Breville Pizzaiolo $879.97

You don’t factor in families. In my household with 2 boys, I make 2-4 pizzas at a time in our ooni pro. When we have company we make more. Also the choice of ingredients are really nice to have; pear/blue cheese/kale/honey is a nice combo, or artichoke and prosciutto. Can’t get those at Dominos.

KhajitGotWares wrote: ↑ Let's do the math.

Total cost after tax is roughly $1000

If you have one pizza per week at $10 (because we're deal hunters and that would be my budget)
and let's assume when making your own pizza, the ingredients cost $5,
then each time you make a pizza you save $5.

$1000/5 = 200. That's 200 weeks of pizza. 52 weeks pear year, so to save $1000 and have the oven "pay for itself", you must make one pizza per week for roughly 4 years.

Will the product hold up for 4 years? Manufacturer's webpage says it only comes with a 2-year warranty.
https://www.breville.com/us/en/products ... pz820.html

KhajitGotWares wrote: ↑ Let's do the math.

Total cost after tax is roughly $1000

If you have one pizza per week at $10 (because we're deal hunters and that would be my budget)
and let's assume when making your own pizza, the ingredients cost $5,
then each time you make a pizza you save $5.

$1000/5 = 200. That's 200 weeks of pizza. 52 weeks pear year, so to save $1000 and have the oven "pay for itself", you must make one pizza per week for roughly 4 years.

Will the product hold up for 4 years? Manufacturer's webpage says it only comes with a 2-year warranty.
https://www.breville.com/us/en/products ... pz820.html

Maybe 10$/week isn’t other peoples budget - doesn’t negate the deal.

Can you get the same multitude of styles, convenience, and quality of ingredients by ordering out/take out for 10$? Doubtful. That bought pizza would probably cost more like 20-25$ with Neapolitan style and the premium ingredients that others are wanting to use… You’re comparing lower end pizzas to what this can make.

Can you show me where this product consistently fails at the 2-4 year mark ??

Plus - try getting that same pizza at 3am if you had a craving…

Do you get enjoyment out of your food first and foremost or does it have to make sense financially above all for you to enjoy it ?

Do you anxiously worry about when your devices will fail next?

Sounds like you’d be happier eating 5-10$ pizzas. This oven probably isn’t for you….

Would you only make Neapolitan style pizza in this? You wouldn't use it to make a regular new york pepperoni pizza?

I don’t think you spend $1000 on a pizza oven to save money on take out pizza.

We still buy lots of Libretto, and they actually make a good frozen pizza as well.

But I like doing up a dough over a couple of days every once in a while. It’s like owning a high end espresso machine. You still buy coffee when you’re out.

One of my more recent pies.

torontotim wrote: ↑ I don’t think you spend $1000 on a pizza oven to save money on take out pizza.

We still buy lots of Libretto, and they actually make a good frozen pizza as well.

But I like doing up a dough over a couple of days every once in a while. It’s like owning a high end espresso machine. You still buy coffee when you’re out.

One of my more recent pies.

10BA2D56-5473-49B2-9045-2BEE1D057B48.jpeg

Mind sharing your dough recipe?

mitnek wrote: ↑ The most expensive part is the cheese and meats (dough and sauce is cheap), but you can make pizzas for less than $3.

when we make pizza it ends up costing us around $8 each but there delish.

To all the haters this is expensive but awesome. Beats the heck out of any of the outdoor ovens (Ooni) since we live in 6 months of winter.

You’ll make great pizzas and be able to play with the ingredients. Have fun.

Some credit cards double mfg. Warranty if you use them to pay .. ie, MasterCard. Check with your credit card company .. .. it's been a few years since we've had to use that warranty!

I saw this type of machine for the very first time this morning on a CITYLINE repeat. Same mfg but it was round, top lifted up pizza was on a perforated pan, looked like a stone inside. Wanted one immediately except no space and figured convection oven good enough. was going to google cost & their pizza dough recipe later. But the one posted seems SO much better! I can think of several other uses for it other than pizza .. some may require a bit more oven height. Would still LOVE to own one!!

The best pizza in my opinion is the one you create with leftovers in your fridge! Definitely unique and one of a kind.

KhajitGotWares wrote: ↑ Let's do the math.

Total cost after tax is roughly $1000

If you have one pizza per week at $10 (because we're deal hunters and that would be my budget)
and let's assume when making your own pizza, the ingredients cost $5,
then each time you make a pizza you save $5.

$1000/5 = 200. That's 200 weeks of pizza. 52 weeks pear year, so to save $1000 and have the oven "pay for itself", you must make one pizza per week for roughly 4 years.

Will the product hold up for 4 years? Manufacturer's webpage says it only comes with a 2-year warranty.
https://www.breville.com/us/en/products ... pz820.html

You also forgot cost of power, & washing dishes in your calculations. That being said, I get the target market and that people aren't necessarily buying this to save money.

A stone on the BBQ works great and doesn't take over the kitchen.

beripari wrote: ↑ I saw this type of machine for the very first time this morning on a CITYLINE repeat. Same mfg but it was round, top lifted up pizza was on a perforated pan, looked like a stone inside. Wanted one immediately except no space and figured convection oven good enough. was going to google cost & their pizza dough recipe later. But the one posted seems SO much better! I can think of several other uses for it other than pizza .. some may require a bit more oven height. Would still LOVE to own one!!

The best pizza in my opinion is the one you create with leftovers in your fridge! Definitely unique and one of a kind.

I had that one once upon a time until I just got tired of it taking up room in the kitchen and left it at a friends cottage. These things are basically just a pizza stone and some standard heating elements, nothing particularly technically impressive or anything.

BinaryJay wrote: ↑ A stone on the BBQ works great and doesn't take over the kitchen.

My BBQ gets up to around 600ish quite easily, $20 stone preheated, make dough. Voila, perfect pizza . No way would I spend this much cash on a pizza maker.

BinaryJay wrote: ↑ I had that one once upon a time until I just got tired of it taking up room in the kitchen and left it at a friends cottage. These things are basically just a pizza stone and some standard heating elements, nothing particularly technically impressive or anything.

I was ready to argue with you ... Until I realized you were absolutely right!! It's the "WOOD" oven taste I want which this won't provide. My oven goes to 550F, has the convection feature which we use almost exclusively and we have various stones. Have even turned it into a "steam" oven when baking sourdough.

echotango wrote: ↑ For a shade under a grand, I prefer to continue to tweak my procedure using maybe $100 in equipment until I have it perfect which I would suspect is equal what this purpose-built machine will do.

You can make great pizza with a stone and an oven, but it's not realistic to expect the same results from 5-10 minutes in an oven at up to 550°F (it's not going to be up to temp after opening the door to put the pizza in) as you'd get from 1-2 minutes at 750°F

KhajitGotWares wrote: ↑ $1000/5 = 200. That's 200 weeks of pizza. 52 weeks pear year, so to save $1000 and have the oven "pay for itself", you must make one pizza per week for roughly 4 years.

Right, don't buy this if you live alone, but many households would usually order or make 2-4 pizzas instead. In rural households, there also isn't anywhere you can buy a single pizza from for $10, good or otherwise. If you're going to crank out 4 pizzas each time, it'll pay for itself within a year, and the results are in a class of their own unless you happen to have a good pizzeria nearby.

Thanks OP!

Thanks OP!
We've had one since last Christmas, have used it every Saturday night since.
Making 8-10 each time (depending upon who's there).
We have a BGEgg XL and used to make very good pizzas on a stone, but haven't since getting this unit.
At this amazing price, ordered one for a gift.

Reviews are saying the stone breaks.
I wouldn't buy it.

beripari wrote: ↑Some credit cards double mfg. Warranty if you use them to pay .. ie, MasterCard. Check with your credit card company .. .. it's been a few years since we've had to use that warranty!

Yes they double, but typically to a max of 1 extra year.

S1 wrote: ↑ ...
Right, don't buy this if you live alone, but many households would usually order or make 2-4 pizzas instead. In rural households, there also isn't anywhere you can buy a single pizza from for $10, good or otherwise. If you're going to crank out 4 pizzas each time, it'll pay for itself within a year, and the results are in a class of their own unless you happen to have a good pizzeria nearby.

Thanks OP!

Absolutely agree. cheap cardboard pizza (like pizza pizza or dominos) can be had for $10 or less.. But GOOD pizza is well above $10. Local place which makes awesome pizza, ends up costing me $17 (regular price) for a 12" and worth every penny. But when we want to eat as a family, it ends up costing me close to $70+ each time (so not cheap). Making pizza at home can be pricy also depending on ingredients, but will surely cut down the price.

For me the holdback is having WAY too many single purpose gadgets and not much counter space. And I hate constantly storing things. Guess I need to convert another room to a gadget room extension of my kitchen

Avocado333 wrote: ↑Reviews are saying the stone breaks.
I wouldn't buy it.

That was the first release with the ovular stone, which was changed around 2018. The new version has a circular stone which seems more robust. Mine (circular stone) has been solid for 3 years and I use it at least twice a week.

The only negative is cleaning the stone. It seems non-stick, but the coating quickly gets a build-up burnt on. Harder to clean than a normal pizza stone.

They crack because people soak them in water.