Pizza Party Passione

Longer dual-fuel sibling of Bollore. 60x80 cm floor, same 21 kW burner, same lift-out wood mode. 63 kg with bricks, 40 kg bare. Mouth still 41x17 cm. Doorless pizza design. Aluminum, 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.
Wait about 3 min between pies. Launching on a spent stone is how the second pizza comes out pale.

Specifications

Temperature range: 200°C – 550°C
Inner size: 80 cm × 60 cm
Weight: 63 kg

Pros

60x80 cm is the biggest deck in the gas/dual-fuel line. Three pizzas or a pizza al metro.
Same removable-burner dual-fuel as Bollore. Gas or wood, never both.
Same 21 kW in a longer chamber, so you can keep pies farther from the flame.
Official Saputo biscotto option.

Cons

63 kg. Budget the 70x90 wheeled stand or you will hate moving it.
Same 21 kW as Bollore in a larger volume. Heat-up and recovery will not be faster.
Same dual-fuel owner reports: hitting 450 C+ on the stone takes work and an open vent on wood.
Stand, peels, and thermometer are all extra.

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 Passione 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.

60x80 cm is the biggest deck in the gas/dual-fuel line. Three pizzas or a pizza al metro.
Same removable-burner dual-fuel as Bollore. Gas or wood, never both.
Same 21 kW in a longer chamber, so you can keep pies farther from the flame.
Official Saputo biscotto option.

63 kg. Budget the 70x90 wheeled stand or you will hate moving it.
Same 21 kW as Bollore in a larger volume. Heat-up and recovery will not be faster.
Same dual-fuel owner reports: hitting 450 C+ on the stone takes work and an open vent on wood.
Stand, peels, and thermometer are all extra.

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.
Wait about 3 min between pies. Launching on a spent stone is how the second pizza comes out pale.

Can Pizza Party Passione bake Traditional Napoletana?

Yes. Pizza Party Passione 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 Passione 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, three-pizza, italian

Bakes from this oven

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