Pizza Ovens

Replies to This Discussion

Permalink Reply by Ted Brogan on January 9, 2008 at 9:10pm

Great question! Which option is best for quality and production?

Permalink Reply by Robert Lile on January 9, 2008 at 9:41pm

Wow! Awesome subject!

I love making pizza. I make some 400 pizza's in a shift. I have cooked in two types of ovens over the last five years. I really love using a wood fired oven. It seems to add a flavor you can't get from gas. We use oak wood at our restaurant. There are drawbacks however, wood is always inconsistent during use. it comes in infinitely different sizes and shapes and not to mention it is sometimes green and worse yet it is soaking wet. If you have ever gone camping and used "bad" wood to warm you on a cold night you know how much it can be a real hassle.

This brings me to the gas oven, very cool. Gas oven come in all kinds of shapes and sizes. I prefer the Wood Stone oven myself. They produce a nice traditional style oven. Most guests I have interacted with are usually wowed by the way they look and operate. Not to mention they can save you about $200 a month over burning hardwoods like oak.

To compare them as Ted has asked, my opinion is they both have qualities and perhaps as many drawbacks. I would say that gas would probably win out over costs and wood fired would get the cool factor vote there.

Looking forward to responses from any of you pizza pros out there.

Permalink Reply by Edan MacQuaid on April 16, 2008 at 7:57am

For real Pizze, and I am talking about Vera Pizza Napoletana, there is no substitute for a wood fired oven.