Fontana Forni Mangiafuoco Wood-Fired Pizza Oven - Anthracite - FTMF-A

After 3 years, oven still looks new, and continues to churn out fantastic pizzas! If I had to do it over, I would buy it again.

I have wanted a wood fired oven since I moved from Italy to the US 20 year ago. Mangiafuoco from Fontana Forni was the obvious choice. There's a sweet spot for the heat , once you find it your pizza will be the best you have ever had. I personally cook everything in it. It's just a fun little jewel to me. I enjoy it every tremendously, my wife can't understand. But give me a beer and my Mangiafuoco and I am all set! Grazie e buona pizza a tutti! Forza Roma- Daje!

Superior in every way. Product, customer service, recipes, instructional video. This is a first class family operation and I'm so happy with my decision to purchase from them, you cannot go wrong if you choose to order one of their products.

We love our Mangiafuoco oven. It comes to temperature quickly and the upgraded stones perform as advertised.

I have used lots of pizza ovens and this is the best I have ever used. Saputo stones are bad ass.

Great purchase.

I am so happy with my mangiafuoco oven. Lighting it is super easy and it gets to temperature so fast! I purchased the Saputo stones and the pizzas cooks in 90 seconds and the crust comes out beautiful. The oven is so easy to clean and maintain as well. I particularly love the fact that the outside of the oven does not get hot since it is so well insulated. It looks beautiful in my backyard. Having pizza parties with friends is so fun! Overall I could not be more satisfied with my purchase!

I'm a two time owner of Fontana ovens. Had the Marinara Wood Burning oven for several years, and ended up including it in our home sale. Buyers insisted we leave it and we baked it into the deal. Just got the Mangiafuoco since we down-sized homes, and working through the learning curve of pre-heating and maintaining temperature. I read a few of the other reviews and seems like there were some issues keeping temperature. Wood size and diameter made all the difference for me. Invested in a small hand held splitter and 12-14" logs no greater than 2-3 inch diameter seem to burn the hottest. I've had no issues maintaining 700+ degrees on the deck and can cook a 12-14" pie in less than 90 seconds. Given how fast they cook, unless I've got someone manning the oven, I rarely need to worry about loading more than one pie at a time. Also lets me change spots each time. I can make 15-25 pies continuously without needing to pause to reheat the deck. Key is to get initial deck temp then constantly feed small log for top rolling heat. Been in the pizza business more than 40 years, and have had experience with many wood burning ovens. Fontana is the best I've seen from perspective of ease of use, time to heat, etc. Using 00 flour from Caputo and usually make the dough day prior. Simple San Marzano sauce and fresh mozzarella (dried on paper so no excess water) Here are a few pics from last pizza night. Last one is an apple pie dessert pizza.

We use the oven religiously - for pizza, steak, seafood, bread, veggies. Its phenomenal. Without saputo stone - you will be very disappointed. Learn how to make the fire correctly, proper dough and open your mind to cooking other things in the oven and you'll love it. If this is just for pizza - get a uni

I've wanted a wood fired oven for my outdoor kitchen for 20 years, however, I'm 39 so I feel like this is a pretty solid achievement to make under 40! I did a TON research and deduced Fontana Forni to excel in almost every category. I've cooked in the oven three times now and love the performance. Getting the oven properly fired up took me some time to learn, but from there, its a cake walk. It's been pretty easy to understand the heat zones and predict when to add more wood. I've done a pizza party because obv that's the first move. Next we did a Prime Rib roast. The sear, crust and subtle smoke rendered from the oven proved to be a superior technique to that of a convection oven. I also roasted a variety of root vegetables for the Thanksgiving spread which were delightful! If you're like me, and you value doing your homework first, then being extremely happy with your results, and you're taking the time to read this'you've found the right place, now just figure out what model works best for you!