Home Oven (up to 280°C)
- Bake time: 6-12 minutes
- Best for: NY style, Detroit, Sicilian, focaccia
- Needs: Pizza stone or steel, preheat 45-60 min
- Pros: Already have one, versatile
- Cons: Can't achieve true Neapolitan char
Pizza Oven (400°C+)
- Bake time: 60-90 seconds
- Best for: Neapolitan, Roman tonda
- Needs: Practice, proper fuel, tipo 00 flour
- Pros: Leopard spotting, oven spring, restaurant quality
- Cons: Learning curve, fuel costs, space
The Verdict
Start with your home oven and a steel. Upgrade when you're obsessed.
