Pizza ovens: What is the best for your pizzeria?
Advice

Pizza ovens: What is the best for your pizzeria?

Pizza ovens: What is the best for your pizzeria?

The choice of pizza oven is one of the most important decisions for those who want to open or improve a pizzeria. This is not just a cooking tool, but of the beating heart of the entire pizza preparation process. In this article, We will explore the various types of ovens, the pros and cons of each and we will help you understand which is the most suitable for your needs, also thanks to the experience we offer in ours courses for pizza at our School Pizza.

The main types of pizza ovens

Wood-fired oven: the tradition that fascinates

The wood stove It is the symbol par excellence of the artisan pizza. Used over the centuries by the pizza makers, It offers unique cooking thanks to high temperatures (up to 500 ° C) and the aroma of the wood.

Benefits:

  • Very quick cooking (60-90 seconds)

  • Inimitable aroma and taste

  • Rustic and traditional aspect, Ideal for authentic places

Disadvantages:

  • Requires experience in temperature management

  • More demanding maintenance

  • Not always suitable for modern or urban premises for environmental regulations

In our courses we teach just how to better manage the wood oven, so that each student master the Pizza preparation professionally.

Oven: practicality and precision

Increasingly used in modern pizzerias, the electric oven It is appreciated for its ease of use and constant temperature.

Benefits:

  • Precise temperature control

  • Ease of installation and use

  • Also excellent for takeaway pizzerias or food trucks

Disadvantages:

  • Less intensity of taste compared to the wood oven

  • Variable energy consumption

Thanks to ours school pizza, Many students learn to better manage these tools, using them to optimize times and results.

Gas oven: the effective compromise

The gas oven combines the characteristics of the previous two: reaches high temperatures such as wood, but with the convenience of gas nutrition.

Benefits:

  • Good compromise between tradition and modernity

  • Low management costs

  • Constant results

Disadvantages:

  • Less scenographic than the wood oven

  • Requires plants in accordance

Many students of ours courses for pizza They choose the gas oven to open pizzerias in urban contexts, where the compromise between quality and practicality is fundamental.

How to choose the right oven for your pizzeria

Analyze your pizza style

The Pizza preparation It varies considerably between Neapolitan pizza, romana, to the shovel or in the pan. Each type requires specific temperatures and cooking methods. For example:

  • Neapolitan pizza → wood or gas oven (high temperature)

  • Roman pizza or pan → electric oven (slower and crunchy cooking)

Consider the volume of work

If you manage a tall pizzeria, You will need a large and fast oven. An electric oven with multiple rooms can be ideal in these cases.

Think about your initial budget

  • Wood-fired oven: higher installation and management costs

  • Oven: medium-low

  • Gas oven: medium-high

During our courses, We also deal with this type of evaluation, To prepare future pizza chefs not only in the kitchen, but also in the practical management of the restaurant.

Interesting data: What Italian pizzerias choose?

According to a survey of the 2024 between 2.000 Pizzerias in Italy:

  • The 45% USA Wood ovens

  • The 35% Use electric ovens

  • The 20% prefers gas ovens

The recent trend sees a growth of electric ovens, Especially in the new openings and in the premises specialized in the pizza by the cutting.

Practical advice for future pizza chefs

  1. Try before buying: In our courses you can use different types of ovens to you which best suits your style.

  2. Consider local regulations: Each municipality has different rules on the use of wood or gas ovens.

  3. Do not underestimate the training: Even the best oven does not work alone. We need the competence of a well -trained pizza chef.

Trained in the best pizza school!

Our School Pizza offers weekly courses throughout the year (without a break in August), designed for those who want to really learn the art of Pizza preparation. You will learn not only the dough techniques, drafting and cooking, but also to use with mastery every type of oven.

Sign up for our courses for pizza chefs and transform your passion into a profession!

Greetings from Silvio Cicchi