Pizza is an integral part of our culinary history,A 100% Italian icon that can cross oceans and be admired all over the world.Its global "ability" is offset by tradition in preparation, ingredients, and recipes that we've always been so jealous of. to the point of contrasting with the innovative aspects of each oscillationFrom choosing flour to using non-hands-on tools, ending with the oven: the war between those who still can't get rid of the idea that pizza can only be cooked with wood and those who have found a new dimension in electric solutions.
More often than not, the truth doesn't settle in one faction, but there's no denying that the best commercial toaster ovens in use or on the market do just thatBalances (if not exceeds) the mass output of a wood-burning stove.oven while offering unrivaled ease of use and practicality. In addition to these advantages, we have added a factor:It does not pollute the emissions from combustion.
Therefore, electrical solutions are an opportunity that needs to be seized immediatelyFor those looking to enter the restaurant business, or simply pizza makers looking to update their machinery/equipment park. Not only because of the advantages already mentioned, but alsoThe potential they can offer a pizza maker's business.In this sense, ItalforniWide range of electric ovens, even tunnel models(ideal in some fast food pizza settings): join us to discover why you should choose them to make a positive difference in your local space.
Italforni's electric solution: ideal for different angles
Choosing an Italforni commercial electric oven means putting more emphasis on all the aspects that help improve the work of a pizza maker without losing points in terms of product quality, the only real reason for a restaurant's success or failure: The customer loves the pizza produced. However, there's no point in serving the best pizza in the world when quality food is offset by poor service, long wait times, or other inefficiencies.
in this episodeThe function of plugging into a commercial electric oven ensures practical operationable to organize cooking in the best and most consistent way (and allow to reach temperature more quickly),Continuous optimization of the entire process, from ordering to delivery to the table. mixedTechnology, Security, Programmability and Qualitative PerformanceThis makes them more popular than their wood-burning "brethren".
So at the end of the review, opting for an electric model means meeting all the criteria normally consideredFind the best oven for your business:
- time optimization
- Uniformity and quality of cooking
- economic management
How Commercial Electric Ovens Work: Cooking and Management
before discoveringThese are the best Italforni commercial electric ovens, it is necessary to understand and analyze their working principles, administrative benefits of cooking andHow to Implement a Pizza Baking Business.Let's point out a fact:We are talking about tools, machines.finally,The biggest difference lies in the technical level of the pizza chef, his knowledge and the ingredients available (quality has to be all about it, not just some).However, these aspects alone are often not enough, and vice versa: Michael Schumacher won't win a car championship with a city runabout any more than giving a 6-year-old a race car doesn't mean winning in his pocket.These are complementary factors to achieve a great pizza: Skills and knowledge of pizza makers, professional electric ovens, preferred flours and ingredients.In the right hands, a stove performs at its bestAnd cooked to perfection.
From a purely technical point of viewCommercial Electric Ovens Are Simple to Work.electricity generates heat through the resistance between the floor and ceiling (can also be set separately, so different),For extremely even and precise cookingAlso thanks for the humidity control. In the case of the electric tunnel model, the factor of the belt itself is added, and its speed can also be controlled. The fact that heat is not produced by combustionHelp with cleaning and maintenance at the end of service: Virtually no soot residue or soot residue inherent in wood or gas combustion. for the same reasonNo need to buy firewood or equip fine dust control equipment, its pollution factor is really too high.
Practicality and functionality are the buzzwords of electric ovens, but it should not be overlooked that these qualities also correspond to high precision in cookingPossibility to flexibly set the temperature(difference between floor and ceiling as mentioned) and keep the heat level constant throughout without suffering dips as a result (a level wood and gas models can't achieve). From these featuresThe final product is ready, evenly, if all factors are at the same level (including the oven), then the quality is high.
Features of the Electric Tunnel Oven: An Innovative Service for Pizza Bakers
Among the best commercial electric pizza ovens from Italforni, there is alsoInnovative and useful types in different situations, especially for pizzeriasor more generally with fast food appeal:tunnel furnace. Versatile and easy to use,As mentioned above, it is characterized by belts that support the product to be cooked(This could be a pizza, but also a main course, second course, vegetables, etc.).
beyond the belt,He retains all the advantages of the electric ovenOverall: Practical and functional, capable of maintaining a stable internal temperature and allowing for even cooking.Tape can be made from fire resistant surface or metal mesh(pan is essential in this case), it can adjust the speed, which can add an extra twist for perfect professional cooking.It also prevents the pizza maker from using a spatula or other utensilsbake.
The best Italforni professional electric pizza oven
Once the overview is presented, only one option remains to be discoveredThree electric ovens from the Italforni product range.We show Bull, Euro and Tunnel Stone models.
Bull electric ovenis one of Italforni's flagship products.Assembled in steel with tempered (and tinted) glass coating, its linearity provides a remarkable aesthetic. It is available in S, M, L and XL sizes,Can contain up to 3 cooking compartments(individually adjustable), all inrefractory material(above and below)Features armored hype heating elements.It has a large propulsion battery and can reach a maximum temperature of 450 degrees. The insulation guarantees an outside temperature of 30 degrees Celsius.Mold Innovation Digital TouchThe control provides an interfaceIntuitive and easy to use custom display.
Euro-Profi ovens areThere are two versions:
- stand upFeatures a baking chamber made of aluminized steel with a refractory bottom
- classicEntirely made of fireproof material (with hy°pe armored heating elements inside).
Ideal for pizzerias, confectioners and bakeries, this modular oven has a large fermentation chamber and at the same timeControl panel optional digital or electromechanical, according to the preferences of the pizza chef. Available in two aesthetic versions, rustic or stainless steel, it reaches a maximum temperature of 450º andGuaranteed excellent thermal insulation properties.
Exclusive Commercial Electric Tunnel FurnaceConveyor belt made of refractory material(Also available in a version with a steel belt). Compact and easy to use, it allows you to adjust the temperature of the plate and the hob separately to optimize the cooking of different foods (besides pizza, bread, meat, etc.).It provides excellent thermal insulation, The outside temperature never exceeds 30 degrees, ensuring the safety of the operator.Encoder kit allows you to manage temperature, cook time and conveyor speed, and also allows programming of 25 cooking cycles. The highest achievable temperature is 450° degrees.
- Best pizza oven overall, best electric pizza oven: Breville Smart Oven Pizzaiolo Pizza Oven.
- Best gas pizza oven: Ooni Koda 16 Gas-Powered Pizza Oven.
- Best multi-fuel pizza oven: Ooni Karu 16 Multi-Fuel Pizza Oven.
- Best wood-burning pizza oven: Cru Ovens Model 30 Pizza Oven.
Authentic, Full-Service Pizzerias: The Deck Oven
Full-size deck ovens are the equipment of choice in full-service pizzerias that specialize in baking pies with traditional, hearth-baked crusts. This equipment bakes pies on a heated stone deck, approximating the effects of traditional stone ovens.
In contrast, New York-style pizzas are larger than a Neapolitan pizza at around 18 inches cut neatly into eight slices. They are cooked in a gas oven giving the crust a softer texture.Which pizza oven is better Ooni or Bertello? ›
The Bertello pizza ovens are the best of all worlds. If you have a specific fuel source in mind (for example, you're sure you're going to use only gas), Ooni would be the better option. If you want to use multiple fuel sources (separately or at the same time), Bertello would be the better option.Who is the number 1 pizza maker in the world? ›
He would entertain the crowds at the restaurant – which inspired him to join his first pizza-throwing competition in Las Vegas. He soon became the best pizza thrower IN THE WORLD! He has since gone on to win and has won 13 pizza-making world titles.
A pizza business cannot thrive without a good oven. When budgeting and starting a business, it is important to consider the cost of a commercial pizza oven. These ovens come in various types and prices, starting at around $10,000 and going up to $50,000 or more.Are OONI ovens commercial grade? ›
The Ooni Pizza Steel 13 is an essential tool when making pizzas in your home oven. The highly durable, commercial-grade stainless steel makes an ideal cooking surface by retaining heat and optimizing home ovens for evenly cooked crusts.What are professional pizza ovens made of? ›
Pizza ovens made from brick or stone are commonly used and built with an arched or domed shape that ensures heat is evenly distributed around the pizza… One of the main advantages of using a stone pizza oven is its ability to produce an ideal crust.What meat is best for pizza oven? ›
If your pizza oven is large enough, you can roast things such as whole chickens, pork loins, and beef or lamb joints. "The trick with cooking roasts in a pizza oven is that you need to monitor the temperatures very quickly, as they can get extremely hot and burn food quickly," says Fiona.What is an authentic pizza oven called? ›
A masonry oven, colloquially known as a brick oven or stone oven, is an oven consisting of a baking chamber made of fireproof brick, concrete, stone, clay (clay oven), or cob (cob oven).
Soft, thin crust, cooked in a very hot oven: Most Neapolitan pizzas are baked in a wood fired pizza oven that's around 800 to 1000 degrees Fahrenheit. The crust is typically blackened by the fire, with puffed edges and very thin towards the middle.What's the difference between New York style pizza and regular pizza? ›
The crust: New York-style pizzas typically have thin, crispy crusts—similar to Neopolitan pizzas, except a bit sturdier. On the other hand, Chicago-style pizzas have thicker crusts that extend from the bottom up the entire height of the pizza. This bowl shape is what earned this style of pizza its deep-dish monicker.Where are La Piazza pizza ovens made? ›
Answer: Since 2015, all of our residential ovens have been manufactured in China.What is so great about Ooni? ›
Plus, you can fire it up whenever you like, quickly and with very little clean-up – unlike your greasy barbecue. You can use it with a dutch oven, griddle or cast iron pan, so you're not limited to pizzas; Ooni claims its outdoor oven can handle a variety of dishes with ease.What happened to the Blackstone pizza oven? ›
Blackstone Products, makers of the most ubiquitous residential outdoor griddle has brought back the Blackstone Pizza oven for 2023 after a five-year sales hiatus.Is Bertello pizza oven successful? ›
The duo managed to impress the sharks with their success, having earned $640,000 by that point, along with the quality of both the oven and the pizzas from it, although some sharks didn't see it having legs as a business.Who is the best pizza maker in USA? ›
Tony Gemignani is the owner of 14 restaurants and a famous pizza school. His pizza school, Tony Gemignani's International Pizza School is located in San Francisco and teaches specialty pizza courses. He has won tons of pizza awards and is considered one of the best pizza chefs in the world.What restaurant makes the best pizza in the world? ›
Francesco Martucci's I Masanielli in Caserta, Italy, and Anthony Mangieri's Una Pizza Napoletana in New York tied for the honor of best pizzeria in the 50 Top Pizza's ranking of the 100 best in the world.Where is the world's best pizza made? ›
Though you might expect to find the world's best pizzeria in Naples, as it's the birthplace of the popular dish, the place ranked the best by the 50 Top Pizza guide is actually in a small city called Caserta.What is the best size pizza oven? ›
Small pizza ovens that measure less than 20" wide would be an excellent, portable option that fits neatly on a countertop. Pizza ovens wider than 40" can cook multiple pizzas at one time and would be better suited for a spacious backyard or an outdoor kitchen.
You should always order the large pizza because it will be cheaper per square inch. While a 16-inch pizza is four times the size of the 8-inch pizza, the larger pizza will be far less than four times the price of the small.What is the best height for a pizza oven? ›
Some users prefer the oven floor height at waist/chest level so they can easily see and maneuver pizzas, while others prefer to install the floor at eye-level (or higher) to accommodate their desire for guests to enjoy the hearth experience during and after the cooking process.What is the #1 pizza chain in America? ›
Largest Pizza Chains Research Summary
The largest Pizza chain in the U.S. is Domino's Pizza Inc. with a revenue of $4.53 billion in 2022. As of 2023, the U.S. pizza chain industry has a market size of $65 billion.
Thin Crust Pizza
One of the most popular options for many pizza enthusiasts is the thin crust sometimes called a Neapolitan pizza crust. This style of the crust makes for a light, crispy pie base and is generally found on a wood-fired Margherita pizza.
1. Margherita Pizza. Margherita is the mother of all pizzas.What ovens do commercial bakeries use? ›
Commercial Convection ovens are the most popular in bakeries. The difference between convection ovens and standard ovens is that the former are equipped with fans that circulate hot air into the baking chamber. This creates uniform heat distribution to prevent cold and hot spots that lead to uneven baking.Is Ooni made in China? ›
Ooni is an outdoor pizza oven company based in Edinburgh, Scotland. The ovens are designed in Scotland but made in China. Ooni launched the world's first portable wood-pellet fired pizza oven in 2012.Is the OONI Karu worth it? ›
Having an Ooni Karu 16 oven is both an investment in time and money, but it's also one of the best projects you can undertake if you're a massive foodie. The pizzas you will make once you've mastered your oven will truly be out of this world, and everyone who is lucky enough to try them will undoubtedly agree.Are any pizza ovens made in the USA? ›
Bella pizza ovens are fully-assembled and available as free-standing carts for your custom outdoor kitchen.What is the best metal for pizza oven? ›
Cast iron skillet... the cheapest (by far) and best solution! And while a pizza stone probably only gets used to make pizza, a cast iron skillet has many other uses as well. Use the Steel.
For over 70 years
The Italian traditional company Izzo Forni from Naples convinces already since the year 1951 as a developer and producer of high-quality pizza ovens for gastronomic needs.
Wood pellets are perfect for pizza ovens. Pellets light easily, burn efficiently produce very little ash waste and provide a light smoke to give that stone baked oven taste. What could be better? With natural wood pellets you can cook great tasting pizzas and sustainably too.What is the best cheese for pizza? ›
What is the best melting cheese for pizza? The undisputed king of meltiness for cheese toppings is mozzarella. Classic mozzarella has the ideal balance of moisture, elasticity, and fat content for meltability.Can you put raw meat on a pizza to cook? ›
Meats. Pizzas usually don't take very long to bake, and the bake time is really to crisp the dough and melt the cheese. Raw meats — like sausage, chicken, or bacon — usually won't cook through in the short baking time, so they should be precooked.What pizza oven does Jamie Oliver use? ›
The Dome 80 Leggero wood-fired outdoor oven is a pre-assembled oven which will make light work of cooking up crowd-pleasing, beautiful food outdoors.What is the temperature of a commercial pizza oven? ›
Commercial pizza ovens can easily reach 950 degrees Fahrenheit. Although the ideal temperature for cooking pizza in 3-5 minutes is around 800 degrees Fahrenheit. Heat retention and insulation are very important when considering a commercial pizza oven.Should pizza oven fire be on side or back? ›
If you will be baking with a fire or hot coals, you should push the fire to the side of the pizza oven, not to the back. There are two good reasons for this. First, you can see the side of the pizza (or whatever you are cooking) and be ready to turn it when brown. It's harder to do that when the fire is in the back.Does Ninja make a pizza oven? ›
Features like the crumb-release tray help you keep the oven clean, and a light comes on in the oven's interior at the end of the cooking cycle so you can see your food. So, if you plan on cooking flatter items like fries, cookies, pizzas and frozen foods, I can't recommend this ninja model enough.What's the difference between Napoleon and Sicilian pizza? ›
Unlike the Neapolitan pizza, which uses fresh and creamy mozzarella, the Sicilian pizza uses a hard sheep's milk cheese. You may also notice some breadcrumbs on the pizza toppings, which help promote the distribution of the oil on the pizza and add in some moisture to compliment the bread.What is the difference between Roman pizza and Neapolitan pizza? ›
The main difference between the pizza of Rome and Naples comes from the dough. In Naples it's made with flour, yeast, water and salt; in Rome they add olive oil which means they can stretch the dough to be thinner.
California-style pizza, a thin-crust pizza noted for its fresh, nontraditional toppings, such as chicken, peanut sauce, artichoke hearts, and goat cheese rather than the standard pepperoni and mozzarella.What makes Chicago style pizza different? ›
The most unique and recognizable element of Chicago pizza, deep-dish crust is at least an inch deep, allowing room for extra sauce and toppings. With its even higher crust, stuffed pizza resembles a pot pie or casserole dish more than a New York-style thin-crust pie!Why is Naples pizza the best? ›
The authentic Neapolitan pizza needs four main ingredients: Tomatoes from San Marzano or Roma region, buffalo mozzarella from Lazio and Campania, 00 wheat flour, original yeast, and salt combination. The ingredients make up one of the best tasting dishes you may ever have tasted - the authentic Neapolitan pizza.What kind of pizza ovens do they use in Italy? ›
Brick Oven Pizza
It's the same method that has been used for centuries and involves no complicated technology whatsoever. If you are looking to please anyone who really knows their pizza – like the Italians – a wood-fired brick or stone pizza oven really is the only way to go.
Hand made in Portugal, Igneus ovens are perfect for someone who takes their cooking seriously and wants to cook more than just pizza.Where are Forno Bravo ovens made? ›
Forno Bravo ovens are proudly manufactured in the USA at our world-class factories in California and Colorado.Can you make good pizza in an electric oven? ›
The best temperatures to cook a perfect pizza.
The best temperatures usually range from 300 to 350 degrees for an electric or gas oven, and around 380-450°C for a wood oven (for the professional ovens). With the electric ovens the maximum temperature is 250°.
Tony Gemignani is the owner of 14 restaurants and a famous pizza school. His pizza school, Tony Gemignani's International Pizza School is located in San Francisco and teaches specialty pizza courses. He has won tons of pizza awards and is considered one of the best pizza chefs in the world.How to make pizza that tastes like restaurant? ›
- Use the right flour. ...
- Season your dough. ...
- Don't use pre-shredded cheese. ...
- Keep the sauce simple. ...
- Fresh is best. ...
- Preheat your pan. ...
- Give it lots of heat.
So, while gas may bake faster, electricity may be preferred by operators who load their pizzas with toppings. The extra time and dry heat can suck moisture from a pie with many wet vegetable toppings, for example, possibly making electric the better choice.
Does a Pizza Oven Need a Hood? Yes, commercial pizza ovens are required to be under a hood.Are OONI pizza ovens made in China? ›
Ooni is an outdoor pizza oven company based in Edinburgh, Scotland. The ovens are designed in Scotland but made in China. Ooni launched the world's first portable wood-pellet fired pizza oven in 2012.What is the number one state pizza in America? ›
With both Philadelphia and Pittsburgh ranking in the top 10, the study crowned Pennsylvania the best state for pizza in 2023.What state sells the best pizza? ›
The Best Pizza Cities in America: 2022 Data. Ohio is the nation's best state for pizza — thanks to high rankings from Cleveland (No. 2), Columbus (No.What are the top three pizza company? ›
Pizza Hut, Domino's Pizza and Little Caesars are the largest pizza chains in the United States in 2023 based on the number of locations. Pizza Hut has the most number of locations with 6,852 locations across 52 states and territories. Domino's Pizza has 6,708 and Little Caesars has 4,170 locations in the US.What city has best pizza in us? ›
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