Hey.
We are Sorted, a group of friends in London looking
for those amazing things in food that make you go (QUIETLY) wow,
between stitching each other up and innuendos.
Now be warned, we have two chefs,
but we give them limited airtime.
And we make sure all of our ideas
start with a suggestion from you.
(SINGING) Take the cake.
I'm gooey in the middle, baby.
Let me bake.
[MUSIC PLAYING]
Hey, everybody.
I'm Taylor, Barry Taylor.
This is Spafford, Jamie Spaff.
Today, two chefs, one pizza oven.
And it's nothing like the other video you're thinking about.
Eww.
A few months ago, the guys got James and I to review this--
the G3 Ferrari G10006 Delizia pizza oven in red.
Recommended retail price, $99.99.
And to ensure a fair, unbiased test,
they gave us a frozen pizza.
Did it work?
Who cares.
It was a frozen pizza.
But you guys commented in your hundreds,
asking us to test it properly with a proper homemade pizza.
And because it heats up to well over 400 degrees Celsius,
way higher than any domestic oven,
we wondered what else we could test.
I've got some pizza dough that I made.
It's risen.
It's deflated a little bit since I dropped it.
And now I'm going to roll it out.
[MUSIC PLAYING]
I reckon we're probably only two or three minutes
off being able to go with this.
What it says is the pilot light should be on.
So if it's heated up to a point where it's gone off,
then we actually need to just cool it down a bit.
[MUSIC PLAYING]
Looking good so far.
Oh, timer.
I'm hoping the crusts get nice and crispy in the time,
but it has to put some color on the top as well.
Otherwise, there's no point.
Which you know when they do a big paddle in a big pizza oven,
and they lift it to the top of the oven
for the last few seconds?
That's to get that cheese.
In theory--
[BELL DINGS]
--that is already close to the top.
That was the ping.
It was only three minutes, and it
said it might need up to four.
So it might not be ready, but I'm just going to test it.
Ah.
Mm-hmm.
Good.
Do you know what, James?
I think my tomatoes were a little bit too wet.
Oh, it's bubbling.
It's bubbling well.
That's quite important.
Oh, no.
Do you know what?
Straight off, I can hold it by its very tip.
And the base is crispy enough that it's not just flopping.
There is no way you could achieve that beautiful crispy
base-- got a little bit of semolina and salt
in the bottom--
in an oven at home in the same time.
It would take a good 10 minutes longer.
Yeah, for sure.
Yeah.
Like, we use that dough a lot for pizza.
That's basically our go-to.
That's great.
And I don't think we've ever really got that result before.
It works.
Stone-cooked bloody frozen pizza right here.
Cheers.
And now I'm intrigued to see what else we can cook in it.
I'm thinking first up, super simple beer snack--
padron peppers.
So obviously, you preheat it.
It's got the pizza stone in the bottom and the heating element
in the top.
It's got temperature between 0 and 3.
Now we know what the temperature is.
We can work it at about 2 and a 1/2.
And it's got a timer that goes up to 5 minutes.
Again, 3 and a 1/2, 4 minutes has been where we've been at.
It's as simple as that.
Yeah.
Pop.
Normally, you want the char from lapping flames or a cast iron
griddle.
We'll see what we've got here.
Also, seasoned extra virgin olive oil.
Trust me.
They smell good.
They do smell good.
They've been popping.
Oh, that looks good.
[MUSIC PLAYING]
I cooked through perhaps more than usual.
There's less of a bite to them, but I wouldn't say no.
So I love a roast peach.
Because if there are any peaches that are a little bit firm,
they are a beautiful thing to do.
Basically, like toss them in like a flavored sugar
and just put them in a tray in the oven.
I think it was a recipe that I've used from the Chiappas
Sisters, and it is so, so good.
Because while it's already sweet and juicy,
it's just taken to another level when the sugar is caramelized.
Couple of those ones, see what happens there.
I'm gonna do it, James.
Frommer and the chefs.
Oh, we have some black.
It worked.
[INAUDIBLE] it worked.
I think the ones on the stone directly didn't work as well,
but the ones in the pan look really good.
I'm gonna suggest it's going to be really hot.
Be careful.
[MUSIC PLAYING]
That is absolutely delicious.
And you could absolutely do that in a normal oven.
Would you get the same color if it had been in the oven
for five minutes longer--
And still retain the texture.
--and still get the texture.
Yeah.
What's next?
[BELL DINGS]
Whole aubergine.
That might be touching a little bit.
He's done it.
I'm going to prep some goat's cheese mushrooms
with a rose harissa on the top.
And in theory, four, five minutes in the oven chopped up.
What is rose harissa?
So it's rose petals blended in with harissa.
If you're having a dinner party, this can just
be ticking the whole time.
And when it dings, it's like, it's ready!
I know why I'm acting like this.
Because I watched my first ever episode of Queer Eye
last night, and I loved it.
Oh, hasn't stuck.
Looking good.
There you go.
I'm putting his mushrooms in.
[MUSIC PLAYING]
That'll do, innit?
Whether it's any better than an oven, I don't know.
But it's half the time.
I'm warming to this thing now, based on speed.
I can tell.
I'm starting to feel like the awkward third wheel.
[MUSIC PLAYING]
Mmm.
Really hot.
Actually, that aubergine is really good, even
on this thing.
Like, aubergine plus loads and loads and loads
of extra virgin olive oil works really beautifully.
It has the perfect texture for a baked aubergine.
Do I want that something like something I worked up?
Do I need it?
Can it go in the oven?
I'm a very confused man right now.
Rose harissa, goat's cheese, mushrooms.
Five minutes, done.
The goat's cheese should be melted.
The mushrooms should be cooked through
but should be going kind of slimy almost.
[MUSIC PLAYING]
It's done everything that I wanted it to do,
like mushrooms are firm, the goat's cheese
is completely melted, everything's
coming together in my mouth.
Everyone here knows that that's going
to taste good because it's mushrooms and goat's cheese.
Do you reckon scallops straight on the stone?
Tsssss.
Or do they need to be off the stone in our cast iron?
I've got a bad feeling about cooking on the stone.
I'm in full panic mode, full panic mode,
because I don't want to ruin the scallops.
[MUSIC PLAYING]
Normally, it's a quick cook anyway.
There's no real benefit to having
done the scallop in there.
Absolutely not.
[MUSIC PLAYING]
First one I'd question.
Yeah, I would actually say no, it's not [INAUDIBLE]..
OK, so this time instead of putting it
straight on to the stone, I've put
a cast iron griddle pan with a little bit of oil
on to the stone.
[MUSIC PLAYING]
The top thing.
Not sure I like that.
No, I think maybe--
Yeah, that's the thing about it.
I'm going to say this is not good.
Scallops, no.
Next up, some raw king prawns.
What I've done is marinate them in a red pesto
sauce, sun-dried tomato pesto, and then skewered them.
Five per skewer.
And we're going to put them straight down on the stone
and see what happens.
[MUSIC PLAYING]
That was quick.
I did not expect it to be that quick.
Looks good.
Oh god, I'm going to say again I want a bit more color.
I want a bit more color that you'd get
from like a grill or something.
I would never think of putting sun-dried tomato
pesto on prawns.
The prawns are perfectly cooked.
Meaty, sweet, juicy.
That is how you want a prawn to be cooked.
This is the slightly more ridiculous big finale.
A whole fish.
I didn't know we could do a big finale where we just
cook a whole fish.
Well, it's definitely not meant for this thing.
But I just wonder what would happen.
I'm going to call it.
It's going to be--
it's going to be steamed and we're gonna love the flesh.
The skin is just not gonna work.
It doesn't fit.
I don't think it's going to fit, James.
It's going to hang out there, but we just might--
Lol!
What do you reckon?
Three minutes?
[MUSIC PLAYING]
[BELL DINGS]
It's smelling like barbecued fish, and that's what I like.
Especially the tail end where it's a little bit thinner,
it crisps up a little bit more.
And if we get that, we're on to a winner.
It did it.
That.
Oh, it's kind of crispy.
It's a little crispy.
I've got you.
You got it.
First off, will the skin pull back nicely
to reveal beautifully cooked flesh?
I don't know if you can tell, but Ben is so excited
right now.
[MUSIC PLAYING]
That 100% worked.
You can cook a sea bass in a pizza oven.
And again, you can do that in the oven.
It will probably take 15, and in that time,
it begins to draw out a little bit because
of the nature of being in there for twice as long.
What you get out of that is very speedy cooking.
You guys asked us to test this again
after we did it the first time.
Have we done it properly?
Have we done it justice?
I don't think we could test it any more than we've tested it.
I'm still not sure this is a fair experiment because I came
at it wanting it to work and wanting a lot of these things
to work.
However, I do think it has delivered on most of the things
we've put in there in half the time it would take,
and the product has been awesome.
I mean, obviously, I didn't think too much of it
to begin with because it burned the bottom of the pizza.
And obviously, I wouldn't burn something,
so it must have been the pizza oven's fault.
But after this day, for homemade pizza, it's great.
Again, it's not entirely up to us.
What do you guys think?
That was a good day.
Now early this week, we started sending out our new cookbook
Can't Be Arsed to Cook, and you guys are receiving it.
And it's looking pretty good.
Check out some of these.
[CAMERA SHUTTERS]
If you have no idea what these books are all about
or the Sorted Club that we're running, go to sorted.club
and go check it out.
Come sign up.
Speaking of coming and signing up--
Don't.
--I think everyone is already signed up
for Dad Joke of the Week.
No, people have no choice about that.
Yeah.
Have you heard about the new garlic diet?
No, I haven't heard about a new garlic diet, Jamie.
Well supposedly, you eat five cloves
of garlic for every meal.
You don't really lose much weight,
but apparently, you look thinner from a distance.
Oh, 'cause you stink.
'Cause you stink.
Yeah, but what happens when you already stink though?
Well we'll see how much while we wait for another video,
and we will find out.
Bye!
As we mentioned, Sorted is just run by a group of friends.
So if you like what we're doing, then there
are loads of ways that you can support us and get
more involved.
Everything you need to know is linked below.
Thanks, and see you in a few days.
[BEEP]
We could play like good cop, bad cop.
Do you have a uniform?