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High Temp Pizza Oven for Home Use?

emily May 3, 2008 09:30 AM

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. k
    Kelli2006 RE: emily May 3, 2008 04:05 PM

    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
      emily RE: Kelli2006 May 4, 2008 10:39 AM

      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. h
      Hungry Celeste RE: emily May 3, 2008 05:48 PM

      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
        emily RE: Hungry Celeste May 4, 2008 10:41 AM

        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
          Hungry Celeste RE: emily May 4, 2008 06:31 PM

          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
            LabRat RE: emily May 12, 2008 11:28 AM

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


            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
              Soop RE: LabRat Mar 26, 2009 05:59 AM

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

        2. m
          mpalmer6c RE: emily May 3, 2008 07:54 PM

          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. c
            cheongi RE: emily Jul 29, 2008 05:33 AM

            Low cost DIY version here for those up for more adventure or having less cash:

            1 Reply
            1. re: cheongi
              Alacrity59 RE: cheongi Aug 1, 2008 07:51 PM

              I liked the little black egg video. Thanks.

            2. a
              Al_milo RE: emily Mar 25, 2009 06:37 AM

              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
                Channa RE: Al_milo Mar 25, 2009 09:52 AM

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


                1. re: Channa
                  Al_milo RE: Channa Mar 25, 2009 03:13 PM

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

              2. keith2000 RE: emily Mar 25, 2009 11:49 PM

                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
                  tommy RE: keith2000 Mar 26, 2009 05:04 AM

                  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
                    WISEGUYSPIZZA RE: keith2000 Jan 11, 2014 09:27 AM

                    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. monku RE: emily Mar 26, 2009 05:48 AM

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


                    2 Replies
                    1. re: monku
                      Soop RE: monku Mar 26, 2009 06:13 AM

                      That article is amazing. thanks :D

                      1. re: monku
                        tommy RE: monku Mar 26, 2009 06:30 AM

                        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. Dennis S RE: emily Oct 25, 2010 01:37 AM


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