Breville Smart Oven Pizzaiolo - Real Time Cooking Demo

[@ralavery379]

I purchased this oven about 2 months ago....since purchase i have not purchased pizza from a store. We love the wood fire Neopolitan pizzas and the pan pizzas it makes reminds me of the old pizza hut pan pizza. You will make your money back over time. A purchase i have not regretted at all.

[@roversmum367]

Most expensive bit of kitchen kit I’ve ever bought, but absolutely zero regret. Six months later I still in love with it. Have to stop myself from just living on pizza, especially during lockdown.

[@tuckerdog991]

Thanks for taking the time to clarify my flour question.

[@at0mman]

This has got to be the pinnacle of human achievement!?

[@michaelthorogood8524]

Haha yeah that article title may have been a little (just a little) over the top but heck, we'll take it!

[@gernotkwaschnievski5901]

Im a little bit surprised, because a high end Product like this have no baking Lamp inside.

[@archiethebengalkitten505]

I love this oven. It’s soooo much faster than Uber eats

[@type670]

The leoparding is spot on! Time for me to start saving...

[@sardinianfooduk]

Hey where have u bought your pizza oven ? I have the uk one with the circle stone , but I looking for like your , rectangular one 😢oleacee let me know

[@michaelthorogood8524]

Hey there, I didn't buy my oven. I invented it :) The rectangular front stone was from the 1sr Gen ovens. All units now come with the round stone which are great 👌

[@sardinianfooduk]

@@michaelthorogood8524 ah ok 👍🏻 I preferred the rectangular, will be much easier put the pizza in the right place 😅

[@thewhisperkey6956]

Your video description says "No Fancy Effects or Post Editing." Dude, don't be rude. You need to credit the music creators and players. Creating music jams this good doesn't come out of thin air.

[@Neihdmai]

I’m sold! Can you post the dough recipe you guys are using?

[@michaelthorogood8524]

Sure thing.I'll add the dough recipe in the video description.

[@JuanJohnson]

Did you change any temperature settings for the 90 second bake? Or just simply cooked it for less time?

[@michaelthorogood8524]

No settings were adjusted, just cooked for less time. Cheers

[@WhatThatify]

have you measured how hot the surface gets? I'm wondering how this would do with searing side of steak (not to cook) more for finishing Sous Vide items.

[@michaelthorogood8524]

Yes weve done loads of temp measurements and the deck surface stabilizes at ~400°C (750°F). For finishing sous vide steaks I'd suggest to try in the pan (supplied). Preheat the pan on Max temp. This will just be a bit more practical for handling and cleaning. Should work beautifully!

[@matermark]

How many ounces or grams is the dough ball for this oven--say--two 12" pizzas? I'm so used to making 9x13 tray pizza using at least 16-20 ounces. Thanks.

[@michaelthorogood8524]

For Neapolitan style I typically go for dough balls around 240g and stretch them to around 11-12 inches in diameter. Cheers

[@camilogg96]

Hi Michael, do you think a couple of these would work for a small pizza shop? How many pizzas do you think it can handle per day?

[@michaelthorogood8524]

Hi mate, I've had the same thought myself and have seen them in use in small pizza shops or pop-ups. They're not technically commercial appliances so using in this way will void warranty but I think they'd do a good job at it. They'll handle a pizza roughly every 5 mins, slightly faster in 240V regions. So if you have 2-3 units, you'll be struggling to keep up :) Let us know how you get on. Cheers

[@tuckerdog991]

You say King Arthur flour in the recipe Then at the end you talk about a flour semolina mixture. Is that mixture for the peel dusting ? Thanks

[@michaelthorogood8524]

That's right. No semolina in the dough itself. That flour on the bench is approximately 50/50 flour and semolina. Cheers

[@spartan99947]

@@michaelthorogood8524 you used soft semolina?

[@michaelthorogood8524]

@@spartan99947 We call it fine semolina here which might be the same thing. It's optional. You can just use flour only when shaping and transferring your pizza from peel to oven. Semolina can help it transfer more easily and adds a subtle texture

[@joeshannon1646]

Curious is there any lag time between being 'ready' to cook again? It took 19 minutes to heat up first time. Is it good to keep doing a bunch after that or is there any re-heat time? How long? Thanks!

[@joeshannon1646]

@@michaelthorogood8524 Thanks so much! I couldn't find this info anywhere. Great to know.

[@felipedias5770]

Did he answer your question?

[@Yoyo-ug7wt]

Why did you not use Tipo 00 flour which is characteristic of Neapolitan pizza dough?

[@andreaarmenti773]

Yo yo if you wanna go that route...neapolitan pizza also has to be wood fired 900 degree oven, with fresh mozarella buffala and tomatoes from italy. So i dont think flour is really an issue here its just a good pizza oven

[@drazenbabich]

Breville think tank design team has done it again, after they created home-use dual boiler coffee machine in a compact, bench-top device when everyone else said it can't be done - they create a close to perfect indoor pizza oven. Big thumbs up! But have to give you the thumbs down on the fact this was designed by Breville Australia in 2018 to be offered in the US market so after close to 2 years we are yet to see one on these shores, both in AU and NZ. :( Oh, and that eye watering price (US$1000, AU$1300)...What happened to advertised retail US$800? Not cool guys, not cool.

[@itsali86]

When will this be released in AU?

[@michaelthorogood8524]

We're working on it and it is coming! No confirmed release dates yet though.

[@itsali86]

@@michaelthorogood8524 Hanging for it! Keep up the good work.

[@delatroy]

itsali86 coming to UK?

[@michaelthorogood8524]

@@delatroy Sure is!

[@dmnc_g]

@@michaelthorogood8524 Can't wait! Any updates on AU release?

[@amiratrad740]

My oven was on fire after a bit of mozzarella fell while I was removing my pizza. Can i use it again?

[@michaelthorogood8524]

If you mean there was a small fire inside the oven on the stone, then yes no problem at all. That's really common and it will just burn out with the door closed. How are the pizzas going?

[@amiratrad740]

@@michaelthorogood8524 yes that's what happened. The pizza was so good like the pizza we have in italian restaurant

[@michaelthorogood8524]

@@amiratrad740 That's great to hear! I hope you keep enjoying the oven and making great pizzas.

[@PinsPR]

just... wow

[@d201120112011]

too bad they raised prices $200 , $999 , no thanks

[@stevejorde]

No sound!

[@michaelthorogood8524]

No sound. Will aim for some audio on the next one

[@robertsaca3512]

Definitely not good enough and absolutely not worth the asking price.