Alfa Forni Moderno 5 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 Moderno. Wood floor 100x70 cm, gas 85x70 cm, 18.5 kW. 156 kg wood / 175 kg gas. Antique Red, Ardesia Grey, or Fire Yellow. Gas, wood, or Hybrid Kit. Official 500 C in 30 min. This is an outdoor-kitchen install, not a balcony oven. Thin independent review corpus.
- 100x70 cm wood floor. Five 12-inch pies or pizza plus a tray of sides. The domestic ceiling.
- 18.5 kW. More burner than Moderno 2/3 for the extra mass.
- Dedicated base has folding side shelves and a warmer compartment. The top-only SKU still exists if you already have a counter.
- Hybrid Kit on gas. Same sequential rule.
- 175 kg gas. Two people and a plan. The stand does not make this portable.
- Gas floor drops to 85x70. The burner takes 15 cm of width versus wood.
- Almost no independent long-term tests. Treat the 30 min / 90 s claims as maker copy.
- BBQGuys NG around $6400-6800 before stand, peel, and connector. Wrong oven if you cook two pies on a weeknight.
- 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.