350 degrees Celsius is the best temperature for baking pizzas, flammkuchen, or naan bread, to name a few examples. Within just 3 minutes, all your dough products will be cooked nice and crispy, with the leopard skin characteristic of wood ovens you may have seen on holiday in Italy.
Very efficient due to optimised airflow
The patented design ensures your product is cooked evenly all around and in the middle in a very short amount of time. The slanted bottom forces the heat of the flames inwards and the rounded shapes ensure an even circulation, so that you won’t need to turn your pizza halfway through.