Glowen Raptor 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.
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.
- 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
- 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 browns too quickly, check the cooking surface temperature and let it cool before the next pizza. Use less dusting flour, which can burn on the hot floor.
- 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.