Fontana Forni Volta 70

An outdoor hybrid oven with digital temperature control, Wi-Fi connectivity and two food probes. The Volta 70 has a 24 × 20 inch cooking surface and a 61,500 BTU/h gas burner. The US range page specifies digital control from 300°F to 840°F, about 149°C to 449°C. Propane is standard, natural gas needs a conversion kit, and a burner cover enables wood firing. The controls need a mains electrical supply.

Max temp: 448.9°C
Placement: Outdoor
GasWood
Rating: -

Specifications

Temperature range: 148.9°C – 448.9°C
Weight: 108 kg

Pros

Digital controls maintain a chosen oven temperature in gas mode.
Two food probes monitor separate dishes without relying only on chamber temperature.
A burner cover allows wood firing as an alternative to gas.

Cons

The electronic control system needs mains power as well as gas.
Bon Appétit tester Noah Kaufman measured fluctuations of up to 30°F either side of the setpoint before automatic correction.

How the calculator uses this oven

Temperature and bake time. It reaches 449°C. At the default hydration, the calculator bakes Traditional Napoletana (60%) at 448°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 treats its built-in deck as a cordierite stone.
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 Volta 70 pizza temperature and bake time

Pandough estimates a Neapolitan starting point at 60% hydration: 448°C air, 448°C on the baking surface, and about 75-105 sec. These are model estimates for this oven, not manufacturer specifications.

Digital controls maintain a chosen oven temperature in gas mode.
Two food probes monitor separate dishes without relying only on chamber temperature.
A burner cover allows wood firing as an alternative to gas.

The electronic control system needs mains power as well as gas.
Bon Appétit tester Noah Kaufman measured fluctuations of up to 30°F either side of the setpoint before automatic correction.

Can Fontana Forni Volta 70 bake Traditional Napoletana?

Yes. Fontana Forni Volta 70 reaches 449°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 Volta 70 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

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Bakes from this oven

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