I Choose this Fantastic PIZZA OVEN For my New Studio ⎮ Review Zio Ciro 80

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This oven was for a review of one of the most perfect home oven, specially for the people at home that wants to level up you go with this and you will fill to be a real pizza chef :-)
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[@stevenroach6809]

Yes, this is the best Pizza channel on KZbin. Thank you, Vito!

[@BernieYohan]

I have been watching for months and my pizza gets better all the time. Now I need the right oven

[@Patchworkdaddy007]

....same problem... perfect pizza but the oven is not hot enough!😕

[@Crusuma]

@@Patchworkdaddy007 Ooni Koda (16) !

[@vitofall1819]

Yes, your the best vito !!! my family loves when I make pizzas all because of you brother . Keep it up 👍 thanks 100 more times.

[@normr2]

Watching this video makes me want to start making some dough right now! Looks so delicious!!!

[@seetheforest]

Thats an awesome oven. I figured out how to cook in my home oven on preheat to 550 then I turn on the broiler. I can finally get the toasty crunchy crust. I also used some three day fermented dough and fried it for fried dough. Not sure if that's considered Italian cooking but in the States it's popular at fairs and food courts. It makes a big puffy crunchy lite and tasty fried dough. My Girlfriend loves it and said it's the best she ever had.

[@fidelmontoya]

Looks wonderful, Vito!!!

[@franzeriksantoyas925]

Omg Vito I just really love your oven. Well its not just the oven but your videos. Your enthusiasm really hooks me to finish your videos. You are very lively and happy person. I would love to meet you in person.

[@robfj3414]

I really want one of those ovens, Vito. I also really miss Italy. Can't wait for travel to become more open again!

[@AdmiralAckbar666]

Love the live replay! Thanks Vito!

[@peace-yv4qd]

You just made my mouth water.

[@shonitagarcia3222]

Amazing! Perfecto! I love it!

[@jackpast]

Looks great, Maestro! Can’t wait for comparison with wood!

[@gdr408]

Bravo Vito. Wonderful oven for the best pizza chef.

[@nbdante]

"Oh my god this pizza is calling me" 😄 I was looking for a a good dough recipe, now I'm stuck here forever!

[@bstreetbistro]

I've said this before in the comments section of other videos on this channel and on social media: the Maestro's videos are the ticket to excellence. How to put it...when someone starts out making pizza they have questions. Some questions are like, "How do you make the dough?" and have exact answers: here are the ingredients, here is how to mix them, etc. And some questions do not come with exact answers, like, "How should the bottom of a pizza look after a cook?" There is a wide variation of answers to that question, and words can only approximate the answer -- one must truly view the undercarriages of many pizzas to understand the answer. By alternating making pizza oneself and watching video after video of Vito one reaches a point where as they go through all the steps of making a pizza from firing the oven to making the dough and topping it to cooking the pizza the videos come to mind and the two experiences, one's own cooking and the cooking experience through the videos, begin to meld. There can come a moment, maybe while stretching the dough, or launching it, or at a myriad of other loci, that one feels as if they are in the Maestro's kitchen itself. It does take a lot video watching to get there, though. So, again as I always say, there are a lot of high quality videos on KZbin how to make pizza. And I've benefited from some of the one's I've had a chance to review. This channel, however, is the entrance hall to a virtual university curriculum covering both the traditions and the methodologies of great pizza making.

[@ivanderaraujo4098]

Bravo, maestro! Saudações de São Paulo, Brasil!

[@nebbahabdelghani6792]

best Pizza channel...big thanks Mr vito for all videos (:

[@mariomenendez8962]

Ciao Vito!!!!! Always waiting for you!!! Amazing videos!!! Hope you come back to USA , We miss you here!!! Best regards!!!!

[@nolenl1503]

Yummy always creative god give you health and wellness Thanks for the best chef in the world Thanks for all recipes 😘❤️👍

[@pauloprieto6027]

Que espetáculo de pizza, beleza de forno tb abraço amigo

[@dbanks1277]

Like the live timing replay! Shows us what to look for when we cook!

[@hassanmonji398]

Vito you are the best Pizza Chef and I are watching your KZbin channel all the time. the best Pizza Channel on the globe.

[@victorgopio3119]

This is the best pizza channel

[@PizzaRamblings]

Yes looks mega, let’s see the wood option going 👍

[@mariaelgaricosimbulan5014]

Looks delicious 😋 yummmm❤️

[@ricksmith4152]

Thank you again Vito...!

[@jacobmoore904]

Because of your review of this oven… I just ordered one!!

[@joyfulroger1311]

All of the pizza look so delicious

[@swapniltiwari8]

Love watching your videos all the best and love from India ❤️❤️❤️

[@michaelconstantinou9121]

Amazing 🤩

[@bones549]

Great as always

[@vitoiacopelli]

This pizza come out outstanding what you think I should do the review in wood option also?

[@michaelmorrissey625]

Yes, I would love to see you using wood in this oven.

[@BigBlackCat]

can we use a smoker to make a pizza?

[@jacquesmertens3369]

Of course you should. The ability to use this professional oven with wood is what makes it stand out from the other portable ovens. I wish you would also compare it against pizza from the (closed) barbecue. The results should be almost identical. Grazie, Vito!

[@farcrystep]

Yes It would be great Vito 👍

[@ynamorata8501]

👍👍

[@raffaelemiccini1290]

Woow che forno spettacolareee💜💜

[@tomeknapierala5246]

Next year I'll buy a zio-ciro 80 too, can hardly wait for your video :) Please compare gas and wood ;)

[@katerinapatiniotis5598]

The funny thing is at the end when he's putting the smoking pizza in my face and I can't have some. 😆! 🍕

[@minouchka5655]

Yes 😋

[@ahmedriumaan5960]

This really is the best pizza channel

[@terrafornopizzaovens]

Caio Maestro Vito! Nice video Sir. Always well made... :)

[@johnc3826]

Excellent videos Maestro. Thank you. What temperature do you want on the bottom stone when you know it is ready to launch the pizza?

[@KowboyUSA]

Wow! Mi piace il forno !! 👍🍕

[@vaporwareproducts]

Nice oven Vito! You should compare it to the Terraforno Bolla, wood oven, I love it. Again awesome vid...

[@afrooto1963]

Vito, I bought one because of you man Thanks

[@ajeebkahani007]

This is so good

[@ahmedriumaan5960]

I love it😍

[@rkmugen]

Hey Vito, have you ever tried doing a smoked beef brisket in a pizza oven before? That'd be a nice experiment you could try, one of these days. 😉 OH..... and then slice it up, use it as a topping for your pizza! Oh man, that'd be delicious!

[@michaelmorrissey625]

Hi Vito, what is the gi.metal handle length of your pizza peel/turning peel that you're using in the video's with your Zio Ciro oven? Is it the 47" or 59" handle? Thanks!

[@davidrosso6975]

Non vedo l’ora!!!

[@_tor]

Dis is the best pizza KZbin videos in da world.

[@885wc]

Vito I love your channel, thanks to you my family loves my Pizza. I want to buy a proper oven but nothing good is available in India. Can you make a video on how to make a wood fire oven?

[@hannyrossita7536]

Amazing n inspired me well thanks a lots vito say hello from Bali Indonesia I wish can have that kind of oven here ..so I can make pizza menu in my coffee shop here 👍👍

[@MrNguyenthuyhien]

Thanks for helping

[@Remontezs]

would like to see some lasagne recipe in that oven.

[@seetheforest]

I love lasagna.

[@Tradingfish]

Magnifique vito! I have a alfa ciao since years and now I really think about buying one with gas option, because of you 😬 GRILLETTA Famag / Spiral Dough Mixer Do you have any experience/advice with GRILLETTA Famag ? Thanks and see you soon

[@roccosdough]

Great video Vito, grazie paisan... Keep them coming Sir.. All good.. I have not gotten my mixing bowl machine as I want to make the pizza with Biga style at 70% hydration as well. I have to try and impress you Maestro ! haha.. Grazie.. Talk soon again.. - Rocco & Maria from Miami Beach !

[@jorjs14]

Hi Vito love the video. Can you please make a video using whole wheat flour and BigA to make a pizza. Thanks mate.

[@426superbee4]

Those are the best. plus can do 3 or 4 pizzas at once to ~ You can tell the difference between gas and wood ~ by the smoke favor. Unless your put some wood chips when the gas is on There claiming that you can put virgin olive oil on your body for joint pain, like on your knee, shoulders ect > I put some light virgin olive oil on my knee and it did quit hurting

[@silverviv]

Thank you for this pizza oven review. I want this oven. I am new to this channel and I would like to see you make a pizza with meat and vegetables. Most of the men in my family want big heavy pizzas. Personally, I prefer just what you made in this video. What technique would you use for this oven for heavier pizzas. Thank you, you are amazing!

[@zander9486]

great video! vito please make a super large size, new york style pizza in that oven.

[@mikesparkman892]

Completing my outdoors patio space and wanted to know what you thought about the roccbox oven. I thing that's the one I can afford and will work for me. Thank you and great pizza and channel. Glad I subscribed.

[@cheeeesto]

I’m a Roccbox owner and it’s amazing. Highly recommend. Serious quality, and amazing pizza.

[@mikesparkman892]

@@cheeeesto Thank you for your input. I think I am going to purchase one very soon.

[@maurizioghidinelli599]

Ciao Vito quante pizze ci stanno contemporaneamente? E possibile cuocere il pane una volta riscaldato il forno? Grazie

[@OK-ur2wy]

You're the best!

[@Mar1N10]

i say thanks to god i don't know how to make pizzas like you, because if i knew i would be round as a ball. One question vito, did you make any more pizzas with that ooni 3 you had like 4 years ago? cuz i just got a ooni fyra and i don't know if to get a neapolitan pizza i need to make a 10'' pizza and let some space between the flame and the pizza. Ooni fyra is like the evolution of ooni 3 so any good advice from a master like you will be great !

[@desbrowne9604]

I love you Vito. I just wish you were in Glasgow 😂

[@pascaldaviken164]

Vito ...i'm a french lover of napolitan 's pizzas (not professionnal) but ...almost . i've an oven pizza's party with gaz and wood !! my pizzas 're very similar to yours (with 5 years of pratical every weeks). i used a BIGA's protocol to have cool "corniccione" .most people think (in france) that wood owen 're better than gaz owen...can you just tell me that i think : it's only marketing ....because, it's same with wood, gaz or electric's owen !! the most important is the temperature ! ...thanks for your answer and i'm still a big fan of your channel ;) take care !

[@calpromoguy]

Vito, I am getting ready to buy a serious pizza oven for my home (outdoor / backyard). Have or did you consider any of the stainless steel pizza ovens such as those made by Alfa Forno, Fontana, Forno Venetzia, Bella (and there are others). There are a number of videos showing great results, shorter heat up times (like 20 minutes), great temp control, etc. Your thoughts?

[@kerimalpkarahan5211]

Do you have any thoughts on the portably mini one. It has one small flame so I feel like the ooni koda is better

[@mechmat12345]

The Ooni is a better value but not a true refractory oven like a Zio Ciro. Zio Ciro mini should have more consistent floor temp, more stable temp overall, and hold heat better. Both will make great pizza though. Whether or not that's worth the money is for you to decide.

[@calvincalvin7959]

Ciao, voglio prendere il subito cotto80 a gas. Mi dicono però che la platea nel tempo tende a perdere temperatura. Cosa consigli? La platea non è in biscoto saputo? Ciao

[@parkashparkash867]

Sir, PLEASE REPLY After getting inspired by you, I started a wood fired pizza outlet in India. My customers are very happy with taste but there is an issue of pizza being so hard to chew. I am using 60% hydration, 2gm yeast,30 gm salt and 30gm sugar with 18 hours of fermentation at room temperature.pls suggest me reason behind this hard to chew problem

[@jean-marclgr535]

Vito, is the pizza crackers recipe coming soon ? Waiting for it badly for my kids and myself here :-) Thanks a lot maestro !

[@samerhalak7141]

Super toll Chef Nun eine Frage bitte Was kostet solche klein pizzaofen ?

[@rodneybynum8104]

How do store my dough during the day when im using my outdoor oven ? Will it go bad

[@idrix512]

Hey Vito , love your vids , do you think you could tell me which dough recipe this one is. there are SO many!

[@mechmat12345]

These ovens are sweet. Very expensive but somehow still the most affordable refractory, gas powered oven I can find. They have a mini one that's gas only (not big enough for wood) that's just big enough for one pizza that I'm considering.

[@MrJusmobile]

This is a Jaguar and the Valoriani is the Rolls Royce of portable ovens!

[@vicentev6045]

Hi Vito, how are you? I have a question for u I want to make pizza for my family, I usually make pizza with 1kg of flour. Now I want to make your Biga how would it be de proportion for that same amount of flour? Also I’ve been watching your videos and after you make the biga I didn’t understand what to do, so you leave it 24 hrs and then, you need to put water on it? How much? And then is ready? Could you give me the proportion pls. Love your videos! Thank you so much for teaching us. Greetings from Chile! ✌️

[@Garderoba___]

I'm going to buy a Zio Ciro 60 at my home pizzeria !!!! It's lovely oven !

[@philsiebert8565]

Did you get the 60? How do you like it? Is it big enough?

[@Garderoba___]

@@philsiebert8565 well, I bought Edil Forni Surriento because of prize. I can make real neapolitan pizza, oven warms up to 550°C in about 30 minutes, maximum diameter 40cm. I'm very pleased.

[@PizzaMakerNSW]

I’m old fashioned I like wood ovens, can’t beat the Smokey wood taste which has will not give you

[@markusenocksson3176]

I’m looking for a oven for my business I’m starting. It’ll be a small restaurant with 20-30 spots and I estimate selling around 200 pizzas a day at the most. How do you recon this one will fit for that?

[@gerrycummins7176]

I like how the estimate of how long it takes to get one is in months. “One month, two months, whatever...”

[@heisenberg5452]

Love pizza 🥰

[@olis5859]

Hallo Vito, great Video, great oven will also buy this one next time. Now i use a biscottostone in my p.p.ardore...with the zio ciro we doesn"'t need a biscotto stone ? Thank you for help :-)

[@alikamal6876]

What is the temp that wood or industrial gas ovens reaches?

[@ivantrump4022]

Please tell me if you use fresh mozzarella, how do you dry it before putting it on the pizza? It's got so much moisture when you buy it, there is no way you can use it on the pizza straight away without it making the pizza too soggy. I cut my mozzarella up and then dry it between paper towels which works, but it's a pain. I can't find the answer to this question anywhere!

[@dennyhart6757]

Hey Vito, do you sell your pizza sauce and flour ?? Thanks for the great videos !!

[@johnnycrouch9623]

I love your Chanel Vito. What pizza ovens better the Zio Ciro or the Gozney dome

[@aldrinroldantv1490]

thank you so much sir for sharing this kind of vedio,and I hope i can apply for business soon her in Philippines 🇵🇭.

[@linkandrago]

L’ho ordinato giusto ieri,se il maestro dice che è ottimo io mi fido😊 Posso sapere se eventualmente si può fare mezzo metro di pizza? Un abbraccio Vito

[@eduardzheleznyy589]

Hi Vito I'm northern California I currently have forno bravo thinking of adding valoriani for my restaurant . Your thoughts on valoriani commercial woodfire oven?

[@MrJusmobile]

Valoriani is one of the best, read the history of their refractory stones. TRULY A PROFESSIONAL OVEN. Even their residential ovens are professional grade. Non mi piace Forno Bravo, no offense.

[@giusepperussocaronte3296]

Ciao Vito! Grazie per questo bellissimo video! Le tue pizze sono sempre TOP! Volevo chiederti a proposito del forno zio ciro quale modello hai usato nel video cioè 60 oppure 80 cm? Grazie sei grande!

[@vitoiacopelli]

Questo è un 80

[@coffeeloveralways2371]

Vito, quanto tempo dura una bombona di gas de quelle piccole da casa? Non quelle enormi alte. Grazie Vito, sei un mito.

[@kkonstantinov515]

Vito what floor does the zio ciro use? Saputo?

[@javiergaracia1116]

Nice . Okay that's the one for Me. Bro.

[@stratoskonstantoudakis9245]

hello vito i have a suggestion for future video if you can show us canoto style with biga and without biga comparison! cheers!!

[@steven.h0629]

Vito.. last week it was the Ooni Koda 16 on your Balcony Studio.. and I suppose these are not even in the same league Zio Ciro / Ooni 16.. Oh, and PS.. the Zio is the one you installed at your Father's' house no?, so it must be special to you.. but, side by side, propane consumption, warm up time, space footprint, physical pros & cons.. I remember you burnt your arm on the Ooni.. ,the price difference? Could you comment on any of that.. or perhaps do a compare video since their both recommended to be in your Home Studio?

[@vitoiacopelli]

I’ll make a video directly with all the comparable

[@rpmbpm9085]

Hey boss is this oven ok for a commercial setup?

[@ludigracic]

What do u think is this a good oven for commercial use? Lets say 60 pizza's from 4pm to 12pm? Thanks

[@yuriikichev3256]

symphony of pizza

[@ricmidi1]

Can it be used with gas and a little wood at the same time ??

[@Cattivoragazzo81]

Sei grande Vito le tue pizze sono bellissime quindi quando è bella e buona grande

[@barbolli]

Is there no temperature display outside the oven?

[@felya.binaycusidejesus2315]

Thank you for showing me that oven. Where to order that.

[@donmaclaren4409]

What mixer are you using?

[@vincenzocalcagnile2808]

Ciao Vito! Farai un video su come accendere e tenere acceso un forno a legna?