How To Use the Breville Crispy Crust Pizza Maker | Williams-Sonoma

[@toniblackman6346]

I bought one for $119 at wm sonoma. It tasted better then any pizza I have ever had. Be creative guys! I didn't use a store bought (if you do, costco has a great organic one) sauce, made garlic( 5 garlic cloves), chili peppers, himalayan salt, pepper, olive oil sauce in a food processor. I wiped it on the dough and put diced artichoke hearts, diced grape tomatoes, sliced mushrooms, diced kale, lots of basil, goat and mozzarella cheese (I tossed everything together). Viola.... To die for!!!!! Every time I use it I experiment with different toppings. I used trader joe's dough, it was too much so I had to cut in half or a third. Deeeelish! Yes, I am a foodie and this was a great investment for me. Now I am going to try the cauliflower crust and also the gluten free one..

[@Williams-Sonoma]

It's the same pizza. The only thing that we did after it went onto the stone that isn't shown on camera is that we repositioned it a little. For the cameras to get the shot, Kara had to slide the pizza onto the stone from the side, which proved to be a little tricky with such a high counter and we ended up with a little fold in the dough. We cut, straightened it out and then continued shooting. Yeah, we opened the lid and took a peek to make sure it was done before rolling, but that's it.

[@mas0n25]

glad to see the honesty

[@anti-ethniccleansing465]

It boggles my brain that y’all didn’t show what the bottom of the cooked pizza looks like. That’s a crucial aspect of every pizza.

[@catdsnny]

Amazing how the pizza jumps off the peel and on to the stone at 0:55 LOL

[@montelatici]

I am very happy with mine. I make the dough with a 20 year old first generation "Bread Machine". It never made good bread, but it makes excellent dough. Corn meal is much better than normal flour to make the pizza slide off the peel, but they say semolina flour is superior as a slide lubricant if you can find it. When I first made pizza with this oven I couldn't get the assembled pizza off the peel and lost a few before I googled and found out you need corn meal or semolina flour to get the darn pizza to slide off the peel.

[@MsMeowAlaska]

I wonder how long it takes to preheat. Personally, I like the idea of this appliance. It takes me an hour to preheat my oven to 500 degrees with the pizza peel. That is the maximum setting on my oven. I'd like to get it hotter but I can't. This thing reaches 660. Sounds like the perfect appliance for a home made pizza freak such as myself.

[@cookingwithish8020]

It is an awesome appliance to have! I love it. It makes pizza in 6 - 8 minutes and the crust is perfect.

[@kimgage3227]

How do you not burn the crust. Ours always burns to a black crust

[@sisterhoodfashions4220]

I love the whole concept of this unit but my crust burns on the bottom and stay too light or raw on top. This occurs no matter what setting I have it on, thin, thick, etc. Need help!

[@eogg25]

I will say it looks like a well cooked pizza with the right amount of browning, now here is the BUT, is the pizza that was put into the cooker the same one taken out of the cooker. there seems to be either quite a bit of shrinkage that I don't get with my pizza that I cook on my gas grill or they make a cut in the video and make sure the pizza looks correctly cooked and then stick it back in the cooker, what does Williams-Sonoma say.

[@samshredermusic]

Thanks for the parchment paper suggestion!

[@juliagregory5696]

hi sam ive tried the non stick parchment paper it works really well

[@jaybourbon8608]

OK I just got one of these. I want to know how to correctly warm up middle square slices that are really cheesy without getting the stone messy. I used tin foil and it didn't come out crunchy. Any way to re heat middle pieces without making a mess?

[@andrearobinson7861]

Just got one, is it suppose to be wobbly? It's not too bad when it's closed, but when the lid is open, it looks scary to be so wobbly and being hot

[@cadmiumpureland]

Looks good! My small oven will not be able to heat the pizza to such perfection. I don't see any sizzling effect on top of my pizza. My oven is simply not hot enough. Wish I could get one of this machine.

[@starlite556]

I heared that the cheese burns way before the crust is done. They probably put t he dough in there. then removed it before it was done and then put the cheese on there and put back in to finish cooking.

[@MarkMphonoman]

What about with sausage? How do you do that? 😊

[@mas0n25]

wondering the same, if i need to cook it before or if i can put it in raw

[@Frankbrace]

Breville should link to your video from their site

[@notusedexer]

How do I clean the stone?

[@gsm1021]

This pizza maker works well but the distance from the top heating coil is too close. They need to redesign it and add two inches more gap from the top heating coil and pizza. Thick pizza burn on the coil when the dough makes bubbles

[@Josie-xq9cn]

Yes! I can’t roll it thin enough to not stick.

[@dejavu4040]

is it shrinking?

[@ianofliverpool7701]

Your link in the description doesn`t work.

[@molden]

Williams Sonoma - can you give us the dough recipe? Was it the pizza crust mix you sell with the pizza maker? please be honest.

[@Liquid_Cooled]

Very nice how much?

[@eternity2k7]

Would have been great to see the cooked pizza base after each demonstration. The base is just as important as the top.

[@mas0n25]

It gives a good level of crispiness

[@ameralkhodary8076]

is there another way to make pizza crispy crust ??

[@popanollie1]

i was given one of these pizza cookers. they used it once and told me they didnt like the way it cooked,,, cleaned it up a bit and ran it through a few heat cycles until it didnt smoke anymore. excited to cook my first pizza, as soon as i closed the lid i notice it not close all the way. i lift it back up to see all my cheese and sausage stuck to the top coil. like it was not a thick pizza, just some cheap frozen thin crust cheese and sausage. nothing special. i scraped my topping of the coil and rearranged them to fit around the coil without touching when i close it. after 8 minutes on the medium setting it still looked raw on top but the crust was starting to curl up. at 10 minutes it still wasnt done. at 12 minutes i would say the sausage was cooked, but the parts close to the top coil got burnt, and overall the pizza tasted like smoke. maybe after a few more uses i can figure it out better, but my first time use did not impress me.

[@JoeSzilagy]

That's right! How real pizzas looked when I was in Italy, not perfectly round like here!

[@MrJustliketht]

You're an idiot.

[@autumnapollonia]

Yes very good for 1 serving but when you're feeding more than one person the perfectly round is best to ensure everyone gets similar serving sizes.

[@anti-ethniccleansing465]

@@autumnapollonia Lmfao.

[@StuntDonk]

If I could set up a demo kiosk with this machine, give away free pizzas, I could easily sell a hundred machines a day

[@DigitalYojimbo]

Isn't she on cnet ?

[@Bborg19]

DigitalYojimbo I was thinking the same thing, Cnet news

[@CouchResistance]

It seems like a great appliance but I wonder how well this product is really selling? I personally don't make pizza at home enough to invest in such a product, nor would I spare the room for such a huge piece of equipment

[@starlite556]

I think you are right.

[@mattmarchione9308]

And only takes about 10 min to pre heat

[@starlite556]

I have been making pizzas for awhile now . You must use a high glutan pizzarea flour. I order mine online. The flour that you get at the store is garbage. I use the flour for all my baking.

[@cassconner6023]

Double OO pizza flour is the best!

[@linday2009]

People it's home made pizza not restaurant made pizza ;)

[@angelakonrath1139]

Vou comprar :)

[@CoZmicShReddeR]

Bah I could eat four of those! :p Need bigger version! ;p

[@pnizzlefoshizzle9529]

Kylie Jenner just made me spend $150 on a pizza maker.

[@inko123]

Yeah! I'm definitely getting one of these.

[@DasJav]

It's Kara.. Let's go Oakland!

[@Mlogan11]

They need to make a machine where you add the ingredients in different compartments, and it automatically prepares the dough, drops the sauce and toppings and bakes the pizza. The current device looks like a lot of work for just a 12" pizza, with the bonus of the potential of a serious burn if you're not careful.

[@anti-ethniccleansing465]

Lol! Sounds like you should just move to Japan or Italy, where they have the super unique vending machines that cook a pizza for you on the spot (but the dough is premade, because dough takes a lot of time). Btw, the vending machines just to do that much are HUGE. You’re asking for something impossible. ESPECIALLY since dough needs time to rest after it’s kneaded and formed into a ball. You can’t just straight up use dough immediately after mixing the ingredients together/kneading it.

[@staygreat3611]

yeah pam would have prevented the burnt crust. i think i will stick to my local crew

[@Broncoseela]

Is this Pizza ?????/

[@mattmarchione9308]

Don't use parchment paper it will burn already tried it.

[@nurajoshify]

Gorgeous xD

[@gaozhi2007]

"How beautiful is that?" Not as beautiful as you!

[@aurozappa305]

Simps

[@codybrucewilliams]

@1:27 lol, thats steam. Moisture from the pizza escaping. Horrible demo video over all.

[@SenKyrstenSinema]

So weird watching her do cooking vids and cnet

[@MrBjrubin]

This is false. This is not a pizza crust maker it is a pre made pizza crust cooker!!

[@DenVaagheid]

Lol, yeah bad restaurant style pizza.. burned like hell.

[@stevewallis661]

Am I the only one who snickered when she said 'your gonna want to roll out your dough to about 10"s in diameter' ?

[@billy4072]

thanks "chef"? lol

[@161blanca]

THIS IS A POORLY MADE VIDEO. HOW COULD YOU NOT PUT IN RECIPE AND SHOW A SIDE VIEW OF A SLLICE TO SHOW AIR POCKETS. PLEASE RESPOND!!!!

[@oldhousebar]

this is not pizza, it's coal !!!

[@osakaben10]

thin style looked gross(burned)

[@Pube83]

osakaben10 The top is overcooked on these pizzas IMO.

[@seikibrian8641]

+osakaben10 -- Good Neapolitan pizza should have spots of very dark crust on the outside with tender, airy insides; it adds flavor and texture, like the char on a perfect steak. If you don't like it that way, though, you can turn down the temperature and add a minute or two to the time.

[@miicro1]

Not perfect its a disaster

[@osakaben10]

look how crispy that crust is...yeah, crispy,burned and black.

[@Maxamar90]

+osakaben10 need to invest in glasses nowhere is it black or burned

[@XoomStar]

That pizza looks like crap.....$149.00 for a pizza that looks like that? Yeah ok....keep waiting for me to buy one

[@MIstastacks24]

Na its def not gorg

[@arturad]

Que pizza horrorosa.😅

[@Christianlvm22]

horrible

[@Christianlvm22]

@@hj179 is totally wrong in shape and techniques

[@RavagHer]

will it cook raw toppings like raw sausages and other types of meats?

[@Williams-Sonoma]

It pretty much cooks anything!

[@fetusdeketus3162]

Cross That wallpaper though