Pick Your Pizza Oven: Convection, Wood-Fired, or Deck

Michael Harlan Turkell

Just as the pizza spectrum is wide-ranging— from Midwestern pan pizzas to leopard-spotted Neapolitans—so too are the ovens that produce them.

Pizza is a study in conduction. Whether baking on stone, steel, or even an anodized aluminum nonstick tray, heat is transferred through a conductive material converting pliable dough into crispy, chewy crusts. While conventional electric or gas ovens make fine pies at home, there are three options that can most effectively produce pizza at scale:...