Branner Four à pizza à bois

The Branner is a wood-fired outdoor oven with a side firebox and a 35 × 35 cm cordierite floor. It weighs 22 kg and fits pizzas up to 34 cm. Branner reports 400°C on the stone and 500°C in the dome after 20 minutes, and recommends keeping cooking temperatures at or below 450°C.

Max temp: 500°C in 20 min
Placement: Outdoor
Wood
Rating: -

Specifications

Temperature range: 340°C – 500°C
Inner size: 35 cm × 35 cm
Weight: 22 kg

Pros

A side-mounted firebox keeps the flame beside the pizza and leaves the front easy to watch.
The 35 × 35 cm cordierite floor takes pizzas up to 34 cm across.
At 22 kg, it is compact for a wood-fired oven.

Cons

Branner says to use it outdoors only and avoid windy conditions.
A wood fire needs tending during a bake.

How the calculator uses this oven

Temperature and bake time. It reaches 500°C. At the default hydration, the calculator bakes Traditional Napoletana (60%) at 450°C on the deck for about 85 seconds.
Baking surface. The calculator treats its built-in deck as a cordierite stone.
Hydration for this oven. It reaches the heat Traditional Napoletana wants, so the calculator keeps the style's 58–65% hydration.
Baker corrections. Bake times learn from bakers' reports on this oven. A correction starts once at least 5 successful bakes from 3 different bakers share the same style and surface.

Formulas this oven bakes

The temperature and bake time the calculator sets for each formula at its default hydration and portion size.

Branner Four à pizza à bois pizza temperature and bake time

Pandough estimates a Neapolitan starting point at 60% hydration: 450°C air, 450°C on the baking surface, and about 75-105 sec. These are model estimates for this oven, not manufacturer specifications.

A side-mounted firebox keeps the flame beside the pizza and leaves the front easy to watch.
The 35 × 35 cm cordierite floor takes pizzas up to 34 cm across.
At 22 kg, it is compact for a wood-fired oven.

Branner says to use it outdoors only and avoid windy conditions.
A wood fire needs tending during a bake.

Can Branner Four à pizza à bois bake Traditional Napoletana?

Yes. Branner Four à pizza à bois reaches 500°C, enough to work inside the traditional Napoletana heat range and target a 60–90 second bake.

Calculate ingredients for Napoletana dough

Can Branner Four à pizza à bois bake New York-style pizza?

Branner Four à pizza à bois is below the preferred heat range for New York-style pizza. The Oven Lab still estimates a workable starting point at 500°C air temperature, 500°C on the baking surface, and about 4 min–6 min, but expect a longer, drier bake.

Calculate ingredients for New York-style dough

branner, wood-fired, outdoor, cordierite, 34cm

Bakes from this oven

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