Kenwood My Pizzeria KPO10.000GY

Indoor electric pizza oven with dual-sided heating and a 30 cm ceramic stone. Kenwood specifies a maximum temperature of 400°C and pizzas up to 28 cm.

Max temp: 400°C
Placement: Indoor
Electric
Rating: -

Specifications

Temperature range: 50°C – 400°C
Inner diameter: 30 cm
Weight: 4.7 kg

Pros

Reaches a maker-rated 400°C for pizza baking.
Dual-sided heating browns the topping while heating the base.
The 30 cm ceramic stone accommodates pizzas up to 28 cm.

Cons

The control dial has five unnumbered settings, so the selected temperature is not precise.
The exterior gets hot in use, and the timer does not cut power.

How the calculator uses this oven

Temperature and bake time. It reaches 400°C. At the default hydration, the calculator bakes Traditional Napoletana (60%) at 400°C on the deck for about 105 seconds, and Pizza Classica (65%) at 278°C on the deck for about 6 minutes.
Baking surface. The calculator assumes the stock cordierite stone. Swap in a biscotto and Traditional Napoletana takes about 110 seconds instead of 105 seconds.
Hydration for this oven. The bake runs longer than Traditional Napoletana wants, so the calculator recommends 60–64% hydration here, against the style's usual 58–65%.
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.

Kenwood My Pizzeria KPO10.000GY pizza temperature and bake time

Pandough estimates a Neapolitan starting point at 60% hydration: 400°C air, 400°C on the baking surface, and about 90 sec–2m 7s. These are model estimates for this oven, not manufacturer specifications.

Indoor electric pizza oven with dual-sided heating and a 30 cm ceramic stone. Kenwood specifies a maximum temperature of 400°C and pizzas up to 28 cm.

Reaches a maker-rated 400°C for pizza baking.
Dual-sided heating browns the topping while heating the base.
The 30 cm ceramic stone accommodates pizzas up to 28 cm.

The control dial has five unnumbered settings, so the selected temperature is not precise.
The exterior gets hot in use, and the timer does not cut power.

Can Kenwood My Pizzeria KPO10.000GY bake Traditional Napoletana?

Kenwood My Pizzeria KPO10.000GY reaches at most 400°C, below the roughly 419°C needed for a traditional 60–90 second Napoletana bake. Raising hydration within your flour's capacity can still produce a crisp pizza with Neapolitan character.

Calculate ingredients for Napoletana dough Read the Traditional Napoletana formula

Can Kenwood My Pizzeria KPO10.000GY 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

Bakes from this oven

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