Ha! Thanks - much appreciated! So sorry for the delay in posting! Bloody work getting in the way! Will try not to leave it so long!

Thanks. That’s great to hear. Hope you’re getting on well with the oven you chose. Thanks. I have an ash scoop / rake and tongs but tbh, over time I’ve just found it easier and faster to use a cheap turning peel to position the logs and move embers. Hasten to add this isn’t the turning peel I use for pizzas!! 😂👍🏻

@@gregholtmeyer5430 Hey. Thanks so much, glad you liked it. I actually have a problem with my new Moderno 1 gas, so am returning it (issue with the burner/flow of gas). The main pro as you say is ease of use. You should get a consistent heat and of course it’s much cleaner than wood. For Neapolitan it cooks so quickly (60-90 seconds) you don’t get any Smokey flavour. But obviously if you’re using it for longer slower cooks (meats etc), then you will benefit from the wood smoke flavour. You could push the pizza to a 14 inch, but I tend to stick at 12 inch, which is very comfortable.

@@onepizzaboy3369 thank you for your reply. I wonder if you can add in a smoker box for wood chips in a gas oven. It s the flow problem you are having common or just a one off problem?

@@gregholtmeyer5430 I guess you could add a smoker box if you wanted to 🤷‍♂️. Can’t see why not. But for NP it’s not an issue. I think a few people have had issues with the gas burner, particularly in the UK. Most are able to sort it through trial and error with a few different regulators, but I’ve tried and have not been able to resolve. So sadly it’s going back for a refund. Gutted because it’s a beautiful oven….but I can’t get the flame fierce enough and it’s not hitting high enough temps on the floor despite a lengthy heat up time.

Thanks! The oven and floor is usually up to temp by ~25mins. If I’m then prepping a pizza and sorting some other bits, it’s probably about 30mins from lighting to before I actually launch the first pizza.

Haha. Guilt tripped! 🤣

@@onepizzaboy3369 whatever works right? haha. What's your average warm up time with the alfa one out of curiosity - ever thought a larger oven would be prefered? (ciao or bigger?)

Sorry mate, didn't get a notification for some reason! The YT Studio app also said I didn't have any un-responded to messages. Anyway, to answer: It doesn't take long to warm up...probably 20-30mins. Long you leave it, the more the bricks will absorb the heat and you get a slightly more consistent cook on the base (and it drops less between cooks). In terms of a larger oven. I'm still absolutely fine with the size of the One. It does a decent 12-14" pizza and I rarely have the need for 2 at at time. The only thing I would say, is dual fuel would be a nice option. So at some point, I may go up to a Brio. The wood isn't particularly difficult to manage etc, but sometimes, if it's just for 1 or 2 pizzas, it would be nice to just flick on the gas (bit like with a BBQ really).

@@onepizzaboy3369 wouldn't come over to the dark side for dual fuel? (gozney) haha. Alfa was always my next choice!

Add a burner (fuel log)to that oven.. no need to buy another

Thanks Tom, appreciate it. From memory I think the wood wasn’t kicking out much heat (possibly a little too high moisture). The floor temp came up ok but the air temp struggled. Fine near the temp probe but dropped quite quickly when I shifted the fire to the left. Just went with it in the end. Glad you’re getting on well with the oven. I love mine. 👍🏻 I tend to use fior di latte but if I run out of that, just regular buffalo mozz which I cut and drain before use.

Superb. I have a gas pizza oven but I’m yearning for a real one! They look superb - nice browning on the top.

Thanks mate. Much appreciated. 🙏🏻

Not sure if it’s correct but it’s what I do. 10-15 minutes and then I move to the left. Total preheat time is usually 25-30 mins. I aim for around 450c on the floor.

Once the floor is up to temp (around 450c) I then add small splits of wood in between pizzas to keep a rolling flame. I replace the door with a slight gap in between pizzas. If you watch my latest video I cook 3 pizzas back to back this way. 👍🏻

Thanks for the feedback, although I’m not really sure what’s bizarre about it? Always happy to learn and find out what I can improve in making pizzas. ….I didn’t cut any bones???? 🤷‍♂️

😂❤