Glowen Diablo pizza temperature and bake time
For a Neapolitan pizza at 60% hydration, start at 455°C air temperature, 455°C on the baking surface, and about 65-95 sec. Adjust the Oven Lab for your dough.
Glowen Diablo is a Wood-fired oven, reaching up to 500°C, outdoor, powered by wood, weighing 64kg, fitting 3 pizzas, and heating up in 30 minutes. 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. 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. Users of this oven often complain about 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.