G3 Ferrari Pizza PRO 2 Minuti G10204

G3's 450 C indoor box. Not Pronto Pizza G10186. 1600–1850 W, 1200 W top and 500 W bottom, 80–450 C, six programs, independent top and base setpoints, 32x32 cm stone. 12.2 kg. Triple glass, cool-touch fan. Marketing is a 2-minute Neapolitan at 450 C. Owner IR: plate set 400 C reads ~390 C; ceiling set 450 C is the element, not the chamber. Real first pies 3–4 min after a 20 min soak. A German owner had two units that still displayed 450 after weeks while pies went pale — day-one heat is not a lifetime guarantee.

Max temp: 450°C in 20 min
Placement: Indoor
Electric
Rating: -

How this oven bakes

Start 450 top / 400 bottom. IR the stone; the 450 on the glass is not the floor.
Plan 20 min to a usable stone, then 3–4 min pies, not the 2-minute name.
If later pies go pale while the display still says 450, that is a known fade. Stop trusting the screen.
This is G10204. Pronto Pizza G10186 is the 430 C / 850+850 sibling. Retailer titles mix them.

Specifications

Temperature range: 80°C – 450°C
Inner size: 32 cm × 32 cm
Weight: 12.2 kg

Pros

Independent 1200 W top / 500 W bottom to 450 C. That split is why this is not a second G10186 row.
Owner IR lands the plate within ~10 C of the setpoint at 400 C. Usable heat, not brochure vapour.
Confraternita bakers run 450 vault / 400 deck and get leopard on a 24 h dough. That is the job.
Same 32x32 cordierite spare as G10186 and Krispy. When the stone cracks, the part exists.

Cons

450 on the display is the element. Chamber and stone lag. Do not write 2-minute bakes into a cold start.
Two reported units lost real heat after weeks while still showing 450 C. If pies go pale, believe the pie.
Tight mouth, 12.2 kg, footprint of a small hob. Ceneo: 'absurdly huge' on a four-zone induction.

How the calculator uses this oven

Temperature and bake time. It reaches 450°C. At the default hydration, the calculator bakes Traditional Napoletana (60%) at 450°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.

G3 Ferrari Pizza PRO 2 Minuti G10204 pizza temperature and bake time

Pandough estimates a Neapolitan starting point at 60% hydration: 450°C air, 450°C on the baking surface, and about 75-105 sec. These are model estimates for this oven, not manufacturer specifications.

Also known as: Pizza PRO 2 Minuti, G3 Ferrari Pizza PRO, G10204, G3 Ferrari G10204, PM120T, Technical model PM120T.

Independent 1200 W top / 500 W bottom to 450 C. That split is why this is not a second G10186 row.
Owner IR lands the plate within ~10 C of the setpoint at 400 C. Usable heat, not brochure vapour.
Confraternita bakers run 450 vault / 400 deck and get leopard on a 24 h dough. That is the job.
Same 32x32 cordierite spare as G10186 and Krispy. When the stone cracks, the part exists.

450 on the display is the element. Chamber and stone lag. Do not write 2-minute bakes into a cold start.
Two reported units lost real heat after weeks while still showing 450 C. If pies go pale, believe the pie.
Tight mouth, 12.2 kg, footprint of a small hob. Ceneo: 'absurdly huge' on a four-zone induction.

Start 450 top / 400 bottom. IR the stone; the 450 on the glass is not the floor.
Plan 20 min to a usable stone, then 3–4 min pies, not the 2-minute name.
If later pies go pale while the display still says 450, that is a known fade. Stop trusting the screen.
This is G10204. Pronto Pizza G10186 is the 430 C / 850+850 sibling. Retailer titles mix them.

Can G3 Ferrari Pizza PRO 2 Minuti G10204 bake Traditional Napoletana?

Yes. G3 Ferrari Pizza PRO 2 Minuti G10204 reaches 450°C, enough to work inside the traditional Napoletana heat range and target a 60–90 second bake.

Calculate ingredients for Napoletana dough

Can G3 Ferrari Pizza PRO 2 Minuti G10204 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

indoor, electric, g3-ferrari, pizza-pro, 450c, 12-inch, digital

Bakes from this oven

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