Alfa Forni Futuro 4 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.
Largest Futuro. Glass door, stainless arch, gas SKU, Hybrid Kit for wood. Floor 80x60 cm, 18.5 kW, 142 kg (boxed 151). Silver Black. Top or table, no wheeled base. Official 500 C in 30 min. Same deck as Classico 4, more mass, a door you can see through. Semi-pro install.
- 80x60 cm floor and a 63.8 cm mouth. Four pies, same class as Classico 4, with a glass door.
- 18.5 kW. Matches Moderno 5 / Classico 4 burner class.
- Designed to sit in an outdoor kitchen run. The arch is the point.
- Hybrid Kit. Sequential wood.
- 142 kg, no wheeled base. This is a built-in, not a cart.
- Thin independent review corpus. Price is in Gozney Dome / Fontana territory with less public data.
- Glass door plus 21.5 cm mouth still dumps heat if you work it like an open-mouth portable.
- Needs a long peel. 60 cm depth is Classico 4's problem with more steel around it.
- Firebrick is slow to charge and slow to give it back. Do not chase a five-minute preheat.
- Give the deck the full 35 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.