Glowen Raptor 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 Raptor is a Hybrid oven, reaching up to 500°C, outdoor, powered by wood, charcoal, gas, weighing 20kg, fitting 1 pizzas, and heating up in 22 minutes. Glowen's compact 15" multi-fuel oven — burns wood, charcoal or gas (with the add-on burner) on a 38x38 cm German chamotte stone, hitting 500 C. "Rolling Flame" wraps heat over the top so a pizza chars in under two minutes. At 20 kg it's genuinely portable. An auto-rotating stone kit is sold separately for hands-off baking. Pros: multi-fuel: switch between wood, charcoal and gas, light (20 kg) and compact — easy to move and store, 500 c on a 20 mm wolfshoher chamotte stone — true neapolitan heat, optional auto-rotating stone kit for even bakes without a turning peel. Users of this oven often complain about gas burner is a paid add-on, not included in the base price, single 34 cm pizza at a time — not for batch cooking, ~20-25 min heat-up, slower than a dedicated gas oven.
- If the base catches before the top is done, drop the flame or swap to biscotto. The stock stone is the usual culprit.
- Give the deck the full 22 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.