AMAZONS CHEAPEST PIZZA OVEN REVIEW!!

[@wilhelmtaylor9863]

As the former owner/operator of Tahoe Gourmet Pizza (Layton, UT), I want to recommend a wood pizza peel that is smaller than the pizza itself. We always had 2 or 3 sizes. That allows you to rotate the pizza easily on the stone. We always used pizza screens.

[@BlakesGarage]

Nice 👍🏻 I’ll have to get one soon.

[@BrokeassBatman]

I have never used a pizza screen for a wood fired oven. But a turning peel is 100% a must. Also I’ve never used a cover while cooking in one.

[@poogy3]

Maybe, when the pizza is in the oven, place a restriction/flue over the chimney to lower the "Top" of the oven heat/flames. Giving a better chance to cook the dough. Less air flow will reduce temps kinda sorta.

[@dangerousdylan6262]

Need to get a thicker pizza stone and let it heat up until the stone is extremely hot to get the bottom and middle done right but im pretty impressed with this thing lol

[@poogy3]

Seems like a good oven. I just might get one!!!! Plus I like the pellet idea, with my smoker/oven. I have plenty of pellets. Burning wood/pellets make for the best flavors in cooking.

[@jonathanalty2478]

You need to measure the heat of the base stone. The gun thermometer is About $20 to 30. When the base is +-900f it is good to go.

[@49erMinded]

Very few people use dough that can handle 900 degrees. Unless you have access to 00 Napolitan style flour I would not suggest it

[@ps31871]

bro control the temperature for slower cook time that way you dont burn them

[@donaldsaunders4736]

Excellent review I'm gonna buy that oven because of your review. Thanks so much

[@top115]

And this is how you can produce coal at home 😁

[@danemmerich6775]

Great video. Put a piece of angle iron in the oven on the back blocking the flame to keep your sides of pizza from burning.

[@ItsFeziboi]

How would one do this

[@mikejones-nd6ni]

i fold up a thick piece of aluminum foil and place it on top the pizza to stop it from getting to burnt. i suggest you give it a try as well

[@budani1473]

This is how you get cancer

[@49erMinded]

Lower the temperature and you'll get a much better cook. Shoot for 600-650 degrees

[@josephvogel7234]

We used to make some very tasty pizza right in our oven. I recently became interested in having a pizza oven in the backyard. After seeing this video, I will stick to using the oven in the house.

[@imhangryyall]

Bro... MAKE YOUR OWN DOUGH!!!! lol Great video! Thanks for the review. I might get one.

[@Dessydd]

You had me till pre-made dough Mate, why... What. A. Waste

[@adamplumtree64]

I like the edges burnt LOL nice recovery lol 😂

[@ShaanNotShawn]

damn i subbed for car content but this is equally as good.

[@BlakesGarage]

Thanks man!! Yeah figure everyone like pizza

[@alexmand8003]

if you dont make your own dough atleast buy dough balls from your local pizzeria or bakery...you can get 00 flour doughs for a buck a ball

[@SpencerHogg]

broooo this is amazing haha!!! Love this man.

[@BlakesGarage]

It’s rad! I think you’d like it 👍🏻

[@KendallHall]

Wow the spatial audio on my pixel buds pro made me think there was a real helicopter hovering over my house

[@SilverShadow2LWB]

Thanks for the video. Are you using premade dough crusts? They look a little thick, more like New York Style crusts. In that case, if you try and cook them in a Neapolitan oven, they will burn. New York crusts are cooked at a lower temperature like 500 to 550 degrees F. Most smaller ovens like Ooni and Gozney are designed towards a higher temp (900 degrees) for Neapolitan pizzas. You should also try using a smaller 7 inch turning peel to rotate your pizza and keep the pizza from getting singed. Using the front of the stone without the door also would help. I find that the flame chute gets very hot and burns the pizza through radiant heat. Be sure to preheat the Big Horn for at least 25 minutes. You might try to mix a 50:50 pellet blend with Royal Oak charcoal pellets. You will get a longer burn time than just using sawdust pellets. Looking forward to more videos.

[@tacticalcuke9129]

Its supposed to be open at all times. The cover is meant to contain the flames when you're done so you don't have to put out the fire Also the pre made crust will have less moisture so it will burn faster. Always go raw with woodfired

[@gg.6967]

Congrats I love your pizza oven I’m going to get one the same or very similar to what you use. Buy a smaller all steel 6” or 8” pizza peel just for rotating your pizza, it will improve your crust. Purchase the small peel from a local restaurant supply if you can’t find it online. Use your current pizza peel for launch and retrieve.😊😊😊 please save a slice for me.

[@TheLbriggs5]

That pizza is so burnt, the cutter could barely go through it

[@samson23]

Excellent video!

[@BlakesGarage]

Thanks!

[@miloschill484]

Gotta get me one of those… thanks for the review! 👍

[@Mark-fc2zk]

I looked up Bighorn fricken pizza oven but nothing came up, did they stop making them

[@NickeyVamp]

It's still there it is on Amazon for $99 I looked it up today.

[@nvue9887]

The char (toast) looks amazing

[@tomguertin7713]

Love all your videos Todd. Great job as always..

[@oshkoshdom2197]

Use cornmeal not flour on the peel

[@jayw976]

What table is this sitting on? Details if possible please!!

[@BlakesGarage]

It’s an IKEA table

[@yotaforlife8408]

Get a smaller peel and leave the door open so you can keep rotating it

[@uncleben4536]

Mmmmmmm pizza. Are you running aftermarket toe links on your rear suspension? Or front monoballs on the front thrust arms? Hope you do more M3 content and give some details on your suspension alignment and dampener settings. Cheers

[@BlakesGarage]

Yes and yes. Front monoball and fallline rear toe bars. Also MCS 2WNR coilovers. Still getting it dialed. PB’d again at Buttonwillow in 70+-90° weather but I know I’d be faster if it was cool out. Did a 1:55.013 or something way to close to a 54

[@uncleben4536]

@@BlakesGarage I just got a set of mcs 2wnr, but haven’t installed yet. They seem to be what lots of people recommend (your videos strongly influenced my decision). I’m looking forward to getting it dialed in, but hope to hear what other people are doing to get a good starting point. Thanks again for the great videos.

[@BlakesGarage]

@@uncleben4536 nice 👍🏻 yeah I’m still messing with spring rates think I need to go up more In the rear again. But I’m pushing the car super hard. I think most people would do just fine with the original rates I bought until they really start pushing.

[@the_yankee_joiner]

I live in Connecticut, home of dark edged pies. That my friend is what we call “char”. Only heathens call that burned. 😂

[@patriot0971]

Perhaps using dough will work better.

[@lengrodney]

Expert Pizza Oven from Wal-Mart $97 now!

[@NickSmithee-w1w]

Get the stone proper temp and don’t close and rotate with the pizza board

[@indemwildes9426]

Bro made a brick in the oven

[@OvernightCountFraud2024]

Could you control the temp with an adjustable damper on that back intake vent?

[@sosdesos]

You are using crusts made for the normal oven. A pizza for this kind of oven needs to be really thin and lightly topped. The burnt bits should really only be spotting in the bottom and blisters in the dough, maybe a little of the topping that sticks out on top. It’s Napolitan style pizza

[@rblyel58211]

i enjoy your videos, you do a great job with them. But sometimes you just got to admit that a product just doesn't quite work as good as you, or we would like. Those pizzas looked more burnt than charred, and in less than two minutes! Thanks for the video, you saved me time and money.

[@michal1249]

I hear your accent see the dough and know u can have a best pizza oven on planet and you will still make a cake😂.

[@rmd9032]

I wonder why you never showed the bottom of the pizzas???

[@cgirl111]

If you use too much sauce the bottom gets soggy in any pizza. Try using less.

[@Soifdesang9]

Put a thin coat of olive oil on the dough BEFORE the sauce, keeps it from getting soggy.

[@cjdaniel2010]

Like the older 3 series in background!

[@BlakesGarage]

Thanks that’s the Berty30 S52 Swapped E30 racecar

[@comet30265]

Ooooooh sick I’ll look into this.

[@BlakesGarage]

Yeah man I dig it!!

[@koilamaoh4238]

Thanks for doing this. Been wanting a high eat stove for my pizza, gas oven is horrible. Bought one myself, been wondering about it.

[@christiansantamaria7233]

Gas oven work just fine dont be picky

[@godbackwards]

@@christiansantamaria7233 you clearly dont appreciate good pizza

[@maxquigley9524]

I think I'll stick with my toaster oven. That's the worst looking pizza I've ever seen.

[@Bobster986]

Aaah… what is used to binned those pellets together, is it a toxic chemical that you wouldn’t want absorbing in your food!

[@BlakesGarage]

Since Traeger pellets are made entirely of natural hardwood, they don’t contain any additives, which means they burn cleaner and longer. There’s nothing in Traeger wood pellets but hardwood-no fillers, no binders, no bark, and never artificial additives. Many other brands of pellets on the market contain additives that can harm the environment, but Traeger wood pellets contain absolutely no additives.

[@joe_bones]

They use cellulose, from trees, to bind the pellets. It's natural, but coming right out of the bag they look unnatural and weird.

[@viktorvandeneede2661]

good review, your voice is like Andy Bernard from thé office 😂

[@BlakesGarage]

Wow I just looked up a video of him after watching a bit of mine and I do 😂

[@eddiemartinez5727]

You need to try Mrs. Renfro’s habanero salsa

[@BlakesGarage]

Hell yeah I love that stuff 👍🏻👍🏻

[@LateNightRituals]

I love this

[@clsybear]

How do you turn it off?

[@BlakesGarage]

Let the pellets burn out

[@marmac567]

😂

[@philliesblunt247]

😄 🤣 😂

[@jaskamalmann3341]

Bro thats burnt trust

[@sdqsdq6274]

man it cost almost 500 bucks and its cheap ?

[@BlakesGarage]

It’s 200 usd on Amazon. Much cheaper than any other.

[@grahamjackson1591]

Worst pizza maker ever. Thanks

[@gabrielzapata8243]

A Homes, you had to much to drink!😉!

[@Lootboy3000]

PREMATE DOES WTF BRO you failed

[@haunthunterify]

That pizza is burnt to the core. When I saw the picture, I thought it was the reason why not buy the oven. Sorry :(

[@francoanthony2036]

Not good , just being honest

[@TedInATL]

So cringey. Everything is dough!!!

[@_dakota_298]

Couldn't a webber grill be just as good ?

[@joeschmoe2697]

Old post but a Weber could work if you get the right modifications on it. Honestly it would probably be around the same price (and less headache) to just get the pizza oven

[@truthnotopinion3659]

Two words mate, "too hot", nice vid though.

[@BlakesGarage]

Thanks I’ll try to cook it next time with less heat.

[@truthnotopinion3659]

@@BlakesGarage You might have to use it a lot if the Government cuts our power!

[@danielcarlsen2217]

Put aluminum foil around the edges and it will not burn as much

[@nagykrisztian2942]

Pizza dieded😰

[@bluefire87HN]

This is NOT pizza!!! learn to make dough from scratch, not that prepackaged industrial shit.

[@Lee-ic8ln]

Dude you bought premade dough? Take this dislike.

[@matej8801]

I do not know what is more shitty, oven or that pizza 🙃

[@joeschmoe2697]

What’s wrong with the oven?

[@philliesblunt247]

And this is also how you increase your likelihood of GI cancer.

[@dr.chungusphd108]

Come on you apes, you wanna live forever?

[@arctictruck10]

Hard pass

[@BlakesGarage]

Interesting why?? Things legit.

[@mikeg8823]

This is inconvenient, over rated and ridiculous. Just buy a $5 or $10 pizza stone and preheat your oven to 525 to 550. Use a local pizzeria dough ball or make your own. it'll come out a million times better. Your welcome

[@SilverShadow2LWB]

Sounds like you're a DiGiorno fan. These compact pizza ovens, like Ooni get the temps up to about 900 degrees to make a Neapolitan style pizza. You might be able to make a New York style pizza at 500 degrees but it will take several minutes to bake. But when talking food, everybody has their own likes.

[@luibocca3688]

Cancer pizza.