Mobile Pizza Ovens - MAXIMUS

MOBILE PIZZA OVENS - RED MAXIMUS

Measures:

Inside Diameter: 60x60 cm

External Dimensions:

Width: 70 cm

Depth: 70 cm

Height: 65 cm

Weight: 55 kg

Output: Up to 30 unit.(23 cm) or 15 unit. (32 cm) Pizzas/Hour

Pizza Capacity: 2 pizzas Ø 230 mm

Wood consumption: 3 kg/Hour

Construction 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

Price Includes:

- Thermometer

- Stainless Steel Chimney with Cap

- Transportation Crate

- 2 additional bricks

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

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.

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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

Method:

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!