Pizza Vichinga - One oven, two temps - Develop your pizza concept overnight!

Pizza Vichinga is an electric pizza oven that allows the restaurant to develop its pizza concept overnight! This is the oven that takes the concept of multi-tasking seriously as it combines a pizza oven where the pizzaiolo bakes classic pizza on the lower deck, which maintains a maximum temperature of 350°C/662°F, and perfectly baked Neapolitan pizza on the upper deck, with a maximum temperature of 500°C/932°F.
Pizza Vichinga is an electric pizza oven, which means the pizza chef never has to deal with wood and fire, which also exposes both staff and guests to smoke. Instead, the oven is ready to use when the pizza chef decides it should be ready. It maintains the desired temperature and bakes the pizzas evenly without drying them out. Additionally, the Neapolitan pizza's surface gets the traditional, often puffy and slightly charred appearance; the "Cornicione pattern," and its bottom gets the characteristic leopard pattern, which is a result of the high temperature causing rapid fermentation and developing distinct charred spots on the crust. This leopard spotting is an important characteristic of Neapolitan pizza as it adds both flavor and texture to the base. So, the spots are a sign of a well-made, authentic Neapolitan pizza! Of course, the baking result in a Pizza Vichinga oven is the same every time!
The Pizza Vichinga oven gives the pizza chef greater freedom in everyday life, which can be devoted to delivering both classic pizzas and traditional Neapolitan pizzas. In addition, the Pizza Vichinga oven works perfectly if you want to offer pita bread, naan bread, lavash, etc., i.e., products with shorter baking times and a higher level of moisture. This adds another dimension to what the pizzeria or restaurant can offer its guests without having to invest in additional ovens.
The Pizza Vichinga oven comes in two sizes. The P402V model bakes 4 pizzas with a diameter of 35 cm per deck, totaling 8 pizzas at a time. The P602V has space for 6 pizzas with a diameter of 35 cm per deck, totaling 12 pizzas at a time. Note that the pizzas on the upper deck have a baking time of only 60 to 120 seconds, so you can produce more pizzas during the time the classic pizza is baking on the lower deck. A standard pizza bakes for about 5 minutes at 300°C heat, but the baking time depends a lot on the dough; what flour is used, how much liquid and sugar is used in the dough, and what topping the pizza is baked with.
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