Alfa Forni Futuro 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.
Outdoor-kitchen Futuro. Folded stainless arch, glass door, gas SKU, Hybrid Kit for wood. Floor 70x40 cm, 15 kW, 110 kg (boxed 130). Silver Black only. Top or table — no wheeled-base SKU. Official 500 C in 30 min. The glass door is the reason this line exists; the deck is shallower than Moderno 2.
- Glass door. You can watch the bake without dumping the chamber every turn. Ships with the door, unlike the other lines' solid door as an afterthought.
- 70x40 cm floor and 54 cm mouth. Two 12-inch pies, built to sit in a counter run.
- Hybrid Kit. Sequential wood on the gas body.
- Stainless arch is the outdoor-kitchen install, not a colored dome on a cart.
- 40 cm depth. Shallower than Moderno 2's 50 cm. Heat loss and peel angles are different.
- 110 kg and no wheeled base. Top or table only. Plan the counter before you order.
- Glass door is another surface to keep clean and another gasket to fail. Almost no owner threads.
- Gas-or-kit only. The 30 min claim is still the brochure.
- 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.