Pizza Party Emozione

Two-pizza LPG oven with a 40x70 cm, 3 cm floor and an 11 kW (38k BTU) burner. 32.7 kg with bricks. Mouth 58x17.5 cm. Same aluminum dome and AES wool as Ardore. 0.6 kg/h. Optional Saputo biscotto. No piezo.

Max temp: 550°C in 20 min
Placement: Outdoor
Gas
Rating: -

How this oven bakes

Buy an IR gun. The mouth thermometer is not the floor.
Biscotto goes in as a tent of two plates, smooth edges together, A-side up. Once.
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: 70 cm × 40 cm
Weight: 32.7 kg

Pros

40x70 cm floor fits two 12-inch pies or one 14-inch with room to turn. Owners on pizzamaking.com actually cook 12-14 inch, not two 16s.
11 kW through a 3 cm floor. Palapizza expected the thick stones to lag and they did not.
58 cm mouth makes launching and managing two pies easier than a tunnel oven.
Official Saputo biscotto option. Same AES insulation family as Ardore.

Cons

32.7 kg and it ships on a pallet. Not a grab-and-go portable.
Shallow 40 cm depth plus the 58 cm mouth leak heat. pizzamaking.com owners flag this against the deeper dual-fuel models.
No piezo. Same thermocouple lighting ritual as Ardore.
Peels and an IR thermometer are not included. Two-at-once needs a turning peel.

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 Emozione 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.

40x70 cm floor fits two 12-inch pies or one 14-inch with room to turn. Owners on pizzamaking.com actually cook 12-14 inch, not two 16s.
11 kW through a 3 cm floor. Palapizza expected the thick stones to lag and they did not.
58 cm mouth makes launching and managing two pies easier than a tunnel oven.
Official Saputo biscotto option. Same AES insulation family as Ardore.

32.7 kg and it ships on a pallet. Not a grab-and-go portable.
Shallow 40 cm depth plus the 58 cm mouth leak heat. pizzamaking.com owners flag this against the deeper dual-fuel models.
No piezo. Same thermocouple lighting ritual as Ardore.
Peels and an IR thermometer are not included. Two-at-once needs a turning peel.

Buy an IR gun. The mouth thermometer is not the floor.
Biscotto goes in as a tent of two plates, smooth edges together, A-side up. Once.
Trust an IR gun on the stone, not the air or a door thermometer. Mouth readings lie.

Can Pizza Party Emozione bake Traditional Napoletana?

Yes. Pizza Party Emozione 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 Emozione 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, gas, pizza-party, biscotto, two-pizza, italian

Bakes from this oven

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