Is this Pizza Oven Better than Ooni & Gozney???

[@seattleflyboard3807]

Hey Harpland. So I wound up getting my Pizza Party Ardore and since I discussed this purchase on this comment section a few weeks ago with you for your advice. I thought I'd give you my feedback. I am super impressed with the Ardore. I recall you stating that the Ardore may not be sufficient upgrade to the Roccbox to make it worth the expense to change pizza ovens. Well...this Ardore is far superior to the Roccbox...and I was a big fan of the Roccbox already. I thought those biscotto stones would only make a very subtle difference, but the color and texture of the Pizza bottoms is substantially different and better than what I get with the Roccbox. The total cost with free shipping and BOTH the standard and biscotto stone sets was about 850 dollars. The Roccbox is around 550 with tax, and then to get maximum performance, I would probably get the heat deflector to minimize burning and make heat more even...the Roccbox really needs this for another 100. So the price difference between the two ovens totals about 200 dollars...not a big difference. However, the propane gas usage on the Ardore works out to easily twice as much as the roccbox so way less efficient. If you are cooking a lot of pizzas this evens out. But just to cook a single pizza...its twice the propane as the Roccbox. Also no electronic ignition on the Ardore is a major flaw.

[@HarplandProductions]

Thanks so much for letting me know, glad you love the oven😎👍🏼🔥🍕

[@Jack-b4d8v]

Just received my oven with aluminum stand and glad I bought the stand ($206) despite a poor instruction video (the support bar on top has the holes). I suggested they include all videos on their website for people like myself who are mechanically challenged. Thanks for your videos they are very helpful and motivating.

[@HarplandProductions]

Thank you so much for watching and letting me know, glad you enjoy the videos! Hope you enjoy your new oven, just take your time and keep practicing, after a few batches you will soon become a pro!

[@maas7740]

Owning this oven since one month and it's a absolutely beast and a awesome oven :)

[@HarplandProductions]

Totally agree! Thanks so much for watching!

[@kleiwerper]

@@HarplandProductions So i like the looks of the arc XL more. but which one would you suggest? The Pizza party Ardore (or the bigger variant) or the arc XL? hmmmm

[@HarplandProductions]

@@kleiwerper it really depends on what type of pizza you cook and if you need to be able to move it around easy or is it gonna sit on the countertop somewhere permanently? It’s always better to get the biggest oven in your budget. You never regret having more space to cook in.

[@overnightclassic2]

I cancelled my dome the 2nd pizza party resumed in the U.S. and I love this oven. I have karu 16 and the bake is different from the pizza party. The pizza party floor is lightyears better but I would guess that the karu 16 probably bakes more like a traditional pizza oven because of the way the door provides convection? The ardore opening is quite large. One thing to notice about both the karu 16 and ardore is the way the flame projects upwards. You can launch a pizza really close to the pizza party burner without overheating (which allows you to do the big tractor tire style neapolitan pizzas). Same with the karu 16 I can actually launch a pizza under the burner and it does not burn because of how the flame directs upwards. Tradeoff is that the side of the crust sometimes does not brown all the way like the top does.

[@HarplandProductions]

I agree, i love this oven, I originally wanted this one before i ordered my Roccbox but they were not selling in the USA at that point in time. I agree, this is a much better oven than the Karu 16 and the stone floor is best in class, prob the best one i have ever used!

[@overnightclassic2]

@@HarplandProductions I will say the door+ the large yellow flame I believe has stronger pressure and more convection like a real oven does. I think I'm liking the karu 16 just as much because I make my Neapolitans close to 14 inches. The floor is not as nice and can scorch a pizza but I love it still

[@HarplandProductions]

@@overnightclassic2 have you tried the new half door they have, so you don’t have to to keep opening the door?

[@overnightclassic2]

@@HarplandProductions no that has one problem. The new burner does not get as much side heat as I like which means that with the half door on, the pizzas look too pale for my liking on the side.

[@Neapolitanpizzaash]

Excellent post and great replies to all the comments! Thank you!

[@HarplandProductions]

Glad you enjoyed it! I try to keep up with all of the comments when i can. When they are direct comments it's much easier, the replies are the ones that get lost in the KZbin universe :)

[@Neapolitanpizzaash]

Had one more question I asked below. Think you basically answered it overall but I'll ask again if that's okay. From below "I've had the Ardore with Biscotto for 4 years and love it. I originally had the stock stone and then quickly changed to the Biscotto Saputo when I noticed the bottom of the pie had burn marks, and I exclusively make Neapolitan style. The original stock one is in my electric oven now if ever feel like an Americana style pie ;). So you are saying the floor of the Dome isn't as good as the biscotto stone floor that the Ardroe has? I.E. if I only use my oven for Neapolitan-style pizza (which is my only focus), then Ardore would win over the Dome then?" @@HarplandProductions

[@HarplandProductions]

@@Neapolitanpizzaash correct, I feel that the ardore with saputo stones cooks a better over all Neapolitan pizza then the Dome in any other oven using a refractory stone! That being said, I still use my doom a lot. I like the style and look at it much better, and it’s much more convenient in my patio with its nice stand and it still makes an amazing pizza but the ardore slightly it just sit out in terms of the bottom of the crust always cooking to perfection! If you’re looking for something bigger with saputo stones you can try the emozione and I’m also working on a review of a new oven from Pizza Party, yet to be released, so stay tune for that one!

[@Neapolitanpizzaash]

Such great insight. Thanks much again for the reply, Matt 🙏! !@@HarplandProductions

[@HarplandProductions]

@@Neapolitanpizzaash my pleasure, glad to help!

[@kyvguinto]

How would you stack this against the Dome? Two very different ovens I know. Is the biscotto stone enough to choose this over saving for the Dome?

[@HarplandProductions]

Hello Kyle, Yes they are very different ovens but it really comes down to how you're going to be using your oven and how much you want to spend. The Dome is still a great oven, and really becomes the centerpiece of your backyard patio and is going to be much better if you want to cook other things besides just pizza. The Ardore with the Biscotto is fantastic for Pizza and arguably even better for getting a perfect bottom crust but the Dome makes amazing pizza also. So if you only are thinking pizza and you are going to be putting your oven on a table or counter then the Adore is prob a better option, if you are wanting an independent oven on a stand and want to cook other things besides pizza then i would save up for the Dome.

[@kyvguinto]

@@HarplandProductions might go with saving up for the dome then. For now the stone in the home oven is working well enough I can save for it. You should use that pull you've got at Gozney to see if they can get the biscotto floor in the dome please. (;

[@HarplandProductions]

@@kyvguinto i will :) if they aren't mad at me for using the Ardore :)

[@mdahlin66]

which would you choose between your Gozney Dome, your Pizza Party Ardore, and our Ooni Karu 16?

[@HarplandProductions]

Hello Michael, Thanks so much for watching! This is a loaded question, because they are all nice ovens and make great pizza. That being said, if $$$ wasn't in the equation I would choose my Gozney Dome first, mainly because i like the esthetics, it just looks better and really becomes a focal piece in my back yard on pizza nights. It also has by far the best level of insulation and highest design and build quality. The down side is that this all comes at a cost, pretty much doubling the cost if not more. I like the Adore but their new Emozione is pretty much the same oven just twice as big would be my go to from the Pizza Party Company and I really love the burner and the Biscotto stone floor options, which are amazing for making pizza, the down side of it is that the opening is too big and less insulation which means that you have to keep the burner cranked on hight to maintain heat! The last one in my ranking would be the Karu 16, it's a nice oven but for me the 2 main things i do not like about it are that the burner is in the back which isn't ideal for cooking Neapolitan pizza because you can't see the back of the pizza when cooking and it really needs to be on the side of the oven for proper heat circulation. I also do not like having the door built in, I would have preferred them to make the opening a bit smaller and better stone and insulation to eliminate the need for a door. Hope that helps, like a said before they all make great pizzas and I usually tell people to buy the best one they can afford and start with a small one like the Gozney Roccbox first and master your dough then i would go with a bigger one.

[@lennyg7771]

I have a Roccbox and I love it. I did look at the Ardore. But, because I live in Australia, it was 250 Euros just for delivery. It would've been almost double the price of the Roccbox. I like the design of Ardore better. But' I'm happy with the Roccbox.

[@HarplandProductions]

Hello Lenny, yeah I originally wanted the Ardore but they weren’t selling them in the United States then, the rock box is an amazing oven also, I actually think it’s a little bit better build quality and it’s half the price! Really the only difference is the stone floor as far as cooking quality!

[@ninaromo9227]

Did you see Pizza Party is coming out with a larger version of the Adore? It is called Emozione. I have been going back and forth on whether or not I should order the Adore. However, I am glad I waited since you can cook 2 pizzas in the Emozione I jumped on ordering it because they have fantastic preorder deal on it.

[@HarplandProductions]

I will see if the can send me one to test!

[@thomaswyrick4648]

You can order it now. Actually, it's on super sale. $715.

[@EatandTweet]

That's a cool little oven. Enjoying using my Dome (a lot) as you can see from my video. Really nice to see other ovens working though too.

[@HarplandProductions]

Very cool! It's not in the same class as the Dome but for a small pizza oven it's one of the best ones out there for Pizza!

[@Bigheadedwon]

I love how this oven looks, I know the flame's adjustable but I can't find any reviews where they made anything besides a Neapolitan pizza. Has anyone made a NY style 5-6 minute bake in it? Maybe I shouldn't assume, but I'm hoping on low the gas will be in a NY temp range.

[@HarplandProductions]

Thank so much for watching and reaching out! When people reach out to me regarding non Neapolitan style i always start with the disclaimer that these types of ovens are 100% designed for cooking High Hydration Neapolitan Pizzas at extremely hight temperatures, this is where they shine. That being said, you can still make NY style in them but you need to keep the burner on low and start the cooking process earlier with less oven / stone warm up time to assure the crust cooks before the top burns, etc. Electric or Home ovens are typically the best for NY / Detroit styles because they are much easier to maintain a consistent / lower temp but they are not as much fun to use for a pizza party. The other thing about the Ardore is that it's still pretty small so if your wanting to cook larger 14-16" pies their Emozione oven is much better for larger pizzas. here is a link to my Emozinoe review. kzbin.info/www/bejne/lWTJn6CVetSSgZYsi=97KX0N-NkPKO74jB

[@ninaromo9227]

I never knew I need this pizza oven. Now I just need to decide on which color and if I want both stones or just biscotto stone. Might be good to have a back up stone

[@HarplandProductions]

Hey Nina thank you so much for watching and commenting. I think it would be a great idea to order both the one issue with the Biscotto stone is that it isn’t as durable as the manufactured stone, so like you said having a back up set would be a great idea.

[@ricecooka3496]

Great video! Quick question: how hot does the outside surface of the Ardore get? One of the big selling points of the Roccbox for me is the super-insulated outside shell. Gives me a little bit of peace of mind with little children running around. Does the Ardore get burn-to-the-touch hot?

[@HarplandProductions]

Great question, Don't get me wrong all of these ovens can be dangerous, because they all get 1000F. The roccbox is the best insulated small oven on the market today, #2 would prob be the Ardore it get's a bit hotter to the touch on the outside and is prob 100-200F but that is still cool enough that if you bump your hand lightly on it it will be very hot but not instantly burn you, you can tap it but i wouldn't just lay my arm on it :) . The least insulated ones are going to be the ooni line up. When i have little kids around i never leave the oven and make sure they parents and kids all know how hot it is and to be careful. Let me know what you decide and if you opt for the Ardore, make sure you use my discount code, "Harpland10" to save yourself some $$$

[@roccosdough]

Nice Matt !

[@HarplandProductions]

Thanks buddy

[@Leeroi132]

Thanks for the video. Do you have any experience with this oven in light to medium wind? How well does the burner stay lit?

[@HarplandProductions]

Yes and yes, This oven has a very high output burner and when it's on high it does quite well in the wind. The best advice when it is windy is to move your oven so that wind is coming from behind your oven and not from the front. If you do decide to purchase an oven make sure you use my discount code to save you some $ For more info about this oven go to their website below, and if you use my code, "Harpland10" they are offering my viewers a 10% discount and Free Shipping! www.pizzapartyshop.com/en/dual-fuel-pizza-oven/

[@michaelpagan3570]

Trying to decide between the Ardore and the Roccbox. Won't really be transporting the oven but will be having family pizza gatherings with small grandkids so I like the outside protective covering of the Roccbox but really like the size and biscotto flooring on the Ardore. However, not sure it's worth the extra $400-$500. Your thoughts?

[@HarplandProductions]

Hello Michael, the good thing is that which ever one you choose you will be able to make amazing pizza! The Roccbox is easier to store and put away if that's import to you. The Ardore in my opinion, with the Biscotto stone option, cooks a better pizza but it does have limitations like you mentioned, the insulation isn't as good as the roccbox. The other thing i like about the Roccbox is that it's higher up so you don't have to bend down, so if your taller than average then the roccbox is prob better. I wouldn't worry to much about the kids touching it, because even with the silicone on the gozney you really don't want them touching anything on either one. If you have never made homemade Neapolitan Pizza before and your only going to be cooking a few here in there for the grandkids i would say save your $ and get a roccbox, it's amazing and well built. If you really want to learn to master Neapolitan pizza's i say spend the extra money and go with the Ardore!

[@rancedelong]

I would like to ask you where you got (or did you build it yourself?) your wooden prep surface with the raised sides.

[@HarplandProductions]

I made that one myself Rance, I have been working with a company to possible start producing them so stay tuned!

[@michaelwhitestone6457]

Looks great, .....what sizes are the peels?

[@HarplandProductions]

Launch peel is 14”X14” and turning peel is 7”

[@D.D.T.123]

Your videos are great. I am using a stone in an old 70’s indoor electric wall oven. I make more of a hybrid New York/Neapolitan pizza. I make them a good 12 inches maybe 13 and use the super peel (not sure if you’re familiar with it) because I don’t like using a lot of regular or semolina as it makes a mess. With the super peel my launches are clean and consistent. I wonder if there is enough head room to be able to use the super peel with this or the dome oven. Which one has a taller opening?

[@HarplandProductions]

Thank you very much for watching and the kind words, I greatly appreciate it! Yeah the biggest limitation to using your home oven temperature maxes out at around 500°F, and to be able to get right texture for the crust and that 60 second cook time you need 850°F, like you mentioned in a home oven you can still make great pizza but just like you said it’ll be a hybrid between nyc and Neapolitan! I don’t think the super peeled would work for me these types of pizza oven because it oven so hot, the air temperature inside my oven typically around 1000° agrees Fahrenheit, that’s why use aluminum peels with at least a 2 foot handle, if you get any closer to the other than that you’re gonna burn yourself!

[@D.D.T.123]

@@HarplandProductions Thanks for the reply! yeah…duh on me….didn’t think of the temp on the pizza ovens. I have to be a bit careful even in the home oven…I guess out side would be ok to have a little flour mess…I may get that aluminum peel and practice some.

[@MrJusmobile]

You are the best, sell all those ovens and get a Valoriani baby 75, then the party is over (pun intended!!) It's used in the AVPN school and in pizzerias in Napoli!! Your pies will really be Verace Pizza Napoletana!!

[@HarplandProductions]

Here it's called the Piccolo 75, I agree it's a great oven but it's also &7,000 so out of most peoples budget . Thanks for watching

[@MrJusmobile]

Dont let that stop you! Houses cost 500 thousand to 1 million bucks, a good car is 20-80 grand!!!! You live once and it is relatively cheap no? Anyway, its worth every penny believe me!!

[@mikegraves3497]

How does this compare to the other ovens you have used like the Omni ?

[@HarplandProductions]

Hello Mike, I currently have and use 3 different ovens. I have the Gozney Dome, Gozney Roccbox and the Pizza Party Ardore. They are all 3 very different, the Dome is the biggest and best for large parties and due to the size and height the easiest to use when your cooking a lot of pizzas. The Roccbox is the best if you want portability, on a budget and are only cooking a few pizzas here and there, and the Ardore is great if you want something that will sit on the counter or table top full time and you want to really master making Neapolitan Pizza but want to stay under $1000. I am not the biggest fan of ooni ovens, they are great if you have limited budget but they do not have the best designed burners or stones. and by the time you buy a peel and a gas attachment you are in the range of the Ardore which is much better.

[@Neapolitanpizzaash]

Makes complete sense. Roccbox was my first oven and then I bought the Ardore 6 months later the first go around they shipped it to the States. So now the Roccbox is my backup oven. @@HarplandProductions

[@seattleflyboard3807]

Do you find that the Adore is still holding up well afer a year? Does the build quality seem at least as high as a Ooni Karui? I'm a bit concerned that the weight is so much lighter than the Karui...is it flimsy? Lastly.....does the pizza come out as good on this one as the larger model Emozione? Seems like the larger oven you can get the pizza a bit further back from the flame which might allow for more even heating and better browning of the pizza sides? Or is the end product the same on both ovens? I have the roccobox and its just a bit too small to cook my average 12 inch pizzas without bumping into the hot sides and flame now and then.

[@HarplandProductions]

Thank you so much for watching! The Ardore is still one of my favorite ovens, i just love the look and the biscotto stones make a huge difference. It is defiantly not a flimsy oven, but the build quality is very different than a Gozney or Ooni, the PIzza Party Ovens are made by people in their factory, they are much simpler design and manufacturing process is much more basic so they are not as finely finished as the mass produced ones but the design is solid and tried and true for pizza making. I don't think the Ardore would be a big enough upgrade for you coming from the Roccbox, I would lean more towards the Emozione or their new Bollore oven (check out my video on it from last week). they will give you much more space, making everything much easier. The Karu 16 is a nice oven but my issues with it and all of the ooni ovens are the lack of insulation (Needing the door) and the burner placement in the back, having the burner on the side is so much better for making pizza!

[@johnwilliamson9453]

Good review, and you do make a good looking pizza. I just moved from Austin after 50 years, so I know about the heat there! Now, do you know if you can swap out the burner orifice to use NG (natural gas)?

[@HarplandProductions]

Hello John, Thanks so much for watching! I am honestly not too sure if they make a Natural Gas Version or not. I also just got the larger version of this oven, the Emozione, check out my video on it, I am also working on a newer video of me actually using it!

[@billrobinson06]

Should I get this or the gonzey dome

[@HarplandProductions]

Hello Bill, It really all depends on how much you want to spend and what you want. Pizza Party also has their new, Emozione oven out which is bigger than the Ardore. The Dome is still a better built oven and more multi functional, but if you want to spend less than $1k and you only want to make pizza then the Ardore or Emozione are great options.

[@taylorbegg9437]

For commercial use, can you make 30-40 pizzas back-to-back for each pizza taking about a 3 minute bake? Will the stone decrease in temperature? Or will it stay hot and even?

[@HarplandProductions]

Hello Taylor, technically, yes this oven could easily cook that many back to back but if you’re gonna be doing a commercial operation I don’t think this is gonna be the best oven for you! It’s not very portable, kind of hard to carry around in the stones would have to be removed to transport it, etc. for a commercial operation is there gonna be better off with something like a roccbox or 2

[@taylorbegg9437]

Thank you for the great information!

[@taylorbegg9437]

Thank you for the great information!

[@taylorbegg9437]

Thank you for the great information!

[@taylorbegg9437]

Thank you for the great information!

[@larrycariglio909]

Pizza looks perfect. How long was your pre heat? Did you temp the floor be for your bake?

[@HarplandProductions]

Thanks for watching Larry! Pre heat time can vary depending on outside temperature but typically it takes a min of 30 minutes or until the center of the stone reaches 850°F and I also use this to check the temperature Infrared Thermometer with Laser amzn.to/3qIhcfn

[@peteblues72]

do you mind sharing your gas hookup on the back somehow? I have an Ardore as well - I'm also in the US and had to get an adapter to be able to use the US propane tanks. My oven rarely gets hotter than 800F. I wonder if it's the climate I'm in (coastal northern california) or wrong gas couplings.

[@HarplandProductions]

Hello Pete, Thanks for watching and for reaching out. The climate shouldn't make any difference. As long as you purchased and received the US propane / burner version then it has to be either your Tank, Regulator or if those are both good then the actual burner. Typically when i have issues it's only when the tank is low or i did just have an issue with the regulator on my tank hose getting something clogged in and and getting a new house and regulator replaced it. you might want to get a new one to test that out. i just have the standard burner connection, it's this hose, (Link below) then has a brass male elbow joint to connect it to the burner / gas knob on the back of the oven a.co/d/bLPf5L4

[@marianomora3579]

Congrats on the great review! Maybe you can help me, I currently own one Roccbox but thinking of selling it and get an Ardore. Emozione is in my list as well, but my concern is that it’s maybe a bit too big for my terrace. Should I go with Pizza Party or stay with Roccbox?

[@HarplandProductions]

Thank you so much for watching and reaching out to me, glad you liked the video! If you already have a Roccbox i do not think it would be worth it to purchase the Ardore, it's an amazing little oven but not really an upgrade from your Roccbox. I would wait to upgrade and get something bigger, like the Emozione or Gozney Dome. Regarding spacing, as long as you have around 36" X 36" space you can set the Emozione or the Dome up, Let me know what you decide, if you do go for an Ardore or Emozione, make sure you use my CODE to save you some $

[@marianomora3579]

@@HarplandProductions will do!! Thanks for taking the time!

[@NinjaMonkeyPrime]

Nice review. I don't keep up on all the ovens but I haven't seen this one before. I like how it sounds like you can get all the accessories from the manufacturer instead of a 3rd party like Roccbox. It's certainly a great looking product. Having the heat come from one side seems a bit concerning. Did you find it required you pay MORE attention having the heat source concentrated on that side?

[@MarcoG020586]

Having been a roccbox (heat source at the back) user for 2 years, and now a Gozney Dome (heat source at the side) user, I would say a side flame is better. You can see the cook on your pizza and turn with confidence, rather than guesswork when the flame is at the back and you can't see how charred your pizza is getting

[@HarplandProductions]

You beat me to it, you are spot on!!!!

[@rancedelong]

Side is definitely better because of visibility. Also, with a ceiling of that shape the heat and flame flows evenly over the top of the cylinder.

[@mikegraves3497]

I recently purchased the exact oven and received it today , I appreciate your enthusiasm for pizza and cooking in general as I do. I was wondering if you cleaned or whipped down your biscotto stone with water before you fired it the first time ? Thanks for your content !

[@HarplandProductions]

Hello hello mike, thanks for watching! Definitely do not get them wet it’ll cause them to crack when They get hot, because they are super absorbent stones! I will just take you dry rag and clean them off a little Then turn it on low and I would let it heat up for two or three hours to cure before using! The heat will clean them also

[@mikegraves3497]

Hello again - an update on my new Pizza party and a question. The oven looks great and cooked good, it cooks very fast and almost impossible to not burn the crust even when turning it down. What I noticed and wanted to ask if this has happened to you- I used a 24h polish dough and typically in my old cheap wood pellet oven my pizzas would be very crisp on the edges but with the Ardore the finished pizzas were cooked great on the bottom but the edges were soft even though cooked brown with leoparding. Wondering if this is the case with the Ardore in general really puffy but doesn’t crisp up or could some variable during the dough making process cause this? Thanks - learning as I go.

[@slofty]

@@mikegraves3497 With the same flour?

[@keshatigachu]

If they had the biscotto in stock for the Roccbox, would you consider purchasing it and swapping it out? I have a Roccbox and I think I would try swapping out the floors. *if possible, can you ask the company if they plan to re-stock the biscotto for the Roccbox in the future?* :)

[@HarplandProductions]

Hello Kesha, unfortunately the stone in the roccbox and the dome are installed permanently So you can’t swap out the stones. The benefit of this is there’s a lot less damage in transit when they ship them and less chance of breaking it moving the oven around etc. the downside is you can’t upgrade the stones. The stones that come with them are pretty amazing also but I would probably swap out for biscotto if it was possible. I’m still very happy with my roccbox And dome 😎👍🏼

[@RainbowBoyChris]

Great job! As the others said, we need the Gozney vs Adore head to head. Can you laser that stone and get the temp between pizzas? Great channel!

[@HarplandProductions]

Thanks so much Anthony, I greatly appreciate it! I don't think i can say much bad about any of my ovens, love them all but they are all 3 very different. I am envisioning me keeping all 3 and using my Roccbox as my travel / pizza at friends houses oven because of how easy it is to transport and move around and it's built like a tank and almost unbreakable. Using the Ardore as my small, covered patio oven (for when it's raining out) it's a great size, small but big enough and the stone floor is amazing for pizza but not very portable or not as good for cooking other things besides pizza (possible but not as easy). and the Dome will still be my main family get together and pizza night oven, it's more of a patio center piece oven and really isn't in the same category as the other 2 ovens so hard to compare. At a price point the Ardore is on par with the new Ooni Karu 16 but the Ardore in my opinion has a better stone floor, better burner and makes a much better pizza. I will add a comparison video to my list :)

[@mikegraves3497]

If you could only get one , between the Ardore and rock box which would it be? Is the Ardore worth 400.00 more

[@mikequebedeaux7224]

Great video! I’m shopping for one of these pizza ovens! Curious to know if this Ardore oven has a wood option? Doesn’t look like it.

[@HarplandProductions]

Hello Mike not that I know of, this one is only Gas. I wouldn't recommend any small oven with Wood. The Gozney Dome would be about as small as I would even consider for using wood. Reason being is that these small ovens require more work to maintain the fire and you end up spending way more time messing with the wood and trying to keep them at temp and with a rolling flame then actually cooking pizza. Large wood ovens retain heat for hours and hours and then all you have to do is put some new wood on once in a while to have a flame. It's also a misconception that you get wood / smoke taste when making Neapolitan pizza, with dry wood at 850F+ the fire burns clean with out smoke and the pizza is in and out in 60 seconds, so little if any wood / smoke flavor. it's all about char

[@lisak2698]

Off topic… Do you have a ‘goto’ cheese for pizza making?

[@HarplandProductions]

Hello Lisa, thanks for watching. I change it up quite a bit depending on what's the best looking cheese when i go to the store. I am very lucky that my local store has a great cheese section. You will hear a lot of people say to use, "Buffalo Mozzarella" which is delicious but it's also very high in moisture content and can make your pizza wet. I stick to fresh, "Cow" mozzarella. One of the better more availble brands is BelGioioso, Lioni is another great brand but it's a bit more $

[@jerrybeute8884]

What is the width of the door opening?

[@HarplandProductions]

Hello Jerry, Technically it's 15.75" but with the burner on the side you really have 14" of usable space, The Pizza Party launch peel i was using in this video is 14" wide to give you a better idea!

[@jerrybeute8884]

@@HarplandProductions thanks for the info. We're searching for our next pizza oven. I think I'm between the gozney and the ilforno. I like the gas for heating it up for sure

[@apuz13]

What is the size of that launching peel?

[@HarplandProductions]

the head is 14"X14" that's why the pizza looks smaller than normal, my other peels are 12"

[@apuz13]

@@HarplandProductions Nice. I will have to look into this whole setup.

[@HarplandProductions]

@@apuz13 the biscotto stone was amazing, the only think i would like different is if the legs were a bit higher so the oven was higher

[@fusfea]

Do you think the stone cooled down inbetween pizza's?

[@HarplandProductions]

Hello Jim, not at all i kept the burner on high the whole time and cooked 4 pizzas in less than 10 min and they all turned out amazing! The Biscotto is at least 2 inches think

[@michaelmoretti4062]

So Gozney isn’t any good anymore??? YOU MADE ME BUY ONE

[@HarplandProductions]

😂 Don’t worry, The Roccbox and Dome are still Amazing Oven! This one falls somewhere in between those two! 😎👍🏼🍕

[@lyncchoo]

If you purchased this oven as your one and only do all. Would you still get the biscotto?

[@HarplandProductions]

I would say yes, the biscotto stone is great and Is the best for making Neapolitan pizza, even if its a bit more fragile than the synthetic stone it really isn't a big deal because you can still use the stone / oven if it cracks. So i would say if your main use if Neapolitan Pizza then Biscotto is the way to go and it will still be great for cooking other things like bread and cast iron cooking, etc. Make sure you use my discount code, "Harpland10" if you end up buying one so you safe yourself some $.

[@dnlzy]

Hi man, I am considering this oven and have a few questions: How long does it take for the center of the stone to get to, lets say, 850F? What's the temperature difference between the hot and cold spots of the stone?

[@HarplandProductions]

Hello Daniel, for me i always give the oven a good 60 mins to get the center stone at 850F Compared to other ovens like the ooni's there is minimal temp difference between the sides, front and back

[@dnlzy]

@@HarplandProductions Thank you. Any chance you know what is its gas consumption?

[@HarplandProductions]

@@dnlzy all depends how many pizzas you make and the outside temp, I would say on average a standard 20lb gas tank will last 15-20 pizza nights

[@Viva_la_natura]

C'mon man... there's no way I can explain this to my wife. Man, you deserve this oven way more than most. It's so beautiful...😮‍💨😮‍💨😮‍💨 italians do it better...

[@HarplandProductions]

Thank you so much for watching Paul, yeah my wife was like, "Really, another oven!!!"

[@johndilella5765]

It’s so ironic that I just sold my Ardore oven and replaced it with the Gozney Dome. How would you rate the two?

[@HarplandProductions]

Hello John, thanks for watching! They are both pretty amazing ovens but very different, the Ardore is great for pizza but is still smaller and has to be on a table or counter which makes it lower the Dome is bigger and on the stand it's more of a show piece in the back yard and closer to commercial pizza oven. The Dome is better for no pizza cooking also but it's $$$. But only for pizza the biscotto stone wins! I hope the next version of the Dome allows for the stone to be changed.

[@Neapolitanpizzaash]

I've had the Ardore with Biscotto for 4 years and love it. I originally had the stock stone and then quickly changed to the Biscotto Saputo when I noticed the bottom of the pie had burn marks, and I exclusively make Neapolitan style. The original stock one is in my electric oven now if ever feel like an Americana style pie ;). So you are saying the floor of the Dome isn't as good as the biscotto stone floor that the Ardroe has? I.E. if I only use my oven for Neapolitan-style pizza (which is my only focus), then Ardore would win over the Dome then?@@HarplandProductions

[@fusfea]

How long did it take to cook each pizza?

[@HarplandProductions]

Hello Jim, this oven did a great job of heating up and maintaining heat, the pizzas took 60-80 seconds and I did 4 back to back

[@davegass1650]

Great video buddy 👍🍕🔥

[@HarplandProductions]

Thank you 😋

[@brianczapla2217]

Having such a hard time deciding between ardore and emozione!!!

[@HarplandProductions]

Hello Brian, first off, thanks for watching and reaching out! It really comes down to how you are planning on using it and if you need it to be portable / movable (for example to be able to store it in bad weather or winter, etc). if you just want to cook 10"-12" Neapolitan Pizza and you want something that you can easily move around by yourself than the Ardore is the best option. If you want to try larger pizza's or maybe 2 at a time and and you have a dedicate spot on a covered patio and will not have to move / store it for the winter, etc and you have the extra $ then i would go for the Emozione. If you are just starting out in your pizza making journey i would go with the less expensive option and use it for a year to hone your skills making dough and cooking then you can sell it and upgrade if you still love it.

[@brianczapla2217]

@@HarplandProductions Thanks for the input! I was a day away from buying a Solo Stove Pi Prime (I've been using my Chargriller Akorn for pizza on a stone). Then I discovered the Ardore and Emozione and it has now made my decision tougher. I've been making pizza and dough both inside in my home oven and outside on my grill for quite a while but I want to get a dedicated oven for it. The Solo Stove Pi Prime has gotten good reviews and I can drive down to Dick's Sporting Goods to get it and its accessories I want. But there is just something charming about getting an oven from italy that is a bit bigger and has a little flair.

[@HarplandProductions]

@@brianczapla2217 make sure you get the biscotto stones and the extension shelf whichever one you decide to get. and if you use my code, "Harpland10" they are offering my viewers a 10% discount and Free Shipping!

[@desabat]

that looks like an excellent little oven - a step up from the ooni and roccbox for the extra spend. Question, that wooden table top your are using for pizza stretching where can I get one of those? Thanks for posting the review.

[@HarplandProductions]

Yes it does! In my opinion its better than the roccbox and all of the ooni ovens in terms of pizza cooking ability (but they still both make great pizza) but the roccbox is a bit more commercial grade, so for Folks wanting a small portable oven for a business than the Roccbox is better. The Dome is still in a different category.

[@johnwilliamson9453]

@@HarplandProductions Wooden table is from where?

[@hrishikrishnani]

Hi. Is this oven ANSI certified?

[@HarplandProductions]

Thanks for watching, you will have to ask the manufacture that directly, i haven't heard of any home pizza oven being ANSI certified, or if they would even certified something like that. it's for home use only. Here is their website www.pizzapartyshop.com/en/portable-gas-fired-pizza-ovens-ardore-spacesaving/outdoor-gas-pizza-oven-pizza-party-ardore-copper.html

[@TheGreenfrog140]

Interesting

[@HarplandProductions]

Great little oven

[@The_Coffee_Rabbit_Hole]

Will you keeping it ?

[@HarplandProductions]

Yes I am going to keep it, I’ll probably use it as my go to small oven on the covered patio for when it’s raining, I’ll keep the dome for larger parties and as my main pizza oven and I’ll keep my Roccbox For when I need a portable oven to take places

[@chuckurso593]

Too small! They need to make a bigger oven.

[@HarplandProductions]

This is their smallest oven, they also have the Emozione, which is twice as big and their new Bollore which is even bigger! I’ll put link below of my reviews of those oven Emozione - kzbin.info/www/bejne/lWTJn6CVetSSgZYsi=PG1SAY3FiBHtGbik Bollore- kzbin.info/www/bejne/gXvYfoOagtJ2kK8si=Tw5IxYjZgJVhrq0R

[@jlyt18]

this or the arc for a novice?

[@HarplandProductions]

I would go with the arc! Please use my link for potential discounts and savings us.gozney.com/HARPLAND_PRODUCTIONS