An Innovative Pizza Oven

The Mario Pizza Oven

I just recieved the following email from Rick:

"Hello Albert:

If you want to see something really revolutionary in making pizza, check out this oven I am bringing into the US from Italy.

It is all electric (220 volt, 16 amps); 2 feet square, weighs 100 pounds, and heats up to 830 degrees F. It cooks a pizza in under 2 minutes. I have demonstrated this to several professional chefs here in Houston, and all of them want it. Please check out the video on my website and watch the demo.

It will take you to my partners site in Italy. I would like to have your thoughts. The end product is a perfectly crafted pizza that has the char, texture, flavor, aroma of a pizza made in an expensive and high maintenance wood burning oven. I am also bringing the dough and sauce in from Italy as well (fantastic product).

I do know my pizza, having lived in NY, been to the great ones in New Haven, CT,

(Albert's side bar: Pepe's, Sally's, Modern)

and of course, Italy. Looking forward to having your comments.

Thank you."

You can see the pizza oven in action at this link.

Please understand the facts about this oven:

1) Recommended for commercial use only
2) Will be available in the US in mid October
3) The pizza dough that is part of this system was under development for several years. The dough and the oven go hand in hand. It is the simplicity of preparation and the result that is so remarkable. We highly recommend our dough, but if someone wants to use the oven with their own dough, no problem.

Don't think you can just order one from Italy.

Rick has an exclusive contract.

You need to go to This site for more information.

I took a look at the pizza oven. Here is my response:

I love the concept. I think this pizza oven will make great pizza. I think the key is cooking your pizza at a very hight temperature. It seems this oven will do the trick.

My only question was: did you need to use a particular kind of pizza shell?

Rick reassured me you could use any type of dough.

The pizza oven is for making thin Neapolitan style pizzas.

Rick wrote back:

"I have used other pizza dough in the oven and it works just fine, as long as you do not make the pizza more than 14-16 diameter. It must the thin variety.

• Oven heats up in 12 minutes to 830 degrees F.
• Take dough from refrigerator, bring to room temp.
• Shape it over the bowl, put on the sauce add the cheese (buffalo mozzarella really works well with this oven, because of the high temp), and any other toppings, ie basil, etc.
• 2 minutes later its done.
  
  Come to Houston and I will demo and feed you!
  
  Regards, Rick"

And you know, I just might show up to try some of that Texas Pizza.

pizza on earth, and especially on the Lone Star State,

albert grande

Internet Marketing, Pizza and Rock and Roll

Legends of Pizza Blog

P. S. If you are looking for some pizza related reading and products, go to:

Spiritual Pizza Making

On Spiritual Pizza Making...

(From the Pizza Therapy Archives)

Robert writes:

In your article on spiritual pizza making you say:

"Spiritual pizza is made when you connect with yourpizza on a higher level. You put a part of yourself into each pizza. Make all of your pizza, Spiritual Pizza. Your pizza will taste better. Your pizza will be better."

That really hit home with me, you wouldn't believe what I put into my pizza making and it really shows inthe pizza. If I'm making a pizza for company and really want it to be its best I will turn on the ovenlight and keep looking in at it to make sure it is just right, my wife laughs at me but the pizza isalways great.

I've spent years now trying to perfect the crust, after all it's the crust that makes the pizza, everything elseis just toppings, right?. A couple of very important things I have learned along the way.

• 
  If you are going to experiment away from a recipe,WRITE DOWN THE CHANGES YOU MAKE! Otherwise who canremember what they did the next time.
  


• I've found that "Hotel and Restaurant" flour seems to provide the most "Pizzeria" taste and consistency Ibelieve it is the extra Gluten.


• More yeast and sugar (or honey) in the mix than isusually called for seems to work well for me as far as a nice light dough that tastes great.


• Let the pizza rise! at least once but even better twice and at least an hour each time, then roll it outat least half an hour before you put a topping on it of any sort and cover it with plastic wrap so it canrise a bit before you squash it with toppings.5.


• And finally, make sure you preheat the oven and get it as hot as you can for the amount of toppings youhave on it. More toppings, less temperature so it can have a chance to cook all the way through, raw doughis nasty. the reason for the hot oven is that the dough does an initial rise just after itis exposed to the heat and that makes for a much better crust I think than you get with lower temps.Yipes, and I don't even do this for a living! But if you look in my pantry and fridge and freezer you would swear I did.

Anyway yep, pizza is a spiritual experience for me and everyone that tastes it begs me to open a pizza parlor.

Pizza on Earth and Good Will to All!

Robert

My Response:
Thanks so very much for sharing your great advice, Robert.

I received many wonderful comments about Spiritual Pizza. I feel to do anything worthwhile, we must put our heart and soul into it.

We will then connect with a higher spiritual power.

We must realize there is a greater power that we can connect with. Thanks everyone for your wonderful positive energy.

pizza forever,

albert

And if you are going to make pizza, you need the right tools.
Slicing pizza ingredients with a dull knife is not only inefficient, but dangerous.
You need a good blade. A sharp blade. A professional blade.
I found one here: