Another pizza oven on sale, posted it previously.
Description:
Capable of heating up to 400-degrees Celsius, the Breville the Smart Oven Pizzaiolo Benchtop Oven makes it easy to quickly prepare delicious, wood-fired style pizza in 2 minutes through replicating 3 heat types (conductive, radiant, and convective) produced by traditional brick ovens.
Also an undesirable "Harvey Norman" in the title.
Gerry probably thinks this is the new iMac and has priced accordingly :(
Or maybe, something to help cure his COVID
For ~$1k I would be paid for this https://www.aussiestormshop.com.au/gosun-fusion-hybrid-solar…, no fuel source requires
That’s awesome.
Wow it can cook at nigh or cloudy days or when in a hurry just by plugging it in, what a time to be alive.
For best results, please relocate to the Nullarbor
They have a cheaper version https://www.aussiestormshop.com.au/gosun-sport-ppro-pack-sol…, https://www.aussiestormshop.com.au/go-sun-sport-solar-oven. Bought it last year, it already paid for itself. Can even cook in winter 10c(took longer than in summer), as long as there is sunray
You pay for their After Effects budget on that video I guess.
Menulog Daily -$6 coupon vs this?
lol no
Its a deal considering $1249 from the TGG, but seriously who would pay 1k for this?
I've bought one 2020…it is pricy, but its one of the best pizza ovens on the market…been making pizza's every week :)
Do you make the dough every time?
Yup…1-2 days earlier…long fermentation, biga 100% with Caputo Nuvola 00 flour …its comes out better than any of pizza places I've visited around my neighborhood.
@[Deactivated]: I've spent like year and a half experimenting, poolish, biga, various hydration levels, long and short fermentation…so far best result is 100% biga with 2 days fermentation in the fridge.
@OzHan: Yes sure:
100% flour (it has to be 00 with high W, and 12% protein - I use Caputo Nuvola)
70% water
2.9% salt
1% instant dry yeast
I make 250g dough balls and for 4 pizza's, process looks like this:
1st step (1-2 days earlier): 600g flour + 300ml water + 6g instant try yeast mix together, pack into plastic box and leave in fridge.
2nd step (3h before the bake): take existing mix and add 120ml water + 17.3g salt, mix together with hand dough mixer till its all stretchy and smooth (up to 10 minutes), and leave for 1 hour.
3rd step (2 hours before bake): split into dough balls, roll them up into themselves and put into plastic container (10aud transparent one from Coles does the job).
When shaping ball into pizza, try not to completely squash air from the edges/crust…it wont rise properly.
@Lovely Jubbly: Thanks for your recipe, if it’s actually tried and tested then it’s good to me.
Don’t mean to be picky but 300ml of water is 300g, which is 50% of 600g, not 70%. Otherwise from what I know of pizza base science, it looks good. High protein, lots of moisture. But you said hand dough mixer, what do you mean? Wooden spoon? Or kneading?
I need to get a better kitchen scales.
@Corgsta: for for the preferment you use only 50% of water, and then on the day of bake you add remaining 20, which is 120ml/g.
As initial 50% is very dry it will even become more hard and difficult to mix and remove all the small crumbs that were formed…so doing it by hand is rather hard. I prefer to use hand mixer with spiral attachment. It is like cheapest option and gives great results. Stand mixers can't do it properly…they tent to just spin the dough inside and can't break all the small bumps into smooth dough.
I you wish to go all out and make larger dough quantity you can buy professional dough mixer :) …its just few grand:)
@Lovely Jubbly: Ah gotcha (50,70% thing), thanks 🙏
We have an Emilia (made in Italy) freestanding gas oven, it’s pretty bad. Takes ages to heat up and it tops out at about 220C. Seems the little fan behind the oven has seized up too. Wouldn’t recommend these. Miss our old Bosch (previous house).
@Lovely Jubbly: Lots of unnecessary work for something so simple. https://www.sbs.com.au/food/video/596429891708/Pizza-Margher…
@Laziofogna: Direct and indirect methods (with a preferment - poolish or biga) are both legitimate ways of preparing dough for neapolitan pizza and achieve different things depending on the type of flour you have and precisely what characteristics you're aiming for. Plenty if Italian pizzaiolos use preferments, you can't really know whether the extra work is necessary or not if you don't know exactly what result the person is after.
@simulacrum: Obviously you can arrive to destination going straight or arriving there going zig zag and making cartwheels. I prefer to go straight. Even Johhny Di Francesco does that.
@Laziofogna: My point was that the destination is slightly different. Different digestibility, slightly different flavour, slightly different gluten structure and bubble size. As I said the destination is slightly different and it depends if you're a "near enough is good enough" person or if you're willing to make an extra effort to get a slightly different result…
Some people will say "Why bother making dough when you can just get a mccaines frozen base from woolworths", or why bother grinding coffee beans when you can use nespresso pods - an if they can't tell the difference, or don't care about it then it's a very valid point! But for those who can and do, the difference is worth the effort.
@marmozet: If you refer to the video then yes, from the day I followed that recipe pizzas are great even without a perfect hot oven
@Lovely Jubbly: 70% hydration is pretty high for a pizza dough. I used to think higher was better too but I dropped it to 60% and it's a lot easier to handle AND I love the chewiness and crispiness of the results.
@Niko123456: used to do 60% before as it was easier to work with, but result was more compacted dough which I did not like.
Thing is with proper approach and technique its very easy to work with 70% hydration. I'm not knitting it by hand, messiest part is making balls from much softer dough. But you can use bit of flour or water and its easy and not sticky.
Lastly when shaping balls into pizza you need to use fine semolina flour, it gives the best results, it does not burn in the oven much like regular flour and makes working the dough very easy.
@Lovely Jubbly: Hey, out of interest you say proper Neapolitan pizza dough, below you say this thing goes to 450 degrees, is that C?
Also, I have to defend sourdough pizza dough, lots of New York pizza is made this way and is just as legit as Italian pizza IMHO.
@caitsith01: Not sure why you got negged, but the best pizza I had in New York (actually in New Jersey) was sourdough pizza using wild yeasts at Razza Pizza Artigianal:
https://www.nytimes.com/2017/09/12/dining/razza-pizza-review…
https://www.eater.com/22871988/razza-jersey-city-best-wood-f…
@caprimulgus: I tried some with sourdough, they can be also very good, I'm just a fan of Neapolitan that's all.
@Lovely Jubbly: Yeah for sure - all good! (I was just supporting the comment above that some great pizzerias do actually use sourdough.)
Both are great - I love both! :)
Best to make the dough before you buy it.
Is it better than the big industrial gas ovens Dominos use?
Dominos and other chains produce a very different style of pizza, doesn't require the same high temps and uses very different dough (with much lower hydration, amongst other differences). Theres a good chance dominos ovens don't go up to 400 degrees. The breville oven can be turned down (the three heating elements - one on bottom, two on top can be controlled independantly).
I believe pizza chains, use 3phase electric conveyor belt oven which I understand heat up to max 320 deg.
If you love pizza. Firing up the woodfire is a pain sometime. But $1000 is definitely on the high side.
Reason why I bought it was apartment living and convenience. It gets 450 degrees hot in 20 minutes with a flick of a button. You don't have to rotate the pizza and worry about it being burned like in flame ovens.
Have you ever tried one of those pizza ovens with the hinged lid? They usually show up her for a hundred bucks or so and people have good things to say about them
@Jackson: Main problem with anything cheap, including doing it in your own oven is that it does not get hot enough, you need 400-450 degrees to bake pizza in 1-2 minutes.
Result is thin and crunchy crust, with soft dough inside.
If you do it on lower temps you end up with longer time, quite hard crust that is ticker and dryer inside.
I did manage to get pretty good results with regular oven, blowing and stone, but not as good as with Pizzaiolo.
@Lovely Jubbly: That explains why my homemade pizzas always come out quite hard and dry when using my cheap pizza oven.
Also, you are throwing some really good knowledge on pizza making - thank you!
@Bobby Hill: I have one of these bad boys at home, and they're hard to beat. The closest I found you can get with a domestic oven is to use a baking steel (a thick slab of mild steel essentially), or a heavy cast iron pan, under the grill/broiler in your oven. The steel can hold a lot of thermal energy and dump it quickly through conduction, and the grill can pump out a lot of radiant heat. between the two you can manage to bake fairly high hydration dough. It's not quite as good as the Breville Pizzaiolo/Ooni/woodfired oven but you can achieve some pretty good results at home (better than those little circular, hinged pizza ovens).
If you're super adventurous or have someone that knows electrical safety at home you can also try one of these: https://www.youtube.com/watch?v=Ww1nGTSV0Xk
@Lovely Jubbly: Yep you need temp for Neapolitan pizza, in the woodfire I can do a pizza in about 2 mins max
@Jackson: They are good but for a thin crusty style like you find in Rome. They don't get hot enough for Napoli style
@Jackson: With the clam shaped ovens. You need to modify it to get it hot enough for neopolitan pizza. Lots of info on the net about it
This looks like amazing product but sheesh, $1000 just for making pizza is bit rich … I'd pay $400-500 but no this much.
I posted the $171 BIGW gas one yesterday.
Yeah electric is easier, my wife would probably banish it outside anyway
how hot does it get? I find thats key to a good pizza ..
Haven’t fired it up yet but it is gas, so it shouldn’t have too much trouble
@[Deactivated]: From my experience, I think you really need 300C and higher, ideally 350C so the dough cooks quickly along with the toppings … usually if the stone is not hot enough, the toppings and cheese cook but dough remains half cooked / doughy.
let us know how it gets ! thanks !
@Omarko: the pizzaiolo can hit 400c+.. i've pulled 90second pies out of it that are better than any of the "woodfired pizza" joints around my area.
@simulacrum: I know but I cant afford a $1000 pizza oven so thats why I am curious to how hot the BIGW one gets that Z80 is talking about.
@Omarko: You should have a crack at using the old cast iron pan or baking steel under the grill in the oven method, if you haven't already. You can get pretty good results without spending much money or using up much bench space
The heat is from the bottom with the big W oven and unlikely to get to 400°C. This one is from top and bottom.
I reckon if you can afford $1k pizza oven that's a lot rich not a bit rich haha
If you eat a pizza twice a week for 10 years before it breaks, that's just $1 per use.
Eating homemade pizza cooked to perfection to your liking with loved ones is PRICELESS!! :)
Hard to justify $1k for a pizza oven after making the cast iron pan pizza recipe from SeriousEats using a $40 lodge pan.
Depends how much the extra 200c is worth to the pizza lover.
Put your oven on pyrolytic mode per Jeff Varasano's recipe
Well the recipe I'm referring to only needs ~250c. It's also a no-kneed dough that is super simple to make, takes me about 5 mins to prepare. This oven would be great for Neopolitan style pizzas but on top of the $1k investment there's also a whole rabbit hole and a lot more effort in making the dough for them. I'd been looking at buying a Koda for years but after considering the extra money, effort, and storage space needed I decided against it. Pan pizza is better at hitting the nostalgia spot for movie night anyway.
Yeah it was sort of like buying an espresso machine.. you're buying into a rabbithole/hobby lol
@simulacrum: Exactly, when I’m retired and living on acreage I’ll put in a woodfired oven and go down the rabbit hole properly.
There is also people drinking Nescafe and calling it coffee. It depends on your expectations.
Eh, Neapolitan is nice but it’s not the be all end all of pizza and tbh sometimes I just want a dirty deep pan.
You call that pizza, but it's unknown in Italy.
@Laziofogna: And? We wouldn't even be having this conversation if it weren't for the styles of pizza developed in the US.
We've been making pizza in our weber with a pizza stone - it's not 400c hot but rather 250c but it works amazing.
Yeah same, we use the weber q and I've measured it get up to 300 after a while. Great results you just dont get the charring on the crust do to lack of a heat source above
Yep, sometimes I'll get a burned base of the pizza but I'm looking into mesh pizza screens to fix that.
Still nicer than most local pizza places IMO.
I tried a perforated tray recently, and got a poor result compared with a preheated pizza stone
I have the Dragon/Akorn Kamado bbq which is charcoal but can get up to 350c which creates absolutely amazing pizza. A bbq is much more versatile and cheaper!
Just buy a gas oven like Ooni, Gozney or a knockoff like the Coles Monro ($99-$299 depending on store)
Coles Monro going surprisingly well
Where can you get it? not that I can find at Coles.
Done at least 20 pizzas in it. Love cooking with it. Stone could retain heat a bit better imo, especially if going back to back.
Yep i've got it down to an art now and making pizza every week. Agree the stone seems a bit average, it does not crispy the base up very well and seems a bit light on? I will look into upgrading that at some point. But the pizzas themselves cook great. Making better pizzas than the pizzerias around here now, using this dough recipe in the mixmaster: https://www.copymethat.com/r/Hi4jgEqaw/the-perfect-pizza-dou…
I presume you use homemade dough! What temperature the oven reaches, how long it takes to each it and how long it takes to cook the pizza? cheers
@huntabargain: I don't have an IR thermometer.
Gets very, very hot. Maybe 90 seconds to cook a pizza, although, unless I've had the gas on for an hour I usually launch the pie and then reduce gas to low which is about 2 and a half minutes or so (lets the base get crispier)
Thought at this price range your better off with an ooni? Don’t have one but couple mates rate them a lot higher than Weber with stone
Can't use an ooni indoors though. This is aimed squarely at the apartment market.
Pizza Oven $999
Not sure it makes economic sense if you only have a pizza a week.
I wonder that the breakeven point is?
Pizza is valid for breakfast, lunch and dinner.
The way I see it, it’s got bread so it’s basically like cheese in toast for breakfast.
Fold it over and make a Calzone for lunch and that’s your sandwich
Pizza is valid for breakfast, lunch and dinner.
Maybe, but we only have it once a week…
If you buy a non chain store pizza, its around $20 - $25 per pizza. Lets say you have 2 pizzas for your family, so $50 per meal.
Cost of home made ingredients, say $25 for 2 pizza (or less, but I'm being generous)
So once per week you save $25 = breakeven point is 40 weeks
Way less than solar panels…
If you buy a non chain store pizza, its around $20 - $25 per pizza.
We get a family pizza for $15 at our local.
Don't buy it then
The price appears to have an extra '9' in it