Common Questions About Pizza Deck Ovens
What makes deck ovens a good option for pizza?
Because they have a short cavity that doesn't need to accommodate tall loaves of bread, pizza deck ovens are different from bakery deck ovens; this design places the baking deck close to the heat coming from above, creating a quicker, more even bake. This crust gives the pizza a more authentic flavor. Having a short cavity also reduces energy consumption since the oven has less space to heat.
Unlike conveyor ovens, deck pizza ovens are relatively flexible and give you a large amount of control over the temperature and airflow in the unit. Since employees decide when to remove food from the cavity instead of a conveyor belt, they can make decisions about the doneness of the pizza and decide how much longer it needs to cook. With this adjustability, pizza deck ovens can accommodate large, diverse menus. They are often used in authentic and gourmet pizzerias and in traditional sit-down restaurants. Pizza deck ovens are also less expensive and easier to clean than conveyor units.
How many decks do I need for my deck oven pizza?
Before deciding how many pizza decks you need, consider the size of the deck. Full-width pizza decks have an average 60-inch width and 36-inch depth. The smallest decks in pizza ovens are about half that size, and there are more options between them. If you know the size of the deck, you'll know how many pizzas you can bake in a single batch.
If you need to produce a high volume of deck-oven pizza, you may want to consider a unit with two or three decks. Most units that have multiple decks have independent controls for the temperature, enabling you to cook different pizzas at the same time.
What are the decks in pizza deck ovens made of?
The surface in a deck pizza oven is one of the most important considerations in making a purchase because the pizza cooks directly on it. Most pizza decks are flat and solid, and they are typically made of stone or stainless steel.
Closest to the original baking surface for traditional pizzas, stone decks have two main advantages over stainless steel – they absorb moisture and heat to give pizza a crispy, browned crust, and they provide more even and long-lasting heat retention.
Stainless steel decks are more affordable and lightweight than stone. They also have a surface that is non-stick and easy to clean. Stainless steel is less likely to crack than stone, but it may rust or pit over time. Because the pizza doesn't cook as evenly on these metal pizza decks, they may need to be turned more often.
What is the benefit of steam injection in deck pizza ovens?
Units that have steam injection enable the operator to add bursts of steam into the baking chamber. Through this process, the dough rises and creates an artisanal-style crust.