Alfa Forni Nano (Wood) 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.
The Alfa Nano is a compact outdoor wood-fired oven for one pizza at a time. Alfa also uses the Moderno 1 Pizza name for this family. A refractory cooking floor, insulated steel chamber and chimney form the cooking system. The included thermometer reads the oven temperature; use an infrared thermometer to check the cooking floor before launching. The wood-fired and gas versions are separate choices, so check the exact model and manual before considering any fuel accessory.
- The compact cooking chamber is sized for one pizza at a time.
- An insulated chamber and refractory floor store heat for cooking.
- The supplied thermometer helps monitor the oven temperature.
- A separate matching base can provide a dedicated outdoor working position.
- Its roughly 50 kg weight requires a stable support and care when moving it.
- Wood firing requires managing the fire and clearing ash.
- Fuel accessories and compatibility depend on the exact generation; do not assume that the current Moderno 1 Pizza Hybrid Kit fits an older Nano.
- Firebrick is slow to charge and slow to give it back. Do not chase a five-minute preheat.
- Give the deck the full 10 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.