Pandough
Ariete Da Gennaro 3901

Ariete Da Gennaro 3901

Plan a bake with this oven

Ariete's indoor flagship: 2200 W in a 32x32 cm stone chamber (cavity 33x35x9 cm), 1400 W top and 800 W bottom. Official ceiling 430 C. Three knobs: timer, one temperature, and an element selector (top / bottom / both) — not independent top and bottom setpoints. Double glass, interior light, aluminium peel. Marketing is 2-minute Neapolitan from a cold start. Owners IR the stone at about 350 C after 15 min on max and just under 420 C after 25 min. Two-minute pies happen after that soak, not at the first beep. Stock stone can stick above 400 C; a biscotto overlay is the usual fix.

Max temp
430°C in 20 min
Placement
Indoor
Electric
Rating
-

How this oven bakes

  1. Soak 20–25 min on max before the first pie. Fifteen minutes is chamber air.

  2. If the base burns, kill or drop the bottom element just before launch and finish on top.

  3. A 32x32 biscotto overlay is the usual fix when the stock stone sticks above 400 C.

  4. Do not expect dual setpoints. The third knob is top / bottom / both only.

Specifications

Temperature range
100°C – 430°C
Inner size
32 cm × 32 cm
Weight
9.5 kg

Pros

  • 2200 W with a 1400 W top element. That is a real step up from the 1200 W 909 clamshells.
  • Owner IR: stone just under 420 C after a 25 min max soak, spread within about 10 C. Close enough to the 430 dial for a contemporary Neapolitan once hot.
  • Element selector (top / bottom / both) plus a 9 cm cavity. You can drop the deck before launch or finish on top only. Chamber is tall enough for a biscotto swap.
  • Double glass and interior light. The outer glass stays touchable in owner IR (~40 C) while the vault is hot.

Cons

  • One temperature knob. 'Independent elements' means you can switch which one is on, not set 430 top / 380 bottom.
  • The 2-minute claim is after a 20–25 min stone soak. At 15 min the stone is still around 350 C.
  • Stock 32x32 stone can stick and scorch above 400 C. Owners who want that heat move to a Casapulla-style biscotto.

How the calculator uses this oven

  • Temperature and bake time. It reaches 430°C. At the default hydration, the calculator bakes Traditional Napoletana (60%) at 430°C on the deck for about 90 seconds, and Pizza Classica (65%) at 278°C on the deck for about 6 minutes.
  • Baking surface. The calculator assumes the stock cordierite stone. Swap in a biscotto and Traditional Napoletana takes about 95 seconds instead of 90 seconds.
  • Hydration for this oven. It reaches the heat Traditional Napoletana wants, so the calculator keeps the style's 58–65% hydration.
  • Baker corrections. Bake times learn from bakers' reports on this oven. A correction starts once at least 5 successful bakes from 3 different bakers share the same style and surface.

Formulas this oven bakes

The temperature and bake time the calculator sets for each formula at its default hydration and portion size.

Ariete Da Gennaro 3901 pizza temperature and bake time

Pandough estimates a Neapolitan starting point at 60% hydration: 430°C air, 430°C on the baking surface, and about 75-110 sec. These are model estimates for this oven, not manufacturer specifications.

Ariete's indoor flagship: 2200 W in a 32x32 cm stone chamber (cavity 33x35x9 cm), 1400 W top and 800 W bottom. Official ceiling 430 C. Three knobs: timer, one temperature, and an element selector (top / bottom / both) — not independent top and bottom setpoints. Double glass, interior light, aluminium peel. Marketing is 2-minute Neapolitan from a cold start. Owners IR the stone at about 350 C after 15 min on max and just under 420 C after 25 min. Two-minute pies happen after that soak, not at the first beep. Stock stone can stick above 400 C; a biscotto overlay is the usual fix.

Also known as: Da Gennaro, Ariete Da Gennaro, Ariete 3901, 3901, 00C390100AR0.

  • 2200 W with a 1400 W top element. That is a real step up from the 1200 W 909 clamshells.
  • Owner IR: stone just under 420 C after a 25 min max soak, spread within about 10 C. Close enough to the 430 dial for a contemporary Neapolitan once hot.
  • Element selector (top / bottom / both) plus a 9 cm cavity. You can drop the deck before launch or finish on top only. Chamber is tall enough for a biscotto swap.
  • Double glass and interior light. The outer glass stays touchable in owner IR (~40 C) while the vault is hot.
  • One temperature knob. 'Independent elements' means you can switch which one is on, not set 430 top / 380 bottom.
  • The 2-minute claim is after a 20–25 min stone soak. At 15 min the stone is still around 350 C.
  • Stock 32x32 stone can stick and scorch above 400 C. Owners who want that heat move to a Casapulla-style biscotto.
  1. Soak 20–25 min on max before the first pie. Fifteen minutes is chamber air.
  2. If the base burns, kill or drop the bottom element just before launch and finish on top.
  3. A 32x32 biscotto overlay is the usual fix when the stock stone sticks above 400 C.
  4. Do not expect dual setpoints. The third knob is top / bottom / both only.

Can Ariete Da Gennaro 3901 bake Traditional Napoletana?

Yes. Ariete Da Gennaro 3901 reaches 430°C, enough to work inside the traditional Napoletana heat range and target a 60–90 second bake.

Calculate ingredients for Napoletana dough

Can Ariete Da Gennaro 3901 bake New York-style pizza?

Yes. Pandough estimates a New York-style starting point at 69% hydration: 268°C air, 268°C on the baking surface, and about 7 min–10 min.

Calculate ingredients for New York-style dough

indoor, electric, ariete, da-gennaro, 12-inch, independent-elements, 430c

Bakes from this oven

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