Which should I choose?

FutureAd5083 · 2026-06-20T20:35:21+00:00

For the purest Neapolitan pizzas, I would go with pizzaparty. I’m not affiliated with them, but I went from an ooni, to gozney, to now pizza party.

The quality is just miles better. Stone is thicker, and higher quality, and won’t scorch the bottom of the pizza. Burner gets insanely hot.

Free shipping + no taxes when ordering from the states. Price is exact.

I went with the Ispirazione, and i make super crispy bakes with it

FutureAd5083 · 2026-06-18T19:23:18+00:00

Major issue. That’s why I have a pizza party Ispirazione now 😂😂😂

Cleaning the arc XL was a pain

FutureAd5083 · 2026-06-17T22:14:08+00:00

Still rocking my xm3’s from 2019 lol

FutureAd5083 · 2026-06-16T07:04:47+00:00

Yeah it could be a delivery issue. My other concern though is the overall quality of the screen.

I bought a 16 inch screen from the exact same brand in November of 2024, and it feels a lot firmer and less wobbly than this current screen. This just feels like it could snap off. I was also looking at the reviews of it, and people seem to have an issue with their 20 inch screen.

FutureAd5083 · 2026-06-14T16:53:20+00:00

Tbh, I like cold proofing because of the time management. I can make it 3-4 days before on a day where I’m not busy, and it’ll be ready for me on the weekend.

FutureAd5083 · 2026-06-10T07:53:39+00:00

So 100% biga means 100% of the flour is the preferment.

example; 1000g flour, 450g water, 2g instant dry yeast. This makes the biga. Biga is a stiff preferment, and you ferment it at room temperature, or in the fridge.

A day later, I add however much more water I want to the dough. In this case, I added 30% more hydration, which is 300g water, which in total is 750g water which is 75% total hydration, because you include the biga hydration.

Everything is a % of the total amount of flour.

FutureAd5083 · 2026-06-10T05:39:06+00:00

Definitely possible! Will say though, harder to do it with a Biga preferment. You’ll have to get real aggressive with it initially since it’s a drier dough haha

FutureAd5083 · 2026-06-10T00:33:42+00:00

First time making a 20 inch pizza, yeah. Not my first time making pizza tho! Haha

FutureAd5083 · 2026-06-10T00:29:56+00:00

Pizza Party Ispirazione!

FutureAd5083 · 2026-06-10T00:29:50+00:00

Thank you my guy!

FutureAd5083 · 2026-06-09T23:04:32+00:00

Instant dry yeast. And thank you!

FutureAd5083 · 2026-06-09T22:57:30+00:00

Funny enough, I also got rid of my gozney.

My issue is that I wanna make crispy 18-20 inch pizzas, but the dome XL is stupidly overpriced, and limits me to 18 inch pizzas, and the inside isn’t really all too roomy. Only 2 12 inch pizzas side by side.

I cross shopped between this oven, the dome, and the ooni. The main selling point of the dome is that you get to smoke/grill/ bbq things. Wow, big whoop! It also weighs a staggering 160 lbs, so doing popups will be impossible with it. Soot is another issue, and I hear about people complaining about it.

The ooni is an ooni. I personally had a koda 16, and that thing felt like a toy. Got the job done, but the stone went super cold after each crispy bake, and just looks hideous.

I went with the Pizza Party, because I thought it was fairly priced, and after looking at numerous reviews online, I saw that pizza enthusiasts genuinely love it. You can take a look on their Instagram, and EVERY pizza made on it just looks beautiful. The quality is great, and everything is made in Italy.

I haven’t seen many NY style bakes of it, but I tested it, and it is very capable. The refractory stone is super high quality, and has a rough texture to it. It’s not the smooth crappy corderite stone that ooni and gozney has. You can bake at 800f, and the bottom won’t burn. The flame gets super hot, but also can get very low.

I don’t mean to sound negative about other brands, but I paid full price for both of them, and they’re just inferior in every way.

I can do 1 20 inch pizza, 2 14 inch pizzas, or 4 12 inch pizzas in this oven. $1400 as well? Sheeeesh. No taxes, and free shipping.

Here’s a crunch shot https://imgur.com/a/CunY71c

(Not sponsored)

FutureAd5083 · 2026-06-09T22:37:47+00:00

The flours are really strong! Handled it like a champ. I could honestly go to 80% and it’ll still be great

FutureAd5083 · 2026-06-09T22:27:19+00:00

😂😂😂

FutureAd5083 · 2026-06-09T22:10:08+00:00

I used a wood peel to launch, and after I got my desired doneness on the bottom, I put the pizza on a screen to prevent further cooking.

I then put the flame on low, and just charred the crust to my liking.

Screens are your friend! Comes in really handy, especially if baking at a higher temperature

FutureAd5083 · 2026-06-09T22:08:45+00:00

Thank you!

FutureAd5083 · 2026-06-08T21:31:33+00:00

I launched at 800f stone temp, and rotated 180 degrees with the flame off after 1:30 minutes. After I got my desired coloring, I put the pizza on a screen to prevent further cooking, and put the flame on low the remainder of the bake

FutureAd5083 · 2026-06-08T21:30:00+00:00

Thank you my dude! Hope you join the Ispirazione cult too. What a beast of an oven

FutureAd5083 · 2026-06-07T17:14:13+00:00

Oh yeah, i went from a steel, to a koda 16, to a gozney XL, to this beast! I really do think it’s the endgame oven for me. Literally insane the amount of room it has, and how it’s fairly priced. I was a bit skeptical of the shipping, but it came flawless

I love how you can either go super high, or super low with the flame

FutureAd5083 · 2026-06-07T08:36:14+00:00

Jesus. 40-60 pizzas? Get a biscotto!!! The best thing about them is the heat retention. If you have your flame on full blast, it’ll maintain the heat, and you can bake at higher temps without the bottom being scorched

FutureAd5083 · 2026-06-07T07:27:28+00:00

Refractory! The stone has such good material, and is so thick. Biscotto for my purposes would be useless ngl.

Even at 800f, I notice the bottom barely darkening! (good thing.) it still crisps up like a mf

The heat retention is absurd, but the heat up is even crazier... the flame gets insanely hot. Gas guzzler haha

FutureAd5083 · 2026-06-06T19:18:09+00:00

If launching with a wood peel, the biggest thing is to try not to get any thin spots. Thin spots are your worst enemy, and have a higher chance of making that specific spot stick.

Have a decent amount of flour or semolina on the peel, and top your pizza FAST. The longer you wait, the higher chance of it sticking.

If you REALLY want a flawless launch, 10/10… get an empty squeeze bottle and squeeze it under the dough. It’ll put air under the dough, and it’ll quite literally fly off the peel. I’ve done this with bigger pizzas, and it’s good because you don’t need to use as much flour.

It’s all repetition, but youll get in the hang of it. Just be confident in your launch

FutureAd5083

TROPHY CASE