NEAPOLITAN PIZZA IN A $30.000 vs $200 PIZZA OVEN

In this video i went to my favorite pizzeria and i compared the first ever ooni that today is worth it less then 200$ vs a professional 30k pizza oven from stefano ferrara, and of course i show you how to make the perfect neapolitan pizza at home or business with special recipes
tell me in comment what you think of this comaparation and what was your favorite pizza oven

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Please comment below if you have any questions

[vitoiacopelli]

For you the 30k Pizza oven was worth the money?

[mjudec]

The small Oven isn't designed to cook with the door open /off. That affected the heat distribution and "pressure"

[zemun]

$30k good for business, $200 good for home😊

[notnegative]

Italian here, from Naples.
Wood oven PIZZAs are ONLY for traditional purpose and nothing else. They do not give any aroma/season/better taste to the Pizza, for the simple reason the time a Pizza stay in the oven IS REALLY REALLY FAR from being able to give any specific extra flavor or anything.
Electric Ovens are just better as they cook the Pizza in the SAME EXACT WAY and with the SAME EXACT TASTE, however having a more homogeneous cooking.

Who tells you different is just wrong, since we are talking about scientifically proven things (the part of not being able to give any extra/specific taste) and therefore is not up to opinions.

[shaun]

I can't help but have a big smile on my face when I watch Vito's videos.

[SBoots]

I have an outdoor wood burning oven (pizza oven) spent 10, 000CDA and the fun I have had with it entertaining has been priceless. No matter the price of the oven it will boil down to the ingredients of the pizza and the people around it. Thanks to Vito my pizza dough is fantastic and have delighted many.

[gregbrunner]

What I really learned from this video is the pressure that is created in the bigger oven. Never ever thought of that. Terrific new insight of pizza making. Of course one uses a different hydration with the cheaper oven perhaps to get a bit more rise in the crust to compensate? Great video and teachable video. Another great job Vito

[tombraun]

I have a similar oven to the small one and I found out that the stone didn’t retain enough heat to make the pizza rise. I then added a 6mm carbon steal plate below the stone and now I get really good pizza out of the oven. But it’s necessary to pre heat for at least 45 minutes now. Also it’s better to wait a few minutes between pizzas.

[scottyflamingo]

I am now convinced. I will definitely put one of these 30k ovens in my yard instead of a small gas one.

[boycie]

Great video, but i have an oonie and mine creates a huge crust... The only thing i can tbjbk of is that you used the chimney, which is meant to be used only when using wood fired. When using gas you need to take it off yo help it maintain heat...

[jorg]

I had the Ooni 12 and now have the Roccbox 12. On both I got a perfect crusts and they always took 90 seconds to bake. I think it's getting use to the oven.

[michaelstwertnik]

I have a pellet fed oven similar to the one you have here. You are actually supposed to close the oven between turning it to create that proper flow through the oven. I'm not saying this is by any means better than the actual wood fired brick oven but it would probably help. Also this one being propane it may be different than a pellet fed one. We love making pizzas in ours and since I came across your channel our pizzas have improved! Thanks for the content!!

I think the "pressure" Vito is talking about is the natural convection inside a wood fired oven. If you can mimic that inside your small oven, the results will improve.

[simonkgauthier]

Thank you very much for the video, I am cooking at home with a regular home oven and always wondered if I was bad at making dough or if the oven was a big issue for my crust. Now I have the answer !

Thx a lot !

[originchoi]

I think vito's channel is much more interesting when he makes videos with specialized content like this than when he does big pizza making challenges.
The Glowen pizza oven has been a hot topic in the community lately, and I'd love to see vito's review of it.

[MDPNJ]

Let me tell you I have the OONI 3 oven for years and I love it..still going strong. The newer OONis lok nicer but are more expensive and I'm in no need to upgrade. My brother last year got a Karu 16 it's nice to have extra space to maneuver but it also takes up more room. Still one pizza at time. Thanks for showing some love to the OONI 3 oven...e proprio una cannonata👍

[VBTftw]

Very interesting video - thanks for the new insights.
Would still have loved to see if any of the newer ovens (Koda 16 / Karu 16) would have made any difference to the outcome and if the crust was even nicer.

[MDPNJ]

Vito years ago watching your videos a got the Ooni 3 pizza oven dual fuel gas or wood. It's been worth every penny. It paid for itself in a couple of weeks. I haven't not upgraded to a newer one cause it still works great.

[crimsonfancy]

For $200 and for those who don't expect perfection, the cheap oven will work to make pretty good pizza.
Essentially, the oven absolutely makes an impact as much as the dough formula and the slap and stretch technique and the quality toppings and sauce distributions.
We cannot replace the beautiful brick oven with cheap stainless and propane but we can still enjoy an ok pizza with proper dough formula and smart / simple ingredients.

Finally, the "$30k" oven is designed to generate sales and consistency for this specific business model and is used in a commercial restaurant environment.
Of course the $200 oven would never compare used in such capacity.

[briansung]

Can see the difference really well ❤ Thank you