How to prepare for a Pizza Party at Home / Part 2 

Glad you enjoyed it! Yes, i enjoyed it, now i take a break after a few pizzas to have a glass of wine and a slice before i start the next batch :)

Thanks so much for watching and letting me know Kev! 😎👍🏼🍕🔥

That's a great idea!

You are so welcome!

You are so welcome!

Thanks so much for watching and taking the time to let me know it was helpful! Here are the links to the table i have the and cover just in case you want to check it out. My Table is 60” X 24” with Caster Wheels - Here is a link amzn.to/39qQ8NG Arcedo Outdoor Bistro Table Set Cover, Heavy Duty Waterproof Patio Furniture Covers for 3 Pieces Bistro Set, All Weather Resistant Outdoor Table and Chair Covers, 65" L x 28" W x 30" H, Beige & Brown amzn.to/3wiGkvp

Glad it was helpful, thanks for watching Nancy!

You're the best!

Wish you the best and thanks for watching!

Appreciate that John!

Thanks for watching, yes it does!

Yes, for Neapolitan pizza is a necessity, especially when making back to back pizzas, it allows you to set the first pizza down and launch the next one without the bottom getting all soggy.

@@HarplandProductions Got one from Walmart the other day. Works great. Thanks.

Thank you very much!

Thanks buddy

Hello Evan, it's not a game changer but i make enough pizzas where i can see the difference. For me it makes for a more even cook and less burn spots. Check out my review here ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fxsuCmAe_d4.html

Glad it was helpful! Thanks so much for watching. The actual oven air temp heats up very quickly, it can get up to 800F probably within 15 minutes but for Neapolitan pizza you have to have the Stone at 750F, it takes the extra time to assure the stone is to the right temp. Cooking pizza on BBQs or Green Eggs is also fun but different, I have to change my dough quite a bit when not using my pizza ovens to adjust it for the reduced heat and it usually takes 3-6 mins to cook vs 60 seconds, which changes the texture to more of a NYC style pizza. Both fun though!

Yes, definitely. I find that these dough boxes are very well insulated and they do help keep the dough from over proofing a bit. Another trick when it gets crazy hot here in Texas is to reduce the amount of Yeast in the dough, that also helps! Here is a link to the dough boxes i use DoughMate Artisan Dough Tray Kit amzn.to/3f3SUqU

@@HarplandProductions thanks for the reply and info!!

Hello Lynda, Thank you so much for watching and reaching out to me! The urgency is for sure much less in the fall and winter and you might actually need a bit more time to allow the dough to rise. That being said i would definitly practice a few times before then to help you get a better idea of how much over all time you need from the dough being balled to finding the ideal time to start making pizzas, in Oct. I would say once your dough has been balled you will have 3-5 hours for ideal pizza making :) If you haven't already, please check out my, "How to Make Biga Dough" step 1 and 2 videos and also, "How to Freeze Dough" it's always nice to have some frozen and ready for when you want to make pizza but don't want or have the time to go through the entire dough making process :) Here is the link to my Videos page www.youtube.com/@HarplandProductions/videos

Thanks so much for watching John, I typically do 280g dough balls, that is about the max for a standard 12" Neapolitan pizza, any bigger and it won't fit on the 12" peel. The minimum i do is 250g

🤣🤣🤣

Thanks so much for watching!

Now that its cooling down it will be easier to prep more than one at a time!

@@HarplandProductions haha living in South Australia moving towards summer (105F+)....I may need to go back to one at a time. 😅

@@tim0r0h yes in summer it gets very tricky doing more than 1 at a time

Appreciate that David! Yes been doing low carbs and no alcohol since July and am down 36 pounds but i can't say it's much fun. Been just making pizzas and watching everyone eat them :(

Keep at it bro! It’s a good reminder to watch my health and exercise.

Hello Pete, thanks so much for watching! I see you already found my 2 pizza Dome video!

Hello Ryan, I think you are spot on, if you only making a few pizzas here and there the Roccbox is really all you need, it's easy to use and you can fold the legs up and store it if needed. The Dome is great if your having friends over for pizza nights every weekend or you just want to elevate you pizza making skills to the next level, the main advantage is the extra cooking space which allows you to fine tune your pizza cooking finding the perfect spot in the oven. The extra room makes it much easier to launch and turn the pizzas and much easier not to over cook. Long story short the Roccbox is amazing and will be more than enough to do what you want to do!

So, my question is, why do you use the dome over the roccbox if you too only cook one pizza at a time? I watched Vito Lacopellis video and he seemed to struggle with having 2 pizzas in the dome. It just seems to me that the dome provides no benefit other than aesthetics. Am I missing something?

​@ryanmcteigue he answered your question already

Hello Chris, sorry for the delay, I was on a much needed vacation! For most small to medium sized pizza ovens i feel that using gas is the way to go, it's much easier and the results are the exact same. If you had a large stone oven then wood starts making sense, because you can hold the heat in for days with those ovens, etc. Cooking with wood is fun but a lot more work and it's really about the romanticism of it more than a wood flavor Tumbleweeds Fire-starters Value Pack - Frontier (2 Pack) amzn.to/3ePABFO Smoak Firewood Cooking Wood 8” Logs amzn.to/3ixWDPI Smoak Firewood Cooking Wood 5”-6” Logs amzn.to/3IAAF8Y It's kinda of a misconception that using wood for Neapolitan pizza gives it a wood smoke taste. for Neapolitan you need the oven and fire super hot at around 850F when a wood fire is this hot it burns very clean (If using dry wood) so there really isn't much if any smoke, and the pizza is only in the oven for 60-90 seconds. Wood is great, and fun to use if you have the time to manage the fire and are going to be cooking enough pizzas to justify the extra time and effort. Even the AVPN now approve gas ovens. Hope this helps!

@@HarplandProductions this is great info and perspective. That is what I needed to hear. First time using wood this week was a disappointment. Couple hours of time didn’t get the Dome to anywhere above 620F so put it out and went back to gas. Definitely will try better wood again sometime for the fun, but gas works so darn good! If no flavor benefits, likely won’t use wood super often. And the wood everywhere is so darn expensive!

@@chriswooten1846 If I may chime in: I have a Roccbox with a woodburner attachment. It works fine if you're not rushed and you only have one or two pizzas to cook. If you're looking for wood, maybe find a nearby woodshop - they might have leftover scraps for sale. I get a large bag of clean, untreated, hardwood - oak - for only $3. I cut it to size and put it in a big storage bin. Perfect. Only issue is - at least with the RB - you need a strong, steady, wind. If the air is still, it takes a long time - almost 2 hours - to get up to heat. Hope that is helpful.

Hello Bob, here is the link NU2U Dome Flame Tamer amzn.to/3LPwY1Q and here is my review video of it NU2U Dome Flame Tamer amzn.to/3LPwY1Q

@@HarplandProductions Thank you.

@@bobburton1089 any time buddy 😎👍🏼🔥🍕

It’s also hard here in the summertime, standing in front of 1000° oven when it’s 106° out

Not really, but it does help keep the oven hotter

@@HarplandProductions just got it. So excited to try it! I’ve had issues with the rolling flame incinerating the top of my pizza. Thanks again for talking about this. I wouldn’t have known about this product had you not mentioned it!

Hello Cali, i am not seeing any new Alfa Oven models, the last one they released last year was the Brio wood / gas which is a nice oven but it’s over $4,000 dollars so double the cost of the Dome. Is this the one you are referring to? www.alfaforni.com/us/product/brio/

@@HarplandProductions yesterday I received an email from Alfa they having this new model similar the pizza party addore looks really good ! On you tube is an unboxing already

@@kliCali The one that small that i can think of is called the, "Nano" it's part of their MODERNO line which includes 4-5 different models /sizes and Yes they look very similar to the Ardore but i would say that Alfa is a step above pizza party in terms of quality but the price is also significantly more, around $1,400 if that's not the one i would be curios to learn if they do have a newer one.

Thanks so much for watching. I haven't done the parbake method but i have made pizzas then reheated them in the oven later, they are almost as good as long as you re-heat them in the oven :) Regarding the bottom, do you have an infrared thermometer? if not you need one to make sure the stone is at least 750F, I also think it's better to pre heat the over for at least 1 hour and then launch then wait at least 20 seconds or so then turn and make sure the pizza goes back into the same spot on the stone

un tanque de gas durará mas o menos 20 horas o 10 noches de pizza partys

Hello Lee, there are a lot of variables in cooking pizza but the first guess would be overall oven temp and then stone temp. The oven overall temp should be around 850F and the stone needs to be around 750F. Also the cheese needs to be dry like it already sounds like you are doing with the paper towel, I cut up and put it in a container with paper towels a few hours before hand. Last, i take mine out of the fridge at least 30min before i make my pizza to allow it to warm up a bit. The assumtion is that you are using, Italian style, "Fresh" mozzarella?

Adding to this. a neat little trick if your dough cooks faster is to use the peel and lift the pizza up to cook it for a bit. Will allow the toppings to cook without burning the dough

I don’t know about watches but making videos near a pizza oven can be dangerous for your phone😂

Thank you so much for watching and taking the time to comment, i greatly appreciate it! It's not hard it just takes time and repetition. Like everything, just keep at it and it gets easier with time.

This were custom made for me by the guys at DareBuilt in Canada www.darebuilt.ca.darebuilt.com