Author Topic: What sort of oven is this I spotted it on Pinterest wood fire or gas or both?  (Read 1425 times)

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Offline Hasbean

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Just curious I've never seen a pizza oven like this befor ???

Offline TXCraig1

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It's a WoodStone brand gas oven. You may or may not be able to burn wood it too - depends on the model. It also has a radiant burner under the deck.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline GotRocks

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I've never used a woodstone, But I was researching them, they look great on paper, but have not heard great reviews from people trying to do a Neo pie in them. So I started looking elsewhere for a WFO with a proper UL listing for commercial use.

Not bashing them, just relaying what I have read from less than satisfied customers. They may be great for a US traditional pie.
A skinny cook is not to be trusted!

Offline The Dough Doctor

  • Tom Lehmann
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I've personally used them quite a number of times for making a variety of different types of pizzas. They will operate at temperatures up to 1,000F (determined by hand held IR thermometer) when wood or coal fired so they're no slouch in the temperature department. Depending upon the model, the stone hearth is massively thick too so there is never an issue with latent heat in the deck. The only down side to these ovens is that some operators insist upon operating them at 450 to 500F for making a traditional American type of pizza, they do a great job, but what a waste of a great potential in the oven. My own preference is for one that is both gas fired and wood or coal/anthracite as this allows the oven to be idled to 300-350F overnight and quickly brought back up to baking temperature in 2-hours or a little less. Only once did I work with a 100% wood fired version, never again! I took two days to bring it up to baking temperature from cold and you have to constantly feed it, then in the morning it took about four hours to bring it back up to baking temperature. Remember, with these ovens, due t their massive deck you have to rebuild the latent heat in the deck before you are ready to bake, and if you let the oven cool down that can take time. You will also need to make sure your insurance will cover a wood or coal fired oven in your store, and if you rent make sure your lease will allow this type of an oven too, lastly, don't forget to check on any applicable codes regulating coal or wood fired ovens.......so many things t think about.
Tom Lehmann/The Dough Doctor

Offline Tampa

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Lots of good comments in Tom's post above.  My only add is the about the management.  I spent a good bit of time with one of the two founders at Pizza Expo a few years ago.  Really nice guy, top notch.  Wood Stone has a good reputation.  I researched the company as they are in Bellingham, WA - near my old stomping grounds.  I also spent some time with the owner of Ragazza, a pizzeria in San Francisco, talking about her Wood Stone.  She is quite happy with the results.