The Pizza Party producer and expert pizzamaker at your disposal
Section you’ll find good informations to best practice to excellent use of the Pizza Party ovens by the producer and expert pizza makers
>Outdoor wood fired pizza ovens 70×70, Pizzone
Is possible download the last version of the user manual / instructions in this >page<
How to receive the your pizza oven, ready to use in only 5 minutes
How to place the bricks
How to place the traditional floor – Passione / Pizzone
How to place the traditional floor – 70×70 / Bollore
Make a moderate first heating about 2h about 200C (400F) to temper the your oven and the floor
after 2 use, the floor is perfectly aligned
For the perfectionist: How to approch the bricks How to align the brick
How to choose dry firewood
Help and support firewood page
How to assembly the support with or without wheels
How to assembly the support easy and fast
How to optimize the consumption and increase the efficiency of the wood fired oven “use of the door”
Door use The advantages of using the door
How to use the adjustable chimney
How to clean the floor
Fast ignition, how to light the fire in wood fired ovens and fireplaces
How to light a fire (fast method)
How to make the real Neapolitan pizza.
Neapolitan pizza in the wood oven by Expert pizzaiolo Massimo Currò Use the INTERNATIONAL REGULATIONS FOR THE ACQUISITION OF COLLECTIVE MARK “True Neapolitan Pizza”
Using the thermometer
In 2016 we also added the In 2016 we also added the laser thermometer to our shop
The front thermometer is ideal for flameless cooking because it detects the temperature of the air inside the oven, for cooking pizza the laser thermometer is recommended to measure the temperature of the hob.
Note: When the door is opened, the temperature shown on the front thermometer seems to decrease because the thermometer detects the outside temperature of the oven, whereas internally the temperature always remains high. In fact, as soon as the door is closed again, the thermometer rises quickly.
>Outdoor gas pizza ovens Bollore and Passione
Is possible download the last version of the user manual / instructions in this >page<
How to receive the your pizza oven, ready to use in only 5 minutes
How to place the bricks
How to place the traditional floor – Passione / Pizzone
How to place the traditional floor – 70×70 / Bollore
Make a moderate first heating about 2h about 200C (400F) to temper the your oven and the floor
after 2 use, the floor is perfectly aligned
For the perfectionist: How to approch the bricks How to align the brick
Using the thermometer
In 2016 we also added the laser thermometer to our shop
The front thermometer is ideal for flameless cooking because it detects the temperature of the air inside the oven, for cooking pizza the laser thermometer is recommended to measure the temperature of the hob.
Note: When the door is opened, the temperature shown on the front thermometer seems to decrease because the thermometer detects the outside temperature of the oven, whereas internally the temperature always remains high. In fact, as soon as the door is closed again, the thermometer rises quickly.
LPG features and winter use
If use the gas oven when the temperature is about 0’C = 32’F use LPG gas cylinder with only propane, or high % of propane, to keep the high calorific power a low temperature (butane not work great a low temperature, and increase the consumption)
How to assembly the support with or without wheels
How to assembly the support easy and fast
How to make the real Neapolitan pizza.
Neapolitan pizza in the wood oven by Expert pizzaiolo Massimo Currò use the INTERNATIONAL REGULATIONS FOR THE ACQUISITION OF COLLECTIVE MARK “True Neapolitan Pizza”
Heating to make neapolitan pizzas
Refractory floor maintein max fire about 25-30min then reduce
Saputo floor maintein max fire about 30-35min then reduce
Fire management to make neapolitan pizzas
When you put the pizza, use maximum heat; after cooking the pizza, turn it down to about 70%
Heating for other type of pizzas
Refractory floor maintein max fire about 20min then reduce
Saputo floor maintein max fire about 25min then reduce
Fire management to cook various type of pizzas
Keep medium heat to maintain the cooking floor temperature about 250-300’C (450-500 F)
LPG REGULATOR FEATURES
| Pressure: 30mb | Pressure: 11WC | Pressure: 2.8Kpa |
| Capacity: 1.5kg/h | Capacity: 70K BTU | Capacity: 2kg/h |
Gas burner (models up to 2019, from the model 2020 it is already mounted and cannot be removed)
Installation and removing gas burner
Detailed procedure: burner installation
> Outdoor spacesaving gas pizza oven Ardore
Is possible download the last version of the user manual / instructions in this >page<
Unboxing
Preparazione forno al primo utilizzo
How to block the Ardore oven on a support
How to block the Ardore oven on a support, easy and fast
How to light fire
How you change cooking floor
First heating
Make a moderate first heating about 1h30min about 200C (400F) to dry the floor
Heating to make neapolitan pizzas
Refractory floor maintein max fire about 25-30min then reduce
Saputo floor maintein max fire about 30-35min then reduce
Fire management to make neapolitan pizzas
When you put the pizza, use maximum heat; after cooking the pizza, turn it down to about 70%
Heating for other type of pizzas
Refractory floor maintein max fire about 20min then reduce
Saputo floor maintein max fire about 25min then reduce
Fire management to cook various type of pizzas
Keep medium heat to maintain the cooking floor temperature about 250-300’C (450-500 F)
LPG features and winter use
If use the gas oven when the temperature is about 0’C = 32’F use LPG gas cylinder with only propane, or high % of propane, to keep the high calorific power a low temperature (butane not work great a low temperature, and increase the consumption)
Some information are available in this page, while others can be found in the Youtube channel
LPG REGULATOR FEATURES
| Pressure: 30mb | Pressure: 11WC | Pressure: 2.8Kpa |
| Capacity: 1.5kg/h | Capacity: 70K BTU | Capacity: 2kg/h |
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