Burnhard Nero pizza temperature and bake time
Pandough estimates a Neapolitan starting point at 60% hydration: 455°C air, 455°C on the baking surface, and about 75-100 sec. These are model estimates for this oven, not manufacturer specifications.
Double-walled stainless steel wood-fired oven that hits 500°C faster than any competitor in its price range, thanks to wool insulation between the walls. Supports wood, pellets, and charcoal. At 15 kg with foldable legs it's genuinely portable — but the small firebox caps its ceiling.
- Reaches 500°C in under 10 minutes — fastest preheat of any wood-fired oven under $300
- Double-walled stainless steel with wool insulation retains heat better than single-skin designs
- Multi-fuel: wood, pellets, or charcoal — flexibility most gas-only portables lack
- 15 kg with foldable legs — actually fits in a car boot
- 33 cm stone limits you to 12-inch pizzas — tight for a shared meal
- 400 g pellet capacity means refueling every 15-20 minutes during a session
- Chimney placement creates smoke blowback in crosswind — needs deliberate positioning
- No temperature gauge included
- The chamber is tight. Learn a clean launch and a quick turn before you chase 90-second bakes.
- Wind at the mouth dumps heat. Face the opening away from the breeze or the stone never saturates.
- Give the deck the full 10 min. Air temperature lies. The stone is slower.