Burnhard TONY

German-engineered portable gas oven with an L-shaped burner that wraps heat around the stone. LECKER.de test winner with a 2 cm cordierite stone thick enough to hold meaningful thermal mass. Red Dot Design Award winner that punches above its price class.

Max temp: 450°C in 15 min
Placement: Outdoor
Gas
Rating: -

How this oven bakes

Wait about 3 min between pies. Launching on a spent stone is how the second pizza comes out pale.
Give the deck the full 15 min. Air temperature lies. The stone is slower.
If the base burns before the topping is ready, check the cooking surface with an infrared thermometer and let it cool before the next pizza. There is no separate bottom-heat control.

Specifications

Temperature range: 250°C – 450°C
Inner diameter: 34 cm
Weight: 14.5 kg

Pros

L-shaped burner delivers more even heat distribution than rear-only designs at this price
2 cm cordierite stone is thicker than most competitors under $350 — flippable for cleaning
Neapolitan-style pizza in ~90 seconds at full temp
LECKER.de test winner — best verified price-to-performance in the DACH portable gas category

Cons

5.9 kW output can struggle in ambient temps below 5°C — recovery time increases noticeably
Sparse English-language community; harder to troubleshoot outside German-speaking markets
No dual-fuel option — gas only

How the calculator uses this oven

Temperature and bake time. It reaches 450°C. At the default hydration, the calculator bakes Traditional Napoletana (60%) at 450°C on the deck for about 85 seconds, and Pizza Classica (65%) at 278°C on the deck for about 6 minutes.
Baking surface. The calculator assumes the stock cordierite stone. Swap in a biscotto and Traditional Napoletana takes about 90 seconds instead of 85 seconds.
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.

Burnhard TONY 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.

L-shaped burner delivers more even heat distribution than rear-only designs at this price
2 cm cordierite stone is thicker than most competitors under $350 — flippable for cleaning
Neapolitan-style pizza in ~90 seconds at full temp
LECKER.de test winner — best verified price-to-performance in the DACH portable gas category

5.9 kW output can struggle in ambient temps below 5°C — recovery time increases noticeably
Sparse English-language community; harder to troubleshoot outside German-speaking markets
No dual-fuel option — gas only

Wait about 3 min between pies. Launching on a spent stone is how the second pizza comes out pale.
Give the deck the full 15 min. Air temperature lies. The stone is slower.
If the base burns before the topping is ready, check the cooking surface with an infrared thermometer and let it cool before the next pizza. There is no separate bottom-heat control.

Can Burnhard TONY bake Traditional Napoletana?

Yes. Burnhard TONY reaches 450°C, enough to work inside the traditional Napoletana heat range and target a 60–90 second bake.

Calculate ingredients for Napoletana dough

Can Burnhard TONY bake New York-style pizza?

Yes. Pandough estimates a New York-style starting point at 69% hydration: 268°C air, 268°C on the baking surface, and about 7 min–10 min.

Calculate ingredients for New York-style dough

outdoor, gas, german, l-burner, 13-inch, budget, award-winning, burnhard

Bakes from this oven

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