Pizza Oven Capacity and Throughput

After posting a photo of our dual Napoli pizza ovens with custom tile work (see more on that to the right), we naturally received some questions about oven capacity and throughput. So …

How many pizzas can you put in a wood-fired oven at a time? How many pizzas can you make per hour?

This is useful information whether you operate a restaurant or throw parties for friends and family. In general, throughput is based on concurrent places in the oven and the number of pizzas you can bake in each place per hour. I think it is fair to say that there is a theoretical throughput, as well as a practical throughput rate. For a mainstream 56" commercial oven (such as the larger Napoli), you get the following:

The oven can hold 10 11" pizzas at a time, with each position capable of baking up to 30 pizzas per hour, assuming a two-minute bake time – yielding a theoretical throughput of 300 pizzas per hour. With a four-hour dinner service running from 5 p.m. to 9 p.m., that is a theoretical 1,200 pizzas! Of course, your mileage might vary. At right is the layout for a 56" commercial pizza oven:

From a practical perspective, assuming that each position is capable of producing 10 pizzas per hour, or one every six minutes, you can calculate a throughput of 100 pizzas per hour.

We compiled a series of simple drawings that show just how many pizzas you can fit into each size oven.

View: Oven throughput illustrations

Here is a table with the results:

It is also worth noting that these throughput limitations are imposed by the size and speed of the oven … not limitations determined by the size and speed of your pizza making team.

— James

Recipe: Potato, Roasted Radicchio and Thyme Pizza With White Wine Cream Sauce

We hope you enjoy this month’s featured recipe from the Forno Bravo Community Cookbook, written by our chef moderator Dan Compton. Want to add your own recipe? Take a few moments to create a free Community Cookbook account!

Potato, Roasted Radicchio and Thyme Pizza With White Wine Cream Sauce

For the crust recipe, refer to my pesto, asparagus and egg pizza recipe.

For the white wine cream sauce (enough for 4 pizzas):

• 4 T unsalted butter
• 1 C shallots, minced
• 1 1/2 C dry white wine
• 8 oz crème fraiche
• 1 tsp Dijon mustard
• salt and pepper to taste

For the pizza (enough to top 1 pie):

• 1 small Yukon gold potato
• 1 small head radicchio
• 1 1/2 tsp vegetable oil
• 1 T fresh thyme leaves
• 4 oz low-moisture mozzarella, shredded
• freshly grated parmesan cheese, as needed

To make the cream sauce, melt 3 tablespoons of the butter over medium-low heat. Add the shallots, season with salt and pepper, and cook slowly, stirring often, until well caramelized. Add the white wine and increase the heat to medium high. Bring to a boil and allow the wine to reduce until the pan is almost dry again. Remove from the heat and allow the shallot mixture to cool for 5 minutes. Place back over a low flame and whisk in the crème fraiche, mustard and remaining tablespoon of butter. Once incorporated, adjust the seasoning and set aside.

Bring a large pot of salted water to a boil. Meanwhile, peel the potato and slice into very thin rounds using a mandoline or sharp knife. Blanch the potato slices in the boiling water for 1 minute, or until tender but still holding their shape. Remove from the water and shock in an ice bath.

To prepare the radicchio, cut the head into quarters through the root end. Slice the core out of each quarter and then slice each quarter into thin strips. Heat a large sauté pan in your wood oven. Add the vegetable oil; when hot, add the sliced radicchio. Season with salt and pepper and roast in your oven, tossing frequently, until wilted and beginning to caramelize, about 3 minutes. Remove from the oven and place in a strainer to allow any excess moisture to drain off.

To assemble the pizza, roll out your dough using your preferred method. Spread with a thin layer of the white wine cream sauce. Top with half the mozzarella. Shingle the potato slices over the surface of the pizza, then add the remaining mozzarella. Distribute the roasted radicchio over the pie. Sprinkle with the thyme leaves and finish with a dusting of freshly grated parmesan.

Transfer to your oven and cook until done. Remove and allow to cool for five minutes, then slice and serve.