Wood fired Pizza Ovens Prices - ALGARVE 120cm …………………………………….. Free Shipping ………………………………………. Measures: Inside diameter: 105x100cm External dimensions: Width: 118.5 cm Depth: 118.5 cm Height: 75 cm Weight: 650 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 90X90cm - A product against cracks (Ultrafire- Impexfire product) - Steel door (if you need a door in stainless steel please ) contact us - Chimney outlet in steel (square) - 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 Ovens Prices - ALGARVE 120cm - 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 Mediterranean Wood fired Pizza Ovens Prices - ALGARVE 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 Pizza Ovens Prices - ALGARVE 120cm - Debit / Credit Card - 100% secure payment - Bank transfer Free shipping of the Wood fired Pizza Ovens Prices - ALGARVE 120cm 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. Our wood fired oven´s brand is: PORTOFORNO A Bread Recipe for your Wood fired Pizza Ovens Prices - ALGARVE 120cm Chicago-Style Deep Dish Pizza Ingredients 1. pizza.dough 3. tablespoons olive oil ¼ Pound ground sweet sausage 3. medium thinly sliced green peppers 2. medium white onions cut in half and thinly sliced 4. cloves minced garlic 6. ounces thinly sliced provolone cheese 8. ounces shredded mozzarella cheese ½ cup.tomato.sauce ¼ cup.grated Parmesan cheese Coarse.cornmeal Preheat your oven. Heat 1 tablespoon of olive oil over medium-high heat in a large skillet, add the ground sausage and cook until brown. Transfer sausage to a bowl. Add the remaining olive oil to the skillet and heat. Sauté peppers, onions and garlic until tender. Remove from heat and set aside. Divide dough in half, then roll 1-2" wider than a deep-dish pizza pan. Place dough on the bottom and up the sides of the pan. Bake the dough for about 4 minutes until it just begins to crisp. Remove from the oven and layer the bottom with provolone cheese followed by mozzarella, peppers, onions and sausage. Roll out second dough portion to same size as the first round and place over the cheese, peppers, onions and sausage. Seal the edges together with your fingers, being sure to create a well in the dough to allow for tomato sauce, and then trim away any excess. Slit the top of the crust to allow steam to vent during baking. Add tomato sauce in an even layer over the dough and spread Parmesan cheese lightly over the sauce. Bake until crust is golden brown and sauce is bubbling. Remove and let sit for 5 minutes.