The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pizza Oven bliss.. Clueless, but stoked!

BellesAZ's picture
BellesAZ

Pizza Oven bliss.. Clueless, but stoked!

We just finished landscaping our dream home.. the one taking us into retirement. We added a pizza oven and last night, we fired it up for her first bake. We added the Saputo stones and we are huge fans of Neapolitan pizza. I also used this recipe for the dough. https://www.fontanaforniusa.com/blogs/news/neapolitan-pizza-dough It made a lot of dough balls.. like 10 of them. Used one for pizza and then used 3 to make some Schiacciata (Tuscan style focaccia), for our lunch today.

The crust was delightful. I wasn’t sure how it would come out, but it is definitely on my list of all time favorites and so memorable of our trips to Italy.

Can’t wait to try some baguettes and more in this oven. Has anyone had success with breads and one of these ovens?

Bengoshi's picture
Bengoshi

What unit did you get, I am in the market for my “retirement” home as well....

BellesAZ's picture
BellesAZ

We bought the Mangiafuoco model from Fontana Forni. The ovens are made in Italy and distributed here out of California. Expensive, but shipping is free.. lol. https://www.fontanaforniusa.com/products/the-mangiafuoco-wood-oven?variant=7623457898539 We bought the model that sits atop the barbecue, in red. So far, I am in love with it!

Bengoshi's picture
Bengoshi

Nice, my neighbor has one of those and loves it. Meanwhile, I am reading “Mastering Pizza” by Mark Vetri whihc just came out (First book: Mastering Pasta!).  It’s a good read, lots of info, although odd in places.  I like the Ken Forkish Pizza book a bit better, but I think you should get them both!

BellesAZ's picture
BellesAZ

We don’t really eat tons of pizza, but the crust recipe I used from the Recipes link was excellent. I have Kens Flour Salt Water Yeast book.. it has his pizza dough recipe in that too. I have made it before, but used my oven when baking it. I bought the oven to give my breads a nice baking option and experiment with other foods. I once had a slice of Apple Pie baked in a stone oven.. have never forgotten it!

Bengoshi's picture
Bengoshi

 Nice, But btw Forkish, in his pizza book, essentially says “forget everything I said about pizza in my bread book!” It’s odd, but I guess he went to Naples and was born again....

David R's picture
David R

Also, there's more than one kind of pizza in the world. If you enjoy learning, then go ahead - learn everything! But in the end, for yourself, you should make exactly what you like. (Though since you have this great oven, it will certainly be entertaining [and tasty 🙂] for you to make the kinds of pizza that are doomed to fail in an ordinary oven.)