You’ve tried the amazing pizzas at Plank Sourdough. You’ve tasted the delicious, smoky crust.
This wouldn’t be possible if Global Baker Dean Brettschneider had not gone on a quest for the best oven for his sourdough pizzas. His journey brought him to Florence, Italy, where he met with the Valoriani family — a fifth generation-owned manufacturer of artisanal bread ovens.
Plank Sourdough Pizza owns a 1.2-metre tall brick kiln that, at 400deg C, can turn out five to six pizzas at one time. Valoriani is also the only manufacturer in the world that produces all the refractory components of the oven ‘in house’, including the baking floor. The oven floor sections have been carefully studied, pressed and baked at over 1300 deg C, and is specially formulated for bakers to slide pizzas in and out of their ovens with ease and confidence.
At Plank Sourdough, popping the pizzas in and out of the Valoriani oven is a two-minute deft manoeuvre, where expert hands constantly rotate the pizza as it is licked by flames. The result – the very best pizza in town.