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High Temp Pizza Oven for Home Use?

  • emily May 3, 2008 09:30 AM
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Anyone know if there are commercial-type high temperature (800-900 degrees) pizza ovens made for the home kitchen? I'm not talking about wood-fired, but gas or electric. Self-cleaning ovens that reach high temps are permissible, though maybe the fact that they lock during the process allows them to pass code.

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  1. The self-cleaning lock can be overridden, if you have a sense of adventure. The only oven that can get to the needed temperature is a beehive oven that is costly to install in a residence.

    1 Reply
    1. re: Kelli2006

      Yeah, I skimmed through the piece on -- was it eater? -- about overriding the lock, which is what prompted me to post this. I don't think I'm quite ready for that yet!

    2. If you have a gas grill, it makes for a nice pizza oven. With all 4 burners cranked up, mine hits 750-800 degrees.

      4 Replies
      1. re: Hungry Celeste

        I'll probably try this next. My oven only gets up to 550 and, although the pizzas are great, I'd like to see if the higher heat makes them even better.

        Are you placing a pizza stone directly on the grates or do you have one of those elevated pizza stone contraptions (which I just saw in the WS catalog yesterday)?

        1. re: emily

          Neither one....I slide the pizza directly onto the (cleaned) grates. Works like a charm, though I ruined a couple before getting the timing just right.

          1. re: emily

            I had been following a thread on the Pizza Making forum about this pizza oven...

            http://www.2stonepg.com/2stone-pizza-...

            and finally broke down and bought one. I've only been able to use it a few times due to weather and being away on business, but the results have been pretty impressive. The oven uses a second stone placed a few inches above the rotating lower one which radiates heat from above and allows for an evenly cooked pizza.

            1. re: LabRat

              Hey, that's an idea. Maybe 2 stones is the best way forward...

        2. Baker's Pride has a number of smaller commercial ovens. The P22S goes to 650 degrees. I don't think I'd want anything hotter inside the house, though oerhaps you're thinking outdoors or in a special alcove with tile all around.

          1. Low cost DIY version here for those up for more adventure or having less cash:
            http://www.youtube.com/watch?v=JYRnKe...
            http://www.pizzamaking.com/forum/inde...

            1 Reply
            1. re: cheongi

              I liked the little black egg video. Thanks.

            2. Hi emily.
              I use a unit that has heat control from minus 200 to 1000 plus.
              Check out "http://www.komodokamado.com/forum/"
              You will find me listed there as Cook Shack. If I can be of futher help shoot me a email.

              2 Replies
              1. re: Al_milo

                The quotation marks messed up your link. It should be:

                http://www.komodokamado.com/forum/

                1. re: Channa

                  Channa
                  Thanks. I'm new to all this, but hopefully trainable.

              2. Pizza restaurants using hearth ovens will run around 615 degrees but restaurants using deck ovens only run at 450 degrees. Hotter is not always better. Ideally the pizza will be cooked through at the same time it has properly carmalized on top and bottom. 800-900 degrees will most likely cremate your food.

                2 Replies
                1. re: keith2000

                  Wood- and coal-fired ovens often run at 800 degrees and higher. High heat is necessary for certain styles of pizza. Typical American pizza cooks at much lower temperatures.

                  1. re: keith2000

                    keith it depends on the style of pizza you cook and a true science behind dough, to get the absolute perfect crust, and so some old world artisans use a much wetter dough and use very high heat to create that perfect crust, as we use the same style. Pizza cooks thouroghly with the perfect crust in 6-11 minutes. some have even perfected it to get crust done in 4 minutes or less. jeff varasano has got it down to a little over a minute cook time. but understand we do not cater to the garden variety style pizza, tons of toppings and tons of cheese that requires far more baking time to get everything cooked through

                  2. Make your own....From the Los Angeles Times 3/25/09

                    http://www.latimes.com/features/food/...

                    2 Replies
                    1. re: monku

                      That article is amazing. thanks :D

                      1. re: monku

                        It's a bit disheartening to see the LA Times refer to that pizza as a "Margherita" when it was clearly nothing more than a standard American pizza.

                        As far as the 1 hour preheat time that they mention, I would recommend more than that, given the amount of mass in that oven. It's hard to believe all of that brick came to temp in 60 minutes.

                      2. http://www.varasanos.com/PizzaRecipe.htm