Great pizza starts with a great mixer.
The gentle, coordinated, rolling motion of a stationary spiral or fork auger, with the rotation of the mixing bowl, gives maximum control of ingredients blending, dough development, remains cooler and has a better end product.
Stefano Ferrara Combo Series
Avanzini (Parma, Italy) makes the best gas burner for hearth style pizza oven and Stefano Ferrara uses the fully automatic version in all his ovens. Capable of 130,000 BTU's, the flame from an Avanzini Drago burner will produce heat identical to that of a wood fire. The dome in a gas only model 120 or 130 will be 1,000F.
The fully automated Avanzini burner is ideal for the pizzeria that wants "gas only". However, if you would like use a combo gas & wood oven, the Avanzini burner can be adjusted to accept a wood fire alongside the gas flame.