The world's best indoor Pizza oven @500°C for home, Effeuno P134h, feat Biscotto Saputo UNBOX REVIEW

[@andabogdan4937]

I don’t have the instruction in english. Can anyone tell me if I can find it on pdf or something?

[@hinze55555]

I have it uploaded to my blog here hinzesnews.blogspot.com/2021/02/effenuno-p134h-operation-user-manual.html it is hard to find online...

[@andabogdan4937]

@@hinze55555 thanks :)

[@MrJusmobile]

Hi Hinze, it's your friend from New York with the Valoriani 75 baby! I just changed my electrical outlet to 20 amp, 220-240v dedicated outlet and will buy one in the United States ! So now in the winter I do not have to fire up the baby and put those bricks in danger of cracking! nice video as usual!

[@Jcslim138]

Wow this is exactly what I’ve been looking for. Thanks for the great review. I currently have a karu 12 and I’m tired of buying gas every few months. Been looking for something that can compare and this looks perfect.

[@hinze55555]

I'm glad it helped!

[@marcind26]

Hi you should use only one stone during baking, standard or biscotto. Not both at the same time. The time of heating up the biscotto is much longer. It should lay on the bottom heater.

[@hinze55555]

Hey Marcin! Thanks so much for your comment! Yeah I just had to find a solution because my saputo is not a single piece... I had to assemble it from two stones... but I have a perfect solution now - I just have three small iron sticks across the original stone holding of the oven, that now hold the two stones perfectly in place! I really love the oven. You can cook any style pizza with really no hassle and the exact set temp!

[@cwright01]

I wish I hadn't stumbled upon this video because I'm now drooling over this oven.

[@hinze55555]

ah, I'm so sorry... I'll post a warning prior to my next videos... "may cause uncontrolled drooling" :) for some more drooling kzbin.info/www/bejne/f6rbhoOjftOtl5Y and my latest of it... bread in the effe... kzbin.info/www/bejne/pGLdmZR-iKxrb9k greez from vienna! Hinze

[@another_bites_the_crust_pizza]

Hi what temps would you recommend for tonda thin crust pizza please?

[@hinze55555]

I’d say 350 top and 320 bottom-haven’t tried it but should work (°C) good luck!

[@ReflexNL8]

Thanks, what is you dough recipe? 🙏🏻

[@hinze55555]

kzbin.info/www/bejne/eJ7bm32KZdRna9Usi=R4w08c5RQiKiIlOr 👍👍👍

[@Nakproductions123]

The biscotto stone is always divided?

[@hinze55555]

@@Nakproductions123 no no, it was just the one I had at home here!

[@erharddinges8855]

Den unteren Stein weg lassen, dann ist es oben eine Spur weniger heiß. Kann man Ober-und Unterhitze nicht getrennt regulieren?

[@hinze55555]

hey danke, ja klar, musste nur eine lösung finden, weil mein Saputo in zwei teilen ist :) hab einfach eisen untergelegt in der quere... passt super. bei dem video hatte ich die eisen noch nicht zugeschnitten darum der Stein..... Ober und unterhizte gehen natürlich getrennt!!! LG Hinze

[@2Latsabb]

I just got this - its amazing! One question, arent you supposed to replace the factory stone with the biscotto stone (instead of putting the biscotto stone on top of the factory stone?)

[@hinze55555]

Thanks so much for your comment! Yeah I just had to find a solution because my saputo is not a single piece... I had to assemble it from two stones... but I have a perfect solution now - I just have three small iron sticks across the original stone holding of the oven, that now hold the two stones perfectly in place! I really love the oven. Enjoy!

[@lucatrevisan2813]

Did you keep the refrattaria stone under the biscotto? You should use only the biscotto not both otherwise the pizza is too close to the upper coil electrical resistance.

[@hinze55555]

Thanks so much for your comment! Yeah I just had to find a solution because my saputo is not a single piece... I had to assemble it from two stones... but I have a perfect solution now - I just have three small iron sticks across the original stone holding of the oven, that now hold the two stones perfectly in place! I really love the oven. Enjoy!

[@rc3443]

hope they make a 110V version some day for US market.

[@hinze55555]

that would be great! It's an awesome piece of tec!

[@blablasss]

Hi, how do you clean the inside of the oven and the biscotto stone when it gets dirty with cheese and saus?

[@hinze55555]

Crank it up to 500°C and nothing of your cheese or sauce remains on the stone after 20 mins… pyrolysis rocks 😉👍

[@chridan2k7]

Top Video! Kann es kaum erwarten, dass meiner endlich ankommt :)

[@hinze55555]

Danke! Chrisi! Ofen ist ein Traum - hab gerade gestern wieder 5 33cm Pizze rausgeschossen mit dem Saputo bei etwa 3 min Backzeit und einem leicht überreifen Teig - Wirklich spitze! (Bis dann leider der Terroranschlag kam um 8...). Deine (Vor)freude ist wirklich berechtigt :) LG Hinze

[@chridan2k7]

@@hinze55555 hab derzeit noch meinen Ferrari, wird also ein ordentliches Upgrade, wobei ich die Pizza in dem jetzigen Ofen auch schon recht gut mache :) Jaa wahnisnn was da gestern abging :(

[@CaptainSlow76]

Reicht der Platz nach oben wenn man den Biscotto verwendet? Sieht recht beengt aus..... Wäre nicht der P134HA besser geeignet?

[@hinze55555]

Nein, der reicht alle mal für Pizza!!! ich hatte nur zwei Steine drin, weil der obere in zwei Teilen war. Hier hab ich es dann nur mit dem einen gemacht... kzbin.info/www/bejne/oJa7i5mggJd3brs mit dem Fabriksstein gehts dann noch leichter! Keine Sorge! Der HA macht nur Sinn, wenn du Brot machen willst, das geht aber im Backrohr genausogut, bzw. sogar vielleicht besser

[@CaptainSlow76]

@@hinze55555 Danke! Du solltest einen eigenen Shop aufmachen! ;-)

[@karimbouriah1895]

Is there any air fan inside the oven ?

[@hinze55555]

Yeah! It kicks in when the oven gets hot 🔥!

[@karimbouriah1895]

@@hinze55555 Thank you so much for letting me know, I really appreciate it

[@marianomoreschi3947]

Amazing review!!! Could you use this oven in commercial pizza shop, to make Neapolitan pizza style?

[@hinze55555]

hey mariano! It's listed on effeonos website on thier professional line ovens "easy pizza" www.effeuno.biz/en/20/commercial-electric-ovens-for-bakery-and-pizza/26/easy-pizza-line but it is only ment for small baking loads. but yeah obviously it's good for that too! greez from vienna, austria, hinze

[@Barry-if6ic]

Great review thanks! One remark: IR thermometers do not work well on reflective surfaces. Oven top and bottom temp become higher than measured.

[@hinze55555]

hey Barry! Thanks a lot! It may be! Sorry for the that - maybe ... from what I felt it was not even hand warm - this may be the better info as the numbers from the thermometer.... Keep watching!

[@Barry-if6ic]

@@hinze55555 Hi! I double checked, you were totally right! I probably touched the top surface too much near the front where it becomes hotter. Further away it's cooler. Impressive! Keep going with these great reviews! Greetings from Holland.

[@ll_spud]

Looks amazing! Thanks for the review

[@XY........]

During the baking of the pizza, it means that within 1.30 minutes you have to turn it around several times... Otherwise, you will surely burn each one... By the way, how satisfied are you with the Effeuno oven?

[@MrETIENNE1963]

Thank you for sharing. Since the temperature outside the oven doesn't exceed 23 degrees, can I put the oven over my fridge ? My kitchen is very small 😢

[@goldmax3352]

Between the two models ( low roof or high roof) which one would cook the pizza the best? Really trying to decide which one to buy.

[@hinze55555]

Hey Max! I’m very sorry for the late reply! I was busy during the last days! If you cook pizzas only in this of and you have got to go for the lower model! The higher model is only the one you should take if you plan to make some bread or use The oven for some other dishes! Are use it for pizza only and this one is just perfect!!!!!

[@hinze55555]

Sorry for the siri dictation errors - I assume you could make sense out of this computer 👩‍💻 voice crap 😀

[@goldmax3352]

@@hinze55555 Hi and thanks for your reply, I've just ordered the standard oven now and its coming in a few days!! I only want to do pizzas and flat breads not interested in bread so I've made the right choice. wish me luck with pizza making :)

[@1q2w3e4r5t6zism]

Tolles Review! Viele Grüße aus Frankfurt nach Wien! Noch eine kleine Anmerkung: Es gibt den Ofen jetzt auch 'in breiter' (50 cm).

[@hinze55555]

hey my name! hab ich auch überlegt aber der ist schon recht groß für drin und dann hab ich doch für den letzten kick mit den 500°C mehr übrig gehabt, weil das für die pyrolyse einfach nochmal besser geht und die neap mit den 500°C auch spitze wird, wenn ich auch noch ein bisschen experimentieren muss mit der oberhitze... und ich mach eigentich auch in den größeren öfen keine pizza über 33, 34 cm wenn ich so zurück denke! aber das ist natürlich für jeden individuell zu gewichten! der 150er mit 500°C wärs :)LG hinze

[@ziadghannam7704]

how long does it take to reach maximum temperature?

[@nicokarner3546]

couldn't you just lower the temperature on the bottom to about 400 if you use the standard stone for neapolitan style?

[@hinze55555]

I'm affraid that wount work... the factory stone is just to thin for these high temps... 370°C is more or less the limit and you do not get the pie cooked in neapolitan style with @ this temp. It just burns the bottom ....

[@nicokarner3546]

@@hinze55555 i think it's about the same stone as in tthe ooni ovens... so i guess it has to work somehow. ;I but i would get the 509° version with the thick stone included

[@giuseACM]

Ich würd gern wissen was das für eine Espressomaschine ist?

[@hinze55555]

Hey giuseppe! Ist ne ECM Synchronica 😉🔝

[@hinze55555]

www.kaffee-netz.de/threads/synchronika-tips-und-erfahrungsaustausch-fuer-anwender.105966/page-41#post-1760066

[@steevo124]

Hello. Will this oven work with a standard outlet in the United States or is the plug a European plug? Will I need an electrician? Thanks

[@hinze55555]

Hey Steevo!! The plug is European! You got to check if your fuse can handle 2400watts! It may take longer to heat with just 110volts! I’d talk back to a local electician with the tec specs since the unit is quite high priced.... greez from vienna! Hinze

[@steevo124]

@@hinze55555 thanks for the reply. Maybe I could use an adapter? I’ll be sure to check with my Electrican but I can find a pic of the plug. Typical European plug?

[@TerryFrenchy]

@@steevo124 You will need to remove the plug and replace it. I'm *considering* getting one of these imported (or not, shipping adds 50% even before customs...) For me, this would need to go in the room where I have my electric dryer. 240V on a high amp circuit (bur really with 15 Amps 220-240V, you are set). I have one circuit in my kitchen for my electric stovetop I might consider having an outlet installed for, but that's likely not up to code around the US.

[@steevo124]

@@TerryFrenchy I ended up ordering one. Is set to be delivered in a day or two. My solution is to use a 5000w step up converter/transformer from ROCKSTONE found on Amazon. Fits European plugs too. Cheap and effective solution.

[@tomvernier8656]

Well done. I’ve never heard this brand here in the states. Cool oven! Are the top and bottom temps individually adjustable? - tom ok... read the specs. Maybe once up to temp back off the upper temp? Very cool indeed.

[@hinze55555]

Hey tom! Yeah top and bottom heat are adjustable individually! Like with the big brothers!

[@henrikbocarlsen]

The IR thermometer does not read the temperature correctly from a shiny surface….it acts as a mirror, and your 22 degrees is a reading of your wall or cealing trmperature!

[@berndr945]

Super Video welches viele meiner Fragen beantwortet hat, eine Frage dazu: In deinen eigenen Worten, was macht die Neapolitaner Pizza so besonders/erstrebenswert? Der erste Versuch mit Werksstein und -Temperatur hatte doch schon ein schönes Leopardenmuster am Boden...

[@hinze55555]

Hey Bernd! Das ist recht einfach! Mit dem "Werksstein" kannst du am Boden etwa 350°C max heizen ohne dass der Boden verbrennt - dh die Pizza bäckt in etwa 3 min und sie sieht dann in etwa so in diese Richtung aus wie du sie am Video siehst - schmeckt super, gute Kruste und Boden aber insgesamt etwas auf der "durchgebratenen" Seite. Die Neapolitana hingegen wird bei 450°C in etwa 90 sec fertig gebacken und bekommt dadurch die ganz typische äußere zart-krosse Kruste und den Luftigen Rand mit einer soften Mitte - das ist es wie ich den Unterschied beschreiben würde. Es gelingt mir einmal besser und einmal schlechter - es hängt schon noch auch von der Gehzeit und der Teigführung ab aber das ist es im Wesentlichen. eine der Besten die mir je gelungen ist, war diese mit der Bierhefe... da hab ich das Verhältnis weltklasse erwischt kzbin.info/www/bejne/bKWnpmZqlN1ojrc Wenn du sie mal gekostet hast wirst du es sofort merken! Manche Pizzerias haben das auch drauf in Ö aber bloß wenige! Wenn du willst kann ich dir noch einen Link dazu posten zu einer in Wien... weiß allerdings nicht ob sie offen hat mit COV19 Lockdown - wahrscheinlich nicht - also insgesammt alles gute beim versuchen - es macht einfach riesen Spaß! LG Hinze

[@ava9779]

how does this compare to a gozney roccbox?

[@hinze55555]

Hey Ava! You can't compare these two - it's like apples and pears... the effe is straight for indoor, the roccbox is straight outdoor - the effe is e-powered, the roccbox gaspowered or woodpowered.... I'd say the main difference is the easy way of temperature regulation in the effe. It's just way more accurate on temp. It cooks a pizza in almost any style you can imagine just like the roccbox or a koda with the advantage of stone swapping... Go for the effe for indoor cooking and for the roccbox or the oonis in any outdoor environment... If you have a specific question... just reply here! Enjoy! Hinze

[@rc0mplex]

Excellent video. Since you have so much experience with other ovens, how would you compare the quality of Neapolitan pizza from this one compared to the Subito Cotto 60?

[@hinze55555]

Hey Alex! I'd say you can get a proper neapolitan Pizza in both ovens! The effe is very versatile and easy and exact to control for the pizaiolo, so it is very easy to prepare a wide range of pizza types with it where as you need a little more experience and patience with the subito cotto for all this. Id always choose the subito cotto for the outdoor pizza - it is though very nice to have the effe indoor in the cold season and it does not make a worse neapolitan pizza as the zio. If you do not have the outdoor space and / or will to deal with the zio and want a hassle free cooking experience go for the effeuno with a good Biscotto Saputo. Set the lower heating element to 410-420°C and the upper one to 420°C as well, heat it up well and turn the heat up to 470°C-490°C when you load the pie into the oven and you'll get a great neapolitan style pizza (if your dough is prepared well :) Hope that helps! Have fun and thanks for the comment!

[@rc0mplex]

@@hinze55555 thanks for the advice. Here in US, I can only buy the 450C version, but I heard this one works very well. I do have an outdoor area, but the idea of inside cooking is very tempting. Also, you can make Verace at 450C, biga pizza at 400C, and thin and crispy styles at 350C without having to fiddle with the gas controls to achieve those temps. That is really nice. I'm just trying to decide whether to go for this one or to wait for the new P134h-tron that is expected to be released in November. That is not the much more expensive Gara Tron, but rather an update on the P134H with digital thermostats and less cycling of the heating elements. Price is unknown, and I hope it's close to the price of the original P134H.

[@penpaperleather]

has anybody in the US purchased this oven?

[@hinze55555]

Hey Laurence! I do not know of anyone who has this oven in the US, there are some discussions going on about voltage and fues in the other comments - maybe that helps! You can also try to write an inquire to effeuno (their biz website is serviced in english as well www.effeuno.biz/it/) for further information and/or installation/shipping options! All the best! Hinze

[@penpaperleather]

Thanks for your reply Hinze!

[@shaulishamay]

Can you please give a Amazon link for the stone?

[@hinze55555]

hey Shauli! You can get em on several places online... like here www.pizzapartyshop.com/it/accessori-per-forni-a-legna/piano-cottura-in-biscotto-saputo.html or here www.amazon.de/Pimotti-202_002-Schamott-Pizzastein-Brotbackstein/dp/B008HAPF28/ref=sxin_9?__mk_de_DE=ÅMÅŽÕÑ&ascsubtag=amzn1.osa.3a263ac3-a248-4f28-8053-783960a352e0.A1PA6795UKMFR9.de_DE&creativeASIN=B008HAPF28&crid=32LCFH47KJ8NN&cv_ct_cx=pizzastein+3cm&cv_ct_id=amzn1.osa.3a263ac3-a248-4f28-8053-783960a352e0.A1PA6795UKMFR9.de_DE&cv_ct_pg=search&cv_ct_we=asin&cv_ct_wn=osp-single-source-gl-ranking&dchild=1&keywords=pizzastein+3cm&linkCode=oas&pd_rd_i=B008HAPF28&pd_rd_r=31778346-6f98-4f7b-8a0b-785c051efcb0&pd_rd_w=SsaL8&pd_rd_wg=cihF8&pf_rd_p=920a447e-9185-4713-81d1-bfdb1d8c77c2&pf_rd_r=80TZE1WQHAA8W3V7XRD7&qid=1610871555&sprefix=pizzastein+3%2Caps%2C198&sr=1-2-5b72de9d-29e4-4d53-b588-61ea05f598f4&tag=osp-mnrs-21

[@ΓιωργοςΠαπαθεοδωρου-φ8δ]

Nice video man! I want now to buy an oven.I like this very much because is indoor.I am between ooni koda 16,ooni karu and p134h.What's your opinion about the taste of pizza between gas,wood and electric oven. Thank you very much.I 'm george from Greece.

[@hinze55555]

Hey george! Thanks for watching and your comment! There is for the ordinary guy and girl absolutely no difference between wood gas or electric - it’s just the cooking experience that is nice with wood but only in a very big oven like the pro valoriani or Zio Ciro... the p134h is an exceptional oven! If i had to choose between your options I would take the effeuno and maybe get a koda 16 later for outside in addition! You can’t use the koda 16 indoor! Don’t get the karo - that’s crap 💩👍 have fun and good luck for your choice! Hinze

[@hinze55555]

Hey And don’t forget to get a good peel for loading the pizza into the oven! Gimetal is great! Or a woodrn one!

[@AdrianScarlatAS]

Great video! If you remove the stone and have only the Saputo inside of the oven I think it'll cook perfectly on top, as it'll not be so close to the heat elements.

[@hinze55555]

hey adrian! Thanks so much for your comment! Yeah I just had to find a solution because my saputo is not a single piece... I had to assemble it from two stones... but I have a perfect solution now - I just have three small iron sticks across the original stone holding of the oven, that now hold the two stones perfectly in place! I really love the oven. You can cook any style pizza with really no hassle and the exact set temp! Sorry to say this but nowadays it really does not seem to be self evident, that products keep up to their producers promises :) This one does though - at it's high price tag :) ! Nice anyway!

[@AdrianScarlatAS]

@@hinze55555 I remembered after I posted the comment that you got it for your Ooni. Very good trick with the metal bars! 😁 I have the Koda 16, it's absolutely amazing but now I'm really considering getting the effeuno to move indoors because I can't use the Koda when it's raining or very windy. You were one of the first reviewing the Ooni koda 16 and I bought it, now after you got this one, I'd like to buy it too... Please stop purchasing ovens, it's not good for my wallet!! However, my tastebuds say thanks! Cheers!

[@re-de]

How thick is the biscotto ? 3.5? 4? 5? Or what exactly?

[@hinze55555]

it's 3,5

[@jennyuwi]

Any news of a newer model of the p134h coming soon? Heard something.....

[@hinze55555]

hey jennyuwi! I don't have any insider knowledge on this... maybe they update it for it's size... could be - I can recommend this model anyway since it is quite flexible and well built! except of its size I would have nothing to complain about really! Enjoy! hinze

[@hinze55555]

what were the rumors you heard?

[@jennyuwi]

@@hinze55555 Hi, ich habe gehört,daß es wohl demnächst den Ofen mit digitaler Anzeige geben soll. Ich habe an den Produzenten auch diesbezüglich eine Anfrage gestellt jedoch leider keine Antwort erhalten... Gruß

[@RevuitNet]

My issue on this oven is that it can’t seem to make a beautiful soft Neapolitan…. It over crisps it… when you pick up a whole Neapolitan… if it holds it own without folding non itself naturally… it’s not right…. To crispy on the base and crust!

[@hinze55555]

hm, that's interesting.... There are so many issues that can cause this in your case.... I think there are hundreds of videos out there on YT that show that the effe is capable of the real Neapolitan (with a larger/thicker biscotto). I'd try a little temperature surfing... People often heat up th oven to 450°C and get it up to 500°C as soon as the pie is in the oven..... it should not really be "crispy" when it is in for some 60-80 seconds... hope you can find a way to be happy with it at last! So many people (including me) are :) though I'm really looking forward for the outdoor season to finally arrive... greez from vienna, hinze

[@a.s.5280]

hab gerade den meinen Ofen erhalten, den Effeuno P135 HA (etwas höher) auch 500°C version, freue mich schon ihn zu testen. Habe auch den Biscotto Stein, werde den ursprünglichen dünnen Stein ganz rausnehmen. Was ist mit deiner Erfahrung die beste Temperatur für oben und unten? Und welches Mehl (mit wieviel Wasser) nimmst du? Deine Pizzen sehen so toll aus ;=)

[@hinze55555]

Hey Bob! Je nach dem was du magst: Pizza gut durch ist 370°C oben und 330°C unten Backzeit ca. 3 Minuten (nach etwa 1:30) einmal um 180° drehen. Bei neapolitanischer Art nimm am besten den Stein gut vorgeheizt (ca. 45 min) auf 420°C unten und 450°C oben und dreh den oven dann bevor du die Pizza rein gibts auf 480°C rauf. du musst aber dann recht schnell sein - die Backzeit ist dann etwa nur 90 sec... dann etwwa nach 45 sec wenden wieder um 180°. dann sollte das gut klappen! Schau dir wegen dem Teig mein diese beiden Videos an - das eine ist der bei 24h raumtemperatur (ca. 21°C) kzbin.info/www/bejne/fWnId3mYf7Nmm68 und hier hab ich einen mit Kühlschrankfermentation und bierhefe - auch sehr gut! kzbin.info/www/bejne/bKWnpmZqlN1ojrc Mehl kannst du jedes Pizzamehl aus dem Supermarkt nehmen (am besten Typ ßß mit 13% Protein - Eiweiß Gehalt). Ich benutz immer das Caputo Pizzarie für Gehzeiten von bis zu 24h und das Caputo red für Gehzeiten über 24h... immer top gibts bei Metro zum erschwinglichen Preis (ja nicht online überteuert bestellen!!!!) Gutes Gelingen - du wirst sehen deine Pizze sehen bald besser als meine aus !!! have fun!

[@a.s.5280]

@@hinze55555 vielen lieben Dank Hinze für die schnelle und ausführliche Rückmeldung 👍 , eine echte Hilfe. . Wusste erst gar nicht, ob ich auf deutsch oder englisch schreiben sollte. Ich werde mir deine Videos zum Teig mal anschauen und deine Tipps zur Temperatur beherzigen. Mal schauen ob's hier ein Metro gibt. Wie es ausschaut, teilen wir ähnliche Interessen (Pizza, guten Kaffee (hab auch eine Siebtäger,Rocket, und röste selbst) und gute Musik (Blues😉). Freue mich auf neue Videos von dir.

[@MoTheFcker]

Deswegen hab ich den p150h gekauft 50x50cm, 450grad kein problem.

[@hinze55555]

hey mo! hab ich auch überlegt aber der ist schon recht groß für drin und dann hab ich doch für den letzten kick mit den 500°C mehr übrig gehabt, weil das für die pyrolyse einfach nochmal besser geht und die neap mit den 500°C auch spitze wird, wenn ich auch noch ein bisschen experimentieren muss mit der oberhitze... und ich mach eigentich auch in den größeren öfen keine pizza über 33, 34 cm wenn ich so zurück denke! aber das ist natürlich für jeden individuell zu gewichten! der 150er mit 500°C wärs :)LG hinze

[@d3891]

please don't call it pie :(... how does one remove the refratory sone any ideas to replace with the biscotto? oven reaches 500 so why is it recomended to cook at 430?

[@jimpanse682]

Einfach genial, danke für deine tollen Videos, echt klasse gemacht!!!👏👏👏 Wo hast du den Ofen gekauft, direkt beim Hersteller in Italien bestellt? Ich suche einen seriösen Verkäufer hier in Deutschland, wegen Garantie usw. Hast du einen Tip?

[@hinze55555]

hey Jim! Danke! Ja, genau ich hab ihn in DE gekauft, wollte auch Garantie, weil die Abwicklung in Italien direkt immer etwas schwierig ist, dafür kosten sie hier mehr. Man muss das Service halt auch dann noch extra zahlen... Es gibt eigentlich eh nur einen händler, der ihn hier verkauft.... Tomishop, war sehr zufrieden mit der Abwicklung. LG Hinze

[@kennysandhoj]

Take a look at pizzahobby.eu. They are the official distributor of Effeuno in europe. I will probably place an order myself in the near future =)

[@isramsl]

Hi size of the stone?

[@hinze55555]

hey Izzi! it is 40 by 35 cm!

[@eduardomendez6449]

Will it work in the United States?

[@hinze55555]

Hey Eduardo! It'll need 220-230 Volts. I guess there are converters available for european plugs! So you gotta check if your fues can handle the watt consumption (2800) !

[@aeissa1991]

Nice video really enjoy your reviews! Can you make a review of Illillo Extreme pizza oven?

[@hinze55555]

Thanks a lot! Yeah that one would be fine! But they’re sold out at the moment! And they’re only for gas ovens! I don’t think they fit to electric kitchen ovens!

[@noemibolognesi4063]

hinzes'news the Lillo extreme is only electric. It’s the ooni koda that is only gas (I own a Lillo extreme and thinking to upgrade to EFFEUNO P134HA 500 degrees ) ☺️

[@noemibolognesi4063]

hinzes'news sorry! Misunderstood your answer 😅., sorry 😅. Anyways, the Lillo can be used on a electric hob as well (I have no gas where I live and I use it that way), but it works fine also with only the grill. Of course for a good result you must use the Fiesoli biscotto.

[@오영석-i3l]

How many ovens do you have?

[@hinze55555]

😂 4 at the moment ;) it‘s a floating number though - panta rhei 👍

[@antonio.cachia]

I think the mistake you did in not getting the perfect pizza (burnt spots) on the two occasions is that you didn't seem to rotate the pizza every 45 or 60 seconds.

[@jacquesmertens3369]

Something's not really adding up here. The oven is super insulated, it's a very tiny space, so how do you explain it needs 45 min. to heat? That makes no sense. I wish you would do a new video, positioning the biscotto stone correctly (not on top of the other), heating the bottom to 400° and the top to 350°. You would need a slightly longer cooking time, but I think the result will be better and the preheating could be reduced to 15 minutes. Give it a try please.

[@hinze55555]

Hey Jacques! Though the space in the oven is small you'll need to give the saputo rather long heat up times since not only the oven but also the massive stone needs to heat up. The bottom heat element needs to get all the heat into the stone otherwise you'll have the top of the stone heated up but it's just the top so you'll lose all the heat on the first pie you cook. You're right with the factory stone ... it is so thin I'd say it needs about 25-30 min depending on the temp you'd want. In the meanwhile I have the saputo placed correctly (there are two parts so I needed to fix this with two thin iron skewers). I'll post a cook the next time we have a pizza party with the oven. You can of corse use longer cooking times with the saputo as well - I used about as you mentioned 400°C on the bottom and 380° top. Cooking time is about 2-3 minutes then - also very nice! but the neapolitan is of corse the "queen" of the pizze... so stay tuned and have fun making the pizza! hinze

[@calmarcalmar]

40minutes full heat up... just to get it into temperature .. with the big stone? that long.. really?

[@hinze55555]

Yeah! that's a hell lot of mass to heat up ... you'll need to heat up the big ovens (like the Valoriani ...) for even longer with blazing fire... you can imagine how much energy flows into such thick stones ... but once these big guys are warm they never get cold again if heated every day in a pizzeria... here's a video on the thermal capabilities of the valoriani baby 75 over a chilly winter night... enjoy and stay tuned ! Hinze kzbin.info/www/bejne/d2rbenisebSmhNE

[@Forollo9210]

2800W. No fuse in a normal house at least in Europe can manage that.

[@hinze55555]

hey Balooba! I had the same concerns - that's why I switched off everything else - we have a quite standard electrical setup here. No Prob at all. I then even switched on the dish washer and no signs of overload ... love it!

[@AlexLR]

2.8kw is no problem at all. Common electric heaters are 2-3kw 😉

[@CosmosProvider]

1800w at most. What are you talking about? 1980' low efficiency shitty electric heater that you alone still have?

[@AlexLR]

@@CosmosProvider You must live in a cave. Go look on Amazon, plenty of 3kw heaters. BTW all electric heaters are 100% efficient, except fan heaters that use 5-20w to run the fan, but that’s still over 99% efficient. This is simple physics for anyone who listened at school...

[@Forollo9210]

@@CosmosProvider You need to get laid.

[@lundeimagesas2900]

Well, here we have it. The best voice on KZbin ❤️

[@hinze55555]

Thanks so much! A Nice channel you have.... and we share the same amount of subscribers 👍

[@AV-dr1rg]

Did you buy the best indoor domestic pizza oven in the world only to put corn on pizza...?

[@hinze55555]

:) ahhhh noo BUT THE KIDS LOVE IT :)))

[@AV-dr1rg]

@@hinze55555 Hahaha understood! My P134H will be delivered tomorrow, I can't wait :)

[@hinze55555]

@@AV-dr1rg it’s so great! I’ll have a pizza party for eight people tomorrow with it ❤️

[@hinze55555]

@@AV-dr1rg so you will be cooking tomorrow as well!

[@AV-dr1rg]

@@hinze55555 as soon as my paddle arrives this weekend :) enjoy!

[@domenicourbino]

You are using biscotto + stone 🤦 it's a mistake. Use the right size biscotto.

[@CosmosProvider]

Marinara? The garlic is suppose to reduce in the sauce and be removed or mixed. Have you ever been to an italian restaurant before?

[@hinze55555]

Just a matter of taste! Always stay polite on this channel!