How do you cook the perfect pizza at home--quickly, and without a professional wood-burning oven? Daniel Chadwick set out to develop the perfect solution.
For years, he experimented with a range of prototypes and materials. Clay and then metal, but the bottom of the pizza always burned before the top cooked properly.
Some inspiration, and an early prototype:
It wasn’t until he teamed up with engineer Guy Adams, that they were able to fine-tune the ideas and solve certain glitches scientifically. By using gas and channeling the heat in a specific way, they were able to develop a product to fit the bill: the Chadwick Oven.
The Making Of...
Once the design for the oven was perfected, we worked with local manufacturing companies to make the oven’s individually-designed components, right down to its quirky stainless steel pizza paddle and tailor-made box.
At the same time, we put our invention to the ultimate quality test by handing over four prototypes to cooks at Giffords Circus, who took them on tour in a special wagon. It’s been fully tested--Giffords made more than 10,000 pizzas over two years!
Making the Chadwick Oven has been a huge challenge: we had to design a piece of equipment that’s suitable for mass production rather than a one-off and, due to the absence of any market data to prove the demand for a stove-top pizza oven, Daniel had to take on the risk himself. Everything has had to be custom-made, and the result speaks volumes about the quality of what remains of British manufacturing.
Our goal with Chadwick Oven is to wean people off pre-made pizzas and to encourage them to make their own from fresh ingredients. Here's how to make the perfect pizza at home: