Pizza Ovens
Borrelli commercial pizza ovens cover both ways to bake: deck ovens that cook on a hot stone base for the crust and char of a traditional pizzeria, and a conveyor oven that runs pizzas through a tunnel for consistent, high-volume output with minimal skill.
Single and twin deck models with stone/refractory bases, plus a continuous conveyor for takeaways and franchises.
- Deck ovens (single and twin) and a conveyor oven
- Stone / refractory bases for crust quality
- Independent top and base heat on decks
- Belt-speed control on the conveyor
- Built for continuous service
One big decision: deck or conveyor. Deck for craft crust where the pizza is the product; conveyor for high volume, consistency and minimal skill.
Single deck fits ~4 × 12" pizzas, twin deck ~8 × 12".
→ Deck vs conveyor and every model in our Pizza Oven Buying Guide.
How many pizzas can a pizza oven cook at once?
This depends on the deck size and number of decks; larger ovens can cook multiple pizzas simultaneously, which is important for high-volume service.
Do I need a dedicated dough mixer for a pizzeria?
Many pizzerias use a Spiral Mixer to knead dough efficiently in larger batches, though this depends on your production volume.
Are these ovens suitable for continuous service?
Yes. Borrelli Pizza Ovens are built for continuous commercial use, helping maintain consistent heat and cook times throughout service.
What sizes are available?
Pizza ovens are available in a range of deck sizes and capacities to suit different production volumes.