700°F on Deck — From Cold Start to Crust in 45 Minutes
Wood fire is the original heat source — and no convection oven, gas burner, or electric coil replicates what happens when flame-heated firebrick meets cold pizza dough. The VENICE-Y's 31-inch interior is wide enough for a full 16-inch pie with room to turn the paddle. The 15-inch vault height lets heat bank properly. Push the oven with seasoned hardwood and you are cooking at 700–900°F — the crust blisters at the edges, the base crisps, the center stays soft. Your guests photograph it before they eat it. That's the whole point.
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