The copper sheet on a pizza oven looks great but is delicate. Here you'll learn how to gently polish out scratches, avoid common mistakes and keep the shine long-term.
Susanne Hofacker |
At the La Bottega Toscana showroom we baked classic Turkish items — pide, lahmacun, simit and açma — in the Izzo oven. The hands-on test demonstrates how versatile the oven...
Jens Hofacker |
Biscotto Sorrento or fireclay? This article explains the material differences in surface, heat storage and handling — and when each stone makes sense in pizza ovens.
Jens Hofacker |
The Izzo Napoletano electric pizza oven is regarded as a commercial oven. According to the manufacturer, it operates smoke-free with little odour and maintains very high temperatures. A manufacturer video...
Jens Hofacker |
Large electric pizza ovens for commercial use are heavy — and you can't always move the unit through every doorway intact. In our workshop we partially disassembled an Izzo electric...
Jens Hofacker |
What defines a stone oven — and which types are there? This guide explains the differences between kits, mobile ovens and electric variants, gives an overview of wood and gas...
Jens Hofacker |