G3 Ferrari Pummarola G10199 pizza temperature and bake time
Pandough estimates a Neapolitan starting point at 60% hydration: 420°C air, 420°C on the baking surface, and about 80-110 sec. These are model estimates for this oven, not manufacturer specifications.
G3 Ferrari's slightly higher-rated variant with an official 420°C ceiling and a 31 cm stone. In practice the real-world temperature difference versus the Delizia is marginal — the same 1200W heating element caps recovery speed.
- Officially rated to 420°C, a modest step above the Delizia's 400°C ceiling
- 31 cm stone accommodates standard home pizza sizes without cramping
- Familiar G3 Ferrari build quality and the same biscotto stone upgrade path
- 1200W element shared with the Delizia means recovery time between pizzas is similar
- Real-world temperature delta vs. the Delizia is small — the price difference is hard to justify on specs alone
- Same single-thermostat limitation as the rest of the budget G3 Ferrari lineup
- Use the supplied baking stone and let it heat fully before baking. Check the model manual before removing the stone or fitting a replacement.
- Wait about 5 min between pies. Launching on a spent stone is how the second pizza comes out pale.
- Give the deck the full 10 min. Air temperature lies. The stone is slower.