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Breville Pizzaiolo Pizza Oven $949 Delivered @ David Jones

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Breville Pizzaiolo Pizza Oven $949 Delivered @ David Jones
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cliener on 14/02/2023 - 10:20 davidjones.com (564 clicks)
Last edited 14/02/2023 - 11:20 by 1 other user

The Pizzaiolo is the first domestic countertop oven to hit 400°C and cook an authentic wood fired style pizza in 2 minutes.

If you love making pizza and you don't want gas, this is the pizza oven for you.

RRP is $1,399 but they regularly go for around $1k. DJ's are offering "spend $350, save $50" which drops this down to $949. The price updates once it's in your cart.

Stack with 2% off gift cards from Shopback brings you down to $931 ($950 gift cards @ 2% discount) otherwise 2% cashback with Cashrewards (ex GST) or 1.5% with Shopback.

Electrical & Electronics Breville Oven Pizza Oven

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  • bdl on 14/02/2023 - 10:22
    +1

    wut?! Domino's franchise would be cheaper

  • ahmeni on 14/02/2023 - 10:25
    +5

    If you love making pizza and you don't want gas,

    bad news for the lactose intolerants

    • tharlow on 19/02/2023 - 20:43

      If you can’t make an authentic wood, then I wouldn’t bother with pills (or perhaps lactose-free cheese)

  • Jackson on 14/02/2023 - 10:38
    +1

    1k for a single use oven is a bit much. I like the idea of this but I dont' just cook pizza. They should just make my normal oven go up to 400.

  • foonman on 14/02/2023 - 10:43
    +1

    What about the HIZO E12 from kegland for $199

    • pizzaguy on 14/02/2023 - 10:51

      I'd love to hear from the users, looks tempting at $199.

      If the build quality is alright, it seems compact (430mm x 400mm x 260mm, not much bigger than those round benchtop pizza ovens) and has two separate knobs for the top and bottom heaters.

      • BOGLOAD on 14/02/2023 - 14:02
        +4

        I have one, and can absolutely recommend it. Pizza's take a little longer in the electric unit (3-4mins), but results are equal to that of a $1-2k equivalent gas unit. I cook mostly Neapolitan pizzas in there. Kegland also have an excellent pizza peel for about $50, I grabbed that also. The unit takes about 15-20 mins to heat peak temp (have hit 430c according to my laser measurement gun).

        Perfectly cooked dough (using a poolish recipe), perfectly crispy bottom.

        https://www.dropbox.com/s/hmhi0jzv761c5zv/pizza.jpg?dl=0

        • pizzaguy on 14/02/2023 - 14:44
          +1

          Holy mother of home-cooked pizzas, that looks terrific!

          Thank you for this informative response.

        • foonman on 14/02/2023 - 20:32
          +3

          Nice! Thanks for the info. Can I ask what's the recovery time like - how long before you take a finished pizza out before you can put the next one in?

          • BOGLOAD on 17/02/2023 - 15:46
            +1

            @foonman: Haven't really timed it, maybe 3-5 minutes? A little bit more on a colder day/night. I use a laser temp gun to give it a quick whirl, and it's usually ready to go fairly quickly between taking out the last one and prepping the new one. From memory, it has a 1000w bottom and 1000w top element, so they do eat a fair bit of juice. But that said, I'd absolutely get one again.

            I also bought one of these to house/wheel it around: https://www.vevor.com.au/lab-cart-c_11050/medical-lab-two-la…

            Fairly expensive (and almost as much as the oven itself), but you can get versions without the drawer/wheels for half the price. Lets me wheel it in/out of the garage.

            I've also been able to use it inside the house while on the trolley, and it's worked a treat.

            • foonman on 23/02/2023 - 11:54

              @BOGLOAD: Just saw your reply now.. That recovery time seems quick enough for me, thank you.

  • poppingtags on 14/02/2023 - 10:47
    +10

    If you're serious about Pizza, the Breville is a great option. It won't give you that charred taste of gas or wood fired ovens, but aside from that, the results will be very similar to the $350-700 Gozney / Oonis / knock-offs that are posted here. The Breville has the added convenience of being plug and play, you don't have to lug around a gas canister, don't have to set up outdoors, don't have to worry about the weather, heats up much faster - a significantly more versatile system.

    For anyone who has been wanting to make pizza at home, but doesn't feel ready to drop that much money on an oven, I'd highly recommend the MasterPro Electric Pizza Oven. I've had great results so far, the clamshell design makes it really easy to get pizzas in an out of it and it stores away nicely. Great oven to get the foundations right, and will get you 70 - 80% of the way compared to the results you can get with the Breville or the Ooni/Gozneys for a fraction of the price.

    • caprimulgus on 14/02/2023 - 11:07

      will get you 70 - 80% of the way compared to the results you can get with the Breville or the Ooni/Gozneys for a fraction of the price.

      You have both the MasterPro and Pizzaiolo, and have compared the two?

      Nice - you are the first person I've come across that has both: I've always wondered how the two would compare, and 70-80% sounds about right from what I would have expected! Cheers.

      • poppingtags on 14/02/2023 - 11:10

        No, sorry - I don't have the Pizzaiolo, but researched it extensively, along with the Gozney and the Ooni. That's just my guess too!

      • pizzaguy on 14/02/2023 - 11:21

        70-80% sounds about right

        Since you two agree on that estimate - how is that measured? Baking time, consumption level until you don't want it anymore, crunch loudness?

        • poppingtags on 14/02/2023 - 11:31
          +1

          For me, it's mostly to do with what the pizza looks like after it comes out of the oven - how fluffy is the crust, is the crust crunchy AND soft, is there leoparding on the bottom, how well are the toppings cooked etc. I also considered how fast the oven takes to cook a pizza and the temperature its capable of. Not scientific by any means, very subjective.

        • caprimulgus on 14/02/2023 - 12:04
          +1

          Mine was just an extremely rough numerical translation for "probably does a pretty decent job, actually, but can't quite get the whole way there due to the limitations, like temperature and clearance", as measured by the rave reviews that MasterPro users seem to have, tempered by my own expectations of what is achievable with those limitations. Temperature and baking time probably the main contributors to my gut feeling, but having never used the MasterPro (I have a Pizzaiolo), it's nothing more than a gut feeling from using similar-ish tabletop pizza makers before.

          "70-80%" being around the point where, if you are the average consumer who likes pizza but aren't obsessed about different styles and different doughs, or perfecting your results, the Master Pro at sub-$100 is probably going to provide the best bang for buck by far! But if you do care about those things (but still want an indoor/electric option), you probably are willing to spend the extra on a Pizzaiolo to get closer to what you'd get from a "real" pizza oven.

          And apu below is the first person I've seen who actually has used both units (I did a pretty thorough search a while ago, and couldnt find any specific comparisons between the two - although maybe my google-fu is just lacking!).

          Out of interest, what would you estimate as a pizza guy? :)

          • pizzaguy on 14/02/2023 - 12:49
            +2

            @caprimulgus: IDK, so I asked, haha.

            Thanks for the detailed responses. Seems, to me at least, that those round clamshell pizza machines wouldn't satisfy me, nor would the Breville here at this price. But I'm still thinking about giving the bulkier HIZO E12 https://www.kegland.com.au/hizo-e12-electric-pizza-oven.html a go at ~$200.

            • caprimulgus on 14/02/2023 - 14:43

              @pizzaguy: No worries! Yesh, if I was buying now, I would seriously consider the Hizo instead!

              My wife loves the Pizzaiolo (I guarantee she wouldnt want the Hizo in the house! lol), and i still get to buy a Dome or similar for outdoors once we renovate, so worked out ok for me! :)

              But yeah, let us know if you try the Hizo! It looks like a great alternative to the Pizzaiolo!

      • apu on 14/02/2023 - 11:40
        +4

        I have both. The cost of the master pro obviously is a huge advantage, the disadvantages of it is you lose heat due to the clamshell design and the colour and char of the crust just isn’t on par with the Breville. I used the master pro around 10 times then packed away and upgraded. To put it into perspective, prior to that I was using my european electric wall oven with baking steels and have incremental upgraded each time.

        I’ve been using the Breville weekly now for close to 2 years. The heat is very good but you don’t get the leopard spoting quite like from what I’ve seen of the gas powered ovens.

        I take my pizza fairly seriously and use different flours depending on style, e.g. caputo blue, strong bakers etc. poolish or biga preferments.

        • pizzaguy on 14/02/2023 - 12:46

          Thanks for that.

          Out of curiosity, is "european electric wall oven" one of these? I noticed my landlords like their "European" appliances from that brand, which has very little or vague link to "European", but perhaps you meant something different.

          • apu on 14/02/2023 - 20:33
            +1

            @pizzaguy: Yes, I did mean something different, just that my wall oven is fairly new and made in Europe.

        • poppingtags on 14/02/2023 - 13:23

          Trying my first poolish dough today with the MasterPro!

      • Gonltruck on 14/02/2023 - 19:05
        +3

        I have the Breville and a Gozney Dome for 3 times the price. Both have their place but can turn out an equivalent pizza. The Gozney gets slightly hotter so can retain a chewier whilst simultaneously crispy pizza but I can only pick the nuances after making thousands (literally) of pizzas. I love the pizza that ths Breville puts out (and the convenience)and would recommend to anyone but unfortunately mine has been replaced under warranty twice so on that basis I can't.

        • apu on 14/02/2023 - 20:35

          I have to say that I'm tempted by the dome but like you said, with the BP you cannot beat the convenience of indoor electric.

          Out of curiosity, how often do you use your dome and what heat source mainly do you use?

          • Gonltruck on 14/02/2023 - 20:46

            @apu: I use the dome weekly and probably 75% of the time I use gas

        • caprimulgus on 15/02/2023 - 20:50

          Nice! Exactly the setup I'm planning! (Waiting to get a Dome after we renovate and have a place for it, and have the Breville to tide me over / for indoor use once I get the Dome). :)

    • cliener on 14/02/2023 - 11:25

      I had a MasterPro for a few years until it died a few months ago. Certainly not a bad option if you're not sure DIY pizza is your thing.
      Prior to the MasterPro, I used a pizza stone in my oven for a while which was… okay.
      While the Breville seems expensive, commercial ovens are around the same range and the Breville offers better features (temperature being one key one).

  • Jackson on 14/02/2023 - 14:07

    I used to have a wood fire igloo oven, and I've used bbq top boxes, combi-microwaves, and standard ovens. As I'm renting at the moment, I've been using this method, and I have to say it's a great result using more or less things you already have at home

    https://www.youtube.com/watch?v=9TjUWnAK0cg

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