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I watched this video and the amount of smoke the Breville produces would not be fun in my kitchen. Also, for $799, I could buy a real ooni wood fired pizza oven for $400 and spend the rest on good pizza wine.
I have owned and Uuni or ooni for 3 yrs and since we are empty nesters, I use it for much more than just pizza. MY stone hasn’t cracked and it has weathered 3 New england winters outdoors.
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So glad to hear of the longevity of the Uuni/Ooni. Bought the Uuni Pro and have used it twice. It seems to work like a charm so far.
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It’s Pizzaiolo, btw.
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Watch the eater video and see the smoke !
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I’ve had this oven for 2 months and baked close to 100 pizzas in it. I started out extremely skeptical at Breville’s brash claim that a countertop oven could produce authentic Neapolitan-style pizza. I now doubt whether I will ever use my WFO again for Neapolitan pizza. This is a not a glorified toaster oven, but rather an ingeniously designed chamber that exceeds the claims and shatters much of the conventional wisdom I have accepted over 18 years of running a WFO.
When baking pizza, there is very little smoke if you use the right bench flour. It is also great for roasting vegetables and that does produce more than a little smoke. Also great for NY-style, although 11" diameter is about as large as this oven can handle. I’ve also tried lots of off-label dishes with great success. Lots of great info on pizzamaking.com
That is really cool to hear. Post some pics!
I already have the ooni pro otherwise I would definitely consider. Also, I am building a modular brick oven out back.
We live in amazing times for pizza - there are so many great options these days for pizza ovens.
Here is one of my early tests:
Thread drift, but another plug for the uuni. I’ve had mine for 2+ years and it always delivers. Have used it a bunch and love it.
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Part of me misses the cachet of firing up my massive WFO and the years of experience it took to master that beast. But after cooking all kinds of pizzas, breads, and vegetables in the Breville over the past 8 months, there is no denying that it produces superior results. I fired up the old WFO a few weeks ago to compare Neapolitan-style pizzas side-by-side to recalibrate: no question that the best pizzas of the day came from the Breville.
The Breville especially excels in these areas:
Neapolitan-style pizza (11" diameter)
There is something about the rapid heat transfer from the highly conductive deck that gives the bottom of the pizza an amazing flavor.
New York Style
Of course, the small chamber of the Breville can’t make big 18" NY-style pizzas. Talking NYC slices is the third rail of pizza making. I am not a purist so I’ll only say that I really like the small ones I make in the Breville. They are better than the ones I make in my kitchen oven on a steel plate. Not going to say more.
Pan Pizzas
I’ve only recently started exploring pan pizzas, primarily guided by Peter Reinhart’s new book, Perfect Pan Pizza. The heavy steel pan (12" round) that comes with the oven is perfect for this style. Yeah, the pizzas are round, which may not be traditional, but the focaccia and Detroit and Grandma and Sicilian pan pizzas have been the best I’ve ever had. Being able to dial in separate deck and top temps is the key - 700F deck, 450 top for example for a crispy, golden bottom and perfectly cooked toppings.
Roasted Vegetables
750F wide open throttle: mushrooms, eggplant, asparagus, salsa verde.
Cons:
Some people have reported cracked stones. Although mine has a small cosmetic crack, it has seen a lot of abuse and remained intact. I think some of the cracking may from immersing the stone in water.
One reviewer dinged the oven for being difficult to clean. Every 2 weeks or so, I hit any dirty spots with Easy-off. Good as new.
Bottom line: Lacks the drama of the WFO. Easy to use. The brilliant design of this oven bakes superior pizzas. Solid dough building and baking skills still essential. I’d be happy to elaborate on any of this.
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As far as I know, WS still has the exclusive in the US.
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Smoke is not a problem when baking pizzas unless you mess-up loading the pizza onto the stone. But even when there is no smoke, the intoxicating smell of the pizza will permeate your house. You got a problem with that?
On the other hand, roasting vegetables tossed in olive oil can produce a lot of smoke. I use clarified butter instead.
- I use this to clean any carbonized gunk off the stone.
And wipe with a barely-damp cloth
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They use this oven in the Bon Appetit pizza YouTube series. They don’t specifically talk about/review the oven, but you can at least see it in action. null - YouTube
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Here is a little timelapse of one of my pizzas in the Breville:
