Pizza Party Ardore 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.
Florence-made compact LPG oven with a 40x40 cm, 3 cm-thick floor (refractory or Saputo biscotto). The 6 kW burner sits high on the side so the deck stays clear. 20 kg with refractory, 18.4 kg with biscotto. Aluminum dome, AES wool insulation, thermocouple safety. No piezo.
- 40x40 cm deck inside a 46 cm-wide body. An independent test found an Ooni Koda 16 is 12 cm wider outside but only about 2 cm wider on the usable stone.
- 3 cm biscotto option. pizzaschaufel.ch measured 455 C at 20 min, 485 C at 30 min, 510-520 C mid-stone.
- Side burner is mounted high, so you are not launching into a rear flame the way you do in a tunnel oven.
- 18.4 kg with biscotto. It ships in a cardboard box, not on a pallet.
- No piezo. Light with a stick lighter and hold the thermocouple bypass. Early knobs had no end stop; later units do.
- 36x14.5 cm mouth dumps heat in wind. The same test found the right side about 30 C cooler than the left.
- A 16-inch pie crowds the burner and wall. pizzamaking.com owners who bake larger doughs move up to Emozione.
- The Italian regulator/adapter is a known misfit on Swiss composite bottles. US/Canada kits drop the EU quick-connect.
- Buy an IR gun. The mouth thermometer is not the floor.
- Biscotto goes in as a tent of two plates, smooth edges together, A-side up. Once.
- Wind at the mouth dumps heat. Face the opening away from the breeze or the stone never saturates.