Deck pizza ovens
16 stone and steel deck ovens from Moretti Forni, Blodgett and AMPTO, $5,551 to $50,124, in single, double and triple stacks.
16 ovens · Moretti Forni, Blodgett, AMPTO
Moretti Forni
Neapolis 4
Electric Neapolitan pizza oven with proofer
- Heat source
- Electric, 12 kW
- Width
- 43 in
- Baking chamber
- 29.5 in W × 29.64 in D × 5.90 in H
Blodgett
961/961/951
Gas deck oven, triple stack
- Heat source
- Gas, natural or LP
- Rated heat input
- 112,000 BTU
- Width
- 60 in
Prices in US dollars as listed October 2026, excluding freight, installation and tax. "From" prices are the starting configuration. All prices are confirmed in writing before an order is placed.
Why pizzerias choose deck ovens
A deck oven bakes directly on a hot stone or steel floor, loaded and turned with a peel. The operator decides when each pie is done, which is why deck ovens are the standard for New York-style slices, Sicilian and Detroit pans, Roman al taglio and artisan bread alongside pizza.
Reading the specifications
- Deck size and capacity: each listing gives the chamber dimensions and how many pizzas fit. Plan on your peak hour, not your average.
- Deck height: 5.5–7 inch chambers suit pizza; taller sections, like the 12-inch section on the Blodgett stacks, handle roasting and deep pans.
- Baking surface: brick and refractory stone hold heat and draw moisture from the base; steel decks recover quickly between bakes.
- Power: the electric models list kW per configuration. Confirm your electrical service (voltage and phase) before ordering.
Start with one deck, add more later
Many operators buy a single or double deck and stack another when volume grows. The Moretti Forni serie S and serie P are offered in one to three chambers; Blodgett stacks combine pizza and roasting sections.
Questions
How many pizzas does a deck oven bake?
Each listing states capacity. In this range it runs from 4 pizzas (AMPTO PZA-4US, 12-inch pies) to 36 pizzas (Moretti Forni S140E3 triple deck).
Stone or steel deck?
Stone holds heat and gives a crisp, dry base; steel recovers faster between loads. Both make excellent pizza; the choice is mostly about style and volume.