate???? What you are going to wind up with is a total mess. Leave the stone IN the oven. It should take no more than 4-5 minutes maximum to cook a coal/wood pizza. 20 minutes is too long, that means you have too much toppings and the dough is too thick. You might want to try putting the dough in a deep dish pan if you want that many toppings and go with a Chicago style pizza FYI, I bought the Blackstone Propane Pizza oven, it gets hot up to 800F in 10 minutes, cooks a pizza in 2 minutes. Its fantastic
You don't build the pizza on a cold stone 😖 You're supposed to have the stone come up to inferno hot temperature in the pizza oven and you slide your pie inside when its at minimum 650 degrees (700 preferred) and it cooks in 2 minutes with a straight up golden fluffy crust. Doing it the way you did ruins the crust and it will stick to the stone and just a bad method overall.
Yep it’s one extreme or the other. We can’t find the sweet spot. Pizza gets burnt or tastes like smoke cuz it sat too long or it gets stuck. Haven’t been able to figure it out
No. The tomato sauce is not "the only thing you cheat on" you're cheating on the entire process of making pizza. The real reason you're making "deep, thicker crust, personal sized pizzas" is because you can't make proper pizzas with that technique. 1. You make the dough from the day before and you let it rise for 2 hours 2. You divide that dough into smaller balls, each one will be a pizza. Then you flour them and cover them and leave them in the fridge overnight. 3. When you're ready to make proper pizzas, you prepare the balls on a cool separate paddle. The dough will be soft and supple and will allow you to stretch it out fully. Build your pizza and slide the pizza on to the the stone which remains in the oven. And if you wanted to go even more authentic, you use sourdough
So wrong bro, youre doing it all wrong....and i actuall came to see the max temp. I have found in comments that it can go up to 500° . Thats nice to know :) im thinking of buying one, i want my napolitanas in my backyard :)
A pizza shouldn't take over 7 mins to cook my friend ! Also, its was overcooked on the bottom and undercooked/dry on top. The oven should be much hotter to start and you should prepare the pizza on a paddle or cold flat surface before throwing it on the stone...... Id like to see this oven used properly before I invest in it...
Watching this video is quite scary.. I thought taking a hot stone out was likely to burn somebody and then trying to spread dough with bear hands is a recipe for disaster. I decided to buy one of these ovens and use a peel. I want to only cook for a minute or 2. Once done I’ll give you feedback, but please stop removing that hot stone.
There are a lot of issues with this video. Which I’m sure the uploader is aware of by now and hopefully learnt some lessons. Never take the stone out. Oven temp is too low. Pizza has far too overloaded. Less is more when it comes to pizza. The dough doesn’t look great. Practice makes perfect and people think good pizza is easy, it’s not it takes a lot of practice to get good at making pizza!
I really appreciate the time you spent to make video and all..but at 400 degrees pizza 20 minutes ??? Is it aluminum pizza base!? Guys the truth is that the oven sucks..DO NOT BUY IT
I think he convinced me to buy. If this guy can make a pizza on it, it must work.
Anyone else still come back to this video every few years? Just to read the comments 😂
DO NOT REMOVE YOUR PIZZA STONE!! just buy a Pizza peel / paddle and shuffle your pizza on and off the stone in the oven.
Should you season the stone só thé pizza does not stick
@@simonsiron887 yes ;)
@@wannabegamer9902 thanks
I think the peel comes with the kit!! LOL
Lol. That was the worst thing I've seen someone do. Baking the dough while putting on the toppings.
In fairness, even with so many whoopsies, the guy seems very nice, and the end result looked very tasty.
So that said, in the hands of someone who understood the temps and methods needed to get this really moving, it might be a very capable oven.
Appreciate the tour of it.
You’re right. Seems like a nice guy. I wouldn’t mind hanging out with him for a bit
Yeah and show him how to make pizza and use oven correctly !
Hey Mike - you did a GREAT job of helping me see that I want one of these ovens, thank you. Hollywood or pizza restaurant is not your destiny, but I’d like to have a beer with you. Thanks Mike.
Maybe he's gotten better? This was a few years ago
Very nice sturdy looking fence!
This video is a hate crime against pizza aficionados.
Hahaha! Guilty of MURDER! This was almost too painful to watch.
loooooooooooooolllllllll
I have an oven that's identical to this (different brand name but looks identical otherwise) and I'm able to get fantastic wood fire style pizza out of it. Some tips.
1. Use lumpwood charcoal (briquettes will cause ash on the pizza and taint the flavour.) With pizza stone in place light the lumpwood with your preferred method with both vents fully open, and once it's up and well lit move the lit charcoal to each side of the charcoal grate, leaving the middle empty. This is very important as it provides indirect heat to the oven, and avoids overheating the pizza stone which will cause the crust to burn quickly when the oven is very hot and the fuel is directly beneath it.
2. Pile up more unlit lumpwood on the sides, and move it around occaisionally to get up all burning and hot. Once it's well lit, half close each vent. You should be able to get the temp up to about 250C/480F.
3. Prepare the pizza, not too thick, and not too thin (too thin and the base cooks way too quickly). 30cm in diameter is fine. The pizza can be as big as the stone and it will cook just as well . Don't overload with sauce, toppings or cheese (otherwise they don't cook quickly enough). With the oven nice and hot, slide in the pizza with a pizza paddle. Close the door. Depending how hot it is the pizza should cook in 5-10 minutes (quicker at the beginning when the oven is hottest).
4. After a few minutes, open the door, and lift the pizza up and check the base. You want to get it nice and browned, a little bit scorched, but not burned. The topping will be hot and melted. (lower temps allow for more browning of the cheese, but the cooking takes longer.) When happy take the pizza out and slice it. The crust will be crunchy but pliable and the pizza will taste like wood fired pizza.
5. For longer cooking times, just top of the lumpwood as required. It doesn't take long for it to heat up again, and it doesn't smoke and taint the food.
Chris Ashby i
Chris Ashby - why do you leave both vents open in your first point. Will this not lead to the oven losing heat?
What's the brand name of your oven?
@@MrAsimuk007 No the opposite - more oxygen = more fire = higher temps
Also incorrect. This oven needs to be adapted. It needs a firebrick floor. Hardwood burning on the SAME LEVEL as the pizza. 1.5 to 2 .ins max. 800 degrees.
I appreciate this as my oven came without any instructions! Thank you!
HECK! Even with all the mistakes in using your pizza oven, Pizzas were Still Cooked.
Hope you're still making pizza with your oven. I wonder if it has lasted for 6 years.
Thanks dude for the video. I'm thinking of getting this type of outdoor pizza oven.
Stay Safe!
I don't use fire starter cubes or liquid fire starter, best fire starter I've used for lighting my bbq & pizza oven is hand sanitizer its basically alcohol gel , no smell, no tainting & no smoke, best ever.
hand sanitizer hard to come by now
Some one please show this fella how to do things! I feel sorry for you mate!
I use a few drops of virgin olive oil on dough base and on top of pizza then cook. However your Pizza's look lovely and tasty, thanks for sharing.
For each minute of this video watched one Italian dies of sadness....
I skipped it in time
I suffered a lot indeed
loooooooooooollllllllllllll
😂😂😂
He has no business making a video on pizza making as he has no clue !
I think I'd be more interested in how that huge grill works, but at the same time I can't stop watching this video
I'm learning more by the comments than the video
Hey bro, I just received one of these for Christmas and I noticed it says in the instructions not to use charcoal? This one says wood only. Let me know what you think. Cheers.
This video should be called how not to cook pizza! Oven is way too cold and stone should not be removed. Also, not enough fuel. You should get to 350C easily when fully takes off, then put in your pizza with a peel when around 250C. Takes 3 minutes to cook and works very well for tasty pizza!
To make matters worse, I believe he’s talking about 400 degrees Fahrenheit not Celsius
This is one hell of a pizza
This is our design. Designer Wong make the first one, now many factories product is and many people love it. We are upgrading it now :)
I should have seen the warning signs when you said you DIDNT want the wood to catch fire. But that's how pizza ovens produce heat and smoke and taste!? I let it go. Then when you took out that dough in one large unrisen ball in the bowl, instead of a tray of preshaped puffy balls I panicked. Then what you did with that dough, tearing it into chunks and.. (Shudder) .. reworking it last minute, i felt I was watching a hate crime against pizza.
Bless his cotton socks , he's trying !!
I love this comment 😂😂😂
😂
dude, thanks for the video, but... leave the stone in the oven always, unless you want to break it or cool it down...
2; get a pizza peel or a large spatula to put uncooked pizza in .
3 try to reach 700 degrees
pizza should take 3 minutes to cook
I will say, having this oven, the instructions does say not to exceed 250C or 482F when you're actually cooking the pizza
Appreciate the video Ken! Im glad to see this oven in action. How does it hold up over time?
It's like a cheap way of wood firing which is way better cause the coals are literally right behind the pizza in the same oven not 2 different spots like this...
So ur pizza cooks evenly at the right temperature always. Why they usually have a round top like real pizza ovens Italian dudes use...
Cause they keep the heat distributed so perfectly throughout hence why the coals usually sit so close so instead of a soaky pizza cooked off basically steam running from the bottom making something more unnecessary moisture ruining it while a rlly good wood fire one usually crisps it cause u got those coals right behind it usually soaking it all up cooking it nicely.
Oh dear. This is just nonsense. I have an identical oven. Just chuck an instant bbq bag in the oven with a couple of pieces of wood. Light the bag and leave it for 10 minutes. Temperature will get up to 500 Celsius. Don't EVER take out the bakestone. Use spatula to put your prepared pizza in. It takes 4 minutes to cook. I did 16 in just over an hour. They were all perfect. Top up with some more wood if temperature drops. This is how to do it properly.
It seem kind of low is there enough balance that you can put on a stone top table or build a brick base for it and use it. Who wants to squat or bend that low when you dealing with heat and pizza while using your paddle. Or it it he's just tall and the height of the oven is average?
Thank you for this answer, Neil. I am from Holland, where there's abundance of all sorts of trees, so wood.
On the internet I came along this sort of oven/bbq/fireplace and I liked the possibilities, moveability en compactness of it. Because I saw Ken in the video above heating the oven up only to 400 degrees fahrenheit, I started to think this oven would not heat up properly. But now I read your answer saying you are able to heat up this oven up to 500 degrees Celcius ? This is what I need to make explosive, crunchy, thin pizza's whitin one minute and a half. So according to you it is indeed possible to heat up this oven to 500 degrees Celcius using wood ? I hope you will answer, anyways, thank you.
Do you have trouble with soot getting on your pizza stone? Also, what do you use to have your pizza not stick to the stone? I have tried using flour but the stone is so hot the flour burns and turns black.
I keep burning the base of my pizza in this oven. What do I do?
@@BT-kc3ee if you're base's are burning, there's probably too much heat directly below the stone. Once the charcoal is to temperature try moving it to the edges to create a space just underneath the stone. This should reduce the direct heat on the stone but keeps the heat in the oven. Keep bases thin, not too much wet tomato sauce, maybe use a tomato paste, and keep toppings to a minimum, otherwise there is too much to cook. It only takes me up to 4 minutes per pizza then I take it out. Hope this helps.
Oh my word is was when he said his pizza has been in there for 22 minutes I just could t watch anymore poor guy
Oh no ... I was like these reactions are just too damn negative. But then you started making the pizzas ... oh no my man. Oh hellll no. :-)
hi ken, have you try bake something else in the pizza oven?
I Prefer wood charcoal over the briquettes,, less chemicals LOL I enjoyed your video I have a few questions.. Could you use it as a smoker, And would you recommend cooking other food in there... Also do you not have to flower the pizza stone
Great value. Great looks.
I just put mine together. Which grates are the cookings ones? one set seems to be painted or have a coating on them and the other set are just raw metal. I'm thinking the dark ones may have a non-stick type coating????
+D R The dark grates are for the coals at the bottom. The stainless steel go on the top.
D C haha! Literally just built mine and thought the exact same thing!
I bailed when her took the pizza stone out and put it on the cold stainless steel. Thanks for the video my guy, but WOW.
Cute dog, I bought this exact same oven from Aldi in Australia are you in the US
At the beginning he said he is in LA
you don't prepare your doe on a hot pizza stone ...
Did he say you close the flue to get the oven hotter? And shouldn't the stone stay IN the oven? Its 400° hot! I just knew he was gonna burn his fingerprints off.
you nailed it! :D
🤣
Can you smoke briske/ribs and such?
I'm calling the pizza police - nee - nor - nee - nor - wup - wup - sir put down the tongs and spatula and step away from the oven.
I’m frustrated snd want to get mine going . I can’t seem to get the wheels to fit properly.
hello I would like to buy those my pizza oven I would like to know in what condition and yours after 8 years
22 mins to cook it? that's slower or on par with a normal oven. You must be doing something wrong. Also, why would you take out the stone? Use a pizza peel. You are only cooling down the stone by taking it out, and therefore it would take more time to heat it up again. I've got a similar one but it only takes 7-8 minutes to cook a pizza, so you are definitely doing it wrong.
to buy such type oven visit this www.ebay.co.uk/itm/323234877468
Oh shit dude!! You're the type of bloke that gets the Xmas tree out of the garage cupboard coz the wife doesn't want to stub her toe I swear.
400 degrees. Is that Celsius or Fahrenheit?
Great video ken im thinking of buying a pizza oven while there in the fall sales for next year and needed some information on pizza making thanks again greetings from north yorkshire uk 👍
when he opens the door, he says those look good . I can't.......
LMAO 22 minutes
22 minutes??? Are you FKM. I wonder how many times he open the door to admire his work? 22 minutes????? That was just the cooking time!!
Should have just put it in the oven
What is the pizza stone your using?
Leave the pizzastone inside the oven and use a spatula and slide it in the oven and have the temp at 400 deegres Celsius and your pizza will be ready in 90 sec to 120 sec and be crispy
OMG just came to see the oven but bro, who showed you how to do pizza. Please look at some videos. Taking the hot stone out can make it break plus defeats the purpose of preheating
This is a Foshan Yuelong pizza oven from China, buyin price is $60, resold in Europe by different companies under different names for around $200-300. Fuck!
you should do a how to build a house from scratch video
When you say 400 degrees I am guessing you mean Fahrenheit?
no celsius
Yep. Looking at the gauge, its only 400F (circa 200C).
I'm sorry but I was very disapointed when I bought this oven and I use it for the first time! I don't think you can cook any kind of "pizza" in this oven.
Me encantaría poder encontrar que esta información en español por que yo mee comprado una igual y no tengo ni idea de como utilizarla para hacer las piezas
You Said not to season the stone wouldn't that make thé 🍕 stick
Good video, I just purchased this but I cook at 500 for 7 minutes
Leave the dam stone inside the bbq, build the pizza on a wood or metal spatula in slide it in to the bbq on top of the stone. Thay's the way buddy. I m sorry to say that your video is not good at all
chelosocal Jesus Christ what a horrible interpretation of a pizza and how to cook it
I'm in the process of building my own brick oven. This just motivated me to finish it and NEVER have to watch another of these horrible "cheesy" videos!! This is TERRIBLE! Sorry man...
For the loving God, this video is a total mess
I've been reading pizza only takes 60-90 seconds in a pizza oven so was a little confused with 22 minutes.
Because in this video the oven is a t 400F/200C. The stone is colder still being taken out. And the pizza is overloaded. All adding time. In this oven, should be able to go to 300C and do a pizza in 4 to 5 minutes.
That's an old Weber trick. You should be using wood not charcoal.
100% Material is stainlesssteel?
You do know it’s just solidified fuel starter? Still gives the taste.
Dopo averti visto strappare l impasto e appiccicarlo nella pietra mi è venuto da piangere, neanche mia figlia a 4 anni avrebbe osato tanto con la plastilina
Let's talk about your Nice looking wood Fence, that's seem strong and well build, your pizza skill stink!!! PLEASE...……. Who build that Fence?
Can you not use wood?
Why on earth would you spread out your dough on the hot plate???? What you are going to wind up with is a total mess. Leave the stone IN the oven. It should take no more than 4-5 minutes maximum to cook a coal/wood pizza. 20 minutes is too long, that means you have too much toppings and the dough is too thick. You might want to try putting the dough in a deep dish pan if you want that many toppings and go with a Chicago style pizza FYI, I bought the Blackstone Propane Pizza oven, it gets hot up to 800F in 10 minutes, cooks a pizza in 2 minutes. Its fantastic
You don't build the pizza on a cold stone 😖 You're supposed to have the stone come up to inferno hot temperature in the pizza oven and you slide your pie inside when its at minimum 650 degrees (700 preferred) and it cooks in 2 minutes with a straight up golden fluffy crust. Doing it the way you did ruins the crust and it will stick to the stone and just a bad method overall.
Anyone have experience with this type of oven? Found I’m struggling to get it up to temperature.
I usually get all or nothing, raging flames and billowing smoke. It needs some insulation to allow better control of temps.
Yep it’s one extreme or the other. We can’t find the sweet spot. Pizza gets burnt or tastes like smoke cuz it sat too long or it gets stuck. Haven’t been able to figure it out
I CAnceled Ooni Fyra to take this one...
How big is the pizza stone
Poor fella, he thinks he's done a fantastic job
Just get your fingers dirty and grab the briquettes with your hands!
No. The tomato sauce is not "the only thing you cheat on" you're cheating on the entire process of making pizza. The real reason you're making "deep, thicker crust, personal sized pizzas" is because you can't make proper pizzas with that technique. 1. You make the dough from the day before and you let it rise for 2 hours
2. You divide that dough into smaller balls, each one will be a pizza. Then you flour them and cover them and leave them in the fridge overnight.
3. When you're ready to make proper pizzas, you prepare the balls on a cool separate paddle. The dough will be soft and supple and will allow you to stretch it out fully. Build your pizza and slide the pizza on to the the stone which remains in the oven. And if you wanted to go even more authentic, you use sourdough
This is a perfect example of why not to buy one!! His pizzas’s are so fucked!! Made my mind up.
these just proves that money cant buy talent
whay dont you use logs
I have same pizza oven.yes them plastic handles last all of 10 minutes
13:54 - SHIBA DOGE APPEARS
So wrong bro, youre doing it all wrong....and i actuall came to see the max temp. I have found in comments that it can go up to 500° . Thats nice to know :) im thinking of buying one, i want my napolitanas in my backyard :)
Ive never seen someone use their hands so little in making pizza
A pizza shouldn't take over 7 mins to cook my friend ! Also, its was overcooked on the bottom and undercooked/dry on top. The oven should be much hotter to start and you should prepare the pizza on a paddle or cold flat surface before throwing it on the stone...... Id like to see this oven used properly before I invest in it...
If it's taking 25 mins to cook a pizza.....you've not got a pizza oven
I'd love to see Ooni give this guy an oven and a lesson on how to make and cook pizza. I cringed too much in this video.
How do I bbq?
It's says only use lumpwood and not charcoal
these ovens work great if you know how to cook 500 degrees 2 minutes
Thanks
This guy has whatever they had before asperger's
Nice wood fired cakes mate....
Watching this video is quite scary.. I thought taking a hot stone out was likely to burn somebody and then trying to spread dough with bear hands is a recipe for disaster. I decided to buy one of these ovens and use a peel. I want to only cook for a minute or 2. Once done I’ll give you feedback, but please stop removing that hot stone.
22 minutes! That's very slow for a wood oven. 400F is WAY too cool.
In all my life I've never seen anyone remove the pizza stone to carry the pizza!
22 minutes for pizza?? I'm out. Should take 60 seconds.
Terrible pizza building skills
Please don't do a video on how to erect a fence..you need to knock them met posts in to the bottom
If you want you can learn from woodprix scripts how to make it yourself.
Definitely not getting this pizza oven. That took WAY too long to cook, especially for it supposedly being a “pizza oven.”
There are a lot of issues with this video. Which I’m sure the uploader is aware of by now and hopefully learnt some lessons. Never take the stone out. Oven temp is too low. Pizza has far too overloaded. Less is more when it comes to pizza. The dough doesn’t look great. Practice makes perfect and people think good pizza is easy, it’s not it takes a lot of practice to get good at making pizza!
Frightened pupper @ 14:03
What are you doing champ why remove the stone 😂
I really appreciate the time you spent to make video and all..but at 400 degrees pizza 20 minutes ??? Is it aluminum pizza base!? Guys the truth is that the oven sucks..DO NOT BUY IT