Fontana Forni Roma Hybrid Pizza Oven on Cart - Red

Getting the Fontana Forni pizza oven was a game-changer for us. It's been so easy to use right from the start, making it our go-to for not just pizza nights but pretty much any time we want to cook something special.It first proved its worth at my son's 6th birthday pizza party. Everyone loved the pizzas we made, and it turned a simple birthday into an unforgettable pizza bash. But what's great is that we didn't stop there. We've been using the Fontana Forni to experiment with all kinds of dishes, and everything just comes out tasting better.What I really appreciate about this oven is how it's brought us together as a family. There's something about cooking with the Fontana Forni that makes it more than just meal prepâ€"it's fun, it's engaging, and it's something we all look forward to.If you're thinking about getting one, I'd say go for it. The Fontana Forni hasn't just been an appliance; it's been an experience, making our meals and family times a lot more enjoyable.

Easy efficient customer service when I called! A nice and helpful human answered the phone! Fantastic! Love their products and their approach to business.

Excellent company.

I want to start by saying that I use this oven for commercial pizza sales. I owned a small carry out pizza shop here in rural Georgia, outside of Savannah. We used a triple deck pizza oven for conventional NY style pizza. We converted our business into mobile food truck style vending, and we use our storefront as our commissary kitchen now. The deck oven we were using at the shop needed 10-12 minutes to bake a pizza, this is too long for mobile pizza sales in a food truck. I purchased the Fontana Forni Marinara gas oven to to cook pizzas more rapidly in my food truckBecause of its size and speed. We offer 12 inch pizzas, specialty pies as well as build your own, I feel that the 12” pizza is the best size for this oven. We try not to put more than 3 pizzas in the oven at a time so we still have room to shift them around, but you could fit 4 in if you are quick enough. During service I make all the pizzas myself and I have an oven guy rotate them and pull them out as they finish. We like to turn the oven on high for about 40-45 minutes, let the stones get hot, and then crank it down to about 40% flame to sell pizzas. We run the stone temp around 500°-550°. Pies finish in about 3-4 minutes depending on volume. I don't push the oven to cook at 800°, my dough hydration is about 60%, we aren't doing Neapolitan pizza, but with the right dough and higher temps I'm sure you can achieve 90 second pizzas in this oven. We are able to do about 15 twelve inch pizzas every 30 minutes moving along at a comfortable pacethat's 30 an hour without a struggle. Usually after about 1.5-2 hours of constant use we notice that the stones need a couple minutes to recharge, but we use this time to restock the pizza toppings and get organized. I feel that this oven is excellent for a food truck or mobile pizza sales. As far as home use and backyard pizzas...you could cater a wedding with this oven!...any backyard party or feast is no match for this thing, it will stand up to whatever you can throw at it! These are quality ovens, and they are built like a tank. As a pizza professional I fully recommend this product.