WOOD PIZZA OVEN IN BRICK - PORTO 90 CM
The oven is built on a 6/7 cm concrete base, you only have to build 2 strong brick walls (you can use concrete) with 15 cm, to place the oven.
Inside diameter: 65x65 cm
Width: 88.5 cm
Depth: 88.5 cm
Height: 74 cm
Weight: 450 kg
Oven’s door: 36x29 cm
Productivity: Up to 30 pizzas/hour (30cm) or 5 kg of bread dough
Pizza Capacity: 2 pizzas Ø 30 cm
Wood consumption: 5 kg/hour (it depends on the quality of the wood and moisture)
Included in the price:
- White brick wood fired oven90X90cm
- A product against cracks (Ultrafire- Impexfire product)
- Steel door
- A thermometer (0 to 500°c) to monitor the temperature inside of the wood fired oven
- Transport insurance
Find out about other tools and accessories: click here!
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.
-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 or indoor
-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 3 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
Delivery time: 7-10 days* (read our general terms and conditions)
- Debit / Credit Card - 100% secure payment
- Bank transfer
Free shipping for mainland France *, Monaco, Belgium, Luxembourg and Spain. Other destinations please contact us.
* Except Corsica
- 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 Pizza Oven in Brick - PORTO 90cm
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.
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
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
4 pizza dough balls
2 cups tomato sauce
¼ Cup grated Romano cheese
6 ounces sliced provolone cheese
1 tablespoon coarse cornmeal
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
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!