Ariete 909 Pizza Oven

Budget indoor electric with a refractory stone. 5 temperature levels, 400°C max.

Max temp: 400°C in 12 min
Placement: Indoor
Electric
Rating: -

How this oven bakes

Use the supplied baking stone and let it heat fully before baking. Check the model manual before removing the stone or fitting a replacement.
Wait about 5 min between pies. Launching on a spent stone is how the second pizza comes out pale.
Give the deck the full 12 min. Air temperature lies. The stone is slower.

Specifications

Temperature range: 200°C – 400°C
Inner diameter: 33 cm
Weight: 3.9 kg

Pros

Cheapest true refractory-stone pizza oven available — regularly found under $90
3.9 kg is the lightest in this category; easy to store and move
400°C capable for a sub-$100 appliance is genuinely impressive
Pizza in approximately 4 minutes after a full preheat

Cons

Five fixed temperature steps — cannot fine-tune heat; jump between levels is coarse
Lower power output results in slower recovery between pizzas and less aggressive top browning
Build quality feels less robust than G3 Ferrari; longevity reports are more mixed

How the calculator uses this oven

Temperature and bake time. It reaches 400°C. At the default hydration, the calculator bakes Traditional Napoletana (60%) at 400°C on the deck for about 105 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 110 seconds instead of 105 seconds.
Hydration for this oven. The bake runs longer than Traditional Napoletana wants, so the calculator recommends 60–64% hydration here, against the style's usual 58–65%.
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 909 Pizza Oven pizza temperature and bake time

Pandough estimates a Neapolitan starting point at 60% hydration: 400°C air, 400°C on the baking surface, and about 90 sec–2m 7s. These are model estimates for this oven, not manufacturer specifications.

Budget indoor electric with a refractory stone. 5 temperature levels, 400°C max.

Also known as: Ariete 917, 917, Ariete 918, 918, Pizza in 4 minutes.

Cheapest true refractory-stone pizza oven available — regularly found under $90
3.9 kg is the lightest in this category; easy to store and move
400°C capable for a sub-$100 appliance is genuinely impressive
Pizza in approximately 4 minutes after a full preheat

Five fixed temperature steps — cannot fine-tune heat; jump between levels is coarse
Lower power output results in slower recovery between pizzas and less aggressive top browning
Build quality feels less robust than G3 Ferrari; longevity reports are more mixed

Use the supplied baking stone and let it heat fully before baking. Check the model manual before removing the stone or fitting a replacement.
Wait about 5 min between pies. Launching on a spent stone is how the second pizza comes out pale.
Give the deck the full 12 min. Air temperature lies. The stone is slower.

Can Ariete 909 Pizza Oven bake Traditional Napoletana?

Ariete 909 Pizza Oven reaches at most 400°C, below the roughly 419°C needed for a traditional 60–90 second Napoletana bake. Raising hydration within your flour's capacity can still produce a crisp pizza with Neapolitan character.

Calculate ingredients for Napoletana dough

Can Ariete 909 Pizza Oven 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

budget, indoor, electric, ariete, entry-level, 13-inch

Bakes from this oven

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