Commercial Electric Deck Oven pizza temperature and bake time
For a Neapolitan pizza at 60% hydration, start at 450°C air temperature, 450°C on the baking surface, and about 65-95 sec. Adjust the Oven Lab for your dough.
Commercial Electric Deck Oven is a Home electric oven, reaching up to 450°C, indoor, powered by electric, weighing 120kg, fitting 6 pizzas, and heating up in 60 minutes. The stacked electric stone-deck oven that most pizzerias actually run, as opposed to the wood oven in the photographs. Independent top and bottom setpoints per chamber, a refractory or biscotto deck, and enough mass to hold temperature through a full service. Pick this if you bake commercially and cannot find your exact model. The deck material matters more than the brand: biscotto forgives a slower launch, refractory runs hotter underneath and wants a shorter bake. Pros: independent top and bottom control per deck, the most precise heat split available, mass and power hold the deck steady through continuous service, takes a biscotto deck, so neapolitan is on the table at 430c and above. Users of this oven often complain about about an hour to saturate from cold, so it is switched on long before service, needs a three-phase supply in most installations, heavy, fixed and expensive to run outside of service hours, specs here are typical values, not your specific oven.
- Treat it like a pizzeria deck. Charge the floor, then launch. Do not cook on a tray.
- Give the deck the full 60 min. Air temperature lies. The stone is slower.
- If the base burns before the top is done, drop bottom heat or swap to biscotto.