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Wood Pizza Oven in Brick - PORTO 90cm

- 2 year guarantee! - Free Shipping!
Free shipping
Manufacturer: Impexfire

Summary

€ 609.00

Wood Pizza Oven in Brick - PORTO 90cm

 

…………………………………….. Free Shipping ……………………………………….

 

Measures:

 

Inside diameter: 75x70cm

External dimensions:

 Width: 88.5 cm

 

Depth: 88.5 cm

 

Height: 70 cm

 

Weight: 400 kg

 

Oven’s door: H36cm x W35cm

 

 

« 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 oven90X90cm

- 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.

 

 

 


Technical details: Wood Pizza Oven in Brick - PORTO 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 Pizza Oven in Brick - PORTO 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, Holland, Germany, metropolitan France*, Monaco, Belgium, Luxembourg, Italy and Spain. For other destinations please contact us.

 

* Except Corsica

 

 

Our wood fired oven´s brand is: PORTOFORNO

 

 

 

 

 

 

Pizza´s Recipe for your  Wood Pizza Oven in Brick - PORTO 90cm

 

 

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

 

¼ Cup grated Romano cheese

 

6 ounces sliced provolone cheese

 

1 tablespoon coarse cornmeal

 

 Olive oil

 

¼ pound thinly sliced prosciutto

 

¼ pound thinly sliced pepperoni

 

12 leaves fresh basil

 

½ pound thinly sliced hot capicola

 

½ pound thinly sliced hard salami

 

Cornmeal

 

 

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!