[0 - 0] are you one of those people that put
[0 - 1] something in the microwave and then just
[1 - 3] sits there and watching oh i look yes
[3 - 6] i'm gonna fry your brain i know no i try
[12 - 12] we love making pizza at home but it can
[12 - 14] be hard to get good results restaurants
[14 - 16] often have special ovens that can reach
[16 - 18] upwards of a thousand degrees and are
[18 - 20] able to produce super crisp crusts
[20 - 22] indoor pizza ovens intrigued us because
[22 - 24] they promise to reach higher
[24 - 25] temperatures than your regular oven
[25 - 27] without the long wait to see if these
[27 - 29] things actually work we tested six
[29 - 31] models rating them on ease of use and
[31 - 32] pizza quality here are the highlights
[32 - 36] from our testing
[37 - 37] all right we've got the breville pizza
[37 - 39] yolo here we've been preheating for
[39 - 40] about 20 minutes yep we're working on
[40 - 42] the thinning crispy setting yeah i like
[42 - 45] this it has all the settings like 350
[45 - 47] frozen pan new york thin and crispy wood
[47 - 50] fired uh and 750 750 degrees which is
[50 - 52] higher than your home overton can reach
[52 - 53] it also has this really cool little
[54 - 56] feature that this is a magnet it gives
[56 - 58] you more manual settings for these same
[58 - 60] dials so this is the deck temperature
[60 - 62] and the top temp so deck is like the
[62 - 64] pizza stone yeah exactly and when you
[66 - 67] the deck is actually attached to the
[68 - 71] door oh well done
[71 - 73] oh well done oh my god wow
[73 - 75] it's supposed to go one more minute to
[75 - 76] get a little more browning but it looks
[76 - 77] like this needs more browning but not
[77 - 80] the center yeah that's amazing should we
[80 - 82] go manual we need this on our slab our
[83 - 85] manual gummy okay
[85 - 88] gummy okay uh so crust only crust only
[88 - 89] so we just adjusted it to the top eating
[90 - 91] out heating element instead of cooking
[91 - 93] across the whole top is just doing the
[93 - 94] crust because we saw our cheese was
[94 - 95] getting a little brown
[97 - 98] that took us what two seconds to make
[98 - 101] that adjustment that was fun
[101 - 104] this one is from betty crocker which is
[104 - 106] not really a top name in pizza but we'll
[106 - 108] see it operates kind of like a waffle
[108 - 110] iron there's a top and a bottom and
[110 - 112] there's no controls not even a power
[112 - 113] button it's either plugged in or it's
[114 - 116] not plugged in there's kind of a bowl
[116 - 117] you got to throw it in it's
[117 - 119] going to be interesting
[119 - 121] you really got to aim don't you yeah
[121 - 122] luckily this peel let you do that but i
[122 - 124] didn't quite hit it because because of
[124 - 126] that lip you can't really place your
[126 - 128] pizza you kind of have to like launch it
[128 - 129] and hope and then to get it out we're
[129 - 130] going to have to go in and kind of
[130 - 133] excavate it to get it out of that this
[133 - 136] is the inforno magnifico
[136 - 138] you got to say it that way every time
[138 - 141] when it the timer goes off it shuts off
[141 - 142] completely so
[142 - 143] we don't love that about it there's
[143 - 146] temperatures setting zero through three
[146 - 147] and let it rip we're all the way on
[147 - 149] three yeah you don't have as much
[149 - 151] control it's doing what it's gonna do
[151 - 153] and you're stuck with it all right
[153 - 155] there's certainly no backstop here
[157 - 158] so i love that flat like it doesn't have
[158 - 160] a rim there you were able to get right
[160 - 162] in there at a horizontal angle
[162 - 164] there's little windows here you can see
[164 - 165] the edge of the crust oh yeah there's
[165 - 166] not really windows i think it's supposed
[166 - 168] to be a vent but actually it works like
[168 - 170] a window you can see whether the crust
[170 - 173] is uh puffing up if it's turning brown
[173 - 174] this is a little bit of a different
[174 - 176] model you'll notice we took off the big
[176 - 177] wooden cover that was on this there's a
[177 - 179] stove top underneath this one is not
[179 - 181] electric sits on your burner so our
[181 - 183] burner is ripping hot right here it's
[183 - 185] radiating heat it is quite like hot over
[185 - 186] here this is the door you want to keep
[186 - 188] the door closed as much as possible to
[188 - 189] keep that heat in there so i'm going to
[189 - 191] take it out and we're going to slide
[191 - 193] this one in there's a pizza stone in
[193 - 194] there it's made out of the same material
[194 - 196] as our favorite baking stone it's called
[196 - 198] corduroy and it's like ceramic i noticed
[198 - 201] that you had to use an extra small pizza
[201 - 202] peel this doorway it's a little bit
[203 - 206] constricted removing the pizzas rotating the pizzas
[206 - 208] removing the pizzas rotating the pizzas especially if you have toppings on there
[208 - 209] not as easy in other models how are we
[210 - 212] doing allegedly we're at like 650
[212 - 214] degrees in testing we learned it takes
[214 - 216] so long to cool down so
[216 - 219] this is not a summertime thing we liked
[219 - 221] indoor pizza ovens with clearly labeled
[221 - 222] dials and models that didn't give us a
[222 - 224] hard time inserting or removing the
[224 - 227] pizzas time for our favorite round
[227 - 231] inspecting pizza quality
[234 - 234] wow look at that nice sizzle
[234 - 236] look at the evenness here it's really
[236 - 238] you know it's really nice and looks
[238 - 240] professional beautiful all right so
[240 - 241] we're going to eat the pizza from our
[242 - 244] breville pizzaiola and a tough day yeah
[244 - 247] hard day at the office
[247 - 249] so this is a thin crust pizza similar to
[249 - 251] what we make in our home oven this is
[251 - 253] just a little
[253 - 254] a little airier like it's like an
[254 - 258] elevated version of a home pizza wow
[260 - 263] hot a little uneven but nice browning
[263 - 266] nice puffy crust
[270 - 270] okay it's got like a tattoo it's been
[273 - 275] branded um the sign of the u
[275 - 277] um the sign of the u the problem here and we saw this in
[277 - 279] testing this is not the first time this
[279 - 281] only has one and three quarters of an
[281 - 283] inch of clearance between the heating
[283 - 286] element and the stone
[286 - 287] so even if you're making a thin crust
[287 - 289] pizza like we are
[289 - 291] the top this heating element sears into
[291 - 293] the top of it as the dough rises
[293 - 296] and it smells like an ashtray it's not a
[296 - 297] good smell like eating this of course
[297 - 299] that would taste burnt we're talking
[299 - 300] like if you eat something over here it
[300 - 302] tastes burned because if you think about
[302 - 303] it this whole thing was marinating in
[304 - 305] that searing smoke the whole time it's
[306 - 307] so sad because it's so gorgeous
[307 - 309] otherwise right i mean that's a real
[309 - 311] pizza stone in there it should be great
[311 - 312] they should just have made a little more
[312 - 314] clearance so with this one the heating
[314 - 316] element is only this wedge area right
[316 - 320] here so there is a great amount of time
[320 - 321] where the pizza is spent just in open
[321 - 324] air if you don't have it closed around
[324 - 325] there it's not going to get the ambient
[325 - 327] temperature up very high looks like it
[327 - 330] belongs at a gas station with like some
[330 - 332] hot dogs on top
[332 - 333] so we're going to give it
[333 - 341] 20 minutes we'll see how that goes
[343 - 343] okay so it's been 20 minutes
[343 - 345] twice as long as you would in a home
[345 - 346] oven it's getting a little dark on top
[346 - 348] so we're gonna take this off
[348 - 351] it's a pizza i guess it's very dried out
[351 - 354] see the sauce looks like tomato paste
[354 - 356] it's not it's not cooked this is super
[356 - 359] sad i'm sorry see what our pizza craft
[359 - 361] pizzeria ponto has done
[362 - 364] a little uneven even though we rotated
[364 - 367] it on par with the home oven pizzas we
[367 - 370] made is it better than your home oven no
[370 - 371] do you need to buy this in addition to
[371 - 373] your home oven i don't think so so this
[373 - 375] is the pizza stone that we recommended
[375 - 377] after we did a full testing it's called
[377 - 379] the old stone oven pizza stone and this
[379 - 381] thing really works if you preheat it in
[381 - 383] the oven for a full hour with your home
[383 - 385] oven this can get up to about 500
[385 - 387] degrees really hot really good home
[387 - 389] pizza in this round we were looking for
[389 - 391] machines that made pizzas with evenly
[391 - 393] brown crisp crusts and melty hot
[393 - 396] toppings only one oven rose to the top
[396 - 397] in this round there are a few other
[397 - 399] contenders but none of them really match
[399 - 401] the quality of our baking stone if you
[401 - 403] want great pizzeria quality pizza at
[403 - 405] home and price is no object get our
[405 - 408] winner the breville pizziolo
[408 - 410] but we also had really good results with
[410 - 412] our winning baking stone from old stone
[412 - 414] oven it doesn't hit those temps like 750
[414 - 416] to make neapolitan pizza like the
[416 - 418] breville pizza yolo but it'll get you a
[418 - 419] heck of a lot of other things and it
[419 - 421] costs a fraction of the price for more
[421 - 423] info on our winner the other ovens we
[423 - 425] tested and our baking stone check out
[425 - 427] the links below grab yourself a slice
[427 - 428] post your questions in the comments and
[428 - 430] make sure to hit that subscribe button
[430 - 438] so you never miss an episode