Pizza Oven vs Home Oven Blind Taste Test
45sThe blind taste test with the crew creates suspense and relatability, making viewers want to know which pizza wins.
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This video compares two pizzas made from the same dough and toppings: one cooked in a dedicated pizza oven at 600-650°F and the other in a home oven with a pizza steel at 550°F. The creator demonstrates the preparation of a New York-style pizza and then conducts a blind taste test with a crew to determine which is better.
[00:00]
Setup and Dough
Two pizzas look similar but are cooked differently: one in a pizza oven, one in a regular oven. The dough is overnight fermented at 60% hydration for New York style.
[00:16]
Dough Stretching and Toppings
The dough is stretched by gravity, placed on a peel with flour, topped with homemade tomato sauce, parmesan, and low-moisture mozzarella (essential for NY pizza).
[00:48]
Pizza Oven Cooking
The pizza is cooked at 600-650°F, rotated for even browning due to one-sided flame, taking about 5.5 minutes.
[01:01]
Home Oven Cooking
The same pizza is cooked on a pizza steel in a home oven preheated to 550°F for 30 minutes, taking 6-7 minutes.
[01:18]
Visual Differences
The pizza oven produces leopard spotting (charring) not present in the home oven version, but the crust puff is similar.
[01:32]
Blind Taste Test
The crew tastes both pizzas without knowing which is which. They unanimously prefer the pizza oven version, noting more flavor, better-cooked crust, and a sweeter taste.
The pizza oven produces a superior pizza with more flavor and a sweeter crust, though the home oven with a steel still yields a decent result. The key difference lies in the higher heat and faster cooking time of the pizza oven.
Mentioned in this Video
Study Flashcards (6)
What hydration level is the dough for New York style pizza?
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What hydration level is the dough for New York style pizza?
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60% hydration
What temperature is the pizza oven set to?
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What temperature is the pizza oven set to?
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600-650°F
00:48
How long does the pizza take in the pizza oven?
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How long does the pizza take in the pizza oven?
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About 5.5 minutes
00:48
What temperature is the home oven with pizza steel?
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What temperature is the home oven with pizza steel?
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550°F, preheated for 30 minutes
01:01
What is the key visual difference between the two pizzas?
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What is the key visual difference between the two pizzas?
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Leopard spotting on the pizza oven version
01:18
Which pizza did the crew prefer and why?
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Which pizza did the crew prefer and why?
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The pizza oven version, because it had more flavor and a sweeter crust
01:44
💡 Key Takeaways
📊
Leopard Spotting Difference
Highlights the visual and textural impact of high-heat cooking.
01:18
💡
Crew Preference
Confirms the pizza oven's superiority in flavor and texture.
01:44Full Transcript
[00:00] Now these two pizzas look very similar, but this one was cooked in a pizza oven and this one was cooked in my regular oven. Let's see which one is better. This is my overnight fermented pizza dough at 60% hydration for New York style pizza. Give it a dunk and some flour. I'll just push out the
[00:16] crust first. I'm just letting gravity take over here until the dough fully stretches out. I'll take my peel, a little bit of flour, crust on there. This is some pizza sauce I made from tomatoes from my garden. Scoop one ladle on. Swirl it around. I like a mix of some bare spots and
[00:31] some saucy spots. I'll grate on a layer of parmesan. And then for New York pizza, it's super important to get that low moisture mozzarella, which I just grated up right here. Nice layer of that. For the pizza. So I'm going to cook this right around 600 to 650. We'll toss that in. Since the
[00:48] flame is on one side, I just need to rotate this pizza to get an even brownie. All right. That was about five and a half minutes. All right and this is the same pizza but I put a pizza steel in my
[01:01] oven. I set it for the highest it goes at 550 degrees Fahrenheit and it's been preheating for about a half hour. Slide that baby right on and it's going to take about six to seven minutes. This was a little charred. Six minutes. Now we have pizza oven, regular oven and the biggest
[01:18] difference right off the bat. See this leopard spot? That doesn't exist on the home oven but but the puff and the crust is pretty similar. All right, we've brought in the crew. So I'm not gonna tell them which is which. I'll try this one first.
[01:32] Really good. Legit. Legit. Legit. New York pizza. Pick your poison. Mm, this one tastes better. Mm-hmm. I feel like, yeah, just like more flavor coming through. More flavor. So is cheese.
[01:44] Yeah. The crust is like more well cooked, a little softer and like a little sweeter. They taste shockingly different. I like this one better. That's the pizza oven. All right. We all agree. But why does it taste sweeter?
