With intelligence wood-fired design, you can create unique, significant moments right in your own backyard.
Pizzello is the perfect pizza oven for any backyard artisan, inspired by the time-honored traditions of Italian pizza masters.
Pizzello Forte Comes with a wood tray, a pizza peel, a cordierite pizza stone and a waterproof carry bag. No need to pay extra money for all key accessories.
The oven temperature can reach 752℉(400℃) in 20-25 minutes, this ensures that you can cook the pizza in 60 seconds to get that delicious crust without burning the pizza. In addition to cooking pizzas, you can also try roasted vegetables, broiled fish, seared steaks, and more.
For excellent insulation, we put cotton between the double walls in the oven to ensure more even heat dissipation. Premium steel has a special coating to resist marks from fingerprints and is easy to clean by wiping with a clean cloth.
Improves combustion efficiency and heat distribution within the Pizzello pizza oven.
Drop down hopper door provides easy access to manage the supply and combustion of fuel.
The peephole allows you to monitor the pizza cooking process without opening the oven door.
Offers protection for the pizza oven during transportation and storage.
Experience the true bliss that only real wood fired pizza can give you. The authentic smoky flavors, the crispy crust and perfectly cooked toppings in 60 seconds. Simply Amazing.
With the Pizzello Forte pizza oven, you can make authentic Neopolitan-style Italian pizza at an affordable price right in your own backyard!
Versatile ovens - Forte makes it possible to cook all kinds of foods. Try roasted vegetables, broiled fish, seared steaks, and more - sky's the limit!
Top Reasons Why Pizza Stones Crack:
1. Putting a cold baking stone into a hot oven.
2. Allowing moisture into the baking stone.
3. Placing cool or cold food onto the baking stone.
4. Handing the stone too much.
5. Removing the stone too soon from a hot oven.
6. Using too much heat
How To Prevent Your Pizza Stone From Cracking In The Future:
1. Maintain your stone in your oven at all times. If you such as a pretty looking rock, cover with aluminum foil so drips from other things don’t discolor it.
2. Always place a rock into a cool stove as well as do a long pre-heat.
3. Decrease handling. Moving in and out of the stove can cause cracking.
4. Stay clear of cleaning or oiling a stone. The moisture can create it to split.
5. Wait until rock is entirely chilly before removing it from oven.
6. Don’t place icy pizzas on your pizza stone. Ever.
7. Utilize a folded up towel and also place on the counter prior to you take the rock out of the stove, so the counter will not send your rock right into “thermal shock.”
Yes you can, but we still suggest that you bake your pizza with the door off to cook the pizza more faster and Pizzello comes with bulit-in thermometer and door peephole that can help you easily checking.
For pellets, you can use oak pellets or look for Premium Wood Fuel Pellets, most pellets on the market are compatible with our product.
And our oven support many types of wood, such as juniper aromatic firewood and mini oak firewood.
Coal won’t work by itself. You need to have a flame rolling over the inside of the oven to heat the stone or the pizza crust will be undercooked. Use a couple of coal brickets and then fill the hopper with wood pellets.
For better heat circulation, tasty food flavor and for safety consideration, we designed the chimney cannot be shortened in the height.
For pizza you want the oven to be about 700-800°F. You can also check the article below: https://pizzello.com/blogs/academy/pizzello-pizza-oven-temperature-how-hot-should-your-pizzello-oven-be.