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This technique demonstrates how to bake pizzas consistently in a Moretti Forni deck oven. By starting the bake directly on the hot stone and then transferring the pizza to screens in the back, you achieve a perfectly browned top without burning the bottom, even during busy services.
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Launch topped pizza directly onto the hot front stone deck to set the bottom. → Transfer the pizza onto screens in the back of the oven. → Bake on the screens until the top gets enough color and the bottom remains unburnt.
Launch topped pizza directly onto the hot front stone deck to set the bottom. → Transfer the pizza onto screens in the back of the oven. → Bake on the screens until the top gets enough color and the bottom remains unburnt.
This technique demonstrates how to bake pizzas consistently in a Moretti Forni deck oven. By starting the bake directly on the hot stone and then transferring the pizza to screens in the back, you achieve a perfectly browned top without burning the bottom, even during busy services.
Preheat the Moretti Forni deck oven to the target baking temperature.
Stretch the pizza dough, add your desired toppings, and launch the pizza directly onto the front stone deck of the oven.
Once the bottom crust sets, slide a pizza peel under the pizza and transfer it onto pizza screens located in the back of the oven.
Continue baking on the screens until the top toppings are perfectly melted, colored, and cooked through without burning the bottom crust.
The Moretti Forni oven uses a double-stone layer design with an air gap in between to trap superheated air, which helps the oven recover heat constantly during busy hours.
Baking directly on the stone at first is crucial to set the dough's structure.
Moving the pizza to screens (sometimes doubled up) slows down the cooking of the bottom crust, allowing the top cheese and toppings to catch up in color.
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