Thanks for watching!

I think the oven is pretty good for those styles of pizzas

No confusion, made the first Pizza,did the review, then finished making the pizzas? I’m pretty meticulous about keeping my ovens clean if you use the front of your placement peel and gently scrape off any burnt flour then turn the burner up to high. It will self clean in about an hour.

Hey Donald, yes, I would recommend the Gozney arc XL over all those other ovens. It’s quite a bit nicer and for the price it’s probably the best oven

Not 100% sure but it’s not in the best location to gauge the stone temperature! Much better oven then the Halo but like the halo they are far from the best for Neapolitan pizza

This is a great all around oven for multi purpose use, if you are going to use this for a pizza business i wouldn't recommend it or the Halo oven, The Kano oven is much nicer build than the Halo but neither oven would fall in my top 10 of best small pizza ovens. I will try to answer you questions but a lot of the answers depend on what type of pizza and dough you will be using, the Kano and Halo ovens are good for NYC style pizza but not great for Neapolitan or back to back pizzas requiring consistent high heat, The Kano is pretty well insulated and retains heat ok but no where near the same level as a Gozney or Ooni oven. The Halo ovens pretty much have zero heat retention. If you are wanting to make Neapolitan Pizza then i would highly suggest a Gozney Arc or Arc XL , it's a bit more $ but it's commercial grade and 100X better for pizza than the others. I have included a link for you to look at them. us.gozney.com/HARPLAND_PRODUCTIONS

Thanks for the reply man! My questions definitely were catered towards old world NY-ish style pizza. All Trumps, 7ish hundred degrees, open flame kind of 14/16” pies. Ive only used rotating gas fired brick ovens for these kind of pies in restaurants. Was just hoping that one of these ovens might do the trick for 4ish minute bakes. My thoughts were maybe versa due to the under stone flame helping between bakes, or Kano due to possible better heat retention of the L shaped flame and accessory door getting the stone back up to temp in good time. The halo has a known problem of not enough top heat to keep up with bottom heat. Rotating stones are a must for me. Hence the questions about stone temps. Pizzas came out well when I cooked on the arc-xl, but rotating decks work better for me when doing lots of pies by myself. Big pizzas in the arc-xl required constant attention.

@@mdmoormanify In that case if you are not going to be doing Neapolitan pizza then this oven could work out for you, and Yes having the door will def. help keep the temp up for you. you might also want to check out this oven, The everdure kiln oven, could also be a good choice, here is my review of it kzfaq.info/get/bejne/qLKWl5eFs7zKd5s.htmlsi=uGIISsj42tL8PDvE

Glad you enjoyed it

I agree it’s a good all-around oven for a beginner

Reach out to my friends at Biscotto Stones International! Tell him I sent you! www.biscottostones.com/

Thanks so much for watching! I love the color of the Kiln but the overall build quality for the $ is just ok but I do love the orange color and style of it. The KANO oven is better made in my opinion and the ignitor and burner are easier to operate. Both of these ovens are nice but they are not the best for pure Neapolitan Pizza which require a constant 750-850F. you can make them in these ovens but they cool down after each pizza and you need to wait a couple of minutes to get back to temp. For just making some pizzas family or NYC style then this isn't an issue.

I typically use my placement PO and gently scrape off everything and crank the heat up for about an hour and let itself clean

@@HarplandProductions Nice! Thank you! I'll have to give that a shot. I've got the blackstone currently but looking to upgrade when I get the chance.

@@TJ-tb3xm if you like the features of the Blackstone, this would be a great upgrade, check out some of my other videos for other reviews

@@HarplandProductions Will do! Thank you!

For Neapolitan, the koda 16 is going to be better for New York style I would say this one so it really depends on what’s more important for you. If I were gonna spend money on the Koda I would consider a Gozney oven. In my opinion, there are much better built oven and probably some of the best home pizza ovens out there for the price

@@HarplandProductions So am I assuming you're meaning the Gozney Arc XL? (The S1 is a little steep.)

Pizza oven stones typically self clean if you leave the burner on high, then gently scrape off any residue

Hello Darren, I always answer every single comment that comes directly to me, I assume you must of ask via a reply to someone else's comments. Thanks for watching! I made that one but here are two good options. Wooden Dough Boards Smaller / Less $ one a.co/d/bvLbRS7 Larger more $ one a.co/d/2jLRJMA