Pizza Party Bollore

Dual-fuel outdoor oven. 60x60 cm floor, 21 kW gas burner, or wood after you lift the burner out. Not both at once. 51 kg with bricks, 36 kg bare. Mouth 41x17 cm. Designed to run without a door. Aluminum skin, AES wool. 1 kg/h on gas.

Max temp: 550°C in 25 min
Placement: Outdoor
GasWood
Rating: -

How this oven bakes

Buy an IR gun. The mouth thermometer is not the floor.
Gas and wood are sequential, not together. Open the vent when you switch to wood.
Trust an IR gun on the stone, not the air or a door thermometer. Mouth readings lie.

Specifications

Temperature range: 200°C – 550°C
Inner size: 60 cm × 60 cm
Weight: 51 kg

Pros

60x60 cm floor and 21 kW. A real step up from Emozione for two large pies, bread, or a roast.
Burner lifts out for wood. One oven, two fuels. The swap is a session, not a toggle.
Designed to run doorless for pizza management. A wood plug is in the box for wood mode.
Official Saputo biscotto. Thick floor, not a thin cordierite disc.

Cons

Palapizza and r/pizzaoven both reported trouble reaching or holding true Neapolitan stone temps on gas. Vent and flame management are not optional.
51 kg. The stand is sold separately.
Gas and wood must not run together. Dual-fuel here means sequential, not hybrid-at-once.
No thermometer and no stand in the box. On wood, open the vent or the fire starves.

How the calculator uses this oven

Temperature and bake time. It reaches 550°C. At the default hydration, the calculator bakes Traditional Napoletana (60%) at 455°C on the deck for about 85 seconds, and Pizza Classica (65%) at 278°C on the deck for about 6 minutes.
Baking surface. The calculator assumes the stock cordierite stone. Swap in a biscotto and Traditional Napoletana takes about 90 seconds instead of 85 seconds.
Hydration for this oven. It reaches the heat Traditional Napoletana wants, so the calculator keeps the style's 58–65% hydration.
Baker corrections. Bake times learn from bakers' reports on this oven. A correction starts once at least 5 successful bakes from 3 different bakers share the same style and surface.

Formulas this oven bakes

The temperature and bake time the calculator sets for each formula at its default hydration and portion size.

Pizza Party Bollore pizza temperature and bake time

Pandough estimates a Neapolitan starting point at 60% hydration: 455°C air, 455°C on the baking surface, and about 75-100 sec. These are model estimates for this oven, not manufacturer specifications.

60x60 cm floor and 21 kW. A real step up from Emozione for two large pies, bread, or a roast.
Burner lifts out for wood. One oven, two fuels. The swap is a session, not a toggle.
Designed to run doorless for pizza management. A wood plug is in the box for wood mode.
Official Saputo biscotto. Thick floor, not a thin cordierite disc.

Palapizza and r/pizzaoven both reported trouble reaching or holding true Neapolitan stone temps on gas. Vent and flame management are not optional.
51 kg. The stand is sold separately.
Gas and wood must not run together. Dual-fuel here means sequential, not hybrid-at-once.
No thermometer and no stand in the box. On wood, open the vent or the fire starves.

Buy an IR gun. The mouth thermometer is not the floor.
Gas and wood are sequential, not together. Open the vent when you switch to wood.
Trust an IR gun on the stone, not the air or a door thermometer. Mouth readings lie.

Can Pizza Party Bollore bake Traditional Napoletana?

Yes. Pizza Party Bollore reaches 550°C, enough to work inside the traditional Napoletana heat range and target a 60–90 second bake.

Calculate ingredients for Napoletana dough

Can Pizza Party Bollore bake New York-style pizza?

Yes. Pandough estimates a New York-style starting point at 69% hydration: 268°C air, 268°C on the baking surface, and about 7 min–10 min.

Calculate ingredients for New York-style dough

outdoor, hybrid, gas, wood, pizza-party, biscotto, dual-fuel, italian

Bakes from this oven

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