Commercial Electric Deck Oven 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.
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.
Also known as: Deck oven, Pizza deck oven, Twin deck oven, Commercial pizza oven, Stone deck oven, Etagenofen, Steinbackofen, Piec do pizzy, Piec elektryczny do pizzy, Forno a platea, Forno elettrico professionale, Horno de pisos, Four à sole, Dekoven, Våningsugn, Forno de lastro, デッキオーブン, 데크 오븐.
- 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
- 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.