Gino Pizza Ovens Modena 14" 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.
Same oven as the Vesuvio. Italian flag stripe on the shell is the product. 35x35 cm 12 mm cordierite, 18 kg, front burner dial, 8-9 cm mouth. Galaxus and the factory pages treat them as identical except paint. UK street currently matches Vesuvio, about 244 pounds on sale against 349 RRP. Same 15 min on full, IR the rear of the stone, then kill the flame before launch. LPG or Patio Gas. No factory biscotto.
- Identical internals to Vesuvio. T3 numbers on the Carbonio livery apply: 420 C stone rear in 18 min in the rain.
- 35x35 cm flush stone, 12 mm. One extra inch over a typical 13 inch tunnel, and no flour gap at the lip.
- Front dial, folding legs, 2 m hose and regulator in the box. Same portable kit as Vesuvio.
- You are paying for a flag stripe. The cook is the Vesuvio cook. If the stripe is not the point, buy the cheaper SKU when they diverge.
- 8-9 cm mouth. Same cramped launch as Vesuvio. Same kill-the-flame method or the top burns first.
- Side gauge is still a lie. IR the stone. Propane or Patio Gas only. Peel extra.
- Give the deck the full 18 min. Air temperature lies. The stone is slower.
- Turn every 20-30 seconds. A side flame will scorch the rim if the pie sits still.
- Wind at the mouth dumps heat. Face the opening away from the breeze or the stone never saturates.