Is this the BEST SMALL PIZZA OVEN on the market?

[@KitchenCraftFood]

This oven really made me want to start baking with hardwood again. Wonderful experience.

[@GLouverd]

very nice oven and the cordierite been 20mm instead of 15mm plays some part for sure. how do you compare it overall with karu 16?

[@caseykittel]

I wonder if using wood without the factory fire box will eventually damage the gas burner - or is that completely removed?

[@KitchenCraftFood]

@@caseykittel it’s completely removed from the oven when burning wood.

[@ManuChen-m2u]

Nice video and very cool gourmet pizzas mate! I'm considering to buy it for street market using...my only important question is .. how long do i need to wait between pizzas before the stone is back to the right temperature to cook again?

[@WarChortle]

I've been rewatching old videos I've seen before.... because I just like seeing people make pizza.

[@lars4127]

This Video is so chill. I really love that youre not using annoying music when u show the pizza results

[@superboj]

A great review! One thing I would add - Glowen Raptor is not only a pizza oven - due to its shape and the dimesnion of the opening you can use it to cook pretty much everything. I cooked everything from steak, chicken, potatos, lasagna and also an apple strudl and apple crumble cake. Multipurpose beast, the only portable "bread brick oven" on the market!

[@KitchenCraftFood]

Thanks for the comment and additional info. I definitely plan to explore cooking more than just pizza in this oven. Christmas eve steaks are first on the list.

[@etherdog]

Tim, the roll on the flame was really impressive! I actually made pizza tonight (for our anniversary) and my wife loved it, thanks to the many tips I have picked up from you (she had seconds plus reserved a couple of pieces for breakfast).

[@KitchenCraftFood]

Happy anniversary! You're clearly experienced in the kitchen so I'm glad you're able to peel out some useful tips from my content. Cheers!

[@SmokyRibsBBQ]

I was just getting ready to ask if they are available in the USA, but you answered that. Looks like a nice little pizza oven. I like the side fire for the reasons you said as well as the dome shape of the inside. I have a large Fontana pizza oven, but this would be great to transport to parties and events. Thanks for sharing and I hope they eventually sell over here in the USA.

[@KitchenCraftFood]

I hope they open the US market as well. It’s a great little oven. It’s the first time that I’ve cooked in an oven with the side flame, and I have to say, I’m sold on it.

[@KitchenCraftFood]

@@myyt8006 Glowen sent one to me.

[@cheryldugas5197]

I want one Glowen, please sell in the USA

[@adamworkman4796]

Your crust looks perfect.

[@andydionne7242]

Fantastic review! This is pretty much exactly what I want in a pizza oven too. I love that you took the time to make some really interesting pizzas too. So many people just do a standard pizza but I like this approach. It makes it more interesting and it makes me want to try different things and get more creative.

[@mitchellmimier5004]

Hello fellow RVAer (not native so maybe there's a different term). Just bought the Koda 16 for my first home pizza oven, but I imagine as I go down the rabbit hole of home pizza ovens I'll probably become more snooty and will need to go all wood. This looks like it would be a great option. Keep bringing the great videos!

[@gaspererjavec7108]

Just tried out one and its amazing, as a beginer it was super forgiving.

[@KitchenCraftFood]

Felt the same way.

[@amillionpizza]

Well-captured review, appreciated you walking through both heat sources! I would however prefer if you would speak specifically about how it compares to the competitors. You have reviewed others here before and it would be even more helpful to have specific comparisons about pre-heat / bake times, and why you think this design is unique (The Koda 16 has a side flame as well). Also, it seems like they sent you this? Nice to know where you're coming from in reviewing (i.e. sponsored or not) Appreciate the quality!

[@TheDrBoost]

Just ordered one. First i got a koda 12. Was broken, returned and thought about a koda 16. Than someone suggested me the raptor. Delivery is a after 15 January. Hope made the right decision.

[@superboj]

You won't regret it!

[@Silveradoroad]

Your dough is amazing!

[@KitchenCraftFood]

Thank you!

[@Bigheadedwon]

Looks interesting, I checked the web site and they have a larger model called the Diablo. Specs say 700x700mm cooking surface. I don't know MM but that sounded like a lot so I Google converted it. 27.5 inches of cook area! That's insane. It's not cheap but I could make a 20" pizza in my backyard without having to drop $3k+ on something from Italy, I'm now interested

[@jarrodclyne707]

This oven looks great. But I came to comment to say that your dough looks absolutely outstanding.

[@eda.2332]

Good video and nice oven. I'm still very happy with the Karu 16, it's a little beast. Will have to try your Biga recipe again. First attempt was a fail but I do believe it might have been the yeast.

[@KitchenCraftFood]

Yeah. Definitely give it another try. Still my favorite dough. Working on a Poolish pizza dough that might just beat it though.

[@MrToast-hj6kp]

I am toying between Oooni, Glowen and Woody (this comes with some essentials and budget option). I like the Glowen as it is side loading but covers\doors are extra. Question I have is that is a wooden table you have it on and I have seen others use on wooden picnic - does it burn the table ? Great review...

[@ranjitpatel496]

Thank you from UK im considering to get one of these

[@KitchenCraftFood]

You're very welcome! Hopefully the video was helpful to you.

[@RobertOortwijn]

It's late at night and now I want a pizza. Man I'm so getting pizza tomorrow.

[@KitchenCraftFood]

Pizza, never a bad choice.

[@michele2553]

You've made some fantastic pizzas, there's only one problem, the speck is placed on the second pizza after it's cooked and not before 👍👍

[@KitchenCraftFood]

Thank you, but that’s really a matter of personal preference, don’t you think?

[@michele2553]

@@KitchenCraftFood More or less, cooking ruins the flavor of speck. But if you like it cooked, that's fine 👍👍

[@wwfera00]

What was the reason for the pizzas bottom base to be so floppy? Is that from the dough preparation or the stone in the oven doesn't get hot enough? I know it's neopolitan style, but this was more noticeably floppy than normal. Still looked delicious though thanks for showing

[@rubo1964]

Noticed that too which makes me think either he over sauced the pizza or stone didn't get hot enough.

[@everythingl0ud]

Yeah thinly rolled dough and it seems the top cooks faster than the bottom.

[@Skylyned]

I'm pretty excited that you upgraded your pizza cutter from that little white thing!

[@KitchenCraftFood]

Everyone hated that little white cutter. It was funny looking, but it got the job done!

[@limpfinger12]

These pizza ovens are all so expensive. 700 bucks is crazy

[@KendallHall]

How about some tomato for acidity?

[@belenraker6127]

Can you buy this in the USA... I tried looking on the internet and no luck and then I sent an email to the company and they sent me a foreign email which I couldn't read. I would think they would write it in english but apparently not.But i'm very interested in knowing how to get the oven.Can you help me out....

[@17plus9]

Really nice upgrade!

[@KitchenCraftFood]

Thanks. The side flame is really nice!

[@eduardofcgo]

Thanks for the review. Im trying to decide between this one and the Ooni pro, which I found at the same price. I also saw your Ooni pro video so I am curious on which one you prefer! Thanks!

[@itubeit3568]

Hi, 👍 Great Pizza and skills, could you please let me know what kind of dough flower you used for this pizza dough. Thanks,

[@rbiv5]

This oven looks fantastic. Not as portable as others, but It looks terrific.

[@KitchenCraftFood]

If this oven had a cover with handles, I think it would be just as portable as most other ovens minus the propane adapter.

[@superboj]

Its as portable as it gets. Its on working temperature in 20-30min (depends on gas/wood) and it is cold and available for transport 30mins after putting the fire out. The dimensions are also not to big, you can pack it in any small car, without problems...

[@timothyadams3431]

Thanks for the review and demonstration. Too bad they aren't sold in or to the USA.

[@smashinhot]

wow, sounds like a species of dinosaur's pizza ovens. it was nice watching you turn out some great pizza's.

[@KitchenCraftFood]

Thank you 😋

[@wimbletone1]

What is the height of the opening

[@pizzaobsession]

Great video. How did you get your hands on one? BTW, I'd suggest resting your pizzas on a rack for a minute or two right out of the oven.

[@felix_737]

Super nice Video❤. Thank you so much for sharing your experience. Is it possible to bake several Pizzas without reheating in between? Or does the stone temperature drop if you bake pizzas back to back in the raptor. Would highly appreciate a Short answer. Have a great day

[@KitchenCraftFood]

All of these small ovens drop temp once you launch a pizza. It recovers quickly though. Only a few minutes in between bakes. Hope that helps.

[@felix_737]

@@KitchenCraftFood Thanks a lot ! ❤️

[@paulomendonca6209]

First of all congratulations on your review !!! Would you considerer buy a Glowen Raptor for your personal use? Do you have any review on Gozney Vs Glowen ?

[@12monkey57]

What dough recipe did you use? Aged provolone is so under rated

[@KitchenCraftFood]

It was a 36-48 hour Poolish dough. Still tweaking the measurements, but I’ll have a video out soon with details. Agreed. Provolone piccante doesn’t get enough love.

[@georgianbroadcaster4700]

Looks like the flame needs a small heat shield and rotating stone and no other oven can beat it.

[@donotrobme9295]

Have blackstone sent u the rotating pizza cooker propane yet. I’m dying for a review please. Hooping to buy one after your review

[@donotrobme9295]

That’s why I’m here too

[@rickyrice7376]

Did you make ur dough urself? Or do you buy it like that. It looked perfect.

[@KitchenCraftFood]

Made it myself.

[@OneTruth620]

Hi, I enjoy your videos, they are very informative. wish you well! I watched a lot of your videos, lately your reviews of pizza ovens. I would like to ask you to recommend 3 pizza ovens that you think are the best. THANKS.

[@brunobailleul6438]

Great video and recipes as always ! I'm doubting between the raptor and roccbox. Is the wood option an addition to an oven this size? Most of them burn on gas anyway. Which one would you recommend? It would be great having a comparison video between the two. How do you like the build quality on the Glowen ? Apparently the Roccbox quality is better and the Raptor gets kinda hot on the outsides, but I can't compare. Saw a lot of reviews of the two. Raptor seems to burn crust a bit while leaving underside too white, or this might have to do with the stone temp ? Thanks for the great content. Greetings from Belgium

[@botched.briss.]

you are really good at foreign math

[@need2retire543]

You have any issue with the top of the oven flaking because of the high heat?

[@tokael]

Great video review! Could I ask what kind of cheese grater are you using at 5:22? Would love to pick one up!

[@el-ricobatiste3825]

Thanks for providing a very informative video. Many small pizza ovens are on the market around the same price point, but unfortunately, this one is unavailable in the USA. Will you be doing any comparing videos of this oven, ooni, bertello, or solo pi soon? Also, could you rank these in order if you had to purchase them from best to least? Thanks for your help, and I will be looking forward to viewing more of your videos.

[@baileyplays123]

great review. Highly disappointed that they cannot ship to the USA. I want to get the ooni karu 16" but i'm not paying $800. All roads point to Ooni at this point!!

[@superboj]

The team is working on shipping and certification - hopefully it will be available in the US by the end of this year...

[@pufarinu]

i think its a great oven. Looks high quality made. Nice video mate, like usual ! thanks for sharing

[@dale5898]

Ten thousand thumbs up!!!

[@bart_carter]

Great video, thanks for sharing. I'm lucky to live inside the EU so I can get this thing shipped for €50. My intention would be to cook for my family of 5 and also for the occasional gathering of friends. With the release of the Diablo I'm curious whether the larger size is worth the 2.5x price tag. If you can put out a pizza every 90-120 seconds, do you really need to cook 2-3 at a time? One nice feature of the Diablo is that the opening is MUCH taller, so I could reasonable use my dutch oven, cook larger breads, etc. where I wouldn't have that ability with the Raptor. Curious to hear your thoughts! Thanks!

[@2big4uz]

Are you in the States? If so how did you get your hands on this oven? Thanks

[@americantruckeringermany8394]

how do you have that kind of moneyi?

[@tsocanuck]

hey can you do a review on this oven WITT ETNA ROTANTE PIZZA OVEN

[@PasspointComics]

What do you use for thermometer gun in your videos?

[@bloozedaddy]

Yo Tim.....great production values and reviews...first time you came up in my feed...INSTANT SUB ! Not sure about your Artsy Fartsy ingredients for that first pie....BUT..like you said "I'll knock it out on 2.0.... nice work bud. So...the flop is pretty common for Neapolitan which would be eaten with a knife and fork in Italy...do you try to ever get a tweener crust that has a bit more sturdiness to it??

[@KitchenCraftFood]

Awesome. Thanks man. I very much appreciate the support! Yep, Neapolitan dough = flop for sure. I tried to fork and knife one while shooting, and it looked kind of silly on camera (even though that's how I eat pizza for a meal). A tweener crust seems pretty simple to pull off. I'd just have to increase the dough ball weight in order to get a thicker bottom, or my pizza would be pretty small in diameter if I used the same measurements as in this video.

[@Andy-rp3ee]

Kinda depends how you stretch out the dough and how much crust at the edges you want. You can definitely produce pizzas with less “flop” out of ovens like this. Really dig the flame path on this one. The latest Ooni is pretty close in that regard. But the thicker stone would be nice…

[@wwfera00]

@@Andy-rp3ee how would one produce a less floppy bottom crust? I've seen neopolitan pizzas from chefs in naples that makes pizzas with a more sturdier base, floppy but sturdy. Thanks.

[@arongatt]

Nice looking pizza 🍕

[@KitchenCraftFood]

Thanks!

[@manikumartpm]

Is it good for commercial use?

[@JediAlliance]

I like the oven but what if you wanted to make something other than Neapolitan pizza. Like a crispy thin maybe bar style pizza? Don’t mind Neapolitan but not my fav

[@KitchenCraftFood]

I’ll shoot some video on different types of pizza with the oven.

[@pufarinu]

is this oven better than goozney or ooni pizza ovens/?

[@devinalexander4400]

Hey, I have been wanting to buy this oven for myself. I live in Canada, is there anyway of buying this?

[@KitchenCraftFood]

Not quite yet. They're actively working on distribution/sales in North America. Hopefully, sooner than later.

[@devinalexander4400]

@@KitchenCraftFood thanks, I've been asking them on social media. I would love one of these so much

[@StraussNDaHouse]

Where can I buy this and how much is it.

[@1mrrichierich]

Is it sold in the US ?

[@bananza9860]

your vibe reminds me of savagegeese you're the savagegeese of pizza. that's so badass

[@D.D.T.123]

Have you tried more of a New York style in it?

[@KitchenCraftFood]

I have not, but can certainly give it a try.

[@hiflyer53qwc]

Dumb question I’m sure but could one light a wood fire in the koda?

[@KitchenCraftFood]

I've never tried, but I suppose it's possible. The Koda has a much lower ceiling so that could cause an issue. Probably much harder to clean the ashes out too. Probably best to stick with gas since that's what it was designed for.

[@robertfleming2654]

Can I purchase in Australia I’m interested in this product it looks fantastic

[@KitchenCraftFood]

I don't believe they are available anywhere else but in the EU at the moment. Pretty sure Glowen is trying to expand distribution though.

[@Gardeningathelake]

Have you ever had a New Haven pizza at frank pepe or Sally's?

[@KitchenCraftFood]

Yes, Frank Pepe.

[@jigar2reshma]

Can we buy this in United States?

[@demetriosantoniadis4648]

Did you notice a difference in taste between gas and wood?

[@KitchenCraftFood]

Not really with Neapolitan style pizza. Longer bakes, yes.

[@maddog8148]

How hot does it get?

[@roadrunner1095]

Ceramic insulation wont keep the oven hot for long... it needs constant flame.

[@elliottsantiago1638]

We can see that you were trying to cover the soggy uncrusty slice when you took it from the pie and especially when you took a bite no crunch sound . Now in order to get an all around and bottom crust in that raptor oven you need to make like 6 inch personal pies . 🤓🥊

[@KitchenCraftFood]

Looks like you have me all figured out buddy. Can’t “hide” anything from you 🙄.

[@Bigheadedwon]

While it did look a little on the floppy side, Neapolitan pizza won’t have a crunch when you bite into it. I would say these looked pretty good.

[@DekiLj]

It's a good Slovenian product

[@KitchenCraftFood]

Agreed! Definitely a nice product. Hopefully, they expand distribution.

[@Noony79]

Whats the Dough recipe?

[@damonoriente736]

I know I'm late to this party, but I would have liked you to mention 'the competition' specifically. Insulation, or warm up time, or stone thickness, etc. This oven has a thicker stone than.....? Otherwise, another very good review and demo.

[@donblack541]

I hit the wrong button, and they do have pricing on their stoves.

[@DINO_H-D]

Glowen vs ooni koda???

[@KitchenCraftFood]

In my mind, the closest competitor in price, size and fueling options is the Karu 16.

[@GLouverd]

@@KitchenCraftFood and how you compare them, if you may have a public opinion?

[@mbk7771]

Can we cook naan in here ?

[@KitchenCraftFood]

Yep

[@gerryno6328]

Speck comes after it has been in the pizza oven!

[@KitchenCraftFood]

Preference

[@gerryno6328]

@@KitchenCraftFood „Nitrosamine“

[@gerryno6328]

@@KitchenCraftFood „Pizza allo speck“

[@full_metal2452]

“Soft and Crownchy”

[@GanNing221]

6:39, either the center dough is uncooked or it did not proof right, because that pizza is figuratively screaming for help.

[@KitchenCraftFood]

What in gods name are you yapping about dude?

[@GanNing221]

You ate raw dough - need I say more?

[@KitchenCraftFood]

@@GanNing221 you are out of your mind dude.

[@bloodwolf7462]

Sorry but it's bigger then my Onii Karu 12 and less portable. Ok it have thicker stone(5mm more) but won't fit into any backpack :( I put my Karu into 80L military backpack and can move with it anywhere.

[@KitchenCraftFood]

This is not a competitor to the “12” series ovens. It’s meant to compete with the larger versions.

[@joehart7260]

Looks great and I will definitely try and hunt one down...but cabbage or sauerkraut on a pizza??? 🤮

[@KitchenCraftFood]

Doesn’t sound fantastic as a topping, but damn if this combo isn’t delicious.

[@artyang8208]

Design Looks good but I will choose Italian made pizza oven with hand made biscotto stone.

[@KitchenCraftFood]

Biscotto stones are really nice. I have one for another oven. I'm thinking about cutting it to size for this Glowen.

[@Jonziebal]

@@KitchenCraftFood They offer a stone now. 30mm thick.

[@CabernetKev]

I don't understand this love for pizza ovens. I make great pizza in my regular oven with a pizza stone. You don't need super high heat to bake a pizza. Restaurants use high heat so they can kick out pizzas in 10 minutes but not needed for home cooks

[@KitchenCraftFood]

Yes, you can make tasty pizza in a conventional oven like NYC style, Detroit, or Tavern style. It doesn’t get hot enough to make Neapolitan-style pizza.

[@troyhiggins3945]

The bottom looked a bit to raw and very floppy. Edge crust looked okay though.

[@KitchenCraftFood]

Definitely not raw and floppy comes with the territory when making Neapolitan style pizza.

[@jjisella]

Nice looking oven, but all these new to market ovens are way too small. 15 inch cooking area is just too small. With a pizza so close to the flame if you even sneeze you're screwed with overly burnt side. Manufacturers, 20 inch should be minimum, to cook a 16 inch pizza.

[@KitchenCraftFood]

My pizza is typically 12-13 inches in diameter so never an issue for me, but yes, more space for bigger pizza. Get ready to pay a lot more though.

[@williamekasala2861]

Do these people build a larger oven…? say for 3-4 pizzas at a time

[@KitchenCraftFood]

Yes, they and I’ve been trying to get my hands in one. It’s called the Diablo, and currently is hard fuel-only.

[@SteveJohnson-r2y]

If you tried to feed that to my familey and friends they would throw rocks at you! Yuk!😅😅😅😅😅

[@KitchenCraftFood]

@@SteveJohnson-r2y sucks for them.

[@rubo1964]

about $1k seems too steep.

[@florianfischer774]

WORST UNBOXING EVER / PLEASE HELP ME: I ordered a Glowen Raptor and had a really bad unboxing. The thermometer came without washers and wobbled around. The wooden shovel was bend and started to seperate where it was glued. The yellow/normal stone was 379mmx379mm. The space in the oven from front to back is 380mm. I and two other people were not able to get the stone in because in the back there is a knob which prevents the stone to go all in. The clay stones I ordered were much to long. No chance for them to fit in in any direction. Beside of being much to long for the oven, they were wet and stinky, did not lay flat and not wide enough. They normal stone was 2cm wider than the clay version. It was the worst unboxing experience I every had. I tried to clarify with Glowen for nearly 5 weeks now and until today I am not able to bake pizza. I measured a lot, took photos, wrote a lot of mails. The answer speed is slow. I asked them to send me the specs for the oven and the stone so that I have a change to see what is wrong. First they send a new and working wooden shovel, then they clarified that the thermometer should have washers. I took my own washers now. Then they send new clay stones. They say that the clay stones are handmade in slovenia. On the clay stone packaging there are big chinese symbols. They say that they will send a pizza stone which they will cut an edge off so that it will fit. In the advertising they promise to deliver quality but what I received was very bad and it takes weeks and hours of work to receive working parts and get clarification. Until now I have only one statement: All our ovens the same. There cannot be a problem with the oven. 1000 customers were able to get their stone in. The only problem is me. ... and my two friends who were also too stupid I guess. NOW THE QUESTION: In other reviews I see people grabbing the stone with one hand putting it in the oven and the let loos and tata: The stone is in. Easy. Did anyone else had problems inserting the stone? Anyone cut the edge of the stone? What are the dimensions of your stones? 379mmx379mm or less? Do you all have a knob in the back of your oven which is in the way because the stone cannot get under the knob?

[@hrvojemarin9649]

Mine is made in 2 parts, smaller to be, I guess removed when using wood, fitting is strange, but everything fits perfect.

[@GanNing221]

10:11, even this pizza too, either the center is not cooked or the dough did not proof right. Pizza is figuratively having an existential crisis.

[@riccardoferretti6030]

Speck on pizza always after cook !

[@KitchenCraftFood]

The great thing about cooking is that you can prepare a dish to your own liking.

[@timminer6574]

Thanks for the review but your comment on the leafblower was super snotty so I hope you aren't a hypocrite and don't hire landscapers and own your own rake.

[@KitchenCraftFood]

Rakes are for wussies. I prefer to pick each leaf up by hand.

[@alfredovelez203]

Onni is the best................................

[@KitchenCraftFood]

Says who?

[@iceman6518]

That flop is just frustrating when the pizza is good. 6.8

[@KitchenCraftFood]

Eh, it’s Neapolitan style pizza so there’s going to be flop.

[@iceman6518]

@@KitchenCraftFood I hear ya could you try for a firmer crust I already have a big thick steel it works great but is oven. And that oven would be perfect if it could do NY and a Detroit but the Detroit would be alot of turning. I'd just like to see a close New haven pie.

[@pastafazool65]

Pizza is under cooked on the bottom and on top almost burned and right of the bat I can see that the stainless steel in front of the stone is to wide, if the pizza touches that it will burn the crust because we all know that steel absorbs twice the heat of the stone sorry but to me it's a bad design.

[@kalelENG13]

Nope! That was a proper Italian pizza brud

[@albedo0.392]

650 Euros, you crazy?

[@KitchenCraftFood]

Can’t say that I’m not 🤣

[@larswolter669]

Inches, feet, miles, cups, pounds .... Ridiculous really. Metric system is superior in every way :=)

[@KitchenCraftFood]

Sure.

[@tsocanuck]

looks ok i think i will stick to my ooni

[@KitchenCraftFood]

Ooni’s are great too.

[@bennyceca]

Too expensive for what it is, Ooni is better value.

[@KitchenCraftFood]

Ooni ovens are awesome too, but I disagree that this is a more expensive option. In fact, it’s closest competition, the Karu 16, costs more with and without the propane attachment. The Raptor also comes with a thicker stone.