The outdoor pizzas ovens produced by Fontana Forni are 100% handcrafted in Italy, where we combine today’s modern manufacturing methods with the timeless Italian outdoor ceramic design. Unlike other manufacturers, we use only the highest quality materials and construction methods, so your Fontana oven will last for decades to come. We are confident that our product is the best quality outdoor pizza oven.
Whether you're looking for a residential pizza oven or a commercial pizza oven, Fontana makes the oven you're seeking. We offer wood-fired pizza ovens as well as gas-fired pizza ovens. If you're looking for a countertop pizza oven for your outdoor kitchen, we have countertop options of our wood-fired pizza ovens and gas pizza ovens also available.
Our outdoor pizza ovens don’t just make great Italian-style pizza; these products are ideal for anyone who loves to cook meats, veggies, and bread.
Great video as I have the Firenze with saputo stones and have not been able to dial them in regarding time and temps. I like you am after a more NYS no flop and crunch crispy crust, would like to know more about you hybrid style. I have been lowering the temps and baking longer and my last batch was like chewing on your shoe 😮…. And the lower temps give a very pale undercarriage- help! Would suggest the double stack stone configuration for the Firenze? TIA
❤ first time here! My parents did the same and I believe in using everything to! Beets are incredibly healthy choice as well! I like and subscribed - God bless you
Are all biscotto stones from the Naples region known as Saputo stones, or is this a specific manufacturer? Confused. I have a biscotto stone, but not identified as "Saputo"
Great video, but I have one (2) problem. How hot is the oven, and how long did you cook it? Like, everything else is mentioned in this video accept the two most important pieces of information. I legit clicked on this video because it was the longest video when I searched "how to cook roast pumpkin". I figured the longest video would have the most amount of information. A lot of info to be sure, accept the main reason I needed to research--I need to know how hot and how long. I mean, I now know if it it "too hot" to cover with foil, but how hot is that?
Your cooking is on a next level of expert 😲 you dice so nicely, your cookware is so lovely, and your oven is gorgeous 😍, to top it off, your voice and accent are so lovely. Totally subscribing!
In my experience: Yes - to begin with - refractory tiles are aggressive but once they are seasoned..~ 20+ hours at cooking temperature, and once you have adapted to your oven - non c'a problem
Thank you!! I for thèse Beautiful baby beets, and i want to use the Léaves and The red stem. Thank you for inspiring and Telling us about their nutrients
Every time I think that I should go for wood fired I remember that my favorite NY style pizza place (along with other restaurants) where I live use gas and their pizza is delicious
This looks amazing. Great cook. However, I felt that it pretty much mimicked what we could have cooked in a home oven. I felt the first 30 minutes of the cook, when the chicken was uncovered, you should have thrown a small chunk of wood on the fire to generate some smoke. The whole purpose of cooking in this oven is to get a different flavor profile than a home gas or electric oven. If there isn't a wood smoke flavor then it is not worth it.
