REVIEW BEST PIZZA OVEN FOR 2 PIZZAS UNDER $900 

With what oven u want me to compare this beast?

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!

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.

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...

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 🔥

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!!

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.

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.

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.

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!

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

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!

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

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!

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!!

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.

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.

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.

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

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

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

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

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

Wish I'd bought this instead of my overpriced dome, which cracked TWICE and can't fit two pizzas. But it sure did cost two times as much as the Pizza Party. lmao.

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?

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

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.

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

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

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

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

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

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

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

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!

That calzone looked beautiful!

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

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

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 🍕

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

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

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

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

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

I thoroughly enjoy every single video!

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

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.

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.

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

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 ?

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

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

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🍕🥰

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

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

Great oven. Thank you! Please review more ovens!

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

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

Grande forno e grande maestro

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

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

Thanks for all maestro! King of pizzas! :)

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?

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

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

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

With gozney dome :)

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 ?

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

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?

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

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

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

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

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

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

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.

And crownchee at the same time! ❤

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

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

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

Awesome oven !! Great price !

Those pizzas look so yummy!

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

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

Compare it with Roccbox and Ooni Karo 16

Perfection as usual

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

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

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

Can you review the Witt pizza oven?

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

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

I make very nice pizzas in a little Ariete oven. Why not show small affordable indoor options as well?

Gloven Raptor or this one?

Pizza that did not have the panzerotto might've had a little too much flour underneath but besides that it's beautiful

Great working Oven !

Vito what size pizzas were made in the oven

can you use natural gas with this?

Need a caparison with the Ooni and Goni.