ENRO Kamayaki Master

Outdoor hybrid pizza oven that supports gas, firewood, charcoal or Ogalite (オガライト) with the matching attachment. ENRO gives a 400–500°C pizza range. Gas and wood use separate attachments and cannot run at the same time.

Max temp: 500°C
Placement: Outdoor
GasWoodCharcoal
Rating: -

Specifications

Temperature range: 150°C – 500°C
Weight: 13.9 kg

Pros

Can reach the maker-recommended 400–500°C pizza range when fired with gas or wood.
ENRO lists a 400–500°C pizza operating range.
At 13.9 kg, it can be moved between outdoor cooking spots.

Cons

Gas and wood must not be used at the same time.
Charcoal-only use is lower heat; ENRO recommends gas or wood for high-heat pizza baking.

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 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.

ENRO Kamayaki Master 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.

Can reach the maker-recommended 400–500°C pizza range when fired with gas or wood.
ENRO lists a 400–500°C pizza operating range.
At 13.9 kg, it can be moved between outdoor cooking spots.

Gas and wood must not be used at the same time.
Charcoal-only use is lower heat; ENRO recommends gas or wood for high-heat pizza baking.

Can ENRO Kamayaki Master bake Traditional Napoletana?

Yes. ENRO Kamayaki Master reaches 500°C, enough to work inside the traditional Napoletana heat range and target a 60–90 second bake.

Calculate ingredients for Napoletana dough Read the Traditional Napoletana formula

Can ENRO Kamayaki Master 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 Read the New York Pizza with Poolish formula

Bakes from this oven

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