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Maybe I’m not paying attention, but I rarely hear of these when deck pizza ovens are discussed. Saw those pies from Pizzeria Beddia (posted over on Slice yesterday) and they look awesome! Now, I know the oven is a big part of the equation, but by no means all of it. 1st question- Can anyone...

Ok, went to the Stefano Ferrara site (as opposed to the Uno Forno site) and found a little bit more info. In a very short description, they state that the gas-fired have the same technical info as the normal wood-fired. Hmmmm…

Never would have even thought they would make one. It even seems like an afterthought when you click on the “Gas-Fired” section of the web page- no description and just a kind of plain shot of the gas hookup. I’m intrigued though, without a doubt. Does anyone have any experience w/ these or...

Thanks Italian Mike. I’m currently looking more into WoodStone and Forno Bravo (thanks to your reminder).

Ah ha. I gotcha George. That makes sense- it either has the capacity or not. I’ve heard a good bit about people having electricians coming in and tweaking an oven to cook at a different temp, but I can’t imagine the results could be safe, good for the oven, or long term. Then there’s Dom...

Thanks guys. Disappointing news, for sure. I was kind of hoping for a good word on the electric. The temp I want- (higher than 650)- w/out opting for wood-fired/coal, and maybe even “no hood” (at $1500-2000 a foot, well, can’t blame me…). Can someone tell me–“why is it electric ovens can get...

Been looking at the Super Deck Series Electric Ovens, model EP 2-8-5736. Temp range is from 300-800 degrees- one of the only deck ovens that seems to reach temps over 650. For commercial use, it seems most use gas (in deck ovens). Are electrics a solid option? Is there a reason more don’t use...

Thanks for the info Tom! Much appreciated advice. I will look into them for sure.

Thanks to everyone for chiming in! Seems like Wood Stone is the most recommended for reaching high temps. People are very polarized w/ their love for them. Maybe they get a bad name to some because they’re so popular (and therefore more $ than many others?). I know it’s also not common to see...

Hey all! First post here @ PMQ. I’m interested in some info on some pizza oven recommendations. Besides the Pizza Master oven, which it seems to be difficult to find out much info on them apart from the association w/ Jeff Varasano (actually contacted the company twice and never received a...