Pizza, Dough & Bakery

It depends on output: for 30–50 pizzas/hour a 1–2 deck electric oven is enough; for high output, gas ovens or multi-deck models with refractory stone hearths. The key figures are pizza diameter and decks × pizzas per deck. Each oven’s product page states its real capacity.

Electric controls temperature more precisely and often needs no flue: ideal for small premises or shopping centres. Gas recovers faster between batches and the cost per pizza is lower at high volumes. Both give excellent results with a refractory stone hearth.

The spiral is the pizzeria standard: it mixes fast and warms the dough little, perfect for pizza and bread doughs. Twin-arm mixers are gentler and aerate better, suited to high-hydration doughs and fine pastries. For a pizzeria, choose a spiral sized to your daily kg of dough.

If you stretch more than 30–40 dough balls a day, yes: a sheeter gives a uniform thickness in seconds and frees up hands at peak times. For hand-stretched artisan pizza you don’t need one; for continuous production or par-baked bases, it is the biggest time-saver.