Well, those new little roundy round home Pizza cookers don't need
a hood, buy they're only good for up to a 12" pizza.
Any commercial pizza oven that I know of, will require
a ventilation hood. Many areas will also require a fire
suppression system.
You're talking about a big investment.
No. The oven has a vent already. It is probably under one of the back burners.
A home system of baking pizza is best done using a "pizza stone" placed on one of the baking racks of the oven and preheated at a high temp.
The average pizza oven is about twice the size of a regular oven, but it depends. It can range from 18 to 32 inches. A wood-fired pizza oven will be much larger.
Under current Ansul design specifications, UL300 and NFPA 17A standards, there is no requirement if the pizza oven is fitted with a door. If the oven is open, even with no open flame, due to a build up of oils and greases from cheese and meats within the appliance, there is still the potential for these to ignite from the heat (as these natural oils could reach flashpoint) and therefore, would be considered as a high risk appliance and should be covered along with the hood and extract duct. This is the same for grills (Salamander Broilers).
pizza spatula
Yes, you can put pizza directly on the oven rack when baking it.
To use a pizza peel to transfer pizzas in and out of the oven, you slide the peel under the pizza, making sure it is well-floured or cornmeal-dusted to prevent sticking. Then, carefully slide the pizza onto the oven rack or pizza stone. To remove the pizza, slide the peel back under the cooked pizza and carefully lift it out of the oven.
The recommended oven temperature for baking a DiGiorno pizza is 400F.
The recommended oven temperature for cooking Totino's pizza is 450F.
Preheat the oven to 425F when cooking a frozen pizza.
You make pizza crust in the oven.
Yes, you can do it whenever - I do it all the time!