Custom-built Coal Fired Ovens

for over 30 years I have been part of the resurgence of coal fire burning pizza ovens. I have fine-tuned my craft to build ovens such as John's on Broadway Totonnos in Coney Island and Lombari in M... (more)

Victor Amato
posted about 2 years ago

Brick vs Conveyor

At my pizzeria we use a two deck brick oven. We struggle with bake consistency and are looking for ways to get the bake time down. A conveyor would solve these problems, but I'm concerned about a d... (more)

Josh K.
posted almost 3 years ago

We built our own cob/pizza oven in the back yard. I prefer using sourdough yeast only anyone doing that too? Home made cheese & Pestos

Here is my bog post about the oven:
http://pamstacticalkitchen.com/2015/10/19/cobpizza-oven-start-to-finish/

Pam Kellstrom
posted about 2 years ago

Picard Stone Conveyor

Does anybody have any experience with the Picard LP200 Stone conveyor oven? It sounds like a dream come true, but it really as good as a brick oven?

Josh K.
posted about 2 years ago

Has anyone tried the Cuisinart "Alfrescamore" outdoor pizza oven?

Cuisinart has a portable outdoor oven called the "Alfrescamore". Has anyone tried it? I read through some of the specs on Amazon but couldn't find a max temp. The reviews are decent, but I'm gues... (more)

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Raj Irukulla admin
posted about 3 years ago

Convection bake at 550 vs. 500 degrees

In the Pizza Bible, Tony defaults to a standard, non-convection bake at 500 degrees as everyone, at minimum, has this type of oven at home. I’m wondering what people’s experience has been in how much... (more)

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Paul S.
posted almost 2 years ago

How long should I let my oven/stone heat preheat?

When making pizzas in my oven, how long should I preheat the oven? I'm using a stone and baking at 500F. Some recipes call for 20-30 mins of preheat time, yet others say an hour.

Dan Lee
posted about 3 years ago

Neapolitan-style - Pizza Screen?

Hi Fellow Pizzamakers,

I've been using Tony's Napoletana method for several months.
When I push out the balls (approx 250g in weight) to a diameter of 30cm approx, some of the base is extremely ... (more)

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Carlo Showalter
posted about 2 years ago

Roccbox Pizza Oven

Today, I came across a new oven under development called the Roccbox. While I haven't tried it, I wanted to share it because of how promising it looks, and also because of how useful it will probabl... (more)

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Raj Irukulla admin
posted over 1 year ago

Baking steels vs. Pizza stones. Which is better?

I'm familiar with pizza stones, but not baking steels. In recent days, I've been hearing more about baking steels. What's the difference between the two and is one better than the other for certain... (more)

Marcos F.
posted about 3 years ago

Blackstone Oven - Would you recommend it?

I recently saw a post about the Blackstone oven and would like to get some opinions from people on this site. The Amazon reviews look great, but reviews from people here would carry more weight.. A... (more)

Ben T.
posted over 2 years ago

Bakers Pride Countertop Ovens

I'm considering purchasing a used Bakers Pride countertop oven. I've got a outdoor oven for high temperature pizzas, but my home oven just isn't cutting it for New York and other lower temperature s... (more)

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Raj Irukulla admin
posted almost 3 years ago

General Electric's, $9,000 home pizza oven

Hey Everyone,

Just came across this link to a review of GE's new home pizza oven: The Monogram. It's $9,000!

http://www.cnet.com/products/ge-monogram-pizza-oven/

There are some very nic... (more)

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Raj Irukulla admin
posted almost 2 years ago

Home Oven Tricks and Advices

Hello Everyone,
I think I am starting to master my pizza dough, but I still need to work on the yeast part.

Now I'd like to use any tips from you guys on backing in a regular home oven. Mine does... (more)

Djellel D.
posted almost 2 years ago

Pizza oven temperature and timing

Hi, guys!
I really need your professional help!
Can you please tell me the most correct pizza baking temperatures and cooking time for Tony's master dough, Deep-dish Chicago dough and Sicilian doug... (more)

Giorgio O.
posted 4 months ago