Finally got to use mine yesterday, awesome pizza! I have mine sitting on the medium table from a very well known outdoor pizza oven manufacturer and it fits perfectly turned long edge to the front if anyone is wondering. Thanks for the review!
My bricks had a pencil mark on them to match up, bricks matched perfectly. You might need to rotate a brick 180 deg. I preheat till my stones get to 850+ before I launch I turn the flame to low. At the end of the cook I raise the flame to high and dome pizza if needed. Then repeat. The Pizza Party peel was a game changer for me launching like NASA now.
I will try moving them around, thanks for the tip, I will have to check to see if there are any pencil marks on mine, may not be after using the oven already but i will check!
This is the review I have been waiting for. I got my Emozione oven but due to constant storms in my area I haven't been able to use it yet. Thanks for the review.
Great videos! I just ordered the emozione! I was wondering, did you need to cure the bricks at all before baking? Or was it ready to go out of the box?
Thanks so much for watching and reaching out, hopefully you used my discount code! I would always cure the stones, not only when new but after any long period without using your oven, or if there is any chance the stones were exposed to moisture, etc. I would turn the gas on low and and let it run for an hour then turn it to high for another 30 min or so and then you should be good
I have a ooni 16 oven right now. It has a L shaped burner and the flames roll up over the top of the pizza perfectly. Really like the ooni but I'm pretty sure the emozione would be a nice upgrade. I don't really like the look of the gozney myself. Thanks for posting, very helpful content.
Thanks for sharing and I appriciate you watching! The ooni is a great pizza oven to start with and the Emozione would def. be a great upgrade giving you even more room and a much better burner and stone options!
What I do with my Emozione is heat it up to 900 then launch the pizza ad turn it down to low and let the bottom crisp up a bit. Once the bottom is cooked I crank it back up to finish. Real happy with the oven and the results.
Welcome back! Another excellent video. Sorry to hear about your foot. A good trick in the second pizza, putting the wet mozzarella on top of the pepperoni. Cheers, and Happy New Year from NSW Australia.
Nice, informative review again! Oven sure could use some ergonometric refinement with gas controls, insulation, and maybe a front lip shelf. Definitely large enough with an excellent burner.
Thanks for watching John, I believe they do now have the shelf extension available, which i think would help deflect the heat from the table top and it's always nice to have a place to slide the pizza out onto! The manual ignition isn't a deal breaker just can be a pain in the but when trying to light it, wish the would just mount the control on the side so you can see the burner while adjusting / lighting.
Question concerning the intense heat: - Why no chimney like the smaller Bollere? I live in St Petersburg FL where mosquitos rule the outside world, so I have to have this on my screened-in roofed patio, will the heat be too much for a patio like mine? Thoughts appreciated. Much thanks.
Gas ovens typically do not require a chimney and the main reason they do this help get hotter quicker, etc. the down side is that the heat comes out the front instead of up the chimney. I use mine on a covered patio without any issues. For gas ovens, as long as you have ventilation you will be good. I would also strongly advice getting the extra metal ledge attachment that snaps on the front edge of the opening, it will help keep your table top from getting as hot. All of these ovens are crazy hot so not mater what you end up getting they will be hot when your standing near them but i would put it near the edge of your patio where you have more ventilation and it should be ok. If you end up getting one of these make sure to use my discount code, "Harpland10" to save yourself some $. Thanks for watching.
Perfect. I have my oven in the cart ready to go including the front extender. I left them a question if they had a cover for the Emozione so soon as they respond I’ll hit the buy button. Really appreciate your assistance and will be a follower. Saludos, Jack. @@HarplandProductions
Emozinone oven purchased! YEA…Now my wife’s question: she watched your video and thought it was very informative but impressed with your dog; her question is what breed? @@HarplandProductions
Great video!! Have a Roccbox and Breville Pizzaiolo.. looking for something bigger to do 16’ pies. Would you recommend the Dome or PP? Do you know what the warranty is from PP? I live in New York..
Hello James, thanks for watching! Not sure what the warranty is tor PP. the max pizza for the Dome is 14” due to the door / opening size and shape. The emozione has a larger opening but not quite the same build quality as the Dome
Hi, really enjoy watching your videos, keep up the good work. I'm looking at purchasing the Emozione..... Is it really worth paying the extra €100 for the Biscotto stone? Dave from Ireland
Hello Dave, Yes, absolutely the Biscotto stones are amazing! Thanks so much for watching! Don’t forget to use the Harpland10 discount code so you save some $$$
Hello Mr Harpland, I am looking to move from pizza steel 500f home oven to outdoor pizza oven for all year use. I am not a huge napoleon style fan. I enjoy New York style pizza, New Haven and mostly all American chain pizza style pizza. I can successfully cook these styles in my home oven currently. Is this oven capable of producing pizza styles like these if the oven is set to lower temp? Say pre heat at max, then turn down few mins before launch? Brandon
Hello Brandon, first off thank you very much for watching and reaching out to me. Short answer is yes, you can use these ovens for other styles of pizza but all of these higher end brands of home pizza ovens are really designed for Neapolitan and they all come with high heat burners and are very well insulated. You do not need a high heat oven for the styles of pizza you mentioned. I would be hesitant to recommend that you spend thousands of dollars buying a pizza oven for those styles. You would probably have better results with a gas grill with a pizza stone, that way you could regulate the lower temps. better and you could also also add a wood chip box inside to get wood smoke flavors. The Emozione is nice but it's hard to maintain a low heat with the gas burner. If you are set on getting a pizza oven i would opt for a lower end one that only get's 500-650F max or one that uses wood / charcoal so you let the fire die down and cook pizzas with just the warm coals, etc. hopefully this helps you out.
Hello, what a great comparison video - thank you very much! My question relates to the Laser IR Thermometer: what brand and type is this please? Because with the circle around the measuring point, measuring is much easier!
Thank you very much! Here is the link for the exact one i have. It's a very good quality one that comes with a very heavy duty water tight case, I would highly recommend it. Heres the link = MASTERCOOL (52224-A-SP Gray Infrared Thermometer with Laser amzn.to/3qIhcfn
How do you compare this to the Dome? I’m torn…really would like the room to make 2 pizzas at once, but love the looks and heft of the Dome…I would be doing strictly gas…thoughts?
I understand 100% Pete! I also prefer the look and style of the Dome and beyond just making great pizza i love just looking at it in my patio! That being said, the Emozione makes great pizza also and you could even say that with the biscotto stone it arguably makes a better Neapolitan pizza. The Dome is great if you want a nicer looking and more versatile oven to cook other things and you want it on a stand that can be moved if needed (on the stand only, because it's heavy) The Emoizone is great if you are going to be cooking only pizza and you have a dedicated table or counter top, it's lighter, and the stones come out if you need to pack it up, etc. and it comes with traditional Italian biscotto stones as an option. The build quality is much more basic than the dome but it makes amazing pizza and is 1/2 the cost. Let me know what you decide, if you opt for the Emozione please make sure to use my discount code so you save some $. thanks for watching
@@HarplandProductions This helps greatly. Appreciate you taking the time. There aren’t many English reviews of the Emozione, so you are one of the few! I think I’m going Emozione. I love aesthetics, but practicality and portability to be able to load it into my car and take it to my parents’ house or my sisters’ houses to make pizza. I think the Dome would be a bit more difficult to lug around that way…I’ll let you know how it goes!
I ordered this one last night. With shipping to canada, a shelf extension and cover it was 1300 canadian with the biscotto stone. Looking forward to trying it.
Hello Nate, Yes i have used shredded, I have lectured my kids about only using fresh mozzarella so they don't even ask me anymore :) if your going to go the shredded route i would buy a block (I usually get 1 lb.) from the deli at your local grocery store and then shred it at home, the pre shredded almost always has cellulose powder in it which is basically powered wood pulp added as an anti caking agent. Shredding it fresh makes it melt and taste so much better and who want's wood pulp in their food :( I used to use this one amzn.to/43Yk9M9 but now i have upgraded to using one attached to my kitchenaid which i like much better amzn.to/3Lr5ORb You will have to be careful not to burn the top but typically when i use shredded it's for thin crust of NYC style with more of a crunch so i turn the heat on low and cook the the pizza for 3-6 min. s
Hi ive tried to find your frozen dough technique on your Chanel and I don’t find it, can u send me the link pls? I’d love to get leoparding like yours on my pizza
Hello Patrice, I will attach the link below. Yes the cold dough creates more spotting, due to the gas released when the pizza is cooking at such a high heat! ua-cam.com/video/OA7gcHmQcec/v-deo.html
My go to oven is still my Gozney Dome, it's the most functional, size, height and quality and i just like the looks of it. but it's significantly more $
The Gozney Dome is a killer. I personally havent seen anything better in its range. Plus the folks there are amazing, i bought a second one for the 'Cottage" and i LOVE them...just my 2 cents.
@@HANK_SCORPI0 Thanks Brian, I all ready have the Roccbox which I bought when they were doing their first crowdfunding round, albeit from day one my igniter never worked. except for that brilliant.
Thanks for watching! I actually built that one myself! I have been discussing the idea of having them made by a cutting board company i work with so i will keep you posted!
Hi,I’m thinking to buy the Emozione, could you help me with some information about the prices of shipping it from Italy to USA? What was the total cost of it? Thank you
Hello Luis, if you add it to your cart then the shipping price show's up, Just make sure you use discount code, "Harpland10" and it will save you over $100 dollars, The shipping to Texas was just around $130 and it arrived from Italy crazy fast, I think within 3 days of ordering it.
When I ordered mine last Friday, shipping was 132.00. It has since increased to 216.00! It arrived in NJ from Florence in 5 DAYS! Crazy fast. I haven't used it yet, but Harpland's review was extremely helpful. My total cost was 1055.00 with 10% discount.
Hello Mike, yes you can carry this oven, it’s much lighter than my other ovens this size! Are you can also remove the stones in the seven, which makes it even easier to move around if needed! If you decide to get the seven, make sure you use my discount code to save you some cash! Harpland10
Hi, I'm back to ask some more questions after a couple months owning the Emozione. My rating so far is I'm not impressed. Sorry but maybe you can answer a few questions to change my concerns. Questions: 1- Heat sittings? After heating the oven's "thin" hearth stones for 45 minutes on high, how much do you lower the gas settings? 2- Before cooking another pizza should I increase the heat for a few minutes to reheat the stone hearth? Note: With approx 90% 0f the heat comes from the side, and stones NOT retaining much heat, the pizzas burn too quickly. I actually like some burnt areas but the dough in the middle is uncooked enough and definitely not acceptable. 3- Cooking pizzas or anything fast is not a big plus for me as I have hardly enough time to chug a brew or sip some wine ;) . 4- I see you used metal peels to place the pizza in the oven with no flour or semolina flour on the peel to assist sliding the pizza onto the hearth. Previously I only used a wood peel with some semolina to slide the pizza in the oven because once a metal peel gets warm nothing will slide off unless you're David Copperfield or Harry Houdini. My bottom-line is to prevent a flimsy doughy center or a pizza looking like it came out of a crematorium. Much thanks for your time and guidance to respond. - Jack
Hello Jack, Thanks again for watching! Not sure about the, "thin" stone part, the biscotto stones are over an inch thick? I usually keep the gas on high almost the entire time i am cooking, if i am doing a lot of pizza, i will sometimes turn it down after 5-6 pizzas to keep the oven in the 850F range. There are a lot of ? here, a lot depends on your pizza dough, how much hydration or water is in it and what style of pizza you are trying to make. all of these top tier home pizza ovens are primary designed for high hydration, Neapolitan pizza, which requires very hot temps and flames. once launching the pizza in the oven it needs to cook 60-90 seconds maximum and you will need to turn it starting at around 10-15 seconds and then pretty much every 5 seconds or so until you hit the 1 min / 1.5 minute mark and then remove the pizza. The oven also need to properly heat up before cooking to assure the stones are at least 850F which takes min 30 mins up to 45-60 min. on full heat. If you are trying make a different style of pizza then the burner would stay on low the entire time but you still need to turn the pizza to cook evenly. for number 3, making Neapolitan pizza is a fast paced game and defiantly not easy to relax and have a beer or wine, i usually crank out my first batch of 3-4 pizzas the first 10 mins when i have people over then i take a wine / beer break :) 4. An aluminum slotted placement peel is the recommend peel because it allows you to easily load the pizza and you can shake off any excess semolina (which will burn and make the pizza have a sour burnt taste if not shaken off) The trick is to get the pizza all ready then slide the peel under and once you do time is of the essence, you need to launch the pizza within 30 seconds or so to prevent it from sticking. to prevent the uncooked middle you need to make sure your dough is stretch out good and the center is very think and even and that the stones are 850F, if you do this they should turn out perfect.
@@HarplandProductions Hate to be negative but this oven is a "convection" oven and not easy peasy to use. My idea of a pizza oven is one anyone invited to my house can make and cook their own pizzas, the Emozione is one you can't as the learning curve is too great. Pizzas cooked under two minutes is not for novices especially when high heat is coming mostly from one side, that's why you have to keep turning the pizza several time within the two minute or less cooking time. Modifications I made to make cooking easier: I spread three firebrick on the hearth floor then place a heavy cast iron pizza pan on top, this allowed heat to come under the pan as well as over. I heated the oven on high for 30 minutes then turned down the heat to lowest setting. I cooked eight pizzas turning up the heat when needed a couple times to finish. The pizzas were cooked through the center and not soggy as before modification. Bottomline for me is I prefer the gas oven range in the house verses the Emozione, plus a wooden peel to place the pizza in the oven then metal peel to take the pizza out. I will sell my Emozione and likely building a wood fired pizza bread oven as I did before in my last house. This is just one person's opinion.
Hello David, if you’re wanting to make authentic Neapolitan style, then I would definitely take the Versa off of your list, it’s an OK oven, but not even on the same list in comparison to the other two, it’s just not designed very well for Neapolitan pizza, the burner placement, and the heat output just doesn’t get hot enough! I am also not a big fan of the Karu 16, for two main reasons, the burners located in the back, and it requires a door to maintain heat because of its minimal insulation and a very thin stone! So long story short, the Emozione is the better of the 3, the burner is located on the side, which allows the flames to roll over the top like an authentic oven, it also comes with the biscotti stone option, which is by far the most superior, pizza, stone, and you can fit two pizzas in its side by side so it’s the biggest! If you decide to get one use my discount code for 10% off at check out to see if yourself a little money! It’s, harpland10
@@davidfarag8295 it depends on how many pizzas you make, but assuming you run it for 2 hours a time, you should be able to use it for around 10 pizza nights!
I’m trying to decide between the Adore and the Emozione. It is hard not to go with the bigger oven when such a good sale and less than $100 more than the smaller Adore. You mention the high heat at the door of the Emozione, is there a high heat issue at the door of the Adore as well? The exterior heat you mentioned with the Emozione is my main concern at this point in the decision process. Any thoughts on this?
Hello Sharonda, I would defiantly recommend going with the Emozione over the Adore if you are going to be making pizza on a regular basis and you have the space! Like you said, for the current price, you get a lot more oven for your money and you will never regret having the extra space, it makes everything much easier! Regarding the heat, i would defiantly purchase the front shelf (it wasn't available when i got my oven to test, but now it is. I will put a link below). It will deflect the heat coming out from your table / stand and give you more space to slide the pizza's out, etc. I have one for my Adore and the heat causing my table to get hot was never noticeable. Front Shelf Link www.pizzapartyshop.com/en/portable-gas-fired-pizza-ovens-ardore-spacesaving/gas-fired-pizza-oven-accessories-pizza-party-emozione.html
I am very lucky that my neighborhood grocery store makes fresh mozzarella, Bel Gioioso cheese is good and you should be able to find it most major stores, like a Walmart, target, or Costco, etc.
@@DeezNuts-zv6mj same info they gave me a couple of months ago. I live close to the German border so perhaps it’s possible to order one and pick it up myself or have it delivered at a colleague who lives just across the border in Germany. Anyway, there are so many others options entering the market that I’m not convinced anymore that the dome is the one to get. For now my current Gozney Roccbox will do.
Interesting oven. I had not seen them before in my research. I am a bit put off by their website which seems a bit cheap and poorly made. It does seem like a way to save money over the Gozney Dome. FYI, something popped into my Google feed called the Blackstone pizza oven. It looks like they are famous for griddles, and attachments to the griddles, but now they have a full dedicated pizza oven that features a rotating stone. Sadly it's new so not many reviews.
I agree, it’s a much smaller family business in Italy and they do really need to upgrade their website! I would avoid the Blackstone pizza oven and anything like that, extremely cheaply made it would be OK if you’re only gonna make a couple pizzas once in a while but if you want to start making pizzas regularly, it’s not a good option. If you want to make me a Politan pizza, it doesn’t get nearly hot enough and it doesn’t have the correct burner placement for Neapolitan either
@@HarplandProductions Thanks for the reply. I did have concerns on the Blackstone quality which is something that needs to be resolved with reviews. I will need to do more research.
biscotto is not superior . it is used for very high input flame for napolitana pizza . so you do not burn the bottom as much , it retains less the heat. so it is not good for other traditional pizzas like the clay. also bad insulation and a lot of waste in gas. cost factor at the end of the year . with a better insulation and less wider opening . this would be the king monster you waited for
Thanks for watching! I agree they can still improve this oven, the biscotto stones are still amazing for Neapolitan pizza, my main concern with Biscotto is that they can break easily but for cooking traditional Neapolitan they are great. I am assuming they are using the shape and less insulation to keep the price low but you are right, if they made those better it would be even better oven!
Finally got to use mine yesterday, awesome pizza! I have mine sitting on the medium table from a very well known outdoor pizza oven manufacturer and it fits perfectly turned long edge to the front if anyone is wondering. Thanks for the review!
Sounds great!! Glad you like it, thanks for watching and letting me know😎👍🏼🍕
My bricks had a pencil mark on them to match up, bricks matched perfectly. You might need to rotate a brick 180 deg. I preheat till my stones get to 850+ before I launch I turn the flame to low. At the end of the cook I raise the flame to high and dome pizza if needed. Then repeat. The Pizza Party peel was a game changer for me launching like NASA now.
I will try moving them around, thanks for the tip, I will have to check to see if there are any pencil marks on mine, may not be after using the oven already but i will check!
You should have so many more subs. Your vids are great, informative and well edited.
I appreciate that! Thank you so much 😎👍🏼🔥🍕
This is the review I have been waiting for. I got my Emozione oven but due to constant storms in my area I haven't been able to use it yet. Thanks for the review.
Hope you enjoy it! Thanks again for watching!
Great videos! I just ordered the emozione!
I was wondering, did you need to cure the bricks at all before baking? Or was it ready to go out of the box?
Thanks so much for watching and reaching out, hopefully you used my discount code! I would always cure the stones, not only when new but after any long period without using your oven, or if there is any chance the stones were exposed to moisture, etc. I would turn the gas on low and and let it run for an hour then turn it to high for another 30 min or so and then you should be good
Thanks!
I have a ooni 16 oven right now. It has a L shaped burner and the flames roll up over the top of the pizza perfectly. Really like the ooni but I'm pretty sure the emozione would be a nice upgrade. I don't really like the look of the gozney myself. Thanks for posting, very helpful content.
Thanks for sharing and I appriciate you watching! The ooni is a great pizza oven to start with and the Emozione would def. be a great upgrade giving you even more room and a much better burner and stone options!
hola, quisiera saber que tipo de gas usa este horno, y si has tenido algun problema en su desempeño. desde ya gracias.
¡Este horno usa propano líquido LP, el mismo tank de un Grill y funciona perfectamente! 400C+
What I do with my Emozione is heat it up to 900 then launch the pizza ad turn it down to low and let the bottom crisp up a bit. Once the bottom is cooked I crank it back up to finish. Real happy with the oven and the results.
Thanks for sharing, glad you’re liking your oven!
Welcome back! Another excellent video. Sorry to hear about your foot. A good trick in the second pizza, putting the wet mozzarella on top of the pepperoni. Cheers, and Happy New Year from NSW Australia.
Thanks so much John! Happy New Year to you also!
Any chance you can do a follow up with this oven with a New York or New Haven style pie?
Thanks for watching Jon, I do have a video making thin and crispy style in both back to back, so check it out for now.
Nice, informative review again! Oven sure could use some ergonometric refinement with gas controls, insulation, and maybe a front lip shelf. Definitely large enough with an excellent burner.
Thanks for watching John, I believe they do now have the shelf extension available, which i think would help deflect the heat from the table top and it's always nice to have a place to slide the pizza out onto! The manual ignition isn't a deal breaker just can be a pain in the but when trying to light it, wish the would just mount the control on the side so you can see the burner while adjusting / lighting.
I like your discount - will it be available all this month which is April?
Yeah, it still should be good for the whole month, “Harpland10” typically you get at least 10% off and free shipping!
Question concerning the intense heat: - Why no chimney like the smaller Bollere? I live in St Petersburg FL where mosquitos rule the outside world, so I have to have this on my screened-in roofed patio, will the heat be too much for a patio like mine? Thoughts appreciated. Much thanks.
Gas ovens typically do not require a chimney and the main reason they do this help get hotter quicker, etc. the down side is that the heat comes out the front instead of up the chimney. I use mine on a covered patio without any issues. For gas ovens, as long as you have ventilation you will be good. I would also strongly advice getting the extra metal ledge attachment that snaps on the front edge of the opening, it will help keep your table top from getting as hot. All of these ovens are crazy hot so not mater what you end up getting they will be hot when your standing near them but i would put it near the edge of your patio where you have more ventilation and it should be ok. If you end up getting one of these make sure to use my discount code, "Harpland10" to save yourself some $. Thanks for watching.
Perfect. I have my oven in the cart ready to go including the front extender. I left them a question if they had a cover for the Emozione so soon as they respond I’ll hit the buy button. Really appreciate your assistance and will be a follower. Saludos, Jack. @@HarplandProductions
Emozinone oven purchased! YEA…Now my wife’s question: she watched your video and thought it was very informative but impressed with your dog; her question is what breed? @@HarplandProductions
Great review as always 👍 .
I appreciate that Dave!
Where did you get that prep board that you use to make your pizza on?
Thanks for watching, I made that prep board!
Great video!!
Have a Roccbox and Breville Pizzaiolo.. looking for something bigger to do 16’ pies. Would you recommend the Dome or PP?
Do you know what the warranty is from PP? I live in New York..
Hello James, thanks for watching! Not sure what the warranty is tor PP. the max pizza for the Dome is 14” due to the door / opening size and shape. The emozione has a larger opening but not quite the same build quality as the Dome
Hi, really enjoy watching your videos, keep up the good work.
I'm looking at purchasing the Emozione..... Is it really worth paying the extra €100 for the Biscotto stone?
Dave from Ireland
Hello Dave, Yes, absolutely the Biscotto stones are amazing! Thanks so much for watching! Don’t forget to use the Harpland10 discount code so you save some $$$
Hello Mr Harpland,
I am looking to move from pizza steel 500f home oven to outdoor pizza oven for all year use. I am not a huge napoleon style fan. I enjoy New York style pizza, New Haven and mostly all American chain pizza style pizza. I can successfully cook these styles in my home oven currently. Is this oven capable of producing pizza styles like these if the oven is set to lower temp? Say pre heat at max, then turn down few mins before launch?
Brandon
Hello Brandon, first off thank you very much for watching and reaching out to me. Short answer is yes, you can use these ovens for other styles of pizza but all of these higher end brands of home pizza ovens are really designed for Neapolitan and they all come with high heat burners and are very well insulated. You do not need a high heat oven for the styles of pizza you mentioned. I would be hesitant to recommend that you spend thousands of dollars buying a pizza oven for those styles. You would probably have better results with a gas grill with a pizza stone, that way you could regulate the lower temps. better and you could also also add a wood chip box inside to get wood smoke flavors. The Emozione is nice but it's hard to maintain a low heat with the gas burner. If you are set on getting a pizza oven i would opt for a lower end one that only get's 500-650F max or one that uses wood / charcoal so you let the fire die down and cook pizzas with just the warm coals, etc. hopefully this helps you out.
Hello,
what a great comparison video - thank you very much!
My question relates to the Laser IR Thermometer:
what brand and type is this please?
Because with the circle around the measuring point, measuring is much easier!
Thank you very much! Here is the link for the exact one i have. It's a very good quality one that comes with a very heavy duty water tight case, I would highly recommend it. Heres the link = MASTERCOOL (52224-A-SP Gray Infrared Thermometer with Laser
amzn.to/3qIhcfn
How do you compare this to the Dome? I’m torn…really would like the room to make 2 pizzas at once, but love the looks and heft of the Dome…I would be doing strictly gas…thoughts?
I understand 100% Pete! I also prefer the look and style of the Dome and beyond just making great pizza i love just looking at it in my patio! That being said, the Emozione makes great pizza also and you could even say that with the biscotto stone it arguably makes a better Neapolitan pizza. The Dome is great if you want a nicer looking and more versatile oven to cook other things and you want it on a stand that can be moved if needed (on the stand only, because it's heavy) The Emoizone is great if you are going to be cooking only pizza and you have a dedicated table or counter top, it's lighter, and the stones come out if you need to pack it up, etc. and it comes with traditional Italian biscotto stones as an option. The build quality is much more basic than the dome but it makes amazing pizza and is 1/2 the cost. Let me know what you decide, if you opt for the Emozione please make sure to use my discount code so you save some $.
thanks for watching
@@HarplandProductions This helps greatly. Appreciate you taking the time. There aren’t many English reviews of the Emozione, so you are one of the few! I think I’m going Emozione. I love aesthetics, but practicality and portability to be able to load it into my car and take it to my parents’ house or my sisters’ houses to make pizza. I think the Dome would be a bit more difficult to lug around that way…I’ll let you know how it goes!
@@petegalindez9961 keep me updated! The discount code is, “Harpland10”
I ordered this one last night. With shipping to canada, a shelf extension and cover it was 1300 canadian with the biscotto stone. Looking forward to trying it.
Hope you love it mike! Hopefully you used the discount code! Keep me updated on how you like it!!!
Have you cooked with shredded mozzarella? My kids prefer that and wonder if it would cook that way too fast compared to the bottlm
Hello Nate, Yes i have used shredded, I have lectured my kids about only using fresh mozzarella so they don't even ask me anymore :) if your going to go the shredded route i would buy a block (I usually get 1 lb.) from the deli at your local grocery store and then shred it at home, the pre shredded almost always has cellulose powder in it which is basically powered wood pulp added as an anti caking agent. Shredding it fresh makes it melt and taste so much better and who want's wood pulp in their food :( I used to use this one amzn.to/43Yk9M9 but now i have upgraded to using one attached to my kitchenaid which i like much better amzn.to/3Lr5ORb You will have to be careful not to burn the top but typically when i use shredded it's for thin crust of NYC style with more of a crunch so i turn the heat on low and cook the the pizza for 3-6 min. s
How long between pizzas for oven to get back up to temp? If cooking multiple pizzas
The burner is extremely high output, you can make back to back pizzas without waiting at all!
Hi ive tried to find your frozen dough technique on your Chanel and I don’t find it, can u send me the link pls? I’d love to get leoparding like yours on my pizza
Hello Patrice, I will attach the link below. Yes the cold dough creates more spotting, due to the gas released when the pizza is cooking at such a high heat!
ua-cam.com/video/OA7gcHmQcec/v-deo.html
If you had one pizza oven what would you choose, Gozney Dome or Pizza Party?
My go to oven is still my Gozney Dome, it's the most functional, size, height and quality and i just like the looks of it. but it's significantly more $
The Gozney Dome is a killer. I personally havent seen anything better in its range. Plus the folks there are amazing, i bought a second one for the 'Cottage" and i LOVE them...just my 2 cents.
@@HANK_SCORPI0 Thanks Brian, I all ready have the Roccbox which I bought when they were doing their first crowdfunding round, albeit from day one my igniter never worked. except for that brilliant.
hi do you have a link to were i can get that wooden board you were making the pizzas on?
Thanks for watching! I actually built that one myself! I have been discussing the idea of having them made by a cutting board company i work with so i will keep you posted!
Hi,I’m thinking to buy the Emozione, could you help me with some information about the prices of shipping it from Italy to USA?
What was the total cost of it?
Thank you
Hello Luis, if you add it to your cart then the shipping price show's up, Just make sure you use discount code, "Harpland10" and it will save you over $100 dollars, The shipping to Texas was just around $130 and it arrived from Italy crazy fast, I think within 3 days of ordering it.
When I ordered mine last Friday, shipping was 132.00. It has since increased to 216.00! It arrived in NJ from Florence in 5 DAYS! Crazy fast. I haven't used it yet, but Harpland's review was extremely helpful. My total cost was 1055.00 with 10% discount.
@@apatterson8128 thank you, that was extremely helpful
Can one person carry this oven ?
Hello Mike, yes you can carry this oven, it’s much lighter than my other ovens this size! Are you can also remove the stones in the seven, which makes it even easier to move around if needed! If you decide to get the seven, make sure you use my discount code to save you some cash! Harpland10
Hi,
I'm back to ask some more questions after a couple months owning the Emozione. My rating so far is I'm not impressed. Sorry but maybe you can answer a few questions to change my concerns.
Questions:
1- Heat sittings? After heating the oven's "thin" hearth stones for 45 minutes on high, how much do you lower the gas settings?
2- Before cooking another pizza should I increase the heat for a few minutes to reheat the stone hearth? Note: With approx 90% 0f the heat comes from the side, and stones NOT retaining much heat, the pizzas burn too quickly. I actually like some burnt areas but the dough in the middle is uncooked enough and definitely not acceptable.
3- Cooking pizzas or anything fast is not a big plus for me as I have hardly enough time to chug a brew or sip some wine ;) .
4- I see you used metal peels to place the pizza in the oven with no flour or semolina flour on the peel to assist sliding the pizza onto the hearth. Previously I only used a wood peel with some semolina to slide the pizza in the oven because once a metal peel gets warm nothing will slide off unless you're David Copperfield or Harry Houdini.
My bottom-line is to prevent a flimsy doughy center or a pizza looking like it came out of a crematorium.
Much thanks for your time and guidance to respond. - Jack
Hello Jack, Thanks again for watching! Not sure about the, "thin" stone part, the biscotto stones are over an inch thick? I usually keep the gas on high almost the entire time i am cooking, if i am doing a lot of pizza, i will sometimes turn it down after 5-6 pizzas to keep the oven in the 850F range. There are a lot of ? here, a lot depends on your pizza dough, how much hydration or water is in it and what style of pizza you are trying to make. all of these top tier home pizza ovens are primary designed for high hydration, Neapolitan pizza, which requires very hot temps and flames. once launching the pizza in the oven it needs to cook 60-90 seconds maximum and you will need to turn it starting at around 10-15 seconds and then pretty much every 5 seconds or so until you hit the 1 min / 1.5 minute mark and then remove the pizza. The oven also need to properly heat up before cooking to assure the stones are at least 850F which takes min 30 mins up to 45-60 min. on full heat. If you are trying make a different style of pizza then the burner would stay on low the entire time but you still need to turn the pizza to cook evenly. for number 3, making Neapolitan pizza is a fast paced game and defiantly not easy to relax and have a beer or wine, i usually crank out my first batch of 3-4 pizzas the first 10 mins when i have people over then i take a wine / beer break :) 4. An aluminum slotted placement peel is the recommend peel because it allows you to easily load the pizza and you can shake off any excess semolina (which will burn and make the pizza have a sour burnt taste if not shaken off) The trick is to get the pizza all ready then slide the peel under and once you do time is of the essence, you need to launch the pizza within 30 seconds or so to prevent it from sticking. to prevent the uncooked middle you need to make sure your dough is stretch out good and the center is very think and even and that the stones are 850F, if you do this they should turn out perfect.
@@HarplandProductions Hate to be negative but this oven is a "convection" oven and not easy peasy to use. My idea of a pizza oven is one anyone invited to my house can make and cook their own pizzas, the Emozione is one you can't as the learning curve is too great. Pizzas cooked under two minutes is not for novices especially when high heat is coming mostly from one side, that's why you have to keep turning the pizza several time within the two minute or less cooking time.
Modifications I made to make cooking easier: I spread three firebrick on the hearth floor then place a heavy cast iron pizza pan on top, this allowed heat to come under the pan as well as over. I heated the oven on high for 30 minutes then turned down the heat to lowest setting. I cooked eight pizzas turning up the heat when needed a couple times to finish. The pizzas were cooked through the center and not soggy as before modification.
Bottomline for me is I prefer the gas oven range in the house verses the Emozione, plus a wooden peel to place the pizza in the oven then metal peel to take the pizza out. I will sell my Emozione and likely building a wood fired pizza bread oven as I did before in my last house.
This is just one person's opinion.
Hi, I’m between three ovens for our first. Emozione, Karu 16, or Versa 16. Thoughts?
Hello David, if you’re wanting to make authentic Neapolitan style, then I would definitely take the Versa off of your list, it’s an OK oven, but not even on the same list in comparison to the other two, it’s just not designed very well for Neapolitan pizza, the burner placement, and the heat output just doesn’t get hot enough! I am also not a big fan of the Karu 16, for two main reasons, the burners located in the back, and it requires a door to maintain heat because of its minimal insulation and a very thin stone! So long story short, the Emozione is the better of the 3, the burner is located on the side, which allows the flames to roll over the top like an authentic oven, it also comes with the biscotti stone option, which is by far the most superior, pizza, stone, and you can fit two pizzas in its side by side so it’s the biggest! If you decide to get one use my discount code for 10% off at check out to see if yourself a little money! It’s, harpland10
@@HarplandProductions how long does a propane tank lasts on this Emozione?
@@davidfarag8295 it depends on how many pizzas you make, but assuming you run it for 2 hours a time, you should be able to use it for around 10 pizza nights!
@@HarplandProductions that’s excellent.. I thought it would last maybe 3-4 times max. I’ll place my order. Thanks for the reassurance man.
I’m trying to decide between the Adore and the Emozione. It is hard not to go with the bigger oven when such a good sale and less than $100 more than the smaller Adore. You mention the high heat at the door of the Emozione, is there a high heat issue at the door of the Adore as well? The exterior heat you mentioned with the Emozione is my main concern at this point in the decision process. Any thoughts on this?
Hello Sharonda, I would defiantly recommend going with the Emozione over the Adore if you are going to be making pizza on a regular basis and you have the space! Like you said, for the current price, you get a lot more oven for your money and you will never regret having the extra space, it makes everything much easier! Regarding the heat, i would defiantly purchase the front shelf (it wasn't available when i got my oven to test, but now it is. I will put a link below). It will deflect the heat coming out from your table / stand and give you more space to slide the pizza's out, etc. I have one for my Adore and the heat causing my table to get hot was never noticeable.
Front Shelf Link
www.pizzapartyshop.com/en/portable-gas-fired-pizza-ovens-ardore-spacesaving/gas-fired-pizza-oven-accessories-pizza-party-emozione.html
@@HarplandProductions thank you for the info. Ordered the Emozione! 🙌🙌
You prefer Gozney dome over the emozionne?
For me, my go to oven is still my Gozney Dome
So this or the gozney dome?
I still prefer my Dome!
Can you use natural gas?
I’m not 100% sure if they sell a burner compatible with natural gas! Here is their website www.pizzapartyshop.com/en/
I contacted them, they say yes and that performance is the same. I’d like to see that though in advance of ordering
Where do you get your cheese from?
I am very lucky that my neighborhood grocery store makes fresh mozzarella, Bel Gioioso cheese is good and you should be able to find it most major stores, like a Walmart, target, or Costco, etc.
Nice review but I’m still waiting for the Gozney Dome to be released in continental Europe this spring 👍
Good choice! I don't think you'll be disappointed!
They don't have plans releasing it in any other european country other than Germany. I asked them about it.
@@DeezNuts-zv6mj same info they gave me a couple of months ago. I live close to the German border so perhaps it’s possible to order one and pick it up myself or have it delivered at a colleague who lives just across the border in Germany. Anyway, there are so many others options entering the market that I’m not convinced anymore that the dome is the one to get. For now my current Gozney Roccbox will do.
Interesting oven. I had not seen them before in my research. I am a bit put off by their website which seems a bit cheap and poorly made. It does seem like a way to save money over the Gozney Dome. FYI, something popped into my Google feed called the Blackstone pizza oven. It looks like they are famous for griddles, and attachments to the griddles, but now they have a full dedicated pizza oven that features a rotating stone. Sadly it's new so not many reviews.
I agree, it’s a much smaller family business in Italy and they do really need to upgrade their website! I would avoid the Blackstone pizza oven and anything like that, extremely cheaply made it would be OK if you’re only gonna make a couple pizzas once in a while but if you want to start making pizzas regularly, it’s not a good option. If you want to make me a Politan pizza, it doesn’t get nearly hot enough and it doesn’t have the correct burner placement for Neapolitan either
@@HarplandProductions Thanks for the reply. I did have concerns on the Blackstone quality which is something that needs to be resolved with reviews. I will need to do more research.
Bottom of pizza still looks undercooked
It was perfect, thanks for watching 😎👍🏼🍕🔥
Looks like a lunky, awkward, thing. Takes up too much space. I like my Roccbox. If I needed a bigger model, I'd get a Dome or an Ooni 16.
Yeah, i like the style and looks of my DOME. I just think it's a nicer looking oven. The Emozione arguably cooks a better Neapolitan pizza.
biscotto is not superior . it is used for very high input flame for napolitana pizza . so you do not burn the bottom as much , it retains less the heat. so it is not good for other traditional pizzas like the clay.
also bad insulation and a lot of waste in gas. cost factor at the end of the year . with a better insulation and less wider opening . this would be the king monster you waited for
Thanks for watching! I agree they can still improve this oven, the biscotto stones are still amazing for Neapolitan pizza, my main concern with Biscotto is that they can break easily but for cooking traditional Neapolitan they are great. I am assuming they are using the shape and less insulation to keep the price low but you are right, if they made those better it would be even better oven!