Totally with you on that Stephen. I think I’d go for a round of pizzas first, then turn to some sourdough starter to make bread and sourdough pizza dough. We’ve been considering making a sourdough starter, but I still need to get out and get the right kind of flour. 00 flour is so hard to come by in the U.S. unless you’re buying 55lbs on Amazon.
@@TheBarbecueLab you can actually use just regular bread flour for it as long as it's unbleached, I've been getting in to baking a good bit since I've got time around the house lol, I have a starter in my fridge now, I originally started with some organic rye flour I had leftover from a different batch of bread I made. But yea, you should totally make some sourdough, that'd be another cool video!
Let us know if you decide to pull the trigger. We’re ready for our first wood fired pizza oven here now that the outdoor kitchen is finished, and haven’t decided yet. So many great ovens out there.
@@TheBarbecueLab Definitely. I had thought about the Alfa, but the opening is so small - smaller than the Ooni. Of course, the supply chain is disrupted still, so a decision may come down to what is available. We're remodeling our kitchen and appliances and cabinets are on a 5 to 6 month wait.
Supply chain issues are absolutely nuts, so I hear you there. I’m looking for an oven that will allow us to get hot enough/space enough for 2-3 pizzas at once, while having the capability of making boule bread (door height) and cooking various cuts of meat. I haven’t decided whether to go the stainless steel route or just build my own with a kit, but we’re pretty much ready for that to be one of next additions for the backyard.
Good vid, nice work guys. Can you tell us more about the insulation between the layers and the thermal mass of the oven so it retains the heat? How long do your ovens retain heat? I saw your website that says your ovens use 5x less wood than traditional ceramic pizza ovens, that’s amazing, how so? You mentioned a pizza surface needs to cook at 850-900. The specification for Neapolitan Pizza says the oven surface should be between 716-806F, Roman style is around 700F and NY style is 600-575F or less. What pizza are you talking about that needs 850-900F? Also the stone flooring seems very artisan and hand made which sounds cool, what type,of quality testing is done on it? I’m asking because I will be eating off of it and Saputo stones, from what I know, are made from Alluvial clay from around Gulf of Naples which the Sarno River feeds into. To me, someone who has family in Naples and been there more than once, is a definite concern. Thanks and look forward to the reply.
Hi, we are the North American distributor of Fontana Forni (the ones in the video talking about the oven). We're going to try to answer each question one by one. We use a natural rock-based insulation that is 12cm thick around the entire cooking dome (across the sides, top, underneath, back and front). A lot of other oven metal pizza oven manufacturers only insulate across the sides and top. If the door is shut and the damper is closed on the Fontana Forni oven, it will retain heat for about an hour and half. Our stainless pizza ovens use 5x less wood than a traditional masonry oven because there is a less thermal mass to preheat. A traditional masonry oven can take up 3 hours to preheat. We can preheat the stone floor of our oven to 750°F in about 30 minutes. As for the stone temp requirement (850°F) for cooking authentic Neapolitan pizza, we get that temperature from the international regulations as defined by the AVPN (Associazione Verace Pizza Napoletana) in Naples. The actual temperature range specified by the AVPN is 430°C - 480° C (806°F - 896°F). While the standard stones that ship with the Fontana oven are food-safe certified, we have not had the optional Saputo Biscotto stones approved by the NSF (National Sanitation Foundation). However there are other commercial pizza oven manufacturers who are using these same stones whose ovens do have NSF approval. If the stones were not safe, they would not have passed NSF approval for use in another manufacturer's commercial pizza oven. Additionally, a majority of the pizzerias in Naples have been using the Saputo stones in traditional masonry pizza ovens for many decades without cause for alarm. We see no reason for concern in regards to the safety of the use of the Saputo stones when cooking food. If you have any more questions, please give us a call at 1.877.842.9822. We're more than happy to answer questions. We're pretty friendly too!
Been looking at premade wood fire ovens for over a year now I wish there was a good comparison video out there.. there seems to be alot of brands with vastly different sizes and features.. were is America's test kitchen when you need them!?!?
We would love to run a comparison video on premise wood Fire ovens, but as you can imagine the cost is rather prohibitive. If we can get our hands on one, you can rest assured we will give you the full review!
I love everything about this oven and everything he said. Just left the company a phone message as of course the color I want is on backorder. I really want this oven.
Rashid I may be wrong but FB looks like they resell others designs at least some of them appear that way when I did my research. For what it’s worth, I had a SS Oven first, wasn’t happy with performance, wear, etc so moved on to something more traditional and I’m very happy I did, I love it. Pizza On :)
i have a question that i hope you can answer, can i put charcoal in the bottom of the oklahoma highlander (like the drum part) and use it as a charcoal grill?
Denmar Chambers hey Denmar, If you are referring to putting charcoal in your cooking chamber, In my opinion is yes but keep in mind you will get lots of ash in there and if decide to smoke something you will have to clean, doable but will be a pain. If you do I would put a rack for your charcoal, to sit on for airflow and it will keep your cooking chamber in better shape (not sure how thick the steel is, my pit is 1/4”), you can put the coal right in there if you have to, I wouldn’t. Either way clean it out when done.
Denmar, we recommend a coal bed from a wood fire for cooking meat like steak with the help of an optional stainless steel four footed accessory grill that we also offer which can be place inside the oven. That said, this model is not designed to function as a charcoal grill.
For what its worth, we've been the distributor for Fontana Forni since 2008. We've never seen a dome weld fail on one of our ovens. We stand by the quality and performance of our oven. We are one of the few metal pizza oven manufacturers who actually use solid weld construction. The ovens we've seen coming out of Asia use spot weld construction to save on labor cost and time. We know ours will last longer than any other metal pizza oven on the market. Feel free to give us a call at 1.877.842.9822, if we can help answer any questions or address any other concerns.
clints8888 30 min heat up is amazingly fast, I’d love to see a demo of it.... I heat my oven to about 950 (dome) and that takes a good hour plus a few but the heat lasts forever and I can lay over the oven when it’s over 1000 degrees no problem, not hot at all :)
Hi David, thank you for posting this video of our conversation from the trade show in New Orleans. It was a pleasure meeting you and chatting about the ovens. If anyone has a questions, please feel free to contact us via our site or give us a call at 1.877.843.9822. We're more than happy to answer any questions that you may have.
We have a video on how to bake a pizza on our Ooni Koda 16 review if that’s helpful. We don’t have a pizza oven this size yet, but one of these days when we do, you know we’ll make that video. Here’s the Ooni link for you. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-zh8gi7zd_yE.html
Hmmm I find it VERY SUSPICIOUS that while all of the Fontana country resellers have a big websites telling the quaint story of an Italian designed and made oven by a family of artisan oven builders…. PLEASE…there is no trace of the family that allegedly started it, zero Italian website or anything mentioning them (you would think such a big deal in a small country town would get some/any news?? However the US folks go way overboard to talk about the “authentic quality”. They build very cheap ovens, I can’t see an Italian building anything close and being proud. WHAT I DO SEE, is someone with the same FONTANTA last name that lives in Italy and is a former head of ALIBABA….??? Say it isn’t so?.. You know the website that offers cheap products all over the world - just like these cheap ovens. Maybe coincidence, prob not, but I’m gonna stay faaaar away from them!!! My BS meter is going off big time! Plus their US “CEO” heads up an “importing company” yeah from China…. Folks do your homework, this doesn’t appear how they are painting it
