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.
I know this is specifically for pizza but that Anova brand oven at $899 looks a lot better value than this.
Also would rather have an ooni for pizza.
Also would rather have an ooni for pizza.
Which Ooni?
Whichever model lets me use gas, wood pellets or charcoal - which looks like the pro model
I'm hanging out for a decent Koda clone to show up at Bunnings.
What size pizzas can this make?
Capacity
30 cm Pizza
Thanks, that's pretty tiny.
It’s actually medium according to dominos
Bugger! So it won't fit the Costco pizza inside.
I'll get Roccbox for $799 over this. It's out of stock at the moment but will be back on stock soon according to gozney website. Ooni Koda 12 is also $629. This is good for apartments and only if you must make Pizza indoor.
but will be back on stock soon according to gozney website
So many delays from Gozney. He must have serious supply and or transport issues.
roccobox by Gozney seems popular these days …anyone give thoughts of ease of use and comparisons ?
I’ve got a gozney roccbox. Very solid build, great for Neapolitan pizza though I prefer a more crispier crust similar to a Romanian style. Some of the guys at the Gozney face group have Oonis before and then swapped to gozney. They said it was much better. If you want a bigger pizza Ooni has the bigger oven. If you want to make plenty of pizzas. Gozney has better heat Retention, I can cook 15 pizzas pretty quickly. Some guys use them commercially as a side gig so it’s pretty solid. The Brevile is fantastic for indoors and fast setup. Only reason I bought it was because I was going to do a side gig too and spoke to a pizzaiolo here in Brisbane who uses it for a side gig and pizza training
yes i see …been noticing people using for commercial setups around qld …good info brisboy only problem is you can’t buy the roccbox now from there website, maybe covid or they see just too popular.
ps. prefer crispy thinner base myself but it’s subjective issue depending on crowd at a gathering.
It is just using conductive and radiant heat. Feels like you can replicate a similar process using the Philips XXL air fryer if you have one.
I want this. But also want 1000 dollars still in my wallet.
Theft is a bad idea
I prefer Mazda 3
This oven for obvious reasons gets a bad rap on here, but it is excellent, and at least in my house it gets a lot of use. Most comments ignore its ability to reach 400°C which is mostly the reason why it can demand the price. If you've prepared dough, and you're a big fan of pizza, there's no reason ever for takeaway as a margherita can be made in less than 10 minutes after preheating (~15 minutes). But the point about dough is important, we make bread often and can put aside some extra dough each time. If this is not something you do, it's probably a big pain to have to get the dough ready, or have to go and buy it. Basically — If you're not already making pizza often, I wouldn't recommend it.
I've seen it as low as $849 + shipping before Christmas from good guys with an ebay coupon back in November (BF15OFF).
There are many reviews saying that the stone cracked after a short use and it’s not covered under warranty - is any one experienced this?
repairs in general will be an issue once the warranty is expired. i have the breville smart toaster ($190) and there are no spare parts available, so when it broke after the 2 year warranty (missed by a month) it was buy a new toaster.
i’d say it might be similar with this pizza maker in that it isn’t meant to be serviced by owners so you can’t get many parts for it, you have a $1000 fridge and can buy parts, might not be the case for $1000 pizza maker …….
my dualit toaster you can buy almost every part for, my Tefal steamer had a 10 yr parts availability guarantee…….
i’d buy one of these pizza makers at $850, i’d conserve it at $1000, but if i can’t get parts after warranty period it could be expensive if it dies in 3 years.
i currently have a clam shell pizza maker with elements top and bottom, makes good pizza, by probably not as great as this one and we eat a lot of pizza, and it’s $20 a pop from the wood fires place which hardly put much on in the way of toppings …. i want 4 slices of prosciutto not 2, i want 12 prawns not 6,
It looks like a $99 Breville lift&look toaster. This could well be an amazing product but it doesn't look like it on on the product images. Marketing matters and I can't help but think that they would benefit from launching a 'professional' line with their more premium and expensive kitchen items.
Give Gerry $999 or spend $999 on pizzas at my local
I'd choose your local. At least they pay taxes and not claim JobKeeper whilst enjoying record sales.
$20 for wood fired at my local ….. 50 pizzas is $1000, cost in toppings and it’s probably 70 pizzas to break even …… 2 person household this would pay for itself in under a year…… it’s designed to compete with wood fired pizzas not dominos’.
It is expensive but I pulled the trigger last year and bought one. At the time, I bought using the Harvey Norman gift card at 7% using the Shopback App and got it for $930. I see using it as a family activity and my daughter has become really skilled at making pizzas which helps to justify the expensive price. I have had no issues with the stone cracking but I am trying to be mindful of wiping it after it's completely cooled. Here are a couple of pictures of the pizzas it makes.
https://www.dropbox.com/s/r5hfiuna98d5wo6/IMG_8682.heic?dl=0
https://www.dropbox.com/s/oswnegc6cvatcpe/IMG_8710.heic?dl=0
Thoes pizzas look amazing! Well done, would love one but cannot justify $1000
Thanks. I think it would be easier to justify if Breville sold it at about $600-650.
$600-$650 i’d buy one ….. it would get more use than my $400 plies xxl deluxe air fryer ….
Damn son that margherita tho
Thanks. That was one of the first pizzas we made and it produces pizzas like that consistently
Noice well done.. Do you cook direct on the stone using pizza peel or place dough on metal pan for ease of handling?
So for dessert pizza, do you cook pizza dough first then put Nutella, banana/strawberry after it cooked.
I bought cheap commercial elec pizza oven, but temp only reach 350deg, so not as hot, but acceptable result so far.
Directly on the stone using the peel. No metal pan. Yes for the dessert pizza we cook the dough first and then put on the Nutella after warming the Nutella slightly so it spread easily. Then the strawberry and banana and then the icing sugar. Reaching 400-450 deg provides the leopard spotting which is why we went with the Breville.
Woah that Margherita!!
FWIW, my wife said this is the very best thing I've ever purchased off OzBargain! :)
Sure, it's expensive, but we've been using it twice a week - and wife also said: "never ordering takeaway pizza ever again!"
And yes, you might be better off with an Ooni or Gozney instead (and we will be purchasing one for outside once we do renos - probably Ooni Pro or Gozney Dome) - but messing around outside with fuel means we wouldn't use it twice a week, and the convenience of having the indoor option is absolutely worth it to us. Pizza on a rainy day has been great!
Is having a dedicated indoor pizza oven a luxury (in addition to an fuel one outdoors)? Absolutely. But "best purchase you've ever made" is good enough for me! I'd say that is $1K well spent - happy wife, happy life! :)
Hey, I second this comment. I bought one about 6 months ago and my wife was very dubious given the cost. We now do pizzas at least once per week and the oven is fantastic. Doesn't quite cook in 90 seconds (like say a Koda 16) but I pull most pizzas out at 2 mins 30 seconds on the wood fire setting.
You need to compare this against other prosumer pizza ovens that reach deck temps of at least 400c. However the convenience of being able to cook inside on a cold windy night (vs a gas pizza oven) cannot be beaten.
Just to give an idea of pricing wise, this was 999 few months back at TGG and then they were doing the 10 or 15 percent off. At the time, Breville was also offering free kit/accessories.
Peter's of Kensington on Ebay was selling for $999 and they had 20% discount code, I was seriously thinking to buy one before Christmas but was OOS when came across it.
Does this miss the "woodfire" sort of taste you get from the really good pizza shops or it just the pure heat that adds the toasty flavour to good pizza?
I don't think the "woodfire" taste it is as good as the top pizza shops like 400 Gradi here in Melbourne. But we have found that our home made pizza has a better woodfire taste than the average pizza shop with woodfire ovens. We recently paid $20 for a woodfire Margherita on holidays and it was very poor quality. The heat is really important to get the charring and some bubbling in the dough and this is possible using the Breville
It's the high heat and the time the dough had to develope the natural sugars present in the flour.
Then this https://www.canadianpizzamag.com/pizza-in-naples-may-be-bake…
$1000 for a pizza oven?!?! What a joke!!
Get this instead (when on sale, under $100).
Gets hot and cooks homemade pizza perfectly.
https://www.amazon.com.au/gp/product/B077DX74B9/ref=ppx_od_d…
Edited: Copy pasta of googled link in previous post (had a sneaky referral to them in it).
I have that exact product and love it, but the pizzaiolo is in an entirely different class and would absolutely wipe the floor with it.
Out of interest, any chance that you have personal experience with both? In my quick search, I struggled to find anyone who had actually done a comparison between the two.
I actually have a Pizzaiolo, but was THIS close to buying a cheap MasterPro to compare (and have a spare portable unit). It was discounted to like $76 or something at TK-Max (only one unit, possibly open-box). But wife looked at me disapprovingly while waiting in the line (because I already bought the Pizzaiolo, in addition to wanting an outdoor pizza oven…"do we really need THREE pizza ovens???" lol).
I own two of the Master Chefs (a family of 5 needs more than one pizza cooked at a time). Bought them on Amazon for $78 on sale.
From someone who also owns a wood fired pizza oven in the backyard (and will never use it again… it's just not worth the hassle), the results from the Master Chef are pretty damn good!
The Master Chefs get plenty hot and give that pizza oven finish for sure. You just need to rotate the pizzas regularly (as you would in a normal oven anyway), because of the shape of the above element as the lid comes down.
nah i haven't. honestly the masterpro is terrific bang for its buck, and at $76 is a no-brainer. but it's just not capable of producing the classic neapolitan style pizzas which really need those 400-450+ temps.
@harro112: Fair enough. Classic neopolitan style pizzas aren't my style at all though. I much prefer loaded toppings. Traditionalists swear by 2 or 3 toppings max, but I think those pizzas are missing half the toppings!
It's a top/down twin element, with a pizza stone in the middle. The Master Chef is the exact same technology… without the "stainless steel so pay megabucks" finish.
If the Breville was $300-$400, fair enough as I agree it is a little bigger and has a better finish. But $1,000? Come on mate, that's a dollars and sense equation.
I think it's basically the extra 100 degrees (or whatever) - it either matters to you or it doesn't! :)
@caprimulgus: I guess it depends on the type of pizza you like.
I've never maxed out the Master Chef. Always middle setting (around 3 on the dial).
I'm talking about take away shop pizzas with lots of toppings… not that thin base 2-3 toppings rubbish that's cooked in a minute or two.
Sure you can max out the Master Chef and make those thinner fancy pizzas that posh restaurants will charge $30 for like 3 pieces of salami and a thin sprinkle of cheese, but for PROPER takeaway pizzas loaded to the hilt, you don't want or need that 'extra 100 degrees'.
When you order decent takeaway pizza, they don't cook it in 2 minutes. They can't… because the toppings inside need to be cooked too!
@UFO: Yeah cool exactly, So for you, I think it's a no brainer - the MasterPro is definitely sufficient, and buying the Breville would be a complete waste of money! (buying multiple MasterPro units makes much more sense)
Like I said, the extra 100 degrees either matters to you or it doesn't! :)
@UFO: The rubbish you describe is actually pizza. The fluffy thing with half a kilo of topping is not
the difference isn't in the size or the finish, it's the execution. the masterpro simply just does not reach the same temps with the same degree of evenness to produce pizzas in the same class as what the pizzaiolo is capable of. if you think the breville isn't worth the money then that's totally fine, but there are many people who think it is.
@UFO: yep absolutely, if you're after australian takeaway shop-style pizzas loaded up with toppings and cooked at 180 degress the pizzaiolo ain't for you.
@harro112: except it's not 180 degrees :).
The Master Chef cooks the pizza hotter/better than a traditional oven.
In a normal oven it gets all dried out and crusty. In the Master Chef pretty much all types turn out great. I make a mean garlic and cheese pizza on it. You'd swear you got it in a restaurant. It gets hot enough for me (not for you, and thats ok too!) :).
@harro112: Reminds me of coffee machines, what someone considers good enough can be anywhere from a free pod machine up to a $10000 machine.
Some people might be happy with frozen supermarket pizza heated up in the oven, but for us now that we've got the Breville anything less is disappointing
@based: Not sure why you have to over-exaggerate and go to such extremes of comparison, but I'm glad you're happy with the Breville. I'm sure people who drive Audi's and BMW's would find anything less a disappointment too. Are they wrong? Highly likely… but each to their own.
@UFO: Not sure where I was exaggerating but don't take offence, I'm agreeing with you, different people have different preferences.
For me that's light on toppings, neopolitan type base and that needs high temp to cook right. If you like topping heavy with another base that works at lower temps with a longer cook time then this isn't going to have much if any benefit over your master pro
Copy pizza, pasta, paste!
i have one …. it does a better job than dominos or local conveyor belt pizza oven but not as good as the local wood fired place ….. so i find the breville at $1000 a stretch when i have my $120 electric, BUT if the breville was $600 i’d indulge…. hopefully it will be like coffee machines and eventually we see some bargains , with current supply chains i don’t think breville has so many they need to dump stock.
Doesn’t give the same result. If you want the texture/rise of a true Neapolitan pie you need Hugh hydration dough puffed up quickly (like 1.5 to 2 mins).
Alex “the French guy” himself has since upgraded his setup:
https://youtu.be/FJjr9lmUhZE
https://youtu.be/c2SHoyHH300
https://youtu.be/w6TPRxjuHJw
When me moved in we replaced the oven. Works fine (but it was old school). It's now sitting out the back and I was going to take out the elements and turf it.
Anyone tweaked / bypassed an oven thermostat so that it goes to 450C. Have 4mm cable to back area. So should handle current. Have a few spare bricks as well if insulation is the issue (ie brick around it. Would hide that it's an old oven.
Don't have much to lose, but not sure what the point of failure will be?
A few people have done this hack, or bypassed the auto lock on pyrolytic ovens and used the self-clean setting to bake. I think I’ve read one or two stories about the glass on the door spontaneously shattering when people have dropped a bit of sauce on it while hot but others seem to have used modified home ovens successfully for some time. Alex the French guy did a series of vids on this recently, think he bypassed the temp control entirely and installed a cheap PID controller:
https://youtu.be/FJjr9lmUhZE
https://youtu.be/c2SHoyHH300
https://youtu.be/w6TPRxjuHJw
Thanks OP, this will be great to heat up Dr Oetker Ristorante Pizza i bought half price from Coles :)
Buy a Kamado BBQ and it does that and grills. Plus you can get the wood fire taste
Anyone bought it since i posted it here?
For anyone in Brisbane we got it from the Tingalpa
Breville outlet for 750
That's cheap!
Factory seconds so no guarantee of the condition (ours was perfect, looked like unsold stock back from a store) and you only get 1 year warranty, so definitely not apples to apples but a good option for some more savings
$1k? That’s more than I paid for my Kamado Joe, lol… no way.
People complaining about $1000 price, just skip a couple of those nice RM Williams deals and you're in
It's also at David Jones for $999 with free shipping.
Anyone has this B. Pizzaiolo, can tell how long it takes to get heated / ready? Thanks
I have it, it takes around 15 minutes for the woodfire/napoletana pizza setting. I buy Sugo pizza dough ball from Woollies, it makes really good pizza
about 20 mins when you turn it on.. about 2 mins to get back to heat between pizzas
Thanks, do you place pizza direct on stone or use pizza pan? I think I would make a mess if using pizza peel by dropping semolina flour everywhere. Also how is consistency of cooking, do you need to rotate it or no need?
I place it directly on the stone. I don't use semolina as I really dislike the texture, and I think it would burn quite easily. With a little practice I've learned to get the peel under the pizza and to slide it into the oven without it. Just requires a very small amount of bench flour and a bit of practice (watching a few youtube videos helps too!)
Consistency is perfect - there are no large gaps in the circular heating elements so the heat is very even and there's no need to rotate.
@simulacrum: On the wood fire setting, it takes about 20 minutes (the longer the better). You know it's ready when the lights stop flashing. Buy a cheap IR thermometer (that can read temps of 400+) if you want to be sure.
For a crispy base, I normally leave mine to heat for at least 20 mins and turn up the browning crust setting.
@apu: Hey apu! good to know you're still enjoying the BP. Have you got any good sources for NY style pizza? I've been solely doing Neapolitan but I'm thinking of giving NY style a go but not sure where to start.
@simulacrum: I tend to do neopolitan style as I don’t like to add oil and sugar to my dough. But you can check out youtube videos from Adam Rugusea who has 2 guides on NY style. Otherwise Stadler made videos and his website which has a dough calculator.
But personally i tend to use the PizzApp app which is very handy.
@apu: Cheers for the tip re Ragusea and Stadler! I have PizzApp but have been using MasterBiga more lately.
$999 for a kitchen appliance does sound a lot but if you enjoy making your own pizza and the oven does the job then nothing wrong with spending that kind of money. People pay $2000 for a phone!
$999? Is that pricing an aftershock after someone has recovered from Covid?
Absolute Rip off I could buy Dominos for 50 years
@GrueHunter: Good advice.