Pizza Ovens

Pizza ovens for authentic pizza, lahmacun, pide, and tasfirin

Owning your own pizza oven brings the high-temperature atmosphere of a stone-oven pizzeria into your home. Unlike a standard oven, a dedicated pizza oven reaches temperatures beyond 350-400 °C — the threshold at which pizza dough becomes crackling crisp in 60-90 seconds instead of tough and dried out.

What makes a good pizza oven

Three factors determine the result: natural stone, even heat, and preheating time. A natural stone stores heat and releases it instantly to the dough — the effect that defines a true stone-baked pizza. With the PM-27, the stone reaches its operating temperature of 400 °C after about 15 minutes of preheating.

Also for Turkish stone-baked goods

Pizza ovens are not just suitable for Italian pizza. Lahmacun (a thin Turkish-Syrian flatbread topped with minced meat) takes only 1-2 minutes at 400 °C — in a normal oven at 250 °C, it takes 8-10 minutes, and the result is not the same. Tasfirin and pide benefit just as much from the high stone temperature: crispy base, soft topping.

Which pizza oven is right for whom?

• For the home kitchen: Electric pizza ovens with 400 °C are sufficient for pizza, lahmacun, pide, and flatbread. A power outlet is all you need.
• For the garden: Outdoor pizza ovens fueled by gas or wood reach higher temperatures (500 °C+), but require placement space and usually an exhaust pipe.
• For families and small households: Units with a 30-35 cm stone diameter are sufficient for one pizza or one lahmacun per baking session.

Eratec PM-27 — Pizza and lahmacun oven

At Eratec, you will find the PM-27 pizza stone oven with a 32 cm natural stone, reaching up to 400 °C, and a complete set including a pizza peel — designed for families who regularly bake pizza and lahmacun at home. Eratec was founded in Gelsenkirchen in 2003, with all customer service and shipping handled from Germany.