Pandough
Fontana Forni Mangiafuoco Wood

Fontana Forni Mangiafuoco Wood

Plan a bake with this oven

A wood-fired outdoor oven with a 32 × 24 inch chamber. Fontana lists a 24 × 24 inch usable cooking surface once space is reserved for the fire. The rated ceiling is 900°F, about 482°C. A chimney damper and door control heat loss; the optional Saputo biscotto floor is intended for hotter Neapolitan-style baking. The countertop oven weighs 246 lb before a cart is added. The listed three-pizza capacity refers to 10-inch pizzas.

Max temp
482.2°C
Placement
Outdoor
Wood
Rating
-

Specifications

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

Pros

  • The 32 inch wide chamber leaves space to turn pizzas beside the wood fire.
  • A chimney damper and insulated chamber help retain heat between bakes.
  • Optional Saputo biscotto stones support high-temperature Neapolitan-style baking.

Cons

  • A live wood fire needs tending, and its footprint reduces the usable cooking floor.
  • The 246 lb countertop body needs a substantial support and help during installation.

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 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.

A wood-fired outdoor oven with a 32 × 24 inch chamber. Fontana lists a 24 × 24 inch usable cooking surface once space is reserved for the fire. The rated ceiling is 900°F, about 482°C. A chimney damper and door control heat loss; the optional Saputo biscotto floor is intended for hotter Neapolitan-style baking. The countertop oven weighs 246 lb before a cart is added. The listed three-pizza capacity refers to 10-inch pizzas.

  • The 32 inch wide chamber leaves space to turn pizzas beside the wood fire.
  • A chimney damper and insulated chamber help retain heat between bakes.
  • Optional Saputo biscotto stones support high-temperature Neapolitan-style baking.
  • A live wood fire needs tending, and its footprint reduces the usable cooking floor.
  • The 246 lb countertop body needs a substantial support and help during installation.

Can Fontana Forni Mangiafuoco Wood bake Traditional Napoletana?

Yes. Fontana Forni Mangiafuoco Wood 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 Wood 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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