Fontana Forni Mangiafuoco Wood-Fired Pizza Oven On Cart - Stainless - FTMF-S

This is our second oven. First one burned in the Glass Mt. fire in St. Helena. But only thing standing after the fire! Some patina on exterior, but still used it until we started rebuilding and just bought a new replacement. You get what you pay for and this oven and the customer service definitely delivers.

We use the oven in our backyard every week

So many new memories already made thanks to Fontana Forni. We absolutely love our Mangiafuoco, this oven not only looks beautiful, it's made in Italy beautiful and built to last. I spent a great deal of time researching pizza ovens while living in Italy, so happy we chose Fontana Forni.

This is not an inexpensive or budget purchase but I have no regrets with the Mangiafuoco pizza oven! It ccould replace all of my other grills and far from limited to only Pizza. It was mainly for the pizza, overall experience and the process with family and friends however we have had so many other great meals that you would normally cook on the grill. Absolutely would recommend without hesitation. Another note worth mentioning the Fontana representative was super helpful offering guidance on selecting the correct product and many user tips for the grill. Overall great experience and very well made product!

This was the highest quality grilling system I have ever purchased. Assembly was pretty easy. My wife and I probably assembled it in an hour. Much of that time was pealing the protective film off the stainless parts. We rented a garden wagon with big tires to pull it into the back yard. It is very easy to get a good fire going. It takes me about 45 minutes to get fully up to temp. I assume I could make a bigger fire and go faster, but there really is not need. We make pizza every weekend. The same recipes I have baked for years in my home oven are now at a completely new level. I think I make the best pizza in town now. The crust is as light as air on the inside with great taste and chew on the outside. The pizzas really do cook in 90 seconds or so. We bought the high temp stones. My wife does not like blackened pizza crust. I have had my oven floor at 800 plus many times and I do not blacken the bottom of the pizza. I am not sure what the standard stones would do, as I have never used them, but the special stones work awesome.

I've had this oven for about 1 1/2 years. I've cooked pizza perhaps 50 times using it. My view: - the heat retention is not that of a brick oven so you have to constantly add wood. - you must buy the special stones for the floor. Without them the bottom of the pizza will burn almost every time - I've never been able to make more than 1 pizza at a time (despite the product description saying otherwise) because the pizzas near the sides of the oven will have burnt crust very quickly. The only sweet spot is centre right of where the fire is. - It is relatively easy to move around your deck which is convenient - the grate needs a re-design because it allows for too much direct heat on the side of the pizza near it (so you have to turn your pizza very quickly and constant to avoid burning the crust before the bottom is cooked - depending on use the bottom stones have to be replaced so keep this in mind as they are expensive and an option you have to have - after a lot of trial and error (burnt pizza crust) the best hack seems to be to heat the oven to about 900F with the door on but then cook your pizza with the door off, placing your pizza centre right of the fire, rotating it constantly. I sometime use my steel pizza shield to hide the direct flame so I don't burn that side of the pizza crust - If I had to do it over again I would buy a brick lined oven and not steel: heat retention is much superior to this oven. Steel is convenient for sure but its not the same.

My wife bought me the Mangiafuoco as an early anniversary gift. I had a smaller, portable pizza oven that is extremely popular, and even with the "pro" version of that, it doesn't compare to this (it's great for our camper though!). The folks at Fontana were super helpful and answered all of my questions. Absolutely go for the higher end tools -- they make all the difference in the world. This oven fits in perfectly on our stone patio and has become the envy of the neighbors. When the pizzas (or really anything I am cooking up in it) are flowing, people appear out of nowhere inquiring where the smells are coming from. Invest in some high quality carbon steel pans and you can do some amazing things beyond pizza. We've done pita bread (which was way better than the store bought), middle eastern kabobs (yes--buy the grill accessory... it's awesome!), whole fish with lemon roasted potatoes, steaks, and of course, lots of pizza! The pizza dough recipe Fontana provides is spot on. We get our 00 pizza flour in 50# bags (the blue ones that are the real Neapolitan flour) online and have amazing results. The Fontana oven is what I have always wanted and didn't know it! You will not be sorry for buying one. I did tons of research before letting my wife know which one I wanted. You simply cannot go wrong with the build quality and the performance.

Only a few uses in, but really enjoying this oven so far. I find that it takes me closer to an hour to get the stones up to 750, hopefully as I use it more, I'll be able to get it to temperature a little more quickly. Apart from the occasional user error, this thing is as good as advertised. Looking forward to trying some other recipes, have only used it for pizza so far, but looking forward to many years of use.

The pizza over is exactly as described. It heats up quickly and cooks everything perfectly. What we did not account for was the wow factor that the Mangifuoco added to our outdoor kitchen. Everyone from adults to kids wants to "play" with fire. After the initial setup and figuring out how to vent the pizza oven around my Alumawood Patio Cover everything has been perfect. If you have any questions regarding my venting setup please ask below. Also, if you are considering skimping and not buying the accessory kit, just do it! It's a great set and I utilize every piece each time I cook.

I looked extensively at Pizza ovens over a wide price range and settled on the Mangiafuoco wood oven and still feel it is the best pizza oven for its size and type. Other pizza oven manufactures I felt had poorer quality materials, and were not as well made (reviews and speaking to the companies). Many are made in China with poorer grade stainless steel/welding which will not hold up to the high temperatures in a pizza oven. The Mangiafuoco uses 411 stainless steel (SS) for the interior dome which is more heat tolerant and durable than other types of stainless steel. The SS 304 exterior on mine is used in marine environment and should not pit or have rust spots common to poorer grade types used in other ovens. The interior 5 mm Corten steel panel is a significant addition to prevent heat damage from the fire. The new vent cap and damper work very nicely (I added a wood handle to the metal handle). Performance, the pizza oven heats up quickly, and comes up to temperature in under 30 minutes, which was quite surprising. Pizza's cook in about 90-120 seconds, and come out quite perfectly. The flu damper helps you adjust the heat/flame and keep the heat in the cooking chamber. Takes a bit of trial and error to dial it all in and cooking, but results exceeded my expectations and compares to the best Pizza's I have had in the US and Italy. Minor complaints the underside of the oven is galvanized steel (as opposed to SS) and the SS exterior dome is laser cut and bit sharp, I sanded the edges. Flu cap should have a spark screen. I added a heavy steel trey under the logs to contain the ashes, it works super well and is an inexpensive addition. Lodge Carbon Steel Griddle, 18-inch , Black CRSGR18. I use the log retainer provided with the pizza oven in the Lodge pan. I am usually very critical in my reviews, but I rate this Pizza oven as excellent, and the post purchase service with the company. Great Pizza oven, they know what they are doing