Wood fired Oven to make Pizza - BRAGA 100cm …………………………………….. Free Shipping ………………………………………. Measures: Inside diameter: 83x78cm External dimensions: Width: 98.5 cm Depth: 98.5 cm Height: 83 cm Weight: 550 kg Oven’s door: H33cm x W40cm « 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 100X100cm - 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 Oven to make Pizza - BRAGA 100cm -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 Oven to make Pizza - BRAGA 100cm! 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 Oven to make Pizza - BRAGA 100cm - Debit / Credit Card - 100% secure payment - Bank transfer Free shipping of the Wood fired Oven to make Pizza - BRAGA 100cm 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 A Bread Recipe for your Wood fired Oven to make Pizza - BRAGA 100cm Dark Rye Bread Ingredients: 3 tsp yeast 1½ cups warm water 2 tsp golden syrup (leave out for lighter loaf) 1½ tsp salt 2 tbsp oil 2 cups high grade plain flour 1 ½ cups rye grain flour 2 tbsp cocoa powder (leave out for lighter loaf) 1 tsp instant coffee granules 1 tsp caraway seeds Method: Mix first 5 ingredients together with 1 cup high-grade flour, cover and leave in a warm place for 15 minutes. Stir in the remaining flour, the rye meal, cocoa powder, coffee and caraway seed. Add a little extra flour or water to make a dough firm enough to knead for 10 minutes. Turn dough into a bowl that is coated with 2-3 tsp oil, cover with cling wrap and leave in warm place for 30 minutes. Knead dough lightly in bowl for a minute before turning out onto lightly floured surface and make into a round ball. Let loaf rise for 1 hour or to rise to twice its size. Bake in oven for 30 minutes.