should've tested Neapolitan pizza to see if the temperature made a difference

There are probably a lot of times when product testing is dull AF, but testing stuff like pizza ovens seems like a massive perk.

Because of the price, I thought about buying the Breville for four years. It went on sale (a rarity) for $800. I pulled the trigger and bought it. SO FREAKING AWESOME! The price of food today, especially eating out, is outrageous. Make it at home. So much better and more fun.

I bought the Breville Pizzaiolo for $800. They go on sale a few times a year. I love it! It sits on a regular counter and after cooking multiple pizzas I can move it and the counter is just warm to the touch, not hot. I bought the Breville over the Ooni because it gives you more control on the crust and comes with the peel and deep dish carbon pizza pan. It has two heating elements on the top, an outer and an inner element ring. You can control how hot each gets to vary the crust versus the center part of your pizza to your own personal preference. You also have the heating element on the bottom to which you can likewise adjust. I do like the Ooni's interior light and slightly larger interior size but both will handle a standard 12" pizza with no issue. I also looked at the Effeuno pizza ovens and while they are superior, the also start at almost $1500 and go up from there. Indoor electric pizza ovens aren't for everyone and cheaper ones will definitely come out but if you love pizza and don't want to have to go outside year 'round and deal with gas or stoking a wood based pizza oven, electric pizza ovens are great!

I would like to see build quality added, and measure things like thickness/gauge of metal. Just because something weighs less, it isn't always indicative that it's the "same" product just lighter. There may be a good reason.

I'll be waiting for rich people to get rid of these for a fifth the price used on craigslist or fb marketplace.

Ladies, I love your test videos! They are always fun to watch. I have purchased a bunch of recommended items and ATK has never steered me wrong. I’m probably not going to buy a pizza oven but I have made the ATK cast iron skillet pizza several times. Yummy!

$1000 buys A LOT of pizza

I bought the Pizzaiollo oven based on your review, and I can't be happier.

Super fun episode! Always love when Kate comes around!

In Addition to pizza I think you need to test other foods in these pizza ovens. $1000 for a unitasker is a lot for most people. Do they cook other foods better than a traditional oven ? If you tell me you tested 5 more foods and worked better on these, then there are much more interesting.

Did you intentionally leave out a mention of the overhead light on the Ooni? Seems VERY useful for checking on doneness... the Breville appears to have no light.

My home oven hits 550. Pizza is done in abt 10 minutes. Crisp bottom & pockets of air in the crumb. I’m happy. Will spend the $1,000 on the ingredients.

LOVE all 3 of you together!

I have been using the Ooni volt for months now. It cooks great neapolitan pizzas in about 90 seconds at 850°F

Thanks for doing this. We were having this exact consideration between these two! The ooni volt is now only $899 which we loved to see! We ended up going with the ooni and we found the higher temperature to be so helpful when we want to cook difference pizza styles, but also for making other dishes. Both great but with the ooni at $899 we were able to buy a peel and cast iron pan and still be a little cheaper. Thanks again this helped us a lot!

It's not the oven ladies, it's the dough and more importantly the proofing to perfection of the dough!

So if 100 degrees makes little difference between the two and the Ooni was set at 650 F for the first demonstration (why?), what is the difference with your home oven at 500 F and the Ooni at 650 F then? Especially when there is little difference between the Ooni at 650 F and the Breville at 750 F.

“The Peel smells the fear”. 100% accurate!!!🤣. Should have tested the Cusinart and Chefman pizza ovens as well, they are much more reasonably priced!

If you're not looking for 100% authentic Neapolitan pizza but can settle for a neo-Neapolitan pizza with pillowy crust and good char, the Ninja Woodfire Oven and Cuisinart Indoor Pizza Oven cost almost a third of these ovens and can reach 700F (more like 750F in my own experience). That can cook your Neapolitan-style pizza in 90 seconds or less. Not to mention you can use it to cook other stuff as well. I own the Ninja oven and have used it both indoor and outdoor without problems.

If the price is to high for a indoor then an outdoor pizza oven is an good option. There are smaller ovens that are gas powered and easier to move around that also perform great.

Have had my re(zip) bags for a year and love them. Tend to use for anything except made meals. For this I prefer the silicon as it can go straight into the microwave.

I so enjoy Kate and Lisa in these Gear Heads episodes!

How hard are they to clean? And how do you do that?

I've commented elsewhere: "You don't get much more pizza snob than building your own oven in your back yard." I don't have the wherewithal for a $1000 one-trick pony, so I use a pizza steel, parchment, and an inverted half-sheet pan. Good enough for government work.

what about cleaning?

For $1000 I'll suffer the indignity of using a $12 non-stick pizza pan and having 15 inch "just OK" pizzas from my oven

uni-tasker ? 2 things I did not see is what is the side clearance of the Breville and what about baking bread? thank you.

I use a baking steel 1/2” x 14" x 16" on our regular Weber grill. The steel was $145 when I bought it.

As someone who frequently entertains large numbers of people when making pizza at home, I saw a glaring omission from the performance section which is recovery time between pizzas.

I bought the Chefman electric pizza oven at Costco for $289. Gets just as hot as the (300 to 800 degrees) Brevelle and Ooni, almost same size (interior) of the Ooni, 12" square stone weighs 23 lbs, comes with a peel, allows temp control of top and bottom, measures 18" x 17" x 11". All of this for a fraction of the cost of the Ooni and Brevelle. I have probable made 20 pizzas and love it.

I've used a cast iron pizza pan with a regular oven and it's given me pretty good crust with pre heat and baking time.

I'd lean toward the Ooni (if it fits on my counter) but I'd have to have my neighbor help move it back and forth. For toppings, I tend to be Team Yes. My pies usually get pepperoni, bell pepper, diced onion, mushroom, and the most important ingredient, pineapple. If hating pineapple on pizza is wrong, I'll always be right.

I was hoping you would test the new pizza ovens that are affordable, Cuisinart and Chefman. Please do that soon!

What about warranties? Customer service? Power supply needs?

This is the best video on KZfaq. ❤

If you have a Webber grill, you can buy a kit that converts your Webber grill to a pizza oven. I bought mine from Amazon and have pizza parties all the time. You can add wood and get an amazing pizza. I bought the kit a few years ago for 60, probably a little more expensive now. Still cheaper than 1000 lol

That's the ultimate uni-tasker. Alton Brown is on his way to speak to your manager... 😂

What are your thoughts on the VEVOR: Countertop Commercial Pizza Oven?

I have a Breville counter oven and the temperature is wildly off, so I’d probably get the Ooni for that price. I also would have liked to see you make calzone.

Curious on how these manage such high temps on a 15amp fuse? Do they require 220V like a standard oven?

I wonder whether, considering the amount of energy those oven require, whether they can work in an RV, using the energy from the lithium-ion batteries?

Please review the GE Appliances Smart Indoor Smoker !!! Omg if it works like how it says, I will be in heaven.

Howabout the Cuisinart Pizzeria Pro?

good comparison but what makes me buy any or one of these, will depend on the, How much Electricity used by them in an hour? and also What's the exact price /availability compared both? which is surprisingly missed here.

Why are there 3 people here for 2 devices??? And why is Lisa pushed aside after all these years???

I love pizza and eat it a couple of times each month (even making it from scratch ocassionally). I'd love an option for cooking pizza in my kitchen at a higher temperature than my oven can manage but $1000 is absurd unless you have a lot of disposable income you can just piss away. And I say that as a software engineer who earns a six digit salary. Since I own a home I've considered the less expensive outdoor only Ooni but even that is hard to justify to cook pizza just for myself.

Thus makes a yoga ball pizza oven a better option! And makes me want to build one even more....

this must be one of their favorite episodes to film because they get to eat pizza the whole time lol

wow breville! impressive control magnet menu and pan 😯

I wonder why they didn't test them with Neapolitan pizzas since that would probably be the main reason to get such a high degree oven.

I'd shell out perhaps for something that could do genuine Neapolitan-style pizza at home. I do suspect that the round stone in the Breville is functional, because it might facilitate air circulation. I would have liked to have seen the bottom crust on the Ooni to compare these two on "leoparding" ability, that spotty scorching. Not sure if ATK has cross-tested any outdoor-only options that might be available and spare you the cost/effort of a genuine outdoor traditional domed brick oven shape.

I eyed the Breville Pizzaiolo for years, but sprung for the Ooni Volt when it came out. The Ooni Volt is definitely heavier, but I feel like it has better insulation. A few reviews I watched said the Breville Pizzaiolo outer part gets very hot to the touch - this could be dangerous for children (or even my clumsy self). Is this something you tested? Saw another reviewer talk about the light in the Ooni Volt - I agree this is a huge plus! Haven’t bought a take-out pizza in years since getting my pizza oven.

Can someone explain to me how/why none of these machines have some sort of rotating bottom (like a microwave)?

Could you sear a steak in these? If you're creating a high temp electric oven that somehow works on 120v, I'd hope their engineers would think of other use cases. 120v air fryers don't get this hot, so I'm curious how they're doing it with the same 1800 watt power budget.

I got a pizza stone and peele set for my outdoor grill from Amazon for under $50. I can get the grill up to about 650F and our homemade pizzas come out fantastic.

For what they do I think they’re both pretty expensive. I use a 16 inch stone and I am able to make a 14 inch pie New York style, in 9 minutes.

So if the 100 degree temperature difference doesn't matter than does that mean the Ooni will take less time to reach 750 than Breville? Breville took around 20 minutes for 750 and they mentioned that Ooni takes 20 minutes for 850.

I gave up on New York style at home. I bought the pans and make Detroit style! Way lower temperature required. I can’t justify 1,000 for a pizza oven. So I leave New York style to my local pizza shops and support them

How could you make this video without including the Chefman oven which sells in the 250.00 to 300.00 USD range. It does the same thing as these ovens. It heats to an honest 800 degrees and makes perfect pizza. The overall quality and ease of use are also top notch. I have a Ooni Koda 16 gas fired oven in my backyard, and have hot used it since I bought the Chefman several months ago.

Is it just a standard 15amp or 20amp outlet?

I honestly don't get the attraction to home pizza ovens at any price. A bit biased living in NJ which arguably has the best pizza in the country and I can throw a rock to several outstanding options. However, how much pizza do you need to be making/eating to really want one of these. Also, where do you store this and how much counter space do you have when used indoors?

You can make pizza like the ones shown (New York or other American styles) in a home oven with a stone or steel (or ceramic tile or even a thick aluminum slab). The reasons these pizza ovens are expensive is the very high heat that's desirable for Neapolitan pizza, not tested here. It's a major engineering challenge to coax extreme heat from a 120V American outlet. European 240V outlets can provide about double the energy, which is why their electric kettles boil water so fast and they have ready access to 240V home electric pizza ovens like the Effeuno that get to temperatures comparable to outdoor gas or wood-fired pizza ovens. The Ooni Volt and Breville Pizzaiolo draw the same amount of electricity. The Volt is more insulated, so it can get to a higher temperature. This also makes it larger. It has a maximum temperature 100°F higher, but the difference will likely be narrowed as the Breville compensates with a clever toggleable ring-shaped heat distribution that concentrates the heat where you need it, on the outer crust of the pizza (the rim). So the heat into the crust may be comparable. I wouldn't buy a dedicated pizza oven unless it can do something very desirable that home ovens and toaster ovens simply cannot. For me, this means true Neapolitan pizza, with "Leopard spots" on a puffy, soft crust. That crust cannot be achieved in a 550°F oven. But neither can it be achieved in 120V home indoor pizza ovens, apparently. I have not seen Leopard spots come out of either of these ovens. It's been long enough that I think if it was easily achievable and reliably replicable, it would have been done. The Neapolitan pizzas that come out of home electric pizza ovens on the US market have crusts that are more like New York style. For $200-300 you can make true Neapolitan pizza with soft Leopard spotted crusts in an outdoor propane pizza oven that has a maximum temperature around a thousand degrees Fahrenheit. I wouldn't bother with wood, it smells nice but with cook times less than a minute and a half the pizza doesn't get significant smokey wood flavor. I've looked into the cost of getting an imported 240V European oven. Could be about ten times the cost of your standard outdoor Ooni pizza oven, and it makes the same pizza. Maybe more expensive if you need an electrician to rewire your house. They're available but about double the cost of the Volt or Pizzaiolo, and that's if you've already got a 240V outlet. The total cost for most US homes will be thousands of dollars, not hundreds. In a generation or two of improved products, American 120V electic specialty home pizza ovens will probably hit outdoor pizza oven temperatures and be capable of authentic Neapolitan pizza crusts. Such ovens would be worth it to enthusasists and commercial pizzaiolos. I look forward to seeing them. The Volt and Pizzaiolo unfortunately can't compete even with inexpensive outdoor pizza ovens for high-heat pizza. And most American style pizzas are cooked at regular home oven temperatures, so a regular oven works well enough, especially with a good stone or steel. I'd like to get a 16" Ooni outdoor oven, maybe upgrade my home oven Baking Steel to a larger aluminum round sometime (aluminum has lighter weight for the size, heat capacity, and thermal conductivity compared to carbon steel). I would not be happy with what the thousand-dollar electric pizza ovens currently produce. The high heat is inferior to a $200 outdoor propane pizza oven, and the low heat is no better than a home oven or even a high-end toaster oven. There are some marginal cases where the Volt and Pizzaiolo are great. They're the least expensive way to get closer to more Neapolitan style indoors. They might even perfectly make an old-fashioned New York style pizza that's halfway to Neapolitan. That's what I aim for in my 550°F home oven, anyway. The Pizzaiolo and Volt are a step closer to indoor Neapolitan crusts. The next level is way more difficult or expensive, buying or building an indoor wood or gas oven with a chimney venting outdoors or installing a 240V "dryer" outlet in your kitchen just for the extremely expensive pizza oven (and definitely a 240V kettle to go with it). You might need to modify the plugs and cables and void warrantys, although some Effeuno models are sold by an importer with a US-style 240V plug. Honestly, it's not practical for anything but the most dedicated or wealthy pizzamaking enthusiasts. Just get an outdoor oven, they're now widely available and inexpensive and work perfectly. You can cook regular American pizza, "New York style", in the oven you already have with a cheap stone or steel (less than $100), good ingredients, and some practice. We'll know these expensive $1000 indoor pizza ovens have matured when we start seeing typical users sliding out authentic Neapolitan pizzas with little Leopard spots dotting the crusts. Until then, they don't live up to the hype and are a poor value compared to outdoor ovens with superior performance.

Curious about the wood fired mode on the Breville. Does it actually use any wood?

Back when my kids were little, I made pizza from scratch a few times a month. When they were teens, we had lots of build your own pizza parties. If these ovens existed back then, I would have happily bought one, probably the Breville. I managed ok with quarry tiles in my regular oven. More heat would have been better, but I didn't have the option. Now ... my kids are grown and I need to limit carbs for my health. I don't make pizza any more.

I'm assuming they confirmed that both actually reach the temps as described by their settings.

For me, the dealbreaker is definitely the high temperature with the Ooni. Like they mentioned in the review, there's no way that you can make a Neapolitan pizza if you can't get past 750º F, (400ºC) at a minimum!

The Ooni gets hotter for a specific style of pizza which the high temperature is needed to cook a pizza in 90 seconds or less.

I'll pass based on price. I have been using a pizza stone in the oven and my pizzas turn out GREAT. However my next investment will be the pizza steel :)

I have the Breville and on the Wood Fired setting, I can make a pizza in 2 minutes. Any longer and it's severely burned.

I feel like Kate can see into my soul for the first 2:00 of this video haha

Just use the frying pan/grill method it works great

If I'm going to spend $900+ which they both can be bought on Amazon and eBay for new? I wanna make more than a few thin crust pizzas. I love making authentic Ciabatta bread and am wondering if the Ooni could accommodate interior wise the height needed to bake the bread properly without the elements getting too close to the dough? On a 500 degree oven you need to use a stone and the middle rack at 425 degrees. The element being too close to the dough is a worry. Does anyone know the answer to this from a professional bakers view? After watching this, the Breville looks like it performs ok but is not made as well design wise as the Ooni. The Breville looks limited on what else you can cook in it with the round baking stone. The Ooni will cost you more but it appears to be a superior unit. Obviously they both can make a nice thin crust pizza but so can your oven at 500 degrees, it just might take a little longer and similar results can be obtained. Is it worth around $900 to shorten your cook time about 4 minutes, not to mention you can make a full size 16" pizza in your home oven. Not the toy 12" versions these are limited to? You need to make them fast because you need to make multiple 12" pizzas to feed a normal size family. Everyone conveniently ignores this issue which is a huge problem with both these units. These thin crust pizzas may take around 7 mins total in a conventional oven with stone. Verses 3 or 4 minutes in the Ooni or Breville. You may say "I can buy alot of pizzas for this kind of money". The difference is most of the fast food pizzas I wouldn't feed to a dog never the less eat one myself. If you're thinking along those lines? You probably don't know what a great pizza is supposed to taste like. Its not with all the silly toppings that disguise the crappy taste of the actual boring pizza that it is. Both Ooni and Breville over priced in my opinion for the lack of versatility they have but I love pizza so I would go for the Ooni if the price drops to around $700 new, which it should be. They would certainly sell more and the volume would make up for the profit loss at the normal $900 retail. Some other new company will do this I'm sure and these 2 companies will be going " why didn't we drop the price sooner"? Most of these are made in China and they are masters at copying anything, so if you're not in a rush? Watch for 850 degree pizza ovens at a lower than $900 price tag new in the future, This will turn out to be "Battle of the Pizza Ovens" for sure...ATK Rocks!!!

What about the Halo? That's what we have. It's awesome.

Maybe you did the unblind "taste testing sample" just for the video, but if you only have 2 options to choose from you really should've done a blind triangle-test for the "performance" category. If Neapolitan pizza is more temperature sensitive I wish you had included that (or at least mention explicitly that you did test that style) in the video. Otherwise this was a great video and comparison.

If you want to see a pan pizza on the Breville I have a video here Easy no-knead Sicilian style pan pizza in a Breville Pizza Oven kzfaq.info/get/bejne/bbygoreFmMvDiGw.html

AN ATK Neapolitan pizza test with these ovens would be great. I have a steel and a 550 degree oven and I make great pizza, but there's no way to get Neapolitan-style results with that setup. The crust is either under cooked or the cheese is browned. Browned cheese is not necessarily a bad thing, but it's not Neapolitan either.

How do these fare vs the tandoor

My oven (reg/convection) has an actual pizza setting 🎉 To be fair...if...I had a $1000. to spend on this (fixed income so, not gonna happen for me)...I choose the Breville 🎉🎉🎉 If ATK Gearheads has a Breville they need need to get rid of...I volunteer 😂😂😂 Love you ladies 💗💗💗

You should also have included the Cuisinart CPZ-120C, which also reaches 700° F and costs less than half of those two ovens.

I feel like Ooni's digital/hidden controls should have it marked it down more. I miss the days when it was obvious what everything does without having to read the manual.

It’s a ooni for me. I make about 4 pizzas on our pizza nights

Been using a pizza stone at my oven's highest setting (525 F) forever. That, with my high hydration, 24 hour cold ferment dough, and I make a pretty darn good home pizza. Just going by appearances alone, I will say that my pizza made without a ridiculously overpriced pizza oven is every bit as good, if not better, than those in the video. Sometimes, expensive equipment does make a difference; I don't think this is one of those times.

are they good for frozen pizza?

You can get a Kamado Joe and get the pizza grill add-on for about the same price. Now you have a great grill and a pizza oven.

What about outside oven

Too much space with either. I'm using chunk charcoal on the kettle grill (Bubba Keg).

Wake up the EFFEUNO has been rocking the Pizza temps for Years or did they not pay to be on the list..?

Thanks for this video. I like thin crust pizza but I can’t justify spending that much money on a pizza oven. I love a great mushroom, veggie, uncured pepperoni or even plain cheese pizza. I’ll just continue to support my neighborhood pizzeria who make great pizzas. 😋

Are there any low(er) cost options?

I can't buy either of them but GREAT VID!

If I was to spend $1000 on this product, I would probably go for the OONI. I feel you get more for your money in the long run. I think the 00NI now makes a rotating pizza oven. I could be mistaken.

The Breville is purpose made for indoor use and seems ideally suited for most kitchens in terms of its footprint. The included accessories may not seem like a big deal, but they greatly aid in making this unit the more practical choice. Granted, the most practical choice here is probably to spend 1000 dollars on something else altogether, since life doesn't really demand that you own a pizza oven!

hi, guys those pizza ovens are way too expensive for me but omg I got a countertop oven it actually came free with my flybys and it takes less than 10 minutes to heat up and i can tell you it takes 5 minutes to cook its a beast any more than 5mins it will nuke it black and turned into ash. so on my pizzas, I have a thin and crispy, I have, pizza sauce .red onions, black sliced olives, capsicums, shaved salami, ham, bacon, fresh cherry tomatoes, herbs, and lashings of good quality mozzarella cheese a final sprinkle with spring onions after I remove it from the beast. the full price of my beast is 150 dollars, and yes it got a viewing window a pizza stone, two scrapers, and a peel it's just marvelous

My local does homemade delivery for £2 and pizza large £7 any topping these ovens ok if eat awful lot of pizza seems lot money for oven.

Both should be nice at that price. Both should be great quality. I would not buy one unless pizza was a big deal for family and friends, then I would consider it.

Can these ovens be used to sear steak?

Blackstone outperform both 😉

what about how gross they look after six months of pizza? (3 pizzas, 6 times a month, for example)

only question is if it doubles as a salamander broiler