Alfa Forni Moderno 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.
Anagni-made two-pizza outdoor oven. Wood floor 70x50 cm, gas floor 60x50 cm. 15 kW side burner. 79 kg. Official 500 C in 30 min; owners report closer to 45 min before the HeatKeeper brick is actually ready. Gas, wood, or Hybrid Kit (gas to wood, not both at once). Stand, peel, and gas connector sold separately.
- 70x50 cm wood floor fits two 10-12 inch pies. r/pizzaoven owners actually cook two at once, not one giant.
- HeatKeeper firebrick plus Superwool. Vindulge measured ~370 C stone in 20 min on propane; once soaked, Reddit says recovery is like Saputo.
- Hybrid Kit turns the gas SKU into wood. Sequential, not a dual-fuel toggle.
- Stainless vault and powder-coat shell. Build quality is the thing owners mention first.
- r/Pizza 2026: at least 45 min of preheat. The 30 min claim is chamber air, not a ready stone.
- 79 kg. The wheeled base is extra. This is a patio fixture, not a portable.
- Vindulge: propane burner fluctuates in heavy wind. r/pizzaoven: undersized NG flex line chokes the oven and looks like a fault.
- Peel, gas connector, and stand are not in the box. US street ~$2800-3200 before those.
- Firebrick is slow to charge and slow to give it back. Do not chase a five-minute preheat.
- Wind at the mouth dumps heat. Face the opening away from the breeze or the stone never saturates.
- Give the deck the full 45 min. Air temperature lies. The stone is slower.