Talk:Wood-fired oven

From Wikipedia, the free encyclopedia
Jump to: navigation, search


I believe the standard temperature for a Naples-style, pizza is 750-800 F. The wording is confusing as the high end is given and then it is stated that it is the standard temperature. Also, it can be confusing as to what is meant by temperature. A standard oven measures the temperature just above the dome in the refractory element--CSvBibra 00:21, 2 January 2007 (UTC)


Why add the "citation needed" at the statement "The mass of the oven acts as a 'thermal battery', which slowly releases heat over time" ?? This is elementary physics, if not common sense. — Preceding unsigned comment added by (talk) 04:30, 30 June 2014 (UTC)

A question[edit]

Is there a special name for the 'pizza stone on a long handle', I've seen them called pizza paddles. Is that a common name? (talk) 07:01, 17 September 2009 (UTC)

Portable models....[edit]

-- (talk) 04:19, 18 January 2010 (UTC)

Is the name of Chicago Brick Oven specific to portable fire pizza oven...^___^...???-- (talk) 04:28, 18 January 2010 (UTC)

-- (talk) 04:30, 18 January 2010 (UTC)


-- (talk) 04:31, 18 January 2010 (UTC)

I love to see the portable pizza ovens with various burning sources....[edit]


etc. If can not have all, a combination of two or three will help for the convenience of outdoor where there is lack of either of the above-- (talk) 04:37, 18 January 2010 (UTC)

If a car can hybridized, why not an oven...???-- (talk) 04:39, 18 January 2010 (UTC)

Who knows, it probably prevent Earth quakes too-- (talk) 04:46, 18 January 2010 (UTC)