Great job vito looks like you read my rotating pizza review comment and improved it, that's great job, listening to your viewers and implementing it, great video, awesome pizza as always and fantastic oven,. Do they deliver in the US? Please make a video on how to make mozzarella
@@vitoiacopelli 10/10 for what I see, soft and crunchy in the same time. I hesitate a lot between Koda 16 and Ardore. I know Ardore has a stock Saputo biscotto, while Koda 16 can be tuned buying a Saputo biscotto dedicated at Fornace store. Very difficult to make a choice... can you please help me ? Tonight I’m gonna try my first Biga 100% no stress (phase 1 made yesterday) Thanks to you and Roberto Susta. Ciao Maestro !
Hey Vito. Excellent video brother.it looks like a really Good oven. I like how you show all of the finish product. This oven seems to cook really well. Keep up the great work my friend. 🍕👍🍕👍🍕👍🍕👍
Hey Vito! I love all your videos, you seem to address almost all common questions about pizzas, you’re like the pizza-pedia! Anyways, what ovens do you recommend for indoor, food truck settings?? In terms of affordability and function?? Look forward to your reply!
Great review!!! Looks like an amazing oven with perfect results!! Pizza Party makes excellent quality ovens!!! 🙌❤️🍕🔥🥳..... and you make great content for fellow pizza enthusiasts!! Thank you!!! 🙏😍
Thanks Vito! We are waiting for a great Italian Panettone recipe from you; I know that is a Pizza channel but you are in Italy now and Christmas is coming. Thanks
Hey Vito great looking pizzas as usual. I have the same exact oven and have had it now for over a year and I love it and highly recommend it to anyone looking for a home pizza oven. It is one of the best ones out there. The only draw back is that I wish there was a temperature gauge in the front of the unit rather than me using the laser one to see how hot he stone is. Do you have the stone that came with the oven or did you upgrade it to the Biscotto Saputo? If you did upgrade the stone what is the benefit? Also, you recommend cranking it up to the highest setting at start up (like i do) and then go to the low setting once you put the pizza in?
Wish this was available outside of Europe :(. I ended up going with a roccbox that I've found pretty good just wish it was that same size as the pizza party adore.
I’m fortunate to have this Pizza Party Ardore with the optional Biscotto Saputo floor tile. However, Pizza Party no longer offers direct sales or shipments to the USA. I was excited seeing your video, perhaps they continued USA sales again but no. I was looking forward to purchasing their larger format wood burning oven as well, but as Pizza Party is my preferred oven I will have to stick with my small Ardore for now.
@@antoniogalluccio4213 what? Basilico is a herb mate..grows in Europe Asia etc. The name of that herb is Greek. What do you mean? And you know what mate? About 1/3 of Italians are of Greek descent from Magna Grecia from Neapolis to Sikelia, the name Italia is also the ancient name of the region of Calabria which was a Greek colony and even the name Catholic is Greek too.if you want I can give you a list of Italian surnnames of Greek origin too. Attanasio, Calogero, Squillacci, Versace, learn some history brother
Hi Vito ! What an incredible job you are doing ! I want to try pizza at home, which oven is the more powerful, ardore gaz or pizza party wood ? Which one will you recommand. Thanks
Vito - Have been making home made pizza from scratch for several months now. Every time - the dough comes out slimy or doughy. The crust itself is fine but the inside (Where the sauce and cheese is on top) never turns out. What do you think is wrong? We use a pizza stone, 500° F.. Not sure if we are using too much sauce or what. Were struggling and bummed.
Vito, great video!. Is there an option to purchase this oven here in states? I did not see any options to purchase this oven here in USA on their site.
Hi Vito, I love pizza so much!!! Would love to have an oven like this one or any other pizza oven!!! But unfortunately I can’t afford it...😞. Any chance I could get an oven like this one donated from you?? Used one? Broked one? It doesn’t matter, I could fix it... And I would pay for shipping... That would be so awesome!! I never won anything in my life. Let me know please? Thank you so much!!!
Ciao Vito amego mio, im just asking about the gas burner is only in one side or all side of the oven? What about the bottom of the stone have a burner also? grazie
Grande Vito, però non perdere la tua italianità, a volte fai troppo l'americano hihihi scherzo, ti volevo chiedere, posso avere la ricetta dell'impasto? :)
I think you would get a better result if you cooked the focaccia first on lower heat and then increased the heat for the Napolitano pizza Penso che avrei avuto uno mogliore risultato se avessi cucinato prima la focaccia a una temperatura basa e poi la pizza a la massima temperatura
I have the Ardore in my cart. Confused as the 2 floor types. Refractory is the marked one. Saputo is the option, or you can get both. Can you explain the difference and why get one over the other or both. New to pizza making and want to get this right...not getting the onni, gozney or bertollo... any help would be much appreciated!
Hi Vito! I love your channel and you are terrific! How can we buy the Ardore pizza oven in the U.S.? I can't get a phone number to speak to someone. Thanks so much for any help you can provide. Ciao e grazie!
I don't have one I'll see you and rate based on what you think! But I'm going to make one pizza oven soon would love your advice on should I go ooni style or more heavy like these Italian ovens!
It depends on your expectations, I make pizzas once a week, also in winter. I built a wood-burning oven and I'm happy with it. However, such an oven requires 3 hours of warming up before you make your pizza.
