Edil Planet Pomodoro

An entry-level four-pizza wood-fired oven with a stainless dome, two Etna lava-stone slabs and professional insulation. It is intended for villas, events and small catering setups where a compact batch oven is useful.

Max temp: 550°C
Placement: Outdoor
Wood
Rating: -

Specifications

Temperature range: 200°C – 550°C

Pros

Four-pizza capacity brings genuine batch cooking to a relatively compact wood oven.
Etna lava stone is designed to retain heat across repeated bakes.
The stainless dome and insulated construction are practical for outdoor use.

Cons

Wood firing needs more hands-on heat management than the gas models.
The maker does not publish exact weight, internal dimensions or a measured recovery time for this model.
A chimney, dry fuel and safe outdoor clearance are part of the installation.

How the calculator uses this oven

Temperature and bake time. It reaches 550°C. At the default hydration, the calculator bakes Traditional Napoletana (60%) at 455°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 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.

Edil Planet Pomodoro 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.

Four-pizza capacity brings genuine batch cooking to a relatively compact wood oven.
Etna lava stone is designed to retain heat across repeated bakes.
The stainless dome and insulated construction are practical for outdoor use.

Wood firing needs more hands-on heat management than the gas models.
The maker does not publish exact weight, internal dimensions or a measured recovery time for this model.
A chimney, dry fuel and safe outdoor clearance are part of the installation.

Can Edil Planet Pomodoro bake Traditional Napoletana?

Yes. Edil Planet Pomodoro reaches 550°C, enough to work inside the traditional Napoletana heat range and target a 60–90 second bake.

Calculate ingredients for Napoletana dough

Can Edil Planet Pomodoro 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

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Bakes from this oven

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