Now that I've made mention of it on the open forum a couple times I've decided it's time to talk a little bit about an oven I've been working on for the last year.
I really felt there was a need to bring Neapolitan style pizza and bake times to more home pizza makers, and I felt confident I could design an oven to do just that. Some people don't want a wood fired oven, some can't afford one, some rent, some don't have the space, some live in apartments. There are lots of reasons. As a result I've designed an oven that is accessible to the majority of people with very near wood oven results. I am not ready to disclose the oven design at this point in time, but will describe it's function and requirements.
This oven requires only two things to function, a gas stove top and a standard 120V electrical outlet. I tried to make it work on all stove types, but in the end all stoves are not created equal for this purpose and gas is needed.
Operating the oven is very similar to a wood fired oven. It heats in 10-15 minutes. You have complete control over all forms of heat, radiative, convective and conductive. The oven is open fronted and has a stronger focus of heat on one side just like a wood oven. All of this means you launch with a standard peel, turn the pizzas with a turning peel for an even bake, and remove them once done with the turning peel. It is in most ways a manually operated machine that simply creates and enormous amount of heat.
The following pizzas are 100% caputo flour, 60% hydration, 3% salt. As with most of the trial dough I've used throughout the testing process this was basically an "emergency" dough. From start to baking was only about 4 hours. These pies all bakes between 40-60 seconds. As you can see even as the ovens designer I am still learning to dial in all the different controls I have at my finger tips, but all in all I am thrilled with the results.