Collection: Cuppone

A pizza deck oven bakes on a solid, heated deck rather than on a rack or a belt, so the base of the pizza cooks in direct contact with the hot surface. That contact is what produces a crisp, evenly coloured base in a short bake time.

Deck oven capacity is described by how many pizzas or trays fit on the baking surface at once, and by how many decks are stacked in the one frame. Two decks roughly double the surface without doubling the floor space the oven occupies.

A dough press flattens a dough ball into an even base in one action, instead of the base being stretched by hand. It gives a consistent thickness and diameter across a service, which matters when several staff make pizza to the same specification.

A dough rounder shapes portioned dough into smooth, even balls before proving. Consistent balls prove at the same rate and open out to the same size, which reduces waste and keeps bake times predictable in a pizzeria working through a large batch.

A single deck suits a venue where pizza is one part of a broader menu. A double deck doubles the baking surface in the same footprint and lets a kitchen hold two temperatures, which suits a dedicated pizzeria or a venue baking other items alongside pizza.