Fontana Forni FAQ: Real Questions, Straight Answers

Wood-fired and gas ovens carry a 10-year warranty on the dome of the cooking chamber (excluding the Maestro 60) and a 2-year warranty on everything else. Gas ovens (excluding the Maestro 60) also carry a 10-year warranty on the stainless steel burner. The warranty applies to the original purchaser only. Stones are not covered due to their fragile nature, though Fontana will address any stone damage that arrives at delivery.

Fontana Forni ovens qualify for free shipping at BBQGuys, so there's no surprise freight bill at checkout. Freight shipments arrive on a pallet with lift gate service and are dropped at the curb — so make sure you've got a couple of extra sets of hands ready on delivery day. These ovens are built heavy for a reason.

No. Fontana's warranty explicitly states that using combustible material other than wood to light fires in the oven voids coverage. Stick to dry, untreated hardwood — your pizza (and your warranty) will thank you.

It depends on how many hungry people you're feeding! The Mangiafuoco handles 3 10" pizzas or 2 12" pizzas at a time. While the Marinara accommodates 4 10" pizzas or 3 12" pizzas simultaneously. If you regularly host a crowd and don't want to be stuck at the oven launching pies one at a time, the Marinara is the move.

Mostly the heat! In a properly functioning Fontana oven, smoke exits through the chimney as fast as it's produced. That's by design. For smoke to flavor food, it needs constant, prolonged contact with the surface. However, at 750°F–900°F, your pizza is done in 90 seconds to 2.5 minutes. That's simply not enough time for smoke to permeate the dough or toppings. What you might be tasting is what you're smelling: your olfactory senses and taste buds are closely linked, so the aroma of a wood fire can make the pizza taste smokier than it is. If your pizza genuinely tastes like smoke, that's a draw issue worth addressing, not a feature.

Fontana ovens are built with a solid-welded bent-steel dome engineered for all-weather use, so light rain or cold temperatures won't hurt the oven itself. That said, operating in heavy rain or freezing conditions isn't ideal, moisture hitting a hot stone can cause thermal shock. We recommend using a quality cover when the oven isn't in use and letting the oven warm up gradually in cold weather before pushing it to full temperature. When in doubt, give it a slow, gradual preheat.

BTU output scales up with oven size and capability across the Fontana lineup. The Maestro 60 puts out 29,000 BTUs, making it Fontana's most compact and fuel-efficient gas option. The Mangiafuoco Gas delivers 36,000 BTUs, reaching 750°F in 30 minutes or less. The Napoli bumps up to 54,000 BTUs, and the Roma tops the residential lineup at 75,000 BTUs. Every model in the lineup maxes out at 900°F, which is the highest temperature rating on the market.

A standard 20 lb. propane tank lasts approximately 20 hours on max settings. For most backyard cooks, that's multiple pizza nights before you're reaching for a refill. If you're planning a big event, it's worth having a backup tank on hand just in case.

The Elysia system is designed to work with Fontana's own countertop options, but the modular nature of the system means custom countertop integration is possible — especially for designers matching to existing patio stonework.

Fontana has officially partnered with Lynx to offer built-in compatibility for both the Lynx Professional and Lynx Sedona grills, in natural gas or propane, within the Elysia system. Beyond Lynx, the Elysia also accommodates a kamado cabinet, letting you drop in whatever kamado brand you prefer. That said, because there's no universal cutout standard across brands, built-in appliance options are limited to what the system is specifically designed to accommodate.