pizzaovenreview-blog1

[pizzaovenreview-blog1]

5 posts!

[pizzaovenreview-blog1]

Crustless Breakfast Pizza

[wpurp-searchable-recipe]Crustless Breakfast Pizza - It's true! This is a bit of a scam, because it's just EGGS! But, it's a good scam. It's decadent like any good pizza should be, and it's healthy. That's a rare combo these days, so I think you should take it while the gettin's good! - beaten eggs, salt, pepper, pizza sauce, mozzarella cheese, cooked/chopped sausage, bacon or ham, sauteed onions, mushrooms and anything else you like, fresh basil leaves if you have them, Beat eggs with salt and pepper, then add the whole mess to a 9-inch greased pie plate.; Bake at around 350˚F for about 15 minutes or until eggs are set well.; Remove from oven and top with sauce and other toppings as you please. Then, return the pie to the oven for at least another 5 minutes to melt cheese and soften other ingredients.; - [/wpurp-searchable-recipe] https://pizzaovenreview.com/recipe/crustless-breakfast-pizza/

[pizzaovenreview-blog1]

7 Life-Changing Ways for Diabetics to Enjoy Pizza

This is one HUGE issue in our world!  The number of diabetics is growing rapidly year over year, but at the same time, people are consuming more and more pizza because it TASTES GOOD!  Hey, I get it.  And guess what!  I HAVE DIABETES!  Now, before we move on, it’s worth a quick outline explaining in brief, simple terms what diabetes is. What is Diabetes? There are TWO types of diabetes (there are actually more, but they are just derivatives of the main two, so we’ll just skip them for now).  Each of the two types of diabetes is so different, that they may as well be totally different conditions.  The only reason they are related is that they both ultimately result in elevated blood sugar levels if left uncontrolled.  But, as to how they reach that point, they couldn’t be more different.  Depending on which type of diabetes you have, you’ll approach your daily routine very differently. What are the 2 Types of Diabetes? Type 2 Diabetes The vast majority of people living with diabetes have type two diabetes.  This type of diabetes results from your body having what is called “insulin resistance” which means the insulin your pancreas produces is unable to be properly used by your body to facilitate the migration of sugar from your bloodstream into the cells of your body.  Here’s a quote from the Diabetes Canada website: Type 2 diabetes is a disease in which your pancreas does not produce enough insulin, or your body does not properly use the insulin it makes. As a result, glucose (sugar) builds up in your blood instead of being used for energy. As a side note, most of the cases of type two diabetes can be virtually cured with a radical change of lifestyle (exercise) and diet (eat what you know you should – like mostly vegetables). Type 1 Diabetes Less than 10% (closer to 5%) of all people living with diabetes in North America have type 1.  Unfortunately for those people, type 1 is usually more serious and so far, there is no way to heal or cure this condition.  It’s also the type of diabetes I HAVE!  With Type 1 diabetes, your body has an autoimmune condition where your pancreas is being attacked by antibodies.  As a result, your own body kills your pancreas, which in turn makes your pancreas unable to produce insulin.  However, insulin is necessary to allow the sugar in your bloodstream to enter your cells for energy.  That means you need to inject pharmaceutical insulin into your body after meals for the rest of your life! Why The Focus on Diabetes and Pizza? Traditionally, pizza is one of the worst nightmare foods for a diabetic.  Pizza crusts are usually extremely high in carbohydrates.  Your body turns carbohydrates into sugar (usually very quickly with the type of dough used in pizza) which quickly increases (or “spikes”) your blood’s sugar level which causes huge physical problems over the long term (blindness, amputation, etc.) Our goal in this article is to offer you some great-tasting pizza options that minimize both the amount of carbohydrate in the pizza, and also the type of carbohydrate (we want the type that slowly raises blood sugar over a longer time rather than “spiking”it immediately).  If you haven’t figured it out yet, let me just be blunt;  The whiter and thicker the crust, the worse it is for you.  Another way of looking at it is this;  If you’ve heard of a pizza chain anywhere in North America (ie. Pizza Hut, Dominos, Pizza Pizza, etc.) then you’ll want to stay as far from them as possible!  Just trust me on that!! The American Diabetes Association recommends limiting your carbohydrate intake to 45 to 60 grams per meal. Just one slice of a pizza from one of the chain pizza stores contains up to 37 grams.  You can’t help but have 3 pieces or more, and that spells trouble!  Diabetes also puts extra strain on the cardiovascular system, raising heart disease risk. Cheese and high-fat pizza toppings, such as sausage, bacon, ham, and pepperoni, contain elevated levels of saturated fat and salt, which need to be limited on a heart-healthy diet. The American Diabetes Association recommends a maximum intake of 2,300 milligrams of sodium a day, or 1,500 milligrams if you have hypertension. Most decadent pieces of pizza from a chain restaurant have over 600 milligrams of sodium.  You can see how you can get into nutrition trouble quickly if you don’t keep a tight leash on your diet.  Saturated fat should make up no more than 10 percent of your daily calories. What’s the Takeaway? This is not meant to be an essay on diabetes, but I thought a quick primer would be helpful.  Regardless of what type of Diabetes you have, eating healthier should be a huge priority if you’d like to live as long as possible, and enjoy a good quality of life.  To that end, we have some great suggestions for those of you who have diabetes or pre-diabetes, and also happen to love pizza! In this article, we’ll outline 7 life-changing(literally) recipes for diabetics looking to enjoy pizza.  These are specifically targeted to diabetics.  Generally speaking, the recipes here are better for EVERYONE, not just diabetics, but there are some minor differences in some cases between a “healthy” pizza and a diabetic-friendly pizza.  For healthy pizza-making ideas, see our article HERE, where we give you 10 quick tips on how to keep your pizza as healthy as possible.   7 Life-changing (literally) RECIPES for Diabetics ** It may do well for many of these recipes to stock up on thin crust prepared crusts to make your life easier. All the better if you make a healthy crust yourself, but for those who simply can't take the time to do that, here are some excellent suggestions: Mamma Mary's Pastorelli Baboli   Life-Changer #1.   Classic Diabetic Pizza The idea in this recipe is to keep the saturated fat content low-ish by using low-fat meats. We're also trying to minimize the amount of carbohydrate in each slice by using a thin crust. We're not too focused on the content of the crust itself, just that it's very thin, so there's no room for lots of carbs!   Life-Changer #2.  Goat Cheese Pizza. If you check out the ingredients on this one, you'll see we're really going for the healthy option here. If you use meat at all, we're suggesting lean white chicken, and again with thin crust to minimize simple carbohydrates.   Life-Changer #3.  Thin crust pepperoni and vegetable pizza. Here's a fun twist where you don't need any pizza crust at all. There is a crust, but it's a tortilla rather than traditional crust.   Life-Changer #4.  Low Carb Almond Pizza Crust We love this almond flour (meal) based pie. Keep in mind this recipe is for the crust only because that's the main differentiating element to this pizza. You can use any of the other pizza recipes we've outlined here for topping ideas. Almond meal works a whole lot like regular thin pizza crust and it stays pretty crispy like a regular pizza. The almond flour makes this a high-calorie pizza, but the ENTIRE pizza has only 19 grams of carbohydrate (depending on what you put on top). Pretty sweet!   Life-Changer #5. Eggplant Pizza Okay, this is really a pizza cheat (technically), since it's really just eggplant topped with good stuff, but we think it'll kill the cravings to a great extent, and boost your health factor to “way up there”. Just give it a try .... please?   Life-Changer #6. Cauliflower Pizza Crust Here's a cheese-less crust that is full of goodness. There's not even one teensy thing in here that's not actually good for you, and that will make your body better off for having eaten it! I admit I didn't discover this on my own since I'm not super hardcore with my pizza nutrition (I don't eat it every day so you get it right?). This recipe comes courtesy of Michelle from theluckypennyblog.com   Life-Changer #7. Breakfast Pizza It's true! This is a bit of a scam because it's just EGGS! But, it's a good scam. It's decadent like any good pizza should be, and it's healthy. That's a rare combo these days, so I think you should take it while the gettin's good! https://pizzaovenreview.com/7-life-changing-ways-diabetics-enjoy-pizza/

[pizzaovenreview-blog1]

The Amazing Pizza Dome!

[rwp-review id="0"] [rwp-reviewer-rating-stars id="0"]   This is certainly the MOST peculiar and interesting “pizza oven” option we've encountered to date! What is it? Well, this little gizmo is named because of what it is – a DOME! What does it do? In case your curiosity is too strong for you to take the time to read through the details, here it is: The Dome simply re-directs heat that emanates from the bottom of your oven and normally swirls around the entire roof of your oven before dissipating, and concentrates the heat under its sheet metal curved dome. This heat is kept close to the pizza and radiates down to the pizza surface.  The optimal temperature for creating an authentic Neapolitan thin crust pizza is close to 750˚F or higher. The Good heats your oven to over 750˚F takes no room for storage costs virtually nothing considering what it delivers has no parts that can malfunction The Bad only works in ovens with certain features that fit certain criteria The Details We were intrigued by the notion that a piece of steel (albeit a beautiful, well-engineered product with two precisely-fitted stainless steel components) could actually increase your oven's temperature in spite of the fact that the manufacturer of your oven says it only goes to 550˚F. We simply had to give it a shot! [caption id="attachment_1552" align="alignright" width="350"] The Pizza Dome Packaging just after I cut it open to start assembly[/caption] When the box arrived at our doorstep, we noticed it was super thin (as expected) so it came to us quickly and inexpensively via courier! Once we opened it, we were glad to see it was well-protected from scratches and light damage by a protective tape that was applied during the manufacturing process.  The metal pieces were laser cut with precision. That was the good news! The bad news is that the protective tape was extremely difficult to remove. I work out daily in my weight room and I'm pretty strong. Even so, I was straining my biceps to remove the protective film. It was stuck onto the metal more like really sticky, vinyl tape rather than a thin protective plastic film. After about 6 or 7 minutes of fighting with it, I was pleased to reveal a very attractive, shiny, metal sheet with a precise binding system (to keep the two separate sheets together while in use).  It comes in two sheets since it would be awkward to mail as one full sheet which would be quite a bit wider than your entire oven! When I first saw the product, my initial thought was “hey, I think I can make this myself!”. However, after about 30 seconds of examining the bends in the metal and the finishing touches, I decided that for the love of a good authentic Neapolitan pizza, I'd be happy to pay $100 for this product, and skip the hassle of trying to cobble together the materials and then engineer the details to make it work properly. If you have lots of nice shiny sheet metal sitting around your house, and a metal bender, then you may think differently, as might I! [caption id="attachment_1554" align="alignright" width="350"] The Pizza Dome comes in 2 pieces for easy shipping and storage[/caption] What Happened Next? When I read the instructions, I was a bit discouraged when I saw that the Pizza Dome will NOT WORK WITH ALL OVENS! If it did, I'd say this product would revolutionize much of the home pizza product industry. However, because it works buy trapping rising heat, it doesn't do much good if your oven radiates heat from the back wall via a fan or some other convection-style heat delivery process. Guess what?!  MY oven was such an oven, and because of that, it did not qualify as an oven that could effectively use the Pizza Dome! So What Kind of Oven Do I Need? This is an important point, and it's really the only part of my review that bummed me out just a bit. In order to use the Dome effectively, you'll need an oven with either an exposed heating coil at the bottom of your oven OR have open vents or slats in the bottom of your oven through which heat rises from the heating element into your oven. [caption id="attachment_1553" align="alignright" width="350"] Precision fit joining system[/caption] Being the resourceful individual I would like to believe I am, I promptly contacted my in-laws to ask if I could use their oven which had the open vents. The very next day we invited ourselves to their house with an armload of gourmet pizza ingredients. The anticipation grew as we prepared the pizzas. It did not help that three children under the age of 9 kept rocketing through the house yelling something about “hungry, pizza, food, please, now!” Finally, after 40 minutes of pre-heating the oven at 550˚F, we glanced at our thermometer, only to see it read 570˚F. We thought that might be an error, so we used our infrared thermometer and got several readings from 500˚ to 625˚F.  As wide as that range of readings was, all the temps were simply too low for an authentic pizza which would give us a bubbling, spot-charred crust and be done in 5 minutes or less. Our pie was done in 8 minutes and while it was good (ish), it was not authentic and it was exactly the same as making a pizza in a regular oven. At this point, we were a little disappointed and discouraged. Was this product legitimate? Was it just a chunk of steel that did nothing at all? I thought this was probably NOT the case since the company that makes the dome would not get any business or traction in growth unless it offered a real product that did as advertised. So, as a last-ditch effort, I decided to find a friend who may have an oven with an exposed heating coil right inside the oven itself. Surely I thought this would prove once and for all if this thing was legit! It took awhile, but I found a friend with such an oven and then, in true neighborly fashion, I invited myself and my entire family of 5 over to their house for pizza night .... on us of course! The Final Test! [caption id="attachment_1555" align="alignright" width="350"] Our first pizza using The Pizza Dome at close to 800˚F[/caption] We arrived in our friends' kitchen and started pre-heating the oven immediately at the maximum setting of 550˚F. We started making the pizzas right away thinking that the oven should be ready to go after 30-40 minutes. Just for fun, I decided to check my thermometer (which I placed on the pizza stone which was inserted on the oven rack before we started pre-heating) after about 20 minutes of pre-heating. To my surprise, the thermometer read WAY PAST 750˚F!!! This was truly shocking since I did not expect such a high heat output from a conventional oven even with the Dome! Worked As Advertised! After nearly searing my forearm hair, I placed the first pie on the stone with a peel, and within 15 seconds I could see evidence of high heat on the edges of the crust, with a bit of browning. After 90 seconds, one might think the pizza was done since it had raised bubbles in the crust which were turning a dark shade of brown on top! I left it in for the suggested 5 minutes, but in my case, that was a bit too long since the browning turned to "blacking", and the crust was a bit more well-done than I would like. Our guests seemed to not mind either of these issues and the rest of the pies we made that night were done in 4-5 minutes. What Kind of Thermometer Did We Use? [caption id="attachment_1556" align="alignright" width="350"] Our thermometer after measuring over 750˚F. It used to be bright white![/caption] We had in our possession already, a wireless infrared thermometer from Amazon, and also, a small metal oven thermometer with a maximum heat reading of 750˚F. We used both for a more accurate reading. Our metal unit showed the needle way past 750˚ to the point that is was “pinned” at the end of its ability to rotate (we could only guess it was close to 800˚F or even higher). Our infrared thermometer measured 768˚F but we knew it would be lower than our pizza would experience because we had to open the oven door and then start the process of measuring the temperature. Heat escapes very quickly once the door is opened, so the reading, in our opinion, was lower than what it would be a minute or two after the door is shut. What About the “Vents” On the Bottom? We were concerned about the issue regarding the open vents on the bottom of the oven. After all, the makers of the Pizza Dome insist that if your oven has those vents, it'll work. Ours did not. What's the deal?? I put on my Sherlock Holmes hat and re-visited that issue carefully. I noticed something interesting. If you look at the Dome photo on Amazon, you'll see the vents open so the heat can rise directly upward. You can even see the red-hot elements on the other side of the vents. That allows heat to go directly up into the Dome to be directed back down on the pizza. However, the vents in the oven we used (see the photo in this review), are not only smaller, but they do not allow heat to rise directly upwards. Instead, they point towards the side walls of the oven, and we're pretty sure this is why we were unable to get the heat reading we needed. What Say We? The Pizza Dome DOES what is PROMISES. Aside from (not) giving you an authentic wood-smoked flavor, the Dome passes with flying colors. However (you knew there was going to be a “however” right?), I do have one criticism!  The reason we gave it an 8.5/10 score on customer satisfaction is that it simply won't work in everyone's oven.  If it did, it probably would be our first perfect review score!  It will only work with ovens that have an exposed bottom heating coil, or large vents on the bottom that allow heat from the elements (hidden under the floor of the oven) to rise DIRECTLY UPWARDS. That means that if your oven is convection or does not have any vents, it won't work, and if your oven has small vents that direct the heat towards the walls of the oven and not directly up, it also won't work. There you have it! The good and the bad. If your oven does not qualify for the dome (convection-style heating or incorrectly positioned vents), then even $5 is too much to spend on the Pizza Dome since it will be nothing more than two shiny chunks of steel sitting in your garage! If you do have a qualifying oven, we're confident that this is probably the most economical method of producing a Neapolitan pizza experience that you'll ever find!  Overall, we give this product a strong BUY rating but only if you have a CLEARLY QUALIFYING OVEN! In that case, it's well worth the money. https://www.youtube.com/watch?v=n1Uk8ixylLk https://pizzaovenreview.com/pizza-dome-actually-work/

[pizzaovenreview-blog1]

The Amazing Pizza Dome!

[rwp-review id="0"] [rwp-reviewer-rating-stars id="0"]   This is certainly the MOST peculiar and interesting “pizza oven” option we've encountered to date! What is it? Well, this little gizmo is named because of what it is – a DOME! What does it do? In case your curiosity is too strong for you to take the time to read through the details, here it is: The Dome simply re-directs heat that emanates from the bottom of your oven and normally swirls around the entire roof of your oven before dissipating, and concentrates the heat under its sheet metal curved dome. This heat is kept close to the pizza and radiates down to the pizza surface.  The optimal temperature for creating an authentic Neapolitan thin crust pizza is close to 750˚F or higher. The Good heats your oven to over 750˚F takes no room for storage costs virtually nothing considering what it delivers has no parts that can malfunction The Bad only works in ovens with certain features that fit certain criteria The Details We were intrigued by the notion that a piece of steel (albeit a beautiful, well-engineered product with two precisely-fitted stainless steel components) could actually increase your oven's temperature in spite of the fact that the manufacturer of your oven says it only goes to 550˚F. We simply had to give it a shot! [caption id="attachment_1552" align="alignright" width="350"] The Pizza Dome Packaging just after I cut it open to start assembly[/caption] When the box arrived at our doorstep, we noticed it was super thin (as expected) so it came to us quickly and inexpensively via courier! Once we opened it, we were glad to see it was well-protected from scratches and light damage by a protective tape that was applied during the manufacturing process.  The metal pieces were laser cut with precision. That was the good news! The bad news is that the protective tape was extremely difficult to remove. I work out daily in my weight room and I'm pretty strong. Even so, I was straining my biceps to remove the protective film. It was stuck onto the metal more like really sticky, vinyl tape rather than a thin protective plastic film. After about 6 or 7 minutes of fighting with it, I was pleased to reveal a very attractive, shiny, metal sheet with a precise binding system (to keep the two separate sheets together while in use).  It comes in two sheets since it would be awkward to mail as one full sheet which would be quite a bit wider than your entire oven! When I first saw the product, my initial thought was “hey, I think I can make this myself!”. However, after about 30 seconds of examining the bends in the metal and the finishing touches, I decided that for the love of a good authentic Neapolitan pizza, I'd be happy to pay $100 for this product, and skip the hassle of trying to cobble together the materials and then engineer the details to make it work properly. If you have lots of nice shiny sheet metal sitting around your house, and a metal bender, then you may think differently, as might I! [caption id="attachment_1554" align="alignright" width="350"] The Pizza Dome comes in 2 pieces for easy shipping and storage[/caption] What Happened Next? When I read the instructions, I was a bit discouraged when I saw that the Pizza Dome will NOT WORK WITH ALL OVENS! If it did, I'd say this product would revolutionize much of the home pizza product industry. However, because it works buy trapping rising heat, it doesn't do much good if your oven radiates heat from the back wall via a fan or some other convection-style heat delivery process. Guess what?!  MY oven was such an oven, and because of that, it did not qualify as an oven that could effectively use the Pizza Dome! So What Kind of Oven Do I Need? This is an important point, and it's really the only part of my review that bummed me out just a bit. In order to use the Dome effectively, you'll need an oven with either an exposed heating coil at the bottom of your oven OR have open vents or slats in the bottom of your oven through which heat rises from the heating element into your oven. [caption id="attachment_1553" align="alignright" width="350"] Precision fit joining system[/caption] Being the resourceful individual I would like to believe I am, I promptly contacted my in-laws to ask if I could use their oven which had the open vents. The very next day we invited ourselves to their house with an armload of gourmet pizza ingredients. The anticipation grew as we prepared the pizzas. It did not help that three children under the age of 9 kept rocketing through the house yelling something about “hungry, pizza, food, please, now!” Finally, after 40 minutes of pre-heating the oven at 550˚F, we glanced at our thermometer, only to see it read 570˚F. We thought that might be an error, so we used our infrared thermometer and got several readings from 500˚ to 625˚F.  As wide as that range of readings was, all the temps were simply too low for an authentic pizza which would give us a bubbling, spot-charred crust and be done in 5 minutes or less. Our pie was done in 8 minutes and while it was good (ish), it was not authentic and it was exactly the same as making a pizza in a regular oven. At this point, we were a little disappointed and discouraged. Was this product legitimate? Was it just a chunk of steel that did nothing at all? I thought this was probably NOT the case since the company that makes the dome would not get any business or traction in growth unless it offered a real product that did as advertised. So, as a last-ditch effort, I decided to find a friend who may have an oven with an exposed heating coil right inside the oven itself. Surely I thought this would prove once and for all if this thing was legit! It took awhile, but I found a friend with such an oven and then, in true neighborly fashion, I invited myself and my entire family of 5 over to their house for pizza night .... on us of course! The Final Test! [caption id="attachment_1555" align="alignright" width="350"] Our first pizza using The Pizza Dome at close to 800˚F[/caption] We arrived in our friends' kitchen and started pre-heating the oven immediately at the maximum setting of 550˚F. We started making the pizzas right away thinking that the oven should be ready to go after 30-40 minutes. Just for fun, I decided to check my thermometer (which I placed on the pizza stone which was inserted on the oven rack before we started pre-heating) after about 20 minutes of pre-heating. To my surprise, the thermometer read WAY PAST 750˚F!!! This was truly shocking since I did not expect such a high heat output from a conventional oven even with the Dome! Worked As Advertised! After nearly searing my forearm hair, I placed the first pie on the stone with a peel, and within 15 seconds I could see evidence of high heat on the edges of the crust, with a bit of browning. After 90 seconds, one might think the pizza was done since it had raised bubbles in the crust which were turning a dark shade of brown on top! I left it in for the suggested 5 minutes, but in my case, that was a bit too long since the browning turned to "blacking", and the crust was a bit more well-done than I would like. Our guests seemed to not mind either of these issues and the rest of the pies we made that night were done in 4-5 minutes. What Kind of Thermometer Did We Use? [caption id="attachment_1556" align="alignright" width="350"] Our thermometer after measuring over 750˚F. It used to be bright white![/caption] We had in our possession already, a wireless infrared thermometer from Amazon, and also, a small metal oven thermometer with a maximum heat reading of 750˚F. We used both for a more accurate reading. Our metal unit showed the needle way past 750˚ to the point that is was “pinned” at the end of its ability to rotate (we could only guess it was close to 800˚F or even higher). Our infrared thermometer measured 768˚F but we knew it would be lower than our pizza would experience because we had to open the oven door and then start the process of measuring the temperature. Heat escapes very quickly once the door is opened, so the reading, in our opinion, was lower than what it would be a minute or two after the door is shut. What About the “Vents” On the Bottom? We were concerned about the issue regarding the open vents on the bottom of the oven. After all, the makers of the Pizza Dome insist that if your oven has those vents, it'll work. Ours did not. What's the deal?? I put on my Sherlock Holmes hat and re-visited that issue carefully. I noticed something interesting. If you look at the Dome photo on Amazon, you'll see the vents open so the heat can rise directly upward. You can even see the red-hot elements on the other side of the vents. That allows heat to go directly up into the Dome to be directed back down on the pizza. However, the vents in the oven we used (see the photo in this review), are not only smaller, but they do not allow heat to rise directly upwards. Instead, they point towards the side walls of the oven, and we're pretty sure this is why we were unable to get the heat reading we needed. What Say We? The Pizza Dome DOES what is PROMISES. Aside from (not) giving you an authentic wood-smoked flavor, the Dome passes with flying colors. However (you knew there was going to be a “however” right?), I do have one criticism!  The reason we gave it an 8.5/10 score on customer satisfaction is that it simply won't work in everyone's oven.  If it did, it probably would be our first perfect review score!  It will only work with ovens that have an exposed bottom heating coil, or large vents on the bottom that allow heat from the elements (hidden under the floor of the oven) to rise DIRECTLY UPWARDS. That means that if your oven is convection or does not have any vents, it won't work, and if your oven has small vents that direct the heat towards the walls of the oven and not directly up, it also won't work. There you have it! The good and the bad. If your oven does not qualify for the dome (convection-style heating or incorrectly positioned vents), then even $5 is too much to spend on the Pizza Dome since it will be nothing more than two shiny chunks of steel sitting in your garage! If you do have a qualifying oven, we're confident that this is probably the most economical method of producing a Neapolitan pizza experience that you'll ever find!  Overall, we give this product a strong BUY rating but only if you have a CLEARLY QUALIFYING OVEN! In that case, it's well worth the money. https://www.youtube.com/watch?v=n1Uk8ixylLk https://pizzaovenreview.com/pizza-dome-actually-work/

[pizzaovenreview-blog1]

Forno Bello Wood Fired Oven Review

[rwp-review id="0"][rwp-reviewer-rating-stars id="0"] With the Forno Bello oven, we are up into the higher end ovens that not only give you an authentic, Italian wood-fired pizza, but the whole experience for you and your family is elevated to a different category of culinary indulgence. While there are dozens of options for pizza ovens in the price range of $90 - $900, you’ll notice that the user experience, as well as the longevity and product quality, is something unique once you head up into the $1500 and over category. It’s like having my Toyota Celica for years, and thinking, this is a pretty darn good sports car! Why would you buy a crazy Ferrari? …. Until one day I sat in a Ferrari (never mind the driving experience), and I finally realized! This is kinda like that!  The Good 24″ x 28.5″ insulated cooking floor made from refractory brick heats up to cooking temperature in around 15 minutes! Made from 441 stainless steel including very sturdy stainless legs and storage Comes with complimentary pizza peels, steel, and wood as well as an outdoor all weather cover. Created by well-known international, award-winning pizza maker access to our complete video library taught by the World Champion Pizza Makers from the Pizza School of New York really nice looks combine old world tradition with modern, artistic undertones low price compared to other ovens with similar features and componentry. The Bad it doesn’t cost $249 plus shipping! Nope – just a tad more! (but it’s a great value)! Price? While it’s a lot higher than $100, it’s also one of the least expensive ovens in its category (looks, quality, craftsmanship, capabilities) Check out the latest prices and information HERE What Else? This beauty measures 85” tall, 38” wide and 33” front to back. It weighs 220 lbs and it comes with handles on both sides that allow to (strong-ish) people to move it around your patio with some ease (it also has heavy duty wheels/castors). You won’t get any rust on this oven. It’s nice to have an insulated door handle like this oven has. Some ask “why have a door?”, since many ovens don’t have doors. Well, this allows for quicker internal temperature attainment, which means no waiting around and even more importantly – LESS WOOD! What Say We? Well, here’s the thing; This is one oven that I personally have not had the opportunity to test with my own hands (though I’m still hoping!). The founder and owner of the company who makes the oven is Scot Cosentino from New York, and he makes quite a number of great videos to help you on your pizza-making journey. He’s also a big promoter of the Forno Bello oven (surprise, surprise) and you’ll see that in his videos. Oh, hey, wanna check one out right now? Come on its only 4 minutes and 44 seconds long! You know you want to! https://www.youtube.com/watch?v=BHrpLIsCWw4 https://pizzaovenreview.com/forno-bello-series-backyard-wood-fired-brick-oven/