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Gus's experiments in making pizza with very hot ovens.
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January 22, 2016

Digital Trends:

"But now you too can own an oven hot enough to make Satan sweat. GE’s elite FirstBuild team just unveiled the Monogram Pizza Oven, which can not only hit the same temperatures as the scorcher your local pizzeria uses, it’s a lot smarter, too.

"This isn’t another one of those backyard, wood-fired pizza ovens that have been gaining popularity over the past few years as home pizza making takes off. The Monogram Pizza Oven installs right in your kitchen and uses a standard 240-volt outlet, with no special venting required, unlike a commercial unit. But you won’t mistake it for an ordinary kitchen oven. The short height and conspicuous lack of a door are a dead giveaway you’re dealing with a culinary dragon."

I don't understand how an oven like this gets made. The reason why traditional wood fired ovens don't have a door is because you need a steady flow of oxygen to feed the fire. You put a door on an electric oven to keep the heat and moisture in.

"The Monogram can blast to 800 degrees within a half hour of preheating, and 14 heating elements in the dome can rocket the top up to a blistering 1,200 degrees. Those conditions, it turns out, are exactly what you need to bake a perfect Neapolitan-style pizza … in two minutes flat."

If you're taking two minutes to bake a Neapolitan pizza in an oven that goes to 1.2k, then something is seriously wrong with your oven. I've baked at 1.2k before, and it's insanely difficult. Your pizza is going to cook in about 45 seconds and unless you have everything dialed you're going to have a pizza that's burnt on the outside with raw dough on the inside.

From another page on Digital Trends where they try out pizzas made in the oven:

"Each slice was crispy on the outside, still chewy inside, with just a hint of crumbly black char around the edges — an effect I’ve never been able to replicate in my home oven."

Neapolitan pizza is supposed to be soft, not crispy. Crispy is what happens when you bake too long and use the wrong flour. Looking at the pizzas made in the GE oven and the burnt edges where there should be leoparding, I'm guessing these were 2-3 minute pies.

Here's what a proper neo pizza should look like:

(Photo from [@pizzicletta's]( Instagram page)

From the previous page:

"But can anything top the satisfaction of making your own pizza at home? Or more importantly, watching your personal chef make it for you?"

At $10,000 USD, I guess this is for people with more money than sense. If you're going to get an electric oven for baking neapolitan at home, you're probably better off getting a Cuppone Tiziano or a Effeuno P134H if you live in Europe (you lucky jerks).

Found via Pizza Making.