Do You Need a $700 Portable Pizza Oven? – The Kitchen Gadget Test Show

0
37

What makes the best pizza oven? I'm here in Williamsburg on a rooftop with Chef Mike Fadem of Ops Pizzeria Chef, welcome

Thank you We're here to test two of the best portable pizza ovens on the market We have the Roccbox, and the Ooni So the Ooni Pizza Oven goes for about $275, and then the Roccbox goes for a whopping $700 So Chef, what makes a really good pizza oven? We want it to get really hot, and we want it to stay really hot

Kind of keep that heat going, so we can kind of keep cooking pizzas very consistently The way the heat cooks, so that we cook the bottom, the top all around You know, these both have stone bottoms which is really great for cooking the bottom of the pizza really well So what heat source do you like to typically use for pizza oven? Traditionally like what we do with the restaurant is we use wood, the way wood cooks things is really consistent, gives a lot of ambient heat to the whole oven Which kind of lets it cook really consistently and evenly

I believe both of them sort of work on different heat sources You could do propane and then you can use these wood pellets I honestly don't think it's gonna be much of a difference but I do think it's cool that you have the option of using both But I'm really interested to see how the wood pellets work out So both these pizza ovens claim to get up to 932 degrees which is very high in heat and it's very specific

Does that really matter? I think it's probably some kind of rule book number for Neapolitan pizza 'Cause they definitely in Naples traditionally cook pizzas crazy high temperatures and really fast Let's start lighting these up Yeah, let's get 'em hot Since we love comparisons, we're gonna see which oven gets to 932 degrees faster

So starting with the Ooni, so this comes with this little handy dandy scooper So we just load this tray up right? Which I will do and I'll Here we go

Then we have the starter that goes straight on top Okay We are burning, we're ready So moving onto the Roccbox, same idea right? Yeah I think basically we just fill up this back chamber with these pellets Yep

And then we have the starter again I'm gonna light it up All right, we're hot Chef, it's been about 17 minutes since we lit the ovens For fun, which oven do you think won? In the heat competition

In the heat race? You know, I'd probably say the Ooni because of this door Okay, so– Keeping it closed Kind of like trapping in all the heat Uh-huh, so the Ooni says that it gets hot within 20 minutes and then the Roccbox about 20 to 30 Now we're gonna take a look at what the actual temperature reading is

So I have the deck reading about 700 degrees Wow Okay 700 degrees – [Mike] Very hot – [Esther] So this is ready to roll

– [Mike] Yeah this one's hot, very hot And then let's take a look at this one We have the deck reading about 380 or so Oh, so we were right This does take a lot longer

– [Mike] Yeah, this one's taking longer – [Esther] It's getting there though right? Yeah, it's definitely getting hot So yeah I really like the design of this oven on the inside, here you can really see how the fire's going all over the top of the deck so it's gonna kind of cook the pizzas on top really nicely and consistently Really similar to a real Neapolitan wood oven And the Roccbox, I'm not really seeing the same kind of fire happening

It's kind of just smoking out and kind of doesn't even look like it's on right now I'm not sure how much longer it's gonna take us to get all the way up to heat So Chef we had a little bit of trouble with the Rocckbox in the heat element, right? It just didn't get as hot Yeah it's definitely taking much longer than the Ooni, the temperature is still pretty low But we're trying to get it up high enough

The chamber for the wood doesn't seem quite as well designed as for the Ooni It's not bringing the heat up Thank you so much for bringing your special dough from Ops Pizzeria Can you tell me a little bit about this dough versus a typical pizza dough? Instead of using yeast, we use a sourdough starter So does it cook differently then? It does yeah, it definitely benefits from a little longer bake

So that you bake out a little more of the moisture Should we do like a little sample to see how the ovens are working? Yeah let's do that We have some smaller pieces of dough here, and we're gonna– – [Esther] Ooh this dough feels nice too Use plenty of flour or it'll just stick 'cause of this heat (upbeat music) Cool, all right

– [Esther] Ta-da – [Mike] Cool – [Esther] What do you think so far? Yeah so, structurally, they seem baked I like this, the bottom crust on the Ooni This is what it's supposed to look like right? Yeah it looks nice, it looks like it was really cooked and firm

This one, less so There's less color, you can kinda feel the crust less – [Esther] Yeah, and it's kind of flimsy Neither of them are really getting great top heat right now, I think maybe if we're loading the pizza in and kind of trying to feed the fire a little bit at the same time we might have a better chance of getting some better heat on top It's a beautiful dough, by the way

Oh, thank you Can I taste? Yeah, please do This just has a better crust on it – [Both] Yeah Meaning that this is a lot hotter, right? – [Mike] Yes, definitely

So we're building pizza We're gonna have you shape and form the pizza so that they're super even and uniform because mine might not look as good Chef, so how long did it take you to perfect this dough? Yeah, it probably took almost two years Wow To really get it figured out

Maybe a little more Our dough is a little more delicate so we kind of treat it in a very specific way Yeah, so these look pretty good A thick sauce – [Esther] Nice, beautiful

It's important not to put too much sauce on, 'cause it's not gonna be in that oven very long And then we'll probably do a little bit of olive oil Little bit of salt just in case – [Esther] Nice Now we're ready to go

(upbeat music) Okay They're in Oh wow, that looks like it's already cooked too Best way to rotate? I'd say kind of like pull it out and maybe just– Oh got it Give it a turn

– [Esther] Wow that looks pretty good already – [Mike] It looks Neapolitan for sure Chef how's that one look? – [Mike] Not as done, for sure – [Esther] So you have faith that that's gonna get to where this one is? – [Mike] I don't think so – [Esther] Okay Chef what do you think? Yeah I mean it looks– Ready? It looks cooked

– [Esther] Looks cooked? I'm gonna take it out then Yeah, great I wanna eat it, yeah, looks great – [Esther] Pizzas are done, it's my favorite time ever Eating the pizza

– [Mike] Yes, I'm ready Will you do the honors? Yes, I will Yeah, it cooked it really nicely – [Esther] It has some beautiful leopard spotting too Yeah, definitely

So this seems really nice The one that we cooked in the Roccbox, not quite as nice, doesn't seem like we really got good good bake on the top And it's a nice bake on the bottom – [Esther] Doesn't have as much color right? – [Mike] No Okay, starting with the Ooni

– [Mike] I'm really excited Yeah that's like the nice crust Do we do a pizza cheers? (laughing) – [Both] Cheers What do you say? Rooftop pizza, it's pretty good Yeah, rooftop pizza

What do you think compared to your restaurant? It's pretty close I think we'd have to maybe dial in the temperature a little better in terms of the bottom heat and the top heat, it's a little maybe dry and firm on the bottom – [Esther] So you think that means it's over? It might've stayed in a little too long We probably could've gotten it out a little earlier But, this is great

It's so good Beautiful, nice sourdough flavor, too How 'bout the Roccbox? Let's go for it Yeah, let's try it out Let's see

It's definitely softer, right? Mhmm, much softer Like not as sturdy – [Mike] Yeah I feel like it almost tastes different Yeah the bake is so different that it definitely, it's eating differently, and it's tasting differently

It's definitely not bad You know what, it does remind me more of like a bread, in this form There's definitely like a denseness to it that's not here which is nice, which was better about this one Yeah this is definitely lighter, right? Yup, yeah So Chef, best crust on the bottom, hands down

The Roccbox the bottom is a little nicer than– Oh really? Than on the Ooni How 'bout the top, do you think? The top, is definitely Ooni The color's great, it looks like you wanna eat it How 'bout overall product-wise? Definitely the Ooni Got hot a lot faster, stayed hot

Baked in a really nice way, where you got this great cook on the top of the pizza which was very surprising, it's designed really well Do you think that you can achieve something similar to this with the Roccbox? From our testing, I don't think you can with the wood option I think probably with propane, it probably works really well But it doesn't seem like they designed the wood function quite as well as Ooni did A good friend of mine uses it for catering, he has two of 'em set up and he uses it with the propane tank and the pizzas come out perfect

Come out amazing, so– I'm sure with propane right? Yeah, I think that's probably where this one really shines So which out of these two ovens is the best portable wood-fired pizza oven? Ooni wins Are you surprised? I am, I'm totally surprised It's crazy yeah, for half the money you get somethin' really that you can make pizza really fast Thank you so much for joining us

– [Mike] Thank you it's my pleasure And your pizza dough is sick Awesome If you haven't checked out Ops Pizzeria look for Chef Mike, look for Ops Pizzeria 'Til then, see ya next time

Source: Youtube