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Mobile Pizza Ovens - MAXIMUS

- 2 year guarantee! - Free Shipping! -Inside Diameter: 60x60cm -External Dimensions: Width: 70cm Depth: 70cm Height: 65cm Weight: 55kgs
Manufacturer: Impexfire
Free shipping
€ 740.00

MOBILE PIZZA OVENS - Red “MAXIMUS”

 

Inside Diameter: 60x60cm

 

External Dimensions:

Width: 70cm

Depth: 70cm

Height: 65cm

Weight: 55kgs

 

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.

 

 Advantages:

- 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

 

 Price Includes:

- Thermometer

- Stainless Steel Chimney with Cap

- Transportation Crate

 

Free!

- Pizza Peel 

- Clay roasting Pan 37x26x8cm

 

You can accompany your MAXIMUS oven with a cover available in the accessories.

 

Payment methods:

 

- Credit Card

 

- Bank Transfer

 

- Paypal - When you buy an item with Paypal, you are delivered or refunded, more information

  available at: Paypal

 

Free shipping to England, metropolitan France*, Monaco, Belgium, Luxembourg, Italy and Spain. For other destinations please contact us.

 

 

* Except Corsica

 

Mobile Pizza Ovens' video

 We are your specialized online store where you can buy the best Mobile Pizza Ovens.

 




 

         

 

        

 

        

 

        

 

Included with Maximus

 

 

Pizza´s Recipe for your Mobile Pizza Ovens - Red MAXIMUS

 

Pizza Dough

 

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.

 

Ingredients:

 

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

 

Method:

 

  • 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

 

Calzone

 

Ingredients

4. pizza dough balls

2. cups tomato sauce

1/4. cup grated Romano cheese

6. ounces sliced provolone cheese

1. tablespoon coarse cornmeal

 Olive oil

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

Cornmeal

 

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!

MOBILE PIZZA OVENS - Red “MAXIMUS”

 

Inside Diameter: 60x60cm

 

External Dimensions:

Width: 70cm

Depth: 70cm

Height: 65cm

Weight: 55kgs

 

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.

 

 Advantages:

- 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

 

 Price Includes:

- Thermometer

- Stainless Steel Chimney with Cap

- Transportation Crate

 

Free!

- Pizza Peel 

- Clay roasting Pan 37x26x8cm

 

You can accompany your MAXIMUS oven with a cover available in the accessories.

 

Payment methods:

 

- Credit Card

 

- Bank Transfer

 

- Paypal - When you buy an item with Paypal, you are delivered or refunded, more information

  available at: Paypal

 

Free shipping to England, metropolitan France*, Monaco, Belgium, Luxembourg, Italy and Spain. For other destinations please contact us.

 

 

* Except Corsica

 

Mobile Pizza Ovens' video

 We are your specialized online store where you can buy the best Mobile Pizza Ovens.

 




 

         

 

        

 

        

 

        

 

Included with Maximus

 

 

Pizza´s Recipe for your Mobile Pizza Ovens - Red MAXIMUS

 

Pizza Dough

 

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.

 

Ingredients:

 

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

 

Method:

 

  • 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

 

Calzone

 

Ingredients

4. pizza dough balls

2. cups tomato sauce

1/4. cup grated Romano cheese

6. ounces sliced provolone cheese

1. tablespoon coarse cornmeal

 Olive oil

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

Cornmeal

 

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!

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Four en bois MAXIMUS
Délais respecté, emballage parfait à la réception .
Vendeur à l écoute et sérieux .
Produit répond tout à fait à mes attentes.
From: sarl.evaleda@gmail.com | Date: 12/01/2014 11:35
Was this review helpful? Yes No (1/0)
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