Macte Ovens Voyager SMART

The entry point to the Macte range and the only one on a standard 1900 W household circuit. Reaches 455C in about 30 minutes on a 35 by 35 cm biscotto deck, with an 8.5 cm chamber that sits the top element close to the crown. Built in Montecorvino Rovella near Salerno.

Max temp: 455°C in 30 min
Placement: Indoor
Electric
Rating: -

How this oven bakes

Give the deck the full 30 min. Air temperature lies. The stone is slower.
If the base burns before the top is done, drop bottom heat or swap to biscotto.
Plan about 4 min between pies so the floor charges again.

Specifications

Temperature range: 50°C – 455°C
Inner size: 35 cm × 35 cm
Weight: 19.5 kg

Pros

Runs on an ordinary domestic socket at 1900 W
Casapulla biscotto stone included, not an upcharge
Light at 19.5 kg, so it can be stored between bakes

Cons

455C, lower than the 500C models in the range
Shallow 8.5 cm chamber limits it to pizza
Frequently out of stock

How the calculator uses this oven

Temperature and bake time. It reaches 455°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 assumes the stock cordierite stone. Swap in a biscotto and Traditional Napoletana takes about 90 seconds instead of 85 seconds.
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.

Macte Ovens Voyager SMART 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.

Runs on an ordinary domestic socket at 1900 W
Casapulla biscotto stone included, not an upcharge
Light at 19.5 kg, so it can be stored between bakes

455C, lower than the 500C models in the range
Shallow 8.5 cm chamber limits it to pizza
Frequently out of stock

Give the deck the full 30 min. Air temperature lies. The stone is slower.
If the base burns before the top is done, drop bottom heat or swap to biscotto.
Plan about 4 min between pies so the floor charges again.

Can Macte Ovens Voyager SMART bake Traditional Napoletana?

Yes. Macte Ovens Voyager SMART reaches 455°C, enough to work inside the traditional Napoletana heat range and target a 60–90 second bake.

Calculate ingredients for Napoletana dough

Can Macte Ovens Voyager SMART 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

neapolitan, biscotto, avpn, countertop, made-in-italy

Bakes from this oven

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