Breville Pizzaiolo

I got a Breville Pizzaiolo last week. I was a pretty good pizza chef already, with an outdoor wood burning oven and a baking steel inside. The Pizzaiolo is taking my pizza making to a new level. I like my own 72 hour dough better than both the New York style and Neapolitan style dough recipes the Pizzaiolo comes with. Does anyone else who has used this oven have any tips or hints that have worked well for you? And Grant, is Chef Steps going to take this on?

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pd3ski_278514

Ha, I just pulled the trigger* the other night. Definitely >not< a pizza chef but imma gunna figure this out one way or another

I’m a crispy crust fan so if you have some tips I’m all ears! Got some 00 and semolina Caputo from Amazon yesterday... oven shipped yesterday!

* stir crazy beer induced late nite cuz on sale purchase.. good thing I’ve never done that before ... 😂 🤥

Edit.. haven’t seen you post in the forum yet.. so welcome!!

montebello1964

I've been using Joe Heffernan's dough recipe as published on ChefSteps, which works well for me.

~100% King Arthur's Bread Flour, 65% water, 0.24% instant dry yeast, 2.17% salt

~5h room temp bulk ferment, 230g balls, cold ferment 24-72h, temper to 60°F, 11 inches

~750°F/750°F (top control 3>5 on launch) x 90 seconds

Jumping the top control from 3 to 5 just as you launch is a trick from Anthony Falco (ex-Roberta's in Brooklyn).

Also, there's a 2000 post-long thread on the oven on PizzaMaking.com, and some of those guys are producing Neapolitans that rival their WFO pizzas.

seattlejo_69596

I think i want to come eat pizza at your place.

montebello1964

I used to live in Seattle! Have you been to Joe Heffernan's The Independent Pizzeria?

pd3ski_278514

Question.. what’s the nominal temperature range around (bottom/sides/top) this device during use.. say two ~ four pies cooked in a row??

montebello1964

There are some Pros on PizzaMaking.com that are using this oven professionally and this question would be better for them to answer. But from what I read, you can really crank out pizzas pretty quickly (I seem to remember someone say they were able to do 20+ pizza an hour). I haven't done more than 2 in a 10 min period, so I can't say from personal experience.

Most seem to be using it at 750°F for Neapolitan, although there seems to be a way to trick it to go to 850°F (some people are even putting stones on top of the stock stone to raise the pizza closer to the top elements).

My IR gun doesn't go that high, so I haven't been able to test temps over time yet. I did see someone on a Facebook group post some readings showing that it heats very fast and very evenly, measuring on the stone. Since the reflectors are a key to how it works, you can't really measure top/side temps.

pd3ski_278514

Thanks for the reply.. good info! Holy cow 850?! I guess I wasn’t clear that I was looking for temp outside the box..oops

montebello1964

The outside temp is quite moderate. You can hold your hand on the sides, although the glass in front gets quite hot.

BTW, I just noticed that Cook's Illustrated published a review and rated it their best kitchen pizza oven that they've tested:

https://www.cooksillustrated.com/articles/2087-should-you-buy-a-fancy-indoor-pizza-oven?extcode=NSCI17IG&utm_source=instagram&utm_medium=photo&utm_content=breville&utm_campaign=ciinstagram

seattlejo_69596

I haven't! Putting it on the list for the future. My jam has been Brooklyn Brothers. Sadly I'm nearly in Tacoma and they are in Everett.

fisher23

So @pd3ski_278514 how is it? Wish you did FB, we would love to have your pizza creations.

pd3ski_278514

Haven’t fired yet .. thought I was getting a stand mixer from breville but they canceled my order a week or so after ordering (four days ago) 🤷‍♂️ So, I went back to Bosch to have a look again cuz they’ve been oos for long time and well they had one up, so I ordered. And now, I see breville have theirs back in stock .. uggg

I know I could just go through the motions but my leg/back situation sayeth otherwise

and my guy is not doing physio work cuz covid.. this really sucks extra ..so we will wait.

John, I’m not a baker. I hope to embark on a whole new journey with wheat flour. Which is really quite ironic considering my background growing up playing around the cracker factory... oh well

Lots to learn!

Will definitely post a post pics when the time is right.

I did, however purchase a meat grinder a couple weeks ago.. boy do I feel like a schmuck for putting off for so long. Hamburger experiments have been on going.. so I’ve got greasy burger fingers at least

.. ftw? maybe?

Mmmmm.. 🍔’s

fisher23

Cool, I love baking. I didn't go to pastry school, but we did some basic baking in culinary school. My thing has been sourdough lately. Keep safe and be well.

BTW: Grant has one as well, posted on his FB page over the weekend.