Wood fired outside Pizza Oven - PORTO 120cm …………………………………….. Free Shipping ………………………………………. Measures: Inside diameter: 102x97cm External dimensions: Width: 118.5 cm Depth: 118.5 cm Height: 83 cm Weight: 850kg Oven’s door: H40cm x W33cm « The oven was built on 8 cm concrete base, you only have to build 2 strong brick walls (you can use concrete) with 15 cm, to place the oven. » Included in the price: - White brick wood fired oven 120X120cm - A product against cracks (Ultrafire- Impexfire product) - Steel door (if you need a door in stainless steel please contact us) - A thermometer (0 to 500°c) to monitor the temperature inside of the wood fired oven - Transport insurance 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. VIDEO Technical details: Wood fired outside Pizza Oven - PORTO 120cm -International patented model -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 and indoo -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 two 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 A great option in Wood fired outside Pizza Oven - PORTO 120cm! If you prefer a stainless steel chimney extension of 100cm high, please click on: Ovens tools and accessories Productivity: 30 pizzas / hour (30cm) or 5 kg of bread dough Pizza Capacity: 2 pizzas Ø 30 cm Wood consumption: 5kgs hour (it depends of the quality of the wood and moisture) Delivery time: 7-10 days Payment method for the Wood fired outside Pizza Oven - PORTO 120cm - Debit / Credit Card - 100% secure payment - Bank transfer Free shipping of the Wood fired outside Pizza Oven - PORTO 120cm for mainland France *, Monaco, Belgium, Luxembourg, Italy, Spain and England. 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 Pizza´s Recipe for your Wood fired outside Pizza Oven - PORTO 120cm Spinach and Ricotta Pizza Ingredients: 1 x pizza dough recipe Olive oil for brushing and pouring 1.5 kg fresh spinach 4 tbsp olive oil 1 tbsp of sultanas (optional) 2 tbsp of pine nuts 3 gloves of garlic, minced Salt and freshly ground black pepper 100g of ricotta cheese 100g grated or mozzarella or Fontana cheese Method: Roll out dough to 11 inch diameter, with a raised rim, then brush surface with olive oil. Wash leaves and stem spinach until just tender, stirring once or twice. Drain, squeeze dry in a tea towel then chop coarsely. Heat 4 tbsp olive oil and gently sauté sultanas and pine nuts until nuts are golden and the sultanas swollen. Add garlic, toss through and then add spinach. Cook 20 -30 seconds. Season allow cooling and lightly tossing the ricotta through the spinach. The appearance is better if the ricotta remains in clumps throughout the spinach. Spoon filling onto pizza base, keeping within the rim. Sprinkle with cheese and drizzle over with olive oil.