Glowen Diablo

Glowen's dedicated wood-fired oven — a big 70x70 cm chamotte deck (30 mm stone) reaching 500 C, built for volume: roughly 110 pizzas an hour on about 3 kg of wood. AISI 430 stainless with ceramic insulation and "Rolling Flame" heat so you don't have to spin the pie. The purist's pick in the Glowen line — wood only, no gas option.

Max temp: 500°C in 30 min
Placement: Outdoor
Wood
Rating: -

How this oven bakes

Give the deck the full 30 min. Air temperature lies. The stone is slower.

Specifications

Temperature range: 250°C – 500°C
Inner size: 70 cm × 70 cm
Weight: 64 kg

Pros

True wood-fired flavour on a large 70x70 cm deck
High throughput — ~110 pizzas/hour, three at a time
Thick 30 mm chamotte stone holds and recovers heat well
Ceramic insulation for even, stable temperatures

Cons

64 kg and tall — effectively a permanent outdoor fixture
Wood only; no gas convenience
Most expensive oven in the Glowen range
30-minute heat-up and live-fire management

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.

Glowen Diablo 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.

True wood-fired flavour on a large 70x70 cm deck
High throughput — ~110 pizzas/hour, three at a time
Thick 30 mm chamotte stone holds and recovers heat well
Ceramic insulation for even, stable temperatures

64 kg and tall — effectively a permanent outdoor fixture
Wood only; no gas convenience
Most expensive oven in the Glowen range
30-minute heat-up and live-fire management

Give the deck the full 30 min. Air temperature lies. The stone is slower.

Can Glowen Diablo bake Traditional Napoletana?

Yes. Glowen Diablo 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 Glowen Diablo 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

outdoor, wood-fired, large, neapolitan, glowen

Bakes from this oven

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