Indoor pizza ovens

[lindag]

The Breville Pizzaola is now on sale at EverythingKitchens.com

 

Maybe elsewhere too.

[DianaB]

Having very much enjoyed our low cost very basic pizza oven  (highly recommended for those with limited budget or space):

https://www.amazon.co.uk/Ferrari-G10006-Delizia-Pizza-Oven/dp/B002VA4CDI/ref=sr_1_3?crid=387KNIJRJHMRY&keywords=g3+ferrari+pizza+oven&qid=1701096690&sprefix=G3+f%2Caps%2C110&sr=8-3&ufe=app_do%3Aamzn1.fos.23648568-4ba5-49f2-9aa6-31ae75f1e9cd

 

We decided that after 10 years it was time to move on, especially with Ooni launching a model that can be used in the kitchen.  Our climate really doesn’t suit outdoor cooking, we didn’t light the barbecue once this year (that said, last year was entirely different with long spells of extreme heat).  In the end we invested in the Breville Pizzaola and the results are just amazing.  It took a while to master the technique of transferring from peel to oven, we had a few odd shaped pizzas in the early days, otherwise the results are just stunning.  
 

So far we have only made basic, Neapolitan style pizzas.  Very much looking forward to trying other things including focaccia and pan baked pizza. 

[ElsieD]

I got one of these for Christmas.  The stone is made of granite, I see some people have a similar one.  I read some reviews that said the pizza dough stuck like crazy to the stone.  Any suggestions for how to prevent this without using so much flour it could possibly start a fire?  Could you use parchment paper to place the pizza on the stone then slide the parchment from underneath the pizza once the dough has set, possibly after a few seconds?  Given the high temperature, will this cause a fire?

Edited December 28, 2023 by ElsieD
Added picture (log)

[rotuts]

@ElsieD

 

looking forward to your review.

 

I love reviews of new gadgets 

[ElsieD]

I had a small piece of dough in the freezer left from making buns earlier this week so decided to bake it up.  Oven was at 800F.  I had floured the peel. Getting the dough off the peel and onto the stone was a bugger.  Finally, I just plopped it on there.  3 minutes later it was done.  It just had pizza sauce and some mozzarella cheese on it.  Parts of it burned, too close to the heating element, I guess.  But, the crust was wonderful. I think it's going to take a time or 10 to get the hang of it.  I'm re-thinking the parchment paper bit.  It works fine in my regular oven on the baking steel but not too sure what it will do at 800F.

[ElsieD]

My first pizza attempt using the pizza oven.  My takeaways:  I need to practice my shaping skills, I used too much cheese, follow the baking instructions as opposed to "winging it" don't use so much cornmeal under the crust.  Other that that, we were really happy with the crunchy, nicely baked crust.

[rotuts]

@ElsieD

 

looks outstanding to me 

[Senior Sea Kayaker]

20 hours ago, ElsieD said:

My first pizza attempt using the pizza oven.  My takeaways:  I need to practice my shaping skills, I used too much cheese, follow the baking instructions as opposed to "winging it" don't use so much cornmeal under the crust.  Other that that, we were really happy with the crunchy, nicely baked crust.

 

Nice looking pizza.

I was tempted to buy that appliance (rather than use the propane BBQ during the winter taking forever to get to heat and using up a lot of propane).

My big concern was if the stone is replaceable if it cracks. The company had no info on replacement stones on their website.

 

[ElsieD]

3 hours ago, Senior Sea Kayaker said:

 

My big concern was if the stone is replaceable if it cracks. The company had no info on replacement stones on their website.

 

Good question.  I just wrote to them and asked them.  I'll let you know what they say.  I suppose one could replace it with a custom cut baking steel.

[ElsieD]

Tried calzones tonight.  I need to roll my dough thinner as they got singed a bit on top.  They sure were good though.  They were filled with pizza sauce, ricotta, mozzarella and pepperoni.  The tops were brushed with oil and sprinkled with parmesan.  Baked for 4 minutes @600F.

[MJS301]

Hi to all from Melbourne Australia...new member here & happy to share & explore tips & stories. I've had the Breville Pizzaiolo since its release, so I'm guessing around 7 years. I love this machine & I have learned a lot over those 7 odd years about making pizza dough & best settings I have found for this unit. So I thought I'd put up a couple of pics & take it from there. Dough making I really liked playing with in the aerly stages & have now settled on a yeast dough made by the 'poolish' method...it's simple, does take a couple of days so some planning is required, but results are rock solid every time. Pizzaiolo settings are pretty much settled on & I use the manual control not the presets. I find I have more control on crust v filling temps & cook times. So some pics...

 

...blue cheese, musroom & sweet caramelised onion. Agreed sounds a bit weird & it's not often made, but it's great taste & fun pizza (for a change)

 

 

A little more traditional. Tomato paste base (I make my own but shop bought is OK) mozzarella cheese, pepperoni slices, sundried tomato, fire roasted pepper strips, some basil pesto (blobs of) katamala olives & some greek fetta cheese. This is nice & more traditional toppings.

 

This is a nice breafast / brunch (or anytime pizza) ...I use a slightly sweet BBQ sauce on the base, small amount of grated mozzeralla, fresh bacon & about 3 eggs on this one. Make sure the peel is well floured (I use rice flour for the peel...much better than regular) as you dont want this to stick with 3 uncooked eggs making a mess every where. I haven't as yet !!

 

Anyway happy to chat & share my knowledge about everything pizza...(or anything else to do with cooking.)

[MJS301]

On 12/29/2023 at 10:56 AM, ElsieD said:

I had a small piece of dough in the freezer left from making buns earlier this week so decided to bake it up.  Oven was at 800F.  I had floured the peel. Getting the dough off the peel and onto the stone was a bugger.  Finally, I just plopped it on there.  3 minutes later it was done.  It just had pizza sauce and some mozzarella cheese on it.  Parts of it burned, too close to the heating element, I guess.  But, the crust was wonderful. I think it's going to take a time or 10 to get the hang of it.  I'm re-thinking the parchment paper bit.  It works fine in my regular oven on the baking steel but not too sure what it will do at 800F.

Hi ElsieD...I have found parchment papper is fine 'as long' as you trim the excess of papper from around the pizza base (so no papper is exposed) You should not have any problems. If you want to continue flouring the peel try Rice flour...also I found the metal peel supplied with the Pizzaiola is difficult for launching but good for retreiving at the end of cooking. I purchased a similar sized thicker wooden peel...much better result when floured or used with the parchment / baking papper trick.

[MJS301]

On 12/31/2023 at 2:31 AM, ElsieD said:

My first pizza attempt using the pizza oven.  My takeaways:  I need to practice my shaping skills, I used too much cheese, follow the baking instructions as opposed to "winging it" don't use so much cornmeal under the crust.  Other that that, we were really happy with the crunchy, nicely baked crust.

Looks good...bet it was a nice snack 

[justjackie]

I am in Brisbane Australia and would love to know thw manual settings for the bacon and egg piizza.If you have them for neapolitan pizza would be helpful good too as the woodfired setting burns the top too much even when on lowest upper crust setting.

Love the oven and Pan pizza setting is fantastic,very even and faultless results.

[palo]

CNN does Pizza Ovens:

https://www.cnn.com/cnn-underscored/reviews/best-pizza-oven

 

p

[rotuts]

@palo

 

interesting review  Thanks for  sharing

[Senior Sea Kayaker]

On 12/28/2023 at 1:01 PM, ElsieD said:

I got one of these for Christmas.  The stone is made of granite, I see some people have a similar one.  I read some reviews that said the pizza dough stuck like crazy to the stone.  Any suggestions for how to prevent this without using so much flour it could possibly start a fire?  Could you use parchment paper to place the pizza on the stone then slide the parchment from underneath the pizza once the dough has set, possibly after a few seconds?  Given the high temperature, will this cause a fire?

 

So after close to a year what's the final prognosis?

I'm asking because these are going for $50.00 Cdn. so just curious.

 

[ElsieD]

1 hour ago, Senior Sea Kayaker said:

 

So after close to a year what's the final prognosis?

I'm asking because these are going for $50.00 Cdn. so just curious.

 

I stopped using it a while back.  It consistently burned the tops.  I even tried a tortilla "pizza" once with minimal toppings and it still burnt in spots.  This is using it as per the instructions.  I think the top heating element isn't high enough.  I find the steel in the oven works just fine.  Personally, I can't recommend it.

[AlaMoi]

7 minutes ago, ElsieD said:

I stopped using it a while back.  It consistently burned the tops.  I even tried a tortilla "pizza" once with minimal toppings and it still burnt in spots.  This is using it as per the instructions.  I think the top heating element isn't high enough.  I find the steel in the oven works just fine.  Personally, I can't recommend it.

 

the sorta' popular theory that one needs a 3000 degree "oven" to cook a pizza is over-rated . . . .

[ElsieD]

I decided to try my pizza oven again tonight as I was making flammekuchen.  Well I'll be, it did a great job.  

[fledflew]

I'm not sure where I came across this product (maybe here on the gullet?), but I saw it originally listed a year or two ago for about $170-180.  It went on sale last last spring for $130, down to $70 over the summer, and then all the way down to $30 in Oct as a clearance item.  Shipping was about $25, so I pulled the trigger.  Shortly after I bought it, it was no longer offered online, but was available in stores for a few more weeks (I don't have any Maynard's in the states I live in).  It does not appear to be in stock at all anymore.  

The build seems totally decent - on par with other comparable countertop consumer appliances.  Searching online, I can find pretty much nothing about it.  Even using very specific search terms and qualifiers doesn't turn up much.  The only matches I was able to get were a couple random facebook marketplace ads for used ones in other states.  

With that said, I have had my hands full with work, family matters, and other house projects over the past few months so I have yet to make a proper pizza with it.  I have used it for various toaster oven and air-fryer type tasks (chicken wings, toast, reheated various things, baked dinner rolls, etc.) and the oven performed as expected.  All the items turned out as well as they would have in any other comparable product.  

The one pizza I did cook in it was a Safeway Select rising crust frozen pizza.  There is a frozen pizza setting on the machine, but I chose to follow the package directions.  The oven runs a circulation fan whenever it's on, regardless of the setting/cooking program.  I will add that the fan is a bit noisier than I think it should be and has a kind of high pitched tone somewhere between a whine and a hum.  Anyway, the pizza turned out decent, but not ideal.  I rotated it halfway through because the fan is on the left wall and it blows hot air.  I took it out a few minutes before the timer went off and the crust was a quite brown in the two spots that were directly in front of the fan during the cook and the cheese was pretty well browned with a lot of splotching across the entire top - like a well done lasagna.  I suppose these results were to be expected because of the convention feature of the oven.  As far as frozen pizzas are concerned, I think a thin crust would probably do well and I will stick to my full size oven without convention for rising crust varieties.  

I did wonder about the stated ability to reach 750 degrees though.  One evening, a friend and I decided to test that claim.  I set the oven to the neapolitan setting and after about 10 minutes of pre-heating and another 5 minutes of stabilization (the heating elements had enough time to cycle on and off a couple times after the initial pre-heat) I used an infrared temp gun to read the pizza stone inside and it registered at 706 - not bad!  Not 750, but better than I actually expected.   I think if I let it run another 10 minutes or so, the stone probably could have reached 710-715.  

 

https://www.menards.com/main/appliances/small-appliances/all-small-appliances/onix-reg-indoor-pizza-oven/ky515as/p-1642874319965775-c-9488.htm