Pandough
Ciao Bella Leone Forni

Ciao Bella Leone Forni

Plan a bake with this oven

A residential outdoor wood-fired oven with a refractory-clay hearth and a stucco dome. Its 27.6-inch hearth is intended for retained-heat cooking as well as pizza. The current comparison page lists an 800°F ceiling, about 427°C, and room for two 12-inch pizzas. The 660 lb oven can sit on a suitable counter or the optional wheeled stand. The manufacturer requires a gradual six-day curing process before full-temperature use.

Max temp
426.7°C
Placement
Outdoor
Wood
Rating
-

Specifications

Temperature range
0°C – 426.7°C
Weight
299.4 kg

Pros

  • A refractory-clay hearth stores heat for bread and other cooking after the fire subsides.
  • The oven is available for countertop installation or with a wheeled stand.
  • The hearth provides room for two 12-inch pizzas according to the current comparison page.

Cons

  • The 660 lb dome requires a substantial support and planned lifting equipment.
  • The maker requires six days of progressive curing fires before full-temperature cooking.

How the calculator uses this oven

  • Temperature and bake time. It reaches 427°C. At the default hydration, the calculator bakes Traditional Napoletana (60%) at 426°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 treats its built-in deck as a cordierite stone.
  • Hydration for this oven. The bake runs longer than Traditional Napoletana wants, so the calculator recommends 59–64% 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.

Ciao Bella Leone Forni pizza temperature and bake time

Pandough estimates a Neapolitan starting point at 60% hydration: 426°C air, 426°C on the baking surface, and about 80-110 sec. These are model estimates for this oven, not manufacturer specifications.

A residential outdoor wood-fired oven with a refractory-clay hearth and a stucco dome. Its 27.6-inch hearth is intended for retained-heat cooking as well as pizza. The current comparison page lists an 800°F ceiling, about 427°C, and room for two 12-inch pizzas. The 660 lb oven can sit on a suitable counter or the optional wheeled stand. The manufacturer requires a gradual six-day curing process before full-temperature use.

  • A refractory-clay hearth stores heat for bread and other cooking after the fire subsides.
  • The oven is available for countertop installation or with a wheeled stand.
  • The hearth provides room for two 12-inch pizzas according to the current comparison page.
  • The 660 lb dome requires a substantial support and planned lifting equipment.
  • The maker requires six days of progressive curing fires before full-temperature cooking.

Can Ciao Bella Leone Forni bake Traditional Napoletana?

Yes. Ciao Bella Leone Forni reaches 427°C, enough to work inside the traditional Napoletana heat range and target a 60–90 second bake.

Calculate ingredients for Napoletana dough

Can Ciao Bella Leone Forni 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

ciao-bella, outdoor, home

Bakes from this oven

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