Debug

[0 - 3] - It's another great pepperoni pizza right there. (laughs)

[3 - 6] - That's how you know it's good, honestly. (Hannah laughing)

[6 - 8] That's how you know. (Lisa imitates humming)

[8 - 10] - If you want restaurant quality pizza at home,

[10 - 13] that beautiful, tender, pillowy crust,

[13 - 15] you need a really hot oven.

[15 - 18] I'm talking upwards of 700 degrees.

[18 - 20] - One option is to preheat a baking stone or steel

[20 - 23] in your home oven, but that takes an hour

[23 - 25] and it's limited by your oven.

[25 - 28] It can only get as hot as 500 or 550 degrees.

[28 - 30] - If you're serious about homemade pizza,

[30 - 34] you might wanna invest in one of these indoor pizza ovens.

[34 - 36] Our two ATK recommended models

[36 - 39] make incredible restaurant quality pizza.

[39 - 41] - So what's the catch?

[41 - 45] Both of these cost upwards of $1,000.

[45 - 48] Today, we're gonna compare these two pizza beasts,

[48 - 50] the Ooni Volt and the Breville Pizzaiolo

[50 - 52] and a head-to-head competition.

[52 - 54] For those of you who do wanna spend $1,000

[54 - 57] on an excellent pizza oven and for everyone else

[57 - 58] who's just curious.

[58 - 61] Today, it's the battle of the $1,000 dollar pizza ovens.

[61 - 67] Let's get ready to rumble. - Whoo. (bell ringing) (upbeat music)

[67 - 69] We've tested tons of pizza ovens over the years.

[69 - 72] We have some great outdoor options,

[72 - 74] but until recently the indoor options have been

[74 - 76] in a word terrible.

[76 - 79] That is until the Breville Pizzaiolo came along,

[79 - 81] this was a game changer

[81 - 82] for getting the temperatures you need

[82 - 85] to make excellent pizza on a countertop.

[85 - 87] That's part of why these are so expensive.

[87 - 89] To get up to seven to 800 degrees on a countertop,

[89 - 91] you need a certain set of mechanics.

[91 - 95] Now recently the Ooni Volt launched in direct competition.

[95 - 98] Ooni makes several of our ATK recommended

[98 - 100] outdoor pizza ovens and now they're coming inside

[100 - 101] to challenge the Breville.

[101 - 103] They're both electric.

[103 - 105] Ooni is cleverly marketing theirs

[105 - 107] as the first indoor outdoor model,

[107 - 109] but you can use both of them indoors and outdoors.

[109 - 110] You just need to store them inside.

[110 - 113] Kate's team Ooni, Lisa's team Breville.

[113 - 114] I'm just team pizza.

[114 - 116] In testing, we rated these machines

[116 - 118] on a bunch of different factors.

[118 - 122] Performance, ease of use, size, and versatility.

[122 - 124] Let's start with performance, which we defined

[124 - 127] as how quickly the ovens reached their temperature,

[127 - 130] the temperature they reached and how good the pizza was.

[130 - 132] We tested these with all different kinds of pizzas,

[132 - 135] but our baseline was a thin crust pizza.

[135 - 137] So today everything we're talking about

[137 - 139] is in relation to a thin crust pizza.

[139 - 141] So Kate, how did the Ooni perform?

[141 - 143] - The Ooni performed really well.

[143 - 146] Its maximum temperature is 850 degrees

[146 - 149] and when we tested it, it really gets up to that temperature

[149 - 151] and it does it in it just about 20 minutes and-

[151 - 154] - Which is compared to like an hour in a home oven

[154 - 155] for a steel to get hot enough.

[155 - 157] - Exactly, so a fraction of the time

[157 - 160] and then once it's at that temperature, it cooks the pizza

[160 - 162] in four or five minutes.

[162 - 164] - Lisa, how'd the Breville do on performance?

[164 - 167] - The Breville also did well, just like the Ooni,

[167 - 169] it can preheat in 20 minutes.

[169 - 173] It gets to 750 degrees, not 850,

[173 - 176] but it also cooks a pizza in four to five minutes.

[177 - 179] - So 100 degree difference between the two.

[179 - 181] Was there a difference in the pizza with a hotter oven?

[181 - 182] - Great question.

[182 - 184] So it sounds like a huge difference,

[184 - 188] but what we found is the pizzas from both were awesome.

[188 - 191] So it's really about the difference between a home oven,

[191 - 195] which is 500 degrees to 750, like the Breville is huge,

[195 - 199] but once you move from 750 to 850

[199 - 201] but 100 degree difference doesn't matter

[201 - 202] as much as you think it would.

[202 - 205] The pizzas were both really, really good.

[205 - 206] - So compared to a home oven,

[206 - 209] these blew our minds 100 degrees difference between them.

[209 - 211] Not that big of a deal.

[211 - 213] In the spirit of a little friendly competition,

[213 - 214] let's make some pizza. (pizza whooshing)

[214 - 220] Ladies, let her rip. Excellent launching.

[220 - 223] Remember the peel smells the fear, just let her rip.

[223 - 225] - [Lisa] I can see that one rising in real-time.

[225 - 229] - Pizzas are in. We'll see you all in four to five minutes. (pizza whooshing)

[229 - 240] (upbeat drum music) (pizza whooshing)

[240 - 243] Beautiful. Absolutely beautiful.

[243 - 244] - Mine's a little scorchy looking. Is that bad?

[244 - 246] - Yeah, Lisa is in a little longer

[246 - 248] so you can see that's Lisa's style.

[248 - 251] - This is our ATK recommended pizza cutter

[251 - 252] by Mercer Culinary.

[252 - 254] It has a nice tall wheel

[254 - 258] so it doesn't get into the the toppings.

[258 - 259] - All right, let's try these.

[259 - 261] We each have a piece of the Ooni and the Breville.

[261 - 263] Let's try the Ooni first.

[263 - 264] - All right. - Okay.

[268 - 270] - This is really good. - It is really good.

[270 - 275] - Mm-hmm. Tender, chewy. - Crispy on the bottom.

[275 - 275] - Mm-hmm. - Yeah.

[275 - 278] Crispy on the bottom without being burnt or too crackery.

[278 - 279] - And it's not too doughy.

[279 - 280] It's perfectly cooked.

[280 - 282] The side of the crust, it's nicely risen.

[282 - 285] It's nice and crispy on the bottom.

[285 - 286] - Try the Breville?

[286 - 287] - Yes. - Let's do it.

[289 - 293] It's another great pepperoni pizza right there. (laughs)

[293 - 295] - That's how you know it's good, honestly. (Hannah laughing)

[295 - 297] That's how you know. (Lisa imitates humming)

[297 - 298] - What does everyone think?

[298 - 303] - Okay, first thing, homemade pizza can be so good. - Yes.

[303 - 306] - I think like these two batches. I like the Ooni.

[307 - 308] - Yeah. - A little softer,

[308 - 309] a little more pillowy.

[309 - 312] - I like the crispier crust on the Breville,

[312 - 314] but I think they both are terrific pizza.

[314 - 319] They're beautiful, well-cooked, nice and brown really,

[319 - 322] you know, did a beautiful job with this great tear

[322 - 323] and you know, look at that.

[323 - 324] It's just so good.

[324 - 326] - Yeah, this is really what we saw in testing

[326 - 329] as far as performance and the pizza they make,

[329 - 330] they really were tied.

[330 - 332] These are both excellent. You can personalize it.

[332 - 334] You'll notice this one's a little darker.

[334 - 336] This pizza actually doesn't quite get as hot.

[336 - 337] This one gets hotter.

[337 - 339] It was just slight differences

[339 - 340] in the cooking of these pizzas

[340 - 342] but they're both fantastic.

[342 - 344] - Although, it's great that they get super, super hot,

[344 - 346] you don't always have to crank them

[346 - 347] to their max temperature.

[347 - 349] It really depends on the style of pizza you're making.

[349 - 352] So for this one, the thin crust, we actually had this set

[352 - 356] to 650, not 850, which is as high as it can go.

[356 - 358] 850 is really when you're making

[358 - 360] like a Neapolitan style pizza,

[360 - 362] a style that's meant to cook super fast,

[362 - 364] really high temperatures, it gets really pillowy,

[364 - 366] it's super light.

[366 - 367] For other styles of pizza,

[367 - 369] you can go a little lower on temperature.

[369 - 371] Generally speaking, the thicker the crust,

[371 - 372] the lower the temperature

[372 - 374] and the longer the pizza's gonna take to cook.

[374 - 376] - So the first round performance,

[376 - 377] a draw. (graphics rings)

[377 - 379] Next up, ease of use. (pizza whooshing)

[379 - 381] So ease of use for us with these pizza ovens

[381 - 382] meant their control panels

[382 - 384] and any accessories they came with.

[384 - 386] Kate, how'd the Ooni stack up here?

[386 - 387] - The Ooni was good.

[387 - 390] It has three simple dials,

[390 - 392] which you can use to control everything.

[392 - 394] One is a timer, one does the temperature

[394 - 397] and one helps you control the darkness of the pizza.

[397 - 400] So you can shift the balance between the heat on the bottom

[400 - 403] and the heat up top, which is nice for customization.

[403 - 405] Another thing we really liked about the Ooni

[405 - 408] is that it has indicator lights and a built-in timer.

[408 - 411] So that means that as the timer is counting down

[411 - 414] also as the oven is preheating,

[414 - 417] you can tell just at a glance how close your pizza

[417 - 419] is to being done and how hot your oven is.

[419 - 422] One downside, however, is that this oven doesn't come

[422 - 425] with any accessories for $1,000

[425 - 427] that is honestly a bit of a bummer.

[427 - 429] The oven is too narrow to use one

[429 - 432] of our standard ATK recommended pizza peels.

[432 - 435] So you have to buy one separately.

[435 - 439] Ooni does sell a lot so they're easy to find

[439 - 440] and they're pretty good quality.

[440 - 443] But the fact that you're spending this much money

[443 - 445] and then you have to go ahead and buy an accessory

[445 - 447] is a disappointment.

[447 - 449] - All right, so great controls, no freebies.

[449 - 451] Lisa, how the Breville stack up?

[451 - 452] - This was also very easy to use

[452 - 455] and it has really intuitive controls.

[455 - 457] We have the timer, we have style.

[457 - 460] You can choose New York style thin crust, you know,

[460 - 462] pan pizza, frozen pizza.

[462 - 465] It also has darkness controls, light and dark.

[465 - 467] I would be way over on the dark side,

[467 - 469] like real crispy crust. - Me too.

[469 - 472] - And if you want to make those controls different,

[472 - 475] they give you a magnet that goes right on top of these.

[475 - 476] And if you didn't like those,

[476 - 479] you can do your top temperature and your deck temperature.

[480 - 483] The deck is the pizza stone, the top is the top element

[483 - 484] and then it's top control.

[484 - 488] Even heat crust only. You can adjust everything on this.

[488 - 491] And it even gives you a completely different set of controls

[491 - 492] to get exactly what you want.

[492 - 496] Like the Ooni, it counts down, it tells you the temperatures

[496 - 498] and you do really get a lot of control over what's happening

[498 - 499] in that oven.

[499 - 503] And it came with a peel that fits.

[503 - 504] - But we were a little split on this, right?

[504 - 507] Like it's great for rotating and removing pizzas,

[507 - 509] but it's a little sticky for launching them into the oven.

[509 - 511] - Yeah. - We like wood for that. - Definitely.

[511 - 513] Wood is a little bit better for getting them in,

[513 - 515] but this is fine for getting them out.

[515 - 518] And last, it comes with this carbon steel pan

[518 - 519] with a removable handle.

[519 - 523] So you can make pan pizza and it fits right inside there.

[523 - 525] You can roast vegetables once you get it in there,

[525 - 527] you take this off and you can close the door.

[528 - 529] It's just a nice little extra.

[529 - 532] And for a pizza oven that costs the same

[532 - 535] as the Ooni more or less, you're getting a lot more with it.

[535 - 538] - So they were both really easy to use as far as controls,

[538 - 541] indicator lights, temperature settings, et cetera.

[541 - 544] But a slight win here for the Breville

[544 - 546] because he came with a couple extra accessories

[546 - 547] that we appreciated. (pizza whooshing)

[547 - 548] Next up, size.

[548 - 551] And we defined this as the external dimensions

[551 - 552] and the weight.

[552 - 553] And this is important

[553 - 555] because either you're gonna be taking up a lot

[555 - 558] of counter space or you're gonna be lugging these things

[558 - 559] in and out of storage somewhere.

[559 - 562] So Kate, how did the Ooni stack up as far as size?

[562 - 565] - I'll be honest, the Ooni is really big.

[565 - 570] It's about 24 inches long, which is about the average depth

[570 - 571] of a kitchen countertop.

[571 - 574] So this won't fit in every kitchen.

[574 - 576] The other thing is that these need room for ventilation

[576 - 579] about six inches on the sides and behind the oven.

[579 - 581] So you also can't just push it all the way

[581 - 583] against the wall either.

[583 - 587] And then finally, this oven is heavy, it's about 40 pounds.

[587 - 589] So on the days that you're lifting it, you're carrying it,

[589 - 591] you are gonna notice that it's pretty heavy.

[591 - 594] - Lisa, how'd the Breville do as far as size?

[594 - 598] - The Breville is much more compact and it's much lighter.

[598 - 599] - She's all excited 'cause she wins this round.

[599 - 601] - Yes I do. (Hannah laughing)

[601 - 604] Yeah, this is like almost six inches shorter in depth

[604 - 607] and it weighs just under 30 pounds.

[607 - 609] It's 29.6 or something.

[609 - 611] So it's much easier to move around

[611 - 613] and it takes up much less space in your kitchen.

[613 - 615] - So we've got two slight wins at this point

[615 - 618] for the Breville extra accessories, a little easier

[618 - 619] to move around.

[619 - 620] Now let's talk versatility.

[620 - 623] So versatility in our testing really came down

[623 - 626] to the interior of the machines, the dimensions inside

[626 - 628] and the stones they use.

[628 - 630] Kate, how did the Ooni do?

[630 - 631] - Well, let's take a look inside.

[633 - 636] So this has a square cordiarite baking stone,

[636 - 639] which is actually really similar to the stones

[639 - 640] that we recommend for a home oven.

[640 - 644] It's 13 and a quarter inches in both directions.

[644 - 647] And something that's great about it is that it's square.

[647 - 650] I know you might think round pizza, round stone

[650 - 652] if that makes sense.

[652 - 654] Actually, that's not what we prefer.

[654 - 656] We like a square stone

[656 - 657] 'cause that gives you a little bit more wiggle room

[657 - 659] when you're launching a pizza,

[659 - 661] you have a little margin of error

[661 - 664] as opposed to a round stone where you really have

[664 - 666] to just land it perfectly.

[666 - 667] - All right. Lisa, how did the Breville do

[667 - 669] as far as versatility?

[669 - 673] - Okay, well, the Breville has a round stone

[673 - 676] and it's 11 and three quarters inches in diameter.

[676 - 677] So it's a little small.

[677 - 682] So our ATK thin crust pizza recipe makes two 13-inch pies.

[683 - 685] And when we're gonna make it in this oven,

[685 - 687] we have to make three smaller ones.

[687 - 689] So the stone is also cordierite,

[689 - 692] which is what a ceramic pizza stone is generally made of.

[692 - 695] And it has a little bit of a metal back splash here

[695 - 697] that just follows the curve of that stone.

[697 - 701] So you can't really push it over and pass the stone,

[701 - 703] but that round shape is a little bit limiting.

[703 - 706] You do have to land it on the stone and it's a little small.

[706 - 708] - I'm calling this one a win for the Ooni.

[708 - 710] It's a little bigger inside,

[710 - 712] the pizza stone is a little bit bigger.

[712 - 714] We just love that extra margin of error it gives us,

[714 - 716] and it makes it slightly more versatile.

[716 - 719] All right, so who won in the end?

[719 - 723] It depends on what your needs are. Now bear with me here.

[723 - 727] The Breville is smaller and easier to handle and move around

[727 - 729] and place in your kitchen or storage.

[729 - 732] The Volt, while it is bigger, you get something

[732 - 735] for that, you get more space inside.

[735 - 737] You get that big beautiful rectangular stone,

[737 - 739] which gives you a little bit of wiggle room

[739 - 741] for landing things and allows you

[741 - 743] to do slightly bigger pizzas.

[743 - 747] So in the end it really depends on what your needs are.

[747 - 749] We're even split among us. Lisa, what would you take?

[749 - 752] - I kind of like the compact size of this one

[752 - 753] and I think that I can work

[753 - 755] with that slightly smaller stone.

[755 - 758] - I personally like the bigger interior dimensions here.

[759 - 761] I like that bigger stone. I like the wiggle room.

[761 - 762] Kate, what about you?

[763 - 765] - I was gonna say that I'd be team Ooni,

[765 - 768] but honestly I would take either one.

[769 - 770] - Good answer.

[770 - 773] Right now as we're filming, these are about $1,000 each,

[773 - 775] but let the price wars begin.

[775 - 776] We know they're gonna happen.

[776 - 778] They're happening right now

[778 - 780] and new models are entering the market.

[780 - 783] We've seen several around the 400, $500 mark,

[783 - 786] but these come with lower peak temperatures,

[786 - 789] so they might only hit 500 degrees or 600 degrees.

[789 - 792] You know, we'll be testing the heck out these new models.

[792 - 794] And in the meantime, these are both great.

[794 - 796] If one is cheaper, go for that one.

[796 - 798] If you want a smaller model, go for the Breville.

[798 - 801] If you want a little more wiggle room, go for the Ooni. (pizza whooshing)

[801 - 802] - For more information

[802 - 804] on all the gear we talked about today,

[804 - 805] check out the links below

[805 - 807] or go to americastestkitchen.com.

[807 - 808] - Yeah, and what do you think?

[808 - 811] Are these things worth 1,000 bucks? Would you get one?

[811 - 813] What's your favorite pizza topping?

[813 - 814] Let us know in the comments.

[814 - 817] Make sure to like this video and hit that subscribe button

[817 - 822] so you never miss an episode. (pizza whooshing) (upbeat music)