Wood fired Pizza Ovens Prices - ALGARVE 120cm

WOOD FIRED PIZZA OVENS - ALGARVE 120 CM

The oven is built on a 6/7 cm concrete base, you only have to build 2 strong brick walls (you can use concrete) with 15 cm, to place the oven.

Measures:

Inside diameter: 93x93 cm

External dimensions:

Width: 118.5 cm

Depth: 118.5 cm

Height: 75 cm

Weight: 650 kg

Oven’s door: 40x33 cm

Productivity: Up to 120 pizzas/hour (30cm) or 12 kg of bread dough

Pizza Capacity: 4-5 pizzas Ø 30 cm

Wood consumption: 8 kg/hour (it depends on the quality of the wood and moisture)

Included in the price:

- White brick wood fired oven 90X90cm

- A product against cracks (Ultrafire- Impexfire product)

- Steel door

- Chimney outlet in steel (square)

- A thermometer (0 to 500°c) to monitor the temperature inside of the wood fired oven

- Transport insurance

Find out about other tools and accessories: click here!

Important

High quality oven

All our ovens are 100% insulated with ROCKWOOL (look the video) and guaranteed against cracks that’s why your oven will be delivered with our special product (Ultrafire).

90% of the ovens on the market make cracks, after the first uses, we are the only owning this product in the market with such amazing characteristics.

Technical details:

- The dome of this wood fired oven is a kind of Igloo type, this model is designed for all kinds of dishes: Pizzas, bread, roasts, cooked dishes, grills, and others.

- To use outdoor or indoor

- Guarantee against cracks

- The inside of all our ovens have ROCKWOOL insulation, and the outside are made with refractory cement and 100% natural clay

- There is no need of additional exterior insulation

- Dome and floor are completely built in refractory bricks

- It retains heat, with the door closed, more than 3 hours

- It keeps its superb appearance even after many years of use

- To simplify ovens’ shipping and prevent damages, ovens are delivered with a wood frame protection

- For professional and domestic use

- Traditional Mediterranean style

- High quality and 3 years guaranteed

- Chimney outlet diameter: 14cm

- Delivery is made by a truck with a tailgate lift. Without any additional cost for customers

- A recipe book for wood fired ovens

Delivery time: 7-10 days* (read our general terms and conditions)

Payment methods:

- Debit / Credit Card - 100% secure payment

- Bank transfer

Free shipping for mainland France *, Monaco, Belgium, Luxembourg and Spain. Other destinations please contact us.

* Except Corsica

Delivery :

- Delivery will take place at the curbside or driveway.

- It is important to take the time to systematically check the condition of the package upon receipt. You must make reservations on the delivery slip before signing if you find damage on the package,
or refuse if the product arrives badly damaged. Without these reservations it is impossible for us to claim any liability from the insurance.

- Please read the general delivery conditions carefully for more information.

Our wood fired oven´s brand is: PORTOFORNO

A Bread Recipe for your Wood fired Pizza Ovens Prices - ALGARVE 120cm

Chicago-Style Deep Dish Pizza

Ingredients:

1 pizza.dough

3 tablespoons olive oil

¼  Pound ground sweet sausage

3 medium thinly sliced green peppers

2 medium white onions cut in half and thinly sliced

4 cloves minced garlic

6 ounces thinly sliced provolone cheese

8 ounces shredded mozzarella cheese

½ cup.tomato.sauce

¼ cup.grated Parmesan cheese

Coarse cornmeal

Method:

Preheat your oven.

Heat 1 tablespoon of olive oil over medium-high heat in a large skillet, add the ground sausage and cook until brown.

Transfer sausage to a bowl.

Add the remaining olive oil to the skillet and heat.

Sauté peppers, onions and garlic until tender.

Remove from heat and set aside.

Divide dough in half, then roll 1-2" wider than a deep-dish pizza pan.

Place dough on the bottom and up the sides of the pan.

Bake the dough for about 4 minutes until it just begins to crisp.

Remove from the oven and layer the bottom with provolone cheese followed by mozzarella, peppers, onions and sausage.

Roll out second dough portion to same size as the first round and place over the cheese, peppers, onions and sausage.

Seal the edges together with your fingers, being sure to create a well in the dough to allow for tomato sauce, and then trim away any excess.

Slit the top of the crust to allow steam to vent during baking.

Add tomato sauce in an even layer over the dough and spread Parmesan cheese lightly over the sauce.

Bake until crust is golden brown and sauce is bubbling.

Remove and let sit for 5 minutes.