Unold Alfredo

Unold's 2025 indoor electric. Don Alfredo 68805 (black steel) and Alfredo 68806 (stainless) are colourways of one oven — Unold's own words, shared manual. 1700 W, 80–450 C independent top and bottom, 32x32 cm cordierite, digital rotary plus touch, five pizza programs plus DIY. 11.3 kg. Double glass, cavity light, peel in the box. Official square biscotto exists for this chamber. Not Luigi 68816: Luigi's aliases currently and wrongly include Don Alfredo 68805 and must be stripped. Owners: ~15 min heat-up; Napoli 450 top / 390–400 bottom; stone IR can read ~450 C when the bottom is set 400 C. Semola on this stone turns to smoke.

Max temp: 450°C in 15 min
Placement: Indoor
Electric
Rating: -

How this oven bakes

Napoli: 450 top / 390–400 bottom. Reheat between pies.
If the stone IR reads hotter than the bottom setpoint, believe the gun. Vault heat soaks the deck.
Skip heavy semola. It becomes smoke at these temperatures.
68805 black and 68806 stainless are the same oven. Pick a colour, not a second model.
Unold's square biscotto is the overlay for this 32x32. Fit it once, A-side up.

Specifications

Temperature range: 80°C – 450°C
Inner size: 32 cm × 32 cm
Weight: 11.3 kg

Pros

Independent 80–450 C top and bottom with a 32x32 cordierite. Real dual setpoints, not an element switch.
Owners do not peel-spin. Heat is even enough that Unold's 'no turning' line mostly holds.
Official Biscotto Sorrento square is sold for (Don) Alfredo and (Don) Luigi. The chamber is built for it.
11.3 kg with a double-glazed door and a peel in the carton. Indoor-safe at 450 C.

Cons

450 C bottom is too much for many doughs. Owners back the deck to 400 C or the base burns.
Semola on this stone chars to ash and will trip a nearby smoke alarm. Use a light dusting or none.
Do not confuse with Luigi 68816. Same stone size, different SKU. Search Don Alfredo here, not on Luigi.

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.

Unold Alfredo 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: Don Alfredo, Unold Don Alfredo, 68805, 68806, Unold Alfredo 68806, Unold Don Alfredo 68805, Alfredo 68806, Don Alfredo 68805.

Independent 80–450 C top and bottom with a 32x32 cordierite. Real dual setpoints, not an element switch.
Owners do not peel-spin. Heat is even enough that Unold's 'no turning' line mostly holds.
Official Biscotto Sorrento square is sold for (Don) Alfredo and (Don) Luigi. The chamber is built for it.
11.3 kg with a double-glazed door and a peel in the carton. Indoor-safe at 450 C.

450 C bottom is too much for many doughs. Owners back the deck to 400 C or the base burns.
Semola on this stone chars to ash and will trip a nearby smoke alarm. Use a light dusting or none.
Do not confuse with Luigi 68816. Same stone size, different SKU. Search Don Alfredo here, not on Luigi.

Napoli: 450 top / 390–400 bottom. Reheat between pies.
If the stone IR reads hotter than the bottom setpoint, believe the gun. Vault heat soaks the deck.
Skip heavy semola. It becomes smoke at these temperatures.
68805 black and 68806 stainless are the same oven. Pick a colour, not a second model.
Unold's square biscotto is the overlay for this 32x32. Fit it once, A-side up.

Can Unold Alfredo bake Traditional Napoletana?

Yes. Unold Alfredo 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 Unold Alfredo 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, unold, alfredo, don-alfredo, 12-inch, 450c, cordierite

Bakes from this oven

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