Pizza cooking time, commercial stone bottom pizza oven?
A friend bought a gas fired, stone lined pizza oven for his restaurant, big enough to do 6 large pizzas at once. He has not yet connected the oven so he can only guess how long it will take to cook a pizza.
He would like me to make a unit with 6 timers that would signal when each of the pizzas is ready to come out of the oven. This is an easy project for me but I need to know what range of times it will need to accomodate.
I envision having a display that would show the remaining time for the 6 timers, a button corresponding to each timer and then a row of buttons to select a time. For example, you would push the button marked “16 minutes” and then the button marked “oven location #4″. In 16 minutes it will start beeping and the light for location #4 would flash telling you to remove that pizza.
I dont want to have too many time select buttons, 6 might do it I think; 12 14 16 18 20 and 22 minutes would be my guess but honestly I dont have a clue. Would I need it in 1 minute increments? Would 12 be too short for even a thin pizza with few toppings? 22 too long for even a heavily loaded pizza? I could use some input here! Thanks
I think you’re on the right track. 2 minute increments in a 10 – 20ish time range. to be sure you could call up a local pizza place and ask how long they generally keep the pie in the oven and at what temperature. if it’s not busy, i’m sure they’d be happy to answer all your questions.
It would depend on the temperature, thickness of the dough and the amount of toppings on the pizza. The best recommended temperatures can range from 450 to 750 degrees F. This will also depend on what besides pizza you may want to put in the oven.
It is said in Italy that a Neapolitan pizza should be a thin crust and take not more than 90 seconds to bake. Obviously they are baking at 750 degrees.
You will have to determine the style of pizza you want to make and what Your idea of “ideal” will be. Good luck!