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A well reviewed pizza oven for those who like making Italian styled pizza.
Breville Pizzaiolo Pizza Oven $799.20 + Delivery ($0 C&C/ in-Store) @ The Good Guys
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Munnsy on 08/11/2022 - 10:25 thegoodguys.com.au (923 clicks)
Last edited 09/11/2022 - 17:46 by 4 other users
Last edited 09/11/2022 - 17:46 by 4 other users
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with Biscotto stone for $2800? you would need half price deal..
Please find us the deal - you will be our hero! :)
Anyone has experience with something like a $100 electric pizza oven compared to this?
https://www.ozbargain.com.au/node/702996
We're big fans of the Masterpro. Pizza night at ours - the boys make their own, on condition they make a nice vege-rich one for us parents. General cooking time is around 6 minutes, the bottom stone gives a great crispy base. Choice was pretty -ve on it, mainly for safety (err very hot on the outside) - certainly always have an adult around with younger kids.
TL;DR? The Masterpro makes a good pizza, and great bang for buck at ~$100
I had one for a a couple of years until it died recently. For the price, it's hard to beat but there are a few limitations notably puffy crusts can get burnt up the top.
I'm eating a home made pizza from my Masterpro right now - a leftover dough I made on Saturday and it's even better after a few more days in the fridge.
You won't regret it. It makes incredible pizza. The stone gets to about 420 degrees according to my laser thermometer. I was so keen on getting an Ooni but then thought I'd try this one out and I'm glad I did. We use it weekly in summer, and a little less often in winter. I couldn't even consider buying takeaway pizzas anymore.
Make your own dough for those amazing holey crusts, make your own pizza sauce, don't go crazy on the toppings, and enjoy!
From a few weeks back: https://i.imgur.com/69Kyilt.jpg
Edit: Thought I'd add my dough recipe.
For 2 pizza doughs. I use a Kenwood Chef with a dough hook but you could knead it by hand too. I mostly do this by eye these days aside from remembering 330/230:
330g 00 flour
Touch of salt
Tablespoon or so of dried mixed herbs
Dry whisk together, splash olive oil over the top230mL warmish water
Tablespoon (or two, we like the taste) of dry yeast
Teaspoon or so of sugarSlowly pour into your dough while mixing.
Knead for a couple of minutes. I normally go a minute or so longer than it takes for the inside of the bowl to clean off
Cover the bowl with cling wrap, leave on the counter for a few hours. It should double in size (almost filling the bowl of my Kenwood Chef).
Dust a chopping board with flour, pull the dough out, divide in two, and put each one into its own container (with enough room to double in size again).
You can put the containers in the fridge for up to 5 days or so (it gets better the longer you leave it), or keep the containers out on the benchtop if you want to make pizzas that night.
Common, pineapple on a Pizza!!
Haha well I love the combination of sweet from pineapple and salt from other ingredients.
I usually make 1 or 2 pizzas (out of 3-5) with pineapple. Each to their own, eh?
Cant you just use an Oven though?
To make a really good pizza with a well cooked crust you require extremely hot temperatures which regular ovens don't reach
To make Neapolitan style pizza you basically make a very wet dough with very strong flour and bake it in 1.5-2 minutes in an oven that’s 400C or so. This produces a very light, soft very bubbly crust with a tiny bit of crunch and some small leopard spots on the underside and the cornice. Most domestic ovens don’t reach anywhere near the temperatures required to achieve this. In the pas some people have hacked their ovens and used the pyrolitic cleaning mode to bake pizzas, or heated up a 1cm slab of mild steel and stuck it under the broiler to try to get a similar effect. This purpose built unit from breville will hit 400 and allows you to pull 90 second Neapolitan pies without the extra faffing around. It’s not for everyone but if you’re after a very specific result this does the job well.. you can check out a few independent YouTube reviews. There was even a woman running a commercial pizzeria out of her house in New York, using a couple of the breville ovens.
Ovens usually reach 250C max, a pizza dough would need about 400C
we use the normal oven for pizzas weekly, using cheap store bought souvlaki wraps for bases usually
Not the same end result as making dough and using a pizza specific oven, but still perfectly good eating IMO so I just look at it as a different style of pizza. Quick, easy, cheap and the kids sure don't care.
Having said that, here I am commenting on a pizza oven post again so I'm obviously keen to step up my pizza game. I just haven't justified the $….yet.
Did you consider gas oven from BBQ Galore for $349?
sure did. but then figured I'd not reward knock offs and go for the OG ooni 12 for +$150, then upsized to the ooni 16 for +$350 so now more $ than I can justify, but also won't be content with the 12" knock off.
@watts: Not sure if you bought any pizza oven yet or just contemplating !!
I had the Arrosto earlier on and used it for 3 months (produced amazing pizza and more) then sold it and upgraded to Koda 16 at a bargain price and couldn't be happier, as much more forgiving cooking pizza in larger oven and can do chargrilled butterflied whole chicken in under 30 min..
some buy Italian Coffee machine for considerable amount and some drinks instant coffee, both makes coffee but not same end product !!
I have this oven, I'm onto my second one after a warranty replacement after 14 months or around 150 pizzas cooked.
When it's working it's a fantastic oven that achieves temps required for a good Neapolitan style.
I had an issue after 14 months where it failed to go above 200 degrees. Hopefully the replacement I just received lasts much longer.
I also have an outdoor oven (gas & wood) but this is so handy on cold, rainy nights or when you can't be bothered waiting for a big oven to reach temperature after lighting the fire.
This is also a great price for this oven
Just a warning. I made the Chefsteps removable brick pizza oven from YouTube using old bricks. Sure enough the concrete slab exploded. I knew concrete can explode (but just thought it would crack).. but it literally went bang and blew the bricks out the side. Lucky no one was near it.
It did reach 400C on the infrared. So proof of concept. I have now put in an old bbq plate instead of the slab. The issue was the steel plate would dissipate the heat much better and only got to 300C. Used pizza trays so the don't stick. Works, but takes around 5mins to cook, making it a little dry. Not that magic 1min. So I'm thinking of making a refractory slab, or fire bricks to go on top of the plate.
Warning again - they do blow up!
Out of interest how does this compare? Smaller, but $199? https://www.kegland.com.au/hizo-e12-electric-pizza-oven-limi…
I never seen this oven before, it claim to reach 400c as well and stone size is 12" square, so not really smaller than Breville of 300mm circular stone!
Damn…would trade my Roccbox for this.
How come? The indoor factor
are you kidding!!
Great to have both, imho.
I have one of these, works well although max temp is 350C. https://www.myozeshop.com.au/sear-commercial-countertop-elec…
Also have a Gasmate three tier stainless steel gas oven that I've modified with extra pizza stones, insulation and upgraded burner (from a two-ring paella burner).
I got this Sear elect pizza oven.
Pro: large oven 400mm, no need to rotate pizza, can be indoor or undercover outdoor, can control top and bottom element separately.
Con: Max temp is 350c so not as good for leopard effect pizza crust, but if you leave it on for at least 30min the stone gets hotter than 350c, but still has its limitation.
PS: When the oven gets hot, the door warp and pop up from locking pins and open up. I had to reinforce it with many more bolts to hold outer and inner skin together.
Well-reviewed pizza oven in this price range. If only there would be a similar deal on the Effeuno Italian-made pizza oven…