Commercial deck oven
The standard commercial pizzeria oven for New York and similar styles, using a heated stone deck for strong, even bottom heat.
- Fuel
- Gas or electricity
- Max temperature
- 260-350C
- Thermal recovery
- moderate
- Typical bake time
- 300-600s
Heat behaviour
Deliberately tuned; deck styles rely on strong bottom heat from the stone deck itself
Preheat: Typically kept continuously hot in commercial operation
Turning: Minimal; a well-tuned deck oven bakes evenly without much intervention
Safety
- Deck surfaces and peels reach very high temperatures with continuous commercial use
Suitable styles
Roman tondaPizza al taglio (Roman-style)Pinsa romanaPizza bianca romanaSfincioneSardenairaFocaccia bareseFocaccia di ReccoNew York-style pizzaNew Haven apizzaDetroit-style pizzaChicago tavern-style pizzaSicilian-American pizzaGrandma pizzaSt. Louis-style pizzaQuad Cities-style pizzaOhio Valley-style pizzaOld Forge-style pizzaTrenton tomato pieColorado mountain pieCalifornia-style pizzaBuffalo-style pizzaGreek-style pizzaUtica-style tomato pieScacciata (Tampa-style pizza)FugazzaFugazzetaBrazilian pizzaJapanese-style pizzaWindsor-style pizzaSwedish pizzaAustralian pizzaUruguayan pizza (pizza a la pala)Pizza a la piedraKorean-style pizzaMedia masa (Argentine half-dough pizza)Filipino-style pizzaIndian-style pizza