Städler Made Outdoor Oven pizza temperature and bake time
Pandough estimates a Neapolitan starting point at 60% hydration: 450°C air, 450°C on the baking surface, and about 75-105 sec. These are model estimates for this oven, not manufacturer specifications.
A wood-fired tower of 3 mm corten steel that arrives as a flat pack, bolts together with a mallet, and then lives outside permanently — the rust is the finish, not a defect. The fire burns in a chamber below the floor stone and the flames roll up and over the food, which is how an uninsulated 43 kg box bakes a Neapolitan in two to three minutes. The mouth is a 30 × 8.5 cm slot, so pizzas top out around 27 cm, and the honest working temperature is about 350 °C on the stone: 450 °C is reachable but burns bases unless you rake the fire back.
- Live fire does the work: flames roll up and over the pizza from the backplate, so the char comes from wood
- Corten steel is the maintenance plan — no cover, no repainting, it winters outside and the patina repairs itself
- Burns clean once hot: owners report barely any ash and little smoke after the first ten minutes
- Spare parts arrive within days and without questions — broken stones and missing panels get replaced fast
- Goes low and slow for bread and roasts, and with the BBQ kit or two bricks it becomes a wood grill
- Flat-pack assembly is the hardest part: tight fits, a mallet, gloves, and results nothing like the marketing video
- The advertised 450 °C is not a working temperature — at max the floor stone burns bases; aim for about 350 °C
- Slot mouth of 30 × 8.5 cm caps pizzas at about 27 cm, and big sourdough loaves need steam workarounds
- 43 kg and 85 cm tall: movable by the strong, portable by nobody
- Sheds loose rust flakes for the first months and the sheets deform slightly with heat — normal per the maker, startling the first time
- Corten and a small floor. Preheat longer than the air suggests, then work one pie at a time.
- The chamber is tight. Learn a clean launch and a quick turn before you chase 90-second bakes.
- 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.