The world's best indoor Pizza oven @500°C for home, Effeuno P134h, feat Biscotto Saputo UNBOX REVIEW 

I have it uploaded to my blog here hinzesnews.blogspot.com/2021/02/effenuno-p134h-operation-user-manual.html it is hard to find online...

@@hinze55555 thanks :)

I'm glad it helped!

ah, I'm so sorry... I'll post a warning prior to my next videos... "may cause uncontrolled drooling" :) for some more drooling ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-IyxUPmInza4.html and my latest of it... bread in the effe... ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-n1zhaHSG89w.html greez from vienna! Hinze

Danke! Chrisi! Ofen ist ein Traum - hab gerade gestern wieder 5 33cm Pizze rausgeschossen mit dem Saputo bei etwa 3 min Backzeit und einem leicht überreifen Teig - Wirklich spitze! (Bis dann leider der Terroranschlag kam um 8...). Deine (Vor)freude ist wirklich berechtigt :) LG Hinze

@@hinze55555 hab derzeit noch meinen Ferrari, wird also ein ordentliches Upgrade, wobei ich die Pizza in dem jetzigen Ofen auch schon recht gut mache :) Jaa wahnisnn was da gestern abging :(

hey Barry! Thanks a lot! It may be! Sorry for the that - maybe ... from what I felt it was not even hand warm - this may be the better info as the numbers from the thermometer.... Keep watching!

@@hinze55555 Hi! I double checked, you were totally right! I probably touched the top surface too much near the front where it becomes hotter. Further away it's cooler. Impressive! Keep going with these great reviews! Greetings from Holland.

hey my name! hab ich auch überlegt aber der ist schon recht groß für drin und dann hab ich doch für den letzten kick mit den 500°C mehr übrig gehabt, weil das für die pyrolyse einfach nochmal besser geht und die neap mit den 500°C auch spitze wird, wenn ich auch noch ein bisschen experimentieren muss mit der oberhitze... und ich mach eigentich auch in den größeren öfen keine pizza über 33, 34 cm wenn ich so zurück denke! aber das ist natürlich für jeden individuell zu gewichten! der 150er mit 500°C wärs :)LG hinze

that would be great! It's an awesome piece of tec!

hey mariano! It's listed on effeonos website on thier professional line ovens "easy pizza" www.effeuno.biz/en/20/commercial-electric-ovens-for-bakery-and-pizza/26/easy-pizza-line but it is only ment for small baking loads. but yeah obviously it's good for that too! greez from vienna, austria, hinze

Thanks so much! A Nice channel you have.... and we share the same amount of subscribers 👍

Hey Marcin! Thanks so much for your comment! Yeah I just had to find a solution because my saputo is not a single piece... I had to assemble it from two stones... but I have a perfect solution now - I just have three small iron sticks across the original stone holding of the oven, that now hold the two stones perfectly in place! I really love the oven. You can cook any style pizza with really no hassle and the exact set temp!

Thanks so much for your comment! Yeah I just had to find a solution because my saputo is not a single piece... I had to assemble it from two stones... but I have a perfect solution now - I just have three small iron sticks across the original stone holding of the oven, that now hold the two stones perfectly in place! I really love the oven. Enjoy!

I’d say 350 top and 320 bottom-haven’t tried it but should work (°C) good luck!

Hey tom! Yeah top and bottom heat are adjustable individually! Like with the big brothers!

Hey Alex! I'd say you can get a proper neapolitan Pizza in both ovens! The effe is very versatile and easy and exact to control for the pizaiolo, so it is very easy to prepare a wide range of pizza types with it where as you need a little more experience and patience with the subito cotto for all this. Id always choose the subito cotto for the outdoor pizza - it is though very nice to have the effe indoor in the cold season and it does not make a worse neapolitan pizza as the zio. If you do not have the outdoor space and / or will to deal with the zio and want a hassle free cooking experience go for the effeuno with a good Biscotto Saputo. Set the lower heating element to 410-420°C and the upper one to 420°C as well, heat it up well and turn the heat up to 470°C-490°C when you load the pie into the oven and you'll get a great neapolitan style pizza (if your dough is prepared well :) Hope that helps! Have fun and thanks for the comment!

@@hinze55555 thanks for the advice. Here in US, I can only buy the 450C version, but I heard this one works very well. I do have an outdoor area, but the idea of inside cooking is very tempting. Also, you can make Verace at 450C, biga pizza at 400C, and thin and crispy styles at 350C without having to fiddle with the gas controls to achieve those temps. That is really nice. I'm just trying to decide whether to go for this one or to wait for the new P134h-tron that is expected to be released in November. That is not the much more expensive Gara Tron, but rather an update on the P134H with digital thermostats and less cycling of the heating elements. Price is unknown, and I hope it's close to the price of the original P134H.

Thanks a lot! Yeah that one would be fine! But they’re sold out at the moment! And they’re only for gas ovens! I don’t think they fit to electric kitchen ovens!

hinzes'news the Lillo extreme is only electric. It’s the ooni koda that is only gas (I own a Lillo extreme and thinking to upgrade to EFFEUNO P134HA 500 degrees ) ☺️

hinzes'news sorry! Misunderstood your answer 😅., sorry 😅. Anyways, the Lillo can be used on a electric hob as well (I have no gas where I live and I use it that way), but it works fine also with only the grill. Of course for a good result you must use the Fiesoli biscotto.

Hey Bernd! Das ist recht einfach! Mit dem "Werksstein" kannst du am Boden etwa 350°C max heizen ohne dass der Boden verbrennt - dh die Pizza bäckt in etwa 3 min und sie sieht dann in etwa so in diese Richtung aus wie du sie am Video siehst - schmeckt super, gute Kruste und Boden aber insgesamt etwas auf der "durchgebratenen" Seite. Die Neapolitana hingegen wird bei 450°C in etwa 90 sec fertig gebacken und bekommt dadurch die ganz typische äußere zart-krosse Kruste und den Luftigen Rand mit einer soften Mitte - das ist es wie ich den Unterschied beschreiben würde. Es gelingt mir einmal besser und einmal schlechter - es hängt schon noch auch von der Gehzeit und der Teigführung ab aber das ist es im Wesentlichen. eine der Besten die mir je gelungen ist, war diese mit der Bierhefe... da hab ich das Verhältnis weltklasse erwischt ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-6tDu34_x5XU.html Wenn du sie mal gekostet hast wirst du es sofort merken! Manche Pizzerias haben das auch drauf in Ö aber bloß wenige! Wenn du willst kann ich dir noch einen Link dazu posten zu einer in Wien... weiß allerdings nicht ob sie offen hat mit COV19 Lockdown - wahrscheinlich nicht - also insgesammt alles gute beim versuchen - es macht einfach riesen Spaß! LG Hinze

Crank it up to 500°C and nothing of your cheese or sauce remains on the stone after 20 mins… pyrolysis rocks 😉👍

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-BmxjJT0o45s.htmlsi=R4w08c5RQiKiIlOr 👍👍👍

hey adrian! Thanks so much for your comment! Yeah I just had to find a solution because my saputo is not a single piece... I had to assemble it from two stones... but I have a perfect solution now - I just have three small iron sticks across the original stone holding of the oven, that now hold the two stones perfectly in place! I really love the oven. You can cook any style pizza with really no hassle and the exact set temp! Sorry to say this but nowadays it really does not seem to be self evident, that products keep up to their producers promises :) This one does though - at it's high price tag :) ! Nice anyway!

@@hinze55555 I remembered after I posted the comment that you got it for your Ooni. Very good trick with the metal bars! 😁 I have the Koda 16, it's absolutely amazing but now I'm really considering getting the effeuno to move indoors because I can't use the Koda when it's raining or very windy. You were one of the first reviewing the Ooni koda 16 and I bought it, now after you got this one, I'd like to buy it too... Please stop purchasing ovens, it's not good for my wallet!! However, my tastebuds say thanks! Cheers!

hey danke, ja klar, musste nur eine lösung finden, weil mein Saputo in zwei teilen ist :) hab einfach eisen untergelegt in der quere... passt super. bei dem video hatte ich die eisen noch nicht zugeschnitten darum der Stein..... Ober und unterhizte gehen natürlich getrennt!!! LG Hinze

Thanks so much for your comment! Yeah I just had to find a solution because my saputo is not a single piece... I had to assemble it from two stones... but I have a perfect solution now - I just have three small iron sticks across the original stone holding of the oven, that now hold the two stones perfectly in place! I really love the oven. Enjoy!

Hey Bob! Je nach dem was du magst: Pizza gut durch ist 370°C oben und 330°C unten Backzeit ca. 3 Minuten (nach etwa 1:30) einmal um 180° drehen. Bei neapolitanischer Art nimm am besten den Stein gut vorgeheizt (ca. 45 min) auf 420°C unten und 450°C oben und dreh den oven dann bevor du die Pizza rein gibts auf 480°C rauf. du musst aber dann recht schnell sein - die Backzeit ist dann etwa nur 90 sec... dann etwwa nach 45 sec wenden wieder um 180°. dann sollte das gut klappen! Schau dir wegen dem Teig mein diese beiden Videos an - das eine ist der bei 24h raumtemperatur (ca. 21°C) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-G8eFFbJN3eM.html und hier hab ich einen mit Kühlschrankfermentation und bierhefe - auch sehr gut! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-6tDu34_x5XU.html Mehl kannst du jedes Pizzamehl aus dem Supermarkt nehmen (am besten Typ ßß mit 13% Protein - Eiweiß Gehalt). Ich benutz immer das Caputo Pizzarie für Gehzeiten von bis zu 24h und das Caputo red für Gehzeiten über 24h... immer top gibts bei Metro zum erschwinglichen Preis (ja nicht online überteuert bestellen!!!!) Gutes Gelingen - du wirst sehen deine Pizze sehen bald besser als meine aus !!! have fun!

@@hinze55555 vielen lieben Dank Hinze für die schnelle und ausführliche Rückmeldung 👍 , eine echte Hilfe. . Wusste erst gar nicht, ob ich auf deutsch oder englisch schreiben sollte. Ich werde mir deine Videos zum Teig mal anschauen und deine Tipps zur Temperatur beherzigen. Mal schauen ob's hier ein Metro gibt. Wie es ausschaut, teilen wir ähnliche Interessen (Pizza, guten Kaffee (hab auch eine Siebtäger,Rocket, und röste selbst) und gute Musik (Blues😉). Freue mich auf neue Videos von dir.

Hey Max! I’m very sorry for the late reply! I was busy during the last days! If you cook pizzas only in this of and you have got to go for the lower model! The higher model is only the one you should take if you plan to make some bread or use The oven for some other dishes! Are use it for pizza only and this one is just perfect!!!!!

Sorry for the siri dictation errors - I assume you could make sense out of this computer 👩‍💻 voice crap 😀

@@hinze55555 Hi and thanks for your reply, I've just ordered the standard oven now and its coming in a few days!! I only want to do pizzas and flat breads not interested in bread so I've made the right choice. wish me luck with pizza making :)

hey Jim! Danke! Ja, genau ich hab ihn in DE gekauft, wollte auch Garantie, weil die Abwicklung in Italien direkt immer etwas schwierig ist, dafür kosten sie hier mehr. Man muss das Service halt auch dann noch extra zahlen... Es gibt eigentlich eh nur einen händler, der ihn hier verkauft.... Tomishop, war sehr zufrieden mit der Abwicklung. LG Hinze

Take a look at pizzahobby.eu. They are the official distributor of Effeuno in europe. I will probably place an order myself in the near future =)

it's 3,5

hey Shauli! You can get em on several places online... like here www.pizzapartyshop.com/it/accessori-per-forni-a-legna/piano-cottura-in-biscotto-saputo.html or here www.amazon.de/Pimotti-202_002-Schamott-Pizzastein-Brotbackstein/dp/B008HAPF28/ref=sxin_9?__mk_de_DE=ÅMÅŽÕÑ&ascsubtag=amzn1.osa.3a263ac3-a248-4f28-8053-783960a352e0.A1PA6795UKMFR9.de_DE&creativeASIN=B008HAPF28&crid=32LCFH47KJ8NN&cv_ct_cx=pizzastein+3cm&cv_ct_id=amzn1.osa.3a263ac3-a248-4f28-8053-783960a352e0.A1PA6795UKMFR9.de_DE&cv_ct_pg=search&cv_ct_we=asin&cv_ct_wn=osp-single-source-gl-ranking&dchild=1&keywords=pizzastein+3cm&linkCode=oas&pd_rd_i=B008HAPF28&pd_rd_r=31778346-6f98-4f7b-8a0b-785c051efcb0&pd_rd_w=SsaL8&pd_rd_wg=cihF8&pf_rd_p=920a447e-9185-4713-81d1-bfdb1d8c77c2&pf_rd_r=80TZE1WQHAA8W3V7XRD7&qid=1610871555&sprefix=pizzastein+3%2Caps%2C198&sr=1-2-5b72de9d-29e4-4d53-b588-61ea05f598f4&tag=osp-mnrs-21

Hey Ava! You can't compare these two - it's like apples and pears... the effe is straight for indoor, the roccbox is straight outdoor - the effe is e-powered, the roccbox gaspowered or woodpowered.... I'd say the main difference is the easy way of temperature regulation in the effe. It's just way more accurate on temp. It cooks a pizza in almost any style you can imagine just like the roccbox or a koda with the advantage of stone swapping... Go for the effe for indoor cooking and for the roccbox or the oonis in any outdoor environment... If you have a specific question... just reply here! Enjoy! Hinze

Hey george! Thanks for watching and your comment! There is for the ordinary guy and girl absolutely no difference between wood gas or electric - it’s just the cooking experience that is nice with wood but only in a very big oven like the pro valoriani or Zio Ciro... the p134h is an exceptional oven! If i had to choose between your options I would take the effeuno and maybe get a koda 16 later for outside in addition! You can’t use the koda 16 indoor! Don’t get the karo - that’s crap 💩👍 have fun and good luck for your choice! Hinze

Hey And don’t forget to get a good peel for loading the pizza into the oven! Gimetal is great! Or a woodrn one!

Nein, der reicht alle mal für Pizza!!! ich hatte nur zwei Steine drin, weil der obere in zwei Teilen war. Hier hab ich es dann nur mit dem einen gemacht... ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jeXZfjK2D8Y.html mit dem Fabriksstein gehts dann noch leichter! Keine Sorge! Der HA macht nur Sinn, wenn du Brot machen willst, das geht aber im Backrohr genausogut, bzw. sogar vielleicht besser

@@hinze55555 Danke! Du solltest einen eigenen Shop aufmachen! ;-)

Hey Steevo!! The plug is European! You got to check if your fuse can handle 2400watts! It may take longer to heat with just 110volts! I’d talk back to a local electician with the tec specs since the unit is quite high priced.... greez from vienna! Hinze

@@hinze55555 thanks for the reply. Maybe I could use an adapter? I’ll be sure to check with my Electrican but I can find a pic of the plug. Typical European plug?

@@steevo124 You will need to remove the plug and replace it. I'm *considering* getting one of these imported (or not, shipping adds 50% even before customs...) For me, this would need to go in the room where I have my electric dryer. 240V on a high amp circuit (bur really with 15 Amps 220-240V, you are set). I have one circuit in my kitchen for my electric stovetop I might consider having an outlet installed for, but that's likely not up to code around the US.

@@TerryFrenchy I ended up ordering one. Is set to be delivered in a day or two. My solution is to use a 5000w step up converter/transformer from ROCKSTONE found on Amazon. Fits European plugs too. Cheap and effective solution.

hey Izzi! it is 40 by 35 cm!

Yeah! It kicks in when the oven gets hot 🔥!

@@hinze55555 Thank you so much for letting me know, I really appreciate it

hey jennyuwi! I don't have any insider knowledge on this... maybe they update it for it's size... could be - I can recommend this model anyway since it is quite flexible and well built! except of its size I would have nothing to complain about really! Enjoy! hinze

what were the rumors you heard?

@@hinze55555 Hi, ich habe gehört,daß es wohl demnächst den Ofen mit digitaler Anzeige geben soll. Ich habe an den Produzenten auch diesbezüglich eine Anfrage gestellt jedoch leider keine Antwort erhalten... Gruß

Hey giuseppe! Ist ne ECM Synchronica 😉🔝

www.kaffee-netz.de/threads/synchronika-tips-und-erfahrungsaustausch-fuer-anwender.105966/page-41#post-1760066

hey mo! hab ich auch überlegt aber der ist schon recht groß für drin und dann hab ich doch für den letzten kick mit den 500°C mehr übrig gehabt, weil das für die pyrolyse einfach nochmal besser geht und die neap mit den 500°C auch spitze wird, wenn ich auch noch ein bisschen experimentieren muss mit der oberhitze... und ich mach eigentich auch in den größeren öfen keine pizza über 33, 34 cm wenn ich so zurück denke! aber das ist natürlich für jeden individuell zu gewichten! der 150er mit 500°C wärs :)LG hinze

I'm affraid that wount work... the factory stone is just to thin for these high temps... 370°C is more or less the limit and you do not get the pie cooked in neapolitan style with @ this temp. It just burns the bottom ....

@@hinze55555 i think it's about the same stone as in tthe ooni ovens... so i guess it has to work somehow. ;I but i would get the 509° version with the thick stone included

😂 4 at the moment ;) it‘s a floating number though - panta rhei 👍

Hey Eduardo! It'll need 220-230 Volts. I guess there are converters available for european plugs! So you gotta check if your fues can handle the watt consumption (2800) !

hm, that's interesting.... There are so many issues that can cause this in your case.... I think there are hundreds of videos out there on YT that show that the effe is capable of the real Neapolitan (with a larger/thicker biscotto). I'd try a little temperature surfing... People often heat up th oven to 450°C and get it up to 500°C as soon as the pie is in the oven..... it should not really be "crispy" when it is in for some 60-80 seconds... hope you can find a way to be happy with it at last! So many people (including me) are :) though I'm really looking forward for the outdoor season to finally arrive... greez from vienna, hinze

Hey Laurence! I do not know of anyone who has this oven in the US, there are some discussions going on about voltage and fues in the other comments - maybe that helps! You can also try to write an inquire to effeuno (their biz website is serviced in english as well www.effeuno.biz/it/) for further information and/or installation/shipping options! All the best! Hinze

Thanks for your reply Hinze!

hey Balooba! I had the same concerns - that's why I switched off everything else - we have a quite standard electrical setup here. No Prob at all. I then even switched on the dish washer and no signs of overload ... love it!

2.8kw is no problem at all. Common electric heaters are 2-3kw 😉

1800w at most. What are you talking about? 1980' low efficiency shitty electric heater that you alone still have?

@@CosmosProvider You must live in a cave. Go look on Amazon, plenty of 3kw heaters. BTW all electric heaters are 100% efficient, except fan heaters that use 5-20w to run the fan, but that’s still over 99% efficient. This is simple physics for anyone who listened at school...

@@CosmosProvider You need to get laid.

Yeah! that's a hell lot of mass to heat up ... you'll need to heat up the big ovens (like the Valoriani ...) for even longer with blazing fire... you can imagine how much energy flows into such thick stones ... but once these big guys are warm they never get cold again if heated every day in a pizzeria... here's a video on the thermal capabilities of the valoriani baby 75 over a chilly winter night... enjoy and stay tuned ! Hinze ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-A9xIEvDOsNo.html

Hey Jacques! Though the space in the oven is small you'll need to give the saputo rather long heat up times since not only the oven but also the massive stone needs to heat up. The bottom heat element needs to get all the heat into the stone otherwise you'll have the top of the stone heated up but it's just the top so you'll lose all the heat on the first pie you cook. You're right with the factory stone ... it is so thin I'd say it needs about 25-30 min depending on the temp you'd want. In the meanwhile I have the saputo placed correctly (there are two parts so I needed to fix this with two thin iron skewers). I'll post a cook the next time we have a pizza party with the oven. You can of corse use longer cooking times with the saputo as well - I used about as you mentioned 400°C on the bottom and 380° top. Cooking time is about 2-3 minutes then - also very nice! but the neapolitan is of corse the "queen" of the pizze... so stay tuned and have fun making the pizza! hinze

:) ahhhh noo BUT THE KIDS LOVE IT :)))

@@hinze55555 Hahaha understood! My P134H will be delivered tomorrow, I can't wait :)

@@AV-dr1rg it’s so great! I’ll have a pizza party for eight people tomorrow with it ❤️

@@AV-dr1rg so you will be cooking tomorrow as well!

@@hinze55555 as soon as my paddle arrives this weekend :) enjoy!

Just a matter of taste! Always stay polite on this channel!