Thin Crust Pizza - Gozney DOME vs Pizza Party EMOZIONE, which is better?

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 $

Bianco Di Napoli NYC Sauce (8 Pack)

Rubbermaid Brilliance Food Storage Container, Large, 9.6 Cup

Mulino Caputo 00 Pizzeria Flour 1Kilo Bag, 140.8 Ounce, (Pack of 4), 2.2 pound (pack of 4)

Antimo Caputo Semolina Flour 2.2 LB (Pack of 2) Bulk Italian Durum Semolina Flour - All Natural

Bellarise Instant Dry Yeast

Gi.Metal Flat Bottomed Pizza Sauce Ladle, Stainless Steel

Gi.Metal Paderno / Dough Spatula

KitchenAid Classic Pizza Wheel, 9-Inch, Black

[egretboy]

What is the attachment you added to the Gozney dome to redirect the flame?

[gihadmurad]

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.

[nicoruski]

Which oven gets hotter quicker? When you cook a pizza, which oven recovers back to temp quicker?

[jerrymorgan]

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.

[jameswilliford]

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.

[ElGrecoDaGeek]

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)

[dennismorgan]

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.

[MPbdy]

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.

[cubanmama]

Great video on thin crust pizza. You should do a video on Pepe's New Haven Style pizza.

[anthonyfarone]

I’m a traditionalist like you, and pecorino Romano cheese is my go to. Great job

[apatterson]

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.

[chuckurso]

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!!!!

[michaelnardoni]

Thin crust 550-600 is plenty in my opinion.

[solomoe]

, what is the height from the stone to the ceiling inside? For both

[mikevo]

Where did u get your extension attachment on your emozione oven ?

[apuz]

What is the weight of your dough balls?

[johnbaltazar]

Thanks for the content and information!!

[drdscott]

Where did you get the wooden tray that you use to “roll out” your dough and set up your pizza?

[rjejames]

Anyone else having issues with the dome pizza stone maxing out at about 750 deg f??? Ive been checking it with a heat gun.

[gbisik]

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.