Neapolitan pizza verace recipe by Massimo Currò

Hey all,

   I'm just a new member here today, but I saw this thread on the Pizza Party oven and wanted to give some positive comments from an owner.  I was pretty skeptical, as some others were, when the PIzza Party oven became known on the pizzamaking.com forum as it is lightweight and just uses steel and insulation for the dome.  However, a number of advantages have become obvious about the Pizza Party oven.

1. First, it's quite inexpensive compared to full size brick/mortar ovens.  Depending on which oven you get, you're talking anywhere from $1000-1500 for a setup ready to go.
2. Light weight (<180 lbs)is a huge benefit.  You can move this thing wherever you want.  I'm using mine for a pizza catering business where I haul the oven to people's houses and make pizza in their back yards for them.  I've even seen people putting the oven in the back of a mini-van and going to the park for a pizza picnic.
3. Quick heat up.  In 45 minutes, you can have it at 900F and ready to cook Neapolitan pizza.

Obviously, without the thermal mass of a brick/mortar oven, it takes more tending to for managing the temperature, but it's something you get used to pretty quick.

Anyhow, just wanted to throw in my 2 cents for what I think is a good product.