REVIEW BEST PIZZA OVEN FOR 2 PIZZAS UNDER $900

[@vitoiacopelli]

With what oven u want me to compare this beast?

[@null-pn2fo]

🥳🥳🥳🤠😎🤓🧐

[@stephanw196]

Roccbox or Gozney dome

[@vitoiacopelli]

@@stephanw196 OF COURSE DOME

[@roccosdough]

Zio Ciro 80

[@danieldriessler6376]

effeuno p134 h

[@danh1206]

Thank you for sharing your technique in dough making. I've been making pizza for 40yrs now. Back in the 80s, pizza began to become commercialized. It seemed over night it was about cheap ingredients no effort. Flavor was gone. So I began making my own. Zero knowledge in doughs,yeasts, I think you get the picture. Eventually I made a pizza for a nationally ran pizza owner. He gave me thumbs up, so I've been incorporating different techniques ever since. Today I use a sourdough starter, along with 00 flour and small amount of Italian yeasts. I will say I'm mesmerized with your videos your a true teacher of in my opinion, the best food on the planet!! Thank you!

[@MrSuthanS]

I been using sour dough starter to make my dough also. How is the effect when you mix the conventional yeasts with sourdough?

[@danh1206]

It doesn't hurt, I sometimes use some sparingly

[@sundok1]

man that is the best i have ever seen the crust and bottom is browned enough but it does not have somany of those dark leopard spots that are actualy burned dough. Bravo Vito!

[@tcbtcb]

My oven shipped with a regulator and I only have blue flames, no yellow. No issues getting to 900 F in 40 min. Great oven!!

[@potsrich96]

I bought an ardore and two weeks after it arrived pizza party came out with this for about the same price.... humph. That said the ardore is great. Ordered it and it arrived in 4 days (Japan). Made pizza last night with Vito's poolish recipe. The family was 😊. Trying to figure out how to convince my wife to let me order this one.

[@timmynguyen6121]

I should get my 12/27/22. I can’t wait. It’s newer and bigger

[@Ghffhphdfhgh]

I have had this oven for several months now and I can say that it is absolutely not for beginners! The dough has to be perfect, the handling has to be right and you can't take your eyes off the pizza for a second. You have to keep turning the pizza or it will burn on one side while the other half stays raw. When you think you have everything under control, the base burns unnoticed - and if the dough is a bit too soft or even has a hole in it, it sticks to the base and half of the pizza burns in the oven, producing heavy smoke; Then you have to scrub the stones thoroughly, otherwise the next pizzas will taste bitter from the soot. It's stressful when you have hungry guests. The problem with these gas ranges is that the interior space is far too small and the gas flame only burns on one side - meaning it's too hot near the flame and too cold at the other end of the oven - you can't do that with a large pizza oven compare with its homogeneous heat distribution. With my old electric pizza-oven I have achieved very good results with less stress because the heat is evenly distributed by the many heating coils. OK - after about 50 pizzas with different doughs and techniques I made it - the following tips: 1. Flour: Tippo 00 + 10% durum wheat semolina (other flours make the dough too heavy) 2. Dough: 60% moisture - this is the most important tip - at 70% one side is guaranteed to burn, as the pizza cannot be flipped immediately due to its softness. Trick: You can also dampen the surface with a water spray to protect it from burning quickly. Otherwise, the regulation of this stove is to be criticized - it is difficult to access from the side and cannot be regulated particularly finely - it quickly happened that the flame went out. When re-lighting you have to be careful not to burn your hair from your head because you have to bend forward so far. He also needs a lot of propangas - in an hour 1-1.5 kg. With a gas filling of 5 kg you can bake about 50 pizzas. The aluminum frame with castors is practical. So you can quickly and easily put the stove somewhere else - it's just stupid that this frame with a width of 86 cm simply doesn't fit through a normal door. In order to move the stove from the terrace to the garden, I would have to completely dismantle the frame. Someone didn't think it through...

[@fussyrenovator7551]

Thankyou for this thorough review. I’m looking at a small Gozney and this was really helpful. I only want to cook for two people. I’m in Australia and having a lot of trouble getting the best flour. Almost impossible to get fresh yeast. I’m thinking I might need to mix my own flour to get the magical protein and W levels.

[@Ghffhphdfhgh]

@@fussyrenovator7551

[@Ghffhphdfhgh]

I guess the problems with a gozney oven will be the same. I have had a electric (Pizza) oven before and now I´m sure it was the better oven. The heat in an electric oven spread contantly - he is not so hot as an gas oven but 350° Celsius is enough for a tasty and crunchy pizza. It lasts about 6 minutes (for 2 pizzas) in comparison of 2:30 minutes by a gas oven.. the result ist the same. (only the hydration of the dough must be about 70%) For your problems with the right wheat an the yeast I can recommend a very intersting and the best helpful site all over dough. You can learn to make a sourdough pizza with your own sourdough starter, you can also learn to breed your own yeast. You will see, there are a lot of possibilities to make a tasteful pizza with different wheat - the neapolitan pizza is only one of the famous. May be its is not so easy to use the Site, espically because you must translate from german - but here the area for pizza - I hope this will helpful for you getting some inspirations: www.ploetzblog.de/?s=pizza Wish you many succes. Greetings to the other side from our planet. Harald

[@fussyrenovator7551]

@@Ghffhphdfhgh Thankyou so much for your answer. I will look at electric ovens again and hopefully find one that has a steam function for bread also. I’m sure I will find the right flour somewhere. We are grain growing farmers of wheat and other seeds. 😂 I’m very passionate about this and bread making but I seem to stumble all the time. I’ve made lovely baguettes with the method of Patrick Ryan but I burnt out the board of a $10,000 stove doing it. If you go to Patrick’s video it is excellent but there is a mistake in his quantities. It is corrected in the comments section. He voices the incorrect amount of something. He also doesn’t tell you to let dough come to room temperature after pulling it out of the fridge. He assumes you know a lot. Other than that it’s an excellent video. Breville make a pizza oven now. I’ve had a toaster type oven of theirs for a few years and it’s been brilliant. You could absolutely manage with it for a small family. eg roast a large chicken and some vegetables. I’ll keep looking. Cheers , Christobel from Australia 🇦🇺

[@Ghffhphdfhgh]

@@fussyrenovator7551 Hello Christobel, You don't necessarily need an oven with a steamer function. With a simple trick you can use the steam for a perfect crust. Place a flat pan with gravel or fine stainless steel balls on the bottom of the oven and, after putting the bread in the oven, pour water (about 0.2 liters) into the hot balls (beware of steam). Close and lock the door. If necessary, seal the door with a towel... the steam will remain for the rest of the baking process. But choose always top-bottom heat - never circulation. Have a good time ! Harald

[@TallGuy6-9]

I got this exact oven and all I can say it is the best pizza oven I have yet to burn a pizza with this oven. I have also cooked amazing steaks in this thing. It is very portable you can take it anywhere.

[@sandyforster]

How do you cook steaks in it?

[@lisarct1012]

Please compare the Ardore to the Alpha Moderno. They look comparable but the Alpha comes with the door and thermometer AND the gas control is in the front. But it is close. Both look to be excellent AND Made in Italia.

[@kevindu3]

I just bought this pizza oven because of watching your review. really good video. thanks

[@pizzajarifinland]

I have this oven (it's actually called Pizza Party Emozione) and I heat it up a lot hotter (close to 500°C/932°F in the middle of the stone) and cook the pizzas for about 70 seconds 🔥

[@ibibozic2]

Hi, I have an Surriento oven home and I am thinking to buy Emozione. I noticed on instagram on your profile that you also have Surriento so I am kindly asking for your advice which oven is better? Friendly greetings and hoping for reply.

[@pizzajarifinland]

@@ibibozic2 Hi Ivan! I like Emozione more 🔥 It has a lot more space inside the oven and also the possibility to make 2 pizzas same time. And when cooking only 1 pizza you don't have to put the pizza so close to the flame 👍It also has a better stone than Surriento (biscotto Saputo vs. biscotto Siciliano). Use code PIZZAJARI if you decide to order Emozione and you will get 10% discount! 😊🔥

[@ibibozic2]

@@pizzajarifinland Oh yes, I understand and I thought so. Just needed an advice from you because you're really good pizzaiolo. Surriento is also great but it's a little bit annoying constantly protecting the pizza edge with a turning peel from over burning because I also work with high temperature/high flame. Thank you for your quick reply and for the discount possibility. Respect! I think I'll buy Emozione. It looks that it's the best on the market right now under 1000 Euro.

[@pizzajarifinland]

@@ibibozic2 Yeah I also protected the pizza in the first 30 seconds with a turning peel when I used Surriento but there is no need for that with Emozione 😊 It is super powerful but it doesn't burn the crust so quickly. I'm sure you will be happy with Emozione! 🔥

[@ibibozic2]

@@pizzajarifinland Thnx Man! 👍

[@BensonWTFL]

Some people ask should I put the basil on the pizza as it's cooking or on completion, thus eliminating burning the basil, here's an idea I've been playing with lately and let me tell you it's a nice little additive, try cutting the basil into very small pieces around 4-5 leaves and drop them into the poolish or biga from the very beginning that way it's in the dough through out the whole journey. The dough smells amazing and it doesn't burn on completion and yet you have the hint of basil through the pizza.

[@vasilpetrov3535]

Hello, Master! Can you make a video for how to precooking pizza, then freeze it and finish it with toppings after that. Wish you all the best! Keep doing what you do, share knowledge and inspire!

[@1DucatiCraig]

Looking forward to this video. Have this oven on order.

[@mikeeastham3574]

I’m a follower Vito! Love the videos. I would love to see you do a review of the Alfa Brio. Also, I think you need a glass of Chianti Classico while you make the videos. It will give you the perfect touch. Thanks for sharing your passion with all of us!

[@vickmastr]

Nice video highlighting the oven. Manufacturer states "Fuel supply: LPG, propane, butane" Wonder if it can be converted to NG?

[@ToesCapuano]

I can imagine this oven not performing very well on a breezy day. I still find the insulated dome shape to be superior for outdoor cooking. Gozney or Zio Ciro seems like the better investment still. Correct me if I'm wrong please Vito!!

[@johnwilliamson9453]

I think you may be right, but I’d like to hear from the experts!

[@marshalllaw7413]

Great video. Can you make a video about cleaning & maintaining Saputo stones? Thank you

[@ninaromo9227]

This was the review I was waiting for. I ordered this oven a few weeks ago when the presale started. I hope it comes with the propane hose. Otherwise, I'll have to order a quick connect one. Great video Vito.

[@crunchwrapsupreme8812]

When your kids invite there friends over for pizza “We getting domino’s?” They be like nah We gonna make it , wait till you meet my dad

[@jimhatch5873]

Have you seen the new Blackstone pizza oven? It's gas only but cooks a 16" pie with a rotating pizza stone. It comes with a stand and peel so the $999 price (discounted right now to $799) seems like it's pretty comptetitive.

[@ditackett]

Vin, I just found ur channel the other night and have binged between 25/49 videos so far. U may have done a video like I’m gonna suggest I just haven’t came across one yet. But can u do a video of “a day in the life of Vito”? U seem like u are constantly on the go. With cooking, taking care of babies and young children to taking them to and from school and cooking some more. U most put in at least 18 hours a day. Thanks.

[@valeenoi2284]

It's all about his doughs... unbelievable how he got them look and feel like that.

[@najithkahingala2345]

Master Vito I learned so many things from u.still I'm learning..thank you so much

[@DarR1299]

You know why I subscribe? Your passion mostly (and your knowledge).

[@giopaps1]

Vito I have the original Ardore oven that i purchased in July of 2019. It's a nice oven that cooks well. I wish they gave the biscotto stone instead of the regular ones that it came with (you have to purchase the biscotto separately). I wish it had a temperature gauge and I also agree that flame knob should be in the front of the oven where it is easier to adjust as well as light up. I would love to see you test against the Dome. That would most likely be my next purchase. Thanks cugino.

[@tcbtcb]

The biscotto stone is not that much of an up charge when purchasing the oven. People always complain that the thermometers installed by the manufacturer are not very accurate. Should use a IR gun to get stone temp.

[@JdeWever]

Thank you very much Vito ! I bought de PizzaParty Emozione this week and I love it. Can you suggest a dough recipe especially for this oven?

[@mlicciardello7884]

Just bought a Pizza Party Pizza Oven Emozione. It was damaged beyond repair. Probably dropped at the factory so hard that the front bottom left corner bulges out about a 1/4". Who knows what damage happened to the interior. The SS legs are completely worthless, they were made wrong, but shipped anyway. Now I have the painful task of dealing with Pizza Party. There is another YT'er that had the same damage I have and Pizza Party gave him the run around until he finally gave up. Buyer beware !!!

[@Juan-fi3ky]

Great video, Would be nice if you also review and compare the Effeuno P234H since it is the indoor electrical version of this 2 pizza oven. New model and no reviews yet

[@thomaskeene5183]

Thank you for the awesome video! Made me so hungry and inspired to try that new thing!

[@nolenl1503]

Yummy always creative god give you health and wellness Thanks for the best chef in the world Thanks for all recipes ❤️😋😘👍❤️❤️❤️❤️😘

[@davidfarag8295]

If you had to choose between Emozione, Karu 16, or Alfa Moderno. Which is better?

[@hibouko5069]

hello from France^^ defenetly better than the ooni! the Ooni oven is good but the bottom of pizza is not really nice . thx for this content🍕🥰

[@sarahshealthyrecipes]

Guess I know what to get my husband for Christmas 🤣Thank you for this review and I love your accent and humor! Great video 👏

[@carolseven3802]

I thoroughly enjoy every single video!

[@friendsmakingmusic1751]

Because of you video I will be buying one these ovens. Now here is the challenge! Put together a KETO dough recipe that wont burst into flames when I put it into the fully heated oven! I have seen other videos that were complete fails when they tried to do "Keto" pizzas in a real pizza oven Thanks!

[@chmurka55]

Vito Great Video, but can you make a Video how to make Sizillia Style Pizza in this kind of Ofen ?

[@majorero2012]

Ciao Vito. It seems a great choice at an affordable price. Nice design, and you showed us that it can cook great pizzas. I like the bigger cooking area compared with other portable ovens; Biscotto stones, and side long gas burner. Maybe an electro starter, a thermometer and a front gas regulator will make this oven a game changer, but I find it a super option for the price

[@ditackett]

Do u prefer to cook with the wood or pellets compared to gas fired pizza ovens?,

[@jonbranden]

Vito, what are your thoughts on using this for New Haven or New York style pizza?

[@gabrielherrera130]

Vito thank you so much I’m been learning a lot from you.I have the Ooni koda 16 I’m looking for my second oven do you recommend that oven ?

[@rbiv5]

Great oven. Thank you! Please review more ovens!

[@vegan9478]

What about a set of "Renegade spinning plates"? How do you like that...?

[@timmynguyen6121]

I can wait for my to come in 5 more day. It’s a long wait but I got in early so I paid less then 1st oven. But it’s newer and better. Can’t wait

[@johnwilliamson9453]

TWO QUESTIONS: 1) what cart is this? 2) Which stone floor is this?

[@Scott-yu4yt]

That calzone looked beautiful!

[@sophiecondie8255]

I would love some advice… looking for a new pizza oven for a small mobile pizza business, would this work? Currently have 2 roccbox’s but becoming increasingly dissatisfied with the performance under pressure.

[@BRO_X_FISHING]

Greetings! I'm from Ukraine, I really like your videos! I use your pizza recipes. Thank you for your work!

[@MalatidiPizza]

Grande forno e grande maestro

[@user-cw3nb8rc9e]

Vito, do you secretly add dense tomato pasta to your san marzano pizza sauce like your father does? I must admit I like that specific taste of pizza sauce when I add 1.5 spoons of tomato pasta to 400 ml chopped tomatoes can and mix them together.

[@marshalllaw7413]

Could you please do a video on maintenance & cleaning on this specific oven? Thanks

[@cynthianarral5796]

the oven pizza is good,,for personal life for use or small business use in the streets,,i like it 🤗

[@Rafaelsaban42]

Please do comprising between dome gozney to this one thank you 😊 🙏

[@certifiedbrokanic]

I will be in LA after Christmas. Where will you be cooking your pizza, or where shall I go to get the best?!

[@catalincalin]

Che tipo di piano cottura hai scelto? Refrattario o biscotto?

[@vitoiacopelli]

biscotto

[@dipeshbharakda]

Compare with gozney dome. Is dome worth the extra cost?

[@RODRICKSR]

Thank you for the review and everything you do for the pizza community. What temperature did your infra gun read on the stone please. Also What stone temp is your go to when you launch the pizza 🍕

[@scottyfrederick4981]

Panceroto looks incredible! I’ll have2 of those please!

[@geoffroymelancon970]

What are the size of the pizzas when cooking two pizzas at a time in the oven ?

[@gennarodima7885]

Ok, subscribed 😁 thanks to Leo Cristallino. Your pizzas are really a masterpiece ❤️

[@tcbtcb]

A little concerned that they missed shipping the propane hose. I have seen other unboxing videos and it was included. Also would have liked to see the oven reach 900 deg.

[@banchi83]

for the customes are included the lpg regulator

[@tcbtcb]

@@banchi83 I just received my oven and have no issues getting to 900 deg. Vito has yellow flame I have all blue. Vito must have a incorrect regulator. Oven shipped with a regulator.

[@user-et3kk4tn4s]

Compare with Karu 16 but use that modified stone so the stone is the same in both units.

[@magosd70s]

Vito what size pizzas were made in the oven

[@burgenundschlosserdeutschl9577]

Hi Vito, How much fresh yeast should I use to replace the instant dry yeast when I make pizza poolish? Ex: 5 grams dry yeast x 300 grams flour x 300 ml water. How much fresh yeast for the same amount of poolish ?

[@jisuuu1]

double the amount as dry yeast for the polish; for example if you use 5g of dry yeast, then you wanna use 10g fresh yeast instead

[@suti8885]

Thanks for all maestro! King of pizzas! :)

[@MrSuthanS]

I am waiting for mine to come in, did you have to buy the regulator hose?

[@johndamato5912]

Which one of your dough recipes are you using? 👍👍👍👍

[@another_bites_the_crust_pizza]

Hi Vito. I was wondering how much salt you put in your sauce please?

[@alenshah]

Hi Vito, I am going to Naples on April , can you recommend best places to eat pizza? Thanks and love you man

[@vitoiacopelli]

I’ll be there go to SUSTABLE

[@semzak]

Hello Vito, thank you for your informative videos, you are the reason why I am dealing intensively with the topic of pizza, I have a question, I am about to buy a pizza oven and I ended up in two physical ones, if you know any more, so much better now in our topic, which oven should I buy Pizzaparty or Ooni karu 16 the price will be almost the same regards from grecce?

[@johndoe3998]

Perfection as usual

[@SuperMoeLarryCurly]

what did the inside of the calzone look like?

[@Pelusaa-D10]

Awesome oven !! Great price !

[@keldmllnitz4626]

Vito, I recommend you to try the Witt Etna Rotante pizza oven

[@carloswilke2125]

Hi Vito...could you tell is this oven can work on a street business?

[@seetheforest]

Will Vito ever do a video about anchovies? Or even use one? I like the anchovies.

[@seetheforest]

Anchovies should be rinsed to reduce the salt and soften them a little. I get anchovies in the 24 oz cans (Roland from Chile in oil) Agostino Recca are salt packed from Italy 800 mg round can. (Whole salted) Very good.

[@need2retire543]

Can you review the Witt pizza oven?

[@johncz4195]

Lol. That is the knob to put on the regulator. So funny

[@paulobezerra7109]

That pizza looks so good 🍕 one of these days II stop by.

[@MrSuthanS]

I got my oven and I noticed it has ply wood inside the oven, did yours have the same?

[@tomatengarage5608]

Ciao Vito! Another fine Video with lots of use for us "Pizza Lovers". One Month ago I never thought of making Pizza by myself or having more than average interest of digging deeper into this topic - and now I find myself watching your Videos over and over again, going to Bed with Pizza in my mind, in my dreams - and when I wake up int the morning my first thought is...right: Pizza & Dough. Crazy, but you caught me. Hope to see you on day in Bari... :-) Best greetings from Germany. Michael

[@jonathanattal5419]

Hy my friend can you compare with the Edil planet surriento ? Very nice oven i bought it already

[@p.maryyayabear7078]

Those pizzas look so yummy!

[@roccosdough]

Great working Oven !

[@davidblock2492]

Ciao Vito, I have a question, when the pizza is cooking, is the temperature control of maximum or of minimum?

[@davidblock2492]

Because I have the pizza parts Ardore for 1 pizza and the bottom haven’t good branding, but the top is crunchy.

[@larry3011]

And crownchee at the same time! ❤

[@Starlight_GT]

Have you ever used the Piccolo pizza oven , can you do a review on it please 🙏

[@nicolassavino03]

Vamoo Vito!!! AGUANTE LA MASA!!!! Cuando andas por Argentina???

[@Camerounisme]

900$ for pizzas🍕🍕 Soft and Crounchy😋, its a gift...presented by the King, the Master...VITO IACCOPELLI 👍🏻

[@gianmariaferrato2509]

Finalmente un forno col biscotto!!! 👍🏻 Racconta meglio tutti i suoi vantaggi rispetto alla cordierite ... ❤️

[@tobiasxxx1742]

Gloven Raptor or this one?

[@benhoward7006]

Compare it with Roccbox and Ooni Karo 16

[@solomoe2]

can you use natural gas with this?

[@markshook8993]

Hey Vito, how many pizzas an hour do you think this oven could handle? I thought about running 2 for a catering business. Think it would work?

[@kozmickoprase]

I would like to know that too. I would use it for my food truck

[@markshook8993]

@@kozmickoprase I bought one. It has a lot of heat from the top but the stones cool down quickly. There is a 100 degree difference from side to side. If you let it heat up for at least an hour and then turn the heat down when the pizzas are in the oven, turn it up between pizzas, I think you can cook about 20-25 per hour. It needs a couple of minutes between to heat back up. It only takes about 20 minutes to get up to temp for one or two pizzas. The manufacturer is very clear that it’s for outdoor use only!

[@andrewlipsky-noaafederal2681]

@@markshook8993thank you Mark! Ready to pull trigger but wonder how it performs if it’s a bit windy as those burners look to be sensitive and exposed.

[@markshook8993]

@@andrewlipsky-noaafederal2681 it does struggle in the wind but I put mine on a stainless table with wheels and turn it to get out of the wind. I cooked in 20 plus mph winds. As long as you have the space to move it around. The best part is it’s not Chinese!

[@andrewlipsky-noaafederal2681]

@@markshook8993 Ty for your reply. This will be my first if I go for it.

[@djjd2011]

Hi Vito, Could you put some small pieces of wood in the oven to get that smoky flavor?

[@starshinetwenty4610]

Hi Vito! You are grate.👌👍

[@elainedixon2204]

Thank You for Your Pizza it's very interesting first time on your page but I actually find you I was watching the TV or the day me and my granddaughter and she was the one who introduced me cuz she know I love bread pizza and stuff like that but it was so interested when you show how to make the Polish and the other one I don't remember the name but what I want to ask is it good for both of them to make perfect bread dough I'm watching for your comment thank you so much for your wonderful pizza making gorgeous God bless you too and your family and your daughter is so cute

[@MrSuthanS]

Vito, what gas connection size did you have to use? I will need to buy one also I believe.

[@vitoiacopelli]

i used the bbq one

[@bennymollica629]

Where do you go to buy that pizza oven

[@ditackett]

V do u ever SLOW down? U are the hardest working food man on KZbin. My hats off to u my friend. Adios 👋🏽

[@magosd70s]

Vito When will this be in US Its About 1200 Shipped to US with the biscotto Stones... Will they Have a Distributor In US? Thank you Great Video Right On Time let me know if you want to sell the oven :) Im in LA Area were Locals