Ariete 927 Pizzeria pizza temperature and bake time
Pandough estimates a Neapolitan starting point at 60% hydration: 400°C air, 400°C on the baking surface, and about 90 sec–2m 7s. These are model estimates for this oven, not manufacturer specifications.
A double-deck electric oven with independent thermostats per chamber — the only model that lets you cook two pizzas simultaneously at genuinely different temperatures. At 2300W and 11 kg it's not a casual appliance, but for groups it solves the single-pizza bottleneck.
- Two fully independent decks — cook two pizzas at different temperatures simultaneously
- 2300W total power gives faster stone recovery than single-chamber 1200W models
- Five temperature levels per deck provides more flexibility than most Ariete models
- Effectively doubles throughput for groups
- 400°C per deck limits true Neapolitan performance — adequate for NY and Roman styles
- 42 cm tall and 11 kg; a countertop commitment, not a store-away appliance
- Each chamber is shallower than a dedicated single-deck oven — less clearance for high domes
- Running both decks at 2300W — check household circuit capacity
- Use the supplied baking stone and let it heat fully before baking. Check the model manual before removing the stone or fitting a replacement.
- Give the deck the full 15 min. Air temperature lies. The stone is slower.
- Plan about 6 min between pies so the floor charges again.