At La Piazza Wood Ovens, we take pride and passion to another level! All our ovens are built with solid weld dome construction; minimizing heat alteration and distorting which are common in cheaper bolt together designs.
We use ONLY 304 stainless steel material on all our ovens. This included the oven dome, base, stand, lids along with the nuts& bolts, allowing your oven to last for years in the great Canadian climate.
At LPWO, we use only the highest of standards in insulation. We use the highest premium insulation, both in quality and thickness for exceptional heat retention. Our entire line of stainless steel pizza ovens includes a minimum of 12 centimeters of ceramic fiber blanket dome insulation. That’s 5 inches of insulation, compared to the 2 inch "industry standard" many of our competitors still tend to utilize. This giving an unprecedented amount of heat retention. The single most important factor when choosing a wood fire oven.
More heat retention = less wood.
The Toscana comes with a high-grade cordierite stone floor, designed specifically for this type of oven. These floors heat up much quicker compared to the traditional firebrick backing stones.
The Grosso comes with a high-grade cordierite stone floor, designed specifically for this type of oven. These floors heat up much quicker compared to the traditional firebrick backing stones. The Grosso includes an oven stand.
||41.5" D x 53" W x 66" H (101" H with Chimney)
||33.5" D x 44.5" W
|HEAT UP TIME
|NO. OF PIZZA'S AT ONCE
|MAXIMUM TEMPERATURE (*C)
||425 (800 F)