Thin Crust Pizza - Gozney DOME vs Pizza Party EMOZIONE, which is better?
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- Опубліковано 25 чер 2023
- I decided to try making thin crust pizza for the first time ever and to test it out i made one in my Gozney Dome and one in my Pizza Party Emozione to see which one did a better job at lower heat to get a nice thin, crispy crust without burning the top.
Here are some links for the products i used in this video:
PIZZA PARTY EMOZIONE OVEN - If you are interested in buying one of these ovens use use my discount code / Harpland10 / for 10% off on the website below to help save you some $
www.pizzapartyshop.com/en/por...
The Gozney Dome = Gozney.com
Bianco Di Napoli NYC Sauce (8 Pack)
a.co/d/arTSXih
Rubbermaid Brilliance Food Storage Container, Large, 9.6 Cup
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Mulino Caputo 00 Pizzeria Flour 1Kilo Bag, 140.8 Ounce, (Pack of 4), 2.2 pound (pack of 4)
amzn.to/3wvlUiE
Antimo Caputo Semolina Flour 2.2 LB (Pack of 2) Bulk Italian Durum Semolina Flour - All Natural
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Bellarise Instant Dry Yeast
amzn.to/3Lhaire
Gi.Metal Flat Bottomed Pizza Sauce Ladle, Stainless Steel
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Gi.Metal Paderno / Dough Spatula
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KitchenAid Classic Pizza Wheel, 9-Inch, Black
amzn.to/3xMx5EP - Розваги
Thanks for the content and information!!
Glad it was helpful!
Just three weeks into my Gozney dome. Two pizza cooks under my belt without overheating my Webber Geniuses. First cook wasn’t ok. I had all the doughs hand tossed and fed the machine on medium heat like a conveyor belt. Second cook was perfect. Preheat the Gozney to temp, run in and make a pizza, run out to cut the temp down and through that bad boy in. Once done, removed the pizza and cranked the heat back up to go inside to repeat the process. Great investment.
Thanks for sharing! I would highly recommend looking into an outdoor prep table to put right beside your oven, it makes the whole process that much easier and makes for easier clean up also. Here are some links to the one i have and love it!
My Table is 60” X 24” with Caster Wheels - Here is a link
amzn.to/39qQ8NG
Arcedo Outdoor Bistro Table Set Cover, Heavy Duty Waterproof Patio Furniture Covers for 3 Pieces Bistro Set, All Weather Resistant Outdoor Table and Chair Covers, 65" L x 28" W x 30" H, Beige & Brown
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I’m a traditionalist like you, and pecorino Romano cheese is my go to. Great job
Thanks for watching and letting me know 🍕👍🏼😎🔥
Years ago I wanted a Pizza Party but they'd stopped selling in the US so I had no option. At the time I upgraded from my Ooni oven to a Roccbox. I absolutely love my RB and wanted the Dome when it was announced, but by the time I was ready, the price kept going up and stones were still cracking a log. When the PP Emozione came out I snagged one on the initial sale with only 1 hour of research (so good is the PizzaParty name in my book). I absolutely love this Emozione and it has so much more space to work with than the Dome. The 30mm biscotto Saputo stones are the best. I love the look of the Gozney's but I think my next upgrade will be the Bollore so I have a dual fuel option. I'm possibly tempted to just get a 2nd Emozione to speed things up for parties. I wish i could find the dual fuel variant that PizzaRamblings uses on his channel but the Bollore and Passione appear to be the latest and greatest they have to offer (the variant he has, includes s door).
That said neither is as portable as the RB, but the ArcXL is at least portable and more space than the RB.
(FWIW, cannot in any good faith recommend any Ooni ovens save maybe some of the latest top tier but they are as expensive as Arc XL and nowhere near the quality)
I did the same thing when i bough my first oven, i wanted the Pizza Party Ardore but they were no longer selling them in the USA so I purchased my Roccbox....Now the problem is that i have way too many ovens (I guess it's a good problem). The Bollore is nice but like you mentioned it's huge and not very portable and the Passione is even bigger
Great stuff! I actually just did this yesterday with my Emozione…did 4 pizzas. I found out heating the stone up to about 700 degrees was perfect, then turned off the flame while the pizza crisped up a bit from the bottom…when time to get the top going, just kick on the flame and do the top. It doesn’t take much to cook the top when it’s such a thin pizza…the benefit with the Emozione for this type of pizza is the big opening to allow more flow so the top doesn’t overcook so fast…
Hi Pete. I cranked my Emozione to high 800’s and turned it to low upon launch. I used 00 flour at 60% hydration. 250g dough balls stretched to about 13 inches. I launched it close to the burner where he stone is the hottest. No rolling pin but a smaller crust than Neapolitan. I ended up with a hybrid of Neapolitan/Bari/NY Style 🤷♀️ Do you have the Biscotto stones? Would have liked it crispier but I think I was impatient.
@@apatterson8128 Yes! Went with the biscotto stones…they are great.
Yes i have the Biscotto, absolutely love them! if you decide to upgrade and order them make sure to use my discount code - Harpland10 - to save you some $$$
My experience with the dome has been great for thin crust, but I'm a big fan of putting the door on. Heat the stone up nice and hot, 600+ all across if you can. Turn the flame to low and put the door on with 1" gap so the heat can escape out the flue. It will maintain low 600's oven temp, and the stone temp stays just right. You can run it continuously on low flame with the door on like that and it stayed rock solid at low 600's air temp for me even when we took an hour break to relax and eat.
Thanks for sharing
Great video on thin crust pizza. You should do a video on Pepe's New Haven Style pizza.
Great suggestion!
Enjoyed the video..Thanks! I much prefer thin-crust any day. Well done, looked delicious. What is the thing in the Gozney blocking off the flame? I may want to buy one.
I would heat up the stone some more, and I often use a roller.
Thanks for watching Dennis, It's actually a 2 part add on from NU2U. Here are some links for the products and a link to my Flame Tamer review i did last year. I will be posted a review of the, "Wind Tamer" next Monday so stay tuned.
Flame Tamer Review:
ua-cam.com/video/fxsuCmAe_d4/v-deo.html
Order NU2U Dome Flame Tamer
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Order NU2U Dome Wind Tamer
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Maybe heat the stone more as you said and turn the flame off completely until the end if needed to finish the top. People that don't understand why someone would buy a pizza oven just don't get it. It's great if you have a nice backyard area to gather with friends or family to cook pizzas, grill, wok, or griddle and have a few drinks. At my house we cook outside way more than inside. Of course I'm retired so that gives me the time to do more outside cooking. Really liking the emozione pizza ovens, definitely considering getting rid of my ooni 16 and ordering one. Great video! I do neopolitan regularly, but also want to do a thin New York style. By reading the comments I see some didn't notice you were using gas not wood. Even though the ovens are styled after wood fired ovens you can learn to manipulate the gas to get the temps you want. There are also a lot more dishes you can cook in a pizza oven as well.
Thanks so much for watching James and for taking the time to comment. I agree 100% with you, having a pizza oven is fun and people love coming over for pizza nights!
To me it looked like there was too much of a difference between the bottom and the top in terms of heat so the top cooked more. I have the Emozione with Saputo Biscotto stone and that's pretty much what I thought it would happen if I tried to make a pizza that cooks over a longer period of time.
Yeah, end of the day these ovens are really designed for high heat, Neapolitan style pizzas for the best NYC or thin crust you really need to be able to have more distance from the flame to keep the top from burning or use a home oven or lower heat option. i think with a little experimenting you can still get a good thin crust if you practice
Another great video! Which stone is in your Emozione? It would be highly helpful if you mention that when doing a comparison between two ovens. Stones obviously can change outcomes dramatically!!!!
In all of my Pizza Party ovens i use the Biscotto stones, I really love making pizza with those, they always turn out perfect.
Which oven gets hotter quicker? When you cook a pizza, which oven recovers back to temp quicker?
Thanks so much for watching, the Emozione is the answer for both of those because the burner is much higher output! That being said it uses more gas because of the higher out put and because it's less insulated and the opening is bigger so it has to have a bigger burner to keep the oven hot. If you decide to buy one make sure to use my discount code to save you some $, "Harpland10"
Great video. Coming from NY thin and welldone is where its at. I am not a fan of the big crusts. I go with a 480g dough for a 16 inch thin crust. I use a ooni Karu16 get the stone hot (around 900) right before I launch the pizza lower the flame to low until the very end then raise it up to finish the top.
Thanks for watching and sharing your process!
I think you saved a lot of people from wasting dough balls lol. I'm partial to the Emozione, but it did look better than the Gozney. However, it could be that the Gozney pizza was a bit more well done than the Emozione and that made it dry out. Thanks for the comparison.
Thanks for watching buddy! Yeah i think the main thing with the DOME is that it just takes a bit more time for the stones to heat up to get the bottom to crisp faster. The Emozione with the Biscotto stones heat up extremely fast. I tried to use the same process to do this test cook, so i pre heated them both the same amount of time, 30 min. now i know to let the DOME go a bit more on high heat
I just got the emozione oven. I notice it takes well over an hr for the oven to reach 820-840ish. I can not get it up pass 850. I feel the stone cool down fast when u are making one pizza after another. I think having a door will help with the heat. 🙏🏾🙏🏾
What is the attachment you added to the Gozney dome to redirect the flame?
NU2U Dome Flame Tamer
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I think you can get better results if you reduce the weight of the dough balls and use a roller pin. I have tried it with the dome, and it came out great.
Thanks for watching and the suggestion, i will try that next time!
, what is the height from the stone to the ceiling inside? For both
Dome - 7.5”. Emozione- 11”
Where did u get your extension attachment on your emozione oven ?
Here is the link to oder one from Pizza Party, make sure you use my discount code - HARPLAND10 - to save some $$$
www.pizzapartyshop.com/en/portable-gas-fired-pizza-ovens-ardore-spacesaving/gas-fired-pizza-oven-accessories-pizza-party-emozione.html
Where did you get the wooden tray that you use to “roll out” your dough and set up your pizza?
I sent one of his videos to a friend of mine that builds things out of wood. He finished it last week and i used it yesterday. Clean up was easy and i did not make much of a mess
Yeah, i built this one exactly for that reason, i can just hose it off and clean up is done :)
What species of wood did you use?
Definitely needed a hotter stone
Unfair on the Dome lol!
Thats fair, i learned my mistakes making the first one in the dome but i did pre heat them the same amount of time and tried to follow the exact same process, The main thing with the DOME is that it takes the stone a lot longer to heat up which is what made the biggest difference, if i would have given the DOME 15 -20 more min to warm up on high heat i think it would have be similar results to the Emozione
What is the weight of your dough balls?
Typically for Neapolitan i use 280g, since i was flattening these out i reduced them to around 220-230g, i would use a rolling pin next time to get them a bit flatter
Anyone else having issues with the dome pizza stone maxing out at about 750 deg f??? Ive been checking it with a heat gun.
Thanks so much for watching and reaching out. Sorry to hear your having issues getting your stone over the 750 mark. I will assume you are using the propane / liquid gas burner. If using the Natural Gas version this wouldn't be too unexpected. my trouble shooting would be to pre heat for at least 45-60 min to top the 750F mark, if that doesn't work i would make sure your DOME was protected by the wind, worst case if you are doing all of this it could be an issue with either your actually gas tank (try swapping it out with a new one) or the regulator or last thing would be the actual burner. if you do everything else without luck i would reach out to Gozney for a replacement if needed.
@@HarplandProductions thanks for getting back to me, why would the natural gas one operate at a lower temperature?I have the natural gas version. I have to return it anyway for a separate issues so maybe the next one will be better hopefully.
Yes, Propane has double the BTUs as Natural Gas, this might be why your are topping out at 750F but the Natural gas one should be close, just take a bit more time to get there @@rjejames28
@@HarplandProductions I had to return it because the pizza stone portion was uneven so I guess we'll see on the next model how it ends up. Not surprising with the gases I just thought that's why they use different jetting so that way they could make it equal.
@@rjejames28 yeah the natural gas one should have larger holes to allow for more flame! Hopefully the new one works better for you 😎🍕👍🏼🔥
Thin crust 550-600 is plenty in my opinion.
😎👍🏼🔥🍕
These wood fired ovens are not the best to make a crispy New York pizza. I felt you did a good job, but both pizzas looked a little dry and overcooked. Best Pizza in Brooklyn, NY seems to have nailed it, but it's really hard to do. You may need to add the cheese later in the cook along with some more sauce and also bring. from what I learned if you want a crispier pizza in a wood fired oven, use canola oil as part of the recipe, lower your hydration to the 50% range and start the bake with the floor between 650F and 700F while turning off or lower the flame while closing the door (if applicable). The other option which I think works best is make an upside down pizza which is cheese first, then sauce...sauce does not dry out as much.
Thanks for watching and the input! Agree 100%, these ovens really were designed for Neapolitan and that's where they shine the best but i think your spot on about how to get a proper cook in one!
I don't get this at all, why would I ever buy either of these ovens if I'm just gonna cook pizzas at temps my home oven can produce.
I agree, i usually tell people that prefer thin crust or NYC style that they really do not need to buy a Neapolitan pizza oven. It's more fun to cook in a pizza oven but the home oven can do this style just as well! I typically only cook Neapolitan Style
My issue is that friends and family prefer different styles of pizza. So I try to get the most out of my Emozione.
@@HarplandProductions I like to cook Bari style which is kinda what you are doing but as you said in your video you should have got the stone much hotter so you get browning on the base. Bari style is great in the dome!
@@Zursen will try again 🔥👍🏼😎🍕
@@apatterson8128 Trying various methods is fine but doing a 12 min pizza cook in a pizza oven is just unncessary imo! Sounds like you are having great fun with the Emozione. I have a gozney dome and want an Emozione too but that would probably be overkill lol... i already on a Roccbox too haha
Pes apizza dalo quemado como galleta la musarela ni se estiraba 😂😂😂
😎👍🏼