We Tested Breville's Countertop Pizza Oven | Serious Eats

[@njc2o]

This video cured my insomnia

[@DJSpecialSauce]

HAHAHAHAHAHA

[@dcrossification]

He's like an even slower Ray Romano.

[@imhangryyall]

Exactly. :)

[@8squishyfishy8]

Before we saw yours, my husband's comment was "he sounds like Ray Romano on Dramamine"

[@hasan1980hb]

One of worst review /test videos I have ever seen. Guy speaks on half speed so you need to double the speed of the video, doesn't really review the machine, spends more time showing the participants smirking and talks about testing different hydration levels on different pizzas the proceeds to not tell us what hydration he used on any of the pizzas? Were they drunk when they made this video? He certainly sounds it!

[@bl6973]

You can hear the emotion

[@screwball69]

Yeaaah this is a non video, some sort of opinion or comparison would have been great given the cost of the oven if not a actual review

[@freqseq]

It's $800! This needs to be in the video. No matter how good it looks the price is crazy.

[@InnuendoXP]

Yeah this. There are many intermediately priced products that, from the criteria shown on the video, perform just as well for MUCH less. The G3 Ferrari oven only costs £99 on Amazon and I've had results better looking than this video.

[@TheBd0g]

Breville don't do cheap

[@nickburak7518]

@@InnuendoXP I'd like to get the G3 Ferrari; is it available outside Italy?

[@supercooled]

It's not for poor people. It's for people who already have stainless steel ranges and fridges from makers like Wolf and SubZero.

[@InnuendoXP]

@@secondaire788 This isn't being cheap, this product simply does not perform well for the price. There are far cheaper options that perform better, and options for similar money that offer much better performance & value.

[@fingerbottom]

Watch at 1.25x speed.

[@Annie1962]

much better~

[@b4k3dpot8to2]

lmfao thank you

[@DevonRegan]

not all heroes wear capes

[@soundgarden01]

Wow now I know on what speed to watch all his videos at, it was so much better to watch like that lmao.

[@MsLansones]

Dude, just stop.

[@polver]

I feel like this video is from like an alternate universe where the very concept of pizza, and entertainment, and kitchen gadgets are just completely removed from what they are here.

[@thedr00]

Could this guy sound more bored? Jeez, that was a struggle to get through.

[@Geeksmithing]

Rewatch at 1.25X speed. Totally different experience!

[@savashzaynal6502]

That's just mean man...

[@Oldsah]

This guy had too many snails.

[@Chilax]

can we get one vid where this guy just says Bueller.

[@marcelopoku-owusu3723]

😂

[@shwmehvn]

HAHAHA that's what I was thinking.

[@MrMmnngghh]

Fry.....Fry.....

[@Baileydalton]

Where can I buy those pizza dough proofing boxes and spatulas?

[@can1doathing663]

Lets show an oven. Lets show some pizza. Lets not talk about if the oven works well. Or is a value. Lets just mess around making pizza. Fail

[@ChillDarkness]

Totally! They didn’t even show the oven pizza close up.

[@hasan1980hb]

One of worst review /test videos I have ever seen. Guy speaks on half speed so you need to double the speed of the video, doesn't really review the machine, spends more time showing the participants smirking and talks about testing different hydration levels on different pizzas the proceeds to not tell us what hydration he used on any of the pizzas? Were they drunk when they made this video? He certainly sounds it!

[@mrmacguff1n]

This guy needs some caffeine or something

[@tekneex]

Remember Prince Valium from Spaceballs?

[@Mitnaged1]

Breville vs Effeuno pizza oven?

[@WanderingSkunk]

You have to watch this guys videos on at least 1.25 speed.

[@simonrego1609]

Holy shit that is so true

[@yengsabio5315]

I think it's way better than normal! Thanks for the suggestion!

[@nickburak7518]

@@yengsabio5315 Much better...like levito in the dough! lol

[@Studiovette]

I find his slow talking very relaxing. Lol

[@ZEEBOFAN]

ok, but what about their opinions on the differences of the pizzas????

[@fordhouse8b]

@@@l4d2_ellis20 Complementary.

[@l4d2_ellis20]

fordhouse8b thanks. Edited.

[@nick_stein]

He actually has a regular voice when you put him on 1.5X speed. For those with sensitive ears.

[@maxcohen13]

Why uuuu ttttaalllkkk soo slloooowww...? This guy is seriously in need of a nap.

[@kevinrossi7487]

But how does it taste?!

[@joseignaciovillarroel2081]

Looks great, pricey though. What would you say is the main factor in order to get good leoparding?

[@stephen129]

A lot more heat than any normal oven is capable of.

[@charmedlife7758]

Looks delicious, so many pies with fluffy crusts.

[@janesmith9628]

ACK! All that work and all those people taste-testing, and no analysis at the end ?!!

[@lorenzobrizzi9309]

Come fa a bruciare ogni pizza?

[@HC-cb4yp]

Uhh... good pizza oven, I guess, maybe? Price? Drawbacks? How does it do on frozen pizzas? Other pizza oven options? Did they know a camera was on?

[@Sam-gn5mq]

Great video, thanks for the comparison! KZbin is gonna be youtube, don't care about the snarky comments.

[@peterb6088]

What controls the thickness of the crust? How do you get your cross to be so thick? Send us we achieve and just cooking in a regular oven?

[@roccobierman4985]

Those big massive burn spots are terrible. Char is nice, 25+ percent of your top crust being pitch black is "send it back" quality.

[@QuietStormX]

USE a WOLF duel fuel Oven...

[@olivermaksimovic7643]

I fall asleep on the dislike button

[@TheHerrGrau]

I'm not saying anything against the Breville Oven. It does what it says it'll do. Just a few points: The reason the pizzas turn slightly soupy is primarily because of the way the mozzarella is ripped. Cutting it in third to half of an inch strips (1cm) minimizes that greatly. Secondly, if you turn on the broiler just after you put the pizza in, it takes too long to heat up. You want full blast the entire time. Switch it on two minutes or so before the pizza goes in, that super charges the steel and gives a relevantly quicker cook. Thirdly, you need to turn your pies; they cook enevenly in both ovens. And lastly, the problem with the breville oven as well as the one I'm using (Effeuno) is that they are rather small. They work well with neapolitan and neo-neapolitan pizza, but if you're aiming to make an NY elite pie or an northern italian style, they are far too small. Many of us had to learn this the hard way.

[@nickburak7518]

All good points. Thanks. What oven do you use/want?

[@Jib60]

Replay speed appears stuck at 0.25. Help!

[@valemodsVD]

The Breville pizza oven is the last thing I would ever buy for making pizza. I can get even better results with that home oven you were using. In the home oven you need to modify a few things in your set up: You should raise the rack on the very top, as much as it can go, as close as possible to the broil heat elements, use a sheet pan up side down if you have to...this way the metal stone will get hotter and the pizza will have the leopard spots on the crust; you get more heat if you can place the metal plate you have on top of a nice thick cordierite pizza stone (then you wont need the upsidedown sheet pan), that way the cordierite will retain the heat while the metal (hotter conductor) will cook the bottom of the pizza nicely; Also you should kinda "insulate" the second half of the oven space below by placing some sheet pans or anything you can think of (thick aluminum foil?), so that you reduce the size of the oven and concentrate the heat to the top, where it all happens. Last thing is to be smart not to let the oven shut off when it reaches the max temperature, you want the broil to keep going the whole time your pizza is in there, you can do that by lowering the temp a little bit before putting the pizza in and then as soon as you insert the pizza, you turn it up all the way to the max. That should give you a couple minutes of continuous broil (which is how long it takes me to cook a Neapolitan pizza in that type of home oven ;) That Breville pizza oven is very expensive and completely useless if you have a broil setting in a regular home oven, you may need to buy an extra pizza stone which is $20 compared to $999 for the Breville oven and you just need to be smart about the cooking time. Hope this helps you and everyone here, cheers!

[@Game.Sequences]

Hey. I saw your comment while watching on TV and opened computer to write something. These are some amazing suggestions. I'm copying these into my notebook. Thanks!

[@Sebastopolmark]

For me, while I have not been to New York, all the pizza's you call "good" are burnt to me IMHO. Think I will stick to the oven & stone. Thanks for posting.

[@TheBd0g]

Definitely a stylistic preference, but it's not really burned, in the same way a steak with a good crust isn't burned

[@halfisher3598]

If you’re having a problem getting the bottom cooked, pro tip (apparently), put it on the lowest rack. This should be common sense.

[@halfisher3598]

I wont need a stone, just use a pan with holes in it. 500.

[@steveandsheilalauder8261]

You don't need to spend +$800 for a pizza oven. I cook my pizza on a pan for the first few minutes to firm up the crust, then shovel it on to the oven racks. My gas range - Wolf, oven has convection heating which helps. It is delicious, I think the dough is most important. I make a 70 -75% hydration dough.

[@breadman7733]

I see Sasha Marx. I upvote.

[@Billy123bobzzz]

Oh! Yum! I love me some great pizza like that!

[@impatrickt]

This is shot and narrated TERRIBLY.

[@nickburak7518]

1.25x speed is best! Anyone? Bueheller? But I like the idea of the video with your friends...feels like family...(could have had a marguerita "oggi"! shh) All in all I learned that the Breville has gusto. Still, I think we need a redo of this video because the Breville costs a grand -- that's a lotta dough! So it deserves a proper review I think. I see that you made the classic Neapolitan pizza, which requires a short duration cooking time at highest temps. How long did you bake in the Breville? Looks a bit over-charred. Perhaps with the Breville two oven phases might help? Maybe just the dough/sauce for the first 45-90 seconds, then take it out and top the mozzarella and basil and cook for another 90 to 120 seconds? Then the mozzarella will be pure white and stretchy and everyone will make love with passion! Have you heard of passion? Lol. Also you need to let the viewers know how much experience you have with it...that it was maybe overcooked...that maybe a bit of corn meal or parchment paper is needed. Can it fit a stone? It seems like it was the first time you used it. And also, all these photographers taking pictures; who cares? (okay, it does matter); WHAT ABOUT THE TASTE? Seems like a lost opportunity. I like the videos from passionate lovers of pizza -- BECAUSE THAT'S THE ITALIAN WAY! -- like Vito Iacopelli or any video from Italia Squisita. Napolitana pizza comes from heaven and needs full love and respect. Right? Right.

[@Darwins_Fink]

God, this guy is so unmotivated and lazy-sounding. Please don't put him in front of the camera

[@wurzle]

I can't really hear you very well. Please enunciate a bit more in your vids.

[@cristrivera]

🤤🤤 I want to be part of the taste party

[@safe2go1]

Looks same as the oven pizza

[@safe2go1]

Really don’t like the burnt spots :/

[@jltrack]

No conclusion? Lame

[@nickburak7518]

I know, eh? The pizza "oggi" was waiting...

[@salcamposano4153]

You should have used the metal peeler to slide it into the oven easier

[@bubbahotep5439]

A presenter meant for magazines ......

[@rich8381]

Here's a thought! Maybe instead of having cold pizza you could actually taste the pizza. That way the viewer can see if it's worth buying. You really think we wanted to watch you not no how to do a pizza properly? Here's a little tip. You gotta rotate the dam thing. That's why the one side of your pizza is char and the other side isn't dumb ass. Hey let's make a video with a guy that's on tranquilizers and not tell us how the pizza is. Great job guys

[@Johan88k]

I know you wrote this comment a long time ago but this product claims that you don't need to rotate the pizza. Its kinda the hole point of the product, it has several smart modes depending of what kind of pizza you are making. If they rotated the pizza the test would not represent how you are supposed to use the product. And like he said with the first pizza he messed up and got souse and cheese on the crust on one side. It would not have mattered if he rotated in in this machine since all sides are almost identically warm and the side with the souse and cheese takes longer to cook. In a wood fired oven you could correct for it since the side facing the fire is warmer then the others but its not possible with this product.

[@kalaharisafari7648]

You gotta be kidding. If you serve charred pizza then I will send it back. What an amateur

[@cefflello861]

Managed to burn every single one of them!! Whoooooo

[@ldzman218]

This was the most unenthusiastic ad I've ever seen. Make Serious Eats Great Again!

[@johndeagle4389]

The voice of Marvin Martian?

[@rapbase]

That's not leopard spotting, that's just burnt.

[@fglend73]

Listening to this guy is painful.

[@eliasaltenberg]

lepard spotting is actually seen as a flaw in Italian pizza cuisine, it's only in New York pizza style that it is seen as good. Needless to say all it is, is temperature differences in various parts of the dough during the baking process.

[@ffas23]

That oven is too small. Looks like a 12” pie. I need to make at least a 16” pie when I make one or more. I do it in a gas oven using a simple 16” pizza screen and it comes out perfectly on the bottom rack of our kitchen oven in 10 minutes at 450 degrees. Better then most pizzerias according to friends and family.

[@RichardLasquite]

ffas23 - Different style of pizza. These come out in 3 minutes. You could make 6 in here by the time yours is done.

[@ffas23]

RCL 1221 My 16” pizza takes 10 minutes in a gas oven on a pizza screen at 450 degrees. I don’t think that is bad at all. Most Pizzeria’s in a pizza oven take the same amount of time. I just realized when I made my post I misprinted and typed in 20 minutes in error. It pays to proof read. I must of been in a hurry that day. I will change that. 10 minutes is all it takes on a pizza screen for 16”. That is the largest round size pizza screen I could fit in a standard kitchen oven.

[@kylea4186]

I don't like this guys tone, he doesn't care about pizza. 1 out of 10

[@DJSpecialSauce]

Every pizza crust burned lmao yeah, I'll be buying that for sure

[@marcusplowman170]

if you watch at 1.25 speed it seems normal

[@robertsaca3512]

They forgot to mention, use 1.25x speed.

[@Daniel-tj6mc]

Hey burnt crust anyone?

[@MrJusmobile]

the first one is burnt to a crisp!!!!!

[@Annie1962]

host is making me fall asl---------------------

[@illsaintlouis]

This is not a fuckin pizza. Seriously, would you eat that?

[@creveceoure4593]

Does anyone read directions? Does anyone rehearse before you shoot? How about a script before you film? I want to learn not waste my time with foolishness. Well at least their were no screaming kids in the back ground.

[@vinny142]

So basically: if you like burnt pizza, get that oven.

[@ellengrace4609]

vinny142 for $800

[@nickburak7518]

Basically

[@mohammedpanju2236]

Great 👍 Machine if you like your Pizza BURNT. If the Breville cooks your Pizza in under Two Minutes, you can bet your Bollocks that the Pizza will come out BURNT.

[@magic2506]

I can understand maybe 400.00 for this and I'd probably buy one. But, over 900? for an eFFing glorified toaster oven? Nuts! My pizza comes out awesome in my regular oven and I can fit a lot more pizza at one time. What an overpriced gimmick.

[@Nclght]

You aren't using the proper technique with your home oven. After bake setting for at least thirty minute, turn to broil setting about 5 minutes prior to cooking pizza....then after you launch pizza, keep door open to broil position ie partially open. This keeps the cycling thermostat from turning off broil element and your pizza will cook in less than 2 minutes on a 1/2 inch baking. steel

[@billlast7903]

it's burnt why does nobody see that , there is charred and there is burnt and this oven burns pizza , who actually likes the taste of burnt food?

[@luca6635]

"The char is great". Are you kidding me?! That pizza is burnt on 30% of its lower surface!

[@jrt1776]

Oregano/ No Basil / Yes

[@cwigle101]

I learned nothing lol, just a lot of mumbling. the pizzas looked good though but I was lost to the actual point of the video.

[@Foundation111]

Why is he mumbling?

[@jrt1776]

Broil? Never!! Just set it to 500. Heat rises to top

[@DJSpecialSauce]

blahhh blahhh uuuhhhhh yeahhhhh this pizza ovennnnn.... yeahhhhh

[@kperkins1982]

Jesus this guy is terrible. In a world where I can watch Claire and Andy from Bon Appetit why would I want to watch the blond Ray Romano?

[@nispen]

Well that was super non-informative

[@jrt1776]

Your dough looks too thick /gummy

[@justaddmusclecom]

Why the hate? I liked the video and found it useful.

[@l4d2_ellis20]

I think people just don't like the slow way he talks.

[@joeycozza2600]

Also, there wasn't any real comparison, or a breakdown of the differences between the pies, or any pricing information, or any conclusion.

[@hasan1980hb]

One of worst review /test videos I have ever seen. Guy speaks on half speed so you need to double the speed of the video, doesn't really review the machine, spends more time showing the participants smirking and talks about testing different hydration levels on different pizzas the proceeds to not tell us what hydration he used on any of the pizzas? Were they drunk when they made this video? He certainly sounds it!