Alfa Forni Moderno 3 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.
Alfa's domestic best-seller. Wood floor 90x50 cm, gas 80x50 cm, 15 kW, 97 kg. 61 cm mouth. Same HeatKeeper / Superwool / side-burner stack as Moderno 2, more deck. Gas, wood, or Hybrid Kit. Official 500 C in 30 min. Facebook owners still closed the door after one or two pies to recover the stone.
- 90x50 cm wood floor. Three 12-inch pies is the actual job, not a brochure stretch.
- Once the brick is saturated, r/pizzaoven says recovery is minimal and 'works a bit like Saputo'.
- 61 cm mouth. Launching three pies is less of a circus than a tunnel oven.
- Hybrid Kit on the gas SKU. Same sequential gas-or-wood rule as the rest of the line.
- Facebook Alfa group: 2 h preheat to saturate the stone, then door-closed recovery after one or two pies. The 30 min claim is not a party schedule.
- r/pizzaoven NG owner could not get ambient above 315 C. Supply-line sizing is not optional.
- 97 kg. Wheeled base extra. Needs a long peel.
- Gas floor is 80x50, 10 cm narrower than wood. The burner eats deck.
- Firebrick is slow to charge and slow to give it back. Do not chase a five-minute preheat.
- Wait about 4 min between pies. Launching on a spent stone is how the second pizza comes out pale.
- Give the deck the full 40 min. Air temperature lies. The stone is slower.