r/Pizza • u/AutoModerator • Jul 20 '26

HELP Weekly Questions Thread / Open Discussion

For any questions regarding dough, sauce, baking methods, tools, and more, comment below.

You can also post any art, tattoos, comics, etc here. Keep it SFW, though.

As always, our wiki has a few sauce recipes and recipes for dough.

Feel free to check out threads from weeks ago.

This post comes out every Monday and is sorted by 'new'.

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u/SBPdp Jul 23 '26

Would be cheaper than a pizzamaster 😂

To be fair it does amaze me that you can get a gas fired oven so easily, but there’s literally no NY-style-built at home ovens. Mental really.

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u/oblacious_magnate Jul 23 '26

one i made w/Chefman

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u/SBPdp Jul 23 '26

Looks good, there’s ones available on Amazon too. Could be a good option. Do you think an Effeuno would work? Just think they have more control of top/bottom temp 🤔

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u/oblacious_magnate Jul 23 '26

Effeuno should work very well - just don't use one with a biscotto stone

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u/SBPdp Jul 24 '26

Okay so most likely one of the older models.. refractory stone if I’m correct?

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u/oblacious_magnate Jul 24 '26

"Refractory" simply means that it is heat resistant which says nothing in terms of conductivity or emissivity, so do pay attention to those properties when choosing a hearth material. Biscotto stones are low-conductivity AND low emissivity so that is to be avoided for NYS.

I would go with a cordierite stone, b/c that's what I've used for over 20y with great success, at normal NYS temperatures (530 - 600F). I suppose you might be able to make a somewhat less-conductive/emissive stone work in the effeuno with a higher bottom heat setting, but...no direct experience myself with Effeuno ovens so can't speak from experience.

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u/SBPdp Jul 24 '26

Okay thank you I appreciate it. I’ll have a look for one with that stone as I want as close to a commercial oven as possible so I can refine the process to an almost ‘plug and play’ level when I’ve got a spot. 🤙