Wood Pizza Oven in Brick - PORTO 90cm …………………………………….. Free Shipping ………………………………………. Measures: Inside diameter: 72x67cm External dimensions: Width: 88.5 cm Depth: 88.5 cm Height: 74 cm Weight: 450 kg Oven’s door: H29cm x W36cm « 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. VIDEO 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, 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!