- You guys are wondering who this handsome,
extremely tall gentlemen next to me is.
Chef Justin Bazdarich.
- Yes, Hello.
- Welcome. - Thank you.
- What makes you, the pizza expert?
Talk to me. - Well I own two
pizza restaurants.
- Yes, and very, very delicious,
by the way. - Thank you, thank you.
Speedy Romeo.
So we specialize in wood-fired pizzas.
- What are we testing today?
- [Justin] This is the Breville Pizzaiolo.
I've heard a lot about it.
It's a home pizza oven.
- Why wouldn't we just be able
to use a regular oven for pizza?
- It won't get hot enough,
but supposedly, with this machine,
it will get to a temperature that's comparable
to a wood fired oven, 750-800.
- Okay, so it comes with the timer, the style,
and then darkness of the pizza,
and then if you wanted to sort of experiment,
you can put this little magnetic guy on
and this actually shows you the deck temp,
the top temp, and the temperature control.
We're gonna be testing three different types.
Classic New York, Neapoliton Pizza.
- Correct.
- And then, what you specialize in.
- Sure, it's a little bit of a combo of the two.
- Okay, Chef.
Starting with the New York style.
We're using the recipe that was given with the manual.
So, what makes a New York's pizza, New York Pizza?
- To me, a New York pizza is the sauce
that they've cooked it with garlic or it has onion in it.
Looks like it's got oregano
and some basil in it already.
Usually your cheese is gonna be
a low-moisture content mozzarella.
That's usually your New York style.
A New York style pizza's more of a baked pizza.
- So this one, the heat doesn't have to be super high then.
- [Justin] No, you're more focused on the deck temperature.
- [Esther] Yep.
- [Justin] Where the pizza's landing.
The yeast is working. - Woo!
- That's for sure.
For home pizza makers you can see I'm being cognizant
of not pressing the crust 'cause that's where you want
to make sure that the air stays inside
and that your toppings will stay in the middle.
We're off. - We're off.
- Seven minutes.
- What makes a good oven for pizza?
- You want a hot deck temperature
so that the bottom of the pizza sears
and has some sort of structure.
- Mm-hm. - Once it's sliced and held.
You also want a broiling effect.
That's very important to get the color on the top,
to get the caramelization of the ingredients you have.
Crispy, sort of charred crust
but then it's also cooked through.
Some action's happening here.
Little uh-- - And I smell it.
(oven beeping)
Oh, there we go. - There we go.
- Alright.
Ooh, wow.
You can hear that the bottom is crispy.
- [Esther] So, what do you think?
- [Justin] It's got good color.
Now this dough has sugar in it so it's going
to brown quicker than a dough without sugar.
We can look at the, check it, look at the bottom there.
- [Esther] Oh!
- [Justin] So it's got some color.
Bottom looks great, bottom looks New York style, to me.
- Crispy, I mean, it looks very New York.
It feels like a New York slice.
- Let's look into the crust,
and see how it's cooked.
To me, that's beautiful.
There's no raw spots. - Yep.
- The dough looks nice and even,
you see some aeration in there.
It's got some structure to it, obviously.
You know, it's a little mini one,
but you can do your New York style fold there.
- Looks like a New York slice.
- Yeah.
Pizza cheers. - Pizza cheers.
That's like your New York slice.
- All we're missing is the chile flake and the extra parm.
- Garlic powder.
- And the garlic powder but that's done a beautiful job.
- [Esther] So, first test, New York, handled perfectly.
- Success, yeah.
- But that's not hard, right,
because you could kind of do that in your oven.
- True.
- So the true test will sort of be your Neapolitan.
- Correct.
- What are we looking for?
- So now, for Neapolitan,
we want the deck to be hot as well
but then we also want that broiling effect.
- So hot on the top, hot on the bottom,
just like really, really hot?
- Cook faster, yeah. - Yeah.
Speaking of cook faster,
this cooks the Neapolitan in two minutes.
- Wow.
- I thought that was crazy.
- That'd be about the same time
it would take us at the restaurant
in a wood burning oven.
So, wow, yeah you can tell that the dough is definitely
a lot softer than the New York style.
But we're gonna do the exact same thing.
We're going to press through the center.
- [Esther] And this dough is also the dough recipe
that was given in the manual.
- Right.
This dough is very nice.
So, there we go.
The difference with New York style
where it had that cooked sauce,
your Neapolitan style, this is just straight tomato.
Your Neapolitan style would be your tomato, your--
- [Esther] Fresh mozzarella.
- [Justin] Fresh mozzarella, I think that looks good.
- [Esther] That looks good?
- Your Italian flag colors are comin' together here
with some torn basil leaves.
I like 'em big and chunky like this.
Classic Neapolitan style would be just
to put a little olive oil drizzle.
- Woo, again, immediately feel that heat.
You can already see it smoking, right?
So, why is it so hard to get a perfect Neapolitan pizza?
- It's hard to get a Neapolitan pizza
'cause you can't get the temperature that hot.
(oven beeping) - Oh, that's it!
- Timer, okay.
- That's it!
Two minutes.
- Wow. - Well, how's that look?
- Looks good.
Okay, whoa! - Whoa!
- Alright so then there's some of the action.
So, I guess, with that, I would just say that
what we would have wanted to do--
- Rotate. - Was rotate it once.
Crazy, that it was just two minutes in there
and it did that fast.
So, I guess at the minute mark, you would turn it.
Let's look at the bottom.
So the bottom's got good color.
I mean, that's what I'd be lookin' for
in a wood burning oven.
- And how do you feel about
the leopard spotting on this one?
- The leopard happened, but I think this dough
is only a day, it only fermented for a day.
To me, you're gonna need at least 48 hours
to get some really good leopard spots.
- Okay.
- It's cooked.
It's not raw in anyway.
It's got some good structure.
Good air pockets into it.
You have some good structure throughout,
but normally this is your, sort of.
- Ah.
- That's normal for a Neapolitan style.
It's not exactly as firm as your New York style.
You know, the toppings are nice,
there's color on top of the mozzarella.
That's what you want as well.
The basil's wilted obviously very quickly.
Yeah, my only change would be
I would just rotate it once.
- But now that we learned it from this,
when we do your dough we'll know
that we need to rotate it.
Have you ever seen anything,
mimic that wood-fired oven?
As well as this? - Not that quickly.
Just to set the timer for two minutes
and for you to get that result that quickly is fantastic.
- So, I'm really, excited for the third.
We will use your dough, your recipe.
- This is our dough from the restaurant, Speedy Romeo.
This is a 48=hour ferment.
This is almost kind of a combo of like a St. Louis style,
a New York-style, and a Neapolitan all together.
Since we have wood fired ovens at the restaurant
we're gonna cook this on that wood-fired temp.
So can we make restaurant quality pizza.
- From this guy?
- Well, obviously, you have to have the right ingredients.
- We get this Provel cheese in from St. Louis.
It's a mixture of cheddar, provolone and Swiss.
It also has liquid smoke in the mix,
so it's super umami.
- And your dough recipe is similar to the other ones?
- [Justin] So ours is a little drier.
- [Esther] Yeah, definitely low moisture.
- Lower moisture content.
Which is a little rare for a Neapolitan style,
but I think we need that consistency
to hold up to the toppings we put onto it.
- [Esther] Got it.
- [Justin] So I like to kind of use gravity
to sort of let itself stretch out.
- And you're able to do it with this dough
but not the other once 'cause they're too soft.
- [Justin] Those other one's might've,
if we woulda held it here, it woulda just hit the table.
With this provel, we're gonna put less sauce.
When the cheese melts into the sauce
it sort of becomes one.
What we're gonna do here is put a little barrier
in-between the cheese and the sauce
with some pepperoni action.
- And are we gonna do this at two minutes as well?
- Same height, yeah, we'll do it at two minutes.
That's how fast they go in the oven at the restaurant.
See if we don't have to turn it.
- In two minutes. (Justin clapping)
Chef, the price point on this,
$799.
- $799?
- Yes.
- Okay. - Little high, just a little.
- Little high.
- But it beats an $8,000 wooden fire oven.
- True, true.
And you get to plug it into the wall.
You don't have to load the wood,
buy the wood, store the wood. - Exactly.
Here's the million dollar question though.
Would you pay $799 for this?
- (sighs) Would I pay $799 for this?
I would, I would and why would is because I'd be excited
to play with it in other ways, to do other things,
because your home oven doesn't get as hot
as you would want it to do
to broil meats or cook things very quickly.
- Yeah.
- So I'd be more interested in taking it past pizza.
(oven beeping)
- [Esther] Oh, that's two minutes.
- [Justin] That's two minutes, okay.
- [Esther] That's two minutes, it's coming out.
- [Justin] Alright so now you can see,
interesting, this time it cooked hotter in the front.
- [Esther] That's weird.
- Let's just for this,
to really make it nice, let's just give it a turn,
shove it back in, give it some more heat.
So, right, yeah, you can already see
that it's getting a lot more color.
- Yeah. - Quickly on the front there.
Also that provel, we wanna get a little more color on it.
But we're pretty close.
- And with yours it looks like
the leopard spotting is really happening here.
- Yeah leopard spotting happened here
'cause this is a 48-hour ferment.
- [Esther] How does that feel, the cut?
- Feels good.
From here, there you can see that that's,
it's cooked through.
Same thing, it's got the, you know,
the steam's comin' out there.
- I know y'all jealous right now.
(lightly crunching)
- Uh-huh.
- Ooh. (lightly crunching)
It does have that like Velveeta texture.
- Mm-hm.
Sticks to the top of your mouth.
- Mmm creamy, it's incredible.
So, you can get restaurant quality pizza at home.
- Uh-huh.
- If you have the right ingredients, have the right chef.
I think that we should throw in one more.
- Okay.
- Cranking it up, all the way to the top, 750.
- Sounds good.
- And seeing if that's-- - Take it to 11.
- Gonna make a difference.
Yeah!
- Going back in to test it.
- [Esther] Going in.
- [Justin] At max speed.
- Reaction. - So we're on even heat
this time, right?
So that's two minutes?
So. - You want more, right?
- A little more, yeah. - That's weird.
- Now this time the back is hotter.
Alright so give it a turn.
Okay, that's it.
I will say, I think the way we had it,
before it was more on the crust only
we turned it to more even heat
and you can see that the top got
much better color than this one
that just had it on the outside.
- Mm-hm. - So I like this better.
And especially for that Provel.
So, see those?
- [Esther] Yeah, the crispy parts.
- [Justin] That's how you want the Provel to look,
with that.
- The crispy, crispy parts. - The crispy bits on top.
And then the dough is nice too.
We got some leopard spots.
- Yes.
This is always my favorite part, eating.
- [Justin] I think the first one we did,
it might've been a touch under
but this one's perfectly cooked.
- Oh that is like super yummy.
- Yeah. - You love the machine.
I love the machine.
In the end, it's about, is it worth it?
Does anything else do what this does?
- Right. - No.
- Yeah, nothing else does that.
- Nothing else.
- It's electric.
It's your normal power supply.
It's pretty mobile. - You just plug it in.
- As well. - Yeah.
- Put it anywhere.
- Chef, thank you so much for joining me.
- My pleasure.
- Until next time.
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