The Urban Slicer is just a guy. A guy who relentlessly cooks indoors and out. A guy who has been on BBQ Pitmasters, is a trusted brand ambassador and a World Food Championship chef. A guy who has been tirelessly bustin’ his hump for years to create the best possible pizzas and wants everyone to be able to do the same. He’s just a guy who’s graduated from the International School of Pizza and is a certified Pizzaiolo from Italy, Sicily and America.
Ultimately, he’s just a family guy named Matt who has created these products so that you can crank out world-class pizzas no matter where you are.
I have watched several videos about this oven, from reviews, to overviews. This one tells me more than any of them with zero words. I already know how to make a good pizza. I really love the uncut shot of the pizza just doing its thing in real time with no cuts or anyone talking over it so I can actually see how this oven cooks.
For deep dish, I love using the GMG at 475-500, right in the grate like an oven. See below for more info: This is a copy / paste of lots of info I’ve put together for various people. Happy to answer any questions. General question: My pizza is burning on the bottom. First, this has nothing to do with corn meal, flour or anything else on the bottom of the dough or on the pizza peel. It is 100% a temperature issue. Do you have an infrared thermo? If not, you really should get one. The stone is likely too hot. I like it at 700-725 for wood fired Neapolitan pizzas. When I first heat up my oven, I set it to 275 and run it for about an hour. The stone will usually be too hot after that...like 850-950+. At this point, I like to settle it down for about 10 min before cooking. Doing this really gets the entire smoker and oven lava hot and helps with temperature recovery, so you can cook pizzas all night long. A couple of things that help if the stone is too hot at the beginning: - Set the GMG lower, all the way down to 250 if needed. Stone temp is gospel, let that drive your controller temp settings. - Cook a sacrificial pizza at the beginning, it will absorb some heat. Pizzas after that shouldn’t burn. I do this every time I cook pizza, no matter which oven I’m using (GMG or not). I really like to know how the oven is behaving. - Once it’s up to temp, run the oven with the door open for a bit to let the stone cool down. You will get there! So many variables; outside temp; humidity; wind, etc. There really isn’t a one size fits all setting, but 260-275 seems to be my sweet spot with the Bowie Prime. My Bowie choice ovens, I usually set to 285-295. My pizzas are cooking in 2-3 minutes using the steps outlined above. Good luck everyone!!!
I got one myself and in general I like it better than the ooni koda for ny style and the rotation is a nice feature but at the same time the build quality seems questionable...lets see how long this thing lasts...the temp gauge is already broken and I had to use wd-40 just to get the stone tray out to clean it.
Got this for Christmas. I was just following the bag instructions and didn’t look this up til later but maybe you should include the oiling of the dough in the bowl part on the instructions cause I didn’t do that and it formed a skin.
Did you put the dough in a covered container? If you used a towel, we don't recommend that. Plastic wrap or a lid is best. The oil, while helpful, is optional. The skin happens when the dough is exposed to oxygen.
I have made this twice now. I have watched this video many times and the crust has yet to turn out good. I let the balls rise for 3hrs then put in square pans for an additional hour. I am cooking with 2 4x4 pans on 500 degrees and the crust has come out equally terrible both times. I cant be the only one this is happening to??
Mike - I'd love to learn more and discuss what's happening with you. Can you please send us an email and I'll be in touch. info@urbanslicerpizza.com thank you - Matt (owner)
You're lucky, you have two solutions. One is just do your preheat at a lower temperature. Two, with any oven whether its brick wood fired, or gas, just put your peel under the pizza and separate it from the stone floor. Since this is still cooking the top, and slowed the bottom cooking, it will be great. This technique is called doming.
@@SilverShadow2LWB It is hard to dome in the Halo. There is not a lot of head room so it is easy to catch the edge of the pizza on fire. I do preheat on low and the stone gets to 650 F. I have purchased a different stone made by Fibrament. It is slower and more consistent and even to conduct heat than the stock cordierite stone and it has helped a lot. I have contacted Halo and sent them a video of the tall flame I get from the bottom IR burner that actually kissed the edge of the stone. They sent a new burner but it does the same. Too bad I had to spend more $ on a new oven to get it to cook better. Blackstone has now come out with a new oven that looks pretty good but probably has the same top to bottom problem.
@@D.D.T.123 You share some of the same issues that those who had added the pizza accessory to their ceramic barbeques. The proportion of heat from the stone is too hot in comparison to the ambient temp of the oven chamber/radiant heat from the back burner. Have you tried using a pizza mesh under your dough? At least that will dissipate some of the contact heat. That or the peel is just to slow down the bottom cook. Otherwise see if you can place a valve in the gas tubing to the ceramic burner. If it is a rubber hose, maybe you can gently pinch it with a vice grip plier to slow the gas flow. Nice oven; you'll eventually get it tuned up and balanced. I am in the process of making a turntable in my own gas pizza oven but it won't be bottom heated. Is there anyway to turn off the bottom burner, you really don't need it for the stone can heat up by just the top burner with both radiant and convection heat. As you know, each of these little pizza ovens has their quirks since they are just modifications of a much larger brick and wood fire ovens. You'll eventually reach the sweet spot for your cooking experience. Good luck.
@@D.D.T.123 The Blackstone actually works a little different. It ducts the hot gases into the cooking chamber so there is no radiant heat to brown the dough. But at least you have a separate burner control for the bottom stone heat. It is made of painted carbon steel so it would rust eventually in my maritime environment.
What about the addition of an insulating blanket (side, top, rear) to boost the top side temp? Maybe it would also help the Neapolitan cook?? ? Seems like it woul. I do that with my Traeger in cold weather, and it works fine.
@@JohnWalker-2684 I turn the flame to low, and constantly turn the pizza for a few minutes. It comes out thin, crispy, with little black/burnt spots on the crust. 10x better than any store bought pizza
@@TicklerDude I agree about better than store bought although we found a place near by that makes a great pizza. I did order a Ooni Koda 16 and it will arrive Monday but after seeing the Halo and the fact you don't have to turn the pizza is great by me. I understand about lowering the heat on the Ooni but I think it's really better for other style pizzas than NY style which I will make but thanks for the input .
I've tried making this dough twice, with zero success (different lot # as you were nice enough to replace mix after my first failure). For one, in this video you say mix for 8 minutes but package says 10. Is that a problem? Two, my dough was beyond tacky. It was very difficult to remove from the mixer and to handle. Needed a good bit of water. Finally, it didn't rise much, if any. Getting frustrated and don't want to waste another package. Any help? Thanks.
Hard to say for sure, but no rise usually means yeast is dead. Only thing you can do to make sure you don't kill it is to NOT use hot water. Also make sure you provide a somewhat warm place for the dough to rise.
Oh no!!!! That can happen from time to time, it’s a matter of too much water in the bag. Adding some flour can help. Our FAQ has a few suggestions. Have a peek: urbanslicerpizza.com/pages/faq Here to help in any way!!!
Wonder if you can help me, I season the stone with cookie dough like they suggested all the cookies burnt on the bottom, a couple days later now I'm gonna cook pizza and they said if anything was sticking to the stone too put vegetables spray on it, I did and my stones been smoking for the last 30 minutes any suggestions.
No need to season the stone! If the pizza sticks to your stone, it only means your stone isn't hot enough. It needs to reach between 500-700 degrees for you to expect a leopard-crusted undercarriage.
Checks many boxes, but so far I haven't seen a single video of a Neapolitan pizza being cooked in about 90 seconds at 850 + F. I'll buy one if I can see one. Until then I'm happy with my Bertello Grande!!
looking at this vs. the ooni Koda 16 and I think this is the clear winner for NY style pizza which I mostly cook. really like the 2 burner and auto rotate feature, but will it last ? Don't know too much about this company
Pete, I agree with you. I ordered this oven just for that reason. I do have a Ooni Koda 16 being delivered today 11-26-22 but I probably will return it as it has a learning curve and you burn a lot of pizza trying to get it right. I think this one is better for NY style or I hope so.
I agree with you Pete, that's all I make is NY style. If anyone has a problem with the bottom getting too hot and wished they could lower the temperature, try using a pizza screen. After a few minutes remove the screen and continue the cook. It works in two ways, first you don't have the issue of sliding the pizza off the peel and second you don't burn the bottom more than you would like.
NY style pizza are usually cooked at a lower temperature around 550 to 600 degrees. This is perfect for the Neapolitan pizzas which he is demonstrating. Maybe you could lower the temperature and make the NY style.
Just use an inexpensive peel. Most potential owners are enthusiasts that already have peels that they started with on the home ovens. Wipe up the excess flour during post-cook cool down with a damp rag and tongs from your kitchen. Don't need anything else.
Correct me if I'm wrong, but your description says 2.5 mins cook time.....but you launched the pie at @0:19 and pulled it at @5:28 = 5 minutes, not 2.5 minutes. 🤔
The pizzas look good but they're not Neapolitan. By definition, Neapolitan pizzas must cook in under 90 seconds, and many consider 60 second pizzas to be the best Neapolitans. Also, you don't put shredded cheese on a Neapolitan pizza - it must be fresh mozzarella. What you're cooking is more correctly categorized as Pizza Classica, the type of typical 2-3 minute pizza found all over Italy.
Dude go fuck yourself, let him it whatever the fuck pizza he wants and name it however the fuck he wants, what are you ? The pizza police ? Are a member of associazione verace pizza napoletana ?
Gorgeous pizza. The second pie looked better than the first. Great looking oven. If I hadn’t bought the Ooni Koda 16 I’d definitely look into this one.
Can you make another video disassembling it and showing the build quality please? i had Mimiuo before, and it'll work good for many, but didn't survive heavy usage. Don't want to drop money on something that won't work for me. thanks a lot
Awesome! Thank you so much!! We probably won’t have our Merch on Amazon, but I do plan to make shirts, hoodies and hats available on our website very soon!
A trade off for sure but it is much much cheaper than a commercial oven used for NY pizza. The Blackstone ovens of yore could do Neapolitan but they broke easily. High heat directly on a rotating stone is hard to engineer well at a low (prosumer) cost.
