MOBILE PIZZA OVENS - Red “MAXIMUS”
Inside Diameter: 60x60cm
Output: Up to 30 unit.(23cm) or 15 unit. (32cm) Pizzas Hour
Pizza Capacity: 2 pizzas Ø 230mm
Wood consumption: 3kgs Hour
Construction material of Mobile Pizza Ovens - Red MAXIMUS
Outside: Aluminum wall
Inside: Stainless steel Double wall with high temperature ceramic blanket and a special fire-Blanket.
Floor: Refractory Tiles
Front: Refractory cement (Lafarge) and inside structure forged iron
Chimney: 100% Stainless steel
Shipped in a crate.
- Heating time (300º): 20 minutes
- Weight: 55kg
- Ideal solution for Families or parties of 5/7 people
- Economic: 3kgs hour wood consumption
- Eco friend: 90% less smoke
- 100% Portable including Camping and Picnic
Mobile Pizza Ovens - Red MAXIMUS
- Stainless Steel Chimney with Cap
- Transportation Crate
- Pizza Peel
- Clay roasting Pan 37x26x8cm
You can accompany your MAXIMUS oven with a cover available in the accessories.
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Free shipping to England, Holland, Germany, metropolitan France*, Monaco, Belgium, Luxembourg, Italy and Spain. For other destinations please contact us.
* Except Corsica
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Pizza´s Recipe for your Mobile Pizza Ovens - Red MAXIMUS
Pizza dough freezes well so it makes sense to make large quantities at any one time. This recipe makes 3 or 4 medium sized pizzas. It is easy to double up the amount of ingredients if you need more. It should be soft, springy dough – not so soft that it‟s limp but not so stiff that it is hard to work with.
500gms good quality flour
Pinch of salt
1 tsp of sugar
1 sachet or 2 tsp of dry yeast
2 tbsp of olive oil
300 ml of warm water
- Combine the yeast and the sugar with the water and let stand for 15 minutes until frothy
- Stir the salt through the flour
- Add yeast mix and olive oil to the flour mixture
- Combine by hand or with a processor
- Turn on to a floured bench and knead for about five minutes until the dough is smooth and springy. If you have a processor use the dough hook and knead until to becomes attached to the hook and nothing is left at the bottom of the bowl
- Return the dough to a clean container rolled into tennis ball size portions, cover with plastic film brushed with olive oil or the lid and leave in a warm place to double in size, approximately 2 hours. If time is short, put it in a place to rise like a warm car or front of the oven
- Roll out the dough into a thin circle from the inside to the outer edge, turning so you keep in a nice round shape
4. pizza dough balls
2. cups tomato sauce
1/4. cup grated Romano cheese
6. ounces sliced provolone cheese
1. tablespoon coarse cornmeal
1/4. pound thinly sliced prosciutto
1/4. Pound thinly sliced pepperoni
12. leaves fresh basil
1/2. pound thinly sliced hot capicola
1/2. pound thinly sliced hard salami
Preheat your oven.
Reserve 1 cup sauce for dipping. Divide dough into 4 balls. Work each ball into an 8"round shape. Divide the ingredients evenly among the 4 dough balls. Spread some Romano evenly and lightly over the ingredients and follow with the tomato sauce, half the provolone cheese, hard salami, capicola, basil, pepperoni and prosciutto, then finish with the rest of the provolone.
Fold the dough over the ingredients and form a half circle. Seal the dough with your fingers. Dust the pizza peel (or pan) with cornmeal. Place the calzones on the pizza peel and brush with olive oil. Make sure to cut slits into each calzone to allow the steam to vent. Bake until golden brown. Remove from oven and allow to sit for a few minutes. Warm the excess sauce for dipping!