We Tested Breville's Countertop Pizza Oven _ Serious Eats

"WEBVTTKind: captionsLanguage: enokay so today we're doing Neapolitan pies we got this cool machine Kenji sent us the Breville pizza Yolo oven and is able to reach a much higher temperature than most home ovens I'm supposed to get up to like 750 Fahrenheit it's worth giving a spin especially since you can do it indoors and doing a little bit of a side-by-side comparison of pizza cooked in that versus one's cooked in a regular oven ripping hot with a baking steel and then right when the pizza goes in turning it to broil over the past few days put together a bunch of different types of dough using different hydrations different flours so we're just going to play around make a bunch of pizzas a no better time than a Friday afternoon to make teaser and feed everyone at serious eats starting with a simple muggy thought I think it came off the feel a little strong the back edge is not gonna be great but just over again all pizzas good so as I was saying this is from ever on my part definitely loaded up to many top things on this first one but I can see how it's like kind of soup you know but you know the char and its really nice and see yeah like that's great you know get that really and it's hard to get that in a regular oven so pretty impressive for Balvin not me first going in the oven and immediately switching it to broil the home of in a higher hydration is better because it has to be in the oven longer and therefore you're drawing up moisture basically dehydrating that does what I'm interested to see is how this guy performs with different hydration does well this looks pretty good and they said it was no flames we provide our own okay I want to do it another magenta and Mac slightly better oh yeah this is now we're talking that's wave got some nice leopard spotting see the bottom oh that looks good so for this one I'm really interested in tasting with the crust is like the does like so I'm not even gonna put you do this this is the only case where my tea not is like a real thing is tomato sauce oregano garlic olive oil salt I mean you can just see like even with this setup that kenji develop that's like great for a home of and it just can't compete as far as charring and the bottom side especially I've never been able to achieve that with a gas up uh-huh yeah no it's funny have there's like our team buildingokay so today we're doing Neapolitan pies we got this cool machine Kenji sent us the Breville pizza Yolo oven and is able to reach a much higher temperature than most home ovens I'm supposed to get up to like 750 Fahrenheit it's worth giving a spin especially since you can do it indoors and doing a little bit of a side-by-side comparison of pizza cooked in that versus one's cooked in a regular oven ripping hot with a baking steel and then right when the pizza goes in turning it to broil over the past few days put together a bunch of different types of dough using different hydrations different flours so we're just going to play around make a bunch of pizzas a no better time than a Friday afternoon to make teaser and feed everyone at serious eats starting with a simple muggy thought I think it came off the feel a little strong the back edge is not gonna be great but just over again all pizzas good so as I was saying this is from ever on my part definitely loaded up to many top things on this first one but I can see how it's like kind of soup you know but you know the char and its really nice and see yeah like that's great you know get that really and it's hard to get that in a regular oven so pretty impressive for Balvin not me first going in the oven and immediately switching it to broil the home of in a higher hydration is better because it has to be in the oven longer and therefore you're drawing up moisture basically dehydrating that does what I'm interested to see is how this guy performs with different hydration does well this looks pretty good and they said it was no flames we provide our own okay I want to do it another magenta and Mac slightly better oh yeah this is now we're talking that's wave got some nice leopard spotting see the bottom oh that looks good so for this one I'm really interested in tasting with the crust is like the does like so I'm not even gonna put you do this this is the only case where my tea not is like a real thing is tomato sauce oregano garlic olive oil salt I mean you can just see like even with this setup that kenji develop that's like great for a home of and it just can't compete as far as charring and the bottom side especially I've never been able to achieve that with a gas up uh-huh yeah no it's funny have there's like our team building\n"