Picard Hot Rocks HR 70-33 Nat.Gas Conveyor Pizza Ovens
BEHOLD THE MIGHTY POWER OF THE GRANITE STONE!
Stone baking has played a significant role in shaping the evolution of pizza ovens. In ancient times, pizza enthusiasts relied on wood-fired ovens made from locally sourced materials, particularly stone. Stone ovens were valued for their exceptional heat retention and even-cooking, making them the ultimate surface for perfect pizzas.
As the pizza craze took hold in the early 20th century, America introduced commercial pizza ovens made from brick or clay, designed to quickly bake artisanal pizzas. Eventually, the demand for larger and more advanced ovens grew exponentially. That’s when baking stones stepped in as the mighty savior – however most stone used in today’s deck ovens are refractory stones, a composite made of clay, aluminum, iron and magnesium. Their surface is rough, which makes it hard to clean when the pizza sticks to it.
That’s why we introduced polished black granite – with its remarkable properties, such as superior heat retention and distribution – it was the evident choice for incorporating it into our pizza ovens. Additionally, the smooth surface of granite made cleaning a breeze, sparing you from the hassle of battling stubborn remnants. And let’s say it, it looks pretty darn beautiful.
Granite has become an indispensable component in the quest for the ultimate pizza-making experience. When it comes to cooking up a pizza storm, choosing to rock with granite is the way to go!
