Six years of pizza-making, no compromises
Pizza BARLANG isn't a typical webshop. We only sell tools we use ourselves at home, and we personally inspect them before they ship. Fewer products, better selection, real expert advice.
From grill to spiral mixer
We started on a grill, with a pizza stone. Quick-rise dough, lots of yeast, strong fire. Result: scorched, dry crusts. Legends are told of those first attempts.
We bought one oven, then another. The recipe stayed at "12 grams of yeast per 500 grams of flour" for a long time. Hand-kneading was hopeless; the cheapest stand mixer mostly stirred the dough rather than kneading it. Then it burned out after a few uses.
The lesson is dead simple: time and quality. A spiral mixer, an electric oven instead of gas, long cold proofing. That's how Pizza BARLANG was born. What got us through this journey is what makes it onto the shelf.
Three filters before it reaches you
Every product has to pass these three steps. If it fails any one, it doesn't make the shelf.
We use every product for months in our own kitchen and oven before it makes the shelf. If we wouldn't use it ourselves, we don't sell it.
Before shipping we open and check every package. Visual inspection, test run, accessories one by one. So we know what we ship arrives perfect.
No months-long shipping from the manufacturer. What's in stock on the website is sitting with us, ready to go. Typically 1-2 working days for delivery.
Ovens we went through
From a portable gas oven through larger outdoor ones, we arrived at the electric solution. Each taught us something, and we can tell you when it's a good fit and when it isn't.
Portable gas oven, instructive but not the winner. Strong heat, but hard to stabilize, and only one pizza at a time.
Several pizzas in succession, sized for outdoor gatherings. Same problem at greater scale: gas heat fluctuation is hard to control.
Electric, indoor, stable 500°C. Predictable bake, beautiful crust, repeatable result. This is what we use in our own kitchen.
No big secret, just details
Perfect pizza doesn't need a miracle. Good flour, exact ratios, enough proof time, strong heat. Get those right and the rest is fine-tuning.
On the board, the old recipe: 12 g yeast per 500 g flour. We started there and ruined every pizza. Today it's 2-3 g yeast and 48-72 hours of cold proof. Night and day difference.
Basil, oregano, rosemary from our own trays. Good pizza doesn't happen without good ingredients — you can't cut corners there, just like with the equipment.
Neapolitan-style dough: leopard-spotted crust, airy edge, light smoky note from the char. If the dough gets there, it works with any topping.
"Fewer products, better choice."
We've made the bad calls: wasted money, burnt-out mixer, an oven that never reached the heat we needed. This webshop exists so you don't have to.
If you have a question, write. If we don't know what's best for you, I'll write back myself. If a product doesn't work for you, I'll take it back. It doesn't get simpler.
What you get from us
Browse the products, or write to us directly.
If you know what you're after, the product pages have all the data and our own experience. If not, write — we'll help you choose.