Domestic fan (convection) oven
The most common home oven; its lower maximum temperature means high-heat styles need real adaptation, usually via a stone or steel.
- Fuel
- Electricity or gas
- Max temperature
- 220-300C
- Thermal recovery
- slow
- Typical bake time
- 360-900s
Heat behaviour
More even than a conventional oven due to air circulation, but far cooler than a pizza oven
Preheat: At least 45-60 minutes with a stone or steel in place to build stored heat
Turning: Turning halfway through the bake compensates for uneven hot spots common in domestic ovens
Required adaptations
- Use a preheated stone or steel to add stored heat the oven itself cannot provide
- Preheat for a full hour to maximise stored heat in the stone/steel
- Expect a longer bake and a less charred, less blistered crust than a true pizza oven produces
Safety
- A preheated steel is very heavy and retains heat for a long time after use
Suitable styles
Roman tondaPizza al taglio (Roman-style)Pinsa romanaPizza bianca romanaSfincioneCalzonePizza al padellinoSardenairaFocaccia bareseFocaccia di ReccoNew York-style pizzaNew Haven apizzaDetroit-style pizzaChicago deep-dish pizzaChicago stuffed pizzaChicago tavern-style pizzaSicilian-American pizzaGrandma pizzaNew England bar pizzaSt. Louis-style pizzaQuad Cities-style pizzaOhio Valley-style pizzaOld Forge-style pizzaTrenton tomato piePhiladelphia tomato pieRhode Island pizza stripsColorado mountain pieCalifornia-style pizzaSchool cafeteria-style sheet 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 pizzaFlammekueche (tarte flambée)