Who hasn't experienced it: pizza from the oven is good, but it never quite matches the crispy, aromatic pizza from a real stone oven. The reason lies in the temperature. A conventional oven reaches a maximum of 250–280 °C – a professional pizza oven, on the other hand, reaches 400–500 °C. It's precisely this temperature that makes the difference between a good and an exceptional pizza.
With the BOLKANI PM120T Pizza Oven, temperatures of up to 450 °C are achievable. This means: pizza in 2–3 minutes, a crispy crust, perfectly cooked toppings – just like from an Italian restaurant.
In this article, we show what really matters for the perfect pizza at home.
WHY TEMPERATURE IS THE DECISIVE FACTOR
True Neapolitan pizza is baked at 450–500 °C in 60–90 seconds. At these temperatures, something happens that isn't possible at lower heat: the dough quickly puffs up, forming a light crust on the outside while remaining soft and airy on the inside. The toppings cook without drying out.
A standard oven at 250 °C needs at least 8–12 minutes. During this time, the dough loses too much moisture, the ingredients become dry, and the typical stone oven flavor is absent.
The BOLKANI PM120T solves this problem right in your own kitchen.
THE RIGHT DOUGH – THE FOUNDATION OF ANY GOOD PIZZA
No pizza oven in the world can save bad dough. The foundation of any good pizza is a properly fermented dough made from a few high-quality ingredients.
For a classic Neapolitan dough (2 pizzas):
- 500 g Tipo 00 flour (alternatively: wheat flour Type 550)
- 325 ml cold water
- 10 g salt
- 2 g fresh yeast (or 1 g dry yeast)
Dissolve yeast in water, add flour and salt, knead for 10 minutes until a smooth dough forms. Cover the dough and let it rise for at least 8 hours at room temperature – preferably 24 hours in the refrigerator.
Important: Never roll out the dough. Gently stretch it into shape from the center outwards with your hands. This preserves the air bubbles in the dough.
PROPERLY PREHEATING THE PIZZA OVEN
This step is often underestimated. Preheat the oven for at least 15 minutes at maximum temperature (450 °C) before inserting the first pizza. The stone stores the heat and releases it immediately upon contact with the dough.
If you preheat the oven for too short a time, you'll bake on a cold stone – the result will be a soft, doughy bottom instead of a crispy crust.
TOPPINGS: LESS IS MORE
A common mistake when making pizza at home is using too many toppings. Professional pizza makers follow the principle: few, high-quality ingredients, sparingly used.
Tomato sauce: Canned San Marzano tomatoes, lightly crushed, seasoned with salt.
Cheese: Sliced buffalo mozzarella – ideal for classic Margherita. Drain well before topping.
Olive oil: A thin drizzle of high-quality olive oil just before baking adds aroma and shine.
THE RIGHT BAKING TEMPERATURE FOR DIFFERENT PIZZAS
The BOLKANI PM120T allows separate control of top and bottom heat – a decisive advantage for different pizza styles.
| Pizza Type | Temperature | Baking Time |
|---|---|---|
| Neapolitan Pizza | 430–450 °C | 2–3 Min. |
| Pizza Romana | 350–380 °C | 3–5 Min. |
| Flammkuchen (Tarte Flambée) | 280–320 °C | 4–6 Min. |
| Frozen Pizza | 250–280 °C | 4–6 Min. |
CLEANING AND CARE OF THE PIZZA STONE
A cordierite pizza stone is porous and absorbs moisture and grease. Therefore:
- Never wash the stone with water or dish soap
- Let it cool completely after baking
- Wipe off residues with a dry cloth
- Black discoloration is normal – not a defect
With proper care, a cordierite pizza stone will last for many years.
COMMON MISTAKES AND HOW TO AVOID THEM
- Dough rolled too thin: Shape with your hands, not with a rolling pin.
- Too much flour: Better to use some semolina – it doesn't burn as quickly.
- Pizza inserted too early: Always preheat sufficiently.
- Mozzarella too wet: Drain well before topping.
- Too much sauce: Approx. 2–3 tablespoons are enough for a 30 cm pizza.
SUMMARY
The perfect pizza at home is achieved with three factors: a well-fermented dough, proper preheating of the pizza stone, and a few high-quality ingredients. The BOLKANI PM120T delivers temperatures of up to 450 °C, which a normal oven never reaches.
Recipes, temperature charts, and further tips can be found in the free recipe book at bolkani.com.
ABOUT THE BOLKANI PM120T
Electric pizza oven for home use. Up to 450 °C · 1700 W · Cordierite pizza stone (32 × 32 cm) · Touch display · 6 automatic programs · Separately controllable top and bottom heat · Interior lighting. Includes pizza stone and pizza peel.