I Found The Best Pizza Oven for Authentic Neapolitan

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The Pizza Party Emozione blew me away. A massive 28" cooking surface, a burner that's a perfect match and doesn't struggle to reach temperature at all, and a 1" thick Biscotto clay stone - all under $1k. You just can't find a better deal.
To make it even better, it churns out 60 second Neapolitans one after another.

[@arce102]

Have you see the new members mark 16in, gas, auto rotation oven? Looks interesting.

[@lukekey2827]

Have you heard of the new totoven f842? I’m looking to purchase an indoor oven for my apartment in the near future. It looks like it competes directly with the Ooni volt so don't know whether to take the chance on the totoven or the volt. Any thoughts? Is the Totoven F842 an oven you might review soon?

[@palapizzaovens]

It looks remarkably similar to the Effeuno (you can check my review of that), but the max temp on the Toto says 842 which is a lot lower than the Effeuno. So design wise it follows the Effeuno, but uses lower wattage with US plug which is why it caps out lower in temp. This will definitely need to be tested to see how it performs - I'm hoping to sometime this summer.

[@dhaupert]

Can you control the temp well in this? Would be nice to be able to lower down to cook NY style since you now have the space for a proper 16-18” that most ovens can’t accommodate.

[@palapizzaovens]

They sell refractory stones to be able to cook NYs, but I haven't tested that yet. I'm sure it would work, the burner can go pretty low. The reason I don't love it is because getting the stones in and out is such a a tight fit, it's not very practical to change them out often depending on what you wanted to make that day. For that use case, I like the Ooni Karu, Dome S1, or Arc, since it can easily do both.

[@banchi83]

​@@palapizzaovens Biscotto is really appreciated to make Neapolitan pizza. Refractory stones are very versatile and suitable for all types of cooking. With refractories you can make both NY Style and Neapolitan, working at differents temperatures that you can easily manage on our ovens increasing and decreasing the flame. We're happy to send you refractory stones to review them :)

[@Mark-vs9rk]

Should I buy the Done S1, this oven or wait for the Koda 2 max review?

[@Mark-vs9rk]

I want the option to do NY and Naples style

[@banchi83]

@@Mark-vs9rk Biscotto is really appreciated to make Neapolitan pizza. Refractory stones are very versatile and suitable for all types of cooking. With refractories you can make both NY Style and Neapolitan, working at differents temperatures that you can easily manage on our ovens increasing and decreasing the flame.

[@markpowers7197]

The damn chees isn’t melted

[@lawncaretoamillion]

Do a video on cooking like 5 pizzas in a row. What I’ve noticed is a lot of ovens aren’t great after the first cook. To much loss of heat. Be a awesome video to do a brand comparison

[@banchi83]

Our pizza ovens are completely insulated and we use a cookingl floor of 3cm thickness stones, in that way there's not any recovery time between pizzas, so you can cook many pizzas in a row. This is the reason why our ovens are highly appreciated by those who use them professionally for their business.

[@markpowers7197]

Ugh

[@peterclarke9758]

ya but its gas not woodfire oops