G3 Ferrari Delizia G10006

The benchmark Italian countertop pizza oven, beloved for its price-to-performance ratio and massive modding community. Reaches 400°C in about 5 minutes with a 1200W element and refractory stone that seasons over time. Swapping in a biscotto stone is the most popular upgrade in the home pizza community.

Max temp: 400°C in 10 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.
Give the deck the full 10 min. Air temperature lies. The stone is slower.
Plan about 5 min between pies so the floor charges again.

Specifications

Temperature range: 150°C – 400°C
Inner diameter: 31 cm
Weight: 5.2 kg

Pros

Best value entry point — genuine 400°C capable pizza oven for around $100
Pizza done in 2.5–5 minutes after preheat; faster than any conventional oven
5.2 kg and compact footprint — easy to store in a cabinet between uses
Refractory stone seasons with use; biscotto stone swap is cheap and well-documented
Large aftermarket community with guides on lid propping, temp hacks, and stone upgrades

Cons

Single thermostat controls both elements together — no independent top/bottom adjustment
Low interior clearance forces pizza to be flat; dough cannot have significant oven spring
Must rotate pizza 180° halfway through for even browning — no way around it
Built-in 5-minute timer is decorative; serious users ignore it and watch the pizza directly

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.

G3 Ferrari Delizia G10006 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.

Best value entry point — genuine 400°C capable pizza oven for around $100
Pizza done in 2.5–5 minutes after preheat; faster than any conventional oven
5.2 kg and compact footprint — easy to store in a cabinet between uses
Refractory stone seasons with use; biscotto stone swap is cheap and well-documented
Large aftermarket community with guides on lid propping, temp hacks, and stone upgrades

Single thermostat controls both elements together — no independent top/bottom adjustment
Low interior clearance forces pizza to be flat; dough cannot have significant oven spring
Must rotate pizza 180° halfway through for even browning — no way around it
Built-in 5-minute timer is decorative; serious users ignore it and watch the pizza directly

Use the supplied baking stone and let it heat fully before baking. Check the model manual before removing the stone or fitting a replacement.
Give the deck the full 10 min. Air temperature lies. The stone is slower.
Plan about 5 min between pies so the floor charges again.

Can G3 Ferrari Delizia G10006 bake Traditional Napoletana?

G3 Ferrari Delizia G10006 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 G3 Ferrari Delizia G10006 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

countertop, electric, budget, italian, clamshell, iconic, 12-inch

Bakes from this oven

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