Gino Pizza Ovens Vesuvio 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.
Gino D'Acampo 14 inch gas oven, matte black, same chassis as the Modena. 35x35 cm cordierite stone, 12 mm, flush to the mouth. 18 kg, folding legs. 2 m hose and regulator in the box. Official 500 C. T3, same oven in Carbonio paint, measured 420 C at the back of the stone in 18 min in 11 C rain. Manual: 15 min on full, IR 420-450 C at the rear of the stone, then kill the flame before you launch. Leave it on and the top burns while the base is still pale. LPG or Patio Gas only. No factory biscotto.
- T3: rear of the stone 420 C in 18 min at 11 C in the rain. A cook-test video hit 465 C at 15 min on a milder day.
- 35x35 cm stone sits flush with the lip. No crumb trench. Comparison vs Koda 12: 12 mm stone against 10 mm, and a bit more deck.
- Front burner dial. You watch the flame and turn the knob without reaching behind the oven. Trustpilot owners mention that first.
- 18 kg with folding legs and a 2 m hose. This one actually leaves the patio.
- Mouth is 8-9 cm. T3's only con. Launch and turn are cramped. The small opening is also why it holds heat in the rain.
- Official method is kill the flame before launch. Trustpilot: heat on full, turn off, launch, relight on low when you turn. Leave it roaring and the top goes first.
- Side gauge lies. Get Cooking! IR showed 380 C mid-stone while the needle sat around 220-250. Use an IR gun on the stone.
- Propane or Patio Gas only. Peel and cover are extra. UK street 244-349 pounds, US list 596 dollars.
- The chamber is tight. Learn a clean launch and a quick turn before you chase 90-second bakes.
- Trust an IR gun on the stone, not the air or a door thermometer. Mouth readings lie.
- Give the deck the full 18 min. Air temperature lies. The stone is slower.