Pizza Party 70 x 70

[Adrian]

I had to translate Spartifiamma.... it translates to burner,...

As a German native speaker that doesn't speak Italian, I would translate it like this:

spartire = to divide, to part
fiamma = flame

Therefore: That thingy that divides the flames from the pizza.
I think I've seen something like this in other pictures of the oven.

Adrian

[slybarman]

Steve - looks like you got yourself a real nice setup there. Enjoy!

[Tampa]

Steve - looks like you got yourself a real nice setup there. Enjoy!

  Nice pie

[TXCraig1]

Pizza Margherita made with Caputo blue and Ischia starter, had a really nice flavor.

Very nice. Now it's just a matter of practice, practice, practice, and tweak, tweak, tweak. The importance of hands-on experience can't be understated, particularly with SD.

[bradtri]

Wow, that opening does seem smaller than I was expecting, especially since the 14" is at the wider bottom of the opening.  Looks like you are using two different rectangular peels to launch, one perforated and one solid.  Are they both 13" peels?  Any difficulties getting through the opening with your peel?

[Simone]

congratulations Steve for second pizza party

the wood fired oven Pizza Party 70x70 is weight 50 kg (110 lb.) with the refractary bricks and without bricks only 39kg (86 lb.)

it's very light

example of manual transport


the front dimension allow large or long pizzas look this video

Johnny Manetta Neapolitan pizza in 1 minute


how to use long peel for "Pizza al metro"

[slybarman]

Steve:

Here's a real quick video of my pizza hero Mario making pizza al metro. Check him out pulling the round skins onto the long peels.

 Pizzaiolo Mario Petrolo...:

[Steve]

Wow, that opening does seem smaller than I was expecting, especially since the 14" is at the wider bottom of the opening.  Looks like you are using two different rectangular peels to launch, one perforated and one solid.  Are they both 13" peels?  Any difficulties getting through the opening with your peel?

Yes, I was using two different peels. My GI Metal perforated peel is 13" and I was having trouble with my pizza dough catching on it... my first pizza almost didn't launch because of a snag. So I switched to the second peel which is 11" and solid (it's the one that shipped with my oven). That peel performed better. But, I think I'm going to buy another 13" a 12" GI Metal peel with a solid blade.

[Steve]

Actually, I think I'm going to go with a GI Metal 12" (solid) peel... that will give me 1" leeway on both sides.

[Adrian]

Coming back to the question: What is the reason you don't use the divider between the flames and the pizza?

I'm thinking of going wood too. And I think, I don't want ashes on my pizza.

[Steve]

Coming back to the question: What is the reason you don't use the divider between the flames and the pizza?

I'm thinking of going wood too. And I think, I don't want ashes on my pizza.

After about an hour of using the oven, it got too hot and the edge was charring too fast, so I put the divider back in. I've never had an issue with ash getting on the pizza. So, to recap, I don't use the divider at first but I do use it if the oven gets too hot. I'm still in the experimentation stage, so I may change my tune again... I've only used the oven twice now. 

[bradtri]

Steve, another question.  How well is the bottom retaining heat as you go through multiple pizzas?  Is there insulation between the cooking bricks and the bottom of the oven?

[Steve]

Steve, another question.  How well is the bottom retaining heat as you go through multiple pizzas?  Is there insulation between the cooking bricks and the bottom of the oven?

The bricks retained heat very nicely, yes, there is insulation under the bricks.

The only problem that I've had so far is the oven got too hot and I was ending up with 60 second bake times (that's my fault for adding more wood). So the edge would char before the bottom was fully charred.

[Simone]

hello
information on "Spartifiamma"
look this video in this moment of cooking (5m39s)
http://youtu.be/NHZg4MS3R9A?t=5m39s

(old version our web site) Spartifiamma page http://www.forni-a-legna.com/pizza-oven-spartifiamma.htm

FLAME-SPREADER: Useful to separate the cooking area from the embers ... Enables uniform cooking of foods, as you avoid direct exposure to fire.
the heat will come from the top of the oven cooking in a uniform way
useful for people less experienced,
Neapolitan pizza lovers prefer don't use

Finally, using the flame spreaders is optimized space management and fire management

Alzalegna is very useful in the ignition phase

[Steve]

FLAME-SPREADER: Useful to separate the cooking area from the embers
[...]
useful for people less experienced,
Neapolitan pizza lovers prefer don't use

You confirmed my observations! 

[Simone]

yes Steve 

for bradtri
the oven is isolated even under the bricks, to allow an optimal cooking above and below the pizza

[corkd]

Smart move to send you an oven to test. It looks to be a great value-- easily 600$ less than a similarly sized forno bravo kit (giardino 60 I believe), when shipping to NY is added in. Very affordable + portable= sweet little package. Nice looking pizzas BTW!

[Tampa]

Smart move to send you an oven to test. It looks to be a great value-- easily 600$ less than a similarly sized forno bravo kit (giardino 60 I believe), when shipping to NY is added in. Very affordable + portable= sweet little package. Nice looking pizzas BTW!

I think other members should consider doing this.  See an oven (or pizza making product) you like, call the company and ask for one to review for the forum.  Good for readers, good for companies (within reasonable cost limits).
Dave

[Smokey Dough]

This oven is exactly what I am looking for, thanks for the great information.


It is very similar to these

http://www.grillsnovens.com/products/wood-fired-pizza-ovens/mobile-wood-pizza-oven.html

Tom

[Steve]

It is very similar to these

http://www.grillsnovens.com/products/wood-fired-pizza-ovens/mobile-wood-pizza-oven.html

Tom, according to Simone Banchi (Pizza Party), their design was stolen by the people who sell the "Maximus" oven that you mentioned above. The ovens do look virtually identical so it's a pretty good clone if you ask me (although I've never seen the Maximus oven in person). I'm sure that Simone can provide more details.