(people chatting and laughing)
(cutlery and plates clanking)
(upbeat rock music)
- Hello, everyone, welcome to the channel
and we are SORTEDfood.
- This is a classically trained chef.
This is a £700 indoor pizza oven.
Should we see what he thinks of it?
(screen wipe whooshes)
(fanfare chimes)
This is the Sage Pizzaiolo.
Sage say it's the first domestic bench top oven
to hit 400 degrees C
and cook an authentic wood fire style pizza
in just two minutes.
I have been using one of these for the last two months.
- I know, you haven't shut up about it.
- So we're gonna do a proper roll reversal.
Normally he knows everything about the machines,
he's starting right from scratch now.
So do you wanna go over
and get familiar with the pizza oven?
- Three knobs.
- Three knobs. - Yep.
- You've got the timer on the left,
in the middle, you've got your preset,
which basically are temperature controlled.
And then on the end there,
you've got the darkness of your crust.
So basically, there are three heating elements.
There's the heating element from the bottom,
a ring from the top,
and then an outer ring which controls the crust colour.
So we're gonna build this up,
test various settings,
starting from basic,
all the way up to like proper wood fire pizza
with homemade dough.
I wanna know what you have to say about it.
- Okay, boys, let's make some pizzas.
(cheesy game show music)
- You are winding me up.
- Now I have not chosen these.
These actually come from the food team.
- Fully loaded cheeseburger pizza?
- No, that's rubbish. - Whoa, whoa, whoa, whoa.
- Get the meaty one.
- Pre-bought, chilled rather than frozen.
I notice it's got a freezer section.
- We all know what this is gonna taste like
in a normal conventional oven,
how much difference is it gonna make in that?
- So we put the Pizzaiolo on the wood fire setting.
It brings it up to a specific heat and a specific time.
- Just literally slide in?
- Literally slide it in.
- On the stone. (door thuds shut)
- [Mike] If you press the knob on left in,
you can see it starts to flash, that's your timer.
- Oven would take a similar time to heat up
but then you're looking at maybe 220,
200. - Yeah.
10 minutes. - For 10 minutes.
- It's smelling good,
but I think most of that is steam rather than smoke,
because you can see it's condensing from here.
I think it's probably done.
Two minutes.
- [Baz] Show me your bottom.
- Crispy bottom is cracking.
- And the leoparding.
- The leoparding?
- The leopard spotting.
I think that that's the language they use in the manual.
That's the bit that makes the difference.
I am biassed, so I'm gonna shut up.
- Yes, he's biassed, but we should also stress,
this is not a #Ad,
we have spent our own monies on this machine.
It did come out bubbling,
which is often more than you'd get on an oven at home.
You have definitely got a bit of char
in just a couple of minutes.
Quite a nice bottom.
(base scraping)
- Cheers.
- Cheers chef. - Cheers.
(bright funky music)
- It's one dimensional in flavour.
But that's what you get.
- Let's not beat around the bush,
the pizza oven is not going to
change the taste of the fillings,
but it is gonna do something to the base.
- And that is, for me,
where this is better than doing it in the oven,
because you get those little bits of charring on the bottom.
- And there are several brands
that will sell it to you with that wood fire char already.
So actually you're just reheating in a domestic oven,
and you don't need the char cause it's already on there.
I feel like it's done the same job as that,
if I'm honest, but five times as quick.
- You're not buying that thing
to put one of these in.
No way. (chuckles)
- Then let's try something
they do recommend you do in it.
(upbeat music)
- Okay, Ebbers, we're gonna test
the deep dish pizza setting. - Ooh.
- So let's use our yeasted homemade pizza dough.
- Oh. - Wow, this stuff looks great.
- So this is a nice, quick prove.
- Yes. - Quite high on yeast.
Nice, strong flour.
And hopefully we'll get something
that will sort of come up the sides
and ample on the filling.
- He's gone for a mix of flour and semolina.
- [Ben] Old school, just rolled it out actually.
- Ooh! - I know. I know.
I know.
But essentially we're making a pie.
We're not making a pizza.
- Yeah, you've got the skills.
That's what he's saying.
- Yeah, I would say that this is a deep pan pizza.
It's not a pizza pie.
- Ah, okay.
So it comes with the pan.
(knocks on pan) which it says you must use
for the pan setting.
I don't think we've got, in the current setup,
dough for it, if I'm honest. - Okay.
- [Ben] Got a setting, I wanna test it.
How do we do that?
- [Baz] Oh, what are you doing Ebbers?
You've gone rogue.
You're making a pizza lasagna.
- [Ben] I feel like if you're gonna test the pan setting,
then therefore you've gotta have dough that fits.
And ours didn't fit.
- It has worked, I'll give you that.
- I don't get the nickname
cowboy for nothing. (record scratching)
- Hi Jay.
- I heard something about a cheeseburger pizza?
(all laugh)
- Didn't make the cut. - It got overruled.
Right, a really low moisture mozzarella,
'cause I'm gonna need it to wedge this open.
- [Baz] You're seriously cowboying this aren't you?
- How do you stick it to the side?
(Mike laughs) It should be tackier right?
- Are you using a whole block of mozzarella? (laughs)
- I'm gonna be honest, it's a big pizza pie, right?
This is a cross between a pan pizza
and a deep pan pizza of Chicago.
I'm not claiming it to be either,
but I'm happy with our efforts.
- We made it,
I made it very clear at the beginning.
He's classically trained,
(Barry laughs) he is not a pizza chef.
- He's also had 10 years of working with normals.
- And then we're going with some tomato.
Let's go like meatball, almost marinara.
- Marinara. Yep.
- [Baz] Bloody hell, Ebbers.
- [Mike] He doesn't give a (bleep) today.
- Mozzarella grated.
Lots of black pepper,
throw the basil on there.
(Barry snorts with laughter)
- I haven't used the pan setting.
I do use the pan.
- Ain't that enough cheese? - They've got a detachable,
detachable handle.
- Ooh, I like that. - It's really useful.
So I just cook chicken in mine.
- Cross controls on low,
it's pre timed at 18 minutes.
Into the oven, push the button,
presumably without the handle.
- [Mike] Yes.
- [Ben] Boop.
(timer beeps) - Here we go.
(cheerful music)
- (laughing) It doesn't look like a pizza mate,
I'll give you that much.
- [Ben] I was generous with the filling.
- Well done.
That's a lovely looking casserole though.
- It does look like a casserole.
I reckon you're gonna need to leave that
for another 10 minutes
before you try to do anything with it.
- Should we try a,
a pre-made dough on maybe the thin crust setting?
- Pizza number three.
- I think he's,
I think he's agreeing.
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(screen wipe whooshes) - Pizza number three,
a white pizza.
Mozzarella, Parmesan, raw grated garlic,
black pepper, smooshed together,
sliced mushrooms, raw spinach,
a little bit more mozzarella,
a little bit of truffle.
- It doesn't feel like that base
is good enough to deserve truffle.
- A fair point, but it's a very convenient option.
We want some more Parmesan as well.
Now we're gonna put it in the oven,
still in crispy setting,
just over 200 degree Celsius,
seven minutes.
Seven minutes does feel like a while,
but hopefully that'll give it enough time
to cook the mushroom,
cook the spinach,- - Mm-hm.
- Of which both have a fair amount of moisture
and gratinate the bubbling white cheese.
- So other than being used as a pizza oven.
- Yeah.
- Have you done anything different at home?
- Sweet potato fries.
- What?
- So if you cook them normally in the oven
and then whack 'em in for like, two or three minutes
you can actually get crispy- - No.
- Sweet potato fries at home.
Oh, Ebbers, something's bubble-ubble-ubbling!
Your spinach is...
Whoa!
- [Ben] Oh, it's because the things...
(Barry laughs)
- [Mike] What happened?
- Our pre-made dough has kind of air bubbled
which was pushing all of the filling off onto the front.
It was literally like a balloon.
- This is what I love, as well, about making pizzas at home,
is even a chef will screw it up at some point.
- I know I wear the chefs jacket, but
I don't make pizzas very often.
- He just knows how to season stuff well.
- [Ben] But it has still got three minutes.
- It might be all right. It might be all right.
- It's a long time for very thin crust.
- I could do it in the oven in the same time.
- Well...
- It's all about the dough.
- And I would say all about the journey,
because as much as I'm not sure
we've had huge successes so far,
I've enjoyed it.
- Yeah. - And we haven't even got
to the one that I really wanna try yet.
- Ebbers has also got his own wood fire home method
that you're gonna compare
our wood fire pizza oven method to, right at the end.
- Either a pizza stone. - Yep.
- Or a cast iron plate.
And I do like the pan method,
where you're doing it in a frying pan
that's hot and then under the grill.
But I am also intrigued by what this would do.
All right.
- [Mike] Here we go, everyone.
(pan scraping) (perky Italian style music)
We gonna add some flavour to that pizza stove.
- It is a rather moist affair,
literally pockets of puddle.
But quite possibly user error, because in hindsight,
not the right toppings for that dough for that setting.
I'm gonna save it though,
'cause there's some lovely truffle on there.
- [Mike] Yeah, too right.
- You don't see this bit at the restaurant, do you?
Where they're dabbing your pizza with a kitchen towel.
- Like in the book,
the thin and crispy doesn't flop.
It's what it claims to do and it has done it.
I just think our toppings were too wet.
- You taste that.
- Oh, I, I, flavours are always gonna work.
- Spectacular.
- With this pizza, you do need seven minutes,
to cook the mushrooms, to cook the spinach.
We were burping it quite a bit.
You almost need it ajar to let out more of that steam.
If I'd have known we were doing this
and you didn't spring on me,
I'd have brought some lovely Italian wine
to go with all this.
- It's exactly why we sprung it on you.
(Barry laughs)
(oven beeps) - Preheat that to wood fire.
And we will come back to that when it's preheated.
- Let's try the pan pizza.
- How do you get the whole thing out?
- I don't with this, not my recipe.
- It is your recipe!
- It's not my recipe, just my bodged effort.
There's a subtle difference.
- Yeah-yeah-yeah-yeah. - We're gonna do it,
we're gonna commit.
- Yes Ebbers! - Well done Ebbers.
(Barry applauds) - Confidence.
- [Baz] That is an Ebbers special.
- [Mike] Yeah, it's properly cooked all throughout.
- I dunno how.
- What do you mean, "don't know how"?
- You've pulled it out the bag.
- I still don't know what it is.
(Barry laughs)
Shall we see if we get a cheese pull?
- Yeah.
Oh. - No pull.
(they laugh)
- It's good looking though, ain't it?
- And a rather floppy end.
(upbeat music)
- [Mike] Oh Baz is going in on it.
So Baz, this is what you should be looking for.
Amazingly crunchy base.
- Check.
- Fluffy dough and plenty of toppings with sauce.
- Check. - Thank you.
- Almost to the edge.
Over check. (they laugh)
The ultimate pizza indulgence
- For sure. - Yeah. Check.
- It looks better I think, than it perhaps is.
- Okay, so we have some results and some learnings.
But let's be honest,
we're all here, including him,
to test this next bit.
- Fired up to the wood fire setting.
Let's make a sourdough pizza.
(screen wipe whooshes) (upbeat music)
- Pizza off!
- We both have the exact same sourdough dough.
I'm gonna use the wood fire setting in the Sage machine.
Ebbers is going to use the hot plate method
and a regular oven.
- You've been playing with this for a while.
You've also admitted you've
struggled to get the dough right,
and this is a dough that you've not used before as well.
- [Mike] Nope.
- [Ben] And I haven't thrown a pizza for ages.
This is gonna be fun.
- [Mike] I'm still interested in your method, Ebbers.
- [Ben] I don't have one yet,
I'm gonna work it out as I go along.
My domestic oven has been up as high as it'll go
and it's had a cast iron plate in there already.
So I'm going to flour up a paddle,
create it on there and then slide it straight in.
- What am I gonna do?
- Slide it straight in. - Make it, slide it,
chuck it straight in too.
Because if I take too long,
it literally sticks and we get calzone.
- [Ben] Little bit of semolina, which acts as like marbles.
- I'm not going to put semolina on this,
because in the past I have, and the semolina has burned.
- Little bit of tomato sauce, but not too heavy.
Low moisture mozzarella.
The tomato sauce has got oregano blended into it.
A little bit of pepperoni.
- I'm going basic margs,
because I think if you make an amazing Margherita,
you don't need any other topping.
- I'm deliberately getting a little bit on the crust
but not too much.
You've got an automatic thermostat on yours,
but I'm just gonna test-
- What? - The temperature in there.
- Why have you got an electric screwdriver out?
- 300 in there.
- And what does it say it can go up to, the oven?
- 275. - So, but it goes higher.
- [Ben] Because the cast iron's pretty hot.
- Oh, he shimmied off well.
Shimmy it off.
Yes!
He's in!
- Another point that is quite good,
is that there's a curved guard at the back,
so you can whack it,
it hits it, but it maintains
its circularity. - Ooh good.
(timer beeping) - And that's me done.
I've got a few leopard spots.
- Ooh, sir. - Tell you what, Mike.
Pretty special.
- [Mike] That's the best pizza I've ever made.
(Barry laughs)
I am actually shocked at how good this has turned out.
- There's a lot resting on this pizza, mate.
This is the only half decent pizza
you might have made today.
(they laugh)
- What's that?
Maybe two minutes longer?
- It does look good.
- Tell you what? - This is a good comparison.
- [Mike] This is a good comparison.
- Yours was a good couple of minutes quicker.
Feel like it looks more pizza-y,
better choice of buff moz.
Mine's got the pepperoni.
The actual crust and the rise though.
- Very similar. - Look pretty similar.
- Let's try them.
Get Baz in as well,
'cause he can be impartial.
And I guess the question is,
is this 700 pounds good?
- That cast iron stone was about 20 quid
and it went in a regular domestic oven,
which of course you have to buy and have to have one,
but I would say most in the UK do.
- I think that's fair.
- Is it 680 pounds better?
(screen wipe whooshes) Expect a cooked,
but malleable crust
with distinct blisters and charring.
- You need a one hand hold
and a little bit of a fold as well.
(intense groove music)
- A floppy tip.
But a good colour and good blistering and char underneath.
- There is my submission.
Ebbers. - Oh.
- [Mike] Do your worst, got a lovely knife.
- See that?
Give a fold and it doesn't flop.
That's what you're looking for.
- Give you a slice of mine.
- Thank you mate.
(intense groove music continues)
- Mate, that is a mighty fine Margherita.
- And this is Ebbers' submission.
- Ooh, - Oven technique.
Ebbers I'm gonna try yours.
Amazing dough.
Proper sourdough crust bubbles.
They're exactly the same.
- The base hasn't blistered the same as Mike's has.
So therefore you're losing
a little bit of the wood fired flavour.
- It's dry and it's crisp, but it hasn't blistered,
it hasn't done that leoparding on the bottom,
or around the sides quite as much.
- I think I'd have to agree.
- But both have still got that kind of floppy end.
- I do have a expensive pizza oven at home
which I bang on about a lot.
- Like an outdoor one?
- An outdoor one, that you can have gas or wood fire.
So therefore it blisters beautifully,
especially when you lift it up,
and you get that extra char,
it's the exact same as your one,
Mike, in terms of the time takes to cook.
It's just you can't have it inside.
- And how much did yours cost?
- 400 quid. - Just over half the price.
The convenience of being able to press the one button
to achieve something like that.
It's amazing to get everyone doing
what we've just done there.
And the convenience of being able to use it indoors.
- There is no denying
that with the extra hundred degrees you get on that
you can't achieve there,
you are getting a slightly quicker cook,
you're getting more char and a slightly better pizza.
So much of it is down to what you put in there.
And I think the same would be for any oven.
I think part of the almost romanticism of cooking a pizza
is being outside and making it an occasion.
The convenience of this means suddenly you can do it inside
at any time and still have kind of that experience
with the convenience.
At 680 pounds more than that,
I don't think it is justified in the quality of the output.
I think you could justify it
in the quality of the bringing people together,
to get together and do something conveniently inside.
- I could not agree more.
- I think the other thing is
it's the epitome of a kitchen gadget.
- I don't have space for that in my kitchen.
- No, no it's true.
But it is such a gadget and when people do see it
they go, "Wow, can we play with that?"
- Well, they're our thoughts.
What do you think?
Let us know down below.
Would you spend 700 hundred pounds on a pizza oven?
- Either way, we made pizza all afternoon
and it was great fun.
- And I feel like everyone else in the room
wants to have a go too.
(production card beeps)
- Oh, here we go. (laughs)
- Mate.
Hello mate.
There are two, out of the five pizzas here are great.
- Woo! (Barry laughs)
(upbeat rock music)
- [Ben] He'll wanna put salad cream on it.