FAST REVIEW | Breville Pizzaiolo Indoor Pizza Oven BIG WIN

this is the brevel pizza iolo looking at performance and cost this is the most direct comparison to the uni volt but this brevel has one really incredible feature that's missing from the Vault let's unbox this so you can see it in action I've been buying a lot of pizza ovens lately so to save an extra $150 I grabbed an open box one from Amazon The Box saw better days but the oven itself was perfect in inside you'll also find a really nice carbon steel pan with a removable handle which can be great for cooking vegetables or searing steak the pizza peel on the other hand is horrible they went for looks instead of function the front of it is so heavy the metal flops around it doesn't even have a pizza on it yet the pizza stone is really small only 11 and 3/4 in so keep this in mind when making your dough when you open the door the pizza stone pulls down and out outward allowing more overhead room for launching this is an interesting feature that I kind of feel neutral about it's squeaky and I wonder if it's just more things to break and just a heads up the door doesn't stay open until you put the pizza stone in I guess it requires the weight of the stone to hold the door down the default controls include multiple Pizza presets a timer and a Darkness setting but this is where it starts to get interesting a magnet is included to change the timer control into an adjust deck temp pretty cool right to do this press and hold the timer button in turn the temp to 350 then release the timer button you'll see the LED flash three times to confirm for my first neopolitan I'll test it on Max heat both top and bottom burners set to 750 after 18 minutes it reached Temp and I launched it around peel could come in handy here my 12-in Square peel was hitting the metal deflector in the back I baked da for a minute and 42 seconds I'll tell you what I'm seeing a lot of potential here the cheese didn't overcook before the crust got some color which is common for cheaper indoor pizza ovens but the bottom got too dark so I set the stone temp to 700 which should get us a little more crust color on top I Bak this again for exactly 1 minute 42 seconds and with excellent results an Airy crust and a solid bottom I'm very impressed so far for these being my first pizzas I let the oven cool off and switch it out of manual mode to try the New York preset once the preheat finished my stone temp read 576 de I launched a pizza and set the timer for the suggested 7 minutes since it was a longer bake I decided to rotate the pizza once halfway through again very solid results here I cooked this with the darkness setting in the middle so I decided deed to test that feature out I switched back to manual mode and cooked another New York at 600 bottom and 625 top but halfway through the bake I turn the top control to crust only and take a look at what it does to the top burner the middle burner shuts down it pushes all the power to the edge I absolutely love this feature it allows a lot of fine-tuning to prevent overcooked cheese or to give darker crusts turns out it's patent pending so that could explain why we haven't seen any others with it overall there's a lot to like here we finally have another indoor pizza oven that's capable of Airy Neapolitan crusts while staying under the two-minute Mark the top burner design is incredible and there's so many ways to fine-tune your bake I just wish the pizza stone was an inch bigger and there's the price at $1,000 this is now $100 more than the uni volt which just had a price cut as much as I like the top burner you have to go with the uni until Breville follows suit with a price cut

Channel: Pala Pizza

Views: 7,427

Keywords: palapizzaovens

Id: MAllIUWUH2c

Length: 4min 8sec (248 seconds)

Published: Wed Jan 10 2024