Electric vs. Wood Burning Pizza Ovens

When it comes to making pizza, there's a lot to recommend wood-fired ovens.  Wood ovens burn extremely hot and can make pizza quite quickly.  A proper Neapolitan pizza only takes 90 seconds in a wood oven!  If the oven is sufficiently large, you can move a lot of pizzas, much more quickly than if you're using gas or electricity.

The other main benefit of wood-burning ovens is the smoke.  Different woods produce different flavors of smoke, and those flavors will make their way into the pizza - usually to its benefit.  Wood-fired pizzas taste different than any other type, and many guests prefer them.

However, there are a couple of drawbacks to wood-burning ovens.  One is the sheer amount of heat produced.  They can easily reach 800+ degrees Fahrenheit (450°C), and that is a LOT of heat to be adding to your building.  You might even have to keep the oven outdoors.

Also, wood-burning ovens of this sort are somewhat limited in what they can cook - primarily pizzas, calzones, and other similar bread-based foods.  For a wood-burning oven to be worth the investment and upkeep, you'll need to have a strong pizza focus.

The other alternative is to get a more standard electric or gas pizza oven.  These tend to take up less space than wood-fired ovens and can be more easily used on a wider variety of baked foods.  They also don't require you to keep stocks of wood on-hand.  

However, you don't get the smokey flavor of wood, and your pizza offerings may be seen as a bit more mundane as a result.

Shop Zanduco Restaurant Equipment & Supplies

No matter which you choose, Zanduco Restaurant Equipment & Supplies has pizza ovens to fit the needs and budget of any restaurant.  Click here to browse our full selection of Pizza Ovens!