Great video I am delighted to see another pizza nut like myself. I bought the effeuno P134H 509 For around €900 with shipping its not as tall as the one you reviewed but it's a beast I cooked over 100 pizzas over a 2 day even never failed. I was going to buy the Ooni but I decided to buy the effeuno P234H 509 Power it's a double deck oven so I can cook 2 pizzas at the same time and I paid just over €1000 so for me money well spent Also I subscribed to the Channel Rated 4.25 out of 5 based on 8customer ratings (0 customer reviews)
Would I follow this same recipe for use in the ninja wood fired oven? It only fits 12” pizza and this recipe is for 16”. Would the size change the recipe?
Use my calculator: palapizza.com/calculator/ It's the same recipe, just lets you easily convert it onto different sizes/hydration. I used this recipe (set to 12") in my Ninja Woodfire review, so you can see how it turned out.
Interesting. Physically that looks identical to the Unold pizza oven, but with a much, MUCH, better front panel. Have to look out for it. The Unold is a German brand using a Chinese oven, so it's probably an OEM part.
Thank you so much for the honest review! My local store has it on clearance for $120 but you saved my money. Oh yeah that's why they try to clear the stock for such a underperformed pizza oven.
Sorry, mate, I have to disagree with your review. I just bought this pizza oven and it's a little gem. I had it up to 710 degrees in 22 minutes. That's in winter time here in New Zealand. The first burn.. 30 minutes and the burn off smell lasted 10 minutes. I have a wood fired pizza oven and an Ooni koda gas oven. This little beauty is as good as it gets. For an indoor pizza oven it really does the job. I think you might have been sponsoring some other oven. You have given it a really bad review. I give it 4 stars...
I just put mine together, and I have it heating up now for the first time. I'm not happy about the quality, but it was on sale for 130 bucks. We will cook on it tonight and see how it does.
Well, I think with this review you've done one thing. I can see from the bottom people talking about the regulator being too high and now you've gave a dang good warning about this. Now, did you do any adjustments to lower the jet flame down? If so, make a new video. :)
they still didnt made them good enough, no multilayered Vaccum Isolation and they still dont have abandoned the slow heating Pizza stone for a much more efficient Pizza Metal, if they would have done that well they would have easier gotten a much more efficient oven that even reaches 500 degrees Celsius
I have an OG blackstone turntable pizza oven and i can tell you this is completely operator error. 1st off 800+ degrees is way to hot.. why would u want it that hot? 500 degree stone temp is what u wanna shoot for... appointment 4 mins and its cooked perfectly top and bottom....
Just used this recipe and overproofed the crap out of the dough. It was more than double the size in less than 24 hours in the fridge. Was going for 48 hours like the recipe calls for. Was 2g of IDY too much?
@@Finkelthusiast If you aren't already at this stage, I agree with @jameshenderson8615 a baking steel can turn out amazing NY styles to at least get you really into the pizza making hobby. But if you're already at this stage and are looking to take it outdoors for some bigger pizzas (my kitchen oven can only do about 14"), I'd look into the Halo Versa 16. It can't do Neapolitan well, but its crazy easy for NY and a good price with the sale. Here's a coupon too to take it lower - code: PALAPIZZA
what is the OUTSIDE temperature of the dome while operating ??? How long will keep - retain heat AFTER live fire ?? The answers makes the difference between this oven and a real pizza oven
I've tried using it twice so far. The top cooks OK, but the bottom crust doesn't. Then when I keep rotating the pie, it eventually starts to burn the outer crust. The temp gauge reads 700 degrees, but when I check the stone - it's only 400 degrees. How long do you have to heat the stone to get the temp higher?
In my opinion breeo just blows Solo stove out of the water in every way. I think this is a super high quality addition. That being said if you already have a breeo And the money to drop in the bucket go for it but I would not trade my ooni dedicated pizza oven, My pottery based chimneya for a real fire burn that you can see That in itself burns so hot it's almost a secondary burn, my Weber kettle when I want to throw down on the grill and my large sportsman for a quick cook. I also have a table top solo stole which is cool for just sitting on the deck and wanting a small fire that is quick easy satisfying and off to bed or my BioLite fire pit for camping and quick cooking before you get your base fire pit going.
Hello, @palapizzaovens, First things first, I appreciate the content you provide for us. Believe or not it’s quite helpful 😅 I recently began working as an engineer and am eager to invest my earnings in a pizza food truck business. The concept revolves around Napoleon-style pizza. Considering factors like reliability, ease of use, maneuverability, compactness, heat-to-gas ratio, cooking time per pizza, maintenance, and cleanliness, I’m seeking recommendations for an oven. Your insights would be greatly appreciated, especially given your experience in reviewing such expensive equipment. Thank you!
