Here’s the thing about pizza ovens – they are not created equal.
What makes an oven great for pizza is not how pretty the outside is at the mouth of the oven. Ovens are valued by their ability to cook efficiently and rebound fast from heat loss…and also by how well they apply that heat to the pizza.
There are three types of heat in an oven:
- Convection heat (the heat in the air of the oven)
- Radiating heat (the heat bouncing off the top of the oven and being applied to the top of the pizza)
- Conduction heat (the heat that the bottom stone absorbs, and imparts to the crust of the pizza to give it crispness)
Does Your Roto Flex?
Our servers have shirts that say “Does Your Roto Flex?” It’s a nod to our very unconventional, atypical non-aethestically pleasing pizza oven made by Roto-Flex. Our ovens at Andolini’s look like a big steel box…not primo restaurant decor, but definitely primo for pizza.
The Roto-Flex oven has been the weapon of pizza operators dedicated to the bake for 45 years. A bread baker started the company because he wanted to cut down on the time, and heat loss, due to guys having to open the door to see the status of the pizza. Employees had to keep spinning the pizzas around in the oven to get an even bake, but lost oven heat and temperatures as a result in a classic deck oven. The invention of the Roto-Flex in 1970 solved both problems. My brother and co-owner Jim Bausch started using a Roto-Flex oven in the 80s at the first pizza shop he worked in. Andolini’s was proud to purchase Oklahoma’s first Roto-Flex oven in 2004 when we launched #AndoOriginal in Owasso. Since then we’ve enjoyed a close relationship with the company who, like us, believes in doing things simply and correctly.
The Ferrari of Pizza Ovens
For STG Pizzeria Tulsa, we needed to do everything from scratch and replicate the true Napoletana pizza experience from Italy. Now, Roto-Flex makes the best all around pizza oven – ideal for large or small pizzas baked at 550-600 degrees. But for Napoletana pizza, the flavor is seared into the pie by cooking it at an aggressive 950 degrees. For this style of pizza there is only one choice…an actual Stefano Ferrara Pizza Oven from Italy. Stefano Ferrara pizza ovens have been around since 1910 for good reason; the oven’s ability to keep and maintain heat while efficiently venting out wood smoke in a way that doesn’t reduce heat or visibility is simply second to none.
With both these companies as partners we feel very confident about the product we serve.
– Mike Bausch, Owner