Pandough
Fontana Forni Mangiafuoco Gas

Fontana Forni Mangiafuoco Gas

Plan a bake with this oven

A gas-only outdoor oven with a 32 × 24 inch chamber, a 32 × 20 inch usable floor and a 36,000 BTU/h burner. Propane is standard; natural gas requires a conversion kit. Its rated maximum is 900°F, about 482°C. PizzaMaking owner JeffShoaf reports even side-to-side heating when baking two pizzas with the optional Saputo floor, while noting that handling more than two at once is demanding.

Max temp
482.2°C
Placement
Outdoor
Gas
Rating
-

Specifications

Temperature range
0°C – 482.2°C
Inner size
81 cm × 61 cm
Weight
126.6 kg

Pros

  • PizzaMaking owner JeffShoaf reports even side-to-side heating for two pizzas.
  • The 32 inch wide chamber allows pizzas to sit side by side rather than front to back.
  • Optional Saputo biscotto stones are available for Neapolitan-style baking.

Cons

  • Its gas-only design cannot use the wood-firing mode of the newer Firenze hybrid.
  • One experienced owner reports that managing more than two pizzas at once is difficult.

How the calculator uses this oven

  • Temperature and bake time. It reaches 482°C. At the default hydration, the calculator bakes Traditional Napoletana (60%) at 455°C on the deck for about 85 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 90 seconds instead of 85 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.

Fontana Forni Mangiafuoco Gas 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.

A gas-only outdoor oven with a 32 × 24 inch chamber, a 32 × 20 inch usable floor and a 36,000 BTU/h burner. Propane is standard; natural gas requires a conversion kit. Its rated maximum is 900°F, about 482°C. PizzaMaking owner JeffShoaf reports even side-to-side heating when baking two pizzas with the optional Saputo floor, while noting that handling more than two at once is demanding.

  • PizzaMaking owner JeffShoaf reports even side-to-side heating for two pizzas.
  • The 32 inch wide chamber allows pizzas to sit side by side rather than front to back.
  • Optional Saputo biscotto stones are available for Neapolitan-style baking.
  • Its gas-only design cannot use the wood-firing mode of the newer Firenze hybrid.
  • One experienced owner reports that managing more than two pizzas at once is difficult.

Can Fontana Forni Mangiafuoco Gas bake Traditional Napoletana?

Yes. Fontana Forni Mangiafuoco Gas reaches 482°C, enough to work inside the traditional Napoletana heat range and target a 60–90 second bake.

Calculate ingredients for Napoletana dough

Can Fontana Forni Mangiafuoco Gas 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

fontana-forni, outdoor, home

Bakes from this oven

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