Alfa Forni Classico 2 Pizze pizza temperature and bake time
Pandough estimates a Neapolitan starting point at 60% hydration: 455°C air, 455°C on the baking surface, and about 75-100 sec. These are model estimates for this oven, not manufacturer specifications.
Traditional-look stainless outdoor oven. Current SKU is gas; Hybrid Kit adds wood. Floor 60x50 cm, 15 kW, 72.5-86 kg depending on which Alfa page you read (compare table 86, product header 72.5, boxed 96). Same HeatKeeper stack as Moderno, smaller deck than Moderno 2's wood floor. Ardesia Grey only.
- 60x50 cm floor and a 52.5 cm mouth. Two 12-inch pies without the Moderno 2's extra 10 cm of wood deck.
- Same Forninox vault, Superwool, and side burner as the rest of the domestic line.
- Hybrid Kit on the gas SKU. You do not have to pick fuel forever at checkout.
- Traditional dome if the Moderno colors are the problem, not the cooking.
- Current shop is gas-or-kit. There is no wood-only Classico 2 on the 2026 compare table.
- 86 kg and the wheeled base is extra. Same patio-fixture problem as Moderno 2, less floor.
- Far fewer owner threads than Moderno 2. Heat-up is the 30 min brochure until someone measures it.
- BBQGuys propane around $4000-4350. You are paying for the shell, not extra deck.
- Firebrick is slow to charge and slow to give it back. Do not chase a five-minute preheat.
- Give the deck the full 40 min. Air temperature lies. The stone is slower.
- If the base burns before the topping is ready, check the cooking surface with an infrared thermometer and let it cool before the next pizza. There is no separate bottom-heat control.