- Style:
- Single Deck
We are an old-school pizza restaurant that has been using the same slate-floor pizza ovens since 1969. We recently had an opportunity to participate in a vendor fair to show off our services as a caterer. We wanted to provide samples, using 16" pizzas, that were accurate to our restaurant pizzas and only had 110v electric to work with. There aren't many ovens on the market that can do all that and this is by far the most reasonable. This little oven did the trick! We did a par-baked crust instead of raw dough, like we do in the restaurant, for ease of transport. Our pies are thin crust with generous sauce and cheese. We found that bringing the oven up to 500F on the dial running both elements, then putting the pizza directly on the stone. Once the cheese started a feverish bubble, Read More
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