Gear Heads | Indoor Pizza Ovens for Restaurant-Quality Pizzas

[@sfogliatelle]

I came here after seeing Tony Bennett’s wife post a photo on his Instagram of her unboxing the Breville pizza oven. Tony and I are in different income brackets so imma have to keep doing what my 90 year old Italian Nonna does.......well oiled cookie sheet in a high oven on the bottom shelf. Broil if the top needs help at the end. Perfect every time. It was nice meeting you. Breville 🙂

[@howdareyou41]

shockingly the $1000 model out performed the $35 and $80 options

[@kailexx1962]

Funny how that works. Still don't know why. :/

[@gautrstafr]

sure, but if you look at the conclusion the best way is a kitchen oven with a 30 buck stone.

[@puddytat62]

@@gautrstafr Problem with the high heat ovens is you gotta keep an eye on it so much in order to avoid burning the soft dough. It requires more skill as well. I will wait the extra 10 minutes in my oven and maybe try out a thicker stone .. Who needs a 1000$ pizza oven. Pass

[@__aceofspades]

Also shocking that they make money from referral links to amazon in the description, wonder why else they recommended the most expensive one

[@plog1805]

(66) $15 Pizzas = (1) Breville

[@danbev8542]

1. I don’t have room for a huge Brevelle oven. 2. I using ALOT of electricity to preheat baking stones. 3. Solution: cook the pizza on the stovetop in a cast iron skillet until the bottom is set & brown. Then finish cooking the pizza (still in the pan) under the broiler for just a few minutes. Works great!

[@christopherwoods5150]

I use the Pizzazz for so many things, I barely use the actual oven, and it took over the spot I had the toaster in. There's 0 pre-heating, and 2 smallish elements. It has a little residual heat, which is why the pan keeps moving while the elements cool, and that little heat after it kicks off is perfect for warming if you can't grab your food right away.

[@AuntDuddie]

Sometimes I make pizza on my grill with excellent results and I don't heat up the kitchen. It's a great way to make it in the summertime.

[@canaisyoung3601]

I'm definitely doing that when the weather gets nice again.

[@AuntDuddie]

@@canaisyoung3601 You will love it. Here's how I did it...

[@AuntDuddie]

kzbin.info/www/bejne/nZfYg2COZppjd7c

[@rlrnyc]

I do also! I use the lodge pizza pan on my Webber. Great results!

[@AuntDuddie]

@@rlrnyc One day I just threw the dough on the grill and turned it over, took it off and added the toppings and finished it for a few minutes and it was awesome! I have a grill sized stone and it's safe for the grill but it's really heavy and I am worried about breaking it. I never take it out of the oven.

[@CodySkidmorenh]

I use the same pizza stone. I do a few things differently pizza aficionados (and America's Test Kitchen) should try. 1. If possible put the pizza stone on the grill and turn the grill all the way up. Mine reaches 750 degrees. 2. Put the dough on baking parchment instead of using flour (or corn meal) on the preparation surface. The baking parchment allows you to take your time adding ingredients by preventing the dough from sticking to the preparation surface. You can even prepare multiple pizzas at once. It makes sliding the pizza dough on/off the peel effortless. It also adds a bit of crispiness to the crust. And finally, it is infinitely cleaner than spreading flour or corn meal over the preparation surface. Try it and you will never go back. :)

[@thezfunk]

I use parchment as well. I throw the pizza on the parchment on the pizza stone and after a few minutes when the paper starts to brown you can slide it out from under the pizza and the pizza stays put and finishes cooking directly on the stone.

[@richardfoutch1454]

@@thezfunk Thanks for the tip!!

[@wp8639]

Why didn't you show the result of the Betty Crocker machine?

[@richardfoutch1454]

It was slightly better than the Hasbro Easy Bake oven...

[@janedoe805]

richard foutch The EZ Bake that I received from Santa 🎅🏻 in 1966, is the reason I became a professional pastry chef. But, you had to watch out from that “Light Bulb” 💡 (Heating Element) it was capable a extremely nasty burns on little six-year-old fingers! 😊

[@susanhubbart5494]

That's the one I wanted to see

[@susanhubbart5494]

Found this link to tasty who also tested it kzbin.info/www/bejne/nKvIdGOla8erorc

[@kreemaahmlaamhahm5866]

Because it was shite

[@jimfeldman4035]

I've recently switched to a 1/4 inch baking steel from a stone using a 30 min "heat soak" for it to fully come up to temp . I think I get better crust development and char. cook times are 6-8 minutes. Ufda, they are heavy though. Home made pizza sauce using San Marzano plum tomatoes is stupid easy and beats the pants off anything in a jar (and it's great on eggs!)

[@markwalsh2709]

I've had stones and now I use the baking steel too - very easy and durable. I get excellent results and don't worry about breaking or temps.

[@kyleanderson5787]

So true how heavy the steel is. I think mine is 1/4” thick too and moving it is just a PITA. I basically leave it on the bottom rack at all times to help distribute heat regardless of what I’m cooking.

[@jimfeldman4035]

@@kyleanderson5787 not only distributes the heat, but acts as a thermal mass in the oven, so the temp doesn't swing as much. I was leaving my stone in the oven for just that reason.

[@kyleanderson5787]

Ah yes. That was the word I was looking for. Thanks!

[@wullaballoo2642]

It's worth paying four times more for proper italian san marzano tomatoes packed without bitter tasting citric acid preservative

[@driversteve9345]

It better cook my pizza perfectly if I’m paying $1,000!!!

[@CantankerousDave]

I have a baking steel that I just leave in the oven all the time. Keeps the temps nice and steady for anything that’s not pizza. That Breville oven speaks to my gadget lust, though.

[@lizcademy4809]

I use Julia Child's method ... home store quarry tiles lining my oven rack. Very inexpensive, and if one breaks, it's $1 to replace.

[@williampotter2098]

Yes, I do that too. Well actually fireplace bricks about 2 inches thick. And I use a Pizza Steel not a stone. 1/2 inch thick steel. Weighs 30-40 pounds. With the bricks and the Steel, it gets hot and stays hot. Works well ...

[@msr1116]

There are always cheaper and very effective alternative ways to accomplish the same goal. It just requires a bit of ingenuity and patience. I can see not only Alton Brown but also Julia Child flipping out at the cost of this contraption.

[@supercooled]

William Potter wow you need to be a body builder to use one.

[@chriss8319]

None of these make a huge pizza so when I make pizza, I want to make several. In an oven, if you wait for the stone to heat back up, it can take 15 minutes per pizza. My understanding is the pizzaola can recover very fast. Was the ability to make one pizza after the other tested? If it recovers very fast, it would make a lot more sense than a pizza stone in the oven. The other question - Did the pizzaola oven give off a ton of heat? Less than the kitchen oven does?

[@kareninalabama]

Great question and good catch on their need to test making multiple pizzas! My pizza stone doesn't take 15 minutes to return to temp, and the short time it takes is time I need to prepare the next pizza for baking.

[@drew4826]

If you want to see it in action I think the breville is the same one that Bon Appetit used in their Making Perfect Pizza youtube series

[@Marathonracer]

@Chris S Yes, it certainly has been tested for its very fast recovery time. Master pizza chef Lee Hunzinger ( @pizzalee33 on Instagram) , normally uses a wood fired oven, but used four Breville Pizzaiolos to make 300 pizzas in five hours. That comes out to 60 pies per hour , divided by four, equals 15 pies an hour per oven, at four minutes a pie, which includes bake time, ( probably around 3mins. or 3mins 20 secs, ) plus recovery time !!! He's baking at around 650 degrees, ( shown in one video at Zoli's) and is making his own variations of New York style, which gives you some idea of just how fast they recycle. Scott Wiener, of Scott's Pizza Tours, also tested them and said they recover fast. He says his usual pies in his home oven ( a professional oven, like Wolf) , "...come out real good, but these have been coming out better and faster". Baking Neapolitan pies at 700 - 750 degrees only takes two minutes per pie. La Morra Pizzeria guys also say they recover very fast with their Neapolitans , baked at under 3 mins, including "doming" the pie, just like their wood fired oven . The heat that's emitted is much less, compared to a home oven. It's very well insulated and cool to the touch. And because it preheats so fast, ( 15-20 minutes, depending on what temp you're baking at), compared to an hour preheat of a cordierite stone in a home oven , and bakes and because it recovers so fast between pies, there's much less time to emit a lot of heat, compared to a home oven. Also, the heat is concentrated in a very small space, whereas a home oven is much less efficient , given its much larger size. That's why the Breville engineers intentionally kept the size down to a 12 inch pizza, so they could do it all at only 1800 Watts at 120 Volts. So making several pies fast is a snap with this oven.

[@mcb4585]

I've got a very similar one to the Forno. The trick is to heat it up to 2 1/2 and then put the pizza in, because you can then turn it up to 3 and it will give the pizza more heat form the top. Personally i think the outcome is far superior to my pizzastone.

[@marthajohnson2775]

Regarding the Presto Pizzazz, it looks like they were using it incorrectly. The switch looks like it's set for the lower heating element only. That means the top element wasn't on so of course it didn't brown on top. The instruction book says to set the switch for Dual heating, 11 - 13 minutes, when baking a fresh, unfrozen pizza. I've never eaten a hot dog from a gas station, but it works very well when I heat them at home.

[@11679MRT]

Pizzazz is great and I believe you're right - if they'd used it correctly they would've had better results

[@christopherwoods5150]

I almost never use anything but the Dual setting, but yeah, for raw dough or pre-made pizza crusts, giving them some extra bottom heat time is clutch, or allowing the naked crust a few minutes of cooking time before topping.

[@chrisransdell8110]

I'm in the Pizza Pizzazz fan club. Maybe it's not the best for fresh pizzas but for frozen they cook in about the same amount of time as the package instructions but there is zero preheat time and it's very easy to watch it cook since it's open. It really is a joy to use and we've had years of better results from it than we have with the new Ninja Foodi XL set at bake that we've tried a few times recently.

[@christopherwoods5150]

The fresh stuff means timing and changing the setting, but Dual works on so many things, I'm spoiled. I love set and forget. I make ghee on the stove top, and I'm still into store bought sourdough, so bread, ghee, and a dusting of kosher salt, and I'm set until I'm ready for actual food in the morning. Well, and coffee.

[@TheWarrrenator]

When baking a fresh dough pizza on the Presto Pizzazz, bakers have to set it to 20 minutes on the bottom setting and then set it to both for the last ten minutes. It takes a few minutes to preheat since it is electric. I get a perfect fresh pizza every time, so don’t judge the gizmo harshly because if the directions are not followed properly. Not only can you make fresh pizza (even though it was designed specifically for frozen) but anything that you can bake that comes in a can (biscuits, cinnamon rolls) also bakes well on the Pizzazz which makes it a non-mono-tasker! That being stated, there are issues with the design of the Pizzazz: there’s no temperature control (no hi/med/low) to the heating elements, it’s either on or off; there’s no height adjustment on it so it can singe the toppings on a thick crust pizza. With a silicon baking mat or parchment paper lining, the metal turn table will be cleaner longer (hot tip!) Pizza lovers really need to be diligent with the Pizzazz, but I love mine and it will create better results than what was provided for in this video, as others with my experience have stated already.

[@christopherwoods5150]

Yeah, they are bad at following use instructions, and seemingly worse with the cheaper items, so no wonder the high-dollar stuff gets good results. I use foil, folded in at the corners, and just a whisper of non-stick spray, and it cuts the cleaning required way down for things like toast, re-heating, etc.

[@ant697]

I just bought the pizzaiolo oven and it is amazing.

[@nhf7170]

I almost cried when i pulled my first pizza out, it was so beautiful. A decent Neapolitan pizza delivered costs upwards of $30 with tip in my neck of the woods. My Breville will pay for itself in no time. Gotta go make some more dough.

[@df8643]

You were not fair when you tested the Pizzazz because pizza needs to be on dual setting in order for it to cook properly. Maybe you should read the instruction manual instead of guessing and making a snobby comment about something that others find useful.

[@retrojohnny77]

Agree. I own a Pizzazz, and love it. Makes frozen pizzas better than a traditional oven in a fraction of the time (only about 16 minutes). My first thought on watching this was "you didn't read the instructions!". Shame... but oh well. At least we know we have a good product. :-)

[@CatAndMouse92]

The Breville pizza maker is one of my must have small appliances in my kitchen. I have owned the pizza maker for years and use it several times a month. We have NEVER had the pizza oven coils burn the top of our pizza. As far as the ashtray smell they described if you drop food down below it will cook the food and turn to ash if not careful or cleaned up right away .. it's not hard to prevent or clean up so really shouldn't be an issue. It does take up some storage space, but I personally think it's worth it. After fine-tuning the pizza dough and sauce recipe we rarely eat pizza out anymore. I plan on buying the same oven if it were to ever break.

[@zimmejoc]

Don't try this at home kids, but if you take a hack saw to your oven and cut the lock off of it, you can use the oven cleaning cycle to get your home oven up to pizza joint temps. Is it safe? Nope. Should you do this? Nope. This is simply one of those examples of "just because you can, doesn't mean you should."

[@Sun-Soul]

My brother used a bolt cutter!😉

[@twosocks1976]

Seriously, your recipe for cast iron skillet pizzas, baked in a home oven, are superior to every other kind of pizza I have ever made. Why would anyone buy a stone, or a pizza oven for that matter, as shown here, when the cast iron skillet does so well? I have done pizzas on a stone, on a cookie sheet, but neither of them comes anywhere near the level of perfection that I get from my cast iron skillet.

[@78625amginE]

Skillet pizzas are great but are limiting regarding size and crust type. Oil etc. A stone is great and needed for a larger diameter, traditional style crust. These "pizza ovens" however are ridiculous and for people with too much money

[@ramencurry6672]

Why be limited with one style of pizza? Maybe you don’t know this but pizza making is a serious hobby and there are people who take it seriously and create artisanal pizzas as part of their hobby

[@twosocks1976]

@@ramencurry6672 Hey dude, I never said I limited myself to one type of pizza, or one style, etc. What I said was that the cast iron version is the best I have ever made. I never said it was the best out there. And I have no doubt there are people out there using all kinds of various equipment, who probably make better Pizza than I do. Nevertheless, I'm pretty proud of what I have been able to create so far. I'm asking for a piece of Steel for christmas, not sure if I'm going to get it, but it would be pretty sweet. I have my own issues with pizza stones, has nothing to do with performance. A good stone is a very worthwhile thing. And I would love to get one of those nice outdoor pizza ovens. I just don't have 600 or $800. Next time, try reading what I did say, instead of assuming I said things I didn't.

[@ramencurry6672]

@@twosocks1976 Sir, If you’re on a budget, a pizza stone is cheap and I actually saw one at Walmart today.

[@twosocks1976]

@@ramencurry6672 Not all pizza stones are created equal, and the cheap ones are worthless. The inexpensive pizza stones are usually quite thin, and more breakable than the thicker, heavier, more sturdy ones. I have done my homework, and a steal would do a better job, I think, of making the kind of pizza I want. The problem, where I live, is that from May through at least the end of september, you are insane if you heat your oven to 500 Degrees, unless you have a ton of money to throw away on air conditioning expenses. Summer's here are brutal, and the Relentless heat lasts for months. Which is why I mentioned earlier, I would love to have one of these outdoor pizza ovens. In fact, I Dream of one day having an outdoor kitchen on the side of my house.

[@SonofaPizzaMan]

I have the Breville one and I love it!!

[@xanderbearwoof]

Son of a Pizza Man sames! We’ve had patio pizza parties and it cranked out great pizzas in no time at all. 🍕 😃

[@Thommadura]

I make my Pizza in MY oven without a Stone or Metal. First I assemble MY pizza on a 15" aluminum Pizza pan.(Largest that will fit into my oven and close the door fully) I use the hottest setting of my oven and I have two racks in the oven - one at the LOWEST possible position and One just above that. Put the Pizza and pan in the oven on the Lowest rack and let it set up - about 3-4 minutes = I generally turn(Spin) the Pizza pan once during that time. THEN use a big spatula or peel and Take the pizza off the pan and directly onto the Higher rack. (It is actually quite easy to do) The crust comes out crispy and browns nicely. One thing YOU DO have to do is leave enough margin around the Pizza crust so that the toppings do not fall off the pizza onto the oven floor - which WILL cause major smoke. But I save in not heating my oven for a full hour. I pull the pizza out of the oven right onto a large cutting board and let is rest for at least 5 minutes before cutting it.

[@autumnrain1892]

For the best pizza use a cast iron skillet and preheat your oven as high as it will go(yes, your oven can take it). Make pizza in oiled, lightly salted, skillet (use high heat oil). Usually people already have these things so.... No additional fee♥️. Best damn pizza evaaa.

[@berighteous]

I got a pizza stone from pampered chef (the good one, they don't make it anymore) as a wedding present and I still use it at least once a week. You can cook any bakey things on it, like biscuits, crescent rolls, cinnamon rolls, anything. You don't have to preheat it. Nothing sticks to it. It's a amazing.

[@kylens1]

I think the pizza oven they chose is the one they use at Bon Appetit's Test Kitchen. Remember, the dough sense fear!!

[@ellawu331]

was that a bon Appetit reference????Btw I would die for claire form the bon Appetit test kitchen

[@bl6973]

Kylen Small It is, though they did eventually go to Carla’s parents home and use their oh so beautiful wood fired oven.

[@Christianlvm22]

No

[@kreemaahmlaamhahm5866]

@@Christianlvm22 yes

[@Christianlvm22]

@@kreemaahmlaamhahm5866 no

[@MrPogiBalut]

Baking Steel is cheaper and much better then stone or the Breville I have all three and know from experience get the baking steel.

[@mydogskips2]

Yup, Adam Ragusea made a video about that exact topic and explained why a pizza steel is better than a stone.

[@applejellypucci]

I love baking steel.

[@dalefahey2202]

i use the Pizazz and get perfect pizza every time! it also heats a varity of foods.

[@rachel9155]

Also, you can select to brown the top alone, the bottom alone, or both at the same time. That feature wasn't even addressed.

[@dwood0666]

i love my pizazz pizza cooker and it does frozen pizza perfectly

[@lockman004]

Yes, I use the Pizazz as well with good results although exclusively with the store brand thin crust frozen pizzas. I also have the Camp Chef pizza oven that fits on my three burner propane stove which makes killer pizzas. For a fast pizza it's hard to beat the Pizazz.

[@ChelSierra_Remly]

I love my Presto Pizzazz Pizza Cooker. Granted, I haven't tried homemade pizza on it. I've only used store-bought pizzas. The self-rising crust pizzas are cooked for ten minutes on the bottom only heater setting, and then ten minutes on the top/bottom heater setting. You didn't mention if you had done that. You cook the crust by itself first, and then you cook both the crust and toppings. And then if the top needs more cooking time, you can cook on the top only heater setting.

[@marthajohnson2775]

I love my Presto Pizzazz Pizza Cooker. I don't think they used both settings. Maybe they forgot to read the instruction book?

[@ChelSierra_Remly]

That was the thought I had, and why I mentioned the settings, and how it's used on a self-rising pizza. If I ever do make a homemade pizza, I will try it on my Pizzazz to see if it can be done.

[@LatitudeSky]

Yeah that was kind of odd. The Presto has been on my wish list for a while because it has good reviews and I'd only use it with store-bought self-rising pizza. Kroger has multiple extremely good pizzas for under $3. I can make my own pizza. But I can't beat that price or quality for $3. That said, I've started making pizza in an air fryer convection oven. A whole pizza has to be cut in half to fit but it will take both pieces at once and really does an incredible job baking it.

[@mydogskips2]

@@LatitudeSky What air fryer do you use (to make your pizza)? I'm asking because I'm looking for an air fryer and just looked at the Instant Pot vortex 10 qt Air Fryer oven and I saw someone say the tray was only 7.5 x 9.0 inches so I cannot see fitting a store-bought frozen pizza in there, even if I cut it in half. I believe a pizza cut in half through the center will have the straight edge side be equal to the diameter of the pizza(I mean, that's basically the definition of the diameter, a chord, in this case, the cut, that goes through the center of a circle) so if the tray is only 9 inches wide it's not going to fit even after it's been cut in half, not if it's a 10-inch pizza, it'll be 5" x 10".

[@arikbord2256]

@@ChelSierra_Remly I've made fresh pizza on my pizzazz. I found that the best way was to "prebake" the crust a bit before putting toppings on. It worked decently well, though I'm sure it wasn't nearly to professional or test kitchen standards.

[@scottcbarlow]

Love, love, love me some good pizza. I'm glad to see yall doing a review on these. I'd love to see yall do a review on convection ovens/microwave oven combo's.

[@keithbender2061]

Back in the 70's and 80's Tombstone pizza use to provide pizza ovens to bars around Wisconsin. I was friends with a guy that use to change out the units for repair. I bought a repaired unit and still works great 35 years later.

[@grannysweet]

I could watch these two ladies all day. 👍👍👍👍👍👍👍👍👍👍

[@loveistruth5713]

Most of these cheap pizza ovens are made for people who are going to cook a frozen pizza

[@micntr]

Some interesting (better imo) alternatives are: Roccbox and Ooni. Both use propane (roccbox has a wood burner option) to cook pizzas. Temps can reach up to ~932 degrees F. Cooks pizzas under 5 minutes and creates great crust. Ooni has a 16" oven for $329 (usually has a 10% discount) and Roccbox is about $499. Roccboxs sell out quite often. Both options are obviously quite pricey, but well worth the price. You can use both ovens for more than pizza. Get a cast iron skillet and you can make steak, grilled vegetables--basically roast anything.

[@kippaseo8027]

I have the Betty Crocker pizza plus maker. I use it a lot and have never found the lip to be bothersome. For the money I would definitely recommend it!

[@jaycarneygiants]

I did buy the Breville winter 2020 for $800. I also own a pizza stone and pizza steel. I feel I can get a quality pizza from my oven on pizza steel and from my Breville. Each has a downside. The pizza steel pros: 1. It was $75 and if you use a stone instead it can be as low $25-$30. It will produce a great pizza with the right technique The Pizza steel cons: 1. needs a full hour in a 550-degree oven to preheat. This amount of time uses a lot of energy (gas in my case) 2. It really throws a ton of heat into the house. This is ok in the winter but really bad in the summer when you are already paying to cool the house. Breville Pros: 1. The Breville preheats in 20 minutes and uses much less energy as you are heating a much smaller oven. 2. It can easily be moved outside in the summer to keep even less heat from fighting your home's cooling system. 3. IMO the higher temps you can reach in the Breville do offer a better option for Neapolitan style Pizza that a standard home oven just can't quite replicate. Breville cons: 1. The downside is it's at least an $800 upfront cost. In conclusion, I think the Breville is worthwhile if you plan to use it quite often or if you want a more authentic Neapolitan style Pizza. You will pay a lot up front but you can recoup some money through energy savings.

[@Anurania]

I cook pizza in my regular oven using a preheated baking steel and I use the thermostat calibration feature to increase the maximum temperature of the oven to 580 degrees. It allows for pizzas up to 15" and has plenty of space to work in. I use All Trumps flour because it's designed to work in that temperature range and browns up very easily. If I wanted to improve on that I would consider one of the outdoor ovens by Ooni or Bertello. They cost about $300 and can cook with gas or wood to create temperatures up to 950 degrees, but only have room for 12" pizzas and require a different dough formulation and cooking technique.

[@tony_25or6to4]

Get 2 pizza stones. Put one on the rack above and preheat both stones. Get a pizza peel and use cornmeal on the peel, not flour.

[@CSWRB]

If a dude named Tony P gives pizza advice, listen!

[@janedoe805]

Tony P Genius! 👍🏼👏🏼👏🏼👏🏼👏🏼

[@writereducator]

Get a pizza steel for about $100. In my electric oven at 525 F (preheated for at least a half-hour) you get beautifully leoparded crust. Takes about 6 minutes total per pizza.

[@horserun2551]

I airfry the crust for a few minutes, add toppings and continue for another minute and then transfer to the pre-heated cast iron pan and put it on the stove for just over two minutes. Crispy crust!

[@christopherwoods5150]

There's nothing a Presto Pizzazz can't cook unless it won't fit under the edge. Given that you can control top, bottom, or both (Dual), complaining about how done the crust or topping is sounds silly. This seems to be a common theme on this channel, cheaper kitchen appliances getting a bad rating due to not reading the instructions. I've been using a Pizzazz for almost a decade, and recently just didn't bother buying a new toaster when my toaster finally died. I got the previous Pizzazz from a work safety award catalog, and it lasted 7 years until it blew an internal fuse or something. Not bad for free, paid $49 for my current one, on sale for $54 now. I've never owned a toaster oven, so pre-buttering toast, and having it done perfectly, and shutting off on it's own, and residually warmed after, is a nice new thing since I've owned this.

[@Mrbink01]

The Pizazz does great on frozen pizza

[@stevenreichertart]

The winner, Breville, costs $1,000?!?!? Come on!

[@kalijasin]

$999.95 www.breville.com/us/en/products/ovens/bpz820.html

[@stevenreichertart]

@DrinkwithaMexican LOL

[@venom518]

@DrinkwithaMexican We get it, you shit gold coins.

[@stevenreichertart]

@@kalijasin LOL what a relief.

[@AirrowRocket]

The Forno for $80 produced the nicest pizza so I don't understand their $1000 pick. But the real pick should have been a pizza stone or steel and your oven.

[@axeavier]

It was uneven

[@DisillusionedAcronym]

they also didn't like the lack of options with the control.

[@spicemasterii6775]

For $920 savings who cares about control or evenness? You work around it.

[@DisillusionedAcronym]

oh, i agree. but that is the only viable explanation for the question the OP posted. and, like him, i would have just picked the stone.

[@spicemasterii6775]

Agreed. Can't go wrong with a stone!

[@lindapasquali2670]

My husband and I own the Breville Smart Oven Air, and a round 16” pizza stone, and together, the two make some amazing pizza ... better than anything we can get out! I was thrilled to see the Breville win this competition! Thank you both for the great and honest comparison!

[@tristiangallegos4561]

You guys should test out the baking steel.

[@renardgrise]

I'll just keep using my trusty oven and well-seasoned Pizza stone then!

Hey there, because you are posting on an international channel, KZbin in this case, you should use ISO standard units and not imperial units. Minimum requirement is subtexts with ISO standard units. Out of courtesy to the international audience of course.

[@kimberlyrobinson3992]

ATK is an American show and KZbin is owned by an American company. We’ll do the measurements our way.

@@kimberlyrobinson3992 It's interesting all comments I get is from people not working for ATK. I guess *_you guys_* don't bother with international viewers but I think ATK is more interested in getting international viewers than you are.

[@Amocoru]

Breville's motto should be: "We just make better stuff. Stop wasting your money at Walmart and save for a couple years to get this instead."

[@Cyrribrae]

But the expensive version.. Because our cheaper version sucks worse than even the cheap competitors.

[@aronchas]

The breville sucks, the ooni pro and the koda get nicer results, we use them alot in my coffee shop.

[@puddytat62]

@@aronchas Yeah the ooni or uuni pro is the way to go... bigger area to turn the pizza and I guess if you are doing this professionally the ooni is a fraction of the cost of this breville. You use the gas attachment or wood?

[@aronchas]

@@puddytat62 we are using the koda which is only gas, it is adviced not for use indoors but we haven't had any problems since we have it placed on a ventilated area. I only wish it was bigger (for a 16 inch pizza) anyways, it is doing really well

[@puddytat62]

@@aronchas Well in a restaurant there are tons of open flame appliances so I am guessing the Koda is gonna be pretty damn safe in comparison to a salamander or deep fryer etc. But propane only .. no NG attachment? Does it really get as high a temp as they say it can get?

[@elizabethshaw734]

I am definitely a thin and crispy girl! I have the Betty crocker one and I like it very much and I can also do pancakes and sandwiches and eggs and hamburgers on it as well which makes it a huge multitasker. I am hoping next summer to build a real Italian pizza oven outdoors.

[@johndifrancisco3642]

$1,000.00 can buy me a LOT of pizza from a pizza place. No muss, no fuss. Cool to see what's out there though!

[@waldopepper4069]

well, to be fair, at $10 a pizza, thats only 100. if you like pizza and are having 2 a week, thats only a years worth. just saying. that said though, im on the fence. ive got a breville smart oven air that does pretty good pizzas, so i would have trouble justifying another $1000 and a second oven in the kitchen.

[@hollym5873]

Love these equipment reviews

[@greathornedowl3644]

For our cigar lounge, I bought a Wisco pizza oven the kind they have behind the bar for frozen pizzas (new $100+, used $50). WOW, what a great machine, first pizza perfection (slightly brown on top) in 20 mins then every 10-15 mins. Unfortunately limited to just standard 13" pizzas (no rising crust, deep dish), Breville smart oven nice, not as good as for pizza but can make frozen bread and cookies.

[@robertfrapples2472]

If you're going to make pizza indoors, either go for a pizza steel (better than a stone for low heat ovens) or spring for the Breville. Those other contraptions are absolute junk. I make scratch pizza nearly every day in my Monogram Pizza Oven, so I'm a bit spoiled, but the Breville is a nice alternative. If you can afford one, the Monogram will change your life. My mancave now turns out the quality of pizzas you would at least have to travel to NYC for, maybe Naples! HEAT MATTERS!

[@mjdeibert]

the results jumped around quite a bit. At one point you started showing how well the Forno pizza came out, and jumped right away to how bad the Breville Crispy Crust Pizza Maker without any segue or any conclusion on the Forno, which looked pretty good.

[@MarketMessage]

Not seeing any links below as mentioned in the video

[@Exaris79]

I usually use the volcanic rock Granite(surface) or Basalt(undersea) floor tiles. It's smooth so pizza doesn't stick&does the exact same thing as the baking stone. Just make sure the tile is large enough (16"x16") for the 14" pizza and the thickness is over an inch so that it doesn't crack too easily. It should be thick enough to retain the heat for cooking pizza or sear steak at temp higher than 500 deegrees.

[@__-im2se]

I enjoyed the beginning of the video where the hosts were speaking casually. Carry that through for the rest of the video, and your videos would really be a hit. Also, what happened with the Betty Crocker one? You mentioned it in the beginning, but didn't show the results.

[@kencharm2909]

I've not tried this yet, but getting two pizza stones in a single home oven seems promising. One stone on a middle rack, the second on a rack immediately above that. Crank the heat, let the stones come to temp, cook the pizza on the bottom stone with the heat from the upper stone radiating the top of the pie. Need to get a second stone and try it.

[@thezfunk]

The only problem is that for the 99.9999999% of the time you aren't making pizza, you have to store two stones.

[@sherrygreene9678]

I saw the winner was used in Bon Appetit's test kitchen. I was seriously considering it. I went to Williams-Sonoma to check pricing and reviews. 4 of the 8 reviews said that the stones broke and Breville would not replace them for free. 2 of those 4 reviews were posted 7 days prior and 24 hours prior to my search. For $1000 I would think the stones would hold up better than that and if they did break I would hope Breville would be sending a free replacement overnight.

[@Zelmel]

When you guys tested pizza stones, did you include steels as well? I love my pizza steel that I bought after my stone shattered when some sauce dripped on it.

[@kyleanderson5787]

Zelmel yeah would have been nice to see a steel on there or even two steels or a combo of a stone top and steel bottom in the oven which is what I do to concentrate that heat to the top and bottom.

[@ihateregistrationbul]

Fuck steel. Stone 4 lyfe

[@danielleanderson6371]

Wait what do you mean it shattered when sauce dripped on it? Dip you drop an entire jar of sauce directly on the stone?

[@Zelmel]

@@danielleanderson6371 It was only a few drops, but the sauce was much cooler than the 500 degree preheated stone, so thermal shock shattered it. That's honestly the biggest problem with stones vs steels.

[@braddavis8822]

Yes they did.. I purchased the winner.... As usual perfect recommendation... If you have.. I just don't see why anyone would need one of these.

[@SuperKingslaw]

Seems like these were really meant for Frozen Pizza, which you did not test. Also, Lodge makes a cast Iron Pizza "Stone" for your oven which works very well. (I am biased, I own one and love it. Its inexpensive, its not as fragile as other Real Pizza Stones, and retains heat like a champ for crisp crusts. I also use it outdoors as a griddle over the campfire. A real multitasker. Mine has lasted 20 years and it doesnt take up counter space.)

[@christopherwoods5150]

Using Hanlon's Razor here, and going with unintended sabotage of devices they didn't bother learning how to use.

[@jlsagely6892]

More Hannah!!!

[@lobitome]

The best home pizza oven comes from big warehouse stores, around $100 or less. Sad that they didn't test one of those. Good enough to be used in many bars.

[@Megadebt]

wait, wait did you even bother to adjust the recipe for a neapolitan style pizza? the whole point of extreme temperature is that a high hydration dough can be cooked properly.

[@kippaseo8027]

Did I miss the results of the Betty Crocker pizza maker plus? I own one and love it! I've made videos about it

[@seikibrian8641]

In a test published in September of 2018 they gave the Betty Crocker a "Not Recommended" rating. They gave it two out of three stars for ease of use, two-and-a-half stars for maneuverability, but only one star for pizza quality. Here's what they wrote: "This simple model, about the size of a fat frisbee, is like a waffle iron with flat nonstick plates. It doesn't include any controls for time or temperature, so you just plug it in to begin preheating. We liked frozen pizza made in this machine, but homemade doughs never became crisp enough. Even when the cheese was melted and the toppings were crisp, the crust remained “quite pale” and “doughy.” The cooking surface has a ¾-inch lip, so we couldn't easily slide pizzas in and out; instead, we had to drag them up and over that edge."

[@danielkerber8667]

@@seikibrian8641 I would agree with that. I have one its great if you want to throw in a jacks, Heggies, or leftover pizza. Not so great if you are cooking fresh.

[@bintellreg4535]

I think many people laugh at the fact that ''the 1000 dollar one beats the 30 dollar one''. What they're saying is not that you need to buy the 1000 dollar pizzaiolo, what they're saying is if you're going to go all out and buy a pizza oven, buy one that will deliver better results than a pizza stone in a regular oven, which apparently was only the case with one of them.

[@snowyowl7042]

surprised you didn't throw in a Wisco pizza oven - think

[@josephreyes7610]

So what about the Betty Crocker one? You stand next to it, yet don’t explain the results?! I on the other hand own one and I’ve loved the result every damn time. It was cheap, easy to use and store, and easy to clean.

[@vamshikg9488]

Please do a episode on deep fry thermometers. I wanna know which is the best. Thank you.

[@seikibrian8641]

Thermoworks Chef Alarm. Roasting, grilling, smoking, deep frying, sous vide...it does it all.

[@katharinejenkins7100]

I think they’ve already done that video. Just type in “America’s test kitchen thermometers” and it should come up. 😊

[@hxFubar]

I've got the Forno at costco 3 years ago and that thing has been great. Use it all the time.

[@hxFubar]

And no, I've never had a issue with a burn in the top like they showed with the other one. I think the Forno has more clearance.

[@antonc81]

Should have tested a few styles of pizza and thrown in the old baking steel under the broiler method. With a Neapolitan style high hydration dough the Breville and the baking steel are probably the only methods that would be able to produce something decent.

[@scoobydog411]

I use a 9 inch cake pan. I make the dough then cut it and lay in the cake pan. Let it rise in the pan ad toppings then bake in a gas bbq grill outside.

[@elizabethshaw734]

When she put the door back on the stove top model there was a huge opening on the camera side. Don't know if it's supposed to be that way or not.

[@barlevi1]

Title of the video should be “Why all Pizza makers suck other than Brevile” Really reliable... People, dont believe authenticity of the reviews on this channel

[@yobebooo]

I just got the pizzacraft pizza que for my boyfriend’s Christmas gift. It is their outdoor gas pizza oven. Hopefully it’s better than their indoor model!

[@tuongkhanhung]

Thanks for your helpful Info

[@romeredubost6971]

The breville should raise the heating element and incorporate that rotating mechanism that the Presto uses, then it would be perfect.

[@kenroman777]

Presto pizzaz works great, you just need to know how to use it.. I have used them for more than 20 years and favor it for the cost/variety.. This again is one of your flawed reviews based on ignorance, yet that is not a terminal condition and the cure is knowledge.

[@lookwhoneedsahobbie]

How should one use this? I have one and it’s been relegated to the garage

[@kenroman777]

lookwhoneedsahobbie if it is in good condition use it first on a frozen pizza. its ability to send heat to the bottom, send to the top, or send to both makes it very useful..If after you have used both top and bottom and want to make crust more crispy shut off top and just use bottom. You can also use it for other items such as pizza rolls, frozen seafood, biscuits, grilled cheese etc etc.

[@bruschi8148]

Baking Steel FTW!!!

[@robertkelly6441]

Try making pizzas with a baking steel in your home oven. It does better than a pizza stone. Don't take my word for it.Take Kenji alt Lopez 's word. BTW he used to create recipes for Cooks Illustrated magazine 12 years ago or so.

[@bigfatbaataed]

The Regular Breville Toaster Oven does a pretty respectable job as well, at least on frozen pizza's...

[@lichub]

$1000 buys an awful lot of pizza. No muss, no fuss and they deliver.

[@judekalyesubula8646]

My thoughts exactly

[@jennifer7685]

"launch it" and "excavate it" ha ha ha!!!

[@membear]

This was confusing I didn't see the pizza from the one you called the waffle maker the red one. you should have flashed back after each one. also your pizzas are very orange. Did you use mozzarella?

[@juliekoenig6985]

Great information. As usual you are full of insight and very entertaining. Thanks. I do not see the link for the Breville oven. Will you be adding that later?

[@KeithOutWest]

Nice job, ladies!

[@DrGIUPUI]

Which of these have enough clearance to be useful for making pita bread?

[@MrRrodgers]

You should test the portable and outdoor pizza ovens like the Ooni. I've been considering it.

[@vanash4]

Who makes the Test Kitchen convection ovens?

[@drmariopepper4354]

Are you suppose to put the Pizza stone one the top rack and use broiler option? I’m confused cause I thought it was suppose to go on the bottom rack.😢

[@SylvanStudios]

I have the Presto Carusel and never had a bad pizza. 16 to17 minute, let it circle while not heating...bought 2004 or so, now 2021...

[@CaptainFabulous84]

"Check out the links below" No links. Well done.

[@coripapuga2574]

the pizza pizzaz thing works fine for frozen pizzas.. if youre making homemade pizzas its probably not ideal. i dont really feel like they advertise it for that anyway

[@gargargargary]

Just pop it in your oven, highest heat setting......on a stone......good ingredients..... can't go wrong

[@scottyb1637]

I've worked in a lot of pizza parlors, and made a lot of pizza at home, so a little advice... Use pizza screens! Forget cornmeal and flour (under your pizzas). If you don't use enough it's a disaster, and when you do use enough, you gotta pull it just right, and it's a lot of cleanup. Also, the last thing you want to do is build a pizza, THEN move it onto a peel. It gets all screwed up. Instead, put a thrown or rolled out crust on a screen, and then add your sauce, cheese and toppings. Once the crust is on the screen it never leaves the screen till the pizza is cooked (so it keeps it's shape, and you don't pull dough too thin, which tears and makes a mess in the oven). Also, the screen can be your guide to get the perfect size every time. Another good thing about screens is you can have several pizzas built and ready to go in the oven. SO much easier and cleaner, and you still get a perfectly cooked bottom. Pro tip: If you like a well done or extra crispy bottom (like I do), you can pull the screen out from under it (with some tongs), halfway or two thirds through the cooking (once the crust isn't soft and doughy anymore), and put the pizza directly on the stone (no flour or cornmeal needed at this point). Once you try a screen you will never go back.

[@lpetr]

some of those things are like pizza murder. they should call the cops. the breville is a nice option, probably only thing on the market in its category with good results. for a regular home pizza maker, get a baking steel for a 5 minute "NY Style"....or get a Ooni for an outdoor 90 second neopolitan. These are the best options for restaurant quality pizza.

[@paul9912]

How does this lady have a job and she didn't consider with the Presto pizza maker there is no preheating time like in the oven so which one is faster?

[@bradfordfootman7495]

A pizza stone on a gas grill is the best at home pizza oven

[@danneu8]

Yeah, the only one worth buying is a thousand bucks and is barely better than an oven and stone. None of these looked better than the pizzas I make in a cast iron. I start on the stove top with just the dough, begin to add ingredients when it starts to firm up a bit, and then move to the oven to finish. The crust and toppings come out perfect. I got that recipe from a Gordon Ramsay book, but I think ATK has a similar recipe.

[@MsOlga1956]

I want American Test Kitchen to test the outside portable gas & wood pizza over. Too hot to cook indoors.