Wood fired Pizza Oven BRAZZA 90cm …………………………………….. Free Shipping ………………………………………. Measures: Inside diameter: 67x62cm External dimensions: Width: 88.5 cm Depth: 88.5 cm Height: 52 cm Weight: 450 kg Oven’s door: W50cm x H21cm « 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 90X90cm - A product against cracks (Ultrafire- Impexfire product) - Black steel door (if you need a door in stainless steel please ) contact us - Chimney outlet in steel - 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 Pizza Oven BRAZZA 90cm - 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 Pizza Oven BRAZZA 90cm! 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: 7-8 days 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 Our wood fired oven´s brand is: PORTOFORNO A Bread Recipe for your Wood fired Pizza Oven BRAZZA 90cm Turkish Bread Ingredients (starter): ½ tsp of dry yeast ¼ cup (60 ml) warm water 2 tbsp warm milk 1 cup of plain flour Ingredients (dough): 1 tsp dried yeast 1½ cups (375ml) warm water 1 tsp of sugar 3 cups (450g) of plain flour 1½ teaspoon of salt 2 tbsp of olive oil 2 tsp sesame seeds Method (starter): Combine yeast, water and milk in a small bowl, whisk until yeast is dissolved. Cover and stand in warm place for at least 6 hrs or overnight Method (dough): Combine yeast, water and sugar in small bowl, whisk until yeast is dissolved. Cover, stand in a warm place about 10 minutes or until mixture is slightly foamy Turn starter onto floured surface, knead 2 minutes or until smooth. Cut starter into 2cm pieces. Sift flour and salt into large bowl, add yeast mixture, starter pieces and oil, mix to a soft dough Turn dough onto floured surface, knead for about 2mins or until almost smooth. Place dough into greased bowl, cover and stand in a warm place for about 40mins or until doubled in size. Turn dough onto floured surface and knead until smooth. Halve dough; knead each half for about 5mins or until smooth and elastic. Place each half of dough into a greased bowl, cover and stand in a warm place about 40 minutes or until almost doubled in size Roll each half of dough into an oval about 35cm long. This dough is quite moist. Use floured hands. Make indents evenly over dough with your finger; dust with a little flour, sprinkle with seeds. Cover dough with greased plastic wrap to prevent drying out while oven trays are being heated. Now place lightly greased oven trays in a very hot oven for 1-2 minutes. Quickly remove plastic from dough, and quickly place dough onto hot trays. Bake in a very hot oven about 10 minutes.