Hello! I think your videos are so informative and well-produced. As I’m going to use my oven for only pizza, I think I’m leaning towards the Emozione. Thanks for this excellent comparison video!
Thank you very much for watching and taking the time to share your thoughts i greatly appreciate it! I think whichever oven you choose to get when they making amazing pizza. If you do opt for the emozione make sure you use the HARPLAND10 code so you save some money! Just between us, they’re coming out with a gas & wood version that’s even bigger 🍕🔥👍🏼😎
Wow, that’s great to know! I actually asked them if they were coming out with a new model as their website mentions “special offer while supplies last” so I assumed either a price increase or a change to the current model. I appreciate the tip and may wait a bit to see what’s on the horizon.
Hello! A few additional questions: with the biscotto stones suitable for non-Neopolitan pizzas and do you anticipate even lower prices closer to the holidays? (I recognize that you may not know :). Thanks for your insights!
@@franksesso8628 hello Frank, sorry for the delay I don’t always see replies to previous comments. TH-cam doesn’t put them in my inbox as a new message. yes you can cook multiple styles of pizza using those stones. The main thing that makes a difference is the temperature in the burner.
Great comparo! I was going between these two for months, but the Emozione won out for two reasons. 1. Price; and 2. Portability. It’s easy with two people to just pick it up, put it in the back of my SUV and transport it when I visit my parents…I didn’t care for a wood option and love the simplicity in the build of the Emozione…fewer parts means fewer things to break and fix!! I’ve loved it…
This was an awesome comparison! I think it’s important to mention that while I love both of the Domes we use in our food trailer, if it’s windy the Dome struggles immensely without a baffle or door.
Thanks so much for watching Parker. Yes wind can be a pain, I have been testing out the NU2U, "Wind Tamer" which is an add on their, "Flame Tamer" i will be making a full review video of it soon. Here is the link if you want to check it out also. NU2U Dome Wind Tamer amzn.to/44BlN6z
You brought up great points for both ovens. I love my Emozione because of the large opening. Allows for a steeper launch angle, easier to turn pizzas, and able to keep a closer eye on the pies so they don’t burn. I feel as though I got a lot of oven for what I paid. Granted, I primarily make pizza at the moment. Thanks, Matt.
congrats on hitting 10k! sorry I havent checked in for awhile. been vanlifing it and traveling around the east coast. hope you and the family are doing well!!
what a great video, I just stumbled onto your channel and learned about the Emozione, I've been looking at all the ovens available and didn't know about that one. Really cool, thanks
Thanks so much for watching and I’m glad you appreciate the videos. Don’t forget if you decide to buy one make sure you use my discount code to save you a little money!
Thank you so much for watching! I still love the Dome, can't imagine not having it! The Emozione is my covered porch oven that i use for raining days and the Dome is out outside for when we have bigger parties :)
It looks like Pizza Party doesn’t charge tax, and I don’t know if it’s just a special. But right now there’s free shipping. With his discount code the Emozione with the upgrade to the Biscotti stone’s $975 shipped. That’s a fantastic deal
Cheers Matt. Appreciate the effort in doing this. I think in my 'early' Googling on pizza ovens all the Italian ovens cropped up, which included the clay ones that are solid units and only wood fire. They do typically keep that same shape as you mentioned and many of those only gas options too. I think that was quite a good comparison. For me, Gozney's design and build quality (despite it being built in China - and, let's be honest, many things are built there) is the better overall product that has flexibility in what you can cook. PS: Right now, we're having a cool winter here in Oz so I'd swap that Austin TX weather in a heartbeat right now. Thanks again mate. Cheers. Dann
Have the Gozney Dome and its awesome. I've cooked pizza, fish, duck, chicken, and even a king crab in it. The oven is versatile and easy to use. The only annoying thing is that I feel for the price it should come with the mantle, arch and extended flue. I was lucky enough to get it at the introductory price of $2000 canadian dollars (about $1450 usd) but I feel it would be worth it at current retail prices. I've had to contact Gozney customer service for an issue and they were great to deal with. I will admit one factor of this oven is it looks great and has enough tech to make it sleek and slick to use. The oven is a solid performer. I've had pizza parties for my kid's class and had 45 people over and made 30 pizzas and the oven handled it fine. Worth the money
thanks for watching, The Dome actually has one of the thickest stones out there , almost double the thickness of the Ooni Stones. From what they told me the cracking issues were from the original shipments that shipped with original packaging and they had issues with the foam protection causing the stones to get hairline fractures during the shipping process which then cracked when heated up, etc. I haven't heard of anyones stones cracking since
I have also booth oven and i can confirm all your points. Emozione surprised me a lot and bake two pizza as the same time is really easy without stress. The only contra is that it emits too much heat from the front of the Oven and it is very tiring to stand in front of it. In tents or smaller areas it gets unbearably hot. My hand is always red and burns afterwards.😅 From the specs Emozione has an 11kW Burner and Dome „only“ 8,2kW.
Thanks for sharing, your spot on regarding the heat, The emozione has one of the highest output burners out there but the draw back is the heat coming out, i found that using the little shelf extension helps keep some of the heat off the table top but it doesn't help keep you cool.
Excellent video, thanks! I'm ready to upgrade from my Roccbox. Overall I'm happy with it, but I'd love to be able to do two pizzas at one time. Of course I love the look of the Dome more, but it seems like 2 pizzas would be easier in the PP. I also looked at the Zio Ciro 80 (obviously a different price category) but it wouldn't fit in my space. If I'm doing 100% pizzas, only concerned with gas, and mainly want to be able to do two pizzas (so I can eat at the same time as the wife), do you agree with my assessment that the PP is the way to go?
Hey Jeff, thanks for reaching out, yeah the emozione is a great option and compared to some of the others. It’s much more affordable. It’s also nice that you can remove the stones and it makes the pizza oven pretty light and movable. If you have to move it around or store it somewhere I wouldn’t worry about gas you’ll be able to make tons of pieces on one standard 20 pound tank. If you go with pizza party, make sure you use my code so you get a discount and free shipping.
For pizza catering of 50-60 pizzas, would you recommend two Gozney Roccoboxes or a Pizza Party Emozione? How does the Emozione maintain temperature, considering it has a large opening? Everyone advertises specific products, and you are one of the few honest people. The problem is that not all of us have the opportunity to try various pizza ovens. Thank you.
Oh man, tough choices here. they both make amazing pizza's, the pro of the roccbox is that it's small and easy to transport for catering and it heats up quick, the down side is that the burner is in the back and it's so small that you have to keep your eye on the pizza the whole time because there isn't any margin of error because the pizza is always right near the flame. The Emozione cooks a better pizza in my opinion if you get the biscotto stones but it's going to use a bit more gas and with such a huge opening you have to keep the flame cranked to maintain the heat and if you live somewhere hot like me it's crazy hot to stand in front of it. I would also recommend check out my latest video reviewing the Arc XL by gozney, it might be that perfect sweet spot for you, or even the smaller Arc 14" which is only 6 pounds heavier than the roccbox but much bigger and a better burner and temp gauge.
I'm interested in your suggestion for a pizza oven, catering up to 50-60 pizzas max. The new Gozney Arc has a large opening, and I'm afraid it might lose a lot of heat... Would you recommend two Gozney Roccbox ovens or Pizza Party Emozione or Pizza Party Bollore, or something else?
Thanks so much for watching. They all make amazing pizzas and there are pros and cons of each. It really is going to come down to how you are going to set up your business and which style you like the best. You need to think about portability, are you going to have food truck or will you have to carry the oven around and move it around, will you have a table or will you need a stand, etc. The Bollore is the biggest but it also uses the most gas and it's very heavy and you need a least 2 people to move it and you will have to have a heavy duty table and then something to get it to the proper height. The original Dome is also very heavy and needs 2 people to carry but you can get a stand with wheels that makes it easy to move around and it looks nice. If you are going to be doing Neapolitan pizzas i would prob recommend getting 2 of that smaller Arc ovens with the booster stands, that way you can easily pack them up and set them on any table and you will have great fuel efficiency and temp control.
Great Video very informative! I am looking real hard at the dome and others this size. One of my concern's is heat in the summer in SC. I would thing the Dome would be more comfortable cooking Pizza in hotter weather.
Thank you very much for watching and taking the time to comment! It's hot no matter which oven you end up getting, here in Austin it was +100F for months. Standing in front of a 1000 degree oven isn't very fun in the summer. Just make sure you wait until the evening until it cools off a bit and make sure you are in the shade. That being said, the Dome is better insulated and the door is smaller so that does make it a bit better. Pizza Party is about to launch a new oven also that's more like their old style just will an updated door and gas burner.
The Gozney Dome recently started selling in my local grill store so I'm very close to pulling the trigger and getting one. I was a bit surprised to see the size in person as I expected it to be much larger. I used to think it was huge but calling it "medium" sized is very accurate after seeing it in person. I agree the cost is good considering the size and what you get but with accessories (or the ones I would want) it does climb up in price. But I suppose that would be true for any oven. After checking the budget a few more times I'm hoping to get one.
@@MHTakaoka Not yet. But I'm still going to get one. I want the natural gas option so I'm stuck with the more expensive option. According to my local store natural gas is mainly an American thing so Gozney hasn't considered it much.
Hello, I was just wanting to ask a question. I see you have the pizza party emozione and the gozney arc xl, out of those two which one would you recommend? I have my eye on those two and I’m wanting to upgrade from my old style ooni karu 12. Which one would be a better choice?
It’s a tough choice, it really comes down to which one you like style wise better. The Gozney arc XL is a little easier to move around and it’s a little bit simpler to use with the auto igniter, temperature gauge and burner etc. but the pizza party oven has the option of biscotto stone and you can get it in the copper color which I really like! The good thing is they both make amazing pizza, so you really can’t go wrong. Whichever one you decide please use my links for the pizza party you’ll save about 10% and get free shipping. Gozney sometimes provides discounts. Also if you use my Gozney link.
@@HarplandProductions yes I think I’m leaning more toward the pizza party because it looks more authentic and I do really love the copper color on it, also when I do get it I will be using your discount code so it can help me save money and help you grow your channel. Thank you for responding and thank you for your help.
@@H_Town_Raised713 I would also highly recommend getting the front extension shelf, gives you a little extra room and it keeps your counter cooler because it reflects the heat. www.pizzapartyshop.com/en/accessories/gas-fired-pizza-oven-accessories-pizza-party-emozione.html
@@HarplandProductions yes, I was actually thinking about getting the lip extension and the cover for the oven. Thanks for your videos they were very helpful in picking the pizza oven right for me and my family. It’s also pretty cool that your in Austin. I live in Houston and if ever I go to Austin again hope I see you around. Thanks for your help again.
I love your honesty with all your reviews. I was surprised you had these two in comparisons and such a fluke to see you comparing them for me. I wanted to ask you a question on both! I saw the Emozione and like it's bigger size and the ability to get the (Biscotto) stone floor for better heat distribution for my bread baking which is half of what this oven will be used for in Florida so I do not heat my house up constantly through the warmer months (I sure wish it had a door). I like the Dome very much, it's shape might be a slight problem for it is flat on top, and for bread, It would be better to have more heat transfer away from taller foods and be able to rise further up like a dome shape would allow. I also need more space inside!! I heard the Dome has a new model coming out in March which I thought someone said is probably going to be bigger then the Dome? I also would hope the door would be slightly taller in height which would help removing taller bread pans. I also need a stable heat so it is important to keep that oven at 400 or slightly less, and will the Dome be capable of a 375 degree temp for 35 min? This is a pure Sprouted bread with no flour like Ezekiel 4:9 and I sprout the wheat myself and mash it. Great oven spring so I need all of that 5 inch opening but would sure love 7 inch clearance on the door if I could get it. I am not worried about price as much as getting what is needed. I would like to stay under $3,500 if possible so I have some options out there. Would love to hear your thoughts on my long winded questions? Thank you!
Hello Chuck, first off, thank you so much for watching and reaching out! Lot's to unpack here, Yes you hit most of the main things, the Biscotto is great for cooking and for me it's the best for making pizza and baking but that being said the other refractory stones are very good also and most commercial places use those because they are much more durable. The main draw back of the Emozione, is that the opening is huge and it's not very deep so being able to maintain a lower heat for break will be very difficult compared to the DOME. Pizza Party also makes a larger oven, the Bollore (see my review) which is much larger and has a more traditional opening size. But if you are really wanting to make the best bread possible the DOME is probably a better choice because of the door and the steam injector option.
Hello Robert, I am not very familiar with the Pizza Master oven, they have a bunch of models but from what i can see they are very $$$ for what your getting and for that money i would want the oven to get hotter, the min. for Neapolitan would be the 750F point, and anything below that you could really just cook in your home oven or gas grill. The main issue with an electric pizza oven is that you don't get the flames rolling over giving you the same level of charing as you would with gas or wood.
Thanks for the comparison! Do you find that adding a door (like the nu2u or gozney rope door) to the gozney dome makes a big improvement on how quickly the stone reaches 900F+ and retains temp between each pizza? I'm going to be using primarily propane, and I'm worried about its ability to reach and maintain temperature. They released that new Neapolitan Arch accessory, and im guessing its to address concerns with heat? I just bought the dome but I had never heard of the pizza party; I think 90% of what I'm cooking will be pizza, so I might have been better off getting the pizza party. Thanks again!
Thanks so much for watching, I really never have any issues maintaining heat in my DOME, the Gozney Door does help get the oven up to temp, you just have to crack it open a bit to allow airflow, the vents on the door don't allow enough air to come in when using gas and can cause the burner to go out. I typically cook around 10 pizzas min every time i use my DOME and never have any issues keeping it at temp. Most of the time i just keep it on full heat rarely turn the burner down. I wouldn't have any buyers remorse, the DOME is amazing and if you have the budget to buy it just be happy and enjoy it my friend :) it will be nice once in a while to try using wood or cooking something else besides pizza :)
I cook primarily pizza as well. Wood is a pain because the temperature fluctuates too much. I have the Emozione with the Biscotto stones. Plenty of space to launch and turn pizzas, great value for the money, Made in Italy. Not a lot of bells and whistles like a digital thermometer. That’s ok, less to break and I use an infrared temperature gun, quick and easy. I REALLY enjoy cooking with it.
Hi I'm a fan of yours, do you recommend the everdure? I also saw the everdure s model which doesn't rotate but I think it would be difficult to turn manually because of the small opening Thanks in advance Nat
I was wrong, the KILN 1 doesn't have the rotating pizza stone, still no the fence about the rotating option. i think for me i like the non rotating option.
@@HarplandProductions I'll be watching you as usual but I think I'll be leaning towards the Emozione pizza oven, great job you're doing Matt with us pizza geeks🙋
ok keep me posted on which one you end up getting! if you go with the Emozione make sure you use my discount code, "Harpland10" to save yourself some $
A BACK YARD IN uk means back to back Victorian housing .Yard comes from 3 feet wide just enough for bin to be set behind house.What you have there is garden site its far larger than 3 feet wide to be called a yard
One thing to mention though is price point if you don't mind getting mulitple ovens you can get fontana forni Ischia for $999 and emozione and it is under $2000 for the combo. The ischia is $2000 but I see it on sale for half price all the time
Could you maybe review a Alfa oven in the future? (and compare it to the dome) And how good is the dome when it comes to smoke generation, Do you smell the (dirty) smoke on your Pizza or not?
I will see what i can do about getting an Alfa to test out. My wife might kill me if i buy one more oven :) The trick with using wood to cook is to have kiln dried hard wood wood (Oak, Apple, etc) , if the wood is properly dried there should be very little black smoke. if you have a lot of smoke you need to change your wood. Here are the woods i use 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
Struggle to get stones hot in the dome, and pizzas don’t cook on the bottom. I’m a pro pizza maker and pizzeria owner. Run the oven for 1.5 hours on high and stones read 600 degrees but the pizza just won’t cook on the bottom. How are you bottoms?
Thanks for watching! I would say there must be an issue with your burner or the propane tank! After about 1 hour on high your DOME stone should be well over 850°F I don’t even start cooking until mine hit 750°F
Good video, with pluses and minuses for each oven. I know the Pizza Party oven has a stainless steel roof which no doubt takes alot of hammering from the heat. What you do not mention is if the Gozney Dome has a stainless steel roof?
Thanks for this video. Very helpful. Would I be able to move this gozney dome on its stand down a small step from my patio to backyard (3 inches down a small step)?
Hello C K , thanks for watching. You should be able to roll it but I definitely wouldn’t try to take it down a stair with only one adult I think at a minimum you need two people one person to roll in one person to hold the top because it’s very top-heavy and I think there’s a pretty good chance it would tip over going down the stair!
Thank for watching Tim, Yes, Tom G. had said a while back that he wanted to eventually have 3 DOME models, the current one and one larger and one smaller. I believe the one they are working on now is a larger model but not sure what the price point will be but assume it will be $3-4k USD Not sure if i will get one. I am trying to remain independent to be able to provide unbiased reviews. This is the main reason i have chosen not to become a brand ambassador for any companies.
@@HarplandProductions fair enough! Will be interesting to see how it goes. Any plans on getting the arch? (Shame you need to buy another flue extension you don't need)
Really good comparison. I was wondering if you’ve ever slow cooked anything on the dome? Don’t really have the room for multiple ovens so was curious if the dome does a decent job of doubling up as a smoker too? Thanks…
Thanks for watching! You can slow roast but to do so you will need to use wood and let it burn down to hot coals or charcoal, etc. You also really need to buy the door to help regulate the temp. Being in Texas, it's almost a requirement for me to have multiple grills and smokers to cook brisket and ribs but you can use the Dome if needed.
Hi, I was wondering if you'd take the new gas only Dome over the Pizza Party (as an overall pizza oven) since they are more similar in price? Also, any experience with Fontana? I believe they invented the steel pizza oven back in the 70s. They have a couple new gas only ovens that are similar in price to the dome and have convinced me on their videos that they have much higher build quality. They are a much different design though. Anyway, great video!
Hello thank you so much for watching and reaching out to me! I will hopefully be getting the new Gozney S1 DOME in the next few weeks to test out and review and once i have tested it then i will be able to give you a better side by side with the Emozione oven. the Fontana ovens are great ovens and yes their build quality is very good but i believe they are better at Wood Ovens then the new gas or hybrid models, the gas burners are in the back which if you have seen some of my other reviews isn't ideal for making pizza, so i still feel that for the prices the DOME is probably better. but honestly it really is going to come down to which style you like the best because they are all going to make amazing pizza so the look is going to play a part in your final choice.
@@HarplandProductionsThe Fontana hybrid ovens actually have the burner on the side, and you can get the cheapest one for the low low price of $4000 lol. Thanks for the reply, I'll be sure to watch for your new videos on the S1.
I sold my Dome and got an Emozione with biscotto stones. Absolutely no comparison; the emozione blows the Dome out of the water for pizza, and I can do two at a time! I never got around to using the dome to cook other things, as it was such a fuel guzzler. Sure it looked nice , but it sucked in all other ways. Happy to be rid of it. Viva Emozione!
Yeah, your spot on, they’re not as fancy and they don’t look quite as stylish, but they do make amazing pizza and there’s nothing to go wrong with it ever
Thanks Dave, if you haven't watched my Dome cleaning video then please check this one out. the products i used are linked in the video description. th-cam.com/video/hTL6EFP5gB8/w-d-xo.html
@@HarplandProductions what is the inside height difference between the two? I have the Onni koda 16 and I hate how short it is but love the width. I also wish it didn’t only had the side fire and not back and side.
Thanks for watching. Yes you could use it for commercial purposes. The only downside is it’s a little harder to carry around and the stones come out which means you have to have them secure to transport it but if you have a safe way to transport it and carry it. Yes, it’s a great oven. Also, depending on how you want to use it if you have it in a food truck or an enclosed space it gets extremely hot.
Thanks for watching Nicholas, I have seen people use high BTU burner kits with these ovens. you can make a hole for the pipe in the back or to the side of the door / opening. I would be vary careful and do your homework beforehand. Here is a link to show you an example of the type of burner i am talking about. a.co/d/7TVpsI7
I love my Gozney but the floor space is my issue. Because the floor doesn’t retain heat after about 8-12 pizzas, you have to move the fire to find hot space. I would prefer to make larger pies as a trade off…..but I can’t. The market will come around to that conclusion soon, hopefully.
Adding the rope sealed door did help resolve the heat retention but it’s not designed for pizza temps and you have to set it slanted or about 2” off the sealed position
Yes, i agree, i have found that the door does help the oven heat up and maintain heat. I prefer using gas with mine and to keep the stone hot i typically just keep the burner cranked up on high the entire time i cook for at least the first hour then i turn it down a bit to keep the oven from going over 1000F. This maybe just a Texas issue since it's 103F here now :)
Thanks for watching michael, typically a gas oven doesn’t require a a chimney and can vent the excess gas through the front opening! The good thing about this is it causes the oven to heat up extremely fast. The downside is that a lot of heat escapes out the front, making it very hot to operate during the summer.
Great video thank you they should put a door on the pizza party and I think it would be almost perfect. Still way beyond anything I would want to do on my budget I could almost buy an egg for that
Actually things made in Italy don’t exactly scream for quality either…Google Ferrari quality issues. I’m also not going get into the build quality issues of my three Teslas - some are just mind boggling - which are supposedly the “most American made” cars.
Couldn't agree more! The over all finishings on these ovens are very different, the Dome is more polished and you can tell it's well built but built in a factory (this isn't a bad thing) it just means that there are no sharp edges, they are made with exact specifications one after another, etc. The Emozione is not all hand made but their facility still uses hand operated machines and you can tell that a person is making them because the metal work is less polished but the simplicity in the design can also be appreciated because there are very little if any moving parts to break, etc.
Also, my Gozney came with a cover and stand. We ordered and received the full cover. On the web site, some cover is $100.00 and canvas. Simply beautiful. The full cover at $150.00 is not. It is SHIT!
I have not tried out the new, "Full Cover" the original one has held up nicely, i am going on 3 years and it's still good. The one down side is that it doesn't cover the stand / wood but living in Texas it's not too big of a deal I will have to order a new one to test it out. One tip is make sure you let the oven cool down over night before putting the cover back on
Thanks so much for watching. I understand the frustration, it's nice to be able to connect directly to your gas line and not worry about buying / refilling tanks but the main issue with Natural gas and making pizza is that Natural gas is extremely inefficient and doesn't get has hot as propane. It takes more than twice as much natural gas to burn an oven as it does with propane and Propane burns hotter. So long story short i would highly recommend using propane tanks then using natural gas, it will end up saving you a lot of money and make better pizza.
@@HarplandProductions interesting. I'd be curious to do a side by side of the two gases. Even if you increase the gas flow/burner size you don't think you could make it similar output? Ignoring the fuel efficiency point. Never really thought about it that way though How about wood vs gas? Any difference in your opinion?
@@emf9 you would have to double the BTU output on the Natural gas burner then it would be even. I am not saying that you can’t make great pizza with natural gas, it just isn’t as cost effective, I think people feel that having to refill tanks is more expensive but it’s actually the cheaper option. The downside is I have to exchange the tanks every 10 pizza nights or so but I always have 3-4 tanks. Regarding wood, it can be even more expensive, you really have to buy good quality, kiln, dried wood and small kindling or the fire won’t burn hot and clean. 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!
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Hello! I think your videos are so informative and well-produced. As I’m going to use my oven for only pizza, I think I’m leaning towards the Emozione. Thanks for this excellent comparison video!
Thank you very much for watching and taking the time to share your thoughts i greatly appreciate it! I think whichever oven you choose to get when they making amazing pizza. If you do opt for the emozione make sure you use the HARPLAND10 code so you save some money! Just between us, they’re coming out with a gas & wood version that’s even bigger 🍕🔥👍🏼😎
Wow, that’s great to know! I actually asked them if they were coming out with a new model as their website mentions “special offer while supplies last” so I assumed either a price increase or a change to the current model. I appreciate the tip and may wait a bit to see what’s on the horizon.
Hello! A few additional questions: with the biscotto stones suitable for non-Neopolitan pizzas and do you anticipate even lower prices closer to the holidays? (I recognize that you may not know :). Thanks for your insights!
@@franksesso8628 hello Frank, sorry for the delay I don’t always see replies to previous comments. TH-cam doesn’t put them in my inbox as a new message. yes you can cook multiple styles of pizza using those stones. The main thing that makes a difference is the temperature in the burner.
Great comparo! I was going between these two for months, but the Emozione won out for two reasons. 1. Price; and 2. Portability. It’s easy with two people to just pick it up, put it in the back of my SUV and transport it when I visit my parents…I didn’t care for a wood option and love the simplicity in the build of the Emozione…fewer parts means fewer things to break and fix!! I’ve loved it…
Good choice! Thanks for watching 😎👍🏼🍕
This was an awesome comparison! I think it’s important to mention that while I love both of the Domes we use in our food trailer, if it’s windy the Dome struggles immensely without a baffle or door.
Thanks so much for watching Parker. Yes wind can be a pain, I have been testing out the NU2U, "Wind Tamer" which is an add on their, "Flame Tamer" i will be making a full review video of it soon. Here is the link if you want to check it out also.
NU2U Dome Wind Tamer
amzn.to/44BlN6z
You brought up great points for both ovens. I love my Emozione because of the large opening. Allows for a steeper launch angle, easier to turn pizzas, and able to keep a closer eye on the pies so they don’t burn. I feel as though I got a lot of oven for what I paid. Granted, I primarily make pizza at the moment. Thanks, Matt.
Thank you buddy! Glad your loving your Emozione!
congrats on hitting 10k!
sorry I havent checked in for awhile. been vanlifing it and traveling around the east coast.
hope you and the family are doing well!!
Welcome back! Thank you so much for the support!!!
Matt, you always do a fantastic job in all your videos, very detailed and specific. Thanks man !
I appreciate that!
what a great video, I just stumbled onto your channel and learned about the Emozione, I've been looking at all the ovens available and didn't know about that one. Really cool, thanks
Thanks so much for watching and I’m glad you appreciate the videos. Don’t forget if you decide to buy one make sure you use my discount code to save you a little money!
i got my dome last week and im so in love with it!!
Nice video btw, good comparison👍
Awesome! Thank you! So glad you love your new oven!
Thanks for this. I'm happy to see that you still like your dome.
Thank you so much for watching! I still love the Dome, can't imagine not having it! The Emozione is my covered porch oven that i use for raining days and the Dome is out outside for when we have bigger parties :)
It looks like Pizza Party doesn’t charge tax, and I don’t know if it’s just a special. But right now there’s free shipping. With his discount code the Emozione with the upgrade to the Biscotti stone’s $975 shipped.
That’s a fantastic deal
It really is a great deal 😎🔥🍕👍🏼
Cheers Matt. Appreciate the effort in doing this. I think in my 'early' Googling on pizza ovens all the Italian ovens cropped up, which included the clay ones that are solid units and only wood fire. They do typically keep that same shape as you mentioned and many of those only gas options too. I think that was quite a good comparison. For me, Gozney's design and build quality (despite it being built in China - and, let's be honest, many things are built there) is the better overall product that has flexibility in what you can cook. PS: Right now, we're having a cool winter here in Oz so I'd swap that Austin TX weather in a heartbeat right now. Thanks again mate. Cheers. Dann
I agree, I still love the looks of the DOME, it's just a beautiful oven. The 100F weather if nice for a few minutes but gets old very fast :)
Have the Gozney Dome and its awesome. I've cooked pizza, fish, duck, chicken, and even a king crab in it. The oven is versatile and easy to use. The only annoying thing is that I feel for the price it should come with the mantle, arch and extended flue. I was lucky enough to get it at the introductory price of $2000 canadian dollars (about $1450 usd) but I feel it would be worth it at current retail prices. I've had to contact Gozney customer service for an issue and they were great to deal with.
I will admit one factor of this oven is it looks great and has enough tech to make it sleek and slick to use. The oven is a solid performer. I've had pizza parties for my kid's class and had 45 people over and made 30 pizzas and the oven handled it fine. Worth the money
Well said Mike, couldn’t agree more with you! Thanks so much for sharing😎👍🏼🔥🍕
The dome has an issue with the floor cracking, likely a thin stone. Hopefully it’s fixed in future improvements.
thanks for watching, The Dome actually has one of the thickest stones out there , almost double the thickness of the Ooni Stones. From what they told me the cracking issues were from the original shipments that shipped with original packaging and they had issues with the foam protection causing the stones to get hairline fractures during the shipping process which then cracked when heated up, etc. I haven't heard of anyones stones cracking since
I have also booth oven and i can confirm all your points.
Emozione surprised me a lot and bake two pizza as the same time is really easy without stress.
The only contra is that it emits too much heat from the front of the Oven and it is very tiring to stand in front of it. In tents or smaller areas it gets unbearably hot. My hand is always red and burns afterwards.😅
From the specs Emozione has an 11kW Burner and Dome „only“ 8,2kW.
Thanks for sharing, your spot on regarding the heat, The emozione has one of the highest output burners out there but the draw back is the heat coming out, i found that using the little shelf extension helps keep some of the heat off the table top but it doesn't help keep you cool.
Excellent video, thanks! I'm ready to upgrade from my Roccbox. Overall I'm happy with it, but I'd love to be able to do two pizzas at one time. Of course I love the look of the Dome more, but it seems like 2 pizzas would be easier in the PP. I also looked at the Zio Ciro 80 (obviously a different price category) but it wouldn't fit in my space. If I'm doing 100% pizzas, only concerned with gas, and mainly want to be able to do two pizzas (so I can eat at the same time as the wife), do you agree with my assessment that the PP is the way to go?
Hey Jeff, thanks for reaching out, yeah the emozione is a great option and compared to some of the others. It’s much more affordable. It’s also nice that you can remove the stones and it makes the pizza oven pretty light and movable. If you have to move it around or store it somewhere I wouldn’t worry about gas you’ll be able to make tons of pieces on one standard 20 pound tank. If you go with pizza party, make sure you use my code so you get a discount and free shipping.
For pizza catering of 50-60 pizzas, would you recommend two Gozney Roccoboxes or a Pizza Party Emozione? How does the Emozione maintain temperature, considering it has a large opening? Everyone advertises specific products, and you are one of the few honest people. The problem is that not all of us have the opportunity to try various pizza ovens. Thank you.
Oh man, tough choices here. they both make amazing pizza's, the pro of the roccbox is that it's small and easy to transport for catering and it heats up quick, the down side is that the burner is in the back and it's so small that you have to keep your eye on the pizza the whole time because there isn't any margin of error because the pizza is always right near the flame. The Emozione cooks a better pizza in my opinion if you get the biscotto stones but it's going to use a bit more gas and with such a huge opening you have to keep the flame cranked to maintain the heat and if you live somewhere hot like me it's crazy hot to stand in front of it. I would also recommend check out my latest video reviewing the Arc XL by gozney, it might be that perfect sweet spot for you, or even the smaller Arc 14" which is only 6 pounds heavier than the roccbox but much bigger and a better burner and temp gauge.
I'm interested in your suggestion for a pizza oven, catering up to 50-60 pizzas max. The new Gozney Arc has a large opening, and I'm afraid it might lose a lot of heat... Would you recommend two Gozney Roccbox ovens or Pizza Party Emozione or Pizza Party Bollore, or something else?
Thanks so much for watching. They all make amazing pizzas and there are pros and cons of each. It really is going to come down to how you are going to set up your business and which style you like the best. You need to think about portability, are you going to have food truck or will you have to carry the oven around and move it around, will you have a table or will you need a stand, etc. The Bollore is the biggest but it also uses the most gas and it's very heavy and you need a least 2 people to move it and you will have to have a heavy duty table and then something to get it to the proper height. The original Dome is also very heavy and needs 2 people to carry but you can get a stand with wheels that makes it easy to move around and it looks nice. If you are going to be doing Neapolitan pizzas i would prob recommend getting 2 of that smaller Arc ovens with the booster stands, that way you can easily pack them up and set them on any table and you will have great fuel efficiency and temp control.
Great Video very informative! I am looking real hard at the dome and others this size. One of my concern's is heat in the summer in SC. I would thing the Dome would be more comfortable cooking Pizza in hotter weather.
Thank you very much for watching and taking the time to comment! It's hot no matter which oven you end up getting, here in Austin it was +100F for months. Standing in front of a 1000 degree oven isn't very fun in the summer. Just make sure you wait until the evening until it cools off a bit and make sure you are in the shade. That being said, the Dome is better insulated and the door is smaller so that does make it a bit better. Pizza Party is about to launch a new oven also that's more like their old style just will an updated door and gas burner.
@@HarplandProductions did they give you an ETA on the new oven? I'm trying to decide if I should wait for that new oven to be released or buy now?
The Gozney Dome recently started selling in my local grill store so I'm very close to pulling the trigger and getting one. I was a bit surprised to see the size in person as I expected it to be much larger. I used to think it was huge but calling it "medium" sized is very accurate after seeing it in person. I agree the cost is good considering the size and what you get but with accessories (or the ones I would want) it does climb up in price. But I suppose that would be true for any oven. After checking the budget a few more times I'm hoping to get one.
Very excited for you! I think you will love it!!!!
Did you get one? If you held off up still there’s the arc and the arc xl. The arc xl looks very appealing to me as a cheaper price point pizza oven
@@MHTakaoka Not yet. But I'm still going to get one. I want the natural gas option so I'm stuck with the more expensive option. According to my local store natural gas is mainly an American thing so Gozney hasn't considered it much.
Hello, I was just wanting to ask a question. I see you have the pizza party emozione and the gozney arc xl, out of those two which one would you recommend? I have my eye on those two and I’m wanting to upgrade from my old style ooni karu 12. Which one would be a better choice?
It’s a tough choice, it really comes down to which one you like style wise better. The Gozney arc XL is a little easier to move around and it’s a little bit simpler to use with the auto igniter, temperature gauge and burner etc. but the pizza party oven has the option of biscotto stone and you can get it in the copper color which I really like! The good thing is they both make amazing pizza, so you really can’t go wrong. Whichever one you decide please use my links for the pizza party you’ll save about 10% and get free shipping. Gozney sometimes provides discounts. Also if you use my Gozney link.
@@HarplandProductions yes I think I’m leaning more toward the pizza party because it looks more authentic and I do really love the copper color on it, also when I do get it I will be using your discount code so it can help me save money and help you grow your channel. Thank you for responding and thank you for your help.
@@H_Town_Raised713 I would also highly recommend getting the front extension shelf, gives you a little extra room and it keeps your counter cooler because it reflects the heat. www.pizzapartyshop.com/en/accessories/gas-fired-pizza-oven-accessories-pizza-party-emozione.html
@@HarplandProductions yes, I was actually thinking about getting the lip extension and the cover for the oven. Thanks for your videos they were very helpful in picking the pizza oven right for me and my family. It’s also pretty cool that your in Austin. I live in Houston and if ever I go to Austin again hope I see you around. Thanks for your help again.
I love your honesty with all your reviews. I was surprised you had these two in comparisons and such a fluke to see you comparing them for me. I wanted to ask you a question on both! I saw the Emozione and like it's bigger size and the ability to get the (Biscotto) stone floor for better heat distribution for my bread baking which is half of what this oven will be used for in Florida so I do not heat my house up constantly through the warmer months (I sure wish it had a door). I like the Dome very much, it's shape might be a slight problem for it is flat on top, and for bread, It would be better to have more heat transfer away from taller foods and be able to rise further up like a dome shape would allow. I also need more space inside!! I heard the Dome has a new model coming out in March which I thought someone said is probably going to be bigger then the Dome? I also would hope the door would be slightly taller in height which would help removing taller bread pans. I also need a stable heat so it is important to keep that oven at 400 or slightly less, and will the Dome be capable of a 375 degree temp for 35 min? This is a pure Sprouted bread with no flour like Ezekiel 4:9 and I sprout the wheat myself and mash it. Great oven spring so I need all of that 5 inch opening but would sure love 7 inch clearance on the door if I could get it. I am not worried about price as much as getting what is needed. I would like to stay under $3,500 if possible so I have some options out there. Would love to hear your thoughts on my long winded questions? Thank you!
Hello Chuck, first off, thank you so much for watching and reaching out! Lot's to unpack here, Yes you hit most of the main things, the Biscotto is great for cooking and for me it's the best for making pizza and baking but that being said the other refractory stones are very good also and most commercial places use those because they are much more durable. The main draw back of the Emozione, is that the opening is huge and it's not very deep so being able to maintain a lower heat for break will be very difficult compared to the DOME. Pizza Party also makes a larger oven, the Bollore (see my review) which is much larger and has a more traditional opening size. But if you are really wanting to make the best bread possible the DOME is probably a better choice because of the door and the steam injector option.
Do you know anything about the Pizza Master electric oven? They use it commercially. The home model reaches 750 F I believe.
Hello Robert, I am not very familiar with the Pizza Master oven, they have a bunch of models but from what i can see they are very $$$ for what your getting and for that money i would want the oven to get hotter, the min. for Neapolitan would be the 750F point, and anything below that you could really just cook in your home oven or gas grill. The main issue with an electric pizza oven is that you don't get the flames rolling over giving you the same level of charing as you would with gas or wood.
Thanks for the comparison! Do you find that adding a door (like the nu2u or gozney rope door) to the gozney dome makes a big improvement on how quickly the stone reaches 900F+ and retains temp between each pizza? I'm going to be using primarily propane, and I'm worried about its ability to reach and maintain temperature. They released that new Neapolitan Arch accessory, and im guessing its to address concerns with heat?
I just bought the dome but I had never heard of the pizza party; I think 90% of what I'm cooking will be pizza, so I might have been better off getting the pizza party. Thanks again!
Thanks so much for watching, I really never have any issues maintaining heat in my DOME, the Gozney Door does help get the oven up to temp, you just have to crack it open a bit to allow airflow, the vents on the door don't allow enough air to come in when using gas and can cause the burner to go out. I typically cook around 10 pizzas min every time i use my DOME and never have any issues keeping it at temp. Most of the time i just keep it on full heat rarely turn the burner down. I wouldn't have any buyers remorse, the DOME is amazing and if you have the budget to buy it just be happy and enjoy it my friend :) it will be nice once in a while to try using wood or cooking something else besides pizza :)
I cook primarily pizza as well. Wood is a pain because the temperature fluctuates too much. I have the Emozione with the Biscotto stones. Plenty of space to launch and turn pizzas, great value for the money, Made in Italy. Not a lot of bells and whistles like a digital thermometer. That’s ok, less to break and I use an infrared temperature gun, quick and easy. I REALLY enjoy cooking with it.
Hi I'm a fan of yours, do you recommend the everdure? I also saw the everdure s model which doesn't rotate but I think it would be difficult to turn manually because of the small opening
Thanks in advance
Nat
I was wrong, the KILN 1 doesn't have the rotating pizza stone, still no the fence about the rotating option. i think for me i like the non rotating option.
@@HarplandProductions I'll be watching you as usual but I think I'll be leaning towards the Emozione pizza oven, great job you're doing Matt with us pizza geeks🙋
ok keep me posted on which one you end up getting! if you go with the Emozione make sure you use my discount code, "Harpland10" to save yourself some $
A BACK YARD IN uk means back to back Victorian housing .Yard comes from 3 feet wide just enough for bin to be set behind house.What you have there is garden site its far larger than 3 feet wide to be called a yard
I hear you brother! I can’t complain, well, my one complaint would be I have to mow the grass every week 😂
One thing to mention though is price point if you don't mind getting mulitple ovens you can get fontana forni Ischia for $999 and emozione and it is under $2000 for the combo. The ischia is $2000 but I see it on sale for half price all the time
Good point, thanks for watching!
Could you maybe review a Alfa oven in the future? (and compare it to the dome)
And how good is the dome when it comes to smoke generation, Do you smell the (dirty) smoke on your Pizza or not?
I will see what i can do about getting an Alfa to test out. My wife might kill me if i buy one more oven :) The trick with using wood to cook is to have kiln dried hard wood wood (Oak, Apple, etc) , if the wood is properly dried there should be very little black smoke. if you have a lot of smoke you need to change your wood. Here are the woods i use
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
@@HarplandProductionsThank you very much👍How would you say does the Dome perform in that measurement compared to other ovens?
Struggle to get stones hot in the dome, and pizzas don’t cook on the bottom. I’m a pro pizza maker and pizzeria owner. Run the oven for 1.5 hours on high and stones read 600 degrees but the pizza just won’t cook on the bottom. How are you bottoms?
Thanks for watching! I would say there must be an issue with your burner or the propane tank! After about 1 hour on high your DOME stone should be well over 850°F I don’t even start cooking until mine hit 750°F
Just wondering, were you able to resolve the issue with rhe stone not getting hot enough?
Good video, with pluses and minuses for each oven. I know the Pizza Party oven has a stainless steel roof which no doubt takes alot of hammering from the heat. What you do not mention is if the Gozney Dome has a stainless steel roof?
Hey, thanks so much for watching, the dome is stainless steel, but has a ceramic coating over the entire outside!
Thanks for this video. Very helpful. Would I be able to move this gozney dome on its stand down a small step from my patio to backyard (3 inches down a small step)?
Hello C K , thanks for watching. You should be able to roll it but I definitely wouldn’t try to take it down a stair with only one adult I think at a minimum you need two people one person to roll in one person to hold the top because it’s very top-heavy and I think there’s a pretty good chance it would tip over going down the stair!
Makes sense. Thanks for the advice. Keep up the good work!
Brilliant stuff Matt - have you heard the news re: the new dome model coming out? Saw some pics recently, and wondered if you'll be reviewing it :D
Thank for watching Tim, Yes, Tom G. had said a while back that he wanted to eventually have 3 DOME models, the current one and one larger and one smaller. I believe the one they are working on now is a larger model but not sure what the price point will be but assume it will be $3-4k USD Not sure if i will get one. I am trying to remain independent to be able to provide unbiased reviews. This is the main reason i have chosen not to become a brand ambassador for any companies.
@@HarplandProductions fair enough! Will be interesting to see how it goes.
Any plans on getting the arch? (Shame you need to buy another flue extension you don't need)
Really good comparison. I was wondering if you’ve ever slow cooked anything on the dome? Don’t really have the room for multiple ovens so was curious if the dome does a decent job of doubling up as a smoker too? Thanks…
Thanks for watching! You can slow roast but to do so you will need to use wood and let it burn down to hot coals or charcoal, etc. You also really need to buy the door to help regulate the temp. Being in Texas, it's almost a requirement for me to have multiple grills and smokers to cook brisket and ribs but you can use the Dome if needed.
Would be amazing a comparison between Arc and Ardore and Emozione always from pizza party
Absolutely, my next video will probably be a comparison versus the dome then after that, I can do pizza party comparisons
@@HarplandProductions don’t forget ooni koda 16 too 🤣sorry but I am in doubt on what to buy between the three brands
Hi,
I was wondering if you'd take the new gas only Dome over the Pizza Party (as an overall pizza oven) since they are more similar in price? Also, any experience with Fontana? I believe they invented the steel pizza oven back in the 70s. They have a couple new gas only ovens that are similar in price to the dome and have convinced me on their videos that they have much higher build quality. They are a much different design though.
Anyway, great video!
Hello thank you so much for watching and reaching out to me! I will hopefully be getting the new Gozney S1 DOME in the next few weeks to test out and review and once i have tested it then i will be able to give you a better side by side with the Emozione oven. the Fontana ovens are great ovens and yes their build quality is very good but i believe they are better at Wood Ovens then the new gas or hybrid models, the gas burners are in the back which if you have seen some of my other reviews isn't ideal for making pizza, so i still feel that for the prices the DOME is probably better. but honestly it really is going to come down to which style you like the best because they are all going to make amazing pizza so the look is going to play a part in your final choice.
@@HarplandProductionsThe Fontana hybrid ovens actually have the burner on the side, and you can get the cheapest one for the low low price of $4000 lol. Thanks for the reply, I'll be sure to watch for your new videos on the S1.
Waiting for the S1 dome review. Does S1 have the moisture injector. Trying to decide between both.
@@leep4255 yes, it does have the attachment for the steam injector!
@@mechmat12345 yeah I see that now, thanks for letting me know! The new Hybrid Napoli is very nice looking but to your point it’s $4000
I sold my Dome and got an Emozione with biscotto stones. Absolutely no comparison; the emozione blows the Dome out of the water for pizza, and I can do two at a time! I never got around to using the dome to cook other things, as it was such a fuel guzzler. Sure it looked nice , but it sucked in all other ways. Happy to be rid of it. Viva Emozione!
Yeah, your spot on, they’re not as fancy and they don’t look quite as stylish, but they do make amazing pizza and there’s nothing to go wrong with it ever
Great video. Your dome is a helluva lot cleaner than mine haha. Any tips on what you use and do to clean the outside soot?
Thanks Dave, if you haven't watched my Dome cleaning video then please check this one out. the products i used are linked in the video description.
th-cam.com/video/hTL6EFP5gB8/w-d-xo.html
Amazing reviews. Liked and subscribed
Much appreciated, thanks for watching!
Gozney all the way. Three weeks into this oven. Can’t find a better pizza here in Vacaville California. And yes, I want out of California.
Thanks so much for watching Jerry!
Which one is cooler to the touch?
The Dome is much cooler to touch by far!
@@HarplandProductions what is the inside height difference between the two? I have the Onni koda 16 and I hate how short it is but love the width. I also wish it didn’t only had the side fire and not back and side.
hello, do you think emotions can be used for commercial purposes?
Thanks for watching. Yes you could use it for commercial purposes. The only downside is it’s a little harder to carry around and the stones come out which means you have to have them secure to transport it but if you have a safe way to transport it and carry it. Yes, it’s a great oven. Also, depending on how you want to use it if you have it in a food truck or an enclosed space it gets extremely hot.
Thank you Bro@@HarplandProductions
I would like to convert my Maximus pizza oven to gas propane. Any ideas who can do this?
Thanks for watching Nicholas, I have seen people use high BTU burner kits with these ovens. you can make a hole for the pipe in the back or to the side of the door / opening. I would be vary careful and do your homework beforehand. Here is a link to show you an example of the type of burner i am talking about.
a.co/d/7TVpsI7
Great info thanks for making it.
Glad it was helpful!
I love my Gozney but the floor space is my issue. Because the floor doesn’t retain heat after about 8-12 pizzas, you have to move the fire to find hot space. I would prefer to make larger pies as a trade off…..but I can’t. The market will come around to that conclusion soon, hopefully.
Adding the rope sealed door did help resolve the heat retention but it’s not designed for pizza temps and you have to set it slanted or about 2” off the sealed position
Yes, i agree, i have found that the door does help the oven heat up and maintain heat. I prefer using gas with mine and to keep the stone hot i typically just keep the burner cranked up on high the entire time i cook for at least the first hour then i turn it down a bit to keep the oven from going over 1000F. This maybe just a Texas issue since it's 103F here now :)
I bet the newly available Neopolitan Arch further reduces opening space.
Thanks for watching Chris, the arch will absolutely help! I’ve got one on my list order and test out, so stay tuned
where is the vent?
Thanks for watching michael, typically a gas oven doesn’t require a a chimney and can vent the excess gas through the front opening! The good thing about this is it causes the oven to heat up extremely fast. The downside is that a lot of heat escapes out the front, making it very hot to operate during the summer.
Great video thank you they should put a door on the pizza party and I think it would be almost perfect. Still way beyond anything I would want to do on my budget I could almost buy an egg for that
The roccbox is a great oven if you are just starting out and on a budget amzn.to/3KNyh2C
Actually things made in Italy don’t exactly scream for quality either…Google Ferrari quality issues. I’m also not going get into the build quality issues of my three Teslas - some are just mind boggling - which are supposedly the “most American made” cars.
Couldn't agree more! The over all finishings on these ovens are very different, the Dome is more polished and you can tell it's well built but built in a factory (this isn't a bad thing) it just means that there are no sharp edges, they are made with exact specifications one after another, etc. The Emozione is not all hand made but their facility still uses hand operated machines and you can tell that a person is making them because the metal work is less polished but the simplicity in the design can also be appreciated because there are very little if any moving parts to break, etc.
Also, my Gozney came with a cover and stand. We ordered and received the full cover. On the web site, some cover is $100.00 and canvas. Simply beautiful. The full cover at $150.00 is not. It is SHIT!
I have not tried out the new, "Full Cover" the original one has held up nicely, i am going on 3 years and it's still good. The one down side is that it doesn't cover the stand / wood but living in Texas it's not too big of a deal I will have to order a new one to test it out. One tip is make sure you let the oven cool down over night before putting the cover back on
Pizza Party needs to make natural gas options
Thanks so much for watching. I understand the frustration, it's nice to be able to connect directly to your gas line and not worry about buying / refilling tanks but the main issue with Natural gas and making pizza is that Natural gas is extremely inefficient and doesn't get has hot as propane. It takes more than twice as much natural gas to burn an oven as it does with propane and Propane burns hotter. So long story short i would highly recommend using propane tanks then using natural gas, it will end up saving you a lot of money and make better pizza.
@@HarplandProductions interesting. I'd be curious to do a side by side of the two gases. Even if you increase the gas flow/burner size you don't think you could make it similar output? Ignoring the fuel efficiency point.
Never really thought about it that way though
How about wood vs gas? Any difference in your opinion?
@@emf9 you would have to double the BTU output on the Natural gas burner then it would be even. I am not saying that you can’t make great pizza with natural gas, it just isn’t as cost effective, I think people feel that having to refill tanks is more expensive but it’s actually the cheaper option. The downside is I have to exchange the tanks every 10 pizza nights or so but I always have 3-4 tanks. Regarding wood, it can be even more expensive, you really have to buy good quality, kiln, dried wood and small kindling or the fire won’t burn hot and clean. 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 awesome! Appreciate the reply. Really helpful. I think I'm going to just go propane.
@@emf9 keep me posted, if you decide on the Emozione make sure you use my discount code- Harpland10- to save some $$$
When it comes to the Dome the price of $2000 to cook only one pizza says it all about which option is better...
you can cook 2 Neapolitan pizzas in both, here is my video of me cooking 2 in the Dome at once also. th-cam.com/video/Dk2tvAmaUac/w-d-xo.html