Pizza Oven

Reaching chamber temperatures between 450°C and 500°C literally changes the laws of culinary physics. This extraordinarily massive and rapid heat transfer by conduction (refractory stone floor) and radiation (incandescent dome) causes an explosive expansion of water vapor retained in the dough (creating the famous alveolation or "cornicione") and a total caramelization of complex sugars in less than 90 seconds.