HOME PIZZA OVEN PUT TO THE TEST BY CHEFS

Hello everyone, I'm taylor barry taylor, I'm stafford jamie smash today two

chefs

a

pizza

oven

and it doesn't look anything like the other video you're thinking of a few months ago the guys asked James and I to review this delitsia

pizza

g3 ferrari g1006

oven

in red recommended retail price 99.99 and to ensure a fair and unbiased

test

, they gave us a frozen pizza. It worked? Who cares? It was a frozen pizza, but you guys commented in your comments asking us to

test

it properly with a proper

home

made pizza and because it heats up to over 400 degrees Celsius, much hotter than any

home

oven.

We wondered what else we could try. I have some pizza dough that I made. It's gone up, it's deflated a little since I dropped it and now I'm going to wind it up. I figure we're probably only two or three minutes away from continuing with this. What it says is that the pilot light needs to be on, so if it gets hot to the point of going out, then we actually need to cool it down. a little bit so it looks good so far oh timer I hope the crust is nice and crispy on the thyme but it also needs to put some color on top otherwise there's no point in you knowing when they make a big paddle in a big pizza oven and then they raise it to the top of the oven for the last few seconds, that's to get that cheese, in theory, that's already near the top, that was the ping, just there are three minutes and it says it might take up to four. so it may not be ready, but I'm going to give it a good try, you know what, James?

I think my tomatoes were too wet. Oh, it's bubbling, it's bubbling, that's very important. Do you know what's good right away? You can hold it by its tip and the base is crispy enough that it won't fall off. There is no way you can achieve that beautiful crispy base. Put a little semolina salt on the bottom in an oven at home at the same time. take a good ten more minutes yeah sure yeah we use that pizza dough a lot that's basically fine and I don't think we ever got that result before it works so damn frozen pizza cheers cheers and Now I'm intrigued to see what else we can cook in it.

I'm thinking first of a super simple beer snack, padrón peppers, so obviously preheat, you have the pizza stone on the bottom and the heating element on the top, it has a temperature between zero and three. I don't really know what the temperature is, we've been working for about two and a half and it has a timer that goes up to five minutes again. Three and a half minutes, four minutes have been the times we've been at, it's as simple as that yes, pop, normally you want charcoal from the flames or a cast iron griddle, we'll see what we have here, also virgin olive oil extra seasoned to mix them in, they smell good, they smell good, they've been popping, oh that.

It looks good, they're cooked well, maybe more than usual, they have less bite, but I wouldn't say no, so I love a grilled peach because if there are pieces that are a little bit firm, they're basically a thing of beauty. like pouring them in like flavored sugar and just putting them on a tray in the oven. I think it was a recipe that I used from the Kiapa sisters and it is very good because what is already sweet and juicy is being taken. another level when those sugars caramelize a couple of those look what happens there I will do it james drama in the

chefs

oh we have a little black it worked it just went and it worked I think the ones on the stone directly didn't work too, but the ones in the pan looks great, I'm going to suggest it will be very hot, be warned, it's absolutely delicious and you could absolutely make it in a normal oven.

Would you get the same color if it had been in the oven for five more minutes and still retain the texture, yeah, what's next? Whole eggplant that could be touching the ceiling. She already did it. I'm going to prepare some mushrooms with goat cheese with a rose harissa on top and in theory four or five. minutes in that oven chop what is rose harissa so that it is rose petals mixed with harissa if you are hosting a dinner party this may be going on all the time and when it beeps it's like it's ready I know why I'm acting like this because I watched my first episode of queer eye last night and I loved it oh, didn't it look good there you go, I'm putting in its mushrooms if it's better than an oven, I don't know, but it's half of it.

Now that I'm warming up to this, based on the speed, I can see that I'm starting to feel like an uncomfortable third wheel. In fact, our eggplant is really good even on its own, like eggplant plus lots and lots and lots of extra virgin olive oil. works great but that's the perfect texture for a baked eggplant, do I want that bitter sound? my nervousness do I need it? Can I go to the oven? I'm very I'm very confused right now Rose Harissa mushrooms with goat cheese five minutes ready the goats should be melted the mushrooms should be cooked through but not a little slimy it's almost done everything I wanted it to do as if the mushrooms were firm the goat cheese is completely melted everything is coming together in my mouth Everyone here knows that that's going to taste good because it's mushrooms and goat cheese.

Do you think the scallops are directly on the stone or do they need to be off the stone in our cast iron? There is no real benefit to having done the erudite thing at all first question yes actually I would say no its no better than the pound okay so this time instead of putting it directly on the stone I put a plank of cast iron with a little oil on the stone, I don't like the top, I think maybe yes, that is splitting a lot, yes, I will say this, they are not good scallops. No, next, some raw prawns, what I did was marinate them in a red pesto, a sun-dried tomato pesto and then. string them five to string I'm going to put them directly on the stone and see what happens that was fast I didn't expect it to be so fast it looks good oh god I'm going to say it again I want a little more color I want a little more color than the one you would get from a grill or something.

It would never occur to me to put sun-dried tomato pesto on prawns. The prawns are perfectly cooked, meaty, sweet, juicy. This is how you want the prawns to be cooked. This one is a little more. ridiculous grand finale, a whole fish, only we could do a grand finale where we just cooked a whole fish, well it's definitely not made for this, but I wonder what would happen what I'll call it, will be, will be. steamed we're going to love the meat the skin is just not going to work it doesn't fit I don't think it's going to fit james yes it's going to stay there but that's fine how about three minutes oh it smells like roasted fish? and that's why I especially like the tail end, where it's a little bit thinner, it gets crispy a little bit more and if we get that, we're on to a winner, it did, oh, it's a little crispy, it's almost crunchy .

If you have it, I got it first: will the skin pull back nicely to reveal beautifully cooked meat? I don't know if you can tell, but Ben is so excited right now that it works 100 percent, you can cook a sea bass in a pizza oven and again, they can do that in the oven, it will probably take 15 and in that time it starts to dry out. a little bit due to the nature of being there twice as long, what you get with that cooking is very fast, you asked. Let's try this again after what we did the first time.

Have we done it correctly? Have we done him justice? I don't think we can test it any more than we tested it. I'm still not sure if it's a fair experiment because I came in wanting it to work and a lot of these things to work, however I think it has accomplished most of the things we've included in half the time it would take and the product has been amazing, I mean, obviously. I didn't think much of it to begin with because it burned the bottom of the pizza and obviously it wouldn't burn anything so it must have been the pizza reverend's fault but after this day for homemade pizza it's great again I don't is.

It's completely up to us, what do you think fits well? Earlier this week we started shipping our new cookbook. You can't ask them to cook and you're getting it and it looks pretty good. Check out some of these if I have no idea what these books are about or the club we're running. Go to some kind of dog club, go check it out and sign up, speaking of coming and signing up, I think everyone has already signed up for a dab jack. of the week people have a choice, but yeah, have you heard of the new garlic diet?

No, I haven't been on any garlic diet, Jamie, well, you supposedly eat five cloves of garlic at every meal, you don't actually lose much weight, but apparently you look slimmer from a distance because you stink, you stink everyone when you already stink them. , I'll see you on Wednesday for another video and we'll find out, bye, as we mentioned, neat, it's run by a group of friends, so if you like what you're doing then there are lots of ways you can support us and get more involved. Everything you need to know is linked below. Thanks and see you in a few days.

We could play as the good cop, the bad cop. Do you have a uniform?