{"title":"All Pizza Ovens","description":"\u003cp\u003eEvery residential pizza oven we sell is on this page, and every one of them is an oven we would put in our own backyard: wood fired, gas, hybrid, and handmade brick ovens from HPC Fire, Tuscan Chef, Pinnacolo, Summerset, Kucht, Kokomo, Halo, Authentic Pizza Ovens, and ItaliaForno, sold by us as an authorized dealer for all nine. One category, no filler; we do not carry the lightweight 12-inch portables or the indoor countertop units, on purpose. The listed ovens for food trucks and small kitchens sit on their own \u003ca href=\"\/collections\/commercial-pizza-ovens\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ecommercial pizza ovens collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eBelow the ovens: how to narrow the whole catalog to two in about a minute by fuel, by where the oven will live, and by budget, then a side-by-side table of every oven and an honest section on who should not buy a pizza oven at all. Want the long version first? Our \u003ca href=\"\/pages\/pizza-oven-buying-guide\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ePizza Oven Buying Guide\u003c\/a\u003e covers every decision in plain language.\u003c\/p\u003e","products":[{"product_id":"kucht-professional-napoli-propane-gas-countertop-pizza-oven-color-series","title":"Kucht Professional Napoli Propane-Gas Countertop Pizza Oven Color Series","description":"\u003cstyle\u003e\n.knp-h3{text-decoration:underline;text-decoration-color:#000000;text-decoration-thickness:2px;text-underline-offset:4px;}\n.knp-img{max-width:100%;height:auto;display:block;margin:18px auto;}\n.knp-video{position:relative;padding-bottom:56.25%;height:0;overflow:hidden;margin:18px 0;background:#000;}\n.knp-video iframe{position:absolute;top:0;left:0;width:100%;height:100%;border:0;}\n.knp-table{width:100%;border-collapse:collapse;margin:18px 0;font-size:15px;}\n.knp-spec th{background:#8a1f12;color:#fff;font-weight:700;text-align:left;padding:10px 12px;border:1px solid #8a1f12;width:37%;}\n.knp-spec td{border:1px solid #ddd;padding:10px 12px;background:#fff;}\n.knp-glance{background:#fbf6f4;border-left:4px solid #8a1f12;padding:16px 20px;margin:20px 0;border-radius:0 8px 8px 0;}\n.knp-glance p{margin:0 0 8px;}\n.knp-glance .knp-glance-title{font-weight:700;font-size:18px;margin-bottom:10px;}\n\u003c\/style\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003eThe Kucht Napoli pizza oven is the countertop gas oven we point weeknight cooks to first: two independent burners with 28,000 BTU between them, a firebrick floor, and a chamber that reaches pizza temperature in under 20 minutes from cold. It cooks a 12 inch pizza in under two minutes, sits on an outdoor kitchen counter or a patio table at about 125 pounds, and comes in stainless, red or yellow. Kucht calls it a little beast, and for a propane countertop pizza oven this size, that is the right name.\u003c\/p\u003e\n\u003cp\u003eUnder two minutes at full heat is the Neapolitan number. The \u003ca href=\"https:\/\/www.pizzanapoletana.org\/en\/\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eAssociazione Verace Pizza Napoletana\u003c\/a\u003e defines a true pizza napoletana by a floor around 430°C and a bake of 60 to 90 seconds, and the Napoli reaches that range because its floor burner heats the firebrick from below while the rear burner rolls flame across the dome. Most countertop gas ovens this size have one burner and one knob. The Kucht Napoli pizza oven gives you top and bottom heat as separate controls, which is the difference between a pizza that browns evenly and one that scorches on top before the base sets.\u003c\/p\u003e\n\u003cp\u003eOne thing before the details, because it is the question we are asked most about this oven. Five or six buyers in the last few months alone have wanted to put a Kucht Napoli pizza oven on a food truck, and it looks right for one: light, propane, no electricity. Kucht's written position is that every Kucht pizza oven is for outdoor residential use only, and a truck or commercial installation is outside the four year warranty. The food truck section below covers why, and names the four ovens on this site that are built for a truck or a trailer.\u003c\/p\u003e\n\u003cdiv class=\"knp-glance\"\u003e\n\u003cp class=\"knp-glance-title\"\u003eKucht Napoli at a glance\u003c\/p\u003e\n\u003cp\u003ePropane, two independent burners, 28,000 BTU total, electronic igniter, no electrical connection; under 20 minutes to pizza temperature from cold, a 12 inch pizza in under two minutes\u003c\/p\u003e\n\u003cp\u003eFirebrick floor under a 24.5 by 18.5 by 10.5 inch chamber; one 12 inch pizza at a time, then bread, roasts and vegetables with the chimney dialed back\u003c\/p\u003e\n\u003cp\u003eHigh thickness stainless steel inside and out; 29.7 inches wide, 25 deep, 32 tall with the chimney fitted; about 125 pounds, on four adjustable leveling legs\u003c\/p\u003e\n\u003cp\u003eAdjustable chimney damper, built in temperature gauge and a stainless door that holds the heat between launches\u003c\/p\u003e\n\u003cp\u003eThree colors, Stainless, Red and Yellow, identical underneath; the matching KNC200 cart with side tables, storage and locking casters is sold separately\u003c\/p\u003e\n\u003cp\u003eIn the box with the Kucht Napoli pizza oven: all weather cover, propane hose, pizza shovel and brush; the chimney, door and feet fit on arrival\u003c\/p\u003e\n\u003cp\u003eOutdoor residential use only, in Kucht's own words; not a food truck or commercial oven, and the four ovens that are sit further down this page\u003c\/p\u003e\n\u003cp\u003eFour year parts and labor warranty from an authorized dealer; ships free, with no liftgate fee at this weight\u003c\/p\u003e\n\u003cp\u003eQuestions before you order? The FAQ tab below covers the eleven we hear most, and the chat button reaches the owner directly.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eTwo Burners, Two Knobs: How the Kucht Napoli Pizza Oven Cooks\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"knp-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Napoli-SS-6.jpg?v=1718984910\" alt=\"Kucht Napoli stainless steel gas countertop pizza oven, front view with chimney and dual control knobs\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eEvery gas pizza oven has to solve one problem: the base and the top of a pizza want different heat. The base wants a hot, dense floor that sets the dough in seconds; the top wants flame rolling over it to blister the rim and color the cheese. A single burner oven splits the difference and you manage the rest by turning the pizza. The Kucht Napoli pizza oven gives each job its own burner. The floor burner drives heat straight into the firebrick, and the rear burner circulates flame around the dome, each on its own front knob.\u003c\/p\u003e\n\u003cp\u003eWhat that buys you is control the way a pizzaiolo has it. A thin Neapolitan with a wet center runs more floor and less dome so the base sets before the top overcooks. A thicker pie loaded with toppings runs the reverse. Bread and roasts run both low with the door on and the chimney damper closed down. The built in gauge reads the chamber, and the \u003ca href=\"\/products\/hpc-fire-fdp-infrared-gun-forno-de-pizza-digital-infrared-thermometer-gun\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire infrared thermometer\u003c\/a\u003e reads the brick, which is the number that matters for the first launch.\u003c\/p\u003e\n\u003cp\u003eThe firebrick floor is the other half of the design. Firebrick absorbs the floor burner's heat, holds it evenly across the whole surface and gives it back to each pizza, so there are no hot spots and no dead corners, and the floor recovers between launches instead of dropping the way a thin stone does. The chamber is high thickness stainless steel inside and out, the same grade Kucht uses on its professional kitchen ranges, which is why the Napoli holds heat like an oven twice its price and why the outside survives a life on a patio.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eThree Colors, One Oven\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"knp-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/kucht-napoli-gas-pizza-oven-color-series-red-yellow-stainless.webp?v=1789498175\" alt=\"Kucht Napoli propane gas countertop pizza oven color series in red, yellow, and stainless steel with dual burner controls and chimney\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThree finishes, one Kucht Napoli pizza oven, and one propane countertop pizza oven under all of them. The burners, the firebrick, the chamber, the chimney, the door and the warranty are identical; the color is the only difference, and the price is the same. Pick it from the selector above the Add to Cart button and the gallery follows.\u003c\/p\u003e\n\u003ch3 class=\"knp-h3\"\u003eStainless Steel, NAPOLI-S\u003c\/h3\u003e\n\u003cp\u003eThe Kucht Napoli pizza oven for a stainless outdoor kitchen, where the oven should read as one more piece of equipment beside the grill. It is the one most buyers choose for a built in counter, and the one that shows the least weather over the years.\u003c\/p\u003e\n\u003ch3 class=\"knp-h3\"\u003eRed, NAPOLI-R\u003c\/h3\u003e\n\u003cp\u003eThe Kucht Napoli pizza oven for a patio table or the KNC200 cart, where the oven is the centerpiece rather than a fitting. Red is the color Kucht photographs the Napoli in and the one people notice from across the yard.\u003c\/p\u003e\n\u003ch3 class=\"knp-h3\"\u003eYellow, NAPOLI-Y\u003c\/h3\u003e\n\u003cp\u003eThe rarest color on any countertop gas pizza oven, and the reason a few buyers choose the Napoli over everything else at this size. It suits a garden, a rental patio or a deck that wants a spot of color against timber and stone.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eWhere the Napoli Lives: Counter, Table or the KNC200 Cart\u003c\/h2\u003e\n\u003cp\u003eThe Kucht Napoli pizza oven is a countertop oven first. At about 125 pounds it sits on an outdoor kitchen counter, a block base or a sturdy patio table without an engineer's opinion, and four adjustable legs level it on a surface that is not quite flat. The surface has to be non combustible and rated for the weight, the chimney needs open sky above it, and the sides want the clearance from siding, railings and anything combustible that Kucht's manual sets out; the manual is linked in the installation row below.\u003c\/p\u003e\n\u003cp\u003eIf there is no counter, Kucht makes the \u003ca href=\"\/products\/kucht-napoli-pizza-oven-cart-stainless-steel\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eNapoli cart, the KNC200\u003c\/a\u003e: a stainless stand built for the oven's footprint, with a side table each side for the peel and the toppings, enclosed storage below for the propane cylinder and locking casters, which turns the countertop oven into a freestanding station that rolls to where the party is. Order the cart with the oven and the two ship together; it is the setup most of our Napoli buyers end up with.\u003c\/p\u003e\n\u003cp\u003eGas is the simplest part. The Kucht Napoli pizza oven runs on a standard 20 pound propane cylinder through the hose in the box, stored upright and never under or beside the oven while it runs unless it sits in the cart's enclosed cabinet, which is designed for it. There is no natural gas version of the Napoli; if the outdoor kitchen has a plumbed line, the \u003ca href=\"\/collections\/gas\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003egas pizza oven collection\u003c\/a\u003e lists the ovens sold in natural gas.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eFrom Neapolitan Pizza to Bread and Roasts\u003c\/h2\u003e\n\u003cp\u003eLight the Kucht Napoli pizza oven with the electronic igniter, run both burners high with the door off and the chimney open, and in under 20 minutes the gauge is in pizza range. Give the brick a few more minutes, because the floor lags the air, then launch a 12 inch pizza to the back, quarter turn at the halfway point, and pull it in about 90 seconds to two minutes with the rim blistered and the base crisp. That is the two minute pizza Kucht rates the oven for, and it repeats, because the firebrick recovers while you build the next one.\u003c\/p\u003e\n\u003cp\u003eThe same Kucht Napoli pizza oven cooks the rest of the meal on the falling burners. Close the chimney damper down, set the door in place and drop both knobs, and the chamber settles into a roasting range: a tray of vegetables, a spatchcocked chicken, a skillet of potatoes, a cast iron steak seared on the brick with the rear burner finishing the top. Bread bakes with the door on and the floor burner low. Our post on \u003ca href=\"\/blogs\/news\/what-can-you-cook-in-a-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ewhat you can cook in a pizza oven\u003c\/a\u003e runs the whole menu.\u003c\/p\u003e\n\u003cp\u003eTwo habits make the Kucht Napoli pizza oven easy to live with. Sweep the brick between cooks and burn any spills off at full heat rather than scrubbing; and let the oven cool completely before the cover goes on, because the cover in the box is what keeps a stainless oven looking new through a wet winter. The \u003ca href=\"\/collections\/accessories\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003epizza oven accessories\u003c\/a\u003e collection has a turning peel and a wooden build peel, the two tools the box does not hold.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eCan the Kucht Napoli Go on a Food Truck? The Answer, and the Four Ovens That Can\u003c\/h2\u003e\n\u003cp\u003eWe are asked this about the Kucht Napoli pizza oven more than about any other oven we sell, five or six times in the last few months alone, and it is easy to see why. It is 125 pounds, it runs on propane, it needs no electricity, it fits a truck counter and it cooks a Neapolitan pizza in two minutes. On paper it is the pizza oven for a food truck a small concept wants. The answer is still no, and we would rather say it here than after the order.\u003c\/p\u003e\n\u003cp\u003eKucht's position, in writing to us: all Kucht pizza ovens are for outdoor residential use only, and Kucht suggests a commercial oven for a food truck. That is the maker's rating, not ours, and a Napoli mounted on a truck or trailer, or installed in any commercial kitchen, sits outside the four year warranty whatever the health inspector says about it. Some inspectors would pass it; that does not change what Kucht will stand behind. Nothing in this page or in our chat should be read as approval for a mobile installation.\u003c\/p\u003e\n\u003cp\u003eA truck also asks questions a residential oven cannot answer. The inspector wants a listing an inspector recognizes, a commercial hood and suppression plan, and clearances the maker publishes for a mobile unit. The Kucht Napoli pizza oven has none of those in its paperwork, and that is the gap a commercial oven fills. Our \u003ca href=\"\/collections\/commercial-pizza-ovens\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ecommercial pizza ovens collection\u003c\/a\u003e is where the four ovens we sell for a truck or a trailer live, and each page states its rating plainly.\u003c\/p\u003e\n\u003cp\u003eThe \u003ca href=\"\/products\/omcan-48080-48081-48082-gas-countertop-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eOmcan commercial countertop pizza oven\u003c\/a\u003e is the closest thing to a Napoli that a truck can carry: a gas countertop oven with no electrical connection, cETLus and ETL Sanitation listed, sold for commercial installation, in three widths. If what drew you to the Napoli was Neapolitan heat on propane and you want a wood fire beside it, the \u003ca href=\"\/products\/italiaforno-grande-pro-duo-hybrid-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno Grande Pro Duo\u003c\/a\u003e is the hybrid ItaliaForno approves for an open pizza trailer one build at a time, in writing, after reviewing the trailer, the mounting and the gas connection, and never inside an enclosed trailer or vehicle. If the concept is wood fired, the \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-prime-portable-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eMaximus Prime\u003c\/a\u003e is the oven Authentic Pizza Ovens sells to trucks and small pizzerias, up to 80 pizzas an hour, and the \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-mobile-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eMaximus Mobile\u003c\/a\u003e is the same oven at 200 pounds for a stall or a caterer. Both need APO's securing modification before the first trip, and all four pages say what their maker requires. If a truck or trailer is the plan, start with our \u003ca href=\"\/blogs\/news\/food-truck-pizza-oven-guide\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003efood truck pizza oven guide\u003c\/a\u003e, which puts the four side by side with the inspector's questions and the cost of the rig.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eWhat Comes in the Box, and What the Napoli Needs From You\u003c\/h2\u003e\n\u003cp\u003eThe box holds the Kucht Napoli pizza oven with its stainless door, the chimney, four adjustable feet, an all weather cover, a propane gas hose, a pizza shovel and a cleaning brush. Assembly is the chimney, the door and the feet, twenty minutes with basic tools; there is nothing else to build and nothing to cure. Inspect the carton before you sign for it and note any damage on the delivery receipt, because a clean signature gives up most of your protection on a freight claim.\u003c\/p\u003e\n\u003cp\u003eWhat it needs from you is a propane cylinder, a level non combustible surface rated for 125 pounds, open sky over the chimney and the clearances in the manual. Do a soap test on the hose connection the first time, light the Kucht Napoli pizza oven with the door off, and keep the cover on whenever the oven is cold and not in use. That is the whole maintenance list for the first season.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eWho Should Buy the Kucht Napoli, and Who Should Not\u003c\/h2\u003e\n\u003cp\u003eBuy the Kucht Napoli pizza oven if you cook on weeknights and want a real Neapolitan pizza without a fire to manage, if the oven is going on an outdoor kitchen counter or a patio table, or if you want the one countertop gas pizza oven at this size with two burners, a firebrick floor and a four year warranty. Buy the Red or the Yellow if the oven is meant to be seen; buy the Stainless if it is meant to disappear into the counter.\u003c\/p\u003e\n\u003cp\u003eBuy something other than the Kucht Napoli pizza oven if wood fire is the point: the \u003ca href=\"\/products\/kucht-professional-venice-wood-fired-outdoor-pizza-oven-color-series\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eKucht Venice\u003c\/a\u003e is the same brand's wood fired oven on a cart, and the \u003ca href=\"\/collections\/kucht\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eKucht brand page\u003c\/a\u003e sets the two side by side. Buy something else if the oven is going on a truck, into a cafe or beside a pizzeria's main oven; that is the \u003ca href=\"\/collections\/commercial-pizza-ovens\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ecommercial collection\u003c\/a\u003e, not this page. And if you cook for twelve on a regular basis, one 12 inch pizza at a time is a stall, not a service; the \u003ca href=\"\/collections\/countertop\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ecountertop pizza oven collection\u003c\/a\u003e has the wider ovens, and the \u003ca href=\"\/pages\/pizza-oven-buying-guide\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003epizza oven buying guide\u003c\/a\u003e walks the five decisions.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eBuying the Kucht Napoli From Crustify\u003c\/h2\u003e\n\u003cp\u003eCrustify Pizza Ovens is an authorized Kucht Professional dealer, so the four year parts and labor warranty on a Kucht Napoli pizza oven bought here is valid, which is not something to assume from a marketplace listing. The Kucht Napoli pizza oven ships free, since it clears our $750 threshold on its own, and at about 125 pounds it comes without the liftgate fee the heavier ovens carry; the cart and any accessories on the same order ship free with it.\u003c\/p\u003e\n\u003cp\u003eWhat separates dealers on this oven is who answers afterward. Here, chat and email go straight to the owner, and a real answer usually comes the same day, including a straight one on the food truck question. Financing is available at checkout through our \u003ca href=\"\/pages\/financing\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003efinancing page\u003c\/a\u003e, and the \u003ca href=\"\/pages\/contact\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003econtact page\u003c\/a\u003e reaches us directly.\u003c\/p\u003e\n\u003ch6\u003eKEY FEATURES\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eKucht Napoli pizza oven by Kucht Professional, a countertop gas pizza oven in Stainless Steel, Red or Yellow, identical underneath\u003c\/li\u003e\n\u003cli\u003eTwo independent burners, 28,000 BTU total, each on its own front knob: rear burner for the dome, floor burner for the firebrick\u003c\/li\u003e\n\u003cli\u003eFirebrick lined cooking floor for even bottom heat, no hot spots and recovery between launches\u003c\/li\u003e\n\u003cli\u003eUnder 20 minutes to cooking temperature from cold; a 12 inch Vera Pizza Napoletana in under two minutes at full heat\u003c\/li\u003e\n\u003cli\u003eHigh thickness stainless steel interior and exterior; 29.7 W x 25 D x 32 H inches, 31 deep with the handle; about 125 pounds\u003c\/li\u003e\n\u003cli\u003e24.5 x 18.5 x 10.5 inch cooking chamber, one 12 inch pizza at a time\u003c\/li\u003e\n\u003cli\u003eAdjustable chimney damper for draft and temperature control, built in temperature gauge, stainless door, electronic igniter\u003c\/li\u003e\n\u003cli\u003eFour adjustable leveling legs for a counter, table or the KNC200 cart, sold separately\u003c\/li\u003e\n\u003cli\u003ePropane with the gas hose included; no natural gas version; no electrical connection\u003c\/li\u003e\n\u003cli\u003eIn the box: all weather cover, propane hose, pizza shovel, cleaning brush; assembly is the chimney, door and feet\u003c\/li\u003e\n\u003cli\u003eThe Kucht Napoli pizza oven is rated for outdoor residential use only, per Kucht in writing; not for indoor, garage, vehicle or commercial installation\u003c\/li\u003e\n\u003cli\u003eFour year parts and labor warranty from Kucht Professional, plus lifetime support by video chat; authorized dealer\u003c\/li\u003e\n\u003cli\u003eShips free, no liftgate fee at this weight; accessories ride free on the same order\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eSPECIFICATIONS\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eBy color\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable class=\"knp-table knp-spec\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eColor\u003c\/th\u003e\n\u003ctd\u003eStainless Steel\u003c\/td\u003e\n\u003ctd\u003eRed\u003c\/td\u003e\n\u003ctd\u003eYellow\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eModel\u003c\/th\u003e\n\u003ctd\u003eNAPOLI-S\u003c\/td\u003e\n\u003ctd\u003eNAPOLI-R\u003c\/td\u003e\n\u003ctd\u003eNAPOLI-Y\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eEverything else\u003c\/th\u003e\n\u003ctd\u003eIdentical\u003c\/td\u003e\n\u003ctd\u003eIdentical\u003c\/td\u003e\n\u003ctd\u003eIdentical\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eShared specifications\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable class=\"knp-table knp-spec\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eBrand and model\u003c\/th\u003e\n\u003ctd\u003eKucht Napoli pizza oven by Kucht Professional, countertop gas, color series\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eFuel\u003c\/th\u003e\n\u003ctd\u003ePropane (LP), hose included; no natural gas version\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eBurners\u003c\/th\u003e\n\u003ctd\u003eTwo, independently controlled: rear dome burner and floor burner; 28,000 BTU total\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIgnition\u003c\/th\u003e\n\u003ctd\u003eElectronic igniter; no electrical connection required\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003ePreheat\u003c\/th\u003e\n\u003ctd\u003eCooking temperature in under 20 minutes from cold\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eCook time\u003c\/th\u003e\n\u003ctd\u003eVera Pizza Napoletana in under 2 minutes at full temperature\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eCapacity\u003c\/th\u003e\n\u003ctd\u003eOne pizza up to 12 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eCooking surface\u003c\/th\u003e\n\u003ctd\u003eFirebrick lined floor\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExterior dimensions\u003c\/th\u003e\n\u003ctd\u003e29.7 in W x 25 in D x 32 in H (31 in D including the handle)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eInterior dimensions\u003c\/th\u003e\n\u003ctd\u003e24.5 in W x 18.5 in D x 10.5 in H\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eWeight\u003c\/th\u003e\n\u003ctd\u003eApproximately 125 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eConstruction\u003c\/th\u003e\n\u003ctd\u003eHigh thickness stainless steel interior and exterior; stainless door\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eChimney\u003c\/th\u003e\n\u003ctd\u003eAdjustable damper for airflow and temperature control\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eControls\u003c\/th\u003e\n\u003ctd\u003eTwo manual control knobs, one per burner; built in temperature gauge\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eLegs\u003c\/th\u003e\n\u003ctd\u003eFour adjustable leveling legs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIncluded\u003c\/th\u003e\n\u003ctd\u003eAll weather cover, propane gas hose, pizza shovel, cleaning brush\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNot included\u003c\/th\u003e\n\u003ctd\u003eKNC200 mobile cart (sold separately), propane cylinder, turning peel, build peel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eAssembly\u003c\/th\u003e\n\u003ctd\u003ePartial: chimney, door and adjustable feet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eUse\u003c\/th\u003e\n\u003ctd\u003eOutdoor residential only; not for indoor, garage, vehicle or commercial installation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eShipping\u003c\/th\u003e\n\u003ctd\u003eShips free; no liftgate fee at this weight\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eWarranty\u003c\/th\u003e\n\u003ctd\u003e4 years parts and labor from Kucht Professional; \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/kucht_warranty_information.pdf?v=1718130706\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eKucht warranty information (PDF)\u003c\/a\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eVIDEO\u003c\/h6\u003e\n\u003cp\u003eKucht Professional's own video on the Kucht Napoli pizza oven, from the maker's service and support library.\u003c\/p\u003e\n\u003cdiv class=\"knp-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/Wh0Va4WVA-c\" title=\"Kucht Professional Napoli pizza oven video\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch6\u003eINSTALLATION GUIDE \u0026amp; USER MANUAL\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eSite.\u003c\/strong\u003e A level, non combustible surface rated for the Kucht Napoli pizza oven's 125 pounds: an outdoor kitchen counter, a block base, a sturdy patio table or the KNC200 cart. Open air only, with open sky above the chimney and the clearances to combustibles that Kucht's manual sets out. Not indoors, not in a garage, not under a low roof, and not on a vehicle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAssembly.\u003c\/strong\u003e Fit the chimney to its collar, hang the stainless door, and thread the four adjustable feet in, then level the oven with them. Basic hand tools; about twenty minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGas.\u003c\/strong\u003e Connect the included hose to a standard 20 pound propane cylinder stored upright, away from the oven's sides and never beneath it unless it sits in the cart's enclosed cabinet. Soap test the connection the first time and after every cylinder change. There is no natural gas conversion for the Napoli.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLighting and preheat.\u003c\/strong\u003e Door off, chimney damper open, both knobs high, electronic igniter. In under 20 minutes the gauge reads pizza range; give the firebrick a few more minutes before the first launch, and check it with an infrared thermometer if you have one. Turn the floor burner down for bread and roasts and close the damper down to hold heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAfter cooking.\u003c\/strong\u003e Burn spills off at full heat, sweep the brick when cold, wipe the stainless with soapy water and no abrasives, and fit the cover once the oven is fully cool.\u003c\/p\u003e\n\u003cp\u003eThe full manual, with the clearance figures and the parts list: \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Kucht_Napoli_Manual.pdf?v=1716746921\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eKucht Napoli user manual (PDF)\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch6\u003eWARRANTY INFORMATION\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eTerm.\u003c\/strong\u003e Kucht Professional warrants the Kucht Napoli pizza oven for four years, parts and labor, to the original purchaser from an authorized dealer. Crustify is an authorized Kucht dealer, so an oven bought here carries the full term.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConditions.\u003c\/strong\u003e Kucht rates all of its pizza ovens for outdoor residential use only. Installation on a food truck, trailer or any vehicle, indoors, in a garage, or in a commercial kitchen falls outside the warranty, and Kucht suggests a commercial oven for those uses. Use the oven on propane with the supplied hose, within the clearances in the manual, and keep it covered when not in use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAfter the term.\u003c\/strong\u003e Kucht offers lifetime support by video chat for any issue that arises after the four years end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClaims.\u003c\/strong\u003e Contact us first with your order number, photos and a description, and we handle the claim with Kucht on your behalf. Shipping damage is separate from warranty: note it on the delivery receipt at delivery, or report concealed damage within five days. The full document: \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/kucht_warranty_information.pdf?v=1718130706\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eKucht warranty information (PDF)\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch6\u003eFREQUENTLY ASKED QUESTIONS - FAQ'S\u003c\/h6\u003e\n\u003ccenter\u003e\n\u003ch2 id=\"faqs\"\u003e\u003cspan style=\"text-decoration: underline; color: #c62828;\"\u003eFrequently Asked Questions (FAQs)\u003c\/span\u003e\u003c\/h2\u003e\n\u003c\/center\u003e\n\u003ch3 style=\"color: #2c3e50; margin-top: 0;\"\u003eYour Questions Answered Before You Buy\u003c\/h3\u003e\n\u003cp\u003eThese are the questions we get most often about the Kucht Napoli pizza oven, answered straight, including the food truck one. If yours is not here, chat or email goes to the owner and you will usually hear back the same day.\u003c\/p\u003e\n\u003cdiv style=\"width: 100%; margin: 30px 0; font-family: Arial,sans-serif; border: 1px solid #ddd; border-radius: 12px; overflow: hidden; box-shadow: 0 4px 12px rgba(0,0,0,0.1);\"\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How long does the Kucht Napoli take to reach cooking temperature?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eUnder 20 minutes from a cold start. On the Kucht Napoli pizza oven the floor burner heats the firebrick from below while the rear burner rolls flame across the dome, so the chamber comes to pizza heat faster than a single burner countertop oven of the same size. Let the gauge settle and give the brick a few extra minutes; the floor is what cooks the base, and it lags the air reading.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can the Kucht Napoli cook a genuine Neapolitan pizza?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes. Kucht rates the Kucht Napoli pizza oven for a Vera Pizza Napoletana in under two minutes at full temperature, and the two independent burners are why: the floor burner sets the base on the firebrick while the rear burner colors the rim and the toppings. A 12 inch pizza with a quarter turn at the halfway point comes out blistered on top and crisp underneath in about 90 seconds to two minutes.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What colors does the Kucht Napoli come in?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThree: Stainless Steel (NAPOLI-S), Red (NAPOLI-R) and Yellow (NAPOLI-Y). The burners, the firebrick floor, the chamber, the chimney and the warranty are identical on all three, so the choice of Kucht Napoli pizza oven is only which finish suits the kitchen. Stainless disappears into a stainless counter; red and yellow get noticed from across the yard. Pick the color in the selector above.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What does the dual burner system on the Kucht Napoli do?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eIt splits top heat from bottom heat. The rear burner rolls flame around the dome and browns the top; the floor burner drives heat into the firebrick and crisps the base. Each has its own front knob, 28,000 BTU between them, so a loaded pizza with a wet center runs more floor and less dome, and a thin Neapolitan the reverse. A single burner oven cannot do that; this is a dual burner pizza oven.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can the Kucht Napoli become a freestanding oven?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes, with Kucht's KNC200 cart, sold separately on its own page here. It is built for the Napoli's footprint, with side tables for the peel, enclosed storage below for the propane cylinder and locking casters, and it turns the Kucht Napoli pizza oven into a standalone outdoor pizza station that rolls to where the party is. Order it with the oven and it ships on the same order.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Where can the Kucht Napoli be used?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eOn an outdoor kitchen counter, a sturdy patio table or the KNC200 cart, in open air, with clearance from anything combustible and the chimney open to the sky. It runs on propane through the included hose and needs no electrical connection. Kucht rates every one of its pizza ovens for outdoor residential use only, so not indoors, not in a garage, and not on a vehicle.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can I put the Kucht Napoli on a food truck?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNot under warranty, and it is the question we hear most. Kucht's written position is that all of its pizza ovens are for outdoor residential use only, and it suggests a commercial oven for a truck. A Kucht Napoli pizza oven on a truck sits outside the four year warranty whatever an inspector says. Our Commercial collection holds the four we sell for a truck or a trailer: Omcan, ItaliaForno Grande Pro Duo, Maximus Prime, Maximus Mobile.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What cooking surface does the Kucht Napoli use?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eA firebrick lined floor. On the Kucht Napoli pizza oven the firebrick absorbs heat from the floor burner, holds it evenly across the surface and gives it back to the base of each pizza, which is what produces the crisp, blistered underside. It also recovers between launches instead of dropping the way a thin stone does, so the third pizza cooks like the first. Sweep it between cooks.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What warranty does the Kucht Napoli come with?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eFour years, parts and labor, from Kucht Professional, one of the longest on any countertop gas pizza oven we sell, and valid because Crustify is an authorized Kucht dealer. It covers the Kucht Napoli pizza oven in outdoor residential use; a vehicle, indoor or commercial installation falls outside it. Kucht also offers lifetime support by video chat after the warranty ends.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What is included in the box with the Kucht Napoli?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe Kucht Napoli pizza oven, an all weather cover, a propane gas hose, a pizza shovel and a cleaning brush. The chimney, the door and the four adjustable feet attach on arrival with basic tools; there is no other assembly. The KNC200 cart is sold separately, and the propane cylinder is yours to supply. Add an infrared thermometer if you want to read the firebrick itself rather than the door gauge.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Does the Kucht Napoli need an electrical connection?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNo. The Kucht Napoli pizza oven runs entirely on propane, lights with a battery free electronic igniter and is controlled by two manual knobs, so it goes anywhere a propane cylinder can, with no cord and no outlet. That is one reason food truck buyers keep asking about it, and the answer to that question is above: no electricity does not change Kucht's outdoor residential only rating.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cstyle\u003edetails[open] .pin-arrow { transform: rotate(180deg); } details[style*=\"border-bottom\"] \u003e summary::-webkit-details-marker { display: none; }\u003c\/style\u003e","brand":"Kucht","offers":[{"title":"Stainless Steel","offer_id":45522843762943,"sku":"KU-Napoli-SS","price":1675.0,"currency_code":"USD","in_stock":true},{"title":"Yellow","offer_id":45522843795711,"sku":"KU-Napoli-Y","price":1675.0,"currency_code":"USD","in_stock":true},{"title":"Red","offer_id":45522843828479,"sku":"KU-Napoli-R","price":1675.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Napoli-SS-1.jpg?v=1716505157"},{"product_id":"kucht-professional-venice-wood-fired-outdoor-pizza-oven-color-series","title":"Kucht Professional Venice Wood-fired Outdoor Pizza Oven Color Series","description":"\u003cstyle\u003e\n.knv-h3{text-decoration:underline;text-decoration-color:#000000;text-decoration-thickness:2px;text-underline-offset:4px;}\n.knv-img{max-width:100%;height:auto;display:block;margin:18px auto;}\n.knv-video{position:relative;padding-bottom:56.25%;height:0;overflow:hidden;margin:18px 0;background:#000;}\n.knv-video iframe{position:absolute;top:0;left:0;width:100%;height:100%;border:0;}\n.knv-table{width:100%;border-collapse:collapse;margin:18px 0;font-size:15px;}\n.knv-table th{background:#8a1f12;color:#fff;padding:10px 8px;text-align:left;}\n.knv-table td{border:1px solid #ddd;padding:9px 8px;vertical-align:top;}\n.knv-spec th{background:#8a1f12;color:#fff;font-weight:700;text-align:left;padding:10px 12px;border:1px solid #8a1f12;width:37%;}\n.knv-spec td{border:1px solid #ddd;padding:10px 12px;background:#fff;}\n.knv-cards{display:none;}\n.knv-card{border:1px solid #ddd;border-left:4px solid #8a1f12;padding:12px 14px;margin:12px 0;background:#faf5f4;}\n.knv-glance{background:#fbf6f4;border-left:4px solid #8a1f12;padding:16px 20px;margin:20px 0;border-radius:0 8px 8px 0;}\n.knv-glance p{margin:0 0 8px;}\n.knv-glance .knv-glance-title{font-weight:700;font-size:18px;margin-bottom:10px;}\n@media (max-width:600px){.knv-compare{display:none;}.knv-cards{display:block;}}\n\u003c\/style\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003eThe Kucht Venice pizza oven is the lowest priced full size wood fired oven on a cart that we sell, and the only firebrick pizza oven at its price with the cart in the box: a real wood fire, two pizzas at a time and nothing to build. It is a high thickness stainless steel dome over a firebrick floor 31 inches wide and 22 deep, on its own stainless cart with locking casters, a wood shelf and two fold down side tables, in stainless, red or yellow. No gas line, no cord, no masonry; seasoned hardwood and about 45 minutes, and it is at temperature.\u003c\/p\u003e\n\u003cp\u003eWood is the whole point of this oven, so the wood matters. Hardwood seasoned to 20 percent moisture or less, the figure the \u003ca href=\"https:\/\/extension.unh.edu\/node\/2484\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eUniversity of New Hampshire Extension\u003c\/a\u003e gives for firewood that burns clean, is what brings a Kucht Venice pizza oven to its 800°F rating and keeps the stainless chamber free of resin. Green wood smokes and runs cool in any oven; in a stainless dome with a firebrick floor it also robs the brick of the heat that cooks the base. Buy dry oak, hickory or fruit wood in splits that fit the 20 inch door, and the oven does the rest.\u003c\/p\u003e\n\u003cp\u003eWhat the Kucht Venice pizza oven is not: a countertop oven, a gas oven, or a food truck oven. The countertop and gas answer from the same brand is the \u003ca href=\"\/products\/kucht-professional-napoli-propane-gas-countertop-pizza-oven-color-series\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eKucht Napoli\u003c\/a\u003e, compared below. The food truck answer is not a Kucht at all, and the who should buy section says where it is.\u003c\/p\u003e\n\u003cdiv class=\"knv-glance\"\u003e\n\u003cp class=\"knv-glance-title\"\u003eKucht Venice at a glance\u003c\/p\u003e\n\u003cp\u003eWood fired only, seasoned hardwood; about 45 minutes to cooking temperature, up to 800°F on Kucht's specification; no gas, no electricity\u003c\/p\u003e\n\u003cp\u003eFirebrick floor 31 by 22 inches under a 15 inch stainless dome; two 12 inch pizzas at a time, then roasts, bread and vegetables on the falling heat\u003c\/p\u003e\n\u003cp\u003eHigh thickness stainless steel inside and out; 43 inches wide, 47 deep and 34 tall overall on the cart; 233 pounds shipped, oven lifted onto the cart by two people\u003c\/p\u003e\n\u003cp\u003eStainless door with a 20 by 8 inch opening, built in temperature gauge, adjustable chimney damper\u003c\/p\u003e\n\u003cp\u003eThe cart is included: four locking casters, a lower shelf for firewood and two fold down stainless side tables\u003c\/p\u003e\n\u003cp\u003eThree colors, Stainless, Red and Yellow, identical underneath; all weather cover, brush scraper and pizza peel in the box\u003c\/p\u003e\n\u003cp\u003eOutdoor residential use only, in Kucht's own words; not a food truck or commercial oven\u003c\/p\u003e\n\u003cp\u003eFour year parts and labor warranty from an authorized dealer; ships free by freight with the $95 residential liftgate fee at checkout\u003c\/p\u003e\n\u003cp\u003eQuestions before you order? The FAQ tab below covers the eleven we hear most, and the chat button reaches the owner directly.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eFirebrick Under a Stainless Dome: How the Kucht Venice Pizza Oven Cooks\u003c\/h2\u003e\n\u003cp\u003eA wood fired oven cooks a pizza three ways at once: the floor crisps the base by contact, the dome reflects radiant heat onto the toppings, and the hot air under the ceiling colors the rim. The Kucht Venice pizza oven gives each job the right material. The floor is firebrick, which absorbs heat from the fire slowly, holds it deep in the brick and gives it back to every pizza that lands on it, so the base crisps from below rather than steaming on a cooling surface. The dome and walls are high thickness stainless steel, which heats fast and throws the fire's heat back down over the food.\u003c\/p\u003e\n\u003cp\u003eThat pairing is what separates the Kucht Venice pizza oven from the thin steel ovens at its size. A thin dome with a thin stone loses its floor heat on the first pizza and spends the rest of the night recovering; a firebrick floor recovers between launches, which is why the second and third pizzas cook like the first. Kucht rates the oven at 800°F, and it gets there in about 45 minutes on three or four splits with the chimney damper open, then holds cooking heat for the evening with the damper closed down and a split added when the flame drops.\u003c\/p\u003e\n\u003cp\u003eThe 15 inch chamber height is the other reason this oven is more than a pizza oven. There is room over the floor for a roasting tray, a Dutch oven or a whole chicken on a rack, and the door, 20 inches wide by 8 high, takes a half sheet pan flat. The built in gauge reads the chamber air; the \u003ca href=\"\/products\/hpc-fire-fdp-infrared-gun-forno-de-pizza-digital-infrared-thermometer-gun\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire infrared thermometer\u003c\/a\u003e reads the brick, which is the number that decides when the first pizza goes in. Our post on \u003ca href=\"\/blogs\/news\/pizza-oven-temperature\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003epizza oven temperature\u003c\/a\u003e covers what each range does.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eThree Colors, One Oven\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"knv-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/kucht-venice-wood-fired-pizza-oven-color-series-stainless-red-yellow-cover.webp?v=1790569619\" alt=\"Kucht Venice wood fired pizza oven color series on its stainless cart in stainless, red and yellow, with the included all weather cover\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThree finishes, one Kucht Venice pizza oven. The dome, the firebrick, the cart, the tables, the chimney and the warranty are identical, and so is the price; the color is the only difference. Pick it in the selector above the Add to Cart button and the gallery follows.\u003c\/p\u003e\n\u003ch3 class=\"knv-h3\"\u003eStainless Steel, VENICE-S\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"knv-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Venice-S-1.jpg?v=1718985004\" alt=\"Kucht Venice wood fired pizza oven in stainless steel, VENICE-S, on its stainless cart\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Kucht Venice pizza oven for an outdoor kitchen built around stainless: it reads as one more piece of equipment beside the grill and the fridge, and it is the finish that shows weather the least over the years. Most buyers putting the oven on a paver patio beside a built in island choose it.\u003c\/p\u003e\n\u003ch3 class=\"knv-h3\"\u003eRed, VENICE-R\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"knv-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/kucht-venice-wood-fired-pizza-oven-red.webp?v=1782772324\" alt=\"Kucht Venice wood fired pizza oven in red, VENICE-R, on its stainless cart\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe color Kucht photographs the Venice in, and the one that turns a wood fired oven into the centerpiece of a deck or a garden. The red dome over the stainless cart is the look most people picture when they say outdoor pizza oven, and it photographs the way it cooks.\u003c\/p\u003e\n\u003ch3 class=\"knv-h3\"\u003eYellow, VENICE-Y\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"knv-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Venice-Y-8.jpg?v=1716746485\" alt=\"Kucht Venice wood fired pizza oven in yellow, VENICE-Y, on its stainless cart\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe rarest finish on any wood fired oven with a cart, and the reason a few buyers choose the Kucht Venice pizza oven over everything else at this size. It suits a timber deck, a rental patio or a lakeside yard that wants color against stone and green.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eThe Cart Is Part of the Oven\u003c\/h2\u003e\n\u003cp\u003eMost wood fired ovens this size sell the oven and charge for the stand. The Kucht Venice pizza oven ships with its cart, built to the same standard as the dome: stainless throughout, four locking casters so the setup rolls to where the party is and stays put once it is there, a lower shelf that holds an evening's firewood within reach, and two fold down stainless side tables, one each side, for the peel, the toppings and the pizza that just came out. Unfolded, the side tables are the landing space a two pizza oven needs; folded, the oven fits under its cover without widening the patio footprint.\u003c\/p\u003e\n\u003cp\u003eThe whole setup stands 34 inches tall with the cooking floor at working height, 43 inches wide and 47 deep on the cart, and the chimney with its cap adds the rest. Roll it onto a level paver patio, a concrete slab or a stone terrace and lock the casters; on a wood deck it wants a non combustible pad under it and the clearances in Kucht's manual to railings, siding and anything overhead. The chimney needs open sky above the cap, which rules out a low covered porch. Everything else about placement is in the installation row below, with the manual linked.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eBuilding the Fire and Cooking in the Kucht Venice Pizza Oven\u003c\/h2\u003e\n\u003cp\u003eOpen the chimney damper, stack three or four splits of dry hardwood at the back of the firebrick floor over kindling, and light it with the door off. In about 45 minutes the dome has burned clean and the gauge is in pizza range; give the brick a few more minutes, since the floor lags the air. Rake the coals to the back and one side, keep a split burning for flame, sweep the floor, and launch two 12 inch pizzas side by side. Quarter turn each as the rim colors; they come out in a few minutes, base crisp from the brick, top blistered from the flame.\u003c\/p\u003e\n\u003cp\u003eThen close the damper down, set the door on and let the Kucht Venice pizza oven do what a firebrick floor and a stainless dome do best on the way down. A tray of vegetables, a spatchcocked chicken, a cast iron steak seared on the brick, potatoes in a skillet at the edge of the coals, and bread once the fire has dropped to embers and the door has been on for a while. One fire, a whole dinner, which is the arithmetic that makes a wood fired oven worth the wood.\u003c\/p\u003e\n\u003cp\u003eThe wood decides everything. Seasoned oak, hickory, beech or maple in 8 to 10 inch splits gives a clean, steady fire; fruit woods like apple and cherry add a sweeter smoke for roasts. Green wood, softwood, treated lumber, charcoal briquettes and accelerants all stay out of the Kucht Venice pizza oven; they run cool, smoke the food and leave resin on the stainless. Our guide to the \u003ca href=\"\/blogs\/news\/wood-types-best-for-pizza-oven-flavor-guide\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ebest wood for a pizza oven\u003c\/a\u003e covers species and moisture, and a bag of kiln dried hardwood runs a full pizza night in this oven.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eKucht Venice or Kucht Napoli: Wood on a Cart, or Propane on a Counter\u003c\/h2\u003e\n\u003cp\u003eKucht makes two pizza ovens and they answer two different buyers. The Kucht Venice pizza oven is the wood fired oven with the bigger floor, on a cart, for the cook who wants the fire. The \u003ca href=\"\/products\/kucht-professional-napoli-propane-gas-countertop-pizza-oven-color-series\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eKucht Napoli\u003c\/a\u003e is the propane countertop oven with two burners, for the cook who wants pizza on a Tuesday without building anything. The table is the whole decision.\u003c\/p\u003e\n\u003ctable class=\"knv-table knv-compare\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eSpec\u003c\/th\u003e\n\u003cth\u003eKucht Venice\u003c\/th\u003e\n\u003cth\u003eKucht Napoli\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eFuel\u003c\/td\u003e\n\u003ctd\u003eWood only, no gas, no electricity\u003c\/td\u003e\n\u003ctd\u003ePropane, two independent burners, 28,000 BTU\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHeat up\u003c\/td\u003e\n\u003ctd\u003eAbout 45 minutes; up to 800°F\u003c\/td\u003e\n\u003ctd\u003eUnder 20 minutes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCooking floor\u003c\/td\u003e\n\u003ctd\u003eFirebrick, 31 x 22 in, 15 in high; two 12 in pizzas at once\u003c\/td\u003e\n\u003ctd\u003eFirebrick, 24.5 x 18.5 in, 10.5 in high; one 12 in pizza\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDoor\u003c\/td\u003e\n\u003ctd\u003e20 x 8 in stainless\u003c\/td\u003e\n\u003ctd\u003eStainless door, adjustable chimney\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStand\u003c\/td\u003e\n\u003ctd\u003eStainless cart included: casters, wood shelf, two fold down tables\u003c\/td\u003e\n\u003ctd\u003eCountertop; KNC200 cart sold separately\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize and weight\u003c\/td\u003e\n\u003ctd\u003e43 W x 47 D x 34 H in on the cart; 233 lb shipped\u003c\/td\u003e\n\u003ctd\u003e29.7 W x 25 D x 32 H in; about 125 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColors, warranty\u003c\/td\u003e\n\u003ctd\u003eStainless, Red, Yellow; 4 years parts and labor\u003c\/td\u003e\n\u003ctd\u003eStainless, Red, Yellow; 4 years parts and labor\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eShipping\u003c\/td\u003e\n\u003ctd\u003eFree freight, $95 liftgate at checkout\u003c\/td\u003e\n\u003ctd\u003eFree, no liftgate fee\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"knv-cards\"\u003e\n\u003cdiv class=\"knv-card\"\u003e\n\u003cstrong\u003eKucht Venice\u003c\/strong\u003e\u003cbr\u003eWood only, no gas or electricity. About 45 minutes to heat, up to 800°F. Firebrick floor 31 x 22 in under a 15 in dome, two 12 in pizzas at once. 20 x 8 in door. Stainless cart included with casters, wood shelf and two fold down tables. 43 W x 47 D x 34 H in, 233 lb shipped. Three colors, 4 year warranty. Free freight with the $95 liftgate fee.\u003c\/div\u003e\n\u003cdiv class=\"knv-card\"\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/kucht-professional-napoli-propane-gas-countertop-pizza-oven-color-series\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eKucht Napoli\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003ePropane, two independent burners, 28,000 BTU. Under 20 minutes to heat. Firebrick floor 24.5 x 18.5 in under a 10.5 in dome, one 12 in pizza. Countertop, KNC200 cart sold separately. 29.7 W x 25 D x 32 H in, about 125 lb. Three colors, 4 year warranty. Ships free, no liftgate fee.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBuy the Venice for the fire, the second pizza and the cart. Buy the Napoli for the counter, the twenty minute preheat and propane. Both share Kucht's four year warranty, the same three colors and the same outdoor residential rating, and the \u003ca href=\"\/collections\/kucht\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eKucht brand page\u003c\/a\u003e sets them side by side.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eWhat Comes in the Box, and What the Venice Needs From You\u003c\/h2\u003e\n\u003cp\u003eThe crate holds the Kucht Venice pizza oven dome, the stainless cart with its casters and lower shelf, the two side tables, the chimney with its damper, an all weather cover, a brush scraper and a pizza peel. Assembly is the cart, the chimney and the lift: the oven goes onto the cart by two people, and Kucht says so in the manual, so have the second pair of hands ready on delivery day. Inspect the crate before you sign and note any damage on the delivery receipt, because a clean signature gives up most of your protection on a freight claim.\u003c\/p\u003e\n\u003cp\u003eWhat it needs from you is a level, non combustible surface, open sky above the chimney cap, the clearances in the manual, a supply of seasoned hardwood in splits that fit the door, and a turning peel, which the box does not hold. The included peel launches; the \u003ca href=\"\/collections\/accessories\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003epizza oven accessories\u003c\/a\u003e collection has the turner and the wooden build peel that make two pizzas at a time easy. Keep the cover on whenever the oven is cold and not in use.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eWho Should Buy the Kucht Venice, and Who Should Not\u003c\/h2\u003e\n\u003cp\u003eBuy the Kucht Venice pizza oven if you want a wood fire and two pizzas at a time without pouring a base or hiring a mason, if the oven needs to roll to where the party is, or if you want the lowest priced way into a firebrick floor on a full size cart oven with a four year warranty behind it. Buy the Red or the Yellow if it is meant to be seen; buy the Stainless if it is meant to match.\u003c\/p\u003e\n\u003cp\u003eBuy something else if you want gas: the \u003ca href=\"\/products\/kucht-professional-napoli-propane-gas-countertop-pizza-oven-color-series\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eKucht Napoli\u003c\/a\u003e is the same brand on propane, and there is no burner or conversion for the Venice. Buy a brick dome if you want stored heat that lasts all night; the \u003ca href=\"\/collections\/wood-fired\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ewood fired pizza oven collection\u003c\/a\u003e ranks every wood oven we sell from this one up, and the \u003ca href=\"\/collections\/freestanding-cart\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003efreestanding cart collection\u003c\/a\u003e has the heavier dual chamber carts above it. The \u003ca href=\"\/pages\/pizza-oven-buying-guide\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003epizza oven buying guide\u003c\/a\u003e walks the five decisions if you are still choosing.\u003c\/p\u003e\n\u003cp\u003eAnd if the oven is going on a food truck, into a cafe or beside a pizzeria's main oven, that is the \u003ca href=\"\/collections\/commercial-pizza-ovens\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ecommercial pizza ovens collection\u003c\/a\u003e, not this page. Kucht rates every one of its pizza ovens for outdoor residential use only, and a commercial or vehicle installation sits outside the warranty; this is not a food truck oven, and neither is any Kucht pizza oven.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eBuying the Kucht Venice From Crustify\u003c\/h2\u003e\n\u003cp\u003eCrustify Pizza Ovens is an authorized Kucht Professional dealer, so the four year parts and labor warranty on a Kucht Venice pizza oven bought here is valid, which is not something to assume from a marketplace listing. The oven ships free by freight carrier to the curb, since it clears our $750 threshold on its own; the one charge at checkout is the $95 liftgate fee every oven over 150 pounds carries at a home address, and a business with a dock can ask us to refund it. Accessories on the same order ship free with it.\u003c\/p\u003e\n\u003cp\u003eThe driver lowers the crate to the curb; from there it is two people, the cart assembled first, and the oven lifted onto it. Chat and email go straight to the owner, and a real answer usually comes the same day, including help choosing between the Venice and the Napoli. Financing is available at checkout through our \u003ca href=\"\/pages\/financing\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003efinancing page\u003c\/a\u003e, and the \u003ca href=\"\/pages\/contact\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003econtact page\u003c\/a\u003e reaches us directly.\u003c\/p\u003e\n\u003ch6\u003eKEY FEATURES\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eKucht Venice pizza oven by Kucht Professional, a freestanding wood fired pizza oven with cart, in Stainless Steel, Red or Yellow, identical underneath\u003c\/li\u003e\n\u003cli\u003eFirebrick lined cooking floor, 31 x 22 inches, under a 15 inch high thickness stainless steel dome; two 12 inch pizzas at once\u003c\/li\u003e\n\u003cli\u003eWood fired only, seasoned hardwood; about 45 minutes to cooking temperature, up to 800°F on Kucht's specification; no gas, no electricity\u003c\/li\u003e\n\u003cli\u003eStainless steel door with a 20 x 8 inch opening; built in temperature gauge; adjustable chimney damper for draft and temperature\u003c\/li\u003e\n\u003cli\u003eStainless cart included: four locking casters, lower firewood shelf, two fold down stainless side tables\u003c\/li\u003e\n\u003cli\u003e43 W x 47 D x 34 H inches overall on the cart; 233 pounds shipped; oven lifted onto the cart by two people\u003c\/li\u003e\n\u003cli\u003eIn the box: all weather cover, brush scraper, pizza peel; assembly is the cart, the chimney and the lift\u003c\/li\u003e\n\u003cli\u003eOutdoor residential use only, per Kucht in writing; not rated for indoor, garage, vehicle or commercial installation\u003c\/li\u003e\n\u003cli\u003eFour year parts and labor warranty from Kucht Professional, plus lifetime support by video chat; authorized dealer\u003c\/li\u003e\n\u003cli\u003eFree freight shipping with the $95 residential liftgate fee at checkout; accessories ride free on the same order\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eSPECIFICATIONS\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eBy color\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable class=\"knv-table knv-spec\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eColor\u003c\/th\u003e\n\u003ctd\u003eStainless Steel\u003c\/td\u003e\n\u003ctd\u003eRed\u003c\/td\u003e\n\u003ctd\u003eYellow\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eModel\u003c\/th\u003e\n\u003ctd\u003eVENICE-S\u003c\/td\u003e\n\u003ctd\u003eVENICE-R\u003c\/td\u003e\n\u003ctd\u003eVENICE-Y\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eEverything else\u003c\/th\u003e\n\u003ctd\u003eIdentical\u003c\/td\u003e\n\u003ctd\u003eIdentical\u003c\/td\u003e\n\u003ctd\u003eIdentical\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eShared specifications\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable class=\"knv-table knv-spec\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eBrand and model\u003c\/th\u003e\n\u003ctd\u003eKucht Venice pizza oven by Kucht Professional, freestanding wood fired, color series\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eFuel\u003c\/th\u003e\n\u003ctd\u003eWood only, seasoned hardwood; no gas burner, no conversion, no electricity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eTemperature\u003c\/th\u003e\n\u003ctd\u003eUp to 800°F (Kucht specification); about 45 minutes to cooking temperature\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eCooking chamber\u003c\/th\u003e\n\u003ctd\u003e31 in W x 22 in D x 15 in H\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eCooking floor\u003c\/th\u003e\n\u003ctd\u003eFirebrick lined\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eCapacity\u003c\/th\u003e\n\u003ctd\u003eTwo 12 inch pizzas at once\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eDoor opening\u003c\/th\u003e\n\u003ctd\u003e20 in W x 8 in H, stainless steel door\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eOverall dimensions\u003c\/th\u003e\n\u003ctd\u003e43 in W x 47 in D x 34 in H on the cart\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eWeight\u003c\/th\u003e\n\u003ctd\u003e233 lb shipped\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eConstruction\u003c\/th\u003e\n\u003ctd\u003eHigh thickness stainless steel interior and exterior\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eChimney\u003c\/th\u003e\n\u003ctd\u003eAdjustable airflow damper\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eThermometer\u003c\/th\u003e\n\u003ctd\u003eBuilt in temperature gauge\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eCart\u003c\/th\u003e\n\u003ctd\u003eStainless steel, included; four locking casters, lower wood storage shelf, two foldable stainless side tables\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIncluded\u003c\/th\u003e\n\u003ctd\u003eAll weather cover, brush scraper, pizza peel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNot included\u003c\/th\u003e\n\u003ctd\u003eTurning peel, wooden build peel, firewood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eAssembly\u003c\/th\u003e\n\u003ctd\u003ePartial: cart, chimney, oven lifted onto the cart; two people recommended\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eUse\u003c\/th\u003e\n\u003ctd\u003eOutdoor residential only; not for indoor, garage, vehicle or commercial installation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eShipping\u003c\/th\u003e\n\u003ctd\u003eFree freight to the curb; $95 residential liftgate fee at checkout\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eWarranty\u003c\/th\u003e\n\u003ctd\u003e4 years parts and labor from Kucht Professional; \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/kucht_warranty_information.pdf?v=1718130706\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eKucht warranty information (PDF)\u003c\/a\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eVIDEO\u003c\/h6\u003e\n\u003cp\u003eKucht Professional's own video on its pizza ovens, from the maker's service and support library.\u003c\/p\u003e\n\u003cdiv class=\"knv-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/Wh0Va4WVA-c\" title=\"Kucht Professional pizza oven video\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch6\u003eINSTALLATION GUIDE \u0026amp; USER MANUAL\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eSite.\u003c\/strong\u003e A level, non combustible surface that takes the cart's casters: pavers, a concrete slab or a stone terrace. On a wood deck, a non combustible pad under the cart. Open air only, with open sky above the chimney cap and the clearances to combustibles that Kucht's manual sets out for railings, siding and anything overhead. Not indoors, not in a garage, not under a low roof, and not on a vehicle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAssembly.\u003c\/strong\u003e Assemble the cart and fit the casters, then lift the oven onto it with two people; the Kucht Venice pizza oven is the heavy part of the 233 pound crate. Fit the chimney with its damper, hang the door and unfold the side tables. Lock the casters before the first fire.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFirst fires.\u003c\/strong\u003e Two or three small fires of dry hardwood before the first full heat, to drive any moisture out of the firebrick gently. Never softwood, treated lumber, charcoal briquettes or accelerants.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEvery fire.\u003c\/strong\u003e Damper open, door off, three or four splits at the back of the floor. In about 45 minutes the dome burns clean and the gauge is in pizza range; give the brick a few more minutes. Rake the coals to the back and one side, keep a split burning for flame, sweep the floor and cook through the open door. For roasting and bread, close the damper down and set the door on.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAfter cooking.\u003c\/strong\u003e Let the oven cool completely. Shovel cold ash out the next morning, sweep the brick, wipe the stainless with soapy water and no abrasives, fold the tables and fit the cover.\u003c\/p\u003e\n\u003cp\u003eThe full manual, with the clearance figures and the assembly steps: \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Kucht_Venice_Manual.pdf?v=1716746945\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eKucht Venice user manual (PDF)\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch6\u003eWARRANTY INFORMATION\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eTerm.\u003c\/strong\u003e Kucht Professional warrants the Kucht Venice pizza oven for four years, parts and labor, to the original purchaser from an authorized dealer. Crustify is an authorized Kucht dealer, so an oven bought here carries the full term.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConditions.\u003c\/strong\u003e Kucht rates all of its pizza ovens for outdoor residential use only. Installation on a food truck, trailer or any vehicle, indoors, in a garage or in a commercial kitchen falls outside the warranty, and Kucht suggests a commercial oven for those uses. Burn seasoned hardwood only, keep to the clearances in the manual, and keep the oven covered when not in use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAfter the term.\u003c\/strong\u003e Kucht offers lifetime support by video chat for any issue that arises after the four years end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClaims.\u003c\/strong\u003e Contact us first with your order number, photos and a description, and we handle the claim with Kucht on your behalf. Shipping damage is separate from warranty: note it on the delivery receipt at delivery, or report concealed damage within five days. The full document: \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/kucht_warranty_information.pdf?v=1718130706\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eKucht warranty information (PDF)\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch6\u003eFREQUENTLY ASKED QUESTIONS - FAQ'S\u003c\/h6\u003e\n\u003ccenter\u003e\n\u003ch2 id=\"faqs\"\u003e\u003cspan style=\"text-decoration: underline; color: #c62828;\"\u003eFrequently Asked Questions (FAQs)\u003c\/span\u003e\u003c\/h2\u003e\n\u003c\/center\u003e\n\u003ch3 style=\"color: #2c3e50; margin-top: 0;\"\u003eYour Questions Answered Before You Buy\u003c\/h3\u003e\n\u003cp\u003eThese are the questions we get most often about the Kucht Venice pizza oven, answered straight. If yours is not here, chat or email goes to the owner and you will usually hear back the same day.\u003c\/p\u003e\n\u003cdiv style=\"width: 100%; margin: 30px 0; font-family: Arial,sans-serif; border: 1px solid #ddd; border-radius: 12px; overflow: hidden; box-shadow: 0 4px 12px rgba(0,0,0,0.1);\"\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How long does the Kucht Venice take to reach cooking temperature?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eAbout 45 minutes from a cold start on seasoned hardwood, with the chimney damper open while the fire builds. The Kucht Venice pizza oven runs up to 800°F on Kucht's specification, and the firebrick floor needs that time to saturate; launch before it has and the base comes out pale while the top browns. An infrared thermometer on the brick tells you when it is ready better than the door gauge does.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What size pizzas fit in the Kucht Venice?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eTwo 12 inch pizzas side by side on the 31 by 22 inch firebrick floor, with the fire at the back, through a door opening 20 inches wide and 8 high. That is what makes the Kucht Venice pizza oven a two pizza wood fired oven rather than a one at a time countertop oven. The same 15 inch high chamber takes a roasting tray, a Dutch oven, a whole chicken or two loaves of bread once the pizzas are done.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What is the difference between the VENICE-S, VENICE-R and VENICE-Y?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eColor only. VENICE-S is stainless steel, VENICE-R is red, VENICE-Y is yellow, and the dome, the firebrick floor, the cart, the side tables, the chimney and the four year warranty are identical on all three at the same price. Choose the Kucht Venice pizza oven that suits the outdoor kitchen: stainless to match the grill, red or yellow to be the piece people notice. Pick it in the selector above.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Why does the Kucht Venice use a firebrick floor?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eBecause firebrick stores heat in a way a thin stone cannot. The floor of the Kucht Venice pizza oven absorbs heat from the fire, holds it deep in the brick and gives it back to the base of each pizza, so the crust sets and crisps from below while the stainless dome cooks the top. It recovers between launches instead of dropping, which is why the second pizza cooks like the first.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What wood should I burn in the Kucht Venice?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eDry, seasoned hardwood in splits that fit through the 20 inch door: oak, hickory, beech, maple, or fruit woods like apple and cherry. Wood at 20 percent moisture or less burns clean and hot; green wood smokes, runs cool and leaves resin on the stainless. Never softwood, treated lumber, briquettes or accelerants in the Kucht Venice pizza oven. Our best wood guide covers species and seasoning.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Does the Kucht Venice come with the cart and side tables?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes. The Kucht Venice pizza oven ships with its stainless cart, four locking casters, a lower shelf for firewood and two fold down stainless side tables, one each side, for the peel and the toppings. There is nothing to buy to make it freestanding; you lift the oven onto the cart, which is a two person job at delivery, and roll it to where it lives. The tables fold flat when the oven is covered.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What warranty does the Kucht Venice come with?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eFour years, parts and labor, from Kucht Professional, one of the longest on any wood fired cart oven we sell, and valid because Crustify is an authorized Kucht dealer. It covers the Kucht Venice pizza oven in outdoor residential use; a truck, trailer, indoor or commercial installation falls outside it, in Kucht's own words. Kucht also offers lifetime support by video chat after the term.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Does the Kucht Venice need an electrical connection or a gas line?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNo. The Kucht Venice pizza oven burns wood and nothing else: no gas line, no propane cylinder, no cord and no outlet, so it goes anywhere on a patio or in a yard that a fire is allowed and the chimney has open sky above it. That is also its limit; there is no gas burner and no conversion for it. If you want the same brand on propane, the Kucht Napoli is the countertop gas oven, compared above.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What is included in the box with the Kucht Venice?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe oven, the stainless cart with its four locking casters and lower wood shelf, the two fold down side tables, the chimney with its damper, an all weather cover, a brush scraper and a pizza peel. Assembly is the cart, the chimney and the lift of the oven onto the cart, two people for that part. The Kucht Venice pizza oven needs nothing else to cook except seasoned hardwood and a turning peel.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can the Kucht Venice be used year round in cold weather?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes. The Kucht Venice pizza oven is high thickness stainless steel inside and out and is built to live outdoors in every season. Expect a longer heat up and a few more splits an hour in freezing weather, keep the cover on between cooks once the oven is cold, and let a wet or icy oven dry with a small fire before you run it hard. A sheltered corner out of the wind helps the chamber hold its heat.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can the Kucht Venice go on a food truck or into a restaurant?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNot under warranty. Kucht's written position is that all of its pizza ovens are for outdoor residential use only, and it suggests a commercial oven for a truck. A Kucht Venice pizza oven on a trailer or in a cafe sits outside the four year warranty, whatever an inspector says. Our Commercial collection holds the three ovens we sell for trucks and small kitchens, rating stated on each page.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cstyle\u003edetails[open] .pin-arrow { transform: rotate(180deg); } details[style*=\"border-bottom\"] \u003e summary::-webkit-details-marker { display: none; }\u003c\/style\u003e","brand":"Kucht","offers":[{"title":"Stainless Steel","offer_id":45542506791167,"sku":"KU-Venice-SS","price":2625.0,"currency_code":"USD","in_stock":true},{"title":"Yellow","offer_id":45542506823935,"sku":"KU-Venice-Y","price":2625.0,"currency_code":"USD","in_stock":true},{"title":"Red","offer_id":45542506856703,"sku":"KU-Venice-R","price":2625.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/kucht-venice-wood-fired-pizza-oven-color-series-stainless-red-yellow-cover.webp?v=1790569619"},{"product_id":"pinnacolo-premio-wood-fired-pizza-oven-with-free-accessories","title":"Pinnacolo PREMIO Wood Fired Pizza Oven with FREE Accessories (PPO-1-02)","description":"\u003cstyle\u003e\n.prm-h2{color:#8a1f12;font-weight:700;}\n.prm-h3{text-decoration:underline;text-decoration-color:#000000;text-decoration-thickness:2px;text-underline-offset:4px;}\n.prm-img{max-width:100%;height:auto;display:block;margin:18px auto;border-radius:8px;}\n.prm-facts{border-left:4px solid #8B1A0A;background:#faf5f4;padding:14px 18px;margin:18px 0;}\n.prm-facts p{margin:4px 0;}\n.prm-table{width:100%;border-collapse:collapse;margin:20px 0;}\n.prm-table th{background:#8a1f12;color:#fff;padding:10px;text-align:left;}\n.prm-table td{border:1px solid #ddd;padding:10px;vertical-align:top;}\n.prm-cards{display:none;}\n.prm-card{border:1px solid #ddd;border-radius:8px;padding:14px;margin:12px 0;}\n.prm-card strong{color:#8a1f12;}\n@media (max-width:600px){.prm-table{display:none;}.prm-cards{display:block;}}\n.cart-specs.prm-specs{width:100%;border-collapse:collapse;margin:16px 0;}\n.cart-specs.prm-specs th{background:#8a1f12;color:#fff;padding:10px;text-align:left;width:38%;}\n.cart-specs.prm-specs td{border:1px solid #ddd;padding:10px;}\n.prm-video{position:relative;padding-bottom:56.25%;height:0;overflow:hidden;margin:18px 0;border-radius:8px;}\n.prm-video iframe{position:absolute;top:0;left:0;width:100%;height:100%;border:0;}\ndetails[style*=\"border-bottom\"] \u003e summary{list-style:none;cursor:pointer;}\ndetails[style*=\"border-bottom\"] \u003e summary::-webkit-details-marker{display:none;}\ndetails[style*=\"border-bottom\"] \u003e summary::after{content:none;}\ndetails[style*=\"border-bottom\"] \u003e summary:hover{background:#eef1f5 !important;}\ndetails[open] .pin-arrow{transform:rotate(180deg);}\n\u003c\/style\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003eThe Pinnacolo PREMIO is a wood fired pizza oven on its own stainless cart with the eight accessories you need to cook the night it arrives already in the crate. Two pizzas at a time on a wall to wall cordierite floor, a double wall stainless dome insulated to 1,400°F, up to 1,000°F inside, and a cart with locking casters, a prep shelf, and wood storage underneath. Free freight shipping to the curb, a $95 liftgate fee at checkout, and one price for the whole setup. That is the offer; the rest of this page explains why we point most first time buyers here.\u003c\/p\u003e\n\u003cdiv class=\"prm-facts\"\u003e\n\u003cp\u003e\u003cstrong\u003ePinnacolo PREMIO at a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWood only, up to 1,000°F, cook at 650 to 800°F\u003c\/p\u003e\n\u003cp\u003e745 square inch cordierite floor, two 12 inch pizzas at once\u003c\/p\u003e\n\u003cp\u003eDouble wall stainless dome, ceramic fiber insulation rated to 1,400°F\u003c\/p\u003e\n\u003cp\u003eMatching stainless cart, four locking casters, 14 inch side shelf, wood shelf below\u003c\/p\u003e\n\u003cp\u003eEight piece accessory kit in the box: peel, brush, rocker cutter, infrared thermometer, gloves, fire separator, cover, apron\u003c\/p\u003e\n\u003cp\u003eAbout 180 pounds, ships free by freight, $95 liftgate fee at checkout, 1 year limited warranty\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eWood is the whole point of a Pinnacolo PREMIO, and wood quality decides the result more than any feature on the spec sheet. Seasoned hardwood at 20 percent moisture or less burns hot and clean; anything wetter smolders, smokes, and stalls the dome short of pizza temperature. \u003ca href=\"https:\/\/epa.gov\/burnwise\/test-your-wood-moisture-meter\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eEPA Burn Wise\u003c\/a\u003e explains how a moisture meter settles the question in seconds. Oak, beech, ash, and fruitwoods all work; softwood, treated lumber, and green wood do not, in this oven or any other.\u003c\/p\u003e\n\u003cp\u003eCompare the Pinnacolo PREMIO against the rest of our \u003ca href=\"\/collections\/wood-fired\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ewood fired pizza ovens\u003c\/a\u003e or read on for how it is built, how it cooks, who it suits, and who should look at a different oven instead.\u003c\/p\u003e\n\u003ch2 class=\"prm-h2\"\u003eWhat the Pinnacolo PREMIO Is Built From\u003c\/h2\u003e\n\u003cp\u003eThe dome is heavy gauge stainless steel, double walled, with a layer of compressed ceramic fiber insulation sandwiched between the walls and rated to 1,400°F. That layer is why the Pinnacolo PREMIO holds temperature between pizzas instead of dropping with the flame: the heat that reaches the outer wall is what escapes, and the fiber blanket keeps most of it inside. The outside stays hot enough to respect, cool enough that the stainless does not discolor in normal use.\u003c\/p\u003e\n\u003cp\u003eThe floor is cordierite stone edge to edge, 29.5 inches wide by 25.25 inches deep, 745 square inches. Cordierite absorbs heat slowly, gives it back evenly, and resists the thermal shock that cracks cheaper stones when a cold pizza lands on a hot floor. On a Pinnacolo PREMIO that floor is what crisps the base; the dome above it finishes the top.\u003c\/p\u003e\n\u003cp\u003eThe door is tight fitting stainless with a wooden handle that stays cool during a cook, so you can open and close it without gloves once the oven is running. A stainless visor above the opening keeps smoke residue off the front of the dome. Above the dome, a 24 inch chimney with an adjustable damper is the throttle: open it to pull the fire hard during heat up, close it partway to hold a steady cooking temperature.\u003c\/p\u003e\n\u003ch2 class=\"prm-h2\"\u003eHow the Pinnacolo PREMIO Cooks\u003c\/h2\u003e\n\u003cp\u003eLight a small stack of dry hardwood at the back of the floor with kindling, let it catch, and build it up over the first twenty minutes with the damper open. Plan on about an hour to a saturated dome; cold weather and damp wood push that longer. When the soot on the dome burns off to a clean gray and the floor reads 650°F or better, push the coals to one side with the included fire separator and sweep the floor with the brush.\u003c\/p\u003e\n\u003cp\u003eOne thing the fixed dial on the front will not tell you: it reads the air in the dome, and on a Pinnacolo PREMIO the stone lags the dial by 150°F or more for the first half hour. That gap is the reason the infrared thermometer is in the box. Point it at the floor, wait for 650 to 800°F, then launch. Pizzas at that range cook in two to four minutes with a quarter turn every minute; push the floor past 800°F and the bottom burns before the top is done.\u003c\/p\u003e\n\u003cp\u003eTwo 12 inch pizzas fit side by side on the floor, and with a steady hand and dough ready to go the Pinnacolo PREMIO turns out a pizza every couple of minutes once it is running. After the pizzas, let the fire fall back and the stored heat roasts a chicken, bakes bread, or crisps a tray of vegetables on the same fire. A bag of seasoned hardwood covers two or three sessions.\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"prm-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/pinnacolo-premio-included-accessories.webp?v=1784223367\" alt=\"Pinnacolo PREMIO included accessories on the side shelf: infrared thermometer, fire separator, heat gloves, rocker cutter, apron, and cover\" width=\"600\" height=\"600\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003ch2 class=\"prm-h2\"\u003eWhat Comes in the Crate\u003c\/h2\u003e\n\u003cp\u003eMost ovens at this price ship bare and leave you to piece together a kit before the first cook. The Pinnacolo PREMIO ships with eight accessories: a 12 inch aluminum pizza peel, a wire bristle broom with scraper, a stainless rocker cutter, an infrared laser thermometer, high temperature gloves, a stainless fire separator, a weatherproof cover, and a Pinnacolo apron. The cart is part of the oven, not an add on, with four swivel locking casters, a 14 inch stainless side shelf, a tool bar with S hooks for the peel and brush, and a lower shelf for wood.\u003c\/p\u003e\n\u003cp\u003eNothing else is required to cook the day it lands. A turning peel makes two pizza sessions easier and a second bag of wood is never wasted; both live in our \u003ca href=\"\/collections\/accessories\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003epizza oven accessories collection\u003c\/a\u003e, and they ride free on the same order.\u003c\/p\u003e\n\u003ch2 class=\"prm-h2\"\u003ePinnacolo PREMIO, IBRIDO, or L'ARGILLA\u003c\/h2\u003e\n\u003cp\u003ePinnacolo builds three ovens on this cart and the choice is fuel. The Pinnacolo PREMIO is wood only. The \u003ca href=\"\/products\/pinnacolo-ibrido-hybrid-pizza-oven-wood-or-gas-with-free-accessories\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ePinnacolo IBRIDO\u003c\/a\u003e is the same oven with a propane burner added, wood or gas by session, with the same kit in the crate; it costs more and sells out often. The L'ARGILLA is the gas oven with a thermal clay dome for buyers who want the look of a masonry oven and the convenience of a knob. If the fire is the point, the PREMIO is the honest answer and the least expensive of the three.\u003c\/p\u003e\n\u003ctable class=\"prm-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eOven\u003c\/th\u003e\n\u003cth\u003eFuel\u003c\/th\u003e\n\u003cth\u003eDome\u003c\/th\u003e\n\u003cth\u003eBest for\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePREMIO\u003c\/td\u003e\n\u003ctd\u003eWood only\u003c\/td\u003e\n\u003ctd\u003eDouble wall stainless, ceramic fiber insulation\u003c\/td\u003e\n\u003ctd\u003eThe wood fire ritual, best value of the three\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIBRIDO\u003c\/td\u003e\n\u003ctd\u003eWood or propane\u003c\/td\u003e\n\u003ctd\u003eSame stainless dome, burner added\u003c\/td\u003e\n\u003ctd\u003eWood on the weekend, gas on a weeknight\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eL'ARGILLA\u003c\/td\u003e\n\u003ctd\u003eGas\u003c\/td\u003e\n\u003ctd\u003eThermal clay over stainless\u003c\/td\u003e\n\u003ctd\u003eMasonry look, knob convenience\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"prm-cards\"\u003e\n\u003cdiv class=\"prm-card\"\u003e\n\u003cstrong\u003ePREMIO\u003c\/strong\u003e\u003cbr\u003eWood only. Double wall stainless dome with ceramic fiber insulation. The wood fire ritual, best value of the three.\u003c\/div\u003e\n\u003cdiv class=\"prm-card\"\u003e\n\u003cstrong\u003eIBRIDO\u003c\/strong\u003e\u003cbr\u003eWood or propane. Same stainless dome with a burner added. Wood on the weekend, gas on a weeknight.\u003c\/div\u003e\n\u003cdiv class=\"prm-card\"\u003e\n\u003cstrong\u003eL'ARGILLA\u003c\/strong\u003e\u003cbr\u003eGas. Thermal clay over stainless. Masonry look, knob convenience.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"prm-h2\"\u003eWho Should Buy the Pinnacolo PREMIO, and Who Should Not\u003c\/h2\u003e\n\u003cp\u003eBuy the Pinnacolo PREMIO if you want a full size wood fired oven that rolls onto a patio, cooks two pizzas at a time, and arrives with the tools instead of a shopping list. It is the right call for a first serious oven, for a household that cooks most weekends, and for anyone who has priced the accessories separately and done the math. It is also the oven that answers the buyer who looked at a small portable and wanted more floor and more heat retention.\u003c\/p\u003e\n\u003cp\u003eSkip it if you want gas on a weeknight; the IBRIDO or the \u003ca href=\"\/products\/kokomo-32-dual-fuel-gas-or-wood-fired-stainless-steel-pizza-oven-and-stand\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eKokomo 32 Dual Fuel\u003c\/a\u003e do both. Skip it if the budget stops short of this page; the \u003ca href=\"\/products\/kucht-professional-venice-wood-fired-outdoor-pizza-oven-color-series\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eKucht Venice\u003c\/a\u003e is the lowest priced full size wood oven we carry at 660°F, a New York style bake rather than a Neapolitan one. Skip it if you feed a crowd every week; the \u003ca href=\"\/products\/tuscan-chef-gx-c2-deluxe-medium-outdoor-wood-fired-pizza-oven-freestanding-with-cart\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef GX-C2\u003c\/a\u003e fits two 18 inch pizzas and adds a second cooking level. And if you only want to try the category, the \u003ca href=\"\/products\/halo-versa-16-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eHalo Versa 16\u003c\/a\u003e does one pizza at a time for a fraction of the price and ships by parcel.\u003c\/p\u003e\n\u003cp\u003eTwo honest limits. The warranty is one year limited, shorter than some ovens in the catalog, on a stainless body that in our experience outlasts it. And the dial reads air, not stone; the infrared thermometer in the box is not a bonus, it is how you cook on this oven. Everything else in the \u003ca href=\"\/collections\/freestanding-cart\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003efreestanding cart pizza ovens\u003c\/a\u003e collection sits next to it for comparison.\u003c\/p\u003e\n\u003ch2 class=\"prm-h2\"\u003eBuying the Pinnacolo PREMIO From Crustify\u003c\/h2\u003e\n\u003cp\u003eEvery Pinnacolo PREMIO ships direct from the brand's warehouse, crated on a pallet, by freight carrier, curbside. Orders over $750 ship free, so the oven qualifies on its own; the one charge at checkout is the $95 liftgate fee every oven over 150 pounds carries, for the hydraulic gate the carrier needs to lower a crate at a home address. Shipping to a business with a loading dock or forklift? \u003ca href=\"\/pages\/contact\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003econtact us\u003c\/a\u003e and we refund it. Alaska, Hawaii, and remote addresses are quoted before you order.\u003c\/p\u003e\n\u003cp\u003eIn stock orders ship within a few business days and we confirm the date with you before your card is charged. Inspect the crate before you sign, note any damage on the delivery receipt, and email us photos within 48 hours; a clean signature gives up most of your claim protection. Unused ovens in the original crate can be returned within the manufacturer window with return freight paid by the buyer, which is why we would rather answer every question before you order.\u003c\/p\u003e\n\u003cp\u003eCrustify is an authorized Pinnacolo dealer, so the one year warranty is valid and we handle any claim with the brand on your behalf. What separates dealers on this oven is delivery included and who answers the phone afterward; here that is the owner, usually the same day. Financing is available at checkout through our \u003ca href=\"\/pages\/financing\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003efinancing page\u003c\/a\u003e, and if you are still weighing wood against gas, the \u003ca href=\"\/pages\/pizza-oven-buying-guide\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003epizza oven buying guide\u003c\/a\u003e walks the decision, or see our roundup of the \u003ca href=\"\/blogs\/news\/best-wood-fired-pizza-ovens\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ebest wood fired pizza ovens\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAdd the Pinnacolo PREMIO to your cart and the oven, the cart, and all eight accessories ship on one pallet, free by freight, with the liftgate fee shown before you pay. The full \u003ca href=\"\/collections\/pinnacolo\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ePinnacolo collection\u003c\/a\u003e is one click away if you want gas.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch6\u003eKEY FEATURES\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003ePinnacolo PREMIO wood fired pizza oven, model PPO-1-02, oven and matching stainless cart sold as one unit\u003c\/li\u003e\n\u003cli\u003eDouble wall heavy gauge stainless steel dome with compressed ceramic fiber insulation rated to 1,400°F\u003c\/li\u003e\n\u003cli\u003eWall to wall cordierite cooking stone, 29.5 x 25.25 inches, 745 square inches, two 12 inch pizzas at once\u003c\/li\u003e\n\u003cli\u003eReaches up to 1,000°F; recommended cooking range 650 to 800°F; about one hour to temperature on dry hardwood\u003c\/li\u003e\n\u003cli\u003eAdjustable chimney damper for airflow and temperature control; 24 inch chimney\u003c\/li\u003e\n\u003cli\u003eFixed built in dome thermometer plus an infrared thermometer in the kit for reading the stone\u003c\/li\u003e\n\u003cli\u003eTight fitting stainless door with cool touch wooden handle and a stainless visor above the opening\u003c\/li\u003e\n\u003cli\u003eDoor opening 22 inches wide by 11 inches high\u003c\/li\u003e\n\u003cli\u003eCart with four swivel locking casters, 14 inch stainless side shelf, tool bar with S hooks, lower wood storage shelf\u003c\/li\u003e\n\u003cli\u003eEight piece accessory kit included: 12 inch aluminum peel, wire brush with scraper, rocker cutter, infrared thermometer, high temperature gloves, fire separator, weatherproof cover, apron\u003c\/li\u003e\n\u003cli\u003eBuilt for year round outdoor use; cover included for the off days\u003c\/li\u003e\n\u003cli\u003eAbout 180 pounds; ships free by freight direct from the brand's warehouse with a $95 residential liftgate fee at checkout\u003c\/li\u003e\n\u003cli\u003e1 year limited warranty, valid through Crustify as an authorized Pinnacolo dealer\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Pinnacolo_Premio-Whats-In-Box-CPO.pdf?v=1718133809\" title=\"Pinnacolo PREMIO What's In The Box\" rel=\"noopener\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eWhat's in the Box (PDF)\u003c\/a\u003e\u003c\/div\u003e\n\u003ch6\u003eSPECIFICATIONS\u003c\/h6\u003e\n\u003ctable class=\"cart-specs prm-specs\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eModel\u003c\/th\u003e\n\u003ctd\u003ePinnacolo PREMIO PPO-1-02, by Fire One Up\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFuel\u003c\/th\u003e\n\u003ctd\u003eWood only\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMaximum temperature\u003c\/th\u003e\n\u003ctd\u003e1,000°F\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRecommended cooking temperature\u003c\/th\u003e\n\u003ctd\u003e650 to 800°F\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePreheat time\u003c\/th\u003e\n\u003ctd\u003eAbout one hour on seasoned hardwood; longer in cold weather\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCooking surface\u003c\/th\u003e\n\u003ctd\u003eCordierite stone, wall to wall\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eInterior cooking area\u003c\/th\u003e\n\u003ctd\u003e29.5 in W x 25.25 in D, 745 sq in\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCapacity\u003c\/th\u003e\n\u003ctd\u003eTwo 12 inch pizzas at once\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDome construction\u003c\/th\u003e\n\u003ctd\u003eDouble wall heavy gauge stainless steel with compressed ceramic fiber insulation rated to 1,400°F\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eExterior dimensions\u003c\/th\u003e\n\u003ctd\u003e32 in W x 28.75 in D x 78 in H to the top of the chimney\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWidth with shelves\u003c\/th\u003e\n\u003ctd\u003e46 in\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDome dimensions\u003c\/th\u003e\n\u003ctd\u003e32 in wide x 35 in deep\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDoor opening\u003c\/th\u003e\n\u003ctd\u003e22 in W x 11 in H\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eChimney\u003c\/th\u003e\n\u003ctd\u003eAbout 24 in tall, adjustable damper\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eThermometer\u003c\/th\u003e\n\u003ctd\u003eFixed built in dome thermometer; infrared thermometer included\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCart\u003c\/th\u003e\n\u003ctd\u003eMatching stainless steel, four swivel locking casters, 14 in side shelf, tool bar with S hooks, lower wood shelf\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIncluded\u003c\/th\u003e\n\u003ctd\u003e12 in aluminum peel, wire brush with scraper, rocker cutter, infrared thermometer, high temperature gloves, fire separator, weatherproof cover, apron\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWeight\u003c\/th\u003e\n\u003ctd\u003eAbout 180 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eShipping\u003c\/th\u003e\n\u003ctd\u003eCrated on a pallet by freight, curbside; free over $750 with a $95 residential liftgate fee at checkout\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWarranty\u003c\/th\u003e\n\u003ctd\u003e1 year limited\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eUse\u003c\/th\u003e\n\u003ctd\u003eOutdoor residential only; not certified for enclosed spaces or vehicles\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eVIDEO\u003c\/h6\u003e\n\u003cp\u003eTwo videos of the Pinnacolo PREMIO: the oven and kit in use, and the assembly and first fire walkthrough.\u003c\/p\u003e\n\u003cdiv class=\"prm-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/H32_01C2IcQ\" title=\"Pinnacolo PREMIO wood fired pizza oven overview\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cdiv class=\"prm-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/_FwAVw_06ms\" title=\"Pinnacolo PREMIO assembly and first fire\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch6\u003eINSTALLATION GUIDE \u0026amp; USER MANUAL\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery day.\u003c\/strong\u003e The oven arrives crated on a pallet at the curb. Inspect the crate before signing and note any damage on the receipt. Uncrate, set the oven on the cart per the manual, fit the chimney and damper, and roll it to its spot: open air above, clearance from siding, eaves, railings, and anything combustible, on a patio or a non combustible pad. Lock the casters.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFirst fires.\u003c\/strong\u003e Run two or three small fires before the first full heat cook to drive moisture out of the stone and season the dome. Dry hardwood only, never softwood, treated lumber, charcoal briquettes, or accelerants.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEvery cook.\u003c\/strong\u003e Build the fire at the back, damper open, build it up over twenty minutes, and wait for the dome soot to burn off. Read the floor with the infrared thermometer, not the dial. Push coals aside with the fire separator, sweep the floor, cook at 650 to 800°F. Close the damper partway to hold temperature.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAfter.\u003c\/strong\u003e Let the oven cool fully, shovel cold ash into a metal container, and put the cover on whenever the oven is not in use. Wipe the stainless with a mild cleaner; never wash the stone.\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Pinnacola-Premio-PizzaOven-Manual-CPO.pdf?v=1718133809\" title=\"Pinnacolo PREMIO User Manual\" rel=\"noopener\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003ePinnacolo PREMIO User Manual (PDF)\u003c\/a\u003e\u003c\/div\u003e\n\u003ch6\u003eWARRANTY INFORMATION\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eTerm.\u003c\/strong\u003e Pinnacolo warrants the PREMIO for one year from delivery against defects in materials and workmanship on the stainless body, components, and construction under normal residential use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConditions and exclusions.\u003c\/strong\u003e Outdoor residential use only. Damage from accelerants, softwood, or treated wood, from running the oven above its rated temperature, from thermal shock to the stone, or from leaving the oven uncovered in the weather is not covered. Discoloration of stainless from heat is normal and cosmetic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClaims.\u003c\/strong\u003e Contact us first with your order number, a description, and photos. We handle the claim with Pinnacolo on your behalf. Shipping damage is separate from warranty: note it on the delivery receipt and report it within 48 hours.\u003c\/p\u003e\n\u003ch6\u003eFREQUENTLY ASKED QUESTIONS - FAQ'S\u003c\/h6\u003e\n\u003ccenter\u003e\n\u003ch2 id=\"faqs\"\u003e\u003cspan style=\"text-decoration: underline; color: #c62828;\"\u003eFrequently Asked Questions (FAQs)\u003c\/span\u003e\u003c\/h2\u003e\n\u003c\/center\u003e\n\u003ch3 style=\"color: #2c3e50; margin-top: 0;\"\u003eYour Questions Answered Before You Buy\u003c\/h3\u003e\n\u003cp\u003eThese are the questions we get most often about the Pinnacolo PREMIO, answered straight. If yours is not here, chat or email goes to the owner and you will usually hear back the same day.\u003c\/p\u003e\n\u003cdiv style=\"width: 100%; margin: 30px 0; font-family: Arial,sans-serif; border: 1px solid #ddd; border-radius: 12px; overflow: hidden; box-shadow: 0 4px 12px rgba(0,0,0,0.1);\"\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Does the Pinnacolo PREMIO ship free, and what is the liftgate fee?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eFreight is free: orders over $750 ship free to the 48 contiguous states and the PREMIO qualifies on its own. It travels crated on a pallet by freight carrier to your curb, and the $95 liftgate fee at checkout covers the hydraulic gate the carrier needs to lower a crate at a home address. Business addresses with a dock get it refunded; Alaska and Hawaii are quoted before you order.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What comes in the box with the Pinnacolo PREMIO?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe oven, the matching stainless cart, and an eight piece kit: a 12 inch aluminum pizza peel, a wire bristle brush with scraper, a stainless rocker cutter, an infrared laser thermometer, high temperature gloves, a stainless fire separator, a weatherproof cover, and a Pinnacolo apron. Nothing else is required to cook the day it arrives; a turning peel is the one addition worth making.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How long does the Pinnacolo PREMIO take to heat up, and how hot does it get?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eAbout an hour to a saturated dome on dry hardwood, longer in cold weather or with damp wood. The oven reaches up to 1,000°F and cooks pizza best with the floor at 650 to 800°F. Read the floor with the included infrared thermometer rather than the dial on the front, which reads dome air and runs well ahead of the stone during the first half hour.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How many pizzas fit in the Pinnacolo PREMIO at once?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eTwo 12 inch pizzas side by side on the 29.5 by 25.25 inch cordierite floor, 745 square inches in all. Each cooks in two to four minutes at 650 to 800°F with a quarter turn every minute, so a steady cook turns out a pizza every couple of minutes once the oven is running. After pizza, the stored heat roasts, bakes bread, and crisps vegetables on the same fire.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What wood should I burn in the Pinnacolo PREMIO?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eSeasoned hardwood at 20 percent moisture or less. Oak, beech, ash, and fruitwoods such as apple and cherry all burn hot and clean; a cheap moisture meter tells you in seconds whether a split is ready. Never softwood, treated or painted lumber, charcoal briquettes, or accelerants. Wet wood smolders, smokes, and stalls the dome short of pizza temperature.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can the Pinnacolo PREMIO stay outside all year?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes. The double wall stainless dome and cart are built for year round outdoor use, and the weatherproof cover is in the box for that reason. Expect longer preheat and a little more wood in winter, keep the oven covered when it is not in use, and park it somewhere partly sheltered if you can. It is rated for outdoor residential use only, never an enclosed porch or a garage.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Should I buy the PREMIO or the IBRIDO?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe PREMIO if the fire is the point and you cook on weekends; it is wood only and the least expensive of the three Pinnacolo ovens. The IBRIDO is the same oven with a propane burner added, wood or gas by session, with the same kit, for buyers who also want pizza on a Tuesday with a knob. It costs more and sells out often, so check availability before planning around it.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What is the warranty on the Pinnacolo PREMIO?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eOne year limited from delivery, covering defects in materials and workmanship on the stainless body, components, and construction under normal outdoor residential use. Crustify is an authorized Pinnacolo dealer, so the warranty is valid and we handle any claim with the brand for you. Keep your order number; it is required for a claim.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Pinnacolo","offers":[{"title":"Default Title","offer_id":45703451050239,"sku":"PPO-1-02","price":2495.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/PPO-1-02-05-Full.jpg?v=1718132639"},{"product_id":"pinnacolo-ibrido-hybrid-pizza-oven-wood-or-gas-with-free-accessories","title":"Pinnacolo IBRIDO Hybrid Pizza Oven Wood or Gas with FREE Accessories","description":"\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMost outdoor pizza ovens ask you to make a permanent choice before you buy. Wood fire or gas. Authentic flavor or weeknight convenience. The Pinnacolo IBRIDO refuses that choice entirely.\n\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIBRIDO means hybrid in Italian and that name is the entire product philosophy in a single word. This is a genuine dual fuel freestanding pizza oven that runs on real hardwood or propane gas in the same cooking chamber without compromise in either mode. Switch between them based on the session, the occasion, the weather, or however much time you have. A Saturday afternoon with guests coming over calls for wood fire and the theater that comes with it. A Tuesday night when dinner needs to happen in 30 minutes calls for gas. The IBRIDO handles both without requiring you to own two ovens or make a permanent lifestyle decision at the point of purchase.\n\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe cooking chamber is built around a double-wall insulated dome finished in a durable black porcelain enamel coating, the same material used inside conventional home ovens, applied here specifically because it handles repeated thermal cycling, moisture exposure, and the demands of outdoor use across multiple seasons without degrading. The insulation between the two walls retains heat efficiently in both fuel modes, which means the oven reaches and holds temperature without requiring excessive wood volume or extended gas burn time.\n\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe cooking surface is wall-to-wall cordierite stone covering 745 square inches, approximately 29.5 inches by 25.25 inches. Cordierite is the right material for this application. It is thermally shock resistant, which means it can move from ambient outdoor temperature to 800°F and back repeatedly without cracking the way cheaper ceramic stones eventually do. It conducts heat aggressively into the base of the dough, which is what produces a genuinely crispy structured crust rather than the soft underside you get from a baking tray or a steel plate.\n\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn gas mode the rear-mounted 35,000 BTU propane burner lights via electronic ignition with a press and turn start. Rear mounting keeps the burner out of the loading zone when you are working with a pizza peel, which is a practical detail that makes a real difference during an active session. A stainless steel burner cover protects the burner when you switch to wood mode. In wood mode the lower cart section provides protected storage for your fuel supply alongside the propane tank storage area, keeping wood dry and accessible without cluttering your cooking space.\n\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTwo 14-inch stainless steel side shelves extend your working surface on both sides of the oven. A fixed thermometer mounted on the oven gives you a continuous ambient temperature reading without opening the door. An adjustable chimney damper lets you control airflow and temperature precisely in both fuel modes. A front-mounted crossbar with S-hooks keeps your peels and tools organized at the oven rather than scattered across a prep table.\n\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFour locking swivel casters give you full mobility to position the oven exactly where your session needs it and lock it firmly in place once positioned. The full stainless steel construction on both the oven and the matching cart is built to live outdoors year-round in whatever conditions your backyard produces.\n\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe IBRIDO ships with a complete accessory package already in the box. You are not buying a bare oven and sourcing tools separately. Everything you need to cook from the first session is included.\n\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eCSA approved and backed by a manufacturer warranty, the IBRIDO is the right choice for the serious outdoor cook who wants genuine wood-fired performance and genuine gas convenience from one oven without compromise in either mode.\n\u003c\/p\u003e\n\u003c!----\u003e\n\u003ch6\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWhat's Included\u003c\/strong\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOutdoor Pizza Oven Key Features:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e12-inch lightweight perforated aluminum peel\u003c\/li\u003e\n\u003cli\u003e2 acacia wood pizza peels\u003c\/li\u003e\n\u003cli\u003eWire bristle broom with scraper\u003c\/li\u003e\n\u003cli\u003eInfrared thermometer\u003c\/li\u003e\n\u003cli\u003eHigh temperature oven gloves\u003c\/li\u003e\n\u003cli\u003eStainless steel rocker pizza cutter\u003c\/li\u003e\n\u003cli\u003eStainless steel fire separator for wood mode\u003c\/li\u003e\n\u003cli\u003eWeatherproof full cover\u003c\/li\u003e\n\u003cli\u003ePinnacolo apron\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Pinnacolo_Ibrido-Whats-In-Box-CPO.pdf?v=1718136858\" target=\"_blank\" title=\"Pinnacolo Ibrido Whats In The Box\" rel=\"noopener\"\u003e\u003cstrong\u003eWhat's in the Box (pdf)\u003c\/strong\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch6\u003e\u003cstrong data-mce-fragment=\"1\"\u003eKey Features\u003c\/strong\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOutdoor Pizza Oven Key Features:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTrue dual fuel hybrid oven runs on real hardwood or 35,000 BTU propane gas independently\u003c\/li\u003e\n\u003cli\u003eSwitch between wood and gas modes based on the session without modification\u003c\/li\u003e\n\u003cli\u003eDouble-wall insulated stainless steel dome with black porcelain enamel finish\u003c\/li\u003e\n\u003cli\u003eWall-to-wall cordierite cooking stone, 745 sq. in., thermally shock resistant\u003c\/li\u003e\n\u003cli\u003eReaches up to 800°F with recommended cooking range of 650 to 800°F\u003c\/li\u003e\n\u003cli\u003eHeats to cooking temperature in approximately one hour\u003c\/li\u003e\n\u003cli\u003e35,000 BTU rear-mounted propane burner with electronic press and turn ignition\u003c\/li\u003e\n\u003cli\u003eStainless steel burner cover for wood mode protection\u003c\/li\u003e\n\u003cli\u003eTwo 14-inch stainless steel side shelves for prep and landing space\u003c\/li\u003e\n\u003cli\u003eFixed built-in thermometer for continuous ambient temperature monitoring\u003c\/li\u003e\n\u003cli\u003eAdjustable chimney damper for precise airflow and temperature control\u003c\/li\u003e\n\u003cli\u003eFront-mounted crossbar with S-hooks for tool organization\u003c\/li\u003e\n\u003cli\u003eProtected lower cart storage for propane tank and wood supply\u003c\/li\u003e\n\u003cli\u003eFour locking swivel casters for mobility and stability\u003c\/li\u003e\n\u003cli\u003eFull stainless steel construction on oven and matching cart\u003c\/li\u003e\n\u003cli\u003eComplete accessory package included at no extra cost\u003c\/li\u003e\n\u003cli\u003eCSA approved for safe long-term use\u003c\/li\u003e\n\u003cli\u003ePropane only, natural gas conversion not available\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c!----\u003e\n\u003ch6\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSpecifications\u003c\/strong\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePizza Oven Specifications:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eModel\u003c\/strong\u003e: PPO-1-03\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand\u003c\/strong\u003e: Pinnacolo (by Fire One Up)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFuel Type\u003c\/strong\u003e: Hybrid: Wood or Propane Gas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBurner Output\u003c\/strong\u003e: 35,000 BTU\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBurner Location\u003c\/strong\u003e: Rear-mounted\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIgnition\u003c\/strong\u003e: Electronic press and turn\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMax Temperature\u003c\/strong\u003e: 800°F (can reach up to 1,000°F)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended Cooking Temp\u003c\/strong\u003e: 650 to 800°F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreheat Time\u003c\/strong\u003e: Approximately 1 hour\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking Surface\u003c\/strong\u003e: Cordierite stone, wall-to-wall\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInterior Cooking Area\u003c\/strong\u003e: 29.5\" W x 25.25\" D (745 sq. in.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDome Construction\u003c\/strong\u003e: Double-wall stainless steel with porcelain enamel finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExterior Dimensions\u003c\/strong\u003e: 32\" W x 28.75\" D x 78\" H (to top of chimney)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal Width with Shelves\u003c\/strong\u003e: 46\" wide\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDome Dimensions\u003c\/strong\u003e: 32\" wide x 35\" deep\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChimney Height\u003c\/strong\u003e: Approximately 24\"\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSide Shelves\u003c\/strong\u003e: 2 stainless steel shelves, 14\" wide each\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThermometer\u003c\/strong\u003e: Fixed built-in ambient thermometer\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChimney\u003c\/strong\u003e: Adjustable damper for airflow control\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCart\u003c\/strong\u003e: Matching stainless steel with propane tank and wood storage\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCasters\u003c\/strong\u003e: 4 locking swivel casters\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight\u003c\/strong\u003e: Approximately 180 lbs\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertification\u003c\/strong\u003e: CSA Approved\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGas Type\u003c\/strong\u003e: Propane only\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003e\u003cstrong data-mce-fragment=\"1\"\u003eVideo\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Z0QVgN0Mn6g?si=yzJ_Zk1JQ_BKbO9V\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen\u003e\u003c\/iframe\u003e\n\u003ch6\u003eInstallation Guide \u0026amp; User Manual\u003c\/h6\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Pinnacola-Ibrido-PizzaOven-Manual-CPO.pdf?v=1718136969\" target=\"_blank\" title=\"Pinacolo IBRIDO User Manual\" rel=\"noopener\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/manual-download_160x160.png?v=1716747022\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/VX3Yr23eP1M?si=fKheLikcXLmQUiGC\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\n\u003ch6\u003e\u003cstrong\u003eFrequently Asked Questions - FAQ's\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ccenter\u003e\n\u003ch2 id=\"faqs\"\u003e\u003cspan style=\"text-decoration: underline; color: #c62828;\"\u003eFrequently Asked Questions (FAQs)\u003c\/span\u003e\u003c\/h2\u003e\n\u003c\/center\u003e\n\u003ccenter\u003e\n\u003ch3 style=\"color: #2c3e50; margin-top: 0;\"\u003eYour Questions Answered Before You Buy\u003c\/h3\u003e\n\u003c\/center\u003e\n\u003cp\u003eThe Pinnacolo IBRIDO PPO-1-03 is the only oven in the Pinnacolo lineup that runs on both wood and propane gas, and that dual fuel capability generates a specific set of questions that buyers researching the IBRIDO tend to arrive with before purchasing. How does switching between fuel modes actually work in practice? What is the dome made from and how does it compare to the L'ARGILLA thermal clay model? Does it work with natural gas or propane only? How does it compare to the wood-only PREMIO? We have answered the ten most common questions buyers ask before purchasing the IBRIDO directly and honestly so you can make a confident decision. If something is not covered below our team is here to help.\u003c\/p\u003e\n\n\u003c!-- COLLAPSIBLE FAQ SECTION - 10 FAQs --\u003e\n\u003cdiv style=\"width:100%; margin:30px 0; font-family:Arial,sans-serif; border:1px solid #ddd; border-radius:12px; overflow:hidden; box-shadow:0 4px 12px rgba(0,0,0,0.1);\"\u003e\n\n  \u003c!-- FAQ 1 --\u003e\n  \u003cdiv style=\"border-bottom:1px solid #eee; padding:5px 0;\"\u003e\n    \u003cdiv onclick=\"this.parentElement.querySelector('.faq-answer').style.display = this.parentElement.querySelector('.faq-answer').style.display === 'block' ? 'none' : 'block'; this.classList.toggle('active');\" style=\"padding:18px 20px; cursor:pointer; background:#f8f9fa; font-weight:600; font-size:16px; color:#2c3e50; display:flex; justify-content:space-between; align-items:center; transition:all 0.3s ease;\"\u003e\n      \u003cspan\u003e🍕 Can the Pinnacolo IBRIDO cook with both wood and gas?\u003c\/span\u003e\n      \u003cspan style=\"font-size:20px; transition:transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"faq-answer\" style=\"display:none; padding:20px; background:white; line-height:1.6; color:#333;\"\u003e\n      Yes, the Pinnacolo IBRIDO PPO-1-03 is a true hybrid oven that runs on real hardwood or 35,000 BTU propane gas independently in the same cooking chamber. Switch between fuel modes based on the session without any modification to the oven. Wood delivers authentic smoky flavor while gas provides fast convenient heat in approximately 20 minutes.\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- FAQ 2 --\u003e\n  \u003cdiv style=\"border-bottom:1px solid #eee; padding:5px 0;\"\u003e\n    \u003cdiv onclick=\"this.parentElement.querySelector('.faq-answer').style.display = this.parentElement.querySelector('.faq-answer').style.display === 'block' ? 'none' : 'block'; this.classList.toggle('active');\" style=\"padding:18px 20px; cursor:pointer; background:#f8f9fa; font-weight:600; font-size:16px; color:#2c3e50; display:flex; justify-content:space-between; align-items:center; transition:all 0.3s ease;\"\u003e\n      \u003cspan\u003e🍕 What is the cooking surface size on the Pinnacolo IBRIDO?\u003c\/span\u003e\n      \u003cspan style=\"font-size:20px; transition:transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"faq-answer\" style=\"display:none; padding:20px; background:white; line-height:1.6; color:#333;\"\u003e\n      The Pinnacolo IBRIDO PPO-1-03 has a wall-to-wall cordierite cooking surface measuring 29.5 inches wide by 25.25 inches deep, providing 745 square inches of cooking space. That is enough room for two, three, or even four pizzas simultaneously depending on size, plus bread, roasted meats, and vegetables beyond pizza.\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- FAQ 3 --\u003e\n  \u003cdiv style=\"border-bottom:1px solid #eee; padding:5px 0;\"\u003e\n    \u003cdiv onclick=\"this.parentElement.querySelector('.faq-answer').style.display = this.parentElement.querySelector('.faq-answer').style.display === 'block' ? 'none' : 'block'; this.classList.toggle('active');\" style=\"padding:18px 20px; cursor:pointer; background:#f8f9fa; font-weight:600; font-size:16px; color:#2c3e50; display:flex; justify-content:space-between; align-items:center; transition:all 0.3s ease;\"\u003e\n      \u003cspan\u003e🍕 What makes the Pinnacolo IBRIDO dome different from other pizza ovens?\u003c\/span\u003e\n      \u003cspan style=\"font-size:20px; transition:transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"faq-answer\" style=\"display:none; padding:20px; background:white; line-height:1.6; color:#333;\"\u003e\n      The Pinnacolo IBRIDO PPO-1-03 dome is double-wall insulated stainless steel finished in black porcelain enamel, the same durable coating used inside conventional home ovens. That finish handles repeated thermal cycling and outdoor exposure across multiple seasons without degrading, while the insulation between the walls retains heat efficiently in both wood and gas modes.\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- FAQ 4 --\u003e\n  \u003cdiv style=\"border-bottom:1px solid #eee; padding:5px 0;\"\u003e\n    \u003cdiv onclick=\"this.parentElement.querySelector('.faq-answer').style.display = this.parentElement.querySelector('.faq-answer').style.display === 'block' ? 'none' : 'block'; this.classList.toggle('active');\" style=\"padding:18px 20px; cursor:pointer; background:#f8f9fa; font-weight:600; font-size:16px; color:#2c3e50; display:flex; justify-content:space-between; align-items:center; transition:all 0.3s ease;\"\u003e\n      \u003cspan\u003e🍕 How long does the Pinnacolo IBRIDO take to heat up?\u003c\/span\u003e\n      \u003cspan style=\"font-size:20px; transition:transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"faq-answer\" style=\"display:none; padding:20px; background:white; line-height:1.6; color:#333;\"\u003e\n      The Pinnacolo IBRIDO PPO-1-03 reaches cooking temperature in approximately one hour in wood mode. In gas mode the 35,000 BTU rear-mounted propane burner with electronic ignition heats the cordierite cooking surface significantly faster. Preheat time in either mode varies with ambient outdoor temperature and wood quality in wood mode.\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- FAQ 5 --\u003e\n  \u003cdiv style=\"border-bottom:1px solid #eee; padding:5px 0;\"\u003e\n    \u003cdiv onclick=\"this.parentElement.querySelector('.faq-answer').style.display = this.parentElement.querySelector('.faq-answer').style.display === 'block' ? 'none' : 'block'; this.classList.toggle('active');\" style=\"padding:18px 20px; cursor:pointer; background:#f8f9fa; font-weight:600; font-size:16px; color:#2c3e50; display:flex; justify-content:space-between; align-items:center; transition:all 0.3s ease;\"\u003e\n      \u003cspan\u003e🍕 What temperature does the Pinnacolo IBRIDO reach?\u003c\/span\u003e\n      \u003cspan style=\"font-size:20px; transition:transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"faq-answer\" style=\"display:none; padding:20px; background:white; line-height:1.6; color:#333;\"\u003e\n      The Pinnacolo IBRIDO PPO-1-03 reaches up to 800°F with a peak approaching 1,000°F under optimal conditions. The recommended cooking range for most applications is 650 to 800°F, which delivers the aggressive bottom heat needed for a crispy structured crust and properly blistered toppings in both wood and gas modes.\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- FAQ 6 --\u003e\n  \u003cdiv style=\"border-bottom:1px solid #eee; padding:5px 0;\"\u003e\n    \u003cdiv onclick=\"this.parentElement.querySelector('.faq-answer').style.display = this.parentElement.querySelector('.faq-answer').style.display === 'block' ? 'none' : 'block'; this.classList.toggle('active');\" style=\"padding:18px 20px; cursor:pointer; background:#f8f9fa; font-weight:600; font-size:16px; color:#2c3e50; display:flex; justify-content:space-between; align-items:center; transition:all 0.3s ease;\"\u003e\n      \u003cspan\u003e🍕 What accessories are included with the Pinnacolo IBRIDO?\u003c\/span\u003e\n      \u003cspan style=\"font-size:20px; transition:transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"faq-answer\" style=\"display:none; padding:20px; background:white; line-height:1.6; color:#333;\"\u003e\n      The Pinnacolo IBRIDO PPO-1-03 includes a complete accessory package at no extra cost: a 12-inch perforated aluminum peel, two acacia wood pizza peels, a wire bristle broom with scraper, an infrared thermometer, high temperature gloves, a stainless steel rocker cutter, a stainless steel fire separator for wood mode, a weatherproof cover, and a Pinnacolo apron.\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- FAQ 7 --\u003e\n  \u003cdiv style=\"border-bottom:1px solid #eee; padding:5px 0;\"\u003e\n    \u003cdiv onclick=\"this.parentElement.querySelector('.faq-answer').style.display = this.parentElement.querySelector('.faq-answer').style.display === 'block' ? 'none' : 'block'; this.classList.toggle('active');\" style=\"padding:18px 20px; cursor:pointer; background:#f8f9fa; font-weight:600; font-size:16px; color:#2c3e50; display:flex; justify-content:space-between; align-items:center; transition:all 0.3s ease;\"\u003e\n      \u003cspan\u003e🍕 Does the Pinnacolo IBRIDO work with natural gas?\u003c\/span\u003e\n      \u003cspan style=\"font-size:20px; transition:transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"faq-answer\" style=\"display:none; padding:20px; background:white; line-height:1.6; color:#333;\"\u003e\n      No, the Pinnacolo IBRIDO PPO-1-03 is propane only and does not have a natural gas conversion option available. The 35,000 BTU rear-mounted burner connects directly to a standard portable propane tank using the included hose assembly. Buyers who require natural gas should consider the HPC Fire Forno Series which offers both LP and NG configurations.\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- FAQ 8 --\u003e\n  \u003cdiv style=\"border-bottom:1px solid #eee; padding:5px 0;\"\u003e\n    \u003cdiv onclick=\"this.parentElement.querySelector('.faq-answer').style.display = this.parentElement.querySelector('.faq-answer').style.display === 'block' ? 'none' : 'block'; this.classList.toggle('active');\" style=\"padding:18px 20px; cursor:pointer; background:#f8f9fa; font-weight:600; font-size:16px; color:#2c3e50; display:flex; justify-content:space-between; align-items:center; transition:all 0.3s ease;\"\u003e\n      \u003cspan\u003e🍕 How does the Pinnacolo IBRIDO differ from the Pinnacolo PREMIO?\u003c\/span\u003e\n      \u003cspan style=\"font-size:20px; transition:transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"faq-answer\" style=\"display:none; padding:20px; background:white; line-height:1.6; color:#333;\"\u003e\n      The Pinnacolo PREMIO PPO-1-02 is a wood fired only oven while the Pinnacolo IBRIDO PPO-1-03 is a hybrid that runs on both wood and propane gas. The IBRIDO adds a 35,000 BTU rear-mounted gas burner with electronic ignition giving you gas convenience for weeknight sessions alongside wood fire capability for dedicated cooks. Both share the same 745 sq. in. cordierite cooking surface and similar exterior dimensions.\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- FAQ 9 --\u003e\n  \u003cdiv style=\"border-bottom:1px solid #eee; padding:5px 0;\"\u003e\n    \u003cdiv onclick=\"this.parentElement.querySelector('.faq-answer').style.display = this.parentElement.querySelector('.faq-answer').style.display === 'block' ? 'none' : 'block'; this.classList.toggle('active');\" style=\"padding:18px 20px; cursor:pointer; background:#f8f9fa; font-weight:600; font-size:16px; color:#2c3e50; display:flex; justify-content:space-between; align-items:center; transition:all 0.3s ease;\"\u003e\n      \u003cspan\u003e🍕 How stable is the Pinnacolo IBRIDO cart during cooking?\u003c\/span\u003e\n      \u003cspan style=\"font-size:20px; transition:transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"faq-answer\" style=\"display:none; padding:20px; background:white; line-height:1.6; color:#333;\"\u003e\n      The Pinnacolo IBRIDO PPO-1-03 sits on a matching stainless steel cart with four locking swivel casters. Roll it to your preferred cooking position and lock all four casters to hold the entire setup firmly in place during a session. The lower cart area provides protected storage for your propane tank and wood supply keeping both accessible and out of the weather.\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- FAQ 10 --\u003e\n  \u003cdiv style=\"border-bottom:1px solid #eee; padding:5px 0;\"\u003e\n    \u003cdiv onclick=\"this.parentElement.querySelector('.faq-answer').style.display = this.parentElement.querySelector('.faq-answer').style.display === 'block' ? 'none' : 'block'; this.classList.toggle('active');\" style=\"padding:18px 20px; cursor:pointer; background:#f8f9fa; font-weight:600; font-size:16px; color:#2c3e50; display:flex; justify-content:space-between; align-items:center; transition:all 0.3s ease;\"\u003e\n      \u003cspan\u003e🍕 Is the Pinnacolo IBRIDO CSA approved?\u003c\/span\u003e\n      \u003cspan style=\"font-size:20px; transition:transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"faq-answer\" style=\"display:none; padding:20px; background:white; line-height:1.6; color:#333;\"\u003e\n      Yes, the Pinnacolo IBRIDO PPO-1-03 is CSA approved meaning it has been independently tested and certified to meet safety and performance standards for long-term use in the United States and Canada. CSA certification confirms the oven has passed rigorous quality controls before it ships rather than relying solely on manufacturer claims.\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cstyle\u003e\n.faq-answer { animation: fadeIn 0.3s ease; }\n@keyframes fadeIn { from { opacity:0; transform:translateY(-10px); } to { opacity:1; transform:translateY(0); } }\ndiv[onclick]:hover { background: #e8f4fd !important; }\ndiv[onclick].active span:last-child { transform: rotate(180deg); }\n\u003c\/style\u003e\n","brand":"Pinnacolo","offers":[{"title":"Default Title","offer_id":45703545880831,"sku":"PPO-1-03","price":2995.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/PPO-1-03-02-Full1.jpg?v=1718136034"},{"product_id":"pinnacolo-largilla-thermal-clay-gas-pizza-oven-with-free-accessories","title":"Pinnacolo L'Argilla Gas Pizza Oven PPO-8-08, Thermal Clay, with Cart","description":"\u003cstyle\u003e\n.lar-h2{color:#8a1f12;font-weight:700;margin-top:34px;}\n.lar-h3{color:#111;font-weight:700;margin-top:26px;text-decoration:underline;text-decoration-color:#000;text-decoration-thickness:2px;text-underline-offset:4px;}\n.lar-img{max-width:100%;height:auto;display:block;margin:18px auto;border-radius:8px;}\n.lar-cap{font-size:14px;color:#555;text-align:center;margin:-8px 0 18px;}\n.lar-glance{background:#fbf6f4;border-left:4px solid #8a1f12;padding:16px 20px;margin:20px 0;border-radius:0 8px 8px 0;}\n.lar-glance p{margin:0 0 8px;}\n.lar-glance .lar-glance-title{font-weight:700;font-size:18px;margin-bottom:10px;}\n.lar-table{width:100%;border-collapse:collapse;table-layout:fixed;margin:20px 0;font-family:Arial,sans-serif;}\n.lar-table th{background:#8a1f12;color:#fff;padding:12px 10px;text-align:left;font-size:15px;word-break:normal;overflow-wrap:break-word;}\n.lar-table td{border-bottom:1px solid #ddd;padding:12px 10px;vertical-align:top;font-size:15px;word-break:normal;overflow-wrap:break-word;}\n.lar-table tr:nth-child(even) td{background:#faf5f4;}\n.lar-cards{display:none;}\n@media (max-width:600px){.lar-table{display:none;}.lar-cards{display:block;}}\n.lar-card{border:1px solid #ddd;border-radius:8px;padding:14px 16px;margin:14px 0;}\n.lar-card h4{margin:0 0 8px;color:#8a1f12;font-size:17px;}\n.lar-card p{margin:4px 0;font-size:15px;}\n.cart-specs.lar-specs{width:100%;border-collapse:collapse;margin:16px 0;font-family:Arial,sans-serif;}\n.cart-specs.lar-specs th{background:#8a1f12;color:#fff;padding:10px 12px;text-align:left;width:36%;font-size:15px;vertical-align:top;}\n.cart-specs.lar-specs td{border-bottom:1px solid #ddd;padding:10px 12px;font-size:15px;vertical-align:top;}\n.lar-video{max-width:560px;margin:14px auto 6px;}\n.lar-video iframe{width:100%;aspect-ratio:16\/9;height:auto;border:0;border-radius:8px;}\ndetails[style*=\"border-bottom\"] \u003e summary{list-style:none;cursor:pointer;}\ndetails[style*=\"border-bottom\"] \u003e summary::-webkit-details-marker{display:none;}\ndetails[style*=\"border-bottom\"] \u003e summary::after{content:none;}\ndetails[style*=\"border-bottom\"] \u003e summary:hover{background:#eef1f5 !important;}\ndetails[open] .pin-arrow{transform:rotate(180deg);}\n\u003c\/style\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003eThe Pinnacolo L'Argilla is a gas pizza oven in the shape of the ovens of Pompeii: a thermal clay dome, clay mixed with a composite cement, on a stainless hearth with a cordierite floor, heated by a 50,000 BTU burner at the back of the chamber. It lights with a push and a turn, brings the floor past 600°F in under ten minutes by Pinnacolo's figure, and is rated to about 1,000°F at the top. It stands on a wheeled stainless cart with a shelf for the propane cylinder, and it arrives with more than $500 of Pinnacolo tools in the crate: two acacia peels, a perforated metal peel, a rocker cutter, an infrared thermometer, gloves, a brush, an apron, a tank cover and a weather cover. Crustify is an authorized Pinnacolo dealer, and every L'Argilla ships free by freight.\u003c\/p\u003e\n\u003cp\u003eWhat sets it apart from the stainless gas ovens is the dome. A clay dome holds heat in its mass and gives it back from every direction, which is how a brick oven cooks the top of a pizza while the stone cooks the bottom, and the outside of the L'Argilla stays safe to touch while it does it. What sets it apart from a wood oven is that there is no fire to build: Pinnacolo calls it a gas oven and does not recommend burning wood in it. This page covers the dome, the burner and igniter, the door and chimney, the cart, what is in the box, where the oven can sit, cooking and care, how it compares to the other Pinnacolo and gas ovens we carry, and what to know before you order.\u003c\/p\u003e\n\u003cdiv class=\"lar-glance\"\u003e\n\u003cp class=\"lar-glance-title\"\u003ePinnacolo L'Argilla at a glance\u003c\/p\u003e\n\u003cp\u003eFuel: propane on a 50,000 BTU rear burner, 20 lb cylinder on the cart shelf; natural gas by a conversion kit sold separately\u003c\/p\u003e\n\u003cp\u003eHeat: preheat 15 to 20 minutes to 572 to 626°F on the gauge per the manual; Pinnacolo rates the floor past 600°F in under ten minutes and the oven to about 1,000°F; pizza in 60 seconds to 3 minutes\u003c\/p\u003e\n\u003cp\u003eFloor: 26.5 inch round cordierite stone, about 3.83 square feet, two 12 inch pizzas at once; mouth 18 inches wide by 7.5 tall\u003c\/p\u003e\n\u003cp\u003eBuild: thermal clay dome on a stainless base, stainless door with handle and door visor, built in ambient thermometer, stainless chimney; wheeled stainless cart with rear locking casters\u003c\/p\u003e\n\u003cp\u003eSize: dome 33.27 wide by 36.11 deep; 83.3 inches tall overall with the chimney; 47 inches wide at the wheels; hearth 42.5 inches off the ground; about 238 lb\u003c\/p\u003e\n\u003cp\u003eInstall: outdoors, on the cart, 20 inches from walls and railings, never under an awning or combustible overhead; a countertop conversion kit is sold separately\u003c\/p\u003e\n\u003cp\u003eIn the crate: oven, cart, hose and regulator, two acacia peels, 12 inch perforated peel, 14 inch rocker cutter, infrared thermometer, high temperature gloves, wire brush with scraper, denim apron, tank cover, weather cover; one year Pinnacolo warranty\u003c\/p\u003e\n\u003cp\u003ePrice is shown above. Questions answered in the FAQ tab or by chat, which goes straight to the owner.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"lar-h2\"\u003eThe Thermal Clay Dome\u003c\/h2\u003e\n\u003cimg class=\"lar-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/PPO-8-08-14-three-quarters.jpg?v=1718137963\" alt=\"Pinnacolo L'Argilla PPO-8-08 thermal clay gas pizza oven on its stainless cart, three quarter view\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003ePinnacolo makes three ovens and the L'Argilla is the only one with a clay shell. The dome is thermal clay, which Pinnacolo describes as a clay material mixed with a composite cement, shaped like the igloo ovens of Pompeii and lined inside so the clay never meets the flame directly. The point of the material is mass. Stainless sheet gets hot and loses it the moment the burner drops; a clay dome soaks the burner's heat into itself over the preheat and then radiates it back down onto the food from the whole curve of the ceiling. That is the heat that browns the top of a pizza and crisps the cheese while the cordierite stone below is doing the crust, and it is why a dome oven cooks a pizza in a couple of minutes without turning it to charcoal.\u003c\/p\u003e\n\u003ch3 class=\"lar-h3\"\u003eHow it is made\u003c\/h3\u003e\n\u003cimg class=\"lar-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/PPO-8-08-02-full-closeup.jpg?v=1718137948\" alt=\"Close view of the Pinnacolo L'Argilla thermal clay dome, stainless base and front door\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eThe dome sits on a stainless base that carries the burner, the gas valve and the igniter, with the cordierite floor set inside. Pinnacolo says the interior is fully lined to keep the clay from cracking and that it has not seen one crack; the warranty still treats hairline crazing in the cordierite as normal, because every refractory floor does it. The outside is the part guests notice: a matte clay finish that stays safe to touch while the oven runs, per Pinnacolo, which is not something a steel oven can claim. Pinnacolo notes the clay can fade a little over the years in the sun without affecting how it cooks.\u003c\/p\u003e\n\u003ch3 class=\"lar-h3\"\u003eWhy the shape matters\u003c\/h3\u003e\n\u003cimg class=\"lar-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/PPO-8-08-03-full-closeup2.jpg?v=1718137963\" alt=\"Pinnacolo L'Argilla thermal clay dome and chimney seen from the front\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eA round chamber with a round floor has no corners, so the burner's heat sweeps the ceiling and comes back down evenly instead of pooling at the back. The floor is a 26.5 inch circle, about 3.83 square feet, which Pinnacolo rates at two 12 inch pizzas at once, or one pizza and a pan. The mouth is 18 inches wide and about 7 1\/2 tall, sized to the 12 inch perforated peel in the kit with room to turn a pizza inside.\u003c\/p\u003e\n\u003ch2 class=\"lar-h2\"\u003eA 50,000 BTU Burner and a Push and Turn Igniter\u003c\/h2\u003e\n\u003cimg class=\"lar-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/PPO-8-08-18-oven-on.jpg?v=1718137963\" alt=\"Pinnacolo L'Argilla gas pizza oven lit and running with the burner flame visible inside the dome\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eThe burner runs across the back of the chamber, out of the way of the peel, and it is a big one: 50,000 BTU, more than the gas burner on any other oven in this price range we carry. Pinnacolo's number is the floor past 600°F in under ten minutes; the manual's routine is a 15 to 20 minute preheat to 572 to 626°F on the gauge, then whatever the recipe wants, with the knob between Low and High and the door used as the second control. At the top of the range Pinnacolo rates the oven around 1,000°F. For pizza that means 60 seconds to 3 minutes per pie by the manual; for bread, roasts and casseroles it means turning the knob down and closing the door, the part a wood oven cannot do on demand.\u003c\/p\u003e\n\u003ch3 class=\"lar-h3\"\u003eThe igniter\u003c\/h3\u003e\n\u003cimg class=\"lar-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/PPO-8-08-04-dial.jpg?v=1718137963\" alt=\"Pinnacolo L'Argilla push and turn gas control knob and igniter on the stainless base\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eOne knob. Open the cylinder valve with the knob off, then push the knob in and rotate it to High; the manual says you hear the snapping and the burner lights with a strong flame. It is a piezo spark, so there are no batteries and no cord, and the manual gives a match light backup through the lighting rod if the spark ever does not catch. The door is open when you light it, your face stays 20 inches back, and if the burner does not light in a few seconds you turn it off, wait five minutes and try again.\u003c\/p\u003e\n\u003ch3 class=\"lar-h3\"\u003eThe thermometer\u003c\/h3\u003e\n\u003cimg class=\"lar-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/PPO-8-08-05-temperature-gauge.jpg?v=1718137963\" alt=\"Built in ambient temperature gauge on the front of the Pinnacolo L'Argilla pizza oven\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eA fixed gauge on the front reads the air in the chamber, which is the number the manual's preheat is written to. The infrared thermometer in the kit reads the stone, which is the number the pizza cares about; use the gauge to know when the oven is up and the gun to know when the floor is.\u003c\/p\u003e\n\u003ch3 class=\"lar-h3\"\u003ePropane, and natural gas by conversion kit\u003c\/h3\u003e\n\u003cimg class=\"lar-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/PPO-8-08-17-three-quarters-left.jpg?v=1718137963\" alt=\"Pinnacolo L'Argilla pizza oven on its cart from the left, showing the propane cylinder shelf below the oven\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eThe oven ships set up for propane, with the hose and regulator in the box and a 20 lb cylinder sitting in the fixed ring on the cart shelf, upright, collar on the valve. Leak test with soapy water after every tank change, close the tank after every cook, keep the hose off hot surfaces, and replace it every two or three years as the manual suggests. A natural gas conversion kit is sold separately by Pinnacolo with its own hose and instructions; ask us before you order the oven if your kitchen has a gas stub and we will set it up with the conversion.\u003c\/p\u003e\n\u003ch2 class=\"lar-h2\"\u003eThe Door, the Visor and the Chimney\u003c\/h2\u003e\n\u003cimg class=\"lar-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/PPO-8-08-07-door-on.jpg?v=1718137963\" alt=\"Pinnacolo L'Argilla stainless door with handle closed on the oven mouth under the stainless door visor\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eA solid stainless door with a stay cool handle sets into the mouth and comes out when you cook pizza. Closed, it holds the dome's heat for the preheat and for roasting and baking; the manual uses it as the throttle, open and close the door to raise or lower the heat alongside the knob. Above the mouth a stainless visor catches what comes out of the opening and keeps the clay face clean.\u003c\/p\u003e\n\u003cimg class=\"lar-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/PPO-8-08-08-door-off.jpg?v=1718137963\" alt=\"Pinnacolo L'Argilla with the door removed showing the cordierite floor and the open mouth of the dome\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eThe stainless chimney lifts off for cleaning; the manual has you run a brush or a wet cloth on a brush through it to clear soot. With the chimney on, the oven stands 83.3 inches tall on its cart, the number to check against anything overhead.\u003c\/p\u003e\n\u003ch2 class=\"lar-h2\"\u003eThe Cart\u003c\/h2\u003e\n\u003cimg class=\"lar-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/PPO-8-08-01-full.jpg?v=1718137963\" alt=\"Pinnacolo L'Argilla thermal clay gas pizza oven on its wheeled stainless cart, full front view\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eThe cart comes in the crate and assembles with the wrench and allen keys in the parts bag: four legs, two support frames, a shelf with a fixed ring for the cylinder, two front wheels and two rear locking casters, and the oven rack the dome sits on. Assembled it puts the hearth 42 1\/2 inches off the ground, a working height for a peel, on a footprint about 47 inches wide at the wheels and 40 deep. The shelf carries the cylinder and the tank cover from the kit dresses it. The manual's rule for the shelf is the cylinder in use and nothing else: no spare tank, no storage. Pinnacolo also sells a countertop conversion kit for setting the oven on a counter without the cart; ask us if that is the plan.\u003c\/p\u003e\n\u003ch2 class=\"lar-h2\"\u003eOver $500 of Pinnacolo Tools in the Box\u003c\/h2\u003e\n\u003cimg class=\"lar-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/PPO-8-08-06-weather-cover.jpg?v=1718137963\" alt=\"Pinnacolo L'Argilla pizza oven under its included fitted weather cover on the cart\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eEvery Pinnacolo oven ships with the brand's accessory kit, and for the L'Argilla it is the full set: a 12 inch perforated metal peel for launching and turning, two acacia wood peels for building and serving, a 14 inch stainless rocker cutter that can be sharpened, an infrared thermometer for the stone, high temperature gloves, a wire bristle brush with a scraper for the floor, a Pinnacolo denim apron, a cover for the propane tank, and a fitted weather cover for the oven on its cart. Pinnacolo puts the value at over $500 and may substitute an item at its discretion. It is the reason there is no What to Order With It list on this page: the cover, the peel and the thermometer that we would normally tell you to add are already in the crate.\u003c\/p\u003e\n\u003ch2 class=\"lar-h2\"\u003eWhere It Sits\u003c\/h2\u003e\n\u003cimg class=\"lar-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/PPO-8-08-15-three-quarters-full.jpg?v=1718137963\" alt=\"Pinnacolo L'Argilla gas pizza oven on its cart on a patio, three quarter full view\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eOutdoors only, never in a garage, shed or enclosed space, and never on a boat. The manual asks for 20 inches from the sides and back of the oven to any wall or railing, no use under an awning, and never under unprotected combustible construction overhead; its danger box goes further, keeping the oven 10 feet from any structure or other gas tank and 25 feet from flammable liquids. Plan for an open patio spot, lock the rear casters, and keep the cylinder valve closed between cooks. The oven is 238 lb on its cart, so it rolls on a hard surface but is not a thing to lift up a step; let it cool completely before moving it, and store it dry under its cover, indoors out of the sun for the winter if you can.\u003c\/p\u003e\n\u003ch2 class=\"lar-h2\"\u003eCooking in the L'Argilla\u003c\/h2\u003e\n\u003cimg class=\"lar-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/PPO-8-08-11-cooking.jpg?v=1718137963\" alt=\"Pizza cooking on the cordierite floor inside the Pinnacolo L'Argilla thermal clay oven\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eLight it, close the door, and give it 15 to 20 minutes until the gauge reads around 600°F, longer on a cold or windy day. Check the stone with the infrared gun, dust the peel with half flour and half semolina so the dough slides, and launch. At full heat the manual's range is 60 seconds to 3 minutes per pizza, so the first few times you watch it and turn it rather than walking away; the door stays off for pizza so you can see the crust. Our \u003ca href=\"\/blogs\/news\/pizza-oven-temperature\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003epizza oven temperature guide\u003c\/a\u003e covers what each reading on the gauge and the gun is good for.\u003c\/p\u003e\n\u003cimg class=\"lar-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/PPO-8-08-12-cooking2.jpg?v=1718137963\" alt=\"Pizza being turned with a peel inside the Pinnacolo L'Argilla gas pizza oven\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003ePast pizza, this is where a gas dome earns its keep. Turn the knob toward Low, set the door in, and the clay holds a steady roasting heat for a chicken, a tray of vegetables, a parmigiana or a frittata in high temperature bakeware set on the stone; the manual says virtually anything you cook in a home oven cooks here. Use pans without plastic or Bakelite handles, keep a trivet nearby for what comes out, and remember the oven does not lose heat the way a steel box does, so dishes finish faster than you expect. If you are still weighing gas against wood, \u003ca href=\"\/blogs\/news\/wood-fired-vs-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ewood fired vs gas\u003c\/a\u003e lays the trade out, and \u003ca href=\"\/blogs\/news\/7-benefits-of-using-a-natural-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ethe case for a gas pizza oven\u003c\/a\u003e is the L'Argilla's case in full.\u003c\/p\u003e\n\u003cimg class=\"lar-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/PPO-8-08-13-cooking3.jpg?v=1718137963\" alt=\"Finished pizza coming out of the Pinnacolo L'Argilla on a peel\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eCare is a brush and a cloth. Scrape and sweep the cordierite with the brush from the kit, no detergent and no soaking, because the stone drinks up whatever you put on it and gives it back in the next crust; medium grit sandpaper takes off anything baked on. Wipe the clay with a damp cloth and the stainless with a non abrasive cleaner, keep water off the burner, pull the chimney and brush it when soot builds, and cover the oven once it is cold. Never wet mop a hot or cooling oven; the manual lists that as the way floors crack and the warranty excludes it.\u003c\/p\u003e\n\u003ch2 class=\"lar-h2\"\u003eHow the L'Argilla Compares\u003c\/h2\u003e\n\u003cp\u003ePinnacolo makes three ovens, each with the same tool kit in the box, and we carry two other countertop gas ovens. The L'Argilla is the one with a clay dome and gas only.\u003c\/p\u003e\n\u003ctable class=\"lar-table\"\u003e\n\u003ctr\u003e\n\u003cth style=\"width:21%;\"\u003eOven\u003c\/th\u003e\n\u003cth style=\"width:19%;\"\u003eFuel\u003c\/th\u003e\n\u003cth style=\"width:20%;\"\u003eInstall\u003c\/th\u003e\n\u003cth style=\"width:40%;\"\u003eWhat sets it apart\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eL'Argilla (this page)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePropane; natural gas by conversion kit\u003c\/td\u003e\n\u003ctd\u003eOn its own wheeled cart, about 238 lb\u003c\/td\u003e\n\u003ctd\u003eThermal clay Pompeii dome, 50,000 BTU rear burner, 26.5 in round floor, full Pinnacolo tool kit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/pinnacolo-ibrido-hybrid-pizza-oven-wood-or-gas-with-free-accessories\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ePinnacolo Ibrido\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWood or gas\u003c\/td\u003e\n\u003ctd\u003eOn its own cart\u003c\/td\u003e\n\u003ctd\u003ePinnacolo's hybrid; the choice when you want the gas convenience and the option of a wood fire in the same oven\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/pinnacolo-premio-wood-fired-pizza-oven-with-free-accessories\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ePinnacolo PREMIO\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWood\u003c\/td\u003e\n\u003ctd\u003eOn its own cart\u003c\/td\u003e\n\u003ctd\u003ePinnacolo's wood fired oven with the same tool kit; the choice when the fire is the point\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/kucht-professional-napoli-propane-gas-countertop-pizza-oven-color-series\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eKucht Napoli\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003ePropane\u003c\/td\u003e\n\u003ctd\u003eCountertop, cart sold separately\u003c\/td\u003e\n\u003ctd\u003eStainless gas oven in colors; lighter, cheaper, no dome\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/halo-versa-16-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHalo Versa 16\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003ePropane, natural gas kit available\u003c\/td\u003e\n\u003ctd\u003eCountertop, ships by parcel\u003c\/td\u003e\n\u003ctd\u003e16 in rotating stone gas oven at the entry price\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"lar-cards\"\u003e\n\u003cdiv class=\"lar-card\"\u003e\n\u003ch4\u003eL'Argilla (this page)\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e propane; natural gas by conversion kit\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e on its own wheeled cart, about 238 lb\u003c\/p\u003e\n\u003cp\u003eThermal clay Pompeii dome, 50,000 BTU rear burner, 26.5 in round floor, full Pinnacolo tool kit.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"lar-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/pinnacolo-ibrido-hybrid-pizza-oven-wood-or-gas-with-free-accessories\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ePinnacolo Ibrido\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood or gas\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e on its own cart\u003c\/p\u003e\n\u003cp\u003ePinnacolo's hybrid; the choice when you want the gas convenience and the option of a wood fire in the same oven.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"lar-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/pinnacolo-premio-wood-fired-pizza-oven-with-free-accessories\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ePinnacolo PREMIO\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e on its own cart\u003c\/p\u003e\n\u003cp\u003ePinnacolo's wood fired oven with the same tool kit; the choice when the fire is the point.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"lar-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/kucht-professional-napoli-propane-gas-countertop-pizza-oven-color-series\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eKucht Napoli\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e propane\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e countertop, cart sold separately\u003c\/p\u003e\n\u003cp\u003eStainless gas oven in colors; lighter, cheaper, no dome.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"lar-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/halo-versa-16-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHalo Versa 16\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e propane, natural gas kit available\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e countertop, ships by parcel\u003c\/p\u003e\n\u003cp\u003e16 in rotating stone gas oven at the entry price.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eWithin Pinnacolo the choice is the fuel: gas only and the clay dome, the L'Argilla; wood with gas as the backup, the \u003ca href=\"\/products\/pinnacolo-ibrido-hybrid-pizza-oven-wood-or-gas-with-free-accessories\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eIbrido\u003c\/a\u003e; wood and nothing else, the \u003ca href=\"\/products\/pinnacolo-premio-wood-fired-pizza-oven-with-free-accessories\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ePREMIO\u003c\/a\u003e. Against the stainless gas ovens the L'Argilla is the one that looks and cooks like a brick oven and costs more for it. All three Pinnacolos are in the \u003ca href=\"\/collections\/pinnacolo\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ePinnacolo collection\u003c\/a\u003e, every gas oven we carry is in the \u003ca href=\"\/collections\/gas\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eGas collection\u003c\/a\u003e, and every oven on wheels is in the \u003ca href=\"\/collections\/freestanding-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eFreestanding and Cart collection\u003c\/a\u003e. If you want gas and a wood fire in a stainless oven on a counter instead, the \u003ca href=\"\/products\/summerset-32-inch-countertop-hybrid-pizza-oven-propane-and-wood-fired-outdoor-cooking\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eSummerset hybrid\u003c\/a\u003e is that oven.\u003c\/p\u003e\n\u003ch2 class=\"lar-h2\"\u003eWho Should Buy the L'Argilla, and Who Should Not\u003c\/h2\u003e\n\u003cimg class=\"lar-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/PPO-8-08-16-cooking4.jpg?v=1718137963\" alt=\"Pinnacolo L'Argilla gas pizza oven in use on a patio with a pizza on the peel\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eBuy the L'Argilla if you want a dome oven that lights with a knob: the look and the heat of a brick oven on the patio, with none of the wood to split, store, light and tend. It is the oven for the cook who makes pizza on a weeknight and roasts on the weekend, for the host who wants the oven to be the centerpiece guests gather around and can lean on, and for anyone who likes that the peels, cutter, thermometer, gloves and cover arrive in the same crate. It is also the right answer for a patio with no gas line, because the cylinder lives on the cart.\u003c\/p\u003e\n\u003cp\u003eDo not buy the L'Argilla if you want to burn wood in it; Pinnacolo says this is a gas oven and does not recommend wood, so the Ibrido is the Pinnacolo for that. Do not buy it for under a covered porch or an awning, or for a spot tighter than 20 inches to the nearest wall. Do not buy it for a counter unless you add Pinnacolo's countertop conversion kit, and not for a restaurant or a food truck. And if the budget stops at a stainless gas oven, the Kucht Napoli and the Halo Versa 16 are the countertop gas ovens on this site at a lower price. Our \u003ca href=\"\/pages\/pizza-oven-buying-guide\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003epizza oven buying guide\u003c\/a\u003e walks the whole decision, and \u003ca href=\"\/blogs\/news\/where-to-put-a-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ewhere to put a pizza oven\u003c\/a\u003e helps with the 20 inch rule.\u003c\/p\u003e\n\u003ch2 class=\"lar-h2\"\u003eWhat Else to Order\u003c\/h2\u003e\n\u003cimg class=\"lar-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/PPO-8-08-09-front-door-off.jpg?v=1718137963\" alt=\"Front view of the Pinnacolo L'Argilla with the door off and the cordierite floor visible\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eVery little. The peel, the cutter, the thermometer, the gloves, the brush, the cover and the hose are in the kit. Pick up a 20 lb propane cylinder locally. If your outdoor kitchen has a natural gas stub, the conversion kit is a Pinnacolo part sold separately, and if you want the oven on a counter instead of the cart, so is the countertop conversion kit; ask us when you order and we will add either. Accessories ordered with the oven ride on the same freight at no added charge.\u003c\/p\u003e\n\u003ch2 class=\"lar-h2\"\u003eBuying the L'Argilla From Crustify\u003c\/h2\u003e\n\u003cimg class=\"lar-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/PPO-8-08-10-front-door-on.jpg?v=1718137963\" alt=\"Front view of the Pinnacolo L'Argilla with the stainless door in place\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eCrustify is an authorized Pinnacolo dealer, so the one year Pinnacolo warranty applies. The oven ships by freight on a pallet, delivered curbside with a $95 residential liftgate fee at checkout; a business address with a dock pays no liftgate. Shipping is free in the contiguous 48 states; Alaska, Hawaii and Puerto Rico are quoted before you order. Inspect the crate before you sign and note any damage on the delivery receipt; concealed damage is reported within 48 hours. Returns on an unused oven in its original packaging follow our return policy, with return freight paid by the buyer. Chat and email go straight to the owner and are usually answered the same day; if you are unsure about the spot or the gas, send a photo through our \u003ca href=\"\/pages\/contact\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003econtact page\u003c\/a\u003e and we will check it against the manual before you order.\u003c\/p\u003e\n\u003ch6\u003eKEY FEATURES\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003ePinnacolo L'Argilla PPO-8-08: thermal clay dome (clay and composite cement) in the igloo shape of the Pompeii ovens, lined inside, on a stainless base\u003c\/li\u003e\n\u003cli\u003e50,000 BTU rear mounted gas burner; push and turn piezo igniter with a match light backup; no electricity\u003c\/li\u003e\n\u003cli\u003ePropane out of the box with hose and regulator, 20 lb cylinder on the cart shelf; natural gas conversion kit sold separately\u003c\/li\u003e\n\u003cli\u003eFloor past 600°F in under ten minutes per Pinnacolo; 15 to 20 minute preheat to 572 to 626°F on the gauge per the manual; rated to about 1,000°F; pizza in 60 seconds to 3 minutes\u003c\/li\u003e\n\u003cli\u003e26.5 in round cordierite floor, about 3.83 sq ft, two 12 in pizzas at once; mouth 18 in wide by 7 1\/2 tall\u003c\/li\u003e\n\u003cli\u003eOutside of the dome stays safe to touch while cooking\u003c\/li\u003e\n\u003cli\u003eStainless door with stay cool handle, stainless door visor, built in ambient thermometer, removable stainless chimney\u003c\/li\u003e\n\u003cli\u003eWheeled stainless cart with rear locking casters and a fixed ring tank shelf; hearth 42 1\/2 in off the ground\u003c\/li\u003e\n\u003cli\u003eDome 33.27 in wide by 36.11 deep; 83.3 in tall overall; 47 in wide at the wheels; about 238 lb\u003c\/li\u003e\n\u003cli\u003eIn the box: two acacia peels, 12 in perforated peel, 14 in sharpenable rocker cutter, infrared thermometer, high temperature gloves, wire brush with scraper, denim apron, tank cover, weather cover; over $500 value\u003c\/li\u003e\n\u003cli\u003eGas only; Pinnacolo does not recommend burning wood in it\u003c\/li\u003e\n\u003cli\u003eCSA approved; one year Pinnacolo limited warranty\u003c\/li\u003e\n\u003cli\u003eShips free by freight on a pallet; $95 residential liftgate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eSPECIFICATIONS\u003c\/h6\u003e\n\u003ctable class=\"cart-specs lar-specs\"\u003e\n\u003ctr\u003e\n\u003cth\u003eModel\u003c\/th\u003e\n\u003ctd\u003ePPO-8-08, Pinnacolo Pizza Ovens by Fire One Up Sales Inc.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFuel\u003c\/th\u003e\n\u003ctd\u003ePropane, factory set; natural gas by Pinnacolo conversion kit with hose and instructions, sold separately; gas only, wood not recommended\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBurner\u003c\/th\u003e\n\u003ctd\u003e50,000 BTU, rear mounted; knob from Low to High\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIgnition\u003c\/th\u003e\n\u003ctd\u003ePush and turn piezo spark; match light backup through the lighting rod; no electrical connection\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGas supply\u003c\/th\u003e\n\u003ctd\u003e20 lb propane cylinder, DOT or CSA B339, collar on the valve, upright in the cart's fixed ring; supplied regulator and hose; leak test after every tank change; replace the hose every 2 to 3 years\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eTemperatures\u003c\/th\u003e\n\u003ctd\u003ePreheat 15 to 20 minutes to 572 to 626°F on the gauge (manual); floor past 600°F in under 10 minutes (Pinnacolo); rated to about 1,000°F (Pinnacolo); pizza in 60 seconds to 3 minutes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFloor\u003c\/th\u003e\n\u003ctd\u003eCordierite stone, 26.5 in diameter, about 3.83 sq ft; two 12 in pizzas\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMouth\u003c\/th\u003e\n\u003ctd\u003e18.12 in wide by 7.54 in tall; stainless door with stay cool handle; stainless visor above\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDome\u003c\/th\u003e\n\u003ctd\u003eThermal clay, a clay material mixed with composite cement, lined inside; outside safe to touch in use; 33.27 in wide by 36.11 in deep\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eChimney\u003c\/th\u003e\n\u003ctd\u003eStainless, removable, 23.74 in tall; 7.09 in cap on a 4.21 in pipe\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eThermometer\u003c\/th\u003e\n\u003ctd\u003eFixed built in ambient gauge on the front; infrared thermometer for the stone in the kit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCart\u003c\/th\u003e\n\u003ctd\u003eStainless; four legs, two support frames, shelf with fixed ring for the cylinder, two front wheels, two rear locking casters, oven rack; assembled with the supplied wrench and allen keys\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDimensions\u003c\/th\u003e\n\u003ctd\u003e83.30 in tall overall; 41.56 in oven height on the cart to the top of the chimney base; hearth 42.53 in off the ground; 47.13 in wide at the wheels; 40.20 in deep at the wheels; dome 33.27 W by 36.11 D (manual drawing)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWeight\u003c\/th\u003e\n\u003ctd\u003eAbout 238 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePlacement\u003c\/th\u003e\n\u003ctd\u003eOutdoors only; 20 in from sides and back to walls or railings; not under awnings or unprotected combustible overhead; 10 ft from structures and other gas tanks and 25 ft from flammable liquids per the manual; never on a boat; countertop conversion kit sold separately\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCertification\u003c\/th\u003e\n\u003ctd\u003eCSA approved; installed to ANSI Z223.1 \/ NFPA 54, NFPA 58 or CSA B149 and local codes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIn the box\u003c\/th\u003e\n\u003ctd\u003eOven dome with lighting rod, chimney, cart parts and tools, hose and regulator, 12 in perforated peel, two 12 in acacia peels, 14 in rocker cutter, infrared thermometer, high temperature gloves, wire bristle brush with scraper, denim apron, tank cover, weather cover (items may be substituted by Pinnacolo)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSold separately\u003c\/th\u003e\n\u003ctd\u003eNatural gas conversion kit; countertop conversion kit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eUse\u003c\/th\u003e\n\u003ctd\u003eResidential, outdoor, attended; not for commercial use\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWarranty\u003c\/th\u003e\n\u003ctd\u003eOne year from purchase on the oven body, floor, venting, finish, stand and door against defects in materials and workmanship; hairline cracks in the cordierite excluded; proof of purchase required\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eShipping\u003c\/th\u003e\n\u003ctd\u003eFree freight in the 48 states on a pallet; $95 residential liftgate; AK, HI and PR quoted\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eReturns\u003c\/th\u003e\n\u003ctd\u003eUnused, original packaging, buyer pays return freight, per our return policy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMaker\u003c\/th\u003e\n\u003ctd\u003eFire One Up Sales Inc., Pinnacolo Pizza Ovens, 1-877-288-1110, sales@fireoneup.com\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cp\u003eDocument: \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Pinnacolo_Largilla-Whats-In-Box-CPO.pdf?v=1718138439\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ePinnacolo L'Argilla what's in the box (PDF)\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch6\u003eVIDEO\u003c\/h6\u003e\n\u003cdiv class=\"lar-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/0zbRpuoZ7ns\" title=\"Pinnacolo L'Argilla thermal clay gas pizza oven video\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cdiv class=\"lar-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/t786oGPekF4\" title=\"Pinnacolo L'Argilla pizza oven video\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch6\u003eINSTALLATION GUIDE \u0026amp; USER MANUAL\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eUnpacking.\u003c\/strong\u003e The dome, chimney, cart parts, tools and the accessory kit ship on one pallet. Check the parts list in the manual, 17 items from legs to allen keys, and inspect the dome before you sign; concealed damage is reported within 48 hours. Remove the burner tie down straps and the protective cover on the igniter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCart.\u003c\/strong\u003e Bolt the front and rear legs to the support frames and the shelf with the M8 hexagon socket screws and the supplied wrench and M8 key, fit the two front wheels and the two rear locking casters, install the fixed ring on the shelf with the M5 screws, then set the oven rack on top. Two people lift the dome onto the rack. Set the chimney in its collar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGas.\u003c\/strong\u003e With the knob off, set a 20 lb cylinder upright in the ring, thread the regulator onto the valve by hand, open the valve slowly, and leak test every fitting with a cup of water and a teaspoon of detergent; bubbles mean close the valve, tighten and test again. Never test with a flame. Repeat after every tank change.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLighting.\u003c\/strong\u003e Door open, knob off, open the cylinder. Push the knob in and turn to High until it snaps and lights with a strong blue flame. If it does not light, turn off, wait five minutes, try again; the match light procedure in the manual uses the lighting rod. Keep your face 20 inches from the door while lighting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRunning it.\u003c\/strong\u003e Preheat 15 to 20 minutes with the door in; cook pizza with the door out and the knob where the stone wants it; roast and bake with the door in and the knob down. Close the cylinder valve after every cook. Let the oven cool completely before moving or covering it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCare.\u003c\/strong\u003e Brush and scrape the stone, no detergent, no soaking, no water on a hot floor. Damp cloth on the clay, non abrasive cleaner on the stainless, brush the chimney when soot builds, keep the burner dry. Cover it when cold; store it dry and out of the sun for the off season.\u003c\/p\u003e\n\u003cp\u003eDocuments: \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Pinnacola-Largilla-PizzaOven-Manual-CPO.pdf?v=1718138439\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ePinnacolo L'Argilla owner's manual, user guide and warranty (PDF)\u003c\/a\u003e, \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Pinnacolo_Largilla-Whats-In-Box-CPO.pdf?v=1718138439\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ePinnacolo L'Argilla what's in the box (PDF)\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch6\u003eWARRANTY INFORMATION\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eTerm.\u003c\/strong\u003e Fire One Up Sales Inc., the importer and distributor of Pinnacolo Pizza Ovens, warrants the oven and its components, the body, floor, venting system, factory finish, stand and door, to be free of defects in materials and workmanship for one year from the time of purchase. Parts are repaired or replaced with new or reconditioned parts at Pinnacolo's option after its investigation of the claim.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNot covered.\u003c\/strong\u003e Hairline cracking in the cordierite stone and minor cracking from expansion and contraction; problems caused by extreme temperatures; icing or wet mopping the oven while it is hot or cooling; improper chemicals or liquids used inside; storing material on, under or in the oven; assembly or installation contrary to the instructions or local codes; non standard use, including wood or non approved accessories; normal wear; and damage from flood, freezing, fire, earth movement, wind or storms. Dealers cannot alter the warranty.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClaims.\u003c\/strong\u003e Contact us first with photos, your order number and a description of what happened and we handle the claim with Pinnacolo, which requires the model and proof of purchase and issues a return authorization before anything ships back. Shipping damage is separate: note it on the delivery receipt or report concealed damage within 48 hours.\u003c\/p\u003e\n\u003ch6\u003eFREQUENTLY ASKED QUESTIONS - FAQ'S\u003c\/h6\u003e\n\u003ccenter\u003e\u003ch2 id=\"faqs\"\u003e\u003cspan style=\"text-decoration: underline; color: #c62828;\"\u003eFrequently Asked Questions (FAQs)\u003c\/span\u003e\u003c\/h2\u003e\u003c\/center\u003e\n\u003ch3 style=\"color: #2c3e50; margin-top: 0;\"\u003eYour Questions Answered Before You Buy\u003c\/h3\u003e\n\u003cp\u003eThese are the questions we get most often about the Pinnacolo L'Argilla, answered from Pinnacolo's manual, catalog and what's in the box sheet. If yours is not here, chat or email goes to the owner and you will usually hear back the same day.\u003c\/p\u003e\n\u003cdiv style=\"width: 100%; margin: 30px 0; font-family: Arial,sans-serif; border: 1px solid #ddd; border-radius: 12px; overflow: hidden; box-shadow: 0 4px 12px rgba(0,0,0,0.1);\"\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What is thermal clay, and will the dome crack?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003ePinnacolo describes it as a clay material mixed with a composite cement, cast in the igloo shape of the Pompeii ovens. The inside of the dome is fully lined so the flame never meets the clay, and Pinnacolo says it has not seen one crack. The clay holds the burner's heat and radiates it back onto the food from the whole ceiling, which is what browns the top of a pizza while the stone does the bottom, and the outside stays safe to touch while it runs. The cordierite floor can craze with hairline cracks over time; the manual treats that as normal.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How hot does it get and how long is the preheat?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe manual's routine is 15 to 20 minutes with the door in until the gauge reads 572 to 626°F; Pinnacolo's catalog puts the floor past 600°F in under ten minutes, and Pinnacolo rates the oven to about 1,000°F at the top. On a cold or windy day give it longer. Pizza cooks in 60 seconds to 3 minutes at full heat; for roasting, turn the knob down and set the door in.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can I burn wood in the L'Argilla?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNo. Pinnacolo says this is a gas oven and does not recommend wood in it, and the warranty excludes damage from burning anything in the oven. If you want gas with the option of a wood fire, the Pinnacolo Ibrido is the hybrid; if you want wood alone, the PREMIO.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Does it run on natural gas?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eIt ships set up for propane, with the hose and regulator in the box and a 20 lb cylinder on the cart shelf. Pinnacolo sells a natural gas conversion kit separately with its own hose and instructions, so a fixed line is an option; ask us when you order and we will add it, and have a licensed gas installer make the connection.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How big is the floor and how many pizzas fit?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eA 26.5 inch round cordierite stone, about 3.83 square feet, which Pinnacolo rates at two 12 inch pizzas at once, or one pizza and a pan. The mouth is 18 inches wide and about 7 1\/2 tall, sized to the 12 inch perforated peel in the kit with room to turn a pizza.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What comes in the box?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe oven, the cart with its hardware and tools, the hose and regulator, and Pinnacolo's accessory kit: a 12 inch perforated peel, two 12 inch acacia peels, a 14 inch sharpenable rocker cutter, an infrared thermometer, high temperature gloves, a wire brush with scraper, a denim apron, a tank cover and a fitted weather cover. Pinnacolo values the kit at over $500 and may substitute items. You buy a propane cylinder locally.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Does it need electricity?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNo. The igniter is a push and turn piezo spark built into the knob; you hear it snap and the burner lights. There are no batteries and no cord, and the manual gives a match light backup through the lighting rod.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Where can it sit, and can it go on a counter?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eOutdoors only, 20 inches from the sides and back to any wall or railing, never under an awning or unprotected combustible overhead, and the manual's danger box asks for 10 feet from any structure or other gas tank. It stands 83 inches tall with the chimney on the cart and weighs about 238 lb. Pinnacolo sells a countertop conversion kit separately for setting the oven on a counter without the cart; ask us if that is the plan.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How do I clean it?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eScrape and sweep the stone with the brush in the kit; no detergent, because the stone soaks it up and gives it back in the crust, and no water on a hot or cooling floor, which is how floors crack. Wipe the clay with a damp cloth, the stainless with a non abrasive cleaner, pull the chimney and brush it when soot builds, and keep the burner dry. Cover it once it is cold and store it dry out of the sun for the off season.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How does it ship and what is the warranty?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eFree by freight on a pallet in the 48 states, curbside with a $95 residential liftgate fee at checkout; the cart assembles in half an hour and two people lift the dome onto it. Inspect the crate before signing. Pinnacolo's warranty is one year from purchase on the body, floor, venting, finish, stand and door against defects in materials and workmanship, with hairline cracks in the cordierite excluded and proof of purchase required. Returns on an unused oven in its original packaging follow our return policy, buyer pays return freight.\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Pinnacolo","offers":[{"title":"Default Title","offer_id":45703684227327,"sku":"PPO-8-08","price":3495.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/PPO-8-08-14-three-quarters.jpg?v=1718137963"},{"product_id":"kokomo-32-dual-fuel-gas-or-wood-fired-stainless-steel-pizza-oven-and-stand","title":"Kokomo 32 Inch Dual Fuel Pizza Oven KO-PIZZAOVEN, Gas or Wood, with Cart","description":"\u003cstyle\u003e\n.kok-h2{color:#8a1f12;font-weight:700;margin-top:34px;}\n.kok-h3{color:#111;font-weight:700;margin-top:26px;text-decoration:underline;text-decoration-color:#000;text-decoration-thickness:2px;text-underline-offset:4px;}\n.kok-img{max-width:100%;height:auto;display:block;margin:18px auto;border-radius:8px;}\n.kok-cap{font-size:14px;color:#555;text-align:center;margin:-8px 0 18px;}\n.kok-glance{background:#fbf6f4;border-left:4px solid #8a1f12;padding:16px 20px;margin:20px 0;border-radius:0 8px 8px 0;}\n.kok-glance p{margin:0 0 8px;}\n.kok-glance .kok-glance-title{font-weight:700;font-size:18px;margin-bottom:10px;}\n.kok-table{width:100%;border-collapse:collapse;table-layout:fixed;margin:20px 0;font-family:Arial,sans-serif;}\n.kok-table th{background:#8a1f12;color:#fff;padding:12px 10px;text-align:left;font-size:15px;word-break:normal;overflow-wrap:break-word;}\n.kok-table td{border-bottom:1px solid #ddd;padding:12px 10px;vertical-align:top;font-size:15px;word-break:normal;overflow-wrap:break-word;}\n.kok-table tr:nth-child(even) td{background:#faf5f4;}\n.kok-cards{display:none;}\n@media (max-width:600px){.kok-table{display:none;}.kok-cards{display:block;}}\n.kok-card{border:1px solid #ddd;border-radius:8px;padding:14px 16px;margin:14px 0;}\n.kok-card h4{margin:0 0 8px;color:#8a1f12;font-size:17px;}\n.kok-card p{margin:4px 0;font-size:15px;}\n.cart-specs.kok-specs{width:100%;border-collapse:collapse;margin:16px 0;font-family:Arial,sans-serif;}\n.cart-specs.kok-specs th{background:#8a1f12;color:#fff;padding:10px 12px;text-align:left;width:36%;font-size:15px;vertical-align:top;}\n.cart-specs.kok-specs td{border-bottom:1px solid #ddd;padding:10px 12px;font-size:15px;vertical-align:top;}\n.kok-video{max-width:800px;margin:14px auto 6px;}\n.kok-video video{width:100%;height:auto;border-radius:8px;display:block;}\ndetails[style*=\"border-bottom\"] \u003e summary{list-style:none;cursor:pointer;}\ndetails[style*=\"border-bottom\"] \u003e summary::-webkit-details-marker{display:none;}\ndetails[style*=\"border-bottom\"] \u003e summary::after{content:none;}\ndetails[style*=\"border-bottom\"] \u003e summary:hover{background:#eef1f5 !important;}\ndetails[open] .pin-arrow{transform:rotate(180deg);}\n\u003c\/style\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003eThe Kokomo 32 inch dual fuel pizza oven is a stainless steel oven on its own stainless cart that burns two ways: a 35,000 BTU gas burner with electronic ignition, on natural gas or propane, or a wood fire, lump charcoal or pellets on the same ceramic brick floor. Choose the gas type above; the oven is otherwise identical. It runs to 800°F, vents through a 30 inch stainless flue with a damper, catches its ash in a slide out tray, and comes with the cart, a four piece tool kit and a built in temperature gauge in the box. Kokomo Grills builds it in 304 stainless and backs it with a lifetime limited warranty on the stainless construction. Crustify is an authorized Kokomo dealer, and every Kokomo oven ships free by freight.\u003c\/p\u003e\n\u003cp\u003eWhat the Kokomo does that the other hybrids on this site do not is roll out of the crate ready to cook with nothing to buy. The cart is included, the tools are included, the gas hose is included, and the oven lifts off the cart later if you build an island around it. It is the most affordable gas and wood oven we carry with a floor this size, and the one to look at if you want a fire on Saturday and a gas preheat on Tuesday without a masonry project or a counter to cut. This page covers the two fuels, how the oven is built, the cart, the built in option, cooking and cleaning, how it compares to the other hybrids we carry, and what to know before you order.\u003c\/p\u003e\n\u003cdiv class=\"kok-glance\"\u003e\n\u003cp class=\"kok-glance-title\"\u003eKokomo 32 inch dual fuel pizza oven at a glance\u003c\/p\u003e\n\u003cp\u003eFuel: natural gas or propane on a 35,000 BTU burner with electronic ignition, or wood, lump charcoal and pellets on the same floor, lit by hand\u003c\/p\u003e\n\u003cp\u003eHeat: up to 800°F; built in temperature gauge on the oven face\u003c\/p\u003e\n\u003cp\u003eFloor: high temperature ceramic bricks across the whole chamber, about 29 1\/2 inches wide by 25 deep, with 29 1\/2 inches of headroom under the arch\u003c\/p\u003e\n\u003cp\u003eBuild: 304 stainless oven, door with a wood handle, 30 inch stainless flue with damper, slide out ash tray; stainless cart with casters, side handles, tool rack, four hooks and a propane tank holder\u003c\/p\u003e\n\u003cp\u003eSize: oven about 32 by 28 inches, 47 inches tall on the cart without the flue, about 80 inches with it; about 170 lb\u003c\/p\u003e\n\u003cp\u003eInstall: freestanding on the cart, or lift the oven off and build it into an outdoor kitchen island\u003c\/p\u003e\n\u003cp\u003eIn the crate: oven, cart, gas hose, four piece tool kit (brush, peel, cutter, server); lifetime limited warranty on the stainless construction\u003c\/p\u003e\n\u003cp\u003ePrice shows on the gas type you select above. Questions answered in the FAQ tab or by chat, which goes straight to the owner.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"kok-h2\"\u003eGas on a Tuesday, Wood on a Saturday\u003c\/h2\u003e\n\u003cimg class=\"kok-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/kokomodualhybrid32-7.webp?v=1718145325\" alt=\"Kokomo 32 inch dual fuel hybrid pizza oven in stainless steel on its cart\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eKokomo's own description of the oven is two sentences long: it is engineered with high temperature ceramic bricks that heat the entire surface, and you can use wood, lump, pellets and more. The gas burner is the part that makes it a weeknight oven. Turn the knob, press the igniter, and 35,000 BTU of flame heats the bricks from below with no fire to build and nothing to feed; when the pizzas are done, turn it off. The wood side is the part that makes it a weekend oven. Lay a fire on the floor at the back or side of the chamber, light it by hand, and the same bricks come up on wood heat with the smoke that comes with it. Lump charcoal and pellets work the same way for a cleaner burn or a longer one. Either fuel brings the chamber to 800°F, which is the range a thin crust needs to blister in a couple of minutes.\u003c\/p\u003e\n\u003ch3 class=\"kok-h3\"\u003eNatural gas, KO-PIZZAOVEN-NG\u003c\/h3\u003e\n\u003cp\u003eFixed piping to the oven, run by a licensed gas installer with a shutoff you can reach; the gas hose is included. The cart's tank holder goes unused and the oven stays where the line is.\u003c\/p\u003e\n\u003ch3 class=\"kok-h3\"\u003ePropane, KO-PIZZAOVEN-LP\u003c\/h3\u003e\n\u003cp\u003eA standard 20 lb cylinder sits in the holder at the base of the cart, so the oven and its fuel roll together. Close the cylinder valve after every cook and leak test the hose with soapy water each time the tank is changed.\u003c\/p\u003e\n\u003ch2 class=\"kok-h2\"\u003eHow the Kokomo Is Built\u003c\/h2\u003e\n\u003cimg class=\"kok-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/kokomodualhybrid32-2.webp?v=1718145301\" alt=\"Kokomo 32 inch dual fuel pizza oven front view with the door off showing the ceramic brick floor and chamber\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eThe oven is a 304 stainless box, the grade that stands up to weather and does not rust through, with a ceramic brick floor and an arched chamber about 29 1\/2 inches wide, 25 inches deep and 29 1\/2 inches tall at the dealers' published dimensions. The bricks are the point: they soak up heat from the burner or the fire, hold it, and give it back into the dough from underneath, which is what gets the bottom of a pizza done at the same time as the top. Kokomo says they heat the entire surface, and the floor is big enough for two pizzas or a pizza and a cast iron pan, which Kokomo suggests for fish and steak, with room to bake bread or brownies in the heat that is left.\u003c\/p\u003e\n\u003cimg class=\"kok-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/kokomodualhybrid32-1.webp?v=1718145296\" alt=\"Kokomo 32 inch dual fuel pizza oven seen from the back showing the stainless body and flue\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eA stainless door with a wood handle closes the mouth for baking, roasting and holding heat between pizzas. The temperature gauge on the oven face reads the chamber so you know when to launch without opening the door. Ash from a wood, lump or pellet fire drops into a clean out tray that slides out from under the chamber once the oven is cold, which is the difference between a wood oven you use every week and one you use twice a summer. Everything on the oven, the door, the flue, the cart and the tools, is stainless.\u003c\/p\u003e\n\u003ch3 class=\"kok-h3\"\u003eThe flue and the damper\u003c\/h3\u003e\n\u003cimg class=\"kok-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/kokomodualhybrid32-3.webp?v=1718145307\" alt=\"Kokomo 32 inch dual fuel pizza oven side view in stainless steel with the flue on top\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eA 30 inch stainless flue rises from the top of the oven and carries smoke and heat up and away from the cook, with a damper to open wide while the oven climbs and close part way to hold a temperature once it is there. On the cart the top of the flue stands about 80 inches off the ground, which is the number to check against a pergola or a porch roof before you decide where it lives.\u003c\/p\u003e\n\u003ch2 class=\"kok-h2\"\u003eThe Cart Is Part of the Oven\u003c\/h2\u003e\n\u003cimg class=\"kok-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/kokomodualhybrid32-4.webp?v=1718145311\" alt=\"Kokomo 32 inch dual fuel pizza oven on its stainless cart with the tool rack, hooks and included accessories\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eMost ovens in this class sell the stand separately. The Kokomo's cart comes in the crate and is built as a workstation: a propane tank holder at the base, a handle on each side to steer it, casters underneath, a side tool rack, and four stainless hooks for the peel, brush and server so they hang where you reach for them. The whole oven on its cart is about 32 inches wide, 28 deep and 170 lb, light enough for two people to roll into a corner of the patio and roll back out when guests come.\u003c\/p\u003e\n\u003ch3 class=\"kok-h3\"\u003eThe four piece tool kit\u003c\/h3\u003e\n\u003cimg class=\"kok-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/kokomodualhybrid32-5.webp?v=1718145315\" alt=\"Kokomo four piece pizza oven accessory kit with the cleaning brush, peel, pizza cutter and server\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eIn the box with the oven: a 30 inch stainless brush with brass bristles for sweeping the bricks, a 30 1\/2 inch stainless pizza peel long enough to reach the back of the chamber, a pizza cutter and a pizza server. That is the set most buyers would otherwise add at checkout, and it is why the Kokomo is ready to cook the day it lands.\u003c\/p\u003e\n\u003ch2 class=\"kok-h2\"\u003eFreestanding Now, Built In Later\u003c\/h2\u003e\n\u003cimg class=\"kok-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/kokomodualhybrid32-6.webp?v=1718145319\" alt=\"Kokomo 32 inch dual fuel pizza oven and stand front view\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eKokomo's dealer copy says the cart is included and the oven can be used as a built in, and that is the second life this oven has. Buy it on the cart now, cook on the patio for a season, and when the outdoor kitchen is built, lift the oven off the cart and set it into the island with the flue through the counter above. The oven on its own is about 32 inches wide, 28 deep and 47 inches tall without the stack per the dealers' dimensions. Before you frame the opening, send us the plan: Kokomo has not published clearances or a built in cutout, so we confirm them with Kokomo for your layout before you cut, and the gas line and the flue route have to be in the drawing.\u003c\/p\u003e\n\u003ch2 class=\"kok-h2\"\u003eCooking in the Kokomo\u003c\/h2\u003e\n\u003cp\u003eOn gas, preheat with the door on and the damper open until the gauge reads where you want it, then open the door, sweep the bricks, launch, and turn the pizza every thirty seconds or so until the crust is blistered; at the top of the range that is a couple of minutes. For bread and roasts, bring it up, turn the burner down, and let the closed door and the bricks do the work. Our \u003ca href=\"\/blogs\/news\/pizza-oven-temperature\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003epizza oven temperature guide\u003c\/a\u003e covers what each reading on the gauge is good for.\u003c\/p\u003e\n\u003cp\u003eOn wood, build a small fire at the back or side of the chamber, light it by hand, and feed it until the bricks have soaked up the heat; the gauge tells you when, and the damper holds it. Dry, seasoned hardwood split small is what burns clean, and our \u003ca href=\"\/blogs\/news\/wood-types-best-for-pizza-oven-flavor-guide\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003epizza oven wood guide\u003c\/a\u003e covers the species. Lump charcoal is the same routine with less smoke and a longer, steadier burn for roasting; pellets light fast and burn hot in a small pile. Sweep the bricks before each pizza and let the ash fall to the tray. If you are still weighing wood against gas, \u003ca href=\"\/blogs\/news\/wood-fired-vs-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ewood fired vs gas\u003c\/a\u003e lays the trade out, and this is an oven where you do not have to decide before you buy.\u003c\/p\u003e\n\u003cp\u003eClean up is the tray and a brush. When the oven is cold, slide the ash tray out and empty it, sweep the bricks, and wipe the stainless with soap and water with the grain; a stainless cleaner keeps the finish from spotting. Never hose the inside, and keep chemicals off the bricks. Cover the oven between cooks and close the gas at the source.\u003c\/p\u003e\n\u003ch2 class=\"kok-h2\"\u003eHow the Kokomo Compares\u003c\/h2\u003e\n\u003cp\u003eFour ovens on this site burn both gas and wood, and one more is the wood only oven on a cart at a similar price. The Kokomo is the one that arrives with its cart, its tools and its hose in the crate.\u003c\/p\u003e\n\u003ctable class=\"kok-table\"\u003e\n\u003ctr\u003e\n\u003cth style=\"width:21%;\"\u003eOven\u003c\/th\u003e\n\u003cth style=\"width:19%;\"\u003eFuel\u003c\/th\u003e\n\u003cth style=\"width:20%;\"\u003eInstall\u003c\/th\u003e\n\u003cth style=\"width:40%;\"\u003eWhat sets it apart\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eKokomo 32 (this page)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNG or LP, or wood, lump and pellets\u003c\/td\u003e\n\u003ctd\u003eOn its own cart, about 170 lb; lifts off for a built in\u003c\/td\u003e\n\u003ctd\u003eStainless oven on a stainless cart with the tools and hose included; 800°F on ceramic brick; the value hybrid\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/summerset-32-inch-countertop-hybrid-pizza-oven-propane-and-wood-fired-outdoor-cooking\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eSummerset Hybrid\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eNG or LP, or wood lit by a gas starter; one at a time\u003c\/td\u003e\n\u003ctd\u003eCountertop on a non combustible surface, about 227 lb\u003c\/td\u003e\n\u003ctd\u003eStainless box with a 390 sq in cordierite floor, 932°F, lifetime warranty on the build; no cart\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/hpc-fire-forno-series-hybrid-dual-fuel-wood-gas-burning-pizza-oven-with-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire Forno\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWood, NG or LP, or both together\u003c\/td\u003e\n\u003ctd\u003eTiled refractory dome on a steel cart, about 450 lb\u003c\/td\u003e\n\u003ctd\u003eA cast brick oven on wheels where the gas lights and holds the wood fire; 870 sq in floor\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/pinnacolo-ibrido-hybrid-pizza-oven-wood-or-gas-with-free-accessories\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ePinnacolo Ibrido\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWood or gas\u003c\/td\u003e\n\u003ctd\u003eFreestanding on its own base\u003c\/td\u003e\n\u003ctd\u003ePinnacolo's hybrid with the free accessory kit; the dome oven answer to the same question\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/kucht-professional-venice-wood-fired-outdoor-pizza-oven-color-series\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eKucht Venice\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWood only\u003c\/td\u003e\n\u003ctd\u003eFreestanding on its own cart, color series\u003c\/td\u003e\n\u003ctd\u003eThe wood only oven on a cart at a similar price, for the buyer who will never want gas\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"kok-cards\"\u003e\n\u003cdiv class=\"kok-card\"\u003e\n\u003ch4\u003eKokomo 32 (this page)\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e NG or LP, or wood, lump and pellets\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e on its own cart, about 170 lb; lifts off for a built in\u003c\/p\u003e\n\u003cp\u003eStainless oven on a stainless cart with the tools and hose included; 800°F on ceramic brick; the value hybrid.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"kok-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/summerset-32-inch-countertop-hybrid-pizza-oven-propane-and-wood-fired-outdoor-cooking\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eSummerset Hybrid\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e NG or LP, or wood lit by a gas starter; one at a time\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e countertop on a non combustible surface, about 227 lb\u003c\/p\u003e\n\u003cp\u003eStainless box with a 390 sq in cordierite floor, 932°F, lifetime warranty on the build; no cart.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"kok-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/hpc-fire-forno-series-hybrid-dual-fuel-wood-gas-burning-pizza-oven-with-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire Forno\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood, NG or LP, or both together\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e tiled refractory dome on a steel cart, about 450 lb\u003c\/p\u003e\n\u003cp\u003eA cast brick oven on wheels where the gas lights and holds the wood fire; 870 sq in floor.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"kok-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/pinnacolo-ibrido-hybrid-pizza-oven-wood-or-gas-with-free-accessories\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ePinnacolo Ibrido\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood or gas\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e freestanding on its own base\u003c\/p\u003e\n\u003cp\u003ePinnacolo's hybrid with the free accessory kit; the dome oven answer to the same question.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"kok-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/kucht-professional-venice-wood-fired-outdoor-pizza-oven-color-series\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eKucht Venice\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood only\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e freestanding on its own cart, color series\u003c\/p\u003e\n\u003cp\u003eThe wood only oven on a cart at a similar price, for the buyer who will never want gas.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eThe short version: if you want gas and wood in one stainless oven that rolls, cooks the day it arrives and can go into an island later, the Kokomo is the lowest cost way to get there. If the oven is going on an existing counter and never moving, the \u003ca href=\"\/products\/summerset-32-inch-countertop-hybrid-pizza-oven-propane-and-wood-fired-outdoor-cooking\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eSummerset\u003c\/a\u003e is the countertop version of the same idea with a hotter top end. If you want a brick dome and the gas and wood running together, the \u003ca href=\"\/products\/hpc-fire-forno-series-hybrid-dual-fuel-wood-gas-burning-pizza-oven-with-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHPC Forno\u003c\/a\u003e is that oven at a higher price. Every gas and wood oven we carry is in the \u003ca href=\"\/collections\/hybrid\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHybrid collection\u003c\/a\u003e, every oven on wheels is in the \u003ca href=\"\/collections\/freestanding-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eFreestanding and Cart collection\u003c\/a\u003e, and our \u003ca href=\"\/blogs\/news\/best-dual-fuel-pizza-ovens\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ebest dual fuel pizza ovens\u003c\/a\u003e post ranks them against each other. If you are torn between a cart and a built in, \u003ca href=\"\/blogs\/news\/built-in-vs-freestanding-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ebuilt in vs freestanding\u003c\/a\u003e is the read, and the Kokomo is the oven that lets you change your mind.\u003c\/p\u003e\n\u003ch2 class=\"kok-h2\"\u003eWho Should Buy the Kokomo, and Who Should Not\u003c\/h2\u003e\n\u003cp\u003eBuy the Kokomo if you want a gas and wood oven that rolls out of the crate complete, with the cart, the tools and the hose, at the lowest price of any hybrid with a floor this size on this site. It is the oven for the patio with no outdoor kitchen yet, for the family that wants a gas preheat on a school night and a real fire on the weekend, and for the buyer who plans to build an island in a year or two and wants the oven to move into it. It is also the right answer when 170 lb and casters matter, because the oven and its propane tank go wherever the party is.\u003c\/p\u003e\n\u003cp\u003eDo not buy the Kokomo if you want gas and wood burning together; that is the HPC Forno. Do not buy it if you want a finished countertop appliance with no cart; that is the Summerset. Do not buy it for a restaurant or a food truck; it is a residential outdoor oven. And if you know you will only ever burn wood, the Kucht Venice gives you the cart and the fire without the burner you will not use; if gas alone will do and the budget is tighter still, the \u003ca href=\"\/products\/halo-versa-16-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHalo Versa 16\u003c\/a\u003e is the countertop gas oven on this site. Our \u003ca href=\"\/pages\/pizza-oven-buying-guide\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003epizza oven buying guide\u003c\/a\u003e walks the whole decision.\u003c\/p\u003e\n\u003ch2 class=\"kok-h2\"\u003eWhat to Order With It\u003c\/h2\u003e\n\u003cp\u003eNothing is required. The cart, the tools and the gas hose are in the crate, and the four hooks on the cart are where the peel, brush and server hang. A 20 lb propane cylinder for the LP model and a bag of seasoned hardwood splits, lump charcoal or pellets are the only things to pick up locally. A cover is the one add that pays for itself on any stainless oven kept outdoors; we do not list a Kokomo cover, so ask us and we will point you to one that fits the oven on its cart with the flue. The \u003ca href=\"\/collections\/kokomo\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eKokomo collection\u003c\/a\u003e has everything we carry from the brand.\u003c\/p\u003e\n\u003ch2 class=\"kok-h2\"\u003eBuying the Kokomo From Crustify\u003c\/h2\u003e\n\u003cp\u003eCrustify is an authorized Kokomo Grills dealer, so the lifetime limited warranty on the stainless construction applies. The oven ships by freight on a pallet at about 170 lb, delivered curbside with a $95 residential liftgate fee at checkout; a business address with a dock pays no liftgate. Shipping is free in the contiguous 48 states; Alaska, Hawaii and Puerto Rico are quoted before you order. Inspect the crate before you sign and note any damage on the delivery receipt; concealed damage is reported within 48 hours. Returns on an unused oven in its original packaging follow our return policy, with return freight paid by the buyer. Chat and email go straight to the owner and are usually answered the same day; if you are planning the island, send the drawing through our \u003ca href=\"\/pages\/contact\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003econtact page\u003c\/a\u003e and we will confirm the opening with Kokomo before you build.\u003c\/p\u003e\n\u003ch6\u003eKEY FEATURES\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eKokomo 32 inch dual fuel pizza oven: 304 stainless oven on a 304 stainless cart, both in the crate\u003c\/li\u003e\n\u003cli\u003eGas mode: 35,000 BTU burner with electronic ignition on natural gas (KO-PIZZAOVEN-NG) or propane (KO-PIZZAOVEN-LP); gas hose included\u003c\/li\u003e\n\u003cli\u003eWood mode: wood, lump charcoal or pellets on the same ceramic brick floor, lit by hand\u003c\/li\u003e\n\u003cli\u003eUp to 800°F; built in temperature gauge on the oven face\u003c\/li\u003e\n\u003cli\u003eCeramic brick floor that heats the whole surface; chamber about 29 1\/2 in wide by 25 deep by 29 1\/2 tall\u003c\/li\u003e\n\u003cli\u003eStainless door with wood handle; 30 in stainless flue with damper; slide out ash clean out tray\u003c\/li\u003e\n\u003cli\u003eCart with casters, a steering handle each side, side tool rack, four stainless utensil hooks and a propane tank holder at the base\u003c\/li\u003e\n\u003cli\u003eFour piece tool kit included: 30 in brass bristle brush, 30 1\/2 in stainless peel, pizza cutter, pizza server\u003c\/li\u003e\n\u003cli\u003eOven about 32 by 28 in, 47 in tall on the cart without the flue, about 80 in with it; about 170 lb\u003c\/li\u003e\n\u003cli\u003eOven lifts off the cart for a built in outdoor kitchen installation\u003c\/li\u003e\n\u003cli\u003eLifetime limited warranty on the stainless construction from Kokomo Grills\u003c\/li\u003e\n\u003cli\u003eShips free by freight on a pallet; $95 residential liftgate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eSPECIFICATIONS\u003c\/h6\u003e\n\u003ctable class=\"cart-specs kok-specs\"\u003e\n\u003ctr\u003e\n\u003cth\u003eModel\u003c\/th\u003e\n\u003ctd\u003eKO-PIZZAOVEN-NG natural gas; KO-PIZZAOVEN-LP propane\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFuel\u003c\/th\u003e\n\u003ctd\u003eNatural gas or propane on the gas burner; wood, lump charcoal or pellets on the floor\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGas burner\u003c\/th\u003e\n\u003ctd\u003eStainless, 35,000 BTU, electronic ignition; gas hose included\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWood fire\u003c\/th\u003e\n\u003ctd\u003eLit by hand on the brick floor; slide out ash clean out tray below\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eTemperature\u003c\/th\u003e\n\u003ctd\u003eUp to 800°F; built in temperature gauge on the oven face\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFloor and chamber\u003c\/th\u003e\n\u003ctd\u003eHigh temperature ceramic bricks across the whole floor; chamber about 29 1\/2 in W by 25 in D by 29 1\/2 in H (dealer published)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDoor\u003c\/th\u003e\n\u003ctd\u003eStainless steel with a wood handle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFlue\u003c\/th\u003e\n\u003ctd\u003e30 in stainless steel with damper\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMaterials\u003c\/th\u003e\n\u003ctd\u003e304 stainless steel oven, cart, door, flue and tools\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCart\u003c\/th\u003e\n\u003ctd\u003eStainless, included; casters, a handle each side, side tool rack, four stainless utensil hooks, propane tank holder at the base\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDimensions\u003c\/th\u003e\n\u003ctd\u003eAbout 32 1\/8 in W by 28 5\/8 in D; 47 in H on the cart without the flue; about 80 in H with the flue (dealer published)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWeight\u003c\/th\u003e\n\u003ctd\u003eAbout 170 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eConfiguration\u003c\/th\u003e\n\u003ctd\u003eFreestanding on the cart; oven lifts off for a built in outdoor kitchen island (confirm the opening and clearances with us before framing)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIn the crate\u003c\/th\u003e\n\u003ctd\u003eOven, cart, gas hose, four piece tool kit: 30 in stainless brush with brass bristles, 30 1\/2 in stainless pizza peel, pizza cutter, pizza server\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eUse\u003c\/th\u003e\n\u003ctd\u003eResidential, outdoor; not for commercial use\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWarranty\u003c\/th\u003e\n\u003ctd\u003eLifetime limited warranty on the stainless construction from Kokomo Grills; ask us for the current terms on burners and other parts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eShipping\u003c\/th\u003e\n\u003ctd\u003eFree freight in the 48 states on a pallet; $95 residential liftgate; AK, HI and PR quoted\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eReturns\u003c\/th\u003e\n\u003ctd\u003eUnused, original packaging, buyer pays return freight, per our return policy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMaker\u003c\/th\u003e\n\u003ctd\u003eKokomo Grills (Kokomo Outdoor Kitchen Products)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch6\u003eVIDEO\u003c\/h6\u003e\n\u003cdiv class=\"kok-video\"\u003e\u003cvideo controls=\"controls\" preload=\"metadata\"\u003e\u003csource src=\"https:\/\/cdn.shopify.com\/videos\/c\/o\/v\/cdd992e3d7884cb3b5fc16a21d517dfb.mp4\" type=\"video\/mp4\"\u003eYour browser does not support our video.\u003c\/source\u003e\u003c\/video\u003e\u003c\/div\u003e\n\u003cdiv class=\"kok-video\"\u003e\u003cvideo controls=\"controls\" preload=\"metadata\"\u003e\u003csource src=\"https:\/\/cdn.shopify.com\/videos\/c\/o\/v\/cb3b82d40a6849e49adecd2a343435c3.mp4\" type=\"video\/mp4\"\u003eYour browser does not support our video.\u003c\/source\u003e\u003c\/video\u003e\u003c\/div\u003e\n\u003ch6\u003eINSTALLATION GUIDE \u0026amp; USER MANUAL\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eSetup.\u003c\/strong\u003e The oven ships assembled on its cart on a pallet. Unpack it, check the door, flue, ash tray and tool kit against the list above, and inspect for shipping damage before you sign. Roll the cart to a level spot outdoors, away from walls and overhangs, with the flue top about 80 inches up; lock the casters. Fit the flue to the collar on top of the oven if it ships separate, and seat the ash tray under the chamber.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGas.\u003c\/strong\u003e Propane: set a 20 lb cylinder in the holder at the base of the cart, connect the included hose, open the cylinder valve and leak test every joint with soapy water before lighting. Natural gas: have a licensed gas installer run the line to the oven with a shutoff you can reach, then leak test. Never run the oven without its regulator.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFirst light.\u003c\/strong\u003e Run the gas burner with the door off for 15 to 20 minutes to burn off any manufacturing residue on the bricks and the stainless, then let it cool. Light gas with the door open: knob on, press the igniter, confirm the flame. Light wood, lump or pellets by hand on the bricks and bring the oven up slowly the first few times.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRunning it.\u003c\/strong\u003e Preheat with the door on and the damper open, sweep the bricks, launch with the door off, turn often. Close the gas at the cylinder or shutoff after every cook. Empty the ash tray and sweep the bricks when the oven is cold. Cover it between cooks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBuilt in.\u003c\/strong\u003e If you move the oven into an island later, lift it off the cart with two people, plan the opening around the oven's 32 by 28 inch footprint and the flue through the counter, keep the gas and the ash tray reachable, and confirm the clearances with us before framing; Kokomo publishes no cutout drawing, so we get it from them for your layout.\u003c\/p\u003e\n\u003cp\u003eKokomo does not publish a manual or spec sheet for this oven; the dimensions, flue and weight above come from Kokomo's dealer listings, and anything Kokomo confirms for your order is sent with it.\u003c\/p\u003e\n\u003ch6\u003eWARRANTY INFORMATION\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eTerm.\u003c\/strong\u003e Kokomo Grills backs the oven with a lifetime limited warranty on the stainless steel construction for the original purchaser. Terms on the burner, gauge, cart and the included tools are set by Kokomo and we confirm the current schedule with Kokomo at the time of your order.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExclusions.\u003c\/strong\u003e As with every stainless oven, surface discoloration from heat, rust spotting from salt or chlorine, misuse, improper installation, grease fires and modifications are not defects.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClaims.\u003c\/strong\u003e Contact us first with photos and your order number and we handle the claim with Kokomo. Shipping damage is separate: note it on the delivery receipt or report concealed damage within 48 hours.\u003c\/p\u003e\n\u003ch6\u003eFREQUENTLY ASKED QUESTIONS - FAQ'S\u003c\/h6\u003e\n\u003ccenter\u003e\u003ch2 id=\"faqs\"\u003e\u003cspan style=\"text-decoration: underline; color: #c62828;\"\u003eFrequently Asked Questions (FAQs)\u003c\/span\u003e\u003c\/h2\u003e\u003c\/center\u003e\n\u003ch3 style=\"color: #2c3e50; margin-top: 0;\"\u003eYour Questions Answered Before You Buy\u003c\/h3\u003e\n\u003cp\u003eThese are the questions we get most often about the Kokomo 32 inch dual fuel oven, answered from Kokomo's product information and dealer specifications. If yours is not here, chat or email goes to the owner and you will usually hear back the same day.\u003c\/p\u003e\n\u003cdiv style=\"width: 100%; margin: 30px 0; font-family: Arial,sans-serif; border: 1px solid #ddd; border-radius: 12px; overflow: hidden; box-shadow: 0 4px 12px rgba(0,0,0,0.1);\"\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What fuels does the Kokomo dual fuel oven burn?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eGas on its 35,000 BTU burner, natural gas on the NG model or propane on the LP model, and wood, lump charcoal or pellets as a fire on the same ceramic brick floor. Kokomo's own description says wood, lump, pellets and more. Pick gas for a fast preheat with nothing to tend, wood for the smoke, lump for a cleaner and steadier burn, and pellets when you want a small hot fire quickly.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How hot does it get and how big is the floor?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eUp to 800°F on either fuel, read on the built in gauge on the oven face. The chamber is about 29 1\/2 inches wide by 25 deep with 29 1\/2 inches of headroom per the dealers' published dimensions, floored in high temperature ceramic bricks that Kokomo says heat the whole surface: two pizzas, or a pizza and a cast iron pan, with room for bread or a roast in the heat that is left.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Is the cart included?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes. The stainless cart ships with the oven, with casters, a handle on each side, a side tool rack, four utensil hooks and a propane tank holder at the base. The four piece tool kit, a 30 inch brush, a 30 1\/2 inch peel, a cutter and a server, and the gas hose are in the crate too. Nothing else is needed to cook except fuel.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can it be built into an outdoor kitchen island?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes. Kokomo's dealer copy says the oven can be used as a built in; it lifts off the cart and sets into an island with the flue through the counter. The oven alone is about 32 inches wide, 28 deep and 47 tall without the stack. Kokomo publishes no cutout drawing or clearances, so send us your plan before you frame and we confirm the opening with Kokomo for your layout.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How tall is it with the flue?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eAbout 80 inches from the ground to the top of the 30 inch flue on the cart, 47 inches to the top of the oven without it. Check that against a pergola, awning or porch roof before you pick its spot, and keep the flue clear of anything overhead; the damper on the flue is how you hold temperature once the oven is up.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Does it need electricity?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNo. The gas burner has electronic ignition that runs on its own; there is nothing to plug in. Wood, lump and pellets are lit by hand on the bricks, the same as any wood oven.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Natural gas or propane, and can I switch later?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eChoose the gas type when you order; the NG and LP models are built for their fuel and ship with the hose for it. Propane runs on a standard 20 lb cylinder in the cart's tank holder; natural gas is a fixed line run by a licensed installer. If you think you will move from a tank to a house line later, ask us before you order and we will check the conversion with Kokomo.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How do I clean it after a wood fire?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eLet the oven go cold, slide the ash clean out tray out from under the chamber and empty it, then sweep the bricks with the brass bristle brush from the kit. Wipe the stainless with soap and water with the grain and a stainless cleaner; never hose the inside and keep chemicals off the bricks. Cover it between cooks.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How does it compare to the Summerset and the HPC Forno?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eAll three burn gas and wood. The Kokomo is the lowest priced, comes with its cart and tools, and lifts off for a built in later. The Summerset is a countertop appliance with no cart, a smaller cordierite floor and a hotter 932°F top end, for a counter that already exists. The HPC Forno is a cast refractory dome on a cart at a higher price, and the only one of the three where gas and wood run together. If you want the oven to roll and the price to stay down, the Kokomo.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How does it ship and what is the warranty?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eFree by freight on a pallet in the 48 states at about 170 lb, curbside with a $95 residential liftgate fee at checkout; two people can lift it off the pallet and roll it. Inspect the crate before signing. Kokomo Grills covers the stainless construction with a lifetime limited warranty for the original purchaser; we confirm the current terms on the burner and other parts with Kokomo when you order. Returns on an unused oven in its original packaging follow our return policy, buyer pays return freight.\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Kokomo Grills","offers":[{"title":"(LP) Liquid Propane","offer_id":45704024850687,"sku":"KO-PIZZAOVEN-LP","price":2495.0,"currency_code":"USD","in_stock":true},{"title":"(NG) Natural Gas","offer_id":45704024883455,"sku":"KO-PIZZAOVEN-NG","price":2495.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/kokomodualhybrid32-2.webp?v=1718145301"},{"product_id":"hpc-fire-forno-series-hybrid-dual-fuel-wood-gas-burning-pizza-oven-with-cart","title":"HPC Fire Forno Series Hybrid Dual Fuel Wood \u0026 Gas Burning Pizza Oven with Cart","description":"\u003cstyle\u003e\n  .hpc-h2 { color:#8a1f12; font-weight:700; margin-top:34px; }\n  .hpc-h3 { text-decoration:underline; text-decoration-color:#000000; text-decoration-thickness:2px; text-underline-offset:4px; color:#111; margin-top:26px; }\n  .hpc-img { max-width:100%; height:auto; border-radius:8px; display:block; margin:18px auto; }\n  @media (max-width:1024px) { img[style*=\"max-width:70%\"] { max-width:100% !important; } }\n  .hpc-cap { font-size:14px; color:#555; text-align:center; margin:-8px 0 18px; }\n  .hpc-glance { background:#fbf6f4; border-left:4px solid #8a1f12; padding:16px 20px; margin:20px 0; border-radius:0 8px 8px 0; }\n  .hpc-glance p { margin:0 0 8px; }\n  .hpc-glance .hpc-glance-title { font-weight:700; font-size:18px; margin-bottom:10px; }\n  .hpc-table { width:100%; border-collapse:collapse; table-layout:fixed; margin:20px 0; font-family:Arial,sans-serif; }\n  .hpc-table th { background:#8a1f12; color:#fff; padding:12px 10px; text-align:left; font-size:15px; word-break:normal; overflow-wrap:break-word; }\n  .hpc-table td { border-bottom:1px solid #ddd; padding:12px 10px; vertical-align:top; font-size:15px; word-break:normal; overflow-wrap:break-word; }\n  .hpc-table tr:nth-child(even) td { background:#faf5f4; }\n  .hpc-cards { display:none; }\n  @media (max-width:600px) {\n    .hpc-table { display:none; }\n    .hpc-cards { display:block; }\n    .hpc-card { border:1px solid #ddd; border-radius:10px; padding:14px 16px; margin:14px 0; font-family:Arial,sans-serif; }\n    .hpc-card h4 { margin:0 0 8px; color:#8a1f12; font-size:17px; }\n    .hpc-card p { margin:4px 0; font-size:15px; }\n  }\n  .cart-specs { width:100%; border-collapse:collapse; margin:16px 0; font-family:Arial,sans-serif; }\n  .cart-specs th { background:#8a1f12; color:#fff; padding:10px 12px; text-align:left; width:36%; font-size:15px; vertical-align:top; }\n  .cart-specs td { border-bottom:1px solid #ddd; padding:10px 12px; font-size:15px; vertical-align:top; }\n  .hpc-video { max-width:560px; margin:14px auto 6px; }\n  .hpc-video iframe { width:100%; aspect-ratio:16\/9; height:auto; border:0; border-radius:8px; }\n  details[style*=\"border-bottom\"] \u003e summary { list-style:none; cursor:pointer; }\n  details[style*=\"border-bottom\"] \u003e summary::-webkit-details-marker { display:none; }\n  details[style*=\"border-bottom\"] \u003e summary::after { content:none; }\n  details[style*=\"border-bottom\"] \u003e summary:hover { background:#eef1f5 !important; }\n  details[style*=\"border-bottom\"][open] .pin-arrow { transform:rotate(180deg); }\n\u003c\/style\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003eThe HPC Fire Forno is the oven on a cart from the Forno de Pizza line: a refractory dome cast in one piece with two inch walls, set on a three inch hearth in a 304 stainless frame, tiled by hand in recycled glass mosaic, and mounted on a black steel cart with locking casters. It burns wood, it burns natural gas or propane, and it burns both at once, because the gas burner is how you light the wood. Every Forno is built in Miamisburg, Ohio by Hearth Products Controls, the company behind the HPC electronic ignition systems in fire pits across the country, and the same flame sensing ignition runs this oven. Crustify is an authorized dealer, and every HPC Fire Forno ships free by freight.\u003c\/p\u003e\n\u003cp\u003eIf you have been comparing hybrid ovens, the Forno pizza oven is the one that lets you choose natural gas or propane at order, keeps the cart in the box, and puts a cast masonry chamber behind the flame instead of a steel shell. Below is everything a buyer needs to decide: how it is built, how the two fuels work together and what your gas supply needs, what each of the six tile colors looks like, how it cooks, how it arrives and goes together, and who should buy something else.\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"hpc-img\" style=\"max-width:70%;height:auto;display:block;margin:18px auto;border-radius:8px;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPC-Forno-1.jpg?v=1718309518\" alt=\"HPC Fire Forno pizza oven on its black steel cart with a wood fire burning behind the stainless vent and the door set to one side\" width=\"651\" height=\"868\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp class=\"hpc-cap\"\u003eThe HPC Fire Forno lit on wood, door set aside on the hearth, the stainless vent in the opening doing the job a chimney does on other ovens.\u003c\/p\u003e\n\u003cdiv class=\"hpc-glance\"\u003e\n\u003cp class=\"hpc-glance-title\"\u003eHPC Fire Forno at a glance\u003c\/p\u003e\n\u003cp\u003eCast refractory dome, one piece, two inch walls rated to 2,400°F, on a three inch hearth in a 304 stainless frame; about 445 pounds assembled on its cart\u003c\/p\u003e\n\u003cp\u003eWood plus gas: natural gas or propane, chosen in the picker above; electronic flame sensing ignition on two D cells or the 110V adaptor; the burner lights the wood and steadies it\u003c\/p\u003e\n\u003cp\u003e29 by 30 inch floor, 870 square inches, 18 inch mouth; pizza temperature in about 30 minutes; two 12 inch pizzas at a time, then roasts, bread and smoking on the door\u003c\/p\u003e\n\u003cp\u003eSix recycled glass mosaic finishes set by hand, no two ovens alike, plus a Custom tile option built to order in 6 to 8 weeks; stainless front vent, no chimney to run\u003c\/p\u003e\n\u003cp\u003eBlack powder coated steel cart, 44 inches deep and 60 inches tall with a cedar slat shelf and four locking casters; comes apart into oven, hearth and cart for a truck\u003c\/p\u003e\n\u003cp\u003eIn the box: tiled oven, hearth, vent and cart. Sold separately: the door with thermometer, the cover and the accessory kit\u003c\/p\u003e\n\u003cp\u003eGas only first firing of at least five hours before the first pizza; hairline cracks are normal and not a defect; two year warranty on residential use\u003c\/p\u003e\n\u003cp\u003eFree freight on a 450 pound pallet from HPC's Dayton, Ohio or Las Vegas warehouse, with the $95 residential liftgate fee at checkout; in stock ovens ship the same or next business day with 2 to 5 business days in transit, built to order about 4 weeks, Custom tile 6 to 8; 14 day returns on an unused crated oven\u003c\/p\u003e\n\u003cp\u003eQuestions before you order? The FAQ tab below covers the ten we hear most, and the chat button reaches the owner directly.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"hpc-h2\"\u003eWhy a Cast Refractory Dome Cooks Differently\u003c\/h2\u003e\n\u003cp\u003eMost ovens in the Forno's price range are stainless steel around a cordierite stone. Steel heats in minutes and gives its heat back in minutes; when the burner drops, the floor drops with it. The HPC Fire Forno is a different object. The chamber is poured as a single piece of refractory, the same class of material that lines kilns and foundry ladles, with walls two inches thick and a rating to 2,400°F. That mass soaks up heat during the burn and gives it back from every direction at once: conduction up through the hearth into the base of the crust, radiant heat off the dome onto the toppings, and convection as the hot air rolls off the fire, over the dome, and back down. HPC's own line is two times faster to heat, two times more fuel efficient and two times longer holding heat than a thin walled oven, and the numbers behind it are the ones that matter to a cook: the hearth runs about 800°F at full fire, the top of the dome runs past 1,000°F, and the outside of the dome stays at about a third of the inside temperature.\u003c\/p\u003e\n\u003cp\u003eThe one piece pour is the point. A masonry oven assembled from bricks and mortar cannot be moved once it is built, and a kit oven of stacked panels has joints that open and close with every heat cycle. The Forno pizza oven is cast whole, so it holds the shape of a century old oven and still lifts off the hearth for a move. Under it sits a three inch hearth slab in a 304 stainless frame, with a carbon fiber gasket between oven and hearth, and the burner runs along the left side wall of the chamber so wood can sit on top of it. There is no chimney. A stainless vent drops into the front of the opening and pulls smoke out over the mouth of the oven, which keeps the heat inside the dome and keeps the profile low enough to tuck under a covered patio, subject to the clearances in the placement section below. The \u003ca href=\"\/blogs\/news\/wood-fired-vs-gas-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ewood fired versus gas guide\u003c\/a\u003e covers why mass changes the way an oven cooks.\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"hpc-img\" style=\"max-width:70%;height:auto;display:block;margin:18px auto;border-radius:8px;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPC-Forno-4.png?v=1718903804\" alt=\"HPC Fire Forno in Copper mosaic tile on its cart in a showroom, with the peel and wooden paddle hung from the hearth\" width=\"400\" height=\"533\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp class=\"hpc-cap\"\u003eA Copper Forno on the showroom floor. The tile is glass mosaic set over the cast dome in a high temperature mortar; the hearth and vent are stainless, the cart is powder coated steel with cedar slats.\u003c\/p\u003e\n\u003ch2 class=\"hpc-h2\"\u003eChoose Your Fuel: Natural Gas or Propane, Plus Wood\u003c\/h2\u003e\n\u003cp\u003eEvery HPC Fire Forno burns wood. What you choose in the Gas Type picker above is the gas that runs the burner, and it is set at the factory, so decide before you order. Natural gas is the choice if there is a gas line on the patio or one can be run: no tank to refill, and a hard line that never runs dry halfway through a party. Propane is the choice for a patio with no gas line, or an oven that will move between spots. The oven itself is identical either way; the difference is the orifice and the regulator that ship with it. If you order one and your plans change, HPC can convert a Forno from one gas to the other through a licensed HVAC or gas technician, so it is not a permanent decision, only a decision that costs a service call to undo.\u003c\/p\u003e\n\u003cp\u003eA natural gas Forno connects to the house supply at 6 to 7 inches of water column, which is standard residential pressure. The flex line from the shutoff to the oven has to be rated to the oven's full input and certified to ANSI Z21.75, and HPC's manual asks for a licensed gas installer on the hookup. The one thing to plan for is capacity: if a grill, a fire pit and the Forno all draw from one undersized run, the pilot will not stay lit, which is the most common natural gas call HPC gets and is a plumbing question, not an oven fault. A propane Forno ships with its regulator and a QCC1 fitting for a standard 20 or 30 pound cylinder at 11 inches of water column. A 20 pound tank runs about 12.5 hours with the burner wide open, and far longer at the setting you will use once the wood is going. Never store a spare cylinder under the cart.\u003c\/p\u003e\n\u003cp\u003eThe ignition is HPC's flame sensing electronic system, the one they build into fire pits. A switch on the front of the hearth lights the pilot in 30 to 60 seconds on the first start, the gas knob beside it sets the flame, and the whole thing runs on two D cell batteries that last six months to a year, or on the supplied 110V adaptor plugged into a GFCI outlet within 12 to 18 inches of the hearth on the left side. There is no match, no lighter, no fumbling with a torch on a windy night, and the burner will not run without a proven pilot.\u003c\/p\u003e\n\u003cp\u003eHere is how the two fuels work together in practice, because it is the reason to own a hybrid rather than a wood oven and a gas oven. You light the pilot, set the flame, and lay dried oak on top of the burner. The gas lights the wood. Once the wood has caught and the first coals have formed, you push the fire to the center to heat the hearth, then to the back, and add more wood on the coals. You leave the gas on. It keeps the flame steady, it burns off the smoke a dying fire makes, and it means the temperature never drops while you are between logs. On a weeknight you can skip the wood entirely and cook on gas alone in a chamber that still has the mass of a masonry oven behind it. The \u003ca href=\"\/blogs\/news\/best-dual-fuel-pizza-ovens\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003edual fuel pizza oven guide\u003c\/a\u003e puts the Forno against the other hybrids on the site.\u003c\/p\u003e\n\u003ch2 class=\"hpc-h2\"\u003eChoose Your Tile Color\u003c\/h2\u003e\n\u003cp\u003eThe dome is finished in glass mosaic, 100 percent recycled glass made in the USA, set by hand in a proprietary high temperature mortar that keeps its bond through the heat cycling a pizza oven puts it through. Six standard colors and a Custom option are in the Choose Color picker above, each with its own HPC model number, and every one is the same oven underneath: same dome, same hearth, same cart, same cure, same warranty. Because every dome is tiled by hand, no two are exactly alike, and the color you receive will read a little differently in sun and in shade than any photo.\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"hpc-img\" style=\"max-width:70%;height:auto;display:block;margin:18px auto;border-radius:8px;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPC-Forno-6-Color-Options.png?v=1718309545\" alt=\"The six HPC Fire Forno mosaic tile colors side by side: Ocean Blue, Pool Blue, Black Onyx, Copper, Retro and Simply Red\" width=\"800\" height=\"600\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp class=\"hpc-cap\"\u003eThe six standard finishes. The same cast dome sits under every one of them, and under the Custom tile option described below.\u003c\/p\u003e\n\u003ch3 class=\"hpc-h3\"\u003eBlack Onyx: FDP-FORNO\/BLX-EI\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"hpc-img\" style=\"max-width:70%;height:auto;display:block;margin:18px auto;border-radius:8px;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPC-Forno-BlackOnyx.jpg?v=1718309642\" alt=\"HPC Fire Forno dome in Black Onyx glass mosaic tile\" width=\"800\" height=\"600\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eSolid black glass across the whole dome. It reads as one dark shape from across the yard and turns into a grid of small reflections up close and in low sun. Black Onyx is the finish for a modern kitchen in black and stainless, and it is the one that hides soot on the front edge best.\u003c\/p\u003e\n\u003ch3 class=\"hpc-h3\"\u003eCopper: FDP-FORNO\/COPPER-EI\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"hpc-img\" style=\"max-width:70%;height:auto;display:block;margin:18px auto;border-radius:8px;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPC-Forno-Copper.jpg?v=1718309662\" alt=\"HPC Fire Forno dome in Copper glass mosaic tile\" width=\"800\" height=\"600\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eA mix of amber, gold, bronze and pale gray glass with a metallic sheen, so the dome warms up as the light drops. Copper is the finish that photographs best beside stone and wood, and it is the one HPC puts on its own showroom floor.\u003c\/p\u003e\n\u003ch3 class=\"hpc-h3\"\u003eOcean Blue: FDP-FORNO\/OB-EI\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"hpc-img\" style=\"max-width:70%;height:auto;display:block;margin:18px auto;border-radius:8px;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPC-Forno-Ocean_Blue.jpg?v=1718309679\" alt=\"HPC Fire Forno dome in Ocean Blue glass mosaic tile\" width=\"800\" height=\"600\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eSea green and teal glass with iridescent squares scattered through it that flash in direct light. Ocean Blue is lighter and greener than the name suggests, closer to shallow water than deep, and it suits a pool deck or a coastal patio.\u003c\/p\u003e\n\u003ch3 class=\"hpc-h3\"\u003ePool Blue: FDP-FORNO\/PB-EI\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"hpc-img\" style=\"max-width:70%;height:auto;display:block;margin:18px auto;border-radius:8px;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPC-Forno-Pool_Blue.jpg?v=1718309694\" alt=\"HPC Fire Forno dome in Pool Blue glass mosaic tile\" width=\"800\" height=\"600\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eDeep navy and cobalt glass shot through with iridescent tiles that throw green, purple and gold. Pool Blue is the darker and more dramatic of the two blues and the one you see in most of HPC's own photography. It is the statement finish of the range.\u003c\/p\u003e\n\u003ch3 class=\"hpc-h3\"\u003eRetro: FDP-FORNO\/RETRO-EI\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"hpc-img\" style=\"max-width:70%;height:auto;display:block;margin:18px auto;border-radius:8px;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPC-Forno-Retro.jpg?v=1718309712\" alt=\"HPC Fire Forno dome in Retro glass mosaic tile\" width=\"800\" height=\"600\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eOlive and sage green glass with black tiles scattered at random through the field. Retro is the earth tone finish, the one that sits quietly against a brick wall or a wooded lot without competing with it.\u003c\/p\u003e\n\u003ch3 class=\"hpc-h3\"\u003eSimply Red: FDP-FORNO\/SR-EI\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"hpc-img\" style=\"max-width:70%;height:auto;display:block;margin:18px auto;border-radius:8px;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPC-Forno-Simply_Red.jpg?v=1718309723\" alt=\"HPC Fire Forno dome in Simply Red glass mosaic tile\" width=\"800\" height=\"600\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eDeep red glass with silvered and white highlights in every tile, so the dome reads red from a distance and mottled up close. Simply Red is the finish that reads as a pizzeria oven from across the yard, and the one that stands out against a green lawn.\u003c\/p\u003e\n\u003ch3 class=\"hpc-h3\"\u003eCustom tile: FDP-FORNO\/CUSTOM-EI\u003c\/h3\u003e\n\u003cp\u003eThe Custom option in the picker is the same Forno tiled in a glass you choose from the American Glass Mosaics range, for a buyer matching a pool, a counter or a kitchen that none of the six standard colors suits. It costs $1,050 over a standard color, and it is built to order in Dayton, Ohio on a 6 to 8 week lead time rather than shipped from stock. Order it, and we contact you to settle the tile: you pick the glass with us, we relay the selection to HPC, and HPC confirms it before the dome is tiled. Because the oven is built to your tile, a Custom Forno is not returnable once the tile is confirmed. There is no photo of a Custom oven here because every one is different; the standard color photos above show the mosaic pattern the tile is set in.\u003c\/p\u003e\n\u003ch2 class=\"hpc-h2\"\u003eForno, Villa or Di Napoli: Which HPC Oven Is Yours\u003c\/h2\u003e\n\u003cp\u003eHPC builds this dome three ways, and the Forno is the one on a cart. The \u003ca href=\"\/products\/hpc-fire-villa-series-hybrid-dual-fuel-wood-gas-burning-pizza-oven-built-in\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eVilla\u003c\/a\u003e is the same tiled oven and hearth with a stainless flange instead of a cart, dropped into a 35 inch deep counter over a 34 inch cabinet notch in a three step install. The \u003ca href=\"\/products\/hpc-fire-di-napoli-series-hybrid-dual-fuel-wood-gas-burning-built-in-pizza-oven-ready-to-finish\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eDi Napoli\u003c\/a\u003e is the oven and hearth inside a ready to finish steel enclosure with a refractory arch and a six inch chimney stack, for a mason to clad into a permanent structure. Same chamber, same burner, same ignition, same fuel choice on all three. Pick the Forno if the oven needs to live on a patio without a masonry build, move for the season, or go to an event. Pick the Villa if there is an outdoor kitchen counter waiting for it. Pick the Di Napoli if the plan is a stone chimney breast.\u003c\/p\u003e\n\u003ctable class=\"hpc-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth style=\"width: 25%;\"\u003eHPC oven\u003c\/th\u003e\n\u003cth style=\"width: 25%;\"\u003eHow it sits\u003c\/th\u003e\n\u003cth style=\"width: 25%;\"\u003eWhat you build\u003c\/th\u003e\n\u003cth style=\"width: 25%;\"\u003eBest for\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eForno (this page)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOven, hearth and vent on a 44 inch black steel cart, four locking casters\u003c\/td\u003e\n\u003ctd\u003eNothing; two or three people assemble it on delivery day\u003c\/td\u003e\n\u003ctd\u003eA patio without an outdoor kitchen, an oven that moves\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/hpc-fire-villa-series-hybrid-dual-fuel-wood-gas-burning-pizza-oven-built-in\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eVilla\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eOven, hearth and vent on a stainless flange in a counter cutout\u003c\/td\u003e\n\u003ctd\u003eA 35 inch deep counter with a 34 inch notch over a 36 inch cabinet\u003c\/td\u003e\n\u003ctd\u003eAn outdoor kitchen with a counter ready for it\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/hpc-fire-di-napoli-series-hybrid-dual-fuel-wood-gas-burning-built-in-pizza-oven-ready-to-finish\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eDi Napoli\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eOven and hearth inside a steel enclosure with an arch and a chimney\u003c\/td\u003e\n\u003ctd\u003eA base, the cladding and a flue run, by a mason\u003c\/td\u003e\n\u003ctd\u003eA permanent stone or stucco oven that looks masonry built\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"hpc-cards\"\u003e\n\u003cdiv class=\"hpc-card\"\u003e\n\u003ch4\u003eForno (this page)\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow it sits:\u003c\/strong\u003e Oven, hearth and vent on a 44 inch black steel cart, four locking casters\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you build:\u003c\/strong\u003e Nothing; two or three people assemble it on delivery day\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e A patio without an outdoor kitchen, an oven that moves\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"hpc-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/hpc-fire-villa-series-hybrid-dual-fuel-wood-gas-burning-pizza-oven-built-in\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eVilla\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow it sits:\u003c\/strong\u003e Oven, hearth and vent on a stainless flange in a counter cutout\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you build:\u003c\/strong\u003e A 35 inch deep counter with a 34 inch notch over a 36 inch cabinet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e An outdoor kitchen with a counter ready for it\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"hpc-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/hpc-fire-di-napoli-series-hybrid-dual-fuel-wood-gas-burning-built-in-pizza-oven-ready-to-finish\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eDi Napoli\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow it sits:\u003c\/strong\u003e Oven and hearth inside a steel enclosure with an arch and a chimney\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you build:\u003c\/strong\u003e A base, the cladding and a flue run, by a mason\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e A permanent stone or stucco oven that looks masonry built\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"hpc-h2\"\u003eCooking in the Forno\u003c\/h2\u003e\n\u003cp\u003eThe HPC Fire Forno reaches pizza temperature in about 30 minutes from a cold start on wood and gas together, longer in cold weather and on the first few fires while the mass is still learning to hold heat. Pizza wants the hearth at 625 to 650°F, and the test HPC recommends is older than any thermometer: throw a pinch of flour on the floor and it should scorch within a second or two. If it does not, bring the wood back to center, feed it, and give the hearth ten more minutes. Then brush the center clean, launch, and turn the pizza a quarter turn every 30 seconds. At full heat a Neapolitan pizza is done in about 90 seconds; a thicker crust takes a little longer at a lower fire. Two 12 inch pizzas fit side by side on the 29 by 30 inch floor with room to work a peel around them.\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"hpc-img\" style=\"max-width:70%;height:auto;display:block;margin:18px auto;border-radius:8px;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPC-Forno-3.jpg?v=1718903804\" alt=\"Close view of the HPC Fire Forno opening with wood burning inside, the stainless door and thermometer resting on the hearth\" width=\"700\" height=\"700\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe chamber is not one temperature, and learning where the heat lives is the whole skill. The hearth peaks around 800°F and the top of the dome runs past 1,000°F, which is why a pizza that will not brown on top goes up on the aluminum peel toward the dome for its last seconds. The front of the floor near the mouth sits at 300 to 400°F, and that is where bread bakes and where a tray of vegetables finishes without scorching. With the optional grill rack over the coals, steaks and chops sear on the hearth; with a cast iron pan, anything you would cook on a stovetop cooks faster here. The \u003ca href=\"\/products\/hpc-fire-fdp-infrared-gun-forno-de-pizza-digital-infrared-thermometer-gun\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003einfrared thermometer\u003c\/a\u003e reads the floor directly, which the door dial cannot, and HPC recommends one for bread and poultry.\u003c\/p\u003e\n\u003cp\u003eThe door is what turns the Forno from a pizza oven into an oven and a smoker. With the vent in place and the gas at a low setting, the door goes on and the chamber bakes like a kitchen oven at whatever temperature you set. For smoking, the sequence is the reverse of everything else: finish cooking, let the fire die down, turn the gas off at the knob and at the tank or shutoff, add wood chips to the dying coals, and close the door. The smoke stays in the chamber and circulates for hours at the low temperatures smoking wants. HPC's warning is worth repeating in plain words: the door never goes on while gas is flowing unless the vent is in the opening, because a sealed chamber with gas running can build up and ignite. The door works as a damper too. Less air in, less fire, which is how you hold a roast at 350°F for an afternoon. Wood is oak, only oak: a year dried, bark off, an inch and a half to three inches through, cut 12 to 14 inches long. That is the wood HPC designed the burner around, and it gives clean heat with no popping embers on the food; HPC boxes its own \u003ca href=\"\/products\/hpc-fire-premium-white-oak-cooking-wood-splits-25-lb-box\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ewhite oak cooking wood splits\u003c\/a\u003e, 25 pounds at 10 to 12 inches, which ride free on the oven's pallet. The \u003ca href=\"\/blogs\/news\/wood-types-best-for-pizza-oven-flavor-guide\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ewood guide\u003c\/a\u003e covers what to ask a supplier for. Cleaning is nothing: the chamber burns itself clean, and the ash gets shoveled out cold once a season.\u003c\/p\u003e\n\u003ch2 class=\"hpc-h2\"\u003eThe Cart, Placement and Assembly\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"hpc-img\" style=\"max-width:70%;height:auto;display:block;margin:18px auto;border-radius:8px;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPC-Forno-2.jpg?v=1718903804\" alt=\"HPC Fire Forno on its powder coated steel cart on a wood deck, with the fire lit, oak stored on the lower shelf and the gas line run to the cart\" width=\"800\" height=\"600\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp class=\"hpc-cap\"\u003eThe Forno on a deck: the cart, the cedar slat shelf with the oak on it, and the gas line to the hearth. Per HPC, a deck above ground level needs a word with the building department first.\u003c\/p\u003e\n\u003cp\u003eThe cart is powder coated black steel with cedar slats on the lower shelf and a cedar panel across the front, on four swivel casters that lock. It is 44 inches deep front to back, the hearth top sits at about 36 inches, and the oven stands 60 inches at the crown of the dome, all per HPC's drawings and approximate. The dome itself is about 30 inches across the front and 35 inches long, with an 18 inch mouth and 19 3\/8 inches of height above the hearth. Assembled on the cart it weighs about 445 pounds, which HPC describes as the weight of two grown adults standing in one spot. A concrete patio or pavers carry that without a thought; a raised deck should be checked with the local building official before the oven goes up on it. The \u003ca href=\"\/blogs\/news\/where-to-put-a-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eplacement guide\u003c\/a\u003e walks through the site decision for any oven.\u003c\/p\u003e\n\u003cp\u003eClearances come from the HPC manual and they are not generous, so measure before you order. The oven needs 24 inches of clear space on every side to any combustible construction, and 36 inches from the top of the opening to any overhang, soffit or roof attached to a building. That rules out the tight corner of a covered porch and it means the vent, not a chimney, is what makes a pergola possible at all. The oven is outdoor only, never in a garage or under a closed roof, and it is never moved while hot. If the oven runs on propane, the cylinder sits on the cart's lower shelf or beside it and never a spare one under it; if it runs on natural gas, the shutoff and the flex line get planned with the installer so the line stays clear of the wheels and the hot side of the hearth.\u003c\/p\u003e\n\u003cp\u003eThe Forno arrives on a pallet in three cartons: the cart, the hearth, and the oven. Assembly is a two to three person job that HPC has on video and in the manual, and it goes like this: lock the cart, lift the hearth onto it with four people if you have them, fasten the three thumb screws underneath, peel the plastic, then three people carry the dome to the hearth, set the back edge down first on the carbon fiber gasket, lower the front, and fasten the four safety screws. The vent drops into the opening, the regulator or gas line connects under the hearth, and the pilot lights. It comes apart the same way, which is how a 445 pound refractory oven gets to a tailgate or a lake house in the back of a truck. HPC asks that a licensed hearth installer do the gas connection and the first light, and that an NFI certified technician service the oven annually.\u003c\/p\u003e\n\u003ch2 class=\"hpc-h2\"\u003eCuring, Cracks and Cold Weather\u003c\/h2\u003e\n\u003cp\u003eEvery cast refractory oven leaves the mold with water in it, and the first firing drives that water out. Rush it and the water leaves as steam and takes tile with it. The Forno's first firing is on gas only, no wood and no door, and it runs at least five hours: two hours on a half inch flame, one hour at an inch and a half, one hour at two and a half, then an hour with kindling on the burner to push the temperature the rest of the way. HPC prints the schedule on a card that comes with the oven and has a video for it, and the curing instructions are linked in the manual tab below. Do it once, on delivery day if you like, and the oven is ready for pizza the next time you light it. In freezing weather, every fire starts on gas for a while before wood goes in, so the mass warms evenly.\u003c\/p\u003e\n\u003cp\u003eThe Forno will crack, and this is the honest part. HPC pours control joints into the dome on purpose so that expansion has somewhere to go, and hairline cracks in the refractory open and close with every heat cycle. HPC's warranty says so in writing: cracks under an eighth of an inch are expected, do not affect cooking, and are not a defect. A crack that grows past an eighth of an inch is the point to contact HPC for repair instructions, and cracks from a skipped cure, from lighter fluid or from running the oven too fast are on the owner. The tile itself is protected by the cure, and the cover keeps rain out of the chamber between uses; put the cover on only after the oven is cold.\u003c\/p\u003e\n\u003ch2 class=\"hpc-h2\"\u003eWho Should Buy the HPC Fire Forno, and Who Should Not\u003c\/h2\u003e\n\u003cp\u003eBuy the Forno if you want a cast masonry chamber without a masonry project: an oven that arrives on a pallet, stands on a cart, and cooks like the brick oven in a pizzeria. Buy it if the patio has a natural gas line and you want an oven that uses it, because most hybrid ovens with a cart are propane only. Buy it if you want one appliance that does pizza, roasting, bread and smoking, and if you like the idea that the same oven can go to a cookout in the back of a truck. And buy it in the tile color that matches the kitchen, because that choice is free and permanent.\u003c\/p\u003e\n\u003cp\u003eSkip the Forno if the oven is going into a counter; the \u003ca href=\"\/products\/hpc-fire-villa-series-hybrid-dual-fuel-wood-gas-burning-pizza-oven-built-in\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eVilla\u003c\/a\u003e is the same oven built for that, and the rest of the \u003ca href=\"\/collections\/built-in\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ebuilt-in pizza ovens\u003c\/a\u003e collection sits beside it. Skip it if propane is fine, you already own a cart or a table, and the budget is tighter; the \u003ca href=\"\/products\/italiaforno-grande-pro-duo-hybrid-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno Grande Pro Duo\u003c\/a\u003e is a stainless hybrid at a lower price with the cart sold separately. Skip it if you want wood only and hours of stored heat for bread the next morning; the \u003ca href=\"\/products\/authentic-pizza-ovens-lisboa-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eAuthentic Pizza Ovens Lisboa\u003c\/a\u003e is 1,300 pounds of firebrick on a block base and holds heat in a way a 445 pound oven cannot. Skip any refractory oven if hairline cracks will bother you. And skip this page if you have not measured the 24 inch and 36 inch clearances, because they decide where the Forno can live before anything else does. The \u003ca href=\"\/collections\/hybrid\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ehybrid pizza ovens\u003c\/a\u003e and \u003ca href=\"\/collections\/freestanding-cart\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003efreestanding cart ovens\u003c\/a\u003e collections hold the alternatives.\u003c\/p\u003e\n\u003ch2 class=\"hpc-h2\"\u003eWhat to Order With It\u003c\/h2\u003e\n\u003cp\u003eThe \u003ca href=\"\/products\/hpc-fire-forno-de-pizza-door-with-thermometer-for-hpc-hybrid-ovens\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eForno de Pizza door with thermometer\u003c\/a\u003e, FDP-DOOR, comes first. The oven is a pizza oven without it and an oven, a bread oven and a smoker with it; it is also what keeps rain, leaves and animals out of the chamber between uses, and the dial in the door reads the chamber for baking. It fits the Forno, the Villa and the Di Napoli. Second is the \u003ca href=\"\/products\/hpc-fire-black-vinyl-cover-for-forno-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eForno cover\u003c\/a\u003e, FDP-COVER-FORNO, cut for this oven on this cart; wet refractory turns to steam on the next fire, and a generic grill cover will not clear the dome. Add both to the same order and they ship on the oven's pallet at no extra charge, which is the cheapest they will ever ship.\u003c\/p\u003e\n\u003cp\u003eThird is the \u003ca href=\"\/products\/hpc-fire-fdp-accessory-kit-forno-de-pizza-accessory-package-for-hpc-hybrid-ovens\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eFDP accessory kit\u003c\/a\u003e, HPC's starting set: a utensil holder that mounts on the hearth, the oven brush, an aluminum pan peel, a wooden paddle, pizza plates and dough rolling sheets, everything in the showroom photos hanging off the cart. The \u003ca href=\"\/products\/hpc-fire-fdp-infrared-gun-forno-de-pizza-digital-infrared-thermometer-gun\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eFDP infrared thermometer gun\u003c\/a\u003e reads the hearth surface, which is the number that decides when to launch. A box of HPC's \u003ca href=\"\/products\/hpc-fire-premium-white-oak-cooking-wood-splits-25-lb-box\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ewhite oak cooking wood\u003c\/a\u003e, 25 pounds of cured 10 to 12 inch splits, gets the oven through its first fires and ships free on the same pallet. Peels and everything else are in the \u003ca href=\"\/collections\/accessories\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003epizza oven accessories\u003c\/a\u003e collection, and the HPC grill rack can be ordered through us on request.\u003c\/p\u003e\n\u003ch2 class=\"hpc-h2\"\u003eBuying the HPC Fire Forno From Crustify\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"hpc-img\" style=\"max-width:70%;height:auto;display:block;margin:18px auto;border-radius:8px;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPC-Forno-5.jpg?v=1718309540\" alt=\"HPC Fire Forno in Pool Blue mosaic tile on its cart outdoors with the peel and brush hung from the hearth and oak on the shelf\" width=\"700\" height=\"700\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp class=\"hpc-cap\"\u003eA Pool Blue Forno set up outdoors, tools on the utensil holder, oak on the shelf. This is what an order looks like a week after the pallet lands.\u003c\/p\u003e\n\u003cp\u003eEvery HPC Fire Forno ships on a pallet of about 450 pounds, three cartons strapped and wrapped, by freight to the curb from HPC's warehouse in Dayton, Ohio or Las Vegas, Nevada. A color in stock leaves the same or next business day and is 2 to 5 business days in transit; a color HPC has to build runs about 4 weeks, and a Custom tile oven 6 to 8. We confirm the date with HPC when you order and tell you before your card is charged. Orders over $750 ship free, so every color and fuel qualifies; the one charge at checkout is the $95 liftgate fee every oven over 150 pounds carries, for the gate that lowers the pallet at a home address. Business address with a dock or forklift? Contact us and we refund it. We do not ship to Alaska, Hawaii or Puerto Rico, and a remote address may carry a carrier surcharge that we confirm with you before the oven ships.\u003c\/p\u003e\n\u003cp\u003eInspect the cartons before signing and note any damage on the receipt; a clean signature leaves almost no claim protection, and concealed damage must be reported within five days. Returns are accepted within fourteen days on an unused oven in its original packaging with return freight paid by the buyer. Because the fuel type is set at the factory, confirm natural gas or propane against your patio before checkout; we will help you sort it if you are not sure which you have.\u003c\/p\u003e\n\u003cp\u003eThe two year warranty applies to this Forno as an authorized dealer purchase, on the terms in the warranty tab: residential use, installed and cured to HPC's instructions, original purchaser. What separates dealers on this oven is delivery included and who answers the phone. At Crustify that is the owner, through the \u003ca href=\"\/pages\/contact\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003econtact page\u003c\/a\u003e or chat, usually the same day. \u003ca href=\"\/pages\/financing\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eFinancing\u003c\/a\u003e is available at checkout, and the full line sits on the \u003ca href=\"\/collections\/hpc-fire\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire pizza ovens\u003c\/a\u003e brand page. Still comparing? The \u003ca href=\"\/pages\/pizza-oven-buying-guide\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003epizza oven buying guide\u003c\/a\u003e covers fuel, construction and budget in five decisions, and the \u003ca href=\"\/blogs\/news\/7-benefits-of-using-a-natural-gas-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003enatural gas pizza oven guide\u003c\/a\u003e is the read if the gas line is what brought you here.\u003c\/p\u003e\n\u003cp\u003eOrder the door and the cover alongside the oven and they ride free on the same delivery. The HPC Fire Forno clears the $750 free shipping threshold by itself.\u003c\/p\u003e\n\u003ch6\u003eKEY FEATURES\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHPC Fire Forno: the on a cart oven of the Forno de Pizza line, built in Miamisburg, Ohio by Hearth Products Controls\u003c\/li\u003e\n\u003cli\u003eRefractory dome cast in one piece, two inch walls rated to 2,400°F; the outside of the dome stays at about a third of the inside temperature\u003c\/li\u003e\n\u003cli\u003eThree inch hearth in a 304 stainless steel frame with a carbon fiber gasket under the dome\u003c\/li\u003e\n\u003cli\u003eWood, natural gas or propane, or wood and gas together; gas type set at order and convertible later by a licensed technician\u003c\/li\u003e\n\u003cli\u003eHPC flame sensing electronic ignition on two D cells (six to twelve months) or the supplied 110V to 3V adaptor; the burner will not run without a proven pilot\u003c\/li\u003e\n\u003cli\u003e29 by 30 inch floor, 870 square inches, 18 inch mouth, 19 3\/8 inches of dome height; two 12 inch pizzas at a time\u003c\/li\u003e\n\u003cli\u003ePizza temperature in about 30 minutes; hearth about 800°F at full fire, dome top over 1,000°F, past 1,200°F on both fuels; 90 second Neapolitan pizza\u003c\/li\u003e\n\u003cli\u003eStainless front vent in place of a chimney; keeps heat in the dome and the profile low\u003c\/li\u003e\n\u003cli\u003ePizza oven, bake oven and smoker with the optional door; grill rack compatible\u003c\/li\u003e\n\u003cli\u003eSix recycled glass mosaic finishes made in the USA, set by hand in a high temperature mortar, no two ovens alike; Custom tile from the American Glass Mosaics range as a seventh option, $1,050 over standard, built to order in 6 to 8 weeks\u003c\/li\u003e\n\u003cli\u003ePowder coated black steel cart, 44 inches deep, 60 inches overall, cedar slat shelf and front panel, four locking swivel casters\u003c\/li\u003e\n\u003cli\u003eAbout 445 pounds assembled; ships as oven, hearth and cart on one pallet and comes apart the same way for transport\u003c\/li\u003e\n\u003cli\u003eIncluded: glass tiled refractory oven, stainless hearth, stainless vent, cart, ignition system with regulator and hose on propane models\u003c\/li\u003e\n\u003cli\u003eSold separately: door with thermometer (FDP-DOOR), Forno cover (FDP-COVER-FORNO), accessory kit (FDP-ACCESSORY-KIT), infrared thermometer (FDP-INFRARED GUN), grill rack\u003c\/li\u003e\n\u003cli\u003eGas only first firing of at least five hours; control joints and hairline cracks under 1\/8 inch are normal and not a defect\u003c\/li\u003e\n\u003cli\u003eTwo year warranty on materials and workmanship, residential use, original purchaser\u003c\/li\u003e\n\u003cli\u003eFree freight shipping over $750 on a 450 pound pallet from Dayton, Ohio or Las Vegas, with a $95 residential liftgate fee at checkout; in stock colors ship same or next business day, 2 to 5 business days in transit, about 4 weeks built to order\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eSPECIFICATIONS\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eBy tile color.\u003c\/strong\u003e Every finish is the same oven; the model number suffix records the color and, on the full SKU, the gas type (LP or NG).\u003c\/p\u003e\n\u003ctable class=\"cart-specs\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eTile color\u003c\/th\u003e\n\u003ctd\u003eHPC model number\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlack Onyx\u003c\/th\u003e\n\u003ctd\u003eFDP-FORNO\/BLX-EI\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCopper\u003c\/th\u003e\n\u003ctd\u003eFDP-FORNO\/COPPER-EI\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOcean Blue\u003c\/th\u003e\n\u003ctd\u003eFDP-FORNO\/OB-EI\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePool Blue\u003c\/th\u003e\n\u003ctd\u003eFDP-FORNO\/PB-EI\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRetro\u003c\/th\u003e\n\u003ctd\u003eFDP-FORNO\/RETRO-EI\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSimply Red\u003c\/th\u003e\n\u003ctd\u003eFDP-FORNO\/SR-EI\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCustom color\u003c\/th\u003e\n\u003ctd\u003eFDP-FORNO\/CUSTOM-EI, your choice of American Glass Mosaics glass, $1,050 over a standard color, built to order in Dayton, 6 to 8 weeks\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eShared by every HPC Fire Forno.\u003c\/strong\u003e Dimensions are from HPC's drawings and are approximate; every dome is hand finished.\u003c\/p\u003e\n\u003ctable class=\"cart-specs\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eBrand and origin\u003c\/th\u003e\n\u003ctd\u003eHPC Fire Inspired (Hearth Products Controls), Forno de Pizza line; made in Miamisburg, Ohio, USA\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOven type\u003c\/th\u003e\n\u003ctd\u003eHybrid wood and gas refractory dome oven on a cart, freestanding\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFuel\u003c\/th\u003e\n\u003ctd\u003eWood plus natural gas or propane (selected at order; convertible later by a licensed technician); wood and gas can run together\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGas supply\u003c\/th\u003e\n\u003ctd\u003eNatural gas 6.0 to 7.0 in W.C. on fixed piping; propane 11 in W.C. through the supplied regulator with QCC1 fitting on a 20 or 30 lb cylinder; flex line rated to the oven's input and certified to ANSI Z21.75 \/ CSA 6.27\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIgnition\u003c\/th\u003e\n\u003ctd\u003eElectronic flame sensing pilot, 3V; two D cell batteries (6 to 12 months) or 110V to 3V adaptor into a GFCI outlet within 12 to 18 in of the hearth on the left side\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDome construction\u003c\/th\u003e\n\u003ctd\u003eRefractory cast in one piece, 2 in wall thickness, rated to 2,400°F; control joints cast in\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHearth\u003c\/th\u003e\n\u003ctd\u003e3 in refractory hearth in a 304 stainless steel frame; carbon fiber gasket between oven and hearth\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCooking floor\u003c\/th\u003e\n\u003ctd\u003e29 W x 30 D in, 870 sq in\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOpening\u003c\/th\u003e\n\u003ctd\u003e18 in wide; stainless front vent installed in the opening; optional stainless door with thermometer\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDome exterior\u003c\/th\u003e\n\u003ctd\u003eApprox. 30 in wide x 35 in long x 19 3\/8 in tall above the hearth\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOverall\u003c\/th\u003e\n\u003ctd\u003eApprox. 44 in deep x 60 in tall on the cart; hearth top approx. 36 in from the ground\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWeight\u003c\/th\u003e\n\u003ctd\u003eApprox. 445 lb assembled on the cart; approx. 450 lb shipping weight on one pallet in three cartons\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eTemperatures\u003c\/th\u003e\n\u003ctd\u003ePizza hearth 625 to 650°F; hearth peaks about 800°F; dome top over 1,000°F; over 1,200°F possible on wood and gas together; bread zone at the front 300 to 400°F\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHeat up\u003c\/th\u003e\n\u003ctd\u003eAbout 30 minutes to pizza temperature on wood and gas; longer in cold weather\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCapacity\u003c\/th\u003e\n\u003ctd\u003eTwo 12 in pizzas at a time\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCooking modes\u003c\/th\u003e\n\u003ctd\u003ePizza, bake (door on, vent in), grill (optional rack), smoke (door on, gas off)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eExterior finish\u003c\/th\u003e\n\u003ctd\u003eHand set recycled glass mosaic tile, made in the USA, in high temperature mortar; six standard colors plus Custom tile from the American Glass Mosaics range\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCart\u003c\/th\u003e\n\u003ctd\u003ePowder coated black steel, cedar slat lower shelf and cedar front panel, four locking swivel casters; three thumb screws to the hearth\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eClearances\u003c\/th\u003e\n\u003ctd\u003e24 in from all sides of the oven to combustible construction; 36 in from the top of the opening to any overhang, soffit or attached roof (HPC manual)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePlacement\u003c\/th\u003e\n\u003ctd\u003eOutdoor use only; never moved while hot; raised decks to be checked with the local building official; no spare LP cylinder stored under or near the oven\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eAssembly\u003c\/th\u003e\n\u003ctd\u003eTwo to three people (four to lift the hearth); licensed hearth installer recommended for the gas connection; disassembles for transport\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFirst firing\u003c\/th\u003e\n\u003ctd\u003eGas only, no door, at least 5 hours: 2 h at a 1\/2 in flame, 1 h at 1 1\/2 in, 1 h at 2 1\/2 in, 1 h with kindling on the burner\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWood\u003c\/th\u003e\n\u003ctd\u003eOak only: at least one year dried, debarked, 1 1\/2 to 3 in diameter, 12 to 14 in long; HPC's own boxed white oak splits (FDP-WOOD) are 10 to 12 in, 25 lb a box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIncluded\u003c\/th\u003e\n\u003ctd\u003eGlass tiled refractory oven, stainless hearth, stainless vent, cart, ignition system; regulator and hose on propane models; curing card and manual\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSold separately\u003c\/th\u003e\n\u003ctd\u003eDoor with thermometer (FDP-DOOR), Forno cover (FDP-COVER-FORNO), accessory kit (FDP-ACCESSORY-KIT), infrared thermometer (FDP-INFRARED GUN), grill rack (FDP-GRILL RACK)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eShips from\u003c\/th\u003e\n\u003ctd\u003eHPC warehouse in Dayton, Ohio or Las Vegas, Nevada, by freight on a pallet, curbside; $95 residential liftgate fee at checkout; in stock colors ship same or next business day, 2 to 5 business days in transit; built to order about 4 weeks, Custom tile 6 to 8 weeks\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWarranty\u003c\/th\u003e\n\u003ctd\u003e2 years, materials and workmanship, residential use, original purchaser; cracks under 1\/8 in are normal and not covered; see Warranty Information\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eService\u003c\/th\u003e\n\u003ctd\u003eAnnual service by an NFI certified gas specialist recommended by HPC\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv style=\"text-align: left; margin: 16px 0;\"\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPC-Fire-Forno-Single-Spec-Sheet-CPO.pdf?v=1718314024\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eHPC Fire Forno spec sheet with dimension drawings (PDF)\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left; margin: 16px 0;\"\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPC-Fire-Forno_de_Pizza-Flyer-CPO.pdf?v=1718396786\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eHPC Fire Forno de Pizza line flyer with Forno, Villa and Di Napoli drawings (PDF)\u003c\/a\u003e\u003c\/div\u003e\n\u003ch6\u003eVIDEO\u003c\/h6\u003e\n\u003cp\u003eHPC Fire Inspired on the Forno de Pizza ovens, and the oven cooking.\u003c\/p\u003e\n\u003cdiv class=\"hpc-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/HVa14Oh1lCs\" title=\"HPC Fire Forno de Pizza oven\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp class=\"hpc-cap\"\u003eThe Forno de Pizza line from HPC Fire Inspired.\u003c\/p\u003e\n\u003cdiv class=\"hpc-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/H8Edhi0Wqw8\" title=\"HPC Fire Forno cooking\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp class=\"hpc-cap\"\u003eWood and gas together in the HPC hybrid oven.\u003c\/p\u003e\n\u003ch6\u003eINSTALLATION GUIDE \u0026amp; USER MANUAL\u003c\/h6\u003e\n\u003cp\u003eHPC supplies its installation and operation manual, the curing card and the assembly video with the oven. The quick reference below is the same information, so you can plan the site, the gas supply and the first firing before the pallet arrives.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSite.\u003c\/strong\u003e Outdoors only, on a surface that carries about 445 pounds on four casters. Keep 24 inches clear on every side of the oven to any combustible construction and 36 inches from the top of the opening to any overhang, soffit or attached roof. A deck above ground level: check with the local building official. Never move the oven while it is hot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGas.\u003c\/strong\u003e Natural gas: fixed piping at 6 to 7 inches W.C., a shutoff, and a flex line rated to the oven's input and certified to ANSI Z21.75, by a licensed gas installer; size the run so the pilot has enough gas when other appliances are drawing. Propane: a 20 or 30 pound cylinder with a QCC1 valve on the supplied regulator, leak tested with soapy water at every joint before the first light and each time a cylinder is changed. No spare cylinder stored under or near the oven.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePower.\u003c\/strong\u003e Two D cells in the holder under the hearth, or the supplied 110V to 3V adaptor into a GFCI outlet within 12 to 18 inches of the hearth on the left side. Never ground to a gas pipe; keep the cord and the hose away from hot surfaces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAssembly.\u003c\/strong\u003e Two to three people. Lock the cart. Lift the hearth onto the cart (four people is safer) and fasten the three thumb screws from the cart to the underside of the hearth. Remove the protective plastic. Three people carry the dome to the hearth, set the back edge down first, lower the front onto the carbon fiber gasket, and fasten the four safety locking screws. Insert the vent into the opening with the burner off. Connect the regulator or gas line under the hearth and leak test. Switch the ignition on and wait 30 to 60 seconds for the pilot on the first start.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFirst firing, before any pizza.\u003c\/strong\u003e Gas only, vent in, no door: two hours at a half inch flame, one hour at an inch and a half, one hour at two and a half inches, then one hour with kindling on the burner. At least five hours total. Below freezing, every later fire starts on gas before wood goes in.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEvery fire.\u003c\/strong\u003e Pilot on, flame set, dried oak on the burner, gas left on to steady the fire and burn off smoke. Push the coals to center to heat the hearth, then to the back. About 30 minutes to pizza. Door only with the vent in place and the gas low, or with the gas off. For smoking, gas off at the knob and the tank or shutoff, chips on the dying coals, door on. Cover on only when the oven is cold.\u003c\/p\u003e\n\u003cdiv style=\"text-align: left; margin: 16px 0;\"\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPC-Fire-Manual-Forno-CPO.pdf?v=1718313178\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eHPC Fire Forno installation and operation manual (PDF)\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left; margin: 16px 0;\"\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPC-Fire-Forno-Curing-Instructions-CPO.pdf?v=1718314529\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eHPC Fire Forno curing instructions (PDF)\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"hpc-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/LBEPxND3s44\" title=\"HPC Fire Forno assembly and first firing\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp class=\"hpc-cap\"\u003eHPC's walkthrough of the Forno: what is in the cartons and how it goes together.\u003c\/p\u003e\n\u003ch6\u003eWARRANTY INFORMATION\u003c\/h6\u003e\n\u003cp\u003eHPC Fire Inspired warrants the Forno de Pizza oven to be free of defects in material and workmanship for two years from the original purchase. HPC will repair or replace the oven or the defective component at its option, with new or remanufactured parts, or with a product of equal or greater value if the model is no longer made. Crustify Pizza Ovens is an authorized dealer, so this purchase carries the full warranty.\u003c\/p\u003e\n\u003cp\u003eThe warranty is valid for the original retail purchaser only and is not transferable; keep the sales receipt, since proof of purchase is required. It applies to the oven in residential use. It does not cover normal wear, negligent use or misuse, improper handling, use on the wrong voltage or current, use contrary to the operating instructions, disassembly or repair by anyone other than HPC or an authorized service center, improper use of gas, or acts of God. Dealers cannot alter its terms.\u003c\/p\u003e\n\u003cp\u003eCracks are addressed directly: with the temperature swings a refractory oven sees, cracks will form and should not affect performance or break the oven apart. HPC cannot warrant a crack free oven and does not replace ovens for cracks. Cracks in the refractory larger than one eighth of an inch are the point to contact HPC for repair instructions or service; cracks from improper heating or handling are not covered. Claims go to HPC with the model, invoice, purchase date, a description and photographs; Crustify will help you assemble the claim.\u003c\/p\u003e\n\u003ch6\u003eFREQUENTLY ASKED QUESTIONS - FAQ'S\u003c\/h6\u003e\n\u003ccenter\u003e\n\u003ch2 id=\"faqs\"\u003e\u003cspan style=\"text-decoration: underline; color: #c62828;\"\u003eFrequently Asked Questions (FAQs)\u003c\/span\u003e\u003c\/h2\u003e\n\u003c\/center\u003e\n\u003ch3 style=\"color: #2c3e50; margin-top: 0; text-align: center;\"\u003eYour Questions Answered Before You Buy\u003c\/h3\u003e\n\u003cp\u003eThe questions buyers ask most about the HPC Fire Forno before they order. If yours is not here, the chat goes straight to the owner and a real answer typically comes the same day.\u003c\/p\u003e\n\u003cdiv style=\"width: 100%; margin: 30px 0; font-family: Arial,sans-serif; border: 1px solid #ddd; border-radius: 12px; overflow: hidden; box-shadow: 0 4px 12px rgba(0,0,0,0.1);\"\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Natural gas or propane: how do I choose, and can I change it later?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eChoose natural gas if there is a gas line on the patio or one can be run; choose propane if there is not, or if the oven will move. The oven is the same either way, but the orifice and regulator are set at the factory, so pick it in the Gas Type picker before checkout. If your plans change, HPC can convert a Forno from one gas to the other through a licensed HVAC or gas technician. It is not permanent, it just costs a service call to change.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What does a natural gas HPC Fire Forno need from my gas line?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eStandard residential pressure, 6 to 7 inches of water column, on fixed piping with a shutoff and a flex line rated to the oven's input and certified to ANSI Z21.75. HPC asks for a licensed gas installer on the hookup. The thing to plan for is capacity: if a grill and a fire pit share an undersized run with the Forno, the pilot will not stay lit. That is the most common natural gas call HPC gets, and it is a piping question, not an oven fault.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How do wood and gas actually work together in the Forno?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe gas lights the wood. You light the pilot with the switch, set the flame, and lay dried oak on the burner. Once the wood catches and coals form, you push the fire to the center and then the back, add wood, and leave the gas on: it keeps the flame steady, burns off smoke and holds the temperature between logs. On a weeknight you can cook on gas alone. About 30 minutes to pizza temperature either way, and both fuels together will push the dome past 1,200°F.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How big is the HPC Fire Forno on its cart, and what clearances does it need?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eAbout 44 inches deep and 60 inches tall on the cart per HPC's drawings, with the hearth top at about 36 inches and the dome roughly 30 inches across the front. HPC's manual requires 24 inches of clearance on every side to combustible construction and 36 inches from the top of the opening to any overhang, soffit or attached roof. It is outdoor only, never moved while hot, and a raised deck should be checked with the local building official; assembled, it weighs about what two adults do.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How does the Forno arrive, and who puts it together?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eOn one pallet of about 450 pounds in three cartons: the cart, the hearth and the oven, delivered to the curb by freight with a liftgate. Assembly is a two to three person job with HPC's video and manual: lock the cart, set the hearth on it and fasten three thumb screws, carry the dome onto the hearth back edge first and fasten four safety screws, drop in the vent, connect the gas and light the pilot. HPC recommends a licensed hearth installer for the gas connection. It comes apart the same way for a move.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How long does the HPC Fire Forno take to heat up, and how hot does it get?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eAbout 30 minutes to pizza temperature on wood and gas together, longer in cold weather and on the first few fires. Pizza wants the hearth at 625 to 650°F; the hearth peaks around 800°F, the top of the dome runs past 1,000°F, and both fuels together will exceed 1,200°F. The front of the floor sits at 300 to 400°F for bread. A Neapolitan pizza cooks in about 90 seconds with a quarter turn every 30 seconds.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Do I need the door, and when does it go on?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNot for pizza, yes for everything else. The door with thermometer, sold separately, is what turns the Forno into a bake oven, a low and slow roaster and a smoker, and it keeps rain and animals out between uses. With the vent in place the door can go on with the gas at a low setting for baking. For smoking, the gas goes off at the knob and the tank or shutoff first, chips go on the dying coals, and the door goes on. The door never goes on with gas flowing unless the vent is in the opening.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Do I have to cure the Forno, and will it crack?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes to both. The first firing is gas only, no door, at least five hours on a rising flame: two hours at a half inch, one at an inch and a half, one at two and a half, then an hour with kindling. It drives out the water left from casting so it does not leave as steam and lift tile. After that, the oven will develop hairline cracks along its control joints with every heat cycle, and HPC's warranty states that cracks under an eighth of an inch are expected and not a defect. A crack past an eighth of an inch is the point to contact HPC.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Are the six tile colors different ovens, and can I get a custom color?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eSame oven under every finish: same cast dome, hearth, cart, cure and warranty. Black Onyx, Copper, Ocean Blue, Pool Blue, Retro and Simply Red are recycled glass mosaic made in the USA, set by hand in a high temperature mortar, so no two domes match exactly. A Custom tile from the American Glass Mosaics range is the seventh option in the picker, $1,050 over a standard color and built to order in Dayton in 6 to 8 weeks; you choose the glass with us after ordering and we relay it to HPC.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What warranty does the HPC Fire Forno carry, and how does it ship?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eTwo years on materials and workmanship from HPC Fire Inspired, for the original purchaser in residential use, and Crustify is an authorized dealer so the full warranty applies. It ships free by freight on a 450 pound pallet from HPC's Dayton or Las Vegas warehouse, same or next business day for a color in stock with 2 to 5 days in transit, about 4 weeks built to order, with the $95 residential liftgate fee at checkout and no service to Alaska, Hawaii or Puerto Rico. Inspect the cartons before signing; returns are accepted within fourteen days on an unused oven in its original packaging.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"HPC Fire","offers":[{"title":"Black Onyx \/ Liquid Propane (LP)","offer_id":45710384824575,"sku":"FDP-FORNO\/BLX-EI-LP","price":6582.8,"currency_code":"USD","in_stock":true},{"title":"Black Onyx \/ Natural Gas (NG)","offer_id":45710384857343,"sku":"FDP-FORNO\/BLX-EI-NG","price":6582.8,"currency_code":"USD","in_stock":true},{"title":"Copper \/ Liquid Propane (LP)","offer_id":45710384890111,"sku":"FDP-FORNO\/COPPER-EI-LP","price":6582.8,"currency_code":"USD","in_stock":true},{"title":"Copper \/ Natural Gas (NG)","offer_id":45710384922879,"sku":"FDP-FORNO\/COPPER-EI-NG","price":6582.8,"currency_code":"USD","in_stock":true},{"title":"Ocean Blue \/ Liquid Propane (LP)","offer_id":45710384955647,"sku":"FDP-FORNO\/OB-EI-LP","price":6582.8,"currency_code":"USD","in_stock":true},{"title":"Ocean Blue \/ Natural Gas (NG)","offer_id":45710384988415,"sku":"FDP-FORNO\/OB-EI-NG","price":6582.8,"currency_code":"USD","in_stock":true},{"title":"Pool Blue \/ Liquid Propane (LP)","offer_id":45710385021183,"sku":"FDP-FORNO\/PB-EI-LP","price":6582.8,"currency_code":"USD","in_stock":true},{"title":"Pool Blue \/ Natural Gas (NG)","offer_id":45710385053951,"sku":"FDP-FORNO\/PB-EI-NG","price":6582.8,"currency_code":"USD","in_stock":true},{"title":"Retro \/ Liquid Propane (LP)","offer_id":45710385086719,"sku":"FDP-FORNO\/RETRO-EI-LP","price":6582.8,"currency_code":"USD","in_stock":true},{"title":"Retro \/ Natural Gas (NG)","offer_id":45710385119487,"sku":"FDP-FORNO\/RETRO-EI-NG","price":6582.8,"currency_code":"USD","in_stock":true},{"title":"Simply Red \/ Liquid Propane (LP)","offer_id":45710385152255,"sku":"FDP-FORNO\/SR-EI-LP","price":6582.8,"currency_code":"USD","in_stock":true},{"title":"Simply Red \/ Natural Gas (NG)","offer_id":45710385185023,"sku":"FDP-FORNO\/SR-EI-NG","price":6582.8,"currency_code":"USD","in_stock":true},{"title":"Custom (6 to 8 Weeks) \/ Liquid Propane (LP)","offer_id":50588406382847,"sku":"FDP-FORNO\/CUSTOM-EI-LP","price":7580.3,"currency_code":"USD","in_stock":true},{"title":"Custom (6 to 8 Weeks) \/ Natural Gas (NG)","offer_id":50588406415615,"sku":"FDP-FORNO\/CUSTOM-EI-NG","price":7580.3,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPC-Forno-1.jpg?v=1718309518"},{"product_id":"hpc-fire-villa-series-hybrid-dual-fuel-wood-gas-burning-pizza-oven-built-in","title":"HPC Fire Villa Series Hybrid Dual Fuel Wood \u0026 Gas Burning Pizza Oven (Built-In)","description":"\u003cstyle\u003e\n.vil-h2{color:#8a1f12;font-weight:700;margin-top:34px;}\n.vil-h3{color:#111;font-weight:700;margin-top:26px;text-decoration:underline;text-decoration-color:#000;text-decoration-thickness:2px;text-underline-offset:4px;}\n.vil-img{max-width:100%;height:auto;display:block;margin:18px auto;border-radius:8px;}\n@media (max-width:1024px){img[style*=\"max-width:70%\"]{max-width:100% !important;}}\n.vil-cap{font-size:14px;color:#555;text-align:center;margin:-8px 0 18px;}\n.vil-glance{background:#fbf6f4;border-left:4px solid #8a1f12;padding:16px 20px;margin:20px 0;border-radius:0 8px 8px 0;}\n.vil-glance p{margin:0 0 8px;}\n.vil-glance .vil-glance-title{font-weight:700;font-size:18px;margin-bottom:10px;}\n.vil-table{width:100%;border-collapse:collapse;table-layout:fixed;margin:20px 0;font-family:Arial,sans-serif;}\n.vil-table th{background:#8a1f12;color:#fff;padding:12px 10px;text-align:left;font-size:15px;word-break:normal;overflow-wrap:break-word;}\n.vil-table td{border-bottom:1px solid #ddd;padding:12px 10px;vertical-align:top;font-size:15px;word-break:normal;overflow-wrap:break-word;}\n.vil-table tr:nth-child(even) td{background:#faf5f4;}\n.vil-cards{display:none;}\n@media (max-width:600px){.vil-table{display:none;}.vil-cards{display:block;}}\n.vil-card{border:1px solid #ddd;border-radius:8px;padding:14px 16px;margin:14px 0;}\n.vil-card h4{margin:0 0 8px;color:#8a1f12;font-size:17px;}\n.vil-card p{margin:4px 0;font-size:15px;}\n.cart-specs.vil-specs{width:100%;border-collapse:collapse;margin:16px 0;font-family:Arial,sans-serif;}\n.cart-specs.vil-specs th{background:#8a1f12;color:#fff;padding:10px 12px;text-align:left;width:36%;font-size:15px;vertical-align:top;}\n.cart-specs.vil-specs td{border-bottom:1px solid #ddd;padding:10px 12px;font-size:15px;vertical-align:top;}\n.vil-video{max-width:560px;margin:14px auto 6px;}\n.vil-video iframe{width:100%;aspect-ratio:16\/9;height:auto;border:0;border-radius:8px;}\ndetails[style*=\"border-bottom\"] \u003e summary{list-style:none;cursor:pointer;}\ndetails[style*=\"border-bottom\"] \u003e summary::-webkit-details-marker{display:none;}\ndetails[style*=\"border-bottom\"] \u003e summary::after{content:none;}\ndetails[style*=\"border-bottom\"] \u003e summary:hover{background:#eef1f5 !important;}\ndetails[open] .pin-arrow{transform:rotate(180deg);}\n\u003c\/style\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003eThe HPC Fire Villa is the oven on the counter from the Forno de Pizza line: a refractory dome cast in one piece with two inch walls, set on a stainless hearth that drops into a cutout in your outdoor kitchen on a stainless flange, tiled by hand in recycled glass mosaic. It burns wood, it burns natural gas or propane, and it burns both at once, because the gas burner is how you light the wood. Every Villa is built in Miamisburg, Ohio by Hearth Products Controls, the company behind the HPC electronic ignition systems in fire pits across the country, and the same flame sensing ignition runs this oven. Crustify is an authorized dealer, and every HPC Fire Villa ships free by freight.\u003c\/p\u003e\n\u003cp\u003eIf you have been comparing built in pizza ovens, the Villa is the one that does not ask you to pour a masonry base or frame a chimney. The hearth and dome together weigh about 400 lb installed, which HPC calls the lightest authentic brick dual fuel oven on the market, and the whole install is three steps on a counter at least 34 inches deep: set the flange, set the hearth, set the oven. It vents through the front, so nothing rises above the dome. This page covers the install cutout and cabinet, how the oven is built, the fuel and ignition, the six tile colors, cooking and curing, how it compares to the Forno on a cart and the Di Napoli you clad yourself, and what to order with it.\u003c\/p\u003e\n\u003cdiv class=\"vil-glance\"\u003e\n\u003cp class=\"vil-glance-title\"\u003eHPC Fire Villa at a glance\u003c\/p\u003e\n\u003cp\u003eFuel: wood, natural gas or propane, or both together; gas burner lights the wood; electronic flame sensing ignition on two D cells or a 110V adaptor\u003c\/p\u003e\n\u003cp\u003eHeat: hearth about 800°F at its hottest, dome top over 1,000°F, refractory rated past 2,400°F; about 30 minutes to pizza\u003c\/p\u003e\n\u003cp\u003eFloor: the same cooking floor as the Forno, about 29 by 30 inches, about 870 square inches, 18 inch mouth\u003c\/p\u003e\n\u003cp\u003eBuild: one piece cast refractory dome with 2 inch walls on a 3 3\/8 inch 304 stainless hearth; recycled glass mosaic tile in six colors, plus a Custom tile option built to order in 6 to 8 weeks\u003c\/p\u003e\n\u003cp\u003eInstall: drops into a 33 1\/2 to 33 3\/4 inch wide by 32 inch deep cutout on a 34 inch minimum counter, 36 inch minimum cabinet below; about 400 lb installed; two to three people, licensed hearth installer\u003c\/p\u003e\n\u003cp\u003eIn the crate: tiled oven, stainless hearth, vent and stainless flange; door, cover and accessory kit sold separately\u003c\/p\u003e\n\u003cp\u003eShips free by freight from HPC in Las Vegas or Dayton; in stock colors leave the same or next business day with 2 to 5 business days in transit, built to order about 4 weeks, Custom tile 6 to 8; $95 residential liftgate; two year HPC warranty, residential use\u003c\/p\u003e\n\u003cp\u003ePrice shows on the color and gas type you select above. Questions answered in the FAQ tab or by chat, which goes straight to the owner.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"vil-h2\"\u003eThe Cutout, the Counter and the Cabinet\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"vil-img\" style=\"max-width:70%;height:auto;display:block;margin:18px auto;border-radius:8px;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPCVilla4.jpg?v=1718394396\" alt=\"HPC Fire Villa built in pizza oven set into a stone outdoor kitchen counter with the mosaic dome above the countertop\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eStart with the counter, because the Villa is sized to it. HPC's spec drawing calls for a solid surface counter that takes heat, granite, concrete or ceramic tile, at least 34 inches deep front to back. The flyer rounds that to a 35 inch deep counter, and 35 is the number to plan around if you are still drawing the kitchen. The rough opening is 33 1\/2 to 33 3\/4 inches wide and 32 inches deep, cut so the front edge of the stainless flange sits flush with the front edge of the counter. The counter must carry about 400 lb across the cutout, so HPC wants solid support on each side within 1 1\/2 inches of the opening, where the flange's locking tabs reach under the stone. On a concrete counter thicker than an inch, the installer cuts two slits with a diamond blade so those brackets have somewhere to go.\u003c\/p\u003e\n\u003cp\u003eThe oven never sits on top of a counter. The hearth is designed to breathe from underneath, so the cutout stays open below it. That is also why the cabinet matters. HPC's cabinet drawing calls for a 36 inch minimum cabinet width with a 34 inch notch and a half inch cutout where the hearth passes through, and the bottom of the hearth has to clear any combustible material by at least half an inch. The cabinet needs ventilation for the gas supply: on natural gas, a 3 by 18 inch vent in the back of the cabinet no more than 5 inches below the countertop; on propane, the same 3 by 18 inch vent at the back no more than 5 inches above the cabinet shelf. If the back of the cabinet sits against a wall that blocks that vent, the front of the cabinet cannot have doors, because the burner needs that air. Hearth to back wall: 2 inches to a combustible wall, zero to a non combustible one. And a propane cylinder cannot live inside this cabinet; it goes in a separate, adjacent, ventilated enclosure.\u003c\/p\u003e\n\u003cp\u003eAbove and around the dome, the manual's clearances are 24 inches from the front and sides of the oven to any combustible construction, and 36 inches from the top of the oven opening to a roof overhang or soffit attached to the building. If the oven is going under a covered structure, HPC wants a licensed HVAC professional to say whether a hood is needed, both for smoke and for keeping the ceiling clean. The installer should be a licensed hearth installer; HPC asks for that in the manual, and two to three people for the lift.\u003c\/p\u003e\n\u003cp\u003eThe install itself is the part that sells the Villa to contractors. Peel the protective film off the flange, set it where you want the oven and trace the cutout, cut the counter, drop the flange in flush, and lock it with the tabs and screws from underneath. Two people set the hearth onto the flange and tighten three thumb screws under it. Connect the gas to the bottom of the hearth, check it for leaks, and plug the 3V adaptor into a GFCI outlet or load the batteries. Then the oven: HPC has you slide it onto a 36 by 36 inch board, carry it to the hearth, rest the board on the burner side, slide the dome back to the gasket, lift the front and pull the board out. Set the vent in the mouth, and the oven is ready for its first firing. HPC's install video runs the whole sequence in a few minutes and is in the Installation tab below.\u003c\/p\u003e\n\u003ch2 class=\"vil-h2\"\u003eHow the Villa Is Built\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"vil-img\" style=\"max-width:70%;height:auto;display:block;margin:18px auto;border-radius:8px;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPCVilla2.jpg?v=1718394386\" alt=\"Inside the HPC Fire Villa pizza oven showing the cast refractory dome and the stainless steel hearth floor\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eMost steel pizza ovens in this price range are a sheet metal box around a stone. The Villa is a brick oven. The dome is cast as one piece of refractory, the same class of material lining kilns and furnaces, with walls two inches thick; HPC rates the material past 2,400°F, and the one piece cast is what lets a brick oven leave the factory finished instead of being laid up course by course on your patio. The dome mouth is 18 inches wide and about 11 inches tall. Two inch walls are the point: they soak heat for the first half hour, then hold it, so the oven keeps its temperature between pizzas and for the bread, roasts and smoking that follow. HPC says the outside of the dome stays at about a third of the inside temperature, which is what lets a tiled oven sit in a kitchen counter.\u003c\/p\u003e\n\u003cp\u003eThe dome sits on a 3 3\/8 inch thick hearth in a 304 stainless steel frame. The cooking floor is the same floor as the Forno cart oven, about 29 by 30 inches, roughly 870 square inches, enough for two pizzas side by side or a pan and a pizza at once. The gas burner lives under the floor on the left side of the hearth, per HPC's manual, with the control panel and ignition switch on the front face of the hearth where the counter meets the oven. Above the hearth the dome rises 19 3\/8 inches, and the whole assembly, hearth and dome, is about 30 inches wide at the tile and 35 inches deep to the back of the hearth on HPC's drawing.\u003c\/p\u003e\n\u003cp\u003eThe vent is a stainless piece that drops into the mouth of the oven. HPC designed the Villa and Forno to exhaust through the front opening rather than a chimney, which keeps more heat in the dome and keeps the top of the oven clean. That is also why the cover, hood and overhang clearances in the section above exist: everything the oven exhausts comes out the front. The vent has to be in place before the oven is lit, and it is the piece that makes the door usable with the gas running.\u003c\/p\u003e\n\u003cp\u003eThe tile is 100 percent recycled glass mosaic made in the USA, set by hand into a high temperature mortar on the dome. Every Villa is tiled individually, so no two are the same, and the glass takes the heat cycling that would crack a painted finish. HPC covers refractory cracks under an eighth of an inch as normal, with control joints cast into the dome; it is a brick oven and brick ovens craze.\u003c\/p\u003e\n\u003ch2 class=\"vil-h2\"\u003eWood, Gas, or Both at Once\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"vil-img\" style=\"max-width:70%;height:auto;display:block;margin:18px auto;border-radius:8px;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPCVilla1.jpg?v=1718394381\" alt=\"HPC Fire Villa dual fuel pizza oven front view with the gas control panel on the stainless hearth below the tiled dome\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Villa is a dual fuel oven in the plain sense: it has a gas burner and it burns wood, and HPC's manual has you use them together. Lighting it is a knob and a switch. Turn on the cylinder valve or the natural gas shutoff, set the oven control to off, switch the electronic igniter on, and wait up to a minute the first time for gas to reach the pilot. The flame sensing ignition confirms the pilot before the burner opens. Then turn the gas knob to set the flame, lay small pieces of dry hardwood on the burner, and the gas lights the wood. Once the wood has caught and made coals, push them to the center with the back of the brush to heat the floor, add more wood on top, and leave the gas on. HPC's reasoning is simple: the gas keeps the oven hot and the flame steady, and it burns off smoke from a dying or damp fire. On a weeknight you can skip the wood and cook on gas alone; on a weekend you can run the fire hard and shut the gas off; and when you want the gas on and a fire going for the smoke, that is how the manual tells you to run it.\u003c\/p\u003e\n\u003cp\u003eChoose the gas type when you order. Natural gas needs fixed piping at 6 to 7 inches of water column and a licensed installer; propane runs on a 20 or 30 lb cylinder with a QCC1 fitting through the supplied regulator at 10 to 11 inches of water column, with the cylinder in its own ventilated enclosure next to the cabinet, never inside it. Any flex line between the supply and the oven must be rated to the oven's input and certified to ANSI Z21.75. If you change fuels later, HPC converts the oven through an HVAC or gas technician.\u003c\/p\u003e\n\u003cp\u003eThe ignition is 3 volts DC: two D cell batteries in the module, good for six months to a year in HPC's experience, or the 110V adaptor plugged into a GFCI outlet, which HPC wants on the left side of the oven base, 12 to 18 inches from the hearth. Either way there is no mains power in the oven itself. Batteries mean a Villa can live on a counter with no outlet within reach; the adaptor means never thinking about them.\u003c\/p\u003e\n\u003ch2 class=\"vil-h2\"\u003eSix Mosaic Colors\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"vil-img\" style=\"max-width:70%;height:auto;display:block;margin:18px auto;border-radius:8px;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPCVilla6ColorOptions.png?v=1718394414\" alt=\"The six HPC Fire Villa mosaic tile colors side by side: Ocean Blue, Pool Blue, Simply Red, Black Onyx, Retro and Copper\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eEvery Villa is the same oven under the tile. The color is the choice, and it is the first thing a guest sees on the counter, so pick it against the stone or stucco around it. Select the color and the gas type above; each combination is its own SKU in the pattern FDP-VILLA\/BLX-EI-LP. The seventh option in the picker is a Custom tile in a glass you choose, described below the six standard colors.\u003c\/p\u003e\n\u003ch3 class=\"vil-h3\"\u003eBlack Onyx\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"vil-img\" style=\"max-width:70%;height:auto;display:block;margin:18px auto;border-radius:8px;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPC-Villa-BlackOnyx.jpg?v=1718394417\" alt=\"HPC Fire Villa built in pizza oven in Black Onyx mosaic tile\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eDark glass with the depth of wet slate. Reads as part of a dark granite or black stone counter and lets the flame do the talking. Model FDP-VILLA\/BLX-EI.\u003c\/p\u003e\n\u003ch3 class=\"vil-h3\"\u003eCopper\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"vil-img\" style=\"max-width:70%;height:auto;display:block;margin:18px auto;border-radius:8px;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPC-Villa-Copper.jpg?v=1718394450\" alt=\"HPC Fire Villa built in pizza oven in Copper mosaic tile\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eWarm metallic amber that shifts with the light. The choice for a kitchen in travertine, tan stone or cedar, and the natural pairing when the counter is warm toned. Model FDP-VILLA\/COPPER-EI.\u003c\/p\u003e\n\u003ch3 class=\"vil-h3\"\u003eOcean Blue\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"vil-img\" style=\"max-width:70%;height:auto;display:block;margin:18px auto;border-radius:8px;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPC-Villa-Ocean_Blue.jpg?v=1718394468\" alt=\"HPC Fire Villa built in pizza oven in Ocean Blue mosaic tile\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eDeep blue with green and violet in the glass, the color on HPC's own flyer cover. At home beside a pool or against gray stone. Model FDP-VILLA\/OB-EI.\u003c\/p\u003e\n\u003ch3 class=\"vil-h3\"\u003ePool Blue\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"vil-img\" style=\"max-width:70%;height:auto;display:block;margin:18px auto;border-radius:8px;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPC-Villa-Pool_Blue.jpg?v=1718394484\" alt=\"HPC Fire Villa built in pizza oven in Pool Blue mosaic tile\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eLighter and brighter than Ocean Blue, closer to the water it is named for. Model FDP-VILLA\/PB-EI.\u003c\/p\u003e\n\u003ch3 class=\"vil-h3\"\u003eRetro\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"vil-img\" style=\"max-width:70%;height:auto;display:block;margin:18px auto;border-radius:8px;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPC-Villa-Retro.jpg?v=1718394503\" alt=\"HPC Fire Villa built in pizza oven in Retro mosaic tile\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eA mixed olive, gold and brown mosaic that reads like a mid century tile wall. Hides ash and fingerprints better than any of the others. Model FDP-VILLA\/RETRO-EI.\u003c\/p\u003e\n\u003ch3 class=\"vil-h3\"\u003eSimply Red\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"vil-img\" style=\"max-width:70%;height:auto;display:block;margin:18px auto;border-radius:8px;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPC-Villa-Simply_Red.jpg?v=1718394514\" alt=\"HPC Fire Villa built in pizza oven in Simply Red mosaic tile\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eBrick red glass with lighter flecks, the traditional pizza oven color in a finish that will not fade. Model FDP-VILLA\/SR-EI.\u003c\/p\u003e\n\u003ch3 class=\"vil-h3\"\u003eCustom tile\u003c\/h3\u003e\n\u003cp\u003eThe Custom option is the same Villa tiled in a glass you choose from the American Glass Mosaics range, for a kitchen where none of the six standard colors matches the stone, the pool or the house. It costs $1,050 over a standard color and is built to order in Dayton, Ohio on a 6 to 8 week lead time. Order it and we contact you to settle the tile: you pick the glass with us, we relay it to HPC, and HPC confirms it before the dome is tiled. A Custom Villa is built to your selection and is not returnable once the tile is confirmed. There is no photo here because every one is different; the standard color photos above show the mosaic pattern the glass is set in. Model FDP-VILLA\/CUSTOM-EI.\u003c\/p\u003e\n\u003ch2 class=\"vil-h2\"\u003eCooking in the Villa\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"vil-img\" style=\"max-width:70%;height:auto;display:block;margin:18px auto;border-radius:8px;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPCVilla3.jpg?v=1718394391\" alt=\"Close view of the recycled glass mosaic tile on the HPC Fire Villa pizza oven dome\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThirty minutes from a cold start is HPC's number for pizza, with the gas and wood running together. The floor is the gauge: at its hottest the hearth reads about 800°F, the top of the dome runs over 1,000°F, and the manual's old test still works, a pinch of flour on the hearth should scorch in a second or two. Brush the center of the floor clear, launch, and give the pizza a quarter turn every 30 seconds until the cheese and crust are where you want them, which at full heat is a Neapolitan pizza in about 90 seconds. An infrared thermometer takes the guessing out of it; HPC sells one and it is in the What to Order section.\u003c\/p\u003e\n\u003cp\u003eBread goes up front, where the floor runs 300 to 400°F while the back is at pizza heat. Roasts and vegetables go in a pan once the fire has settled. HPC's manual covers grilling in the oven with the grill rack: slide a disposable pan on the hearth to catch the drippings, set the rack over it with mitts, oil the rack, and sear over live coals; without a drip pan you can leave the embers on the floor and set the rack straight over them. Heat control is wood, gas, and the door: less wood and less gas for lower heat, and the door works as a damper, less air in, less fire.\u003c\/p\u003e\n\u003cp\u003eSmoking is the last thing you do, not the first. When the cooking is done, let the fire die to coals, turn the gas off at the knob and at the cylinder or shutoff, add your smoking chips to the dying fire, and put the door on. The smoke circulates in the dome at low heat and the door thermometer tells you where you are. Two rules from the manual: the door never goes on with the gas running unless the vent is in place, and the gas is fully off before you smoke. For wood, HPC is specific: oak only, dried at least a year, debarked, 1 1\/2 to 3 inches across and 12 to 14 inches long. Seasoned oak with no bark is what keeps the smoke down and the embers from popping onto your food; HPC boxes its own \u003ca href=\"\/products\/hpc-fire-premium-white-oak-cooking-wood-splits-25-lb-box\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ewhite oak cooking wood splits\u003c\/a\u003e, 25 pounds at 10 to 12 inches, which ship free on the oven's pallet.\u003c\/p\u003e\n\u003ch2 class=\"vil-h2\"\u003eCuring and the First Firing\u003c\/h2\u003e\n\u003cp\u003eA refractory dome holds water from casting, and the first fires drive it out as vapor. HPC's first firing is gas only, no door, and takes at least five hours: two hours with the burner at about half an inch of flame, one hour at an inch and a half, one hour at two and a half, then one more hour as the oven climbs with a little kindling added. Do not rush it; heating a new dome too fast is how cracks start. After that the oven is yours. In freezing weather, start every fire on gas before adding wood, for the same reason. Hairline cracks under an eighth of an inch are normal in any refractory oven and HPC casts control joints into the dome for them; anything larger, call HPC for repair instructions. The curing instructions are a separate PDF in the Installation tab.\u003c\/p\u003e\n\u003ch2 class=\"vil-h2\"\u003eHow the Villa Compares\u003c\/h2\u003e\n\u003cp\u003eFour built in or counter mounted ovens on this site cover the same decision from different directions. The Villa is the one that drops into a finished counter in an afternoon.\u003c\/p\u003e\n\u003ctable class=\"vil-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth style=\"width: 21%;\"\u003eOven\u003c\/th\u003e\n\u003cth style=\"width: 19%;\"\u003eFuel\u003c\/th\u003e\n\u003cth style=\"width: 20%;\"\u003eInstall\u003c\/th\u003e\n\u003cth style=\"width: 40%;\"\u003eWhat sets it apart\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVilla (this page)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWood, NG or LP, or both\u003c\/td\u003e\n\u003ctd\u003eDrops into a 34 to 35 in deep counter on a stainless flange, about 400 lb\u003c\/td\u003e\n\u003ctd\u003eFinished tiled dome, front vent, no chimney, three step install; the lightest brick dual fuel oven for a counter\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/hpc-fire-forno-series-hybrid-dual-fuel-wood-gas-burning-pizza-oven-with-cart\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire Forno\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWood, NG or LP, or both\u003c\/td\u003e\n\u003ctd\u003eSame dome and hearth on a black steel cart, about 450 lb, rolls into place\u003c\/td\u003e\n\u003ctd\u003eThe Villa without the cutout; the choice when the kitchen is not built yet or the oven may move\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/hpc-fire-di-napoli-series-hybrid-dual-fuel-wood-gas-burning-built-in-pizza-oven-ready-to-finish\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire Di Napoli\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWood, NG or LP, or both\u003c\/td\u003e\n\u003ctd\u003eBare core with enclosure and 6 in chimney, 33 3\/8 in front, you clad it\u003c\/td\u003e\n\u003ctd\u003eSame HPC dome inside a stone or stucco surround you design; a chimney instead of a front vent\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/tuscan-chef-gx-dl-deluxe-large-46-inch-outdoor-wood-fired-pizza-oven-built-in-or-countertop\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef GX-DL\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWood only\u003c\/td\u003e\n\u003ctd\u003eSets on a masonry base or counter, lifting chains included\u003c\/td\u003e\n\u003ctd\u003e46 in two chamber oven with the firebox under the floor; three 18 in pizzas, no gas\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-hybrid-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eAPO Hybrid Ready brick oven\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWood, plus a gas burner sold separately\u003c\/td\u003e\n\u003ctd\u003eHandmade Portuguese dome on a block base you build, about 1,300 lb\u003c\/td\u003e\n\u003ctd\u003eThe traditional brick dome, pre drilled for a Vamparossa burner; a masonry project, not a drop in\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"vil-cards\"\u003e\n\u003cdiv class=\"vil-card\"\u003e\n\u003ch4\u003eVilla (this page)\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood, NG or LP, or both\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e drops into a 34 to 35 in deep counter on a stainless flange, about 400 lb\u003c\/p\u003e\n\u003cp\u003eFinished tiled dome, front vent, no chimney, three step install; the lightest brick dual fuel oven for a counter.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vil-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/hpc-fire-forno-series-hybrid-dual-fuel-wood-gas-burning-pizza-oven-with-cart\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire Forno\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood, NG or LP, or both\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e same dome and hearth on a black steel cart, about 450 lb\u003c\/p\u003e\n\u003cp\u003eThe Villa without the cutout; the choice when the kitchen is not built yet or the oven may move.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vil-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/hpc-fire-di-napoli-series-hybrid-dual-fuel-wood-gas-burning-built-in-pizza-oven-ready-to-finish\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire Di Napoli\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood, NG or LP, or both\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e bare core with enclosure and 6 in chimney, you clad it\u003c\/p\u003e\n\u003cp\u003eSame HPC dome inside a surround you design; a chimney instead of a front vent.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vil-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/tuscan-chef-gx-dl-deluxe-large-46-inch-outdoor-wood-fired-pizza-oven-built-in-or-countertop\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef GX-DL\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood only\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e sets on a masonry base or counter, lifting chains included\u003c\/p\u003e\n\u003cp\u003e46 in two chamber oven with the firebox under the floor; three 18 in pizzas, no gas.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vil-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-hybrid-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eAPO Hybrid Ready brick oven\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood, plus a gas burner sold separately\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e handmade Portuguese dome on a block base you build, about 1,300 lb\u003c\/p\u003e\n\u003cp\u003eThe traditional brick dome, pre drilled for a Vamparossa burner; a masonry project, not a drop in.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBetween the two HPC ovens the question is only whether the counter exists. If it does, the Villa; if it does not, or if you want to try the oven on a patio first, the \u003ca href=\"\/products\/hpc-fire-forno-series-hybrid-dual-fuel-wood-gas-burning-pizza-oven-with-cart\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eForno\u003c\/a\u003e is the same oven on wheels. The \u003ca href=\"\/products\/hpc-fire-di-napoli-series-hybrid-dual-fuel-wood-gas-burning-built-in-pizza-oven-ready-to-finish\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eDi Napoli\u003c\/a\u003e is for the buyer who wants the oven to disappear into a stone chimney stack of their own design. Every other built in on the site is in the \u003ca href=\"\/collections\/built-in\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eBuilt In collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2 class=\"vil-h2\"\u003eWho Should Buy the Villa, and Who Should Not\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"vil-img\" style=\"max-width:70%;height:auto;display:block;margin:18px auto;border-radius:8px;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPCVilla5.jpg?v=1718394402\" alt=\"HPC Fire Villa mosaic pizza oven installed in an outdoor kitchen counter seen from the side\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eBuy the Villa if you are building or already have an outdoor kitchen with a solid counter at least 34 inches deep and a cabinet below it that can be vented, and you want a brick oven that cooks on wood, gas or both without a masonry base or a chimney. It is the oven for the homeowner who wants Friday pizza on gas and a Sunday roast on wood from the same counter, and for the mason or outdoor kitchen contractor who wants a finished, warrantied oven that drops in on a flange instead of a dome to clad. It is also the right answer when a propane cylinder can be housed next to the cabinet or natural gas is already run to the kitchen.\u003c\/p\u003e\n\u003cp\u003eDo not buy the Villa if the oven has to move; that is the Forno. Do not buy it for a wood counter, a composite deck top or any counter that cannot take heat and 400 lb across a 33 inch cutout. Do not buy it for a cabinet that cannot be vented at the back or opened at the front, or if the only place for the propane cylinder is inside that cabinet. Do not buy it for indoor use or for a commercial kitchen: HPC rates the oven for outdoor use, and the two year warranty covers residential use only. And if you want a wood oven with no gas at all, the Tuscan Chef GX-DL is the built in on this site that does that.\u003c\/p\u003e\n\u003ch2 class=\"vil-h2\"\u003eWhat to Order With It\u003c\/h2\u003e\n\u003cp\u003eThe \u003ca href=\"\/products\/hpc-fire-black-vinyl-cover-for-villa-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eVilla cover\u003c\/a\u003e first. HPC's manual asks for an outdoor cover whenever the oven is not in use, to keep UV, rain and snow off the tile and the hearth, and FDP-COVER-VILLA is cut for the dome above the counter. The \u003ca href=\"\/products\/hpc-fire-forno-de-pizza-door-with-thermometer-for-hpc-hybrid-ovens\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003edoor with thermometer\u003c\/a\u003e is what makes the Villa an oven and a smoker rather than only a pizza oven: it holds heat for bread and roasts, works as a damper, and carries the gauge the manual relies on for smoking. The \u003ca href=\"\/products\/hpc-fire-fdp-accessory-kit-forno-de-pizza-accessory-package-for-hpc-hybrid-ovens\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eHPC accessory kit\u003c\/a\u003e puts the peel, brush, utensil holder, wooden paddle, pans and dough sheets on the same delivery. The \u003ca href=\"\/products\/hpc-fire-fdp-infrared-gun-forno-de-pizza-digital-infrared-thermometer-gun\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003einfrared thermometer\u003c\/a\u003e reads the floor so you launch when it is at temperature instead of guessing from the flour test. A box of HPC's \u003ca href=\"\/products\/hpc-fire-premium-white-oak-cooking-wood-splits-25-lb-box\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ewhite oak cooking wood\u003c\/a\u003e, 25 pounds of cured 10 to 12 inch splits, gets the oven through its first fires. Accessories ordered with the oven ride on the same freight at no added charge.\u003c\/p\u003e\n\u003ch2 class=\"vil-h2\"\u003eBuying the Villa From Crustify\u003c\/h2\u003e\n\u003cp\u003eCrustify is an authorized HPC Fire dealer, so the full two year warranty applies. The Villa ships by freight from HPC's warehouses in Las Vegas, Nevada or Dayton, Ohio: a color in stock leaves the same or next business day and is 2 to 5 business days in transit, a color HPC has to build runs about 4 weeks, and a Custom tile oven 6 to 8, and we confirm the date with HPC before your card is charged; it arrives crated on a pallet and delivered curbside with a $95 residential liftgate fee at checkout; a business address with a dock pays no liftgate. Shipping is free in the contiguous 48 states; Alaska, Hawaii and Puerto Rico are quoted before you order. Inspect the crate before you sign and note any damage on the delivery receipt; concealed damage is reported within 48 hours. Returns are accepted within 14 days on an unused oven in its original packaging, with return freight paid by the buyer, so measure the counter and read the cabinet section before you order. Chat and email go straight to the owner and are usually answered the same day; if you are sizing a cutout or sorting out cabinet ventilation, send the drawing and we will check it against HPC's spec sheet before you cut.\u003c\/p\u003e\n\u003ch6\u003eKEY FEATURES\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHPC Fire Villa built in pizza oven: one piece cast refractory dome with 2 inch walls on a 3 3\/8 inch 304 stainless hearth, tiled in recycled glass mosaic, made in Miamisburg, Ohio\u003c\/li\u003e\n\u003cli\u003eDual fuel: wood, natural gas or propane, or both at once; the gas burner lights the wood and holds the oven steady\u003c\/li\u003e\n\u003cli\u003eElectronic flame sensing ignition on two D cells or a 110V adaptor, no mains power in the oven\u003c\/li\u003e\n\u003cli\u003eHearth about 800°F at its hottest, dome top over 1,000°F, refractory rated past 2,400°F; about 30 minutes to pizza\u003c\/li\u003e\n\u003cli\u003eSame cooking floor as the Forno: about 29 by 30 inches, about 870 square inches, 18 inch mouth, two pizzas at once\u003c\/li\u003e\n\u003cli\u003eFront vent, no chimney; nothing rises above the dome in the finished kitchen\u003c\/li\u003e\n\u003cli\u003eThree step install: stainless flange, hearth, oven; about 30 minutes for two to three people once the counter is cut\u003c\/li\u003e\n\u003cli\u003eCutout 33 1\/2 to 33 3\/4 inches wide by 32 inches deep on a 34 inch minimum deep solid surface counter (HPC's flyer plans for 35); about 400 lb installed\u003c\/li\u003e\n\u003cli\u003eCabinet 36 inches minimum with a 34 inch notch and a 3 by 18 inch rear vent; propane cylinder housed outside the cabinet\u003c\/li\u003e\n\u003cli\u003eSix mosaic colors: Black Onyx, Copper, Ocean Blue, Pool Blue, Retro, Simply Red; Custom tile from the American Glass Mosaics range as a seventh option, $1,050 over standard, built to order in 6 to 8 weeks\u003c\/li\u003e\n\u003cli\u003eChoose color and gas type above; each pair is its own SKU, pattern FDP-VILLA\/BLX-EI-LP\u003c\/li\u003e\n\u003cli\u003eIn the crate: tiled oven, stainless hearth, vent, stainless flange; door, cover and accessory kit sold separately\u003c\/li\u003e\n\u003cli\u003eTwo year HPC warranty, original purchaser, residential use; hairline cracks under 1\/8 inch are normal\u003c\/li\u003e\n\u003cli\u003eShips free by freight from Las Vegas or Dayton, in stock colors same or next business day with 2 to 5 business days in transit, about 4 weeks built to order; $95 residential liftgate; 14 day returns unused in original packaging\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eSPECIFICATIONS\u003c\/h6\u003e\n\u003ctable class=\"cart-specs vil-specs\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eModel\u003c\/th\u003e\n\u003ctd\u003eFDP-VILLA\/[color]-EI-NG or -LP; colors BLX, COPPER, OB, PB, RETRO, SR; CUSTOM in your choice of American Glass Mosaics glass, $1,050 over standard, built to order in Dayton, 6 to 8 weeks\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFuel\u003c\/th\u003e\n\u003ctd\u003eWood, natural gas or propane, or both together; gas burner lights the wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIgnition\u003c\/th\u003e\n\u003ctd\u003eElectronic, flame sensing, 3V DC: two D cell batteries or 110V adaptor into a GFCI outlet on the left side of the base, 12 to 18 in from the hearth\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGas supply\u003c\/th\u003e\n\u003ctd\u003eNG 6.0 to 7.0 in W.C., fixed piping; LP 10.0 to 11.0 in W.C., 20 or 30 lb cylinder with QCC1 fitting, supplied regulator; flex line rated to input and certified to ANSI Z21.75\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDome\u003c\/th\u003e\n\u003ctd\u003eOne piece cast refractory, 2 in walls, rated past 2,400°F; about 30 in wide at the tile, 19 3\/8 in tall above the hearth\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMouth\u003c\/th\u003e\n\u003ctd\u003e18 in wide, about 11 in tall; front vent, no chimney\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHearth\u003c\/th\u003e\n\u003ctd\u003e3 3\/8 in, 304 stainless steel frame; cooking floor about 29 by 30 in, about 870 sq in\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eTemperatures\u003c\/th\u003e\n\u003ctd\u003eHearth about 800°F at hottest; dome top over 1,000°F; bread zone up front 300 to 400°F\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCounter\u003c\/th\u003e\n\u003ctd\u003eSolid surface that takes heat (granite, concrete, ceramic tile), 34 in minimum deep per spec sheet, 35 in per flyer; rough opening 33 1\/2 to 33 3\/4 in wide by 32 in deep; flange front flush with counter edge; support within 1 1\/2 in each side; oven never on top of the counter\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCabinet\u003c\/th\u003e\n\u003ctd\u003e36 in minimum, 34 in notch, 1\/2 in cutout; hearth bottom 1\/2 in from combustibles; 3 by 18 in rear vent (NG within 5 in below countertop, LP within 5 in above shelf); no front doors if the rear vent is blocked; LP cylinder outside the cabinet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eClearances\u003c\/th\u003e\n\u003ctd\u003e24 in from front and sides of oven to combustibles; 36 in from top of opening to overhang or soffit; hearth to back wall 2 in combustible, 0 in non combustible; HVAC professional for any hood under a cover\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWeight\u003c\/th\u003e\n\u003ctd\u003eAbout 400 lb installed; crated shipping weight about 450 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFinish\u003c\/th\u003e\n\u003ctd\u003eRecycled glass mosaic tile, made in USA, hand set in high temperature mortar; six standard colors plus Custom tile from the American Glass Mosaics range\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWood\u003c\/th\u003e\n\u003ctd\u003eOak only, at least 1 year dried, debarked, 1 1\/2 to 3 in diameter, 12 to 14 in long; HPC's own boxed white oak splits (FDP-WOOD) are 10 to 12 in, 25 lb a box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFirst firing\u003c\/th\u003e\n\u003ctd\u003eGas only, no door, at least 5 hours: 2 h at 1\/2 in flame, 1 h at 1 1\/2 in, 1 h at 2 1\/2 in, 1 h more with kindling\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIn the crate\u003c\/th\u003e\n\u003ctd\u003eTiled oven, stainless hearth, vent, stainless flange, LP regulator on LP models\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSold separately\u003c\/th\u003e\n\u003ctd\u003eDoor with thermometer FDP-DOOR, Villa cover FDP-COVER-VILLA, accessory kit FDP-ACCESSORY-KIT, infrared thermometer FDP-INFRARED-GUN, grill rack FDP-GRILL RACK\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eUse\u003c\/th\u003e\n\u003ctd\u003eOutdoor only; residential warranty; never moved hot\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWarranty\u003c\/th\u003e\n\u003ctd\u003eTwo years from purchase, original purchaser, residential use; cracks under 1\/8 in normal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eShipping\u003c\/th\u003e\n\u003ctd\u003eFree freight in the 48 states from Las Vegas NV or Dayton OH; in stock colors ship same or next business day, 2 to 5 business days in transit; built to order about 4 weeks, Custom tile 6 to 8 weeks; $95 residential liftgate; AK, HI and PR quoted\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eReturns\u003c\/th\u003e\n\u003ctd\u003e14 days, unused, original packaging, buyer pays return freight\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMaker\u003c\/th\u003e\n\u003ctd\u003eHearth Products Controls, 2225 Lyons Rd, Miamisburg, OH 45342, 877-585-9800\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eDocuments: \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPC-Fire-Villa-Single-Spec-Sheet-CPO.pdf?v=1718395829\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eHPC Fire Villa spec sheet (PDF)\u003c\/a\u003e and the \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPC-Fire-Forno_de_Pizza-Flyer-CPO.pdf?v=1718396786\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eHPC Fire Forno de Pizza flyer (PDF)\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch6\u003eVIDEO\u003c\/h6\u003e\n\u003cdiv class=\"vil-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/XH3REL6JvS8\" title=\"HPC Fire Villa Series built in pizza oven video\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cdiv class=\"vil-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/H8Edhi0Wqw8\" title=\"HPC Fire Forno de Pizza dual fuel oven video\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch6\u003eINSTALLATION GUIDE \u0026amp; USER MANUAL\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eBefore the counter is cut.\u003c\/strong\u003e Confirm the counter is a solid surface that takes heat and is at least 34 inches deep (plan on 35), that the cabinet below is at least 36 inches wide with a 34 inch notch, that it can be vented at the back with a 3 by 18 inch opening in the right place for your gas type, and that there is support within 1 1\/2 inches of the cutout on both sides. Decide where the propane cylinder enclosure or the natural gas stub goes, and where the GFCI outlet goes if you will use the adaptor. HPC asks for a licensed hearth installer and two to three people.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlange.\u003c\/strong\u003e Remove the protective film, set the flange where the oven will sit, mark the cutout, cut the counter, lift the piece out, and set the flange in with its front edge flush to the counter edge. Insert the locking tabs under the counter through the flange holes and tighten; where a front support blocks a hole, use a Tapcon concrete screw. On concrete thicker than an inch, cut slits with a diamond blade for the brackets first.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHearth.\u003c\/strong\u003e Two people set the hearth onto the flange. Tighten the three thumb screws under it, connect the gas line to the bottom of the hearth, and check for leaks. Plug the 3V adaptor into the module and the GFCI outlet, or load two D cells.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOven.\u003c\/strong\u003e Set the dome on a 36 by 36 inch three quarter inch board and carry it to the hearth. Rest the board on the burner side, slide the oven back to the gasket, lift the front and pull the board out. Position the oven, then set the vent in the mouth; the vent must be in before the oven is lit. The install video below runs the sequence.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFirst firing.\u003c\/strong\u003e Gas only, no door, at least five hours on the schedule in the curing instructions. In freezing weather, start every fire on gas before adding wood.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRunning it.\u003c\/strong\u003e Igniter on, pilot lights, set the flame, lay small dry oak on the burner, let the gas light it, push the coals to the center, add wood, leave the gas on. Door only with the vent in place or the gas off. Cover the oven when cold. HPC recommends an annual service by an NFI certified professional.\u003c\/p\u003e\n\u003cp\u003eDocuments: \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPC-Fire-Manual-Villa-CPO.pdf?v=1718395829\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eHPC Fire Villa user manual and installation guide (PDF)\u003c\/a\u003e, \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPC-Fire-Villa-Curing-Instructions-CPO.pdf?v=1718395948\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eHPC Fire Villa curing instructions (PDF)\u003c\/a\u003e, \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPC-Fire-Villa-Single-Spec-Sheet-CPO.pdf?v=1718395829\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eHPC Fire Villa spec sheet (PDF)\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv class=\"vil-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/a5nULqIDsVs\" title=\"HPC Fire Villa Series installation video\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch6\u003eWARRANTY INFORMATION\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eTerm.\u003c\/strong\u003e HPC Fire Inspired warrants the Villa for two years from the original purchase against defects in material and workmanship, to the original retail purchaser, not transferable; keep the sales receipt. HPC repairs or replaces the defective component at its option, with new or remanufactured parts, or a product of equal or greater value if the model is no longer made.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eResidential use.\u003c\/strong\u003e The two year warranty applies to the oven in residential use only.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCracks.\u003c\/strong\u003e With the temperature swings of a wood and gas oven, cracks will form in the refractory and do not affect performance; HPC does not warrant a crack free oven and does not replace an oven for cracks. Cracks larger than one eighth of an inch from improper heating or handling are not covered; if one appears, contact HPC for repair instructions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExclusions.\u003c\/strong\u003e Normal wear, misuse, improper handling, wrong voltage, use contrary to the manual, disassembly or repair by anyone other than HPC or an authorized service center, improper use of gas, and acts of God. Modifying the oven voids its certification and the warranty.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClaims.\u003c\/strong\u003e Contact us first with photos and your order number and we handle the claim with HPC. Shipping damage is separate: note it on the delivery receipt or report concealed damage within 48 hours.\u003c\/p\u003e\n\u003ch6\u003eFREQUENTLY ASKED QUESTIONS - FAQ'S\u003c\/h6\u003e\n\u003ccenter\u003e\n\u003ch2 id=\"faqs\"\u003e\u003cspan style=\"text-decoration: underline; color: #c62828;\"\u003eFrequently Asked Questions (FAQs)\u003c\/span\u003e\u003c\/h2\u003e\n\u003c\/center\u003e\n\u003ch3 style=\"color: #2c3e50; margin-top: 0;\"\u003eYour Questions Answered Before You Buy\u003c\/h3\u003e\n\u003cp\u003eThese are the questions we get most often about the HPC Fire Villa, answered from HPC's manual, spec sheet and flyer. If yours is not here, chat or email goes to the owner and you will usually hear back the same day.\u003c\/p\u003e\n\u003cdiv style=\"width: 100%; margin: 30px 0; font-family: Arial,sans-serif; border: 1px solid #ddd; border-radius: 12px; overflow: hidden; box-shadow: 0 4px 12px rgba(0,0,0,0.1);\"\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What size counter and cutout does the Villa need?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eA solid surface counter that takes heat, granite, concrete or ceramic tile, at least 34 inches deep front to back on HPC's spec sheet; the flyer plans for 35 and that is the safe number for a new build. The rough opening is 33 1\/2 to 33 3\/4 inches wide by 32 inches deep, cut so the front of the stainless flange sits flush with the front edge of the counter, with solid support within 1 1\/2 inches of the opening on each side for the flange's locking tabs. The oven never sits on top of a counter; the hearth has to breathe from below.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What does the cabinet under the Villa have to look like?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eAt least 36 inches wide with a 34 inch notch and a half inch cutout where the hearth passes through, and the bottom of the hearth at least half an inch from any combustible material. It needs a 3 by 18 inch vent in the back: within 5 inches below the countertop for natural gas, within 5 inches above the cabinet shelf for propane. If a wall blocks that rear vent, the cabinet cannot have front doors, because the burner needs the air. The propane cylinder cannot be stored inside this cabinet; it goes in a separate ventilated enclosure next to it.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How is the Villa installed, and who should do it?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThree steps once the counter is cut: the stainless flange locks into the cutout from underneath, two people set the hearth onto the flange and connect the gas and ignition, then the dome slides onto the hearth from a board and the vent goes in the mouth. HPC's flyer puts it at about 30 minutes and the install video shows the whole sequence. HPC asks for a licensed hearth installer and two to three people, and for a licensed installer on any natural gas connection.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Does the Villa need a chimney?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNo. The Villa exhausts through the front opening with a stainless vent that sits in the mouth, so nothing rises above the tiled dome. That is why the clearances are at the front: 24 inches from the front and sides of the oven to combustibles and 36 inches from the top of the opening to a roof overhang or soffit. Under a covered structure, HPC wants a licensed HVAC professional to decide whether a hood is needed.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can I run wood and gas at the same time?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes, and that is how HPC's manual has you run it. The gas burner lights the wood, and leaving the gas on keeps the oven hot, the flame steady and the smoke down. You can also cook on gas alone on a weeknight or shut the gas off and run the fire alone once it is going. The oven is about 30 minutes to pizza heat from cold with both fuels.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Natural gas or propane, and can I change later?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eChoose the gas type when you order; each is its own model. Natural gas runs on fixed piping at 6 to 7 inches of water column and needs a licensed installer. Propane runs on a 20 or 30 lb cylinder with a QCC1 fitting through the supplied regulator at 10 to 11 inches of water column, with the cylinder in its own ventilated enclosure beside the cabinet. If you change fuels later, HPC converts the oven through an HVAC or gas technician; ask us and we will set it up.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Does the Villa need electricity?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNo mains power is required. The flame sensing ignition runs on 3 volts from two D cell batteries, which last six months to a year, or from the supplied adaptor plugged into a 110V GFCI outlet, which HPC wants on the left side of the oven base 12 to 18 inches from the hearth. Batteries let the Villa go on a counter with no outlet; the adaptor means never replacing them.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How hot does it get and how big is the floor?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eHPC's manual puts the hearth at about 800°F at its hottest and the top of the dome over 1,000°F, with the refractory itself rated past 2,400°F. The cooking floor is the same as the Forno cart oven, about 29 by 30 inches and about 870 square inches, enough for two pizzas or a pizza and a pan at once, through an 18 inch mouth. Bread goes up front where the floor runs 300 to 400°F.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What is the difference between the Villa and the Forno?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eSame dome, same hearth, same burner and ignition, same six colors. The Forno puts them on a black steel cart with casters and a wood shelf, about 450 lb, and rolls anywhere on a patio. The Villa puts them on a stainless flange that drops into a counter cutout, about 400 lb installed, for an outdoor kitchen. If the counter exists, the Villa; if it does not or the oven may move, the Forno.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How does the Villa ship and what is the warranty?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eFree by freight in the 48 states from HPC's warehouses in Las Vegas or Dayton, same or next business day for a color in stock with 2 to 5 days in transit and about 4 weeks built to order, crated on a pallet about 450 lb, curbside with a $95 residential liftgate fee at checkout. Inspect the crate before signing. The warranty is two years from purchase to the original purchaser for residential use, covering material and workmanship; hairline cracks under an eighth of an inch in the refractory are normal and not a defect. Returns within 14 days unused in the original packaging, buyer pays return freight.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"HPC Fire","offers":[{"title":"Black Onyx \/ Liquid Propane (LP)","offer_id":45717341798655,"sku":"FDP-VILLA\/BLX-EI-LP","price":5784.55,"currency_code":"USD","in_stock":true},{"title":"Black Onyx \/ Natural Gas (NG)","offer_id":45717341831423,"sku":"FDP-VILLA\/BLX-EI-NG","price":5784.55,"currency_code":"USD","in_stock":true},{"title":"Copper \/ Liquid Propane (LP)","offer_id":45717341864191,"sku":"FDP-VILLA\/COPPER-EI-LP","price":5784.55,"currency_code":"USD","in_stock":true},{"title":"Copper \/ Natural Gas (NG)","offer_id":45717341896959,"sku":"FDP-VILLA\/COPPER-EI-NG","price":5784.55,"currency_code":"USD","in_stock":true},{"title":"Ocean Blue \/ Liquid Propane (LP)","offer_id":45717341929727,"sku":"FDP-VILLA\/OB-EI-LP","price":5784.55,"currency_code":"USD","in_stock":true},{"title":"Ocean Blue \/ Natural Gas (NG)","offer_id":45717341962495,"sku":"FDP-VILLA\/OB-EI-NG","price":5784.55,"currency_code":"USD","in_stock":true},{"title":"Pool Blue \/ Liquid Propane (LP)","offer_id":45717341995263,"sku":"FDP-VILLA\/PB-EI-LP","price":5784.55,"currency_code":"USD","in_stock":true},{"title":"Pool Blue \/ Natural Gas (NG)","offer_id":45717342028031,"sku":"FDP-VILLA\/PB-EI-NG","price":5784.55,"currency_code":"USD","in_stock":true},{"title":"Retro \/ Liquid Propane (LP)","offer_id":45717342060799,"sku":"FDP-VILLA\/RETRO-EI-LP","price":5784.55,"currency_code":"USD","in_stock":true},{"title":"Retro \/ Natural Gas (NG)","offer_id":45717342093567,"sku":"FDP-VILLA\/RETRO-EI-NG","price":5784.55,"currency_code":"USD","in_stock":true},{"title":"Simply Red \/ Liquid Propane (LP)","offer_id":45717342126335,"sku":"FDP-VILLA\/SR-EI-LP","price":5784.55,"currency_code":"USD","in_stock":true},{"title":"Simply Red \/ Natural Gas (NG)","offer_id":45717342159103,"sku":"FDP-VILLA\/SR-EI-NG","price":5784.55,"currency_code":"USD","in_stock":true},{"title":"Custom (6 to 8 Weeks) \/ Liquid Propane (LP)","offer_id":50588417163519,"sku":"FDP-VILLA\/CUSTOM-EI-LP","price":6782.05,"currency_code":"USD","in_stock":true},{"title":"Custom (6 to 8 Weeks) \/ Natural Gas (NG)","offer_id":50588417196287,"sku":"FDP-VILLA\/CUSTOM-EI-NG","price":6782.05,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPCVilla1.jpg?v=1718394381"},{"product_id":"hpc-fire-di-napoli-series-hybrid-dual-fuel-wood-gas-burning-built-in-pizza-oven-ready-to-finish","title":"HPC Fire Di Napoli Series Hybrid Dual Fuel Wood \u0026 Gas Burning Built-In Pizza Oven (Ready to Finish)","description":"\u003cstyle\u003e\n.dnp-h2{color:#8a1f12;font-weight:700;margin-top:34px;}\n.dnp-h3{color:#111;font-weight:700;margin-top:26px;text-decoration:underline;text-decoration-color:#000;text-decoration-thickness:2px;text-underline-offset:4px;}\n.dnp-img{max-width:100%;height:auto;display:block;margin:18px auto;border-radius:8px;}\n@media (max-width:1024px){img[style*=\"max-width:70%\"]{max-width:100% !important;}}\n.dnp-cap{font-size:14px;color:#555;text-align:center;margin:-8px 0 18px;}\n.dnp-glance{background:#fbf6f4;border-left:4px solid #8a1f12;padding:16px 20px;margin:20px 0;border-radius:0 8px 8px 0;}\n.dnp-glance p{margin:0 0 8px;}\n.dnp-glance .dnp-glance-title{font-weight:700;font-size:18px;margin-bottom:10px;}\n.dnp-table{width:100%;border-collapse:collapse;table-layout:fixed;margin:20px 0;font-family:Arial,sans-serif;}\n.dnp-table th{background:#8a1f12;color:#fff;padding:12px 10px;text-align:left;font-size:15px;word-break:normal;overflow-wrap:break-word;}\n.dnp-table td{border-bottom:1px solid #ddd;padding:12px 10px;vertical-align:top;font-size:15px;word-break:normal;overflow-wrap:break-word;}\n.dnp-table tr:nth-child(even) td{background:#faf5f4;}\n.dnp-cards{display:none;}\n@media (max-width:600px){.dnp-table{display:none;}.dnp-cards{display:block;}}\n.dnp-card{border:1px solid #ddd;border-radius:8px;padding:14px 16px;margin:14px 0;}\n.dnp-card h4{margin:0 0 8px;color:#8a1f12;font-size:17px;}\n.dnp-card p{margin:4px 0;font-size:15px;}\n.cart-specs.dnp-specs{width:100%;border-collapse:collapse;margin:16px 0;font-family:Arial,sans-serif;}\n.cart-specs.dnp-specs th{background:#8a1f12;color:#fff;padding:10px 12px;text-align:left;width:36%;font-size:15px;vertical-align:top;}\n.cart-specs.dnp-specs td{border-bottom:1px solid #ddd;padding:10px 12px;font-size:15px;vertical-align:top;}\n.dnp-video{max-width:560px;margin:14px auto 6px;}\n.dnp-video iframe{width:100%;aspect-ratio:16\/9;height:auto;border:0;border-radius:8px;}\ndetails[style*=\"border-bottom\"] \u003e summary{list-style:none;cursor:pointer;}\ndetails[style*=\"border-bottom\"] \u003e summary::-webkit-details-marker{display:none;}\ndetails[style*=\"border-bottom\"] \u003e summary::after{content:none;}\ndetails[style*=\"border-bottom\"] \u003e summary:hover{background:#eef1f5 !important;}\ndetails[open] .pin-arrow{transform:rotate(180deg);}\n\u003c\/style\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003eThe HPC Fire Di Napoli is the Forno de Pizza oven with the tile left off and a chimney put on: the same one piece cast refractory dome with two inch walls that HPC tiles for the Villa and the Forno, set on a 304 stainless hearth inside an insulated steel enclosure, with a refractory arch for the front and a 36 inch section of 6 inch DuraTech chimney on top. It arrives assembled and ready to finish. You build a non combustible base and surround to HPC's drawings, set the oven on it, run the chimney up, and clad the whole thing in the stone, brick or stucco of your outdoor kitchen. It burns wood, natural gas or propane, and both at once, because the gas burner is how you light the wood. Every Di Napoli is built in Miamisburg, Ohio by Hearth Products Controls, the company behind the HPC electronic ignition in fire pits across the country, and the same flame sensing ignition runs this oven. Crustify is an authorized dealer, and every HPC Fire Di Napoli ships free by freight.\u003c\/p\u003e\n\u003cp\u003eIf you have been pricing a site built oven, this is the model that gets you the look of one without a mason laying a dome. The oven is finished inside; the outside is a steel box your crew frames around and faces. HPC's drawings give the base, the opening and the clearances, the chimney is a standard DuraTech 6 inch system, and the ignition and gas valve are the same ones HPC services on the Villa and Forno. This page covers the base and enclosure, what is in the crate, the chimney, the fuel and ignition, cooking and curing, how it compares to the Villa, the Forno and the other built ins on this site, and what to order with it.\u003c\/p\u003e\n\u003cdiv class=\"dnp-glance\"\u003e\n\u003cp class=\"dnp-glance-title\"\u003eHPC Fire Di Napoli at a glance\u003c\/p\u003e\n\u003cp\u003eFuel: wood, natural gas or propane, or both together; gas burner lights the wood; electronic flame sensing ignition on two D cells or a 110V adaptor\u003c\/p\u003e\n\u003cp\u003eHeat: hearth about 800°F at its hottest, dome top over 1,000°F, refractory rated past 2,400°F; about 30 minutes to pizza\u003c\/p\u003e\n\u003cp\u003eFloor: the same cooking floor as the Forno and Villa, about 29 by 30 inches, about 870 square inches, 18 inch mouth\u003c\/p\u003e\n\u003cp\u003eBuild: one piece cast refractory dome with 2 inch walls on a 3 inch 304 stainless hearth, inside a ready to finish steel enclosure; 33 1\/2 wide by 24 1\/2 tall by 44 inches deep\u003c\/p\u003e\n\u003cp\u003eInstall: sits on 1 1\/2 inch bearing walls of a block or steel base at least 33 1\/2 inches wide, 32 inches to the finished face, 12 inch open overhang under the hearth; about 450 lb, plan the base for 470; forklift and licensed hearth installer\u003c\/p\u003e\n\u003cp\u003eIn the crate: insulated oven, stainless hearth, steel enclosure, refractory arch, 36 inch 6 inch DuraTech chimney stack; door and accessory kit sold separately\u003c\/p\u003e\n\u003cp\u003eShips free by freight from HPC in Las Vegas or Dayton; in stock ovens leave the same or next business day with 2 to 5 business days in transit, built to order about 4 weeks; $95 residential liftgate; two year HPC warranty, residential use\u003c\/p\u003e\n\u003cp\u003ePrice shows on the gas type you select above. Questions answered in the FAQ tab or by chat, which goes straight to the owner.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"dnp-h2\"\u003eThe Base, the Opening and the Surround\u003c\/h2\u003e\n\u003cimg class=\"dnp-img\" style=\"max-width:70%;height:auto;display:block;margin:18px auto;border-radius:8px;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Di-Napoli-base-CPO.webp?v=1718478806\" alt=\"HPC Fire Di Napoli pizza oven base drawing showing the oven set on bearing walls with the open area under the hearth\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eStart with the base, because the Di Napoli is a weight on two walls, not an oven on a counter. HPC's manual gives two ways to carry it. Side bearing: two block walls 33 1\/2 inches apart, and the hearth rests on 1 1\/2 inches of each. Front and rear bearing: a wall across the back and a wall across the front, the hearth again on 1 1\/2 inches of each, with the front wall set so the finished stone, brick or stucco lands 12 inches from the front of the hearth. Either way the depth from the finished face to the back of the oven is 32 inches, the minimum width of the masonry is 33 1\/2 inches with no maximum, and the hearth sits in a notch in the block so its top is where you want the counter line. HPC also allows a steel frame base sized to the oven's 470 lb installation weight. The block or steel, and everything else that touches the enclosure, has to be non combustible.\u003c\/p\u003e\n\u003cp\u003eThe one thing the base must not be is a solid slab under the oven. The bottom of the hearth has to stay open, and HPC draws a 20 inch tall by 32 inch wide open area under it, 20 inches minimum from the bottom of the hearth down. That space is where the gas shutoff valve lives, inside or outside, and where the 110V GFCI outlet goes on the left side of the base, at least 4 inches from the hearth. It is also how the burner breathes and how a technician reaches the valve, the ignition module and the hearth stone later. The front 12 inches of hearth overhang stays open underneath for the same reason, and HPC marks that area in red on the drawing: do not fill it, do not close it with a solid countertop.\u003c\/p\u003e\n\u003cp\u003eThe surround goes up after the oven is set. Frame it in steel studs or lay it in block, never wood, sheath it in cement board with fiber mesh tape on the joints, mortar the refractory arch to the cement board around the mouth, and apply your stone, brick or stucco, contoured over the arch. Roof it in whatever the kitchen is roofed in and put a chimney cap of your choice on the stack. HPC's clearance from the top of the oven opening to any combustible material, including a roof overhang or soffit attached to the house, is 36 inches, and the hearth needs 2 inches to a combustible back wall or none to a non combustible one. The oven cannot go inside a living space unless the local building authority approves an exhaust system, and it is not for a vehicle or a boat.\u003c\/p\u003e\n\u003cp\u003ePlan the delivery. The assembled oven weighs about 450 lb on HPC's site and 470 lb on the manual's installation pages, and HPC recommends a forklift to set it. The crate arrives by freight on a pallet with a liftgate; moving it from the curb to the base is the installer's job, so have the equipment there on delivery day. HPC asks for a licensed hearth installer, and for a licensed gas installer on any natural gas line.\u003c\/p\u003e\n\u003ch2 class=\"dnp-h2\"\u003eWhat Is in the Crate\u003c\/h2\u003e\n\u003cimg class=\"dnp-img\" style=\"max-width:70%;height:auto;display:block;margin:18px auto;border-radius:8px;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPC_Fire_Di-Napoli-Series_Built-In_Hybrid_Pizza_Oven-CPO.jpg?v=1776885295\" alt=\"HPC Fire Di Napoli ready to finish pizza oven assembled on its shipping pallet with the hearth, enclosure and chimney collar\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eThe Di Napoli ships as one assembled piece, 33 1\/2 inches wide, 24 1\/2 inches tall at the enclosure and 44 inches deep from the front of the hearth to the back of the box. Five parts make it up, and every one of them is in the crate.\u003c\/p\u003e\n\u003ch3 class=\"dnp-h3\"\u003eThe oven\u003c\/h3\u003e\n\u003cp\u003eThe same oven HPC builds for the Villa and the Forno: a dome cast in one piece of refractory, the material that lines kilns, with two inch walls rated past 2,400°F. One piece means no mortar joints to open up and nothing to lay up on site. Two inch walls mean the dome soaks heat for the first half hour, then holds it, so the oven keeps its temperature between pizzas and through the bread, roasts and smoking that follow; HPC says the outside of the dome runs at about a third of the inside temperature. Inside the enclosure the dome is insulated, which is what lets a stone surround sit against a 1,000°F oven. The mouth is 18 inches wide and about 11 inches tall, the same as the Villa.\u003c\/p\u003e\n\u003ch3 class=\"dnp-h3\"\u003eThe hearth\u003c\/h3\u003e\n\u003cp\u003eA 3 inch thick 304 stainless steel hearth carries the dome and the cooking stone. The cooking floor is the one HPC quotes for the Forno, about 29 by 30 inches, roughly 870 square inches, two pizzas side by side or a pizza and a pan. The gas burner sits under the floor along the left side, as HPC confirms for all three ovens, with the pilot and the control panel on the front face of the hearth: an on and off switch for the electronic ignition and a knob that turns the flame up and down. The front 12 inches of the hearth is the overhang that projects past the finished face of your surround, and the gas inlet, a 3\/8 inch NPT female fitting, and the ignition module are under it.\u003c\/p\u003e\n\u003ch3 class=\"dnp-h3\"\u003eThe enclosure\u003c\/h3\u003e\n\u003cimg class=\"dnp-img\" style=\"max-width:70%;height:auto;display:block;margin:18px auto;border-radius:8px;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Di-Napoli-enclosure-CPO.png?v=1718478806\" alt=\"HPC Fire Di Napoli steel enclosure framed in metal studs ready for cement board and stone\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eThe ready to finish part. The insulated oven sits in a steel box 32 inches deep that your framing attaches around. It is not a finish, it is the thing you finish: cement board, then stone, brick, tile or stucco, whatever the rest of the kitchen is faced in. Because the enclosure is a known rectangle with known clearances, the mason or framer works from HPC's drawing instead of guessing at the shape of a dome.\u003c\/p\u003e\n\u003ch3 class=\"dnp-h3\"\u003eThe refractory arch\u003c\/h3\u003e\n\u003cimg class=\"dnp-img\" style=\"max-width:70%;height:auto;display:block;margin:18px auto;border-radius:8px;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Di-Napoli-Design-CPO.png?v=1718478813\" alt=\"HPC Fire Di Napoli front and top view drawing with the refractory arch, 18 inch mouth, 6 inch chimney collar and 12 inch overhang\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eA cast refractory arch finishes the front of the oven around the mouth. It is mortared to the cement board, and the stone is contoured to it, so the finished opening reads as a brick oven mouth rather than a hole in a wall. The arched front projects 12 inches from the enclosure on HPC's top view, with a 1 1\/2 inch step at the enclosure line.\u003c\/p\u003e\n\u003ch3 class=\"dnp-h3\"\u003eThe chimney stack\u003c\/h3\u003e\n\u003cp\u003eA 36 inch straight section of 6 inch inside diameter DuraTech double wall chimney, factory fitted to the collar on top of the enclosure. The collar sits 4 5\/8 inches from the back of the box, so the chimney runs up through the back of your surround. The rest of the run is yours to buy to length, as covered in the next section.\u003c\/p\u003e\n\u003ch2 class=\"dnp-h2\"\u003eA Real Chimney, Not a Front Vent\u003c\/h2\u003e\n\u003cimg class=\"dnp-img\" style=\"max-width:70%;height:auto;display:block;margin:18px auto;border-radius:8px;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPCDi-Napoli-EI4.png?v=1718477098\" alt=\"HPC Fire Di Napoli ready to finish pizza oven, additional gallery view\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eThis is the biggest difference between the Di Napoli and its two siblings. The Villa and the Forno exhaust through a stainless vent in the mouth of the oven, so nothing rises above the dome. The Di Napoli vents through the top of the enclosure into a 6 inch chimney, because it is meant to be buried in a structure, and smoke has to leave the structure somewhere. That is why the clearance above the opening is the only one that matters at the front, and why a Di Napoli can sit under a roof that a Villa could not.\u003c\/p\u003e\n\u003cp\u003eHPC specifies DuraTech, DuraVent's all fuel double wall chimney system, in 6 inch. Never use a chimney with an inside diameter smaller than the oven's outlet; the outside diameter of a DuraTech section is the inside diameter plus 2 inches, so plan the chase around 8 inches. The 36 inch stack in the crate is the first section; the run above it follows DuraVent's own installation instructions and the National Fire Protection Association's Standard 211: the chimney extends at least 3 feet above the highest point where it passes through a roof and at least 2 feet higher than any part of a building within 10 feet of it. DuraTech can run up to 60 feet, so a two story chase is within reach. Two rules from HPC that overrule anything else: no damper anywhere in the chimney, the stack stays open its full length, and the flow of combustion air through the opening is never obstructed. Finish the top with the cap of your choice.\u003c\/p\u003e\n\u003ch2 class=\"dnp-h2\"\u003eWood, Gas, or Both at Once\u003c\/h2\u003e\n\u003cimg class=\"dnp-img\" style=\"max-width:70%;height:auto;display:block;margin:18px auto;border-radius:8px;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPCDi-Napoli-EI1.jpg?v=1718477082\" alt=\"HPC Fire Di Napoli dual fuel pizza oven front view with the refractory arch and the gas control panel on the stainless hearth\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eThe Di Napoli is a dual fuel oven in the plain sense: it has a gas burner and it burns wood, and HPC's manual has you use them together. Lighting it is a knob and a switch. Open the cylinder valve or the natural gas shutoff, set the oven control to off, switch the electronic igniter on, and wait up to a minute the first time for gas to reach the pilot. The flame sensing ignition confirms the pilot before the burner opens; the oven will not light from a match. Then turn the gas knob to set the flame, lay small pieces of dry oak on the burner, and the gas lights the wood. Once the wood has caught and made coals, push them to the center with the back of the brush to heat the floor, add more wood on top, and leave the gas on. HPC's reasoning is simple: the gas keeps the oven hot and the flame steady, and it burns off smoke from a dying or damp fire. On a weeknight you can skip the wood and cook on gas alone; on a weekend you can run the fire hard and turn the gas down; and when you want the gas on and a fire going, that is how the manual tells you to run it.\u003c\/p\u003e\n\u003ch3 class=\"dnp-h3\"\u003eNatural gas, FDP-DiNapoli\/RTF-EI-NG\u003c\/h3\u003e\n\u003cp\u003eFixed piping at 6 to 7 inches of water column, run by a licensed gas installer to the 3\/8 inch NPT inlet under the hearth, with a shutoff valve inside or outside the base where you can reach it. HPC's troubleshooting page notes that a starved natural gas line is the most common reason a pilot will not stay lit, so size the run for the oven and for anything else on the line.\u003c\/p\u003e\n\u003ch3 class=\"dnp-h3\"\u003ePropane, FDP-DiNapoli\/RTF-EI-LP\u003c\/h3\u003e\n\u003cp\u003eA 20 or 30 lb cylinder with a QCC1 valve, through the regulator HPC supplies, at 10 to 11 inches of water column. The cylinder never goes inside the oven base; it lives in its own enclosure built to the manual's ventilation rules, with two openings top and bottom on opposite sides sized to the tank, a floor 2 inches off the ground, a door that opens without tools, and the L bracket from the kit anchored so the tank cannot tip. The oven can also run from a house propane line, connected like natural gas. Any flex line between the supply and the oven must be rated to the oven's input and certified to ANSI Z21.75. If you change fuels later, HPC converts the oven through an HVAC or gas technician.\u003c\/p\u003e\n\u003cp\u003eThe ignition is 3 volts DC: two D cell batteries in the module, good for six months to a year in HPC's experience, or the 110V adaptor plugged into a 15 amp GFCI outlet, which HPC wants on the left side of the oven base at least 4 inches from the hearth. Either way there is no mains power in the oven itself and nothing to ground to the gas pipe. On a permanent oven with a base you are wiring anyway, the adaptor is the obvious choice; the batteries are the backup for a power outage.\u003c\/p\u003e\n\u003ch2 class=\"dnp-h2\"\u003eCooking in the Di Napoli\u003c\/h2\u003e\n\u003cimg class=\"dnp-img\" style=\"max-width:70%;height:auto;display:block;margin:18px auto;border-radius:8px;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPCDi-Napoli-EI2.jpg?v=1718477088\" alt=\"HPC Fire Di Napoli pizza oven finished in stone with a fire burning in the mouth\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eThirty minutes from a cold start is HPC's number for pizza, with the gas and wood running together. The floor is the gauge: at its hottest the hearth reads about 800°F, the top of the dome runs over 1,000°F, and HPC's troubleshooting page wants the hearth at 625 to 650°F before the dough goes in. The manual's old test still works, a pinch of flour on the hearth should scorch in a second or two. Brush the center of the floor clear, launch, and give the pizza a quarter turn every 30 seconds until the cheese and crust are where you want them, which at full heat is a Neapolitan pizza in a couple of minutes. An infrared thermometer takes the guessing out of it; HPC sells one and it is in the What to Order section.\u003c\/p\u003e\n\u003cp\u003eBread goes up front, where the floor runs 300 to 400°F while the back is at pizza heat. Roasts and vegetables go in a pan once the fire has settled. HPC's manual covers grilling in the oven with the grill rack: slide a disposable pan on the hearth to catch the drippings, set the rack over it with mitts, oil the rack, and sear over live coals; without a drip pan you can leave the embers on the floor and set the rack straight over them. Heat control is wood, gas, and the door: less wood and less gas for lower heat, and the door works as a damper, less air in, less fire.\u003c\/p\u003e\n\u003cp\u003eSmoking is the last thing you do, not the first. When the cooking is done, let the fire die to coals, turn the gas off at the knob and at the cylinder or shutoff, add your smoking chips to the dying fire, and put the door on. The smoke circulates in the dome at low heat and the door thermometer tells you where you are. The gas is fully off before you smoke. For wood, HPC is specific: oak only, dried at least a year, debarked, 1 1\/2 to 3 inches across and 12 to 14 inches long. Seasoned oak with no bark is what keeps the smoke down and the embers from popping onto your food; HPC boxes its own \u003ca href=\"\/products\/hpc-fire-premium-white-oak-cooking-wood-splits-25-lb-box\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ewhite oak cooking wood splits\u003c\/a\u003e, 25 pounds at 10 to 12 inches, which ship free on the oven's pallet, and our \u003ca href=\"\/blogs\/news\/wood-types-best-for-pizza-oven-flavor-guide\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003epizza oven wood guide\u003c\/a\u003e covers why oak.\u003c\/p\u003e\n\u003ch2 class=\"dnp-h2\"\u003eCuring and the First Firing\u003c\/h2\u003e\n\u003cimg class=\"dnp-img\" style=\"max-width:70%;height:auto;display:block;margin:18px auto;border-radius:8px;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPCDi-Napoli-EI5.jpg?v=1718477102\" alt=\"HPC Fire Di Napoli ready to finish pizza oven, additional gallery view\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eA refractory dome holds water from casting, and the first fires drive it out as vapor; you may see steam or drops leaving the oven, and that is normal. HPC's first firing is gas only, no door, and takes at least five hours: two hours with the burner at about half an inch of flame, one hour at an inch and a half, one hour at two and a half, then one more hour as the oven climbs with a little kindling added. Do not rush it; heating a new dome too fast is how cracks start. After that the oven is yours. In freezing weather, start every fire on gas before adding wood, for the same reason. Hairline cracks under an eighth of an inch are normal in any refractory oven; anything larger, call HPC for repair instructions. Do the first firing after the oven is set on its base and before the surround is closed up, so the installer can check the gas connection and the ignition while everything is still reachable. HPC's curing instructions are a separate PDF in the Installation tab, and our \u003ca href=\"\/blogs\/news\/pizza-oven-temperature\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003epizza oven temperature guide\u003c\/a\u003e explains what the numbers mean once it is cured.\u003c\/p\u003e\n\u003ch2 class=\"dnp-h2\"\u003eHow the Di Napoli Compares\u003c\/h2\u003e\n\u003cp\u003eFive built in ovens on this site cover the same decision from different directions. The Di Napoli is the one for a surround you design, with gas ignition and a chimney through the roof.\u003c\/p\u003e\n\u003ctable class=\"dnp-table\"\u003e\n\u003ctr\u003e\n\u003cth style=\"width:21%;\"\u003eOven\u003c\/th\u003e\n\u003cth style=\"width:19%;\"\u003eFuel\u003c\/th\u003e\n\u003cth style=\"width:20%;\"\u003eInstall\u003c\/th\u003e\n\u003cth style=\"width:40%;\"\u003eWhat sets it apart\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDi Napoli (this page)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWood, NG or LP, or both\u003c\/td\u003e\n\u003ctd\u003eSets on 1 1\/2 in bearing walls of a block or steel base, you frame and clad the enclosure, about 450 lb\u003c\/td\u003e\n\u003ctd\u003eThe HPC dome inside a steel box you finish in stone, brick or stucco; 6 in chimney through the roof instead of a front vent\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/hpc-fire-villa-series-hybrid-dual-fuel-wood-gas-burning-pizza-oven-built-in\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire Villa\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWood, NG or LP, or both\u003c\/td\u003e\n\u003ctd\u003eDrops into a 34 to 35 in deep counter on a stainless flange, about 400 lb\u003c\/td\u003e\n\u003ctd\u003eSame dome, tiled in glass mosaic, front vent, no chimney, three step install into an existing counter\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/hpc-fire-forno-series-hybrid-dual-fuel-wood-gas-burning-pizza-oven-with-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire Forno\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWood, NG or LP, or both\u003c\/td\u003e\n\u003ctd\u003eSame dome and hearth on a black steel cart, about 450 lb, rolls into place\u003c\/td\u003e\n\u003ctd\u003eThe tiled oven on wheels; the choice when there is no kitchen to build around\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/tuscan-chef-gx-dl-deluxe-large-46-inch-outdoor-wood-fired-pizza-oven-built-in-or-countertop\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef GX-DL\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWood only\u003c\/td\u003e\n\u003ctd\u003eSets on a masonry base or counter, lifting chains included, about 700 lb\u003c\/td\u003e\n\u003ctd\u003eFinished 46 in two chamber steel oven with the firebox under the floor; three 18 in pizzas, no gas, no cladding\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-builders-custom-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eAPO Builders Custom\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWood\u003c\/td\u003e\n\u003ctd\u003eBare masonry dome on a block base you build, about 1,200 lb, five day cure before the facade\u003c\/td\u003e\n\u003ctd\u003eThe Lisboa or Pizzaioli brick dome with no facade; a true masonry oven your mason clads\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"dnp-cards\"\u003e\n\u003cdiv class=\"dnp-card\"\u003e\n\u003ch4\u003eDi Napoli (this page)\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood, NG or LP, or both\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e sets on 1 1\/2 in bearing walls of a block or steel base, you frame and clad the enclosure, about 450 lb\u003c\/p\u003e\n\u003cp\u003eThe HPC dome inside a steel box you finish in stone, brick or stucco; 6 in chimney through the roof instead of a front vent.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"dnp-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/hpc-fire-villa-series-hybrid-dual-fuel-wood-gas-burning-pizza-oven-built-in\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire Villa\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood, NG or LP, or both\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e drops into a 34 to 35 in deep counter on a stainless flange, about 400 lb\u003c\/p\u003e\n\u003cp\u003eSame dome, tiled in glass mosaic, front vent, no chimney, three step install into an existing counter.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"dnp-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/hpc-fire-forno-series-hybrid-dual-fuel-wood-gas-burning-pizza-oven-with-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire Forno\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood, NG or LP, or both\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e same dome and hearth on a black steel cart, about 450 lb\u003c\/p\u003e\n\u003cp\u003eThe tiled oven on wheels; the choice when there is no kitchen to build around.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"dnp-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/tuscan-chef-gx-dl-deluxe-large-46-inch-outdoor-wood-fired-pizza-oven-built-in-or-countertop\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef GX-DL\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood only\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e sets on a masonry base or counter, lifting chains included, about 700 lb\u003c\/p\u003e\n\u003cp\u003eFinished 46 in two chamber steel oven with the firebox under the floor; three 18 in pizzas, no gas, no cladding.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"dnp-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-builders-custom-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eAPO Builders Custom\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e bare masonry dome on a block base you build, about 1,200 lb, five day cure before the facade\u003c\/p\u003e\n\u003cp\u003eThe Lisboa or Pizzaioli brick dome with no facade; a true masonry oven your mason clads.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBetween the three HPC ovens the question is what exists on the day the oven arrives. A finished counter with a cabinet under it: the \u003ca href=\"\/products\/hpc-fire-villa-series-hybrid-dual-fuel-wood-gas-burning-pizza-oven-built-in\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eVilla\u003c\/a\u003e. A patio and no kitchen yet, or an oven that may move: the \u003ca href=\"\/products\/hpc-fire-forno-series-hybrid-dual-fuel-wood-gas-burning-pizza-oven-with-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eForno\u003c\/a\u003e. A structure on the drawings with a chimney in it: the Di Napoli. If you want a brick dome with no gas at all and a mason who will clad it, the \u003ca href=\"\/products\/authentic-pizza-ovens-builders-custom-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eBuilders Custom\u003c\/a\u003e is the masonry version of the same idea, and the \u003ca href=\"\/products\/tuscan-chef-gx-dl-deluxe-large-46-inch-outdoor-wood-fired-pizza-oven-built-in-or-countertop\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eGX-DL\u003c\/a\u003e is the wood only oven that needs no cladding. Every other built in on the site is in the \u003ca href=\"\/collections\/built-in\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eBuilt In collection\u003c\/a\u003e, the whole HPC line is in the \u003ca href=\"\/collections\/hpc-fire\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire collection\u003c\/a\u003e, and every gas and wood oven we carry is in the \u003ca href=\"\/collections\/hybrid\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHybrid collection\u003c\/a\u003e. If you are still deciding between a built in and a cart, read \u003ca href=\"\/blogs\/news\/built-in-vs-freestanding-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ebuilt in vs freestanding\u003c\/a\u003e first, and \u003ca href=\"\/blogs\/news\/where-to-put-a-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ewhere to put a pizza oven\u003c\/a\u003e before you pour the base.\u003c\/p\u003e\n\u003ch2 class=\"dnp-h2\"\u003eWho Should Buy the Di Napoli, and Who Should Not\u003c\/h2\u003e\n\u003cimg class=\"dnp-img\" style=\"max-width:70%;height:auto;display:block;margin:18px auto;border-radius:8px;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPCDi-Napoli-EI3.jpg?v=1718477093\" alt=\"HPC Fire Di Napoli pizza oven built into a stone outdoor kitchen with a chimney\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eBuy the Di Napoli if you are building an outdoor kitchen or a backyard oven structure from drawings, you have a mason, framer or contractor on the job, and you want the oven to disappear into the stone with a chimney through the roof. It is the oven for the homeowner who wants Friday pizza on gas and a Sunday roast on wood from a permanent oven that looks site built, and for the builder who wants a finished, warrantied, gas lit refractory oven with HPC's drawings instead of a dome to lay up. It is the right answer when natural gas is already run to the kitchen or a propane cylinder can be housed in its own enclosure next to the base.\u003c\/p\u003e\n\u003cp\u003eDo not buy the Di Napoli if there is no structure to build; that is the Forno, the same oven on a cart. Do not buy it for an existing counter you would rather not demolish; that is the Villa. Do not buy it if the base will be a solid slab, a wood frame or a continuous countertop, or if the 20 by 32 inch service space under the hearth cannot be kept open. Do not buy it where a 6 inch chimney cannot be run to the heights the code asks for. Do not buy it for indoor use or for a commercial kitchen: HPC rates the oven for outdoor use, and the two year warranty covers residential use only. And if you want a wood oven with no gas, the GX-DL or the Builders Custom are the built ins on this site that do that. Our \u003ca href=\"\/pages\/pizza-oven-buying-guide\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003epizza oven buying guide\u003c\/a\u003e walks the whole decision.\u003c\/p\u003e\n\u003ch2 class=\"dnp-h2\"\u003eWhat to Order With It\u003c\/h2\u003e\n\u003cimg class=\"dnp-img\" style=\"max-width:70%;height:auto;display:block;margin:18px auto;border-radius:8px;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPCDi-Napoli-EI6.jpg?v=1718477106\" alt=\"HPC Fire Di Napoli ready to finish pizza oven, additional gallery view\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eThe \u003ca href=\"\/products\/hpc-fire-forno-de-pizza-door-with-thermometer-for-hpc-hybrid-ovens\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003edoor with thermometer\u003c\/a\u003e first. It is what makes the Di Napoli an oven and a smoker rather than only a pizza oven: it holds heat for bread and roasts, works as a damper, and carries the gauge the manual relies on for smoking. The \u003ca href=\"\/products\/hpc-fire-fdp-accessory-kit-forno-de-pizza-accessory-package-for-hpc-hybrid-ovens\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHPC accessory kit\u003c\/a\u003e puts the peel, brush, utensil holder, wooden paddle, pans and dough sheets on the same delivery. The \u003ca href=\"\/products\/hpc-fire-fdp-infrared-gun-forno-de-pizza-digital-infrared-thermometer-gun\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003einfrared thermometer\u003c\/a\u003e reads the floor so you launch at 625 to 650°F instead of guessing from the flour test. A box of HPC's \u003ca href=\"\/products\/hpc-fire-premium-white-oak-cooking-wood-splits-25-lb-box\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ewhite oak cooking wood\u003c\/a\u003e, 25 pounds of cured 10 to 12 inch splits, gets the oven through its first fires. The grill rack HPC makes for these ovens is on the HPC accessory page; ask us and we will add it. No cover is listed for the Di Napoli because the surround is the cover. Accessories ordered with the oven ride on the same freight at no added charge.\u003c\/p\u003e\n\u003ch2 class=\"dnp-h2\"\u003eBuying the Di Napoli From Crustify\u003c\/h2\u003e\n\u003cp\u003eCrustify is an authorized HPC Fire dealer, so the full two year warranty applies. The Di Napoli ships by freight from HPC's warehouses in Las Vegas, Nevada or Dayton, Ohio: an oven in stock leaves the same or next business day and is 2 to 5 business days in transit, one HPC has to build runs about 4 weeks, and we confirm the date with HPC before your card is charged; it arrives crated on a pallet and delivered curbside with a $95 residential liftgate fee at checkout; a business address with a dock pays no liftgate. Shipping is free in the contiguous 48 states; Alaska, Hawaii and Puerto Rico are quoted before you order. Inspect the crate before you sign and note any damage on the delivery receipt; concealed damage is reported within 48 hours. Returns on an unused oven in its original packaging follow our return policy, with return freight paid by the buyer, so have the base drawn and the chimney run planned before you order. Chat and email go straight to the owner and are usually answered the same day; if you are sizing the base or the chase, send the drawing through our \u003ca href=\"\/pages\/contact\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003econtact page\u003c\/a\u003e and we will check it against HPC's manual before you pour.\u003c\/p\u003e\n\u003ch6\u003eKEY FEATURES\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHPC Fire Di Napoli ready to finish pizza oven: one piece cast refractory dome with 2 inch walls on a 3 inch 304 stainless hearth, inside an insulated steel enclosure, made in Miamisburg, Ohio\u003c\/li\u003e\n\u003cli\u003eArrives assembled with the oven, hearth, enclosure, refractory arch and a 36 inch section of 6 inch DuraTech double wall chimney; you frame, clad and finish the surround\u003c\/li\u003e\n\u003cli\u003eDual fuel: wood, natural gas or propane, or both at once; the gas burner lights the wood and holds the oven steady\u003c\/li\u003e\n\u003cli\u003eElectronic flame sensing ignition on two D cells or a 110V adaptor, no mains power in the oven\u003c\/li\u003e\n\u003cli\u003eHearth about 800°F at its hottest, dome top over 1,000°F, refractory rated past 2,400°F; about 30 minutes to pizza\u003c\/li\u003e\n\u003cli\u003eSame cooking floor as the Forno and Villa: about 29 by 30 inches, about 870 square inches, 18 inch mouth, two pizzas at once\u003c\/li\u003e\n\u003cli\u003eVents through a 6 inch chimney, not a front vent; 36 inch clearance from the top of the opening to combustibles, no damper in the stack\u003c\/li\u003e\n\u003cli\u003eOverall 33 1\/2 wide by 24 1\/2 tall by 44 inches deep; enclosure 32 inches deep, arched front projects 12 inches\u003c\/li\u003e\n\u003cli\u003eBase: block or steel, non combustible, 33 1\/2 inches wide minimum with no maximum, oven on 1 1\/2 inch bearing walls, 32 inches to the finished face, 20 by 32 inch open area under the hearth\u003c\/li\u003e\n\u003cli\u003eAbout 450 lb assembled; base designed for 470 lb per the manual; forklift recommended, licensed hearth installer\u003c\/li\u003e\n\u003cli\u003eChoose natural gas or propane above; FDP-DiNapoli\/RTF-EI-NG or FDP-DiNapoli\/RTF-EI-LP\u003c\/li\u003e\n\u003cli\u003eDoor with thermometer and accessory kit sold separately; no factory finish, no tile, no cover needed\u003c\/li\u003e\n\u003cli\u003eTwo year HPC warranty, original purchaser, residential use; hairline cracks under 1\/8 inch are normal\u003c\/li\u003e\n\u003cli\u003eShips free by freight from Las Vegas or Dayton, in stock same or next business day with 2 to 5 business days in transit, about 4 weeks built to order; $95 residential liftgate; returns unused in original packaging per our return policy\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eSPECIFICATIONS\u003c\/h6\u003e\n\u003ctable class=\"cart-specs dnp-specs\"\u003e\n\u003ctr\u003e\n\u003cth\u003eModel\u003c\/th\u003e\n\u003ctd\u003eFDP-DiNapoli\/RTF-EI-NG (natural gas) or FDP-DiNapoli\/RTF-EI-LP (propane); RTF is ready to finish, EI is electronic ignition\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFuel\u003c\/th\u003e\n\u003ctd\u003eWood, natural gas or propane, or both together; gas burner lights the wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIgnition\u003c\/th\u003e\n\u003ctd\u003eElectronic, flame sensing, 3V DC: two D cell batteries or 110V to 3V adaptor into a 15 amp GFCI outlet on the left side of the base, at least 4 in from the hearth\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGas supply\u003c\/th\u003e\n\u003ctd\u003eNG 6.0 to 7.0 in W.C., fixed piping; LP 10.0 to 11.0 in W.C., 20 or 30 lb cylinder with QCC1 fitting, supplied regulator, or house propane line; inlet 3\/8 in NPT female; flex line rated to input and certified to ANSI Z21.75; shutoff valve inside or outside the base\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDome\u003c\/th\u003e\n\u003ctd\u003eOne piece cast refractory, 2 in walls, rated past 2,400°F, insulated inside the enclosure; outside of the dome about one third of the inside temperature\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMouth\u003c\/th\u003e\n\u003ctd\u003e18 in wide, about 11 in tall, behind a cast refractory arch; vents through the chimney\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHearth\u003c\/th\u003e\n\u003ctd\u003e3 in, 304 stainless steel; cooking floor about 29 by 30 in, about 870 sq in; 12 in overhang past the finished face\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOverall\u003c\/th\u003e\n\u003ctd\u003e33 1\/2 in W by 24 1\/2 in H by 44 in D; enclosure 32 in deep; arched front 12 in with a 1 1\/2 in step; inside height about 22 in\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eChimney\u003c\/th\u003e\n\u003ctd\u003e6 in inside diameter DuraTech double wall, 36 in straight section included, collar 4 5\/8 in from the back of the enclosure; outside diameter 8 in; per DuraVent instructions and NFPA 211, 3 ft above the roof penetration and 2 ft above anything within 10 ft; up to 60 ft; no damper\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBase\u003c\/th\u003e\n\u003ctd\u003eConcrete block or steel framing, non combustible; masonry 33 1\/2 in wide minimum, no maximum; oven on 1 1\/2 in bearing walls, side bearing or front and rear bearing; hearth in a notch in the block; 32 in from the finished face to the back; never on a continuous solid countertop\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eService space\u003c\/th\u003e\n\u003ctd\u003e20 in high by 32 in wide open area under the hearth, 20 in minimum from the hearth bottom; front 12 in overhang open underneath; gas valve and GFCI in that space\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSurround\u003c\/th\u003e\n\u003ctd\u003eSteel studs or concrete block, cement board with fiber mesh taped joints, arch mortared to the board, stone, brick, tile or stucco over it, roof of choice, chimney cap of choice\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eClearances\u003c\/th\u003e\n\u003ctd\u003e36 in from top of opening to combustibles including an attached roof overhang or soffit; hearth to back wall 2 in combustible, 0 in non combustible; outdoor only, no living space without an approved exhaust, not for RVs or boats\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eTemperatures\u003c\/th\u003e\n\u003ctd\u003eHearth about 800°F at hottest; dome top over 1,000°F; pizza at a hearth of 625 to 650°F; bread zone up front 300 to 400°F\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWeight\u003c\/th\u003e\n\u003ctd\u003eAbout 450 lb assembled per HPC; manual designs the base for 470 lb; forklift recommended to set it\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWood\u003c\/th\u003e\n\u003ctd\u003eOak only, at least 1 year dried, debarked, 1 1\/2 to 3 in diameter, 12 to 14 in long; HPC's own boxed white oak splits (FDP-WOOD) are 10 to 12 in, 25 lb a box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFirst firing\u003c\/th\u003e\n\u003ctd\u003eGas only, no door, at least 5 hours: 2 h at 1\/2 in flame, 1 h at 1 1\/2 in, 1 h at 2 1\/2 in, 1 h more with kindling\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIn the crate\u003c\/th\u003e\n\u003ctd\u003eInsulated oven, stainless hearth, steel enclosure, refractory arch, 36 in chimney stack, LP regulator and tank bracket on LP models\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSold separately\u003c\/th\u003e\n\u003ctd\u003eDoor with thermometer FDP-DOOR, accessory kit FDP-ACCESSORY-KIT, infrared thermometer FDP-INFRARED-GUN, grill rack FDP-GRILL RACK; chimney sections above the first 36 in, cap, cement board, cladding\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eUse\u003c\/th\u003e\n\u003ctd\u003eOutdoor only; residential warranty; never moved hot; annual service by an NFI certified professional\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWarranty\u003c\/th\u003e\n\u003ctd\u003eTwo years from purchase, original purchaser, residential use; cracks under 1\/8 in normal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eShipping\u003c\/th\u003e\n\u003ctd\u003eFree freight in the 48 states from Las Vegas NV or Dayton OH; in stock ovens ship same or next business day, 2 to 5 business days in transit; built to order about 4 weeks; $95 residential liftgate; AK, HI and PR quoted\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eReturns\u003c\/th\u003e\n\u003ctd\u003eUnused, original packaging, buyer pays return freight, per our return policy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMaker\u003c\/th\u003e\n\u003ctd\u003eHearth Products Controls, 2225 Lyons Rd, Miamisburg, OH 45342, 877-585-9800\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cp\u003eDocuments: \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPC-Fire-Di-Napoli-Single-Spec-Sheet-CPO.pdf?v=1718477975\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire Di Napoli spec sheet (PDF)\u003c\/a\u003e and the \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPC-Fire-Forno_de_Pizza-Flyer-CPO.pdf?v=1718396786\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire Forno de Pizza flyer (PDF)\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch6\u003eVIDEO\u003c\/h6\u003e\n\u003cdiv class=\"dnp-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/XH3REL6JvS8\" title=\"HPC Fire Forno de Pizza oven video\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cdiv class=\"dnp-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/H8Edhi0Wqw8\" title=\"HPC Fire Forno de Pizza dual fuel oven video\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp\u003eBoth videos show the same HPC oven that is inside the Di Napoli, on the Villa and the Forno; the dome, hearth, burner and ignition are the same in all three.\u003c\/p\u003e\n\u003ch6\u003eINSTALLATION GUIDE \u0026amp; USER MANUAL\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eBefore the base is built.\u003c\/strong\u003e Confirm the plan has a non combustible block or steel base at least 33 1\/2 inches wide, bearing walls that give the hearth 1 1\/2 inches on each side or front and rear, 32 inches from the finished face to the back of the oven, and a 20 inch tall by 32 inch wide open area under the hearth that stays open. Decide where the gas shutoff goes, inside or outside the base, where the 15 amp GFCI outlet goes on the left side at least 4 inches from the hearth, and where the propane cylinder enclosure or the natural gas stub goes. Plan the chimney chase around an 8 inch outside diameter and the heights NFPA 211 calls for. HPC asks for a licensed hearth installer, a licensed installer on gas, and a forklift to set the oven.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBase.\u003c\/strong\u003e Build the base to HPC's drawing, with the hearth notch in the block so the hearth top lands at your counter line and nothing solid under the oven. Rough in the gas and the outlet into the service space.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOven.\u003c\/strong\u003e Set the assembled oven and hearth onto the notched bearing walls with the forklift and fasten it to the base with silicone or mortar. Connect the gas to the 3\/8 inch inlet under the hearth, leak test every joint, and plug the 3V adaptor into the GFCI or load two D cells. Light it and confirm the pilot and burner before anything is closed up.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChimney.\u003c\/strong\u003e Continue the 6 inch DuraTech run from the 36 inch stack on the oven to the heights in the code, per DuraVent's instructions. No damper, no reductions, nothing in the flue.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSurround.\u003c\/strong\u003e Frame in steel studs or lay block around the enclosure, sheath in cement board, tape the joints with fiber mesh, mortar the refractory arch to the board around the mouth, apply the stone, brick, tile or stucco contoured over the arch, roof it, and cap the chimney. Keep the 12 inch hearth overhang and the service space under it open.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFirst firing.\u003c\/strong\u003e Gas only, no door, at least five hours on the schedule in the curing instructions. In freezing weather, start every fire on gas before adding wood.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRunning it.\u003c\/strong\u003e Igniter on, pilot lights, set the flame, lay small dry oak on the burner, let the gas light it, push the coals to the center, add wood, leave the gas on. Gas fully off before you smoke with the door on. Shut the main gas valve when the oven sits unused; HPC's own video shows a spider nest in a pilot that sat over a winter. HPC recommends an annual service by an NFI certified professional.\u003c\/p\u003e\n\u003cp\u003eDocuments: \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPC-Fire-Manual-Di-Napoli-CPO.pdf?v=1718477976\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire Di Napoli user manual and installation guide (PDF)\u003c\/a\u003e, \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPC-Fire-Villa-Curing-Instructions-CPO.pdf?v=1718395948\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire oven curing instructions (PDF)\u003c\/a\u003e, \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPC-Fire-Di-Napoli-Single-Spec-Sheet-CPO.pdf?v=1718477975\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire Di Napoli spec sheet (PDF)\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch6\u003eWARRANTY INFORMATION\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eTerm.\u003c\/strong\u003e HPC Fire Inspired warrants the Di Napoli for two years from the original purchase against defects in material and workmanship, to the original retail purchaser, not transferable; keep the sales receipt. HPC repairs or replaces the defective component at its option, with new or remanufactured parts, or a product of equal or greater value if the model is no longer made.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eResidential use.\u003c\/strong\u003e The two year warranty applies to the oven in residential use only.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCracks.\u003c\/strong\u003e With the temperature swings of a wood and gas oven, cracks will form in the refractory and do not affect performance; HPC does not warrant a crack free oven and does not replace an oven for cracks. Cracks larger than one eighth of an inch from improper heating or handling are not covered; if one appears, contact HPC for repair instructions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExclusions.\u003c\/strong\u003e Normal wear, misuse, improper handling, wrong voltage, use contrary to the manual, disassembly or repair by anyone other than HPC or an authorized service center, improper use of gas, and acts of God. Modifying the oven voids its certification and the warranty.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClaims.\u003c\/strong\u003e Contact us first with photos and your order number and we handle the claim with HPC. Shipping damage is separate: note it on the delivery receipt or report concealed damage within 48 hours.\u003c\/p\u003e\n\u003ch6\u003eFREQUENTLY ASKED QUESTIONS - FAQ'S\u003c\/h6\u003e\n\u003ccenter\u003e\u003ch2 id=\"faqs\"\u003e\u003cspan style=\"text-decoration: underline; color: #c62828;\"\u003eFrequently Asked Questions (FAQs)\u003c\/span\u003e\u003c\/h2\u003e\u003c\/center\u003e\n\u003ch3 style=\"color: #2c3e50; margin-top: 0;\"\u003eYour Questions Answered Before You Buy\u003c\/h3\u003e\n\u003cp\u003eThese are the questions we get most often about the HPC Fire Di Napoli, answered from HPC's manual, spec sheet and flyer. If yours is not here, chat or email goes to the owner and you will usually hear back the same day.\u003c\/p\u003e\n\u003cdiv style=\"width: 100%; margin: 30px 0; font-family: Arial,sans-serif; border: 1px solid #ddd; border-radius: 12px; overflow: hidden; box-shadow: 0 4px 12px rgba(0,0,0,0.1);\"\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What does ready to finish mean on the Di Napoli?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe oven is finished inside and bare outside. You get the insulated refractory oven on its stainless hearth inside a steel enclosure, with a refractory arch for the mouth and a 36 inch section of 6 inch chimney, all assembled. There is no tile, no facade and no cladding. You build a non combustible base and surround to HPC's drawings, run the chimney, and face the enclosure in stone, brick, tile or stucco so the finished oven looks site built.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What kind of base does the Di Napoli need?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eConcrete block or steel framing, never wood. HPC's manual has the hearth resting on 1 1\/2 inches of bearing wall on each side, or across the front and rear, in a notch in the block, with the masonry at least 33 1\/2 inches wide and 32 inches from the finished face to the back of the oven. The base cannot be a solid slab or a continuous countertop: a 20 inch tall by 32 inch wide area under the hearth stays open for the gas valve, the GFCI outlet, the burner's air and future service, and the front 12 inches of hearth overhang stays open underneath. The manual sizes the base for 470 lb.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What chimney does it use and how high does it have to go?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eA 6 inch inside diameter DuraTech double wall chimney from DuraVent; a 36 inch straight section is included and the rest is bought to length. Never go smaller than the oven's outlet, and plan the chase around an 8 inch outside diameter. Per NFPA 211 the chimney runs at least 3 feet above the point where it passes through the roof and at least 2 feet above anything within 10 feet of it; DuraTech can run up to 60 feet. No damper anywhere in the stack, and finish it with the cap of your choice.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How is the Di Napoli different from the Villa and the Forno?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eSame dome, same hearth, same burner and ignition. The Villa is tiled in glass mosaic and drops into a counter cutout on a stainless flange, venting through its mouth. The Forno is the tiled oven on a steel cart. The Di Napoli has no tile, sits inside a steel enclosure you clad, and vents through a 6 inch chimney, so it can be buried in a stone structure under a roof. If the counter exists, the Villa; if nothing is built, the Forno; if the structure is on the drawings, the Di Napoli.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can I run wood and gas at the same time?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes, and that is how HPC's manual has you run it. The gas burner lights the wood, and leaving the gas on keeps the oven hot, the flame steady and the smoke down. You can also cook on gas alone on a weeknight or turn the gas down and run the fire once it is going. The oven is about 30 minutes to pizza heat from cold with both fuels.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Natural gas or propane, and can I change later?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eChoose the gas type when you order; each is its own model. Natural gas runs on fixed piping at 6 to 7 inches of water column to a 3\/8 inch NPT inlet and needs a licensed installer. Propane runs on a 20 or 30 lb cylinder with a QCC1 fitting through the supplied regulator at 10 to 11 inches of water column, with the cylinder in its own ventilated enclosure beside the base, never inside it; a house propane line also works. If you change fuels later, HPC converts the oven through an HVAC or gas technician; ask us and we will set it up.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Does the Di Napoli need electricity?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNo mains power is required. The flame sensing ignition runs on 3 volts from two D cell batteries, which last six months to a year, or from the supplied adaptor plugged into a 15 amp 110V GFCI outlet, which HPC wants on the left side of the oven base at least 4 inches from the hearth, inside the open service space. On a permanent base most owners wire the outlet and keep batteries for outages.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How hot does it get and how big is the floor?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eHPC's manual puts the hearth at about 800°F at its hottest and the top of the dome over 1,000°F, with the refractory rated past 2,400°F; pizza launches at a hearth of 625 to 650°F. The cooking floor is the same as the Villa and Forno, about 29 by 30 inches and about 870 square inches, enough for two pizzas or a pizza and a pan at once, through an 18 inch mouth. Bread goes up front where the floor runs 300 to 400°F.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What finish can I put on it, and does it need a cover?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eAny non combustible cladding: stone, brick, tile or stucco over cement board on steel stud or block framing, with the refractory arch mortared around the mouth and the stone contoured to it, then a roof and a chimney cap. The enclosure is the only part HPC supplies; the framing, board, cladding and chimney run above the first 36 inches are yours. No cover is sold for the Di Napoli because the finished surround is the cover; the door, sold separately, closes the mouth.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How does the Di Napoli ship and what is the warranty?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eFree by freight in the 48 states from HPC's warehouses in Las Vegas or Dayton, same or next business day for an oven in stock with 2 to 5 days in transit and about 4 weeks built to order, crated on a pallet at about 450 lb, curbside with a $95 residential liftgate fee at checkout; HPC recommends a forklift to set it, so have the equipment there. Inspect the crate before signing. The warranty is two years from purchase to the original purchaser for residential use, covering material and workmanship; hairline cracks under an eighth of an inch in the refractory are normal and not a defect. Returns on an unused oven in its original packaging follow our return policy, buyer pays return freight.\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"HPC Fire","offers":[{"title":"Liquid Propane (LP)","offer_id":45729889059071,"sku":"FDP-DiNapoli\/RTF-EI-LP","price":5585.05,"currency_code":"USD","in_stock":true},{"title":"Natural Gas (NG)","offer_id":45729889124607,"sku":"FDP-DiNapoli\/RTF-EI-NG","price":5585.05,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HPCDi-Napoli-EI1.jpg?v=1718477082"},{"product_id":"tuscan-chef-gx-c2-deluxe-medium-outdoor-wood-fired-pizza-oven-freestanding-with-cart","title":"Tuscan Chef GX-C2 Deluxe Medium Wood Fired Pizza Oven with Cart","description":"\u003cstyle\u003e\n.tcc-h2{color:#8a1f12;font-weight:700;margin-top:34px;}\n.tcc-h3{color:#111;font-weight:700;margin-top:26px;text-decoration:underline;text-decoration-color:#000;text-decoration-thickness:2px;text-underline-offset:4px;}\n.tcc-img{max-width:100%;height:auto;display:block;margin:18px auto;border-radius:8px;}\n.tcc-cap{font-size:14px;color:#555;text-align:center;margin:-8px 0 18px;}\n.tcc-glance{background:#fbf6f4;border-left:4px solid #8a1f12;padding:16px 20px;margin:20px 0;border-radius:0 8px 8px 0;}\n.tcc-glance p{margin:0 0 8px;}\n.tcc-glance .tcc-glance-title{font-weight:700;font-size:18px;margin-bottom:10px;}\n.tcc-table{width:100%;border-collapse:collapse;table-layout:fixed;margin:20px 0;font-family:Arial,sans-serif;}\n.tcc-table th{background:#8a1f12;color:#fff;padding:12px 10px;text-align:left;font-size:15px;word-break:normal;overflow-wrap:break-word;}\n.tcc-table td{border-bottom:1px solid #ddd;padding:12px 10px;vertical-align:top;font-size:15px;word-break:normal;overflow-wrap:break-word;}\n.tcc-table tr:nth-child(even) td{background:#faf5f4;}\n.tcc-cards{display:none;}\n@media (max-width:600px){.tcc-table{display:none;}.tcc-cards{display:block;}}\n.tcc-card{border:1px solid #ddd;border-radius:8px;padding:14px 16px;margin:14px 0;}\n.tcc-card h4{margin:0 0 8px;color:#8a1f12;font-size:17px;}\n.tcc-card p{margin:4px 0;font-size:15px;}\n.cart-specs.tcc-specs{width:100%;border-collapse:collapse;margin:16px 0;font-family:Arial,sans-serif;}\n.cart-specs.tcc-specs th{background:#8a1f12;color:#fff;padding:10px 12px;text-align:left;width:36%;font-size:15px;vertical-align:top;}\n.cart-specs.tcc-specs td{border-bottom:1px solid #ddd;padding:10px 12px;font-size:15px;vertical-align:top;}\n.tcc-video{max-width:560px;margin:14px auto 6px;}\n.tcc-video iframe{width:100%;aspect-ratio:16\/9;height:auto;border:0;border-radius:8px;}\ndetails[style*=\"border-bottom\"] \u003e summary{list-style:none;cursor:pointer;}\ndetails[style*=\"border-bottom\"] \u003e summary::-webkit-details-marker{display:none;}\ndetails[style*=\"border-bottom\"] \u003e summary::after{content:none;}\ndetails[style*=\"border-bottom\"] \u003e summary:hover{background:#eef1f5 !important;}\ndetails[open] .pin-arrow{transform:rotate(180deg);}\n\u003c\/style\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003eThe Tuscan Chef GX-C2 is a two chamber wood fired oven, what some dealers call a dual chamber oven: the fire burns in a brick lined firebox on the bottom, the food cooks in a separate chamber above it on a ceramic stone, and the smoke passes up through vents on both sides so the flavor reaches the food and the flames and ash do not. It is welded from 6 mm steel, wrapped in two inches of insulation and 304 stainless, and it stands on a welded steel cart with four casters and a shelf for the wood. Tuscan Chef calls it the Deluxe Family Oven, the medium of its four sizes, and it is the one we recommend first in the line. Crustify is an authorized Tuscan Chef dealer, and every GX-C2 ships free by freight.\u003c\/p\u003e\n\u003cp\u003eWhat the two chamber changes is how you cook. In a dome oven the fire shares the floor with the pizza, so you build it, push it aside, and feed it between launches. In the GX-C2 you feed the fire through its own door below, set the heat with the damper on that door, and the chamber above behaves like a hot oven with a stone floor and a second shelf: pizza at 650°F in four minutes, bread and roasts lower and slower, for hours on a piece or two of wood an hour. It cures in an hour, assembles in half an hour, and the same oven goes into masonry later without its casters. This page covers the two chambers, how the oven is built, cooking and curing, where it sits, the built in option, how it compares to the other Tuscan Chef sizes and the other wood ovens on wheels we carry, and what to order with it.\u003c\/p\u003e\n\u003cdiv class=\"tcc-glance\"\u003e\n\u003cp class=\"tcc-glance-title\"\u003eTuscan Chef GX-C2 at a glance\u003c\/p\u003e\n\u003cp\u003eFuel: seasoned hardwood in a fire brick lined firebox below the cooking chamber; damper on the firebox door sets the heat; no gas, no electricity\u003c\/p\u003e\n\u003cp\u003eHeat: rated to 950°F; most cooking between 450 and 700°F per Tuscan Chef; thin crust pizza in 4 minutes at 650°F; 30 to 45 minutes to temperature\u003c\/p\u003e\n\u003cp\u003eChamber: 18 1\/4 wide by 18 1\/2 deep by 10 inches tall over a 1 1\/2 inch ceramic stone, with a removable stainless wire shelf for a second level; firebox 20 by 16 by 7 inches\u003c\/p\u003e\n\u003cp\u003eBuild: 6 mm welded steel in high heat flat black, two inches of insulation around both chambers, 304 stainless wrap on the sides and top, stainless chimney with spark guard, stainless gauge above the oven door\u003c\/p\u003e\n\u003cp\u003eSize: oven 27 1\/2 wide by 19 deep by 28 1\/2 tall; 92 inches to the top of the chimney on the cart; 430 lb oven plus 55 lb cart\u003c\/p\u003e\n\u003cp\u003eInstall: outdoors on a level surface rated for 485 lb, 36 inches from combustibles, 18 for the chimney; cart on four 4 inch casters, two locking; sets into masonry without casters\u003c\/p\u003e\n\u003cp\u003eIn the crate: oven, cart with casters and hardware, chimney and cap, stainless shelf, side handles, thermometer; two year parts warranty\u003c\/p\u003e\n\u003cp\u003ePrice is shown above. Questions answered in the FAQ tab or by chat, which goes straight to the owner.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"tcc-h2\"\u003eTwo Chamber: the Fire Below, the Food Above\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"tcc-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/TUS-GX-C2-oven-burning.jpg?v=1718904113\" alt=\"Tuscan Chef GX-C2 two chamber wood fired oven with the fire burning in the lower firebox and the cooking chamber above\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eTuscan Chef's whole idea is the stacked layout. Every wood oven has to get the heat of a fire to a stone, and the usual way is to put them in the same room. The GX-C2 puts them in two. The firebox is the bottom chamber, lined with an inch of refractory fire brick, with its own door and a sliding damper. The cooking chamber is the top one, with the ceramic stone as its floor and the firebox roof as the stone's heat source. Vents on each side carry the smoke from the firebox up and across the cooking chamber on its way to the chimney, which is where the wood flavor comes from. The flames stay downstairs, the stone gets its heat from below like a hearth, and you work the fire and the food through two separate doors.\u003c\/p\u003e\n\u003ch3 class=\"tcc-h3\"\u003eThe firebox\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"tcc-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/TUS-GX-C2-oven-close-up.jpg?v=1718735074\" alt=\"Close view of the Tuscan Chef GX-C2 firebox door with its spiral handle and damper under the oven chamber door\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eTwenty inches wide, 16 deep and 7 tall, lined with fire brick, behind a steel door with a spiral heat deflecting handle and a sliding damper. The damper is the thermostat: open for more air and a hotter chamber above, closed down to hold a lower temperature on less wood. Both doors hinge down and rest on steel stops, so the firebox door becomes a lip to work the fire over. The manual's one caution is the one that matters on any two chamber oven: when you open the firebox to feed it, have the chamber above empty or the food covered, because fly ash can rise through the vents. Feed between pizzas, not during one.\u003c\/p\u003e\n\u003ch3 class=\"tcc-h3\"\u003eThe cooking chamber\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"tcc-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/TUS-GX-C2-oven-open.jpg?v=1718735077\" alt=\"Tuscan Chef GX-C2 oven chamber door open showing the ceramic stone floor and the stainless wire shelf above it\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eEighteen and a quarter inches wide, 18 1\/2 deep and 10 tall, which is one large pizza on the stone, or two small ones, with a removable stainless wire shelf above for a second tray. That shelf is why Tuscan Chef says the oven has two to four times the cooking space of similarly priced freestanding wood ovens: pizza on the stone and a pan of vegetables on the shelf, or bread below and a roast above. The stone is about an inch and a half of ceramic and holds heat the way a hearth does, so a pizza launched straight onto it gets its crust from below while the chamber heat does the top. The oven door has the same spiral handle and the gauge sits in the body just above it, reading the chamber without opening the door.\u003c\/p\u003e\n\u003ch2 class=\"tcc-h2\"\u003eHow the GX-C2 Is Built\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"tcc-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/TUS-GX-C2-oven.jpg?v=1718735080\" alt=\"Tuscan Chef GX-C2 wood fired pizza oven on its welded steel cart with the stainless chimney, full view\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe body is 6 mm welded steel, a quarter inch, in high heat flat black paint, which is why it weighs 430 lb without the cart and why it holds heat for hours. Two inches of insulation surround both chambers and the sides and top are wrapped in 304 stainless; Tuscan Chef's own readings on a 700°F oven put the stainless sides at about 100°F and the top at 150, with the doors at 360 and the back at 450, so it is an oven you can stand beside and not one you touch at the back. A 39 inch stainless chimney with a spark guard cap slips over the collar on top, and two round stainless side handles bolt to the body for lifting and steering. The cart is a welded steel frame with a heavy steel shelf for the wood supply and four 4 inch casters, two of them locking, which go at the front; the oven's four corner tabs seat inside the cart frame so it cannot walk off. Chimney on, the top of the cap is 92 inches up.\u003c\/p\u003e\n\u003ch2 class=\"tcc-h2\"\u003eCooking in the GX-C2\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"tcc-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/TUS-GX-C2-oven-pizza.jpg?v=1718819830\" alt=\"Pizza cooking on the stone inside the Tuscan Chef GX-C2 with the oven door open\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eStart the fire with kindling on crumpled newspaper, add small pieces as it catches, then larger splits, and give it about 40 minutes to mature into hot coals with little flame; Tuscan Chef's figure for reaching temperature is 30 to 45 minutes. The gauge above the oven door reads the chamber. Tuscan Chef says most cooking happens between 450 and 700°F, that bread, pizza, fish and steak want 600 to 800, and that ribs, roasts, poultry and lamb want 250 to 350 with the damper closed down. Thin crust pizza is four minutes at 650°F on the stone; at 700°F and up, a piece of wood every 20 to 30 minutes holds it, and at 350°F one or two pieces an hour hold it for as long as you like. Our \u003ca href=\"\/blogs\/news\/pizza-oven-temperature\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003epizza oven temperature guide\u003c\/a\u003e covers what each reading is good for.\u003c\/p\u003e\n\u003cp\u003eThe second shelf is the habit to build. Pizza on the stone and a tray on the shelf, bread on the stone and a bird on the shelf, two trays of vegetables at once: the chamber is a 10 inch tall oven with a hearth floor, and it cooks like one. Seasoned hardwood only, split to the firebox: no accelerants, no treated wood, and the drier the better for heat and a clean chimney; our \u003ca href=\"\/blogs\/news\/wood-types-best-for-pizza-oven-flavor-guide\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003epizza oven wood guide\u003c\/a\u003e covers the species. Wood grade, moisture, altitude and weather all move the numbers, so the first few cooks are for learning your oven.\u003c\/p\u003e\n\u003ch2 class=\"tcc-h2\"\u003eCuring, Wood and Care\u003c\/h2\u003e\n\u003cp\u003eBefore the first cook the oven is cured: a fire in the firebox to 450 to 500°F with both doors open for at least an hour, which sets the high temperature paint and drives off its fumes. Tuscan Chef's line is that its ovens cure in an hour where clay ovens take days, and it is right; you can cook the same evening. After that, clean the ash out of the firebox before each fire, wipe the stone, shelf and door with a damp cloth, use a wire brush on buildup, and wipe the outside down. The black steel is painted, not stainless, so surface rust can show in time; the manual's fix is fine steel wool and a coat of high heat flat black, and it is excluded from the warranty, which is why Tuscan Chef recommends its fitted cover and why our \u003ca href=\"\/blogs\/news\/pizza-oven-maintenance-cleaning\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003epizza oven maintenance guide\u003c\/a\u003e puts a cover first.\u003c\/p\u003e\n\u003ch2 class=\"tcc-h2\"\u003eWhere It Sits\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"tcc-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/TUS-GX-C2onpatio.jpg?v=1718819830\" alt=\"Tuscan Chef GX-C2 wood fired pizza oven on its cart on an outdoor patio\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eOutdoors only, on a level surface that carries 485 lb, with 36 inches from the oven to anything combustible at the front, back and sides and 18 inches from the chimney. Lock the front casters once it is placed. The cart is built to roll on smooth, level, unobstructed ground, so plan its home before the pallet arrives rather than moving it across a lawn, and keep gasoline, propane and anything flammable away from it. Nothing else to plumb or wire: it is wood, a chimney and a match.\u003c\/p\u003e\n\u003ch2 class=\"tcc-h2\"\u003eFreestanding Now, Built In Later\u003c\/h2\u003e\n\u003cp\u003eTuscan Chef's manual shows the GX-C2 set into masonry without its casters, and sells the same oven without the cart as the \u003ca href=\"\/products\/tuscan-chef-gx-dl-deluxe-large-46-inch-outdoor-wood-fired-pizza-oven-built-in-or-countertop\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eGX-DL\u003c\/a\u003e in the large size and the GX-CM in this size. The installation drawing sits the oven on fire brick inside a 29 1\/2 inch wide by 19 inch deep opening with 2 inches of clearance each side and a 34 inch brick or stone facing, with the 36 inch combustible clearance carried into the design. Tuscan Chef supplies the oven and chimney only and asks for a wood fireplace installer on the build; send us the drawing and we check it against the manual before you order.\u003c\/p\u003e\n\u003ch2 class=\"tcc-h2\"\u003eHow the GX-C2 Compares\u003c\/h2\u003e\n\u003cp\u003eTuscan Chef makes four sizes of the same two chamber oven, and we carry two other wood ovens on wheels. The GX-C2 is the medium Tuscan Chef with the cart.\u003c\/p\u003e\n\u003ctable class=\"tcc-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth style=\"width: 21%;\"\u003eOven\u003c\/th\u003e\n\u003cth style=\"width: 19%;\"\u003eFuel\u003c\/th\u003e\n\u003cth style=\"width: 20%;\"\u003eInstall\u003c\/th\u003e\n\u003cth style=\"width: 40%;\"\u003eWhat sets it apart\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGX-C2 (this page)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWood\u003c\/td\u003e\n\u003ctd\u003eOn its own cart, 485 lb total\u003c\/td\u003e\n\u003ctd\u003eTwo chamber medium oven, 27 1\/2 in wide, 18 1\/4 by 18 1\/2 in stone, second shelf; the one to start with\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/tuscan-chef-gx-b1-deluxe-medium-outdoor-wood-fired-pizza-oven-freestanding-with-cart\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef GX-B1\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWood\u003c\/td\u003e\n\u003ctd\u003eOn its own cart\u003c\/td\u003e\n\u003ctd\u003eSame medium oven in a 34 in wide body with side shelves for the peel and the pans\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/tuscan-chef-gx-d1-deluxe-large-46-inch-outdoor-wood-fired-pizza-oven-freestanding-with-cart\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef GX-D1\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWood\u003c\/td\u003e\n\u003ctd\u003eOn its own cart, 5 in casters\u003c\/td\u003e\n\u003ctd\u003eThe 46 in large oven on a cart for a crowd; three pizzas at once\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/tuscan-chef-gx-dl-deluxe-large-46-inch-outdoor-wood-fired-pizza-oven-built-in-or-countertop\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef GX-DL\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWood\u003c\/td\u003e\n\u003ctd\u003eBuilt in or countertop, no cart\u003c\/td\u003e\n\u003ctd\u003eThe large oven for an outdoor kitchen opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/kucht-professional-venice-wood-fired-outdoor-pizza-oven-color-series\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eKucht Venice\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWood\u003c\/td\u003e\n\u003ctd\u003eOn its own cart, color series\u003c\/td\u003e\n\u003ctd\u003eSingle chamber dome oven on wheels; the fire shares the floor with the pizza\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"tcc-cards\"\u003e\n\u003cdiv class=\"tcc-card\"\u003e\n\u003ch4\u003eGX-C2 (this page)\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e on its own cart, 485 lb total\u003c\/p\u003e\n\u003cp\u003eTwo chamber medium oven, 27 1\/2 in wide, 18 1\/4 by 18 1\/2 in stone, second shelf; the one to start with.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tcc-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/tuscan-chef-gx-b1-deluxe-medium-outdoor-wood-fired-pizza-oven-freestanding-with-cart\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef GX-B1\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e on its own cart\u003c\/p\u003e\n\u003cp\u003eSame medium oven in a 34 in wide body with side shelves for the peel and the pans.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tcc-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/tuscan-chef-gx-d1-deluxe-large-46-inch-outdoor-wood-fired-pizza-oven-freestanding-with-cart\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef GX-D1\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e on its own cart, 5 in casters\u003c\/p\u003e\n\u003cp\u003eThe 46 in large oven on a cart for a crowd; three pizzas at once.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tcc-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/tuscan-chef-gx-dl-deluxe-large-46-inch-outdoor-wood-fired-pizza-oven-built-in-or-countertop\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef GX-DL\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e built in or countertop, no cart\u003c\/p\u003e\n\u003cp\u003eThe large oven for an outdoor kitchen opening.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tcc-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/kucht-professional-venice-wood-fired-outdoor-pizza-oven-color-series\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eKucht Venice\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e on its own cart, color series\u003c\/p\u003e\n\u003cp\u003eSingle chamber dome oven on wheels; the fire shares the floor with the pizza.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eWithin Tuscan Chef the choice is size and shelves: the GX-C2 is the compact medium, the \u003ca href=\"\/products\/tuscan-chef-gx-b1-deluxe-medium-outdoor-wood-fired-pizza-oven-freestanding-with-cart\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eGX-B1\u003c\/a\u003e is the same oven with a wider body and work shelves, and the \u003ca href=\"\/products\/tuscan-chef-gx-d1-deluxe-large-46-inch-outdoor-wood-fired-pizza-oven-freestanding-with-cart\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eGX-D1\u003c\/a\u003e is the large one for feeding a crowd. Against a dome oven on wheels the question is whether you want to tend a fire next to the pizza or under it; if the fire under the food is what you want but with gas to light it, the \u003ca href=\"\/products\/hpc-fire-forno-series-hybrid-dual-fuel-wood-gas-burning-pizza-oven-with-cart\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eHPC Forno\u003c\/a\u003e is the hybrid on a cart. All four Tuscan Chefs are in the \u003ca href=\"\/collections\/tuscan-chef\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef collection\u003c\/a\u003e, every wood oven we carry is in the \u003ca href=\"\/collections\/wood-fired\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eWood Fired collection\u003c\/a\u003e, every oven on wheels is in the \u003ca href=\"\/collections\/freestanding-cart\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eFreestanding and Cart collection\u003c\/a\u003e, and our \u003ca href=\"\/blogs\/news\/best-wood-fired-pizza-ovens\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ebest wood fired pizza ovens\u003c\/a\u003e post ranks them against each other.\u003c\/p\u003e\n\u003ch2 class=\"tcc-h2\"\u003eWho Should Buy the GX-C2, and Who Should Not\u003c\/h2\u003e\n\u003cp\u003eBuy the GX-C2 if you want wood fired flavor without working a fire on the same floor as the food, if you cook more than pizza and want a stone floor and a second shelf at the same time, and if you want an oven that assembles in half an hour, cures in one, and rolls to where the party is. It is the oven for the cook who roasts and bakes outdoors on Sunday as much as makes pizza on Friday, for the buyer who wants steel and stainless rather than a dome to cure for days, and for anyone who likes that the fire is behind its own door with a damper on it.\u003c\/p\u003e\n\u003cp\u003eDo not buy the GX-C2 if you want a gas burner for weeknights; it is wood only, and the HPC Forno or the Kokomo are the carts with gas. Do not buy it if you want to see the flame licking over the pizza through the mouth of a dome; the fire lives downstairs here. Do not buy it for a spot closer than 36 inches to a wall, fence or overhang, or for a deck that cannot carry 485 lb on four casters. And if you are feeding a crowd every weekend, the GX-D1 is the same oven with a 46 inch chamber. Our \u003ca href=\"\/pages\/pizza-oven-buying-guide\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003epizza oven buying guide\u003c\/a\u003e walks the whole decision.\u003c\/p\u003e\n\u003ch2 class=\"tcc-h2\"\u003eWhat to Order With It\u003c\/h2\u003e\n\u003cp\u003eThe oven comes with its shelf, handles, chimney and gauge, and you supply the wood and the peel. Tuscan Chef makes a 35 inch aluminum peel, a 10 inch brass bristle brush with scraper and a fitted cover for the GX-C2; we do not list the Tuscan Chef accessories, so ask us and we will quote the cover with the oven, since a fitted cover is the one add that protects the painted steel. Any long handled peel and a brush from our \u003ca href=\"\/collections\/accessories\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eaccessories collection\u003c\/a\u003e work with the 18 inch chamber. Accessories ordered with the oven ride on the same freight at no added charge.\u003c\/p\u003e\n\u003ch2 class=\"tcc-h2\"\u003eBuying the GX-C2 From Crustify\u003c\/h2\u003e\n\u003cp\u003eCrustify is an authorized Tuscan Chef dealer, so the two year parts warranty applies. The oven and cart ship by freight on a pallet from Inmar Industries, Tuscan Chef's distributor in Ontario, shrink wrapped and crated, and arrive curbside with a $95 residential liftgate fee at checkout; a business address with a dock pays no liftgate. Shipping is free in the contiguous 48 states; Alaska, Hawaii and Puerto Rico are quoted before you order. Inspect the pallet before you sign and write \"damaged\" on the bill or refuse delivery if there is any; Tuscan Chef treats damage reported more than three days after delivery as having happened after delivery, so unpack it when it lands. Returns on an unused oven in its original packaging follow our return policy, with return freight paid by the buyer. Chat and email go straight to the owner and are usually answered the same day; if you are planning a masonry setting, send the drawing through our \u003ca href=\"\/pages\/contact\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003econtact page\u003c\/a\u003e and we will check it against the manual before you order.\u003c\/p\u003e\n\u003ch6\u003eKEY FEATURES\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eTuscan Chef GX-C2 Deluxe Family Oven: two chamber wood fired oven, fire brick lined firebox below, cooking chamber above, smoke vented through both sides for flavor without flame or ash on the food\u003c\/li\u003e\n\u003cli\u003e6 mm welded steel body in high heat flat black, two inches of insulation around both chambers, 304 stainless wrap on sides and top\u003c\/li\u003e\n\u003cli\u003eCooking chamber 18 1\/4 in wide by 18 1\/2 deep by 10 tall over a 1 1\/2 in ceramic stone, with a removable stainless wire shelf for a second level\u003c\/li\u003e\n\u003cli\u003eFirebox 20 by 16 by 7 in, lined with 1 in refractory fire brick, steel door with sliding damper and spiral heat deflecting handle\u003c\/li\u003e\n\u003cli\u003eRated to 950°F; most cooking between 450 and 700°F; thin crust pizza in 4 minutes at 650°F; 30 to 45 minutes to temperature\u003c\/li\u003e\n\u003cli\u003eHolds 700°F on a piece of wood every 20 to 30 minutes and 350°F for hours on one or two pieces an hour\u003c\/li\u003e\n\u003cli\u003eStainless gauge above the oven door, 39 in stainless chimney with spark guard, round stainless side handles\u003c\/li\u003e\n\u003cli\u003eWelded steel cart with wood shelf and four 4 in casters, two locking; oven tabs seat inside the cart frame\u003c\/li\u003e\n\u003cli\u003eOven 27 1\/2 in W by 19 D by 28 1\/2 H; 92 in to the chimney cap on the cart; 430 lb oven, 55 lb cart\u003c\/li\u003e\n\u003cli\u003eAssembles in about 30 minutes, cures in an hour at 450 to 500°F with both doors open; all season outdoor use\u003c\/li\u003e\n\u003cli\u003eSets into masonry without its casters; GX-CM is the same oven sold without the cart\u003c\/li\u003e\n\u003cli\u003eTwo year parts warranty, normal consumer use; surface rust and abuse excluded\u003c\/li\u003e\n\u003cli\u003eShips free by freight on a pallet; $95 residential liftgate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eSPECIFICATIONS\u003c\/h6\u003e\n\u003ctable class=\"cart-specs tcc-specs\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eModel\u003c\/th\u003e\n\u003ctd\u003eGX-C2 Deluxe Family Oven with cart (GX-CM is the same oven without the cart)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFuel\u003c\/th\u003e\n\u003ctd\u003eSeasoned hardwood only; no accelerants, no gas; no electricity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eLayout\u003c\/th\u003e\n\u003ctd\u003eDual chamber: firebox below, cooking chamber above, smoke vents on both sides of the oven chamber, chimney on top\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCooking chamber\u003c\/th\u003e\n\u003ctd\u003e18 1\/4 in W by 18 1\/2 in D by 10 in H; 1 1\/2 in ceramic stone floor (consumer brochure says 1 3\/8); removable stainless wire shelf; steel door with spiral handle and stop\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFirebox\u003c\/th\u003e\n\u003ctd\u003e20 in W by 16 in D by 7 in H, lined with 1 in refractory fire brick; steel door with sliding damper, spiral handle and stop\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eTemperatures\u003c\/th\u003e\n\u003ctd\u003eRated to 510°C (950°F); working range 250 to 900°F per the manual, most cooking 450 to 700°F; bread, pizza, fish and steak 600 to 800°F; ribs, roasts, poultry and lamb 250 to 350°F; pizza 4 minutes at 650°F\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eExterior at 700°F\u003c\/th\u003e\n\u003ctd\u003eStainless sides about 100°F, top 150°F, oven and firebox doors 360°F, back 450°F, underside 250°F (Tuscan Chef's readings)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBody\u003c\/th\u003e\n\u003ctd\u003e6 mm (1\/4 in) welded steel, high heat flat black paint; 2 in insulation around both chambers; 304 stainless wrap on sides and top\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eChimney\u003c\/th\u003e\n\u003ctd\u003eStainless steel, 39 in tall by 4 in diameter, with spark guard cap; slips over the collar on the oven\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGauge\u003c\/th\u003e\n\u003ctd\u003eStainless steel thermometer mounted in the oven body above the oven chamber door\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCart\u003c\/th\u003e\n\u003ctd\u003eWelded steel frame, 22 in H by 27 1\/2 in W by 19 in D, heavy steel wood shelf, four 4 in casters with two locking; round stainless side handles on the oven for lifting and steering\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDimensions\u003c\/th\u003e\n\u003ctd\u003eOven 28 1\/2 in H by 27 1\/2 in W by 19 in D; 50 1\/2 in to the top of the oven on the cart; 92 in to the top of the chimney cap\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWeight\u003c\/th\u003e\n\u003ctd\u003eOven 430 lb, cart 55 lb, 485 lb total\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eClearances\u003c\/th\u003e\n\u003ctd\u003e36 in from combustibles at front, back and sides; 18 in from the chimney; outdoors only on a level surface that carries the full weight; local codes apply\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBuilt in\u003c\/th\u003e\n\u003ctd\u003eSets into masonry without casters: opening 29 1\/2 in W by 19 in D with 2 in clearance each side, oven on fire brick, 34 in facing per the manual drawing; oven and chimney only supplied; wood fireplace installer recommended\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eAssembly\u003c\/th\u003e\n\u003ctd\u003eAbout 30 minutes: side handles (17 mm), thermometer, casters (14 mm socket and 13 mm wrench), oven onto cart with two or more people, chimney and cap\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCuring\u003c\/th\u003e\n\u003ctd\u003eFire to 450 to 500°F with both doors open for at least one hour before first cooking\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIn the crate\u003c\/th\u003e\n\u003ctd\u003eOven with stainless shelf, side handles, chimney cap and thermometer packed inside; cart with casters and hardware; chimney\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eAccessories\u003c\/th\u003e\n\u003ctd\u003eTuscan Chef 10602 fitted cover, 10035 35 in aluminum peel, 10330 10 in brass brush with scraper, 10413 13 in cordierite stone; ask us to quote with the oven\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eUse\u003c\/th\u003e\n\u003ctd\u003eResidential, outdoor, all season; not for commercial use\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWarranty\u003c\/th\u003e\n\u003ctd\u003eTwo years, parts only, normal consumer use; surface rust and damage from abuse or neglect excluded\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eShipping\u003c\/th\u003e\n\u003ctd\u003eFree freight in the 48 states on a pallet from Ontario; $95 residential liftgate; AK, HI and PR quoted; damage noted on the bill at delivery or reported within 3 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eReturns\u003c\/th\u003e\n\u003ctd\u003eUnused, original packaging, buyer pays return freight, per our return policy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMaker\u003c\/th\u003e\n\u003ctd\u003eTuscan Chef Ovens, Inmar Industries Inc., Port Perry, Ontario\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eDocuments: \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Tuscan-Chef-GX-C2-and-GX-CM-Spec-Brochure-CPO.pdf?v=1718741501\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eTuscan Chef GX-C2 and GX-CM spec sheet (PDF)\u003c\/a\u003e and the \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Tuscan-Chef-Consumer-Brochure-CPO.pdf?v=1718741266\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eTuscan Chef product brochure (PDF)\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch6\u003eVIDEO\u003c\/h6\u003e\n\u003cdiv class=\"tcc-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/Ws2IOKvG92c\" title=\"Tuscan Chef GX-C2 two chamber wood fired pizza oven video\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch6\u003eINSTALLATION GUIDE \u0026amp; USER MANUAL\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery.\u003c\/strong\u003e The oven and cart arrive on a pallet, shrink wrapped. Inspect before you sign; mark the bill \"damaged\" or refuse delivery if there is any, and report concealed damage within three days. Unpack on a moving pad or cardboard so the steel and stainless do not scratch; cut the plastic wrapped ties holding the doors, pull the nylon hinge inserts, the tube support inside the oven and the box with the chimney cap and thermometer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCart.\u003c\/strong\u003e Turn the cart on its edge and bolt the four casters on with a 14 mm socket and 13 mm wrench, the two locking casters on the long side where the front of the oven will be. Set it on its wheels and lock them.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOven.\u003c\/strong\u003e Bolt the round stainless side handles to the oven body with a 17 mm wrench. Push the thermometer through the hole above the oven chamber and snug the nut and washer from inside. With two or more people, lift the oven onto the cart so its four corner tabs seat inside the frame. Fit the cap to the chimney and slide the chimney down over the collar on top of the oven.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCuring.\u003c\/strong\u003e Light a fire in the firebox, open both doors, and run the oven at 450 to 500°F for at least an hour to cure the paint before any food goes in.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFiring.\u003c\/strong\u003e Kindling on crumpled newspaper, small wood as it catches, then splits; about 40 minutes to mature coals. Set the heat with the firebox damper and the amount of wood; a piece every 20 to 30 minutes at 700°F, one or two an hour at 350°F. Empty the oven chamber or cover the food before opening the firebox. Gloves or mitts on both doors; lift each door slightly to swing it and lower it onto its stop.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCare.\u003c\/strong\u003e Clean the ash from the firebox and wipe the chamber, stone, shelf and door with a damp cloth before each use; wire brush any buildup. Wipe the outside down; touch up surface rust with fine steel wool and high heat flat black paint. Cover the oven between cooks.\u003c\/p\u003e\n\u003cp\u003eDocuments: \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Tuscan-Chef-Oven-Manual-CPO.pdf?v=1718740981\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eTuscan Chef GX series owner's manual (PDF)\u003c\/a\u003e, \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Tuscan-Chef-GX-C2-and-GX-CM-Spec-Brochure-CPO.pdf?v=1718741501\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eTuscan Chef GX-C2 and GX-CM spec sheet (PDF)\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch6\u003eWARRANTY INFORMATION\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eTerm.\u003c\/strong\u003e Tuscan Chef outdoor wood fired ovens are warranted for two years, parts only, subject to normal consumer use. Curing the oven before use as the manual describes is a condition of the warranty.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNot covered.\u003c\/strong\u003e Surface rust on the painted steel, and damage caused by abuse or neglect, including improper installation or use contrary to the manual; Inmar Industries accepts no liability for damage from improper use or installation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClaims.\u003c\/strong\u003e Contact us first with photos and your order number and we handle the claim with Tuscan Chef. Shipping damage is separate: note it on the bill at delivery or report it within three days.\u003c\/p\u003e\n\u003ch6\u003eFREQUENTLY ASKED QUESTIONS - FAQ'S\u003c\/h6\u003e\n\u003ccenter\u003e\n\u003ch2 id=\"faqs\"\u003e\u003cspan style=\"text-decoration: underline; color: #c62828;\"\u003eFrequently Asked Questions (FAQs)\u003c\/span\u003e\u003c\/h2\u003e\n\u003c\/center\u003e\n\u003ch3 style=\"color: #2c3e50; margin-top: 0;\"\u003eYour Questions Answered Before You Buy\u003c\/h3\u003e\n\u003cp\u003eThese are the questions we get most often about the Tuscan Chef GX-C2, answered from Tuscan Chef's manual, spec sheet and brochure. If yours is not here, chat or email goes to the owner and you will usually hear back the same day.\u003c\/p\u003e\n\u003cdiv style=\"width: 100%; margin: 30px 0; font-family: Arial,sans-serif; border: 1px solid #ddd; border-radius: 12px; overflow: hidden; box-shadow: 0 4px 12px rgba(0,0,0,0.1);\"\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What does two chamber mean, and why does it matter?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe fire burns in a fire brick lined firebox on the bottom and the food cooks in a separate chamber above it, on a ceramic stone heated from below, with vents on both sides carrying the smoke up through the cooking chamber for flavor. You feed and damp the fire through its own door without reaching past the food, the flames never touch the pizza, and the chamber behaves like a hot oven with a hearth floor and a second shelf, which is why it roasts and bakes as well as it makes pizza.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How hot does it get and how long does it take?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eRated to 950°F, with Tuscan Chef saying most cooking happens between 450 and 700°F: bread, pizza, fish and steak at 600 to 800, ribs and roasts at 250 to 350 with the damper closed down. Thin crust pizza takes about four minutes at 650°F. Allow 30 to 45 minutes to reach temperature, about 40 for the fire to mature into coals, and a piece of wood every 20 to 30 minutes to hold 700°F.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How big is the cooking chamber?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003e18 1\/4 inches wide, 18 1\/2 deep and 10 tall over a 1 1\/2 inch ceramic stone, with a removable stainless wire shelf above it. That is one large pizza or two small ones on the stone, with the shelf for a tray at the same time; Tuscan Chef puts it at two to four times the space of similarly priced freestanding wood ovens because of the two levels. For a bigger floor, the GX-D1 is the 46 inch version.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can I add wood while food is cooking?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes, through the firebox door below, without opening the oven door. Tuscan Chef's one caution is that fly ash can rise through the side vents when the firebox is opened, so feed the fire between pizzas or cover a tray that is in the chamber. In practice you feed it every 20 to 30 minutes at pizza heat and once an hour for roasting.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How much assembly is there, and does it need curing?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eAbout 30 minutes with a socket set and a wrench: casters onto the cart, side handles and the thermometer onto the oven, two or more people to lift the 430 lb oven onto the cart, then the chimney and cap. Curing is one fire at 450 to 500°F with both doors open for an hour to set the paint, and Tuscan Chef requires it for the warranty. You can cook the same day.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What clearances does it need?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eOutdoors only, 36 inches from combustible materials at the front, back and sides, 18 inches from the chimney, on a level surface that carries 485 lb, with the front casters locked. Tuscan Chef's readings on a 700°F oven have the stainless sides around 100°F and the back around 450°F, so the back is the side to keep clear. Local codes apply.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can it be built into an outdoor kitchen?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes. The manual shows the GX-C2 set into masonry without its casters, on fire brick in a 29 1\/2 by 19 inch opening with 2 inches of side clearance and the 36 inch combustible clearance designed in, and Tuscan Chef sells the same oven without the cart as the GX-CM. Tuscan Chef supplies the oven and chimney only and asks for a wood fireplace installer; send us the drawing and we check it before you order.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What wood should I burn?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eDried, seasoned hardwood split to fit the 20 by 16 inch firebox, lit with kindling and newspaper. No lighter fluid or other accelerants, no treated or painted wood. Tuscan Chef notes that wood grade and moisture, altitude and weather all change how the oven runs, so the first few fires are for learning yours.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Will the black steel rust?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe sides and top are 304 stainless, but the doors, front and back are painted steel and Tuscan Chef says surface rust can show with heat and weather. The fix is fine steel wool and a coat of high heat flat black paint, and it is excluded from the warranty, which is why Tuscan Chef recommends its fitted cover and we quote one with the oven.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How does it ship and what is the warranty?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eFree by freight on a pallet in the 48 states from Tuscan Chef's distributor in Ontario, curbside with a $95 residential liftgate fee at checkout, 485 lb total. Inspect before signing; mark the bill damaged or refuse delivery if there is any, and report concealed damage within three days. The warranty is two years, parts only, for normal consumer use, with surface rust and abuse excluded. Returns on an unused oven in its original packaging follow our return policy, buyer pays return freight.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Tuscan Chef","offers":[{"title":"Default Title","offer_id":45760509968639,"sku":"TUS-GX-C2","price":3397.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/TUS-GX-C2-oven.jpg?v=1718735080"},{"product_id":"tuscan-chef-gx-b1-deluxe-medium-outdoor-wood-fired-pizza-oven-freestanding-with-cart","title":"Tuscan Chef GX-B1 Two Chamber Wood Fired Pizza Oven, Side Shelves","description":"\u003cstyle\u003e\n.tcb-h2{color:#8a1f12;font-weight:700;margin-top:34px;}\n.tcb-h3{color:#111;font-weight:700;margin-top:26px;text-decoration:underline;text-decoration-color:#000;text-decoration-thickness:2px;text-underline-offset:4px;}\n.tcb-img{max-width:100%;height:auto;display:block;margin:18px auto;border-radius:8px;}\n.tcb-cap{font-size:14px;color:#555;text-align:center;margin:-8px 0 18px;}\n.tcb-glance{background:#fbf6f4;border-left:4px solid #8a1f12;padding:16px 20px;margin:20px 0;border-radius:0 8px 8px 0;}\n.tcb-glance p{margin:0 0 8px;}\n.tcb-glance .tcb-glance-title{font-weight:700;font-size:18px;margin-bottom:10px;}\n.tcb-table{width:100%;border-collapse:collapse;table-layout:fixed;margin:20px 0;font-family:Arial,sans-serif;}\n.tcb-table th{background:#8a1f12;color:#fff;padding:12px 10px;text-align:left;font-size:15px;word-break:normal;overflow-wrap:break-word;}\n.tcb-table td{border-bottom:1px solid #ddd;padding:12px 10px;vertical-align:top;font-size:15px;word-break:normal;overflow-wrap:break-word;}\n.tcb-table tr:nth-child(even) td{background:#faf5f4;}\n.tcb-cards{display:none;}\n@media (max-width:600px){.tcb-table{display:none;}.tcb-cards{display:block;}}\n.tcb-card{border:1px solid #ddd;border-radius:8px;padding:14px 16px;margin:14px 0;}\n.tcb-card h4{margin:0 0 8px;color:#8a1f12;font-size:17px;}\n.tcb-card p{margin:4px 0;font-size:15px;}\n.cart-specs.tcb-specs{width:100%;border-collapse:collapse;margin:16px 0;font-family:Arial,sans-serif;}\n.cart-specs.tcb-specs th{background:#8a1f12;color:#fff;padding:10px 12px;text-align:left;width:36%;font-size:15px;vertical-align:top;}\n.cart-specs.tcb-specs td{border-bottom:1px solid #ddd;padding:10px 12px;font-size:15px;vertical-align:top;}\n.tcb-video{max-width:560px;margin:14px auto 6px;}\n.tcb-video iframe{width:100%;aspect-ratio:16\/9;height:auto;border:0;border-radius:8px;}\ndetails[style*=\"border-bottom\"] \u003e summary{list-style:none;cursor:pointer;}\ndetails[style*=\"border-bottom\"] \u003e summary::-webkit-details-marker{display:none;}\ndetails[style*=\"border-bottom\"] \u003e summary::after{content:none;}\ndetails[style*=\"border-bottom\"] \u003e summary:hover{background:#eef1f5 !important;}\ndetails[open] .pin-arrow{transform:rotate(180deg);}\n\u003c\/style\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003eThe Tuscan Chef GX-B1 is the GX-C2 with a work surface on each side: the same two chamber wood fired oven, fire brick lined firebox below, cooking chamber above on a ceramic stone with a second shelf, smoke vented up through both sides so the flavor reaches the food and the flames and ash do not, in a 34 inch wide body with a stainless shelf built onto each side of the cart. It is welded from 6 mm steel, wrapped in two inches of insulation and 304 stainless, and it rolls on four casters with a wood rack below. Tuscan Chef calls it the Medium Family Oven, and it is the one for the cook who has stood at a cart oven with a loaded peel and nowhere to set it. Crustify is an authorized Tuscan Chef dealer, and every GX-B1 ships free by freight.\u003c\/p\u003e\n\u003cp\u003eInside, nothing changes from the GX-C2: the chamber is the same 18 1\/4 by 18 1\/2 inches by 10 tall, the firebox is an inch wider, the temperatures and the wood schedule are the same, and so is the 485 lb total weight. What changes is everything that happens at your hands. A shelf at hearth height on the left for the peel and the dough, a shelf on the right for the pan coming out, and the oven in between; the whole station rolls as one piece. This page covers the two chambers, the shelves and the body, how the oven is built, cooking and curing, where it sits, how it compares to the other Tuscan Chef sizes and the other wood ovens on wheels we carry, and what to order with it.\u003c\/p\u003e\n\u003cdiv class=\"tcb-glance\"\u003e\n\u003cp class=\"tcb-glance-title\"\u003eTuscan Chef GX-B1 at a glance\u003c\/p\u003e\n\u003cp\u003eFuel: seasoned hardwood in a fire brick lined firebox below the cooking chamber; damper on the firebox door sets the heat; no gas, no electricity\u003c\/p\u003e\n\u003cp\u003eHeat: rated to 950°F; most cooking between 450 and 700°F per Tuscan Chef; thin crust pizza in 4 minutes at 650°F; 30 to 45 minutes to temperature\u003c\/p\u003e\n\u003cp\u003eChamber: 18 1\/4 wide by 18 1\/2 deep by 10 inches tall over a 1 1\/2 inch ceramic stone, with a removable stainless wire shelf for a second level; firebox 21 by 16 by 7 inches\u003c\/p\u003e\n\u003cp\u003eBuild: 6 mm welded steel in high heat flat black, two inches of insulation around both chambers, 304 stainless wrap on the sides and top, a stainless shelf on each side, stainless chimney with spark guard, stainless gauge above the oven door\u003c\/p\u003e\n\u003cp\u003eSize: 34 inches wide with the shelves, 19 deep, 28 1\/2 tall at the oven; 92 inches to the top of the chimney on the cart; 430 lb oven plus 55 lb cart\u003c\/p\u003e\n\u003cp\u003eInstall: outdoors on a level surface rated for 485 lb, 36 inches from combustibles, 18 for the chimney; cart on four 4 inch casters, two locking\u003c\/p\u003e\n\u003cp\u003eIn the crate: oven, cart with shelves, casters and hardware, chimney and cap, stainless oven shelf, side handles, thermometer; two year parts warranty\u003c\/p\u003e\n\u003cp\u003ePrice is shown above. Questions answered in the FAQ tab or by chat, which goes straight to the owner.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"tcb-h2\"\u003eTwo Chambers: the Fire Below, the Food Above\u003c\/h2\u003e\n\u003cimg class=\"tcb-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/TUS-GX-B1-oven-ready-to-cook.jpg?v=1718904241\" alt=\"Tuscan Chef GX-B1 two chamber wood fired oven with the fire lit in the lower firebox and the cooking chamber ready above\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eTuscan Chef's whole idea is the stacked layout, what some dealers call a dual chamber oven. The firebox is the bottom chamber, lined with an inch of refractory fire brick, with its own door and a sliding damper. The cooking chamber is the top one, with the ceramic stone as its floor and the firebox roof as the stone's heat source. Vents on each side carry the smoke from the firebox up and across the cooking chamber on its way to the chimney, which is where the wood flavor comes from. The flames stay downstairs, the stone gets its heat from below like a hearth, and you work the fire and the food through two separate doors. The one habit the manual asks for: when you open the firebox to feed it, have the chamber above empty or the food covered, because fly ash can rise through the vents. Feed between pizzas, not during one.\u003c\/p\u003e\n\u003ch3 class=\"tcb-h3\"\u003eThe firebox\u003c\/h3\u003e\n\u003cimg class=\"tcb-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/TUS-GX-B1-oven-close-up.jpg?v=1718904241\" alt=\"Close view of the Tuscan Chef GX-B1 firebox door with its spiral handle and damper below the oven chamber\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eTwenty one inches wide, 16 deep and 7 tall, an inch wider than the GX-C2's, behind a steel door with a spiral heat deflecting handle and the sliding damper that is the oven's thermostat: open for more air and a hotter chamber, closed down to hold a lower temperature on less wood. Both doors hinge down onto steel stops, so the firebox door becomes a lip to work the fire over.\u003c\/p\u003e\n\u003ch3 class=\"tcb-h3\"\u003eThe cooking chamber\u003c\/h3\u003e\n\u003cimg class=\"tcb-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/TUS-GX-B1-oven-open.jpg?v=1718904241\" alt=\"Tuscan Chef GX-B1 oven chamber door open showing the ceramic stone floor and the stainless wire shelf\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eEighteen and a quarter inches wide, 18 1\/2 deep and 10 tall, which is one large pizza on the stone, or two small ones, with the removable stainless wire shelf above for a second tray. That shelf is why Tuscan Chef says the oven has two to four times the cooking space of similarly priced freestanding wood ovens: pizza on the stone and a pan of vegetables on the shelf, or bread below and a roast above. The stone is about an inch and a half of ceramic and holds heat the way a hearth does. The gauge sits in the body just above the oven door and reads the chamber without opening it.\u003c\/p\u003e\n\u003ch2 class=\"tcb-h2\"\u003eThe Side Shelves and the 34 Inch Body\u003c\/h2\u003e\n\u003cimg class=\"tcb-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/TUS-GX-B1-oven.jpg?v=1718820500\" alt=\"Tuscan Chef GX-B1 wood fired pizza oven on its cart with a stainless side shelf on each side, full view\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eThe GX-B1 is 34 inches wide to the GX-C2's 27 1\/2, and the difference is the two stainless shelves that are welded into the cart frame at hearth height, one on each side of the oven. They are not clip on trays: they carry a loaded peel, a cast iron pan straight out of the chamber, the dough tray, the brush and the cutter, and they are there every time you roll the oven out. On a cart oven without them you are walking to a table with a 700°F pan; on the GX-B1 you set it down at your hip. The oven body and chambers are otherwise the GX-C2's, so the shelves are what you are buying, and for a cook who runs the oven for a whole evening they are the difference between a pizza oven and a kitchen.\u003c\/p\u003e\n\u003ch2 class=\"tcb-h2\"\u003eHow the GX-B1 Is Built\u003c\/h2\u003e\n\u003cp\u003eThe body is 6 mm welded steel, a quarter inch, in high heat flat black paint, which is why it weighs 430 lb without the cart and why it holds heat for hours. Two inches of insulation surround both chambers and the sides and top are wrapped in 304 stainless; Tuscan Chef's own readings on a 700°F oven put the stainless sides at about 100°F and the top at 150, with the doors at 360 and the back at 450. A 39 inch stainless chimney with a spark guard cap slips over the collar on top, two round stainless side handles bolt to the body for lifting, and the cart is a welded steel frame with the two shelves, a heavy steel rack for the wood supply and four 4 inch casters, two locking, which go at the front. The oven's four corner tabs seat inside the cart frame. Chimney on, the top of the cap is 92 inches up.\u003c\/p\u003e\n\u003ch2 class=\"tcb-h2\"\u003eCooking on the GX-B1\u003c\/h2\u003e\n\u003cimg class=\"tcb-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/TUS-GX-B1-oven-load-pizza.jpg?v=1718904241\" alt=\"Loading a pizza into the Tuscan Chef GX-B1 with a peel from the side shelf\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eStart the fire with kindling on crumpled newspaper, add small pieces as it catches, then larger splits, and give it about 40 minutes to mature into hot coals with little flame; Tuscan Chef's figure for reaching temperature is 30 to 45 minutes. Tuscan Chef says most cooking happens between 450 and 700°F, that bread, pizza, fish and steak want 600 to 800, and that ribs, roasts, poultry and lamb want 250 to 350 with the damper closed down. Thin crust pizza is four minutes at 650°F on the stone; at 700°F and up a piece of wood every 20 to 30 minutes holds it, and at 350°F one or two pieces an hour hold it for as long as you like. Our \u003ca href=\"\/blogs\/news\/pizza-oven-temperature\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003epizza oven temperature guide\u003c\/a\u003e covers what each reading is good for.\u003c\/p\u003e\n\u003cimg class=\"tcb-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/TUS-GX-B1-oven-pizza.jpg?v=1718904241\" alt=\"Pizza cooking on the stone inside the Tuscan Chef GX-B1\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eWith the shelves the routine settles into a rhythm: build the pizza on the left shelf, launch, turn, land it on the right shelf and cut it there while the next one goes in. The wire shelf above the stone is the second habit, a tray of vegetables over the pizza or a bird over the bread. Seasoned hardwood only, split to the 21 inch firebox: no accelerants, no treated wood, and the drier the better; our \u003ca href=\"\/blogs\/news\/wood-types-best-for-pizza-oven-flavor-guide\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003epizza oven wood guide\u003c\/a\u003e covers the species. Wood grade, moisture, altitude and weather all move the numbers, so the first few cooks are for learning your oven.\u003c\/p\u003e\n\u003ch2 class=\"tcb-h2\"\u003eCuring, Wood and Care\u003c\/h2\u003e\n\u003cimg class=\"tcb-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/TUS-GX-B1-oven-cooking.jpg?v=1718820500\" alt=\"Tuscan Chef GX-B1 in use on a patio with the fire burning and food in the chamber\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eBefore the first cook the oven is cured: a fire in the firebox to 450 to 500°F with both doors open for at least an hour, which sets the high temperature paint and drives off its fumes. Tuscan Chef's line is that its ovens cure in an hour where clay ovens take days, and you can cook the same evening. After that, clean the ash out of the firebox before each fire, wipe the stone, shelf and door with a damp cloth, wire brush any buildup, and wipe the outside and the side shelves down. The black steel is painted, not stainless, so surface rust can show in time; the manual's fix is fine steel wool and a coat of high heat flat black, and it is excluded from the warranty, which is why Tuscan Chef makes a fitted cover for the GX-B1 and why our \u003ca href=\"\/blogs\/news\/pizza-oven-maintenance-cleaning\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003epizza oven maintenance guide\u003c\/a\u003e puts a cover first.\u003c\/p\u003e\n\u003ch2 class=\"tcb-h2\"\u003eWhere It Sits\u003c\/h2\u003e\n\u003cp\u003eOutdoors only, on a level surface that carries 485 lb, with 36 inches from the oven to anything combustible at the front, back and sides and 18 inches from the chimney; with the shelves the oven is 34 inches wide, so allow about nine feet of clear width for oven and clearances together. Lock the front casters once it is placed. The cart is built to roll on smooth, level, unobstructed ground, so plan its home before the pallet arrives, and keep gasoline, propane and anything flammable away from it. Nothing to plumb or wire. The GX-B1 is sold as a cart oven; for a masonry opening, Tuscan Chef's built in models are the GX-CM in this size and the \u003ca href=\"\/products\/tuscan-chef-gx-dl-deluxe-large-46-inch-outdoor-wood-fired-pizza-oven-built-in-or-countertop\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eGX-DL\u003c\/a\u003e in the large.\u003c\/p\u003e\n\u003ch2 class=\"tcb-h2\"\u003eHow the GX-B1 Compares\u003c\/h2\u003e\n\u003cp\u003eTuscan Chef makes four sizes of the same two chamber oven, and we carry two other wood ovens on wheels. The GX-B1 is the medium with the side shelves.\u003c\/p\u003e\n\u003ctable class=\"tcb-table\"\u003e\n\u003ctr\u003e\n\u003cth style=\"width:21%;\"\u003eOven\u003c\/th\u003e\n\u003cth style=\"width:19%;\"\u003eFuel\u003c\/th\u003e\n\u003cth style=\"width:20%;\"\u003eInstall\u003c\/th\u003e\n\u003cth style=\"width:40%;\"\u003eWhat sets it apart\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGX-B1 (this page)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWood\u003c\/td\u003e\n\u003ctd\u003eOn its own cart, 485 lb total\u003c\/td\u003e\n\u003ctd\u003eThe medium two chamber oven in a 34 in body with a stainless shelf each side; same chamber as the GX-C2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/tuscan-chef-gx-c2-deluxe-medium-outdoor-wood-fired-pizza-oven-freestanding-with-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef GX-C2\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWood\u003c\/td\u003e\n\u003ctd\u003eOn its own cart, 485 lb total\u003c\/td\u003e\n\u003ctd\u003eSame oven in a 27 1\/2 in body with no shelves; the compact one, and it sets into masonry\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/tuscan-chef-gx-d1-deluxe-large-46-inch-outdoor-wood-fired-pizza-oven-freestanding-with-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef GX-D1\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWood\u003c\/td\u003e\n\u003ctd\u003eOn its own cart, 5 in casters\u003c\/td\u003e\n\u003ctd\u003eThe 46 in large oven on a cart for a crowd; three pizzas at once\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/tuscan-chef-gx-dl-deluxe-large-46-inch-outdoor-wood-fired-pizza-oven-built-in-or-countertop\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef GX-DL\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWood\u003c\/td\u003e\n\u003ctd\u003eBuilt in or countertop, no cart\u003c\/td\u003e\n\u003ctd\u003eThe large oven for an outdoor kitchen opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/kucht-professional-venice-wood-fired-outdoor-pizza-oven-color-series\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eKucht Venice\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWood\u003c\/td\u003e\n\u003ctd\u003eOn its own cart, color series\u003c\/td\u003e\n\u003ctd\u003eSingle chamber dome oven on wheels; the fire shares the floor with the pizza\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"tcb-cards\"\u003e\n\u003cdiv class=\"tcb-card\"\u003e\n\u003ch4\u003eGX-B1 (this page)\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e on its own cart, 485 lb total\u003c\/p\u003e\n\u003cp\u003eThe medium two chamber oven in a 34 in body with a stainless shelf each side; same chamber as the GX-C2.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tcb-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/tuscan-chef-gx-c2-deluxe-medium-outdoor-wood-fired-pizza-oven-freestanding-with-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef GX-C2\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e on its own cart, 485 lb total\u003c\/p\u003e\n\u003cp\u003eSame oven in a 27 1\/2 in body with no shelves; the compact one, and it sets into masonry.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tcb-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/tuscan-chef-gx-d1-deluxe-large-46-inch-outdoor-wood-fired-pizza-oven-freestanding-with-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef GX-D1\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e on its own cart, 5 in casters\u003c\/p\u003e\n\u003cp\u003eThe 46 in large oven on a cart for a crowd; three pizzas at once.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tcb-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/tuscan-chef-gx-dl-deluxe-large-46-inch-outdoor-wood-fired-pizza-oven-built-in-or-countertop\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef GX-DL\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e built in or countertop, no cart\u003c\/p\u003e\n\u003cp\u003eThe large oven for an outdoor kitchen opening.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tcb-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/kucht-professional-venice-wood-fired-outdoor-pizza-oven-color-series\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eKucht Venice\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e on its own cart, color series\u003c\/p\u003e\n\u003cp\u003eSingle chamber dome oven on wheels; the fire shares the floor with the pizza.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBetween the two mediums the question is the shelves: the \u003ca href=\"\/products\/tuscan-chef-gx-c2-deluxe-medium-outdoor-wood-fired-pizza-oven-freestanding-with-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eGX-C2\u003c\/a\u003e if the oven lives next to a counter or the patio is tight, the GX-B1 if the oven is the counter. The \u003ca href=\"\/products\/tuscan-chef-gx-d1-deluxe-large-46-inch-outdoor-wood-fired-pizza-oven-freestanding-with-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eGX-D1\u003c\/a\u003e is the step up in chamber size rather than workspace. Against a dome oven on wheels the question is whether you want to tend a fire next to the pizza or under it; if a fire under the food with gas to light it is the goal, the \u003ca href=\"\/products\/hpc-fire-forno-series-hybrid-dual-fuel-wood-gas-burning-pizza-oven-with-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHPC Forno\u003c\/a\u003e is the hybrid on a cart. All four Tuscan Chefs are in the \u003ca href=\"\/collections\/tuscan-chef\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef collection\u003c\/a\u003e, every wood oven we carry is in the \u003ca href=\"\/collections\/wood-fired\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eWood Fired collection\u003c\/a\u003e, every oven on wheels is in the \u003ca href=\"\/collections\/freestanding-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eFreestanding and Cart collection\u003c\/a\u003e, and our \u003ca href=\"\/blogs\/news\/best-wood-fired-pizza-ovens\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ebest wood fired pizza ovens\u003c\/a\u003e post ranks them against each other.\u003c\/p\u003e\n\u003ch2 class=\"tcb-h2\"\u003eWho Should Buy the GX-B1, and Who Should Not\u003c\/h2\u003e\n\u003cp\u003eBuy the GX-B1 if you want the Tuscan Chef two chamber oven and the oven is going to be the whole outdoor kitchen: no counter beside it, nowhere else to set a peel or land a pan, and a cook who runs it for an evening at a time. It is the oven for the patio or deck with room for a 34 inch cart, for the cook who roasts and bakes outdoors as much as makes pizza, and for anyone who wants steel and stainless rather than a dome to cure for days.\u003c\/p\u003e\n\u003cp\u003eDo not buy the GX-B1 if the oven will sit next to a counter that already does the shelves' job; the GX-C2 is the same oven for less and a narrower spot. Do not buy it if you want a gas burner for weeknights, it is wood only, or if you want to see the flame licking over the pizza through the mouth of a dome. Do not buy it for a masonry opening; the GX-CM and GX-DL are the built in Tuscan Chefs. Do not buy it for a spot closer than 36 inches to a wall, fence or overhang, or for a deck that cannot carry 485 lb on four casters. Our \u003ca href=\"\/pages\/pizza-oven-buying-guide\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003epizza oven buying guide\u003c\/a\u003e walks the whole decision.\u003c\/p\u003e\n\u003ch2 class=\"tcb-h2\"\u003eWhat to Order With It\u003c\/h2\u003e\n\u003cp\u003eThe oven comes with its wire shelf, side handles, chimney and gauge, and you supply the wood and the peel. Tuscan Chef makes a 35 inch aluminum peel, a 10 inch brass bristle brush with scraper and a fitted cover for the GX-B1 that goes over the shelves; we do not list the Tuscan Chef accessories, so ask us and we will quote the cover with the oven, since a fitted cover is the one add that protects the painted steel. Any long handled peel and a brush from our \u003ca href=\"\/collections\/accessories\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eaccessories collection\u003c\/a\u003e work with the 18 inch chamber. Accessories ordered with the oven ride on the same freight at no added charge.\u003c\/p\u003e\n\u003ch2 class=\"tcb-h2\"\u003eBuying the GX-B1 From Crustify\u003c\/h2\u003e\n\u003cp\u003eCrustify is an authorized Tuscan Chef dealer, so the two year parts warranty applies. The oven and cart ship by freight on a pallet from Inmar Industries, Tuscan Chef's distributor in Ontario, shrink wrapped and crated, and arrive curbside with a $95 residential liftgate fee at checkout; a business address with a dock pays no liftgate. Shipping is free in the contiguous 48 states; Alaska, Hawaii and Puerto Rico are quoted before you order. Inspect the pallet before you sign and write \"damaged\" on the bill or refuse delivery if there is any; Tuscan Chef treats damage reported more than three days after delivery as having happened after delivery, so unpack it when it lands. Returns on an unused oven in its original packaging follow our return policy, with return freight paid by the buyer. Chat and email go straight to the owner and are usually answered the same day; if you are measuring a deck or a patio for it, send the photo through our \u003ca href=\"\/pages\/contact\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003econtact page\u003c\/a\u003e and we will check the clearances before you order.\u003c\/p\u003e\n\u003ch6\u003eKEY FEATURES\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eTuscan Chef GX-B1 Medium Family Oven: two chamber wood fired oven, fire brick lined firebox below, cooking chamber above, smoke vented through both sides for flavor without flame or ash on the food\u003c\/li\u003e\n\u003cli\u003eTwo stainless steel side shelves welded into the cart at hearth height, one each side of the oven; 34 in overall width\u003c\/li\u003e\n\u003cli\u003e6 mm welded steel body in high heat flat black, two inches of insulation around both chambers, 304 stainless wrap on sides and top\u003c\/li\u003e\n\u003cli\u003eCooking chamber 18 1\/4 in wide by 18 1\/2 deep by 10 tall over a 1 1\/2 in ceramic stone, with a removable stainless wire shelf for a second level\u003c\/li\u003e\n\u003cli\u003eFirebox 21 by 16 by 7 in, lined with 1 in refractory fire brick, steel door with sliding damper and spiral heat deflecting handle\u003c\/li\u003e\n\u003cli\u003eRated to 950°F; most cooking between 450 and 700°F; thin crust pizza in 4 minutes at 650°F; 30 to 45 minutes to temperature\u003c\/li\u003e\n\u003cli\u003eHolds 700°F on a piece of wood every 20 to 30 minutes and 350°F for hours on one or two pieces an hour\u003c\/li\u003e\n\u003cli\u003eStainless gauge above the oven door, 39 in stainless chimney with spark guard, round stainless side handles\u003c\/li\u003e\n\u003cli\u003eWelded steel cart with wood rack and four 4 in casters, two locking; oven tabs seat inside the cart frame\u003c\/li\u003e\n\u003cli\u003eOven 28 1\/2 in H by 34 W by 19 D with shelves; 92 in to the chimney cap on the cart; 430 lb oven, 55 lb cart\u003c\/li\u003e\n\u003cli\u003eAssembles in about 30 minutes, cures in an hour at 450 to 500°F with both doors open; all season outdoor use\u003c\/li\u003e\n\u003cli\u003eTwo year parts warranty, normal consumer use; surface rust and abuse excluded\u003c\/li\u003e\n\u003cli\u003eShips free by freight on a pallet; $95 residential liftgate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eSPECIFICATIONS\u003c\/h6\u003e\n\u003ctable class=\"cart-specs tcb-specs\"\u003e\n\u003ctr\u003e\n\u003cth\u003eModel\u003c\/th\u003e\n\u003ctd\u003eGX-B1 Medium Family Oven with cart and side shelves\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFuel\u003c\/th\u003e\n\u003ctd\u003eSeasoned hardwood only; no accelerants, no gas; no electricity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eLayout\u003c\/th\u003e\n\u003ctd\u003eTwo chambers: firebox below, cooking chamber above, smoke vents on both sides of the oven chamber, chimney on top\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCooking chamber\u003c\/th\u003e\n\u003ctd\u003e18 1\/4 in W by 18 1\/2 in D by 10 in H; 1 1\/2 in ceramic stone floor (consumer brochure says 1 3\/8); removable stainless wire shelf; steel door with spiral handle and stop\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFirebox\u003c\/th\u003e\n\u003ctd\u003e21 in W by 16 in D by 7 in H, lined with 1 in refractory fire brick; steel door with sliding damper, spiral handle and stop\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSide shelves\u003c\/th\u003e\n\u003ctd\u003eTwo stainless steel shelves welded into the cart frame at hearth height, one each side\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eTemperatures\u003c\/th\u003e\n\u003ctd\u003eRated to 510°C (950°F); working range 250 to 900°F per the manual, most cooking 450 to 700°F; bread, pizza, fish and steak 600 to 800°F; ribs, roasts, poultry and lamb 250 to 350°F; pizza 4 minutes at 650°F\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eExterior at 700°F\u003c\/th\u003e\n\u003ctd\u003eStainless sides about 100°F, top 150°F, oven and firebox doors 360°F, back 450°F, underside 250°F (Tuscan Chef's readings)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBody\u003c\/th\u003e\n\u003ctd\u003e6 mm (1\/4 in) welded steel, high heat flat black paint; 2 in insulation around both chambers; 304 stainless wrap on sides and top\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eChimney\u003c\/th\u003e\n\u003ctd\u003eStainless steel, 39 in tall by 4 in diameter, with spark guard cap; slips over the collar on the oven\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGauge\u003c\/th\u003e\n\u003ctd\u003eStainless steel thermometer mounted in the oven body above the oven chamber door\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCart\u003c\/th\u003e\n\u003ctd\u003eWelded steel frame with side shelves, 23 in H by 34 in W by 19 in D, heavy steel wood rack, four 4 in casters with two locking; round stainless side handles on the oven\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDimensions\u003c\/th\u003e\n\u003ctd\u003eOven 28 1\/2 in H by 34 in W by 19 in D including the shelves; 50 1\/2 in to the top of the oven on the cart; 92 in to the top of the chimney cap\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWeight\u003c\/th\u003e\n\u003ctd\u003eOven 430 lb, cart 55 lb, 485 lb total\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eClearances\u003c\/th\u003e\n\u003ctd\u003e36 in from combustibles at front, back and sides; 18 in from the chimney; outdoors only on a level surface that carries the full weight; local codes apply\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eAssembly\u003c\/th\u003e\n\u003ctd\u003eAbout 30 minutes: side handles (17 mm), thermometer, casters (14 mm socket and 13 mm wrench), oven onto cart with two or more people, chimney and cap\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCuring\u003c\/th\u003e\n\u003ctd\u003eFire to 450 to 500°F with both doors open for at least one hour before first cooking\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIn the crate\u003c\/th\u003e\n\u003ctd\u003eOven with stainless shelf, side handles, chimney cap and thermometer packed inside; cart with casters and hardware; chimney\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eAccessories\u003c\/th\u003e\n\u003ctd\u003eTuscan Chef 10603 fitted cover for the GX-B1, 10035 35 in aluminum peel, 10330 10 in brass brush with scraper, 10413 13 in cordierite stone; ask us to quote with the oven\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eUse\u003c\/th\u003e\n\u003ctd\u003eResidential, outdoor, all season; not for commercial use\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWarranty\u003c\/th\u003e\n\u003ctd\u003eTwo years, parts only, normal consumer use; surface rust and damage from abuse or neglect excluded\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eShipping\u003c\/th\u003e\n\u003ctd\u003eFree freight in the 48 states on a pallet from Ontario; $95 residential liftgate; AK, HI and PR quoted; damage noted on the bill at delivery or reported within 3 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eReturns\u003c\/th\u003e\n\u003ctd\u003eUnused, original packaging, buyer pays return freight, per our return policy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMaker\u003c\/th\u003e\n\u003ctd\u003eTuscan Chef Ovens, Inmar Industries Inc., Port Perry, Ontario\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cp\u003eDocuments: \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Tuscan-Chef-GX-B1-Spec-Brochure-CPO.pdf?v=1718742860\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef GX-B1 spec sheet (PDF)\u003c\/a\u003e and the \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Tuscan-Chef-Consumer-Brochure-CPO.pdf?v=1718741266\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef product brochure (PDF)\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch6\u003eVIDEO\u003c\/h6\u003e\n\u003cdiv class=\"tcb-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/Ws2IOKvG92c\" title=\"Tuscan Chef two chamber wood fired pizza oven video\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch6\u003eINSTALLATION GUIDE \u0026amp; USER MANUAL\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery.\u003c\/strong\u003e The oven and cart arrive on a pallet, shrink wrapped. Inspect before you sign; mark the bill \"damaged\" or refuse delivery if there is any, and report concealed damage within three days. Unpack on a moving pad or cardboard so the steel and stainless do not scratch; cut the plastic wrapped ties holding the doors, pull the nylon hinge inserts, the tube support inside the oven and the box with the chimney cap and thermometer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCart.\u003c\/strong\u003e Turn the cart on its edge and bolt the four casters on with a 14 mm socket and 13 mm wrench, the two locking casters on the long side where the front of the oven will be. Set it on its wheels and lock them.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOven.\u003c\/strong\u003e Bolt the round stainless side handles to the oven body with a 17 mm wrench. Push the thermometer through the hole above the oven chamber and snug the nut and washer from inside. With two or more people, lift the oven onto the cart so its four corner tabs seat inside the frame between the shelves. Fit the cap to the chimney and slide the chimney down over the collar on top of the oven.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCuring.\u003c\/strong\u003e Light a fire in the firebox, open both doors, and run the oven at 450 to 500°F for at least an hour to cure the paint before any food goes in.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFiring.\u003c\/strong\u003e Kindling on crumpled newspaper, small wood as it catches, then splits; about 40 minutes to mature coals. Set the heat with the firebox damper and the amount of wood; a piece every 20 to 30 minutes at 700°F, one or two an hour at 350°F. Empty the oven chamber or cover the food before opening the firebox. Gloves or mitts on both doors; lift each door slightly to swing it and lower it onto its stop.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCare.\u003c\/strong\u003e Clean the ash from the firebox and wipe the chamber, stone, shelf and door with a damp cloth before each use; wire brush any buildup. Wipe the outside and the side shelves down; touch up surface rust with fine steel wool and high heat flat black paint. Cover the oven between cooks.\u003c\/p\u003e\n\u003cp\u003eDocuments: \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Tuscan-Chef-Oven-Manual-CPO.pdf?v=1718740981\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef GX series owner's manual (PDF)\u003c\/a\u003e, \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Tuscan-Chef-GX-B1-Spec-Brochure-CPO.pdf?v=1718742860\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef GX-B1 spec sheet (PDF)\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch6\u003eWARRANTY INFORMATION\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eTerm.\u003c\/strong\u003e Tuscan Chef outdoor wood fired ovens are warranted for two years, parts only, subject to normal consumer use. Curing the oven before use as the manual describes is a condition of the warranty.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNot covered.\u003c\/strong\u003e Surface rust on the painted steel, and damage caused by abuse or neglect, including improper installation or use contrary to the manual; Inmar Industries accepts no liability for damage from improper use or installation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClaims.\u003c\/strong\u003e Contact us first with photos and your order number and we handle the claim with Tuscan Chef. Shipping damage is separate: note it on the bill at delivery or report it within three days.\u003c\/p\u003e\n\u003ch6\u003eFREQUENTLY ASKED QUESTIONS - FAQ'S\u003c\/h6\u003e\n\u003ccenter\u003e\u003ch2 id=\"faqs\"\u003e\u003cspan style=\"text-decoration: underline; color: #c62828;\"\u003eFrequently Asked Questions (FAQs)\u003c\/span\u003e\u003c\/h2\u003e\u003c\/center\u003e\n\u003ch3 style=\"color: #2c3e50; margin-top: 0;\"\u003eYour Questions Answered Before You Buy\u003c\/h3\u003e\n\u003cp\u003eThese are the questions we get most often about the Tuscan Chef GX-B1, answered from Tuscan Chef's manual, spec sheet and brochure. If yours is not here, chat or email goes to the owner and you will usually hear back the same day.\u003c\/p\u003e\n\u003cdiv style=\"width: 100%; margin: 30px 0; font-family: Arial,sans-serif; border: 1px solid #ddd; border-radius: 12px; overflow: hidden; box-shadow: 0 4px 12px rgba(0,0,0,0.1);\"\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What is the difference between the GX-B1 and the GX-C2?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe oven is the same: same 18 1\/4 by 18 1\/2 inch chamber, same stone and wire shelf, same two chamber layout, same 430 lb oven and 55 lb cart. The GX-B1 adds a stainless steel shelf welded into the cart on each side of the oven, which takes the overall width from 27 1\/2 inches to 34, and its firebox is an inch wider. Buy the B1 when the oven is the whole outdoor kitchen; buy the C2 when it sits next to a counter or the spot is tight.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What does two chamber mean, and why does it matter?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe fire burns in a fire brick lined firebox on the bottom and the food cooks in a separate chamber above it, on a ceramic stone heated from below, with vents on both sides carrying the smoke up through the cooking chamber for flavor. You feed and damp the fire through its own door without reaching past the food, the flames never touch the pizza, and the chamber behaves like a hot oven with a hearth floor and a second shelf, which is why it roasts and bakes as well as it makes pizza.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How much weight do the side shelves hold?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eTuscan Chef does not publish a rating, but the shelves are stainless plates welded into the steel cart frame, not clip on trays, and they are built to take a cast iron pan straight out of the chamber, a loaded peel, the dough tray and the tools. Treat them as work surfaces, not as a seat or a step, and keep them clear when you roll the cart.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How hot does it get and how long does it take?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eRated to 950°F, with Tuscan Chef saying most cooking happens between 450 and 700°F: bread, pizza, fish and steak at 600 to 800, ribs and roasts at 250 to 350 with the damper closed down. Thin crust pizza takes about four minutes at 650°F. Allow 30 to 45 minutes to reach temperature, about 40 for the fire to mature into coals, and a piece of wood every 20 to 30 minutes to hold 700°F.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How big is the cooking chamber?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003e18 1\/4 inches wide, 18 1\/2 deep and 10 tall over a 1 1\/2 inch ceramic stone, with a removable stainless wire shelf above it, the same chamber as the GX-C2. That is one large pizza or two small ones on the stone, with the shelf for a tray at the same time; Tuscan Chef puts it at two to four times the space of similarly priced freestanding wood ovens because of the two levels. For a bigger floor, the GX-D1 is the 46 inch version.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can I add wood while food is cooking?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes, through the firebox door below, without opening the oven door. Tuscan Chef's one caution is that fly ash can rise through the side vents when the firebox is opened, so feed the fire between pizzas or cover a tray that is in the chamber. In practice you feed it every 20 to 30 minutes at pizza heat and once an hour for roasting.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How much assembly is there, and does it need curing?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eAbout 30 minutes with a socket set and a wrench: casters onto the cart, side handles and the thermometer onto the oven, two or more people to lift the 430 lb oven onto the cart between the shelves, then the chimney and cap. Curing is one fire at 450 to 500°F with both doors open for an hour to set the paint, and Tuscan Chef requires it for the warranty. You can cook the same day.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What clearances and space does it need?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eOutdoors only, 36 inches from combustible materials at the front, back and sides and 18 inches from the chimney, on a level surface that carries 485 lb with the front casters locked. The oven is 34 inches wide with its shelves and 19 deep, so plan about nine feet of clear width and seven of depth to keep the clearances. The stainless sides run about 100°F at a 700°F oven; the back runs about 450°F and is the side to keep clear.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Will the black steel rust?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe sides, top and shelves are 304 stainless, but the doors, front and back are painted steel and Tuscan Chef says surface rust can show with heat and weather. The fix is fine steel wool and a coat of high heat flat black paint, and it is excluded from the warranty, which is why Tuscan Chef makes a fitted cover for the GX-B1 and we quote one with the oven.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How does it ship and what is the warranty?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eFree by freight on a pallet in the 48 states from Tuscan Chef's distributor in Ontario, curbside with a $95 residential liftgate fee at checkout, 485 lb total. Inspect before signing; mark the bill damaged or refuse delivery if there is any, and report concealed damage within three days. The warranty is two years, parts only, for normal consumer use, with surface rust and abuse excluded. Returns on an unused oven in its original packaging follow our return policy, buyer pays return freight.\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Tuscan Chef","offers":[{"title":"Default Title","offer_id":45760834371839,"sku":"TUS-GX-B1","price":3497.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/TUS-GX-B1-oven.jpg?v=1718820500"},{"product_id":"tuscan-chef-gx-d1-deluxe-large-46-inch-outdoor-wood-fired-pizza-oven-freestanding-with-cart","title":"Tuscan Chef GX-D1 46 Inch Two Chamber Wood Fired Pizza Oven with Cart","description":"\u003cstyle\u003e\n.tcd-h2{color:#8a1f12;font-weight:700;margin-top:34px;}\n.tcd-h3{color:#111;font-weight:700;margin-top:26px;text-decoration:underline;text-decoration-color:#000;text-decoration-thickness:2px;text-underline-offset:4px;}\n.tcd-img{max-width:100%;height:auto;display:block;margin:18px auto;border-radius:8px;}\n.tcd-cap{font-size:14px;color:#555;text-align:center;margin:-8px 0 18px;}\n.tcd-glance{background:#fbf6f4;border-left:4px solid #8a1f12;padding:16px 20px;margin:20px 0;border-radius:0 8px 8px 0;}\n.tcd-glance p{margin:0 0 8px;}\n.tcd-glance .tcd-glance-title{font-weight:700;font-size:18px;margin-bottom:10px;}\n.tcd-table{width:100%;border-collapse:collapse;table-layout:fixed;margin:20px 0;font-family:Arial,sans-serif;}\n.tcd-table th{background:#8a1f12;color:#fff;padding:12px 10px;text-align:left;font-size:15px;word-break:normal;overflow-wrap:break-word;}\n.tcd-table td{border-bottom:1px solid #ddd;padding:12px 10px;vertical-align:top;font-size:15px;word-break:normal;overflow-wrap:break-word;}\n.tcd-table tr:nth-child(even) td{background:#faf5f4;}\n.tcd-cards{display:none;}\n@media (max-width:600px){.tcd-table{display:none;}.tcd-cards{display:block;}}\n.tcd-card{border:1px solid #ddd;border-radius:8px;padding:14px 16px;margin:14px 0;}\n.tcd-card h4{margin:0 0 8px;color:#8a1f12;font-size:17px;}\n.tcd-card p{margin:4px 0;font-size:15px;}\n.cart-specs.tcd-specs{width:100%;border-collapse:collapse;margin:16px 0;font-family:Arial,sans-serif;}\n.cart-specs.tcd-specs th{background:#8a1f12;color:#fff;padding:10px 12px;text-align:left;width:36%;font-size:15px;vertical-align:top;}\n.cart-specs.tcd-specs td{border-bottom:1px solid #ddd;padding:10px 12px;font-size:15px;vertical-align:top;}\n.tcd-video{max-width:560px;margin:14px auto 6px;}\n.tcd-video iframe{width:100%;aspect-ratio:16\/9;height:auto;border:0;border-radius:8px;}\ndetails[style*=\"border-bottom\"] \u003e summary{list-style:none;cursor:pointer;}\ndetails[style*=\"border-bottom\"] \u003e summary::-webkit-details-marker{display:none;}\ndetails[style*=\"border-bottom\"] \u003e summary::after{content:none;}\ndetails[style*=\"border-bottom\"] \u003e summary:hover{background:#eef1f5 !important;}\ndetails[open] .pin-arrow{transform:rotate(180deg);}\n\u003c\/style\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003eThe Tuscan Chef GX-D1 is the large one: the same two chamber wood fired oven as the GX-C2 and GX-B1, fire brick lined firebox below, cooking chamber above on a ceramic stone, smoke vented up through both sides so the flavor reaches the food and the flames and ash do not, built out to 46 inches wide with a 36 1\/4 inch stone and a 38 1\/2 inch firebox. It is welded from 6 mm steel, wrapped in two inches of insulation and 304 stainless, and it stands on a cart sized for a 700 lb oven, with five 5 inch casters and a rack for the wood. Tuscan Chef calls it the Deluxe Family Oven in its large size, and the catalog is plain about who it is for: the cook who runs out of floor before the guests run out of appetite. Crustify is an authorized Tuscan Chef dealer, and every GX-D1 ships free by freight.\u003c\/p\u003e\n\u003cp\u003eThe GX-D1 cooks the way the smaller Tuscan Chefs cook, with twice the floor. Two large pizzas go on the stone side by side, three smaller ones, or two whole birds in pans with room between them, and the wire shelves above hold the trays; the firebox takes bigger splits and more of them, so a long evening needs fewer trips to the fire. What it asks in return is a place: 46 inches wide, 96 tall with the chimney, 760 lb on its casters, and a 700 lb oven that goes onto the cart once and stays there. This page covers the two chambers at this size, how the oven is built, cooking and curing, where it sits and how it arrives, the GX-DL built in version, how it compares to the other Tuscan Chef sizes and the other big wood ovens we carry, and what to order with it.\u003c\/p\u003e\n\u003cdiv class=\"tcd-glance\"\u003e\n\u003cp class=\"tcd-glance-title\"\u003eTuscan Chef GX-D1 at a glance\u003c\/p\u003e\n\u003cp\u003eFuel: seasoned hardwood in a fire brick lined firebox below the cooking chamber; damper on the firebox door sets the heat; no gas, no electricity\u003c\/p\u003e\n\u003cp\u003eHeat: rated to 950°F; most cooking between 450 and 700°F per Tuscan Chef; thin crust pizza in 4 minutes at 650°F; 30 to 45 minutes to temperature\u003c\/p\u003e\n\u003cp\u003eChamber: 36 1\/4 wide by 18 1\/2 deep by 11 1\/4 inches tall over a 1 1\/2 inch ceramic stone, with removable stainless wire shelves above; firebox 38 1\/2 by 16 by 9 1\/2 inches\u003c\/p\u003e\n\u003cp\u003eBuild: 6 mm welded steel in high heat flat black, two inches of insulation around both chambers, 304 stainless wrap on the sides and top, 39 inch stainless chimney with spark guard, stainless gauge above the oven door\u003c\/p\u003e\n\u003cp\u003eSize: oven 46 wide by 19 deep by 31 1\/2 tall; 96 inches to the top of the chimney on the cart; 700 lb oven plus 60 lb cart\u003c\/p\u003e\n\u003cp\u003eInstall: outdoors on a level surface rated for 760 lb, 36 inches from combustibles, 18 for the chimney; cart on five 5 inch casters, two locking; the GX-DL is the same oven without the cart for built in\u003c\/p\u003e\n\u003cp\u003eIn the crate: oven, cart with casters and hardware, chimney and cap, stainless shelves, side handles, thermometer; two year parts warranty\u003c\/p\u003e\n\u003cp\u003ePrice is shown above. Questions answered in the FAQ tab or by chat, which goes straight to the owner.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"tcd-h2\"\u003eTwo Chambers at Full Size\u003c\/h2\u003e\n\u003cimg class=\"tcd-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/TUS-GX-D1-oven-burning.jpg?v=1718904293\" alt=\"Tuscan Chef GX-D1 46 inch two chamber wood fired oven with the fire burning in the lower firebox\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eTuscan Chef's whole idea is the stacked layout, what some dealers call a dual chamber oven. The firebox is the bottom chamber, lined with an inch of refractory fire brick, with its own door and a sliding damper. The cooking chamber is the top one, with the ceramic stone as its floor and the firebox roof as the stone's heat source. Vents on each side carry the smoke from the firebox up and across the cooking chamber on its way to the chimney, which is where the wood flavor comes from. The flames stay downstairs, the stone gets its heat from below like a hearth, and you work the fire and the food through two separate doors. The manual's one habit: when you open the firebox to feed it, have the chamber above empty or the food covered, because fly ash can rise through the vents. Feed between pizzas, not during one.\u003c\/p\u003e\n\u003ch3 class=\"tcd-h3\"\u003eThe firebox\u003c\/h3\u003e\n\u003cimg class=\"tcd-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/TUS-GX-D1-Oven-Close-up.jpg?v=1718821107\" alt=\"Close view of the Tuscan Chef GX-D1 firebox door, damper and spiral handles under the wide oven chamber door\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eThirty eight and a half inches wide, 16 deep and 9 1\/2 tall, nearly twice the firebox of the medium ovens, behind a steel door with a spiral heat deflecting handle and the sliding damper that is the oven's thermostat. The size is the point for a long cook: full length splits lie flat, a bigger bed of coals holds the wide stone even from one end to the other, and the manual's schedule of a piece every 20 to 30 minutes at 700°F is for a single piece into a fire that is already deep. Both doors hinge down onto steel stops, so the firebox door becomes a lip to work the fire over.\u003c\/p\u003e\n\u003ch3 class=\"tcd-h3\"\u003eThe cooking chamber\u003c\/h3\u003e\n\u003cimg class=\"tcd-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/TUS-GX-D1-oven-pizza.jpg?v=1718822923\" alt=\"Pizza cooking on the wide ceramic stone inside the Tuscan Chef GX-D1\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eThirty six and a quarter inches wide, 18 1\/2 deep and 11 1\/4 tall over about an inch and a half of ceramic stone, with removable stainless wire shelves above. That is two large pizzas on the stone side by side, three 12 inch, or a pizza and a sheet pan, with the shelves for a second layer; Tuscan Chef puts the whole line at two to four times the cooking space of similarly priced freestanding wood ovens, and the GX-D1 is where that is most obviously true. The extra inch and a quarter of height over the medium ovens is the room a roasting pan with a whole bird wants. The gauge sits in the body above the oven door and reads the chamber without opening it.\u003c\/p\u003e\n\u003cimg class=\"tcd-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/TUS-GX-D1-oven-chicken.jpg?v=1718822923\" alt=\"Two whole chickens roasting side by side on the stone inside the Tuscan Chef GX-D1\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eThe photo above is the honest capacity claim: two whole chickens in pans side by side with room to spare. Bread on one side and a roast on the other, a tray of vegetables on the shelf above, and the fire downstairs turned down to hold 350°F for the afternoon on a piece or two of wood an hour.\u003c\/p\u003e\n\u003ch2 class=\"tcd-h2\"\u003eHow the GX-D1 Is Built\u003c\/h2\u003e\n\u003cimg class=\"tcd-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/TUS-GX-D1-Oven.jpg?v=1718821106\" alt=\"Tuscan Chef GX-D1 46 inch wood fired pizza oven on its welded steel cart with the stainless chimney, full view\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eThe body is 6 mm welded steel, a quarter inch, in high heat flat black paint, which at this size is 700 lb of oven before the cart. Two inches of insulation surround both chambers and the sides and top are wrapped in 304 stainless; Tuscan Chef's readings on a 700°F oven put the stainless sides at about 100°F and the top at 150, with the doors at 360 and the back at 450. A 39 inch stainless chimney, 4 1\/2 inches in diameter here, slips over the collar on top with its spark guard cap, and two round stainless side handles bolt to the body. The cart is a welded steel frame 46 wide by 19 deep and 22 tall, with a heavy steel rack for the wood and five 5 inch casters, two of them locking, the fifth under the middle of the span. The oven's corner tabs seat inside the cart frame. Chimney on, the cap is 96 inches up.\u003c\/p\u003e\n\u003ch2 class=\"tcd-h2\"\u003eCooking in the GX-D1\u003c\/h2\u003e\n\u003cp\u003eStart the fire with kindling on crumpled newspaper, add small pieces as it catches, then full splits across the width of the box, and give it about 40 minutes to mature into coals; Tuscan Chef's figure for reaching temperature is 30 to 45 minutes, and on a cold day the big oven wants the long end of that. Tuscan Chef says most cooking happens between 450 and 700°F, that bread, pizza, fish and steak want 600 to 800, and that ribs, roasts, poultry and lamb want 250 to 350 with the damper closed down. Thin crust pizza is four minutes at 650°F on the stone; at 700°F and up a piece of wood every 20 to 30 minutes holds it, and at 350°F one or two pieces an hour hold it for as long as you like. Our \u003ca href=\"\/blogs\/news\/pizza-oven-temperature\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003epizza oven temperature guide\u003c\/a\u003e covers what each reading is good for.\u003c\/p\u003e\n\u003cp\u003eThe width changes the rhythm. With two pizzas on the stone you launch the second while the first is halfway, turn both, and land them together; with a 36 inch floor you can keep the hot side by the vents for pizza and the cooler middle for a pan, and read the difference with an infrared gun. Seasoned hardwood only, split long for the 38 inch firebox: no accelerants, no treated wood, and the drier the better; our \u003ca href=\"\/blogs\/news\/wood-types-best-for-pizza-oven-flavor-guide\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003epizza oven wood guide\u003c\/a\u003e covers the species. Wood grade, moisture, altitude and weather all move the numbers, so the first few cooks are for learning your oven.\u003c\/p\u003e\n\u003ch2 class=\"tcd-h2\"\u003eCuring, Wood and Care\u003c\/h2\u003e\n\u003cp\u003eBefore the first cook the oven is cured: a fire in the firebox to 450 to 500°F with both doors open for at least an hour, which sets the high temperature paint and drives off its fumes. Tuscan Chef's line is that its ovens cure in an hour where clay ovens take days, and you can cook the same evening. After that, clean the ash out of the firebox before each fire, wipe the stone, shelves and door with a damp cloth, wire brush any buildup, and wipe the outside down. The black steel is painted, not stainless, so surface rust can show in time; the manual's fix is fine steel wool and a coat of high heat flat black, and it is excluded from the warranty, which is why Tuscan Chef makes a fitted cover for the GX-D1 and why our \u003ca href=\"\/blogs\/news\/pizza-oven-maintenance-cleaning\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003epizza oven maintenance guide\u003c\/a\u003e puts a cover first.\u003c\/p\u003e\n\u003ch2 class=\"tcd-h2\"\u003eWhere It Sits, and How It Gets There\u003c\/h2\u003e\n\u003cimg class=\"tcd-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/TUS-GX-D1-oven-patio.jpg?v=1718822923\" alt=\"Tuscan Chef GX-D1 wood fired pizza oven on its cart on an outdoor patio\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eOutdoors only, on a level surface that carries 760 lb on five casters, with 36 inches from the oven to anything combustible at the front, back and sides and 18 inches from the chimney; with the oven 46 inches wide, that is about ten feet of clear width. Lock the casters once it is placed. The cart rolls on smooth, level, unobstructed ground, and at this weight that means a slab or pavers, not a lawn or a step; plan the spot before the pallet comes. The oven itself is a 700 lb lift onto the cart: the manual says two or more people and gives you the side handles, and our advice is four people with straps or an engine hoist, and once it is on the cart it does not come off. If the oven is going onto a deck, have the deck checked for the load. Keep gasoline, propane and anything flammable away from it.\u003c\/p\u003e\n\u003ch2 class=\"tcd-h2\"\u003eThe GX-DL: the Same Oven Built In\u003c\/h2\u003e\n\u003cimg class=\"tcd-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/TUS-GX-D1-oven-built-in.jpg?v=1718822923\" alt=\"Tuscan Chef large two chamber wood fired oven built into a masonry outdoor kitchen as the GX-DL\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eTuscan Chef sells this oven without the cart as the \u003ca href=\"\/products\/tuscan-chef-gx-dl-deluxe-large-46-inch-outdoor-wood-fired-pizza-oven-built-in-or-countertop\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eGX-DL\u003c\/a\u003e, the same 46 inch body, chamber, firebox and chimney at 700 lb, for a masonry opening or a non combustible counter. Tuscan Chef publishes a masonry drawing for the medium GX-CM but not for the large; what carries over is the method, the oven on fire brick inside the opening with clearance each side, and the 36 inch combustible clearance designed into the structure. Tuscan Chef supplies the oven and chimney only and asks for a wood fireplace installer on the build; send us the drawing and we check it before you order. If the oven will roll, the GX-D1 on this page is the one.\u003c\/p\u003e\n\u003ch2 class=\"tcd-h2\"\u003eHow the GX-D1 Compares\u003c\/h2\u003e\n\u003cp\u003eTuscan Chef makes four sizes of the same two chamber oven, and we carry two other large wood ovens on wheels. The GX-D1 is the large Tuscan Chef with the cart.\u003c\/p\u003e\n\u003ctable class=\"tcd-table\"\u003e\n\u003ctr\u003e\n\u003cth style=\"width:21%;\"\u003eOven\u003c\/th\u003e\n\u003cth style=\"width:19%;\"\u003eFuel\u003c\/th\u003e\n\u003cth style=\"width:20%;\"\u003eInstall\u003c\/th\u003e\n\u003cth style=\"width:40%;\"\u003eWhat sets it apart\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGX-D1 (this page)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWood\u003c\/td\u003e\n\u003ctd\u003eOn its own cart, 760 lb total\u003c\/td\u003e\n\u003ctd\u003eThe large two chamber oven, 46 in wide, 36 1\/4 by 18 1\/2 in stone, 38 in firebox; two large pizzas at once\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/tuscan-chef-gx-dl-deluxe-large-46-inch-outdoor-wood-fired-pizza-oven-built-in-or-countertop\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef GX-DL\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWood\u003c\/td\u003e\n\u003ctd\u003eBuilt in or countertop, no cart\u003c\/td\u003e\n\u003ctd\u003eSame oven without the cart for an outdoor kitchen opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/tuscan-chef-gx-b1-deluxe-medium-outdoor-wood-fired-pizza-oven-freestanding-with-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef GX-B1\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWood\u003c\/td\u003e\n\u003ctd\u003eOn its own cart, 485 lb total\u003c\/td\u003e\n\u003ctd\u003eThe medium oven in a 34 in body with a stainless shelf each side; one large pizza\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/tuscan-chef-gx-c2-deluxe-medium-outdoor-wood-fired-pizza-oven-freestanding-with-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef GX-C2\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWood\u003c\/td\u003e\n\u003ctd\u003eOn its own cart, 485 lb total\u003c\/td\u003e\n\u003ctd\u003eThe compact medium, 27 1\/2 in wide; the one to start with\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-maximus-prime-portable-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eAPO Maximus Prime\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWood\u003c\/td\u003e\n\u003ctd\u003eOn its own stand, under 200 lb\u003c\/td\u003e\n\u003ctd\u003eLarge single chamber dome oven light enough for a truck or trailer; the fire shares the floor\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"tcd-cards\"\u003e\n\u003cdiv class=\"tcd-card\"\u003e\n\u003ch4\u003eGX-D1 (this page)\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e on its own cart, 760 lb total\u003c\/p\u003e\n\u003cp\u003eThe large two chamber oven, 46 in wide, 36 1\/4 by 18 1\/2 in stone, 38 in firebox; two large pizzas at once.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tcd-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/tuscan-chef-gx-dl-deluxe-large-46-inch-outdoor-wood-fired-pizza-oven-built-in-or-countertop\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef GX-DL\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e built in or countertop, no cart\u003c\/p\u003e\n\u003cp\u003eSame oven without the cart for an outdoor kitchen opening.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tcd-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/tuscan-chef-gx-b1-deluxe-medium-outdoor-wood-fired-pizza-oven-freestanding-with-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef GX-B1\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e on its own cart, 485 lb total\u003c\/p\u003e\n\u003cp\u003eThe medium oven in a 34 in body with a stainless shelf each side; one large pizza.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tcd-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/tuscan-chef-gx-c2-deluxe-medium-outdoor-wood-fired-pizza-oven-freestanding-with-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef GX-C2\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e on its own cart, 485 lb total\u003c\/p\u003e\n\u003cp\u003eThe compact medium, 27 1\/2 in wide; the one to start with.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tcd-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-maximus-prime-portable-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eAPO Maximus Prime\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e on its own stand, under 200 lb\u003c\/p\u003e\n\u003cp\u003eLarge single chamber dome oven light enough for a truck or trailer; the fire shares the floor.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eWithin Tuscan Chef the GX-D1 is the step up in floor, not in workspace: the \u003ca href=\"\/products\/tuscan-chef-gx-b1-deluxe-medium-outdoor-wood-fired-pizza-oven-freestanding-with-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eGX-B1\u003c\/a\u003e gives you shelves beside a medium oven, the D1 gives you a stone twice as wide with none. Against the other big wood ovens on wheels, the question is weight and the fire: the \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-prime-portable-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eMaximus Prime\u003c\/a\u003e is the big oven that travels, with the fire on the floor beside the pizza, and the D1 is the big oven that stays home with the fire underneath. If a fire under the food with gas to light it is the goal, the \u003ca href=\"\/products\/hpc-fire-forno-series-hybrid-dual-fuel-wood-gas-burning-pizza-oven-with-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHPC Forno\u003c\/a\u003e is the hybrid on a cart. All four Tuscan Chefs are in the \u003ca href=\"\/collections\/tuscan-chef\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef collection\u003c\/a\u003e, every wood oven we carry is in the \u003ca href=\"\/collections\/wood-fired\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eWood Fired collection\u003c\/a\u003e, every oven on wheels is in the \u003ca href=\"\/collections\/freestanding-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eFreestanding and Cart collection\u003c\/a\u003e, and our \u003ca href=\"\/blogs\/news\/best-wood-fired-pizza-ovens\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ebest wood fired pizza ovens\u003c\/a\u003e post ranks them against each other.\u003c\/p\u003e\n\u003ch2 class=\"tcd-h2\"\u003eWho Should Buy the GX-D1, and Who Should Not\u003c\/h2\u003e\n\u003cp\u003eBuy the GX-D1 if you feed a crowd and want it done in one round: two large pizzas at a time, two birds on a Sunday, bread and a roast together, with a firebox that takes full splits and holds all afternoon. It is the oven for the big patio with a slab under it, for the host who cooks for twenty, and for the buyer who wants the two chamber layout at a size the medium ovens cannot reach.\u003c\/p\u003e\n\u003cp\u003eDo not buy the GX-D1 if you cook for four; the GX-C2 does everything this oven does at half the weight and well under the price. Do not buy it for a spot that cannot carry 760 lb, for ground it has to cross that is not smooth and level, or for a deck nobody has checked. Do not buy it if you want a gas burner for weeknights, it is wood only, or if the oven needs to travel, where the Maximus Prime is the big oven under 200 lb. And if it is going into a masonry opening, buy the GX-DL instead and skip the cart. Our \u003ca href=\"\/pages\/pizza-oven-buying-guide\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003epizza oven buying guide\u003c\/a\u003e walks the whole decision.\u003c\/p\u003e\n\u003ch2 class=\"tcd-h2\"\u003eWhat to Order With It\u003c\/h2\u003e\n\u003cp\u003eThe oven comes with its wire shelves, side handles, chimney and gauge, and you supply the wood and the peel. Tuscan Chef makes a 35 inch aluminum peel, a 10 inch brass bristle brush with scraper and a fitted large cover for the GX-D1; we do not list the Tuscan Chef accessories, so ask us and we will quote the cover with the oven, since a fitted cover is the one add that protects the painted steel. A long handled peel and a brush from our \u003ca href=\"\/collections\/accessories\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eaccessories collection\u003c\/a\u003e work with the 36 inch chamber, and an infrared thermometer earns its place on a floor this wide. Accessories ordered with the oven ride on the same freight at no added charge.\u003c\/p\u003e\n\u003ch2 class=\"tcd-h2\"\u003eBuying the GX-D1 From Crustify\u003c\/h2\u003e\n\u003cp\u003eCrustify is an authorized Tuscan Chef dealer, so the two year parts warranty applies. The oven and cart ship by freight on a pallet from Inmar Industries, Tuscan Chef's distributor in Ontario, shrink wrapped and crated, and arrive curbside with a $95 residential liftgate fee at checkout; a business address with a dock pays no liftgate. Shipping is free in the contiguous 48 states; Alaska, Hawaii and Puerto Rico are quoted before you order. Inspect the pallet before you sign and write \"damaged\" on the bill or refuse delivery if there is any; Tuscan Chef treats damage reported more than three days after delivery as having happened after delivery, so unpack it when it lands. Returns on an unused oven in its original packaging follow our return policy, with return freight paid by the buyer, and at 760 lb that is a reason to settle the spot and the lift before you order. Chat and email go straight to the owner and are usually answered the same day; send a photo of the spot through our \u003ca href=\"\/pages\/contact\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003econtact page\u003c\/a\u003e and we will check the clearances and the path in before you order.\u003c\/p\u003e\n\u003ch6\u003eKEY FEATURES\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eTuscan Chef GX-D1 Deluxe Family Oven, large: two chamber wood fired oven, fire brick lined firebox below, cooking chamber above, smoke vented through both sides for flavor without flame or ash on the food\u003c\/li\u003e\n\u003cli\u003e46 in wide body; cooking chamber 36 1\/4 in wide by 18 1\/2 deep by 11 1\/4 tall over a 1 1\/2 in ceramic stone, with removable stainless wire shelves above; two large pizzas at once\u003c\/li\u003e\n\u003cli\u003eFirebox 38 1\/2 by 16 by 9 1\/2 in, lined with 1 in refractory fire brick, steel door with sliding damper and spiral heat deflecting handle; takes full length splits\u003c\/li\u003e\n\u003cli\u003e6 mm welded steel body in high heat flat black, two inches of insulation around both chambers, 304 stainless wrap on sides and top\u003c\/li\u003e\n\u003cli\u003eRated to 950°F; most cooking between 450 and 700°F; thin crust pizza in 4 minutes at 650°F; 30 to 45 minutes to temperature\u003c\/li\u003e\n\u003cli\u003eHolds 700°F on a piece of wood every 20 to 30 minutes and 350°F for hours on one or two pieces an hour\u003c\/li\u003e\n\u003cli\u003eStainless gauge above the oven door, 39 in by 4 1\/2 in stainless chimney with spark guard, round stainless side handles\u003c\/li\u003e\n\u003cli\u003eWelded steel cart with wood rack and five 5 in casters, two locking; oven tabs seat inside the cart frame\u003c\/li\u003e\n\u003cli\u003eOven 31 1\/2 in H by 46 W by 19 D; 96 in to the chimney cap on the cart; 700 lb oven, 60 lb cart\u003c\/li\u003e\n\u003cli\u003eAssembles in about 30 minutes with a four person lift, cures in an hour at 450 to 500°F with both doors open; all season outdoor use\u003c\/li\u003e\n\u003cli\u003eGX-DL is the same oven without the cart for built in or countertop\u003c\/li\u003e\n\u003cli\u003eTwo year parts warranty, normal consumer use; surface rust and abuse excluded\u003c\/li\u003e\n\u003cli\u003eShips free by freight on a pallet; $95 residential liftgate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eSPECIFICATIONS\u003c\/h6\u003e\n\u003ctable class=\"cart-specs tcd-specs\"\u003e\n\u003ctr\u003e\n\u003cth\u003eModel\u003c\/th\u003e\n\u003ctd\u003eGX-D1 Deluxe Family Oven, large, with cart (GX-DL is the same oven without the cart)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFuel\u003c\/th\u003e\n\u003ctd\u003eSeasoned hardwood only; no accelerants, no gas; no electricity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eLayout\u003c\/th\u003e\n\u003ctd\u003eTwo chambers: firebox below, cooking chamber above, smoke vents on both sides of the oven chamber, chimney on top\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCooking chamber\u003c\/th\u003e\n\u003ctd\u003e36 1\/4 in W by 18 1\/2 in D by 11 1\/4 in H; 1 1\/2 in ceramic stone floor (consumer brochure says 1 3\/8); removable stainless wire shelves (spec sheet wording); steel door with spiral handle and stop\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFirebox\u003c\/th\u003e\n\u003ctd\u003e38 1\/2 in W by 16 in D by 9 1\/2 in H, lined with 1 in refractory fire brick; steel door with sliding damper, spiral handle and stop\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eTemperatures\u003c\/th\u003e\n\u003ctd\u003eRated to 510°C (950°F); working range 250 to 900°F per the manual, most cooking 450 to 700°F; bread, pizza, fish and steak 600 to 800°F; ribs, roasts, poultry and lamb 250 to 350°F; pizza 4 minutes at 650°F\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eExterior at 700°F\u003c\/th\u003e\n\u003ctd\u003eStainless sides about 100°F, top 150°F, oven and firebox doors 360°F, back 450°F, underside 250°F (Tuscan Chef's readings on the GX series)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBody\u003c\/th\u003e\n\u003ctd\u003e6 mm (1\/4 in) welded steel, high heat flat black paint; 2 in insulation around both chambers; 304 stainless wrap on sides and top\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eChimney\u003c\/th\u003e\n\u003ctd\u003eStainless steel, 39 in tall by 4 1\/2 in diameter, with spark guard cap; slips over the collar on the oven\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGauge\u003c\/th\u003e\n\u003ctd\u003eStainless steel thermometer mounted in the oven body above the oven chamber door\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCart\u003c\/th\u003e\n\u003ctd\u003eWelded steel frame, 22 in H by 46 in W by 19 in D, heavy steel wood rack, five 5 in casters with two locking; round stainless side handles on the oven\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDimensions\u003c\/th\u003e\n\u003ctd\u003eOven 31 1\/2 in H by 46 in W by 19 in D; 54 in to the top of the oven on the cart; 96 in to the top of the chimney cap\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWeight\u003c\/th\u003e\n\u003ctd\u003eOven 700 lb, cart 60 lb, 760 lb total\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eClearances\u003c\/th\u003e\n\u003ctd\u003e36 in from combustibles at front, back and sides; 18 in from the chimney; outdoors only on a level surface that carries the full weight; local codes apply\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBuilt in\u003c\/th\u003e\n\u003ctd\u003eGX-DL, same oven without cart, 96 in overall with chimney; oven and chimney only supplied, 36 in combustible clearance designed in; wood fireplace installer recommended; no masonry drawing published for the large oven\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eAssembly\u003c\/th\u003e\n\u003ctd\u003eAbout 30 minutes: side handles (17 mm), thermometer, casters (14 mm socket and 13 mm wrench), oven onto cart (700 lb; four people with straps or a hoist), chimney and cap\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCuring\u003c\/th\u003e\n\u003ctd\u003eFire to 450 to 500°F with both doors open for at least one hour before first cooking\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIn the crate\u003c\/th\u003e\n\u003ctd\u003eOven with stainless shelves, side handles, chimney cap and thermometer packed inside; cart with casters and hardware; chimney\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eAccessories\u003c\/th\u003e\n\u003ctd\u003eTuscan Chef 10604 fitted large cover for the GX-D1, 10035 35 in aluminum peel, 10330 10 in brass brush with scraper, 10413 13 in cordierite stone; ask us to quote with the oven\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eUse\u003c\/th\u003e\n\u003ctd\u003eResidential, outdoor, all season; not for commercial use\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWarranty\u003c\/th\u003e\n\u003ctd\u003eTwo years, parts only, normal consumer use; surface rust and damage from abuse or neglect excluded\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eShipping\u003c\/th\u003e\n\u003ctd\u003eFree freight in the 48 states on a pallet from Ontario; $95 residential liftgate; AK, HI and PR quoted; damage noted on the bill at delivery or reported within 3 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eReturns\u003c\/th\u003e\n\u003ctd\u003eUnused, original packaging, buyer pays return freight, per our return policy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMaker\u003c\/th\u003e\n\u003ctd\u003eTuscan Chef Ovens, Inmar Industries Inc., Port Perry, Ontario\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cp\u003eDocuments: \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Tuscan-Chef-GX-D1-Spec-Brochure-CPO.pdf?v=1718823017\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef GX-D1 and GX-DL spec sheet (PDF)\u003c\/a\u003e and the \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Tuscan-Chef-Consumer-Brochure-CPO.pdf?v=1718741266\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef product brochure (PDF)\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch6\u003eVIDEO\u003c\/h6\u003e\n\u003cdiv class=\"tcd-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/Ws2IOKvG92c\" title=\"Tuscan Chef two chamber wood fired pizza oven video\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch6\u003eINSTALLATION GUIDE \u0026amp; USER MANUAL\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery.\u003c\/strong\u003e The oven and cart arrive on a pallet, shrink wrapped, 760 lb together. Inspect before you sign; mark the bill \"damaged\" or refuse delivery if there is any, and report concealed damage within three days. Unpack on a moving pad or cardboard so the steel and stainless do not scratch; cut the plastic wrapped ties holding the doors, pull the nylon hinge inserts, the tube support inside the oven and the box with the chimney cap and thermometer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCart.\u003c\/strong\u003e Turn the cart on its edge and bolt the five 5 inch casters on with a 14 mm socket and 13 mm wrench, the two locking casters on the long side where the front of the oven will be. Set it on its wheels and lock them.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOven.\u003c\/strong\u003e Bolt the round stainless side handles to the oven body with a 17 mm wrench. Push the thermometer through the hole above the oven chamber and snug the nut and washer from inside. The oven is 700 lb: the manual says two or more people; plan on four with lifting straps, or an engine hoist, and set it so its corner tabs seat inside the cart frame. Fit the cap to the chimney and slide the chimney down over the collar on top of the oven.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCuring.\u003c\/strong\u003e Light a fire in the firebox, open both doors, and run the oven at 450 to 500°F for at least an hour to cure the paint before any food goes in.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFiring.\u003c\/strong\u003e Kindling on crumpled newspaper, small wood as it catches, then splits across the box; about 40 minutes to mature coals. Set the heat with the firebox damper and the amount of wood; a piece every 20 to 30 minutes at 700°F, one or two an hour at 350°F. Empty the oven chamber or cover the food before opening the firebox. Gloves or mitts on both doors; lift each door slightly to swing it and lower it onto its stop.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCare.\u003c\/strong\u003e Clean the ash from the firebox and wipe the chamber, stone, shelves and door with a damp cloth before each use; wire brush any buildup. Wipe the outside down; touch up surface rust with fine steel wool and high heat flat black paint. Cover the oven between cooks.\u003c\/p\u003e\n\u003cp\u003eDocuments: \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Tuscan-Chef-Oven-Manual-CPO.pdf?v=1718740981\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef GX series owner's manual (PDF)\u003c\/a\u003e, \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Tuscan-Chef-GX-D1-Spec-Brochure-CPO.pdf?v=1718823017\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef GX-D1 and GX-DL spec sheet (PDF)\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch6\u003eWARRANTY INFORMATION\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eTerm.\u003c\/strong\u003e Tuscan Chef outdoor wood fired ovens are warranted for two years, parts only, subject to normal consumer use. Curing the oven before use as the manual describes is a condition of the warranty.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNot covered.\u003c\/strong\u003e Surface rust on the painted steel, and damage caused by abuse or neglect, including improper installation or use contrary to the manual; Inmar Industries accepts no liability for damage from improper use or installation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClaims.\u003c\/strong\u003e Contact us first with photos and your order number and we handle the claim with Tuscan Chef. Shipping damage is separate: note it on the bill at delivery or report it within three days.\u003c\/p\u003e\n\u003ch6\u003eFREQUENTLY ASKED QUESTIONS - FAQ'S\u003c\/h6\u003e\n\u003ccenter\u003e\u003ch2 id=\"faqs\"\u003e\u003cspan style=\"text-decoration: underline; color: #c62828;\"\u003eFrequently Asked Questions (FAQs)\u003c\/span\u003e\u003c\/h2\u003e\u003c\/center\u003e\n\u003ch3 style=\"color: #2c3e50; margin-top: 0;\"\u003eYour Questions Answered Before You Buy\u003c\/h3\u003e\n\u003cp\u003eThese are the questions we get most often about the Tuscan Chef GX-D1, answered from Tuscan Chef's manual, spec sheet and brochure. If yours is not here, chat or email goes to the owner and you will usually hear back the same day.\u003c\/p\u003e\n\u003cdiv style=\"width: 100%; margin: 30px 0; font-family: Arial,sans-serif; border: 1px solid #ddd; border-radius: 12px; overflow: hidden; box-shadow: 0 4px 12px rgba(0,0,0,0.1);\"\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How many pizzas does the GX-D1 cook at once?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe stone is 36 1\/4 inches wide by 18 1\/2 deep, so two large pizzas side by side, three 12 inch pizzas, or a pizza and a sheet pan, with the wire shelves above for a second layer. That is twice the floor of the medium Tuscan Chefs, which take one large pizza. The gallery photo of two whole chickens roasting side by side is what the width looks like with pans in it.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What does two chamber mean, and why does it matter?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe fire burns in a fire brick lined firebox on the bottom and the food cooks in a separate chamber above it, on a ceramic stone heated from below, with vents on both sides carrying the smoke up through the cooking chamber for flavor. You feed and damp the fire through its own door without reaching past the food, the flames never touch the pizza, and the chamber behaves like a wide hot oven with a hearth floor and shelves, which is why it roasts and bakes as well as it makes pizza.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How is the GX-D1 different from the GX-B1 and GX-C2?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eFloor and firebox. The medium ovens have an 18 1\/4 by 18 1\/2 inch stone over a 20 or 21 inch firebox and weigh 485 lb with the cart; the D1 has a 36 1\/4 by 18 1\/2 inch stone, an extra inch and a quarter of chamber height, a 38 1\/2 inch firebox that takes full splits, and weighs 760 lb with the cart. The B1 adds side shelves to a medium oven; the D1 adds floor. Same steel, insulation, stainless, temperatures and warranty across the line.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How hot does it get and how long does it take?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eRated to 950°F, with Tuscan Chef saying most cooking happens between 450 and 700°F: bread, pizza, fish and steak at 600 to 800, ribs and roasts at 250 to 350 with the damper closed down. Thin crust pizza takes about four minutes at 650°F. Allow 30 to 45 minutes to reach temperature, longer on a cold day for an oven this size, and a piece of wood every 20 to 30 minutes to hold 700°F once the bed of coals is deep.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How heavy is it, and how does it get onto the cart?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe oven is 700 lb and the cart 60, 760 lb together on five 5 inch casters with two locking. The manual says two or more people lift the oven by its stainless side handles onto the cart; at 700 lb our advice is four people with lifting straps or an engine hoist, and it goes on once. Plan the spot and the path in before delivery, and keep the cart on smooth, level, hard ground.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can I add wood while food is cooking?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes, through the firebox door below, without opening the oven door. Tuscan Chef's one caution is that fly ash can rise through the side vents when the firebox is opened, so feed the fire between pizzas or cover a tray that is in the chamber. The 38 inch firebox takes full splits, so a deep fire needs feeding less often than the medium ovens.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Is there a built in version?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes, the GX-DL is the same 46 inch oven without the cart, for a masonry opening or a non combustible counter, 700 lb and 96 inches tall with the chimney. Tuscan Chef publishes a masonry drawing for the medium GX-CM but not the large, so the method carries over: oven on fire brick in the opening with clearance each side and the 36 inch combustible clearance designed in, oven and chimney supplied, a wood fireplace installer on the build. Send us the drawing and we check it before you order.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What clearances and space does it need?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eOutdoors only, 36 inches from combustible materials at the front, back and sides and 18 inches from the chimney, on a level surface that carries 760 lb with the casters locked. At 46 inches wide and 19 deep that is about ten feet of clear width and seven of depth, and 96 inches of height to the chimney cap. The stainless sides run about 100°F at a 700°F oven; the back runs about 450°F and is the side to keep clear. A deck should be checked for the load.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Does it need curing, and will the black steel rust?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eCuring is one fire at 450 to 500°F with both doors open for an hour to set the paint, and Tuscan Chef requires it for the warranty; you can cook the same day. The sides and top are 304 stainless, but the doors, front and back are painted steel and Tuscan Chef says surface rust can show with heat and weather. The fix is fine steel wool and a coat of high heat flat black paint, it is excluded from the warranty, and Tuscan Chef makes a fitted cover for the GX-D1 that we quote with the oven.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How does it ship and what is the warranty?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eFree by freight on a pallet in the 48 states from Tuscan Chef's distributor in Ontario, curbside with a $95 residential liftgate fee at checkout, 760 lb total. Inspect before signing; mark the bill damaged or refuse delivery if there is any, and report concealed damage within three days. The warranty is two years, parts only, for normal consumer use, with surface rust and abuse excluded. Returns on an unused oven in its original packaging follow our return policy, buyer pays return freight.\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Tuscan Chef","offers":[{"title":"Default Title","offer_id":45767819886847,"sku":"TUS-GX-D1","price":5297.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/TUS-GX-D1-Oven.jpg?v=1718821106"},{"product_id":"tuscan-chef-gx-dl-deluxe-large-46-inch-outdoor-wood-fired-pizza-oven-built-in-or-countertop","title":"Tuscan Chef GX-DL 46 Inch Built In Two Chamber Wood Fired Pizza Oven","description":"\u003cstyle\u003e\n.tcl-h2{color:#8a1f12;font-weight:700;margin-top:34px;}\n.tcl-h3{color:#111;font-weight:700;margin-top:26px;text-decoration:underline;text-decoration-color:#000;text-decoration-thickness:2px;text-underline-offset:4px;}\n.tcl-img{max-width:100%;height:auto;display:block;margin:18px auto;border-radius:8px;}\n.tcl-cap{font-size:14px;color:#555;text-align:center;margin:-8px 0 18px;}\n.tcl-glance{background:#fbf6f4;border-left:4px solid #8a1f12;padding:16px 20px;margin:20px 0;border-radius:0 8px 8px 0;}\n.tcl-glance p{margin:0 0 8px;}\n.tcl-glance .tcl-glance-title{font-weight:700;font-size:18px;margin-bottom:10px;}\n.tcl-table{width:100%;border-collapse:collapse;table-layout:fixed;margin:20px 0;font-family:Arial,sans-serif;}\n.tcl-table th{background:#8a1f12;color:#fff;padding:12px 10px;text-align:left;font-size:15px;word-break:normal;overflow-wrap:break-word;}\n.tcl-table td{border-bottom:1px solid #ddd;padding:12px 10px;vertical-align:top;font-size:15px;word-break:normal;overflow-wrap:break-word;}\n.tcl-table tr:nth-child(even) td{background:#faf5f4;}\n.tcl-cards{display:none;}\n@media (max-width:600px){.tcl-table{display:none;}.tcl-cards{display:block;}}\n.tcl-card{border:1px solid #ddd;border-radius:8px;padding:14px 16px;margin:14px 0;}\n.tcl-card h4{margin:0 0 8px;color:#8a1f12;font-size:17px;}\n.tcl-card p{margin:4px 0;font-size:15px;}\n.cart-specs.tcl-specs{width:100%;border-collapse:collapse;margin:16px 0;font-family:Arial,sans-serif;}\n.cart-specs.tcl-specs th{background:#8a1f12;color:#fff;padding:10px 12px;text-align:left;width:36%;font-size:15px;vertical-align:top;}\n.cart-specs.tcl-specs td{border-bottom:1px solid #ddd;padding:10px 12px;font-size:15px;vertical-align:top;}\n.tcl-video{max-width:560px;margin:14px auto 6px;}\n.tcl-video iframe{width:100%;aspect-ratio:16\/9;height:auto;border:0;border-radius:8px;}\ndetails[style*=\"border-bottom\"] \u003e summary{list-style:none;cursor:pointer;}\ndetails[style*=\"border-bottom\"] \u003e summary::-webkit-details-marker{display:none;}\ndetails[style*=\"border-bottom\"] \u003e summary::after{content:none;}\ndetails[style*=\"border-bottom\"] \u003e summary:hover{background:#eef1f5 !important;}\ndetails[open] .pin-arrow{transform:rotate(180deg);}\n\u003c\/style\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003eThe Tuscan Chef GX-DL is the large Tuscan Chef oven sold without its cart, for the buyer who is building something for it to live in. It is the same 46 inch two chamber wood fired oven as the GX-D1: a fire brick lined firebox below, a cooking chamber above on a 36 1\/4 inch ceramic stone, smoke vented up through both sides so the flavor reaches the food and the flames and ash do not, 6 mm welded steel wrapped in two inches of insulation and 304 stainless, 700 lb. What arrives is the oven and its chimney, finished, and what you supply is the place: a masonry opening in an outdoor kitchen, a stone or concrete island, or a non combustible counter built to carry it. Crustify is an authorized Tuscan Chef dealer, and every GX-DL ships free by freight.\u003c\/p\u003e\n\u003cp\u003eA built in oven is a decision about the structure as much as the oven, so this page is written for the planning stage. It covers what the GX-DL is and how it cooks, what Tuscan Chef says about setting it into masonry and what it leaves to your installer, the clearances and the weight the structure has to carry, how a finished steel oven compares to the ready to finish and bare dome ovens we also sell for built in work, and how a 700 lb crate gets from the curb into the opening. If the oven needs to roll, the \u003ca href=\"\/products\/tuscan-chef-gx-d1-deluxe-large-46-inch-outdoor-wood-fired-pizza-oven-freestanding-with-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eGX-D1\u003c\/a\u003e is this oven on its cart.\u003c\/p\u003e\n\u003cdiv class=\"tcl-glance\"\u003e\n\u003cp class=\"tcl-glance-title\"\u003eTuscan Chef GX-DL at a glance\u003c\/p\u003e\n\u003cp\u003eWhat it is: the 46 inch Tuscan Chef large oven and chimney, no cart, for a masonry opening or a non combustible counter\u003c\/p\u003e\n\u003cp\u003eFuel: seasoned hardwood in a fire brick lined firebox below the cooking chamber; damper on the firebox door sets the heat; no gas, no electricity\u003c\/p\u003e\n\u003cp\u003eHeat: rated to 950°F; most cooking between 450 and 700°F per Tuscan Chef; thin crust pizza in 4 minutes at 650°F; 30 to 45 minutes to temperature\u003c\/p\u003e\n\u003cp\u003eChamber: 36 1\/4 wide by 18 1\/2 deep by 11 1\/4 inches tall over a 1 1\/2 inch ceramic stone, removable stainless wire shelves above; firebox 38 1\/2 by 16 by 9 1\/2 inches; two large pizzas at once\u003c\/p\u003e\n\u003cp\u003eBuild: 6 mm welded steel in high heat flat black, two inches of insulation around both chambers, 304 stainless on sides and top, 39 inch stainless chimney with spark guard, stainless gauge above the oven door\u003c\/p\u003e\n\u003cp\u003eSize: 46 wide by 19 deep by 31 1\/2 tall; about 72 inches to the top of the chimney cap; 700 lb\u003c\/p\u003e\n\u003cp\u003eInstall: outdoors, on or in a non combustible structure that carries 700 lb; 36 inches from combustibles, 18 from the chimney; Tuscan Chef supplies the oven and chimney and asks for a wood fireplace installer on the build\u003c\/p\u003e\n\u003cp\u003eIn the crate: oven, chimney and cap, stainless shelves, side handles, thermometer; two year parts warranty\u003c\/p\u003e\n\u003cp\u003ePrice is shown above. Questions answered in the FAQ tab or by chat, which goes straight to the owner.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"tcl-h2\"\u003eThe Oven: Two Chambers at 46 Inches\u003c\/h2\u003e\n\u003cimg class=\"tcl-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/TUS-GX-D1-Oven_b2943fd1-7fb8-4067-a2f5-0c7768a134cb.jpg?v=1718827971\" alt=\"Tuscan Chef large 46 inch two chamber wood fired oven, the body supplied as the GX-DL without a cart\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eTuscan Chef's whole idea is the stacked layout, what some dealers call a dual chamber oven. The firebox is the bottom chamber, lined with an inch of refractory fire brick, with its own door and a sliding damper. The cooking chamber is the top one, with the ceramic stone as its floor and the firebox roof as the stone's heat source. Vents on each side carry the smoke from the firebox up and across the cooking chamber on its way to the chimney, which is where the wood flavor comes from. The flames stay downstairs, the stone gets its heat from below like a hearth, and you work the fire and the food through two separate doors. The manual's one habit: when you open the firebox to feed it, have the chamber above empty or the food covered, because fly ash can rise through the vents.\u003c\/p\u003e\n\u003cimg class=\"tcl-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/TUS-GX-D1-Oven-Close-up_eec0bc85-5cc3-4daf-9321-fbfa25c114cc.jpg?v=1718904367\" alt=\"Close view of the Tuscan Chef large oven's firebox door, damper and spiral handles below the oven chamber door\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eAt the large size that means a 38 1\/2 inch firebox that takes full splits and a bed of coals deep enough to hold a 36 inch stone even end to end, under a cooking chamber 36 1\/4 wide, 18 1\/2 deep and 11 1\/4 tall with removable stainless wire shelves above. Two large pizzas side by side, three 12 inch, two birds in pans, or bread on one side and a roast on the other with a tray above; the extra inch and a quarter of height over the medium ovens is the room a roasting pan wants. The body is 6 mm welded steel in high heat flat black with two inches of insulation around both chambers and 304 stainless on the sides and top; a stainless gauge in the body above the oven door reads the chamber, both doors carry spiral heat deflecting handles and hinge down onto stops, and a 39 inch by 4 1\/2 inch stainless chimney with a spark guard cap slips over the collar on top. Two round stainless side handles bolt on for the lift.\u003c\/p\u003e\n\u003ch2 class=\"tcl-h2\"\u003eSetting It Into Masonry\u003c\/h2\u003e\n\u003cimg class=\"tcl-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/TUS-GX-DL-oven-built-in.jpg?v=1718904367\" alt=\"Tuscan Chef GX-DL set into a masonry outdoor kitchen with the chimney through the structure above\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eTuscan Chef's manual is short and plain on built in work. Its three built in models are the CS, CM and DL; it supplies the oven and chimney only; the homeowner, designer and installer are responsible for a structure that meets local codes; and the combustible clearances, 36 inches from the oven and 18 from the chimney, have to be designed into the opening. It recommends a local wood fireplace installation company for the materials and the work. The one drawing it publishes is for the medium GX-CM: the oven sitting on fire brick inside the opening, 2 inches of clearance on each side, a brick or stone facing in front. There is no drawing for the large oven, so that is the method to scale: fire brick under the oven, an opening a few inches wider than 46 and deeper than 19 with the back vented, the facing in front, and the chimney run with 18 inches to anything that burns.\u003c\/p\u003e\n\u003cimg class=\"tcl-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/TUS-GX-D1-oven-built-in_42f267de-3e9d-4093-a3f2-7d3dba867861.jpg?v=1718904367\" alt=\"Tuscan Chef large two chamber oven set into a brick enclosure with a wood store below\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eTuscan Chef's own readings on a 700°F oven are the numbers the structure is designed around: stainless sides at about 100°F and the top at 150, the doors at 360, the underside at 250, and the back at 450°F. The back is the hot face and the one to keep clear and vented; the sides and top are what the stainless wrap and insulation are for. A brick enclosure with a wood store below, like the one in the photo, is the typical plan: the oven on a fire brick shelf at working height, the firebox door and the oven door in the facing, the chimney up through the top. Send us the drawing before you order and we check it against the manual.\u003c\/p\u003e\n\u003ch2 class=\"tcl-h2\"\u003eOn a Counter Instead\u003c\/h2\u003e\n\u003cimg class=\"tcl-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/TUS-GX-D1-oven-built-in-application.jpg?v=1718904367\" alt=\"Tuscan Chef large oven installed in a stone outdoor kitchen island as a GX-DL\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eThe GX-DL can also sit on top of a non combustible counter rather than inside an opening, which is how it goes into a stone or concrete island. The counter carries 700 lb on the oven's footprint, 46 by 19 inches, so it is a poured or block structure, not a cabinet with a stone top; the oven sits on its base with the clearances kept around it, the chimney stands 39 inches above the body, and the hearth ends up at counter height plus the firebox, which is the height to check against a peel before the slab is poured. The oven is 31 1\/2 inches tall and about 72 to the top of the cap on a counter, so an overhead roof or pergola needs the chimney's 18 inches and ideally the cap above it.\u003c\/p\u003e\n\u003cimg class=\"tcl-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/TUS-GX-D1-oven-built-in-application-close-up.jpg?v=1718904367\" alt=\"Close view of the Tuscan Chef GX-DL in an outdoor kitchen with the firebox and oven doors in the stone face\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eEither way, outdoors only, with the structure on a footing that carries the oven and the masonry together, and never under unprotected combustible construction. Our \u003ca href=\"\/blogs\/news\/where-to-put-a-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ewhere to put a pizza oven\u003c\/a\u003e post walks the siting questions, and \u003ca href=\"\/blogs\/news\/built-in-vs-freestanding-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ebuilt in vs freestanding\u003c\/a\u003e is the honest version of the GX-DL versus GX-D1 decision.\u003c\/p\u003e\n\u003ch2 class=\"tcl-h2\"\u003eCooking in the GX-DL\u003c\/h2\u003e\n\u003cimg class=\"tcl-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/TUS-GX-DL-oven-pizza.jpg?v=1718827971\" alt=\"Pizza cooking on the wide stone inside the Tuscan Chef GX-DL\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eStart the fire with kindling on crumpled newspaper, add small pieces as it catches, then full splits across the width of the box, and give it about 40 minutes to mature into coals; Tuscan Chef's figure for reaching temperature is 30 to 45 minutes. Tuscan Chef says most cooking happens between 450 and 700°F, that bread, pizza, fish and steak want 600 to 800, and that ribs, roasts, poultry and lamb want 250 to 350 with the damper closed down. Thin crust pizza is four minutes at 650°F on the stone; at 700°F and up a piece of wood every 20 to 30 minutes holds it, and at 350°F one or two pieces an hour hold it for as long as you like. Our \u003ca href=\"\/blogs\/news\/pizza-oven-temperature\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003epizza oven temperature guide\u003c\/a\u003e covers what each reading is good for.\u003c\/p\u003e\n\u003cimg class=\"tcl-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/TUS-GX-DL-oven-chicken.jpg?v=1718827852\" alt=\"Whole chicken roasting in a pan on the stone inside the Tuscan Chef GX-DL\" width=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eBuilt in, this oven becomes the outdoor kitchen's oven rather than its pizza night: a bird in a pan on a Sunday afternoon at 350°F, bread in the morning on the heat left from the night before, two pizzas side by side when the crowd comes. Seasoned hardwood only, split long for the 38 inch firebox; no accelerants, no treated wood. Before the first cook the oven is cured, a fire to 450 to 500°F with both doors open for at least an hour to set the paint, and after that the care is ash out of the firebox before each fire, a damp cloth on the stone, shelves and door, a wire brush on buildup, and a touch up of fine steel wool and high heat flat black if the painted doors or front show surface rust; a built in oven's facing takes the weather the cover would take on a cart. Our \u003ca href=\"\/blogs\/news\/pizza-oven-maintenance-cleaning\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003epizza oven maintenance guide\u003c\/a\u003e covers the routine.\u003c\/p\u003e\n\u003ch2 class=\"tcl-h2\"\u003eFinished Steel, Ready to Finish, or a Dome to Clad\u003c\/h2\u003e\n\u003cp\u003eWe sell three kinds of oven for an outdoor kitchen, and the GX-DL is the one that arrives finished: a complete steel oven that sets into the opening and cooks the day it lands. The \u003ca href=\"\/products\/hpc-fire-di-napoli-series-hybrid-dual-fuel-wood-gas-burning-built-in-pizza-oven-ready-to-finish\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire Di Napoli\u003c\/a\u003e is a ready to finish core, a refractory dome in a steel enclosure with a gas burner and wood for flavor, framed into a non combustible structure and faced. The Authentic Pizza Ovens \u003ca href=\"\/products\/authentic-pizza-ovens-builders-custom-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eBuilders Custom\u003c\/a\u003e is a bare masonry dome, the Lisboa or Pizzaioli chamber with no facade, that your mason clads after it cures. The GX-CM is the medium Tuscan Chef for the same job in a smaller opening.\u003c\/p\u003e\n\u003ctable class=\"tcl-table\"\u003e\n\u003ctr\u003e\n\u003cth style=\"width:21%;\"\u003eOven\u003c\/th\u003e\n\u003cth style=\"width:19%;\"\u003eFuel\u003c\/th\u003e\n\u003cth style=\"width:20%;\"\u003eWhat arrives\u003c\/th\u003e\n\u003cth style=\"width:40%;\"\u003eFloor, size and weight\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGX-DL (this page)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWood\u003c\/td\u003e\n\u003ctd\u003eFinished steel two chamber oven and chimney\u003c\/td\u003e\n\u003ctd\u003e36 1\/4 by 18 1\/2 in stone with shelves above; 46 W by 19 D by 31 1\/2 H, about 72 in with chimney; 700 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTuscan Chef GX-CM\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWood\u003c\/td\u003e\n\u003ctd\u003eFinished steel two chamber oven and chimney, medium; ask us\u003c\/td\u003e\n\u003ctd\u003e18 1\/4 by 18 1\/2 in stone with shelf; 27 1\/2 W by 19 D by 28 1\/2 H, 70 in with chimney; 430 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/hpc-fire-di-napoli-series-hybrid-dual-fuel-wood-gas-burning-built-in-pizza-oven-ready-to-finish\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire Di Napoli\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eNatural gas or propane, plus wood\u003c\/td\u003e\n\u003ctd\u003eReady to finish refractory core in a steel enclosure with 36 in stack\u003c\/td\u003e\n\u003ctd\u003eAbout 29 by 30 in floor, 18 by 11 in mouth; 33 1\/2 W by 44 D by 24 1\/2 H; about 450 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-builders-custom-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eAPO Builders Custom, Lisboa dome\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWood\u003c\/td\u003e\n\u003ctd\u003eBare masonry dome, you clad it after curing\u003c\/td\u003e\n\u003ctd\u003e31 by 31 in floor, 19 in headroom; 39 W by 39 D by 31 H; about 1,200 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-builders-custom-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eAPO Builders Custom, Pizzaioli dome\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWood\u003c\/td\u003e\n\u003ctd\u003eBare masonry dome, you clad it after curing\u003c\/td\u003e\n\u003ctd\u003e30 by 32 in floor, 15 in headroom; 39 W by 39 D by 26 H; about 1,200 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"tcl-cards\"\u003e\n\u003cdiv class=\"tcl-card\"\u003e\n\u003ch4\u003eGX-DL (this page)\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat arrives:\u003c\/strong\u003e finished steel two chamber oven and chimney\u003c\/p\u003e\n\u003cp\u003e36 1\/4 by 18 1\/2 in stone with shelves above; 46 W by 19 D by 31 1\/2 H, about 72 in with chimney; 700 lb.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tcl-card\"\u003e\n\u003ch4\u003eTuscan Chef GX-CM\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat arrives:\u003c\/strong\u003e finished steel two chamber oven and chimney, medium; ask us\u003c\/p\u003e\n\u003cp\u003e18 1\/4 by 18 1\/2 in stone with shelf; 27 1\/2 W by 19 D by 28 1\/2 H, 70 in with chimney; 430 lb.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tcl-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/hpc-fire-di-napoli-series-hybrid-dual-fuel-wood-gas-burning-built-in-pizza-oven-ready-to-finish\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire Di Napoli\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e natural gas or propane, plus wood\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat arrives:\u003c\/strong\u003e ready to finish refractory core in a steel enclosure with 36 in stack\u003c\/p\u003e\n\u003cp\u003eAbout 29 by 30 in floor, 18 by 11 in mouth; 33 1\/2 W by 44 D by 24 1\/2 H; about 450 lb.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tcl-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-builders-custom-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eAPO Builders Custom, Lisboa dome\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat arrives:\u003c\/strong\u003e bare masonry dome, you clad it after curing\u003c\/p\u003e\n\u003cp\u003e31 by 31 in floor, 19 in headroom; 39 W by 39 D by 31 H; about 1,200 lb.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tcl-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-builders-custom-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eAPO Builders Custom, Pizzaioli dome\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat arrives:\u003c\/strong\u003e bare masonry dome, you clad it after curing\u003c\/p\u003e\n\u003cp\u003e30 by 32 in floor, 15 in headroom; 39 W by 39 D by 26 H; about 1,200 lb.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eHow to read it. The GX-DL is the choice when there is no cladding budget, the oven has to be cooking the day it is set, two pizzas at once is the point, and the look of a black steel and stainless face in the masonry is the look you want. The Di Napoli is the choice when the client wants a gas burner to light it and a stack through a roof, and the enclosure is already in the plans; its sister the \u003ca href=\"\/products\/hpc-fire-villa-series-hybrid-dual-fuel-wood-gas-burning-pizza-oven-built-in\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHPC Villa\u003c\/a\u003e is the same core with its stainless facade already on. The two APO domes are the only true masonry ovens of the five and the only ones where the finished look is entirely yours; they are also the heaviest, and the only ones that need a multi day cure before the facade goes on. All of them are in our \u003ca href=\"\/collections\/built-in\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eBuilt In collection\u003c\/a\u003e; the GX-DL is also in the \u003ca href=\"\/collections\/tuscan-chef\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef collection\u003c\/a\u003e and the \u003ca href=\"\/collections\/wood-fired\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eWood Fired collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2 class=\"tcl-h2\"\u003eWho Should Buy the GX-DL, and Who Should Not\u003c\/h2\u003e\n\u003cp\u003eBuy the GX-DL if you are building or have built an outdoor kitchen with a place for a large wood oven, you want the two chamber layout where the fire is tended through its own door and the food never meets the flame, and you want the oven finished and cooking the day it is set rather than cured and clad over a week. It is the oven for the contractor with a masonry opening on the drawings, for the homeowner with a block island and a pour coming, and for anyone who feeds a crowd and wants the oven to be part of the kitchen rather than parked beside it.\u003c\/p\u003e\n\u003cp\u003eDo not buy the GX-DL if there is no structure; the \u003ca href=\"\/products\/tuscan-chef-gx-d1-deluxe-large-46-inch-outdoor-wood-fired-pizza-oven-freestanding-with-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eGX-D1\u003c\/a\u003e is the same oven on a cart and costs the cart, not a mason. Do not buy it for a wood frame kitchen with a stone top, or for anywhere the 36 inch clearance cannot be designed in. Do not buy it if you want a gas burner for weeknights, where the Di Napoli and Villa are the built in hybrids, or if you want the look of a brick dome, where the Builders Custom is the dome. And if the opening is for a medium oven, ask us about the GX-CM, the same thing in the \u003ca href=\"\/products\/tuscan-chef-gx-c2-deluxe-medium-outdoor-wood-fired-pizza-oven-freestanding-with-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eGX-C2\u003c\/a\u003e's size. Our \u003ca href=\"\/pages\/pizza-oven-buying-guide\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003epizza oven buying guide\u003c\/a\u003e walks the whole decision.\u003c\/p\u003e\n\u003ch2 class=\"tcl-h2\"\u003eWhat to Order With It\u003c\/h2\u003e\n\u003cp\u003eThe oven comes with its wire shelves, side handles, chimney and gauge, and you supply the wood and the peel. Tuscan Chef makes a 35 inch aluminum peel and a 10 inch brass bristle brush with scraper; it does not make a cover for the built in models, so the facing and an overhang are the oven's weather protection. We do not list the Tuscan Chef accessories, so ask us and we will quote them with the oven. A long handled peel and a brush from our \u003ca href=\"\/collections\/accessories\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eaccessories collection\u003c\/a\u003e work with the 36 inch chamber, and an infrared thermometer earns its place on a floor this wide. Accessories ordered with the oven ride on the same freight at no added charge.\u003c\/p\u003e\n\u003ch2 class=\"tcl-h2\"\u003eBuying the GX-DL From Crustify\u003c\/h2\u003e\n\u003cp\u003eCrustify is an authorized Tuscan Chef dealer, so the two year parts warranty applies. The oven ships by freight on a pallet from Inmar Industries, Tuscan Chef's distributor in Ontario, shrink wrapped and crated, and arrives curbside with a $95 residential liftgate fee at checkout; a business address with a dock pays no liftgate, and a job site with the installer on hand is the best place for it to land. Shipping is free in the contiguous 48 states; Alaska, Hawaii and Puerto Rico are quoted before you order. Inspect the pallet before you sign and write \"damaged\" on the bill or refuse delivery if there is any; Tuscan Chef treats damage reported more than three days after delivery as having happened after delivery, so unpack it when it lands. Getting 700 lb from the curb into the opening is the installer's lift: four people with straps for a counter, an engine hoist or a mason's lift for a raised opening, and it goes in once. Returns on an unused oven in its original packaging follow our return policy, with return freight paid by the buyer, which is the reason to have the drawing checked before you order. Chat and email go straight to the owner and are usually answered the same day; send the plan through our \u003ca href=\"\/pages\/contact\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003econtact page\u003c\/a\u003e and we will check it against the manual.\u003c\/p\u003e\n\u003ch6\u003eKEY FEATURES\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eTuscan Chef GX-DL: the large 46 in two chamber wood fired oven without the cart, for a masonry opening or a non combustible counter; same oven as the GX-D1\u003c\/li\u003e\n\u003cli\u003eFire brick lined firebox below, cooking chamber above, smoke vented through both sides for flavor without flame or ash on the food\u003c\/li\u003e\n\u003cli\u003eCooking chamber 36 1\/4 in wide by 18 1\/2 deep by 11 1\/4 tall over a 1 1\/2 in ceramic stone, with removable stainless wire shelves above; two large pizzas at once\u003c\/li\u003e\n\u003cli\u003eFirebox 38 1\/2 by 16 by 9 1\/2 in, lined with 1 in refractory fire brick, steel door with sliding damper and spiral heat deflecting handle; takes full splits\u003c\/li\u003e\n\u003cli\u003e6 mm welded steel body in high heat flat black, two inches of insulation around both chambers, 304 stainless on sides and top\u003c\/li\u003e\n\u003cli\u003eRated to 950°F; most cooking between 450 and 700°F; thin crust pizza in 4 minutes at 650°F; 30 to 45 minutes to temperature\u003c\/li\u003e\n\u003cli\u003eStainless gauge above the oven door, 39 in by 4 1\/2 in stainless chimney with spark guard, round stainless side handles for the lift\u003c\/li\u003e\n\u003cli\u003eOven 31 1\/2 in H by 46 W by 19 D; about 72 in to the chimney cap; 700 lb\u003c\/li\u003e\n\u003cli\u003eOutdoors, on or in a non combustible structure; 36 in from combustibles, 18 in from the chimney; oven and chimney supplied, structure by a wood fireplace installer\u003c\/li\u003e\n\u003cli\u003eArrives finished; cures in an hour at 450 to 500°F with both doors open and cooks the same day; all season outdoor use\u003c\/li\u003e\n\u003cli\u003eTwo year parts warranty, normal consumer use; surface rust and abuse excluded\u003c\/li\u003e\n\u003cli\u003eShips free by freight on a pallet; $95 residential liftgate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eSPECIFICATIONS\u003c\/h6\u003e\n\u003ctable class=\"cart-specs tcl-specs\"\u003e\n\u003ctr\u003e\n\u003cth\u003eModel\u003c\/th\u003e\n\u003ctd\u003eGX-DL Deluxe Family Oven, large, built in (GX-D1 is the same oven with the cart)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFuel\u003c\/th\u003e\n\u003ctd\u003eSeasoned hardwood only; no accelerants, no gas; no electricity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eLayout\u003c\/th\u003e\n\u003ctd\u003eTwo chambers: firebox below, cooking chamber above, smoke vents on both sides of the oven chamber, chimney on top\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCooking chamber\u003c\/th\u003e\n\u003ctd\u003e36 1\/4 in W by 18 1\/2 in D by 11 1\/4 in H; 1 1\/2 in ceramic stone floor (consumer brochure says 1 3\/8); removable stainless wire shelves (spec sheet wording); steel door with spiral handle and stop\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFirebox\u003c\/th\u003e\n\u003ctd\u003e38 1\/2 in W by 16 in D by 9 1\/2 in H, lined with 1 in refractory fire brick; steel door with sliding damper, spiral handle and stop\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eTemperatures\u003c\/th\u003e\n\u003ctd\u003eRated to 510°C (950°F); working range 250 to 900°F per the manual, most cooking 450 to 700°F; bread, pizza, fish and steak 600 to 800°F; ribs, roasts, poultry and lamb 250 to 350°F; pizza 4 minutes at 650°F\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eExterior at 700°F\u003c\/th\u003e\n\u003ctd\u003eStainless sides about 100°F, top 150°F, oven and firebox doors 360°F, back 450°F, underside 250°F (Tuscan Chef's readings on the GX series)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBody\u003c\/th\u003e\n\u003ctd\u003e6 mm (1\/4 in) welded steel, high heat flat black paint; 2 in insulation around both chambers; 304 stainless wrap on sides and top\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eChimney\u003c\/th\u003e\n\u003ctd\u003eStainless steel, 39 in tall by 4 1\/2 in diameter, with spark guard cap; slips over the collar on the oven\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGauge\u003c\/th\u003e\n\u003ctd\u003eStainless steel thermometer mounted in the oven body above the oven chamber door\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDimensions\u003c\/th\u003e\n\u003ctd\u003eOven 31 1\/2 in H by 46 in W by 19 in D; about 72 in to the top of the chimney cap (the spec sheet prints 96 in, the cart model's figure)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWeight\u003c\/th\u003e\n\u003ctd\u003e700 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eInstallation\u003c\/th\u003e\n\u003ctd\u003eOutdoors; on or in a non combustible structure that carries 700 lb; 36 in from combustibles at front, back and sides, 18 in from the chimney; oven and chimney only supplied; the manual's masonry drawing is for the medium GX-CM (oven on fire brick, 2 in clearance each side, facing in front); wood fireplace installer recommended; local codes apply\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eAssembly\u003c\/th\u003e\n\u003ctd\u003eSide handles (17 mm), thermometer, chimney and cap; the oven is set by the installer, about 30 minutes once it is in place\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCuring\u003c\/th\u003e\n\u003ctd\u003eFire to 450 to 500°F with both doors open for at least one hour before first cooking\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIn the crate\u003c\/th\u003e\n\u003ctd\u003eOven with stainless shelves, side handles, chimney cap and thermometer packed inside; chimney\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eAccessories\u003c\/th\u003e\n\u003ctd\u003eTuscan Chef 10035 35 in aluminum peel, 10330 10 in brass brush with scraper, 10413 13 in cordierite stone; no cover is made for the built in models; ask us to quote\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eUse\u003c\/th\u003e\n\u003ctd\u003eResidential, outdoor, all season; not for commercial use\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWarranty\u003c\/th\u003e\n\u003ctd\u003eTwo years, parts only, normal consumer use; surface rust and damage from abuse or neglect excluded\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eShipping\u003c\/th\u003e\n\u003ctd\u003eFree freight in the 48 states on a pallet from Ontario; $95 residential liftgate; AK, HI and PR quoted; damage noted on the bill at delivery or reported within 3 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eReturns\u003c\/th\u003e\n\u003ctd\u003eUnused, original packaging, buyer pays return freight, per our return policy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMaker\u003c\/th\u003e\n\u003ctd\u003eTuscan Chef Ovens, Inmar Industries Inc., Port Perry, Ontario\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cp\u003eDocuments: \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Tuscan-Chef-GX-DL-Spec-Brochure-CPO.pdf?v=1718827734\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef GX-D1 and GX-DL spec sheet (PDF)\u003c\/a\u003e and the \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Tuscan-Chef-Consumer-Brochure-CPO.pdf?v=1718741266\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef product brochure (PDF)\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch6\u003eVIDEO\u003c\/h6\u003e\n\u003cdiv class=\"tcl-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/Ws2IOKvG92c\" title=\"Tuscan Chef two chamber wood fired pizza oven video\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch6\u003eINSTALLATION GUIDE \u0026amp; USER MANUAL\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eBefore it ships.\u003c\/strong\u003e Have the opening or counter built and cured and the drawing checked: non combustible structure on a footing that carries 700 lb plus the masonry, fire brick under the oven, a few inches of clearance each side of the 46 by 19 inch body with the back vented, 36 inches from combustibles designed in, and the chimney path with 18 inches to anything that burns. Tuscan Chef supplies the oven and chimney and recommends a wood fireplace installer for the rest. Local codes govern.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery.\u003c\/strong\u003e The oven arrives on a pallet, shrink wrapped, 700 lb. Inspect before you sign; mark the bill \"damaged\" or refuse delivery if there is any, and report concealed damage within three days. Unpack on a moving pad so the steel and stainless do not scratch; cut the plastic wrapped ties holding the doors, pull the nylon hinge inserts, the tube support inside the oven and the box with the chimney cap and thermometer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSetting it.\u003c\/strong\u003e Bolt the round stainless side handles to the oven body with a 17 mm wrench; they are the lifting points. Push the thermometer through the hole above the oven chamber and snug the nut and washer from inside. Lift the oven into the opening or onto the counter with the manpower or hoist the installer has planned, level it on the fire brick, and fit the cap to the chimney and slide the chimney down over the collar on top of the oven before the structure closes around it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCuring.\u003c\/strong\u003e Light a fire in the firebox, open both doors, and run the oven at 450 to 500°F for at least an hour to cure the paint before any food goes in. Cure before the facing goes on if the design allows, so the fumes clear in the open.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFiring.\u003c\/strong\u003e Kindling on crumpled newspaper, small wood as it catches, then splits across the box; about 40 minutes to mature coals. Set the heat with the firebox damper and the amount of wood; a piece every 20 to 30 minutes at 700°F, one or two an hour at 350°F. Empty the oven chamber or cover the food before opening the firebox. Gloves or mitts on both doors; lift each door slightly to swing it and lower it onto its stop.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCare.\u003c\/strong\u003e Clean the ash from the firebox and wipe the chamber, stone, shelves and door with a damp cloth before each use; wire brush any buildup. Wipe the exposed steel down; touch up surface rust on the doors and face with fine steel wool and high heat flat black paint.\u003c\/p\u003e\n\u003cp\u003eDocuments: \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Tuscan-Chef-Oven-Manual-CPO.pdf?v=1718740981\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef GX series owner's manual (PDF)\u003c\/a\u003e, \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Tuscan-Chef-GX-DL-Spec-Brochure-CPO.pdf?v=1718827734\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef GX-D1 and GX-DL spec sheet (PDF)\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch6\u003eWARRANTY INFORMATION\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eTerm.\u003c\/strong\u003e Tuscan Chef outdoor wood fired ovens are warranted for two years, parts only, subject to normal consumer use. Curing the oven before use as the manual describes is a condition of the warranty.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNot covered.\u003c\/strong\u003e Surface rust on the painted steel, and damage caused by abuse or neglect, including installation contrary to the manual or local codes; Inmar Industries accepts no liability for damage from improper use or installation, and for a built in oven that includes the structure around it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClaims.\u003c\/strong\u003e Contact us first with photos and your order number and we handle the claim with Tuscan Chef. Shipping damage is separate: note it on the bill at delivery or report it within three days.\u003c\/p\u003e\n\u003ch6\u003eFREQUENTLY ASKED QUESTIONS - FAQ'S\u003c\/h6\u003e\n\u003ccenter\u003e\u003ch2 id=\"faqs\"\u003e\u003cspan style=\"text-decoration: underline; color: #c62828;\"\u003eFrequently Asked Questions (FAQs)\u003c\/span\u003e\u003c\/h2\u003e\u003c\/center\u003e\n\u003ch3 style=\"color: #2c3e50; margin-top: 0;\"\u003eYour Questions Answered Before You Buy\u003c\/h3\u003e\n\u003cp\u003eThese are the questions we get most often about the Tuscan Chef GX-DL, answered from Tuscan Chef's manual, spec sheet and brochure. If yours is not here, chat or email goes to the owner and you will usually hear back the same day.\u003c\/p\u003e\n\u003cdiv style=\"width: 100%; margin: 30px 0; font-family: Arial,sans-serif; border: 1px solid #ddd; border-radius: 12px; overflow: hidden; box-shadow: 0 4px 12px rgba(0,0,0,0.1);\"\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What is the difference between the GX-DL and the GX-D1?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe cart. The GX-DL is the same 46 inch two chamber oven, chamber, firebox, chimney and 700 lb, sold without the 60 lb welded cart so it can be set into a masonry opening or onto a non combustible counter. The D1 stands 96 inches to the chimney cap on its cart; the DL is about 72 inches on whatever it sits on. Buy the DL when there is a structure on the drawings; buy the D1 when the oven needs to roll.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What can it be built into or set on?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eA non combustible structure that carries 700 lb: a masonry opening in an outdoor kitchen, a block or poured island, a stone or concrete counter on a solid base. Not a wood framed cabinet with a stone top. Tuscan Chef supplies the oven and chimney only, asks that the 36 inch combustible clearance and 18 inch chimney clearance be designed into the structure, and recommends a wood fireplace installer for the build. Local codes govern, and we check the drawing against the manual before you order.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Is there a cutout drawing for the opening?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eTuscan Chef publishes one for the medium GX-CM, not the large: the oven sitting on fire brick inside the opening, 2 inches of clearance on each side, a brick or stone facing in front, and the combustible clearances built into the design. For the GX-DL the method scales to the 46 by 19 inch body, with the back vented since it runs about 450°F at a 700°F oven, and the 39 inch chimney run up through the top with 18 inches to anything that burns. Send us your drawing and we will check it.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How tall is it with the chimney?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe oven body is 31 1\/2 inches tall and the chimney is 39 inches, so about 72 inches to the top of the spark guard cap, plus whatever it sits on. Tuscan Chef's spec sheet prints 96 inches for the GX-DL, which is the GX-D1's figure on its cart carried across; the built in medium GX-CM is listed at 70 inches on the same basis, which is the arithmetic that gives the large oven about 72.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How does a 700 lb oven get into the opening?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eIt arrives crated on a pallet at the curb, so plan the lift before you order: have the installer receive it, use the stainless side handles as the lifting points, and count on four people with straps for a counter or an engine hoist or mason's lift for a raised opening. It goes in once, and the chimney goes on before the structure closes over it. Tuscan Chef's manual says two or more people; at this weight, more.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How many pizzas does it cook at once?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe stone is 36 1\/4 inches wide by 18 1\/2 deep, so two large pizzas side by side, three 12 inch pizzas, or a pizza and a sheet pan, with the wire shelves above for a second layer and 11 1\/4 inches of chamber height for a bird in a roasting pan. Twice the floor of the medium Tuscan Chefs.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What does two chamber mean, and how hot does it get?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe fire burns in a fire brick lined firebox on the bottom and the food cooks in a separate chamber above it on a ceramic stone heated from below, with vents on both sides carrying the smoke up through the cooking chamber for flavor; you feed and damp the fire through its own door, and fly ash is the one reason to cover a tray when you do. Rated to 950°F, most cooking between 450 and 700°F, pizza in four minutes at 650°F, 30 to 45 minutes to temperature, a piece of wood every 20 to 30 minutes to hold 700°F.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How does it compare to the Di Napoli or a Builders Custom dome?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe GX-DL arrives finished and cooks the day it is set, burns wood only, and shows a black steel and stainless face in the masonry. The HPC Fire Di Napoli is a ready to finish refractory core with a gas burner and wood for flavor that you frame and face. The APO Builders Custom is a bare masonry dome you cure over several days and clad however you like, at about 1,200 lb. Finished and fast, gas lit and faced, or a true dome you finish: that is the choice.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Does it need curing, and does the weather reach it once it is built in?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eCuring is one fire at 450 to 500°F with both doors open for an hour to set the paint, required for the warranty, best done before the facing closes in so the fumes clear. Built in, the stainless sides and top are inside the structure and the painted doors and front are what face the weather; Tuscan Chef says surface rust can show on painted steel, the fix is fine steel wool and high heat flat black paint, and it is excluded from the warranty. Tuscan Chef does not make a cover for the built in models, so an overhang is the oven's weather protection.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How does it ship and what is the warranty?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eFree by freight on a pallet in the 48 states from Tuscan Chef's distributor in Ontario, curbside with a $95 residential liftgate fee at checkout, or to a job site with a dock or the installer on hand. Inspect before signing; mark the bill damaged or refuse delivery if there is any, and report concealed damage within three days. The warranty is two years, parts only, for normal consumer use, with surface rust, abuse and improper installation excluded. Returns on an unused oven in its original packaging follow our return policy, buyer pays return freight.\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Tuscan Chef","offers":[{"title":"Default Title","offer_id":45767975469311,"sku":"TUS-GX-DL","price":4697.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/TUS-GX-D1-Oven_b2943fd1-7fb8-4067-a2f5-0c7768a134cb.jpg?v=1718827971"},{"product_id":"summerset-32-inch-countertop-hybrid-pizza-oven-propane-and-wood-fired-outdoor-cooking","title":"Summerset Hybrid Countertop Pizza Oven OV-HYB OV-HYBL, Gas or Wood","description":"\u003cstyle\u003e\n.sum-h2{color:#8a1f12;font-weight:700;margin-top:34px;}\n.sum-h3{color:#111;font-weight:700;margin-top:26px;text-decoration:underline;text-decoration-color:#000;text-decoration-thickness:2px;text-underline-offset:4px;}\n.sum-img{max-width:100%;height:auto;display:block;margin:18px auto;border-radius:8px;}\n.sum-cap{font-size:14px;color:#555;text-align:center;margin:-8px 0 18px;}\n.sum-glance{background:#fbf6f4;border-left:4px solid #8a1f12;padding:16px 20px;margin:20px 0;border-radius:0 8px 8px 0;}\n.sum-glance p{margin:0 0 8px;}\n.sum-glance .sum-glance-title{font-weight:700;font-size:18px;margin-bottom:10px;}\n.sum-table{width:100%;border-collapse:collapse;table-layout:fixed;margin:20px 0;font-family:Arial,sans-serif;}\n.sum-table th{background:#8a1f12;color:#fff;padding:12px 10px;text-align:left;font-size:15px;word-break:normal;overflow-wrap:break-word;}\n.sum-table td{border-bottom:1px solid #ddd;padding:12px 10px;vertical-align:top;font-size:15px;word-break:normal;overflow-wrap:break-word;}\n.sum-table tr:nth-child(even) td{background:#faf5f4;}\n.sum-cards{display:none;}\n@media (max-width:600px){.sum-table{display:none;}.sum-cards{display:block;}}\n.sum-card{border:1px solid #ddd;border-radius:8px;padding:14px 16px;margin:14px 0;}\n.sum-card h4{margin:0 0 8px;color:#8a1f12;font-size:17px;}\n.sum-card p{margin:4px 0;font-size:15px;}\n.cart-specs.sum-specs{width:100%;border-collapse:collapse;margin:16px 0;font-family:Arial,sans-serif;}\n.cart-specs.sum-specs th{background:#8a1f12;color:#fff;padding:10px 12px;text-align:left;width:36%;font-size:15px;vertical-align:top;}\n.cart-specs.sum-specs td{border-bottom:1px solid #ddd;padding:10px 12px;font-size:15px;vertical-align:top;}\n.sum-video{max-width:560px;margin:14px auto 6px;}\n.sum-video iframe{width:100%;aspect-ratio:16\/9;height:auto;border:0;border-radius:8px;}\ndetails[style*=\"border-bottom\"] \u003e summary{list-style:none;cursor:pointer;}\ndetails[style*=\"border-bottom\"] \u003e summary::-webkit-details-marker{display:none;}\ndetails[style*=\"border-bottom\"] \u003e summary::after{content:none;}\ndetails[style*=\"border-bottom\"] \u003e summary:hover{background:#eef1f5 !important;}\ndetails[open] .pin-arrow{transform:rotate(180deg);}\n\u003c\/style\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003eThe Summerset Hybrid Pizza Oven is a stainless steel countertop oven with two ways to make heat: a 40,000 BTU L shaped tube burner under the stone for gas cooking, and a wood rack with its own 9,000 BTU jet burner that lights the logs for you. Choose natural gas (OV-HYB) or propane (OV-HYBL) above; the oven is the same either way. It runs to 932°F on a 390 square inch cordierite floor, holds two burner covers that protect the gas burner when you burn wood, and vents through an 18 inch stainless chimney with a damper handle. It is built by Summerset Grills, the AMD Direct outdoor kitchen brand, and carries their Gold Standard Lifetime Warranty. Crustify is an authorized dealer, and every Summerset hybrid ships free by freight.\u003c\/p\u003e\n\u003cp\u003eWhat sets it apart from the other gas and wood ovens on this site is that it is a finished appliance, not a masonry project. It sits on a non combustible counter on four adjustable feet, needs no electricity, and lights with a piezo click. A weeknight pizza is a gas preheat and fifteen minutes; a Sunday is a fire on the rack and the smoke that comes with it. Summerset's one rule, printed in red through the manual, is that you run it on wood or on gas, never both at once. This page covers how the two modes work, how the oven is built, the gas and the counter it needs, cooking and cleaning, how it compares to the other hybrids we carry, and what to order with it.\u003c\/p\u003e\n\u003cdiv class=\"sum-glance\"\u003e\n\u003cp class=\"sum-glance-title\"\u003eSummerset Hybrid Pizza Oven at a glance\u003c\/p\u003e\n\u003cp\u003eFuel: natural gas or propane, or wood; 40,000 BTU gas burner for gas cooking, 9,000 BTU jet burner to light the wood; one or the other, never both together\u003c\/p\u003e\n\u003cp\u003eHeat: up to 932°F; about 575°F on the door gauge after a 10 to 15 minute gas preheat; piezo ignition, no electricity\u003c\/p\u003e\n\u003cp\u003eFloor: 390 square inches of cordierite in two 17 3\/4 by 11 inch stones over ten insulation stones; mouth about 18 inches wide\u003c\/p\u003e\n\u003cp\u003eBuild: #443 stainless interior and body, stainless wood rack and ash tray, stainless door with handle, 18 inch stainless chimney with damper and vent cap\u003c\/p\u003e\n\u003cp\u003eSize: 25 wide by 25 3\/4 deep by 21 inches tall at the body; about 32 by 34 by 41 inches overall with the chimney, cap and handle; about 227 lb\u003c\/p\u003e\n\u003cp\u003eInstall: countertop only, on a non combustible surface, 2 inches to non combustible walls, 16 to combustible, 5 feet to anything overhead; not for building into an island\u003c\/p\u003e\n\u003cp\u003eShips free by freight on a pallet; $95 residential liftgate; Gold Standard Lifetime Warranty on the oven, 3 years on everything else, registered within 30 days\u003c\/p\u003e\n\u003cp\u003ePrice shows on the gas type you select above. Questions answered in the FAQ tab or by chat, which goes straight to the owner.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"sum-h2\"\u003eWood Mode and Gas Mode, Never Both\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"sum-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/SUM-OV-HYB_HYBL_Hybrid_Oven-02-CPO.jpg?v=1776710403\" alt=\"Summerset hybrid pizza oven interior with the stainless wood rack and ash tray on the left side of the chamber\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eTwo knobs on the front panel, one badged Gas and one badged Wood. They are not two halves of one fire; they are two different ovens sharing a stone. Summerset's manual says it in red on the warnings page and again in the operating section: the oven is designed for wood or gas use, never both simultaneously. The reason is physical. The 40,000 BTU gas burner runs along the back and right side of the chamber under a flame tamer, and when you burn wood, two stainless covers go over it to keep ash and embers out of the ports. Light the gas burner with those covers on and gas collects under them; Summerset calls the result a serious fire or explosion hazard. So the covers are the switch. On the burner, wood. Off the burner, gas.\u003c\/p\u003e\n\u003ch3 class=\"sum-h3\"\u003eWood mode\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"sum-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/SUM-OV-HYB_HYBL_Hybrid_Oven-03-CPO.jpg?v=1776710409\" alt=\"Summerset hybrid pizza oven with split hardwood loaded on the stainless wood rack ready to light\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eSet the back and right burner covers in place, stack split hardwood on the stainless rack over the ash tray on the left side of the chamber, and turn the Wood knob. The 9,000 BTU jet burner under the rack lights the wood; once the fire is established you turn it off and the wood carries the oven. That starter is the whole trick: no chimney starter, no torch, no newspaper, and the same result every time. Ash drops into the tray below the rack and comes out after the oven is cold. The smoke goes up the 18 inch chimney, and the damper handle on the stack is how you hold temperature once the fire is built: wide open to climb, part closed to hold.\u003c\/p\u003e\n\u003ch3 class=\"sum-h3\"\u003eGas mode\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"sum-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/SUM-OV-HYB_HYBL_Hybrid_Oven-04-CPO.jpg?v=1776710416\" alt=\"Summerset hybrid pizza oven cooking stone with the gas burner uncovered along the back and right side of the chamber\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eTake both covers off the gas burner, open the door, press the Gas knob in and turn it; the piezo clicks and the L shaped tube burner lights along the back and right side. Close the door and the manual has the door gauge at about 575°F in 10 to 15 minutes; keep going and it tops out at 932°F. The knob runs from High to Low, so the same oven that blisters a pizza at full heat bakes bread or roasts a chicken turned down. If the piezo does not catch within five seconds, the manual has you turn the knob off, wait five minutes and try again, or match light it through the open door with a long lighter. No batteries, no outlet, nothing to go flat in the shed over winter.\u003c\/p\u003e\n\u003ch2 class=\"sum-h2\"\u003eHow the Summerset Hybrid Is Built\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"sum-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/SUM-OV-HYB_HYBL_Hybrid_Oven-01-CPO.png?v=1776710301\" alt=\"Summerset OV-HYB and OV-HYBL hybrid countertop pizza oven front view with chimney, door, thermometer and two control knobs\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe oven is a stainless firebox inside a black arched outer shell, on a base plate with four adjustable feet, with a welded front frame carrying the control panel, the thermometer and the door. The interior is #443 stainless, the grade Summerset uses for its grills; the burners, rack, tray, chimney and door are stainless too. The parts list in the manual runs to 37 items, every one of them orderable, which is what a lifetime warranty on construction looks like in practice.\u003c\/p\u003e\n\u003ch3 class=\"sum-h3\"\u003eThe chamber and the stones\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"sum-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/SUM-OV-HYB_HYBL_Hybrid_Oven-10-CPO.jpg?v=1776710451\" alt=\"Summerset hybrid pizza oven cooking stones seen from the wood side of the chamber with the rack and ash tray\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe floor is built in two layers. Ten insulation stones, each 8 5\/8 by 4 1\/2 inches, line the bottom of the chamber in a set pattern (the box holds twelve, two are spares). Two cordierite pizza stones, each 17 3\/4 by 11 inches, sit side by side on top of them for a cooking surface 17 3\/4 inches deep and about 22 wide, 390 square inches. Cordierite is the stone that takes thermal shock, so a cold pizza on a 900 degree floor does not crack it. The insulation underneath is why the floor holds heat between pizzas instead of dumping it into the base. Summerset's dealer listings rate the oven at three pizzas; in practice that is a 16 inch pie, or two smaller ones side by side, with room on the right for a pan.\u003c\/p\u003e\n\u003ch3 class=\"sum-h3\"\u003eThe door and the thermometer\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"sum-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/SUM-OV-HYB_HYBL_Hybrid_Oven-05-CPO.jpg?v=1776710421\" alt=\"Summerset hybrid pizza oven stainless door and black handle fitted to the arched front opening\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe mouth is an arch about 18 inches wide, and the stainless door that closes it has a black handle you fit with one screw during assembly. The door is what turns the oven from a pizza oven into an oven: closed, the gas preheat comes up fast and bread and roasts cook in held heat; open, you launch and turn pizzas. The manual's rule is to open the door before lighting and never light the burners with it closed.\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"sum-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/SUM-OV-HYB_HYBL_Hybrid_Oven-08-CPO.jpg?v=1776710439\" alt=\"Close view of the Summerset hybrid pizza oven thermometer on the front panel\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe thermometer on the front frame reads the chamber, and Summerset's dealer listings describe it as a digital readout with two meat probe inputs, so you can watch a roast or a shoulder come up without opening the door. Summerset's own spec sheet lists it as an ambient temperature readout; either way it is the gauge the preheat and cleaning instructions in the manual are written to.\u003c\/p\u003e\n\u003ch3 class=\"sum-h3\"\u003eThe chimney and the damper\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"sum-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/SUM-OV-HYB_HYBL_Hybrid_Oven-09-CPO.jpg?v=1776710445\" alt=\"Summerset hybrid pizza oven 18 inch stainless steel chimney with damper handle and exhaust vent cap\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eAn 18 inch stainless stack drops into the port on top of the oven and the louvered exhaust vent cap sits on it; both come in the box and go on in a minute without tools. The handle on the stack is a damper. Smoke and heat leave through the top, so the oven does not need the front clearance a front vented oven does, and the cap keeps rain out between cooks. With the chimney on, the oven stands about 41 inches tall, which is the number to check against any overhead.\u003c\/p\u003e\n\u003ch2 class=\"sum-h2\"\u003eNatural Gas or Propane\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"sum-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/SUM-OV-HYB_HYBL_Hybrid_Oven-07-CPO.jpg?v=1776710433\" alt=\"Summerset hybrid pizza oven gas control knob on the stainless front panel\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eChoose the gas type when you order; the burner orifices and the regulator are set at the factory for one or the other, and the oven must run on the fuel on its rating plate. Together the two burners draw 49,000 BTU per hour, so size the line for that plus anything else on it; the manual's pipe sizing chart is in the Installation tab's documents, and Summerset wants nothing smaller than 1\/2 inch pipe to the oven. Never connect either model to an unregulated line; it is unsafe and it voids the warranty.\u003c\/p\u003e\n\u003ch3 class=\"sum-h3\"\u003eNatural gas, OV-HYB\u003c\/h3\u003e\n\u003cp\u003eFixed piping at 4 to 7 inches of water column, through the natural gas regulator Summerset supplies, set to 4 inches. Summerset asks for a qualified gas professional on the plumbing, a shutoff valve where you can reach it, yellow Teflon tape on pipe threads and nothing at all on the flare fitting, and a soapy water leak test on every joint before the first light.\u003c\/p\u003e\n\u003ch3 class=\"sum-h3\"\u003ePropane, OV-HYBL\u003c\/h3\u003e\n\u003cp\u003eA standard 20 lb cylinder with a Type 1 Acme connection, through the regulator and hose Summerset supplies, set to 11 inches of water column, 10 to 14 at the inlet. The cylinder stays outside the oven base in a ventilated spot, never under or beside the oven, and the valve goes closed after every cook. A plumber or gas technician can adapt the oven to a house propane tank, though Summerset's manual notes the usual caution about long propane runs. Leak test the hose every time the cylinder is changed.\u003c\/p\u003e\n\u003ch2 class=\"sum-h2\"\u003eWhere It Sits: the Counter and the Clearances\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"sum-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/SUM-OV-HYB_HYBL_Hybrid_Oven-11-CPO.jpg?v=1776710458\" alt=\"Summerset hybrid pizza oven stainless steel body detail with the black arched outer shell\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a countertop oven and Summerset is firm about it: it goes on a non combustible surface, on its four adjustable feet, and it is not designed to be built into an outdoor kitchen island or cabinet. Level it in every direction; the manual says an oven out of level burns unevenly. The body is 25 inches wide, 25 3\/4 deep and 21 tall, and the overall footprint with the handle and knobs is about 32 by 34 inches, 41 inches tall with the chimney and cap, so plan a counter a little over three feet deep and nothing hanging within five feet above it.\u003c\/p\u003e\n\u003cp\u003eClearances from the sides and back of the oven: 2 inches to a non combustible wall or backsplash, 14 inches to a combustible wall that has been protected with brick or a non combustible substrate over steel studs, and 16 inches to a bare combustible wall. Overhead, 5 feet minimum from the countertop to any construction; if that construction is combustible, Summerset requires an exhaust hood larger than the cooking area moving at least 1,000 CFM, and it recommends one even under a non combustible roof. Never under an unprotected combustible overhang, never in a garage, shed or breezeway, never on an RV, trailer or boat. The manual's definition of outdoors is the standard one: at most three walls with no roof, or a roof with at most two walls, with the openings permanently open. It rates the oven for use down to 0°F.\u003c\/p\u003e\n\u003ch2 class=\"sum-h2\"\u003eCooking in the Summerset Hybrid\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"sum-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/SUM-OV-HYB_HYBL_Hybrid_Oven-06-CPO.jpg?v=1776710428\" alt=\"Summerset hybrid pizza oven wood ignition control knob on the stainless front panel\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eOn gas, the routine is a preheat with the door closed, 10 to 15 minutes to about 575°F on the gauge, then as far past it as the pizza wants; at the top of the range the floor is hot enough for a Neapolitan crust in a couple of minutes. Open the door, launch, turn, pull. For bread and roasts, bring it up, turn the knob toward Low, and let the closed door do the work. The manual's cooking notes are grill notes applied to an oven: keep the door open when lighting, never cover the floor or the burner ports with foil, watch the wind, and treat it as an attended appliance, which means someone stays with it while it burns. Our \u003ca href=\"\/blogs\/news\/pizza-oven-temperature\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003epizza oven temperature guide\u003c\/a\u003e covers what each number on the gauge is good for.\u003c\/p\u003e\n\u003cp\u003eOn wood, the starter jet does the lighting and the damper does the driving. Build a small fire on the rack, let the starter run until it is burning on its own, turn the starter off, and feed splits as the floor comes up; the stone takes longer to saturate on wood than on gas, so give it the time. Dry hardwood only, split small enough to sit on the rack; our \u003ca href=\"\/blogs\/news\/wood-types-best-for-pizza-oven-flavor-guide\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003epizza oven wood guide\u003c\/a\u003e covers the species. The ash tray comes out when the oven is cold. If you are still deciding whether wood is worth the extra tending, \u003ca href=\"\/blogs\/news\/wood-fired-vs-gas-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ewood fired vs gas\u003c\/a\u003e lays the trade out, and this is the oven where you do not have to decide before you buy.\u003c\/p\u003e\n\u003cp\u003eClean up is built into the oven. Summerset's self clean is a 932°F burn with the door closed for two or three minutes on gas, which turns food residue to ash; the monthly version is 15 minutes on high, 90 minutes to cool, then a wipe of the walls, a brush over the burner ports and a shop vac in the basin. The stones get water only, no chemicals. Outside, soap and water with the grain, then a stainless cleaner; near a pool or the coast, wipe it down often and cover it dry, because chlorine and salt air are what put spots on stainless.\u003c\/p\u003e\n\u003ch2 class=\"sum-h2\"\u003eHow the Summerset Hybrid Compares\u003c\/h2\u003e\n\u003cp\u003eFive ovens on this site burn gas, and four of them also burn wood. The Summerset is the one that does both from a finished stainless box on a counter.\u003c\/p\u003e\n\u003ctable class=\"sum-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth style=\"width: 21%;\"\u003eOven\u003c\/th\u003e\n\u003cth style=\"width: 19%;\"\u003eFuel\u003c\/th\u003e\n\u003cth style=\"width: 20%;\"\u003eInstall\u003c\/th\u003e\n\u003cth style=\"width: 40%;\"\u003eWhat sets it apart\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSummerset Hybrid (this page)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNG or LP, or wood lit by a gas starter; one at a time\u003c\/td\u003e\n\u003ctd\u003eCountertop on a non combustible surface, about 227 lb\u003c\/td\u003e\n\u003ctd\u003eStainless box with a 390 sq in cordierite floor, 932°F, 18 in chimney with damper, lifetime warranty on the build\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/kokomo-32-dual-fuel-gas-or-wood-fired-stainless-steel-pizza-oven-and-stand\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eKokomo 32 dual fuel\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eGas or wood\u003c\/td\u003e\n\u003ctd\u003eStainless oven that comes with its own stand\u003c\/td\u003e\n\u003ctd\u003eThe stainless hybrid for a patio with no counter; the stand is in the box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/hpc-fire-forno-series-hybrid-dual-fuel-wood-gas-burning-pizza-oven-with-cart\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire Forno\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWood, NG or LP, or both together\u003c\/td\u003e\n\u003ctd\u003eTiled refractory dome on a steel cart, about 450 lb\u003c\/td\u003e\n\u003ctd\u003eA cast brick oven on wheels where the gas lights and holds the wood fire; 870 sq in floor\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/pinnacolo-ibrido-hybrid-pizza-oven-wood-or-gas-with-free-accessories\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ePinnacolo Ibrido\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWood or gas\u003c\/td\u003e\n\u003ctd\u003eFreestanding on its own base\u003c\/td\u003e\n\u003ctd\u003ePinnacolo's hybrid with the free accessory kit; the dome oven answer to the same question\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/halo-versa-16-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eHalo Versa 16\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003ePropane, natural gas kit available\u003c\/td\u003e\n\u003ctd\u003eCountertop, ships by parcel\u003c\/td\u003e\n\u003ctd\u003e16 in rotating stone gas oven for the buyer who wants gas only at a lower price\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"sum-cards\"\u003e\n\u003cdiv class=\"sum-card\"\u003e\n\u003ch4\u003eSummerset Hybrid (this page)\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e NG or LP, or wood lit by a gas starter; one at a time\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e countertop on a non combustible surface, about 227 lb\u003c\/p\u003e\n\u003cp\u003eStainless box with a 390 sq in cordierite floor, 932°F, 18 in chimney with damper, lifetime warranty on the build.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sum-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/kokomo-32-dual-fuel-gas-or-wood-fired-stainless-steel-pizza-oven-and-stand\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eKokomo 32 dual fuel\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e gas or wood\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e stainless oven that comes with its own stand\u003c\/p\u003e\n\u003cp\u003eThe stainless hybrid for a patio with no counter; the stand is in the box.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sum-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/hpc-fire-forno-series-hybrid-dual-fuel-wood-gas-burning-pizza-oven-with-cart\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire Forno\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood, NG or LP, or both together\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e tiled refractory dome on a steel cart, about 450 lb\u003c\/p\u003e\n\u003cp\u003eA cast brick oven on wheels where the gas lights and holds the wood fire; 870 sq in floor.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sum-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/pinnacolo-ibrido-hybrid-pizza-oven-wood-or-gas-with-free-accessories\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ePinnacolo Ibrido\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e wood or gas\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e freestanding on its own base\u003c\/p\u003e\n\u003cp\u003ePinnacolo's hybrid with the free accessory kit; the dome oven answer to the same question.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sum-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/halo-versa-16-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eHalo Versa 16\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e propane, natural gas kit available\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e countertop, ships by parcel\u003c\/p\u003e\n\u003cp\u003e16 in rotating stone gas oven for the buyer who wants gas only at a lower price.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eThe short version: if the oven is going on a counter in an outdoor kitchen and you want gas on weeknights and wood on weekends in a stainless appliance with a lifetime warranty, this is the one. If there is no counter, the \u003ca href=\"\/products\/kokomo-32-dual-fuel-gas-or-wood-fired-stainless-steel-pizza-oven-and-stand\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eKokomo\u003c\/a\u003e brings its own stand. If you want a brick dome and the gas and wood running together, the \u003ca href=\"\/products\/hpc-fire-forno-series-hybrid-dual-fuel-wood-gas-burning-pizza-oven-with-cart\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eHPC Forno\u003c\/a\u003e is that oven. Every gas and wood oven we carry is in the \u003ca href=\"\/collections\/hybrid\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eHybrid collection\u003c\/a\u003e, every oven that sits on a counter is in the \u003ca href=\"\/collections\/countertop\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eCountertop collection\u003c\/a\u003e, and our \u003ca href=\"\/blogs\/news\/best-dual-fuel-pizza-ovens\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ebest dual fuel pizza ovens\u003c\/a\u003e post ranks them against each other.\u003c\/p\u003e\n\u003ch2 class=\"sum-h2\"\u003eWho Should Buy the Summerset Hybrid, and Who Should Not\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"sum-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Summerset_Hybrid_Oven_Lifestyle-CPO.jpg?v=1776715634\" alt=\"Summerset hybrid pizza oven on an outdoor kitchen counter with a fire burning in the chamber\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eBuy the Summerset if you have, or are building, an outdoor kitchen with a non combustible counter and gas run to it, and you want one oven that does gas on a Tuesday and wood on a Saturday without a masonry base, a chimney through a roof or a cart in the way. It is the oven for the homeowner who already owns Summerset grills and wants the same finish and the same warranty on the oven, and for the cook who wants a thermometer, a door and a damper rather than a flour test. It is also the right answer when the oven has to be an appliance a contractor can set and connect in an hour.\u003c\/p\u003e\n\u003cp\u003eDo not buy it if you want wood and gas burning together; Summerset's manual forbids it, and the HPC Forno is built for exactly that. Do not buy it to build into an island or cabinet; Summerset rates it countertop only on a non combustible surface. Do not buy it for a wood deck rail or a wood table, for under an unprotected roof, or for a food truck or trailer. Do not buy it for a restaurant: the manual says not for commercial use and the warranty says residential. And if the budget is the issue and gas alone will do, the Halo Versa 16 and the \u003ca href=\"\/products\/kucht-professional-napoli-propane-gas-countertop-pizza-oven-color-series\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eKucht Napoli\u003c\/a\u003e are the countertop gas ovens on this site at a fraction of the price. Our \u003ca href=\"\/pages\/pizza-oven-buying-guide\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003epizza oven buying guide\u003c\/a\u003e walks the whole decision.\u003c\/p\u003e\n\u003ch2 class=\"sum-h2\"\u003eWhat to Order With It\u003c\/h2\u003e\n\u003cp\u003eThe \u003ca href=\"\/products\/deluxe-grill-cover-for-the-hybrid-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eSummerset hybrid oven cover\u003c\/a\u003e first. Summerset's own care pages say to cover the oven whenever it is not in use, and warn that chlorine and salt air will spot uncovered stainless; the cover carries the same Gold Standard Lifetime Warranty as the oven. The \u003ca href=\"\/products\/summerset-grills-optional-4-piece-hybrid-pizza-oven-accessory-kit\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eSummerset 4 piece accessory kit\u003c\/a\u003e is the brush, the perforated peel, the turning peel and the fourth tool sized to this oven's 18 inch mouth. Accessories ordered with the oven ride on the same freight at no added charge, and the \u003ca href=\"\/collections\/summerset\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eSummerset collection\u003c\/a\u003e has everything we carry from the brand on one page.\u003c\/p\u003e\n\u003ch2 class=\"sum-h2\"\u003eBuying the Summerset Hybrid From Crustify\u003c\/h2\u003e\n\u003cp\u003eCrustify is an authorized Summerset dealer, so the Gold Standard Lifetime Warranty applies; register the oven at amddirect.com within 30 days of purchase, because Summerset validates the warranty on that registration. The oven ships by freight on a pallet at about 227 lb, delivered curbside with a $95 residential liftgate fee at checkout; a business address with a dock pays no liftgate. Shipping is free in the contiguous 48 states; Alaska, Hawaii and Puerto Rico are quoted before you order. Inspect the carton before you sign and note any damage on the freight receipt; Summerset wants concealed damage reported within 5 days of delivery, and out of box warranty claims within 30 days and before installation, so unpack it when it lands. Returns on an unused oven in its original packaging follow our return policy, with return freight paid by the buyer. Chat and email go straight to the owner and are usually answered the same day; if you are not sure about a clearance or a gas run, send the photo through our \u003ca href=\"\/pages\/contact\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003econtact page\u003c\/a\u003e and we will check it against the manual before you order.\u003c\/p\u003e\n\u003ch6\u003eKEY FEATURES\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eSummerset hybrid countertop pizza oven: stainless firebox and #443 stainless interior in an arched outer shell, on four adjustable feet\u003c\/li\u003e\n\u003cli\u003eGas mode: 40,000 BTU L shaped stainless tube burner with piezo ignition, High to Low knob, no electricity needed\u003c\/li\u003e\n\u003cli\u003eWood mode: stainless wood rack and ash tray with a 9,000 BTU jet burner that lights the logs; burner covers protect the gas burner while wood burns\u003c\/li\u003e\n\u003cli\u003eWood or gas, never both at the same time, per Summerset's manual\u003c\/li\u003e\n\u003cli\u003eUp to 932°F; about 575°F on the gauge after a 10 to 15 minute gas preheat; 932°F self clean burn\u003c\/li\u003e\n\u003cli\u003e390 sq in cordierite floor in two 17 3\/4 by 11 in stones over ten insulation stones; mouth about 18 in wide\u003c\/li\u003e\n\u003cli\u003eStainless door with handle, front mounted thermometer, 18 in stainless chimney with damper handle and vent cap\u003c\/li\u003e\n\u003cli\u003eChoose natural gas (OV-HYB, regulator supplied) or propane (OV-HYBL, 20 lb cylinder, regulator and hose supplied) above\u003c\/li\u003e\n\u003cli\u003eBody 25 W by 25 3\/4 D by 21 H in; about 32 by 34 by 41 in overall with chimney and handle; about 227 lb\u003c\/li\u003e\n\u003cli\u003eCountertop only on a non combustible surface; 2 in to non combustible walls, 16 in to combustible, 5 ft overhead; ETL certified, rated to 0°F\u003c\/li\u003e\n\u003cli\u003eGold Standard Lifetime Warranty on construction, stainless, burners, burner covers, valves, flame tamer and gauge; 3 years on all other parts; register within 30 days\u003c\/li\u003e\n\u003cli\u003eShips free by freight on a pallet; $95 residential liftgate; cover and 4 piece accessory kit sold separately\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eSPECIFICATIONS\u003c\/h6\u003e\n\u003ctable class=\"cart-specs sum-specs\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eModel\u003c\/th\u003e\n\u003ctd\u003eOV-HYB natural gas; OV-HYBL propane; orifices and regulator factory set for the gas on the rating plate\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFuel\u003c\/th\u003e\n\u003ctd\u003eNatural gas or propane on the gas burner; wood on the rack; one or the other, never both\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGas burner\u003c\/th\u003e\n\u003ctd\u003eStainless L shaped tube burner, 40,000 BTU, along the back and right of the chamber, under a flame tamer; two stainless covers for wood use\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWood burner\u003c\/th\u003e\n\u003ctd\u003eStainless jet type starter, 9,000 BTU, under the wood rack on the left; ash tray below\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eTotal input\u003c\/th\u003e\n\u003ctd\u003e49,000 BTU per hour\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIgnition\u003c\/th\u003e\n\u003ctd\u003ePiezo spark on each knob; match light backup through the open door; no electrical connection\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGas supply\u003c\/th\u003e\n\u003ctd\u003eNG 4.0 to 7.0 in W.C., supplied regulator set to 4.0; LP 10.0 to 14.0 in W.C., regulator set to 11, standard 20 lb cylinder with Type 1 Acme valve; minimum 1\/2 in pipe; never unregulated\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eTemperature\u003c\/th\u003e\n\u003ctd\u003eUp to 932°F (500°C); about 575°F on the door gauge after 10 to 15 minutes on gas; minimum operating ambient 0°F\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFloor\u003c\/th\u003e\n\u003ctd\u003eTwo cordierite pizza stones, 17 3\/4 by 11 in each, about 390 sq in, over ten 8 5\/8 by 4 1\/2 in insulation stones (twelve supplied)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMouth\u003c\/th\u003e\n\u003ctd\u003eArched opening about 18 in wide; stainless door with handle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eThermometer\u003c\/th\u003e\n\u003ctd\u003eFront panel gauge; ambient readout per Summerset's spec sheet, digital with two meat probe inputs per Summerset's dealer listings\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eChimney\u003c\/th\u003e\n\u003ctd\u003e18 in stainless stack with damper handle and louvered exhaust vent cap, both included\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMaterials\u003c\/th\u003e\n\u003ctd\u003e#443 stainless interior; stainless burners, rack, tray, chimney, door and knobs; black arched outer shell; adjustable stainless feet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDimensions\u003c\/th\u003e\n\u003ctd\u003eBody 25 in W by 25 3\/4 in D by 21 in H (manual); about 32.3 W by 34 D by 41.4 in H overall with chimney, cap and handle (drawings)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWeight\u003c\/th\u003e\n\u003ctd\u003eAbout 227 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePlacement\u003c\/th\u003e\n\u003ctd\u003eCountertop or tabletop only, non combustible surface, level in all directions; not for building into islands or cabinets; outdoors only\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eClearances\u003c\/th\u003e\n\u003ctd\u003e2 in to non combustible walls and backsplash; 14 in to a protected combustible wall; 16 in to a combustible wall; 5 ft to overhead construction; exhaust hood of 1,000 CFM or more required under combustible overhead\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCertification\u003c\/th\u003e\n\u003ctd\u003eETL listed, Intertek; installed to ANSI Z21.89 \/ CSA 1.18 or CSA B149.1 and local codes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIn the box\u003c\/th\u003e\n\u003ctd\u003eOven, two pizza stones, twelve insulation stones, chimney, vent cap, two burner covers, wood rack, ash tray, door and handle, NG regulator or LP regulator and hose\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSold separately\u003c\/th\u003e\n\u003ctd\u003eSummerset hybrid oven cover; Summerset 4 piece accessory kit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eUse\u003c\/th\u003e\n\u003ctd\u003eResidential, outdoor, attended; not for commercial use; not for RVs, trailers or boats\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWarranty\u003c\/th\u003e\n\u003ctd\u003eGold Standard Lifetime on construction, stainless, burners, burner covers, valves, flame tamer, temperature gauge; 3 years on all other parts and electrical; parts only, original purchaser, registered within 30 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eShipping\u003c\/th\u003e\n\u003ctd\u003eFree freight in the 48 states on a pallet; $95 residential liftgate; AK, HI and PR quoted\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eReturns\u003c\/th\u003e\n\u003ctd\u003eUnused, original packaging, buyer pays return freight, per our return policy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMaker\u003c\/th\u003e\n\u003ctd\u003eSummerset Grills, AMD Direct Inc., 14520 Delta Lane Suite 105, Huntington Beach, CA 92647, 800-966-8126\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eDocuments: \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Summerset_Hybrid-Oven-Sale-Sheet-CPO.pdf?v=1776714371\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eSummerset Hybrid Oven sale sheet and dimensions (PDF)\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch6\u003eVIDEO\u003c\/h6\u003e\n\u003cp\u003eSummerset Grills: Introducing the Hybrid Pizza Oven\u003c\/p\u003e\n\u003cdiv class=\"sum-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/kY-HIMJBJmE\" title=\"Summerset Grills introducing the Hybrid Pizza Oven\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp\u003eSummerset Grills: How to use wood fired mode on the Hybrid Pizza Oven\u003c\/p\u003e\n\u003cdiv class=\"sum-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/PWofp-Y1COQ\" title=\"Summerset Grills how to use wood fired mode on the Hybrid Pizza Oven\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp\u003eSummerset Grills: How to use gas cooking mode on the Hybrid Pizza Oven\u003c\/p\u003e\n\u003cdiv class=\"sum-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/6Kr7qPOzFXU\" title=\"Summerset Grills how to use gas cooking mode on the Hybrid Pizza Oven\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch6\u003eINSTALLATION GUIDE \u0026amp; USER MANUAL\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eUnpacking.\u003c\/strong\u003e Open the top of the carton and pull the twelve insulation stones out of the top of the foam side walls, three in each corner. Lift off the top foam and the outer sleeve, then lift the oven off the foam base; the two pizza stones are lying flat in that base. Open the chamber and take out the loose parts: chimney, vent cap, two burner covers, wood rack, ash tray, door and handle. Inspect everything now; concealed shipping damage is reported within 5 days.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStones.\u003c\/strong\u003e Lay ten insulation stones on the floor of the chamber in the pattern on the assembly sheet (two are spares), then set the two pizza stones side by side on top so they sit flush.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChimney.\u003c\/strong\u003e Set the chimney assembly into the port on top of the oven and the exhaust vent cap on top of the chimney. The handle on the stack is the damper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRack, tray, door.\u003c\/strong\u003e Set the ash tray on the base of the wood section on the left side of the chamber and the wood rack over it. Fit the black handle to the door with the preinstalled screw from the inside.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGas.\u003c\/strong\u003e Connect through the supplied regulator only, NG to fixed piping with a reachable shutoff, LP to a 20 lb cylinder; leak test every joint with soapy water before lighting. Summerset recommends a qualified gas professional for the plumbing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFirst light.\u003c\/strong\u003e Peel off the protective plastic, clean the exterior with a stainless cleaner, remove the burner covers, open the door, and run the gas burner for 10 minutes to burn off production oils. Then the two modes: covers off and door open to light the gas burner; covers on, wood on the rack and the Wood knob to light a fire. Close the cylinder valve or gas shutoff after every cook. Cover the oven when it is cold and dry.\u003c\/p\u003e\n\u003cp\u003eDocuments: \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Summerset_Hybrid_Oven_Assembly_Instructions-CPO.pdf?v=1776713948\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eSummerset Hybrid Oven assembly instructions (PDF)\u003c\/a\u003e, \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Summerset_Hybrid_Gas_Oven_Manual_-_English_French-CPO.pdf?v=1776714470\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eSummerset Hybrid Oven user manual, English and French, with gas pipe sizing chart (PDF)\u003c\/a\u003e, \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Summerset_Hybrid-Oven-Sale-Sheet-CPO.pdf?v=1776714371\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eSummerset Hybrid Oven sale sheet and dimensions (PDF)\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch6\u003eWARRANTY INFORMATION\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eGold Standard Lifetime.\u003c\/strong\u003e AMD Direct, Summerset's parent, warrants the oven for the life of the original purchaser at the original delivery address against defects in construction and manufacturing, on the stainless steel construction, and on the burners, burner covers, valves, flame tamer and temperature gauge. Replacement parts are 100 percent non prorated.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThree years.\u003c\/strong\u003e All other parts, components and electrical.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConditions.\u003c\/strong\u003e Register online at amddirect.com within 30 days of purchase to validate the warranty. It covers replacement parts, not labor, and is not transferable. It does not cover discoloration, surface rust, corrosion or oxidation from harsh environments, chemicals or overheating, nor damage from improper installation, abuse, grease fires or misuse; proof of regular maintenance is required, and coastal, humid or salt environments are reviewed by the manufacturer. Products in commercial, rental or non residential use are not covered. Out of box claims must be made within 30 days of purchase and before installation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClaims.\u003c\/strong\u003e Contact us first with photos and your order number and we handle the claim with Summerset. Shipping damage is separate: note it on the freight receipt or report concealed damage within 5 days of delivery.\u003c\/p\u003e\n\u003cp\u003eDocument: \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Summerset-AMDDirect-Warranty-CPO.pdf?v=1776714581\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eSummerset AMD Direct Gold Standard Warranty (PDF)\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch6\u003eFREQUENTLY ASKED QUESTIONS - FAQ'S\u003c\/h6\u003e\n\u003ccenter\u003e\n\u003ch2 id=\"faqs\"\u003e\u003cspan style=\"text-decoration: underline; color: #c62828;\"\u003eFrequently Asked Questions (FAQs)\u003c\/span\u003e\u003c\/h2\u003e\n\u003c\/center\u003e\n\u003ch3 style=\"color: #2c3e50; margin-top: 0;\"\u003eYour Questions Answered Before You Buy\u003c\/h3\u003e\n\u003cp\u003eThese are the questions we get most often about the Summerset Hybrid Pizza Oven, answered from Summerset's manual, assembly sheet, sale sheet and warranty. If yours is not here, chat or email goes to the owner and you will usually hear back the same day.\u003c\/p\u003e\n\u003cdiv style=\"width: 100%; margin: 30px 0; font-family: Arial,sans-serif; border: 1px solid #ddd; border-radius: 12px; overflow: hidden; box-shadow: 0 4px 12px rgba(0,0,0,0.1);\"\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can I run wood and gas at the same time?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNo. Summerset's manual says the oven is designed for wood or gas, never both at once. In wood mode two stainless covers go over the 40,000 BTU gas burner to keep ash out of it, and lighting that burner with the covers on traps gas under them. The 9,000 BTU jet burner under the wood rack is the only gas that runs while you burn wood, and it is there to light the logs, not to cook. If you want gas and wood burning together, the HPC Fire Forno on this site is built that way.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How does the wood starter work?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eStack split hardwood on the stainless rack on the left side of the chamber, put the burner covers on the gas burner, and turn the Wood knob. A 9,000 BTU jet type burner under the rack lights the wood with a piezo click. Once the fire is going on its own you turn the starter off and feed the fire; ash falls into the tray below the rack. No torch, no chimney starter, and the same light every time.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How hot does it get and how long is the preheat?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eUp to 932°F. On gas, Summerset's manual has the door gauge at about 575°F after 10 to 15 minutes with the door closed, and the oven keeps climbing from there; the manual's self clean cycle runs it at 932°F for two or three minutes. Wood takes longer to saturate the stone, so give a wood fire more time before the first pizza.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How big is the cooking floor?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eTwo cordierite stones, 17 3\/4 by 11 inches each, side by side for about 390 square inches, 17 3\/4 inches deep and about 22 wide, over ten insulation stones that hold the heat in the floor. That is a 16 inch pizza, or two smaller pizzas side by side, through a mouth about 18 inches wide. Summerset's dealer listings rate it at three pizzas.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can it be built into an outdoor kitchen island?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNo. Summerset's manual rates it as a countertop or tabletop oven only, on a non combustible surface, and says it is not intended to be built into outdoor kitchen islands or cabinets. It sits on four adjustable feet, needs 2 inches of clearance to non combustible walls and 16 inches to combustible ones, and 5 feet to anything overhead, with an exhaust hood required if that overhead is combustible.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Natural gas or propane, and what comes in the box for each?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eChoose the gas type when you order; the burner orifices are set for one or the other. The natural gas OV-HYB ships with its NG regulator, set to 4 inches of water column on fixed piping of at least 1\/2 inch, installed by a gas professional with a reachable shutoff. The propane OV-HYBL ships with its regulator and hose, set to 11 inches, for a standard 20 lb cylinder with a Type 1 valve. Neither model may run on an unregulated line.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Does it need electricity?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNo. Both burners light on a piezo spark built into the knobs, and the manual gives a match light procedure through the open door as the backup. There is nothing to plug in and no batteries to replace, so a counter with gas and no outlet is fine.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How much assembly is there?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eAbout fifteen minutes and no tools beyond a screwdriver. Lay ten insulation stones in the chamber floor, set the two pizza stones on top, drop the chimney into its port and the vent cap onto the chimney, set the ash tray and wood rack on the left, and fit the door handle with its one screw. The oven itself ships assembled on a pallet at about 227 lb, so plan on two people to lift it onto the counter.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How do I clean it?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eSummerset's manual uses the oven's own heat: run it at 932°F with the door closed for two or three minutes and food residue burns to ash, or once a month run it 15 minutes on high, let it cool 90 minutes, wipe the walls, brush the burner ports and vacuum the basin. The stones get water only, never chemicals. Outside, soap and water with the grain and a stainless cleaner; near a pool or the coast, wipe it often and keep it covered when dry, because chlorine and salt air spot stainless and the warranty does not cover surface rust.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What does the Gold Standard Lifetime Warranty cover, and how does it ship?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eLifetime, for the original purchaser at the original address, on construction and manufacturing defects, the stainless construction, the burners, burner covers, valves, flame tamer and temperature gauge, with replacement parts non prorated; three years on all other parts and electrical. Parts only, not labor, residential use, and you register at amddirect.com within 30 days to validate it. The oven ships free by freight on a pallet in the 48 states with a $95 residential liftgate fee; inspect the carton before signing and report concealed damage within 5 days.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Summerset Grills","offers":[{"title":"Liquid Propane (LP)","offer_id":48412559900927,"sku":"OV-HYBL (LP)","price":3999.0,"currency_code":"USD","in_stock":true},{"title":"Natural Gas (NG)","offer_id":48412559933695,"sku":"OV-HYB (NG)","price":3999.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/SUM-OV-HYB_HYBL_Hybrid_Oven-01-CPO.png?v=1776710301"},{"product_id":"halo-versa-16-pizza-oven","title":"Halo Versa 16 Outdoor Pizza Oven with Rotating Stone, Propane","description":"\u003cstyle\u003e\n.hv-h2{color:#8a1f12;font-weight:700;margin-top:34px;}\n.hv-h3{color:#111;font-weight:700;margin-top:26px;text-decoration:underline;text-decoration-color:#000;text-decoration-thickness:2px;text-underline-offset:4px;}\n.hv-img{max-width:100%;height:auto;display:block;margin:18px auto;border-radius:8px;}\n.hv-cap{font-size:14px;color:#555;text-align:center;margin:-8px 0 18px;}\n.hv-glance{background:#fbf6f4;border-left:4px solid #8a1f12;padding:16px 20px;margin:20px 0;border-radius:0 8px 8px 0;}\n.hv-glance p{margin:0 0 8px;}\n.hv-glance .hv-glance-title{font-weight:700;font-size:18px;margin-bottom:10px;}\n.hv-table{width:100%;border-collapse:collapse;table-layout:fixed;margin:20px 0;font-family:Arial,sans-serif;}\n.hv-table th{background:#8a1f12;color:#fff;padding:12px 10px;text-align:left;font-size:15px;word-break:normal;overflow-wrap:break-word;}\n.hv-table td{border-bottom:1px solid #ddd;padding:12px 10px;vertical-align:top;font-size:15px;word-break:normal;overflow-wrap:break-word;}\n.hv-table tr:nth-child(even) td{background:#faf5f4;}\n.hv-cards{display:none;}\n@media (max-width:600px){.hv-table{display:none;}.hv-cards{display:block;}}\n.hv-card{border:1px solid #ddd;border-radius:8px;padding:14px 16px;margin:14px 0;}\n.hv-card h4{margin:0 0 8px;color:#8a1f12;font-size:17px;}\n.hv-card p{margin:4px 0;font-size:15px;}\n.cart-specs.hv-specs{width:100%;border-collapse:collapse;margin:16px 0;font-family:Arial,sans-serif;}\n.cart-specs.hv-specs th{background:#8a1f12;color:#fff;padding:10px 12px;text-align:left;width:36%;font-size:15px;vertical-align:top;}\n.cart-specs.hv-specs td{border-bottom:1px solid #ddd;padding:10px 12px;font-size:15px;vertical-align:top;}\n.hv-video{max-width:560px;margin:14px auto 6px;}\n.hv-video iframe{width:100%;aspect-ratio:16\/9;height:auto;border:0;border-radius:8px;}\n.hv-video p{text-align:center;font-size:14px;color:#555;margin:6px 0 18px;}\ndetails[style*=\"border-bottom\"] \u003e summary{list-style:none;cursor:pointer;}\ndetails[style*=\"border-bottom\"] \u003e summary::-webkit-details-marker{display:none;}\ndetails[style*=\"border-bottom\"] \u003e summary::after{content:none;}\ndetails[style*=\"border-bottom\"] \u003e summary:hover{background:#eef1f5 !important;}\ndetails[open] .pin-arrow{transform:rotate(180deg);}\n\u003c\/style\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003eThe Halo Versa 16 is a propane pizza oven that turns the pizza for you. A 16 inch cordierite stone sits on a motorized carousel and rotates under two burners, an infrared burner below the stone and a U shaped burner across the back, so every edge of the crust sees the same heat and the one thing that ruins most first pizzas, a missed turn, is designed out. The chamber reaches up to 950°F and is ready in about 12 minutes, a 16 inch pizza cooks in under 5, and the whole oven weighs 44 lb, runs on a 20 lb tank or a 1 lb cylinder, and lifts into a car. Crustify is an authorized Halo dealer, and the Versa 16 ships by parcel.\u003c\/p\u003e\n\u003cp\u003eWe carry it as the first oven we recommend. Most entry ovens ask a beginner to learn launching, turning and timing on the same night, and turning is where the pizzas die; the Versa 16 takes that one off the list, and the infrared burner under the stone recharges the floor between pizzas so the fourth cooks like the first. This page covers the rotating stone and why it stays on, the two burners, propane and the natural gas kit, how it is built, where it can sit under Halo's own clearance rules, the first cook and the care, how it compares to the other gas ovens we sell, and the Halo accessories we list for it.\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg class=\"hv-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/HALO-PIZZA-MONTH-SALE-OCT2026.webp?v=1791047910\" alt=\"HALO-PIZZA-MONTH-SALE-OCT2026\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"hv-glance\"\u003e\n\u003cp class=\"hv-glance-title\"\u003eHalo Versa 16 at a glance\u003c\/p\u003e\n\u003cp\u003eModel HZ-1004-ANA; propane, 20 lb tank or 1 lb cylinder with both regulators in the box; Halo natural gas conversion kit sold separately\u003c\/p\u003e\n\u003cp\u003eHeat: dual burners, 21,100 BTU total, 11,500 BTU infrared under the stone and 9,600 BTU U shaped back burner; up to 950°F, about 750°F on the stone; ready in about 12 minutes; 16 inch pizza in under 5\u003c\/p\u003e\n\u003cp\u003eStone: 16 inch round cordierite, 1\/2 inch thick, double sided, on a motorized turntable; rotation runs the whole cook and pauses to launch and retrieve\u003c\/p\u003e\n\u003cp\u003ePower: motor on the included AC adapter or two D batteries, about 36 hours a set; push button igniter on one AA; batteries not included\u003c\/p\u003e\n\u003cp\u003eBuild: high temperature powder coated steel and 430 stainless; hinged hood with latching straps; hood gauge; 22.44 wide by 24.59 deep by 14.84 inches tall; 43.54 lb\u003c\/p\u003e\n\u003cp\u003ePlace: outdoors on a level non combustible surface or Halo's cart; Halo's manual asks for 10 feet from any structure, combustible or gas cylinder and 25 feet from flammable liquids\u003c\/p\u003e\n\u003cp\u003eWarranty: 5 years on the firebox, burners, stone, tray and knob; 1 year electrical and paint; US and Canada\u003c\/p\u003e\n\u003cp\u003ePrice is shown above. Questions answered in the FAQ tab or by chat, which goes straight to the owner.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"hv-h2\"\u003eThe Rotating Stone\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"hv-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/halo-versa-16-rotating-stone.webp?v=1787737873\" alt=\"Halo Versa 16 rotating 16 inch cordierite pizza stone over the infrared bottom burner\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eEvery pizza oven has a hot side. In a dome or a box oven the flame is at the back or along one wall, the crust nearest it cooks first, and the cook turns the pizza with a peel every 20 or 30 seconds to even it out; miss one turn and you get a black crescent on an otherwise good pizza. The Versa 16 does the turning in the oven. The 16 inch cordierite stone sits in a tray on a motor driven turntable and revolves under the burners for the whole bake, so the back burner's heat reaches every edge in turn and the infrared burner below keeps the floor even. Cordierite is the material because it holds heat and gives it straight into the base of the crust, which is where the leopard spotting and the crisp underside come from.\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"hv-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/halo-versa-16-rotating-pizza-stone.webp?v=1787182321\" alt=\"Halo Versa 16 diagram showing the 16 inch rotating pizza stone, dual burner system, hinged lid and quick disconnect propane fitting\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe motor runs on the AC adapter in the box or on two D batteries, about 36 hours a set by Halo's figure, so it works at the tailgate as well as the patio. The stone is double sided; Halo suggests keeping one face for pizza and the other for everything else so the dough does not pick up last week's dinner.\u003c\/p\u003e\n\u003ch3 class=\"hv-h3\"\u003eWhy the rotation stays on\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"hv-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/halo-versa-16-hinged-lid-open.webp?v=1787737045\" alt=\"Halo Versa 16 pizza oven hinged lid open showing the rotating cordierite stone in its tray\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe rotation is not a convenience you can skip. The infrared burner heats the stone from one spot below, and a stone that sits still over it heats unevenly and can crack; Halo's manual says the turntable must be on while the oven preheats and warns against running the oven with it off. The button on the motor is a pause, and the manual tells you exactly when to use it: stop the stone to launch so the dough does not fold on a moving floor, start it again, stop it to pull the pizza. Rotation on for the preheat and the bake, paused for the two seconds a peel is in the oven.\u003c\/p\u003e\n\u003ch2 class=\"hv-h2\"\u003eTwo Burners: Infrared Below, a U Burner Above\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"hv-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/halo-versa-16-heat-tech-cutaway.webp?v=1787737686\" alt=\"Cutaway diagram of the Halo Versa 16 showing the U shaped back burner, the infrared bottom burner and the rotating cordierite stone\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eHalo's dual burner system is rated at 21,100 BTU: an 11,500 BTU infrared burner under the stone tray that drives heat up through the cordierite into the crust, and a 9,600 BTU U shaped burner across the back of the chamber that does the cheese and the toppings from above. Together they bring the chamber to a rated 950°F with the stone around 750°F, in about 12 minutes from lighting, which is quicker to cooking ready than most of the full size ovens we sell.\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"hv-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/halo-versa-16-dual-burner-design.webp?v=1787738436\" alt=\"Dual burner design inside the Halo Versa 16 with the infrared bottom burner under the stone tray\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe burner under the stone is the answer to pizza number four. A stone that coasts on stored heat loses some to every pizza and stalls by the third; a stone heated from below recovers in a couple of minutes while you stretch the next one, so a table of six gets fed at the same pace from first to last. Halo's routine for a cooler stone is the opposite trick: turn the knob to Low and wait ten minutes, and the floor drops gently to where a thicker crust or a pan wants it. Our \u003ca href=\"\/blogs\/news\/pizza-oven-temperature\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003epizza oven temperature guide\u003c\/a\u003e covers what each reading on the hood gauge is good for.\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"hv-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/halo-versa-16-infrared-burner-stone.webp?v=1787737293\" alt=\"Infrared bottom burner glowing beneath the Halo Versa 16 rotating pizza stone\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eOne knob runs both burners, from Light and High down to Low, with a push button igniter beside it on a single AA battery and a match light method through the open hood if the spark ever fails. Halo's lighting order matters on this oven: open the cylinder valve fully first, then turn the knob to High, wait three seconds for gas to reach the burners, and press the igniter until both burners are lit; the regulator reads negative pressure if you turn the knob before the valve is open and the burners will not light.\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"hv-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/halo-versa-16-pizza-oven-burners-lit.webp?v=1787738169\" alt=\"Halo Versa 16 outdoor pizza oven with both burners lit and the 16 inch cordierite stone\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eA good flame is blue with a little yellow at the tips; check it before every cook by lighting and turning from High to Low and watching it shrink. Spiders like the burner tubes, so Halo asks for an inspection at least once a year and foil over the burners when the oven is stored.\u003c\/p\u003e\n\u003ch2 class=\"hv-h2\"\u003ePropane, and Natural Gas by Kit\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"hv-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/halo-versa-16-portable-propane-pizza-oven.webp?v=1787182354\" alt=\"Halo Versa 16 portable propane pizza oven packed in a vehicle for tailgating with a 1 lb cylinder connected\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eBoth regulators are in the box: a quick connect regulator for a 1 lb cylinder, which screws on and sits at an angle beside the oven for travel, and a 27 1\/2 inch hose and regulator for a 20 lb tank at home. The 20 lb regulator is adjustable, 11 inches of water column for normal cooking and a 9.5 inch setting that takes the whole range down a notch for lower temperature work. At 21,100 BTU a 20 lb tank is roughly 20 hours at full output, and a real session uses less once the chamber is hot. Leak test with soapy water at every connection after every tank change, never run a cylinder upside down, and keep the hose off the hot shell.\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"hv-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/halo-versa-16-natural-gas-conversion.webp?v=1787737407\" alt=\"Connecting the natural gas conversion fitting on the Halo Versa 16 pizza oven\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eFor a patio with a gas stub, Halo makes a \u003ca href=\"\/products\/halo-natural-gas-conversion-kit-for-versa-16\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003enatural gas conversion kit for the Versa 16\u003c\/a\u003e, HZ-3001-A, with a 10 foot quick disconnect hose, the orifices and the tools, and we list it. Two cautions from the dealer side: the infrared burner's gas line sits tight against the front of the oven and owners say the swap wants longer wrenches than the ones in the kit, and natural gas carries less energy per volume than propane, so owners who convert report a lower peak than the propane rating. If 950°F is the reason you are buying, cook on propane; if never running out of gas is the reason, the kit is the answer, and a licensed installer makes the connection.\u003c\/p\u003e\n\u003ch2 class=\"hv-h2\"\u003eHow It Is Built\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"hv-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/halo-versa-16-steel-construction.webp?v=1787737784\" alt=\"Halo Versa 16 high temperature powder coated steel and 430 stainless steel construction\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe body is high temperature powder coated steel with 430 stainless on the wear surfaces, 43.54 lb assembled, on four legs that bolt on with eight M6 screws. The hood hinges open on the whole chamber for loading the stone, cleaning and anything that is not pizza, and it closes with a latching strap on each side; Halo's rule is lid closed and straps latched before lighting. A gauge in the hood reads the chamber. Below the stone tray a clean out tray catches what falls through, and it slides out. There is no chimney and nothing to cure: assembly is the legs, the knob, the motor on four screws, the clean out tray and the stone, about ten minutes with the hardware in the box, and then the first preheat.\u003c\/p\u003e\n\u003ch2 class=\"hv-h2\"\u003eWhere It Sits\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"hv-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/halo-versa-16-dimensions.webp?v=1787737982\" alt=\"Halo Versa 16 pizza oven dimensions 22.44 by 24.59 by 14.84 inches on an outdoor table\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Versa 16 is a countertop oven, 22.44 inches wide, 24.59 deep and 14.84 tall, on a level surface that can take the heat: an outdoor kitchen counter, a solid table, or Halo's \u003ca href=\"\/products\/halo-countertop-cart\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ecountertop cart\u003c\/a\u003e, which makes it freestanding and puts the tank and the peel in the drawer below. The feet are 17 1\/4 inches apart at the front and 15 at the back. Outdoors only, never in a garage or under a roof that encloses it, and never unattended. Halo's manual states the clearances the way CSA writes them: never within 10 feet of any structure, combustible material or other gas cylinder, and never within 25 feet of flammable liquids. Halo's own photos show the oven on a balcony; our advice is to read that page of the manual before you plan the spot, and to send us a photo if you are unsure. Our \u003ca href=\"\/blogs\/news\/where-to-put-a-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ewhere to put a pizza oven\u003c\/a\u003e post walks the siting questions.\u003c\/p\u003e\n\u003ch2 class=\"hv-h2\"\u003eFrom the Box to the First Pizza\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"hv-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/halo-versa-16-launching-pizza.webp?v=1787738353\" alt=\"Launching a pepperoni pizza into the Halo Versa 16 pizza oven from a peel\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eSet it up, season the stone the way Halo describes, a rinse in warm water and a towel dry and then a high fat bake like crescent rolls to start the surface seasoning, and run the first preheat at full for the 12 minutes plus a few extra to burn off the manufacturing residue. Then the routine: rotation on, cylinder open, knob to High, igniter, 12 minutes with the hood closed. Flour the peel, build the pizza on it, shake it to be sure it slides, pause the stone, launch, restart the stone, close the hood, and open it at four minutes to look rather than every thirty seconds. Pause the stone again to pull it. Thin crust at full heat is under five minutes; a thicker pie or a pan wants the Low and wait trick. Halo's cooling tip is worth knowing for a tailgate: open the hood all the way with gloves on and the shell is cool enough to carry in about 15 minutes, with the stone the part that stays hot.\u003c\/p\u003e\n\u003ch2 class=\"hv-h2\"\u003eCooking and Care\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"hv-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/halo-versa-16-balcony-cooking.webp?v=1787738274\" alt=\"Cooking on the Halo Versa 16 pizza oven outdoors with the hood open\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003ePast pizza, the hinged hood and the rotating stone make a small roasting oven: wings, a tray of vegetables, flatbread, a skillet that turns under the back burner and browns like a broiler. Halo's guidance is that cookware 12 inches and under with handles fits, that most of what you make in the kitchen oven you can make here in a fraction of the time, and that casseroles and bakes want two sheets of foil over the pan so the top burner does not scorch them. Thaw dense frozen food first; a frozen pizza is fine. Our \u003ca href=\"\/blogs\/news\/wood-fired-vs-gas-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ewood fired vs gas\u003c\/a\u003e post is the honest version of what a gas oven gives up for the convenience.\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"hv-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/halo-versa-16-family-picnic.webp?v=1787738069\" alt=\"Family making 16 inch pizzas with the Halo Versa 16 pizza oven at a park picnic\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eCare is the stone and the burners. Let the stone cool completely, scrape it with a nylon scraper or spatula, soak it in clear hot water only if something is baked on, rinse and dry it; no soap, no dishwasher, because the seasoning holds the soap and the next crust tastes of it, and no cold water on a hot stone, which is how cordierite cracks. A darkening stone is a stone working properly. Empty the clean out tray, wipe the inside of the hood, check the hose for cuts before each use, cover the burners with foil for storage, and store the oven indoors with the cylinder disconnected and left outside. Halo's \u003ca href=\"\/products\/halo-versa-16-pizza-oven-cover\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003efitted cover\u003c\/a\u003e is the right add if it lives on the patio, and the \u003ca href=\"\/products\/halo-pizza-stone-cleaning-kit\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003estone cleaning kit\u003c\/a\u003e is the scraper and brush made for the job. Our \u003ca href=\"\/blogs\/news\/pizza-oven-maintenance-cleaning\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003epizza oven maintenance guide\u003c\/a\u003e covers the rest.\u003c\/p\u003e\n\u003ch2 class=\"hv-h2\"\u003eHow the Versa 16 Compares\u003c\/h2\u003e\n\u003cp\u003eThe Versa 16 is the entry gas oven on the site and the only one with a motorized stone. These are the gas ovens buyers weigh it against.\u003c\/p\u003e\n\u003ctable class=\"hv-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth style=\"width: 21%;\"\u003eOven\u003c\/th\u003e\n\u003cth style=\"width: 19%;\"\u003eFuel\u003c\/th\u003e\n\u003cth style=\"width: 20%;\"\u003eInstall\u003c\/th\u003e\n\u003cth style=\"width: 40%;\"\u003eWhat sets it apart\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHalo Versa 16 (this page)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePropane; natural gas by kit\u003c\/td\u003e\n\u003ctd\u003eCountertop or Halo cart, 44 lb, ships by parcel\u003c\/td\u003e\n\u003ctd\u003eMotorized rotating 16 in cordierite stone, infrared burner below, 950°F in 12 minutes; the first oven\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/kucht-professional-napoli-propane-gas-countertop-pizza-oven-color-series\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eKucht Napoli\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003ePropane\u003c\/td\u003e\n\u003ctd\u003eCountertop, cart sold separately\u003c\/td\u003e\n\u003ctd\u003eStainless gas oven in colors with a fixed stone; the look of a kitchen appliance and a peel to turn with\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/summerset-32-inch-countertop-hybrid-pizza-oven-propane-and-wood-fired-outdoor-cooking\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eSummerset Hybrid\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eGas or wood\u003c\/td\u003e\n\u003ctd\u003eCountertop, non combustible, 227 lb, by freight\u003c\/td\u003e\n\u003ctd\u003e40,000 BTU gas or a wood fire in the same stainless oven, 390 sq in stone; the built in kitchen's oven\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/pinnacolo-largilla-thermal-clay-gas-pizza-oven-with-free-accessories\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ePinnacolo L'Argilla\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003ePropane; natural gas by kit\u003c\/td\u003e\n\u003ctd\u003eOn its own cart, 238 lb, by freight\u003c\/td\u003e\n\u003ctd\u003eThermal clay dome gas oven with a 50,000 BTU burner and 26.5 in floor, tool kit included\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"hv-cards\"\u003e\n\u003cdiv class=\"hv-card\"\u003e\n\u003ch4\u003eHalo Versa 16 (this page)\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e propane; natural gas by kit\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e countertop or Halo cart, 44 lb, ships by parcel\u003c\/p\u003e\n\u003cp\u003eMotorized rotating 16 in cordierite stone, infrared burner below, 950°F in 12 minutes; the first oven.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"hv-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/kucht-professional-napoli-propane-gas-countertop-pizza-oven-color-series\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eKucht Napoli\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e propane\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e countertop, cart sold separately\u003c\/p\u003e\n\u003cp\u003eStainless gas oven in colors with a fixed stone; the look of a kitchen appliance and a peel to turn with.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"hv-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/summerset-32-inch-countertop-hybrid-pizza-oven-propane-and-wood-fired-outdoor-cooking\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eSummerset Hybrid\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e gas or wood\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e countertop, non combustible, 227 lb, by freight\u003c\/p\u003e\n\u003cp\u003e40,000 BTU gas or a wood fire in the same stainless oven, 390 sq in stone; the built in kitchen's oven.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"hv-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/pinnacolo-largilla-thermal-clay-gas-pizza-oven-with-free-accessories\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ePinnacolo L'Argilla\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFuel:\u003c\/strong\u003e propane; natural gas by kit\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstall:\u003c\/strong\u003e on its own cart, 238 lb, by freight\u003c\/p\u003e\n\u003cp\u003eThermal clay dome gas oven with a 50,000 BTU burner and 26.5 in floor, tool kit included.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eThe Versa 16 is the one that teaches itself. The \u003ca href=\"\/products\/kucht-professional-napoli-propane-gas-countertop-pizza-oven-color-series\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eKucht Napoli\u003c\/a\u003e is the countertop gas oven for the buyer who wants to learn the peel and match the kitchen; the \u003ca href=\"\/products\/summerset-32-inch-countertop-hybrid-pizza-oven-propane-and-wood-fired-outdoor-cooking\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eSummerset\u003c\/a\u003e is the step up when the oven is going into an outdoor kitchen and wood is on the menu; the \u003ca href=\"\/products\/pinnacolo-largilla-thermal-clay-gas-pizza-oven-with-free-accessories\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eL'Argilla\u003c\/a\u003e is gas with the heat and the look of a dome. Every gas oven we carry is in the \u003ca href=\"\/collections\/gas\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eGas collection\u003c\/a\u003e, every oven for a counter is in the \u003ca href=\"\/collections\/countertop\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eCountertop collection\u003c\/a\u003e, and the Versa 16 and its accessories are in the \u003ca href=\"\/collections\/halo\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eHalo collection\u003c\/a\u003e. Our \u003ca href=\"\/blogs\/news\/outdoor-pizza-oven-cost\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ewhat outdoor pizza ovens cost\u003c\/a\u003e post shows where it sits on price.\u003c\/p\u003e\n\u003ch2 class=\"hv-h2\"\u003eWho Should Buy the Versa 16, and Who Should Not\u003c\/h2\u003e\n\u003cp\u003eBuy the Versa 16 if this is your first pizza oven and you want good pizza on the first night rather than the fifth; if you cook most weeks for a family and need the pace between pizzas; if you tailgate or camp and want a real oven on a 1 lb cylinder; or if the last portable you owned made one good pizza and three burnt ones. The rotating stone and the burner under it are built for exactly those buyers, and at this price nothing else we sell serves them better.\u003c\/p\u003e\n\u003cp\u003eDo not buy it if the flavor of a wood fire is the point; it is gas only, and our \u003ca href=\"\/collections\/wood-fired\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ewood fired ovens\u003c\/a\u003e are where smoke and char live. Do not buy it for an outdoor kitchen opening; a built in oven is the answer there. Do not buy it if you need two or three pizzas cooking at once; one rotating 16 inch stone is one pizza at a time. And do not buy it if the only place it can sit is tighter than Halo's clearances allow. Our \u003ca href=\"\/pages\/pizza-oven-buying-guide\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003epizza oven buying guide\u003c\/a\u003e walks the whole decision.\u003c\/p\u003e\n\u003ch2 class=\"hv-h2\"\u003eWhat to Order With It\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"hv-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/halo-versa-16-pizza-oven.webp?v=1787182248\" alt=\"Halo Versa 16 outdoor pizza oven front view with the hood closed on a wooden table\" width=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe oven comes with its stone, both regulators, the AC adapter and the hood gauge; you supply one AA for the igniter, two D cells if you cook away from an outlet, and the propane. We list Halo's accessories for it: the \u003ca href=\"\/products\/halo-cook-serve-pizza-kit\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ecook and serve kit\u003c\/a\u003e with the peels, mezzaluna cutter, server and tongs, the \u003ca href=\"\/products\/halo-versa-16-pizza-oven-cover\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003efitted cover\u003c\/a\u003e, the \u003ca href=\"\/products\/halo-pizza-stone-cleaning-kit\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003estone cleaning kit\u003c\/a\u003e, the \u003ca href=\"\/products\/halo-countertop-cart\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ecountertop cart\u003c\/a\u003e and the \u003ca href=\"\/products\/halo-natural-gas-conversion-kit-for-versa-16\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003enatural gas conversion kit\u003c\/a\u003e. An infrared thermometer from our \u003ca href=\"\/collections\/accessories\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eaccessories collection\u003c\/a\u003e reads the stone, which is the number a pizza cares about. Accessories ordered with the oven ship with it.\u003c\/p\u003e\n\u003ch2 class=\"hv-h2\"\u003eBuying the Versa 16 From Crustify\u003c\/h2\u003e\n\u003cp\u003eCrustify is an authorized Halo dealer, so Halo's five year limited warranty applies. The oven ships by parcel from Halo's US warehouse in Kentucky, typically within 1 to 5 business days, in one 55 lb box, with the shipping cost shown at checkout, and \u003ca href=\"\/pages\/financing\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003efinancing\u003c\/a\u003e is available if you would rather spread it out. Open the box when it lands and check the stone, which is the fragile part, and report any damage within 48 hours. Returns on an unused oven in its original packaging follow our return policy, with return shipping paid by the buyer. Chat and email go straight to the owner and are usually answered the same day; if you are unsure about the spot or the gas, send a photo through our \u003ca href=\"\/pages\/contact\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003econtact page\u003c\/a\u003e before you order.\u003c\/p\u003e\n\u003ch6\u003eKEY FEATURES\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHalo Versa 16 HZ-1004-ANA: propane pizza oven with a motorized rotating 16 in cordierite stone that turns the pizza for you\u003c\/li\u003e\n\u003cli\u003eDual burner system, 21,100 BTU: 11,500 BTU infrared burner under the stone and 9,600 BTU U shaped back burner above\u003c\/li\u003e\n\u003cli\u003eRated to 950°F in the chamber, about 750°F on the stone; ready in about 12 minutes; 16 in pizza in under 5\u003c\/li\u003e\n\u003cli\u003eStone heated from below recovers between pizzas; Low and wait ten minutes drops it gently for thicker crusts and pans\u003c\/li\u003e\n\u003cli\u003eRotation runs the whole cook and must be on for the preheat; the motor button pauses it to launch and retrieve\u003c\/li\u003e\n\u003cli\u003eMotor on the included AC adapter or two D batteries, about 36 hours a set; push button igniter on one AA; batteries not included\u003c\/li\u003e\n\u003cli\u003ePropane on a 20 lb tank or a 1 lb cylinder, both quick connect regulators included; 20 lb regulator adjustable between 11 and 9.5 in water column\u003c\/li\u003e\n\u003cli\u003eHalo natural gas conversion kit HZ-3001-A sold separately; expect a lower peak on natural gas\u003c\/li\u003e\n\u003cli\u003eDouble sided cordierite stone, 1\/2 in thick; hinged hood with latching straps; hood gauge; slide out clean out tray\u003c\/li\u003e\n\u003cli\u003eHigh temperature powder coated steel and 430 stainless; 22.44 W by 24.59 D by 14.84 H in; 43.54 lb; assembles in minutes, no curing\u003c\/li\u003e\n\u003cli\u003eOutdoors on a level non combustible surface or Halo's cart; manual clearances 10 ft from structures and 25 ft from flammable liquids\u003c\/li\u003e\n\u003cli\u003eFive year limited warranty on the firebox, burners, stone, tray and knob; 1 year electrical and paint; US and Canada\u003c\/li\u003e\n\u003cli\u003eShips by parcel from Halo's Kentucky warehouse, typically within 1 to 5 business days\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eSPECIFICATIONS\u003c\/h6\u003e\n\u003ctable class=\"cart-specs hv-specs\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eModel\u003c\/th\u003e\n\u003ctd\u003eHalo Versa 16, HZ-1004-ANA, Halo Products Group, Elizabethtown, Kentucky\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFuel\u003c\/th\u003e\n\u003ctd\u003ePropane: 20 lb tank on the included 27 1\/2 in hose and adjustable regulator (HZ-1007-25), or 1 lb cylinder on the included quick connect regulator (HZ-1004-28); natural gas by Halo kit HZ-3001-A, sold separately\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRegulator\u003c\/th\u003e\n\u003ctd\u003eAdjustable low pressure: 11 in water column normal, 9.5 in for lower temperatures; cap pulls to switch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBurners\u003c\/th\u003e\n\u003ctd\u003eDual burner system, 21,100 BTU total: 11,500 BTU infrared burner under the stone tray, 9,600 BTU U shaped back burner; one control knob, Light\/High to Low\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eTemperatures\u003c\/th\u003e\n\u003ctd\u003eUp to 950°F in the chamber, about 750°F on the stone; ready to cook in about 12 minutes; large pizza in under 5 minutes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eStone\u003c\/th\u003e\n\u003ctd\u003e16 in round cordierite, 1\/2 in thick, double sided, on a motorized rotating tray; about 201 sq in\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRotation\u003c\/th\u003e\n\u003ctd\u003eDC motor, 25 in lb torque, anti backlash gears; AC adapter included or two D batteries, about 36 hours a set; start\/stop button; must run during preheat and cooking\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIgnition\u003c\/th\u003e\n\u003ctd\u003ePush button electronic igniter on one AA battery; match light through the open hood as backup\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOpening\u003c\/th\u003e\n\u003ctd\u003e18 in wide, 3 1\/4 in at the center, 2 3\/4 at the sides; hinged hood with latching straps; hood temperature gauge\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBody\u003c\/th\u003e\n\u003ctd\u003eHigh temperature powder coated steel and 430 stainless; slide out clean out tray; four bolt on legs, 17 1\/4 in apart at the front, 15 at the back\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDimensions\u003c\/th\u003e\n\u003ctd\u003e22.44 in W by 24.59 in D by 14.84 in H; boxed 25.59 by 22.05 by 13.98 in\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWeight\u003c\/th\u003e\n\u003ctd\u003e43.54 lb; boxed 55.12 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePlacement\u003c\/th\u003e\n\u003ctd\u003eOutdoors only on a level non combustible surface or Halo's countertop cart; manual: never within 10 ft of any structure, combustible material or other gas cylinder, never within 25 ft of flammable liquids, never unattended, lid closed and straps latched to run; cylinder disconnected and left outside when the oven is stored indoors\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCookware\u003c\/th\u003e\n\u003ctd\u003ePans 12 in and under with handles fit; two sheets of foil over casseroles\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eAssembly\u003c\/th\u003e\n\u003ctd\u003eLegs (eight M6), knob, motor (four M6), motor cable to adapter or batteries, AA in the igniter, clean out tray, stone tray rotated to engage the motor socket, stone; minutes, no curing; first preheat burns off residue\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIn the box\u003c\/th\u003e\n\u003ctd\u003eOven, 16 in cordierite stone and tray, clean out tray, hood gauge, AC adapter, 20 lb hose and regulator, 1 lb regulator, hardware; batteries not included\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eAccessories\u003c\/th\u003e\n\u003ctd\u003eCook and serve kit, fitted cover HZ-5004, stone cleaning kit, countertop cart, natural gas conversion kit HZ-3001-A, all listed on this site\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eUse\u003c\/th\u003e\n\u003ctd\u003eResidential, outdoor; not for commercial use\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWarranty\u003c\/th\u003e\n\u003ctd\u003eFive years on the cooking firebox, burners, pizza stone and tray and control knob; one year electrical components and paint; original purchaser, US and Canada, not transferable; proof of purchase required; buyer pays shipping on replacement parts; rust, discoloration and cosmetic wear excluded\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eShipping\u003c\/th\u003e\n\u003ctd\u003eParcel from Kentucky, typically within 1 to 5 business days; shipping shown at checkout; damage reported within 48 hours\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eReturns\u003c\/th\u003e\n\u003ctd\u003eUnused, original packaging, buyer pays return shipping, per our return policy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSupport\u003c\/th\u003e\n\u003ctd\u003eHalo Products Group, 1-833-572-1688, halo-pg.com; registration and assembly videos by the QR code in the box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eDocuments: \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Essentials-Guide-7x8-Versa-16_Trilingual.pdf?v=1787743310\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eHalo Versa 16 essentials guide and owner's manual (PDF)\u003c\/a\u003e and the \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Halo-Versa-16-Pizza-Oven-Quickstart-Guide_Trilingual.pdf?v=1787743146\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eHalo Versa 16 quick start guide (PDF)\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch6\u003eVIDEO\u003c\/h6\u003e\n\u003cdiv class=\"hv-video\"\u003e\n\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/YCPqd3iHf7U\" title=\"Halo Versa 16 rotating stone pizza oven product video\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\n\u003cp\u003eThe Versa 16 and its rotating stone in action\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"hv-video\"\u003e\n\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/uycQASwgD4E\" title=\"Halo Versa 16 pizza oven assembly and setup video\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\n\u003cp\u003eAssembly and setup, from the box to the first preheat\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"hv-video\"\u003e\n\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/VikE-RunvPM\" title=\"Halo Versa 16 pizza oven feature walkthrough video\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\n\u003cp\u003eA walkthrough of the Versa 16's features and controls\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch6\u003eINSTALLATION GUIDE \u0026amp; USER MANUAL\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eAssembly.\u003c\/strong\u003e One box, 55 lb. Lift out the stone tray assembly and set it aside, pull the packaging, bolt the four legs on with the eight M6 screws and fit the knob, mount the motor with four M6 screws, plug the white switch cable into the motor and the black adapter cord or two D batteries, and put one AA in the igniter. Slide in the clean out tray, set the stone tray assembly in and rotate it until it engages the motor socket, and set the stone on it. Latch the straps.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGas.\u003c\/strong\u003e Knob off. For a 20 lb tank, snap the quick connect regulator into the fitting on the side of the oven, thread the hose to the tank, open the tank valve slowly and soap test every joint; for a 1 lb cylinder, screw the cylinder into the small regulator by hand, snap it into the quick connect, and let it sit at its natural angle beside the oven. The 20 lb regulator's cap pulls to switch between 11 and 9.5 inches of water column. Never a cylinder upside down, never a spare cylinder under or near the oven.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLighting.\u003c\/strong\u003e Press the rotation button so the stone is turning. Open the cylinder valve all the way, then push and turn the knob to Light\/High, wait three seconds, and press the igniter until both burners are lit. If it does not light, knob off, wait five minutes, try again; the match light method is through the open hood with an 11 inch match. Preheat 12 minutes with the hood closed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCooking.\u003c\/strong\u003e Pause the stone, launch, restart the stone, close the hood. Thin pizza in under five minutes at full heat; for a thicker crust or a pan, turn to Low and wait ten minutes before launching. Pause the stone to retrieve. Pans 12 inches and under with handles; foil over casseroles.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShutting down.\u003c\/strong\u003e Knob off, cylinder valve closed, regulator disconnected and capped if the oven is going inside. To cool it fast for travel, open the hood fully with gloves on; the shell is carryable in about 15 minutes, the stone stays hot longer. Wrap the stone separately for the road.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCare.\u003c\/strong\u003e Cool stone, nylon scraper, clear hot water only if needed, no soap, dry before storing. Empty the clean out tray, wipe the hood, check the hose, inspect the burner tubes for insects at least yearly and foil them for storage, cover the oven outdoors or store it indoors with the cylinder left outside.\u003c\/p\u003e\n\u003cp\u003eDocuments: \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Halo-Versa-16-Pizza-Oven-Quickstart-Guide_Trilingual.pdf?v=1787743146\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eHalo Versa 16 quick start guide (PDF)\u003c\/a\u003e, \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/Essentials-Guide-7x8-Versa-16_Trilingual.pdf?v=1787743310\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eHalo Versa 16 essentials guide and owner's manual (PDF)\u003c\/a\u003e, both in English, Spanish and French.\u003c\/p\u003e\n\u003ch6\u003eWARRANTY INFORMATION\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eTerm.\u003c\/strong\u003e Halo Products Group warrants the Versa 16 to the original purchaser, bought from an authorized retailer, against defects in workmanship and materials under normal home use: five years on the cooking firebox and its components, the burners, the pizza stone and tray, and the control knob; one year on electrical components, which includes the rotation motor and igniter; one year on paint. United States and Canada only; not transferable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat it covers and does not.\u003c\/strong\u003e Function, not finish: scratches, dents, rust, heat discoloration of the stainless and paint touch ups are excluded, and so are damage from misuse, accident, improper installation, commercial use and weather. Repair or replacement of the defective part is the remedy; the buyer pays shipping on replacement parts, and Halo may ask for the part back. Proof of purchase is required for every claim; registering the oven is encouraged but does not replace the receipt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClaims.\u003c\/strong\u003e Contact us first with photos and your order number and we handle it with Halo, whose support line is 1-833-572-1688; returns to Halo need a return authorization number on the box. Shipping damage is separate: report it within 48 hours of delivery.\u003c\/p\u003e\n\u003ch6\u003eFREQUENTLY ASKED QUESTIONS - FAQ'S\u003c\/h6\u003e\n\u003ccenter\u003e\n\u003ch2 id=\"faqs\"\u003e\u003cspan style=\"text-decoration: underline; color: #c62828;\"\u003eFrequently Asked Questions (FAQs)\u003c\/span\u003e\u003c\/h2\u003e\n\u003c\/center\u003e\n\u003ch3 style=\"color: #2c3e50; margin-top: 0;\"\u003eYour Questions Answered Before You Buy\u003c\/h3\u003e\n\u003cp\u003eThese are the questions we get most often about the Halo Versa 16, answered from Halo's essentials guide and quick start guide. If yours is not here, chat or email goes to the owner and you will usually hear back the same day.\u003c\/p\u003e\n\u003cdiv style=\"width: 100%; margin: 30px 0; font-family: Arial,sans-serif; border: 1px solid #ddd; border-radius: 12px; overflow: hidden; box-shadow: 0 4px 12px rgba(0,0,0,0.1);\"\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Does the stone have to rotate, or can I turn it off?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eIt has to rotate while the oven preheats and cooks. The infrared burner heats the stone from one spot below, and a stone sitting still over it heats unevenly and can crack; Halo's manual says the turntable must be on during preheat and warns against running the oven with it off. The button on the motor is a pause: stop the stone to launch so the dough does not fold, start it again, stop it to pull the pizza.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How hot does it get and how fast?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eRated to 950°F in the chamber with the stone around 750°F, ready in about 12 minutes from lighting on propane. A 16 inch pizza cooks in under five minutes at full heat. For thicker crusts and pans, Halo's method is to turn to Low and wait ten minutes so the stone drops gently. Owners who convert to natural gas report a lower peak, which is worth knowing if 950°F is the reason you are buying.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can it cook pizzas back to back?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes, one at a time with little waiting. Because the stone is heated by the infrared burner underneath rather than coasting on stored heat, it recovers in a couple of minutes between launches while you stretch the next pizza. It is a 16 inch stone, so it is one pizza at a time; for two or three at once you want a bigger floor.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Where can it sit, and what clearances does it need?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eOutdoors on a level surface that takes heat, an outdoor counter, a solid table or Halo's countertop cart, never in a garage or enclosed space and never unattended. Halo's manual uses the CSA clearances: never within 10 feet of any structure, combustible material or other gas cylinder, and never within 25 feet of flammable liquids. Halo's own photos show it on a balcony; read that page of the manual before you plan the spot, and send us a photo if you are unsure.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can I run it on natural gas?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes, with Halo's natural gas conversion kit for the Versa 16, HZ-3001-A, which we list: a 10 foot quick disconnect hose, the orifices and the tools. Owners say the infrared burner's gas line is a tight reach and longer wrenches help, and that the peak temperature on natural gas is lower than on propane. Have a licensed installer make the connection to the house line.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How long does a propane tank last?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eAt 21,100 BTU a 20 lb tank is roughly 20 hours at full output, and a real session uses less once the chamber is hot and the knob comes down, so a tank covers a season of pizza nights for most families. A 1 lb cylinder on the included small regulator is for travel; it will not last an evening at full heat, so bring two to a tailgate.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What batteries does it need, and what if the motor fails?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eOne AA in the igniter, and two D cells in the motor if you are away from an outlet; the AC adapter is in the box, the batteries are not. Halo rates a set of D cells at about 36 hours of rotation. The motor is an electrical component under the one year part of the warranty, and if it ever stops you cook with the stone still and turn the pizza by hand with a peel, keeping the oven on Low to spare the stone until the motor is replaced.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How do I clean the stone?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eLet it cool completely, scrape it with a nylon scraper or spatula, soak it in clear hot water only if something is baked on, rinse and dry it before storing. No soap and no dishwasher, because the seasoning holds the soap and the next crust tastes of it, and never cold water on a hot stone. The stone is double sided and darkens with use, which is the seasoning working. Halo's stone cleaning kit is the scraper and brush made for it.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How much assembly is there?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eMinutes: four legs on eight M6 screws, the knob, the motor on four screws, the motor cable to the adapter or batteries, an AA in the igniter, the clean out tray, the stone tray rotated until it engages the motor socket, and the stone. No chimney and no curing; the first 12 minute preheat with a few extra minutes burns off the manufacturing residue, and the stone gets a rinse, a dry and a high fat first bake to start its seasoning.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How does it ship and what is the warranty?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eBy parcel from Halo's Kentucky warehouse, typically within 1 to 5 business days, one 55 lb box, with the shipping cost shown at checkout; open it when it lands, check the stone, and report damage within 48 hours. Halo's warranty is five years on the firebox, burners, stone, tray and knob, one year on electrical and paint, US and Canada, original owner, proof of purchase required, buyer pays shipping on parts. Returns on an unused oven in its original packaging follow our return policy, buyer pays return shipping.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Halo","offers":[{"title":"Default Title","offer_id":49051229061375,"sku":"HZ-1004-ANA","price":449.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/halo-versa-16-pizza-oven.webp?v=1787182248"},{"product_id":"authentic-pizza-ovens-lisboa-brick-pizza-oven","title":"Authentic Pizza Ovens Lisboa Brick Wood Fired Pizza Oven","description":"\u003cstyle\u003e\n  .lis-h2 { color:#8a1f12; font-weight:700; margin-top:34px; }\n  .lis-h3 { text-decoration:underline; text-decoration-color:#000000; text-decoration-thickness:2px; text-underline-offset:4px; color:#111; margin-top:26px; }\n  .lis-img { max-width:100%; height:auto; border-radius:8px; display:block; margin:18px auto; }\n  .lis-cap { font-size:14px; color:#555; text-align:center; margin:-8px 0 18px; }\n  .lis-glance { background:#fbf6f4; border-left:4px solid #8a1f12; padding:16px 20px; margin:20px 0; border-radius:0 8px 8px 0; }\n  .lis-glance p { margin:0 0 8px; }\n  .lis-glance .lis-glance-title { font-weight:700; font-size:18px; margin-bottom:10px; }\n  .lis-table { width:100%; border-collapse:collapse; table-layout:fixed; margin:20px 0; font-family:Arial,sans-serif; }\n  .lis-table th { background:#8a1f12; color:#fff; padding:12px 10px; text-align:left; font-size:15px; word-break:normal; overflow-wrap:break-word; }\n  .lis-table td { border-bottom:1px solid #ddd; padding:12px 10px; vertical-align:top; font-size:15px; word-break:normal; overflow-wrap:break-word; }\n  .lis-table tr:nth-child(even) td { background:#faf5f4; }\n  .lis-cards { display:none; }\n  @media (max-width:600px) {\n    .lis-table { display:none; }\n    .lis-cards { display:block; }\n    .lis-card { border:1px solid #ddd; border-radius:10px; padding:14px 16px; margin:14px 0; font-family:Arial,sans-serif; }\n    .lis-card h4 { margin:0 0 8px; color:#8a1f12; font-size:17px; }\n    .lis-card p { margin:4px 0; font-size:15px; }\n  }\n  .cart-specs { width:100%; border-collapse:collapse; margin:16px 0; font-family:Arial,sans-serif; }\n  .cart-specs th { background:#8a1f12; color:#fff; padding:10px 12px; text-align:left; width:36%; font-size:15px; vertical-align:top; }\n  .cart-specs td { border-bottom:1px solid #ddd; padding:10px 12px; font-size:15px; vertical-align:top; }\n  .lis-video { max-width:560px; margin:14px auto 6px; }\n  .lis-video iframe { width:100%; aspect-ratio:16\/9; height:auto; border:0; border-radius:8px; }\n  .lis-short { max-width:315px; margin:14px auto 6px; }\n  .lis-short \u003e div, .lis-short \u003e span, .lis-short [class*=\"video\"], .lis-short [class*=\"embed\"], .lis-short [class*=\"iframe\"] { position:static !important; padding:0 !important; height:auto !important; max-height:none !important; overflow:visible !important; }\n  .lis-short iframe { position:static !important; width:315px !important; max-width:100% !important; height:560px !important; min-height:560px !important; max-height:none !important; aspect-ratio:auto !important; border:0; border-radius:8px; display:block; }\n  details[style*=\"border-bottom\"] \u003e summary { list-style:none; cursor:pointer; }\n  details[style*=\"border-bottom\"] \u003e summary::-webkit-details-marker { display:none; }\n  details[style*=\"border-bottom\"] \u003e summary::after { content:none; }\n  details[style*=\"border-bottom\"] \u003e summary:hover { background:#eef1f5 !important; }\n  details[style*=\"border-bottom\"][open] .pin-arrow { transform:rotate(180deg); }\n\u003c\/style\u003e\n\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\n\u003cp\u003eThe Lisboa pizza oven is the flagship of the Authentic Pizza Ovens traditional line, the Authentic Pizza Ovens Lisboa: a firebrick and mortar dome, handmade in a town north of Lisbon, Portugal, wrapped in patented rockwool insulation and cased in refractory cement. It is the model the company built first and still sells most, because of the door. The Lisboa's taller dome and split Dutch door show the fire, take a rotisserie spit, and still seal tight enough to bake bread the next morning on stored heat. Five facades, one Lisboa pizza oven underneath. Crustify is an authorized dealer, and every Lisboa ships free by freight.\u003c\/p\u003e\n\u003cp\u003eIf you have been pricing refractory ovens, this is the one that closes the gap. The Lisboa brick oven delivers the construction that makes a \u003ca href=\"\/collections\/hpc-fire\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eHPC Fire\u003c\/a\u003e cook the way it does, a hand built masonry dome and floor, at well under half the price, and it will hold the 700 to 850°F floor that \u003ca href=\"https:\/\/www.pizzanapoletana.org\/en\/\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eNeapolitan pizza\u003c\/a\u003e asks for with room to spare. Below is everything a buyer needs to decide: how it is built, what each facade changes, how it cooks, how it is installed and cured, and who should not buy it.\u003c\/p\u003e\n\u003cdiv class=\"lis-glance\"\u003e\n\u003cp class=\"lis-glance-title\"\u003eAuthentic Pizza Ovens Lisboa at a glance\u003c\/p\u003e\n\u003cp\u003eHandmade Portuguese brick dome, about 1,300 pounds in the white dome finishes, 1,600 in Stone Finish, 1,800 in Rustic; sits on a U shaped block base you build and is set by engine hoist\u003c\/p\u003e\n\u003cp\u003eWood only on this page, seasoned hardwood; just under an hour to pizza temperature, 650 to 750°F on the floor, 500°C maximum. The Premium is also sold pre drilled for a gas burner on its own page\u003c\/p\u003e\n\u003cp\u003e31 by 31 inch firebrick floor, 19 inch dome; two 12 inch pizzas at a time, then roasts and bread on stored heat for hours\u003c\/p\u003e\n\u003cp\u003eTaller dome with a 15.5 by 12 inch split Dutch door; the Lisboa family of domes is the one that takes a rotisserie spit\u003c\/p\u003e\n\u003cp\u003eFive facades on the same oven: Premium, Stone Arch, Rustic Arch, Stone Finish, Rustic; every one has the black cast aluminum door and stainless spout, and the white domes can be painted or tiled after curing\u003c\/p\u003e\n\u003cp\u003eFive day cure before the first pizza; hairline cracks are normal and patched with the included Ultra Fire kit; a cover is a warranty condition, the Lisboa Dome cover on the white domes and the XL on Stone Finish and Rustic\u003c\/p\u003e\n\u003cp\u003eThree year structural warranty from an authorized dealer; outdoor residential use, never on a trailer\u003c\/p\u003e\n\u003cp\u003eFree freight from Texas on every finish, with the $95 residential liftgate fee at checkout; 14 day returns on an unused crated oven\u003c\/p\u003e\n\u003cp\u003eQuestions before you order? The FAQ tab below covers the ten we hear most, and the chat button reaches the owner directly.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2 class=\"lis-h2\"\u003eWhy a Portuguese Brick Dome Cooks Differently\u003c\/h2\u003e\n\u003cp\u003eA Portuguese brick pizza oven and a stainless steel oven reach the same temperature and cook nothing alike. Steel heats fast and gives its heat up fast; when the flame drops, so does the floor. A Lisboa pizza oven stores heat in roughly 1,300 pounds of firebrick, mortar, and refractory cement, then radiates it back from the dome and conducts it up through the floor. Authentic Pizza Ovens' own tolerance sheet rates the dome to hold above 350°C, about 660°F, for around four hours after peak firing. That number is behind the second morning bread, the overnight braise, and a pizza floor that recovers between pies.\u003c\/p\u003e\n\u003cp\u003eThe Lisboa pizza oven is built in three layers. The chamber is fire brick at roughly 40 percent alumina, rated for service around 1,200°C, in refractory mortar rated near 1,500°C, so the material touching the fire is nowhere near its limit at pizza temperature. Around that sits 50 to 80 millimeters of rockwool at 80 to 120 kilograms per cubic meter, held by steel mesh. The outer shell is calcium aluminate refractory cement with chamotte aggregate, 30 to 50 millimeters thick, at roughly 25 megapascals. Wall thickness runs close to six inches, and the outside stays cool enough to touch while the floor is at 800°F.\u003c\/p\u003e\n\u003cimg class=\"lis-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lisboa-brick-pizza-oven-rockwool-insulation-factory.webp?v=1789595759\" alt=\"Rustic Lisboa pizza oven finished on the Authentic Pizza Ovens factory floor in Portugal, with domes behind it still wrapped in rockwool insulation before the outer shell\" width=\"800\" height=\"465\" loading=\"lazy\"\u003e\n\u003cp class=\"lis-cap\"\u003eA finished Rustic Lisboa on the factory floor. The domes behind it are at the second layer, wrapped in rockwool and mesh, waiting for the refractory shell.\u003c\/p\u003e\n\u003cimg class=\"lis-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lisboa-brick-pizza-oven-handmade-portugal-factory.webp?v=1789585084\" alt=\"Craftsman applying the outer refractory layer to a stone arch Lisboa pizza oven dome at the Authentic Pizza Ovens factory in Portugal\" width=\"768\" height=\"1024\" loading=\"lazy\"\u003e\n\u003cp class=\"lis-cap\"\u003eEvery Lisboa is built by hand in Portugal. Here the outer refractory layer goes on over the rockwool wrap.\u003c\/p\u003e\n\u003cp\u003eTwo details separate this from a kit oven. The Lisboa pizza oven arrives as one finished piece with the dome, floor, insulation, and shell already bonded, which is why it weighs what it weighs and why it needs a hoist, not a Saturday of assembly. And the hardware is cast aluminum, an Al-Si10Mg alloy at about 230 megapascals, on the door, the chimney cavity, and the chimney itself, with a 5 to 6 millimeter borosilicate viewing window. No galvanized or zinc coated part anywhere on the oven, so nothing near your food will flake or off-gas at temperature. The \u003ca href=\"\/blogs\/news\/7-reasons-to-have-an-outdoor-brick-pizza-oven\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003ebrick pizza oven guide\u003c\/a\u003e goes deeper on why mass matters.\u003c\/p\u003e\n\n\u003ch2 class=\"lis-h2\"\u003eThe Dutch Door and the Rotisserie: What Makes a Lisboa a Lisboa\u003c\/h2\u003e\n\u003cp\u003eAuthentic Pizza Ovens builds two dome shapes. The \u003ca href=\"\/products\/authentic-pizza-ovens-pizzaioli-brick-pizza-oven\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003ePizzaioli\u003c\/a\u003e is the low dome with the wide mouth, the pure pizza geometry. The Lisboa pizza oven is the taller dome with the taller opening, 15.5 by 12 inches, behind a cast aluminum door split like a barn door that swings left to right, the Dutch door pizza oven of the range. Open the top half and you have a fire feature after dinner; open both and a spit runs straight through for a chicken, a leg of lamb, or a porchetta over live coals. The Pizzaioli's pull down door can do neither. That is the whole choice between the two.\u003c\/p\u003e\n\u003cp\u003eInside, the two share the same 31 by 31 inch floor and 19 inch dome height, so the Lisboa gives up nothing on pizza. The taller dome adds headroom for tall roasts, a lidded Dutch oven, and bread that wants to spring, at the cost of a door narrower than the Pizzaioli's 19.7 inches. For most buyers the Lisboa pizza oven is the more versatile of the two, and the rotisserie is the feature owners talk about most. The same tall dome sits behind the stacked stone front of the \u003ca href=\"\/products\/authentic-pizza-ovens-ventura-brick-pizza-oven\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eVentura\u003c\/a\u003e and the squared gray front of the \u003ca href=\"\/products\/authentic-pizza-ovens-lume-alto-brick-pizza-oven\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eLume Alto\u003c\/a\u003e, both of which take the spit as well.\u003c\/p\u003e\n\n\u003ch2 class=\"lis-h2\"\u003eChoose Your Lisboa Finish\u003c\/h2\u003e\n\u003cp\u003eAll five finishes are the same Lisboa pizza oven: same firebrick dome, same black cast aluminum door and stainless spout, same floor, same five day cure, same three year warranty. What changes is what you see, what it weighs, and in one case how big the outside is. Pick the geometry first (you already have, it is a Lisboa) and the facade second. Every finish below is in the variant picker above with its own price and photos, and the maker's latest inventory report shows all five stocked in Texas.\u003c\/p\u003e\n\n\u003ch3 class=\"lis-h3\"\u003eLisboa Premium: the white dome you can make your own\u003c\/h3\u003e\n\u003cimg class=\"lis-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lisboa-premium-brick-pizza-oven-dutch-door-fire.webp?v=1789584439\" alt=\"Lisboa Premium brick pizza oven with the Dutch door open and a wood fire burning, on a white block base with wood storage below\" width=\"744\" height=\"992\" loading=\"lazy\"\u003e\n\u003cp\u003eThe Premium is the original: a terracotta brick arch around the door and a white stucco dome, 39 inches wide and deep, 31 inches tall, about 1,300 pounds. It is the finish to buy if you want to paint or tile the dome to match your outdoor kitchen, because the white shell takes high heat paint or a high heat tile adhesive once the oven is cured and has run for a few weeks. It is also the lowest price into a Lisboa pizza oven. Left white, it reads Mediterranean; tiled, it reads however you want it to.\u003c\/p\u003e\n\n\u003ch3 class=\"lis-h3\"\u003eLisboa Stone Arch: natural stone around the door, white dome behind\u003c\/h3\u003e\n\u003cimg class=\"lis-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lisboa-stone-arch-brick-pizza-oven-installation.webp?v=1789584488\" alt=\"Lisboa Stone Arch pizza oven set on a stucco base during installation, lifting loops still attached, before the first fire\" width=\"800\" height=\"924\" loading=\"lazy\"\u003e\n\u003cp\u003eThe Stone Arch Lisboa pizza oven swaps the terracotta brick for a natural stone arch in blended gray tones and keeps the white dome. Same dimensions and weight as the Premium, about 1,300 pounds, same price. It suits gray and cool toned patios where terracotta would fight the palette, and this Lisboa pizza oven still leaves the dome paintable. The photo above shows one on the day it landed, with the four steel lifting loops still on the corners; those get cut off flush once the oven is set, which is exactly how every traditional Lisboa arrives.\u003c\/p\u003e\n\n\u003ch3 class=\"lis-h3\"\u003eLisboa Rustic Arch: tumbled brick around the door, white dome behind\u003c\/h3\u003e\n\u003cimg class=\"lis-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lisboa-rustic-arch-brick-pizza-oven-front.webp?v=1789584574\" alt=\"Lisboa Rustic Arch pizza oven with red brick arch, white dome, and cast aluminum door on a concrete counter in an outdoor kitchen\" width=\"800\" height=\"900\" loading=\"lazy\"\u003e\n\u003cp\u003eThe Rustic Arch uses the rougher, redder brick of the full Rustic on the arch only, with the white dome behind it. It is the warm toned middle ground: more character than the Premium's clean terracotta, without the weight or the price of brick over the whole dome. Dimensions and weight match the Premium Lisboa pizza oven at about 1,300 pounds. If you like the look of the Rustic below but plan to build the oven into a counter where the dome is mostly hidden, this is the sensible buy.\u003c\/p\u003e\n\n\u003ch3 class=\"lis-h3\"\u003eLisboa Stone Finish: slate stone over the whole dome\u003c\/h3\u003e\n\u003cimg class=\"lis-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lisboa-stone-finish-brick-pizza-oven-fire.webp?v=1789584687\" alt=\"Lisboa Stone Finish pizza oven with slate stone over the full dome, door open and fire lit, on a tiled base\" width=\"800\" height=\"600\" loading=\"lazy\"\u003e\n\u003cp\u003eThe Stone Finish Lisboa pizza oven carries slate stone in gray tones over the facade and the entire dome, so there is no white shell to paint and nothing to finish after delivery. The footprint stays 39 inches, but the stone adds about 300 pounds; plan on 1,600 pounds and a crate near 1,850 pounds with the accessories packed. This is the finish for a buyer who wants the oven to look complete on delivery day and who has a base built for the extra weight. It is one of a kind by nature; no two stone layouts match.\u003c\/p\u003e\n\n\u003ch3 class=\"lis-h3\"\u003eLisboa Rustic: brick over the whole dome, the largest Lisboa\u003c\/h3\u003e\n\u003cimg class=\"lis-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lisboa-rustic-brick-pizza-oven-outdoor-kitchen.webp?v=1789584794\" alt=\"Rustic Lisboa pizza oven with brick over the entire dome and a brass chimney, built into a stone outdoor kitchen with a woodpile behind\" width=\"800\" height=\"530\" loading=\"lazy\"\u003e\n\u003cp\u003eThe Rustic Lisboa pizza oven wraps the entire dome in tumbled brick and is the one finish that changes the outside: 43 inches wide and deep, 32 inches tall, about 1,800 pounds, roughly 1,850 crated. Interior, door, and chimney are unchanged. It is the statement oven of the whole Authentic Pizza Ovens range, the one that reads as a masonry build from across the yard, and the heaviest thing on this page. Measure the site against the 43 inch footprint, confirm the base and the hoist path, and it will outlast the house.\u003c\/p\u003e\n\n\u003ch2 class=\"lis-h2\"\u003eWant Gas as Well? The Same Dome, Pre Drilled\u003c\/h2\u003e\n\u003cp\u003eEvery finish on this page burns wood only, and that is the point of it. If you want the same Lisboa dome with a gas burner on weeknights, Authentic Pizza Ovens sells the Premium pre drilled at the factory for a Vamparossa burner, wood, gas, or both, and it has its own page: the \u003ca href=\"\/products\/authentic-pizza-ovens-hybrid-brick-pizza-oven\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003ehybrid ready brick pizza oven\u003c\/a\u003e. It is the Premium finish only, $500 over the wood only oven, in stock, with the burner sold separately by Vamparossa. A finished dome from this page cannot be drilled later, so decide on gas before you order, not after.\u003c\/p\u003e\n\n\u003ch2 class=\"lis-h2\"\u003eBuilding It In Yourself? The Builders Custom Lisboa\u003c\/h2\u003e\n\u003cp\u003eThere is a sixth way to own this dome, and it is not in the finish picker. If a mason is building the oven into a chimney breast or a stucco enclosure, every facade above is a front you will cover. Authentic Pizza Ovens sells the same dome bare, no arch, with a standard iron Dutch door that keeps the spit port, as its \u003ca href=\"\/products\/authentic-pizza-ovens-builders-custom-pizza-oven\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003ebuilders custom pizza oven\u003c\/a\u003e, $400 less than the Premium and stocked in Texas. Same chamber, insulation, dish, thermometer, and Ultra Fire kit. That page covers the base, lift, cladding, flue, iron door, and enclosed warranty. It is not offered pre drilled for gas.\u003c\/p\u003e\n\n\u003ch2 class=\"lis-h2\"\u003eCooking in the Lisboa\u003c\/h2\u003e\n\u003cp\u003eA Lisboa pizza oven takes just under an hour to bring the floor to pizza temperature, longer on the first few fires while the mass is still learning to hold heat. Stack the wood in a crosshatch or teepee in the center with kindling in the middle, no paper, and light it with a torch for a minute. Open the flue, let the fire build for fifteen minutes, add a log at the halfway point, and set the door on with the vent open. The coals, not the flames, carry the heat, so let the logs burn down to a bed before you push it to one side.\u003c\/p\u003e\n\u003cimg class=\"lis-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lisboa-pizza-oven-cooking-pizza-on-peel.webp?v=1789584896\" alt=\"Pizza on a metal peel inside a Lisboa brick pizza oven with the fire pushed to the left and coals spread across the floor\" width=\"800\" height=\"1067\" loading=\"lazy\"\u003e\n\u003cp\u003eIn a Lisboa pizza oven, pizza goes on the floor at 650 to 750°F, 350 to 450°C on the included dial, and cooks in about 90 seconds; hotter than that and the top burns before the crust sets. One thing the dial will not tell you: it reads air at the dome, and on the first pie of the night the floor lags the needle. Push the coals aside, give the floor ten minutes, then launch. If a later pie cooks slow, rake the coals back to center for a few minutes. Two twelve inch pies fit side by side; rotate each once with a turning peel.\u003c\/p\u003e\n\u003cp\u003eThe Lisboa pizza oven is at its best after the pizza is done. Close both halves of the Dutch door with a bed of coals inside and the dome sits above 660°F for hours, which is where roasts, casseroles in the included terracotta dish, cast iron vegetables, and a Dutch oven of beans belong. The next morning the oven is still in bread territory, and a loaf on that residual heat is the thing that turns owners into evangelists. With the optional spit, a chicken or lamb turns in front of a side fire through the taller opening, which the low Pizzaioli dome cannot do.\u003c\/p\u003e\n\u003cimg class=\"lis-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lisboa-pizza-oven-roasts-bread-vegetables.webp?v=1789584978\" alt=\"Roasted potatoes, lasagna, green beans, steaks in cast iron, and a glazed ham cooked in a Lisboa wood fired brick oven\" width=\"800\" height=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eWood matters more in a wood fired brick pizza oven than in a metal one because the flavor has hours to work. Oak burns hot and long with a mild smoke; apple, cherry, pecan, and almond add sweetness that shows on slow roasts; hickory and mesquite are strong and best used sparingly. Seasoned hardwood only, split small for pizza and in chunks for coals. Never softwood, never treated lumber, never accelerants. Ask your firewood supplier for pizza cuts or chunks; most stock them.\u003c\/p\u003e\n\n\u003ch2 class=\"lis-h2\"\u003ePlacement, Base, and Installation\u003c\/h2\u003e\n\u003cimg class=\"lis-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lisboa-pizza-oven-dimensions-diagram.webp?v=1789585173\" alt=\"Lisboa Premium pizza oven dimension diagram: 39 inch footprint, 28.7 inch dome height, 30 by 32 inch floor, 15.75 by 13 inch door\" width=\"800\" height=\"800\" loading=\"lazy\"\u003e\n\u003cp class=\"lis-cap\"\u003eLisboa pizza oven, Premium, Stone Arch, and Rustic Arch profile. The Rustic grows to 43 inches; the Stone Finish keeps the 39 inch footprint and adds stone over the dome. Measurements are approximate because every oven is handmade.\u003c\/p\u003e\n\u003cp\u003eA traditional Lisboa pizza oven is not a countertop appliance. It sits on a U shaped block base five courses high, open in front for wood, to the 43 by 43 inch footprint in the installation guide, on a slab rated for the weight, set by engine hoist on the four corner loops, cut off afterward. The maker's clearances to combustibles are two inches at the sides of the dome, sixteen inches above it, thirty inches around the flue, twenty-eight inches around the vent bricks, and forty-seven inches of non combustible floor in front of the door. The maker's drawing of those figures: \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-minimum-clearances-diagram.pdf?v=1790536944\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eAuthentic Pizza Ovens minimum clearances diagram (PDF)\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eThe included chimney is a 5.5 inch cast spout with a flue damper, six inches tall. Most installs add the stainless \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-extension\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003echimney extension\u003c\/a\u003e in 12 or 38 inches and the \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-cap\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003echimney cap\u003c\/a\u003e with its spark screen, sold separately, to lift smoke above eye level and keep water out. Under a roof or pergola, run the extension through and confirm the sixteen inch clearance above the dome. For the build-it-in versus stand-alone decision, the \u003ca href=\"\/blogs\/news\/built-in-vs-freestanding-pizza-oven\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003ebuilt-in versus freestanding guide\u003c\/a\u003e walks through both, and if a mason is finishing the kitchen, the \u003ca href=\"\/products\/authentic-pizza-ovens-builders-custom-pizza-oven\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003ebuilders custom Lisboa\u003c\/a\u003e is the same dome with no facade, alongside the rest of the \u003ca href=\"\/collections\/built-in\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003ebuilt-in pizza ovens\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch2 class=\"lis-h2\"\u003eCuring, Cracks, and Care\u003c\/h2\u003e\n\u003cp\u003eEvery Lisboa pizza oven must be cured before the first pizza, and the warranty depends on it. Let the oven sit about a week after delivery, then build one small fire a day for five consecutive days, each held four to five hours at rising temperatures: 140°F, 215°F, 300°F, 400°F, 480°F. The included thermometer reads in Celsius, so those are 60, 100, 150, 200, and 250°C on the dial. Close the door each night to keep moisture out. Curing drives the water out of the mortar slowly; skipping it drives the water out as steam and cracks the dome.\u003c\/p\u003e\n\u003cp\u003eA Lisboa pizza oven will crack anyway, and this is the honest part. Every handmade refractory oven develops hairline cracks around the dome and where the facade meets it, and the base can crumble slightly at the edges. Authentic Pizza Ovens says so in writing: normal, cosmetic, not a warranty defect. The oven ships with an Ultra Fire patch kit; brush it on while the oven is hot if the look bothers you, or ignore the cracks entirely, because they do not affect cooking. What is not normal is a crack from skipping the cure, from accelerants, or from running above 500°C, and those are on the owner.\u003c\/p\u003e\n\u003cdiv class=\"lis-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/3d2Dth9MKmA\" title=\"How to repair cracks with Ultra Fire\" loading=\"lazy\" allow=\"accelerometer; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp class=\"lis-cap\"\u003eRepairing hairline cracks with the Ultra Fire kit that ships inside the oven.\u003c\/p\u003e\n\u003cp\u003eCare of a Lisboa pizza oven is close to nothing. Do not clean the chamber; it self cleans at temperature. Sweep the ash to one side and shovel it out before the next fire, into a metal container. Keep the door closed between uses. And keep the oven covered whenever it is not in use, with the Authentic Pizza Ovens cover made for its dome, because wet refractory turns to steam on the next fire and because the warranty requires it. That single habit is the difference between an oven that lasts decades and one that does not.\u003c\/p\u003e\n\n\u003ch2 class=\"lis-h2\"\u003eWho Should Buy the Lisboa, and Who Should Not\u003c\/h2\u003e\n\u003cp\u003eBuy the Lisboa pizza oven if you want one wood fired brick pizza oven that does everything: pizza at speed, roasts and bread on stored heat, a rotisserie, and a fire you can watch. Buy it if you have a spot for a masonry base and a way to get a hoist to it. Buy the Premium or an Arch finish if you want to tile the dome yourself; buy the Stone Finish or Rustic if you want it finished on arrival. And buy it instead of a HPC if the refractory construction is what you were paying for and the cabinet finish was not.\u003c\/p\u003e\n\u003cp\u003eSkip the Lisboa pizza oven if pizza is all you will cook and you want the widest door; the \u003ca href=\"\/products\/authentic-pizza-ovens-pizzaioli-brick-pizza-oven\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003ePizzaioli\u003c\/a\u003e's lower dome and 19.7 inch mouth are the purer pizza geometry. Skip it if you cannot land a hoist; the \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-mobile-pizza-oven\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eMaximus Mobile\u003c\/a\u003e and \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-prime-portable-pizza-oven\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eMaximus Prime\u003c\/a\u003e are the same brand on a stand. Skip this page, not the dome, if you want a burner; the pre drilled Premium is on the \u003ca href=\"\/products\/authentic-pizza-ovens-hybrid-brick-pizza-oven\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003ehybrid ready\u003c\/a\u003e page, and the rest of the \u003ca href=\"\/collections\/wood-fired\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003ewood fired pizza ovens\u003c\/a\u003e collection sits next to the hybrids. And skip any traditional brick oven if hairline cracks will bother you, or if you want to cook on delivery day.\u003c\/p\u003e\n\n\u003ch2 class=\"lis-h2\"\u003eWhat to Order With It\u003c\/h2\u003e\n\u003cp\u003eThe \u003ca href=\"\/products\/authentic-pizza-ovens-brick-oven-cover\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eAuthentic Pizza Ovens cover\u003c\/a\u003e comes first, because the warranty requires it and because a generic cover will not fit a dome this shape. Fit depends on the finish: the Premium, Stone Arch, and Rustic Arch take the Lisboa Dome cover, COVER100T, cut for this dome's height; the Rustic and Stone Finish take the XL, COVER120, made for brick and stone covered domes. Covers, spits, and chimney parts are cut for one oven and are not returnable, so match the fit before checkout. Add it to the same order and it ships with the oven.\u003c\/p\u003e\n\n\u003ctable class=\"lis-table\"\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth style=\"width:36%;\"\u003eLisboa finish\u003c\/th\u003e\n\u003cth style=\"width:34%;\"\u003eCover that fits\u003c\/th\u003e\n\u003cth style=\"width:30%;\"\u003eWhy\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003ePremium\u003c\/td\u003e\n\u003ctd\u003eLisboa Dome, COVER100T\u003c\/td\u003e\n\u003ctd\u003eWhite dome, 39 inch footprint, 31 inch height\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStone Arch\u003c\/td\u003e\n\u003ctd\u003eLisboa Dome, COVER100T\u003c\/td\u003e\n\u003ctd\u003eWhite dome, same dimensions as Premium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRustic Arch\u003c\/td\u003e\n\u003ctd\u003eLisboa Dome, COVER100T\u003c\/td\u003e\n\u003ctd\u003eWhite dome, same dimensions as Premium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStone Finish\u003c\/td\u003e\n\u003ctd\u003eXL, COVER120\u003c\/td\u003e\n\u003ctd\u003eStone over the full dome adds bulk\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRustic\u003c\/td\u003e\n\u003ctd\u003eXL, COVER120\u003c\/td\u003e\n\u003ctd\u003e43 inch exterior, brick over the full dome\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"lis-cards\"\u003e\n\u003cdiv class=\"lis-card\"\u003e\n\u003ch4\u003ePremium, Stone Arch, Rustic Arch\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eCover:\u003c\/strong\u003e Lisboa Dome, COVER100T\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy:\u003c\/strong\u003e White dome, 39 inch footprint, 31 inch height\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"lis-card\"\u003e\n\u003ch4\u003eStone Finish, Rustic\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eCover:\u003c\/strong\u003e XL, COVER120\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy:\u003c\/strong\u003e Stone or brick over the full dome adds bulk; the Rustic runs 43 inches\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cp\u003eSecond is the Lisboa pizza oven's \u003ca href=\"\/products\/authentic-pizza-ovens-rotisserie-spit-traditional\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003erotisserie spit\u003c\/a\u003e for traditional ovens, 41 inches long, the reason to own a Lisboa rather than a Pizzaioli; if you are choosing this dome, order the spit with it. Third, tools: the \u003ca href=\"\/products\/authentic-pizza-ovens-starter-pack\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003estarter pack\u003c\/a\u003e covers the maker's starting set: a wood peel, a metal peel, an ash shovel, and an oven brush. The \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-extension\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003echimney extension\u003c\/a\u003e and \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-cap\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003echimney cap\u003c\/a\u003e lift the smoke and keep the rain out, the \u003ca href=\"\/products\/authentic-pizza-ovens-bbq-grill-rack\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eBBQ grill rack\u003c\/a\u003e stands over the coals for steaks, and the \u003ca href=\"\/products\/hpc-fire-fdp-infrared-gun-forno-de-pizza-digital-infrared-thermometer-gun\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eHPC Fire infrared thermometer\u003c\/a\u003e reads the floor directly, which the dome dial cannot do. Firewood and everything else are in the \u003ca href=\"\/collections\/accessories\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003epizza oven accessories\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch2 class=\"lis-h2\"\u003eBuying the Lisboa From Crustify\u003c\/h2\u003e\n\u003cimg class=\"lis-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lisboa-brick-pizza-oven-freight-crate-delivery.webp?v=1789595886\" alt=\"Rustic Lisboa brick pizza oven strapped inside its treated wood freight crate, how the oven arrives at the curb\" width=\"800\" height=\"600\" loading=\"lazy\"\u003e\n\u003cp class=\"lis-cap\"\u003eThis is what arrives at the curb: the oven strapped inside a treated wood crate, door and chimney packed separately.\u003c\/p\u003e\n\u003cp\u003eEvery Lisboa pizza oven ships crated in treated wood, shrink wrapped, door and chimney packed separately, by freight from the brand's Texas warehouse to the curb. Orders over $750 ship free, so every finish qualifies; the one charge at checkout is the $95 liftgate fee every oven over 150 pounds carries, for the gate that lowers a 1,300 to 1,800 pound crate at a home address. Business address with a dock or forklift? Contact us and we refund it. We do not ship to Alaska, Hawaii, or Puerto Rico, and a remote or mountain address may carry a carrier surcharge that we confirm with you before the oven ships.\u003c\/p\u003e\n\u003cp\u003eCurb to base is a pallet jack or hoist job. Inspect the crate before signing and note any damage on the receipt; a clean signature leaves almost no claim protection, and concealed damage must be reported within five days. Returns are accepted within fourteen days on an unused, still crated oven with return freight paid by the buyer. All five finishes show in stock on the maker's latest report; we confirm the ship date with the warehouse at order.\u003c\/p\u003e\n\u003cp\u003eThe three year warranty applies to this Lisboa pizza oven as an authorized dealer purchase, on the conditions above: cured on schedule, installed to the guide, covered when not in use. What separates dealers on this oven is delivery included and who answers the phone. At Crustify that is the owner, through the \u003ca href=\"\/pages\/contact\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003econtact page\u003c\/a\u003e or chat, usually the same day. \u003ca href=\"\/pages\/financing\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eFinancing\u003c\/a\u003e is available at checkout, and the full range sits on the \u003ca href=\"\/collections\/authentic-pizza-ovens\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eAuthentic Pizza Ovens\u003c\/a\u003e brand page. Still comparing? The \u003ca href=\"\/pages\/pizza-oven-buying-guide\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003epizza oven buying guide\u003c\/a\u003e covers fuel, construction, and budget in five decisions.\u003c\/p\u003e\n\u003cp\u003eOrder the cover, the spit, and the starter pack alongside the oven and the accessories ride free on the same delivery, which is the cheapest they will ever ship. The Lisboa pizza oven clears the $750 free shipping threshold by itself.\u003c\/p\u003e\n\n\u003ch6\u003eKEY FEATURES\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eLisboa pizza oven handmade in Portugal by Authentic Pizza Ovens; the company's original and best selling traditional dome\u003c\/li\u003e\n\u003cli\u003eFirebrick and refractory mortar cooking chamber, patented rockwool insulation, refractory cement shell; about six inches of wall\u003c\/li\u003e\n\u003cli\u003eTaller dome with a 15.5 by 12 inch opening and a split Dutch door that swings left to right; open half for a fire view or full for a spit\u003c\/li\u003e\n\u003cli\u003eRotisserie capable with the optional 41 inch traditional spit; the Pizzaioli, Buena Ventura, and Lume Largo domes are not\u003c\/li\u003e\n\u003cli\u003e31 by 31 inch floor, 19 inch interior height; two twelve inch pizzas at a time\u003c\/li\u003e\n\u003cli\u003eHolds above 350°C (about 660°F) for roughly four hours after peak firing per the maker's tolerance sheet; bread the next morning on residual heat\u003c\/li\u003e\n\u003cli\u003eBlack cast aluminum door, chimney cavity, and stainless spout on every finish, with a borosilicate viewing window; no galvanized or zinc coated parts\u003c\/li\u003e\n\u003cli\u003eIncluded: cast aluminum door with 5.5 inch stainless chimney spout and flue damper, 10 by 14.5 inch Portuguese terracotta baking dish, 0 to 500°C thermometer, Ultra Fire crack repair kit, four steel lifting loops, installation and care instructions\u003c\/li\u003e\n\u003cli\u003eFive finishes: Premium (white dome, terracotta arch), Stone Arch, Rustic Arch, Stone Finish (stone over the full dome), Rustic (brick over the full dome, 43 inch exterior)\u003c\/li\u003e\n\u003cli\u003eWhite domes can be painted or tiled with high heat products after curing\u003c\/li\u003e\n\u003cli\u003eWood only on every finish here; hardwood recommended; never above 500°C; not for mobile or trailer use. The Premium is also sold pre drilled for a gas burner on the hybrid ready page\u003c\/li\u003e\n\u003cli\u003eCover required for the warranty: Lisboa Dome COVER100T on the white dome finishes, XL COVER120 on Stone Finish and Rustic; covers are dome specific and not returnable\u003c\/li\u003e\n\u003cli\u003eThree year warranty on structure, materials, and craftsmanship; cracking is normal and not covered\u003c\/li\u003e\n\u003cli\u003eFree freight shipping over $750, crated direct from the brand's Texas warehouse, with a $95 residential liftgate fee at checkout\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch6\u003eSPECIFICATIONS\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eBy finish.\u003c\/strong\u003e All figures approximate; every oven is handmade and Authentic Pizza Ovens holds dimensions to about 5 millimeters on the dome and 2 millimeters at the door.\u003c\/p\u003e\n\u003ctable class=\"cart-specs\"\u003e\n\u003ctr\u003e\n\u003cth\u003eFinish\u003c\/th\u003e\n\u003ctd\u003eOutside W x H x D\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePremium\u003c\/th\u003e\n\u003ctd\u003e39 x 31 x 39 in, approx. 1,300 lb (maker's shipping field: 1,200 lb)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eStone Arch\u003c\/th\u003e\n\u003ctd\u003e39 x 31 x 39 in, approx. 1,300 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRustic Arch\u003c\/th\u003e\n\u003ctd\u003e39 x 31 x 39 in, approx. 1,300 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eStone Finish\u003c\/th\u003e\n\u003ctd\u003e39 x 31 x 39 in, approx. 1,600 lb; approx. 1,850 lb crated with accessories\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRustic\u003c\/th\u003e\n\u003ctd\u003e43 x 32 x 43 in, approx. 1,800 lb; approx. 1,850 lb crated with accessories\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eShared by every Lisboa pizza oven.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable class=\"cart-specs\"\u003e\n\u003ctr\u003e\n\u003cth\u003eBrand and origin\u003c\/th\u003e\n\u003ctd\u003eAuthentic Pizza Ovens; handmade in Portugal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOven type\u003c\/th\u003e\n\u003ctd\u003eLisboa pizza oven: traditional wood fired brick dome, one piece, freestanding on a masonry base or built in\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFuel\u003c\/th\u003e\n\u003ctd\u003eWood only on every finish here, seasoned hardwood recommended; the Premium is sold pre drilled for a Vamparossa gas burner on the hybrid ready page\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCooking floor\u003c\/th\u003e\n\u003ctd\u003e31 W x 31 D in, firebrick; maker's diagram shows 30 x 32 in\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eInterior height\u003c\/th\u003e\n\u003ctd\u003e19 in at the dome\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDoor opening\u003c\/th\u003e\n\u003ctd\u003e15.5 W x 12 H in (diagram: 15.75 x 13 in); split Dutch door, opens left to right\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDoor and chimney material\u003c\/th\u003e\n\u003ctd\u003eBlack cast aluminum Al-Si10Mg, approx. 230 MPa, corrosion resistant, non rust; stainless chimney spout on every finish\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eViewing window\u003c\/th\u003e\n\u003ctd\u003eTempered borosilicate glass, 5 to 6 mm, thermal shock resistant\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eChimney spout\u003c\/th\u003e\n\u003ctd\u003e5.5 in diameter x 6 in high with flue damper; extension pipe and rain cap sold separately\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDome interior\u003c\/th\u003e\n\u003ctd\u003eFire brick, approx. 40 percent alumina, service temperature approx. 1,200°C; refractory mortar rated approx. 1,500°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eInsulation\u003c\/th\u003e\n\u003ctd\u003eRockwool fiber matting, 80 to 120 kg\/m3, 0.035 to 0.045 W\/mK at 200°C, retained by 18 to 20 gauge steel wire mesh\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOuter shell\u003c\/th\u003e\n\u003ctd\u003eCalcium aluminate refractory cement with chamotte aggregate, approx. 25 MPa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWall build\u003c\/th\u003e\n\u003ctd\u003eFire brick 50 to 60 mm, rockwool 50 to 80 mm, cement 30 to 50 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBase slab\u003c\/th\u003e\n\u003ctd\u003eApprox. 2.75 in integral concrete base under the oven\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eThermometer\u003c\/th\u003e\n\u003ctd\u003eBimetallic dial, stainless probe, 0 to 500°C (932°F)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMaximum operating temperature\u003c\/th\u003e\n\u003ctd\u003e500°C (932°F); never exceed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePizza temperature\u003c\/th\u003e\n\u003ctd\u003e650 to 750°F floor (350 to 450°C on the dial); about 90 seconds per pizza\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHeat up\u003c\/th\u003e\n\u003ctd\u003eJust under one hour when prepared correctly; longer on the first fires\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHeat retention\u003c\/th\u003e\n\u003ctd\u003eMaintains above 350°C for approx. 4 hours after peak firing with the door closed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eThermal expansion\u003c\/th\u003e\n\u003ctd\u003eTolerates 1 to 1.5 percent at 800°C, expansion joints included\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCapacity\u003c\/th\u003e\n\u003ctd\u003eTwo 12 inch pizzas at a time\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCooking modes\u003c\/th\u003e\n\u003ctd\u003ePizza, bread, roasts, casseroles, rotisserie (optional spit)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCuring\u003c\/th\u003e\n\u003ctd\u003eFive days: 140, 215, 300, 400, 480°F (60, 100, 150, 200, 250°C), one small fire held 4 to 5 hours each day\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBase required\u003c\/th\u003e\n\u003ctd\u003eU shaped block base, five courses, 43 x 43 in footprint per installation guide; set with an engine hoist on four corner lifting loops\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eClearances\u003c\/th\u003e\n\u003ctd\u003e2 in at dome sides, 16 in above dome, 30 in around flue, 28 in around vent bricks, 47 in non combustible floor in front (maker's published figures)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIncluded\u003c\/th\u003e\n\u003ctd\u003eCast aluminum door with stainless chimney spout and damper, terracotta baking dish 10 x 14.5 x 3 in, 0 to 500°C thermometer, Ultra Fire repair kit, four lifting loops, installation and care instructions\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSold separately\u003c\/th\u003e\n\u003ctd\u003eMatching cover (required for warranty; COVER100T on white dome finishes, COVER120 on Stone Finish and Rustic), rotisserie spit, chimney extension and cap, starter pack of tools; covers, spits, and chimney parts are not returnable\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePackaging\u003c\/th\u003e\n\u003ctd\u003eTreated wooden crate, shrink wrapped; aluminum door and chimney packed separately\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eShips from\u003c\/th\u003e\n\u003ctd\u003eBrand warehouse, Baytown, Texas, by freight, curbside; $95 residential liftgate fee at checkout\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWarranty\u003c\/th\u003e\n\u003ctd\u003e3 years, structural components, materials, and craftsmanship; see Warranty Information\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eUse\u003c\/th\u003e\n\u003ctd\u003eOutdoor residential; not for mobile or trailer use\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003ch6\u003eVIDEO\u003c\/h6\u003e\n\u003cp\u003eAuthentic Pizza Ovens on the Lisboa pizza oven, and the fire starting method the maker recommends for every traditional dome.\u003c\/p\u003e\n\u003cdiv class=\"lis-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/FGPSUcJbGzw\" title=\"Authentic Pizza Ovens: We love the Lisboa\" loading=\"lazy\" allow=\"accelerometer; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp class=\"lis-cap\"\u003eWe love the Lisboa, from Authentic Pizza Ovens.\u003c\/p\u003e\n\u003cdiv class=\"lis-short\" style=\"max-width:315px; height:560px; margin:14px auto 6px; overflow:visible;\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/H9mPNxQnD38\" title=\"Best Seller: Lisboa Premium Pizza Oven\" width=\"315\" height=\"560\" style=\"width:315px !important; max-width:100% !important; height:560px !important; min-height:560px !important; border:0; border-radius:8px; display:block;\" loading=\"lazy\" allow=\"accelerometer; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp class=\"lis-cap\"\u003eThe Lisboa Premium pizza oven.\u003c\/p\u003e\n\u003cdiv class=\"lis-short\" style=\"max-width:315px; height:560px; margin:14px auto 6px; overflow:visible;\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/oh17FJK--PA\" title=\"Rustic Brick Lisboa Premium Pizza Oven\" width=\"315\" height=\"560\" style=\"width:315px !important; max-width:100% !important; height:560px !important; min-height:560px !important; border:0; border-radius:8px; display:block;\" loading=\"lazy\" allow=\"accelerometer; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp class=\"lis-cap\"\u003eThe Rustic Lisboa pizza oven, brick over the full dome.\u003c\/p\u003e\n\u003cdiv class=\"lis-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/Kr52SCLjivQ\" title=\"How to Start a Fire by Authentic Pizza Ovens\" loading=\"lazy\" allow=\"accelerometer; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp class=\"lis-cap\"\u003eHow to start a fire: crosshatch stack, kindling, torch, flue open, about thirty minutes to pizza temperature.\u003c\/p\u003e\n\n\u003ch6\u003eINSTALLATION GUIDE \u0026amp; USER MANUAL\u003c\/h6\u003e\n\u003cp\u003eAuthentic Pizza Ovens supplies its installation guide, clearance diagram, cure schedule, and care instructions in the crate with the oven. The quick reference below is the same information, so you can plan the base and the cure before the crate arrives.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSite and base for the Lisboa pizza oven.\u003c\/strong\u003e U shaped block base, five courses high, to a 43 by 43 inch footprint, with the front open for wood storage and a top slab rated for the oven's weight (1,300 to 1,800 pounds by finish). Non combustible floor for 47 inches in front of the door. Clearances to combustibles: 2 inches at the dome sides, 16 inches above the dome, 30 inches around the flue, 28 inches around the vent bricks. Print the maker's \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-minimum-clearances-diagram.pdf?v=1790536944\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eclearance diagram\u003c\/a\u003e for the mason.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSetting the oven.\u003c\/strong\u003e Engine hoist on the four steel corner loops; center the oven on the slab; cut the loops flush once it is set. Fit the cast aluminum door and chimney spout, which ship packed separately, and any chimney extension and cap.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCuring, before the first pizza.\u003c\/strong\u003e Let the oven sit about a week after delivery. Then five consecutive days, one small fire each day held four to five hours: day one 140°F (60°C), day two 215°F (100°C), day three 300°F (150°C), day four 400°F (200°C), day five 480°F (250°C). Door closed each night. The dial reads Celsius.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEvery fire.\u003c\/strong\u003e Seasoned hardwood in a crosshatch with kindling in the center, no paper, torch lit; flue open; door on with the vent open once the fire is established; under an hour to pizza temperature; never above 500°C. Sweep ash aside before cooking; shovel it out cold before the next fire.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAfter.\u003c\/strong\u003e Door closed between uses. Cover on whenever the oven is not in use, with the vent closed off so rain cannot reach the chamber. Ultra Fire on hairline cracks while the oven is warm, if you want to.\u003c\/p\u003e\n\n\u003ch6\u003eWARRANTY INFORMATION\u003c\/h6\u003e\n\u003cp\u003eAuthentic Pizza Ovens warrants the Lisboa pizza oven to be free from major defects in materials and craftsmanship on its structural components for three years from the date of purchase. Crustify Pizza Ovens is an authorized dealer, so this purchase carries the full warranty.\u003c\/p\u003e\n\u003cp\u003eThe warranty does not apply if the oven was not installed to the installation guide and local building codes; if it was not cured on the published schedule; to cracking caused by over firing or a skipped cure; to weather damage on an oven not kept under the Authentic Pizza Ovens cover when not in use; to accelerants; to operation above 500°C; or to use on a trailer. Hairline cracking of the dome and facade is normal for a handmade refractory oven and is not a defect. The included terracotta dish carries no warranty. Cover warranty is limited to two years and excludes fading.\u003c\/p\u003e\n\u003cp\u003eOven specific accessories, the cover, rotisserie spit, chimney extension, and chimney cap, are not accepted for return, so the fit is confirmed against the oven before they ship. Claims are made to Authentic Pizza Ovens by email with the oven model, invoice number, purchase date, a description, and photographs; Crustify will help you assemble the claim. Ultra Fire, the included patch compound for cosmetic cracks, is shown in the curing section above.\u003c\/p\u003e\n\n\u003ch6\u003eFREQUENTLY ASKED QUESTIONS - FAQ'S\u003c\/h6\u003e\n\u003ccenter\u003e\u003ch2 id=\"faqs\"\u003e\u003cspan style=\"text-decoration: underline; color: #c62828;\"\u003eFrequently Asked Questions (FAQs)\u003c\/span\u003e\u003c\/h2\u003e\u003c\/center\u003e\n\u003ch3 style=\"color: #2c3e50; margin-top: 0; text-align: center;\"\u003eYour Questions Answered Before You Buy\u003c\/h3\u003e\n\u003cp\u003eThe questions buyers ask most about the Lisboa pizza oven before they order. If yours is not here, the chat goes straight to the owner and a real answer typically comes the same day.\u003c\/p\u003e\n\n\u003cdiv style=\"width: 100%; margin: 30px 0; font-family: Arial,sans-serif; border: 1px solid #ddd; border-radius: 12px; overflow: hidden; box-shadow: 0 4px 12px rgba(0,0,0,0.1);\"\u003e\n\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What is the difference between the Lisboa and the Pizzaioli?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe dome and the door. The Lisboa has a taller dome and a 15.5 by 12 inch Dutch door that opens half or full, which shows the fire and fits a rotisserie spit. The Pizzaioli has a lower dome and a wider 19.7 inch mouth with a pull down door, which throws heat at the floor and takes bigger pans. Same floor, same construction, same cure. Lisboa for versatility, Pizzaioli for pizza first.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Are the five Lisboa pizza oven finishes different ovens?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNo. Premium, Stone Arch, Rustic Arch, Stone Finish, and Rustic share the same firebrick dome, floor, door, chimney, cure, and warranty. The Arch finishes change only the material around the door and weigh about 1,300 pounds. The Stone Finish adds stone over the whole dome at about 1,600 pounds. The Rustic adds brick over the whole dome, grows to 43 inches outside, and weighs about 1,800 pounds.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How long does the Lisboa pizza oven take to heat up, and how hot does it get?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eJust under an hour to pizza temperature once the oven is cured, longer on the first few fires. Pizza cooks on the floor at 650 to 750°F, which is 350 to 450°C on the included Celsius dial, in about 90 seconds. The maximum operating temperature is 500°C, about 932°F, and the maker is clear that nothing cooks hotter than that; pushing past it damages the oven and voids coverage.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Do I have to cure the Lisboa brick oven, and how?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes, and the warranty requires it. Let the oven sit about a week after delivery, then build one small fire a day for five consecutive days, holding each for four to five hours at 140, 215, 300, 400, and 480°F, which is 60 to 250°C on the dial, with the door closed each night. Curing drives moisture out of the mortar slowly. Skipping it turns that moisture to steam and cracks the dome.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Will my Portuguese brick pizza oven crack?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes. Every handmade refractory oven develops hairline cracks around the dome and where the facade meets it, and Authentic Pizza Ovens states in writing that this is normal, cosmetic, and not a warranty defect. The Lisboa ships with an Ultra Fire patch kit; brush it on while the oven is warm if the look bothers you. Cracks from a skipped cure, accelerants, or running above 500°C are not covered.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What base does the Lisboa pizza oven need, and how is it installed?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eA U shaped block base five courses high on a 43 by 43 inch footprint with a slab rated for 1,300 to 1,800 pounds, open in front for wood. The oven is set with an engine hoist on its four steel corner loops, which are cut off afterward. Keep two inches clear at the dome sides, sixteen above, thirty around the flue, and forty-seven inches of non combustible floor in front of the door.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Which cover fits my Lisboa pizza oven, and is it really required?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eRequired. The three year warranty excludes weather damage and requires the Authentic Pizza Ovens cover whenever the oven is not in use; wet refractory turns to steam on the next fire. Premium, Stone Arch, and Rustic Arch take the Lisboa Dome cover, COVER100T, cut for this dome's height. Stone Finish and Rustic take the XL, COVER120. Covers are not returnable, so match the fit, and order it with the oven so it ships on the same delivery.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can I use a rotisserie in the Lisboa, and can I cook more than pizza?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes to both. The Lisboa's taller opening is why it is the rotisserie pizza oven of the range; with the optional 41 inch spit, a chicken or a leg of lamb turns beside a side fire. After pizza, close the Dutch door on a bed of coals and the dome holds roasting heat for hours: casseroles in the included terracotta dish, cast iron vegetables, braises, and bread the next morning on stored heat.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can I get the Lisboa with a gas burner?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNot from this page, but yes from the maker. Authentic Pizza Ovens sells the Lisboa Premium pre drilled at the factory for a Vamparossa gas burner, so it runs on wood, gas, or both, and it is listed on its own \u003ca href=\"\/products\/authentic-pizza-ovens-hybrid-brick-pizza-oven\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003ehybrid ready page\u003c\/a\u003e at $500 over the wood only Premium, burner sold separately. A finished dome cannot be drilled afterward, so choose gas before you order.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Is there a Lisboa I can clad myself for a built in kitchen?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes. Authentic Pizza Ovens sells the Lisboa dome bare, no arch, with a standard iron Dutch door that still takes the spit, as its builders custom model: the same firebrick chamber, insulation, dish, thermometer, and Ultra Fire kit, $400 less than the Premium and stocked in Texas. You cure it, then clad the front to match the kitchen. It has its own \u003ca href=\"\/products\/authentic-pizza-ovens-builders-custom-pizza-oven\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003epage here\u003c\/a\u003e with the base, cladding, flue, and enclosed warranty details.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Authentic Pizza Ovens","offers":[{"title":"Premium","offer_id":49226803413247,"sku":"LISPREM","price":2795.0,"currency_code":"USD","in_stock":true},{"title":"Stone Arch","offer_id":49226803446015,"sku":"LISSAPREM","price":2795.0,"currency_code":"USD","in_stock":true},{"title":"Rustic Arch","offer_id":49226803478783,"sku":"LISRAPREM","price":2795.0,"currency_code":"USD","in_stock":true},{"title":"Stone Finish","offer_id":49226803511551,"sku":"LISSTNPREM","price":3795.0,"currency_code":"USD","in_stock":true},{"title":"Rustic","offer_id":49226803544319,"sku":"LISRUSTIC","price":3995.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lisboa-premium-brick-pizza-oven-front.webp?v=1789587356"},{"product_id":"authentic-pizza-ovens-pizzaioli-brick-pizza-oven","title":"Authentic Pizza Ovens Pizzaioli Brick Pizza Oven","description":"\u003cstyle\u003e\n  .piz-h2 { color:#8a1f12; font-weight:700; margin-top:34px; }\n  .piz-h3 { color:#333; font-weight:700; margin-top:22px; font-size:19px; }\n  .piz-img { max-width:100%; height:auto; border-radius:8px; display:block; margin:18px auto; }\n  .piz-cap { font-size:14px; color:#555; text-align:center; margin:-8px 0 18px; }\n  .piz-glance { background:#fbf6f4; border-left:4px solid #8a1f12; padding:16px 20px; margin:20px 0; border-radius:0 8px 8px 0; }\n  .piz-glance p { margin:0 0 8px; }\n  .piz-glance .piz-glance-title { font-weight:700; font-size:18px; margin-bottom:10px; }\n  .piz-table { width:100%; border-collapse:collapse; table-layout:fixed; margin:20px 0; font-family:Arial,sans-serif; }\n  .piz-table th { background:#8a1f12; color:#fff; padding:12px 10px; text-align:left; font-size:15px; word-break:normal; overflow-wrap:break-word; }\n  .piz-table th a { color:#fff; font-weight:700; text-decoration:underline; }\n  .piz-table td { border-bottom:1px solid #ddd; padding:12px 10px; vertical-align:top; font-size:15px; word-break:normal; overflow-wrap:break-word; }\n  .piz-table tr:nth-child(even) td { background:#faf5f4; }\n  .piz-cards { display:none; }\n  @media (max-width:600px) {\n    .piz-table { display:none; }\n    .piz-cards { display:block; }\n    .piz-card { border:1px solid #ddd; border-radius:10px; padding:14px 16px; margin:14px 0; font-family:Arial,sans-serif; }\n    .piz-card h4 { margin:0 0 8px; color:#8a1f12; font-size:17px; }\n    .piz-card p { margin:4px 0; font-size:15px; }\n  }\n  .cart-specs { width:100%; border-collapse:collapse; margin:16px 0; font-family:Arial,sans-serif; }\n  .cart-specs th { background:#8a1f12; color:#fff; padding:10px 12px; text-align:left; width:36%; font-size:15px; vertical-align:top; }\n  .cart-specs td { border-bottom:1px solid #ddd; padding:10px 12px; font-size:15px; vertical-align:top; }\n  .piz-video { position:relative; padding-bottom:56.25%; height:0; overflow:hidden; margin:16px 0 24px; border-radius:8px; }\n  .piz-video iframe { position:absolute; top:0; left:0; width:100%; height:100%; border:0; }\n  details[style*=\"border-bottom\"] \u003e summary { list-style:none; cursor:pointer; }\n  details[style*=\"border-bottom\"] \u003e summary::-webkit-details-marker { display:none; }\n  details[style*=\"border-bottom\"] \u003e summary::after { content:none; }\n  details[style*=\"border-bottom\"] \u003e summary:hover { background:#eef1f5 !important; }\n  details[style*=\"border-bottom\"][open] .pin-arrow { transform:rotate(180deg); }\n\u003c\/style\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003eThe Pizzaioli pizza oven is the original Authentic Pizza Ovens dome and still the one the company sells most: a 39 inch square brick oven with a wide, low mouth that opens down like a pizzeria oven and a 15 inch ceiling that throws the fire's heat straight back at the floor. That geometry is the whole argument. It cooks a Neapolitan pizza in about 90 seconds, two 12 inch pies side by side, and holds cooking heat for hours after the flame dies. A Portuguese brick pizza oven hand built north of Lisbon, in six finishes from the terracotta Standard to the fully clad Rustic, delivered free by freight.\u003c\/p\u003e\n\u003cp\u003eThe reason a low dome matters is measurable. Researchers at the University of Naples put thermal cameras inside working wood fired ovens and published what a true Neapolitan bake needs: a floor between 380°C and 430°C, a dome around 485°C, and a pizza on the floor for 60 to 90 seconds; their \u003ca href=\"https:\/\/iris.unina.it\/handle\/11588\/980163\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003ereview of wood fired oven heat transfer\u003c\/a\u003e is the clearest reading of it. A dome only 15 inches above the floor keeps the flame's radiant heat close to the pie and lets the floor recover between launches; that is what a Pizzaioli pizza oven is built around. A taller dome roasts better; this one bakes pizza better.\u003c\/p\u003e\n\u003cdiv class=\"piz-glance\"\u003e\n\u003cp class=\"piz-glance-title\"\u003eAuthentic Pizza Ovens Pizzaioli at a glance\u003c\/p\u003e\n\u003cp\u003eHandmade Portuguese brick dome, about 1,250 pounds in the render finishes and near 1,750 in the full brick Rustic; sits on a masonry base you build, set by forklift or engine hoist on its corner eyelets\u003c\/p\u003e\n\u003cp\u003eWood only on this page, seasoned hardwood, 4 to 6 pounds an hour; about an hour to pizza heat, a floor around 400°C, 500°C maximum on the dial. The Premium is also sold pre drilled for a gas burner on its own page\u003c\/p\u003e\n\u003cp\u003e33 by 33 inch firebrick floor under a 15 inch ceiling, the low dome built for a 90 second bake; two 12 inch pizzas at once, around 30 an hour\u003c\/p\u003e\n\u003cp\u003eWidest door in the range, 19.7 inches, opening down like a pizzeria oven; no spit port, so the rotisserie belongs to the Lisboa\u003c\/p\u003e\n\u003cp\u003eSix finishes on the same oven: Standard with an iron door, Premium with the black cast aluminum door, window, and stainless spout, Stone Arch, Rustic Arch, Stone Finish, Rustic; the white domes can be painted or tiled after curing\u003c\/p\u003e\n\u003cp\u003eFive day cure before the first pizza; hairline cracks are normal and patched with the included Ultra Fire kit; a cover is a warranty condition, the Pizzaioli Dome cover on the white domes and the XL on Stone Finish and Rustic\u003c\/p\u003e\n\u003cp\u003eThree year structural warranty from an authorized dealer; outdoor residential use, never on a trailer\u003c\/p\u003e\n\u003cp\u003eFree freight from Texas on every finish, with the $95 residential liftgate fee at checkout; 14 day returns on an unused crated oven\u003c\/p\u003e\n\u003cp\u003eQuestions before you order? The FAQ tab below covers the ten we hear most, and the chat button reaches the owner directly.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"piz-h2\"\u003eWhat the Low Dome Does in a Pizzaioli Pizza Oven\u003c\/h2\u003e\n\u003cp\u003eEvery wood fired dome cooks a pizza three ways at once. The floor cooks the base by conduction, the dome reflects the fire's radiant heat down onto the toppings, and the hot air rolling under the ceiling browns the cornicione. In a Pizzaioli pizza oven the ceiling is 15 inches above a 33 inch floor, so the flame licking across the top of the chamber blisters the rim before the center dries out. That is the difference between a leopard spotted Neapolitan crust and a cracker: the top has to finish in the same 90 seconds as the bottom, and a low roof is how.\u003c\/p\u003e\n\u003cp\u003eThe wide mouth is the second half. The Pizzaioli door opening is 19.7 inches across, the widest in the traditional range, and it opens down instead of hinging at the side, so the door rests out of the way as a shelf while you launch and turn. With the door off and the fire raked to one side you see the whole floor, work two pizzas at once with a turner, and get the peel in and out without threading a narrow arch. The first tell that the dome is doing its job is the cornicione: it spots and rises within thirty seconds, before the cheese has melted.\u003c\/p\u003e\n\u003cp\u003eThe trade is the rotisserie. The taller Lisboa has a Dutch door with a spit port and a rear cap for a rotisserie, and the Pizzaioli has neither, because the low roof leaves no room for a turning bird above the fire. What it gives up on the spit it gets back on the floor. Roasts, bread, and casseroles all cook in pans and in the included ceramic dish, and the low dome that makes it a better pizza oven also makes it the faster oven to bring to temperature, since there is simply less chamber to heat.\u003c\/p\u003e\n\u003ch2 class=\"piz-h2\"\u003ePizzaioli Pizza Oven or Lisboa: Which Dome Is Yours\u003c\/h2\u003e\n\u003cp\u003eAuthentic Pizza Ovens builds its traditional ovens in two shapes and the choice comes down to what you cook most. The Pizzaioli pizza oven is the pizza specialist; the \u003ca href=\"\/products\/authentic-pizza-ovens-lisboa-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eLisboa pizza oven\u003c\/a\u003e is the all rounder with the rotisserie. Same footprint, same brick, same insulation, same price in the matching finishes. The table below is the whole decision.\u003c\/p\u003e\n\u003ctable class=\"piz-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth style=\"width: 30%;\"\u003eSpec\u003c\/th\u003e\n\u003cth style=\"width: 35%;\"\u003ePizzaioli pizza oven\u003c\/th\u003e\n\u003cth style=\"width: 35%;\"\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-lisboa-brick-pizza-oven\"\u003eLisboa\u003c\/a\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eDome shape\u003c\/td\u003e\n\u003ctd\u003eLow, wide, pizzeria style\u003c\/td\u003e\n\u003ctd\u003eTall, Mediterranean style\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOutside height\u003c\/td\u003e\n\u003ctd\u003e26 in\u003c\/td\u003e\n\u003ctd\u003e31 in\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eInside floor\u003c\/td\u003e\n\u003ctd\u003e33 x 33 in\u003c\/td\u003e\n\u003ctd\u003e31 x 31 in\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eInside height\u003c\/td\u003e\n\u003ctd\u003e15 in\u003c\/td\u003e\n\u003ctd\u003eTaller dome for roasting\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDoor\u003c\/td\u003e\n\u003ctd\u003e19.7 W x 10.6 H, opens down\u003c\/td\u003e\n\u003ctd\u003e15.5 W x 12 H, Dutch door with spit port\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRotisserie\u003c\/td\u003e\n\u003ctd\u003eNo\u003c\/td\u003e\n\u003ctd\u003eYes, rear cap and spit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBest at\u003c\/td\u003e\n\u003ctd\u003e90 second pizza, two at a time, crowds\u003c\/td\u003e\n\u003ctd\u003eRoasts on the spit, bread, pizza\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003eApprox. 1,250 lb\u003c\/td\u003e\n\u003ctd\u003eApprox. 1,300 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCover\u003c\/td\u003e\n\u003ctd\u003ePizzaioli Dome COVER100W, or XL for full stone or brick\u003c\/td\u003e\n\u003ctd\u003eLisboa Dome COVER100T, or XL for full stone or brick\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"piz-cards\"\u003e\n\u003cdiv class=\"piz-card\"\u003e\n\u003ch4\u003ePizzaioli pizza oven\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eDome:\u003c\/strong\u003e Low and wide, pizzeria style, 26 in outside, 15 in inside\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFloor:\u003c\/strong\u003e 33 x 33 in\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoor:\u003c\/strong\u003e 19.7 W x 10.6 H, opens down\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRotisserie:\u003c\/strong\u003e No\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCover:\u003c\/strong\u003e Pizzaioli Dome COVER100W, or XL for full stone or brick\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest at:\u003c\/strong\u003e 90 second pizza, two at a time, crowds\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"piz-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-lisboa-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eLisboa\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eDome:\u003c\/strong\u003e Tall, Mediterranean style, 31 in outside\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFloor:\u003c\/strong\u003e 31 x 31 in\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoor:\u003c\/strong\u003e 15.5 W x 12 H, Dutch door with spit port\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRotisserie:\u003c\/strong\u003e Yes, rear cap and spit\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCover:\u003c\/strong\u003e Lisboa Dome COVER100T, or XL for full stone or brick\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest at:\u003c\/strong\u003e Roasts on the spit, bread, pizza\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eIf you will roast a chicken on a spit every Sunday, buy the Lisboa. If pizza night is the point and the roasts go in a pan, buy the Pizzaioli pizza oven and enjoy the wider door every time you launch. Each dome takes a cover cut to its own height, both take the same tools, and both share the Portuguese brick construction below, so nothing about durability or warranty changes with the shape.\u003c\/p\u003e\n\u003ch2 class=\"piz-h2\"\u003eThe Six Pizzaioli Pizza Oven Finishes\u003c\/h2\u003e\n\u003cp\u003eEvery finish is the same oven underneath. What changes is the door hardware on the Standard and the facade on the rest, and with it the cover size and the weight. Choose by climate and by what your outdoor kitchen is built from, then pick it in the Finish selector above. The maker's latest inventory report shows all six stocked in Texas.\u003c\/p\u003e\n\u003ch3 class=\"piz-h3\"\u003eStandard\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"piz-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-pizzaioli-standard-iron-door-sunset.webp?v=1789666397\" alt=\"Authentic Pizza Ovens Pizzaioli Standard with terracotta arch and iron door on a stone veneer base at sunset\" width=\"800\" height=\"800\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp class=\"piz-cap\"\u003eThe Standard: terracotta arch, plain iron door, white render dome. The most affordable way into a Portuguese brick oven.\u003c\/p\u003e\n\u003cp\u003eThe Standard is the oven Authentic Pizza Ovens started with, and it is the least expensive Pizzaioli pizza oven because of one part: the door. It ships with a plain iron door and iron chimney spout rather than the cast aluminum set, and iron rusts. In a dry climate, with a wipe of oil on the hinges before winter, owners run them for years; the maker tells buyers in humid or coastal areas to step up to the Premium. Everything else, the terracotta arch, the white dome, the fire brick floor, is identical. Dry air and a preference for spending the difference on wood: this is the one.\u003c\/p\u003e\n\u003ch3 class=\"piz-h3\"\u003ePremium\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"piz-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-pizzaioli-premium-fire-lit-white-base.webp?v=1789665682\" alt=\"Authentic Pizza Ovens Pizzaioli Premium with terracotta brick arch, door down and fire burning, on a white block base with wood storage below\" width=\"800\" height=\"1067\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp class=\"piz-cap\"\u003eThe Premium with the door down and the fire going. The cast aluminum door with its viewing window is the upgrade.\u003c\/p\u003e\n\u003cp\u003eThe Pizzaioli Premium pizza oven is the top seller in the whole Authentic Pizza Ovens line and the finish most customer photos on this page show. It carries the Standard's terracotta arch with the black cast aluminum door, stainless spout, and borosilicate window that nothing on it can rust. The window earns its keep on bread and roasts, when the door stays shut for an hour and you want to see the crust without losing heat. For most buyers this is the right Pizzaioli: cast hardware, classic look, mid price.\u003c\/p\u003e\n\u003ch3 class=\"piz-h3\"\u003eStone Arch\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"piz-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-pizzaioli-stone-arch-deck-installation.webp?v=1789665802\" alt=\"Authentic Pizza Ovens Pizzaioli Stone Arch with black natural stone arch and cast aluminum door on a stacked stone base on a deck\" width=\"800\" height=\"1067\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp class=\"piz-cap\"\u003eThe Stone Arch on a stacked stone base. Natural stone around the door, white dome behind it, Premium hardware.\u003c\/p\u003e\n\u003cp\u003eThe Stone Arch Pizzaioli pizza oven takes the Premium and replaces the terracotta with cut natural stone around the door, in the black and gray tones you see above. The dome stays white render, so it can still be painted or tiled. It is the finish for a modern outdoor kitchen where terracotta would fight the gray countertops and stainless grills, and because the stone is only on the face, the price and the weight stay at the Premium level.\u003c\/p\u003e\n\u003ch3 class=\"piz-h3\"\u003eRustic Arch\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"piz-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-pizzaioli-rustic-arch-block-base.webp?v=1789665903\" alt=\"Authentic Pizza Ovens Pizzaioli Rustic Arch with tumbled brick arch and cast aluminum door on a stacked stone block base\" width=\"800\" height=\"1067\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp class=\"piz-cap\"\u003eThe Rustic Arch: tumbled, mixed tone brick around the door, white dome, Premium hardware, at the Premium price.\u003c\/p\u003e\n\u003cp\u003eThe Rustic Arch Pizzaioli pizza oven is the answer for the buyer who loves the look of the full brick Rustic but not its weight or its price. The arch is laid in the same tumbled, mixed tone brick as the Rustic, and behind it the dome is the white render of the Premium. You get the brick warmth where the eye lands, at the door, at the Premium price and weight. On a stone or block base like the one above it reads as a much more expensive oven than it is.\u003c\/p\u003e\n\u003ch3 class=\"piz-h3\"\u003eStone Finish\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"piz-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-pizzaioli-pizza-stone-cladding-detail.webp?v=1789666172\" alt=\"Authentic Pizza Ovens Pizzaioli Stone Finish with slate cladding over the full dome on a masonry base under a covered patio\" width=\"800\" height=\"1120\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp class=\"piz-cap\"\u003eThe Stone Finish: natural stone laid over the entire dome, not just the arch. Takes the XL cover.\u003c\/p\u003e\n\u003cp\u003eThe Stone Finish is the fully clad Pizzaioli pizza oven, natural stone pieces set over the whole dome by hand in Portugal. No two are alike, the stone weathers to a deeper tone over the first seasons, and there is no render to paint or tile. The cladding adds weight to the crate and bulk to the dome, so this finish takes the XL cover and sits at the upper price of the range. It is the choice when the oven has to look finished the day it lands, with no mason involved.\u003c\/p\u003e\n\u003ch3 class=\"piz-h3\"\u003eRustic\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"piz-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-pizzaioli-rustic-full-brick-with-cover.webp?v=1789666251\" alt=\"Authentic Pizza Ovens Rustic Pizzaioli in full tumbled brick, oven cover fitted over the dome, in an outdoor kitchen\" width=\"800\" height=\"600\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp class=\"piz-cap\"\u003eThe Rustic Pizzaioli in full brick, wearing its cover between cooks. Brick over the entire dome, and the biggest Pizzaioli.\u003c\/p\u003e\n\u003cp\u003eThe Rustic wraps the entire dome in tumbled brick, and because brick on brick adds an inch or two all round it grows into the largest Pizzaioli pizza oven: about 43 inches square and 32 inches tall outside, a 31 by 31 inch floor under a 19 inch dome, and a weight near 1,750 pounds. It is the finish that looks built on site by a mason, and it is priced accordingly. The extra mass stores more heat; owners report the Rustic still baking bread the morning after a pizza night. It takes the XL cover and needs a base and a delivery plan sized for the weight.\u003c\/p\u003e\n\u003ch2 class=\"piz-h2\"\u003eWant Gas as Well? The Same Dome, Pre Drilled\u003c\/h2\u003e\n\u003cp\u003eEvery finish on this page burns wood only, and for a pizza specialist that is the point. If you want this low dome with a gas burner for weeknights, Authentic Pizza Ovens sells the Pizzaioli Premium pre drilled at the factory for a Vamparossa burner, wood, gas, or both, on its own page: the \u003ca href=\"\/products\/authentic-pizza-ovens-hybrid-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ehybrid ready brick pizza oven\u003c\/a\u003e. It is the Premium finish only, $500 over the wood only oven, built to order at about 12 weeks, with the burner sold separately by Vamparossa. A finished dome from this page cannot be drilled later, so decide on gas before you order.\u003c\/p\u003e\n\u003ch2 class=\"piz-h2\"\u003eMake It Yours: Tiling or Painting the White Dome\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"piz-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-pizzaioli-custom-blue-tile-dome.webp?v=1789666886\" alt=\"Authentic Pizza Ovens Pizzaioli with the white dome custom tiled in cobalt blue mosaic by the owner, terracotta arch and brass hardware\" width=\"800\" height=\"1067\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp class=\"piz-cap\"\u003eAn owner's Pizzaioli, tiled in cobalt mosaic after curing. The white render dome is a blank canvas.\u003c\/p\u003e\n\u003cp\u003eThe white render on the Standard, Premium, Stone Arch, and Rustic Arch is meant to be finished by the owner if you want. Authentic Pizza Ovens says so plainly: paint or tile it to match the house, with high heat paint or high heat tile adhesive. The one rule is patience. Cure the oven, cook in it for a few weeks so the hairline cracks every handmade dome develops have appeared, fill them with the Ultra Fire kit, then finish the surface. Tile laid over an uncured dome cracks with it. The mosaic above went on the least expensive Pizzaioli pizza oven and made it the centerpiece of the yard.\u003c\/p\u003e\n\u003ch2 class=\"piz-h2\"\u003eBuilding It In Yourself? The Builders Custom Pizzaioli\u003c\/h2\u003e\n\u003cp\u003eIf the plan is a chimney breast or stucco enclosure that hides the oven completely, the facade on this page is money spent on a front you will bury. Authentic Pizza Ovens makes the same Pizzaioli dome with no arch or cladding, a standard iron door, and the same brick chamber, insulation, dish, thermometer, and Ultra Fire kit, sold as its \u003ca href=\"\/products\/authentic-pizza-ovens-builders-custom-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ebuilders custom pizza oven\u003c\/a\u003e for $400 less than the Premium, built to order at about 12 weeks. You cure it, clad the front, and the oven disappears into the build. That page covers base, lift, cladding, flue, and enclosed warranty. It is not offered pre drilled for gas.\u003c\/p\u003e\n\u003ch2 class=\"piz-h2\"\u003eHow a Pizzaioli Pizza Oven Is Built\u003c\/h2\u003e\n\u003cp\u003eAuthentic Pizza Ovens builds every traditional dome the same way in the same workshop north of Lisbon, and the manufacturing spec sheet that ships with the Pizzaioli pizza oven lists the layers. The chamber is real fire brick, about 40 percent alumina and rated for service above 1,200°C, laid in refractory mortar rated past 1,500°C, with wall thickness between 50 and 60 millimeters. That is a brick oven, not a cast clay shell, and the distinction is why the floor recovers between pizzas: brick stores heat in its mass and gives it back to the next pie.\u003c\/p\u003e\n\u003cp\u003eAround the brick goes the insulation that lets the outside stay cool while the inside runs at 900°F. A mat of Rockwool mineral wool, 50 to 80 millimeters thick at a density of 80 to 120 kilograms per cubic meter, wraps the dome and is pinned in place with 18 to 20 gauge steel wire mesh; Authentic Pizza Ovens holds an international patent on the method. Over that goes an outer shell of refractory cement, a calcium aluminate mix with chamotte aggregate rated at 25 megapascals, 30 to 50 millimeters thick, and then the finish: white render, terracotta or stone at the arch, or full stone or brick cladding.\u003c\/p\u003e\n\u003cp\u003eThe hardware on every finish but the Standard is a black cast AlSi10Mg aluminum door and chimney cavity, tensile strength above 230 megapascals, with a stainless steel spout and a 5 to 6 millimeter borosilicate window. The thermometer is a bimetallic dial with a stainless probe reading 0 to 500°C on the arch. Tolerances are plus or minus 5 millimeters on the dome and 2 on the door frame, with expansion joints for 1 to 1.5 percent growth at 800°C. Rated life, per the sheet, is a lifetime with weather protection. It sits on a 3.15 inch concrete slab with steel hoisting eyelets at the corners.\u003c\/p\u003e\n\u003ch2 class=\"piz-h2\"\u003eWhat Arrives With a Pizzaioli Pizza Oven, and What It Needs From You\u003c\/h2\u003e\n\u003cp\u003eThe crate holds the assembled Pizzaioli pizza oven, not a kit. There is nothing to build; the dome, floor, arch, door, and base slab arrive as one piece in a treated wooden crate, shrink wrapped, accessories packed separately inside. In the box with the oven: the chimney spout with its damper, 5.5 inches wide and 6 inches tall; the Portuguese ceramic baking dish, 10 by 14.5 by 3 inches; the 0 to 500°C door thermometer; and the Ultra Fire crack repair kit. The stainless \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-extension\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003echimney extension\u003c\/a\u003e, in 12 or 38 inches, and the \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-cap\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003echimney cap\u003c\/a\u003e are separate; most installations need at least one.\u003c\/p\u003e\n\u003cp\u003eWhat it needs from you is a place to sit. The oven weighs about 1,250 pounds on its slab (the Rustic nearer 1,750), so the base has to be masonry or reinforced concrete rated for that: two 6 inch block walls with a slab across them, a poured pad on a block plinth, or a built in masonry enclosure. Counter height is the target, with the oven floor about 40 inches off the ground for comfortable launching. Leave room to stand square to the door; the wide mouth only helps if you can face it.\u003c\/p\u003e\n\u003cp\u003eThe maker publishes its clearances to combustibles for every dome it sells: 2 inches at the sides of the dome, 16 inches above it, 30 inches around the stainless flue, 28 inches around the vent bricks, and 47 inches of non combustible floor in front of the door for falling embers. Under a roof or pergola, run the extension through and hold the 16 inch clearance above the dome. The maker's drawing of those figures: \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-minimum-clearances-diagram.pdf?v=1790536944\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eAuthentic Pizza Ovens minimum clearances diagram (PDF)\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eDelivery is curbside on a liftgate truck, and moving 1,250 pounds from the curb onto the base is the part to plan before you order: straps through the corner eyelets to a forklift, skid steer, crane, or engine hoist, or four strong people and a pallet jack on level pavers. The eyelets are cut off flush once the oven is set. Inspect the crate on arrival and note anything on the delivery ticket before the driver leaves.\u003c\/p\u003e\n\u003ch2 class=\"piz-h2\"\u003eThe First Fire in a Pizzaioli Pizza Oven\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"piz-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-pizzaioli-lighting-the-fire.webp?v=1789666504\" alt=\"Lighting kindling on the brick floor of an Authentic Pizza Ovens Pizzaioli with a torch, door down and thermometer on the stone arch\" width=\"800\" height=\"440\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp class=\"piz-cap\"\u003eLighting the first small fire in a Stone Arch Pizzaioli. The door drops down out of the way; the thermometer on the arch reads the dome.\u003c\/p\u003e\n\u003cp\u003eA new brick dome holds water from the workshop, and the five day cure is how it leaves. Authentic Pizza Ovens' schedule is a series of progressively larger fires on five consecutive days, starting with a handful of kindling and never running past the day's target on the thermometer, so the moisture in the brick and cement steams out slowly instead of cracking its way out. The schedule is in the guide that ships with the oven and in the installation row below; follow it to the day, because the warranty requires it. On day five you cook.\u003c\/p\u003e\n\u003cp\u003eHairline cracks will appear on a Pizzaioli pizza oven, on the dome, around the arch, at the seam where the shell meets the slab. Every handmade oven does this and the maker says so on every page; the cracks are in the outer refractory layer, not the fire brick chamber, and they do not affect the cook. The Ultra Fire kit in the crate is for filling them once the oven has been through a few weeks of use. Owners who understand this ahead of time treat the first crack as a milestone; owners who do not call in a panic on day three. It is a milestone.\u003c\/p\u003e\n\u003cdiv class=\"piz-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/3d2Dth9MKmA\" title=\"How to repair cracks with Ultra Fire\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp class=\"piz-cap\"\u003eFilling hairline cracks with the Ultra Fire kit that ships inside the oven.\u003c\/p\u003e\n\u003cp\u003eAfter the cure, a Pizzaioli pizza oven comes to pizza temperature in about an hour with 4 to 6 pounds of seasoned hardwood: a small stack in the center built to a rolling flame, then, once the dome soot burns off white and the dial passes 400°C, coals raked to one side and the floor swept. The floor is ready around 400°C to 430°C, where the University of Naples numbers put a 90 second bake. The oven holds cooking heat for three hours or more with the door shut after that, and roasting heat well into the next morning.\u003c\/p\u003e\n\u003ch2 class=\"piz-h2\"\u003eCooking in a Low Dome Pizza Oven\u003c\/h2\u003e\n\u003cp\u003ePizza is what the shape is for, and the routine is quick once the tools are right: build on a wooden peel with semolina, launch off a long aluminum peel to the side of the floor away from the coals, quarter turn with a turner every twenty seconds or so, and pull it at 90 seconds. Two 12 inch pizzas fit side by side on the 33 inch floor, which is how a Pizzaioli pizza oven feeds a party; a practiced owner turns out around 30 an hour. The wide door makes two at a time workable, since the turner reaches both without the pies fighting for the opening.\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"piz-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-pizzaioli-cast-iron-steak.webp?v=1789666583\" alt=\"Ribeye searing in a cast iron skillet beside the coals in an Authentic Pizza Ovens Pizzaioli\" width=\"800\" height=\"735\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp class=\"piz-cap\"\u003eA ribeye in cast iron beside the coals. The floor sears the pan and the dome finishes the top.\u003c\/p\u003e\n\u003cp\u003eThe same fire does a steakhouse sear. A cast iron skillet on the floor beside the coals hits temperatures no stovetop reaches, and the low dome finishes the top while the pan crusts the bottom, so a thick ribeye needs a minute a side and a rest. Thyme and garlic in the fat, and the pan comes out with the sauce made. Owners cook more steak in a Pizzaioli than pizza by the second summer, because the setup cost is a single log on the coals.\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"piz-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-pizzaioli-roasted-potatoes-fire.webp?v=1789666679\" alt=\"Skillet of fingerling potatoes and rosemary roasting next to the flame in a Pizzaioli brick oven\" width=\"800\" height=\"1067\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp class=\"piz-cap\"\u003eFingerlings and rosemary in a pan at the edge of the fire. The Pizzaioli's floor does most of the work.\u003c\/p\u003e\n\u003cp\u003eVegetables and sides go in the same way, in a pan or the included ceramic dish at the edge of the flame, turned once: potatoes crisp on the floor side, peppers blister in minutes, a tray of rolls bakes in the falling heat after the pizzas. This is where the missing spit stops mattering: the ceramic dish takes a whole chicken with vegetables under it, and the dome browns the skin as well as any rotisserie, it just does not turn it for you.\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"piz-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-pizzaioli-lobster-wood-fired.webp?v=1789666784\" alt=\"Split lobsters on a tray in front of the fire in an Authentic Pizza Ovens Pizzaioli\" width=\"800\" height=\"1067\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp class=\"piz-cap\"\u003eSplit lobsters in front of the flame. Shellfish, fish, and anything that wants five minutes of fierce top heat.\u003c\/p\u003e\n\u003cp\u003eSeafood is the surprise. Split lobsters, oysters, mussels in a dish, a whole fish on a bed of lemon: anything that wants a few minutes of hard radiant heat from above comes out of a Pizzaioli pizza oven better than off a grill, because the dome cooks the top while the shell protects the bottom. Then the long tail of the heat: bread the next morning at 450°F, a pot of beans or a braise left in overnight with the door shut, and pies and cobblers in the afternoon. One fire, three meals, which is the arithmetic that justifies a brick oven over a portable.\u003c\/p\u003e\n\u003ch2 class=\"piz-h2\"\u003eWhich Cover and Which Tools for a Pizzaioli Pizza Oven\u003c\/h2\u003e\n\u003cp\u003eTwo accessories are not optional. The first is the cover, because the warranty excludes weather damage on any oven not kept under the maker's cover. On a Pizzaioli pizza oven the Standard, Premium, Stone Arch, and Rustic Arch have a white render dome and take the Pizzaioli Dome fit of the \u003ca href=\"\/products\/authentic-pizza-ovens-brick-oven-cover\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eAuthentic Pizza Ovens cover\u003c\/a\u003e, COVER100W, cut shorter than the Lisboa's; the Stone Finish and Rustic have cladding over the whole dome and take the XL, COVER120. Covers and chimney parts are not returnable, so match the fit before checkout. Order it with the oven and it ships free.\u003c\/p\u003e\n\u003cp\u003eThe second is a set of tools sized for the Pizzaioli pizza oven's 33 inch floor, and the \u003ca href=\"\/products\/authentic-pizza-ovens-starter-pack\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003estarter pack\u003c\/a\u003e is the five the maker recommends: a 19 inch aluminum peel, a wooden peel to build on, a 32 inch turner, an oven brush, and an ash shovel. Add the \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-extension\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003echimney extension\u003c\/a\u003e and the \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-cap\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003echimney cap\u003c\/a\u003e if the oven sits near a wall or under a roof, the \u003ca href=\"\/products\/authentic-pizza-ovens-bbq-grill-rack\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eBBQ grill rack\u003c\/a\u003e for steaks over the coals, and the \u003ca href=\"\/products\/hpc-fire-fdp-infrared-gun-forno-de-pizza-digital-infrared-thermometer-gun\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire infrared thermometer\u003c\/a\u003e to read the floor itself. Everything else is in the \u003ca href=\"\/collections\/accessories\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003epizza oven accessories\u003c\/a\u003e collection. Skip the \u003ca href=\"\/products\/authentic-pizza-ovens-rotisserie-spit-traditional\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003erotisserie spit\u003c\/a\u003e; it fits the Lisboa, not this one.\u003c\/p\u003e\n\u003ch2 class=\"piz-h2\"\u003eWho Should Buy the Pizzaioli, and Who Should Buy Something Else\u003c\/h2\u003e\n\u003cp\u003eBuy the Pizzaioli pizza oven if pizza is the reason you are shopping: the shape built for a 90 second bake, two pies at once through the widest door in the range, faster to temperature than the taller domes. Buy it for the classic pizzeria look, the down opening door and wide arch, in a backyard kitchen or on a stone base. Buy it if you cook for crowds; throughput is the point of a wide low oven.\u003c\/p\u003e\n\u003cp\u003eBuy the \u003ca href=\"\/products\/authentic-pizza-ovens-lisboa-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eLisboa\u003c\/a\u003e instead if a rotisserie chicken is part of the plan; there is no retrofit for the spit. Buy the \u003ca href=\"\/products\/authentic-pizza-ovens-ventura-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eVentura\u003c\/a\u003e or \u003ca href=\"\/products\/authentic-pizza-ovens-buena-ventura-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eBuena Ventura\u003c\/a\u003e for the same two domes behind a cast stone facade, and the \u003ca href=\"\/products\/authentic-pizza-ovens-lume-largo-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eLume Largo\u003c\/a\u003e is this dome behind a squared gray cast stone front. Look at the \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-mobile-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eMaximus Mobile\u003c\/a\u003e or \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-prime-portable-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eMaximus Prime\u003c\/a\u003e if 1,250 pounds and a masonry base are not in the budget or the yard.\u003c\/p\u003e\n\u003cp\u003eWant a burner some nights? Skip this page, not the dome: the pre drilled Premium is on the \u003ca href=\"\/products\/authentic-pizza-ovens-hybrid-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ehybrid ready\u003c\/a\u003e page. And look at the \u003ca href=\"\/collections\/wood-fired\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ewood fired pizza ovens\u003c\/a\u003e collection if you want a comparison across brands; the \u003ca href=\"\/pages\/pizza-oven-buying-guide\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003epizza oven buying guide\u003c\/a\u003e walks the five decisions.\u003c\/p\u003e\n\u003ch2 class=\"piz-h2\"\u003eBuying the Pizzaioli Pizza Oven From Crustify\u003c\/h2\u003e\n\u003cp\u003eCrustify Pizza Ovens is an authorized Authentic Pizza Ovens dealer, and every Pizzaioli pizza oven ships direct from the brand's Texas warehouse in the maker's crate with the full three year warranty. Orders over $750 ship free by freight truck to the curb; the one charge at checkout is the $95 liftgate fee every oven over 150 pounds carries at a home address. Business address with a dock or forklift? Contact us and we refund it. We do not ship to Alaska, Hawaii, or Puerto Rico, and a remote or mountain address may carry a carrier surcharge that we confirm with you before the oven ships.\u003c\/p\u003e\n\u003cp\u003eAdd the cover and starter pack to the same order and they ride free in the crate, one delivery. All six finishes show in stock on the maker's latest report and typically ship within a few business days; the owner confirms the date with the warehouse at order. The driver lowers the crate, you inspect it, you sign.\u003c\/p\u003e\n\u003cp\u003eReturns follow the maker's policy: fourteen days, unused and uncrated only by inspection, with return freight on the buyer, which on a 1,250 pound crate is a real number, so the finish and the base plan are worth settling before checkout. Questions about which finish, which cover, or how to get it onto the base go to the owner through the \u003ca href=\"\/pages\/contact\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003econtact page\u003c\/a\u003e or chat, and the answer usually comes the same day. The rest of the Authentic Pizza Ovens line, the Lisboa, the Venturas, the Lumes, and the portables, is on the \u003ca href=\"\/collections\/authentic-pizza-ovens\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eAuthentic Pizza Ovens\u003c\/a\u003e brand page, and every base mounted model is in \u003ca href=\"\/collections\/built-in\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ebuilt-in pizza ovens\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch6\u003eKEY FEATURES\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eThe Authentic Pizza Ovens Pizzaioli brick pizza oven: the maker's original and best selling dome, handmade in Portugal from fire brick, refractory mortar, and refractory cement\u003c\/li\u003e\n\u003cli\u003eLow, wide chamber: 33 x 33 in floor under a 15 in ceiling, 39 W x 26 H x 39 D outside, built to reflect the fire's heat onto the pizza for a 60 to 90 second bake\u003c\/li\u003e\n\u003cli\u003eWidest door in the traditional range, 19.7 W x 10.6 H, opening down like a pizzeria oven; two 12 in pizzas at once, around 30 an hour\u003c\/li\u003e\n\u003cli\u003eTriple insulated: fire brick chamber, patented Rockwool and steel mesh wrap, refractory cement shell; outside stays cool to the touch\u003c\/li\u003e\n\u003cli\u003eSix Pizzaioli pizza oven finishes: Standard (iron door), Premium (black cast aluminum door with window and stainless spout), Stone Arch, Rustic Arch, Stone Finish (full stone cladding), Rustic (full brick, 43 in square, approx. 1,750 lb)\u003c\/li\u003e\n\u003cli\u003eBlack cast AlSi10Mg aluminum door and chimney cavity with a stainless spout on every finish but the Standard; borosilicate viewing window; nothing to rust\u003c\/li\u003e\n\u003cli\u003eIncluded: chimney spout with damper (5.5 x 6 in), Portuguese ceramic baking dish (10 x 14.5 x 3 in), 0 to 500°C door thermometer, Ultra Fire crack repair kit\u003c\/li\u003e\n\u003cli\u003eAbout 4 to 6 lb of hardwood an hour at pizza heat; holds cooking heat 3+ hours with the door shut and roasting heat into the next day\u003c\/li\u003e\n\u003cli\u003eThe Pizzaioli pizza oven arrives assembled on a 3.15 in concrete base slab with hoisting eyelets, in a treated wooden crate; nothing to build\u003c\/li\u003e\n\u003cli\u003eWhite render finishes can be painted or tiled by the owner with high heat products after curing\u003c\/li\u003e\n\u003cli\u003eWood only on every finish here; the Premium is also sold pre drilled for a gas burner on the hybrid ready page\u003c\/li\u003e\n\u003cli\u003eTakes the Pizzaioli Dome cover COVER100W (white dome finishes) or the XL COVER120 (Stone Finish, Rustic), not returnable; does not take the rotisserie spit\u003c\/li\u003e\n\u003cli\u003eThree year structural warranty; authorized dealer\u003c\/li\u003e\n\u003cli\u003eFree freight shipping over $750 direct from the brand's Texas warehouse, with a $95 residential liftgate fee at checkout; accessories ride free in the same crate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eSPECIFICATIONS\u003c\/h6\u003e\n\u003cp\u003e\u003cimg class=\"piz-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-pizzaioli-dimensions-drawing.webp?v=1789667707\" alt=\"Dimension drawing of the Authentic Pizza Ovens Pizzaioli showing 39 inch exterior, 2.75 inch base slab, 21.5 inch dome, 5.5 inch chimney, 30 by 32 inch floor, and 19.5 by 8.5 inch door\" width=\"800\" height=\"618\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp class=\"piz-cap\"\u003eThe maker's dimension drawing. The 21.5 inch dome sits on a 2.75 inch slab; the 26 inch overall height includes the chimney spout. The 30 x 32 floor and 8.5 inch door height are the older figures; the table below uses the current 33 x 33 floor and the 10.6 inch height at the arch peak.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePizzaioli pizza oven by finish.\u003c\/strong\u003e Weights and dimensions are approximate; each oven is handmade.\u003c\/p\u003e\n\u003ctable class=\"cart-specs\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eFinish\u003c\/th\u003e\n\u003ctd\u003eFacade and hardware; cover fit; weight\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eStandard\u003c\/th\u003e\n\u003ctd\u003eTerracotta brick arch, white render dome, iron door and chimney spout (rusts if untreated); Pizzaioli Dome cover COVER100W; approx. 1,250 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePremium\u003c\/th\u003e\n\u003ctd\u003eTerracotta brick arch, white render dome, black cast aluminum door with viewing window, stainless spout; Pizzaioli Dome cover COVER100W; approx. 1,250 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eStone Arch\u003c\/th\u003e\n\u003ctd\u003eNatural stone arch, white render dome, Premium hardware; Pizzaioli Dome cover COVER100W; approx. 1,250 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRustic Arch\u003c\/th\u003e\n\u003ctd\u003eTumbled brick arch, white render dome, Premium hardware; Pizzaioli Dome cover COVER100W; approx. 1,250 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eStone Finish\u003c\/th\u003e\n\u003ctd\u003eNatural stone over the full dome, Premium hardware; XL cover COVER120; heavier than the render finishes, weight confirmed on order\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRustic\u003c\/th\u003e\n\u003ctd\u003eTumbled brick over the full dome, Premium hardware; 43 W x 32 H x 43 D outside, 31 x 19 x 31 inside, 19 x 9 door; XL cover COVER120; approx. 1,750 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eShared by the Standard, Premium, Stone Arch, Rustic Arch, and Stone Finish.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable class=\"cart-specs\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eModel\u003c\/th\u003e\n\u003ctd\u003eAuthentic Pizza Ovens Pizzaioli pizza oven, traditional low dome\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOutside\u003c\/th\u003e\n\u003ctd\u003e39 W x 26 H x 39 D in, on a 2.75 to 3.15 in concrete base slab\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eInside\u003c\/th\u003e\n\u003ctd\u003e33 W x 15 H x 33 D in cooking chamber\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDoor\u003c\/th\u003e\n\u003ctd\u003e19.7 W x 10.6 H in at the arch peak; opens down\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eChimney\u003c\/th\u003e\n\u003ctd\u003e5.5 in wide x 6 in tall spout with damper; 38 in extension pipe and rain cap sold separately\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWeight\u003c\/th\u003e\n\u003ctd\u003eApprox. 1,250 lb (maker's shipping field 1,200 lb); crated weight confirmed on order\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCapacity\u003c\/th\u003e\n\u003ctd\u003eTwo 12 in pizzas at once; about 30 pizzas an hour\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFuel\u003c\/th\u003e\n\u003ctd\u003eSeasoned hardwood only, about 4 to 6 lb an hour at pizza temperature; the Premium is sold pre drilled for a Vamparossa gas burner on the hybrid ready page\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eTemperatures\u003c\/th\u003e\n\u003ctd\u003eMaximum 500°C (932°F) on the door dial; pizza at 370 to 450°C (700 to 850°F); holds above 350°C about 4 hours after peak firing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDome interior\u003c\/th\u003e\n\u003ctd\u003eFire brick, about 40 percent alumina, service temperature above 1,200°C, laid in refractory mortar rated above 1,500°C; walls 50 to 60 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eInsulation\u003c\/th\u003e\n\u003ctd\u003eRockwool mineral wool mat, 50 to 80 mm, density 80 to 120 kg\/m3, held by 18 to 20 gauge steel wire mesh; patented method\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOuter shell\u003c\/th\u003e\n\u003ctd\u003eRefractory cement, calcium aluminate with chamotte aggregate, 25 MPa, 30 to 50 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDoor and chimney\u003c\/th\u003e\n\u003ctd\u003eBlack cast AlSi10Mg aluminum door and chimney cavity, tensile strength above 230 MPa, corrosion resistant, with a stainless spout (Standard: iron door and spout)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eViewing window\u003c\/th\u003e\n\u003ctd\u003eTempered borosilicate glass, 5 to 6 mm, thermal shock resistant (not on Standard)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eThermometer\u003c\/th\u003e\n\u003ctd\u003eBimetallic dial with stainless probe, 0 to 500°C, mounted on the arch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eTolerances\u003c\/th\u003e\n\u003ctd\u003e±5 mm dome, ±2 mm door frame alignment; tolerates 1 to 1.5 percent expansion at 800°C with expansion joints\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eClearances\u003c\/th\u003e\n\u003ctd\u003e2 in at dome sides, 16 in above the dome, 30 in around the flue, 28 in around the vent bricks, 47 in non combustible floor in front (maker's published figures)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIncluded\u003c\/th\u003e\n\u003ctd\u003eChimney spout with damper, ceramic baking dish 10 x 14.5 x 3 in, thermometer, Ultra Fire crack repair kit, installation and curing guide\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eNot included\u003c\/th\u003e\n\u003ctd\u003eChimney extension and cap, cover, peels and tools, base, firewood; covers and chimney parts are not returnable\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBase requirement\u003c\/th\u003e\n\u003ctd\u003eMasonry or reinforced concrete rated for the oven weight; two 6 in block walls with a slab, or a solid plinth; cooking floor about 40 in off the ground\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePackaging\u003c\/th\u003e\n\u003ctd\u003eTreated wooden crate, shrink wrapped, accessories packed separately inside\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eHandmade in Portugal, north of Lisbon\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWarranty\u003c\/th\u003e\n\u003ctd\u003e3 years on structural components; see the warranty row\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eShips from\u003c\/th\u003e\n\u003ctd\u003eBrand warehouse, Texas; free freight to the curb, $95 residential liftgate fee at checkout\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eVIDEO\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eA Pizzaioli pizza oven installed and cooking.\u003c\/strong\u003e An owner's Pizzaioli set into an outdoor kitchen, then feeding a table of guests.\u003c\/p\u003e\n\u003cdiv class=\"piz-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/sfYO68azkfA\" title=\"Authentic Pizza Ovens Pizzaioli installed in an outdoor kitchen and cooking pizzas\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery day to first fire.\u003c\/strong\u003e The crate arriving by forklift, the oven set on its base, and the first fire going.\u003c\/p\u003e\n\u003cdiv class=\"piz-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/DouHICg9DD4\" title=\"Pizzaioli pizza oven delivered by forklift and lit for the first time\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eThe maker's Pizzaioli pizza oven clip.\u003c\/strong\u003e Authentic Pizza Ovens' own short on its best selling dome.\u003c\/p\u003e\n\u003cdiv class=\"piz-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/a-Rm_UYtpmo\" title=\"Authentic Pizza Ovens Pizzaioli best seller short\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch6\u003eINSTALLATION GUIDE \u0026amp; USER MANUAL\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eBefore the Pizzaioli pizza oven arrives.\u003c\/strong\u003e Build or confirm the base: masonry or reinforced concrete rated well past 1,250 lb (1,750 for the Rustic), level, top about 40 in off the ground. Two 6 in block walls with a slab across them is the maker's minimum; a plinth or a built in enclosure is better. Hold the maker's clearances, 2 in at the dome sides, 16 in above, 30 in around the flue, 28 in around the vent bricks, 47 in of non combustible floor in front, and print the \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-minimum-clearances-diagram.pdf?v=1790536944\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eclearance diagram\u003c\/a\u003e for the mason. Arrange the lift: forklift, skid steer, crane, or engine hoist, using the corner eyelets.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery.\u003c\/strong\u003e Liftgate truck to the curb. Inspect the crate before signing and note any damage on the ticket. Uncrate, strap through the eyelets, set the oven square on the base, and cut the eyelets flush. Fit the chimney spout with the damper handle facing the front, then the extension and cap if used.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCuring, five days.\u003c\/strong\u003e Let the oven sit about a week after delivery, then one small fire a day held four to five hours at 60, 100, 150, 200, and 250°C on the dial (140, 215, 300, 400, 480°F), door closed each night, never exceeding the day's target. The dome will steam and may show hairline cracks; that is the water leaving. Do not skip a day and do not rush to pizza heat. The warranty is conditional on the cure.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEvery cook.\u003c\/strong\u003e Seasoned hardwood only, never softwood, treated lumber, charcoal briquettes, or accelerants. Light a small stack in the center, build to a rolling flame, and when the dome clears to white and the dial reads past 400°C, rake the coals to one side and sweep the floor. Pizza at a floor of roughly 400 to 430°C; roasts and bread lower, with the door on. Never exceed 500°C on the dial.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCracks.\u003c\/strong\u003e Hairline cracks in the outer shell are normal and expected. After a few weeks of use, fill them with the Ultra Fire kit per its instructions and the video in the first fire section above. Cracks in the fire brick chamber itself are a warranty matter; photograph them.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCare of a Pizzaioli pizza oven.\u003c\/strong\u003e Sweep the floor before each cook; shovel cold ash into a metal container the next morning. Wipe the door and check the damper moves freely. Oil the iron hardware on a Standard before winter. Cover the oven whenever it is not in use, once the exterior is cool, with the vent closed off so rain cannot reach the chamber.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinishing the dome.\u003c\/strong\u003e White render finishes may be painted with high heat paint or tiled with high heat adhesive after curing, a few weeks of use, and Ultra Fire treatment of any cracks.\u003c\/p\u003e\n\u003ch6\u003eWARRANTY INFORMATION\u003c\/h6\u003e\n\u003cp\u003eAuthentic Pizza Ovens warrants the Pizzaioli pizza oven against major defects in materials and craftsmanship on its structural components for three years from the date of purchase. Crustify Pizza Ovens is an authorized dealer, so an oven bought here carries the full warranty, and we help you put any claim together.\u003c\/p\u003e\n\u003cp\u003eThe warranty is conditional. It does not apply to a Pizzaioli pizza oven that was not installed to the maker's guide and local code, to cracking from over firing or a skipped cure, to an oven run above 500°C on the dial, fired with accelerants, softwood, or treated wood, mounted on a trailer, or to weather damage on an oven not kept under the maker's cover when not in use.\u003c\/p\u003e\n\u003cp\u003eHairline cracks in the outer refractory shell are expected in every handmade oven and are not a defect; the Ultra Fire kit is included for them, and the maker's short video on using it is in the first fire section above. Surface rust on the Standard's iron door if it is not kept oiled is maintenance, not a defect. Oven specific accessories, the cover, chimney extension, and chimney cap, are not accepted for return.\u003c\/p\u003e\n\u003cp\u003eClaims go to Authentic Pizza Ovens by email with the model and finish, the invoice number, the purchase date, a description, and photographs. Send the same to Crustify and we will walk it through with the maker.\u003c\/p\u003e\n\u003ch6\u003eFREQUENTLY ASKED QUESTIONS - FAQ'S\u003c\/h6\u003e\n\u003ccenter\u003e\n\u003ch2 id=\"faqs\"\u003e\u003cspan style=\"text-decoration: underline; color: #c62828;\"\u003eFrequently Asked Questions (FAQs)\u003c\/span\u003e\u003c\/h2\u003e\n\u003c\/center\u003e\n\u003ch3 style=\"color: #2c3e50; margin-top: 0; text-align: center;\"\u003eYour Questions Answered Before You Buy\u003c\/h3\u003e\n\u003cp\u003eThe questions buyers ask most about the Pizzaioli pizza oven before they order. If yours is not here, the chat goes straight to the owner and a real answer typically comes the same day.\u003c\/p\u003e\n\u003cdiv style=\"width: 100%; margin: 30px 0; font-family: Arial,sans-serif; border: 1px solid #ddd; border-radius: 12px; overflow: hidden; box-shadow: 0 4px 12px rgba(0,0,0,0.1);\"\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What is the difference between the Pizzaioli pizza oven and the Lisboa?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eShape. The Pizzaioli is the low, wide dome with a 19.7 inch door that opens down and a 15 inch ceiling that reflects heat straight onto the pizza; it is the faster pizza oven and works two pies at once. The Lisboa is five inches taller with a Dutch door, a spit port, and a rear cap for the rotisserie. Same brick, same insulation, same footprint, same price in matching finishes.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Standard or Premium: what does the upgrade buy?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe door and chimney hardware, nothing else. The Standard ships with a plain iron door and iron spout that will rust unless kept oiled; the Premium has the black cast aluminum door with a borosilicate viewing window and a stainless steel spout that never rust. The dome, floor, insulation, arch, and weight are identical. Authentic Pizza Ovens tells buyers in humid or coastal climates to choose the Premium.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How many pizzas can a Pizzaioli pizza oven cook, and how fast?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eTwo 12 inch pizzas at once on the 33 inch floor, each in 60 to 90 seconds at a floor temperature around 400°C, which works out to roughly 30 pizzas an hour with two people working. The oven takes about an hour to reach that heat from cold on 4 to 6 pounds of hardwood, and holds cooking temperature for three hours or more with the door on after the flame dies down.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What kind of base does a 1,250 pound Pizzaioli pizza oven need?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eMasonry or reinforced concrete, level, rated well past the oven's weight, top about 40 inches off the ground. The maker's minimum is two 6 inch block walls with a slab across them; a solid plinth or a built in enclosure is better, and the Rustic at about 1,750 pounds wants the heavier option. A wooden deck needs an engineer's sign off and a footing. The oven arrives on its own 3 inch slab.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How does the Pizzaioli pizza oven get from the truck onto my base?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eDelivery is curbside by freight truck; the freight is free and the $95 liftgate fee at checkout covers lowering the crate. The oven has steel eyelets cast into its slab corners for straps, so a forklift, skid steer, crane, or engine hoist lifts it onto the base in minutes; a mason building the base usually has one on site. Four strong people and a pallet jack can move it on level pavers.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Will the Pizzaioli pizza oven crack, and does that void the warranty?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eIt will show hairline cracks in the outer refractory shell, around the arch and on the dome, during curing or the first weeks. Every handmade brick oven does, the maker says so on every page, and they do not affect cooking or the three year structural warranty. The included Ultra Fire kit fills them. What voids the warranty is skipping the five day cure, running past 500°C, or accelerants.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can I paint or tile the white dome?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes, on the Standard, Premium, Stone Arch, and Rustic Arch, which have a white render dome. Authentic Pizza Ovens says to cure the oven, cook in it a few weeks so the hairline cracks appear, treat them with the Ultra Fire kit, then use high heat paint or a high heat tile adhesive. The tiled Pizzaioli on this page went on that way. The Stone Finish and Rustic are already clad and need nothing.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Which cover fits the Pizzaioli, and can it use the rotisserie spit?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe Standard, Premium, Stone Arch, and Rustic Arch take the Pizzaioli Dome fit of the Authentic Pizza Ovens cover, COVER100W, cut shorter than the Lisboa's; the Stone Finish and Rustic, clad over the whole dome, take the XL, COVER120. The cover is required by the warranty and is not returnable, so match the fit. The rotisserie spit does not fit any Pizzaioli: no spit port, no rear cap, no room under the low dome.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can I get the Pizzaioli with a gas burner?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNot from this page, but yes from the maker. Authentic Pizza Ovens sells the Pizzaioli Premium pre drilled at the factory for a Vamparossa gas burner, so it runs on wood, gas, or both, and it is listed on its own \u003ca href=\"\/products\/authentic-pizza-ovens-hybrid-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ehybrid ready page\u003c\/a\u003e at $500 over the wood only Premium, built to order at about 12 weeks, burner sold separately. A finished dome cannot be drilled afterward, so choose gas before you order.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Is there a Pizzaioli I can clad myself for a built in kitchen?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes. Authentic Pizza Ovens sells the Pizzaioli dome with no arch or cladding and a standard iron door as its builders custom model: the same brick chamber, insulation, dish, thermometer, and Ultra Fire kit, $400 less than the Premium, built to order at about 12 weeks. You cure it, then clad the front in stone, brick, tile, or stucco. It has its own \u003ca href=\"\/products\/authentic-pizza-ovens-builders-custom-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003epage here\u003c\/a\u003e with the base, cladding, flue, and enclosed warranty details.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Authentic Pizza Ovens","offers":[{"title":"Standard","offer_id":49236552548607,"sku":"PIZ","price":2595.0,"currency_code":"USD","in_stock":true},{"title":"Premium","offer_id":49236552581375,"sku":"PIZPREM","price":2795.0,"currency_code":"USD","in_stock":true},{"title":"Stone Arch","offer_id":49236552614143,"sku":"PIZSAPREM","price":2795.0,"currency_code":"USD","in_stock":true},{"title":"Rustic Arch","offer_id":49236552646911,"sku":"PIZRAPREM","price":2795.0,"currency_code":"USD","in_stock":true},{"title":"Stone Finish","offer_id":49236552679679,"sku":"PIZSTNPREM","price":3795.0,"currency_code":"USD","in_stock":true},{"title":"Rustic","offer_id":49236552712447,"sku":"PIZRUSTIC","price":3995.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-pizzaioli-standard-front-fire-lit.webp?v=1789670123"},{"product_id":"authentic-pizza-ovens-ventura-brick-pizza-oven","title":"Authentic Pizza Ovens Ventura Stacked Stone Brick Pizza Oven","description":"\u003cstyle\u003e\n.ven-h2{color:#8a1f12;font-weight:700;}\n.ven-h3{text-decoration:underline;text-decoration-color:#000000;text-decoration-thickness:2px;text-underline-offset:4px;}\n.ven-img{max-width:100%;height:auto;display:block;margin:18px auto;border-radius:8px;}\n.ven-cap{font-size:14px;color:#555;text-align:center;margin:-8px 0 18px;}\n.ven-glance{background:#fbf6f4;border-left:4px solid #8a1f12;padding:16px 20px;margin:20px 0;border-radius:0 8px 8px 0;}\n.ven-glance p{margin:0 0 8px;}\n.ven-glance .ven-glance-title{font-weight:700;font-size:18px;margin-bottom:10px;}\n.ven-table{width:100%;border-collapse:collapse;margin:20px 0;}\n.ven-table th{background:#8a1f12;color:#fff;padding:10px;text-align:left;}\n.ven-table td{border:1px solid #ddd;padding:10px;vertical-align:top;}\n.ven-cards{display:none;}\n.ven-card{border:1px solid #ddd;border-radius:8px;padding:14px;margin:12px 0;}\n.ven-card strong{color:#8a1f12;}\n@media (max-width:600px){.ven-table{display:none;}.ven-cards{display:block;}}\n.cart-specs.ven-specs{width:100%;border-collapse:collapse;margin:16px 0;}\n.cart-specs.ven-specs th{background:#8a1f12;color:#fff;padding:10px;text-align:left;width:38%;}\n.cart-specs.ven-specs td{border:1px solid #ddd;padding:10px;}\n.ven-video{position:relative;padding-bottom:56.25%;height:0;overflow:hidden;margin:18px 0;border-radius:8px;}\n.ven-video iframe{position:absolute;top:0;left:0;width:100%;height:100%;border:0;}\ndetails[style*=\"border-bottom\"] \u003e summary{list-style:none;cursor:pointer;}\ndetails[style*=\"border-bottom\"] \u003e summary::-webkit-details-marker{display:none;}\ndetails[style*=\"border-bottom\"] \u003e summary::after{content:none;}\ndetails[style*=\"border-bottom\"] \u003e summary:hover{background:#eef1f5 !important;}\ndetails[open] .pin-arrow{transform:rotate(180deg);}\n\u003c\/style\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003eThe Ventura pizza oven is the Lisboa brick dome from Authentic Pizza Ovens behind a cast stacked stone facade, offered in two colors, Sierra and Preto, on one oven. Underneath the stone it is the same handmade Portuguese brick oven that made the Lisboa APO's best seller: a 39 inch fire brick dome on a concrete base, Rockwool insulation, a refractory cement shell that stays cool to the touch, a cast aluminum Dutch door with a viewing window, and a stainless chimney spout with a damper.\u003c\/p\u003e\n\u003cp\u003eWhat the Ventura pizza oven adds is a front that looks like it was laid stone by stone, cast in a mold and painted by hand in Portugal, in a warm red brown tone or a black, gray, and brown blend, and APO calls the Preto version of the Ventura Premium pizza oven a best seller in its own right. Every Ventura pizza oven ships free because it clears our $750 free shipping threshold on its own; the only delivery charge is the $95 liftgate fee every freight oven carries at checkout.\u003c\/p\u003e\n\u003cp\u003eThis is a wood only oven, and it rewards good wood. A Ventura pizza oven burns roughly four to six pounds of split hardwood an hour once it is up to temperature, and the difference between a clean, fast fire and a smoky, sluggish one is almost always moisture. \u003ca href=\"https:\/\/extension.unh.edu\/node\/2484\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eUNH Extension\u003c\/a\u003e puts the line at 20 percent moisture content or less, which usually means splits seasoned six to twelve months under cover. Dry oak, hickory, or maple will take this dome past pizza temperature in under an hour. Green wood will not, no matter how much of it you feed in.\u003c\/p\u003e\n\u003cp\u003eYou can compare the Ventura against the rest of the Portuguese line on our \u003ca href=\"\/collections\/authentic-pizza-ovens\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eAuthentic Pizza Ovens brand page\u003c\/a\u003e, or read on for the full picture of what this stacked stone pizza oven does, who the Ventura pizza oven suits, and what to order with it.\u003c\/p\u003e\n\u003cdiv class=\"ven-glance\"\u003e\n\u003cp class=\"ven-glance-title\"\u003eAuthentic Pizza Ovens Ventura at a glance\u003c\/p\u003e\n\u003cp\u003eThe Lisboa's handmade Portuguese brick dome behind a cast stacked stone front in Sierra or Preto; about 1,300 pounds, on a masonry base you build, set by engine hoist on its four lifting loops\u003c\/p\u003e\n\u003cp\u003eWood only as sold here, seasoned hardwood, 4 to 6 pounds an hour; under an hour to pizza heat, a floor of 370 to 450°C, 500°C maximum on the dial. A gas ready Ventura is a factory special order; the stock pre drilled dome is the Lisboa Premium Hybrid\u003c\/p\u003e\n\u003cp\u003e31 by 31 inch firebrick floor, 19 inch dome; two 12 inch pizzas at a time, then roasts and bread on stored heat for about four hours after peak\u003c\/p\u003e\n\u003cp\u003e15.5 by 12 inch cast aluminum Dutch door with a window and a spit port; takes the traditional rotisserie spit, which the low dome Buena Ventura cannot\u003c\/p\u003e\n\u003cp\u003eStone facade finished on delivery day; the white dome behind it can be painted or tiled after curing\u003c\/p\u003e\n\u003cp\u003eFive day cure before the first pizza; hairline cracks are normal and patched with the included Ultra Fire kit; a cover in the Lisboa Dome fit is a warranty condition\u003c\/p\u003e\n\u003cp\u003eThree year structural warranty from an authorized dealer; outdoor residential use, never on a trailer\u003c\/p\u003e\n\u003cp\u003eFree freight from Texas on both finishes, with the $95 residential liftgate fee at checkout; 14 day returns on an unused crated oven\u003c\/p\u003e\n\u003cp\u003eQuestions before you order? The FAQ tab below covers the nine we hear most, and the chat button reaches the owner directly.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"ven-h2\"\u003eWhat the Stacked Stone Facade Changes, and What It Does Not\u003c\/h2\u003e\n\u003cp\u003eStart with what stays the same, because it is most of the oven. The Ventura and the Lisboa share the same dome: 39 inches wide, 39 deep, and 31 tall on the outside, with a 31 by 31 inch cooking floor and 19 inches of headroom inside. Both carry the 15.5 by 12 inch Dutch door that opens left and right instead of dropping down, and both take the traditional rotisserie spit through that door.\u003c\/p\u003e\n\u003cp\u003eWeight, insulation, chimney, base slab, curing schedule, and cover fit are identical on the Lisboa and the Ventura pizza oven. If you have read our \u003ca href=\"\/products\/authentic-pizza-ovens-lisboa-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eLisboa page\u003c\/a\u003e, you already know how the Ventura pizza oven cooks.\u003c\/p\u003e\n\u003cp\u003eWhat changes is the front. On the Lisboa Premium the arch is terracotta and the dome is white render. On the Ventura pizza oven, APO casts a stacked stone facade around the mouth of the oven, a band of irregular ledge stones that frames the door and the arch above it, and the rest of the dome stays white.\u003c\/p\u003e\n\u003cp\u003eIt is cast, molded stone painted by hand, not individually laid rock, which is why the pattern is consistent oven to oven and why the Ventura pizza oven sits in price with the Lisboa Premium rather than with the fully clad Stone Finish or Rustic Lisboa. You get the look of a stone pizza oven without the weight or the cost of cladding the whole dome.\u003c\/p\u003e\n\u003cp\u003eThe white dome is a real advantage on this oven, not an afterthought. APO's render takes high heat paint and thin set tile once the oven is cured and has been fired for a few weeks, so a Ventura brick pizza oven can be finished to match a house color, a countertop, or a mosaic. The stone facade gives you a finished front on day one; the dome gives you the option to make the rest of it yours later. Most owners leave it white, and the contrast between white render and dark ledge stone is most of what makes the Preto Ventura pizza oven photograph so well.\u003c\/p\u003e\n\u003ch2 class=\"ven-h2\"\u003eChoose Your Ventura Finish\u003c\/h2\u003e\n\u003cp\u003eTwo finishes, one price, one Ventura pizza oven, both stocked in Texas on the maker's latest inventory report. The only decision is the color of the stone. Pick the finish from the drop down above the Add to Cart button and the gallery follows your selection.\u003c\/p\u003e\n\u003ch3 class=\"ven-h3\"\u003eVentura Sierra\u003c\/h3\u003e\n\u003cimg class=\"ven-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-ventura-sierra-covered-patio-night.webp?v=1789708518\" alt=\"Authentic Pizza Ovens Ventura Sierra pizza oven with red stacked stone facade installed on a tiled block base under a covered patio at night\" width=\"720\" height=\"960\" loading=\"lazy\"\u003e\n\u003cp\u003eSierra is the warm one. APO describes it as a reddish Portuguese brick tone, and in person it reads as a mix of rust, tan, and ochre ledge stones with darker mortar lines between them. It suits brick patios, terracotta pavers, cedar pergolas, and any outdoor kitchen that leans warm. Under patio lighting at night the Sierra facade picks up the glow from the door and looks like a fireplace, which is the effect most people are after when they choose a stacked stone pizza oven over a plain render dome. The Sierra Ventura pizza oven ships with the same black cast aluminum door and stainless chimney as the Preto.\u003c\/p\u003e\n\u003ch3 class=\"ven-h3\"\u003eVentura Preto\u003c\/h3\u003e\n\u003cimg class=\"ven-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-ventura-preto-fire-lit-dutch-door-open.webp?v=1789707578\" alt=\"Ventura Preto pizza oven with the Dutch door half open and a fire burning inside, mounted on a concrete block base with firewood storage below\" width=\"800\" height=\"1600\" loading=\"lazy\"\u003e\n\u003cp\u003ePreto is Portuguese for black, and the Preto facade reads black in photographs; in person it is a hand painted blend of black, charcoal gray, and brown stones, with more warmth than the camera shows. It is the finish APO flags as a best seller and the one in most customer photos, usually on a gray block base or granite counter. If your outdoor kitchen runs to stainless, concrete, dark tile, or a modern palette, the Preto Ventura pizza oven is the safer choice. The black door disappears into the stone, so the fire and the white dome carry the picture when the door is open.\u003c\/p\u003e\n\u003ch2 class=\"ven-h2\"\u003eThe Dutch Door and the Rotisserie: Why the Ventura Is Not a Buena Ventura\u003c\/h2\u003e\n\u003cp\u003eAPO makes two stacked stone ovens and the names are close enough to cause mistakes, so here is the split. The Ventura pizza oven is the tall dome, the Lisboa shape, with the 12 inch tall Dutch door. The \u003ca href=\"\/products\/authentic-pizza-ovens-buena-ventura-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eBuena Ventura\u003c\/a\u003e is the low dome, the \u003ca href=\"\/products\/authentic-pizza-ovens-pizzaioli-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ePizzaioli\u003c\/a\u003e shape, at 26 inches tall with a 19.7 inch wide door that drops down. Both come in Sierra and Preto. The Ventura is the rotisserie pizza oven of the pair. The Buena Ventura is the wide mouth, pure pizza oven of the pair.\u003c\/p\u003e\n\u003cimg class=\"ven-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-ventura-rotisserie-chicken-spit.webp?v=1789707688\" alt=\"Whole chicken turning on the rotisserie spit inside a Ventura pizza oven above a dish of potatoes, onions, and green beans\" width=\"800\" height=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eThe rotisserie works because of the door height and the door design. The traditional spit, 41 inches long, seats in a metal cap set into the back wall of the dome, and the rod passes out through a port in the Dutch door with a wooden handle on the outside. The door stays closed while the roast turns, so the Ventura pizza oven holds its heat and the meat cooks in radiant heat rather than in a draft. You turn the handle a quarter turn every ten minutes or so.\u003c\/p\u003e\n\u003cp\u003eA four pound chicken over a bed of potatoes and onions in the included ceramic dish takes about forty minutes with the Ventura pizza oven at 300°C or above, and the drippings do the basting. The Buena Ventura's drop down door has no port, which is the whole reason it cannot do this.\u003c\/p\u003e\n\u003cp\u003eThe Dutch door on the Ventura pizza oven earns its keep even when nothing is on the spit. Opening one half gives you a draft control the drop down doors do not have: crack the left half an inch during a long bread bake and the fire draws steadily without dumping the stored heat, then shut it to hold temperature between loaves. It also means you can look in on a roast through the window in the closed half without opening the oven at all.\u003c\/p\u003e\n\u003ctable class=\"ven-table\"\u003e\n\u003ctr\u003e\n\u003cth\u003eModel\u003c\/th\u003e\n\u003cth\u003eDome\u003c\/th\u003e\n\u003cth\u003eOutside\u003c\/th\u003e\n\u003cth\u003eDoor\u003c\/th\u003e\n\u003cth\u003eRotisserie\u003c\/th\u003e\n\u003cth\u003eFacade\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVentura (this page)\u003c\/td\u003e\n\u003ctd\u003eTall, Lisboa shape\u003c\/td\u003e\n\u003ctd\u003e39 W x 31 H x 39 D\u003c\/td\u003e\n\u003ctd\u003e15.5 x 12 Dutch door, opens left and right, spit port\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003ctd\u003eCast stacked stone, Sierra or Preto, white dome\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-lisboa-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eLisboa\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eTall\u003c\/td\u003e\n\u003ctd\u003e39 W x 31 H x 39 D\u003c\/td\u003e\n\u003ctd\u003e15.5 x 12 Dutch door, spit port\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003ctd\u003eTerracotta arch, stone arch, brick arch, or full stone or brick cladding\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-buena-ventura-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eBuena Ventura\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eLow, Pizzaioli shape\u003c\/td\u003e\n\u003ctd\u003e39 W x 26 H x 39 D\u003c\/td\u003e\n\u003ctd\u003e19.7 x 10.6, drops down, no port\u003c\/td\u003e\n\u003ctd\u003eNo\u003c\/td\u003e\n\u003ctd\u003eCast stacked stone, Sierra or Preto, white dome\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"ven-cards\"\u003e\n\u003cdiv class=\"ven-card\"\u003e\n\u003cstrong\u003eVentura (this page)\u003c\/strong\u003e\u003cbr\u003eTall Lisboa shape, 39 W x 31 H x 39 D. 15.5 x 12 Dutch door that opens left and right with a spit port. Rotisserie: yes. Cast stacked stone facade in Sierra or Preto over a white dome.\u003c\/div\u003e\n\u003cdiv class=\"ven-card\"\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-lisboa-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eLisboa\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003eTall dome, 39 W x 31 H x 39 D. Same Dutch door and spit port. Rotisserie: yes. Five facades from terracotta arch to full brick cladding.\u003c\/div\u003e\n\u003cdiv class=\"ven-card\"\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-buena-ventura-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eBuena Ventura\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003eLow Pizzaioli shape, 39 W x 26 H x 39 D. 19.7 x 10.6 door that drops down with no port. Rotisserie: no. Same Sierra or Preto stone facade over a white dome.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"ven-h2\"\u003eWant Gas as Well? The Same Dome, Pre Drilled\u003c\/h2\u003e\n\u003cp\u003eEvery Ventura on this page burns wood only. If you want this tall dome with a gas burner for weeknights, Authentic Pizza Ovens pre drills the dome at the factory for a Vamparossa burner, wood, gas, or both, and the stock version is the Lisboa Premium Hybrid, the same dome behind a terracotta arch, on our \u003ca href=\"\/products\/authentic-pizza-ovens-hybrid-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ehybrid ready brick pizza oven\u003c\/a\u003e page. A pre drilled Ventura in Sierra or Preto is a factory special order at list price plus $500 and about 12 to 15 weeks; ask through chat and we quote it. A finished dome cannot be drilled later, so decide on gas before you order.\u003c\/p\u003e\n\u003ch2 class=\"ven-h2\"\u003eHow a Portuguese Brick Dome Cooks\u003c\/h2\u003e\n\u003cp\u003eEvery Ventura pizza oven is built by hand in a workshop north of Lisbon, and the construction is the same three layer sandwich APO uses across the traditional line. The inside is fire brick rated above 1,200°C, set in refractory mortar rated above 1,500°C, laid up as a 50 to 60 millimeter wall on a 3.15 inch reinforced concrete slab.\u003c\/p\u003e\n\u003cp\u003eOver the brick goes 50 to 80 millimeters of Rockwool at 80 to 120 kilograms per cubic meter, held in place with 18 to 20 gauge steel mesh. Over the Rockwool goes 30 to 50 millimeters of calcium aluminate refractory cement with chamotte aggregate, rated at 25 megapascals. The stone facade and the white render of the Ventura pizza oven sit on top of that.\u003c\/p\u003e\n\u003cp\u003eThat mass is why a Portuguese brick pizza oven behaves nothing like a steel countertop oven. Steel ovens heat in fifteen minutes and lose their floor heat after two or three pizzas. The Ventura pizza oven takes closer to an hour to come up, but APO's own spec calls for it to hold above 350°C for four hours after peak with the door shut, and owners routinely bake bread in the morning on the heat from the night before. Fire brick above 1,200°C and a cast aluminum door alloy rated above 230 megapascals mean the hot parts are built for the temperatures involved, not just tolerant of them.\u003c\/p\u003e\n\u003cimg class=\"ven-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-ventura-pepperoni-pizza-on-brick-floor.webp?v=1789707790\" alt=\"Pepperoni and mushroom pizza with a leopard spotted crust on the brick floor of a Ventura pizza oven with embers glowing behind it\" width=\"800\" height=\"600\" loading=\"lazy\"\u003e\n\u003cp\u003eFor pizza, the target is a floor between 370 and 450°C, roughly 700 to 850°F, with a live flame licking the dome. At that point a 12 inch Neapolitan style pizza is done in 60 to 90 seconds, the floor of the Ventura pizza oven will take two at a time, and a steady hand can turn out close to thirty an hour.\u003c\/p\u003e\n\u003cp\u003eOne thing to know before your first cook in a Ventura pizza oven: the dial thermometer in the facade reads the air near the door, and it lags the floor by a wide margin during the heat up. Push the coals to one side and wait until the soot on the dome burns off to a clean white before you launch, whatever the dial says. That white line is the reliable cue on every brick oven we sell.\u003c\/p\u003e\n\u003cp\u003eAfter pizza, the stored heat is the point. Push the coals to the back, shut the Dutch door, and the Ventura pizza oven settles into a long, even fall from roasting heat to baking heat to slow cooking heat over the rest of the day. Steaks seared on a cast iron plate, a tray of potatoes, whole fish, bread at 250°C, then a pot of beans overnight.\u003c\/p\u003e\n\u003cp\u003eThe ceramic baking dish that comes with the Ventura pizza oven is sized for exactly this kind of cooking, and it is the reason APO includes it. A bag of seasoned hardwood a week is plenty for a family that cooks in the oven two or three times.\u003c\/p\u003e\n\u003ch2 class=\"ven-h2\"\u003ePlacement, Base, and Chimney\u003c\/h2\u003e\n\u003cp\u003eThe Ventura pizza oven arrives fully built on its own 3.15 inch concrete slab, so what you build is a base to set it on, not the oven. The footprint is 39 by 39 inches and the oven weighs about 1,300 pounds, so the base has to be masonry or a poured slab, never a wood deck without engineering.\u003c\/p\u003e\n\u003cp\u003eAPO's standard recommendation for the Ventura pizza oven is a U shaped block base five courses high, open at the front for wood storage, with a solid top the full size of the oven's slab. A cast countertop or a granite slab on block piers, as in the photo below, works just as well and gives you a landing zone for the peel.\u003c\/p\u003e\n\u003cimg class=\"ven-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-ventura-preto-chimney-extension-rain-cap.webp?v=1789707922\" alt=\"Ventura pizza oven on a granite countertop base with the 38 inch stainless chimney extension and rain cap fitted, outdoor kitchen build in progress\" width=\"717\" height=\"960\" loading=\"lazy\"\u003e\n\u003cp\u003eEvery Ventura pizza oven has four steel lifting loops cast into the corners of its slab, and the way it gets onto the base is an engine hoist, a small telehandler, or a rented mini crane, with straps through the four loops. Four strong friends will not do it. Plan the lift before delivery day, because the freight carrier drops the crate at the curb and does not carry it into the yard. Once the oven is set the loops can be cut off flush.\u003c\/p\u003e\n\u003cp\u003eThe chimney on the Ventura pizza oven is a 5.5 inch spout, 6 inches tall, with a built in damper, and on its own it clears smoke over your head in an open patio. Under a roof, a pergola, or against a wall you will want the stainless \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-extension\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003echimney extension\u003c\/a\u003e, in 12 or 38 inches, and the \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-cap\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003echimney cap\u003c\/a\u003e with its spark screen, sold separately and not returnable, which lift the outlet above the structure and keep rain out of the flue.\u003c\/p\u003e\n\u003cp\u003eClearances to combustibles from the maker are 2 inches at the sides of the dome, 16 inches above it, 30 inches around the flue, 28 inches around the vent bricks, and 47 inches of non combustible floor in front of the door. The stone facade of a Ventura pizza oven gets warm, not hot, but the chimney and the mouth do. The maker's drawing of those figures: \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-minimum-clearances-diagram.pdf?v=1790536944\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eAuthentic Pizza Ovens minimum clearances diagram (PDF)\u003c\/a\u003e.\u003c\/p\u003e\n\u003cimg class=\"ven-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-ventura-preto-tiled-outdoor-kitchen.webp?v=1789708135\" alt=\"Ventura Preto brick pizza oven built into a tiled outdoor kitchen with a copper chimney flue and wood storage beneath the counter\" width=\"1288\" height=\"1160\" loading=\"lazy\"\u003e\n\u003cp\u003eBecause the oven is a finished dome rather than a bare core, a built in kitchen usually means building the counter up to and around the base and leaving the dome and facade exposed, as in the tiled kitchen above. No enclosure, no venting plan, no finish work on the dome. If you want the oven fully enclosed inside a masonry surround, the bare \u003ca href=\"\/products\/authentic-pizza-ovens-builders-custom-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ebuilders custom pizza oven\u003c\/a\u003e is the same Lisboa dome sold with no facade and a standard iron door for exactly that, and our \u003ca href=\"\/collections\/built-in\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ebuilt in pizza oven collection\u003c\/a\u003e has the ovens designed to be boxed in.\u003c\/p\u003e\n\u003ch2 class=\"ven-h2\"\u003eCuring, Cracks, and Weather Protection\u003c\/h2\u003e\n\u003cp\u003eA new Portuguese brick pizza oven holds water in its mortar, its cement shell, and its slab, and that water has to leave slowly or it leaves as steam and cracks the shell. APO's curing schedule is five small fires on five consecutive days: 140°F, 215°F, 300°F, 400°F, and 480°F on the dial, each held for a few hours, each one a little bigger than the last. Then a full fire. Skip it and the warranty on your Ventura pizza oven is void, and so is any chance of a clean dome. This is the one instruction on the page we would ask you to read twice.\u003c\/p\u003e\n\u003cp\u003eEven cured properly, every Ventura brick pizza oven will develop hairline cracks in the outer render over its first season, and APO says so plainly: all traditional ovens crack, it is normal, and it is not a defect. The cracks are in the cosmetic shell, not the fire brick chamber, and they do not affect cooking or safety. The oven ships with an Ultra Fire patch kit for exactly this, and touching up a crack takes ten minutes with a putty knife. Expansion at 800°C runs 1 to 1.5 percent, and that movement has to go somewhere.\u003c\/p\u003e\n\u003cdiv class=\"ven-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/3d2Dth9MKmA\" title=\"How to repair cracks with Ultra Fire\" loading=\"lazy\" allow=\"accelerometer; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp class=\"ven-cap\"\u003eFilling hairline cracks with the Ultra Fire kit that ships inside the oven.\u003c\/p\u003e\n\u003cimg class=\"ven-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-ventura-preto-under-roof-door-open.webp?v=1789708399\" alt=\"Ventura pizza oven with the door open under a timber and metal roof, an example of the all weather protection the warranty requires\" width=\"800\" height=\"880\" loading=\"lazy\"\u003e\n\u003cp\u003eThe other warranty condition is weather protection. Rain and snow soaking into an uncovered dome is the fast way to turn hairline cracks into real ones when the next fire drives the water out as steam. APO requires an all weather cover whenever the oven is not in use, and the \u003ca href=\"\/products\/authentic-pizza-ovens-brick-oven-cover\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eAuthentic Pizza Ovens cover\u003c\/a\u003e in its Lisboa Dome fit, COVER100T, is the one made for the Ventura pizza oven. A roof like the one above helps, and a full outdoor kitchen roof is better still, but the cover is the condition. Order it with the oven and it rides free on the same delivery.\u003c\/p\u003e\n\u003ch2 class=\"ven-h2\"\u003eWho Should Buy the Ventura, and Who Should Not\u003c\/h2\u003e\n\u003cp\u003eBuy the Ventura pizza oven if you want the Lisboa's tall dome and rotisserie capability with a stone front that is finished the day it arrives, and you would rather not pay for full stone or brick cladding across the whole dome. It is the right call for a covered patio or an outdoor kitchen where the oven is on show, for cooks who will roast and bake as much as they make pizza, and for anyone who wants a black or red stone front that reads as built in without any masonry work.\u003c\/p\u003e\n\u003cp\u003eLook at the \u003ca href=\"\/products\/authentic-pizza-ovens-lisboa-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eLisboa\u003c\/a\u003e instead of the Ventura pizza oven if you want a terracotta arch, a natural stone arch, or the fully clad Stone Finish and Rustic versions, or if you plan to tile the entire dome and the facade would fight the design; the \u003ca href=\"\/products\/authentic-pizza-ovens-lume-alto-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eLume Alto\u003c\/a\u003e is the same tall dome behind a squared gray cast stone front for a modern kitchen. Look at the \u003ca href=\"\/products\/authentic-pizza-ovens-pizzaioli-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ePizzaioli\u003c\/a\u003e or the \u003ca href=\"\/products\/authentic-pizza-ovens-buena-ventura-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eBuena Ventura\u003c\/a\u003e if pizza is 90 percent of what you will cook and you want the wider mouth and the low dome that pushes more heat to the floor.\u003c\/p\u003e\n\u003cp\u003eLook at our \u003ca href=\"\/collections\/wood-fired\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ewood fired pizza oven collection\u003c\/a\u003e for the freestanding cart ovens if you have no base and no way to lift 1,300 pounds, or at the \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-mobile-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eMaximus Mobile\u003c\/a\u003e and \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-prime-portable-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eMaximus Prime\u003c\/a\u003e for the same brick floor on a stand. If you want gas without a special order wait, the stocked pre drilled dome is on the \u003ca href=\"\/products\/authentic-pizza-ovens-hybrid-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ehybrid ready\u003c\/a\u003e page, and a gas hybrid from \u003ca href=\"\/collections\/hpc-fire\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire\u003c\/a\u003e or \u003ca href=\"\/collections\/pinnacolo\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ePinnacolo\u003c\/a\u003e ships with its burner built in.\u003c\/p\u003e\n\u003cp\u003eOne more honest skip. The Ventura pizza oven is not for mobile use. A brick dome that cracks by design is not a trailer oven, and APO excludes trailer and food truck use from the warranty on the whole traditional line.\u003c\/p\u003e\n\u003ch2 class=\"ven-h2\"\u003eWhat to Order With It\u003c\/h2\u003e\n\u003cp\u003eThree things belong on the same order as a Ventura pizza oven, and all three ride free on the same delivery once the oven is in the cart. The first is the \u003ca href=\"\/products\/authentic-pizza-ovens-brick-oven-cover\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ecover\u003c\/a\u003e, which is a warranty condition and not a suggestion. Both Ventura finishes take the Lisboa Dome fit, COVER100T, because the facade is a band around the mouth and the dome behind it is the plain white render, not full cladding. The XL cover on the same page is for the fully clad Lisboa and Pizzaioli finishes and does not apply here. Covers, spits, and chimney parts are not returnable, so match the fit before checkout.\u003c\/p\u003e\n\u003cp\u003eThe second is the \u003ca href=\"\/products\/authentic-pizza-ovens-rotisserie-spit-traditional\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003etraditional rotisserie spit\u003c\/a\u003e, which fits the Ventura pizza oven in both finishes. It is the accessory that turns this from a pizza oven into a rotisserie pizza oven, and it is the reason to choose a Ventura over a Buena Ventura in the first place. The third is the \u003ca href=\"\/products\/authentic-pizza-ovens-starter-pack\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003efive piece starter pack\u003c\/a\u003e: a wooden peel to build on, a long aluminum peel to launch and retrieve, a turner, an ash shovel, and an oven brush. Nothing in the crate does those jobs, and you will want all five on the first pizza night.\u003c\/p\u003e\n\u003cp\u003eIf the oven is going under any kind of roof, add the \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-extension\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003echimney extension\u003c\/a\u003e and \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-cap\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003echimney cap\u003c\/a\u003e. The \u003ca href=\"\/products\/authentic-pizza-ovens-bbq-grill-rack\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eBBQ grill rack\u003c\/a\u003e stands over the coals for steaks and vegetables, and the \u003ca href=\"\/products\/hpc-fire-fdp-infrared-gun-forno-de-pizza-digital-infrared-thermometer-gun\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire infrared thermometer\u003c\/a\u003e will tell you the real floor temperature of a Ventura pizza oven that the dial cannot. Everything else is in our \u003ca href=\"\/collections\/accessories\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003epizza oven accessories collection\u003c\/a\u003e; the ceramic dish, the thermometer, and the Ultra Fire kit are already in the crate.\u003c\/p\u003e\n\u003ch2 class=\"ven-h2\"\u003eBuying the Ventura From Crustify\u003c\/h2\u003e\n\u003cp\u003eEvery Ventura pizza oven ships direct from the brand's Texas warehouse on a pallet inside a treated wood crate, by freight carrier, curbside. The freight is free because the oven clears our $750 threshold on its own; the one charge at checkout is the $95 liftgate fee every oven over 150 pounds carries at a home address. Shipping to a business with a loading dock or forklift? Contact us and we refund it. We do not ship to Alaska, Hawaii, or Puerto Rico, and a remote or mountain address may carry a carrier surcharge that we confirm with you before the oven ships.\u003c\/p\u003e\n\u003cp\u003eBoth finishes show in stock on the maker's latest report and typically ship within a few business days; the owner confirms the date with the warehouse at order, and we will tell you the honest date before your card is charged rather than after.\u003c\/p\u003e\n\u003cp\u003eInspect the crate before you sign for it. Note any damage on the delivery receipt, even a scuffed corner, because a signed clean receipt gives up most of your protection. Concealed damage found after opening the crate has a five day reporting window. Unused ovens still in their crate can be returned within 14 days, with the return freight paid by the buyer, which is why we would rather answer every question before you order than process a return after.\u003c\/p\u003e\n\u003cp\u003eThe warranty on the Ventura pizza oven is three years on the structure, materials, and craftsmanship, on the conditions covered above: cure it on the five day schedule, keep it covered when it is not in use, and keep it off a trailer. Hairline cracks in the render are normal and are not a warranty claim. What separates dealers on this oven is delivery included and who answers the phone afterward.\u003c\/p\u003e\n\u003cp\u003eHere, chat and email go straight to the owner, and a real answer usually comes the same day, including help choosing between the Ventura pizza oven and its siblings before you commit. Financing is available at checkout through our \u003ca href=\"\/pages\/financing\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003efinancing page\u003c\/a\u003e, and if you are still weighing a brick dome against a steel oven, the \u003ca href=\"\/pages\/pizza-oven-buying-guide\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003epizza oven buying guide\u003c\/a\u003e walks through it, or \u003ca href=\"\/pages\/contact\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003econtact us\u003c\/a\u003e directly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrder the cover, the rotisserie spit, and the starter pack with the oven and they ride free on the same delivery. The Ventura pizza oven clears the $750 free shipping threshold by itself.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch6\u003eKEY FEATURES\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eAuthentic Pizza Ovens Ventura pizza oven, handmade in Portugal, north of Lisbon, and finished in hand painted cast stacked stone in your choice of Sierra (warm red brown) or Preto (black, gray, and brown)\u003c\/li\u003e\n\u003cli\u003eThe Lisboa's tall dome: 39 W x 31 H x 39 D outside, 31 x 31 inch fire brick floor with 19 inches of headroom, room for two 12 inch pizzas at once\u003c\/li\u003e\n\u003cli\u003e15.5 x 12 inch cast aluminum Dutch door that opens left and right, with a tempered borosilicate viewing window and a port for the rotisserie spit\u003c\/li\u003e\n\u003cli\u003eRotisserie pizza oven: the 41 inch traditional spit seats in a rear cap and turns from outside the closed door of the Ventura pizza oven\u003c\/li\u003e\n\u003cli\u003eThree layer construction: fire brick and refractory mortar chamber, 50 to 80 mm Rockwool insulation, refractory cement shell, cool to the touch on the outside\u003c\/li\u003e\n\u003cli\u003eHolds above 350°C for four hours after peak with the door shut; pizza floor temperature of 370 to 450°C for 60 to 90 second bakes\u003c\/li\u003e\n\u003cli\u003eStainless steel chimney spout, 5.5 x 6 inches, with a built in damper; 38 inch extension and rain cap available separately\u003c\/li\u003e\n\u003cli\u003eWhite render dome that can be painted with high heat paint or tiled once cured\u003c\/li\u003e\n\u003cli\u003eBimetallic dial thermometer, 0 to 500°C, mounted in the facade beside the door\u003c\/li\u003e\n\u003cli\u003eIncludes a 10 x 14.5 x 3 inch Portuguese ceramic baking dish, thermometer, and Ultra Fire patch kit\u003c\/li\u003e\n\u003cli\u003eBuilt on a 3.15 inch reinforced concrete slab with four steel lifting loops for hoisting onto your base\u003c\/li\u003e\n\u003cli\u003eWood only as sold, about four to six pounds of hardwood an hour; a factory pre drilled gas ready Ventura is special order, and the stocked pre drilled dome is on the hybrid ready page\u003c\/li\u003e\n\u003cli\u003eTakes the Lisboa Dome cover, COVER100T, on both finishes; covers, spits, and chimney parts are not returnable\u003c\/li\u003e\n\u003cli\u003eThree year structural warranty from Authentic Pizza Ovens, with curing and an APO cover required\u003c\/li\u003e\n\u003cli\u003eFree freight shipping direct from the brand's Texas warehouse, with a $95 residential liftgate fee at checkout; accessories ride free on the same order\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eSPECIFICATIONS\u003c\/h6\u003e\n\u003cimg class=\"ven-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-ventura-dimensions-drawing.webp?v=1789708210\" alt=\"Authentic Pizza Ovens dimension drawing for the tall dome Ventura pizza oven showing base, width, dome height, chimney, and door measurements\" width=\"800\" height=\"800\" loading=\"lazy\"\u003e\n\u003cp class=\"ven-cap\"\u003eAPO's tall dome drawing for the Ventura pizza oven, shared with the Lisboa. It shows the older figures: C is the dome height above the 2.75 inch slab (A), which together match the current 31 inch overall height in the table below. Interior and door figures on the drawing predate the current 31 x 31 floor and 15.5 x 12 door. Every oven is handmade, so expect small variations.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBy finish\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable class=\"cart-specs ven-specs\"\u003e\n\u003ctr\u003e\n\u003cth\u003eFinish\u003c\/th\u003e\n\u003ctd\u003eSierra\u003c\/td\u003e\n\u003ctd\u003ePreto\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFacade\u003c\/th\u003e\n\u003ctd\u003eHand painted cast stacked stone, reddish brown Portuguese tone\u003c\/td\u003e\n\u003ctd\u003eHand painted cast stacked stone, black, gray, and brown blend\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDome\u003c\/th\u003e\n\u003ctd\u003eWhite render, paintable or tileable\u003c\/td\u003e\n\u003ctd\u003eWhite render, paintable or tileable\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDoor and chimney\u003c\/th\u003e\n\u003ctd\u003eBlack cast aluminum door, stainless chimney spout\u003c\/td\u003e\n\u003ctd\u003eBlack cast aluminum door, stainless chimney spout\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eApprox. weight\u003c\/th\u003e\n\u003ctd\u003e1,300 lb\u003c\/td\u003e\n\u003ctd\u003e1,300 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCover\u003c\/th\u003e\n\u003ctd\u003eAPO cover, Lisboa Dome fit COVER100T\u003c\/td\u003e\n\u003ctd\u003eAPO cover, Lisboa Dome fit COVER100T\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRotisserie spit\u003c\/th\u003e\n\u003ctd\u003eFits\u003c\/td\u003e\n\u003ctd\u003eFits\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eShared specifications\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable class=\"cart-specs ven-specs\"\u003e\n\u003ctr\u003e\n\u003cth\u003eBrand and model\u003c\/th\u003e\n\u003ctd\u003eAuthentic Pizza Ovens Ventura Premium pizza oven, Sierra or Preto\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFuel\u003c\/th\u003e\n\u003ctd\u003eWood only as sold, hardwood recommended; factory pre drilled gas ready version by special order, list price plus $500, about 12 to 15 weeks\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOutside dimensions\u003c\/th\u003e\n\u003ctd\u003e39 in W x 31 in H x 39 in D\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eInside dimensions\u003c\/th\u003e\n\u003ctd\u003e31 in W x 19 in H x 31 in D\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDoor opening\u003c\/th\u003e\n\u003ctd\u003e15.5 in W x 12 in H, Dutch door, opens left and right\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eChimney spout\u003c\/th\u003e\n\u003ctd\u003e5.5 in W x 6 in H with damper; 38 in extension and cap sold separately\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCapacity\u003c\/th\u003e\n\u003ctd\u003eTwo 12 inch pizzas at a time, about 30 pizzas an hour\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCooking temperature\u003c\/th\u003e\n\u003ctd\u003ePizza 370 to 450°C (700 to 850°F); maximum 500°C (932°F)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHeat retention\u003c\/th\u003e\n\u003ctd\u003eAbove 350°C for about four hours after peak, door closed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDome interior\u003c\/th\u003e\n\u003ctd\u003eFire brick, 40 percent alumina, service temperature above 1,200°C; refractory mortar rated above 1,500°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eInsulation\u003c\/th\u003e\n\u003ctd\u003eRockwool fiber matting, 50 to 80 mm, 80 to 120 kg\/m3, retained with 18 to 20 gauge steel mesh\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOuter shell\u003c\/th\u003e\n\u003ctd\u003eRefractory cement, calcium aluminate with chamotte aggregate, 25 MPa; 30 to 50 mm thick\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWall thickness\u003c\/th\u003e\n\u003ctd\u003eFire brick 50 to 60 mm; Rockwool 50 to 80 mm; cement 30 to 50 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDoor and chimney material\u003c\/th\u003e\n\u003ctd\u003eCast aluminum alloy AlSi10Mg, tensile strength above 230 MPa, corrosion resistant; stainless steel chimney\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eViewing window\u003c\/th\u003e\n\u003ctd\u003eTempered borosilicate glass, 5 to 6 mm, thermal shock resistant\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eThermometer\u003c\/th\u003e\n\u003ctd\u003eBimetallic dial, stainless probe, 0 to 500°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eTolerances\u003c\/th\u003e\n\u003ctd\u003e±5 mm on the dome, ±2 mm on the door and frame; 1 to 1.5 percent thermal expansion at 800°C, expansion joints included\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eClearances\u003c\/th\u003e\n\u003ctd\u003e2 in at dome sides, 16 in above the dome, 30 in around the flue, 28 in around the vent bricks, 47 in non combustible floor in front (maker's published figures)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBase\u003c\/th\u003e\n\u003ctd\u003e3.15 in reinforced concrete slab with four steel lifting loops; requires a masonry or concrete base with a 39 x 39 in solid top\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWood consumption\u003c\/th\u003e\n\u003ctd\u003eAbout 4 to 6 lb of hardwood an hour at temperature\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIncluded\u003c\/th\u003e\n\u003ctd\u003eCast aluminum Dutch door with window, stainless chimney spout with damper, 10 x 14.5 x 3 in ceramic baking dish, thermometer, Ultra Fire patch kit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eNot included\u003c\/th\u003e\n\u003ctd\u003eCover, rotisserie spit, chimney extension and cap, tools, base, firewood; covers, spits, and chimney parts are not returnable\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCrating\u003c\/th\u003e\n\u003ctd\u003eTreated wood crate, shrink wrapped, accessories packed separately; free freight delivery, curbside, $95 residential liftgate fee\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWarranty\u003c\/th\u003e\n\u003ctd\u003e3 years structural, materials, and craftsmanship, subject to curing and cover requirements\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eNot for\u003c\/th\u003e\n\u003ctd\u003eTrailers, food trucks, or any mobile use; drilling a finished dome for gas after purchase\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch6\u003eVIDEO\u003c\/h6\u003e\n\u003cp\u003eThree owner videos of the Ventura pizza oven at work. The first is a chorizo and sausage bread bowl on stored heat, the second is wagyu on the rotisserie spit, and the third is steak seared on cast iron in front of a live fire.\u003c\/p\u003e\n\u003cdiv class=\"ven-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/Hge81LffHCM\" title=\"Wood fired cooking in the Authentic Pizza Ovens Ventura\" loading=\"lazy\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cdiv class=\"ven-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/hTF0w6gIfN8\" title=\"Authentic Pizza Ovens Ventura rotisserie\" loading=\"lazy\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cdiv class=\"ven-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/V52Cf2NwtGk\" title=\"Cooking steak in a wood fired Ventura oven\" loading=\"lazy\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch6\u003eINSTALLATION GUIDE \u0026amp; USER MANUAL\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eSite and base.\u003c\/strong\u003e Choose a spot with 2 inches of clearance at the sides of the dome, 16 inches above it, 30 inches around the flue, 28 inches around the vent bricks, and 47 inches of non combustible surface in front of the door; print the maker's \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-minimum-clearances-diagram.pdf?v=1790536944\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eclearance diagram\u003c\/a\u003e for the mason. Build a masonry or poured concrete base with a solid top at least 39 x 39 inches, rated for 1,300 pounds plus the people leaning on it. A U shaped block base five courses high with the front open for wood is APO's standard design.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSetting the oven.\u003c\/strong\u003e The Ventura pizza oven arrives crated on a pallet at the curb. Uncrate it in place, run straps through the four corner lifting loops, and lift with an engine hoist, telehandler, or crane onto the base. Set it level on a thin bed of mortar or on the bare slab. Cut the loops off flush once it is set if you prefer. Fit the chimney spout and any extension, and mount the thermometer in its hole beside the door.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCuring.\u003c\/strong\u003e Five small fires on five consecutive days, held at roughly 140°F, 215°F, 300°F, 400°F, and 480°F on the dial, each for a few hours. Use small splits of dry hardwood, never softwood, treated wood, or any accelerant. Expect some steam and some hairline cracking in the render as moisture leaves. After day five, build a full fire and the oven is ready to cook.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEvery fire.\u003c\/strong\u003e Build the fire in the center, let it grow until the dome soot burns off white, then push the coals to one side or the back. Never exceed 500°C on the dial. Use the damper to slow the draft once the oven is hot. Keep the Dutch door closed for roasts and bread, open one half for airflow when you want the fire to draw. Sweep ash out with the door open once the oven is cold.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAfter cooking.\u003c\/strong\u003e Let the oven cool fully before covering. Cover it whenever it is not in use, in every season, with the vent closed off so rain cannot reach the chamber. Touch up render cracks with the Ultra Fire kit as they appear; the maker's short video on it is in the curing section above. Season the ceramic dish before first use by soaking it in water, then baking it dry at low heat.\u003c\/p\u003e\n\u003cp\u003eWe send APO's setup guide, clearance diagram, and dish seasoning instructions with every order confirmation.\u003c\/p\u003e\n\u003ch6\u003eWARRANTY INFORMATION\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eTerm.\u003c\/strong\u003e Authentic Pizza Ovens warrants the Ventura pizza oven for three years against structural defects in materials and craftsmanship, from the date of delivery, to the original purchaser.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConditions.\u003c\/strong\u003e The oven must be cured on APO's five day schedule before full use, installed on a suitable base per the installation guide, and protected from weather with an APO cover or equivalent all weather protection whenever it is not in use. An oven that is not cured, or is left uncovered, is not covered. Never use accelerants, never exceed 500°C, and never use the oven on a trailer, truck, or any mobile platform.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExclusions.\u003c\/strong\u003e Hairline and superficial cracking of the outer render and cement shell is normal on every handmade brick oven, does not affect cooking, and is not a defect. The Ultra Fire kit included with the oven is for this purpose, and APO's crack repair video in the curing section above walks through it. Damage from moisture, freezing water in an uncovered dome, improper curing, improper installation, or misuse is excluded. The complimentary ceramic dish carries no warranty. Oven specific accessories, the cover, spit, chimney extension, and cap, are not accepted for return.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClaims.\u003c\/strong\u003e Contact us first. We handle the claim with APO on your behalf, and we will ask for photos and your order number. Shipping damage is a separate matter from warranty: it must be noted on the delivery receipt at the time of delivery, or reported within five days for concealed damage, for a claim to succeed.\u003c\/p\u003e\n\u003ch6\u003eFREQUENTLY ASKED QUESTIONS - FAQ'S\u003c\/h6\u003e\n\u003ccenter\u003e\u003ch2 id=\"faqs\"\u003e\u003cspan style=\"text-decoration: underline; color: #c62828;\"\u003eFrequently Asked Questions (FAQs)\u003c\/span\u003e\u003c\/h2\u003e\u003c\/center\u003e\n\u003ch3 style=\"color: #2c3e50; margin-top: 0;\"\u003eYour Questions Answered Before You Buy\u003c\/h3\u003e\n\u003cp\u003eThese are the questions we get most often about the Ventura pizza oven, answered straight. If yours is not here, chat or email goes to the owner and you will usually hear back the same day.\u003c\/p\u003e\n\u003cdiv style=\"width: 100%; margin: 30px 0; font-family: Arial,sans-serif; border: 1px solid #ddd; border-radius: 12px; overflow: hidden; box-shadow: 0 4px 12px rgba(0,0,0,0.1);\"\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Is the Ventura pizza oven the same as the Lisboa?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes, underneath the stone it is the same oven. The Ventura uses the Lisboa's tall dome, floor, Dutch door, insulation, base slab, and rotisserie capability, and the two weigh the same. The difference is the front: the Ventura has a cast stacked stone facade in Sierra or Preto around the mouth, where the Lisboa Premium has a terracotta arch on a white render dome.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Does the Ventura take a rotisserie spit?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes. The Ventura pizza oven is a rotisserie pizza oven because its 12 inch tall Dutch door has a port for the spit rod. The 41 inch traditional spit seats in a cap at the back of the dome, passes out through the door, and turns by a wooden handle outside while the door stays closed. The Buena Ventura, with its drop down door, cannot take the spit, which is the main difference between the two.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What is the difference between the Ventura and the Buena Ventura?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe dome. The Ventura pizza oven is the tall Lisboa dome, 31 inches high with a 15.5 by 12 inch Dutch door and rotisserie capability. The Buena Ventura is the low Pizzaioli dome, 26 inches high with a 19.7 inch wide drop down door and no spit port, built to push heat to the floor for pizza. Both wear the same Sierra or Preto stacked stone facade, so choose by how you cook, not by looks.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Which cover fits the Ventura pizza oven?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe Authentic Pizza Ovens cover in its Lisboa Dome fit, COVER100T, for both Sierra and Preto. The stone facade is a band around the mouth of the oven and the dome behind it is plain white render, so the Ventura takes the same cover as the Lisboa Premium, not the XL cover made for fully clad stone and brick domes. A cover is a warranty condition and is not returnable, so match the fit and order it with the oven; it ships free on the same delivery.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How many pizzas can a Ventura cook, and how hot does it get?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eTwo 12 inch pizzas at a time on the 31 by 31 inch floor, about 60 to 90 seconds each at a floor temperature of 370 to 450°C, which works out to roughly 30 pizzas an hour with a steady hand. The dome reaches cooking heat in under an hour on dry hardwood, holds above 350°C for about four hours after peak with the door shut, and should never be taken past 500°C on the dial.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can I paint or tile the white dome on the Ventura?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes. The dome behind the stone facade is APO's standard white render, and it takes high heat paint or thin set tile with a high temperature adhesive. Cure the oven first, use it for a few weeks so the initial hairline cracks appear and get patched with the Ultra Fire kit, then finish it. The cast stone facade itself stays as it comes; most owners leave the dome white for the contrast.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can I get the Ventura with a gas burner?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNot from stock, but yes by special order. Authentic Pizza Ovens can pre drill a Ventura at the factory for a Vamparossa gas burner at list price plus $500, about 12 to 15 weeks, burner sold separately; ask through chat and we quote it. The pre drilled dome the maker keeps in stock is the Lisboa Premium Hybrid, the same tall dome behind a terracotta arch, on our \u003ca href=\"\/products\/authentic-pizza-ovens-hybrid-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ehybrid ready page\u003c\/a\u003e. A finished dome cannot be drilled afterward, so choose gas before you order.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How is the Ventura delivered and how do I get it onto the base?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eFreight is free: it ships by carrier in a wood crate on a pallet, curbside, direct from the brand's Texas warehouse, with a $95 liftgate fee at checkout for home delivery. At 1,300 pounds, getting it onto a masonry base takes an engine hoist, telehandler, or small crane strapped through the four lifting loops in its slab. Arrange the lift before delivery and inspect the crate before signing.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Will my Ventura brick pizza oven crack, and is that covered?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eIt will develop hairline cracks in the outer render in its first season, and APO states plainly that this is normal on every handmade brick oven and not a defect or a warranty claim. The cracks are cosmetic, in the shell rather than the fire brick chamber, and the Ultra Fire kit patches them in minutes. The three year warranty covers the Ventura pizza oven itself if it was cured and kept covered.\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Authentic Pizza Ovens","offers":[{"title":"Preto","offer_id":49240303042815,"sku":"VENTBPREM","price":2795.0,"currency_code":"USD","in_stock":true},{"title":"Sierra","offer_id":49240303075583,"sku":"VENTRPREM","price":2795.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-ventura-preto-front.webp?v=1789710536"},{"product_id":"authentic-pizza-ovens-buena-ventura-brick-pizza-oven","title":"Authentic Pizza Ovens Buena Ventura Stacked Stone Brick Pizza Oven","description":"\u003cstyle\u003e\n.bue-h2{color:#8a1f12;font-weight:700;}\n.bue-h3{text-decoration:underline;text-decoration-color:#000000;text-decoration-thickness:2px;text-underline-offset:4px;}\n.bue-img{max-width:100%;height:auto;display:block;margin:18px auto;border-radius:8px;}\n.bue-cap{font-size:14px;color:#555;text-align:center;margin:-8px 0 18px;}\n.bue-glance{background:#fbf6f4;border-left:4px solid #8a1f12;padding:16px 20px;margin:20px 0;border-radius:0 8px 8px 0;}\n.bue-glance p{margin:0 0 8px;}\n.bue-glance .bue-glance-title{font-weight:700;font-size:18px;margin-bottom:10px;}\n.bue-table{width:100%;border-collapse:collapse;margin:20px 0;}\n.bue-table th{background:#8a1f12;color:#fff;padding:10px;text-align:left;}\n.bue-table td{border:1px solid #ddd;padding:10px;vertical-align:top;}\n.bue-cards{display:none;}\n.bue-card{border:1px solid #ddd;border-radius:8px;padding:14px;margin:12px 0;}\n.bue-card strong{color:#8a1f12;}\n@media (max-width:600px){.bue-table{display:none;}.bue-cards{display:block;}}\n.cart-specs.bue-specs{width:100%;border-collapse:collapse;margin:16px 0;}\n.cart-specs.bue-specs th{background:#8a1f12;color:#fff;padding:10px;text-align:left;width:38%;}\n.cart-specs.bue-specs td{border:1px solid #ddd;padding:10px;}\n.bue-video{position:relative;padding-bottom:56.25%;height:0;overflow:hidden;margin:18px 0;border-radius:8px;}\n.bue-video iframe{position:absolute;top:0;left:0;width:100%;height:100%;border:0;}\n.bue-short{max-width:315px;margin:14px auto 6px;}\n.bue-short \u003e div, .bue-short \u003e span, .bue-short [class*=\"video\"], .bue-short [class*=\"embed\"], .bue-short [class*=\"iframe\"]{position:static !important;padding:0 !important;height:auto !important;max-height:none !important;overflow:visible !important;}\n.bue-short iframe{position:static !important;width:315px !important;max-width:100% !important;height:560px !important;min-height:560px !important;max-height:none !important;aspect-ratio:auto !important;border:0;border-radius:8px;display:block;}\ndetails[style*=\"border-bottom\"] \u003e summary{list-style:none;cursor:pointer;}\ndetails[style*=\"border-bottom\"] \u003e summary::-webkit-details-marker{display:none;}\ndetails[style*=\"border-bottom\"] \u003e summary::after{content:none;}\ndetails[style*=\"border-bottom\"] \u003e summary:hover{background:#eef1f5 !important;}\ndetails[open] .pin-arrow{transform:rotate(180deg);}\n\u003c\/style\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003eThe Buena Ventura pizza oven is the Pizzaioli low brick dome from Authentic Pizza Ovens behind a cast stacked stone facade, offered in two colors, Sierra and Preto, on one oven. Underneath the stone it is the same handmade Portuguese brick oven that made the Pizzaioli APO's top seller: a 39 inch fire brick dome on a concrete slab, Rockwool insulation, a refractory cement shell that stays cool to the touch, a wide cast aluminum door that drops down, and a stainless chimney spout with a damper.\u003c\/p\u003e\n\u003cp\u003eWhat the Buena Ventura pizza oven adds is a front that looks like it was laid stone by stone, cast in a mold and painted by hand in Portugal, in a sandy tan brick tone or a black, gray, and brown blend, and APO flags the Preto version of the Buena Ventura Premium pizza oven as a best seller in its own right. Every Buena Ventura pizza oven ships free because it clears our $750 free shipping threshold on its own; the only delivery charge is the $95 liftgate fee every freight oven carries at checkout.\u003c\/p\u003e\n\u003cp\u003eThis is a wood only oven, and the wood you feed it decides how it behaves. A Buena Ventura pizza oven burns roughly four to six pounds of split hardwood an hour at cooking temperature, and dense hardwood is worth seeking out: \u003ca href=\"https:\/\/extension.psu.edu\/heating-with-wood-an-introduction\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ePenn State Extension\u003c\/a\u003e rates a cord of seasoned white oak at about 25.7 million BTU, with red oak and sugar maple close behind at 24, and puts the target moisture for clean burning at roughly 20 percent. Oak, hickory, or maple dried under cover for six to twelve months will take this low dome past pizza temperature in under an hour. Green wood will not.\u003c\/p\u003e\n\u003cp\u003eYou can compare the Buena Ventura against the rest of the Portuguese line on our \u003ca href=\"\/collections\/authentic-pizza-ovens\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eAuthentic Pizza Ovens brand page\u003c\/a\u003e, or read on for the full picture of what this stacked stone pizza oven does, who the Buena Ventura pizza oven suits, and what to order with it.\u003c\/p\u003e\n\u003cdiv class=\"bue-glance\"\u003e\n\u003cp class=\"bue-glance-title\"\u003eAuthentic Pizza Ovens Buena Ventura at a glance\u003c\/p\u003e\n\u003cp\u003eThe Pizzaioli's handmade Portuguese low brick dome behind a cast stacked stone front in Preto or Sierra; about 1,250 pounds, on a masonry base you build, set by engine hoist on its four lifting loops\u003c\/p\u003e\n\u003cp\u003eWood only as sold here, seasoned hardwood, 4 to 6 pounds an hour; under an hour to pizza heat, a floor of 370 to 450°C, 500°C maximum on the dial. A gas ready Buena Ventura is a factory special order; the stock pre drilled low dome is the Pizzaioli Premium Hybrid\u003c\/p\u003e\n\u003cp\u003e30 by 32 inch firebrick floor under a 15 inch ceiling, the low dome built for a 60 to 90 second bake; two 12 inch pizzas at a time, then roasts and bread on stored heat for about four hours after peak\u003c\/p\u003e\n\u003cp\u003eWidest door in the range, 19.7 inches, cast aluminum with a window, drops down as a peel shelf; no spit port, so the rotisserie belongs to the Ventura\u003c\/p\u003e\n\u003cp\u003eStone facade finished on delivery day; the white dome behind it can be painted, tiled, or brick clad after curing\u003c\/p\u003e\n\u003cp\u003eFive day cure before the first pizza; hairline cracks are normal and patched with the included Ultra Fire kit; a cover in the Pizzaioli Dome fit is a warranty condition\u003c\/p\u003e\n\u003cp\u003eThree year structural warranty from an authorized dealer; outdoor residential use, never on a trailer\u003c\/p\u003e\n\u003cp\u003eFree freight from Texas on both finishes, with the $95 residential liftgate fee at checkout; 14 day returns on an unused crated oven\u003c\/p\u003e\n\u003cp\u003eQuestions before you order? The FAQ tab below covers the nine we hear most, and the chat button reaches the owner directly.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"bue-h2\"\u003eWhat the Stacked Stone Facade Changes, and What It Does Not\u003c\/h2\u003e\n\u003cp\u003eStart with what stays the same, because it is most of the oven. The Buena Ventura and the Pizzaioli share the same dome: 39 inches wide, 39 deep, and 26 tall on the outside, with a 30 by 32 inch cooking floor and 15 inches of headroom inside. Both carry the 19.7 inch wide door that drops down like a tailgate, and both are built for the same job, which is pushing heat to the floor for fast pizza.\u003c\/p\u003e\n\u003cp\u003eWeight, insulation, chimney, base slab, curing schedule, and cover fit are identical on the Pizzaioli and the Buena Ventura pizza oven. If you have read our \u003ca href=\"\/products\/authentic-pizza-ovens-pizzaioli-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ePizzaioli page\u003c\/a\u003e, you already know how the Buena Ventura pizza oven cooks.\u003c\/p\u003e\n\u003cp\u003eWhat changes is the front. On the Pizzaioli Premium the arch is terracotta and the dome is white render. On the Buena Ventura pizza oven, APO casts a stacked stone facade around the mouth of the oven, a band of irregular ledge stones that frames the door and the arch above it, and the rest of the dome stays white.\u003c\/p\u003e\n\u003cp\u003eIt is cast, molded stone painted by hand, not individually laid rock, which is why the pattern is consistent oven to oven and why the Buena Ventura pizza oven sits in price with the Pizzaioli Premium rather than with the fully clad Stone Finish or Rustic Pizzaioli. You get the look of a stone pizza oven without the weight or the cost of cladding the whole dome, and the same 1,250 pound oven to lift onto the base.\u003c\/p\u003e\n\u003cp\u003eThe white dome is a real advantage on this oven, not an afterthought. APO's render takes high heat paint and thin set tile once the oven is cured and has been fired for a few weeks, so a Buena Ventura brick pizza oven can be finished to match a house color, a countertop, or a mosaic. The stone facade gives you a finished front on day one; the dome gives you the option to make the rest of it yours later. Most owners leave it white, and the contrast between white render and dark ledge stone is most of what makes the Preto Buena Ventura pizza oven photograph so well.\u003c\/p\u003e\n\u003cimg class=\"bue-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-buena-ventura-sierra-owner-brick-clad-dome-tiki-outdoor-kitchen.webp?v=1789840469\" alt=\"Buena Ventura Sierra pizza oven with the white dome brick clad by the owner, set into a stacked stone outdoor kitchen under a tiki hut\" width=\"800\" height=\"1067\" loading=\"lazy\"\u003e\n\u003cp\u003eThe owner above went the other way. That is a Sierra Buena Ventura pizza oven under a Florida tiki hut, and every brick you can see on the dome was laid by the owner after the oven was cured: thin brick veneer set over the white render with high temperature mortar, run right up to the cast stone arch so the two read as one piece. \u003c\/p\u003e\n\u003cp\u003eThe base is a stacked stone island with wood storage and a marble top, built around a standard oven with no factory cladding. It shows the range on this one dome. Leave it white, paint it, tile it, or brick it, and the stone facade works with all four.\u003c\/p\u003e\n\u003ch2 class=\"bue-h2\"\u003eChoose Your Buena Ventura Finish\u003c\/h2\u003e\n\u003cp\u003eTwo finishes, one price, one Buena Ventura pizza oven, both stocked in Texas on the maker's latest inventory report. The only decision is the color of the stone. Pick the finish from the drop down above the Add to Cart button and the gallery follows your selection.\u003c\/p\u003e\n\u003ch3 class=\"bue-h3\"\u003eBuena Ventura Preto\u003c\/h3\u003e\n\u003cimg class=\"bue-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-buena-ventura-preto-ledgestone-base-marble-counter.webp?v=1789836416\" alt=\"Buena Ventura Preto pizza oven on a white ledgestone base with a marble counter in a Florida backyard\" width=\"800\" height=\"1067\" loading=\"lazy\"\u003e\n\u003cp\u003ePreto is Portuguese for black, and the Preto facade reads black in photographs; in person it is a hand painted blend of black, charcoal gray, and brown stones, with more warmth than the camera shows. It is the finish APO flags as a best seller and the one in most customer photos, usually on a gray block base, a white ledgestone counter as above, or a granite slab. If your outdoor kitchen runs to stainless, concrete, dark tile, or a modern palette, the Preto Buena Ventura pizza oven is the safer choice.\u003c\/p\u003e\n\u003cp\u003eThe black door disappears into the stone, so the fire and the white dome carry the whole picture when the door is down.\u003c\/p\u003e\n\u003ch3 class=\"bue-h3\"\u003eBuena Ventura Sierra\u003c\/h3\u003e\n\u003cimg class=\"bue-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-buena-ventura-sierra-front-granite-slab-block-base.webp?v=1789836858\" alt=\"Buena Ventura Sierra brick pizza oven with a sandy tan stacked stone arch on a granite slab and block base\" width=\"800\" height=\"1067\" loading=\"lazy\"\u003e\n\u003cp\u003eSierra is the warm one. APO describes it as a Portuguese sandy tan brick tone, and in person it reads as a mix of tan, ochre, and soft rust ledge stones with lighter mortar lines between them, a shade lighter than the Sierra facade on the taller Ventura. It suits brick patios, granite and travertine counters, cedar pergolas, and any outdoor kitchen that leans warm. \u003c\/p\u003e\n\u003cp\u003eUnder patio lighting at night the Sierra facade picks up the glow from the door and looks like a fireplace, which is the effect most people are after when they choose a stacked stone pizza oven over a plain render dome. The Sierra Buena Ventura pizza oven ships with the same black cast aluminum door and stainless chimney as the Preto.\u003c\/p\u003e\n\u003ch2 class=\"bue-h2\"\u003eThe Low Dome and the Drop Down Door: Why the Buena Ventura Is Not a Ventura\u003c\/h2\u003e\n\u003cp\u003eAPO makes two stacked stone ovens and the names are close enough to cause mistakes, so here is the split. The Buena Ventura pizza oven is the low dome, the Pizzaioli shape, at 26 inches tall with a 19.7 inch wide door that drops down. The Ventura is the tall dome, the Lisboa shape, at 31 inches tall with a 15.5 by 12 inch Dutch door that opens left and right and takes the rotisserie spit. Both come in Sierra and Preto. The Buena Ventura is the wide mouth, pure pizza oven of the pair. The \u003ca href=\"\/products\/authentic-pizza-ovens-ventura-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eVentura\u003c\/a\u003e is the rotisserie oven of the pair.\u003c\/p\u003e\n\u003cp\u003eThe low dome is not a compromise, it is the point. With only 15 inches of headroom, the flame from a fire pushed to one side rolls along the underside of the dome and reflects straight back down at the floor, so the top of a pizza browns in the same 60 to 90 seconds the floor takes to crisp the base. A tall dome gives you room for a spit and a wider range of roasting heights; a low dome pizza oven gives you the fastest, most even pizza in the APO range, and that is why the Pizzaioli shape has been APO's top seller for years.\u003c\/p\u003e\n\u003cp\u003eThe wide mouth is the other half of it. At 19.7 inches, the door on the Buena Ventura pizza oven is more than four inches wider than the Ventura's, which is the difference between angling a 14 inch pizza through the opening and simply sliding it in. Two 12 inch pizzas fit side by side on the floor, and with the door this wide you can turn one without disturbing the other.\u003c\/p\u003e\n\u003cp\u003eThe drop down door is a cast aluminum panel with a viewing window that hinges at the bottom and lowers flat. Down, it is a landing shelf for the peel and a heat shield for your forearms. Up, it seals the mouth and the Buena Ventura pizza oven holds its stored heat for roasting and bread. What it does not have is a port for a spit rod, which is why this oven cannot take the traditional rotisserie and the Ventura can.\u003c\/p\u003e\n\u003ctable class=\"bue-table\"\u003e\n\u003ctr\u003e\n\u003cth\u003eModel\u003c\/th\u003e\n\u003cth\u003eDome\u003c\/th\u003e\n\u003cth\u003eOutside\u003c\/th\u003e\n\u003cth\u003eDoor\u003c\/th\u003e\n\u003cth\u003eRotisserie\u003c\/th\u003e\n\u003cth\u003eFacade\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBuena Ventura (this page)\u003c\/td\u003e\n\u003ctd\u003eLow, Pizzaioli shape\u003c\/td\u003e\n\u003ctd\u003e39 W x 26 H x 39 D\u003c\/td\u003e\n\u003ctd\u003e19.7 x 10.6, drops down, no port\u003c\/td\u003e\n\u003ctd\u003eNo\u003c\/td\u003e\n\u003ctd\u003eCast stacked stone, Sierra or Preto, white dome\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-pizzaioli-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ePizzaioli\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eLow\u003c\/td\u003e\n\u003ctd\u003e39 W x 26 H x 39 D\u003c\/td\u003e\n\u003ctd\u003e19.7 x 10.6, drops down, no port\u003c\/td\u003e\n\u003ctd\u003eNo\u003c\/td\u003e\n\u003ctd\u003eTerracotta arch, stone arch, brick arch, or full stone or brick cladding\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-ventura-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eVentura\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eTall, Lisboa shape\u003c\/td\u003e\n\u003ctd\u003e39 W x 31 H x 39 D\u003c\/td\u003e\n\u003ctd\u003e15.5 x 12 Dutch door, opens left and right, spit port\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003ctd\u003eCast stacked stone, Sierra or Preto, white dome\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"bue-cards\"\u003e\n\u003cdiv class=\"bue-card\"\u003e\n\u003cstrong\u003eBuena Ventura (this page)\u003c\/strong\u003e\u003cbr\u003eLow Pizzaioli shape, 39 W x 26 H x 39 D. 19.7 x 10.6 door that drops down with no port. Rotisserie: no. Cast stacked stone facade in Sierra or Preto over a white dome.\u003c\/div\u003e\n\u003cdiv class=\"bue-card\"\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-pizzaioli-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ePizzaioli\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003eLow dome, 39 W x 26 H x 39 D. Same drop down door, no port. Rotisserie: no. Six facades from terracotta arch to full brick cladding.\u003c\/div\u003e\n\u003cdiv class=\"bue-card\"\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-ventura-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eVentura\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003eTall Lisboa shape, 39 W x 31 H x 39 D. 15.5 x 12 Dutch door that opens left and right with a spit port. Rotisserie: yes. Same Sierra or Preto stone facade over a white dome.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"bue-h2\"\u003eWant Gas as Well? The Same Dome, Pre Drilled\u003c\/h2\u003e\n\u003cp\u003eEvery Buena Ventura on this page burns wood only. If you want this low dome with a gas burner for weeknights, Authentic Pizza Ovens pre drills the dome at the factory for a Vamparossa burner, wood, gas, or both, and the stock version is the Pizzaioli Premium Hybrid, the same dome behind a terracotta arch, on our \u003ca href=\"\/products\/authentic-pizza-ovens-hybrid-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ehybrid ready brick pizza oven\u003c\/a\u003e page. A pre drilled Buena Ventura in Sierra or Preto is a factory special order at list price plus $500 and about 12 to 15 weeks; ask through chat and we quote it. A finished dome cannot be drilled later, so decide on gas before you order.\u003c\/p\u003e\n\u003ch2 class=\"bue-h2\"\u003eHow a Low Portuguese Brick Dome Cooks\u003c\/h2\u003e\n\u003cp\u003eEvery Buena Ventura pizza oven is built by hand in a workshop north of Lisbon, and the construction is the same three layer sandwich APO uses across the traditional line. The inside is fire brick rated above 1,200°C, set in refractory mortar rated above 1,500°C, laid up as a 50 to 60 millimeter wall on a 3.15 inch reinforced concrete slab.\u003c\/p\u003e\n\u003cp\u003eOver the brick goes 50 to 80 millimeters of Rockwool at 80 to 120 kilograms per cubic meter, held in place with 18 to 20 gauge steel mesh. Over the Rockwool goes 30 to 50 millimeters of calcium aluminate refractory cement with chamotte aggregate, rated at 25 megapascals. The stone facade and the white render of the Buena Ventura pizza oven sit on top of that.\u003c\/p\u003e\n\u003cp\u003eThat mass is why a Portuguese brick pizza oven behaves nothing like a steel countertop oven. Steel ovens heat in fifteen minutes and lose their floor heat after two or three pizzas. The Buena Ventura pizza oven takes closer to an hour to come up, but APO's own spec calls for it to hold above 350°C for four hours after peak with the door shut, and owners routinely bake bread in the morning on the heat from the night before. Fire brick rated above 1,200°C and a cast aluminum door alloy rated above 230 megapascals mean the hot parts are built for the temperatures involved, not just tolerant of them.\u003c\/p\u003e\n\u003cimg class=\"bue-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-buena-ventura-margherita-pizza-wood-fired.webp?v=1789837062\" alt=\"Margherita pizza with a leopard spotted crust baked in a Buena Ventura wood fired brick pizza oven\" width=\"800\" height=\"1010\" loading=\"lazy\"\u003e\n\u003cp\u003eFor pizza, the target is a floor between 370 and 450°C, roughly 700 to 850°F, with a live flame licking the dome. At that point a 12 inch Neapolitan style pizza is done in 60 to 90 seconds, the floor of the Buena Ventura pizza oven takes two at a time, and a steady hand can turn out close to thirty an hour through that wide door.\u003c\/p\u003e\n\u003cp\u003eTwo things to know before your first cook in a Buena Ventura pizza oven. First, the dial thermometer in the facade reads the air near the door and lags the floor by a wide margin during the heat up, so wait until the soot on the dome burns off to a clean white before you launch, whatever the dial says. Second, the low dome reflects heat down hard, so the crust edge nearest the fire colors fast: give the pizza a quarter turn every 20 to 30 seconds and it comes out with an even leopard spotted rim instead of one black side.\u003c\/p\u003e\n\u003cimg class=\"bue-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-buena-ventura-whole-roast-chicken-fire.webp?v=1789837609\" alt=\"Whole chicken roasting in front of the fire inside a Buena Ventura brick oven\" width=\"800\" height=\"1067\" loading=\"lazy\"\u003e\n\u003cp\u003eAfter pizza, the stored heat is the point. Push the coals to the back, raise the door, and the Buena Ventura pizza oven settles into a long, even fall from roasting heat to baking heat to slow cooking heat over the rest of the day. A whole chicken roasts in front of the coals in about an hour, then steaks seared on a cast iron plate, a tray of potatoes, bread at 250°C, and a pot of beans overnight. There is no spit, so roasts go in a pan or on the floor, and the low dome means the skin browns without turning.\u003c\/p\u003e\n\u003cimg class=\"bue-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-buena-ventura-whole-fish-terracotta-baking-dish.webp?v=1789837700\" alt=\"Whole fish and onions roasted in a terracotta baking dish from a Buena Ventura brick oven\" width=\"800\" height=\"1067\" loading=\"lazy\"\u003e\n\u003cp\u003eThe 10 by 14.5 inch Portuguese ceramic baking dish that comes with the Buena Ventura pizza oven is sized for exactly this kind of cooking, whole fish over onions and herbs, a tray of vegetables, a casserole, and it is the reason APO includes it. Season it before first use by soaking it in water, then baking it dry at low heat. A bag of seasoned hardwood a week is plenty for a family that cooks in the oven two or three times.\u003c\/p\u003e\n\u003ch2 class=\"bue-h2\"\u003ePlacement, Base, and Chimney\u003c\/h2\u003e\n\u003cp\u003eThe Buena Ventura pizza oven arrives fully built on its own 3.15 inch concrete slab, so what you build is a base to set it on, not the oven. The footprint is 39 by 39 inches and the oven weighs about 1,250 pounds, so the base has to be masonry or a poured slab, never a wood deck without engineering.\u003c\/p\u003e\n\u003cp\u003eAPO's standard recommendation for the Buena Ventura pizza oven is a U shaped block base five courses high, open at the front for wood storage, with a solid top the full size of the oven's slab. A brick base with a poured cap, as in the photo below, or a granite slab on block piers, works just as well and gives you a landing zone for the peel next to the drop down door.\u003c\/p\u003e\n\u003cimg class=\"bue-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-buena-ventura-preto-chimney-extension-rain-cap.webp?v=1789836548\" alt=\"Buena Ventura Preto brick pizza oven with chimney extension and rain cap on a brick base with firewood storage\" width=\"800\" height=\"600\" loading=\"lazy\"\u003e\n\u003cp\u003eEvery Buena Ventura pizza oven has four steel lifting loops cast into the corners of its slab, and the way it gets onto the base is an engine hoist, a small telehandler, or a rented mini crane, with straps through the four loops. Four strong friends will not do it. Plan the lift before delivery day, because the freight carrier drops the crate at the curb and does not carry it into the yard. Once the oven is set the loops can be cut off flush.\u003c\/p\u003e\n\u003cp\u003eThe chimney on the Buena Ventura pizza oven is a 5.5 inch spout, 6 inches tall, with a built in damper, and on its own it clears smoke over your head in an open patio. Under a roof, a pergola, or against a wall you will want the stainless \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-extension\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003echimney extension\u003c\/a\u003e, in 12 or 38 inches, and the \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-cap\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003echimney cap\u003c\/a\u003e with its spark screen, sold separately and not returnable, which lift the outlet above the structure and keep rain out of the flue. The oven above wears both, and that is the setup we recommend anywhere the oven sits near a fence line or a neighbor.\u003c\/p\u003e\n\u003cp\u003eClearances to combustibles from the maker are 2 inches at the sides of the dome, 16 inches above it, 30 inches around the flue, 28 inches around the vent bricks, and 47 inches of non combustible floor in front of the door. The stone facade of a Buena Ventura pizza oven gets warm, not hot, but the chimney and the mouth do. The maker's drawing of those figures: \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-minimum-clearances-diagram.pdf?v=1790536944\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eAuthentic Pizza Ovens minimum clearances diagram (PDF)\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3 class=\"bue-h3\"\u003eMatching the Base to the Facade\u003c\/h3\u003e\n\u003cimg class=\"bue-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-buena-ventura-preto-matching-stacked-stone-base.webp?v=1789836652\" alt=\"Buena Ventura Preto pizza oven on an outdoor kitchen base faced in matching dark stacked stone during construction\" width=\"800\" height=\"681\" loading=\"lazy\"\u003e\n\u003cp\u003eThe cast stone band on a Buena Ventura pizza oven is a stacked ledgestone pattern, and it happens to match the manufactured stone veneer sold at every masonry yard. The owner above faced the block base and the grill surround in a dark ledgestone that runs into the Preto facade almost seamlessly, so the oven reads as one piece with the kitchen instead of a dome sitting on a box. \u003c\/p\u003e\n\u003cp\u003eIt is the single easiest upgrade on this oven: the veneer goes on the base with thin set after the oven is placed, and there is nothing to attach to the oven itself. One owner matched the Preto tones to a granite base; another ran tan veneer up to a Sierra front. Pick the finish first, then take a photo of it to the stone yard.\u003c\/p\u003e\n\u003cimg class=\"bue-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-buena-ventura-built-into-block-wall-outdoor-kitchen.webp?v=1789836761\" alt=\"Buena Ventura pizza oven built into a block outdoor kitchen wall with granite counters and firewood bays\" width=\"700\" height=\"807\" loading=\"lazy\"\u003e\n\u003cp\u003eBecause the oven is a finished dome rather than a bare core, a built in kitchen usually means building the counter and the wall up to and around the base and leaving the facade exposed, as in the block wall above. That is the simplest built in there is: no enclosure, no venting plan, no finish work on the dome. \u003c\/p\u003e\n\u003cp\u003eIf you want the oven fully enclosed inside a masonry surround, the bare \u003ca href=\"\/products\/authentic-pizza-ovens-builders-custom-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ebuilders custom pizza oven\u003c\/a\u003e is the same Pizzaioli dome sold with no facade and a standard iron door for exactly that, built to order at about 12 weeks, and our \u003ca href=\"\/collections\/built-in\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ebuilt in pizza oven collection\u003c\/a\u003e has the ovens that were designed to be boxed in. The Buena Ventura pizza oven is not one of them, and it does not need to be.\u003c\/p\u003e\n\u003ch2 class=\"bue-h2\"\u003eCuring, Cracks, and Weather Protection\u003c\/h2\u003e\n\u003cp\u003eA new Portuguese brick pizza oven holds water in its mortar, its cement shell, and its slab, and that water has to leave slowly or it leaves as steam and cracks the shell. APO's curing schedule is five small fires on five consecutive days: 140°F, 215°F, 300°F, 400°F, and 480°F on the dial, each held for a few hours, each one a little bigger than the last. Then a full fire. Skip it and the warranty on your Buena Ventura pizza oven is void, and so is any chance of a clean dome. This is the one instruction on the page we would ask you to read twice.\u003c\/p\u003e\n\u003cp\u003eEven cured properly, every Buena Ventura brick pizza oven will develop hairline cracks in the outer render over its first season, and APO says so plainly: all traditional ovens crack, it is normal, and it is not a defect. The cracks are in the cosmetic shell, not the fire brick chamber, and they do not affect cooking or safety. The oven ships with an Ultra Fire patch kit for exactly this, and touching up a crack takes ten minutes with a putty knife. Expansion at 800°C runs 1 to 1.5 percent, and that movement has to go somewhere.\u003c\/p\u003e\n\u003cdiv class=\"bue-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/3d2Dth9MKmA\" title=\"How to repair cracks with Ultra Fire\" loading=\"lazy\" allow=\"accelerometer; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp class=\"bue-cap\"\u003eFilling hairline cracks with the Ultra Fire kit that ships inside the oven.\u003c\/p\u003e\n\u003cimg class=\"bue-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-buena-ventura-preto-block-base-patio-string-lights.webp?v=1789836325\" alt=\"Buena Ventura Preto brick pizza oven on a block base with a peel and firewood shelf on a sunny patio under string lights\" width=\"800\" height=\"1067\" loading=\"lazy\"\u003e\n\u003cp\u003eThe other warranty condition is weather protection. An oven set in the open like the one above, with nothing over it but string lights and maple leaves, needs a cover on it every night it is not in use, because rain soaking into an uncovered dome is the fast way to turn hairline cracks into real ones when the next fire drives the water out as steam. \u003c\/p\u003e\n\u003cp\u003eAPO requires an all weather cover whenever the oven is not in use, and the \u003ca href=\"\/products\/authentic-pizza-ovens-brick-oven-cover\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eAuthentic Pizza Ovens cover\u003c\/a\u003e in its Pizzaioli Dome fit, COVER100W, is the one made for the Buena Ventura pizza oven. A roof helps, and a full outdoor kitchen roof is better still, but the cover is the condition. Order it with the oven and it rides free on the same delivery.\u003c\/p\u003e\n\u003ch2 class=\"bue-h2\"\u003eWho Should Buy the Buena Ventura, and Who Should Not\u003c\/h2\u003e\n\u003cimg class=\"bue-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-buena-ventura-sierra-outdoor-kitchen-island-night.webp?v=1789836944\" alt=\"Buena Ventura Sierra pizza oven set into a stone outdoor kitchen island with wood storage, lit at night\" width=\"800\" height=\"600\" loading=\"lazy\"\u003e\n\u003cp\u003eBuy the Buena Ventura pizza oven if pizza is the main event, you want the Pizzaioli's low dome and wide mouth, and you want a stone front that is finished the day it arrives without paying for full stone or brick cladding across the whole dome. It is the right call for an outdoor kitchen island where the oven is on show, as above, for a family that will run a pizza night for twelve people, and for anyone who wants a black or tan stone front that reads as built in without any masonry work on the dome.\u003c\/p\u003e\n\u003cp\u003eLook at the \u003ca href=\"\/products\/authentic-pizza-ovens-pizzaioli-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ePizzaioli\u003c\/a\u003e instead of the Buena Ventura pizza oven if you want a terracotta arch, a natural stone arch, or the fully clad Stone Finish and Rustic versions, or if you plan to tile the entire dome and the facade would fight the design; the \u003ca href=\"\/products\/authentic-pizza-ovens-lume-largo-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eLume Largo\u003c\/a\u003e is the same low dome behind a squared gray cast stone front for a modern kitchen. Look at the \u003ca href=\"\/products\/authentic-pizza-ovens-ventura-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eVentura\u003c\/a\u003e or the \u003ca href=\"\/products\/authentic-pizza-ovens-lisboa-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eLisboa\u003c\/a\u003e if you want the rotisserie, a taller door for big roasts, or a Dutch door you can crack for draft on long bread bakes.\u003c\/p\u003e\n\u003cp\u003eLook at our \u003ca href=\"\/collections\/wood-fired\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ewood fired pizza oven collection\u003c\/a\u003e for the freestanding cart ovens if you have no base and no way to lift 1,250 pounds, or at the \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-mobile-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eMaximus Mobile\u003c\/a\u003e and \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-prime-portable-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eMaximus Prime\u003c\/a\u003e for the same brick floor on a stand. If you want gas without a special order wait, the stocked pre drilled dome is on the \u003ca href=\"\/products\/authentic-pizza-ovens-hybrid-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ehybrid ready\u003c\/a\u003e page, and a gas hybrid from \u003ca href=\"\/collections\/hpc-fire\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire\u003c\/a\u003e or \u003ca href=\"\/collections\/pinnacolo\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ePinnacolo\u003c\/a\u003e ships with its burner built in.\u003c\/p\u003e\n\u003cp\u003eOne more honest skip. The Buena Ventura pizza oven is not for mobile use. A brick dome that cracks by design is not a trailer oven, and APO excludes trailer and food truck use from the warranty on the whole traditional line.\u003c\/p\u003e\n\u003ch2 class=\"bue-h2\"\u003eWhat to Order With It\u003c\/h2\u003e\n\u003cp\u003eTwo things belong on the same order as a Buena Ventura pizza oven, and both ride free on the same delivery once the oven is in the cart. The first is the \u003ca href=\"\/products\/authentic-pizza-ovens-brick-oven-cover\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ecover\u003c\/a\u003e, which is a warranty condition and not a suggestion. Both Buena Ventura finishes take the Pizzaioli Dome fit, COVER100W, because the facade is a band around the mouth and the dome behind it is the plain white render, not full cladding. The XL cover on the same page is for the fully clad Lisboa and Pizzaioli finishes and does not apply here. Covers and chimney parts are not returnable, so match the fit before checkout.\u003c\/p\u003e\n\u003cp\u003eThe second is the \u003ca href=\"\/products\/authentic-pizza-ovens-starter-pack\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003efive piece starter pack\u003c\/a\u003e: a wooden peel to build on, a long aluminum peel to launch and retrieve, a turner, an ash shovel, and an oven brush. Nothing in the crate does those jobs, and with a wide mouth and a low dome pizza oven that cooks this fast, the turner is the one you will reach for most.\u003c\/p\u003e\n\u003cp\u003eWhat does not belong on the order is the \u003ca href=\"\/products\/authentic-pizza-ovens-rotisserie-spit-traditional\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003etraditional rotisserie spit\u003c\/a\u003e. It fits the Lisboa, the Ventura, and the Lume Alto through their Dutch doors, and it does not fit the Buena Ventura pizza oven, because the drop down door has no port for the rod. We say so on the spit page as well, so nobody buys one by mistake.\u003c\/p\u003e\n\u003cp\u003eIf the oven is going under any kind of roof, add the \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-extension\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003echimney extension\u003c\/a\u003e and \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-cap\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003echimney cap\u003c\/a\u003e. The \u003ca href=\"\/products\/authentic-pizza-ovens-bbq-grill-rack\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eBBQ grill rack\u003c\/a\u003e stands over the coals for steaks and vegetables through that wide door, and the \u003ca href=\"\/products\/hpc-fire-fdp-infrared-gun-forno-de-pizza-digital-infrared-thermometer-gun\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire infrared thermometer\u003c\/a\u003e will tell you the real floor temperature of a Buena Ventura pizza oven that the dial cannot. Everything else is in our \u003ca href=\"\/collections\/accessories\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003epizza oven accessories collection\u003c\/a\u003e; the ceramic dish, the thermometer, and the Ultra Fire kit are already in the crate.\u003c\/p\u003e\n\u003ch2 class=\"bue-h2\"\u003eBuying the Buena Ventura From Crustify\u003c\/h2\u003e\n\u003cp\u003eEvery Buena Ventura pizza oven ships direct from the brand's Texas warehouse on a pallet inside a treated wood crate, by freight carrier, curbside. The freight is free because the oven clears our $750 threshold on its own; the one charge at checkout is the $95 liftgate fee every oven over 150 pounds carries at a home address. Shipping to a business with a loading dock or forklift? Contact us and we refund it. We do not ship to Alaska, Hawaii, or Puerto Rico, and a remote or mountain address may carry a carrier surcharge that we confirm with you before the oven ships.\u003c\/p\u003e\n\u003cp\u003eBoth finishes show in stock on the maker's latest report and typically ship within a few business days; the owner confirms the date with the warehouse at order, and we will tell you the honest date before your card is charged rather than after.\u003c\/p\u003e\n\u003cp\u003eInspect the crate before you sign for it. Note any damage on the delivery receipt, even a scuffed corner, because a signed clean receipt gives up most of your protection. Concealed damage found after opening the crate has a five day reporting window. Unused ovens still in their crate can be returned within 14 days, with the return freight paid by the buyer, which is why we would rather answer every question before you order than process a return after.\u003c\/p\u003e\n\u003cp\u003eThe warranty on the Buena Ventura pizza oven is three years on the structure, materials, and craftsmanship, on the conditions covered above: cure it on the five day schedule, keep it covered when it is not in use, and keep it off a trailer. Hairline cracks in the render are normal and are not a warranty claim. What separates dealers on this oven is delivery included and who answers the phone afterward.\u003c\/p\u003e\n\u003cp\u003eHere, chat and email go straight to the owner, and a real answer usually comes the same day, including help choosing between the Buena Ventura pizza oven and its siblings before you commit. Financing is available at checkout through our \u003ca href=\"\/pages\/financing\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003efinancing page\u003c\/a\u003e, and if you are still weighing a brick dome against a steel oven, the \u003ca href=\"\/pages\/pizza-oven-buying-guide\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003epizza oven buying guide\u003c\/a\u003e walks through it, or \u003ca href=\"\/pages\/contact\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003econtact us\u003c\/a\u003e directly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrder the cover and the starter pack with the oven and they ride free on the same delivery. The Buena Ventura pizza oven clears the $750 free shipping threshold by itself.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch6\u003eKEY FEATURES\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eAuthentic Pizza Ovens Buena Ventura pizza oven, handmade in Portugal, north of Lisbon, and finished in hand painted cast stacked stone in your choice of Preto (black, gray, and brown) or Sierra (sandy tan)\u003c\/li\u003e\n\u003cli\u003eThe Pizzaioli's low dome: 39 W x 26 H x 39 D outside, 30 x 32 inch fire brick floor with 15 inches of headroom, room for two 12 inch pizzas at once\u003c\/li\u003e\n\u003cli\u003e19.7 x 10.6 inch cast aluminum drop down door with a tempered borosilicate viewing window; lowers flat as a landing shelf for the peel\u003c\/li\u003e\n\u003cli\u003eLow dome pizza oven geometry that reflects heat straight to the floor for 60 to 90 second Neapolitan style bakes\u003c\/li\u003e\n\u003cli\u003eThree layer construction: fire brick and refractory mortar chamber, 50 to 80 mm Rockwool insulation, refractory cement shell, cool to the touch on the outside\u003c\/li\u003e\n\u003cli\u003eHolds above 350°C for four hours after peak with the door shut; pizza floor temperature of 370 to 450°C\u003c\/li\u003e\n\u003cli\u003eStainless steel chimney spout, 5.5 x 6 inches, with a built in damper; 38 inch extension and rain cap available separately\u003c\/li\u003e\n\u003cli\u003eWhite render dome that can be painted with high heat paint or tiled once cured\u003c\/li\u003e\n\u003cli\u003eBimetallic dial thermometer, 0 to 500°C, mounted in the facade beside the door\u003c\/li\u003e\n\u003cli\u003eIncludes a 10 x 14.5 x 3 inch Portuguese ceramic baking dish, thermometer, and Ultra Fire patch kit\u003c\/li\u003e\n\u003cli\u003eBuilt on a 3.15 inch reinforced concrete slab with four steel lifting loops for hoisting onto your base\u003c\/li\u003e\n\u003cli\u003eWood only as sold, about four to six pounds of hardwood an hour; a factory pre drilled gas ready Buena Ventura is special order, and the stocked pre drilled low dome is on the hybrid ready page\u003c\/li\u003e\n\u003cli\u003eTakes the Pizzaioli Dome cover, COVER100W, on both finishes; covers and chimney parts are not returnable\u003c\/li\u003e\n\u003cli\u003eNo rotisserie: the drop down door has no spit port; choose the Ventura or Lisboa if you want the spit\u003c\/li\u003e\n\u003cli\u003eThree year structural warranty from Authentic Pizza Ovens, with curing and an APO cover required\u003c\/li\u003e\n\u003cli\u003eFree freight shipping direct from the brand's Texas warehouse, with a $95 residential liftgate fee at checkout; accessories ride free on the same order\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eSPECIFICATIONS\u003c\/h6\u003e\n\u003cimg class=\"bue-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-buena-ventura-dimensions-drawing.webp?v=1789837865\" alt=\"Buena Ventura pizza oven dimension drawing showing outside, inside, door, and chimney measurements\" width=\"800\" height=\"800\" loading=\"lazy\"\u003e\n\u003cp class=\"bue-cap\"\u003eAPO's low dome drawing for the Buena Ventura pizza oven, shared with the Pizzaioli. It shows the older figures: C is the dome height above the 2.75 inch slab (A), and the two together are a little under the current 26 inch overall height in the table below. The 19.5 x 8.5 door on the drawing is measured at the sides of the arch; the current 19.7 x 10.6 figure is width by height at the peak. Every oven is handmade, so expect small variations.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBy finish\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable class=\"cart-specs bue-specs\"\u003e\n\u003ctr\u003e\n\u003cth\u003eFinish\u003c\/th\u003e\n\u003ctd\u003ePreto\u003c\/td\u003e\n\u003ctd\u003eSierra\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFacade\u003c\/th\u003e\n\u003ctd\u003eHand painted cast stacked stone, black, gray, and brown blend\u003c\/td\u003e\n\u003ctd\u003eHand painted cast stacked stone, sandy tan Portuguese brick tone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDome\u003c\/th\u003e\n\u003ctd\u003eWhite render, paintable or tileable\u003c\/td\u003e\n\u003ctd\u003eWhite render, paintable or tileable\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDoor and chimney\u003c\/th\u003e\n\u003ctd\u003eBlack cast aluminum drop down door, stainless chimney spout\u003c\/td\u003e\n\u003ctd\u003eBlack cast aluminum drop down door, stainless chimney spout\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eApprox. weight\u003c\/th\u003e\n\u003ctd\u003e1,250 lb\u003c\/td\u003e\n\u003ctd\u003e1,250 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCover\u003c\/th\u003e\n\u003ctd\u003eAPO cover, Pizzaioli Dome fit COVER100W\u003c\/td\u003e\n\u003ctd\u003eAPO cover, Pizzaioli Dome fit COVER100W\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRotisserie spit\u003c\/th\u003e\n\u003ctd\u003eDoes not fit\u003c\/td\u003e\n\u003ctd\u003eDoes not fit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eShared specifications\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable class=\"cart-specs bue-specs\"\u003e\n\u003ctr\u003e\n\u003cth\u003eBrand and model\u003c\/th\u003e\n\u003ctd\u003eAuthentic Pizza Ovens Buena Ventura Premium pizza oven, Preto or Sierra\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFuel\u003c\/th\u003e\n\u003ctd\u003eWood only as sold, hardwood recommended; factory pre drilled gas ready version by special order, list price plus $500, about 12 to 15 weeks\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOutside dimensions\u003c\/th\u003e\n\u003ctd\u003e39 in W x 26 in H x 39 in D\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eInside dimensions\u003c\/th\u003e\n\u003ctd\u003e30 in W x 15 in H x 32 in D\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDoor opening\u003c\/th\u003e\n\u003ctd\u003e19.7 in W x 10.6 in H, cast aluminum, drops down\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eChimney spout\u003c\/th\u003e\n\u003ctd\u003e5.5 in W x 6 in H with damper; 38 in extension and cap sold separately\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCapacity\u003c\/th\u003e\n\u003ctd\u003eTwo 12 inch pizzas at a time, about 30 pizzas an hour\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCooking temperature\u003c\/th\u003e\n\u003ctd\u003ePizza 370 to 450°C (700 to 850°F); maximum 500°C (932°F)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHeat retention\u003c\/th\u003e\n\u003ctd\u003eAbove 350°C for about four hours after peak, door closed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDome interior\u003c\/th\u003e\n\u003ctd\u003eFire brick, 40 percent alumina, service temperature above 1,200°C; refractory mortar rated above 1,500°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eInsulation\u003c\/th\u003e\n\u003ctd\u003eRockwool fiber matting, 50 to 80 mm, 80 to 120 kg\/m3, retained with 18 to 20 gauge steel mesh\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOuter shell\u003c\/th\u003e\n\u003ctd\u003eRefractory cement, calcium aluminate with chamotte aggregate, 25 MPa; 30 to 50 mm thick\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWall thickness\u003c\/th\u003e\n\u003ctd\u003eFire brick 50 to 60 mm; Rockwool 50 to 80 mm; cement 30 to 50 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDoor and chimney material\u003c\/th\u003e\n\u003ctd\u003eCast aluminum alloy AlSi10Mg, tensile strength above 230 MPa, corrosion resistant; stainless steel chimney\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eViewing window\u003c\/th\u003e\n\u003ctd\u003eTempered borosilicate glass, 5 to 6 mm, thermal shock resistant\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eThermometer\u003c\/th\u003e\n\u003ctd\u003eBimetallic dial, stainless probe, 0 to 500°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eTolerances\u003c\/th\u003e\n\u003ctd\u003e±5 mm on the dome, ±2 mm on the door and frame; 1 to 1.5 percent thermal expansion at 800°C, expansion joints included\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eClearances\u003c\/th\u003e\n\u003ctd\u003e2 in at dome sides, 16 in above the dome, 30 in around the flue, 28 in around the vent bricks, 47 in non combustible floor in front (maker's published figures)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBase\u003c\/th\u003e\n\u003ctd\u003e3.15 in reinforced concrete slab with four steel lifting loops; requires a masonry or concrete base with a 39 x 39 in solid top\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWood consumption\u003c\/th\u003e\n\u003ctd\u003eAbout 4 to 6 lb of hardwood an hour at temperature\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIncluded\u003c\/th\u003e\n\u003ctd\u003eCast aluminum drop down door with window, stainless chimney spout with damper, 10 x 14.5 x 3 in ceramic baking dish, thermometer, Ultra Fire patch kit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eNot included\u003c\/th\u003e\n\u003ctd\u003eCover, chimney extension and cap, tools, base, firewood; covers and chimney parts are not returnable\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCrating\u003c\/th\u003e\n\u003ctd\u003eTreated wood crate, shrink wrapped, accessories packed separately; free freight delivery, curbside, $95 residential liftgate fee\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWarranty\u003c\/th\u003e\n\u003ctd\u003e3 years structural, materials, and craftsmanship, subject to curing and cover requirements\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eNot for\u003c\/th\u003e\n\u003ctd\u003eTrailers, food trucks, or any mobile use; drilling a finished dome for gas after purchase; rotisserie spit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch6\u003eVIDEO\u003c\/h6\u003e\n\u003cp\u003eThree short owner videos of the Buena Ventura pizza oven at work. The first is the fire coming up with the dial climbing beside the door, the second is a Preto baking bread on stored heat, and the third is a close look at the wood burning against the low dome.\u003c\/p\u003e\n\u003cdiv class=\"bue-short\" style=\"max-width:315px; height:560px; margin:14px auto 6px; overflow:visible;\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/wgsd2iMkWl4\" title=\"Buena Ventura Premium pizza oven fire and thermometer\" width=\"315\" height=\"560\" style=\"width:315px !important; max-width:100% !important; height:560px !important; min-height:560px !important; border:0; border-radius:8px; display:block;\" loading=\"lazy\" allow=\"accelerometer; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp class=\"bue-cap\"\u003eThe fire coming up in a Buena Ventura Premium, dial climbing beside the door.\u003c\/p\u003e\n\u003cdiv class=\"bue-short\" style=\"max-width:315px; height:560px; margin:14px auto 6px; overflow:visible;\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/w-oW2aA6uD8\" title=\"Buena Ventura Preto pizza oven baking bread\" width=\"315\" height=\"560\" style=\"width:315px !important; max-width:100% !important; height:560px !important; min-height:560px !important; border:0; border-radius:8px; display:block;\" loading=\"lazy\" allow=\"accelerometer; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp class=\"bue-cap\"\u003eA Buena Ventura Preto baking bread on stored heat.\u003c\/p\u003e\n\u003cdiv class=\"bue-short\" style=\"max-width:315px; height:560px; margin:14px auto 6px; overflow:visible;\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/ws5pr_Phf1M\" title=\"Wood burning inside a Buena Ventura brick pizza oven\" width=\"315\" height=\"560\" style=\"width:315px !important; max-width:100% !important; height:560px !important; min-height:560px !important; border:0; border-radius:8px; display:block;\" loading=\"lazy\" allow=\"accelerometer; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp class=\"bue-cap\"\u003eWood burning against the low dome.\u003c\/p\u003e\n\u003ch6\u003eINSTALLATION GUIDE \u0026amp; USER MANUAL\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eSite and base.\u003c\/strong\u003e Choose a spot with 2 inches of clearance at the sides of the dome, 16 inches above it, 30 inches around the flue, 28 inches around the vent bricks, and 47 inches of non combustible surface in front of the door; print the maker's \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-minimum-clearances-diagram.pdf?v=1790536944\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eclearance diagram\u003c\/a\u003e for the mason. Build a masonry or poured concrete base with a solid top at least 39 x 39 inches, rated for 1,250 pounds plus the people leaning on it. A U shaped block base five courses high with the front open for wood is APO's standard design.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSetting the oven.\u003c\/strong\u003e The Buena Ventura pizza oven arrives crated on a pallet at the curb. Uncrate it in place, run straps through the four corner lifting loops, and lift with an engine hoist, telehandler, or crane onto the base. Set it level on a thin bed of mortar or on the bare slab. Cut the loops off flush once it is set if you prefer. Fit the chimney spout and any extension, and mount the thermometer in its hole beside the door.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCuring.\u003c\/strong\u003e Five small fires on five consecutive days, held at roughly 140°F, 215°F, 300°F, 400°F, and 480°F on the dial, each for a few hours. Use small splits of dry hardwood, never softwood, treated wood, or any accelerant. Expect some steam and some hairline cracking in the render as moisture leaves. After day five, build a full fire and the oven is ready to cook.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEvery fire.\u003c\/strong\u003e Build the fire in the center, let it grow until the dome soot burns off white, then push the coals to one side. Never exceed 500°C on the dial. Use the damper to slow the draft once the oven is hot. Lower the door to launch and turn pizzas, raise it to hold heat for roasts and bread, and prop it an inch open when you want the fire to draw. Sweep ash out with the door down once the oven is cold.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAfter cooking.\u003c\/strong\u003e Let the oven cool fully before covering. Cover it whenever it is not in use, in every season, with the vent closed off so rain cannot reach the chamber. Touch up render cracks with the Ultra Fire kit as they appear; the maker's short video on it is in the curing section above. Season the ceramic dish before first use by soaking it in water, then baking it dry at low heat.\u003c\/p\u003e\n\u003cp\u003eWe send APO's setup guide, clearance diagram, and dish seasoning instructions with every order confirmation.\u003c\/p\u003e\n\u003ch6\u003eWARRANTY INFORMATION\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eTerm.\u003c\/strong\u003e Authentic Pizza Ovens warrants the Buena Ventura pizza oven for three years against structural defects in materials and craftsmanship, from the date of delivery, to the original purchaser.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConditions.\u003c\/strong\u003e The oven must be cured on APO's five day schedule before full use, installed on a suitable base per the installation guide, and protected from weather with an APO cover or equivalent all weather protection whenever it is not in use. An oven that is not cured, or is left uncovered, is not covered. Never use accelerants, never exceed 500°C, and never use the oven on a trailer, truck, or any mobile platform.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExclusions.\u003c\/strong\u003e Hairline and superficial cracking of the outer render and cement shell is normal on every handmade brick oven, does not affect cooking, and is not a defect. The Ultra Fire kit included with the oven is for this purpose, and APO's crack repair video in the curing section above walks through it. Damage from moisture, freezing water in an uncovered dome, improper curing, improper installation, or misuse is excluded. The complimentary ceramic dish carries no warranty. Oven specific accessories, the cover, chimney extension, and cap, are not accepted for return.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClaims.\u003c\/strong\u003e Contact us first. We handle the claim with APO on your behalf, and we will ask for photos and your order number. Shipping damage is a separate matter from warranty: it must be noted on the delivery receipt at the time of delivery, or reported within five days for concealed damage, for a claim to succeed.\u003c\/p\u003e\n\u003ch6\u003eFREQUENTLY ASKED QUESTIONS - FAQ'S\u003c\/h6\u003e\n\u003ccenter\u003e\u003ch2 id=\"faqs\"\u003e\u003cspan style=\"text-decoration: underline; color: #c62828;\"\u003eFrequently Asked Questions (FAQs)\u003c\/span\u003e\u003c\/h2\u003e\u003c\/center\u003e\n\u003ch3 style=\"color: #2c3e50; margin-top: 0;\"\u003eYour Questions Answered Before You Buy\u003c\/h3\u003e\n\u003cp\u003eThese are the questions we get most often about the Buena Ventura pizza oven, answered straight. If yours is not here, chat or email goes to the owner and you will usually hear back the same day.\u003c\/p\u003e\n\u003cdiv style=\"width: 100%; margin: 30px 0; font-family: Arial,sans-serif; border: 1px solid #ddd; border-radius: 12px; overflow: hidden; box-shadow: 0 4px 12px rgba(0,0,0,0.1);\"\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Is the Buena Ventura pizza oven the same as the Pizzaioli?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes, underneath the stone it is the same oven. The Buena Ventura uses the Pizzaioli's low dome, floor, drop down door, insulation, base slab, and weight, and it cooks pizza the same way. The difference is the front: the Buena Ventura has a cast stacked stone facade in Preto or Sierra around the mouth, where the Pizzaioli Premium has a terracotta arch on a white render dome.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What is the difference between the Buena Ventura and the Ventura?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe dome. The Buena Ventura pizza oven is the low Pizzaioli dome, 26 inches high with a 19.7 inch wide drop down door and no spit port, built to push heat to the floor for pizza. The Ventura is the tall Lisboa dome, 31 inches high with a 15.5 by 12 inch Dutch door and rotisserie capability. Both wear the same Sierra or Preto stacked stone facade, so choose by how you cook, not by looks.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Does the Buena Ventura take a rotisserie spit?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNo. The traditional spit needs a port in the door for the rod to pass through, and the Buena Ventura's drop down door has none, so the spit does not fit this oven. Roasts go in a pan or straight on the floor, where the low dome browns them without turning. If a rotisserie matters to you, the Ventura or the Lisboa is the right oven, and the Ventura wears the same stone facade.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Which cover fits the Buena Ventura pizza oven?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe Authentic Pizza Ovens cover in its Pizzaioli Dome fit, COVER100W, for both Preto and Sierra. The stone facade is a band around the mouth and the dome behind it is plain white render, so the Buena Ventura takes the same cover as the Pizzaioli Premium, not the XL cover made for fully clad stone and brick domes. A cover is a warranty condition and is not returnable, so match the fit and order it with the oven; it ships free on the same delivery.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How many pizzas can a Buena Ventura cook, and how hot does it get?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eTwo 12 inch pizzas at a time on the 30 by 32 inch floor, about 60 to 90 seconds each at a floor temperature of 370 to 450°C, which works out to roughly 30 pizzas an hour through the wide door. The low dome reaches cooking heat in under an hour on dry hardwood, holds above 350°C for about four hours after peak with the door shut, and should never be taken past 500°C on the dial.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can I paint or tile the white dome on the Buena Ventura?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes. The dome behind the stone facade is APO's standard white render, and it takes high heat paint or thin set tile with a high temperature adhesive. Cure the oven first, use it for a few weeks so the first hairline cracks appear and get patched with the Ultra Fire kit, then finish it. The cast stone facade stays as it comes; most owners leave the dome white and match the base to the stone.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can I get the Buena Ventura with a gas burner?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNot from stock, but yes by special order. Authentic Pizza Ovens can pre drill a Buena Ventura at the factory for a Vamparossa gas burner at list price plus $500, about 12 to 15 weeks, burner sold separately; ask through chat and we quote it. The pre drilled dome the maker keeps in stock is the Pizzaioli Premium Hybrid, the same low dome behind a terracotta arch, on our \u003ca href=\"\/products\/authentic-pizza-ovens-hybrid-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ehybrid ready page\u003c\/a\u003e. A finished dome cannot be drilled afterward, so choose gas before you order.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How is the Buena Ventura delivered and how do I get it onto the base?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eFreight is free: it ships by carrier in a wood crate on a pallet, curbside, direct from the brand's Texas warehouse, with a $95 liftgate fee at checkout for home delivery. At 1,250 pounds, getting it onto a masonry base takes an engine hoist, telehandler, or small crane strapped through the four lifting loops in its slab. Arrange the lift before delivery and inspect the crate before signing.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Will my Buena Ventura brick pizza oven crack, and is that covered?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eIt will develop hairline cracks in the outer render in its first season, and APO states plainly that this is normal on every handmade brick oven and not a defect or a warranty claim. The cracks are cosmetic, in the shell rather than the fire brick chamber, and the Ultra Fire kit patches them in minutes. The three year warranty covers the Buena Ventura itself if it was cured and kept covered.\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Authentic Pizza Ovens","offers":[{"title":"Preto","offer_id":49251964092671,"sku":"BUENABPREM","price":2795.0,"currency_code":"USD","in_stock":true},{"title":"Sierra","offer_id":49251964125439,"sku":"BUENARPREM","price":2795.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-buena-ventura-preto-front.webp?v=1789838812"},{"product_id":"authentic-pizza-ovens-lume-alto-brick-pizza-oven","title":"Authentic Pizza Ovens Lume Alto Cast Stone Brick Pizza Oven","description":"\u003cstyle\u003e\n.lal-h2{color:#8a1f12;font-weight:700;}\n.lal-h3{text-decoration:underline;text-decoration-color:#000000;text-decoration-thickness:2px;text-underline-offset:4px;}\n.lal-img{max-width:100%;height:auto;display:block;margin:18px auto;border-radius:8px;}\n.lal-cap{font-size:14px;color:#555;text-align:center;margin:-8px 0 18px;}\n.lal-glance{background:#fbf6f4;border-left:4px solid #8a1f12;padding:16px 20px;margin:20px 0;border-radius:0 8px 8px 0;}\n.lal-glance p{margin:0 0 8px;}\n.lal-glance .lal-glance-title{font-weight:700;font-size:18px;margin-bottom:10px;}\n.lal-table{width:100%;border-collapse:collapse;margin:20px 0;}\n.lal-table th{background:#8a1f12;color:#fff;padding:10px;text-align:left;}\n.lal-table td{border:1px solid #ddd;padding:10px;vertical-align:top;}\n.lal-cards{display:none;}\n.lal-card{border:1px solid #ddd;border-radius:8px;padding:14px;margin:12px 0;}\n.lal-card strong{color:#8a1f12;}\n@media (max-width:600px){.lal-table{display:none;}.lal-cards{display:block;}}\n.cart-specs.lal-specs{width:100%;border-collapse:collapse;margin:16px 0;}\n.cart-specs.lal-specs th{background:#8a1f12;color:#fff;padding:10px;text-align:left;width:38%;}\n.cart-specs.lal-specs td{border:1px solid #ddd;padding:10px;}\n.lal-video{position:relative;padding-bottom:56.25%;height:0;overflow:hidden;border-radius:8px;background:#000;margin:18px 0;}\n.lal-video iframe{position:absolute;top:0;left:0;width:100%;height:100%;border:0;}\n.lal-short{max-width:315px;margin:14px auto 6px;}\n.lal-short \u003e div, .lal-short \u003e span, .lal-short [class*=\"video\"], .lal-short [class*=\"embed\"], .lal-short [class*=\"iframe\"]{position:static !important;padding:0 !important;height:auto !important;max-height:none !important;overflow:visible !important;}\n.lal-short iframe{position:static !important;width:315px !important;max-width:100% !important;height:560px !important;min-height:560px !important;max-height:none !important;aspect-ratio:auto !important;border:0;border-radius:8px;display:block;}\ndetails[style*=\"border-bottom\"] \u003e summary{list-style:none;cursor:pointer;}\ndetails[style*=\"border-bottom\"] \u003e summary::-webkit-details-marker{display:none;}\ndetails[style*=\"border-bottom\"] \u003e summary::after{content:none;}\ndetails[style*=\"border-bottom\"] \u003e summary:hover{background:#eef1f5 !important;}\ndetails[open] .pin-arrow{transform:rotate(180deg);}\n\u003c\/style\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003eThe Lume Alto pizza oven is the Lisboa tall brick dome from Authentic Pizza Ovens behind a square cornered front of gray cast stone, sold two ways on one page: the Premium, with the stone front and a white dome, and the Tudo, with the same gray stone carried over the entire dome. \u003c\/p\u003e\n\u003cp\u003eUnderneath the stone it is the handmade Portuguese brick oven that has anchored the APO range for years: a 39 inch fire brick dome on a concrete slab, Rockwool insulation, a refractory cement shell that stays cool to the touch, a 15.5 by 12 inch cast aluminum Dutch door with a spit port, and a stainless chimney spout with a damper.\u003c\/p\u003e\n\u003cp\u003eThe cast stone on a Lume Alto pizza oven is exactly that. The \u003ca href=\"https:\/\/caststone.org\/what-is-cast-stone\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eCast Stone Institute\u003c\/a\u003e defines it as a refined architectural concrete made from white or gray cement, sand, crushed stone, and mineral pigment, cast to simulate cut stone, and the gray blocks on this oven's front are molded in a brick pattern from that kind of mix, then set into the render while the oven is built. It is a finish that arrives finished, which is the whole idea of the Lume Alto pizza oven.\u003c\/p\u003e\n\u003cp\u003eEvery Lume Alto pizza oven ships free because it clears our $750 free shipping threshold on its own; the only delivery charge is the $95 liftgate fee every freight oven carries at checkout. This is a wood only oven, and it burns roughly four to six pounds of split hardwood an hour at cooking temperature. Oak, hickory, or maple dried under cover for six to twelve months will take this tall dome past pizza temperature in about an hour. Green wood will not.\u003c\/p\u003e\n\u003cp\u003eYou can compare the Lume Alto against the rest of the Portuguese line on our \u003ca href=\"\/collections\/authentic-pizza-ovens\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eAuthentic Pizza Ovens brand page\u003c\/a\u003e, or read on for the full picture of what this cast stone pizza oven does, how the Premium and the Tudo differ, who the Lume Alto pizza oven suits, and what to order with it.\u003c\/p\u003e\n\u003cdiv class=\"lal-glance\"\u003e\n\u003cp class=\"lal-glance-title\"\u003eAuthentic Pizza Ovens Lume Alto at a glance\u003c\/p\u003e\n\u003cp\u003eThe Lisboa's handmade Portuguese tall brick dome behind a squared gray cast stone front; Premium with a white dome at about 1,300 pounds, Tudo with stone over the whole dome at about 1,800; on a masonry base you build, set by engine hoist on its four lifting loops\u003c\/p\u003e\n\u003cp\u003eWood only as sold here, seasoned hardwood, 4 to 6 pounds an hour; about an hour to pizza heat, a floor of 370 to 450°C, 500°C maximum on the dial. A gas ready Lume Alto Premium is a factory special order; the stock pre drilled dome is the Lisboa Premium Hybrid\u003c\/p\u003e\n\u003cp\u003e31 by 31 inch firebrick floor, 19 inch dome; two 12 inch pizzas at a time, then roasts standing up and bread on stored heat for about four hours after peak\u003c\/p\u003e\n\u003cp\u003e15.5 by 12 inch cast aluminum Dutch door with a window and a spit port; takes the traditional rotisserie spit through the door into the rear wall\u003c\/p\u003e\n\u003cp\u003eThe gray stone is for the black, concrete and stainless kitchen; the Premium's white dome can be painted or tiled after curing, the Tudo is finished from every angle\u003c\/p\u003e\n\u003cp\u003eFive day cure before the first pizza; hairline cracks are normal and patched with the included Ultra Fire kit; a cover is a warranty condition, Lisboa Dome fit on the Premium, XL on the Tudo\u003c\/p\u003e\n\u003cp\u003eThree year structural warranty from an authorized dealer; outdoor residential use, never on a trailer\u003c\/p\u003e\n\u003cp\u003eFree freight from Texas on both finishes, with the $95 residential liftgate fee at checkout; the Premium is stocked, the Tudo is built to order at about 12 weeks; 14 day returns on an unused crated oven\u003c\/p\u003e\n\u003cp\u003eQuestions before you order? The FAQ tab below covers the nine we hear most, and the chat button reaches the owner directly.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"lal-h2\"\u003eA Lisboa Dome Behind a Cast Stone Front\u003c\/h2\u003e\n\u003cimg class=\"lal-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lume-alto-premium-deck-outdoor-kitchen-tile-base.webp?v=1789845330\" alt=\"Authentic Pizza Ovens Lume Alto Premium pizza oven on a tiled outdoor kitchen base beside a raised deck, stainless chimney and cap fitted\" width=\"800\" height=\"1067\" loading=\"lazy\"\u003e\n\u003cp\u003eStart with what stays the same, because it is most of the oven. The Lume Alto and the Lisboa share the same dome: 39 inches wide, 39 deep, and 31 tall on the outside, with a 31 by 31 inch cooking floor and 19 inches of headroom inside. Both carry the 15.5 by 12 inch Dutch door that splits top and bottom, both have the port in the door and the hole in the rear wall that the rotisserie spit runs through, and both are built for the same job, which is a fast pizza floor with enough height above it to roast standing up.\u003c\/p\u003e\n\u003cp\u003eWeight, insulation, chimney, base slab, curing schedule, and cover fit are identical on the Lisboa Premium and the Lume Alto Premium. If you have read our \u003ca href=\"\/products\/authentic-pizza-ovens-lisboa-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eLisboa page\u003c\/a\u003e, you already know how the Lume Alto pizza oven cooks.\u003c\/p\u003e\n\u003cp\u003eWhat changes is the front. On the Lisboa Premium the arch is a band of terracotta brick set into a white render dome. On the Lume Alto pizza oven, APO builds the front as a square cornered block of gray cast stone, laid in a brick pattern, with the arched opening in the middle of it. \u003c\/p\u003e\n\u003cp\u003eThe thermometer sits in the stone at the left of the door, the black door reads as one piece with the gray, and the white dome rises behind the block on the Premium Lume Alto pizza oven. APO calls it a traditional oven with a modern feel, and the photos above and below show why: it is the APO oven that belongs in a gray and black outdoor kitchen.\u003c\/p\u003e\n\u003cp\u003eThe cast stone front is part of the oven, not a veneer glued on after. Because it is cast rather than laid brick by brick, the pattern is consistent from one Lume Alto brick pizza oven to the next, and the Premium sits in price with the Lisboa Premium and the Ventura rather than with the fully clad finishes. The Tudo is the exception, and it gets its own section below.\u003c\/p\u003e\n\u003cp\u003eOn the Premium, the white dome is a real advantage. APO's render takes high heat paint and thin set tile once the oven is cured and has been fired for a few weeks, so a Lume Alto pizza oven can be finished to match a house color, a countertop, or a mosaic, with the gray front left as it comes. Most owners leave it white; the contrast between a white dome and a gray stone front is most of what makes the Premium photograph so well.\u003c\/p\u003e\n\u003ch2 class=\"lal-h2\"\u003eChoose Your Lume Alto Finish\u003c\/h2\u003e\n\u003cp\u003eTwo finishes, one dome, one Lume Alto pizza oven. The decision is how much of the oven wears the stone. Pick the finish from the drop down above the Add to Cart button and the gallery follows your selection.\u003c\/p\u003e\n\u003ch3 class=\"lal-h3\"\u003eLume Alto Premium\u003c\/h3\u003e\n\u003cimg class=\"lal-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lume-alto-premium-door-open-cast-stone-arch-stainless-chimney.webp?v=1789846934\" alt=\"Lume Alto Premium pizza oven with the cast aluminum door open, showing the fire brick floor, gray cast stone arch, white dome, and stainless chimney extension\" width=\"800\" height=\"1067\" loading=\"lazy\"\u003e\n\u003cp\u003eThe Premium is the gray cast stone front on a white render dome, 39 inches square and about 1,300 pounds. It is the Lume Alto pizza oven most people picture: the square block of stone, the arch, the black door, and the white dome behind, with the stainless chimney and extension rising off the top. The stone tones run from light gray to charcoal with pale mortar lines between them, so it sits well against dark tile, concrete, stainless, and modern block, and it does not fight a warmer brick or timber setting either.\u003c\/p\u003e\n\u003cp\u003eBecause the dome is white render, the Premium is also the one to choose if you plan to paint or tile the dome later, or if you want the lighter oven to lift. It is stocked in Texas.\u003c\/p\u003e\n\u003ch3 class=\"lal-h3\"\u003eLume Alto Tudo\u003c\/h3\u003e\n\u003cimg class=\"lal-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lume-alto-tudo-side-profile-full-cast-stone-dome-night.webp?v=1789847073\" alt=\"Lume Alto Tudo pizza oven side profile at night showing gray cast stone cladding over the full dome and the damper handle on the chimney pipe\" width=\"800\" height=\"1422\" loading=\"lazy\"\u003e\n\u003cp\u003eTudo is Portuguese for everything, and that is what the Tudo finish is: the same gray cast stone, in the same brick pattern, carried from the front block over the whole dome to the back. There is no white render showing anywhere. The Lume Alto Tudo pizza oven grows to 43 inches wide and 43 deep with the cladding, and to about 1,800 pounds, which puts it in the same weight class as the Rustic Lisboa and the Rustic Pizzaioli, and it is priced with them rather than with the Premium.\u003c\/p\u003e\n\u003cp\u003eWhat you get for that is a finished oven from every angle. Set it on an island, in a gazebo, or anywhere it can be seen from the side or behind, and the Tudo reads as a stone pizza oven, not a stone front on a white dome. It is built to order at about 12 weeks. The Premium and the Tudo cook identically; the floor, the door, the chimney, and the spit are the same on every Lume Alto pizza oven.\u003c\/p\u003e\n\u003ch2 class=\"lal-h2\"\u003eThe Tall Dome and the Dutch Door: Why the Lume Alto Takes the Rotisserie\u003c\/h2\u003e\n\u003cp\u003eAPO builds its traditional ovens on two domes, and the names cause mistakes, so here is the split. The Lume Alto pizza oven is the tall dome, the Lisboa shape, 31 inches high with 19 inches of headroom and a 15.5 by 12 inch Dutch door that carries a spit port. The Pizzaioli and the Buena Ventura are the low dome, 26 inches high with a wide drop down door and no port. The \u003ca href=\"\/products\/authentic-pizza-ovens-ventura-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eVentura\u003c\/a\u003e is the tall dome in Sierra or Preto stacked stone. The Lume Alto is the tall dome in gray cast stone, and the \u003ca href=\"\/products\/authentic-pizza-ovens-lume-largo-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eLume Largo\u003c\/a\u003e is the low dome behind the same gray front.\u003c\/p\u003e\n\u003cp\u003eThe tall dome is not a compromise on pizza, it is a different balance. With 19 inches of headroom, the flame from a fire pushed to one side rolls higher along the dome before it reflects down, so the top of a pizza takes a few seconds longer to color than it does under a low dome. The gain is everything else: a whole chicken standing on a spit, a leg of lamb, a tall Dutch oven, a rack of bread pans, all with the door shut and the heat wrapped around them.\u003c\/p\u003e\n\u003cp\u003eIf you want the fastest pizza in the range and nothing else, the \u003ca href=\"\/products\/authentic-pizza-ovens-pizzaioli-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ePizzaioli\u003c\/a\u003e is the honest answer. If you want the oven that does the roast dinner on Sunday and pizza on Friday, the Lume Alto pizza oven is it.\u003c\/p\u003e\n\u003cimg class=\"lal-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lume-alto-tudo-interior-fire-brick-dome-spit-hole.webp?v=1789847191\" alt=\"Inside the Lume Alto Tudo pizza oven: fire brick dome, tiled cooking floor, and the rotisserie spit hole in the rear wall\" width=\"800\" height=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eThe Dutch door is the other half of it. It is one cast aluminum door split across the middle like a stable door: a top half with the viewing window and a bottom half with the air vents, both hinged on the right so they swing clear to the side, each with its own latch on the left. \u003c\/p\u003e\n\u003cp\u003eOpen the top half of the Lume Alto pizza oven to launch and turn pizzas over the closed bottom half, which keeps the heat at the floor; open both for a big roasting pan; close both and crack the top an inch for draft on a long bread bake. The window in the top half lets you watch a loaf without opening anything.\u003c\/p\u003e\n\u003cp\u003eThe port in the door lines up with the hole you can see in the rear wall of the oven above. The 41 inch traditional rotisserie spit runs through the door, across the floor, and seats in that hole, with the crank on the outside. Because the port is in the door and the hole is in the brick, the spit fits every tall dome APO oven and none of the low dome ones. The Lume Alto pizza oven is a rotisserie oven from the day it arrives; it just needs the spit.\u003c\/p\u003e\n\u003ctable class=\"lal-table\"\u003e\n\u003ctr\u003e\n\u003cth\u003eModel\u003c\/th\u003e\n\u003cth\u003eDome\u003c\/th\u003e\n\u003cth\u003eOutside\u003c\/th\u003e\n\u003cth\u003eDoor\u003c\/th\u003e\n\u003cth\u003eRotisserie\u003c\/th\u003e\n\u003cth\u003eFacade\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLume Alto Premium (this page)\u003c\/td\u003e\n\u003ctd\u003eTall, Lisboa shape\u003c\/td\u003e\n\u003ctd\u003e39 W x 31 H x 39 D\u003c\/td\u003e\n\u003ctd\u003e15.5 x 12 Dutch door, splits top and bottom, spit port\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003ctd\u003eGray cast stone front block, white dome\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLume Alto Tudo (this page)\u003c\/td\u003e\n\u003ctd\u003eTall, Lisboa shape\u003c\/td\u003e\n\u003ctd\u003e43 W x 31 H x 43 D\u003c\/td\u003e\n\u003ctd\u003e15.5 x 12 Dutch door, splits top and bottom, spit port\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003ctd\u003eGray cast stone over the full dome\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-lisboa-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eLisboa\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eTall\u003c\/td\u003e\n\u003ctd\u003e39 W x 31 H x 39 D\u003c\/td\u003e\n\u003ctd\u003e15.5 x 12 Dutch door, splits top and bottom, spit port\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003ctd\u003eTerracotta brick arch, white dome, or full brick and stone finishes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-ventura-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eVentura\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eTall\u003c\/td\u003e\n\u003ctd\u003e39 W x 31 H x 39 D\u003c\/td\u003e\n\u003ctd\u003e15.5 x 12 Dutch door, splits top and bottom, spit port\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003ctd\u003eCast stacked stone, Sierra or Preto, white dome\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-buena-ventura-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eBuena Ventura\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eLow, Pizzaioli shape\u003c\/td\u003e\n\u003ctd\u003e39 W x 26 H x 39 D\u003c\/td\u003e\n\u003ctd\u003e19.7 x 10.6, drops down, no port\u003c\/td\u003e\n\u003ctd\u003eNo\u003c\/td\u003e\n\u003ctd\u003eCast stacked stone, Sierra or Preto, white dome\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"lal-cards\"\u003e\n\u003cdiv class=\"lal-card\"\u003e\n\u003cstrong\u003eLume Alto Premium (this page)\u003c\/strong\u003e\u003cbr\u003eTall Lisboa shape, 39 W x 31 H x 39 D. 15.5 x 12 Dutch door that splits top and bottom with a spit port. Rotisserie: yes. Gray cast stone front block on a white dome.\u003c\/div\u003e\n\u003cdiv class=\"lal-card\"\u003e\n\u003cstrong\u003eLume Alto Tudo (this page)\u003c\/strong\u003e\u003cbr\u003eSame tall dome, 43 W x 31 H x 43 D with the cladding. Same Dutch door and spit port. Rotisserie: yes. Gray cast stone over the full dome.\u003c\/div\u003e\n\u003cdiv class=\"lal-card\"\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-lisboa-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eLisboa\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003eTall dome, 39 W x 31 H x 39 D. Same Dutch door and spit port. Rotisserie: yes. Terracotta brick arch on a white dome, or full brick and stone finishes.\u003c\/div\u003e\n\u003cdiv class=\"lal-card\"\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-ventura-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eVentura\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003eTall dome, 39 W x 31 H x 39 D. Same Dutch door and spit port. Rotisserie: yes. Sierra or Preto stacked stone facade on a white dome.\u003c\/div\u003e\n\u003cdiv class=\"lal-card\"\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-buena-ventura-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eBuena Ventura\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003eLow Pizzaioli shape, 39 W x 26 H x 39 D. 19.7 x 10.6 door that drops down with no port. Rotisserie: no. Sierra or Preto stacked stone facade on a white dome.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"lal-h2\"\u003eWant Gas as Well? The Same Dome, Pre Drilled\u003c\/h2\u003e\n\u003cp\u003eEvery Lume Alto on this page burns wood only. If you want this tall dome with a gas burner for weeknights, Authentic Pizza Ovens pre drills the dome at the factory for a Vamparossa burner, wood, gas, or both, and the stock version is the Lisboa Premium Hybrid, the same dome behind a terracotta arch, on our \u003ca href=\"\/products\/authentic-pizza-ovens-hybrid-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ehybrid ready brick pizza oven\u003c\/a\u003e page. A pre drilled Lume Alto Premium is a factory special order at list price plus $500 and about 12 to 15 weeks; ask through chat and we quote it. A finished dome cannot be drilled later, so decide on gas before you order.\u003c\/p\u003e\n\u003ch2 class=\"lal-h2\"\u003eHow a Tall Portuguese Brick Dome Cooks\u003c\/h2\u003e\n\u003cp\u003eEvery Lume Alto pizza oven is built by hand in a workshop north of Lisbon, and the construction is the same three layer sandwich APO uses across the traditional line. The inside is fire brick rated above 1,200°C, set in refractory mortar rated above 1,500°C, laid up as a 50 to 60 millimeter wall on a 3.15 inch reinforced concrete slab.\u003c\/p\u003e\n\u003cp\u003eOver the brick goes 50 to 80 millimeters of Rockwool at 80 to 120 kilograms per cubic meter, held in place with 18 to 20 gauge steel mesh. Over the Rockwool goes 30 to 50 millimeters of calcium aluminate refractory cement with chamotte aggregate, rated at 25 megapascals. The cast stone and, on the Premium, the white render of the Lume Alto pizza oven sit on top of that.\u003c\/p\u003e\n\u003cp\u003eThat mass is why a Portuguese brick pizza oven behaves nothing like a steel countertop oven. Steel ovens heat in fifteen minutes and lose their floor heat after two or three pizzas. The Lume Alto pizza oven takes about an hour to come up on dry hardwood, but APO's own spec calls for it to hold above 350°C for four hours after peak with the door shut, and the Tudo, with an extra 500 pounds of stone wrapped around it, holds a little longer still. \u003c\/p\u003e\n\u003cp\u003eFire brick rated above 1,200°C and a cast aluminum door alloy rated above 230 megapascals mean the hot parts of a Lume Alto pizza oven are built for the temperatures involved, not just tolerant of them.\u003c\/p\u003e\n\u003cimg class=\"lal-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lume-alto-pizza-baking-wood-fire-open-door.webp?v=1789847285\" alt=\"Pizza baking on the floor of an Authentic Pizza Ovens Lume Alto with a wood fire burning at the back of the brick dome\" width=\"800\" height=\"1067\" loading=\"lazy\"\u003e\n\u003cp\u003eFor pizza, the target is a floor between 370 and 450°C, roughly 700 to 850°F, with a live flame rolling up the dome as above. At that point a 12 inch Neapolitan style pizza is done in 60 to 90 seconds, the 31 inch floor of the Lume Alto pizza oven takes two at a time, and a steady hand can turn out close to thirty an hour with the top half of the door open.\u003c\/p\u003e\n\u003cp\u003eTwo things to know before your first cook in a Lume Alto pizza oven. First, the dial thermometer in the stone reads the air near the door and lags the floor by a wide margin during the heat up, so wait until the soot on the dome burns off to a clean white before you launch, whatever the dial says. \u003c\/p\u003e\n\u003cp\u003eSecond, the tall dome browns the top of a pizza a few seconds behind the base, so for the last ten seconds lift the pizza on the peel up toward the dome, where the flame is, and the cheese and rim catch up. Owners of low dome ovens never learn that move; owners of a tall dome pizza oven use it every time.\u003c\/p\u003e\n\u003cimg class=\"lal-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lume-alto-margherita-pizza-leopard-crust.webp?v=1789847492\" alt=\"Margherita pizza with a leopard spotted crust on a wooden peel, baked in a Lume Alto pizza oven\" width=\"764\" height=\"913\" loading=\"lazy\"\u003e\n\u003cp\u003eDone right, the result is the rim above: puffed, leopard spotted, and dry on the bottom, with the mozzarella melted rather than browned. That is what a 31 inch fire brick floor at 400°C does to a well proofed dough in about 75 seconds. The floor of a Lume Alto pizza oven recovers between pizzas faster than the dial suggests, so keep launching; the brick has more heat in it than the air does.\u003c\/p\u003e\n\u003cimg class=\"lal-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lume-alto-tomahawk-steak-roasting-wood-fire.webp?v=1789847374\" alt=\"Tomahawk steak roasting upright in a dish with broccoli and onion beside the fire in a Lume Alto pizza oven\" width=\"800\" height=\"872\" loading=\"lazy\"\u003e\n\u003cp\u003eAfter pizza, the stored heat and the headroom are the point. Push the coals to the back, close the door, and the Lume Alto pizza oven settles into a long, even fall from roasting heat to baking heat to slow cooking heat over the rest of the day. The tomahawk above is standing on its bone in a dish of vegetables beside the coals, which is a cook you cannot do under a 15 inch dome. \u003c\/p\u003e\n\u003cp\u003eA whole chicken on the spit in a Lume Alto pizza oven takes about an hour and a quarter once the flame has died to coals; a leg of lamb longer; then bread at 250°C, and a pot of beans overnight.\u003c\/p\u003e\n\u003cp\u003eThe included 10 by 14.5 inch Portuguese ceramic dish is sized for exactly this kind of cooking, whole fish over onions, a tray of vegetables, a casserole. A bag of seasoned hardwood a week is plenty for a family that cooks in the oven two or three times.\u003c\/p\u003e\n\u003ch2 class=\"lal-h2\"\u003ePlacement, Base, and Chimney\u003c\/h2\u003e\n\u003cp\u003eThe Lume Alto pizza oven arrives fully built on its own 3.15 inch concrete slab; what you build is the base. The Premium's footprint is 39 by 39 inches at about 1,300 pounds; the Tudo's cladding runs 43 by 43 at about 1,800, though the slab under it is still 39 inches and overhangs a 39 inch top just fine. Either way the base is masonry or a poured slab rated for the weight, never a wood deck without engineering. The owner in the first photo built a tiled block base beside the deck, the right way to put a brick oven next to one.\u003c\/p\u003e\n\u003cimg class=\"lal-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lume-alto-tudo-brick-base-built-in-backyard.webp?v=1789847677\" alt=\"Lume Alto Tudo pizza oven installed on a brick base with a wood storage bay against a brick house wall\" width=\"800\" height=\"600\" loading=\"lazy\"\u003e\n\u003cp\u003eAPO's standard recommendation for the Lume Alto pizza oven is a U shaped block base five courses high, open at the front for wood storage, with a solid top the full size of the oven's slab. The brick base with a poured cap above is a textbook version of it, built to match the house, with the wood bay under the oven and a slab landing either side of the door. \u003c\/p\u003e\n\u003cp\u003eEvery Lume Alto pizza oven has four steel lifting loops cast into the corners of its slab, and the way it gets onto the base is an engine hoist, a small telehandler, or a rented mini crane, with straps through the four loops. Four strong friends will not do it, and on the Tudo eight will not. Plan the lift before delivery day, because the freight carrier drops the crate at the curb and does not carry it into the yard. Once the oven is set the loops can be cut off flush.\u003c\/p\u003e\n\u003cimg class=\"lal-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lume-alto-tudo-chimney-spout-damper-cast-stone-dome.webp?v=1789847574\" alt=\"Stainless chimney spout with damper rod and rope gasket seal on top of a Lume Alto Tudo cast stone dome\" width=\"800\" height=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eThe chimney on the Lume Alto pizza oven is a 5.5 inch stainless spout, 6 inches tall, with a built in damper on a rod, sealed to the top of the dome with a rope gasket as above. On its own it clears smoke over your head in an open patio. Under a roof, a pergola, or against a wall you will want the stainless \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-extension\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003echimney extension\u003c\/a\u003e, in 12 or 38 inches, and the \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-cap\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003echimney cap\u003c\/a\u003e with its spark screen, sold separately and not returnable, which lift the outlet above the structure and keep rain out of the flue.\u003c\/p\u003e\n\u003cimg class=\"lal-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lume-alto-premium-brick-alcove-chimney-through-roof.webp?v=1789847813\" alt=\"Lume Alto Premium pizza oven in a brick alcove under a covered patio with the chimney pipe run through the roof and firewood stacked either side\" width=\"800\" height=\"450\" loading=\"lazy\"\u003e\n\u003cp\u003eUnder a solid roof the extension is not enough, and the owner above did it properly: a black double wall stove pipe from the spout up through the patio ceiling, with the oven set into a brick alcove and firewood either side. That is owner work, not an APO part, and it is the setup for any Lume Alto pizza oven that lives under a roof rather than beside one. The pipe needs the same clearances a wood stove flue does, and the roof penetration wants a flashing kit and a cap. A good stove installer will do it in a morning.\u003c\/p\u003e\n\u003cp\u003eClearances to combustibles from the maker are 2 inches at the sides of the dome, 16 inches above it, 30 inches around the flue, 28 inches around the vent bricks, and 47 inches of non combustible floor in front of the door. The cast stone front of a Lume Alto pizza oven gets warm, not hot, but the chimney and the mouth do. The maker's drawing of those figures: \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-minimum-clearances-diagram.pdf?v=1790536944\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eAuthentic Pizza Ovens minimum clearances diagram (PDF)\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eBecause the oven is a finished dome rather than a bare core, a built in kitchen usually means building the counter and the wall up to and around the base and leaving the stone exposed, as in the brick base photo above. That is the simplest built in there is: no enclosure, no venting plan, no finish work on the dome. \u003c\/p\u003e\n\u003cp\u003eIf you want an oven fully enclosed inside a masonry surround, the bare \u003ca href=\"\/products\/authentic-pizza-ovens-builders-custom-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ebuilders custom pizza oven\u003c\/a\u003e is this same Lisboa dome sold with no facade and a standard iron door for exactly that, and our \u003ca href=\"\/collections\/built-in\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ebuilt in pizza oven collection\u003c\/a\u003e has the cores that were designed to be boxed in. The Lume Alto pizza oven is not one of them, and with the Tudo especially, hiding the stone would be the wrong move.\u003c\/p\u003e\n\u003ch2 class=\"lal-h2\"\u003eCuring, Cracks, and Weather Protection\u003c\/h2\u003e\n\u003cp\u003eA new Portuguese brick pizza oven holds water in its mortar, its cement shell, and its slab, and that water has to leave slowly or it leaves as steam and cracks the shell. APO's curing schedule is five small fires on five consecutive days: 140°F, 215°F, 300°F, 400°F, and 480°F on the dial, each held for a few hours, each one a little bigger than the last. Then a full fire. Skip it and the warranty on your Lume Alto pizza oven is void, and so is any chance of a clean dome. This is the one instruction on the page we would ask you to read twice.\u003c\/p\u003e\n\u003cp\u003eEven cured properly, every Lume Alto brick pizza oven will develop hairline cracks in its first season, and APO says so plainly: all traditional ovens crack, it is normal, and it is not a defect. On the Premium the cracks show in the white render; on the Tudo they show in the mortar lines of the cast stone, where they are far less visible. \u003c\/p\u003e\n\u003cp\u003eEither way they are in the cosmetic shell of the Lume Alto pizza oven, not the fire brick chamber, and they do not affect cooking or safety. The oven ships with an Ultra Fire patch kit for exactly this, and touching up a crack takes ten minutes with a putty knife. Expansion at 800°C runs 1 to 1.5 percent, and that movement has to go somewhere.\u003c\/p\u003e\n\u003cdiv class=\"lal-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/3d2Dth9MKmA\" title=\"How to repair cracks with Ultra Fire\" loading=\"lazy\" allow=\"accelerometer; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp class=\"lal-cap\"\u003eFilling hairline cracks with the Ultra Fire kit that ships inside the oven.\u003c\/p\u003e\n\u003cimg class=\"lal-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lume-alto-premium-lit-fire-covered-patio-brick-fireplace.webp?v=1789848122\" alt=\"Lume Alto Premium pizza oven lit and burning in a brick surround above an outdoor fireplace on a covered patio with firewood stacked beside it\" width=\"800\" height=\"450\" loading=\"lazy\"\u003e\n\u003cp\u003eThe other warranty condition is weather protection. The oven above lives under a covered patio, stacked over a brick fireplace with wood bays either side, and a roof like that does most of the work. An oven set in the open needs a cover on it every night it is not in use, because rain soaking into an uncovered dome is the fast way to turn hairline cracks into real ones when the next fire drives the water out as steam.\u003c\/p\u003e\n\u003cp\u003eAPO requires an all weather cover whenever the oven is not in use, and the \u003ca href=\"\/products\/authentic-pizza-ovens-brick-oven-cover\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eAuthentic Pizza Ovens cover\u003c\/a\u003e comes in the two fits this page needs: Lisboa Dome COVER100T for the Premium, XL COVER120 for the Tudo. A roof helps, and a full outdoor kitchen roof is better still, but the cover is the condition. Order it with the oven and it rides free on the same delivery.\u003c\/p\u003e\n\u003ch2 class=\"lal-h2\"\u003eWho Should Buy the Lume Alto, and Who Should Not\u003c\/h2\u003e\n\u003cimg class=\"lal-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lume-alto-tudo-gazebo-outdoor-kitchen-night.webp?v=1789847913\" alt=\"Lume Alto Tudo pizza oven centered in a timber gazebo outdoor kitchen at night with a concrete counter and black chimney pipe\" width=\"800\" height=\"1422\" loading=\"lazy\"\u003e\n\u003cp\u003eBuy the Lume Alto pizza oven if you want the Lisboa's tall dome and rotisserie capability behind a gray front that is finished the day it arrives, and if your outdoor kitchen leans gray, black, concrete, or stainless rather than terracotta. It is the right call for a gazebo or island where the oven is the centerpiece, as above, for a family that will run a pizza night for twelve people and a spit roast the next weekend, and for anyone who wants the stone look without a warm Sierra or Preto tone.\u003c\/p\u003e\n\u003cp\u003eLook at the \u003ca href=\"\/products\/authentic-pizza-ovens-lisboa-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eLisboa\u003c\/a\u003e instead of the Lume Alto pizza oven if you want the terracotta arch or the fully clad Rustic and Stone Finish versions, and at the \u003ca href=\"\/products\/authentic-pizza-ovens-ventura-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eVentura\u003c\/a\u003e if you want the same tall dome in a warm stacked stone. Look at the \u003ca href=\"\/products\/authentic-pizza-ovens-pizzaioli-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ePizzaioli\u003c\/a\u003e, the \u003ca href=\"\/products\/authentic-pizza-ovens-buena-ventura-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eBuena Ventura\u003c\/a\u003e, or the \u003ca href=\"\/products\/authentic-pizza-ovens-lume-largo-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eLume Largo\u003c\/a\u003e in this same gray stone if pizza is the only event, you want the wide drop down door, and you will never use a spit.\u003c\/p\u003e\n\u003cp\u003eLook at our \u003ca href=\"\/collections\/wood-fired\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ewood fired pizza oven collection\u003c\/a\u003e for the freestanding cart ovens if you have no base and no way to lift 1,300 pounds, or at the \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-mobile-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eMaximus Mobile\u003c\/a\u003e and \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-prime-portable-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eMaximus Prime\u003c\/a\u003e for the same brick floor on a stand. If you want gas without a special order wait, the stocked pre drilled dome is on the \u003ca href=\"\/products\/authentic-pizza-ovens-hybrid-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ehybrid ready\u003c\/a\u003e page, and a gas hybrid from \u003ca href=\"\/collections\/hpc-fire\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire\u003c\/a\u003e or \u003ca href=\"\/collections\/pinnacolo\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ePinnacolo\u003c\/a\u003e ships with its burner built in.\u003c\/p\u003e\n\u003cp\u003eOne more honest skip. The Lume Alto pizza oven is not for mobile use. A brick dome that cracks by design is not a trailer oven, and APO excludes trailer and food truck use from the warranty on the whole traditional line.\u003c\/p\u003e\n\u003ch2 class=\"lal-h2\"\u003eWhat to Order With It\u003c\/h2\u003e\n\u003cp\u003eThree things belong on the same order as a Lume Alto pizza oven, and all of them ride free on the same delivery once the oven is in the cart. The first is the \u003ca href=\"\/products\/authentic-pizza-ovens-brick-oven-cover\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ecover\u003c\/a\u003e, which is a warranty condition and not a suggestion. The Premium takes the Lisboa Dome fit, COVER100T, because the dome behind the stone front is plain white render; the Tudo takes the XL fit, COVER120, because the cladding adds four inches each way and the cover has to clear it. Pick the fit that matches your finish on the cover page; covers, spits, and chimney parts are not returnable.\u003c\/p\u003e\n\u003cp\u003eThe second is the \u003ca href=\"\/products\/authentic-pizza-ovens-rotisserie-spit-traditional\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003etraditional rotisserie spit\u003c\/a\u003e, and this is the page where we say it fits, both finishes. A chicken, a duck, a leg of lamb, or a row of vegetables turns in front of the coals with the door closed around the rod. It does not fit the Pizzaioli or the Buena Ventura, and we say so on those pages as well.\u003c\/p\u003e\n\u003cp\u003eThe third is the \u003ca href=\"\/products\/authentic-pizza-ovens-starter-pack\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003efive piece starter pack\u003c\/a\u003e: a wooden peel to build on, a long aluminum peel to launch and retrieve, a turner, an ash shovel, and an oven brush. Nothing in the crate does those jobs, and with a 15.5 inch door the long peel is the one you will reach for most, because it lets you launch over the closed bottom half without opening the whole door.\u003c\/p\u003e\n\u003cp\u003eIf the oven is going under any kind of roof, add the \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-extension\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003echimney extension\u003c\/a\u003e and \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-cap\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003echimney cap\u003c\/a\u003e. The \u003ca href=\"\/products\/authentic-pizza-ovens-bbq-grill-rack\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eBBQ grill rack\u003c\/a\u003e stands over the coals for steaks and vegetables, and the \u003ca href=\"\/products\/hpc-fire-fdp-infrared-gun-forno-de-pizza-digital-infrared-thermometer-gun\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire infrared thermometer\u003c\/a\u003e will tell you the real floor temperature of a Lume Alto pizza oven that the dial cannot. Everything else is in our \u003ca href=\"\/collections\/accessories\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003epizza oven accessories collection\u003c\/a\u003e; the ceramic dish, the thermometer, and the Ultra Fire kit are already in the crate.\u003c\/p\u003e\n\u003ch2 class=\"lal-h2\"\u003eBuying the Lume Alto From Crustify\u003c\/h2\u003e\n\u003cp\u003eEvery Lume Alto pizza oven ships direct from the brand's Texas warehouse on a pallet inside a treated wood crate, by freight carrier, curbside. The freight is free because the oven clears our $750 threshold on its own; the one charge at checkout is the $95 liftgate fee every oven over 150 pounds carries at a home address. Shipping to a business with a loading dock or forklift? Contact us and we refund it. We do not ship to Alaska, Hawaii, or Puerto Rico, and a remote or mountain address may carry a carrier surcharge that we confirm with you before the oven ships.\u003c\/p\u003e\n\u003cp\u003eThe Premium shows in stock on the maker's latest report and typically ships within a few business days; the Tudo is built to order in Portugal at about 12 weeks. The owner confirms the date with the warehouse at order, and we will tell you the honest date before your card is charged rather than after.\u003c\/p\u003e\n\u003cp\u003eInspect the crate before you sign for it. Note any damage on the delivery receipt, even a scuffed corner, because a signed clean receipt gives up most of your protection. Concealed damage found after opening the crate has a five day reporting window. Unused ovens still in their crate can be returned within 14 days, with the return freight paid by the buyer, which is why we would rather answer every question before you order than process a return after.\u003c\/p\u003e\n\u003cp\u003eThe warranty on the Lume Alto pizza oven is three years on the structure, materials, and craftsmanship, on the conditions covered above: cure it on the five day schedule, keep it covered when it is not in use, and keep it off a trailer. Hairline cracks in the render or the stone mortar lines are normal and are not a warranty claim. What separates dealers on this oven is delivery included and who answers the phone afterward.\u003c\/p\u003e\n\u003cp\u003eHere, chat and email go straight to the owner, and a real answer usually comes the same day, including help choosing between the Premium and the Tudo, or between the Lume Alto pizza oven and its siblings, before you commit. Financing is available at checkout through our \u003ca href=\"\/pages\/financing\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003efinancing page\u003c\/a\u003e, and if you are still weighing a brick dome against a steel oven, the \u003ca href=\"\/pages\/pizza-oven-buying-guide\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003epizza oven buying guide\u003c\/a\u003e walks through it, or \u003ca href=\"\/pages\/contact\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003econtact us\u003c\/a\u003e directly.\u003c\/p\u003e\n\u003ch6\u003eKEY FEATURES\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eAuthentic Pizza Ovens Lume Alto pizza oven, handmade in Portugal, north of Lisbon, with a gray cast stone front in a brick pattern; Premium with a white dome or Tudo with stone over the full dome\u003c\/li\u003e\n\u003cli\u003eThe Lisboa's tall dome: 39 W x 31 H x 39 D outside on the Premium, 43 W x 31 H x 43 D on the Tudo, 31 x 31 inch fire brick floor with 19 inches of headroom, room for two 12 inch pizzas at once\u003c\/li\u003e\n\u003cli\u003e15.5 x 12 inch cast aluminum Dutch door, split top and bottom and hinged to swing clear, with a tempered borosilicate viewing window in the top half and a spit port\u003c\/li\u003e\n\u003cli\u003eRotisserie ready: the traditional spit runs through the door port and seats in the rear wall; sold separately and rides free with the oven\u003c\/li\u003e\n\u003cli\u003eTall dome pizza oven geometry with the headroom to roast standing up, bake tall loaves, and run the spit with the door closed\u003c\/li\u003e\n\u003cli\u003eThree layer construction: fire brick and refractory mortar chamber, 50 to 80 mm Rockwool insulation, refractory cement shell, cool to the touch on the outside\u003c\/li\u003e\n\u003cli\u003eHolds above 350°C for four hours after peak with the door shut; pizza floor temperature of 370 to 450°C\u003c\/li\u003e\n\u003cli\u003eStainless steel chimney spout, 5.5 x 6 inches, with a built in damper and rope gasket seal; 38 inch extension and rain cap available separately\u003c\/li\u003e\n\u003cli\u003ePremium: white render dome that can be painted with high heat paint or tiled once cured; Tudo: finished in stone from every angle\u003c\/li\u003e\n\u003cli\u003eBimetallic dial thermometer, 0 to 500°C, mounted in the stone beside the door\u003c\/li\u003e\n\u003cli\u003eIncludes a 10 x 14.5 x 3 inch Portuguese ceramic baking dish, thermometer, and Ultra Fire patch kit\u003c\/li\u003e\n\u003cli\u003eBuilt on a 3.15 inch reinforced concrete slab with four steel lifting loops for hoisting onto your base\u003c\/li\u003e\n\u003cli\u003eWood only as sold, about four to six pounds of hardwood an hour; a factory pre drilled gas ready Premium is special order, and the stocked pre drilled dome is on the hybrid ready page\u003c\/li\u003e\n\u003cli\u003eApproximately 1,300 lb for the Premium and 1,800 lb for the Tudo; cover Lisboa Dome COVER100T for the Premium, XL COVER120 for the Tudo, not returnable; Premium stocked, Tudo about 12 weeks\u003c\/li\u003e\n\u003cli\u003eThree year structural warranty from Authentic Pizza Ovens, with curing and an APO cover required\u003c\/li\u003e\n\u003cli\u003eFree freight shipping direct from the brand's Texas warehouse, with a $95 residential liftgate fee at checkout; accessories ride free on the same order\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eSPECIFICATIONS\u003c\/h6\u003e\n\u003cimg class=\"lal-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lume-alto-dimensions-drawing.webp?v=1789848014\" alt=\"Dimension drawing for the Lume Alto tall dome pizza oven family showing base, width, dome height, chimney, interior floor, and door measurements\" width=\"800\" height=\"800\" loading=\"lazy\"\u003e\n\u003cp class=\"lal-cap\"\u003eAPO's tall dome drawing for the Lume Alto pizza oven, shared with the Lisboa and the Ventura. It shows the older figures and the Lisboa's arched opening: C is the dome height above the 2.75 inch slab (A), and the two together are a little over the 31 inch overall height in the table below. The 15.75 x 13 door and the 30 x 32 floor on the drawing are the older measurements; the current Lume Alto figures are 15.5 x 12 and 31 x 31. Every oven is handmade, so expect small variations.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBy finish\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable class=\"cart-specs lal-specs\"\u003e\n\u003ctr\u003e\n\u003cth\u003eFinish\u003c\/th\u003e\n\u003ctd\u003ePremium\u003c\/td\u003e\n\u003ctd\u003eTudo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFacade\u003c\/th\u003e\n\u003ctd\u003eGray cast stone front block in a brick pattern\u003c\/td\u003e\n\u003ctd\u003eGray cast stone in a brick pattern over the full dome\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDome\u003c\/th\u003e\n\u003ctd\u003eWhite render, paintable or tileable\u003c\/td\u003e\n\u003ctd\u003eFully clad in cast stone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOutside dimensions\u003c\/th\u003e\n\u003ctd\u003e39 in W x 31 in H x 39 in D\u003c\/td\u003e\n\u003ctd\u003e43 in W x 31 in H x 43 in D\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eApprox. weight\u003c\/th\u003e\n\u003ctd\u003e1,300 lb\u003c\/td\u003e\n\u003ctd\u003e1,800 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCover\u003c\/th\u003e\n\u003ctd\u003eAPO cover, Lisboa Dome fit COVER100T\u003c\/td\u003e\n\u003ctd\u003eAPO cover, XL fit COVER120\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRotisserie spit\u003c\/th\u003e\n\u003ctd\u003eFits\u003c\/td\u003e\n\u003ctd\u003eFits\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eLead time\u003c\/th\u003e\n\u003ctd\u003eStocked in Texas\u003c\/td\u003e\n\u003ctd\u003eBuilt to order, about 12 weeks\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eShared specifications\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable class=\"cart-specs lal-specs\"\u003e\n\u003ctr\u003e\n\u003cth\u003eBrand and model\u003c\/th\u003e\n\u003ctd\u003eAuthentic Pizza Ovens Lume Alto Premium pizza oven, Premium or Tudo finish\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFuel\u003c\/th\u003e\n\u003ctd\u003eWood only as sold, hardwood recommended; factory pre drilled gas ready Premium by special order, list price plus $500, about 12 to 15 weeks\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eInside dimensions\u003c\/th\u003e\n\u003ctd\u003e31 in W x 19 in H x 31 in D\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDoor opening\u003c\/th\u003e\n\u003ctd\u003e15.5 in W x 12 in H, cast aluminum Dutch door split top and bottom, swings to the side, spit port\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eChimney spout\u003c\/th\u003e\n\u003ctd\u003e5.5 in W x 6 in H, stainless, with damper; 38 in extension and cap sold separately\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCapacity\u003c\/th\u003e\n\u003ctd\u003eTwo 12 inch pizzas at a time, about 30 pizzas an hour\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCooking temperature\u003c\/th\u003e\n\u003ctd\u003ePizza 370 to 450°C (700 to 850°F); maximum 500°C (932°F)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHeat retention\u003c\/th\u003e\n\u003ctd\u003eAbove 350°C for about four hours after peak, door closed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDome interior\u003c\/th\u003e\n\u003ctd\u003eFire brick, 40 percent alumina, service temperature above 1,200°C; refractory mortar rated above 1,500°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eInsulation\u003c\/th\u003e\n\u003ctd\u003eRockwool fiber matting, 50 to 80 mm, 80 to 120 kg\/m3, retained with 18 to 20 gauge steel mesh\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOuter shell\u003c\/th\u003e\n\u003ctd\u003eRefractory cement, calcium aluminate with chamotte aggregate, 25 MPa; 30 to 50 mm thick\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWall thickness\u003c\/th\u003e\n\u003ctd\u003eFire brick 50 to 60 mm; Rockwool 50 to 80 mm; cement 30 to 50 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDoor and chimney material\u003c\/th\u003e\n\u003ctd\u003eCast aluminum alloy AlSi10Mg, tensile strength above 230 MPa, corrosion resistant; stainless steel chimney\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eViewing window\u003c\/th\u003e\n\u003ctd\u003eTempered borosilicate glass, 5 to 6 mm, thermal shock resistant\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eThermometer\u003c\/th\u003e\n\u003ctd\u003eBimetallic dial, stainless probe, 0 to 500°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eTolerances\u003c\/th\u003e\n\u003ctd\u003e±5 mm on the dome, ±2 mm on the door and frame; 1 to 1.5 percent thermal expansion at 800°C, expansion joints included\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eClearances\u003c\/th\u003e\n\u003ctd\u003e2 in at dome sides, 16 in above the dome, 30 in around the flue, 28 in around the vent bricks, 47 in non combustible floor in front (maker's published figures)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBase\u003c\/th\u003e\n\u003ctd\u003e3.15 in reinforced concrete slab with four steel lifting loops; requires a masonry or concrete base with a solid top, 39 x 39 in for the Premium, sized for the 43 in cladding on the Tudo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWood consumption\u003c\/th\u003e\n\u003ctd\u003eAbout 4 to 6 lb of hardwood an hour at temperature\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIncluded\u003c\/th\u003e\n\u003ctd\u003eCast aluminum Dutch door with window, stainless chimney spout with damper, 10 x 14.5 x 3 in ceramic baking dish, thermometer, Ultra Fire patch kit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eNot included\u003c\/th\u003e\n\u003ctd\u003eCover, rotisserie spit, chimney extension and cap, tools, base, firewood; covers, spits, and chimney parts are not returnable\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCrating\u003c\/th\u003e\n\u003ctd\u003eTreated wood crate, shrink wrapped, accessories packed separately; free freight delivery, curbside, $95 residential liftgate fee\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWarranty\u003c\/th\u003e\n\u003ctd\u003e3 years structural, materials, and craftsmanship, subject to curing and cover requirements\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eNot for\u003c\/th\u003e\n\u003ctd\u003eTrailers, food trucks, or any mobile use; drilling a finished dome for gas after purchase\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch6\u003eVIDEO\u003c\/h6\u003e\n\u003cp\u003eTwo videos from Authentic Pizza Ovens that apply to every oven in the traditional line, the Lume Alto pizza oven included. The first shows how to build and manage the fire. The second is a short look inside the workshop north of Lisbon where these ovens are built; it shows a Lisboa arch on the bench, and the dome and the build under it are the same as the Lume Alto's. The Ultra Fire crack repair video is in the curing section above.\u003c\/p\u003e\n\u003cdiv class=\"lal-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/Kr52SCLjivQ\" title=\"How to start a fire in an Authentic Pizza Ovens brick oven\" loading=\"lazy\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cdiv class=\"lal-short\" style=\"max-width:315px; height:560px; margin:14px auto 6px; overflow:visible;\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/LFRt4KzIUTs\" title=\"The making of an Authentic Pizza Ovens brick oven in Portugal\" width=\"315\" height=\"560\" style=\"width:315px !important; max-width:100% !important; height:560px !important; min-height:560px !important; border:0; border-radius:8px; display:block;\" loading=\"lazy\" allow=\"accelerometer; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch6\u003eINSTALLATION GUIDE \u0026amp; USER MANUAL\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eSite and base.\u003c\/strong\u003e Choose a spot with 2 inches of clearance at the sides of the dome, 16 inches above it, 30 inches around the flue, 28 inches around the vent bricks, and 47 inches of non combustible surface in front of the door; print the maker's \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-minimum-clearances-diagram.pdf?v=1790536944\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eclearance diagram\u003c\/a\u003e for the mason. Build a masonry or poured concrete base with a solid top at least 39 x 39 inches, rated for 1,300 pounds on the Premium and 1,800 on the Tudo, plus the people leaning on it. A U shaped block base five courses high with the front open for wood is APO's standard design.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSetting the oven.\u003c\/strong\u003e The Lume Alto pizza oven arrives crated on a pallet at the curb. Uncrate it in place, run straps through the four corner lifting loops, and lift with an engine hoist, telehandler, or crane onto the base. Set it level on a thin bed of mortar or on the bare slab. Cut the loops off flush once it is set if you prefer. Fit the chimney spout and any extension, and mount the thermometer in its hole in the stone beside the door.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCuring.\u003c\/strong\u003e Five small fires on five consecutive days, held at roughly 140°F, 215°F, 300°F, 400°F, and 480°F on the dial, each for a few hours. Use small splits of dry hardwood, never softwood, treated wood, or any accelerant. Expect some steam and some hairline cracking in the render or the stone mortar lines as moisture leaves. After day five, build a full fire and the oven is ready to cook.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEvery fire.\u003c\/strong\u003e Build the fire in the center, let it grow until the dome soot burns off white, then push the coals to one side or the back. Never exceed 500°C on the dial. Use the damper to slow the draft once the oven is hot. Open the top half of the door to launch and turn pizzas, close both halves to hold heat for roasts and bread, and crack the top half an inch when you want the fire to draw. Fit the spit only once the flame has died to coals. Sweep ash out once the oven is cold.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAfter cooking.\u003c\/strong\u003e Let the oven cool fully before covering. Cover it whenever it is not in use, in every season, with the vent closed off so rain cannot reach the chamber. Touch up cracks with the Ultra Fire kit as they appear; the maker's short video on it is in the curing section above. Season the ceramic dish before first use by soaking it in water, then baking it dry at low heat.\u003c\/p\u003e\n\u003cp\u003eWe send APO's setup guide, clearance diagram, and dish seasoning instructions with every order confirmation.\u003c\/p\u003e\n\u003ch6\u003eWARRANTY INFORMATION\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eTerm.\u003c\/strong\u003e Authentic Pizza Ovens warrants the Lume Alto pizza oven, Premium and Tudo, for three years against structural defects in materials and craftsmanship, from the date of delivery, to the original purchaser.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConditions.\u003c\/strong\u003e The oven must be cured on APO's five day schedule before full use, installed on a suitable base per the installation guide, and protected from weather with an APO cover or equivalent all weather protection whenever it is not in use. An oven that is not cured, or is left uncovered, is not covered. Never use accelerants, never exceed 500°C, and never use the oven on a trailer, truck, or any mobile platform.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExclusions.\u003c\/strong\u003e Hairline and superficial cracking of the outer render, the cement shell, and the mortar lines of the cast stone is normal on every handmade brick oven, does not affect cooking, and is not a defect. The Ultra Fire kit included with the oven is for this purpose, and APO's crack repair video in the curing section above walks through it. Damage from moisture, freezing water in an uncovered dome, improper curing, improper installation, or misuse is excluded. The complimentary ceramic dish carries no warranty. Oven specific accessories, the cover, spit, chimney extension, and cap, are not accepted for return.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClaims.\u003c\/strong\u003e Contact us first. We handle the claim with APO on your behalf, and we will ask for photos and your order number. Shipping damage is a separate matter from warranty: it must be noted on the delivery receipt at the time of delivery, or reported within five days for concealed damage, for a claim to succeed.\u003c\/p\u003e\n\u003ch6\u003eFREQUENTLY ASKED QUESTIONS - FAQ'S\u003c\/h6\u003e\n\u003ccenter\u003e\u003ch2 id=\"faqs\"\u003e\u003cspan style=\"text-decoration: underline; color: #c62828;\"\u003eFrequently Asked Questions (FAQs)\u003c\/span\u003e\u003c\/h2\u003e\u003c\/center\u003e\n\u003ch3 style=\"color: #2c3e50; margin-top: 0;\"\u003eYour Questions Answered Before You Buy\u003c\/h3\u003e\n\u003cp\u003eThese are the questions we get most often about the Lume Alto pizza oven, answered straight. If yours is not here, chat or email goes to the owner and you will usually hear back the same day.\u003c\/p\u003e\n\u003cdiv style=\"width: 100%; margin: 30px 0; font-family: Arial,sans-serif; border: 1px solid #ddd; border-radius: 12px; overflow: hidden; box-shadow: 0 4px 12px rgba(0,0,0,0.1);\"\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What is the difference between the Lume Alto Premium and the Lume Alto Tudo?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eHow much of the oven wears the stone. The Premium has a gray cast stone front block on a white render dome, 39 inches square at about 1,300 pounds. The Tudo carries the same stone over the entire dome, so it is finished from every angle, grows to 43 inches square, and weighs about 1,800 pounds. Floor, door, chimney, spit, and cooking are identical; the Tudo takes the XL cover and is built to order at about 12 weeks, where the Premium is stocked.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Is the Lume Alto pizza oven the same as the Lisboa?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes, underneath the stone it is the same oven. The Lume Alto uses the Lisboa's tall dome, 31 by 31 inch floor, 19 inches of headroom, Dutch door with spit port, insulation, base slab, and weight, and it cooks the same way. The difference is the front: a square cornered gray cast stone block around the opening, where the Lisboa Premium has a terracotta brick arch on a white render dome.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Does the Lume Alto take a rotisserie spit?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes, both finishes. The traditional spit runs through the port in the Dutch door, across the floor, and seats in the hole in the rear wall, with the crank outside, so a chicken, duck, or leg of lamb turns in front of the coals with the door closed around the rod. The spit is sold separately and rides free with the oven. It fits every tall dome APO oven and none of the low dome ones.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Which cover fits the Lume Alto pizza oven?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eIt depends on the finish. The Premium takes the Authentic Pizza Ovens cover in its Lisboa Dome fit, COVER100T, the same as the Lisboa Premium, because the dome behind the stone front is plain white render. The Tudo takes the XL fit, COVER120, cut for fully clad domes, because the stone adds four inches each way. A cover is a warranty condition and is not returnable, so pick the fit that matches your finish and order it with the oven.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How many pizzas can a Lume Alto cook, and how hot does it get?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eTwo 12 inch pizzas at a time on the 31 by 31 inch floor, about 60 to 90 seconds each at a floor temperature of 370 to 450°C, which works out to roughly 30 pizzas an hour over the closed bottom half of the door. The dome reaches cooking heat in about an hour on dry hardwood, holds above 350°C for about four hours after peak with the door shut, and should never be taken past 500°C on the dial.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Is the cast stone on the Lume Alto real stone?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eIt is cast stone: architectural concrete made from cement, sand, crushed stone, and mineral pigment, molded to look like cut stone and laid here in a brick pattern. It is set into the oven during the build, not glued on after, so the pattern is consistent oven to oven and it costs less than natural stone or hand laid brick. It weathers like masonry and needs no sealing.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can I get the Lume Alto with a gas burner?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNot from stock, but yes by special order. Authentic Pizza Ovens can pre drill a Lume Alto Premium at the factory for a Vamparossa gas burner at list price plus $500, about 12 to 15 weeks, burner sold separately; ask through chat and we quote it. The pre drilled dome the maker keeps in stock is the Lisboa Premium Hybrid, the same tall dome behind a terracotta arch, on our \u003ca href=\"\/products\/authentic-pizza-ovens-hybrid-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ehybrid ready page\u003c\/a\u003e. A finished dome cannot be drilled afterward, so choose gas before you order.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How is the Lume Alto delivered and how do I get it onto the base?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eFreight is free: it ships by carrier in a wood crate on a pallet, curbside, direct from the brand's Texas warehouse, with a $95 liftgate fee at checkout for home delivery. At 1,300 pounds for the Premium and 1,800 for the Tudo, getting it onto a masonry base takes an engine hoist, telehandler, or small crane strapped through the four lifting loops in its slab. Book the lift before delivery.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Will my Lume Alto brick pizza oven crack, and is that covered?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eIt will develop hairline cracks in its first season, in the render on the Premium or the mortar lines on the Tudo, and APO says plainly that this is normal on every handmade brick oven and not a defect. The cracks are cosmetic, in the shell rather than the fire brick chamber, and the Ultra Fire kit patches them in minutes. The three year warranty covers the oven if it was cured and kept covered.\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Authentic Pizza Ovens","offers":[{"title":"Premium","offer_id":49252248158463,"sku":"LUMEALTO","price":2795.0,"currency_code":"USD","in_stock":true},{"title":"Tudo","offer_id":49252248191231,"sku":"LUMEALTOTUDO","price":3995.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lume-alto-premium-front-angle.webp?v=1789849374"},{"product_id":"authentic-pizza-ovens-lume-largo-brick-pizza-oven","title":"Authentic Pizza Ovens Lume Largo Cast Stone Brick Pizza Oven","description":"\u003cstyle\u003e\n.llg-h2{color:#8a1f12;font-weight:700;}\n.llg-h3{text-decoration:underline;text-decoration-color:#000000;text-decoration-thickness:2px;text-underline-offset:4px;}\n.llg-img{max-width:100%;height:auto;display:block;margin:18px auto;border-radius:8px;}\n.llg-cap{font-size:14px;color:#555;text-align:center;margin:-8px 0 18px;}\n.llg-glance{background:#fbf6f4;border-left:4px solid #8a1f12;padding:16px 20px;margin:20px 0;border-radius:0 8px 8px 0;}\n.llg-glance p{margin:0 0 8px;}\n.llg-glance .llg-glance-title{font-weight:700;font-size:18px;margin-bottom:10px;}\n.llg-table{width:100%;border-collapse:collapse;margin:20px 0;}\n.llg-table th{background:#8a1f12;color:#fff;padding:10px;text-align:left;}\n.llg-table td{border:1px solid #ddd;padding:10px;vertical-align:top;}\n.llg-cards{display:none;}\n.llg-card{border:1px solid #ddd;border-radius:8px;padding:14px;margin:12px 0;}\n.llg-card strong{color:#8a1f12;}\n@media (max-width:600px){.llg-table{display:none;}.llg-cards{display:block;}}\n.cart-specs.llg-specs{width:100%;border-collapse:collapse;margin:16px 0;}\n.cart-specs.llg-specs th{background:#8a1f12;color:#fff;padding:10px;text-align:left;width:38%;}\n.cart-specs.llg-specs td{border:1px solid #ddd;padding:10px;}\n.llg-video{position:relative;padding-bottom:56.25%;height:0;overflow:hidden;border-radius:8px;background:#000;margin:18px 0;}\n.llg-video iframe{position:absolute;top:0;left:0;width:100%;height:100%;border:0;}\n.llg-short{max-width:315px;margin:14px auto 6px;}\n.llg-short \u003e div, .llg-short \u003e span, .llg-short [class*=\"video\"], .llg-short [class*=\"embed\"], .llg-short [class*=\"iframe\"]{position:static !important;padding:0 !important;height:auto !important;max-height:none !important;overflow:visible !important;}\n.llg-short iframe{position:static !important;width:315px !important;max-width:100% !important;height:560px !important;min-height:560px !important;max-height:none !important;aspect-ratio:auto !important;border:0;border-radius:8px;display:block;}\ndetails[style*=\"border-bottom\"] \u003e summary{list-style:none;cursor:pointer;}\ndetails[style*=\"border-bottom\"] \u003e summary::-webkit-details-marker{display:none;}\ndetails[style*=\"border-bottom\"] \u003e summary::after{content:none;}\ndetails[style*=\"border-bottom\"] \u003e summary:hover{background:#eef1f5 !important;}\ndetails[open] .pin-arrow{transform:rotate(180deg);}\n\u003c\/style\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003eThe Lume Largo pizza oven is the Pizzaioli low brick dome from Authentic Pizza Ovens behind a square cornered front of gray cast stone, sold two ways on one page: the Premium, with the stone front and a white dome, and the Tudo, with the same gray stone carried over the entire dome. Underneath the stone it is the oven APO has sold more of than any other: a 39 inch fire brick dome on a concrete slab, Rockwool insulation, a refractory cement shell that stays cool to the touch, a 19.7 by 10.6 inch cast aluminum door that drops down, and a stainless chimney spout with a damper.\u003c\/p\u003e\n\u003cp\u003eWhat makes a Lume Largo pizza oven cook the way it does is mass. The \u003ca href=\"https:\/\/www.energy.gov\/sites\/prod\/files\/guide_to_passive_solar_home_design.pdf\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eU.S. Department of Energy\u003c\/a\u003e describes thermal mass as material that retains and stores heat, and names concrete, stone, brick, and tile as the usual choices. This oven is all four: fire brick inside, refractory concrete over it, cast stone on the front, and a tile floor to launch on. A steel oven holds heat in its air. A Lume Largo pizza oven holds it in six hundred pounds of masonry, and the pizza floor stays at temperature for hours because of it.\u003c\/p\u003e\n\u003cp\u003eEvery Lume Largo pizza oven ships free because it clears our $750 free shipping threshold on its own; the only delivery charge is the $95 liftgate fee every freight oven carries at checkout. This is a wood only oven, and it burns roughly four to six pounds of split hardwood an hour at cooking temperature. Oak, hickory, or maple dried under cover for six to twelve months will take this low dome past pizza temperature in about forty five minutes. Green wood will not.\u003c\/p\u003e\n\u003cp\u003eYou can compare the Lume Largo against the rest of the Portuguese line on our \u003ca href=\"\/collections\/authentic-pizza-ovens\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eAuthentic Pizza Ovens brand page\u003c\/a\u003e, or read on for the full picture of what this cast stone pizza oven does, how the Premium and the Tudo differ, who the Lume Largo pizza oven suits, and what to order with it.\u003c\/p\u003e\n\u003cdiv class=\"llg-glance\"\u003e\n\u003cp class=\"llg-glance-title\"\u003eAuthentic Pizza Ovens Lume Largo at a glance\u003c\/p\u003e\n\u003cp\u003eThe Pizzaioli's handmade Portuguese low brick dome behind a squared gray cast stone front; Premium with a white dome at about 1,250 pounds, Tudo with stone over the whole dome at about 1,800; on a masonry base you build, set by engine hoist on its four lifting loops\u003c\/p\u003e\n\u003cp\u003eWood only as sold here, seasoned hardwood, 4 to 6 pounds an hour; about forty five minutes to an hour to pizza heat, a floor of 370 to 450°C, 500°C maximum on the dial. A gas ready Lume Largo Premium is a factory special order; the stock pre drilled low dome is the Pizzaioli Premium Hybrid\u003c\/p\u003e\n\u003cp\u003e33 by 33 inch firebrick floor under a 15 inch ceiling, the low dome that finishes the top and the base of a pizza together; two 12 inch pizzas at a time, then roasts and bread on stored heat for about four hours after peak\u003c\/p\u003e\n\u003cp\u003eWidest door in the range, 19.7 inches, cast aluminum with a window and vents, drops down flat for pizza service; no spit port, so the rotisserie belongs to the Lume Alto\u003c\/p\u003e\n\u003cp\u003eThe gray stone is for the black, concrete and stainless kitchen; the Premium's white dome can be painted or tiled after curing, the Tudo is finished from every angle\u003c\/p\u003e\n\u003cp\u003eFive day cure before the first pizza; hairline cracks are normal and patched with the included Ultra Fire kit; a cover is a warranty condition, Pizzaioli Dome fit on the Premium, XL on the Tudo\u003c\/p\u003e\n\u003cp\u003eThree year structural warranty from an authorized dealer; outdoor residential use, never on a trailer\u003c\/p\u003e\n\u003cp\u003eFree freight from Texas on both finishes, with the $95 residential liftgate fee at checkout; the Premium is stocked, the Tudo is built to order at about 12 weeks; 14 day returns on an unused crated oven\u003c\/p\u003e\n\u003cp\u003eQuestions before you order? The FAQ tab below covers the nine we hear most, and the chat button reaches the owner directly.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"llg-h2\"\u003eA Pizzaioli Dome Behind a Cast Stone Front\u003c\/h2\u003e\n\u003cimg class=\"llg-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lume-largo-tudo-lakeside-granite-counter.webp?v=1789994450\" alt=\"Lume Largo Tudo pizza oven with a full gray cast stone dome on a granite topped stone counter beside a lake\" width=\"800\" height=\"1067\" loading=\"lazy\"\u003e\n\u003cp\u003eStart with what stays the same, because it is most of the oven. The Lume Largo and the Pizzaioli share the same dome: 39 inches wide, 39 deep, and 26 tall on the outside, with a 33 by 33 inch cooking floor and 15 inches of headroom inside. Both carry the 19.7 by 10.6 inch door that drops down on its hinge, both have the wide low mouth that sends flame across the floor rather than up over it, and both are built for the same job, which is the fastest pizza floor in the APO range.\u003c\/p\u003e\n\u003cp\u003eWeight, insulation, chimney, base slab, curing schedule, and cover fit are identical on the Pizzaioli Premium and the Lume Largo Premium. If you have read our \u003ca href=\"\/products\/authentic-pizza-ovens-pizzaioli-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ePizzaioli page\u003c\/a\u003e, you already know how the Lume Largo pizza oven cooks.\u003c\/p\u003e\n\u003cp\u003eWhat changes is the front. On the Pizzaioli Premium the arch is a band of terracotta brick set into a white render dome. On the Lume Largo pizza oven, APO builds the front as a square cornered block of gray cast stone, laid in a brick pattern, with the arched opening in the middle of it. The thermometer sits in the stone at the left of the door, the black door reads as one piece with the gray, and the white dome rises behind the block on the Premium. It is the low dome APO oven that belongs in a gray and black outdoor kitchen.\u003c\/p\u003e\n\u003cp\u003eThe cast stone front is part of the oven, not a veneer glued on after. Because it is cast rather than laid brick by brick, the pattern is consistent from one Lume Largo brick pizza oven to the next, and the Premium sits in price with the Pizzaioli Premium and the Buena Ventura rather than with the fully clad finishes. The Tudo is the exception, and it gets its own section below.\u003c\/p\u003e\n\u003cp\u003eOn the Premium, the white dome is a real advantage. APO's render takes high heat paint and thin set tile once the oven is cured and has been fired for a few weeks, so a Lume Largo pizza oven can be finished to match a house color, a countertop, or a mosaic, with the gray front left as it comes. Most owners leave it white; the contrast between a white dome and a gray stone front is most of what makes the Premium photograph so well.\u003c\/p\u003e\n\u003ch2 class=\"llg-h2\"\u003eChoose Your Lume Largo Finish\u003c\/h2\u003e\n\u003cp\u003eTwo finishes, one dome, one Lume Largo pizza oven. The decision is how much of the oven wears the stone. Pick the finish from the drop down above the Add to Cart button and the gallery follows your selection.\u003c\/p\u003e\n\u003ch3 class=\"llg-h3\"\u003eLume Largo Premium\u003c\/h3\u003e\n\u003cimg class=\"llg-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lume-largo-premium-front-angle.webp?v=1789994558\" alt=\"Lume Largo Premium pizza oven with a white dome, gray cast stone brick pattern arch, black cast aluminum door with viewing window, and stainless chimney spout\" width=\"800\" height=\"634\" loading=\"lazy\"\u003e\n\u003cp\u003eThe Premium is the gray cast stone front on a white render dome, 39 inches square and about 1,250 pounds. It is the Lume Largo pizza oven most people picture: the square block of stone, the low arch, the black door with its window and vents, and the white dome behind, with the stainless spout and its damper handle rising off the top. The stone tones run from light gray to charcoal with pale mortar lines between them, so it sits well against dark tile, concrete, stainless, and modern block, and it does not fight a warmer brick or timber setting either.\u003c\/p\u003e\n\u003cp\u003eBecause the dome is white render, the Premium is also the one to choose if you plan to paint or tile the dome later, or if you want the lighter oven to lift. It is stocked in Texas.\u003c\/p\u003e\n\u003ch3 class=\"llg-h3\"\u003eLume Largo Tudo\u003c\/h3\u003e\n\u003cimg class=\"llg-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lume-largo-tudo-front-angle-full-cast-stone-dome.webp?v=1789994657\" alt=\"Lume Largo Tudo pizza oven with gray cast stone brick pattern cladding over the full low dome, viewing window door, and stainless chimney spout\" width=\"800\" height=\"586\" loading=\"lazy\"\u003e\n\u003cp\u003eTudo is Portuguese for everything, and that is what the Tudo finish is: the same gray cast stone, in the same brick pattern, carried from the front block over the whole dome to the back. There is no white render showing anywhere. The Lume Largo Tudo pizza oven grows to 43 inches wide and 43 deep with the cladding, and to about 1,800 pounds, which puts it in the same weight class as the Rustic Pizzaioli and the Lume Alto Tudo, and it is priced with them rather than with the Premium.\u003c\/p\u003e\n\u003cp\u003eWhat you get for that is a finished oven from every angle. Set it on an island, on a lakeside counter as in the first photo, or anywhere it can be seen from the side or behind, and the Tudo reads as a stone pizza oven, not a stone front on a white dome. It is built to order at about 12 weeks. The Premium and the Tudo cook identically; the floor, the door, and the chimney are the same on every Lume Largo pizza oven.\u003c\/p\u003e\n\u003ch2 class=\"llg-h2\"\u003eThe Low Dome and the Drop Down Door: Why the Lume Largo Is the Pizza Oven\u003c\/h2\u003e\n\u003cimg class=\"llg-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lume-largo-tudo-front-angle-stone-base-firewood-bay.webp?v=1789994772\" alt=\"Lume Largo Tudo pizza oven close up showing the drop down door with viewing window and vents, thermometer, and stainless chimney spout over a firewood bay\" width=\"800\" height=\"1067\" loading=\"lazy\"\u003e\n\u003cp\u003eAPO builds its traditional ovens on two domes, and the names cause mistakes, so here is the split. The Lume Largo pizza oven is the low dome, the Pizzaioli shape, 26 inches high with 15 inches of headroom and a wide 19.7 by 10.6 inch door that drops down. The \u003ca href=\"\/products\/authentic-pizza-ovens-lume-alto-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eLume Alto\u003c\/a\u003e is the same gray cast stone on the tall dome, the Lisboa shape, 31 inches high with 19 inches of headroom and a narrow Dutch door. The \u003ca href=\"\/products\/authentic-pizza-ovens-buena-ventura-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eBuena Ventura\u003c\/a\u003e is the low dome in Sierra or Preto stacked stone. The Lume Largo is the low dome in gray cast stone.\u003c\/p\u003e\n\u003cp\u003eThe low dome is the pizza shape, and APO says so about the Pizzaioli line without hedging. With 15 inches of headroom, the flame from a fire pushed to one side has nowhere to go but across the ceiling and straight back down onto the floor, so the top of a pizza colors in the same seconds as the base. There is no lifting the peel toward the dome at the end, no waiting for the rim while the bottom is done. A low dome pizza oven bakes both sides at once, and it does it a little faster and on a little less wood than its tall sibling.\u003c\/p\u003e\n\u003cp\u003eThe cost of that geometry is headroom. A whole chicken standing on a spit, a tall Dutch oven, a rack of bread pans stacked two high: those want the 19 inches of the Lume Alto. A chicken spatchcocked flat, a leg of lamb in a pan, a tray of vegetables, a round loaf, a cast iron skillet: those fit under 15 inches with room to spare, and the Lume Largo pizza oven does all of them on its retained heat after the pizzas are done.\u003c\/p\u003e\n\u003cp\u003eIf the roast dinner on a spit is the point, buy the Lume Alto. If pizza is the point and roasting is the bonus, this is the oven.\u003c\/p\u003e\n\u003cp\u003eThe drop down door is the other half of it. One cast aluminum door, hinged at the bottom, with a latch at each top corner, a tempered viewing window in the middle, and a row of air vents below it. Unlatch it and it swings down flat in front of the mouth, which is the widest opening in the APO traditional range at 19.7 inches, and a long peel goes in and out of a Lume Largo pizza oven without touching the sides. Close it and the vents feed the fire while the window lets you watch a loaf without opening anything.\u003c\/p\u003e\n\u003cp\u003eBecause the door is one piece, there is no half open setting the way there is on the tall dome's Dutch door. Owners of a Lume Largo pizza oven run it two ways instead: door down and off for pizza service, with the fire live and the mouth wide open, then door up and latched for roasting and bread, with the coals raked to the back and the vents doing the drafting. It is a simpler rhythm than the tall dome's, and for a pizza night for twelve it is the faster one.\u003c\/p\u003e\n\u003ctable class=\"llg-table\"\u003e\n\u003ctr\u003e\n\u003cth\u003eModel\u003c\/th\u003e\n\u003cth\u003eDome\u003c\/th\u003e\n\u003cth\u003eOutside\u003c\/th\u003e\n\u003cth\u003eInside\u003c\/th\u003e\n\u003cth\u003eDoor\u003c\/th\u003e\n\u003cth\u003eFacade\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLume Largo Premium (this page)\u003c\/td\u003e\n\u003ctd\u003eLow, Pizzaioli shape\u003c\/td\u003e\n\u003ctd\u003e39 W x 26 H x 39 D\u003c\/td\u003e\n\u003ctd\u003e33 x 33 floor, 15 headroom\u003c\/td\u003e\n\u003ctd\u003e19.7 x 10.6, drops down\u003c\/td\u003e\n\u003ctd\u003eGray cast stone front block, white dome\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLume Largo Tudo (this page)\u003c\/td\u003e\n\u003ctd\u003eLow, Pizzaioli shape\u003c\/td\u003e\n\u003ctd\u003e43 W x 26 H x 43 D\u003c\/td\u003e\n\u003ctd\u003e33 x 33 floor, 15 headroom\u003c\/td\u003e\n\u003ctd\u003e19.7 x 10.6, drops down\u003c\/td\u003e\n\u003ctd\u003eGray cast stone over the full dome\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-pizzaioli-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ePizzaioli\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eLow\u003c\/td\u003e\n\u003ctd\u003e39 W x 26 H x 39 D\u003c\/td\u003e\n\u003ctd\u003e33 x 33 floor, 15 headroom\u003c\/td\u003e\n\u003ctd\u003e19.7 x 10.6, drops down\u003c\/td\u003e\n\u003ctd\u003eTerracotta brick arch, white dome, or full brick and stone finishes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-buena-ventura-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eBuena Ventura\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eLow\u003c\/td\u003e\n\u003ctd\u003e39 W x 26 H x 39 D\u003c\/td\u003e\n\u003ctd\u003e33 x 33 floor, 15 headroom\u003c\/td\u003e\n\u003ctd\u003e19.7 x 10.6, drops down\u003c\/td\u003e\n\u003ctd\u003eCast stacked stone, Sierra or Preto, white dome\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-lume-alto-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eLume Alto\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eTall, Lisboa shape\u003c\/td\u003e\n\u003ctd\u003e39 W x 31 H x 39 D (43 x 43 Tudo)\u003c\/td\u003e\n\u003ctd\u003e31 x 31 floor, 19 headroom\u003c\/td\u003e\n\u003ctd\u003e15.5 x 12 Dutch door, splits top and bottom, spit port\u003c\/td\u003e\n\u003ctd\u003eGray cast stone front block, white dome, or full Tudo cladding\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"llg-cards\"\u003e\n\u003cdiv class=\"llg-card\"\u003e\n\u003cstrong\u003eLume Largo Premium (this page)\u003c\/strong\u003e\u003cbr\u003eLow Pizzaioli shape, 39 W x 26 H x 39 D. 33 x 33 floor with 15 inches of headroom. 19.7 x 10.6 door that drops down. Gray cast stone front block on a white dome.\u003c\/div\u003e\n\u003cdiv class=\"llg-card\"\u003e\n\u003cstrong\u003eLume Largo Tudo (this page)\u003c\/strong\u003e\u003cbr\u003eSame low dome, 43 W x 26 H x 43 D with the cladding. Same floor, headroom, and drop down door. Gray cast stone over the full dome.\u003c\/div\u003e\n\u003cdiv class=\"llg-card\"\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-pizzaioli-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ePizzaioli\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003eLow dome, 39 W x 26 H x 39 D. Same floor, headroom, and drop down door. Terracotta brick arch on a white dome, or full brick and stone finishes.\u003c\/div\u003e\n\u003cdiv class=\"llg-card\"\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-buena-ventura-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eBuena Ventura\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003eLow dome, 39 W x 26 H x 39 D. Same floor, headroom, and drop down door. Sierra or Preto stacked stone facade on a white dome.\u003c\/div\u003e\n\u003cdiv class=\"llg-card\"\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-lume-alto-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eLume Alto\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003eTall Lisboa shape, 39 W x 31 H x 39 D, 43 x 43 as a Tudo. 31 x 31 floor with 19 inches of headroom. 15.5 x 12 Dutch door that splits top and bottom with a spit port. Same gray cast stone, front block or full cladding.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"llg-h2\"\u003eWant Gas as Well? The Same Dome, Pre Drilled\u003c\/h2\u003e\n\u003cp\u003eEvery Lume Largo on this page burns wood only. If you want this low dome with a gas burner for weeknights, Authentic Pizza Ovens pre drills the dome at the factory for a Vamparossa burner, wood, gas, or both, and the stock version is the Pizzaioli Premium Hybrid, the same dome behind a terracotta arch, on our \u003ca href=\"\/products\/authentic-pizza-ovens-hybrid-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ehybrid ready brick pizza oven\u003c\/a\u003e page. A pre drilled Lume Largo Premium is a factory special order at list price plus $500 and about 12 to 15 weeks; ask through chat and we quote it. A finished dome cannot be drilled later, so decide on gas before you order.\u003c\/p\u003e\n\u003ch2 class=\"llg-h2\"\u003eHow a Low Portuguese Brick Dome Cooks\u003c\/h2\u003e\n\u003cp\u003eEvery Lume Largo pizza oven is built by hand in a workshop north of Lisbon, and the construction is the same three layer sandwich APO uses across the traditional line. The inside is fire brick rated above 1,200°C, set in refractory mortar rated above 1,500°C, laid up as a 50 to 60 millimeter wall on a 3.15 inch reinforced concrete slab.\u003c\/p\u003e\n\u003cp\u003eOver the brick goes 50 to 80 millimeters of Rockwool at 80 to 120 kilograms per cubic meter, held in place with 18 to 20 gauge steel mesh. Over the Rockwool goes 30 to 50 millimeters of calcium aluminate refractory cement with chamotte aggregate, rated at 25 megapascals. The cast stone and, on the Premium, the white render of the Lume Largo pizza oven sit on top of that.\u003c\/p\u003e\n\u003cp\u003eThat mass is why a Portuguese brick pizza oven behaves nothing like a steel countertop oven. Steel ovens heat in fifteen minutes and lose their floor heat after two or three pizzas. The Lume Largo pizza oven takes about forty five minutes to an hour to come up on dry hardwood, but APO's own spec calls for it to hold above 350°C for four hours after peak with the door shut, and the Tudo, with an extra 500 pounds of stone wrapped around it, holds a little longer still.\u003c\/p\u003e\n\u003cp\u003eFire brick rated above 1,200°C and a cast aluminum door alloy rated above 230 megapascals mean the hot parts of a Lume Largo pizza oven are built for the temperatures involved, not just tolerant of them. The low dome also means there is less air to heat and less ceiling to bring to color, which is why this shape comes up a little faster than the tall one on the same fire.\u003c\/p\u003e\n\u003cimg class=\"llg-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lume-largo-margherita-pizza-wood-fire.webp?v=1789994834\" alt=\"Margherita pizza baking beside the wood fire on the brick floor of a Lume Largo pizza oven\" width=\"800\" height=\"386\" loading=\"lazy\"\u003e\n\u003cp\u003eFor pizza, the target is a floor between 370 and 450°C, roughly 700 to 850°F, with a live flame rolling across the low ceiling as above. At that point a 12 inch Neapolitan style pizza is done in 60 to 90 seconds, the 33 inch floor of the Lume Largo pizza oven takes two at a time with room to turn them, and a steady hand can turn out better than thirty an hour with the door down and out of the way.\u003c\/p\u003e\n\u003cp\u003eTwo things to know before your first cook in a Lume Largo pizza oven. First, the dial thermometer in the stone reads the air near the door and lags the floor by a wide margin during the heat up, so wait until the soot on the dome burns off to a clean white before you launch, whatever the dial says. Second, the low dome browns the top of a pizza as fast as the base, so the only move you need is the quarter turn: pull the pizza to the mouth on the peel, spin it, and slide it back beside the fire. Three turns and it is done.\u003c\/p\u003e\n\u003cp\u003eDone right, the result is a rim that is puffed and leopard spotted, a base that is dry and crisp, and mozzarella that is melted rather than browned. That is what a 33 inch fire brick floor at 400°C does to a well proofed dough in about 75 seconds. The floor of a Lume Largo pizza oven recovers between pizzas faster than the dial suggests, so keep launching; the brick has more heat in it than the air does.\u003c\/p\u003e\n\u003cp\u003eAfter pizza, the stored heat is the point. Rake the coals to the back, latch the door, and the Lume Largo pizza oven settles into a long, even fall from roasting heat to baking heat to slow cooking heat over the rest of the day. A spatchcocked chicken in the ceramic dish takes about forty minutes once the flame has died to coals; a leg of lamb in a pan longer; then round loaves and pizza bread at 250°C, and a pot of beans or a brisket overnight with the door shut and the damper closed.\u003c\/p\u003e\n\u003cp\u003eThe included 10 by 14.5 inch Portuguese ceramic dish is sized for exactly this kind of cooking, whole fish over onions, a tray of vegetables, a casserole. A bag of seasoned hardwood a week is plenty for a family that cooks in the oven two or three times.\u003c\/p\u003e\n\u003ch2 class=\"llg-h2\"\u003ePlacement, Base, and Chimney\u003c\/h2\u003e\n\u003cp\u003eThe Lume Largo pizza oven arrives fully built on its own 3.15 inch concrete slab; what you build is the base. The Premium's footprint is 39 by 39 inches at about 1,250 pounds; the Tudo's cladding runs 43 by 43 at about 1,800, though the slab under it is still 39 inches and overhangs a 39 inch top just fine. Either way the base is masonry or a poured slab rated for the weight, never a wood deck without engineering. The owner below built a fieldstone base with a granite top, the right way to get a brick oven into a garden.\u003c\/p\u003e\n\u003cimg class=\"llg-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lume-largo-tudo-fieldstone-base-backyard-outdoor-kitchen.webp?v=1789994899\" alt=\"Lume Largo Tudo pizza oven built onto a fieldstone base with a granite counter in a fenced backyard\" width=\"800\" height=\"1067\" loading=\"lazy\"\u003e\n\u003cp\u003eAPO's standard recommendation for the Lume Largo pizza oven is a U shaped block base five courses high, open at the front for wood storage, with a solid top the full size of the oven's slab. The fieldstone base above is a textbook version of it, faced in stone to match the garden wall, with the wood bay under the oven and a granite counter run out to one side for a landing.\u003c\/p\u003e\n\u003cp\u003eEvery Lume Largo pizza oven has four steel lifting loops cast into the corners of its slab, and the way it gets onto the base is an engine hoist, a small telehandler, or a rented mini crane, with straps through the four loops. Four strong friends will not do it, and on the Tudo eight will not. Plan the lift before delivery day, because the freight carrier drops the crate at the curb and does not carry it into the yard. Once the oven is set the loops can be cut off flush, or left as the owner above did.\u003c\/p\u003e\n\u003cp\u003eThe chimney on the Lume Largo pizza oven is a 5.5 inch stainless spout, 6 inches tall, with a built in damper on a rod. On its own it clears smoke over your head in an open patio, and because the low dome puts the spout at about 26 inches, the extension matters more here than on the tall ovens. Under a roof, a pergola, or against a wall you will want the stainless \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-extension\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003echimney extension\u003c\/a\u003e, in 12 or 38 inches, and the \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-cap\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003echimney cap\u003c\/a\u003e with its spark screen, sold separately and not returnable, which lift the outlet above the structure and keep rain out of the flue.\u003c\/p\u003e\n\u003cp\u003eUnder a solid roof the extension is not enough, and the answer is a double wall stove pipe from the spout up through the ceiling, with a flashing kit and a cap at the roof. That is owner work, not an APO part, and it is the setup for any Lume Largo pizza oven that lives under a roof rather than beside one. The pipe needs the same clearances a wood stove flue does, and a good stove installer will do it in a morning.\u003c\/p\u003e\n\u003cp\u003eClearances to combustibles from the maker are 2 inches at the sides of the dome, 16 inches above it, 30 inches around the flue, 28 inches around the vent bricks, and 47 inches of non combustible floor in front of the door. The cast stone front of a Lume Largo pizza oven gets warm, not hot, but the chimney and the mouth do, and a door that drops down flat means the landing in front is in use every time you cook. The maker's drawing of those figures: \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-minimum-clearances-diagram.pdf?v=1790536944\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eAuthentic Pizza Ovens minimum clearances diagram (PDF)\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eBecause the oven is a finished dome rather than a bare core, a built in kitchen usually means building the counter and the wall up to and around the base and leaving the stone exposed, as in the photo above. That is the simplest built in there is: no enclosure, no venting plan, no finish work on the dome.\u003c\/p\u003e\n\u003cp\u003eIf you want an oven fully enclosed inside a masonry surround, the bare \u003ca href=\"\/products\/authentic-pizza-ovens-builders-custom-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ebuilders custom pizza oven\u003c\/a\u003e is this same Pizzaioli dome sold with no facade and a standard iron door for exactly that, built to order at about 12 weeks, and our \u003ca href=\"\/collections\/built-in\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ebuilt in pizza oven collection\u003c\/a\u003e has the cores that were designed to be boxed in. The Lume Largo pizza oven is not one of them, and with the Tudo especially, hiding the stone would be the wrong move.\u003c\/p\u003e\n\u003ch2 class=\"llg-h2\"\u003eCuring, Cracks, and Weather Protection\u003c\/h2\u003e\n\u003cp\u003eA new Portuguese brick pizza oven holds water in its mortar, its cement shell, and its slab, and that water has to leave slowly or it leaves as steam and cracks the shell. APO's curing schedule is five small fires on five consecutive days: 140°F, 215°F, 300°F, 400°F, and 480°F on the dial, each held for a few hours, each one a little bigger than the last. Then a full fire. Skip it and the warranty on your Lume Largo pizza oven is void, and so is any chance of a clean dome. This is the one instruction on the page we would ask you to read twice.\u003c\/p\u003e\n\u003cp\u003eEven cured properly, every Lume Largo brick pizza oven will develop hairline cracks in its first season, and APO says so plainly: all traditional ovens crack, it is normal, and it is not a defect. On the Premium the cracks show in the white render; on the Tudo they show in the mortar lines of the cast stone, where they are far less visible.\u003c\/p\u003e\n\u003cp\u003eEither way they are in the cosmetic shell of the Lume Largo pizza oven, not the fire brick chamber, and they do not affect cooking or safety. The oven ships with an Ultra Fire patch kit for exactly this, and touching up a crack takes ten minutes with a putty knife. Expansion at 800°C runs 1 to 1.5 percent, and that movement has to go somewhere.\u003c\/p\u003e\n\u003cdiv class=\"llg-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/3d2Dth9MKmA\" title=\"How to repair cracks with Ultra Fire\" loading=\"lazy\" allow=\"accelerometer; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp class=\"llg-cap\"\u003eFilling hairline cracks with the Ultra Fire kit that ships inside the oven.\u003c\/p\u003e\n\u003cp\u003eThe other warranty condition is weather protection. An oven set in the open, like the lakeside Tudo at the top of this page, needs a cover on it every night it is not in use, because rain soaking into an uncovered dome is the fast way to turn hairline cracks into real ones when the next fire drives the water out as steam. A roof does most of the work for an oven under one, and a full outdoor kitchen roof is better still, but the cover is the condition.\u003c\/p\u003e\n\u003cp\u003eAPO requires an all weather cover whenever the oven is not in use, and the \u003ca href=\"\/products\/authentic-pizza-ovens-brick-oven-cover\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eAuthentic Pizza Ovens cover\u003c\/a\u003e comes in the two fits this page needs: Pizzaioli Dome COVER100W for the Premium, XL COVER120 for the Tudo. Order it with the oven and it rides free on the same delivery.\u003c\/p\u003e\n\u003ch2 class=\"llg-h2\"\u003eWho Should Buy the Lume Largo, and Who Should Not\u003c\/h2\u003e\n\u003cp\u003eBuy the Lume Largo pizza oven if you want the Pizzaioli's low dome and wide drop down door behind a gray front that is finished the day it arrives, and if your outdoor kitchen leans gray, black, concrete, or stainless rather than terracotta. It is the right call for a family that will run a pizza night for twelve people most weekends and roast on the leftover heat, for a counter or island where the oven is seen from the front and the side, and for anyone who wants the stone look without a warm Sierra or Preto tone.\u003c\/p\u003e\n\u003cp\u003eLook at the \u003ca href=\"\/products\/authentic-pizza-ovens-lume-alto-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eLume Alto\u003c\/a\u003e instead of the Lume Largo pizza oven if you want the same gray cast stone on the tall dome, with the headroom to roast standing up and run a rotisserie spit. Look at the \u003ca href=\"\/products\/authentic-pizza-ovens-lisboa-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eLisboa\u003c\/a\u003e or the \u003ca href=\"\/products\/authentic-pizza-ovens-ventura-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eVentura\u003c\/a\u003e if you want that tall dome in terracotta or stacked stone instead. Look at the \u003ca href=\"\/products\/authentic-pizza-ovens-pizzaioli-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ePizzaioli\u003c\/a\u003e if you want the low dome with the terracotta arch or the fully clad Rustic and Stone Finish versions, and at the \u003ca href=\"\/products\/authentic-pizza-ovens-buena-ventura-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eBuena Ventura\u003c\/a\u003e if you want the low dome in a warm stacked stone.\u003c\/p\u003e\n\u003cp\u003eLook at our \u003ca href=\"\/collections\/wood-fired\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ewood fired pizza oven collection\u003c\/a\u003e for the freestanding cart ovens if you have no base and no way to lift 1,250 pounds, or at the \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-mobile-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eMaximus Mobile\u003c\/a\u003e and \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-prime-portable-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eMaximus Prime\u003c\/a\u003e for the same brick floor on a stand. If you want gas without a special order wait, the stocked pre drilled dome is on the \u003ca href=\"\/products\/authentic-pizza-ovens-hybrid-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ehybrid ready\u003c\/a\u003e page, and a gas hybrid from \u003ca href=\"\/collections\/hpc-fire\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire\u003c\/a\u003e or \u003ca href=\"\/collections\/pinnacolo\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ePinnacolo\u003c\/a\u003e ships with its burner built in.\u003c\/p\u003e\n\u003cp\u003eOne more honest skip. The Lume Largo pizza oven is not for mobile use. A brick dome that cracks by design is not a trailer oven, and APO excludes trailer and food truck use from the warranty on the whole traditional line.\u003c\/p\u003e\n\u003ch2 class=\"llg-h2\"\u003eWhat to Order With It\u003c\/h2\u003e\n\u003cp\u003eTwo things belong on the same order as a Lume Largo pizza oven, and both ride free on the same delivery once the oven is in the cart. The first is the \u003ca href=\"\/products\/authentic-pizza-ovens-brick-oven-cover\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ecover\u003c\/a\u003e, which is a warranty condition and not a suggestion. The Premium takes the Pizzaioli Dome fit, COVER100W, because the dome behind the stone front is plain white render; the Tudo takes the XL fit, COVER120, because the cladding adds four inches each way and the cover has to clear it. Pick the fit that matches your finish on the cover page; covers and chimney parts are not returnable.\u003c\/p\u003e\n\u003cp\u003eThe second is the \u003ca href=\"\/products\/authentic-pizza-ovens-starter-pack\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003efive piece starter pack\u003c\/a\u003e: a wooden peel to build on, a long aluminum peel to launch and retrieve, a turner, an ash shovel, and an oven brush. Nothing in the crate does those jobs, and with a 19.7 inch mouth and the door down out of the way, the turner is the one you will reach for most on a Lume Largo pizza oven, because a quarter turn at the mouth is the whole technique.\u003c\/p\u003e\n\u003cp\u003eWhat does not belong on the order is the \u003ca href=\"\/products\/authentic-pizza-ovens-rotisserie-spit-traditional\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003etraditional rotisserie spit\u003c\/a\u003e. It fits the Lisboa, the Ventura, and the Lume Alto through their Dutch doors, and it does not fit the Lume Largo pizza oven, because the drop down door has no port for the rod. We say so on the spit page as well, so nobody buys one by mistake.\u003c\/p\u003e\n\u003cimg class=\"llg-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lume-largo-included-dish-thermometer-ultra-fire-packed-inside.webp?v=1789996931\" alt=\"The included ceramic baking dish, thermometer box, and Ultra Fire kit packed on the floor of a Lume Largo pizza oven as delivered\" width=\"800\" height=\"779\" loading=\"lazy\"\u003e\n\u003cp\u003eIf the oven is going under any kind of roof, add the \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-extension\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003echimney extension\u003c\/a\u003e and \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-cap\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003echimney cap\u003c\/a\u003e. The \u003ca href=\"\/products\/authentic-pizza-ovens-bbq-grill-rack\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eBBQ grill rack\u003c\/a\u003e stands over the coals for steaks and vegetables through that wide door, and the \u003ca href=\"\/products\/hpc-fire-fdp-infrared-gun-forno-de-pizza-digital-infrared-thermometer-gun\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire infrared thermometer\u003c\/a\u003e will tell you the real floor temperature of a Lume Largo pizza oven that the dial cannot. Everything else is in our \u003ca href=\"\/collections\/accessories\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003epizza oven accessories collection\u003c\/a\u003e, and everything you need to start is already in the crate and costs nothing extra: the ceramic dish, the thermometer, and the Ultra Fire kit come packed on the oven floor of every Lume Largo pizza oven, as above.\u003c\/p\u003e\n\u003ch2 class=\"llg-h2\"\u003eBuying the Lume Largo From Crustify\u003c\/h2\u003e\n\u003cimg class=\"llg-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lume-largo-crated-cast-stone-arch-ceramic-dish-packed-inside.webp?v=1789995063\" alt=\"Lume Largo pizza oven in its wooden shipping crate with the door removed and the ceramic baking dish wrapped inside the chamber\" width=\"800\" height=\"495\" loading=\"lazy\"\u003e\n\u003cp\u003eEvery Lume Largo pizza oven ships direct from the brand's Texas warehouse on a pallet inside a treated wood crate, by freight carrier, curbside, and the photo above is what arrives: the oven strapped and shrink wrapped, the door packed separately, and the ceramic dish wrapped inside the chamber. The freight is free because the oven clears our $750 threshold on its own; the one charge at checkout is the $95 liftgate fee every oven over 150 pounds carries at a home address.\u003c\/p\u003e\n\u003cp\u003eShipping to a business with a loading dock or forklift? Contact us and we refund the liftgate fee. We do not ship to Alaska, Hawaii, or Puerto Rico, and a remote or mountain address may carry a carrier surcharge that we confirm with you before the oven ships. The Premium shows in stock on the maker's latest report and typically ships within a few business days; the Tudo is built to order in Portugal at about 12 weeks. The owner confirms the date with the warehouse at order, and we will tell you the honest date before your card is charged rather than after.\u003c\/p\u003e\n\u003cp\u003eInspect the crate before you sign for it. Note any damage on the delivery receipt, even a scuffed corner, because a signed clean receipt gives up most of your protection. Concealed damage found after opening the crate has a five day reporting window. Unused ovens still in their crate can be returned within 14 days, with the return freight paid by the buyer, which is why we would rather answer every question before you order than process a return after.\u003c\/p\u003e\n\u003cp\u003eThe warranty on the Lume Largo pizza oven is three years on the structure, materials, and craftsmanship, on the conditions covered above: cure it on the five day schedule, keep it covered when it is not in use, and keep it off a trailer. Hairline cracks in the render or the stone mortar lines are normal and are not a warranty claim. What separates dealers on this oven is delivery included and who answers the phone afterward.\u003c\/p\u003e\n\u003cp\u003eHere, chat and email go straight to the owner, and a real answer usually comes the same day, including help choosing between the Premium and the Tudo, or between the Lume Largo pizza oven and its siblings, before you commit. Financing is available at checkout through our \u003ca href=\"\/pages\/financing\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003efinancing page\u003c\/a\u003e, and if you are still weighing a brick dome against a steel oven, the \u003ca href=\"\/pages\/pizza-oven-buying-guide\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003epizza oven buying guide\u003c\/a\u003e walks through it, or \u003ca href=\"\/pages\/contact\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003econtact us\u003c\/a\u003e directly.\u003c\/p\u003e\n\u003ch6\u003eKEY FEATURES\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eAuthentic Pizza Ovens Lume Largo pizza oven, handmade in Portugal, north of Lisbon, with a gray cast stone front in a brick pattern; Premium with a white dome or Tudo with stone over the full dome\u003c\/li\u003e\n\u003cli\u003eThe Pizzaioli's low dome: 39 W x 26 H x 39 D outside on the Premium, 43 W x 26 H x 43 D on the Tudo, 33 x 33 inch fire brick floor with 15 inches of headroom, room for two 12 inch pizzas at once with space to turn them\u003c\/li\u003e\n\u003cli\u003e19.7 x 10.6 inch cast aluminum door that drops down flat, with a tempered borosilicate viewing window, air vents, and a latch at each corner\u003c\/li\u003e\n\u003cli\u003eLow dome pizza oven geometry that reflects flame straight back onto the floor, so the top and the base of a pizza finish together\u003c\/li\u003e\n\u003cli\u003eThree layer construction: fire brick and refractory mortar chamber, 50 to 80 mm Rockwool insulation, refractory cement shell, cool to the touch on the outside\u003c\/li\u003e\n\u003cli\u003eHolds above 350°C for four hours after peak with the door shut; pizza floor temperature of 370 to 450°C\u003c\/li\u003e\n\u003cli\u003eStainless steel chimney spout, 5.5 x 6 inches, with a built in damper and rope gasket seal; 38 inch extension and rain cap available separately\u003c\/li\u003e\n\u003cli\u003ePremium: white render dome that can be painted with high heat paint or tiled once cured; Tudo: finished in stone from every angle\u003c\/li\u003e\n\u003cli\u003eBimetallic dial thermometer, 0 to 500°C, mounted in the stone beside the door\u003c\/li\u003e\n\u003cli\u003eIncludes a 10 x 14.5 x 3 inch Portuguese ceramic baking dish, thermometer, and Ultra Fire patch kit\u003c\/li\u003e\n\u003cli\u003eBuilt on a 3.15 inch reinforced concrete slab with four steel lifting loops for hoisting onto your base\u003c\/li\u003e\n\u003cli\u003eWood only as sold, about four to six pounds of hardwood an hour; a factory pre drilled gas ready Premium is special order, and the stocked pre drilled low dome is on the hybrid ready page\u003c\/li\u003e\n\u003cli\u003eApproximately 1,250 lb for the Premium and 1,800 lb for the Tudo; cover Pizzaioli Dome COVER100W for the Premium, XL COVER120 for the Tudo, not returnable; Premium stocked, Tudo about 12 weeks\u003c\/li\u003e\n\u003cli\u003eSame dome, floor, door, and cover fit as the Pizzaioli Premium, so every Pizzaioli base plan and accessory applies; no rotisserie, the drop down door has no spit port\u003c\/li\u003e\n\u003cli\u003eThree year structural warranty from Authentic Pizza Ovens, with curing and an APO cover required\u003c\/li\u003e\n\u003cli\u003eFree freight shipping direct from the brand's Texas warehouse, with a $95 residential liftgate fee at checkout; accessories ride free on the same order\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eSPECIFICATIONS\u003c\/h6\u003e\n\u003cimg class=\"llg-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lume-largo-dimensions-drawing.webp?v=1789994963\" alt=\"Lume Largo pizza oven dimension drawing of the low dome with a 39 inch base, 21.5 inch dome height, and 5.5 inch chimney\" width=\"800\" height=\"800\" loading=\"lazy\"\u003e\n\u003cp class=\"llg-cap\"\u003eAPO's low dome drawing for the Lume Largo pizza oven, shared with the Pizzaioli and the Buena Ventura. It shows the older figures: C is the dome height above the 2.75 inch slab (A), and the two together are a little under the 26 inch overall height in the table below. The 19.5 x 8.5 door and the 30 x 32 floor on the drawing are the older measurements; the current Lume Largo figures are 19.7 x 10.6 and 33 x 33. The Tudo's 43 inch cladding is not drawn. Every oven is handmade, so expect small variations.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBy finish\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable class=\"cart-specs llg-specs\"\u003e\n\u003ctr\u003e\n\u003cth\u003eFinish\u003c\/th\u003e\n\u003ctd\u003ePremium\u003c\/td\u003e\n\u003ctd\u003eTudo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFacade\u003c\/th\u003e\n\u003ctd\u003eGray cast stone front block in a brick pattern\u003c\/td\u003e\n\u003ctd\u003eGray cast stone in a brick pattern over the full dome\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDome\u003c\/th\u003e\n\u003ctd\u003eWhite render, paintable or tileable\u003c\/td\u003e\n\u003ctd\u003eFully clad in cast stone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOutside dimensions\u003c\/th\u003e\n\u003ctd\u003e39 in W x 26 in H x 39 in D\u003c\/td\u003e\n\u003ctd\u003e43 in W x 26 in H x 43 in D\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eApprox. weight\u003c\/th\u003e\n\u003ctd\u003e1,250 lb\u003c\/td\u003e\n\u003ctd\u003e1,800 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCover\u003c\/th\u003e\n\u003ctd\u003eAPO cover, Pizzaioli Dome fit COVER100W\u003c\/td\u003e\n\u003ctd\u003eAPO cover, XL fit COVER120\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRotisserie spit\u003c\/th\u003e\n\u003ctd\u003eDoes not fit\u003c\/td\u003e\n\u003ctd\u003eDoes not fit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eLead time\u003c\/th\u003e\n\u003ctd\u003eStocked in Texas\u003c\/td\u003e\n\u003ctd\u003eBuilt to order, about 12 weeks\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eShared specifications\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable class=\"cart-specs llg-specs\"\u003e\n\u003ctr\u003e\n\u003cth\u003eBrand and model\u003c\/th\u003e\n\u003ctd\u003eAuthentic Pizza Ovens Lume Largo Premium pizza oven, Premium or Tudo finish\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFuel\u003c\/th\u003e\n\u003ctd\u003eWood only as sold, hardwood recommended; factory pre drilled gas ready Premium by special order, list price plus $500, about 12 to 15 weeks\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eInside dimensions\u003c\/th\u003e\n\u003ctd\u003e33 in W x 15 in H x 33 in D\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDoor opening\u003c\/th\u003e\n\u003ctd\u003e19.7 in W x 10.6 in H, cast aluminum door with viewing window and vents, drops down\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eChimney spout\u003c\/th\u003e\n\u003ctd\u003e5.5 in W x 6 in H, stainless, with damper; 38 in extension and cap sold separately\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCapacity\u003c\/th\u003e\n\u003ctd\u003eTwo 12 inch pizzas at a time, about 30 pizzas an hour\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCooking temperature\u003c\/th\u003e\n\u003ctd\u003ePizza 370 to 450°C (700 to 850°F); maximum 500°C (932°F)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHeat retention\u003c\/th\u003e\n\u003ctd\u003eAbove 350°C for about four hours after peak, door closed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDome interior\u003c\/th\u003e\n\u003ctd\u003eFire brick, 40 percent alumina, service temperature above 1,200°C; refractory mortar rated above 1,500°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eInsulation\u003c\/th\u003e\n\u003ctd\u003eRockwool fiber matting, 50 to 80 mm, 80 to 120 kg\/m3, retained with 18 to 20 gauge steel mesh\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOuter shell\u003c\/th\u003e\n\u003ctd\u003eRefractory cement, calcium aluminate with chamotte aggregate, 25 MPa; 30 to 50 mm thick\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWall thickness\u003c\/th\u003e\n\u003ctd\u003eFire brick 50 to 60 mm; Rockwool 50 to 80 mm; cement 30 to 50 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDoor and chimney material\u003c\/th\u003e\n\u003ctd\u003eCast aluminum alloy AlSi10Mg, tensile strength above 230 MPa, corrosion resistant; stainless steel chimney\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eViewing window\u003c\/th\u003e\n\u003ctd\u003eTempered borosilicate glass, 5 to 6 mm, thermal shock resistant\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eThermometer\u003c\/th\u003e\n\u003ctd\u003eBimetallic dial, stainless probe, 0 to 500°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eTolerances\u003c\/th\u003e\n\u003ctd\u003e±5 mm on the dome, ±2 mm on the door and frame; 1 to 1.5 percent thermal expansion at 800°C, expansion joints included\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eClearances\u003c\/th\u003e\n\u003ctd\u003e2 in at dome sides, 16 in above the dome, 30 in around the flue, 28 in around the vent bricks, 47 in non combustible floor in front (maker's published figures)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBase\u003c\/th\u003e\n\u003ctd\u003e3.15 in reinforced concrete slab with four steel lifting loops; requires a masonry or concrete base with a solid top, 39 x 39 in for the Premium, sized for the 43 in cladding on the Tudo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWood consumption\u003c\/th\u003e\n\u003ctd\u003eAbout 4 to 6 lb of hardwood an hour at temperature\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIncluded\u003c\/th\u003e\n\u003ctd\u003eCast aluminum drop down door with window, stainless chimney spout with damper, 10 x 14.5 x 3 in ceramic baking dish, thermometer, Ultra Fire patch kit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eNot included\u003c\/th\u003e\n\u003ctd\u003eCover, chimney extension and cap, tools, base, firewood; covers and chimney parts are not returnable\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCrating\u003c\/th\u003e\n\u003ctd\u003eTreated wood crate, shrink wrapped, accessories packed separately; free freight delivery, curbside, $95 residential liftgate fee\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWarranty\u003c\/th\u003e\n\u003ctd\u003e3 years structural, materials, and craftsmanship, subject to curing and cover requirements\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eNot for\u003c\/th\u003e\n\u003ctd\u003eTrailers, food trucks, or any mobile use; drilling a finished dome for gas after purchase; rotisserie spit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch6\u003eVIDEO\u003c\/h6\u003e\n\u003cp\u003eTwo videos from Authentic Pizza Ovens that apply to every oven in the traditional line, the Lume Largo pizza oven included. The first shows how to build and manage the fire. The second is a short look inside the workshop north of Lisbon where these ovens are built; it shows a Lisboa arch on the bench, and the brick, insulation, and shell under it are the same as the Lume Largo's. The Ultra Fire crack repair video is in the curing section above.\u003c\/p\u003e\n\u003cdiv class=\"llg-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/Kr52SCLjivQ\" title=\"How to start a fire in an Authentic Pizza Ovens brick oven\" loading=\"lazy\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cdiv class=\"llg-short\" style=\"max-width:315px; height:560px; margin:14px auto 6px; overflow:visible;\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/LFRt4KzIUTs\" title=\"The making of an Authentic Pizza Ovens brick oven in Portugal\" width=\"315\" height=\"560\" style=\"width:315px !important; max-width:100% !important; height:560px !important; min-height:560px !important; border:0; border-radius:8px; display:block;\" loading=\"lazy\" allow=\"accelerometer; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch6\u003eINSTALLATION GUIDE \u0026amp; USER MANUAL\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eSite and base.\u003c\/strong\u003e Choose a spot with 2 inches of clearance at the sides of the dome, 16 inches above it, 30 inches around the flue, 28 inches around the vent bricks, and 47 inches of non combustible surface in front of the door; print the maker's \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-minimum-clearances-diagram.pdf?v=1790536944\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eclearance diagram\u003c\/a\u003e for the mason. Build a masonry or poured concrete base with a solid top at least 39 x 39 inches, rated for 1,250 pounds on the Premium and 1,800 on the Tudo, plus the people leaning on it. A U shaped block base five courses high with the front open for wood is APO's standard design.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSetting the oven.\u003c\/strong\u003e The Lume Largo pizza oven arrives crated on a pallet at the curb. Uncrate it in place, run straps through the four corner lifting loops, and lift with an engine hoist, telehandler, or crane onto the base. Set it level on a thin bed of mortar or on the bare slab. Cut the loops off flush once it is set if you prefer. Fit the chimney spout and any extension, hang the door on its bottom hinge, and mount the thermometer in its hole in the stone beside the door.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCuring.\u003c\/strong\u003e Five small fires on five consecutive days, held at roughly 140°F, 215°F, 300°F, 400°F, and 480°F on the dial, each for a few hours. Use small splits of dry hardwood, never softwood, treated wood, or any accelerant. Expect some steam and some hairline cracking in the render or the stone mortar lines as moisture leaves. After day five, build a full fire and the oven is ready to cook.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEvery fire.\u003c\/strong\u003e Build the fire in the center, let it grow until the dome soot burns off white, then rake the coals to one side or the back. Never exceed 500°C on the dial. Use the damper to slow the draft once the oven is hot. Drop the door and leave it down for pizza service, latch it closed for roasts and bread with the vents doing the drafting, and close the damper as well for overnight cooks. Sweep ash out once the oven is cold.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAfter cooking.\u003c\/strong\u003e Let the oven cool fully before covering. Cover it whenever it is not in use, in every season, with the vent closed off so rain cannot reach the chamber. Touch up cracks with the Ultra Fire kit as they appear; the maker's short video on it is in the curing section above. Season the ceramic dish before first use by soaking it in water, then baking it dry at low heat.\u003c\/p\u003e\n\u003cp\u003eWe send APO's setup guide, clearance diagram, and dish seasoning instructions with every order confirmation.\u003c\/p\u003e\n\u003ch6\u003eWARRANTY INFORMATION\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eTerm.\u003c\/strong\u003e Authentic Pizza Ovens warrants the Lume Largo pizza oven, Premium and Tudo, for three years against structural defects in materials and craftsmanship, from the date of delivery, to the original purchaser.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConditions.\u003c\/strong\u003e The oven must be cured on APO's five day schedule before full use, installed on a suitable base per the installation guide, and protected from weather with an APO cover or equivalent all weather protection whenever it is not in use. An oven that is not cured, or is left uncovered, is not covered. Never use accelerants, never exceed 500°C, and never use the oven on a trailer, truck, or any mobile platform.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExclusions.\u003c\/strong\u003e Hairline and superficial cracking of the outer render, the cement shell, and the mortar lines of the cast stone is normal on every handmade brick oven, does not affect cooking, and is not a defect. The Ultra Fire kit included with the oven is for this purpose, and APO's crack repair video in the curing section above walks through it. Damage from moisture, freezing water in an uncovered dome, improper curing, improper installation, or misuse is excluded. The complimentary ceramic dish carries no warranty. Oven specific accessories, the cover, chimney extension, and cap, are not accepted for return.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClaims.\u003c\/strong\u003e Contact us first. We handle the claim with APO on your behalf, and we will ask for photos and your order number. Shipping damage is a separate matter from warranty: it must be noted on the delivery receipt at the time of delivery, or reported within five days for concealed damage, for a claim to succeed.\u003c\/p\u003e\n\u003ch6\u003eFREQUENTLY ASKED QUESTIONS - FAQ'S\u003c\/h6\u003e\n\u003ccenter\u003e\u003ch2 id=\"faqs\"\u003e\u003cspan style=\"text-decoration: underline; color: #c62828;\"\u003eFrequently Asked Questions (FAQs)\u003c\/span\u003e\u003c\/h2\u003e\u003c\/center\u003e\n\u003ch3 style=\"color: #2c3e50; margin-top: 0;\"\u003eYour Questions Answered Before You Buy\u003c\/h3\u003e\n\u003cp\u003eThese are the questions we get most often about the Lume Largo pizza oven, answered straight. If yours is not here, chat or email goes to the owner and you will usually hear back the same day.\u003c\/p\u003e\n\u003cdiv style=\"width: 100%; margin: 30px 0; font-family: Arial,sans-serif; border: 1px solid #ddd; border-radius: 12px; overflow: hidden; box-shadow: 0 4px 12px rgba(0,0,0,0.1);\"\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What is the difference between the Lume Largo Premium and the Lume Largo Tudo?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eHow much of the oven wears the stone. The Premium has a gray cast stone front block on a white render dome, 39 inches square at about 1,250 pounds. The Tudo carries the same stone over the entire dome, so it is finished from every angle, grows to 43 inches square, and weighs about 1,800 pounds. Floor, door, chimney, and cooking are identical; the Tudo takes the XL cover and is built to order at about 12 weeks, where the Premium is stocked.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Is the Lume Largo pizza oven the same as the Pizzaioli?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes, underneath the stone it is the same oven. The Lume Largo uses the Pizzaioli's low dome, 33 by 33 inch floor, 15 inches of headroom, wide drop down door, insulation, base slab, and weight, and it cooks the same way. The difference is the front: a square cornered gray cast stone block around the opening, where the Pizzaioli Premium has a terracotta brick arch on a white render dome.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What is the difference between the Lume Largo and the Lume Alto?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe dome. Both wear the same gray cast stone, but the Lume Largo is the low Pizzaioli dome, 26 inches high with 15 inches of headroom and a wide door that drops down, built for the fastest pizza. The Lume Alto is the tall Lisboa dome, 31 inches high with 19 inches of headroom and a narrow Dutch door with a spit port, built to roast standing up. Same finishes, same price tiers, same cover fits.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Which cover fits the Lume Largo pizza oven?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eIt depends on the finish. The Premium takes the Authentic Pizza Ovens cover in its Pizzaioli Dome fit, COVER100W, the same as the Pizzaioli Premium, because the dome behind the stone front is plain white render. The Tudo takes the XL fit, COVER120, cut for fully clad domes, because the stone adds four inches each way. A cover is a warranty condition and is not returnable, so pick the fit that matches your finish and order it with the oven.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How many pizzas can a Lume Largo cook, and how hot does it get?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eTwo 12 inch pizzas at a time on the 33 by 33 inch floor, about 60 to 90 seconds each at a floor temperature of 370 to 450°C, which works out to better than 30 pizzas an hour with the door down. The low dome reaches cooking heat in under an hour on dry hardwood, holds above 350°C for about four hours after peak with the door shut, and should never go past 500°C on the dial.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Why does a low dome cook pizza faster than a tall one?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eBecause the flame has less room to rise before it reflects back down. Under the Lume Largo's 15 inch ceiling, heat from a fire at the side rolls across the dome and straight onto the floor, so the top of the pizza colors in the same seconds as the base. A tall dome sends the flame higher first, which is better for roasting standing up but a few seconds slower on the rim.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can I get the Lume Largo with a gas burner?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNot from stock, but yes by special order. Authentic Pizza Ovens can pre drill a Lume Largo Premium at the factory for a Vamparossa gas burner at list price plus $500, about 12 to 15 weeks, burner sold separately; ask through chat and we quote it. The pre drilled dome the maker keeps in stock is the Pizzaioli Premium Hybrid, the same low dome behind a terracotta arch, on our \u003ca href=\"\/products\/authentic-pizza-ovens-hybrid-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ehybrid ready page\u003c\/a\u003e. A finished dome cannot be drilled afterward, so choose gas before you order.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How is the Lume Largo delivered and how do I get it onto the base?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eFreight is free: it ships by carrier in a wood crate on a pallet, curbside, direct from the brand's Texas warehouse, with a $95 liftgate fee at checkout for home delivery. At 1,250 pounds for the Premium and 1,800 for the Tudo, getting it onto a masonry base takes an engine hoist, telehandler, or small crane strapped through the four lifting loops in its slab. Book the lift before delivery.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Will my Lume Largo brick pizza oven crack, and is that covered?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eIt will develop hairline cracks in its first season, in the render on the Premium or the mortar lines on the Tudo, and APO says plainly that this is normal on every handmade brick oven and not a defect. The cracks are cosmetic, in the shell rather than the fire brick chamber, and the Ultra Fire kit patches them in minutes. The three year warranty covers the oven if it was cured and kept covered.\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Authentic Pizza Ovens","offers":[{"title":"Premium","offer_id":49268788330751,"sku":"LUMELARGO","price":2795.0,"currency_code":"USD","in_stock":true},{"title":"Tudo","offer_id":49268788363519,"sku":"LUMELARGOTUDO","price":3995.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-lume-largo-premium-front-angle-1.webp?v=1789996213"},{"product_id":"authentic-pizza-ovens-maximus-mobile-pizza-oven","title":"Authentic Pizza Ovens Maximus Mobile Wood Fired Pizza Oven","description":"\u003cstyle\u003e\n.max-h2{color:#8a1f12;font-weight:700;}\n.max-h3{text-decoration:underline;text-decoration-color:#000000;text-decoration-thickness:2px;text-underline-offset:4px;}\n.max-img{max-width:100%;height:auto;display:block;margin:18px auto;border-radius:8px;}\n.max-cap{font-size:14px;color:#555;text-align:center;margin:-8px 0 18px;}\n.max-glance{background:#fbf6f4;border-left:4px solid #8a1f12;padding:16px 20px;margin:20px 0;border-radius:0 8px 8px 0;}\n.max-glance p{margin:0 0 8px;}\n.max-glance .max-glance-title{font-weight:700;font-size:18px;margin-bottom:10px;}\n.max-table{width:100%;border-collapse:collapse;margin:20px 0;}\n.max-table th{background:#8a1f12;color:#fff;padding:10px;text-align:left;}\n.max-table td{border:1px solid #ddd;padding:10px;vertical-align:top;}\n.max-cards{display:none;}\n.max-card{border:1px solid #ddd;border-radius:8px;padding:14px;margin:12px 0;}\n.max-card strong{color:#8a1f12;}\n@media (max-width:600px){.max-table{display:none;}.max-cards{display:block;}}\n.cart-specs.max-specs{width:100%;border-collapse:collapse;margin:16px 0;}\n.cart-specs.max-specs th{background:#8a1f12;color:#fff;padding:10px;text-align:left;width:38%;}\n.cart-specs.max-specs td{border:1px solid #ddd;padding:10px;}\n.max-video{position:relative;padding-bottom:56.25%;height:0;overflow:hidden;border-radius:8px;background:#000;margin:18px 0;}\n.max-video iframe{position:absolute;top:0;left:0;width:100%;height:100%;border:0;}\ndetails[style*=\"border-bottom\"] \u003e summary{list-style:none;cursor:pointer;}\ndetails[style*=\"border-bottom\"] \u003e summary::-webkit-details-marker{display:none;}\ndetails[style*=\"border-bottom\"] \u003e summary::after{content:none;}\ndetails[style*=\"border-bottom\"] \u003e summary:hover{background:#eef1f5 !important;}\ndetails[open] .pin-arrow{transform:rotate(180deg);}\n\u003c\/style\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003eThe Maximus pizza oven is the one oven in the Authentic Pizza Ovens range that goes in the back of a car. It is a wood fired oven with a double wall body, aluminum outside and 304 stainless steel inside, a stacked cast stone front, a refractory tile floor, and a stainless chimney with a cap, handmade in the same workshop north of Lisbon as the brick domes.\u003c\/p\u003e\n\u003cp\u003eIt weighs a fraction of what a brick oven weighs, comes to pizza temperature in about 30 minutes, cooks a pizza in under three, and sits on a table, a stand, a block base, or a food truck counter. Three colors: Black, Red, and Orange.\u003c\/p\u003e\n\u003cp\u003eThe reason a Maximus pizza oven can be light and still cook like a wood fired oven is the inner wall. It is grade 304 stainless, the alloy \u003ca href=\"https:\/\/www.australwright.com.au\/technical-data\/alloys\/stainless-steel\/304-stainless-steel\/\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eAustral Wright Metals\u003c\/a\u003e rates for continuous service in air to 925°C on the strength of its 18 percent chromium, which is why it is the standard for commercial ovens and food equipment. Wrapped in a ceramic fiber blanket and skinned in 1.4 millimeter aluminum, it holds the fire's heat inside a shell that stays cool enough to stand beside.\u003c\/p\u003e\n\u003cp\u003eEvery Maximus pizza oven ships free because it clears our $750 free shipping threshold on its own; the only delivery charge is the $95 liftgate fee every freight oven carries at checkout. It burns four to six pounds of split hardwood an hour at cooking temperature, and a bag of kiln dried oak or hickory runs a full pizza night. It is wood only, with no gas burner and no conversion; the only Authentic Pizza Ovens ovens that take gas are the pre drilled brick domes.\u003c\/p\u003e\n\u003cp\u003eYou can compare the Maximus against its larger brother the Maximus Prime and the brick domes on our \u003ca href=\"\/collections\/authentic-pizza-ovens\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eAuthentic Pizza Ovens brand page\u003c\/a\u003e, or read on for what this mobile wood fired pizza oven is made of, how its false ceiling cooks, how the three colors differ, where to put it, who the Maximus pizza oven suits, and what to order with it.\u003c\/p\u003e\n\u003cdiv class=\"max-glance\"\u003e\n\u003cp class=\"max-glance-title\"\u003eAuthentic Pizza Ovens Maximus Mobile at a glance\u003c\/p\u003e\n\u003cp\u003eHandmade in Portugal, about 200 pounds; 27.5 inches square and 38.5 tall with the chimney; sits on any level non combustible surface rated for the weight, or the APO rolling stand, and two people lift it into a car\u003c\/p\u003e\n\u003cp\u003eWood only, no gas option on this oven, seasoned hardwood in 6 inch splits, 4 to 6 pounds an hour; about 30 minutes to pizza temperature, 500°C maximum on the dial\u003c\/p\u003e\n\u003cp\u003e23.5 inch refractory tile floor under a 9.5 inch false ceiling; one 12 inch pizza or two 10 inch at a time, under three minutes each, up to 30 an hour, then roasts and bread on an hour or two of stored heat\u003c\/p\u003e\n\u003cp\u003e304 stainless double wall chamber, ceramic fiber insulation, 1.4 mm aluminum skin in Black, Red or Orange, stacked cast stone front; lift off stainless door and rear mounted 5 inch chimney\u003c\/p\u003e\n\u003cp\u003eIn the box: chimney with flue and cap, ceramic baking dish, stainless peel, dial thermometer, ash and wood holder, and a spare floor tile\u003c\/p\u003e\n\u003cp\u003eNo curing schedule, two or three small first fires; cracks in the cast stone front are cosmetic; the APO cover is a warranty condition and, like all oven specific accessories, not returnable\u003c\/p\u003e\n\u003cp\u003eFood truck and trailer use with APO's securing modification done first; three year structural warranty from an authorized dealer\u003c\/p\u003e\n\u003cp\u003eFree freight from Texas with the $95 residential liftgate fee at checkout; Black and Red stocked, Orange is the last unit and not being restocked; 14 day returns on an unused boxed oven\u003c\/p\u003e\n\u003cp\u003eQuestions before you order? The FAQ tab below covers the nine we hear most, and the chat button reaches the owner directly.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"max-h2\"\u003eA Wood Fired Oven That Fits in the Car\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"max-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-maximus-black-wood-stand-fire-lit-woods.webp?v=1790025532\" alt=\"Black Maximus pizza oven with the fire lit on a timber stand with a wood bay in a wooded backyard, stone front and stainless chimney showing\" width=\"800\" height=\"1127\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eStart with the numbers, because they are the whole idea. The Maximus pizza oven is 27.5 inches wide and 27.5 deep, 25.6 inches tall to the top of the dome and 38.5 with the chimney and cap fitted. The cooking floor is 23.5 inches square, the door is 15.5 wide by 9 high, and there is 9.5 inches between the floor and the false ceiling. APO quotes the weight at about 200 pounds, light enough that two adults lift it onto a table and one owner in the photos below loads it into a hatchback.\u003c\/p\u003e\n\u003cp\u003eSet that beside the brick ovens on our brand page. A \u003ca href=\"\/products\/authentic-pizza-ovens-pizzaioli-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ePizzaioli\u003c\/a\u003e is 39 inches square, 26 tall, and about 1,250 pounds on a concrete slab, and it needs a masonry base and an engine hoist. The Maximus pizza oven needs a flat surface that holds 200 pounds. The owner above built a timber stand with a wood bay and set it in the woods behind the house, and that stand is the most anyone has to build.\u003c\/p\u003e\n\u003cp\u003eThe trade is mass. A brick dome stores heat in six hundred pounds of masonry and holds it for hours after the fire dies; the Maximus stores heat in its tile floor and its stainless walls and holds it for an hour or two. The upside is speed, and it is a real upside. A brick oven takes an hour to come up. A Maximus pizza oven is at pizza temperature in about 30 minutes on a modest fire, which is the difference between an oven you light for a party and an oven you light on a Tuesday.\u003c\/p\u003e\n\u003cp\u003eAPO calls the Maximus wood fired pizza oven its best seller, and having sold both kinds, we can see why. The brick domes are the ovens people plan a patio around. The Maximus pizza oven is the one they use three nights a week.\u003c\/p\u003e\n\u003ch2 class=\"max-h2\"\u003eThe Stainless Body, the Door, and the Thermometer\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"max-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-maximus-stainless-door-removed-fire-thermometer.webp?v=1790025646\" alt=\"Stainless steel door of a Maximus pizza oven held beside the open mouth with a fire burning on the tile floor and the dial thermometer in the stone front\" width=\"800\" height=\"693\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe body of a Maximus pizza oven is three layers. The inner chamber is a double wall of 304-2B stainless steel, two skins of half a millimeter each. Around it sits a high temperature ceramic fiber blanket and a bio soluble safety blanket, both asbestos free. The outer skin is 1.4 millimeter aluminum, powder finished in the color you choose. Heat stays in the chamber, the outside stays cool enough to touch at the sides, and nothing in the wall of this stainless steel pizza oven rusts, cracks, or needs curing.\u003c\/p\u003e\n\u003cp\u003eThe floor of a Maximus pizza oven is refractory tile rated to 1,200°C, laid in a frame so a single tile can be lifted out and replaced; a spare tile ships in the box for that reason. The front is the part that makes a Maximus pizza oven look like an oven rather than a box: stacked cast stone, molded in refractory cement over a forged iron frame that reinforces it, in gray and charcoal tones on the Black and sand and reddish tones on the Red and the Orange.\u003c\/p\u003e\n\u003cp\u003eThe door is a flat plate of stainless with a wooden handle and a row of air holes across the bottom. It lifts off completely, as above, rather than hinging, so for pizza service you set it aside and work through a fully open mouth. Set it back in place and the holes meter air to the fire for roasting and baking. The dial thermometer reads 0 to 500°C and sits in the stone at the right of the door, where you can read it from the peel.\u003c\/p\u003e\n\u003cp\u003eThe chimney is a 5 inch stainless flue with a cap, and on the Maximus pizza oven it sits at the back of the dome rather than over the mouth. It ships complete; the maker's chimney extension and cap are cut for the brick ovens and do not fit it. That placement is not cosmetic; it is the key to how this oven cooks, and it gets its own section next.\u003c\/p\u003e\n\u003ch2 class=\"max-h2\"\u003eHow the False Ceiling Cooks\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"max-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-maximus-false-ceiling-air-flow-diagram.webp?v=1790025705\" alt=\"Cutaway diagram of the Maximus pizza oven showing flame rolling forward under the false ceiling and exhaust passing back over it to the rear chimney\" width=\"800\" height=\"767\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eA brick dome cooks by radiating stored heat down from a curved ceiling. The Maximus pizza oven has no dome inside; it has a flat false ceiling with a channel above it, and the fire's path is drawn in APO's diagram above. Build the fire at the back of the floor. Flame and hot gas roll forward under the ceiling toward the door, because the door's air holes are the only way in and the chimney at the back is the only way out.\u003c\/p\u003e\n\u003cp\u003eAt the front the gas turns up behind the door, climbs over the false ceiling, and travels back along the channel to the chimney. Every bit of heat passes over the cooking chamber twice, once under the ceiling on the way to the door and once above it on the way to the flue. The ceiling becomes a hot plate over the pizza, the floor tiles soak heat from the fire beside them, and the whole chamber comes to temperature in half an hour.\u003c\/p\u003e\n\u003cp\u003eFor pizza the effect is a low, hot ceiling 9.5 inches over the floor, which colors the top of a pizza as fast as the tile crisps the base. For roasting it means a chamber with heat from below, above, and the side, and no cold corner. It is also why the Maximus pizza oven burns so little wood: nothing goes straight up the flue. The fire stays small, at the back, and the oven does the work.\u003c\/p\u003e\n\u003ch2 class=\"max-h2\"\u003eChoose Your Maximus Color\u003c\/h2\u003e\n\u003cp\u003eThree colors, one oven, one Maximus Mobile pizza oven. Body, floor, door, chimney, and cooking are identical across the three; the difference is the powder finish on the aluminum skin and the tone of the cast stone front. Pick the color from the drop down above the Add to Cart button and the gallery follows your selection. The Orange shows there as \"Orange (While Supplies Last)\" because it is the final unit; once it sells, the option goes away.\u003c\/p\u003e\n\u003ch3 class=\"max-h3\"\u003eMaximus Black\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"max-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-maximus-black-apo-stand-deck-mountain-view.webp?v=1790025791\" alt=\"Black Maximus pizza oven on the Authentic Pizza Ovens stand on a deck railing overlooking wooded hills\" width=\"800\" height=\"600\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eBlack is the Maximus pizza oven for a gray, black, or stainless outdoor kitchen, and the one most commercial buyers choose. The body is a satin black, the stacked stone front runs gray to charcoal, and the stainless door, chimney, and thermometer bezel are the only bright parts. On the black APO stand above it reads as one piece of equipment, which is what a deck or a patio bar wants.\u003c\/p\u003e\n\u003ch3 class=\"max-h3\"\u003eMaximus Red\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"max-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-maximus-red-stainless-prep-table-firewood.webp?v=1790025845\" alt=\"Red Maximus pizza oven with a sand toned stacked stone front on a stainless prep table with split firewood stacked underneath\" width=\"800\" height=\"1066\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eRed is the one APO tags as its best seller, and it is the Maximus pizza oven you notice from across the yard. The body is a gloss red, and the stone front shifts to sand and reddish tones that warm the whole oven up. It suits a timber deck, a garden, or a rental patio where the oven is meant to be the centerpiece, and on a stainless prep table with the wood stacked below, as above, it is a complete outdoor kitchen for the price of a table.\u003c\/p\u003e\n\u003ch3 class=\"max-h3\"\u003eMaximus Orange (While Supplies Last)\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"max-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-maximus-orange-front-stainless-door-thermometer.webp?v=1790025911\" alt=\"Orange Maximus pizza oven straight on, showing the sand toned stacked stone front, stainless door with wooden handle, thermometer, and stainless chimney with cap\" width=\"1000\" height=\"1334\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eOrange was added at the end of 2024 and wears the Red's sand toned stone front. APO pitched it at tailgaters and team colors, and it photographs best against timber and greenery. Same oven, same price, same everything except the paint. It is also the color the maker has stopped building: as of the latest inventory report there is one Orange left in Texas and it is not being restocked, so it is listed as Orange (While Supplies Last) and once it sells the Maximus comes in Black and Red. If you want the Maximus pizza oven that nobody else on the street has, this is the last one.\u003c\/p\u003e\n\u003ch2 class=\"max-h2\"\u003ePizza in Under Three Minutes\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"max-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-maximus-pizza-baking-beside-wood-fire.webp?v=1790025963\" alt=\"Pizza with mozzarella, tomato, and basil baking on the tile floor of a Maximus pizza oven beside a burning log\" width=\"800\" height=\"989\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eLight a small fire at the back of the floor with two or three splits of dry hardwood and let it run for about 30 minutes with the door off. When the dial reads past 400°C and the ceiling has burned clean, rake the coals to one side, keep a single split burning on top of them for flame, and the Maximus pizza oven is ready. A 12 inch pizza goes in beside the fire and comes out in two to three minutes with a quarter turn halfway through, as above.\u003c\/p\u003e\n\u003cp\u003eThe 23.5 inch floor takes one 12 inch pizza at a time with room to turn it, or two 10 inch pizzas. APO rates the Maximus pizza oven at up to 30 pizzas an hour, which is a family pizza night with friends, or a farmers market stall with a queue, and the floor recovers between pizzas because the fire is right there beside it. That is the practical difference between this and a small gas oven: you never wait for the stone to come back.\u003c\/p\u003e\n\u003cp\u003eTwo things to know before your first pizza in a Maximus pizza oven. The dial reads the air near the front and lags the tile during the heat up, so go by the clean ceiling rather than the needle. And the ceiling is close, so a pizza with a wet center or a heavy load of toppings wants a slightly cooler oven and an extra 30 seconds; a lean Neapolitan style pizza wants it as hot as it gets.\u003c\/p\u003e\n\u003ch2 class=\"max-h2\"\u003eBeyond Pizza: Roasting, Baking, and the Ceramic Dish\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"max-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-maximus-tri-tip-roasting-rack-flame.webp?v=1790026025\" alt=\"Tri tip on a roasting rack inside a Maximus pizza oven with the flame rolling along the stainless chamber beside it\" width=\"800\" height=\"600\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eAfter the pizzas, or instead of them, the Maximus pizza oven is a roasting oven with a live flame. Put the door back on, leave the air holes open, and the chamber settles to a steady 250 to 300°C with the coals at the back. A tri tip on a rack, as above, roasts in about 40 minutes with a crust no kitchen oven gives it; a spatchcocked chicken in a similar time; a tray of vegetables in 20. The stainless chamber has no cold corner, so nothing needs turning to face the fire.\u003c\/p\u003e\n\u003cp\u003eFor a whole chicken, a duck, or a rolled roast, APO makes a \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-mobile-rotisserie-spit\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003erotisserie spit for the Maximus Mobile\u003c\/a\u003e: a stainless frame that stands on the tile floor with its own drip pan and a rod 5.5 inches above it, so a roast up to about 8 inches across turns under the false ceiling, by hand from a handle outside the mouth. Nothing mounts to the oven, and the pan catches the drippings for gravy.\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"max-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-maximus-ceramic-dish-fish-asparagus-lemon.webp?v=1790026088\" alt=\"Included Portuguese ceramic baking dish with fish, asparagus, and lemon being lifted from the mouth of a Maximus pizza oven\" width=\"800\" height=\"659\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe 10 by 14.5 by 3 inch Portuguese ceramic baking dish that comes with every Maximus pizza oven is sized for this chamber and this door. Fish over asparagus and lemon, as above, a casserole, a bread pudding, a pan of roast potatoes: the dish goes in through the 15.5 inch mouth with an inch to spare on each side and sits beside the coals. Season it before first use by soaking it in water, then baking it dry at low heat, and it will outlast the oven.\u003c\/p\u003e\n\u003cp\u003eBread wants the Maximus pizza oven on the way down. Once the coals are dying, close the door, wait for the dial to fall to around 230°C, and a round loaf or two baguettes bake on the tile floor in 30 to 40 minutes with a crust that comes from the stored heat in the tiles and the ceiling. A Maximus pizza oven will not hold heat overnight the way a brick dome does, but an evening of pizza, then a roast, then bread, is a normal Saturday for one.\u003c\/p\u003e\n\u003ch2 class=\"max-h2\"\u003eStands, Tables, and Bases\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"max-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-maximus-black-apo-stand-wheels-side-shelf.webp?v=1790026144\" alt=\"Black Maximus pizza oven on the Authentic Pizza Ovens rolling stand with a side shelf, parked on a lawn beside a house\" width=\"800\" height=\"600\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Maximus pizza oven has no legs of its own; it sits flat on its base plate, and you choose what goes under it. The easiest answer is APO's own stand, a powder coated steel cart with a shelf for wood, a fold out side table, and two wheels, as above, which puts the floor at working height and lets one person roll the oven across a patio. It is built for the Maximus footprint, and it has its own page: the \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-mobile-stand\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eMaximus Mobile stand\u003c\/a\u003e. The maker asks that the stand be ordered with the oven so the two ship together; a stand shipped alone is a fragile parcel.\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"max-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-maximus-red-stacked-stone-base-firewood-fire-lit.webp?v=1790026205\" alt=\"Red Maximus pizza oven with the fire lit on a stacked stone base filled with neatly stacked firewood in front of a wood fence\" width=\"800\" height=\"1199\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe second answer is a base you build, and because the Maximus pizza oven weighs about 200 pounds rather than 1,200, the base can be anything that is level, non combustible on top, and about 32 to 36 inches high. The stacked stone base above with the wood bay underneath is the classic version; a block base with a paver cap, a stainless prep table, or a poured counter all do the same job. The oven's base plate is 27.5 inches square, so a 30 by 30 inch top is plenty.\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"max-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-maximus-red-tree-stump-table-backyard.webp?v=1790026254\" alt=\"Red Maximus pizza oven set on a slab of tree trunk in a backyard, showing how little it needs under it\" width=\"800\" height=\"1067\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eAnd the third answer is whatever is there. The owner above set a Maximus pizza oven on a slab of tree trunk, which is not our recommendation for a permanent installation but makes the point: this oven needs very little under it. Clearances from the guide are 2 inches at the sides, 16 inches above the chimney cap, and a non combustible landing in front of the door, because the mouth and the door plate get hot even though the sides do not.\u003c\/p\u003e\n\u003cp\u003eThe cooking floor sits about 4 inches above the base plate, so on a 36 inch table the floor is at 40 inches, which is where most people want it. A base lower than 30 inches means bending to the peel all night, and a base much taller than 40 makes it hard to see the pizza. Under a roof, a pergola, or on a covered porch, plan a flue run above the 5 inch chimney the way you would for a small wood stove.\u003c\/p\u003e\n\u003ch2 class=\"max-h2\"\u003eTaking It With You: Tailgates, Camping, and Food Trucks\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"max-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-maximus-red-loaded-in-hatchback.webp?v=1790026313\" alt=\"Two views of a red Maximus pizza oven loaded in the back of a hatchback with the tailgate up\" width=\"800\" height=\"299\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe photo above is the sales pitch in one frame. Lift the chimney off, lift the door out, and a Maximus pizza oven slides into the back of a hatchback or a pickup bed with two people on the handles. The Maximus pizza oven goes to a tailgate, a campsite with a flat table, a beach house, a friend's backyard, a fair, a wedding, and back home again. For a family that cooks pizza for other people, that is the reason to buy this oven over a brick dome.\u003c\/p\u003e\n\u003cp\u003eFood trucks and trailers are the Maximus pizza oven's other life, and APO sells it for that use with one condition that we will state plainly. An oven mounted in a vehicle takes road vibration and suspension shock that a patio oven never sees. Before it goes on the road, the cast stone face has to be secured to the body with added bolts from the dome into the face (a 5\/32 inch concrete bit, a 7\/32 inch metal bit, and a 1\/4 inch nut driver do it), the vehicle has to have suspension up to the load, and the oven has to be tied down to the counter.\u003c\/p\u003e\n\u003cp\u003eThis is an after purchase modification that the owner or the truck builder does and that the maker takes no responsibility for. We hold the maker's step by step instruction videos and send them to every truck or trailer buyer with the order confirmation; the maker does not allow them posted publicly, so they are not on this page. Without the modification, road use is outside the warranty. With it, a Maximus pizza oven is a proven small wood fired pizza oven for trucks, hot in half an hour before service on a few pounds of wood an hour.\u003c\/p\u003e\n\u003cp\u003eThe everyday portable use, car to campsite to patio, needs no modification at all. Let the oven cool fully before you move it, lift by the body rather than the stone front, and keep the chimney, door, and dish packed separately.\u003c\/p\u003e\n\u003cp\u003eIf the inspector on your truck build will not accept a residential rated oven, or the concept runs on gas rather than wood, the listed alternative on this site is the \u003ca href=\"\/products\/omcan-48080-48081-48082-gas-countertop-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eOmcan commercial countertop pizza oven\u003c\/a\u003e, a cETLus and ETL Sanitation listed natural gas oven with the propane kit in the box and no electrical connection, in 24, 32 and 36 inch outside widths. Our \u003ca href=\"\/blogs\/news\/food-truck-pizza-oven-guide\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003efood truck pizza oven guide\u003c\/a\u003e puts the four ovens we sell for a truck or trailer side by side, with what each maker requires, what the inspector asks and what the whole rig costs.\u003c\/p\u003e\n\u003ch2 class=\"max-h2\"\u003eFirst Fires, Care, and the Cover\u003c\/h2\u003e\n\u003cp\u003eThere is no five day curing schedule on the Maximus pizza oven. Its walls are stainless and aluminum, not mortar and cement, so there is no water to drive out and no shell to crack. What it does want is two or three small first fires, each an hour or so, before the first full heat. The refractory tiles and the cast stone front hold some moisture from manufacture and shipping, and a gentle start lets it leave without spalling a tile. After that, fire it as hot as you like, up to the 500°C mark on the dial.\u003c\/p\u003e\n\u003cp\u003eCare on a Maximus pizza oven is what you would do for any stainless grill. Sweep the ash out when the oven is cold, lift the tiles occasionally to brush the frame, and wipe the aluminum skin with soapy water; the powder finish is tough but it is paint, so no abrasives. The stainless door and chimney will discolor with heat, which is normal and cosmetic. Hairline cracks in the cast stone front are cosmetic as well and do not affect the oven.\u003c\/p\u003e\n\u003cp\u003eThe one condition on the warranty is weather. APO requires an all weather cover on every Maximus pizza oven whenever it is not in use, rain, snow, leaves, and sun included, and it makes a \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-mobile-cover\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ecover cut for this oven\u003c\/a\u003e. Order it with the oven and it rides free on the same delivery; like every oven specific accessory it is not returnable, so check the fit is the Mobile's, not the Prime's. A covered porch helps, and the cover is still the condition; water that gets into the tile floor and freezes is the one thing that hurts this oven.\u003c\/p\u003e\n\u003ch2 class=\"max-h2\"\u003eWho Should Buy the Maximus, and Who Should Not\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"max-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-maximus-black-block-base-poolside-tool-rack.webp?v=1790026372\" alt=\"Black Maximus pizza oven on a stone block base beside a pool with a rack of oven tools hung on the base\" width=\"800\" height=\"1130\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eBuy the Maximus pizza oven if you want real wood fired pizza on a weeknight, if you have a deck, a patio, or a small yard and no room for a 1,200 pound dome, if you want to take the oven places, or if you are starting a market stall, catering gig, or food truck and need an oven that heats in 30 minutes and travels. The poolside base above is a good picture of the typical home: a block base, a tool rack, and an oven that gets used because it is quick.\u003c\/p\u003e\n\u003cp\u003eChoose the Black if the kitchen is gray or stainless or the oven is going commercial; choose the Red or the Orange if it is going in a garden or a rental patio and you want it seen. If you are cooking for more than four or five regularly, or you want three pizzas on the floor at once, look at the \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-prime-portable-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eMaximus Prime\u003c\/a\u003e, the same oven at 39 inches wide with a 35 inch floor and a 20 inch door, at about twice the weight.\u003c\/p\u003e\n\u003cp\u003eLook at the brick domes instead if the oven is a permanent centerpiece and you want heat that lasts all night: the \u003ca href=\"\/products\/authentic-pizza-ovens-pizzaioli-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ePizzaioli\u003c\/a\u003e for the fastest brick pizza floor, or the \u003ca href=\"\/products\/authentic-pizza-ovens-lume-largo-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eLume Largo\u003c\/a\u003e for the same dome in gray cast stone. Look at our \u003ca href=\"\/collections\/countertop\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ecountertop pizza oven collection\u003c\/a\u003e for the smaller gas ovens, the \u003ca href=\"\/collections\/italiaforno-pizza-ovens\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno\u003c\/a\u003e compacts among them, if you want to turn a knob rather than light a fire. Wood and gas in one Authentic Pizza Ovens oven means the pre drilled brick dome on the \u003ca href=\"\/products\/authentic-pizza-ovens-hybrid-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ehybrid ready\u003c\/a\u003e page, a 1,300 pound base mounted oven, not a portable.\u003c\/p\u003e\n\u003cp\u003eAnd do not buy the Maximus pizza oven for bread all night or a brisket overnight. It holds cooking heat for an hour or two after the fire, not eight. The brick domes on our \u003ca href=\"\/collections\/wood-fired\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ewood fired pizza oven collection\u003c\/a\u003e are the ovens for that.\u003c\/p\u003e\n\u003ch2 class=\"max-h2\"\u003eWhat to Order With It\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"max-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-maximus-orange-peel-dish-accessories-bench.webp?v=1790026433\" alt=\"Orange Maximus pizza oven on a granite bench beside a stainless peel, the ceramic baking dish, and an owner's pizza tools\" width=\"1000\" height=\"1334\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe box already holds more than most ovens ship with. Every Maximus pizza oven comes with the stainless chimney, flue, and cap, the Portuguese ceramic baking dish, a stainless steel pizza peel, the dial thermometer, an ash and wood holder, and one spare floor tile. In the photo above the peel and the orange dish are APO's; the wooden board, gloves, cutter, and baguette tray are the owner's additions.\u003c\/p\u003e\n\u003cp\u003eTwo things belong on the same order, and both ride free once the oven is in the cart. The first is the \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-mobile-cover\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eMaximus Mobile cover\u003c\/a\u003e, which is a warranty condition and not a suggestion, and is not returnable, so choose the Mobile cover and not the Prime's. The second is the \u003ca href=\"\/products\/authentic-pizza-ovens-starter-pack\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003efive piece starter pack\u003c\/a\u003e, because the included peel launches and retrieves but a turner, a wooden peel to build on, a brush, and an ash shovel are what the box does not have.\u003c\/p\u003e\n\u003cp\u003eIf the oven is not going on a base you already own, add the \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-mobile-stand\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eMaximus Mobile stand\u003c\/a\u003e, and if roast chicken is on the menu, the \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-mobile-rotisserie-spit\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eMaximus Mobile rotisserie spit\u003c\/a\u003e. The \u003ca href=\"\/products\/authentic-pizza-ovens-bbq-grill-rack\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eBBQ grill rack\u003c\/a\u003e stands over the coals on the tile floor for steaks and vegetables, the \u003ca href=\"\/products\/hpc-fire-fdp-infrared-gun-forno-de-pizza-digital-infrared-thermometer-gun\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire infrared thermometer\u003c\/a\u003e tells you the real tile temperature of a Maximus pizza oven that the dial cannot, and everything else is in our \u003ca href=\"\/collections\/accessories\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003epizza oven accessories collection\u003c\/a\u003e. Add a bag of kiln dried hardwood in 6 inch splits, since the firebox on this oven is small and full size logs do not fit.\u003c\/p\u003e\n\u003ch2 class=\"max-h2\"\u003eBuying the Maximus From Crustify\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"max-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-maximus-shipping-box-dimensions.webp?v=1790026512\" alt=\"Authentic Pizza Ovens shipping box for the Maximus pizza oven, 79 by 73 by 70 centimeters, marked fragile with Red and Black color checkboxes\" width=\"800\" height=\"662\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eEvery Maximus pizza oven ships from the brand's Texas warehouse in the printed box above, about 31 by 29 by 28 inches, on a pallet, curbside. The freight is free because the oven clears our $750 threshold on its own; the one charge at checkout is the $95 liftgate fee every oven over 150 pounds carries at a home address. Shipping to a business with a loading dock or forklift? Contact us and we refund it. We do not ship to Alaska, Hawaii, or Puerto Rico, and a remote or mountain address may carry a carrier surcharge that we confirm with you before the oven ships.\u003c\/p\u003e\n\u003cp\u003eThe Black and Red show in stock on the maker's latest report and typically ship within a few business days; the Orange is a single remaining unit, sold until it is gone and not restocked. The owner confirms the date with the warehouse at order, and we will tell you the honest date before your card is charged rather than after.\u003c\/p\u003e\n\u003cp\u003eInspect the box your Maximus pizza oven arrives in before you sign for it. Note any damage on the delivery receipt, even a crushed corner, because a signed clean receipt gives up most of your protection. Concealed damage found after opening has a five day reporting window. Unused ovens still in their box can be returned within 14 days, with the return freight paid by the buyer, which is why we would rather answer every question before you order than process a return after.\u003c\/p\u003e\n\u003cp\u003eThe warranty on the Maximus pizza oven is three years on the structure, materials, and craftsmanship, on two conditions covered above: keep it covered when it is not in use, and if it goes on a truck or trailer, do the modification first. What separates dealers on this oven is delivery included, the cover and the stand on the same order, and who answers the phone afterward.\u003c\/p\u003e\n\u003cp\u003eHere, chat and email go straight to the owner, and a real answer usually comes the same day, including help choosing between the Maximus pizza oven and the Prime, or between this and a brick dome, before you commit. Financing is available at checkout through our \u003ca href=\"\/pages\/financing\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003efinancing page\u003c\/a\u003e, and if you are still weighing wood against gas, the \u003ca href=\"\/pages\/pizza-oven-buying-guide\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003epizza oven buying guide\u003c\/a\u003e walks through it, or \u003ca href=\"\/pages\/contact\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003econtact us\u003c\/a\u003e directly.\u003c\/p\u003e\n\u003ch2 class=\"max-h2\"\u003eMaximus, Maximus Prime, and the Brick Domes\u003c\/h2\u003e\n\u003ctable class=\"max-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eModel\u003c\/th\u003e\n\u003cth\u003eBody\u003c\/th\u003e\n\u003cth\u003eOutside\u003c\/th\u003e\n\u003cth\u003eFloor\u003c\/th\u003e\n\u003cth\u003eDoor\u003c\/th\u003e\n\u003cth\u003eWeight\u003c\/th\u003e\n\u003cth\u003ePizzas an hour\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMaximus (this page)\u003c\/td\u003e\n\u003ctd\u003eStainless and aluminum, cast stone front\u003c\/td\u003e\n\u003ctd\u003e27.5 W x 38.5 H x 27.5 D with chimney\u003c\/td\u003e\n\u003ctd\u003e23.5 x 23.5, 9.5 in ceiling\u003c\/td\u003e\n\u003ctd\u003e15.5 x 9, lifts off\u003c\/td\u003e\n\u003ctd\u003eAbout 200 lb\u003c\/td\u003e\n\u003ctd\u003eUp to 30\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-maximus-prime-portable-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eMaximus Prime\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eStainless and aluminum, cast stone front\u003c\/td\u003e\n\u003ctd\u003e39 W x 45 H x 39 D with chimney\u003c\/td\u003e\n\u003ctd\u003e35.4 x 35.4, 12.5 in ceiling\u003c\/td\u003e\n\u003ctd\u003e20 x 11, lifts off\u003c\/td\u003e\n\u003ctd\u003eAbout 400 lb\u003c\/td\u003e\n\u003ctd\u003eUp to 80 at 12 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-pizzaioli-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ePizzaioli\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eFire brick dome, cement shell\u003c\/td\u003e\n\u003ctd\u003e39 W x 26 H x 39 D\u003c\/td\u003e\n\u003ctd\u003e33 x 33, 15 in headroom\u003c\/td\u003e\n\u003ctd\u003e19.7 x 10.6, drops down\u003c\/td\u003e\n\u003ctd\u003eAbout 1,250 lb\u003c\/td\u003e\n\u003ctd\u003eAbout 30, two at a time\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-lume-largo-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eLume Largo\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eFire brick dome, gray cast stone front\u003c\/td\u003e\n\u003ctd\u003e39 W x 26 H x 39 D\u003c\/td\u003e\n\u003ctd\u003e33 x 33, 15 in headroom\u003c\/td\u003e\n\u003ctd\u003e19.7 x 10.6, drops down\u003c\/td\u003e\n\u003ctd\u003eAbout 1,250 lb\u003c\/td\u003e\n\u003ctd\u003eAbout 30, two at a time\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"max-cards\"\u003e\n\u003cdiv class=\"max-card\"\u003e\n\u003cstrong\u003eMaximus (this page)\u003c\/strong\u003e\u003cbr\u003eStainless and aluminum body with a cast stone front. 27.5 W x 38.5 H x 27.5 D with the chimney. 23.5 x 23.5 floor under a 9.5 inch ceiling. 15.5 x 9 lift off door. About 200 lb. Up to 30 pizzas an hour.\u003c\/div\u003e\n\u003cdiv class=\"max-card\"\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-maximus-prime-portable-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eMaximus Prime\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003eSame body, 39 W x 45 H x 39 D with the chimney. 35.4 x 35.4 floor under a 12.5 inch ceiling. 20 x 11 lift off door. About 400 lb. Up to 80 twelve inch pizzas an hour.\u003c\/div\u003e\n\u003cdiv class=\"max-card\"\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-pizzaioli-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ePizzaioli\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003eFire brick dome in a cement shell, 39 W x 26 H x 39 D. 33 x 33 floor with 15 inches of headroom. 19.7 x 10.6 drop down door. About 1,250 lb. About 30 pizzas an hour, two at a time.\u003c\/div\u003e\n\u003cdiv class=\"max-card\"\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-lume-largo-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eLume Largo\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003eSame brick dome behind a gray cast stone front, 39 W x 26 H x 39 D. 33 x 33 floor, 15 inches of headroom. 19.7 x 10.6 drop down door. About 1,250 lb. About 30 pizzas an hour, two at a time.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch6\u003eKEY FEATURES\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eAuthentic Pizza Ovens Maximus Mobile pizza oven, handmade in Portugal, north of Lisbon, in Black, Red, or Orange with a stacked cast stone front\u003c\/li\u003e\n\u003cli\u003eDouble wall body: 304-2B stainless steel inner chamber, high temperature ceramic fiber and bio soluble safety blankets, 1.4 mm aluminum outer skin that stays cool at the sides\u003c\/li\u003e\n\u003cli\u003e27.5 W x 27.5 D and 25.6 inches tall, 38.5 with the chimney and cap; about 200 lb, and it fits in the back of most cars\u003c\/li\u003e\n\u003cli\u003e23.5 x 23.5 inch refractory tile floor rated to 1,200°C under a 9.5 inch false ceiling; one 12 inch pizza or two 10 inch pizzas at a time, up to 30 an hour\u003c\/li\u003e\n\u003cli\u003eFalse ceiling flue path: heat rolls forward under the ceiling and back over it to the rear chimney, so the oven reaches pizza temperature in about 30 minutes on a small fire\u003c\/li\u003e\n\u003cli\u003e15.5 x 9 inch lift off stainless steel door with air holes and a wooden handle; work through the open mouth for pizza, door on for roasting and bread\u003c\/li\u003e\n\u003cli\u003e5 inch stainless chimney with flue and cap, mounted at the back of the dome, complete as shipped; takes no extension\u003c\/li\u003e\n\u003cli\u003eCast stone front molded in refractory cement over a forged iron frame; gray and charcoal tones on the Black, sand and reddish tones on the Red and Orange\u003c\/li\u003e\n\u003cli\u003eBimetallic dial thermometer, 0 to 500°C, mounted in the stone beside the door\u003c\/li\u003e\n\u003cli\u003eIncludes stainless chimney with flue and cap, 10 x 14.5 x 3 inch Portuguese ceramic baking dish, stainless steel pizza peel, thermometer, ash and wood holder, and one spare floor tile\u003c\/li\u003e\n\u003cli\u003eSits on any level, non combustible surface rated for 200 lb: a table, a block base, a prep table, or the APO rolling stand\u003c\/li\u003e\n\u003cli\u003eMobile wood fired pizza oven for tailgates, camping, catering, markets, and events; food truck and trailer use with APO's after purchase securing modification\u003c\/li\u003e\n\u003cli\u003eNo curing schedule; two or three small first fires, then full heat to 500°C on the dial\u003c\/li\u003e\n\u003cli\u003eWood only, no gas burner or gas ready version, about four to six pounds of hardwood an hour at cooking temperature in a Maximus pizza oven\u003c\/li\u003e\n\u003cli\u003eThree year structural warranty from Authentic Pizza Ovens, with an APO cover required whenever the oven is not in use; cover and stand are not returnable\u003c\/li\u003e\n\u003cli\u003eBlack and Red stocked in Texas; Orange is the final unit and will not be restocked\u003c\/li\u003e\n\u003cli\u003eFree freight shipping direct from the brand's Texas warehouse, with a $95 residential liftgate fee at checkout; accessories ride free on the same order\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eSPECIFICATIONS\u003c\/h6\u003e\n\u003cp\u003e\u003cimg class=\"max-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-maximus-dimensions-drawing.webp?v=1790026576\" alt=\"Maximus pizza oven dimension drawing showing the 70 cm width and depth, 65 cm body height, 98 cm height with chimney, 60 cm floor, and door opening\" width=\"696\" height=\"650\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp class=\"max-cap\"\u003eAPO's drawing for the Maximus pizza oven is in centimeters: A 70 cm (27.6 in) wide and deep, B 65 cm (25.6 in) to the top of the dome, C 98 cm (38.6 in) with the chimney and cap, D 12 cm (4.7 in) chimney, E 60 cm (23.6 in) cooking floor, and a door of F 37 cm (14.6 in) wide, G 21 cm (8.3 in) at the sides, and H 23 cm (9 in) at the peak of the arch. The inch figures in the tables below are APO's published rounding of the same oven. Every oven is handmade, so expect small variations.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBy color\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable class=\"cart-specs max-specs\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eColor\u003c\/th\u003e\n\u003ctd\u003eBlack\u003c\/td\u003e\n\u003ctd\u003eRed\u003c\/td\u003e\n\u003ctd\u003eOrange (While Supplies Last)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBody finish\u003c\/th\u003e\n\u003ctd\u003eSatin black powder finish on aluminum\u003c\/td\u003e\n\u003ctd\u003eGloss red powder finish on aluminum\u003c\/td\u003e\n\u003ctd\u003eGloss orange powder finish on aluminum\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eStone front\u003c\/th\u003e\n\u003ctd\u003eStacked cast stone, gray and charcoal tones\u003c\/td\u003e\n\u003ctd\u003eStacked cast stone, sand and reddish tones\u003c\/td\u003e\n\u003ctd\u003eStacked cast stone, sand and reddish tones\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eEverything else\u003c\/th\u003e\n\u003ctd\u003eIdentical\u003c\/td\u003e\n\u003ctd\u003eIdentical\u003c\/td\u003e\n\u003ctd\u003eIdentical\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eShared specifications\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable class=\"cart-specs max-specs\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eBrand and model\u003c\/th\u003e\n\u003ctd\u003eAuthentic Pizza Ovens Maximus mobile pizza oven, Black, Red, or Orange\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFuel\u003c\/th\u003e\n\u003ctd\u003eWood only, hardwood recommended, 6 inch splits; no gas burner and no gas ready version\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOutside dimensions\u003c\/th\u003e\n\u003ctd\u003e27.5 in W x 38.5 in H x 27.5 in D with chimney and cap; 25.6 in H without\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eInside dimensions\u003c\/th\u003e\n\u003ctd\u003e23.5 in W x 23.5 in D floor; 9.5 in from floor to false ceiling\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDoor opening\u003c\/th\u003e\n\u003ctd\u003e15.5 in W x 9 in H, lift off 304 stainless door with air holes and wooden handle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eChimney\u003c\/th\u003e\n\u003ctd\u003e5 in stainless flue with cap, rear mounted, complete as shipped; the brick oven extension and cap do not fit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eApprox. weight\u003c\/th\u003e\n\u003ctd\u003e200 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCapacity\u003c\/th\u003e\n\u003ctd\u003eOne 12 inch or two 10 inch pizzas at a time, up to 30 pizzas an hour, under 3 minutes each\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHeat up\u003c\/th\u003e\n\u003ctd\u003eAbout 30 minutes to pizza temperature\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCooking temperature\u003c\/th\u003e\n\u003ctd\u003ePizza 370 to 450°C (700 to 850°F); maximum 500°C (932°F) on the dial\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eInner chamber\u003c\/th\u003e\n\u003ctd\u003e304-2B stainless steel double wall, 2 x 0.5 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eInsulation\u003c\/th\u003e\n\u003ctd\u003eHigh temperature ceramic fiber blanket plus bio soluble safety fire blanket, asbestos free\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOuter skin\u003c\/th\u003e\n\u003ctd\u003e1.4 mm aluminum, powder finished in the chosen color\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFloor\u003c\/th\u003e\n\u003ctd\u003eRefractory tiles rated to 1,200°C, individually replaceable; one spare included\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFront\u003c\/th\u003e\n\u003ctd\u003eStacked cast stone in refractory cement over a forged iron reinforcing frame\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDoor and chimney material\u003c\/th\u003e\n\u003ctd\u003e304-2B stainless steel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eThermometer\u003c\/th\u003e\n\u003ctd\u003eBimetallic dial, stainless probe, 0 to 500°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWood consumption\u003c\/th\u003e\n\u003ctd\u003eAbout 4 to 6 lb of hardwood an hour at temperature\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBase\u003c\/th\u003e\n\u003ctd\u003eAny level, non combustible surface rated for 200 lb, about 30 x 30 in and 32 to 36 in high; APO rolling stand available\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIncluded\u003c\/th\u003e\n\u003ctd\u003eStainless chimney with flue and cap, 10 x 14.5 x 3 in ceramic baking dish, stainless pizza peel, thermometer, ash and wood holder, one spare floor tile\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eAvailability\u003c\/th\u003e\n\u003ctd\u003eBlack and Red stocked in Texas; Orange (While Supplies Last) is the final unit, not restocked\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eNot included\u003c\/th\u003e\n\u003ctd\u003eCover, stand, rotisserie spit, tools beyond the peel, firewood; oven specific accessories are not returnable\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eShipping\u003c\/th\u003e\n\u003ctd\u003ePrinted box about 31 x 29 x 28 in on a pallet; free freight delivery, curbside, $95 residential liftgate fee\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWarranty\u003c\/th\u003e\n\u003ctd\u003e3 years structural, materials, and craftsmanship, subject to the cover requirement and the food truck modification\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eNot for\u003c\/th\u003e\n\u003ctd\u003eGas conversion or a gas ready version; the brick oven chimney extension; overnight cooking on stored heat; road use without the securing modification\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eVIDEO\u003c\/h6\u003e\n\u003cp\u003eFive videos. The first three are Authentic Pizza Ovens' own films for the Maximus family: how to build and manage the fire, how to cook pizza in a Maximus, and a walk around the oven. The oven on screen in those three may be the larger Maximus Prime; the body, the fire, and the cooking are the same on both sizes. The last two are customer clips of this oven, the Maximus pizza oven at 27.5 inches, in Black and in Red.\u003c\/p\u003e\n\u003cdiv class=\"max-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/Kr52SCLjivQ\" title=\"How to start a fire in an Authentic Pizza Ovens oven\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cdiv class=\"max-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/Hrg_KJxZAPM\" title=\"How to cook pizza in a Maximus wood fired oven\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cdiv class=\"max-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/VJMMYfyV9_g\" title=\"Meet the Maximus wood fired pizza oven\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cdiv class=\"max-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/Kefio5RlF4o\" title=\"Maximus mobile pizza oven in Black, customer clip\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cdiv class=\"max-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/Cv2xIVykuw0\" title=\"Maximus mobile pizza oven in Red, customer clip\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch6\u003eINSTALLATION GUIDE \u0026amp; USER MANUAL\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eSite and base.\u003c\/strong\u003e Choose a level spot with 2 inches of clearance at the sides of the oven, 16 inches above the chimney cap, and a non combustible landing in front of the door. Set the oven on a surface rated for 200 pounds, about 30 by 30 inches and 32 to 36 inches high: a block base, a stainless table, a masonry counter, or the APO stand. Under a roof, run a flue above the chimney as you would for a small wood stove; the maker's brick oven chimney extension does not fit this oven.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUnpacking.\u003c\/strong\u003e The Maximus pizza oven arrives boxed on a pallet at the curb. Open the box in place, lift out the chimney, door, dish, peel, thermometer, ash holder, and spare tile, and lift the oven by the body with two people, never by the stone front. Set it on the base, fit the chimney into its collar at the back of the dome, fit the cap, and screw the thermometer into its hole in the stone beside the door.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFirst fires.\u003c\/strong\u003e Two or three small fires of an hour each, a few small splits of dry hardwood at the back of the floor, before the first full heat. This dries the tiles and the cast stone gently. Never use softwood, treated wood, charcoal lighter, or any accelerant, and never exceed 500°C on the dial.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEvery fire.\u003c\/strong\u003e Build the fire at the back of the floor with the door off. In about 30 minutes the ceiling burns clean and the dial passes 400°C. Rake the coals to one side, keep one split burning for flame, and cook pizzas through the open mouth. For roasting and bread, set the door in place; its air holes feed the fire. Sweep ash out once the oven is cold, and lift a tile to brush the frame now and then.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMoving it.\u003c\/strong\u003e Let the oven cool completely. Remove the chimney and the door, pack the dish and tools separately, and lift by the body with two people. For a food truck or trailer, complete APO's securing modification (added bolts from the dome into the face with a 5\/32 inch concrete bit, a 7\/32 inch metal bit, and a 1\/4 inch nut driver, adequate suspension, oven tied down) before the first trip. Tell us the oven is going on a vehicle when you order and the maker's instruction videos come with your confirmation; they are not posted publicly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAfter cooking.\u003c\/strong\u003e Let the oven cool fully before covering. Cover it whenever it is not in use, in every season. Wipe the painted skin with soapy water only. Season the ceramic dish before first use by soaking it in water, then baking it dry at low heat.\u003c\/p\u003e\n\u003cp\u003eWe send APO's setup guide, clearance diagram, and dish seasoning instructions with every order confirmation.\u003c\/p\u003e\n\u003ch6\u003eWARRANTY INFORMATION\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eTerm.\u003c\/strong\u003e Authentic Pizza Ovens warrants the Maximus Mobile pizza oven, in every color, for three years against structural defects in materials and craftsmanship, from the date of delivery, to the original purchaser.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConditions.\u003c\/strong\u003e The oven must be protected from weather with an APO cover or equivalent all weather protection whenever it is not in use. An oven that is left uncovered is not covered. Never use accelerants, never exceed 500°C, and never mount the oven in a truck or trailer without APO's securing modification; an oven used on the road without it is outside the warranty.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExclusions.\u003c\/strong\u003e Heat discoloration of the stainless door and chimney, and hairline cracking of the cast stone front, are normal, cosmetic, and not defects. Broken floor tiles from thermal shock or dropped pans are wear items; a spare ships with the oven and replacements are available. Damage from moisture or freezing water in an uncovered oven, from accelerants, from road use without the modification, or from misuse is excluded. The complimentary ceramic dish carries no warranty. Oven specific accessories, the cover, stand, and spit, are not accepted for return.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClaims.\u003c\/strong\u003e Contact us first. We handle the claim with APO on your behalf, and we will ask for photos and your order number. Shipping damage is a separate matter from warranty: it must be noted on the delivery receipt at the time of delivery, or reported within five days for concealed damage, for a claim to succeed.\u003c\/p\u003e\n\u003ch6\u003eFREQUENTLY ASKED QUESTIONS - FAQ'S\u003c\/h6\u003e\n\u003ccenter\u003e\n\u003ch2 id=\"faqs\"\u003e\u003cspan style=\"text-decoration: underline; color: #c62828;\"\u003eFrequently Asked Questions (FAQs)\u003c\/span\u003e\u003c\/h2\u003e\n\u003c\/center\u003e\n\u003ch3 style=\"color: #2c3e50; margin-top: 0;\"\u003eYour Questions Answered Before You Buy\u003c\/h3\u003e\n\u003cp\u003eThese are the questions we get most often about the Maximus pizza oven, answered straight. If yours is not here, chat or email goes to the owner and you will usually hear back the same day.\u003c\/p\u003e\n\u003cdiv style=\"width: 100%; margin: 30px 0; font-family: Arial,sans-serif; border: 1px solid #ddd; border-radius: 12px; overflow: hidden; box-shadow: 0 4px 12px rgba(0,0,0,0.1);\"\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How is the Maximus different from a brick pizza oven?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eWeight and speed. A brick dome is 1,200 pounds of masonry on a slab that takes an hour to heat and holds heat all night. The Maximus is a 200 pound stainless and aluminum oven with a tile floor that heats in 30 minutes, holds cooking heat for an hour or two, and sits on a table or a stand. Same wood fire, same pizza, without the base, the hoist, or the curing schedule.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What is the difference between the Maximus and the Maximus Prime?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eSize. The Maximus is 27.5 inches wide with a 23.5 inch floor, a 15.5 inch door, and about 200 pounds; it takes one 12 inch pizza at a time and fits in a car. The Prime is 39 inches wide with a 35 inch floor, a 20 inch door, and about 400 pounds; it takes three or four pizzas at once and is the food truck and catering oven. Same body, same construction, same Black and Red colors; the Orange is a last unit on the Mobile only.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How many pizzas can a Maximus cook, and how fast?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eOne 12 inch pizza or two 10 inch pizzas at a time on the 23.5 inch floor, each in two to three minutes with a quarter turn halfway, which APO rates at up to 30 pizzas an hour. The oven reaches pizza temperature in about 30 minutes on a small fire of dry hardwood, and the floor recovers between pizzas because the coals are right beside it. Never take the dial past 500°C.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What do I put the Maximus on?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eAny level, non combustible surface that holds 200 pounds: a block base with a paver cap, a stainless prep table, a masonry counter, or APO's own rolling stand with a wood shelf and side table. Aim for a top about 30 by 30 inches and 32 to 36 inches high so the cooking floor lands near 40 inches. Keep 2 inches clear at the sides and 16 inches above the chimney cap.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can I use the Maximus on a food truck or trailer?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes, and many owners do, on one condition. Before it goes on the road the cast stone face must be secured to the body with added bolts from the dome into the face, the vehicle needs suspension up to the load, and the oven must be tied down. It is an after purchase modification, and we send the maker's instruction videos for it with your order when you tell us the oven is going on a vehicle. Road use without the modification is outside the warranty.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Does the Maximus need curing like a brick oven?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNo. The walls are stainless steel and aluminum, so there is no mortar to dry and no shell to crack, and there is no five day schedule. What it wants is two or three small fires of an hour each before the first full heat, to dry the refractory tiles and the cast stone front gently. After that, fire it to full temperature whenever you like, up to the 500°C mark on the dial.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can the Maximus run on gas, or be made hybrid?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNo. The Maximus is a wood only oven, the maker offers no burner for it and no pre drilled version, and the stainless chamber is not built to take one. If you want wood and gas in one Authentic Pizza Ovens oven, the maker pre drills its brick domes for a Vamparossa burner and we list them on the \u003ca href=\"\/products\/authentic-pizza-ovens-hybrid-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ehybrid ready page\u003c\/a\u003e; those are 1,300 pound base mounted ovens, not portables. For a portable gas oven, see our countertop collection.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What comes in the box with the Maximus?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe oven with its stainless door, the stainless chimney with flue and cap, a 10 by 14.5 by 3 inch Portuguese ceramic baking dish, a stainless steel pizza peel, the dial thermometer, an ash and wood holder, and one spare floor tile. The cover is sold separately and is a warranty condition, and the APO stand is sold separately as well; both are cut for this oven and not returnable. A turner, a wooden peel, and a brush come in the starter pack.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How is the Maximus delivered?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eFreight is free: it ships in a printed box about 31 by 29 by 28 inches on a pallet, curbside, direct from the brand's Texas warehouse, with a $95 liftgate fee at checkout for home delivery. Two people lift it from the pallet onto the base; no hoist, no crane. Inspect the box before signing, note any damage on the receipt, and report concealed damage within five days.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Authentic Pizza Ovens","offers":[{"title":"Black","offer_id":49271979344127,"sku":"MAXB","price":1595.0,"currency_code":"USD","in_stock":true},{"title":"Red","offer_id":49271979376895,"sku":"MAXR","price":1595.0,"currency_code":"USD","in_stock":true},{"title":"Orange (While Supplies Last)","offer_id":49271979409663,"sku":"MAXO","price":1595.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-maximus-mobile-black-front-stainless-door-thermometer.webp?v=1790030390"},{"product_id":"authentic-pizza-ovens-maximus-prime-portable-pizza-oven","title":"Authentic Pizza Ovens Maximus Prime Large Portable Wood Fired Pizza Oven","description":"\u003cstyle\u003e\n.mxp-h3{text-decoration:underline;text-decoration-color:#000000;text-decoration-thickness:2px;text-underline-offset:4px;}\n.mxp-img{max-width:100%;height:auto;display:block;margin:18px auto;}\n.mxp-video{position:relative;padding-bottom:56.25%;height:0;overflow:hidden;margin:18px 0;background:#000;}\n.mxp-video iframe{position:absolute;top:0;left:0;width:100%;height:100%;border:0;}\n.mxp-grid{display:grid;grid-template-columns:1fr 1fr;gap:16px;margin:18px 0;}\n.mxp-grid .mxp-video{margin:0;}\n.mxp-table{width:100%;border-collapse:collapse;margin:18px 0;font-size:15px;}\n.mxp-table th{background:#8a1f12;color:#fff;padding:10px 8px;text-align:left;}\n.mxp-table td{border:1px solid #ddd;padding:9px 8px;vertical-align:top;}\n.mxp-spec th{background:#8a1f12;color:#fff;font-weight:700;text-align:left;padding:10px 12px;border:1px solid #8a1f12;width:37%;}\n.mxp-spec td{border:1px solid #ddd;padding:10px 12px;background:#fff;}\n.mxp-cards{display:none;}\n.mxp-card{border:1px solid #ddd;border-left:4px solid #8a1f12;padding:12px 14px;margin:12px 0;background:#faf5f4;}\n.mxp-warn{border:2px solid #c62828;background:#fff5f5;padding:14px 18px;margin:20px 0;}\n.mxp-glance{background:#fbf6f4;border-left:4px solid #8a1f12;padding:16px 20px;margin:20px 0;border-radius:0 8px 8px 0;}\n.mxp-glance p{margin:0 0 8px;}\n.mxp-glance .mxp-glance-title{font-weight:700;font-size:18px;margin-bottom:10px;}\n@media (max-width:600px){.mxp-grid{grid-template-columns:1fr;}.mxp-compare{display:none;}.mxp-cards{display:block;}}\n\u003c\/style\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003eThe Maximus Prime pizza oven is the large one in the Authentic Pizza Ovens portable range: a 39 inch wide wood fired oven with a 35.4 inch square floor, a 20 inch mouth, and about 400 pounds of stainless steel, aluminum, and cast stone, handmade in the same workshop north of Lisbon as the brick domes. It is the oven APO sells to food trucks, caterers, and small pizzerias, and to families who cook for a crowd. Two colors: Black and Red.\u003c\/p\u003e\n\u003cp\u003eThis portable wood fired pizza oven reaches pizza temperature in about 30 minutes, cooks a pizza in under three, and APO rates it at up to 150 ten inch or 80 twelve inch pizzas an hour. It sits on a rolling cart, an outdoor kitchen counter, a block base, or a truck counter, and it needs no masonry, no crane, and no curing schedule.\u003c\/p\u003e\n\u003cp\u003eThe Maximus Prime pizza oven shares its body, its door, and its cooking method with the smaller \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-mobile-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eMaximus Mobile\u003c\/a\u003e, so if you have read that page you already know the construction. What changes is scale: more than twice the floor, a taller ceiling, a wider mouth, and twice the weight. You can set the Prime beside every APO oven on our \u003ca href=\"\/collections\/authentic-pizza-ovens\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eAuthentic Pizza Ovens brand page\u003c\/a\u003e, or read on for what it adds over the Mobile, how it is built, how it cooks, where to put it, what a food truck has to do before it goes on the road, and what to order with it.\u003c\/p\u003e\n\u003cp\u003eEvery Maximus Prime pizza oven ships free because it clears our $750 free shipping threshold on its own. The one delivery charge is the $95 liftgate fee every freight oven carries at checkout, and the cover, the cart, the spit, and the tools ride free on the same order.\u003c\/p\u003e\n\u003cdiv class=\"mxp-glance\"\u003e\n\u003cp class=\"mxp-glance-title\"\u003eAuthentic Pizza Ovens Maximus Prime at a glance\u003c\/p\u003e\n\u003cp\u003eHandmade in Portugal, about 400 pounds; 39 inches square and 44.5 tall with the chimney; sits on the Bello cart, an outdoor kitchen counter, a block base or a truck counter rated for the weight, moved by pallet jack, dolly or four people\u003c\/p\u003e\n\u003cp\u003eWood only, no gas option on this oven, seasoned hardwood in 8 to 10 inch splits, 5 to 7 pounds an hour; about 30 minutes to pizza temperature, 500°C maximum on the dial\u003c\/p\u003e\n\u003cp\u003e35.4 inch refractory tile floor under a 12.5 inch false ceiling; three or four 12 inch pizzas at a time, up to 80 an hour, then roasts and bread on an hour or two of stored heat\u003c\/p\u003e\n\u003cp\u003e304 stainless double wall chamber, ceramic fiber insulation, 1.4 mm aluminum skin in Black or Red, stacked cast stone front; 20 by 11 inch lift off stainless door and rear mounted 5.9 inch chimney\u003c\/p\u003e\n\u003cp\u003eIn the crate: chimney with flue and cap, ceramic baking dish, stainless peel, dial thermometer, ash and wood holder, and a spare floor tile\u003c\/p\u003e\n\u003cp\u003eNo curing schedule, two or three small first fires; cracks in the cast stone front are cosmetic; the Prime cover is a warranty condition, not returnable like every oven specific accessory, and the Mobile's cover and stand do not fit\u003c\/p\u003e\n\u003cp\u003eThe APO food truck oven: trailer, truck, catering and small pizzeria use, with APO's securing modification done before the first trip; three year structural warranty from an authorized dealer\u003c\/p\u003e\n\u003cp\u003eFree freight from Texas with the $95 residential liftgate fee at checkout; 14 day returns on an unused crated oven\u003c\/p\u003e\n\u003cp\u003eQuestions before you order? The FAQ tab below covers the nine we hear most, and the chat button reaches the owner directly.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eWhat the Prime Adds Over the Maximus Mobile\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"mxp-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/apo-maximus-prime-black-block-base-fire-lit-desert-mountains.webp?v=1790181955\" alt=\"Authentic Pizza Ovens Maximus Prime in Black on a block base with a wood fire lit, palms and mountains behind\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eStart with the floor, because that is what the Prime is for. The Maximus Prime pizza oven cooks on a 35.4 by 35.4 inch refractory tile floor, about 1,250 square inches, against the Mobile's 23.5 by 23.5 inch floor at about 550. That is more than double the tile, and it is the difference between one 12 inch pizza at a time and three or four on the floor with the fire at the back. APO rates the Prime at up to 80 twelve inch pizzas an hour, and the Mobile at 30.\u003c\/p\u003e\n\u003cp\u003eThe mouth grows with the floor. The Maximus Prime pizza oven's door opening is 20 inches wide and 11 high, which takes a half sheet pan, a full size roasting tray, or two pizzas side by side on the peel. The false ceiling sits 12.5 inches above the floor rather than 9.5, so a whole chicken, a Dutch oven, or the rotisserie spit fits under it with room for flame. Outside, the oven is 39 inches wide and deep, 30.3 inches tall to the top of the dome, and 44.5 with the chimney and cap fitted.\u003c\/p\u003e\n\u003cp\u003eThe trade is weight. APO quotes the Maximus Prime pizza oven at about 400 pounds, twice the Mobile, and it does not go in the back of a hatchback. It goes in a pickup bed or a trailer, on a pallet or with four people on the base, and then it stays where you put it. The owner above set the Prime on a block base against the house with the wood stacked below, and that is the typical home installation: portable in that no masonry was poured, permanent in that it does not move on a Tuesday.\u003c\/p\u003e\n\u003cp\u003eSet it beside the brick domes and the picture flips. A \u003ca href=\"\/products\/authentic-pizza-ovens-pizzaioli-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ePizzaioli\u003c\/a\u003e is the same 39 inches square, about 1,250 pounds on a slab, and needs an hour to come up to temperature and a masonry base to sit on. The Maximus Prime pizza oven gives you more floor than that dome at a third of the weight, on any base rated for 400 pounds, hot in 30 minutes. What the brick dome keeps is stored heat that lasts all night; the Prime holds cooking heat for an hour or two after the fire. That is the whole decision.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eConstruction: Stainless Chamber, Aluminum Skin, Cast Stone Front\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"mxp-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/apo-maximus-prime-black-apo-stand-fire-lit-fern-wall.webp?v=1790182004\" alt=\"Black Maximus Prime pizza oven on the APO stand with a fire burning, fern wall behind\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe body of a Maximus Prime pizza oven is three layers, the same three as the Mobile. The inner chamber is a double wall of 304-2B stainless steel, two skins of half a millimeter each. Around it sits a high temperature ceramic fiber blanket and a bio soluble safety blanket, both asbestos free. The outer skin is 1.4 millimeter aluminum, powder finished in Black or Red. Heat stays in the chamber, the sides stay cool enough to stand beside, and nothing in the wall rusts, cracks, or needs curing.\u003c\/p\u003e\n\u003cp\u003eThe floor is refractory tile rated to 1,200°C, laid in a frame so a single tile lifts out and a spare drops in; one spare ships in the crate for that reason. The front is stacked cast stone molded in Lafarge refractory cement over a forged iron frame that reinforces it, in gray and charcoal tones on the Black and sand and reddish tones on the Red. The stone is what makes a Maximus Prime pizza oven look like an oven rather than a steel box, and on the black APO stand above it reads as one piece of equipment.\u003c\/p\u003e\n\u003cp\u003eThe door of a Maximus Prime pizza oven is a flat plate of 304 stainless with a wooden handle and a row of air holes along the bottom. It lifts off completely rather than hinging, so for pizza service you set it aside and work through a fully open 20 inch mouth. Set it back in place and the holes meter air to the fire for roasting and bread. The dial thermometer reads 0 to 500°C and sits in the stone beside the door where you can read it from the peel.\u003c\/p\u003e\n\u003cp\u003eThe chimney on the Prime is a 5.9 inch stainless flue with a cap, mounted at the back of the dome rather than over the mouth, and it ships complete; the maker's chimney extension and cap are cut for the brick ovens and do not fit it. Because the chamber is stainless rather than brick, the Maximus Prime pizza oven is also the APO oven for a coastal deck or a beach house: 304 stainless resists salt air in a way that iron door frames and untreated steel do not, which is why it is the standard for commercial kitchen equipment.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eHow the Prime Cooks: The False Ceiling at 12.5 Inches\u003c\/h2\u003e\n\u003cp\u003eA brick dome cooks by radiating stored heat down from a curved ceiling. The Maximus Prime pizza oven has no dome inside; it has a flat false ceiling with a channel above it. Build the fire at the back of the floor. Flame and hot gas roll forward under the ceiling toward the door, because the door's air holes are the only way in and the chimney at the back is the only way out. At the front the gas turns up behind the door, climbs over the false ceiling, and travels back along the channel to the flue.\u003c\/p\u003e\n\u003cp\u003eEvery bit of heat in a Maximus Prime pizza oven passes over the cooking chamber twice, once under the ceiling on the way to the door and once above it on the way to the chimney. The ceiling becomes a hot plate over the pizza, the tiles soak heat from the fire beside them, and the whole chamber comes to temperature in about 30 minutes on a fire of three or four splits. It is why the Prime burns five to seven pounds of hardwood an hour rather than fifteen: nothing goes straight up the flue.\u003c\/p\u003e\n\u003cp\u003eThe Maximus Prime pizza oven's ceiling is 12.5 inches over the floor, three inches higher than the Mobile's, and that changes how it cooks in two ways. Pizza gets a little less top heat from the ceiling and a little more from the flame, so a loaded pizza with a wet center finishes evenly rather than scorching on top. And roasting gets a real chamber: a whole bird on the spit, a Dutch oven with the lid on, a rack of vegetables over a tray of potatoes. To understand the numbers on the dial, our post on \u003ca href=\"\/blogs\/news\/pizza-oven-temperature\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003epizza oven temperature\u003c\/a\u003e covers what each range does to a pizza.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eChoose Your Prime Color\u003c\/h2\u003e\n\u003cp\u003eTwo colors, one Maximus Prime pizza oven. Body, floor, door, chimney, and cooking are identical; the difference is the powder finish on the aluminum skin and the tone of the cast stone front. Pick the color from the drop down above the Add to Cart button and the gallery follows your selection.\u003c\/p\u003e\n\u003ch3 class=\"mxp-h3\"\u003eMaximus Prime Black\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"mxp-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/apo-maximus-prime-black-stand-two-pizzas-poolside.webp?v=1790182407\" alt=\"Black Maximus Prime on its stand with two pizzas on the shelf beside a backyard pool\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eBlack is the Maximus Prime pizza oven for a gray, black, or stainless outdoor kitchen, and the one most commercial buyers choose because it disappears into a truck's equipment line. The body is a satin black, the stacked stone front runs gray to charcoal, and the stainless door, chimney, and thermometer bezel are the only bright parts. On the APO stand beside a pool, as above, with two pizzas cooling on the shelf, it looks like what it is: a serious oven that happens to have wheels under it.\u003c\/p\u003e\n\u003ch3 class=\"mxp-h3\"\u003eMaximus Prime Red\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"mxp-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/apo-maximus-prime-red-stone-wall-side-view-maximus-logo.webp?v=1790182545\" alt=\"Red Maximus Prime side view on a stone wall showing the cast stone front and Maximus logo\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eRed is the color APO photographs the Maximus Prime pizza oven in, and it is the one you notice from across the yard. The body is a gloss red, the stone front shifts to sand and reddish tones that warm the whole oven up, and the Maximus logo sits on the flank. The side view above shows how much oven there is behind the stone: the dome is 39 inches deep, and the red skin is one unbroken curve from the front to the chimney collar.\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"mxp-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/apo-maximus-prime-red-deck-outdoor-kitchen-base-cabinet.webp?v=1790183212\" alt=\"Red Maximus Prime mounted on a purpose built base cabinet in a deck outdoor kitchen\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eRed suits a timber deck, a garden, or a rental patio where the oven is meant to be the centerpiece, and it suits a truck wrap that wants to be seen. The owner above built a cabinet base for a Red Prime in a deck outdoor kitchen, with the door cut in the front for wood, and set stainless cabinets either side. Same oven, same price, same cover, same cart as the Black; only the paint and the stone tone differ.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003ePizza by the Dozen on the 35 Inch Floor\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"mxp-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/apo-maximus-prime-pepperoni-pizza-beside-embers.webp?v=1790182184\" alt=\"Pepperoni pizza baking beside glowing embers in a wood fired oven\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eLight a Maximus Prime pizza oven with three or four splits of dry hardwood and let it run for about 30 minutes with the door off. When the dial reads past 400°C and the ceiling has burned clean, rake the coals to the back and one side, keep one or two splits burning on top of them for flame, and the oven is ready. A 12 inch pizza goes in beside the fire and comes out in two to three minutes with a quarter turn halfway through, the crust blistered from the tile and the top colored by the flame, as above.\u003c\/p\u003e\n\u003cp\u003eWhat the 35.4 inch floor changes is the rhythm. With the fire at the back you have room for three or four 12 inch pizzas at once, launched in sequence and turned in sequence, so the Prime runs a queue rather than a single ticket. APO's 80 pizzas an hour figure assumes exactly that: a steady fire, a peel in each hand, and pizzas going in as others come out. A family pizza night for twelve is one fire and forty minutes of cooking. A market stall with a line is the same oven working all afternoon.\u003c\/p\u003e\n\u003cp\u003eTwo things to know before the first pizza in a Maximus Prime pizza oven. The dial reads the air near the front and lags the tile during the heat up, so go by the clean ceiling rather than the needle, and the \u003ca href=\"\/products\/hpc-fire-fdp-infrared-gun-forno-de-pizza-digital-infrared-thermometer-gun\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire infrared thermometer\u003c\/a\u003e tells you the real floor temperature that the dial cannot. And the floor near the fire runs hotter than the floor by the door, so rotate pizzas between positions as well as turning them. The Prime's wider mouth makes that easy; the Mobile's 15.5 inch door does not.\u003c\/p\u003e\n\u003cp\u003eWood matters more in the Prime than in a gas oven because the flame is part of the cook. Kiln dried oak, hickory, or maple in 8 to 10 inch splits gives a clean, steady fire; softwood, treated wood, and anything green smokes the chamber and the pizza. Our guide to the \u003ca href=\"\/blogs\/news\/wood-types-best-for-pizza-oven-flavor-guide\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ebest wood for a pizza oven\u003c\/a\u003e covers species and moisture, and a bag of dried hardwood runs a full pizza night in this oven.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eRoasting, Baking, and the Prime Rotisserie\u003c\/h2\u003e\n\u003cp\u003eAfter the pizzas, or instead of them, the Maximus Prime pizza oven is a roasting oven with a live flame and a chamber big enough to use as one. Put the door back on, leave the air holes open, and the chamber settles to a steady 250 to 300°C with the coals at the back. A half sheet pan of vegetables goes through the 20 inch mouth flat; a spatchcocked chicken roasts in about 40 minutes with a skin no kitchen oven gives it; a pork shoulder takes the afternoon on the coals with the door on and the fire fed hourly.\u003c\/p\u003e\n\u003cp\u003eFor a whole chicken, a duck, or a rolled roast turning over the fire, APO makes a separate \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-prime-rotisserie-spit\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eMaximus Prime rotisserie spit\u003c\/a\u003e, a free standing stainless frame with its own drip pan that sits on the tile floor and turns by hand from a handle outside the mouth. It is sized for the Prime's 12.5 inch ceiling and 20 inch door, and it is a different product from the \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-mobile-rotisserie-spit\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eMaximus Mobile rotisserie spit\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eThe 10 by 14.5 by 3 inch Portuguese ceramic baking dish in every crate goes in with room on every side. Fish over lemon and asparagus, a casserole, a bread pudding, a pan of roast potatoes: the dish sits beside the coals and comes out with the glaze a wood fire puts on everything. Season it before first use by soaking it in water and baking it dry at low heat, and it will outlast the oven.\u003c\/p\u003e\n\u003cp\u003eBread wants the Maximus Prime pizza oven on the way down. Once the coals are dying, close the door, wait for the dial to fall to around 230°C, and two or three round loaves bake on the tile floor in 30 to 40 minutes with a crust that comes from the stored heat in the tiles and the ceiling. An evening of pizza, then a roast, then bread on the falling heat, is a normal Saturday for one, with more of each than the Mobile can hold.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eCarts, Counters, and Bases for a 400 Pound Portable Oven\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"mxp-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/apo-maximus-prime-black-cart-outdoor-kitchen-stone-grill-island.webp?v=1790183170\" alt=\"Black Maximus Prime on its rolling cart beside a stone outdoor kitchen island with a built in grill\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Maximus Prime pizza oven sits flat on its base plate, and you choose what goes under it. The first answer is the \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-prime-stand\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eBello, APO's own cart for the Prime\u003c\/a\u003e, a powder coated steel frame with a lower shelf and wheels, built for the 39 inch footprint, that puts the floor at working height. The owner above parked a Black Prime on its cart beside a stone outdoor kitchen's built in grill: no base, no masonry, and the oven moves if the layout changes. The maker asks that the cart be ordered with the oven so the two ship together; a cart shipped alone is a fragile parcel.\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"mxp-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/apo-maximus-prime-black-tiled-outdoor-kitchen-counter-firewood.webp?v=1790182492\" alt=\"Black Maximus Prime set into a tiled outdoor kitchen counter with firewood stored below\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe second answer is a counter or a base you build, and because the Prime weighs about 400 pounds rather than 1,250, the base can be a block wall with a paver cap, a poured counter, or a framed and tiled outdoor kitchen like the one above, with the oven set into the run beside a plancha and the firewood stored underneath. Any level, non combustible top rated for 400 pounds will do. The base plate is 39 inches square, so plan a top of about 42 by 42 inches to leave a lip for the peel.\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"mxp-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/apo-maximus-prime-red-wood-cart-deck-fire-lit.webp?v=1790182595\" alt=\"Red Maximus Prime on a wooden cart on a backyard deck with a fire going\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe third answer is a cart you already own or build. The Red Prime above lives on a timber cart with casters on a deck, a fine solution if the top is non combustible and the casters lock. Clearances from APO's guide are 2 inches at the sides, 16 inches above the chimney cap, and a non combustible landing in front of the door, because the mouth and door plate get hot even though the sides do not. Under a roof or a porch, plan a flue run above the 5.9 inch chimney the way you would for a wood stove.\u003c\/p\u003e\n\u003cp\u003eHeight is worth a minute. The cooking floor sits a few inches above the base plate, so a base of 30 to 34 inches puts the floor between about 34 and 40 inches, where most people want it for a peel. Lower than 30 means bending to the oven all night; taller than 40 makes it hard to see the back of a pizza. If the oven is going on a counter beside a grill, match the grill's cooking surface height and you will be close.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eThe Food Truck Pizza Oven: Trucks, Trailers, and Catering\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"mxp-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/apo-maximus-prime-red-food-trailer-serving-window.webp?v=1790182350\" alt=\"Maximus Prime pizza oven installed inside a red food trailer at the serving window\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThis is the use the Maximus Prime pizza oven was built for, and the one APO puts first on its own page. A food truck pizza oven has to heat fast, burn little, and keep up at the window, and a Prime in a trailer, as above, heats in 30 minutes before service, burns a few pounds of wood an hour, turns out 80 pizzas an hour, and costs a fraction of a purpose built pizza trailer. The oven is the easy part of a mobile pizza business; the permit is the hard part, so here is where the oven fits into it.\u003c\/p\u003e\n\u003cp\u003eMost state and local health departments write their mobile food unit rules from the \u003ca href=\"https:\/\/www.fda.gov\/food\/fda-food-code\/food-code-2022\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eFDA Food Code\u003c\/a\u003e, which is the model behind retail food regulation in every state, and they inspect the unit rather than the oven. Ventilation over the mouth, fire suppression, clearances to the walls of the truck, and the flue through the roof are the questions your inspector will ask, and a truck builder who has mounted a wood fired oven before will have answers. The Prime has no gas line, no electrical load, and no moving parts, which simplifies most of that conversation.\u003c\/p\u003e\n\u003cp\u003eIf your inspector will only sign off on a listed commercial appliance, or the concept runs on gas rather than wood, the listed alternative on this site is the \u003ca href=\"\/products\/omcan-48080-48081-48082-gas-countertop-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eOmcan commercial countertop pizza oven\u003c\/a\u003e, a cETLus and ETL Sanitation listed natural gas oven with the propane kit in the box and no electrical connection, in 24, 32 and 36 inch outside widths. If the concept wants Neapolitan heat on propane with a wood fire beside it, on an open pizza trailer, the \u003ca href=\"\/products\/italiaforno-grande-pro-duo-hybrid-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno Grande Pro Duo\u003c\/a\u003e is that oven: a 75,000 BTU hybrid on a 31.5 inch floor rated for three 12 inch pizzas at once, residential rated, with each trailer build reviewed and approved by ItaliaForno in writing before the sale. The Prime is the oven for a wood fired concept; the Duo is the hybrid for an approved trailer; the Omcan is the oven for a truck that has to pass on paper first. All of them sit on our \u003ca href=\"\/collections\/commercial-pizza-ovens\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ecommercial pizza ovens collection\u003c\/a\u003e, and our \u003ca href=\"\/blogs\/news\/food-truck-pizza-oven-guide\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003efood truck pizza oven guide\u003c\/a\u003e puts the four side by side with what each maker requires, what the inspector asks and what the whole rig costs.\u003c\/p\u003e\n\u003cdiv class=\"mxp-warn\"\u003e\n\u003cp style=\"margin: 0 0 8px;\"\u003e\u003cstrong\u003eBefore a Maximus Prime pizza oven goes on the road.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 8px;\"\u003eAn oven mounted in a truck or trailer takes vibration and suspension shock that a patio oven never sees. Before the first trip, the cast stone face must be secured to the body with added bolts from the dome into the face (a 5\/32 inch concrete bit, a 7\/32 inch metal bit, and a 1\/4 inch nut driver do it), the vehicle must have suspension up to the load, and the oven must be tied down to the counter.\u003c\/p\u003e\n\u003cp style=\"margin: 0;\"\u003eThis is an after purchase modification that the owner or the truck builder does and that the maker takes no responsibility for. We hold the maker's step by step instruction videos and send them with the order confirmation to every truck or trailer buyer; the maker does not allow them posted publicly, so they are not on this page. An oven used on the road without the modification is outside the warranty.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eCatering and events are the Prime's other trade, and here the weight matters. It does not travel like the Mobile does; it travels on a pallet or a trailer, with the chimney and door out and the tiles and dish packed separately. Caterers who use one tend to leave it on a small trailer or a purpose built cart and tow the rig, which solves the base question at every venue.\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"mxp-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/apo-maximus-prime-red-stone-table-woodland.webp?v=1790182645\" alt=\"Red Maximus Prime on a stone table in a woodland setting with autumn leaves\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eAt home the same portability means something simpler: the oven went where a brick oven could not. The Red Prime above sits on a stone slab table at the edge of a wood, put there without a pour, a hoist, or a mason. A large portable pizza oven at 400 pounds is still a two hour job to move with the right help, but it is a job you can do, and that is not true of any brick dome on our site.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eA Commercial Wood Fired Pizza Oven for a Small Pizzeria\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"mxp-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/apo-maximus-prime-red-pizzeria-kitchen-fire-lit.webp?v=1790183286\" alt=\"Red Maximus Prime running in a working pizzeria kitchen with the fire lit and pizza boxes stacked\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe pizzeria above runs a Red Maximus Prime pizza oven as its main oven, with the boxes stacked beside it and the fire lit for service. That is not unusual. At 80 twelve inch pizzas an hour, the Prime covers a small pizzeria, a pop up, a brewery kitchen, or a restaurant that wants a wood fired section on the menu without a 3,000 pound masonry oven and the engineering that comes with it. It sits on a stainless stand, vents through a hood like any solid fuel appliance, and one cook can run it.\u003c\/p\u003e\n\u003cp\u003eTwo honest notes for a commercial buyer. Indoor installation of any wood fired oven is a local code question, hood, flue, and clearances first, and the oven does not answer it; your fire marshal and hood installer do. And a restaurant that wants a bread program on stored heat should look at a brick dome. For everything a pizza service needs, the Maximus Prime pizza oven does it at a fraction of the weight and cost, and owners run it in trucks, cafes, and pizzerias.\u003c\/p\u003e\n\u003cp\u003eIf the business case is what you are weighing, our post on whether \u003ca href=\"\/blogs\/news\/are-outdoor-pizza-ovens-worth-it\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eoutdoor pizza ovens are worth it\u003c\/a\u003e runs the numbers for a home buyer, and for a food business the math is simpler: one Prime, one fire, and a sixty dollar bag of hardwood is a night of service.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eFirst Fires, Care, and the Cover\u003c\/h2\u003e\n\u003cp\u003eThere is no five day curing schedule on the Prime. Its walls are stainless and aluminum, not mortar and cement, so there is no water to drive out and no shell to crack. What it wants is two or three small first fires, each an hour or so, before the first full heat. The refractory tiles and the cast stone front hold some moisture from manufacture and shipping, and a gentle start lets it leave without spalling a tile. After that, fire it as hot as you like, up to the 500°C mark on the dial.\u003c\/p\u003e\n\u003cp\u003eCare is what you would do for any stainless grill. Sweep the ash out when the oven is cold, lift a tile now and then to brush the frame, and wipe the aluminum skin with soapy water; the powder finish is tough but it is paint, so no abrasives. The stainless door and chimney will discolor with heat, which is normal and cosmetic. Hairline cracks in the cast stone front are cosmetic as well and do not affect the oven.\u003c\/p\u003e\n\u003cp\u003eThe one condition on the warranty is weather. APO requires an all weather cover on the oven whenever it is not in use, rain, snow, leaves, and sun included, and it makes a cover cut for this oven: heavy duty polyester with a PVC backing and a drawstring hem that slips over the body once the chimney and cap are lifted off, sold as the \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-prime-cover\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eMaximus Prime cover\u003c\/a\u003e. Order it with the oven and it rides free on the same delivery; like every oven specific accessory it is not returnable. The \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-mobile-cover\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eMaximus Mobile cover\u003c\/a\u003e is cut for the 27.5 inch body and does not fit the Prime.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eWho Should Buy the Maximus Prime, and Who Should Not\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"mxp-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/apo-maximus-prime-black-outdoor-kitchen-pizza-party-toppings.webp?v=1790182293\" alt=\"Black Maximus Prime on an outdoor kitchen counter with pizza toppings laid out for a party\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eBuy the Maximus Prime pizza oven if you cook for eight or more on a regular basis and want three or four pizzas on the floor at once, if you are starting a food truck, trailer, market stall, or catering business and need an oven that heats in 30 minutes, or if you run a small pizzeria or cafe and want a wood fired oven without a masonry build. The outdoor kitchen above, with the toppings laid out for a party and the Prime lit behind them, is the home version: an oven that feeds a crowd without a base being poured.\u003c\/p\u003e\n\u003cp\u003eChoose the Black if the kitchen is gray or stainless or the oven is going commercial; choose the Red if it is going in a garden or on a truck that wants to be seen. If the oven has to go in the back of a car, or you cook for four most nights, the \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-mobile-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eMaximus Mobile\u003c\/a\u003e is the same oven at 27.5 inches and 200 pounds, and it costs less; the Prime is the right call only when the floor is the point.\u003c\/p\u003e\n\u003cp\u003eLook at the brick domes if the oven is a permanent centerpiece and you want heat that lasts all night: the \u003ca href=\"\/products\/authentic-pizza-ovens-pizzaioli-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ePizzaioli\u003c\/a\u003e for the fastest brick floor, the \u003ca href=\"\/products\/authentic-pizza-ovens-lume-largo-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eLume Largo\u003c\/a\u003e for that dome in gray cast stone, or the \u003ca href=\"\/products\/authentic-pizza-ovens-lisboa-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eLisboa\u003c\/a\u003e for the tall dome that takes a rotisserie. Look at our \u003ca href=\"\/collections\/countertop\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ecountertop pizza oven collection\u003c\/a\u003e for the gas ovens, the \u003ca href=\"\/collections\/italiaforno-pizza-ovens\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno\u003c\/a\u003e line among them; the Maximus Prime is wood only, with no burner and no conversion. Wood and gas in one Authentic Pizza Ovens oven means the pre drilled brick dome on the \u003ca href=\"\/products\/authentic-pizza-ovens-hybrid-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ehybrid ready\u003c\/a\u003e page, a base mounted oven, not a portable.\u003c\/p\u003e\n\u003cp\u003eThe brick domes in our \u003ca href=\"\/collections\/wood-fired\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ewood fired pizza oven collection\u003c\/a\u003e hold heat all night in a way this oven does not, and every oven on this page sits in our \u003ca href=\"\/collections\/2000-and-up\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003epizza ovens $2,000 and up\u003c\/a\u003e collection if you want to compare it against the other serious ovens we carry.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eWhat to Order With It\u003c\/h2\u003e\n\u003cp\u003eThe crate already holds more than most ovens ship with. Every Maximus Prime pizza oven comes with the stainless chimney, flue, and cap, the Portuguese ceramic baking dish, a stainless steel pizza peel, the dial thermometer, an ash and wood holder, and one spare floor tile. What the crate does not hold is the cover, the cart, the spit, and the tools, and all four ride free once the oven is in the cart.\u003c\/p\u003e\n\u003cp\u003eTwo things belong on the same order. The first is the \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-prime-cover\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eMaximus Prime cover\u003c\/a\u003e, which is a warranty condition and not a suggestion, and is not returnable, so check it is the Prime's and not the Mobile's. The second is the \u003ca href=\"\/products\/authentic-pizza-ovens-starter-pack\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003efive piece starter pack\u003c\/a\u003e, because the included peel launches and retrieves but a turner, a wooden peel to build on, a brush, and an ash shovel are what a three pizza floor needs, and they come as one set.\u003c\/p\u003e\n\u003cp\u003eIf the oven needs a base, add the \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-prime-stand\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eBello cart for the Prime\u003c\/a\u003e; it is built for the 39 inch footprint, and the \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-mobile-stand\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eMaximus Mobile stand\u003c\/a\u003e is not, so do not order that one for this oven. If roast chicken is on the menu, add the \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-prime-rotisserie-spit\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eMaximus Prime rotisserie spit\u003c\/a\u003e. The \u003ca href=\"\/products\/authentic-pizza-ovens-bbq-grill-rack\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eBBQ grill rack\u003c\/a\u003e stands over the coals for steaks and vegetables, the \u003ca href=\"\/products\/hpc-fire-fdp-infrared-gun-forno-de-pizza-digital-infrared-thermometer-gun\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire infrared thermometer\u003c\/a\u003e reads the real tile temperature, everything else is in our \u003ca href=\"\/collections\/accessories\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003epizza oven accessories collection\u003c\/a\u003e, and a bag of kiln dried hardwood in 8 to 10 inch splits covers the first night.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eBuying the Maximus Prime From Crustify\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"mxp-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/apo-maximus-prime-crates-staged-warehouse.webp?v=1790182762\" alt=\"Maximus crates stacked on pallets in the warehouse ready to ship\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eEvery Maximus Prime pizza oven ships from the brand's Texas warehouse in a slatted wood crate on a pallet, as above, by freight carrier, curbside. The freight is free because the oven clears our $750 threshold on its own; the one charge at checkout is the $95 liftgate fee every oven over 150 pounds carries at a home address. Shipping to a business with a loading dock or forklift? Contact us and we refund it. We do not ship to Alaska, Hawaii, or Puerto Rico, and a remote or mountain address may carry a carrier surcharge that we confirm with you before the oven ships.\u003c\/p\u003e\n\u003cp\u003ePlan the move from the curb before delivery day; the Installation row and the FAQ below cover the lift. Lead times are confirmed when you order, since APO builds in Portugal and stocks in Texas, and we tell you the honest date before your card is charged rather than after.\u003c\/p\u003e\n\u003cp\u003eInspect the crate before you sign for it. Note any damage on the delivery receipt, even a cracked slat, because a signed clean receipt gives up most of your protection. Concealed damage found after opening has a five day reporting window. Unused ovens still in their crate can be returned within 14 days, with the return freight paid by the buyer, which is why we would rather answer every question before you order than process a return after.\u003c\/p\u003e\n\u003cp\u003eThe warranty is three years on the structure, materials, and craftsmanship, on two conditions covered above: keep it covered when it is not in use, and if it goes on a truck or trailer, do the modification first. What separates dealers on this oven is delivery included, the cover and the cart on the same order, and who answers the phone afterward.\u003c\/p\u003e\n\u003cp\u003eHere, chat and email go straight to the owner, and a real answer usually comes the same day, including help choosing between the Prime and the Mobile, or between this and a brick dome, before you commit. Financing is available at checkout through our \u003ca href=\"\/pages\/financing\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003efinancing page\u003c\/a\u003e, the \u003ca href=\"\/pages\/pizza-oven-buying-guide\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003epizza oven buying guide\u003c\/a\u003e walks through wood against gas, or \u003ca href=\"\/pages\/contact\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003econtact us\u003c\/a\u003e directly.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eMaximus Prime, Maximus Mobile, and the Brick Domes\u003c\/h2\u003e\n\u003ctable class=\"mxp-table mxp-compare\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eModel\u003c\/th\u003e\n\u003cth\u003eBody\u003c\/th\u003e\n\u003cth\u003eOutside\u003c\/th\u003e\n\u003cth\u003eFloor\u003c\/th\u003e\n\u003cth\u003eDoor\u003c\/th\u003e\n\u003cth\u003eWeight\u003c\/th\u003e\n\u003cth\u003ePizzas an hour\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMaximus Prime (this page)\u003c\/td\u003e\n\u003ctd\u003eStainless and aluminum, cast stone front\u003c\/td\u003e\n\u003ctd\u003e39 W x 44.5 H x 39 D with chimney\u003c\/td\u003e\n\u003ctd\u003e35.4 x 35.4, 12.5 in ceiling\u003c\/td\u003e\n\u003ctd\u003e20 x 11, lifts off\u003c\/td\u003e\n\u003ctd\u003eAbout 400 lb\u003c\/td\u003e\n\u003ctd\u003eUp to 80 at 12 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-maximus-mobile-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eMaximus Mobile\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eStainless and aluminum, cast stone front\u003c\/td\u003e\n\u003ctd\u003e27.5 W x 38.5 H x 27.5 D with chimney\u003c\/td\u003e\n\u003ctd\u003e23.5 x 23.5, 9.5 in ceiling\u003c\/td\u003e\n\u003ctd\u003e15.5 x 9, lifts off\u003c\/td\u003e\n\u003ctd\u003eAbout 200 lb\u003c\/td\u003e\n\u003ctd\u003eUp to 30\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-pizzaioli-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ePizzaioli\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eFire brick dome, cement shell\u003c\/td\u003e\n\u003ctd\u003e39 W x 26 H x 39 D\u003c\/td\u003e\n\u003ctd\u003e33 x 33, 15 in headroom\u003c\/td\u003e\n\u003ctd\u003e19.7 x 10.6, drops down\u003c\/td\u003e\n\u003ctd\u003eAbout 1,250 lb\u003c\/td\u003e\n\u003ctd\u003eAbout 30, two at a time\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-lume-largo-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eLume Largo\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eFire brick dome, gray cast stone front\u003c\/td\u003e\n\u003ctd\u003e39 W x 26 H x 39 D\u003c\/td\u003e\n\u003ctd\u003e33 x 33, 15 in headroom\u003c\/td\u003e\n\u003ctd\u003e19.7 x 10.6, drops down\u003c\/td\u003e\n\u003ctd\u003eAbout 1,250 lb\u003c\/td\u003e\n\u003ctd\u003eAbout 30, two at a time\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"mxp-cards\"\u003e\n\u003cdiv class=\"mxp-card\"\u003e\n\u003cstrong\u003eMaximus Prime (this page)\u003c\/strong\u003e\u003cbr\u003eStainless and aluminum body with a cast stone front. 39 W x 44.5 H x 39 D with the chimney. 35.4 x 35.4 floor under a 12.5 inch ceiling. 20 x 11 lift off door. About 400 lb. Up to 80 twelve inch pizzas an hour.\u003c\/div\u003e\n\u003cdiv class=\"mxp-card\"\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-maximus-mobile-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eMaximus Mobile\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003eSame body, 27.5 W x 38.5 H x 27.5 D with the chimney. 23.5 x 23.5 floor under a 9.5 inch ceiling. 15.5 x 9 lift off door. About 200 lb. Up to 30 pizzas an hour.\u003c\/div\u003e\n\u003cdiv class=\"mxp-card\"\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-pizzaioli-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ePizzaioli\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003eFire brick dome in a cement shell, 39 W x 26 H x 39 D. 33 x 33 floor with 15 inches of headroom. 19.7 x 10.6 drop down door. About 1,250 lb. About 30 pizzas an hour, two at a time.\u003c\/div\u003e\n\u003cdiv class=\"mxp-card\"\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-lume-largo-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eLume Largo\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003eSame brick dome behind a gray cast stone front, 39 W x 26 H x 39 D. 33 x 33 floor, 15 inches of headroom. 19.7 x 10.6 drop down door. About 1,250 lb. About 30 pizzas an hour, two at a time.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch6\u003eKEY FEATURES\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eAuthentic Pizza Ovens Maximus Prime large portable pizza oven, handmade in Portugal, north of Lisbon, in Black or Red with a stacked cast stone front\u003c\/li\u003e\n\u003cli\u003eDouble wall body: 304-2B stainless steel inner chamber, high temperature ceramic fiber and bio soluble safety blankets, 1.4 mm aluminum outer skin that stays cool at the sides\u003c\/li\u003e\n\u003cli\u003e39 W x 39 D and 30.3 inches tall, 44.5 with the chimney and cap; about 400 lb, on any base rated for the weight\u003c\/li\u003e\n\u003cli\u003e35.4 x 35.4 inch refractory tile floor rated to 1,200°C under a 12.5 inch false ceiling; three or four 12 inch pizzas at a time, up to 80 an hour, or 150 at 10 inches\u003c\/li\u003e\n\u003cli\u003eFalse ceiling flue path: heat rolls forward under the ceiling and back over it to the rear chimney, so the oven reaches pizza temperature in about 30 minutes\u003c\/li\u003e\n\u003cli\u003e20 x 11 inch lift off stainless steel door with air holes and a wooden handle; work through the open mouth for pizza, door on for roasting and bread\u003c\/li\u003e\n\u003cli\u003e5.9 inch stainless chimney with flue and cap, mounted at the back of the dome, complete as shipped; takes no extension\u003c\/li\u003e\n\u003cli\u003eCast stone front molded in refractory cement over a forged iron frame; gray and charcoal tones on the Black, sand and reddish tones on the Red\u003c\/li\u003e\n\u003cli\u003eBimetallic dial thermometer, 0 to 500°C, mounted in the stone beside the door\u003c\/li\u003e\n\u003cli\u003eIncludes stainless chimney with flue and cap, 10 x 14.5 x 3 inch Portuguese ceramic baking dish, stainless steel pizza peel, thermometer, ash and wood holder, and one spare floor tile\u003c\/li\u003e\n\u003cli\u003eSits on APO's Prime cart, an outdoor kitchen counter, a block base, or a truck counter; no masonry, no crane, no curing schedule\u003c\/li\u003e\n\u003cli\u003eThe food truck pizza oven in the APO range: trailer and truck use with APO's after purchase securing modification, catering on a trailer or cart, and small pizzeria service\u003c\/li\u003e\n\u003cli\u003eTwo or three small first fires, then full heat to 500°C on the dial; wood only with no gas burner or gas ready version, about five to seven pounds of hardwood an hour at temperature\u003c\/li\u003e\n\u003cli\u003eThree year structural warranty from Authentic Pizza Ovens, with an APO cover required whenever the oven is not in use; cover, cart, and spit are not returnable\u003c\/li\u003e\n\u003cli\u003eFree freight shipping direct from the brand's Texas warehouse, with a $95 residential liftgate fee at checkout; accessories ride free on the same order\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eSPECIFICATIONS\u003c\/h6\u003e\n\u003cp\u003e\u003cimg class=\"mxp-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/apo-maximus-prime-dimensions-drawing.webp?v=1790182097\" alt=\"Maximus Prime dimensions drawing with external, inside and door measurements in centimeters\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eAPO's drawing for the Maximus Prime pizza oven is in centimeters: A 99 cm (39 in) wide and deep, B 77 cm (30.3 in) to the top of the dome, C 113 cm (44.5 in) with the chimney and cap, D 15 cm (5.9 in) chimney, E 90 cm (35.4 in) cooking floor, and a door of F 50 cm (19.7 in) wide, G 28 cm (11 in) high, and H 27.5 cm (10.8 in) along the angled side. The inch figures in the tables below are APO's published rounding of the same oven. Every oven is handmade, so expect small variations.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBy color\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable class=\"mxp-table mxp-spec\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eColor\u003c\/th\u003e\n\u003ctd\u003eBlack\u003c\/td\u003e\n\u003ctd\u003eRed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eBody finish\u003c\/th\u003e\n\u003ctd\u003eSatin black powder finish on aluminum\u003c\/td\u003e\n\u003ctd\u003eGloss red powder finish on aluminum\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStone front\u003c\/th\u003e\n\u003ctd\u003eStacked cast stone, gray and charcoal tones\u003c\/td\u003e\n\u003ctd\u003eStacked cast stone, sand and reddish tones\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eEverything else\u003c\/th\u003e\n\u003ctd\u003eIdentical\u003c\/td\u003e\n\u003ctd\u003eIdentical\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eShared specifications\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable class=\"mxp-table mxp-spec\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eBrand and model\u003c\/th\u003e\n\u003ctd\u003eAuthentic Pizza Ovens Maximus Prime large portable pizza oven, Black or Red\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eFuel\u003c\/th\u003e\n\u003ctd\u003eWood only, hardwood recommended, 8 to 10 inch splits; no gas burner and no gas ready version\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eOutside dimensions\u003c\/th\u003e\n\u003ctd\u003e39 in W x 44.5 in H x 39 in D with chimney and cap; 30.3 in H without\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eInside dimensions\u003c\/th\u003e\n\u003ctd\u003e35.4 in W x 35.4 in D floor; 12.5 in from floor to false ceiling\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eDoor opening\u003c\/th\u003e\n\u003ctd\u003e20 in W x 11 in H, lift off 304 stainless door with air holes and wooden handle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eChimney\u003c\/th\u003e\n\u003ctd\u003e5.9 in stainless flue with cap, rear mounted, complete as shipped; the brick oven extension and cap do not fit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eApprox. weight\u003c\/th\u003e\n\u003ctd\u003e400 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eCapacity\u003c\/th\u003e\n\u003ctd\u003eThree or four 12 inch pizzas at a time; up to 80 twelve inch or 150 ten inch pizzas an hour, under 3 minutes each\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eHeat up\u003c\/th\u003e\n\u003ctd\u003eAbout 30 minutes to pizza temperature\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eCooking temperature\u003c\/th\u003e\n\u003ctd\u003ePizza 370 to 450°C (700 to 850°F); maximum 500°C (932°F) on the dial\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eInner chamber\u003c\/th\u003e\n\u003ctd\u003e304-2B stainless steel double wall, 2 x 0.5 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eInsulation\u003c\/th\u003e\n\u003ctd\u003eHigh temperature ceramic fiber blanket plus bio soluble safety fire blanket, asbestos free\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eOuter skin\u003c\/th\u003e\n\u003ctd\u003e1.4 mm aluminum, powder finished in the chosen color\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eFloor\u003c\/th\u003e\n\u003ctd\u003eRefractory tiles rated to 1,200°C, individually replaceable; one spare included\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eFront\u003c\/th\u003e\n\u003ctd\u003eStacked cast stone in refractory cement over a forged iron reinforcing frame\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eDoor and chimney material\u003c\/th\u003e\n\u003ctd\u003e304-2B stainless steel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eThermometer\u003c\/th\u003e\n\u003ctd\u003eBimetallic dial, stainless probe, 0 to 500°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eWood consumption\u003c\/th\u003e\n\u003ctd\u003eAbout 5 to 7 lb of hardwood an hour at temperature\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eBase\u003c\/th\u003e\n\u003ctd\u003eAny level, non combustible surface rated for 400 lb, about 42 x 42 in and 30 to 34 in high; APO Prime cart available\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIncluded\u003c\/th\u003e\n\u003ctd\u003eStainless chimney with flue and cap, 10 x 14.5 x 3 in ceramic baking dish, stainless pizza peel, thermometer, ash and wood holder, one spare floor tile\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNot included\u003c\/th\u003e\n\u003ctd\u003eCover, cart, rotisserie spit, tools beyond the peel, firewood; oven specific accessories are not returnable\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eShipping\u003c\/th\u003e\n\u003ctd\u003eSlatted wood crate on a pallet; free freight delivery, curbside, $95 residential liftgate fee\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eWarranty\u003c\/th\u003e\n\u003ctd\u003e3 years structural, materials, and craftsmanship, subject to the cover requirement and the food truck modification\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNot for\u003c\/th\u003e\n\u003ctd\u003eGas conversion or a gas ready version; the brick oven chimney extension; overnight cooking on stored heat; road use without the securing modification; the Maximus Mobile cover or stand\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eVIDEO\u003c\/h6\u003e\n\u003cp\u003eNine videos. The first three are Authentic Pizza Ovens' own films for the Maximus family: how to build and manage the fire, how to cook pizza in a Maximus, and a walk around the oven. They cover both the Prime and the smaller Mobile; the body, the fire, and the cooking are the same on both sizes. The six short clips below them are from customers cooking on their ovens: pizzas at the window, roasted vegetables, a bone in strip steak, and a Friday night in the backyard.\u003c\/p\u003e\n\u003cdiv class=\"mxp-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/Kr52SCLjivQ\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cdiv class=\"mxp-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/Hrg_KJxZAPM\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cdiv class=\"mxp-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/VJMMYfyV9_g\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cdiv class=\"mxp-grid\"\u003e\n\u003cdiv class=\"mxp-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/ENZYjjZ_CTg\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cdiv class=\"mxp-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/MQVglNGJUrU\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cdiv class=\"mxp-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/0xYOZu39V0M\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cdiv class=\"mxp-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/pLIidnmX9gA\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cdiv class=\"mxp-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/7GW84w2fzQg\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cdiv class=\"mxp-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/GPQE-R-YZHY\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch6\u003eINSTALLATION GUIDE \u0026amp; USER MANUAL\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eSite and base.\u003c\/strong\u003e Choose a level spot with 2 inches of clearance at the sides of the oven, 16 inches above the chimney cap, and a non combustible landing in front of the door. Set the oven on a surface rated for 400 pounds, about 42 by 42 inches and 30 to 34 inches high: a block base, a poured or framed counter, a stainless stand, or the APO Prime cart. Under a roof, run a flue above the chimney as you would for a wood stove; the maker's brick oven chimney extension does not fit this oven.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUnpacking.\u003c\/strong\u003e The Maximus Prime pizza oven arrives crated on a pallet at the curb. Open the crate in place, lift out the chimney, door, dish, peel, thermometer, ash holder, and spare tile, and move the oven to its base on a pallet jack, an appliance dolly with straps, or with four people on the base plate, never by the stone front. Set it on the base, fit the chimney into its collar at the back of the dome, fit the cap, and screw the thermometer into its hole in the stone beside the door.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFirst fires.\u003c\/strong\u003e Two or three small fires of an hour each, a few small splits of dry hardwood at the back of the floor, before the first full heat. This dries the tiles and the cast stone gently. Never use softwood, treated wood, charcoal lighter, or any accelerant, and never exceed 500°C on the dial.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEvery fire.\u003c\/strong\u003e Build the fire at the back of the floor with the door off. In about 30 minutes the ceiling burns clean and the dial passes 400°C. Rake the coals to the back and one side, keep one or two splits burning for flame, and cook pizzas through the open mouth, rotating between the hot side and the door side. For roasting and bread, set the door in place; its air holes feed the fire. Sweep ash out once the oven is cold, and lift a tile to brush the frame now and then.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMoving it.\u003c\/strong\u003e Let the oven cool completely. Remove the chimney and the door, pack the dish, tiles, and tools separately, and move the oven on a pallet, a dolly, or with four people. For a food truck or trailer, complete APO's securing modification (added bolts from the dome into the face with a 5\/32 inch concrete bit, a 7\/32 inch metal bit, and a 1\/4 inch nut driver, adequate suspension, oven tied down to the counter) before the first trip. Tell us the oven is going on a vehicle when you order and the maker's instruction videos come with your confirmation; they are not posted publicly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAfter cooking.\u003c\/strong\u003e Let the oven cool fully before covering. Cover it whenever it is not in use, in every season. Wipe the painted skin with soapy water only. Season the ceramic dish before first use by soaking it in water, then baking it dry at low heat.\u003c\/p\u003e\n\u003cp\u003eWe send APO's setup guide, clearance diagram, and dish seasoning instructions with every order confirmation.\u003c\/p\u003e\n\u003ch6\u003eWARRANTY INFORMATION\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eTerm.\u003c\/strong\u003e Authentic Pizza Ovens warrants the Maximus Prime pizza oven, in both colors, for three years against structural defects in materials and craftsmanship, from the date of delivery, to the original purchaser.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConditions.\u003c\/strong\u003e The oven must be protected from weather with an APO cover or equivalent all weather protection whenever it is not in use. An oven that is left uncovered is not covered. Never use accelerants, never exceed 500°C, and never mount the oven in a truck or trailer without APO's securing modification; an oven used on the road without it is outside the warranty.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExclusions.\u003c\/strong\u003e Heat discoloration of the stainless door and chimney, and hairline cracking of the cast stone front, are normal, cosmetic, and not defects. Broken floor tiles from thermal shock or dropped pans are wear items; a spare ships with the oven and replacements are available. Damage from moisture or freezing water in an uncovered oven, from accelerants, from road use without the modification, or from misuse is excluded. The complimentary ceramic dish carries no warranty. Oven specific accessories, the cover, cart, and spit, are not accepted for return.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClaims.\u003c\/strong\u003e Contact us first. We handle the claim with APO on your behalf, and we will ask for photos and your order number. Shipping damage is a separate matter from warranty: it must be noted on the delivery receipt at the time of delivery, or reported within five days for concealed damage, for a claim to succeed.\u003c\/p\u003e\n\u003ch6\u003eFREQUENTLY ASKED QUESTIONS - FAQ'S\u003c\/h6\u003e\n\u003ccenter\u003e\n\u003ch2 id=\"faqs\"\u003e\u003cspan style=\"text-decoration: underline; color: #c62828;\"\u003eFrequently Asked Questions (FAQs)\u003c\/span\u003e\u003c\/h2\u003e\n\u003c\/center\u003e\n\u003ch3 style=\"color: #2c3e50; margin-top: 0;\"\u003eYour Questions Answered Before You Buy\u003c\/h3\u003e\n\u003cp\u003eThese are the questions we get most often about the Maximus Prime, answered straight. If yours is not here, chat or email goes to the owner and you will usually hear back the same day.\u003c\/p\u003e\n\u003cdiv style=\"width: 100%; margin: 30px 0; font-family: Arial,sans-serif; border: 1px solid #ddd; border-radius: 12px; overflow: hidden; box-shadow: 0 4px 12px rgba(0,0,0,0.1);\"\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What is the difference between the Maximus Prime and the Maximus Mobile?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eSize. The Prime is 39 inches wide with a 35.4 inch floor, a 20 by 11 inch door, a 12.5 inch ceiling, and about 400 pounds; it cooks three or four 12 inch pizzas at once, up to 80 an hour. The Mobile is 27.5 inches wide with a 23.5 inch floor, a 15.5 by 9 inch door, and about 200 pounds; it cooks one at a time and fits in a car. Same body, same construction, same Black and Red.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How many pizzas can the Maximus Prime cook, and how fast?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThree or four 12 inch pizzas at a time on the 35.4 inch floor with the fire at the back, each in two to three minutes with a quarter turn, which APO rates at up to 80 twelve inch or 150 ten inch pizzas an hour. The oven reaches pizza temperature in about 30 minutes on three or four splits of dry hardwood and burns five to seven pounds an hour after that. Never take the dial past 500°C.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can I use the Maximus Prime on a food truck or trailer?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes, once APO's securing modification is done: bolts from the dome into the stone face, suspension up to the load, and the oven tied down to the counter. We send the maker's videos with your order when you tell us it is going on a vehicle; road use without it voids the warranty. If your inspector wants a listed appliance, or the truck runs on gas, see our \u003ca href=\"\/products\/omcan-48080-48081-48082-gas-countertop-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eOmcan commercial countertop pizza oven\u003c\/a\u003e; for propane plus a wood fire at Neapolitan heat on an open trailer, the \u003ca href=\"\/products\/italiaforno-grande-pro-duo-hybrid-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno Grande Pro Duo\u003c\/a\u003e, with each trailer build approved by ItaliaForno in writing before the sale.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How heavy is the Maximus Prime, and how do I move it?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eAbout 400 pounds, so it is not a two person lift. It arrives crated on a pallet at the curb, and from there it goes to its base on a pallet jack, an appliance dolly with straps, or with four people on the base plate, with the chimney, door, dish, and spare tile taken out first. Never lift by the stone front. Once on its base or cart it stays put; it is not a car oven the way the Mobile is.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What do I put the Maximus Prime on?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eAny level, non combustible surface that holds 400 pounds: APO's own Prime cart with a lower shelf and wheels, a block base with a paver cap, a poured or framed outdoor kitchen counter, or a stainless stand. Aim for a top about 42 by 42 inches and 30 to 34 inches high so the cooking floor lands near waist height. Keep 2 inches clear at the sides and 16 inches above the chimney cap.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Does the Maximus Prime need curing like a brick oven?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNo. The walls are stainless steel and aluminum, so there is no mortar to dry and no shell to crack, and there is no five day schedule. What it wants is two or three small fires of an hour each before the first full heat, to dry the refractory tiles and the cast stone front gently. After that, fire it to full temperature whenever you like, up to the 500°C mark on the dial.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can the Maximus Prime run on gas, or be made hybrid?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNo. The Maximus Prime is a wood only oven: the maker offers no burner for it and no pre drilled version, and the stainless chamber is not built to take one. If you want wood and gas in one Authentic Pizza Ovens oven, the maker pre drills its brick domes for a Vamparossa burner and we list them on the \u003ca href=\"\/products\/authentic-pizza-ovens-hybrid-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ehybrid ready page\u003c\/a\u003e; those are 1,300 pound base mounted ovens, not portables.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What comes in the crate with the Maximus Prime?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe oven with its stainless door, the stainless chimney with flue and cap, a 10 by 14.5 by 3 inch Portuguese ceramic baking dish, a stainless steel pizza peel, the dial thermometer, an ash and wood holder, and one spare floor tile. The cover is sold separately and is a warranty condition; the Prime cart and Prime spit are separate as well, and all three are cut for this oven and not returnable. The Mobile's cover and stand do not fit.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How is the Maximus Prime delivered?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eFreight is free: it ships crated on a pallet, curbside, direct from the brand's Texas warehouse, with a $95 liftgate fee at checkout for home delivery, refunded for a business with a dock. Inspect the crate before signing, note any damage on the receipt, and report concealed damage within five days. Unused ovens in the crate can be returned within 14 days, return freight paid by the buyer.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cstyle\u003edetails[open] .pin-arrow { transform: rotate(180deg); } details[style*=\"border-bottom\"] \u003e summary::-webkit-details-marker { display: none; }\u003c\/style\u003e","brand":"Authentic Pizza Ovens","offers":[{"title":"Black","offer_id":50530103918847,"sku":"PRIMEB","price":2195.0,"currency_code":"USD","in_stock":true},{"title":"Red","offer_id":50530103951615,"sku":"PRIMER","price":2195.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-maximus-prime-black-front-angle.webp?v=1790184146"},{"product_id":"authentic-pizza-ovens-builders-custom-pizza-oven","title":"Authentic Pizza Ovens Builders Custom Brick Pizza Oven","description":"\u003cstyle\u003e\n.bcp-h3{text-decoration:underline;text-decoration-color:#000000;text-decoration-thickness:2px;text-underline-offset:4px;}\n.bcp-img{max-width:100%;height:auto;display:block;margin:18px auto;}\n.bcp-video{position:relative;padding-bottom:56.25%;height:0;overflow:hidden;margin:18px 0;background:#000;}\n.bcp-video iframe{position:absolute;top:0;left:0;width:100%;height:100%;border:0;}\n.bcp-short{max-width:315px;margin:14px auto 6px;}\n.bcp-short \u003e div, .bcp-short \u003e span, .bcp-short [class*=\"video\"], .bcp-short [class*=\"embed\"], .bcp-short [class*=\"iframe\"]{position:static !important;padding:0 !important;height:auto !important;max-height:none !important;overflow:visible !important;}\n.bcp-short iframe{position:static !important;width:315px !important;max-width:100% !important;height:560px !important;min-height:560px !important;max-height:none !important;aspect-ratio:auto !important;border:0;border-radius:8px;display:block;}\n.bcp-cap{font-size:14px;color:#555;text-align:center;margin:-8px 0 18px;}\n.bcp-table{width:100%;border-collapse:collapse;margin:18px 0;font-size:15px;}\n.bcp-table th{background:#8a1f12;color:#fff;padding:10px 8px;text-align:left;}\n.bcp-table td{border:1px solid #ddd;padding:9px 8px;vertical-align:top;}\n.bcp-spec th{background:#8a1f12;color:#fff;font-weight:700;text-align:left;padding:10px 12px;border:1px solid #8a1f12;width:37%;}\n.bcp-spec td{border:1px solid #ddd;padding:10px 12px;background:#fff;}\n.bcp-cards{display:none;}\n.bcp-card{border:1px solid #ddd;border-left:4px solid #8a1f12;padding:12px 14px;margin:12px 0;background:#faf5f4;}\n.bcp-glance{background:#fbf6f4;border-left:4px solid #8a1f12;padding:16px 20px;margin:20px 0;border-radius:0 8px 8px 0;}\n.bcp-glance p{margin:0 0 8px;}\n.bcp-glance .bcp-glance-title{font-weight:700;font-size:18px;margin-bottom:10px;}\n@media (max-width:600px){.bcp-compare{display:none;}.bcp-cards{display:block;}}\n\u003c\/style\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003eThe builders custom pizza oven is the Authentic Pizza Ovens brick dome with nothing on the front: the same fire brick, Rockwool, and refractory cement oven that sits behind the stone arch on a \u003ca href=\"\/products\/authentic-pizza-ovens-lisboa-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eLisboa\u003c\/a\u003e or a \u003ca href=\"\/products\/authentic-pizza-ovens-pizzaioli-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ePizzaioli\u003c\/a\u003e, delivered as a bare white dome with an iron door, ready for whatever facade you build. Choose the tall Lisboa dome or the low Pizzaioli dome. Both are $2,395, both weigh about 1,200 pounds, and both ship free as a brick pizza oven dome with the $95 residential liftgate fee at checkout.\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"bcp-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-builders-custom-lisboa-dome-set-on-block-base-before-cladding.webp?v=1790196279\" alt=\"Builders custom Lisboa dome set on a fresh block and brick base with rebar showing, before the stone cladding goes on\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eA builders custom pizza oven exists for one buyer: the person building the oven into something. An outdoor kitchen run, a stone chimney breast, a brick wall with a wood store underneath, a stucco enclosure that matches the house. APO's finished ovens come with a cast stone or brick front that decides how the oven looks; the builders pizza oven, the custom builder pizza oven in APO's own catalog language, leaves that decision to the mason, the contractor, or the homeowner with a weekend and a pallet of veneer, at $400 less than the finished models.\u003c\/p\u003e\n\u003cp\u003eThis page is written for that buyer, whether the search that brought them here was for a pizza oven insert for outdoor kitchen work, a bare dome to clad, or a custom pizza oven build from the footing up. It covers what arrives in the crate, the two domes and how to pick one, the base and the lift for a 1,200 pound oven, how to clad the front and what to leave alone, the iron door, and what a wood fired pizza oven insert like this cooks.\u003c\/p\u003e\n\u003cp\u003eIt also compares the dome with the ready to finish and built in ovens from other brands we carry, and explains how the warranty works once the oven is enclosed. If you would rather have APO finish the front, the Lisboa and Pizzaioli pages are where the finished ovens live, and the full brick range is on our \u003ca href=\"\/collections\/authentic-pizza-ovens\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eAuthentic Pizza Ovens brand page\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv class=\"bcp-glance\"\u003e\n\u003cp class=\"bcp-glance-title\"\u003eAuthentic Pizza Ovens Builders Custom at a glance\u003c\/p\u003e\n\u003cp\u003eThe Lisboa or Pizzaioli brick dome with no facade and a standard iron door, handmade in Portugal, about 1,200 pounds either dome plus a 15 pound crate; set by forklift, skid steer or hoist on its lifting eyelets onto a masonry base you build, then clad by you; Lisboa dome stocked in Texas, Pizzaioli dome built to order at about 12 weeks\u003c\/p\u003e\n\u003cp\u003eWood only, not offered pre drilled for gas, seasoned hardwood, 4 to 6 pounds an hour; about an hour to pizza heat, a floor of 370 to 450°C, 500°C maximum on the dial, hours of stored heat after\u003c\/p\u003e\n\u003cp\u003eLisboa dome: 31 by 31 inch floor, 19 inch headroom, 15.5 by 12 inch Dutch door with the spit port; Pizzaioli dome: 30 by 32 inch floor, 15 inch headroom, 19.7 inch drop down door, no spit\u003c\/p\u003e\n\u003cp\u003eFront takes brick, adhered stone veneer, tile or stucco on high heat mortar after the cure and a few weeks of use; round the corners, keep the spout, door frame and thermometer hole clear\u003c\/p\u003e\n\u003cp\u003eIn the crate: iron door, 5.5 inch stainless spout with damper, ceramic baking dish, dial thermometer, Ultra Fire kit; no peel, cover, extension or spit\u003c\/p\u003e\n\u003cp\u003e$400 less than the finished Lisboa and Pizzaioli Premium, which carry a factory front and a cast aluminum door with a window\u003c\/p\u003e\n\u003cp\u003eAPO's three year warranty on manufacturing defects only, not weather or improper installation; hairline cracks are normal; the Lisboa Dome or Pizzaioli Dome cover fits the bare dome before cladding; APO confirms a fully clad and enclosed build with the flue capped meets the cover requirement, as long as water cannot get in\u003c\/p\u003e\n\u003cp\u003eFree freight from Texas with the $95 residential liftgate fee at checkout, refunded for a site with a forklift or dock; 14 day returns on an unused crated dome\u003c\/p\u003e\n\u003cp\u003eQuestions before you order? The FAQ tab below covers the thirteen we hear most, seven from buyers and six from builders, and the chat button reaches the owner directly.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eWhat Arrives: A Finished Oven With a Bare Front\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"bcp-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-builders-custom-pizzaioli-dome-in-crate.webp?v=1790194884\" alt=\"Builders custom Pizzaioli dome from Authentic Pizza Ovens as it arrives, bare white dome in its wooden crate with the chimney spout fitted and the door opening exposed\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe crate above holds a builders custom pizza oven, the Pizzaioli dome, exactly as it leaves APO's warehouse in Texas: a white dome of refractory cement over Rockwool over a fire brick chamber, a stainless chimney spout with a damper already fitted at the top, and the door opening framed and ready. The ceramic dish, thermometer, and Ultra Fire kit ride inside the chamber. There is no arch, no cast stone, no brick veneer, and no cladding of any kind; the front is the same cement as the dome, finished flat enough to take mortar.\u003c\/p\u003e\n\u003cp\u003eWhat is missing compared with the finished ovens is the facade and the Premium hardware. The Lisboa and Pizzaioli Premium models carry a cast aluminum door with a viewing window; the builders custom pizza oven ships with the standard iron door, a Dutch pair on the Lisboa dome and a single drop down plate on the Pizzaioli, and the standard door cannot be swapped for the Premium door later. Everything that cooks, the brick chamber, the tile floor, the dome shape, the insulation, and the flue, is identical. You are buying the oven and skipping the front.\u003c\/p\u003e\n\u003cp\u003eThat matters for how you treat a builders custom pizza oven on arrival. The dome is a fired masonry object, not a steel appliance. It comes crated on a pallet, it wants to stay dry from the day it lands, and it should be set on its base and cured before any cladding goes on, in that order. The sections below follow that order.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eChoosing the Dome: Lisboa or Pizzaioli\u003c\/h2\u003e\n\u003cp\u003eBoth builders custom pizza oven domes share the 39 inch square base plate and the same construction, and the difference between them is the one that matters for cooking: the height of the chamber and the door. Pick the dome by what you will cook, not by what you will clad, because the facade of a custom built pizza oven goes on either one the same way.\u003c\/p\u003e\n\u003ch3 class=\"bcp-h3\"\u003eLisboa dome: tall chamber, Dutch door, rotisserie\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"bcp-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-builders-custom-lisboa-dome-in-crate.webp?v=1790196168\" alt=\"Builders custom Lisboa dome from Authentic Pizza Ovens as it arrives, bare white dome in its wooden crate with the chimney spout fitted and the arched door frame exposed\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe Lisboa dome stands 31 inches to the top of the spout with 19 inches of headroom inside over a 31 by 31 inch floor, and its door is 15.5 wide by 12 high, a split iron Dutch pair that opens left and right. The height is the point: a whole bird on the 41 inch \u003ca href=\"\/products\/authentic-pizza-ovens-rotisserie-spit-traditional\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003erotisserie spit\u003c\/a\u003e turns under that ceiling, a tall Dutch oven fits, and the fire is visible through the open door like a hearth. It is the dome for a builder whose client wants to roast as much as bake, and for a kitchen where the oven is also the fire feature.\u003c\/p\u003e\n\u003ch3 class=\"bcp-h3\"\u003ePizzaioli dome: low chamber, wide door, pizza first\u003c\/h3\u003e\n\u003cp\u003eThe Pizzaioli dome stands 26 inches with 15 inches of headroom over a 30 by 32 inch floor, and its door is 19.7 wide by 10.6 high, a single iron plate that drops down. The lower ceiling throws heat back onto the floor faster, which is why APO calls the Pizzaioli its most Italian oven: a 90 second pizza with a wider mouth to work through. It does not take a rotisserie, and it does not need to. It is the dome for a pizzeria style build where the oven is there to make pizza and bread and the front is the design statement.\u003c\/p\u003e\n\u003cp\u003eOn price, weight, and the work of cladding them, the two builders custom pizza oven domes are the same. If the choice is still open after those two paragraphs, the tall dome is the more versatile oven and the low dome is the faster pizza oven, and that is the whole decision.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eThe Base, the Footing, and the Lift\u003c\/h2\u003e\n\u003cp\u003eTwelve hundred pounds of builders custom pizza oven, plus whatever you put on the front, plus the counter it sits in, is a permanent structural load, and it is the first thing a builder prices. The oven above sits on a block base with a poured slab cap and rebar rising at the corners for the chimney breast that came later; that is the typical build. The base needs a level, non combustible top at least 39 by 39 inches, carrying the oven's weight to a footing sized for your soil and frost line, and it needs to be finished and cured before the oven arrives.\u003c\/p\u003e\n\u003cp\u003eHeight is a working decision on a builders custom pizza oven. The tile floor sits about 3 inches above the base plate, so a 32 to 36 inch base puts the floor between 35 and 39 inches, which is where a peel works without stooping. Under a roof or a pergola, plan the flue path before the base is poured: the spout is 5.5 inches, APO's 36 inch \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-extension\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003echimney extension\u003c\/a\u003e and \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-cap\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003echimney cap\u003c\/a\u003e are sold separately, and a chimney breast built around the spout needs its own clearance to anything combustible above it.\u003c\/p\u003e\n\u003cp\u003eThe lift is the part first time builders underestimate. The dome comes off the truck at the curb on a pallet; from there it goes by forklift, skid steer with forks, engine hoist strapped through the lifting eyelets cast into the slab, or a crane on a tight site; the eyelets are cut off flush once the dome is set. It does not go by four people and a plan. Have the machine on site the day the oven lands, set it on the base once, and do not move it again. The customer video on this page shows a forklift doing exactly that.\u003c\/p\u003e\n\u003cp\u003eThe maker publishes its clearances to combustibles for every dome, and on a custom build they are the numbers the enclosure is drawn around: 2 inches at the sides of the dome, 16 inches above it, 30 inches around the stainless flue unless a multi skin flue system is installed, 28 inches around the vent bricks, and 47 inches of non combustible floor in front of the door. The maker's drawing of those figures: \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-minimum-clearances-diagram.pdf?v=1790536944\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eAuthentic Pizza Ovens minimum clearances diagram (PDF)\u003c\/a\u003e. Print it for the mason and the inspector.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eCladding the Front: Stone, Brick, Tile, or Stucco\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"bcp-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-builders-custom-pizzaioli-brick-outdoor-kitchen-build.webp?v=1790194970\" alt=\"Builders custom Pizzaioli dome clad by its owner in brick and cut stone with a sun tile, a brick chimney, a black iron door, and a wood store below, on a deck\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe oven above is a builders custom pizza oven, the Pizzaioli dome, dressed by its owner in brick and cut stone with a sun tile over the mouth, a brick chimney breast built around the spout, and the iron door painted black; the wood store underneath is the base. The dome itself is invisible. That is what a custom built-in pizza oven is for, and it is why the copy on this page spends more time on the build than on the oven.\u003c\/p\u003e\n\u003cp\u003eCladding a builders custom pizza oven is masonry work on a heated substrate, and three rules from APO cover most of it. Cure the oven first: run the same five day curing schedule as the Premium ovens, use the oven for a few weeks, and treat hairline cracks with the included Ultra Fire kit before you paint, tile, or clad, so the dome has finished moving before the facade goes on. Use high heat materials: a refractory or polymer modified mortar and a high temperature adhesive for tile, never standard construction adhesive. And round the corners, APO's note on its own drawing: square edges crack first as the oven cycles.\u003c\/p\u003e\n\u003cdiv class=\"bcp-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/3d2Dth9MKmA\" title=\"How to repair cracks with Ultra Fire\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp class=\"bcp-cap\"\u003eFilling hairline cracks with the Ultra Fire kit that ships inside the dome, the step before any facade goes on.\u003c\/p\u003e\n\u003cp\u003eAdhered stone veneer is the most common finish on a builders custom pizza oven, and it has its own body of practice. The \u003ca href=\"https:\/\/www.cmha.org\/building-solutions\/manufactured-stone-veneer\/\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eConcrete Masonry and Hardscapes Association\u003c\/a\u003e, which absorbed the Masonry Veneer Manufacturers Association, publishes the installation guide the trade works from: scratch coat, lath where the substrate needs it, mortar bed, and joints. Treat the dome front as you would any masonry substrate that sees heat, and keep the veneer self supporting on the base; APO's rule is that the facade must carry its own weight and never rest on the dome.\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"bcp-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-builders-custom-lisboa-finished-stone-front-brass-door-close.webp?v=1790196469\" alt=\"Close view of the stone clad builders custom Lisboa showing the arched brass door, the thermometer set into the stone, and the chimney rising above the shelf\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eWhat to leave alone on a builders custom pizza oven: the chimney spout and its damper, the door opening and the frame the door seats in, and the thermometer hole beside the door, which the stone build above kept open and fitted the dial into. Do not seal the joint between the dome and the base so tightly that the oven cannot breathe as it heats; a compressible joint at the perimeter is standard practice. And keep the white dome above the facade uncovered, painted with high heat paint, or tiled, but never buried in a material that traps moisture against it.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eThe Iron Door\u003c\/h2\u003e\n\u003cp\u003eThe door on a builders custom pizza oven is iron, not the cast aluminum of the Premium models, and APO says plainly that it will rust if it is not treated, especially near water. Owners split two ways. Some paint it: a high heat exterior enamel in black, after the cure and before the facade, as on the brick build above; APO's own suggestion for a door that will see water is a high heat Rust-Oleum. Some let it patina, which APO says many love. Either is fine; bare and unsealed in a coastal yard is the one that ends in a pitted door.\u003c\/p\u003e\n\u003cp\u003eThe builders custom pizza oven door arrives with a factory finish that reads as a brass tone in the photos on this page; that is how it comes, not a choice the owners made. On the Lisboa dome the Dutch pair opens left and right and has a port at the bottom for the rotisserie rod; on the Pizzaioli the single plate drops down and has vent holes. Neither door has a viewing window. If a window matters, the Premium versions on the Lisboa and Pizzaioli pages have it, and they cost $400 more.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eWhat Is in the Crate\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"bcp-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-builders-custom-lisboa-inside-included-dish-thermometer-spit.webp?v=1790196638\" alt=\"Inside the builders custom Lisboa dome, fire brick walls and tile floor with the included ceramic dish and thermometer box packed beside a rotisserie spit\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eInside the Lisboa dome of a builders custom pizza oven, above, wrapped on the tile floor for shipping: the 10 by 14.5 by 3 inch Portuguese ceramic baking dish, the 0 to 500°C thermometer in its box, and the Ultra Fire crack repair kit, with the chimney spout and damper fitted at the top of the dome. The Lisboa dome also takes the 41 inch rotisserie spit, which is sold separately; the Pizzaioli dome's lower door has no port for it. APO's 36 inch \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-extension\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003echimney extension\u003c\/a\u003e and \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-cap\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003echimney cap\u003c\/a\u003e are separate as well, and most enclosed builds need at least one.\u003c\/p\u003e\n\u003cp\u003eFor a custom pizza oven build you supply the base, the facade, the mortar and adhesive, the flue above the spout if the oven sits under a roof, and, once it is finished, the cover if the build is open to the sky. The \u003ca href=\"\/products\/authentic-pizza-ovens-brick-oven-cover\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ebrick pizza oven cover\u003c\/a\u003e fits the bare dome before cladding, the Lisboa Dome fit COVER100T or the Pizzaioli Dome fit COVER100W; covers, spits, and chimney parts are not returnable. The \u003ca href=\"\/products\/authentic-pizza-ovens-starter-pack\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003efive piece starter pack\u003c\/a\u003e covers the tools, since the custom ships without a peel.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eThe Finished Build\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"bcp-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-builders-custom-lisboa-finished-stone-chimney-wood-store.webp?v=1790196399\" alt=\"The same builders custom Lisboa dome finished by its owner in fieldstone with a full stone chimney, brass door, thermometer, and a wood store in the base\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe same builders custom pizza oven from the base photo, the Lisboa dome, finished: fieldstone over the front and up into a full stone chimney breast, a granite shelf at the mouth, the brass door and thermometer left as they came, and the wood store in the base below. Nothing about the oven changed between the two photos. What changed is that a $2,395 dome became a custom built pizza oven at the center of a stone outdoor kitchen, and the cost of the difference was stone and labor the owner controlled.\u003c\/p\u003e\n\u003cp\u003eThat is the arithmetic a builder runs on a custom builder pizza oven. A finished Lisboa Premium is $2,795 with a factory front you cannot change. A builders custom pizza oven is $2,395 plus a facade, and the facade can be $200 of brick and a weekend or $3,000 of cut stone and a mason, in whatever material the rest of the kitchen is built from. The dome is the constant; the front is the budget line.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eCooking in a Clad Dome\u003c\/h2\u003e\n\u003cp\u003e\u003cimg class=\"bcp-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-builders-custom-three-loaves-baking-brick-oven.webp?v=1790195559\" alt=\"Three bread loaves baking on the floor of a brick pizza oven with a log burning at the back\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eUnder the cladding a builders custom pizza oven is the same oven as the finished models, and it cooks the same way: an hour to bring 1,200 pounds of masonry to pizza temperature, 90 second pizzas once it is there, and then hours of stored heat that fall slowly through roasting, bread, and overnight beans. The loaves above are baking on the falling heat after a pizza night, the way a brick oven is meant to be used twice from one fire. A clad dome holds heat slightly longer than a bare one, since the facade adds mass, which is a small bonus of the build.\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"bcp-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-builders-custom-bacon-wrapped-poppers-on-skewers-fire.webp?v=1790195634\" alt=\"Bacon wrapped jalapeno poppers on skewers standing in a log beside the fire in a brick pizza oven\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eEverything the fire touches in a builders custom pizza oven is fair game: skewers stood in a log beside the flame, a tray of vegetables at the mouth, a casserole in the included dish pushed to the back. On the Lisboa dome a whole chicken turns on the spit through the door port with the Dutch door closed. Wood is 4 to 6 pounds of split hardwood an hour at temperature, and the curing fires before the first real burn are not optional on a masonry oven; they are the difference between hairline cracks and real ones.\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"bcp-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-builders-custom-white-pizza-cherry-tomatoes-board.webp?v=1790195711\" alt=\"Wood fired white pizza with cherry tomatoes and herbs on a wooden board outdoors\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe pizza itself is the reason most people build a builders custom pizza oven. The white pie above came off a floor that had been at 800°F for an hour, blistered in 90 seconds, and it is the result a clad brick dome gives that a steel oven does not, because the heat comes from the mass around the pizza rather than from a flame beside it. The \u003ca href=\"\/pages\/pizza-oven-buying-guide\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ePizza Oven Buying Guide\u003c\/a\u003e covers the difference at length; our post on \u003ca href=\"\/blogs\/news\/built-in-vs-freestanding-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ebuilt in versus freestanding pizza ovens\u003c\/a\u003e covers why a built in dome is the one you plan a kitchen around.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eCustom Dome, Ready to Finish, or Finished Built In\u003c\/h2\u003e\n\u003cp\u003eWe carry three ways to put a custom built-in pizza oven into an outdoor kitchen, and they are not the same job. The builders custom pizza oven is a bare masonry dome you clad. The \u003ca href=\"\/products\/hpc-fire-di-napoli-series-hybrid-dual-fuel-wood-gas-burning-built-in-pizza-oven-ready-to-finish\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire Di Napoli\u003c\/a\u003e is a ready to finish core: a refractory oven in a steel enclosure with a stainless hearth, gas ignition with wood added for flavor, and a 36 inch double wall stack, built to be framed into a non combustible structure. The \u003ca href=\"\/products\/tuscan-chef-gx-dl-deluxe-large-46-inch-outdoor-wood-fired-pizza-oven-built-in-or-countertop\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef GX-DL\u003c\/a\u003e is a finished steel oven with two chambers that drops onto a counter or into an opening and stays as it looks. The table sorts them.\u003c\/p\u003e\n\u003ctable class=\"bcp-table bcp-compare\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eOven\u003c\/th\u003e\n\u003cth\u003eWhat arrives\u003c\/th\u003e\n\u003cth\u003eFuel\u003c\/th\u003e\n\u003cth\u003eOutside\u003c\/th\u003e\n\u003cth\u003eCooking floor\u003c\/th\u003e\n\u003cth\u003eDoor\u003c\/th\u003e\n\u003cth\u003eWeight\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBuilders Custom Lisboa dome (this page)\u003c\/td\u003e\n\u003ctd\u003eBare masonry dome, you clad the front\u003c\/td\u003e\n\u003ctd\u003eWood\u003c\/td\u003e\n\u003ctd\u003e39 W x 31 H x 39 D\u003c\/td\u003e\n\u003ctd\u003e31 x 31 in, 19 in headroom\u003c\/td\u003e\n\u003ctd\u003e15.5 x 12 in split iron Dutch door\u003c\/td\u003e\n\u003ctd\u003eAbout 1,200 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBuilders Custom Pizzaioli dome (this page)\u003c\/td\u003e\n\u003ctd\u003eBare masonry dome, you clad the front\u003c\/td\u003e\n\u003ctd\u003eWood\u003c\/td\u003e\n\u003ctd\u003e39 W x 26 H x 39 D\u003c\/td\u003e\n\u003ctd\u003e30 x 32 in, 15 in headroom\u003c\/td\u003e\n\u003ctd\u003e19.7 x 10.6 in iron door, drops down\u003c\/td\u003e\n\u003ctd\u003eAbout 1,200 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/hpc-fire-di-napoli-series-hybrid-dual-fuel-wood-gas-burning-built-in-pizza-oven-ready-to-finish\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire Di Napoli\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eRefractory oven in a steel enclosure, hearth, and 36 in stack; you build the structure around it\u003c\/td\u003e\n\u003ctd\u003eNatural gas or propane, plus wood\u003c\/td\u003e\n\u003ctd\u003e33.25 W x 24.4 H x 44 D\u003c\/td\u003e\n\u003ctd\u003e29 x 30 in, 22 in headroom\u003c\/td\u003e\n\u003ctd\u003e18 x 11 in arched opening\u003c\/td\u003e\n\u003ctd\u003eAbout 420 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/tuscan-chef-gx-dl-deluxe-large-46-inch-outdoor-wood-fired-pizza-oven-built-in-or-countertop\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef GX-DL\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eFinished steel oven, two chambers, sets on a counter or in an opening\u003c\/td\u003e\n\u003ctd\u003eWood\u003c\/td\u003e\n\u003ctd\u003e46 W x 31.5 H x 19 D body, 72 in with chimney\u003c\/td\u003e\n\u003ctd\u003e36.25 x 18.5 in shelf and stone floor\u003c\/td\u003e\n\u003ctd\u003eFront loading cook chamber over a fire chamber\u003c\/td\u003e\n\u003ctd\u003eAbout 700 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"bcp-cards\"\u003e\n\u003cdiv class=\"bcp-card\"\u003e\n\u003cstrong\u003eBuilders Custom Lisboa dome (this page)\u003c\/strong\u003e\u003cbr\u003eBare masonry dome, you clad the front. Fuel: Wood. Outside 39 W x 31 H x 39 D. Floor 31 x 31 in, 19 in headroom. Door: 15.5 x 12 in split iron Dutch door. About 1,200 lb.\u003c\/div\u003e\n\u003cdiv class=\"bcp-card\"\u003e\n\u003cstrong\u003eBuilders Custom Pizzaioli dome (this page)\u003c\/strong\u003e\u003cbr\u003eBare masonry dome, you clad the front. Fuel: Wood. Outside 39 W x 26 H x 39 D. Floor 30 x 32 in, 15 in headroom. Door: 19.7 x 10.6 in iron door, drops down. About 1,200 lb.\u003c\/div\u003e\n\u003cdiv class=\"bcp-card\"\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/hpc-fire-di-napoli-series-hybrid-dual-fuel-wood-gas-burning-built-in-pizza-oven-ready-to-finish\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire Di Napoli\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003eRefractory oven in a steel enclosure, hearth, and 36 in stack; you build the structure around it. Fuel: Natural gas or propane, plus wood. Outside 33.25 W x 24.4 H x 44 D. Floor 29 x 30 in, 22 in headroom. Door: 18 x 11 in arched opening. About 420 lb.\u003c\/div\u003e\n\u003cdiv class=\"bcp-card\"\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/tuscan-chef-gx-dl-deluxe-large-46-inch-outdoor-wood-fired-pizza-oven-built-in-or-countertop\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eTuscan Chef GX-DL\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003eFinished steel oven, two chambers, sets on a counter or in an opening. Fuel: Wood. Outside 46 W x 31.5 H x 19 D body, 72 in with chimney. Floor 36.25 x 18.5 in shelf and stone floor. Door: Front loading cook chamber over a fire chamber. About 700 lb.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eHow to read it. The two APO domes are the only true masonry ovens of the four, and the only ones where the finished look is entirely yours; they are also the heaviest and the only ones that need a curing schedule. The Di Napoli is the choice when the client wants gas ignition and a stack that runs through a roof, and the enclosure is already in the plans. The GX-DL is the choice when there is no cladding budget at all and the oven needs to be cooking the day it lands. All four sit in our \u003ca href=\"\/collections\/built-in\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ebuilt in pizza oven collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eOr Let APO Finish the Front\u003c\/h2\u003e\n\u003cp\u003eIf the build is a counter and a backsplash rather than a chimney breast, a builders custom pizza oven may be more work than you need. The \u003ca href=\"\/products\/authentic-pizza-ovens-lisboa-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eLisboa\u003c\/a\u003e comes in five factory fronts and the \u003ca href=\"\/products\/authentic-pizza-ovens-pizzaioli-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ePizzaioli\u003c\/a\u003e in several more, all on the same domes as the customs, all with the cast aluminum door with a window, and all $400 more than the builders custom pizza oven. Set into a counter with the front proud of the tile, a Premium needs no cladding at all; clad into a wall, the custom is the one to buy.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eGas in a Built In? Not on This Dome\u003c\/h2\u003e\n\u003cp\u003eThe builders custom is not offered pre drilled for a gas burner, and APO will not drill a finished dome under the warranty, so a clad custom is wood only for life. Gas in a built in brick oven means one of two routes. The first is the same dome pre drilled at the factory for a Vamparossa burner, sold as the \u003ca href=\"\/products\/authentic-pizza-ovens-hybrid-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ehybrid ready brick pizza oven\u003c\/a\u003e with the Premium front, which a builder can set into a counter or clad in just as a custom is. The second is the HPC Fire Di Napoli in the comparison above, a ready to finish core with gas ignition built in.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eCover, Warranty, and the Enclosed Build\u003c\/h2\u003e\n\u003cp\u003eAPO's warranty condition on every oven it makes reads the same way on the builders custom listings: all weather protection from rain, sleet, snow, and fallen leaves when not in use. On a bare dome, before and during the build, the brick oven cover fits in its Lisboa Dome or Pizzaioli Dome cut and that condition is easy to meet. Once the dome is clad and enclosed, a cover no longer fits, and APO has confirmed the rule for that case in writing: a fully clad and enclosed oven with the flue capped when not in use meets the cover requirement. The key requirement is that water must never be allowed into the oven by any route, so the enclosure itself is the weather protection, with the cap on and the door closed between fires.\u003c\/p\u003e\n\u003cp\u003eWhat is not in question: an oven left bare and open to the sky through a winter is outside the warranty, and a dome clad on the front but open on top wants a cover or a roof until the enclosure is finished.\u003c\/p\u003e\n\u003cp\u003eThe builders custom pizza oven warranty is APO's three year cover on manufacturing defects only; weather damage and improper installation are outside it, and so is the facade work, which is the builder's. The Ultra Fire kit in the crate exists because hairline cracking in the outer cement is normal on a masonry oven and is not a defect. Shipping damage is separate and time limited: note anything on the delivery receipt and report concealed damage within five days.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eWhat to Order With It\u003c\/h2\u003e\n\u003cp\u003eThe builders custom pizza oven clears our $750 free shipping threshold on its own, and anything on the same order rides free on the same freight delivery. For the build: APO's 36 inch \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-extension\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003echimney extension\u003c\/a\u003e and \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-cap\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003echimney cap\u003c\/a\u003e if the oven sits under a roof or the flue needs to clear a wall, the \u003ca href=\"\/products\/authentic-pizza-ovens-brick-oven-cover\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ebrick pizza oven cover\u003c\/a\u003e in the Lisboa Dome or Pizzaioli Dome fit for the months between delivery and enclosure (covers and chimney parts are not returnable, so match the dome), and the \u003ca href=\"\/products\/authentic-pizza-ovens-starter-pack\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003efive piece starter pack\u003c\/a\u003e, since no peel ships with the custom.\u003c\/p\u003e\n\u003cp\u003eFor the Lisboa dome, the \u003ca href=\"\/products\/authentic-pizza-ovens-rotisserie-spit-traditional\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003erotisserie spit\u003c\/a\u003e is the accessory that makes the tall chamber worth having. Both domes take the \u003ca href=\"\/products\/authentic-pizza-ovens-bbq-grill-rack\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eBBQ grill rack\u003c\/a\u003e over the coals, the \u003ca href=\"\/products\/hpc-fire-fdp-infrared-gun-forno-de-pizza-digital-infrared-thermometer-gun\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire infrared thermometer\u003c\/a\u003e to read the floor, and the same firewood and tools as every other brick oven in our \u003ca href=\"\/collections\/wood-fired\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ewood fired pizza oven collection\u003c\/a\u003e; everything else is in our \u003ca href=\"\/collections\/accessories\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003epizza oven accessories collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2 style=\"color: #8a1f12; font-weight: bold;\"\u003eBuying the Builders Custom From Crustify\u003c\/h2\u003e\n\u003cp\u003eBoth builders custom pizza oven domes ship from the brand's Texas warehouse, crated on a pallet, by freight carrier, curbside. Freight is free; the $95 liftgate fee every oven over 150 pounds carries is the one charge at checkout, and a job site with a forklift or a dock gets it refunded on request. We do not ship to Alaska, Hawaii, or Puerto Rico, and a remote or mountain site may carry a carrier surcharge that we confirm with you before the oven ships.\u003c\/p\u003e\n\u003cp\u003eAs of APO's latest stock report, the Lisboa dome is stocked in Texas and ships on the normal schedule, while the Pizzaioli dome is built to order in Portugal at about 12 weeks. The owner confirms the date with the warehouse at order and tells you the honest date before your card is charged; ask for the current date on either dome before you pour the base.\u003c\/p\u003e\n\u003cp\u003eContractors ordering a custom built pizza oven for a client can put the client's site as the delivery address and their own details as the buyer; we ship to the address on the order and nothing else. Inspect the crate before you sign, note any damage on the receipt, and report concealed damage within five days. An unused, still crated oven can be returned within 14 days with return freight paid by the buyer, so we would rather answer the base, flue, and cladding questions before you order. Chat and email go to the owner, and financing is at checkout through our \u003ca href=\"\/pages\/financing\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003efinancing page\u003c\/a\u003e, or \u003ca href=\"\/pages\/contact\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003econtact us\u003c\/a\u003e directly.\u003c\/p\u003e\n\u003ch6\u003eKEY FEATURES\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eAuthentic Pizza Ovens builders custom pizza oven, the custom builder pizza oven of the APO range: the Lisboa or Pizzaioli brick dome with no facade, for cladding into an outdoor kitchen, wall, or chimney breast\u003c\/li\u003e\n\u003cli\u003eBuilders custom pizza oven construction is the same as the finished models: fire brick and mortar chamber, APO's patented Rockwool insulation secured with steel mesh, refractory cement outer shell, handmade in Portugal\u003c\/li\u003e\n\u003cli\u003eLisboa dome: 39 W x 31 H x 39 D, 31 x 31 in floor, 19 in headroom, 15.5 x 12 in split iron Dutch door with a rotisserie port\u003c\/li\u003e\n\u003cli\u003ePizzaioli dome: 39 W x 26 H x 39 D, 30 x 32 in floor, 15 in headroom, 19.7 x 10.6 in iron door that drops down; no rotisserie\u003c\/li\u003e\n\u003cli\u003eAbout 1,200 lb either builders custom pizza oven dome plus a 15 lb crate, on a 39 in square base plate with lifting eyelets; set by forklift, skid steer, or hoist onto a cured masonry base; Lisboa dome stocked, Pizzaioli dome about 12 weeks\u003c\/li\u003e\n\u003cli\u003eStandard iron door, factory finished, not upgradeable to the Premium door later; paint it with high heat exterior enamel or let it patina; it will rust if left untreated near water\u003c\/li\u003e\n\u003cli\u003eStainless chimney spout with damper fitted, 5.5 in; APO's 36 in extension and cap sold separately for enclosed builds\u003c\/li\u003e\n\u003cli\u003eIncludes the 10 x 14.5 x 3 in Portuguese ceramic baking dish, 0 to 500°C thermometer, and Ultra Fire crack repair kit\u003c\/li\u003e\n\u003cli\u003eFront takes brick, adhered stone veneer, tile, or stucco on high heat mortar and adhesive after the oven is cured; round the corners\u003c\/li\u003e\n\u003cli\u003e$400 less than the finished Lisboa and Pizzaioli Premium, which carry a factory facade and a cast aluminum door with a window\u003c\/li\u003e\n\u003cli\u003eWood only and not offered pre drilled for gas; the pre drilled Lisboa and Pizzaioli Premium on the hybrid ready page are the gas route for a built in\u003c\/li\u003e\n\u003cli\u003eLisboa Dome COVER100T or Pizzaioli Dome COVER100W cover fits the bare dome; a fully clad and enclosed build with the flue capped needs none, per APO, as long as water cannot get in; covers, spits, and chimney parts are not returnable\u003c\/li\u003e\n\u003cli\u003eThree year warranty on manufacturing defects only, not weather or improper installation; hairline cracks are normal\u003c\/li\u003e\n\u003cli\u003eFree freight delivery from the brand's Texas warehouse, $95 residential liftgate fee at checkout, refunded for a site with a forklift or dock\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eSPECIFICATIONS\u003c\/h6\u003e\n\u003cp\u003e\u003cimg class=\"bcp-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-builders-custom-lisboa-dimensions-drawing.webp?v=1790196558\" alt=\"Lisboa dome dimensions drawing: 39 inch base, 30 by 32 inch floor, 5.5 inch chimney spout, 1,200 pounds, with the note to round corners to avoid cracks\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center; margin-top: -8px;\"\u003e\u003cstrong\u003eLisboa dome drawing\u003c\/strong\u003e: the tall dome, 31 in high with 19 in of headroom and the 15.5 x 12 in Dutch door.\u003c\/p\u003e\n\u003cp\u003e\u003cimg class=\"bcp-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-builders-custom-pizzaioli-dimensions-drawing.webp?v=1790195385\" alt=\"Pizzaioli dome dimensions drawing: 39 inch base, 30 by 32 inch floor, 5.5 inch chimney spout, 1,200 pounds\" loading=\"lazy\"\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center; margin-top: -8px;\"\u003e\u003cstrong\u003ePizzaioli dome drawing\u003c\/strong\u003e: the low dome, 26 in high with 15 in of headroom and the 19.7 x 10.6 in drop down door.\u003c\/p\u003e\n\u003cp\u003eAPO's drawings are the generic Lisboa and Pizzaioli drawings and carry the base and floor figures that apply to the customs: a 39 inch square base plate, a 30 by 32 inch floor on both, a 5.5 inch spout, and 1,200 pounds. The dome heights and door sizes in the tables below come from APO's builders custom listings, which match the finished Lisboa and Pizzaioli pages. Every oven is handmade, so expect small variations, and APO's own note on the Lisboa drawing is worth keeping: round the corners of the facade to avoid cracks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBy dome\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable class=\"bcp-table bcp-spec\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eDome\u003c\/th\u003e\n\u003ctd\u003eLisboa\u003c\/td\u003e\n\u003ctd\u003ePizzaioli\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eOutside\u003c\/th\u003e\n\u003ctd\u003e39 in W x 31 in H x 39 in D\u003c\/td\u003e\n\u003ctd\u003e39 in W x 26 in H x 39 in D\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eInside\u003c\/th\u003e\n\u003ctd\u003e31 in W x 31 in D, 19 in headroom\u003c\/td\u003e\n\u003ctd\u003e30 in W x 32 in D, 15 in headroom\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eDoor\u003c\/th\u003e\n\u003ctd\u003e15.5 in W x 12 in H, split iron Dutch door, opens left and right, rotisserie port\u003c\/td\u003e\n\u003ctd\u003e19.7 in W x 10.6 in H, iron door with vent holes, drops down\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eRotisserie\u003c\/th\u003e\n\u003ctd\u003eTakes the APO rotisserie spit\u003c\/td\u003e\n\u003ctd\u003eNo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eBest for\u003c\/th\u003e\n\u003ctd\u003eRoasting, bread, and pizza; the fire feature build\u003c\/td\u003e\n\u003ctd\u003ePizza first and fast, wider mouth\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eEverything else\u003c\/th\u003e\n\u003ctd\u003eIdentical\u003c\/td\u003e\n\u003ctd\u003eIdentical\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eShared specifications\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable class=\"bcp-table bcp-spec\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eBrand and model\u003c\/th\u003e\n\u003ctd\u003eAuthentic Pizza Ovens builders custom pizza oven, Lisboa dome or Pizzaioli dome\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eWhat it is\u003c\/th\u003e\n\u003ctd\u003eBuilders custom pizza oven: a bare brick pizza oven dome with no facade, iron door, for cladding by the buyer\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eConstruction\u003c\/th\u003e\n\u003ctd\u003eFire brick and mortar inner chamber, Rockwool insulation with steel mesh, refractory cement outer shell; white dome\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eFuel\u003c\/th\u003e\n\u003ctd\u003eWood only, split hardwood, about 4 to 6 lb an hour at temperature; not offered pre drilled for gas and a finished dome cannot be drilled\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eBase plate\u003c\/th\u003e\n\u003ctd\u003e39 in square; base top at least 39 x 39 in, non combustible, level, cured before delivery\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eChimney\u003c\/th\u003e\n\u003ctd\u003e5.5 in stainless spout with damper fitted; 36 in extension and cap sold separately\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eApprox. weight\u003c\/th\u003e\n\u003ctd\u003e1,200 lb per dome plus a 15 lb crate, before cladding\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eClearances\u003c\/th\u003e\n\u003ctd\u003e2 in at dome sides, 16 in above the dome, 30 in around the flue, 28 in around the vent bricks, 47 in non combustible floor in front (maker's published figures)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eLead time\u003c\/th\u003e\n\u003ctd\u003eLisboa dome stocked in Texas; Pizzaioli dome built to order, about 12 weeks\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eHeat up\u003c\/th\u003e\n\u003ctd\u003eAbout one hour to pizza temperature; hours of stored heat after\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eCooking temperature\u003c\/th\u003e\n\u003ctd\u003ePizza at 370 to 450°C (700 to 850°F); maximum 500°C on the dial\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIncluded\u003c\/th\u003e\n\u003ctd\u003eIron door, chimney spout with damper, 10 x 14.5 x 3 in ceramic baking dish, 0 to 500°C thermometer, Ultra Fire crack repair kit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNot included\u003c\/th\u003e\n\u003ctd\u003ePeel and tools, chimney extension and cap, cover, rotisserie spit, facade materials; covers, spits, and chimney parts are not returnable\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eCuring\u003c\/th\u003e\n\u003ctd\u003eAPO's five day schedule, one small fire a day at 60, 100, 150, 200, and 250°C on the dial, then a few weeks of use and Ultra Fire on hairline cracks before painting or cladding\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eCladding\u003c\/th\u003e\n\u003ctd\u003eBrick, adhered stone veneer, tile, or stucco on high heat mortar and adhesive; round the corners; keep the spout, door frame, and thermometer hole clear\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eCover\u003c\/th\u003e\n\u003ctd\u003eAPO brick oven cover, Lisboa Dome COVER100T or Pizzaioli Dome COVER100W, fits the bare dome; a fully clad and enclosed build with the flue capped needs none per APO, provided water cannot get in\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eShipping\u003c\/th\u003e\n\u003ctd\u003eCrated on a pallet; free freight delivery, curbside, $95 residential liftgate fee, refunded for a forklift or dock\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eWarranty\u003c\/th\u003e\n\u003ctd\u003e3 years on manufacturing defects only, not weather or improper installation; hairline cracking is normal and covered by the Ultra Fire kit, not a defect\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNot for\u003c\/th\u003e\n\u003ctd\u003eCountertop use without a base; gas conversion or drilling for a burner; the Premium door as an upgrade; leaving bare and uncovered through a winter\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eVIDEO\u003c\/h6\u003e\n\u003cp\u003eFour videos. The first two are Authentic Pizza Ovens' own films: how to build and manage the fire, and how the domes are built in the Portuguese workshop, which is the best look at what sits under the cladding. The last two are customer clips of finished Pizzaioli ovens: a forklift delivery and first fire, and a Pizzaioli built into an outdoor kitchen cooking for guests. The customs arrive without the fronts those two clips show. The Ultra Fire crack repair video is in the cladding section above.\u003c\/p\u003e\n\u003cdiv class=\"bcp-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/Kr52SCLjivQ\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cdiv class=\"bcp-short\" style=\"max-width: 315px; height: 560px; margin: 14px auto 6px; overflow: visible;\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/LFRt4KzIUTs\" title=\"The making of an Authentic Pizza Ovens brick oven in Portugal\" width=\"315\" height=\"560\" style=\"width: 315px !important; max-width: 100% !important; height: 560px !important; min-height: 560px !important; border: 0; border-radius: 8px; display: block;\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cdiv class=\"bcp-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/DouHICg9DD4\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cdiv class=\"bcp-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/sfYO68azkfA\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch6\u003eINSTALLATION GUIDE \u0026amp; USER MANUAL\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eBefore delivery.\u003c\/strong\u003e Pour or lay the base on a footing sized for 1,200 pounds plus the facade and the counter, with a level, non combustible top at least 39 by 39 inches and a working height of 32 to 36 inches. Plan the flue path and any chimney breast before the base is finished, holding the maker's clearances of 2 inches at the dome sides, 16 above, 30 around the flue, 28 around the vent bricks, and 47 of non combustible floor in front; print the \u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-minimum-clearances-diagram.pdf?v=1790536944\" rel=\"noopener noreferrer\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\" target=\"_blank\"\u003eclearance diagram\u003c\/a\u003e for the mason. Book the forklift, skid steer, or hoist for delivery day; the crate comes off the truck at the curb.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSetting the dome.\u003c\/strong\u003e Lift the crated dome from the pallet, remove the crate, strap through the lifting eyelets, and set the dome on the base square to the counter line, with the door side where the cook will stand. Do not drag it. Cut the eyelets off flush once it is set. Take the dish, thermometer, and Ultra Fire kit out of the chamber and fit the thermometer into its hole beside the door. Leave a compressible joint at the base perimeter rather than mortaring the dome hard to the slab.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCuring.\u003c\/strong\u003e The same five day schedule as the Premium ovens: let the dome sit about a week after delivery, then one small fire a day held four to five hours at 60, 100, 150, 200, and 250°C on the dial, door closed each night, before the first full burn; the dome is masonry and holds moisture from manufacture and shipping. Then use the oven normally for a few weeks. Treat any hairline cracks in the white shell with the Ultra Fire kit as the video in the cladding section shows. Only then clad.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCladding.\u003c\/strong\u003e Brick, adhered stone veneer, tile, or stucco on high heat mortar and adhesive, following the veneer manufacturer's installation guide for scratch coat, lath, and joints. Round every outside corner. Keep the chimney spout and damper, the door opening and frame, and the thermometer hole clear. The facade must carry its own weight on the base and never rest on the dome. Paint the iron door with high heat exterior enamel before the facade goes on if you want it black.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlue.\u003c\/strong\u003e Under a roof, pergola, or in a chimney breast, fit APO's 36 inch extension and cap to the spout and carry the flue past the roof line with the clearances to combustibles your code requires. An open air build needs only the spout and the cap.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEvery fire.\u003c\/strong\u003e Build the fire in the center of the builders custom pizza oven, push the coals to the back or one side when the dome has burned white, cook through the mouth with the door off, and put the door on for bread and roasting on the falling heat. Cover the bare dome whenever it is not in use until the enclosure is finished; once enclosed, cap the flue and close the door between fires so water cannot reach the chamber, which is what APO requires in place of the cover.\u003c\/p\u003e\n\u003ch6\u003eWARRANTY INFORMATION\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eCoverage.\u003c\/strong\u003e Authentic Pizza Ovens covers the builders custom pizza oven for three years against manufacturing defects only, to the original purchaser from the date of delivery. Weather damage and improper installation are outside it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConditions.\u003c\/strong\u003e The oven must be protected from weather whenever it is not in use, which on a bare dome means the APO cover or equivalent and on a finished build means a full enclosure with the flue capped between fires; APO confirms that meets the condition as long as water cannot get into the oven by any route. The five day curing schedule must be run before the first full burn. A finished dome must not be drilled for a burner. Never use accelerants and never exceed 500°C.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExclusions.\u003c\/strong\u003e Hairline cracking of the outer cement shell is normal on a masonry oven and is not a defect; the Ultra Fire kit is included for it. Rust on the untreated iron door, damage from cladding materials or methods, from a base that settles or was not level, from moving the dome after it was set, or from an oven left bare and uncovered is excluded. Facade work is the builder's, not APO's. Oven specific accessories, the cover, spit, chimney extension, and cap, are not accepted for return.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClaims.\u003c\/strong\u003e Contact us first with photos and your order number. We handle the claim with APO on your behalf. Shipping damage is separate: note it on the delivery receipt or report concealed damage within five days.\u003c\/p\u003e\n\u003ch6\u003eFREQUENTLY ASKED QUESTIONS - FAQ'S\u003c\/h6\u003e\n\u003ccenter\u003e\n\u003ch2 id=\"faqs\"\u003e\u003cspan style=\"text-decoration: underline; color: #c62828;\"\u003eFrequently Asked Questions (FAQs)\u003c\/span\u003e\u003c\/h2\u003e\n\u003c\/center\u003e\n\u003ch3 style=\"color: #2c3e50; margin-top: 0;\"\u003eYour Questions Answered Before You Buy\u003c\/h3\u003e\n\u003cp\u003eThe first seven are the questions any buyer asks about the builders custom pizza oven. The six after them are the ones builders and contractors ask, answered the same way. If yours is not here, chat or email goes to the owner and you will usually hear back the same day.\u003c\/p\u003e\n\u003cdiv style=\"width: 100%; margin: 30px 0; font-family: Arial,sans-serif; border: 1px solid #ddd; border-radius: 12px; overflow: hidden; box-shadow: 0 4px 12px rgba(0,0,0,0.1);\"\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What is the difference between the builders custom and the Lisboa or Pizzaioli Premium?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe front and the door. The builders custom pizza oven is the same brick dome with no facade and an iron door; the Premium carries a factory cast stone or brick front and a cast aluminum door with a window. Everything that cooks is identical. The custom is $400 less, and the difference goes into the facade you build. Choose the custom to clad into a structure and the Premium to set into a counter.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Which dome should I pick, Lisboa or Pizzaioli?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eBy what you cook. The Lisboa dome is 31 inches tall with 19 inches of headroom, a split Dutch door, and a rotisserie port; it roasts, bakes, and shows the fire. The Pizzaioli dome is 26 inches with 15 inches of headroom and a wider 19.7 inch drop down door; it throws heat to the floor faster for the quickest pizza. Same price, weight, and cladding work on either builders custom pizza oven dome.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How heavy is it and how do I get it onto the base?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eAbout 1,200 pounds either dome, crated on a pallet at the curb. It goes onto the base by forklift, skid steer with forks, engine hoist, or crane on a tight site, and it is set once and never moved. Have the machine on site the day it lands. The base needs a level, non combustible top at least 39 inches square on a footing sized for the oven, the facade, and the counter.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Does the door rust?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eIt can. The builders custom pizza oven ships with an iron door rather than the Premium's cast aluminum, and APO says it will rust if left untreated, especially near water. Paint it with high heat exterior enamel after the cure, or let it patina. The Lisboa dome's Dutch pair has a rotisserie port; the Pizzaioli's single plate drops down and has vent holes. Neither has a window.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can the builders custom be ordered or upgraded hybrid ready for gas?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNo. Authentic Pizza Ovens does not offer the builders custom pre drilled for a burner, and a finished dome cannot be drilled afterward under the warranty, so a clad custom is wood only for life. Gas in a built in means the same Lisboa or Pizzaioli dome pre drilled at the factory with the Premium front, on our \u003ca href=\"\/products\/authentic-pizza-ovens-hybrid-brick-pizza-oven\" style=\"color: #8b1a0a; font-weight: bold; text-decoration: underline;\"\u003ehybrid ready page\u003c\/a\u003e, which can be clad in just as the custom can, or the HPC Fire Di Napoli ready to finish core with gas ignition built in.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What comes in the crate?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe builders custom pizza oven dome with its iron door, the stainless chimney spout with damper fitted, the 10 by 14.5 by 3 inch ceramic baking dish, the 0 to 500°C thermometer, and the Ultra Fire crack repair kit. No peel, tools, cover, chimney extension, or spit; the starter pack, the brick oven cover in the Lisboa Dome or Pizzaioli Dome fit, the 36 inch extension and cap, and the Lisboa dome's 41 inch spit are separate and not returnable.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How is it delivered?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eFree freight, crated on a pallet, curbside, from the brand's Texas warehouse, with the $95 liftgate fee at checkout for a home address, refunded for a job site with a forklift or dock. Inspect the crate before signing, note any damage on the receipt, and report concealed damage within five days. An unused, crated builders custom pizza oven returns within 14 days, freight paid by the buyer.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What base and footing does a 1,200 pound dome need?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eA footing sized for the dome, the facade, and the counter on your soil and frost line, a masonry base with a level non combustible top at least 39 inches square, and 32 to 36 inches of height so the tile floor lands near 36 inches. Cure the base before the oven arrives, leave a compressible joint at the dome's perimeter, and carry the weight of the cladding on the base rather than the dome.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What clearances and code questions will the inspector ask?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eClearance from the flue and the dome to anything combustible, flue height above the roof line if the oven sits under one, and how the enclosure vents. A builders custom pizza oven is a solid fuel appliance in most codes, so the chimney breast, the extension, and the cap get looked at. Plan the flue before the base is poured and show the inspector the drawing before the build, not after.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can the dome be fully enclosed, and how does it vent?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes, that is what a custom built-in pizza oven is for; the finished builds on this page enclose the dome on every side but the mouth. Air comes in through the door and exhaust leaves through the 5.5 inch spout, so the enclosure carries the spout to a cap above it, with APO's 36 inch extension where the enclosure is tall, and never seals the door or the base joint. Leave the thermometer hole open. Once the enclosure is finished, capping the flue between fires takes the place of the cover; APO treats a watertight enclosure as meeting the warranty's weather condition.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What cladding and adhesive survive the heat?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eBrick, adhered stone veneer, tile, or stucco on a refractory or polymer modified mortar, with a high temperature adhesive for tile; never standard construction adhesive. Follow the veneer maker's guide for scratch coat, lath, and joints, and round every outside corner. Clad a builders custom pizza oven after the cure and after any hairline cracks are treated with the Ultra Fire kit.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How high does the flue need to go?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eHigh enough to clear the roof line and meet your local clearance rule for a solid fuel appliance, which the inspector will state. In open air the spout and a cap are enough. Under a pergola, a roof, or in a chimney breast, fit APO's 36 inch extension to the 5.5 inch spout, add a second if needed, and finish with the cap. Plan the path before the base is built so the breast lands over the spout.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Do I really have to cure it before I clad it?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes. A builders custom pizza oven is fired masonry that holds moisture from manufacture and shipping, and it moves as it dries over its first weeks of use. Small curing fires, then a few weeks of cooking, then Ultra Fire on any hairline cracks, then the facade. Clad a green dome and the cladding takes the movement instead of the shell. It is APO's sequence and why the kit is in the crate.\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cstyle\u003edetails[open] .pin-arrow { transform: rotate(180deg); } details[style*=\"border-bottom\"] \u003e summary::-webkit-details-marker { display: none; }\u003c\/style\u003e","brand":"Authentic Pizza Ovens","offers":[{"title":"Custom Builders Pizzaioli","offer_id":50531187884287,"sku":"CUSTPIZ","price":2395.0,"currency_code":"USD","in_stock":true},{"title":"Custom Builders Lisboa","offer_id":50531187917055,"sku":"CUSTLIS","price":2395.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-builders-custom-pizzaioli-dome-in-crate.webp?v=1790194884"},{"product_id":"italiaforno-grande-pro-duo-hybrid-pizza-oven","title":"ItaliaForno Grande Pro Duo Hybrid Pizza Oven","description":"\u003cstyle\u003e\n.gpd-h2{color:#8a1f12;font-weight:700;}\n.gpd-img{max-width:100%;height:auto;display:block;margin:18px auto;border-radius:8px;}\n.gpd-video{max-width:100%;height:auto;display:block;margin:18px auto;border-radius:8px;}\n.gpd-cap{font-size:14px;color:#555;text-align:center;margin:-8px 0 18px;}\n.gpd-docs a.gpd-doc{display:inline-block;margin:6px 14px 6px 0;}\n.gpd-doc-btn{width:160px;height:60px;display:inline-block;vertical-align:middle;}\n.gpd-glance{background:#fbf6f4;border-left:4px solid #8a1f12;padding:16px 20px;margin:20px 0;border-radius:0 8px 8px 0;}\n.gpd-glance p{margin:0 0 8px;}\n.gpd-glance .gpd-glance-title{font-weight:700;font-size:18px;margin-bottom:10px;}\n.gpd-table{width:100%;border-collapse:collapse;margin:20px 0;}\n.gpd-table th{background:#8a1f12;color:#fff;padding:10px;text-align:left;}\n.gpd-table td{border:1px solid #ddd;padding:10px;vertical-align:top;}\n.gpd-cards{display:none;}\n.gpd-card{border:1px solid #ddd;border-radius:8px;padding:14px;margin:12px 0;}\n.gpd-card strong{color:#8a1f12;}\n@media (max-width:600px){.gpd-table{display:none;}.gpd-cards{display:block;}}\n.cart-specs.gpd-specs{width:100%;border-collapse:collapse;margin:16px 0;}\n.cart-specs.gpd-specs th{background:#8a1f12;color:#fff;padding:10px;text-align:left;width:38%;}\n.cart-specs.gpd-specs td{border:1px solid #ddd;padding:10px;}\ndetails[style*=\"border-bottom\"] \u003e summary{list-style:none;cursor:pointer;}\ndetails[style*=\"border-bottom\"] \u003e summary::-webkit-details-marker{display:none;}\ndetails[style*=\"border-bottom\"] \u003e summary::after{content:none;}\ndetails[style*=\"border-bottom\"] \u003e summary:hover{background:#eef1f5 !important;}\ndetails[open] .pin-arrow{transform:rotate(180deg);}\n\u003c\/style\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003eThe ItaliaForno Grande Pro Duo pizza oven is the one hybrid in the ItaliaForno line, and the one that answers the question most backyard pizza ovens make you settle: gas or wood. It runs on propane from a 75,000 BTU burner along the left wall, on a wood fire built on the floor, or on both at once, and it does it on a 31.5 by 31.5 inch refractory floor that holds two large pizzas with room to turn them. It is made in Italy, in Sicily, by a family oven maker with more than sixty years of building ovens like this one.\u003c\/p\u003e\n\u003cp\u003eWhat you get for $4,995 is a 420 pound stainless countertop oven, 42 inches wide and 38.5 deep, with the propane burner, the chimney, the door, the refractory floor and a thermometer in the box, plus the adapter that connects it to a standard US propane tank. The price is set by ItaliaForno and is the same at every dealer, so the choice of where to buy comes down to who you would rather deal with after the crate lands.\u003c\/p\u003e\n\u003cp\u003eThe Grande Pro Duo pizza oven is a residential outdoor oven with a two year warranty, and that warranty has one everyday condition: keep it covered when it is not in use. It is also the oven ItaliaForno puts on pizza trailers and catering rigs, with the warranty on those builds approved one setup at a time, which has its own section below. It is propane only, with no natural gas option today, and it is a 420 pound countertop oven that needs a cart or a base decided before it arrives. Those facts are stated up front because they decide whether this is the right oven before the rest of the page does.\u003c\/p\u003e\n\u003cp\u003eOrdered from Crustify, the Grande Pro Duo pizza oven ships boxed on a pallet from ItaliaForno's Texas warehouse, in stock as we write this, with liftgate delivery to a home driveway for the $95 fee every pallet oven on this site carries. Chat and email go straight to the owner, and the oven is excluded from every sitewide coupon because ItaliaForno holds a strict MSRP.\u003c\/p\u003e\n\u003cp\u003eThe rest of this page covers how the hybrid works, what the 31.5 inch floor does, cooking on it, flame control and propane, the cart and clearances, food trucks and pizza trailers, cover and care, how it compares with the other hybrid ovens we carry, and buying it from Crustify. The spec table, the dimension drawing, the manuals and three videos follow the description.\u003c\/p\u003e\n\u003cdiv class=\"gpd-glance\"\u003e\n\u003cp class=\"gpd-glance-title\"\u003eItaliaForno Grande Pro Duo at a glance\u003c\/p\u003e\n\u003cp\u003eHybrid: 75,000 BTU propane burner on the left wall, wood fire on the floor, or both together; propane only, no natural gas option\u003c\/p\u003e\n\u003cp\u003e31.5 x 31.5 inch refractory floor, rated by ItaliaForno for three 12 inch pizzas at once, four for an experienced operator, or two 14 inch; 21.65 x 8.62 inch mouth, 13.5 inch dome height\u003c\/p\u003e\n\u003cp\u003eStainless body, 42 W x 38.5 D x 47 inches tall with the chimney; 420 lb\u003c\/p\u003e\n\u003cp\u003eReaches 1,000°F; cook at 850°F or below; 30 to 50 minute preheat on the stones, pilot flame ignition, AAA battery igniter, thermometer included\u003c\/p\u003e\n\u003cp\u003eSits on the matching \u003ca href=\"\/products\/italiaforno-grande-pro-duo-oven-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eGrande Pro Duo cart\u003c\/a\u003e ($795, sold separately), a block base or a masonry counter; not for indoor or enclosed use\u003c\/p\u003e\n\u003cp\u003eFood truck and pizza trailer builds: ItaliaForno reviews and approves each trailer setup in writing before you order; send us your trailer details and we handle it\u003c\/p\u003e\n\u003cp\u003eMade in Italy; 2 year residential warranty; cover required when not in use\u003c\/p\u003e\n\u003cp\u003eShips boxed on a pallet from Texas, free freight with the $95 liftgate fee, in stock, 7 business days; 14 day returns on unused ovens\u003c\/p\u003e\n\u003cp\u003eQuestions before you order? The FAQ tab below covers the nine we hear most, and the chat button reaches the owner directly.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"gpd-h2\"\u003eGas, Wood, or Both: How the Hybrid Works\u003c\/h2\u003e\n\u003cimg class=\"gpd-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-grande-pro-duo-dual-fuel-gas-and-wood.webp?v=1790306477\" alt=\"ItaliaForno Grande Pro Duo with a wood fire in the chamber, dual fuel gas burner and wood fire\" width=\"800\" height=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eThe burner in the Grande Pro Duo pizza oven runs along the left wall of the chamber behind a curved heat deflector, so the flame rolls up the wall and across the dome instead of pointing at the floor. That is what lets a gas oven brown a crust the way a wood fire does: the heat comes from above and beside the pizza, and the refractory floor, once it is up to temperature, does the bottom. The control knob on the front face sets the flame from a low simmer to full output, and the pilot and thermocouple keep it lit in wind.\u003c\/p\u003e\n\u003cp\u003eThe wood fire goes on the floor on the right side, away from the burner, the same way it does in any wood oven. Build it small, let it burn down to a bed of coals with a live flame at the back, and slide the pizza in beside it. On wood alone the Grande Pro Duo pizza oven cooks like a brick oven with a stainless shell: you manage the fire, you turn the pizza toward the flame, and the flavor comes from the smoke.\u003c\/p\u003e\n\u003cp\u003eBoth together is the mode that earns the name. Light the propane to bring the oven up in half an hour instead of an hour, keep the burner on low to hold the floor temperature between pizzas, and run a small wood fire on the other side for the flame and the flavor. On a night of twenty pizzas, the gas does the work of keeping the oven ready and the wood does the work of making them taste like they came from a wood fired oven.\u003c\/p\u003e\n\u003ch2 class=\"gpd-h2\"\u003eThe 31.5 Inch Floor and What Fits On It\u003c\/h2\u003e\n\u003cimg class=\"gpd-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-grande-pro-duo-cooking-chamber.webp?v=1790306378\" alt=\"Inside the ItaliaForno Grande Pro Duo, refractory floor and copper toned dome with a pizza cooking\" width=\"800\" height=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eThe cooking floor is 31.5 by 31.5 inches, just under 1,000 square inches of refractory tile under a dome 13.5 inches at its peak, and the mouth is 21.65 inches wide by 8.62 tall. Those numbers decide what the Grande Pro Duo pizza oven will and will not do: two 14 inch pizzas side by side with a wood fire beside them, three 12 inch pizzas at once by ItaliaForno's own rating, a 16 inch pizza and a tray of vegetables, a whole chicken on a rack, a Dutch oven of bread, a sheet of focaccia. What it will not take is a pan wider than 21 inches or anything taller than about 8 inches through the door.\u003c\/p\u003e\n\u003cp\u003eFor comparison, the compact ItaliaForno ovens, the \u003ca href=\"\/products\/italiaforno-allegro-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eAllegro\u003c\/a\u003e, \u003ca href=\"\/products\/italiaforno-bambino-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eBambino\u003c\/a\u003e and \u003ca href=\"\/products\/italiaforno-fornello-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eFornello\u003c\/a\u003e, cook one 12 to 13 inch pizza at a time and the \u003ca href=\"\/products\/italiaforno-famiglia-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eFamiglia\u003c\/a\u003e takes a 14 to 16 inch pizza or two small ones. The Grande Pro Duo pizza oven is the one you buy when the compact would have you cooking in shifts for a table of eight, or when the pizza is only the first course and the oven is going to roast the second.\u003c\/p\u003e\n\u003cp\u003eThe floor holds heat the way refractory does, which means the first pizza of the night lands on tile that has been soaking heat for 30 to 50 minutes and the tenth lands on tile that is still there. That is the difference between this class of oven and the small portable ovens that cook one pizza and then wait: the Grande Pro Duo pizza oven has the mass to keep cooking, which is why ItaliaForno puts it at the top of the line and prices it there.\u003c\/p\u003e\n\u003ch2 class=\"gpd-h2\"\u003eCooking on the Grande Pro Duo\u003c\/h2\u003e\n\u003cp\u003ePreheat is 30 to 50 minutes on gas with the door on, until the thermometer in the front face reads 750 to 850°F and the dome has gone from black to pale. The oven will reach 1,000°F, and ItaliaForno asks that you cook at 850°F or below for the sake of the tiles and the gaskets; Neapolitan style pizza at 800°F takes about 90 seconds, a New York style pie at 650°F takes four or five minutes, and both come off the same floor once you learn to read the flame.\u003c\/p\u003e\n\u003cp\u003eAfter pizza, turn the burner to low or let the wood fire fall to coals and the Grande Pro Duo pizza oven becomes a roasting oven. Skin on chicken at 450°F, a pork shoulder low and slow with the door on, bread at 500°F with a pan of water for steam, vegetables on a sheet pan in the last hour of heat. \u003ca href=\"https:\/\/www.foodsafety.gov\/print\/pdf\/node\/10\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eFoodSafety.gov\u003c\/a\u003e puts poultry at 165°F and pork roasts at 145°F with a rest, and a probe is the only way to know a roast in a 700°F oven is there.\u003c\/p\u003e\n\u003cvideo class=\"gpd-video\" controls preload=\"metadata\" playsinline width=\"800\" poster=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-grande-pro-duo-pizza-on-peel.webp?v=1790306424\"\u003e\u003csource src=\"https:\/\/cdn.shopify.com\/videos\/c\/o\/v\/2424101ec1914b4ea215873279931208.mp4\" type=\"video\/mp4\"\u003eHow to make a pizza in an ItaliaForno pizza oven.\u003c\/source\u003e\u003c\/video\u003e\n\u003cp class=\"gpd-cap\"\u003eItaliaForno's own walk through of a first pizza, from dough to the oven floor. The stretch, the launch and the turn are the same on every oven in the line.\u003c\/p\u003e\n\u003cp\u003eThe thing to unlearn from a small portable oven is speed. The Grande Pro Duo pizza oven is not in a hurry; it takes longer to heat and holds heat longer, so the rhythm is a long preheat, then pizza after pizza without waiting for recovery, then an hour of roasting on the heat that is left. Owners who plan the night that way get more out of it than owners who fire it up for one pizza.\u003c\/p\u003e\n\u003ch2 class=\"gpd-h2\"\u003eFlame Control, Ignition and Propane\u003c\/h2\u003e\n\u003cimg class=\"gpd-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-grande-pro-duo-flame-control.webp?v=1790306626\" alt=\"ItaliaForno Grande Pro Duo flame control knob close up on an outdoor counter\" width=\"800\" height=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eThe Grande Pro Duo pizza oven is propane only. ItaliaForno does not offer a natural gas option today; if you need one, ask us before you order and we will check current availability with the brand. The oven ships with the adapter that mates its European inlet to a standard US propane tank. At full output the burner draws 1,601 grams of propane an hour, about 3.5 pounds, so a 20 pound tank is five to six hours at full burn and far longer on low. A tank covers a weekend of cooking; keep a second one for the night the first runs dry mid pizza.\u003c\/p\u003e\n\u003cp\u003eIgnition is a pilot flame with a thermocouple, lit by a push button spark igniter that runs on a single AAA battery in the back of the oven, included in the box. Open the tank, turn the knob to the spark mark, press and hold it, press the igniter until the pilot catches, keep the knob held for about 15 seconds so the thermocouple heats, and release. The main burner lights from the pilot. If the flame ever blows out, the thermocouple shuts the gas, which is why the knob has to be held on the first light.\u003c\/p\u003e\n\u003cp\u003eFrom there the knob runs the burner between its low and high marks. Low holds a preheated floor for as long as you like; high is for the preheat and for pushing the dome back to color between pizzas. The knob, the heat deflector and the adapter are all shown in the setup video further down, along with the dimensions of the adapter so a replacement can be matched at a hardware store if one ever goes missing.\u003c\/p\u003e\n\u003ch2 class=\"gpd-h2\"\u003eThe Cart and Where It Sits\u003c\/h2\u003e\n\u003cimg class=\"gpd-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-grande-pro-duo-cart-outdoor-cooking.webp?v=1790306288\" alt=\"ItaliaForno Grande Pro Duo on its cart outdoors with a cook holding a topped pizza on the peel\" width=\"800\" height=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eThe Grande Pro Duo pizza oven is a countertop oven that weighs 420 pounds, so where it sits is decided before it arrives. ItaliaForno makes a matching \u003ca href=\"\/products\/italiaforno-grande-pro-duo-oven-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eGrande Pro Duo cart\u003c\/a\u003e, $795 and sold separately, sized for this oven and not the smaller ones: a bolt together stainless frame with a middle work shelf, a bottom shelf that takes a 20 pound propane tank or a night of split wood, and four wheels. Its page covers the shelves, the wheels and assembly; add it to the same order and it ships free with the oven.\u003c\/p\u003e\n\u003cp\u003eA block or masonry base works just as well, and for a permanent outdoor kitchen it is the better answer. The manual's clearances are 8 inches from walls on all sides, 20 inches clear on each side of the chimney and 40 inches above it, on a level, non combustible surface rated for the weight. A propane cylinder stored in a cabinet under the oven is limited to a 20 pound tank with ventilation; never a larger one.\u003c\/p\u003e\n\u003cp\u003eWhatever it sits on, the oven itself is moved with the chimney, the door and the floor tiles taken out, and only when it is cold with the gas disconnected. That is a two person lift at best; on a cart it rolls, and on a base it stays put.\u003c\/p\u003e\n\u003ch2 class=\"gpd-h2\"\u003eFood Trucks, Pizza Trailers and Catering\u003c\/h2\u003e\n\u003cimg class=\"gpd-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-grande-pro-duo-outdoor-entertaining.webp?v=1790306749\" alt=\"ItaliaForno Grande Pro Duo lit and built into a pizza trailer serving counter with a pizza on the counter\" width=\"800\" height=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eThis is the oven ItaliaForno puts on pizza trailers and catering rigs, and it shows it that way on its own site. The reasons are the same three numbers that make it the top of the line: a 31.5 inch floor that ItaliaForno rates for three 12 inch pizzas at once, four for an experienced operator; a 75,000 BTU burner that brings the floor back between loads instead of making the line wait; and 420 pounds of stainless and refractory that hold heat through a five hour event. Run it on gas for consistency, add a small wood fire beside the pizzas when the crowd wants to see flame and smell smoke, and the Grande Pro Duo pizza oven turns out event volume that a portable oven cannot touch.\u003c\/p\u003e\n\u003cp\u003eHere is how the warranty works on a mobile build, because it is not automatic and we will not pretend otherwise. ItaliaForno reviews each trailer setup individually before the sale and approves it in writing: a professionally built trailer, proper mounting of the oven, the gas connection and the installation all have to pass. The oven is never operated inside an enclosed trailer or vehicle; the manual's carbon monoxide warning rules that out. On an open trailer it runs in open air, mounted, with the same clearances as any other installation.\u003c\/p\u003e\n\u003cp\u003eSo the process from Crustify is this. Before you order, send us your trailer details, the mounting spot and its dimensions, and photos if the trailer exists, along with how the gas will be plumbed. We put all of it to ItaliaForno in writing and come back to you with the approval, or the changes they want, before your card is charged. If your plan is to haul the oven to events and cook on the ground beside the trailer rather than on it, send that plan too; it goes through the same review. We would rather spend a week getting a build approved than sell you a warranty you do not have. Our \u003ca href=\"\/blogs\/news\/food-truck-pizza-oven-guide\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003efood truck pizza oven guide\u003c\/a\u003e walks the whole decision, from the inspector's questions to what the rig costs, before you send us the photos.\u003c\/p\u003e\n\u003cp\u003eTwo practical notes for an operator pricing the rig. The oven is 420 pounds, 470 on the \u003ca href=\"\/products\/italiaforno-grande-pro-duo-oven-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eGrande Pro Duo cart\u003c\/a\u003e, so the trailer's axle rating, the mounting plate and the ramp all need to be built for it, which is a trailer shop's job and part of what ItaliaForno looks at. And a 20 pound tank is five to six hours at full burn, so a long event runs on two tanks with a changeover, or a larger cylinder plumbed outside the trailer by a licensed gas fitter. For the rest of our mobile line, the wood fired \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-prime-portable-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eMaximus Prime\u003c\/a\u003e and the commercial countertop ovens are in the \u003ca href=\"\/collections\/commercial-pizza-ovens\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ecommercial pizza ovens collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2 class=\"gpd-h2\"\u003eKeeping It Outside: Cover and Care\u003c\/h2\u003e\n\u003cp\u003eThe Grande Pro Duo pizza oven lives outdoors, and the warranty's corrosion clause is written for an oven left uncovered through a wet season. Cover it when it is cold, with a breathable outdoor oven cover that fits a 42 by 39 inch body 47 inches tall with the chimney on; ItaliaForno does not list its own cover yet, and we will point you to one that fits when you order. Remove the propane cylinder for long storage and keep it upright and outdoors.\u003c\/p\u003e\n\u003cp\u003eCleaning is a brush on the floor after each cook, a vacuum around the burner every few weeks so ash and crumbs do not block the ports, and a wipe of the stainless with a stainless cleaner. A thin film of food grade oil or petroleum jelly on the steel after cleaning is ItaliaForno's own advice against surface rust. Heat discoloration on the stainless is normal and not covered, and the door, the floor tiles, the gaskets and the igniter battery are consumables.\u003c\/p\u003e\n\u003ch2 class=\"gpd-h2\"\u003eHow It Compares to the Hybrids You Are Also Looking At\u003c\/h2\u003e\n\u003cp\u003eAnyone reading this page is also looking at the Gozney Dome, the Alfa Moderno and a Fontana, and the honest way to compare them is on three numbers rather than on photographs. Floor area decides how many pizzas cook at once. Burner output decides how fast the oven preheats and how fast the floor recovers after each pizza. Mass decides how long it holds that heat once the burner drops to low. The Grande Pro Duo pizza oven is a 31.5 by 31.5 inch floor, a 75,000 BTU burner and 420 pounds; write those three next to whatever else is on your list.\u003c\/p\u003e\n\u003cp\u003eMost hybrids in this price range are built to cook one pizza at a time, quickly, on a floor sized for a 16 inch pie. That is a fine oven for a family of four. The Grande Pro Duo pizza oven is built for the night when eight people are waiting, two pizzas are on the floor at once, and the third and fourth go in the moment the first two come out because the tile has not cooled. The larger floor is not a luxury; it is what lets one person keep up with a table.\u003c\/p\u003e\n\u003cp\u003eThe trade is size and weight. A 420 pound oven does not go in the back of a car for a weekend at the lake, and it needs a cart or a base before it arrives. If portability is the point, the compact ItaliaForno ovens, the \u003ca href=\"\/products\/italiaforno-allegro-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eAllegro\u003c\/a\u003e, \u003ca href=\"\/products\/italiaforno-bambino-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eBambino\u003c\/a\u003e or \u003ca href=\"\/products\/italiaforno-fornello-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eFornello\u003c\/a\u003e, or the \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-mobile-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eMaximus Mobile\u003c\/a\u003e are the better buy. If a permanent outdoor kitchen is the point, this is the largest countertop hybrid we sell and the one we would put there.\u003c\/p\u003e\n\u003ch2 class=\"gpd-h2\"\u003eWhich Hybrid Pizza Oven\u003c\/h2\u003e\n\u003cp\u003eCrustify carries five ovens that burn gas and wood, and they are not the same oven in different shells. Here is the set, so the Grande Pro Duo pizza oven is chosen against the others rather than in a vacuum.\u003c\/p\u003e\n\u003ctable class=\"gpd-table\"\u003e\n\u003ctr\u003e\n\u003cth\u003eOven\u003c\/th\u003e\n\u003cth\u003eFuel\u003c\/th\u003e\n\u003cth\u003eBuild\u003c\/th\u003e\n\u003cth\u003eBest for\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eItaliaForno Grande Pro Duo (this page)\u003c\/td\u003e\n\u003ctd\u003ePropane burner plus wood, or either alone\u003c\/td\u003e\n\u003ctd\u003eStainless countertop, 31.5 x 31.5 in refractory floor, 420 lb, made in Italy\u003c\/td\u003e\n\u003ctd\u003eThe largest countertop hybrid we sell; two pizzas at once and roasting after, and the hybrid for approved trailer builds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/pinnacolo-ibrido-hybrid-pizza-oven-wood-or-gas-with-free-accessories\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ePinnacolo Ibrido\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWood or gas\u003c\/td\u003e\n\u003ctd\u003e32 in stainless dome on a matching cart, accessory kit included\u003c\/td\u003e\n\u003ctd\u003eA hybrid with the cart and tools in the price\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/hpc-fire-forno-series-hybrid-dual-fuel-wood-gas-burning-pizza-oven-with-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire Forno\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWood and gas, CSA certified burner\u003c\/td\u003e\n\u003ctd\u003eStainless oven on a cart, 450 lb, built in the USA\u003c\/td\u003e\n\u003ctd\u003eA certified gas appliance for buyers whose inspector asks\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/kokomo-32-dual-fuel-gas-or-wood-fired-stainless-steel-pizza-oven-and-stand\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eKokomo 32 Dual Fuel\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eGas or wood\u003c\/td\u003e\n\u003ctd\u003e32 in stainless oven with stand, 170 lb\u003c\/td\u003e\n\u003ctd\u003eThe lightest hybrid on the site, easy to place\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-lume-alto-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eAuthentic Pizza Ovens Lume Alto Tudo\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eWood fired, hybrid ready for the gas kit\u003c\/td\u003e\n\u003ctd\u003eBrick and refractory dome, about 1,300 lb, made in Portugal\u003c\/td\u003e\n\u003ctd\u003eA brick oven's heat retention with a gas option later\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"gpd-cards\"\u003e\n\u003cdiv class=\"gpd-card\"\u003e\n\u003cstrong\u003eItaliaForno Grande Pro Duo (this page)\u003c\/strong\u003e\u003cbr\u003ePropane burner plus wood, or either alone. Stainless countertop, 31.5 x 31.5 in refractory floor, 420 lb, made in Italy. The largest countertop hybrid we sell, and the hybrid for approved trailer builds.\u003c\/div\u003e\n\u003cdiv class=\"gpd-card\"\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/pinnacolo-ibrido-hybrid-pizza-oven-wood-or-gas-with-free-accessories\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003ePinnacolo Ibrido\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003eWood or gas. 32 in stainless dome on a matching cart with the accessory kit included. A hybrid with the cart and tools in the price.\u003c\/div\u003e\n\u003cdiv class=\"gpd-card\"\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/hpc-fire-forno-series-hybrid-dual-fuel-wood-gas-burning-pizza-oven-with-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHPC Fire Forno\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003eWood and gas with a CSA certified burner. Stainless oven on a cart, 450 lb, built in the USA. For buyers whose inspector asks.\u003c\/div\u003e\n\u003cdiv class=\"gpd-card\"\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/kokomo-32-dual-fuel-gas-or-wood-fired-stainless-steel-pizza-oven-and-stand\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eKokomo 32 Dual Fuel\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003eGas or wood. 32 in stainless oven with stand, 170 lb. The lightest hybrid on the site.\u003c\/div\u003e\n\u003cdiv class=\"gpd-card\"\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/authentic-pizza-ovens-lume-alto-brick-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eAuthentic Pizza Ovens Lume Alto Tudo\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003eWood fired, hybrid ready for the gas kit. Brick and refractory dome, about 1,300 lb, made in Portugal.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eThe short version: the Grande Pro Duo pizza oven is the largest floor and the biggest burner in a countertop hybrid on this site, the Ibrido and the Kokomo are the value hybrids, the HPC Forno is the certified one, and the Lume Alto Tudo is the brick oven for a buyer who wants mass over mobility. If two of them look right, \u003ca href=\"\/pages\/contact\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003econtact us\u003c\/a\u003e with a photo of the space and we will tell you which one fits it.\u003c\/p\u003e\n\u003ch2 class=\"gpd-h2\"\u003eBuying the Grande Pro Duo From Crustify\u003c\/h2\u003e\n\u003cp\u003eItaliaForno is a woman owned American brand whose ovens are built in Sicily by a family maker with more than sixty years of oven making, recognized in 2016 with the \"Sicilians at Home and in the World\" honor. Their line runs from three compacts through the Famiglia to the Grande Pro Duo pizza oven at the top, and their own line for it is \"One of Italy's Finest Pizza Ovens, Now Made for Your Backyard.\" Crustify is an authorized ItaliaForno dealer, and every ItaliaForno oven, cart and accessory we carry is on the \u003ca href=\"\/collections\/italiaforno-pizza-ovens\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno brand page\u003c\/a\u003e.\u003c\/p\u003e\n\u003cvideo class=\"gpd-video\" controls preload=\"metadata\" playsinline width=\"800\" poster=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-grande-pro-duo-hybrid-pizza-oven-cooking1.webp?v=1790306232\"\u003e\u003csource src=\"https:\/\/cdn.shopify.com\/videos\/c\/o\/v\/29e46c0f137e4cdeb3a0b4c2ead8261c.mp4\" type=\"video\/mp4\"\u003eChef endorsing the ItaliaForno pizza oven on camera.\u003c\/source\u003e\u003c\/video\u003e\n\u003cp class=\"gpd-cap\"\u003eA private chef, on camera at the Grande Pro Duo, on why he cooks on ItaliaForno ovens. ItaliaForno's own clip.\u003c\/p\u003e\n\u003cp\u003eThe Grande Pro Duo pizza oven ships boxed on a 48 by 48 inch pallet, 470 pounds crated, from ItaliaForno's warehouse near Houston, Texas, in stock and usually on the truck within 7 business days. Freight is free across the site on orders over $750, and every pallet oven carries the $95 residential liftgate fee at checkout so the driver lowers it to your driveway; delivery is curbside, so have a plan and a second pair of hands for the last thirty feet. Inspect the crate before signing and report any damage to us within 24 hours, which is ItaliaForno's window.\u003c\/p\u003e\n\u003cp\u003eUnused ovens in their original packaging can be returned within 14 days with return freight paid by the buyer. The oven is excluded from every Crustify coupon code because ItaliaForno sets a strict MSRP and enforces it, which is also why our price and theirs match to the dollar.\u003c\/p\u003e\n\u003cp\u003eWith the Grande Pro Duo pizza oven in the cart, the two things it needs are the \u003ca href=\"\/products\/italiaforno-grande-pro-duo-oven-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eGrande Pro Duo cart\u003c\/a\u003e, $795, and a cover. The \u003ca href=\"\/products\/italiaforno-infrared-thermometer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno infrared thermometer\u003c\/a\u003e, $49.95, reads the floor rather than the air up to 752°F, which covers the preheat and everything but a Neapolitan floor; above that it reads over range, and its page says so. The cart and the thermometer ship free on the same order as the oven. Everything else for outdoor pizza is in our \u003ca href=\"\/collections\/accessories\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003epizza oven accessories collection\u003c\/a\u003e. Chat and email go straight to the owner and are usually answered the same day.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn stock in Texas, ships boxed on a pallet with liftgate delivery. Strict MSRP, no coupons, and the same $4,995 everywhere; buy it from the dealer you would rather talk to afterward.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch6\u003eKEY FEATURES\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eItaliaForno Grande Pro Duo pizza oven, the one hybrid in the ItaliaForno line: propane burner, wood fire, or both at once\u003c\/li\u003e\n\u003cli\u003e75,000 BTU (22 kW) propane burner along the left wall behind a heat deflector, with knob control from low to high\u003c\/li\u003e\n\u003cli\u003e31.5 x 31.5 inch refractory floor, 21.65 x 8.62 inch mouth, 13.5 inch dome height; rated three 12 inch pizzas at once, four for an experienced operator, or two large; roasting and bread after\u003c\/li\u003e\n\u003cli\u003eReaches 1,000°F, cook at 850°F or below; 30 to 50 minute preheat with heat that holds pizza after pizza\u003c\/li\u003e\n\u003cli\u003ePilot flame ignition with thermocouple safety, push button spark on a single AAA battery, battery in the box\u003c\/li\u003e\n\u003cli\u003eStainless steel body, 42 W x 38.5 D x 23.4 inches to the top, 47 inches with the chimney; 420 lb\u003c\/li\u003e\n\u003cli\u003eIn the box: oven, propane burner, chimney and cap, door, refractory floor, heat deflector, thermometer and the adapter for a standard US propane tank\u003c\/li\u003e\n\u003cli\u003ePropane only; no natural gas option offered today, ask us if you need one\u003c\/li\u003e\n\u003cli\u003eCountertop oven for the matching Grande Pro Duo cart ($795, sold separately), a block base or a masonry counter\u003c\/li\u003e\n\u003cli\u003eFood truck and pizza trailer builds reviewed and approved by ItaliaForno in writing per setup, before you order; never operated inside an enclosed trailer or vehicle\u003c\/li\u003e\n\u003cli\u003eMade in Italy; 2 year residential outdoor warranty; cover required when not in use\u003c\/li\u003e\n\u003cli\u003eShips boxed on a pallet from Texas, 470 lb crated, free freight with the $95 liftgate fee, in stock, 7 business days\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eSPECIFICATIONS\u003c\/h6\u003e\n\u003cimg class=\"gpd-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-grande-pro-duo-dimensions-drawing.webp?v=1790306703\" alt=\"Dimension drawing of the ItaliaForno Grande Pro Duo in millimeters and inches, front, side, top and section views\" width=\"800\" height=\"387\" loading=\"lazy\"\u003e\n\u003cp class=\"gpd-cap\"\u003eThe factory drawing for the Grande Pro Duo pizza oven, in millimeters with inches in brackets: 980 mm (38.58 in) across the body, 1,032 mm (40.64 in) deep, 593 mm (23.37 in) to the top of the oven and 1,175 mm (46.26 in) to the top of the chimney, a 550 by 219 mm (21.65 by 8.62 in) mouth, and a 150 mm (5.91 in) chimney. ItaliaForno's published 42 by 38.5 inch footprint includes the knob and the rear fittings. Handmade, so expect small variations.\u003c\/p\u003e\n\u003ctable class=\"cart-specs gpd-specs\"\u003e\n\u003ctr\u003e\n\u003cth\u003eBrand and model\u003c\/th\u003e\n\u003ctd\u003eItaliaForno Grande Pro Duo hybrid pizza oven, model GRANDEB, Black\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFuel\u003c\/th\u003e\n\u003ctd\u003ePropane burner, wood, or both; propane only, no natural gas option\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBurner\u003c\/th\u003e\n\u003ctd\u003e22 kW \/ 75,000 BTU, left wall, behind a curved heat deflector; knob control low to high\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePropane use\u003c\/th\u003e\n\u003ctd\u003e1,601 g\/h (about 3.5 lb\/h) at full output; a 20 lb tank runs five to six hours at full burn, longer on low\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIgnition\u003c\/th\u003e\n\u003ctd\u003ePilot flame with thermocouple safety; push button spark igniter on one AAA battery, included\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCooking floor\u003c\/th\u003e\n\u003ctd\u003e31.5 x 31.5 in refractory tile; ItaliaForno rating three 12 in pizzas at once, four for an experienced operator\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMouth and dome\u003c\/th\u003e\n\u003ctd\u003e21.65 in wide x 8.62 in tall opening; 13.53 in interior dome height\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eExternal dimensions\u003c\/th\u003e\n\u003ctd\u003e42 in W x 38.5 in D overall; 23.4 in to the top of the body, 47 in with the chimney\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eChimney\u003c\/th\u003e\n\u003ctd\u003e5.91 in diameter stainless flue with cap, slips into the top of the oven, no hardware\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eTemperature\u003c\/th\u003e\n\u003ctd\u003eUp to 500°C \/ 1,000°F; recommended cooking ceiling 450°C \/ 850°F; preheat 30 to 50 minutes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWeight\u003c\/th\u003e\n\u003ctd\u003e420 lb product; 470 lb boxed on a 48 x 48 x 25 in pallet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIncluded\u003c\/th\u003e\n\u003ctd\u003eOven, burner, chimney and cap, door, refractory floor, heat deflector, control knob, thermometer, US propane tank adapter, AAA igniter battery\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGas connection\u003c\/th\u003e\n\u003ctd\u003eG1\/2 inlet at the rear with the supplied US propane adapter; regulator and hose sourced locally as your setup needs; 20 lb tank recommended, 20 lb maximum under a cart\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eClearances\u003c\/th\u003e\n\u003ctd\u003e8 in from walls on all sides, 20 in each side of the chimney, 40 in above; outdoor use only, never inside an enclosed trailer or vehicle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eTrailer and catering use\u003c\/th\u003e\n\u003ctd\u003eItaliaForno reviews and approves each trailer setup in writing before purchase: professionally built trailer, proper mounting, gas connection and installation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWarranty\u003c\/th\u003e\n\u003ctd\u003e2 years, residential outdoor use, original purchaser; cover required; consumables excluded; commercial, trailer and catering use covered only on a setup ItaliaForno has approved in writing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eShipping\u003c\/th\u003e\n\u003ctd\u003eBoxed on a pallet from Baytown, Texas; free freight with the $95 liftgate fee; curbside; in stock, 7 business days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch6\u003eINSTALLATION GUIDE \u0026amp; USER MANUAL\u003c\/h6\u003e\n\u003cvideo class=\"gpd-video\" controls preload=\"metadata\" playsinline width=\"800\" poster=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-grande-pro-duo-on-stand.webp?v=1790306108\"\u003e\u003csource src=\"https:\/\/cdn.shopify.com\/videos\/c\/o\/v\/991581e247794e99963b40456ef5944e.mp4\" type=\"video\/mp4\"\u003eItaliaForno pizza oven setup on the cart, bricks, propane adapter, chimney, igniter battery and first light.\u003c\/source\u003e\u003c\/video\u003e\n\u003cp class=\"gpd-cap\"\u003eItaliaForno's setup video: the oven on its cart, the floor tiles, the propane adapter and its dimensions, the chimney, the igniter battery, the heat deflector and the knob, through to first light.\u003c\/p\u003e\n\u003cp class=\"gpd-docs\"\u003e\u003ca class=\"gpd-doc\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-user-manual.pdf?v=1790303890\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e\u003cimg class=\"gpd-doc-btn\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-user-manual-button.webp?v=1790308167\" alt=\"Download the ItaliaForno user manual PDF\" width=\"160\" height=\"60\" loading=\"lazy\"\u003e\u003c\/a\u003e\u003ca class=\"gpd-doc\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-oven-assembly.pdf?v=1790303890\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e\u003cimg class=\"gpd-doc-btn\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-oven-assembly-button.webp?v=1790308167\" alt=\"Download the ItaliaForno oven assembly guide PDF\" width=\"160\" height=\"60\" loading=\"lazy\"\u003e\u003c\/a\u003e\u003ca class=\"gpd-doc\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-cart-assembly.pdf?v=1790303889\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e\u003cimg class=\"gpd-doc-btn\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-cart-assembly-button.webp?v=1790308167\" alt=\"Download the ItaliaForno cart assembly guide PDF\" width=\"160\" height=\"60\" loading=\"lazy\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUnboxing.\u003c\/strong\u003e The Grande Pro Duo pizza oven arrives boxed on a pallet with the chimney, the door, the floor tiles and the accessories packed separately. Cut the box away, check every part against the packing list and photograph any damage before the oven moves; the claim window is 24 hours. Lift the body with two people, by the base, never by the chimney collar or the door frame.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAssembly.\u003c\/strong\u003e No tools. Fit the four feet, or set the oven on its cart. Slide the refractory tiles into the floor without forcing them. Seat the chimney in its collar on top of the oven and bend the four prongs of the cap inward to hold it. Push the control knob onto its shaft on the front. Inside the back of the chamber, hang the curved heat deflector on the two studs above the burner with its keyhole slots. Set the door onto its mounting points.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGas.\u003c\/strong\u003e Fit the supplied adapter to the G1\/2 inlet at the rear, connect a standard US propane tank through it with the tank upright and clear of the oven, and leak test every joint with soapy water before the first light. Never test with a flame. Close the tank valve after every cook and never store a cylinder, full or empty, near the oven.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFirst light.\u003c\/strong\u003e Knob off, tank valve open slowly, knob turned to the spark mark and pressed in, igniter pressed until the pilot catches, knob held in about 15 seconds, release. The main burner lights. Door on, 30 to 50 minutes to cooking temperature. The first firing will smell as coatings cure; that passes. If the pilot does not catch in 60 seconds, turn the knob off, wait five minutes and start again.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWood.\u003c\/strong\u003e Build a small fire of dry hardwood on the right side of the floor, away from the burner, and let it burn to coals with a live flame before cooking. Never burn treated wood, charcoal briquettes or pellets, and never run a wood fire against the heat deflector or the burner.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTrailer builds.\u003c\/strong\u003e A mounted installation on an open trailer follows the same clearances, with the oven secured to a plate rated for 420 pounds and the gas plumbed by a licensed fitter. ItaliaForno approves the specific build in writing before purchase; the oven is never run inside an enclosed trailer or vehicle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCare.\u003c\/strong\u003e Brush the floor after each cook, vacuum around the burner every few weeks, wipe the stainless, oil the steel lightly, replace the AAA igniter battery when the spark weakens, and cover the cold oven. Move it only cold, disconnected, with the chimney, door and tiles out.\u003c\/p\u003e\n\u003ch6\u003eWARRANTY INFORMATION\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eTerm.\u003c\/strong\u003e ItaliaForno warrants the Grande Pro Duo pizza oven to the original purchaser against defects in materials and workmanship for two years from the date of purchase, for residential outdoor use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConditions.\u003c\/strong\u003e The oven must be installed outdoors in the open, on a stable non combustible base, with the clearances in the manual, connected to propane through a certified regulator by someone qualified to do it, and covered with a protective cover whenever it is not in use. Proof of purchase is required for any claim.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTrailer and catering builds.\u003c\/strong\u003e Coverage on a food truck, pizza trailer or catering installation is not automatic. ItaliaForno reviews each setup individually before the sale, looking at the trailer build, the mounting, the gas connection and the installation, and confirms coverage in writing. Crustify handles that review for you before your order is placed; a build that has not been approved is not covered.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExclusions.\u003c\/strong\u003e Commercial, trailer or catering use on a setup ItaliaForno has not approved in writing, installation indoors or in an enclosed space, operation inside an enclosed trailer or vehicle, modification of any component, fuels other than propane and wood, overheating past the rated temperature, corrosion from weather exposure without a cover, normal discoloration of the stainless, cosmetic wear, grease fires and neglected maintenance. The door, the refractory tiles, the gaskets and the igniter battery are consumables and are not covered.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClaims.\u003c\/strong\u003e Contact us first with photos and your order number and we handle the claim with ItaliaForno on your behalf. Shipping damage is separate from the warranty: note it on the delivery receipt or report it to us within 24 hours of delivery.\u003c\/p\u003e\n\u003ch6\u003eFREQUENTLY ASKED QUESTIONS - FAQ'S\u003c\/h6\u003e\n\u003ccenter\u003e\u003ch2 id=\"faqs\"\u003e\u003cspan style=\"text-decoration: underline; color: #c62828;\"\u003eFrequently Asked Questions (FAQs)\u003c\/span\u003e\u003c\/h2\u003e\u003c\/center\u003e\n\u003ch3 style=\"color: #2c3e50; margin-top: 0;\"\u003eYour Questions Answered Before You Buy\u003c\/h3\u003e\n\u003cp\u003eThese are the questions we get most often about the Grande Pro Duo pizza oven, answered straight. If yours is not here, chat or email goes to the owner and you will usually hear back the same day.\u003c\/p\u003e\n\u003cdiv style=\"width: 100%; margin: 30px 0; font-family: Arial,sans-serif; border: 1px solid #ddd; border-radius: 12px; overflow: hidden; box-shadow: 0 4px 12px rgba(0,0,0,0.1);\"\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Is the Grande Pro Duo gas or wood fired?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eBoth, and either. It has a 75,000 BTU propane burner along the left wall of the chamber and room for a wood fire on the floor on the right, so you can run gas alone for speed and control, wood alone for a traditional fire, or gas to hold the heat with a small wood fire beside it for the flavor. It is the only hybrid in the ItaliaForno line.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Does it run on natural gas?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNo. The Grande Pro Duo is propane only, and ItaliaForno does not offer a natural gas option today. The oven ships with the adapter that connects its inlet to a standard US propane tank; a 20 pound tank runs five to six hours at full burn, longer on low. If natural gas is a requirement for your outdoor kitchen, ask us before you order and we will check current availability with the brand.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How many pizzas fit at once?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eItaliaForno rates the 31.5 by 31.5 inch floor for three 12 inch pizzas at once, with four possible for an experienced operator. In backyard terms that is two 14 inch pizzas side by side with room to turn them and a wood fire beside them, or one 16 inch pizza and a tray of vegetables. The mouth is 21.65 inches wide. The compact ItaliaForno ovens cook one 12 to 13 inch pizza at a time; this is the one for a full table or an event line.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How long does it take to heat up, and how hot does it get?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003ePlan on 30 to 50 minutes on gas with the door on for the refractory floor to reach pizza temperature; the body warms faster but the tiles are what cook the crust. The oven will reach 1,000°F. ItaliaForno recommends cooking at 850°F or below for the life of the tiles and gaskets, which is still Neapolitan territory: about 90 seconds a pizza at 800°F.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What does it sit on?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eIt is a 420 pound countertop oven, so a level non combustible base rated for the weight: the matching Grande Pro Duo cart ($795, sold separately) with two shelves and four wheels, a block base, or a masonry counter in an outdoor kitchen. Keep 8 inches clear of walls, 20 inches each side of the chimney and 40 inches above it. Outdoors only, never in a garage or under a roof.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can I run the Grande Pro Duo on a food truck or pizza trailer?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes, on an approved build. ItaliaForno markets this oven for pizza trailers and catering, and it rates the floor for three 12 inch pizzas at once, four for an experienced operator. The warranty on a trailer is not automatic: ItaliaForno reviews each setup individually before the sale, meaning a professionally built trailer, proper mounting, the gas connection and the installation, and approves it in writing. Send us your trailer details, the mounting spot and photos before you order and we run the review for you. The oven is never operated inside an enclosed trailer or vehicle.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What comes in the box?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe oven body with the propane burner fitted, the chimney and its cap, the door, the refractory floor tiles, the curved heat deflector, the control knob, the front thermometer, the adapter for a standard US propane tank and the AAA igniter battery. Assembly needs no tools. The Grande Pro Duo cart, a cover and the ItaliaForno infrared thermometer are sold separately; the cart and the thermometer ship free on the same order as the oven.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Does it need a cover?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes. The two year warranty excludes corrosion from weather exposure without a protective cover, so a cover is a condition, not a suggestion. ItaliaForno does not list its own cover yet; any breathable outdoor oven cover that fits a 42 by 39 inch body 47 inches tall with the chimney on will do, and we will point you to one when you order. Cover it only when it is cold.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How is the Grande Pro Duo shipped?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eBoxed on a 48 by 48 inch pallet, 470 pounds crated, from ItaliaForno's warehouse near Houston, Texas, in stock and usually on the truck within 7 business days. Freight is free and the $95 residential liftgate fee at checkout gets it lowered to your driveway; delivery is curbside. Inspect it before signing and report damage within 24 hours. Unused ovens can be returned within 14 days.\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"ItaliaForno","offers":[{"title":"Default Title","offer_id":50537871933695,"sku":"GRANDEB","price":4995.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-grande-pro-duo-hybrid-pizza-oven.webp?v=1790306048"},{"product_id":"italiaforno-famiglia-gas-pizza-oven","title":"ItaliaForno Famiglia Gas Pizza Oven","description":"\u003cstyle\u003e\n.fam-h2{color:#8a1f12;font-weight:700;}\n.fam-img{max-width:100%;height:auto;display:block;margin:18px auto;border-radius:8px;}\n.fam-video{max-width:100%;height:auto;display:block;margin:18px auto;border-radius:8px;}\n.fam-cap{font-size:14px;color:#555;text-align:center;margin:-8px 0 18px;}\n.fam-docs a.fam-doc{display:inline-block;margin:6px 14px 6px 0;}\n.fam-doc-btn{width:160px;height:60px;display:inline-block;vertical-align:middle;}\n.fam-glance{background:#fbf6f4;border-left:4px solid #8a1f12;padding:16px 20px;margin:20px 0;border-radius:0 8px 8px 0;}\n.fam-glance p{margin:0 0 8px;}\n.fam-glance .fam-glance-title{font-weight:700;font-size:18px;margin-bottom:10px;}\n.fam-table{width:100%;border-collapse:collapse;margin:20px 0;}\n.fam-table th{background:#8a1f12;color:#fff;padding:10px;text-align:left;}\n.fam-table td{border:1px solid #ddd;padding:10px;vertical-align:top;}\n.fam-cards{display:none;}\n.fam-card{border:1px solid #ddd;border-radius:8px;padding:14px;margin:12px 0;}\n.fam-card strong{color:#8a1f12;}\n@media (max-width:600px){.fam-table{display:none;}.fam-cards{display:block;}}\n.cart-specs.fam-specs{width:100%;border-collapse:collapse;margin:16px 0;}\n.cart-specs.fam-specs th{background:#8a1f12;color:#fff;padding:10px;text-align:left;width:38%;}\n.cart-specs.fam-specs td{border:1px solid #ddd;padding:10px;}\ndetails[style*=\"border-bottom\"] \u003e summary{list-style:none;cursor:pointer;}\ndetails[style*=\"border-bottom\"] \u003e summary::-webkit-details-marker{display:none;}\ndetails[style*=\"border-bottom\"] \u003e summary::after{content:none;}\ndetails[style*=\"border-bottom\"] \u003e summary:hover{background:#eef1f5 !important;}\ndetails[open] .pin-arrow{transform:rotate(180deg);}\n\u003c\/style\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003eThe ItaliaForno Famiglia pizza oven is the family sized gas oven in the ItaliaForno line: a 122 pound Italian made propane oven with a 15.7 by 15.7 inch refractory floor, a 30,709 BTU burner across the back wall, and a 30 by 25 inch footprint that fits a patio table, a block base or an outdoor kitchen counter. It cooks one 14 to 16 inch pizza at a time, or two small ones, and it does it at 800°F in about 90 seconds once the floor is up to heat.\u003c\/p\u003e\n\u003cp\u003eWhat you get for $2,395 is the oven body, the propane burner, the chimney and cap, the door, the refractory floor, a thermometer in the front face and the adapter that connects it to a standard US propane tank. The price is set by ItaliaForno and is the same at every dealer, so where you buy comes down to who you would rather deal with after the pallet lands on your driveway.\u003c\/p\u003e\n\u003cp\u003eThe Famiglia pizza oven is gas only. It is not a hybrid; wood, charcoal or pellets in the chamber void the warranty, and the one hybrid in the line is the \u003ca href=\"\/products\/italiaforno-grande-pro-duo-hybrid-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eGrande Pro Duo\u003c\/a\u003e. It is propane only, with no natural gas option today. And it is an outdoor oven with a two year residential warranty that asks for one thing: cover it when it is not in use. Those three facts decide whether this is the right oven before the rest of the page does.\u003c\/p\u003e\n\u003cp\u003eOrdered from Crustify, the Famiglia pizza oven ships boxed on a pallet from ItaliaForno's Texas warehouse, in stock as we write this, with liftgate delivery to a home driveway for the $95 fee every pallet oven on this site carries. Chat and email go straight to the owner, and the oven is excluded from every sitewide coupon because ItaliaForno holds a strict MSRP.\u003c\/p\u003e\n\u003cp\u003eThe rest of this page covers how a rear burner cooks, what the 15.7 inch floor does, cooking on it, flame control and propane, where it sits and what it clears, cover and care, how it compares with the other gas ovens we carry, and buying it from Crustify. The spec table, the factory drawing, the manuals and three videos follow the description.\u003c\/p\u003e\n\u003cdiv class=\"fam-glance\"\u003e\n\u003cp class=\"fam-glance-title\"\u003eItaliaForno Famiglia at a glance\u003c\/p\u003e\n\u003cp\u003ePropane gas oven, 9 kW \/ 30,709 BTU burner across the back wall; gas only, no wood, no natural gas option\u003c\/p\u003e\n\u003cp\u003e15.7 x 15.7 inch refractory floor; one 14 to 16 inch pizza at a time, or two 8 inch; door about 13.4 inches wide\u003c\/p\u003e\n\u003cp\u003eBlack steel body with a stainless front, 30 W x 25.2 D inches, 44 inches tall with the chimney; 122 lb\u003c\/p\u003e\n\u003cp\u003eReaches 1,000°F; cook at 850°F or below; 30 to 50 minute preheat on the floor, pilot flame ignition, AAA battery igniter and thermometer included\u003c\/p\u003e\n\u003cp\u003eSits on a patio table, an outdoor kitchen counter or a block base, or on the \u003ca href=\"\/products\/italiaforno-grande-pro-duo-oven-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno Grande Pro Duo cart\u003c\/a\u003e ($795, sold separately), which ItaliaForno has confirmed for the Famiglia; the smaller compact cart does not support it; outdoors only\u003c\/p\u003e\n\u003cp\u003eMade in Italy; 2 year residential warranty; cover required when not in use\u003c\/p\u003e\n\u003cp\u003eShips boxed on a pallet from Texas, free freight with the $95 liftgate fee, in stock, 7 business days; 14 day returns on unused ovens\u003c\/p\u003e\n\u003cp\u003eQuestions before you order? The FAQ tab below covers the eight we hear most, and the chat button reaches the owner directly.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"fam-h2\"\u003eA Rear Burner Oven: How the Famiglia Cooks\u003c\/h2\u003e\n\u003cimg class=\"fam-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-famiglia-flame-control-knob.webp?v=1790310862\" alt=\"ItaliaForno Famiglia flame control knob close up with the oven lit\" width=\"800\" height=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eThe burner in the Famiglia pizza oven runs across the back wall of the chamber behind a curved heat deflector, so the flame climbs the back wall and rolls forward across the dome toward the mouth. That is the layout that lets a gas oven cook like a wood oven: the top of the pizza sees flame and radiant heat from the dome, and the refractory floor, once it has soaked up 30 to 50 minutes of that heat, does the crust from below. Turn the pizza a quarter at a time and the side facing the back wall browns first, exactly as it would beside a wood fire.\u003c\/p\u003e\n\u003cp\u003eThe control knob on the front face sets the burner from a low hold to full output, and a pilot flame with a thermocouple keeps it lit in a breeze. Low is where a preheated floor lives between pizzas; high is for the preheat and for pushing the dome back up to color after a run of pies has pulled heat out of it. The thermometer in the front face reads the chamber air, and an infrared thermometer pointed at the tile is the better guide to when the floor is ready.\u003c\/p\u003e\n\u003cp\u003eThere is no ash, no wood to split and no fire to manage. The Famiglia pizza oven lights in about 15 seconds, sits on low while the dough proofs, and is put away with the turn of a valve. That is what gas buys over a wood fired oven, and the flame across the back wall is what keeps it from cooking like a home oven.\u003c\/p\u003e\n\u003ch2 class=\"fam-h2\"\u003eThe 15.7 Inch Floor: One Big Pizza, Done Right\u003c\/h2\u003e\n\u003cp\u003eThe cooking floor is 15.7 by 15.7 inches of refractory tile, under a dome that rolls the flame forward from the back, behind a door about 13.4 inches wide. Those numbers decide what the Famiglia pizza oven will and will not do. It takes one 14 to 16 inch pizza at a time with room to turn it, or two 8 inch personal pizzas side by side, a 12 inch cast iron skillet, a half sheet of focaccia, or a chicken spatchcocked on a rack. What it will not take is two large pizzas at once; that is the Grande Pro Duo's job.\u003c\/p\u003e\n\u003cp\u003eItaliaForno's own capacity guide says 14 to 16 inch pizzas, up to two at a time. On a 15.7 inch floor, two at a time means two small ones, and we would rather you know that before the oven arrives than after. For a family of four to six, one 16 inch pizza every two minutes is more than the table can eat, which is the point of the name: famiglia is family, and this is the oven sized for one.\u003c\/p\u003e\n\u003cp\u003eFor comparison, the three compact ItaliaForno ovens, the \u003ca href=\"\/products\/italiaforno-allegro-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eAllegro\u003c\/a\u003e, the \u003ca href=\"\/products\/italiaforno-bambino-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eBambino\u003c\/a\u003e and the \u003ca href=\"\/products\/italiaforno-fornello-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eFornello\u003c\/a\u003e, cook one 12 to 13 inch pizza at a time on a smaller floor for $700 less, and the \u003ca href=\"\/products\/italiaforno-grande-pro-duo-hybrid-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eGrande Pro Duo\u003c\/a\u003e takes two large pizzas on a 31.5 inch floor for $2,600 more. The Famiglia pizza oven is the middle of the line: a full size pizza, a floor that holds heat between pies, and a body that one person can still lift onto a counter.\u003c\/p\u003e\n\u003ch2 class=\"fam-h2\"\u003eCooking on the Famiglia\u003c\/h2\u003e\n\u003cimg class=\"fam-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-famiglia-pizza-oven-patio.webp?v=1790310228\" alt=\"ItaliaForno Famiglia gas pizza oven on a stone patio table with prep ingredients\" width=\"800\" height=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003ePreheat is 30 to 50 minutes with the door on and the burner on high, and the smaller floor of the Famiglia pizza oven is usually ready at the low end of that. The oven will reach 1,000°F; ItaliaForno asks that you cook at 850°F or below for the life of the tiles and the gaskets. Neapolitan style at 800°F takes about 90 seconds with two turns; a New York style pie at 650°F takes four to five minutes; a thicker pan pizza cooks at 550°F with the burner on low.\u003c\/p\u003e\n\u003cp\u003eAfter pizza, drop the burner to low and the Famiglia pizza oven is a roasting oven for the rest of the night. Skin on chicken at 450°F, a tray of vegetables, a cast iron skillet of shrimp, bread at 500°F with a pan of water for steam. \u003ca href=\"https:\/\/www.foodsafety.gov\/print\/pdf\/node\/10\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eFoodSafety.gov\u003c\/a\u003e puts poultry at 165°F and pork roasts at 145°F with a rest, and a probe is the only way to know a roast in a 600°F oven is there.\u003c\/p\u003e\n\u003cvideo class=\"fam-video\" controls preload=\"metadata\" playsinline width=\"800\" poster=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-famiglia-family-dinner.webp?v=1790310283\"\u003e\u003csource src=\"https:\/\/cdn.shopify.com\/videos\/c\/o\/v\/2424101ec1914b4ea215873279931208.mp4\" type=\"video\/mp4\"\u003eHow to make a pizza in an ItaliaForno pizza oven.\u003c\/source\u003e\u003c\/video\u003e\n\u003cp class=\"fam-cap\"\u003eItaliaForno's own walk through of a first pizza, from dough to the oven floor. The stretch, the launch and the turn are the same on every oven in the line.\u003c\/p\u003e\n\u003cp\u003eThe habit to build is the turn. A rear burner oven browns the side of the pizza that faces the flame, so the peel comes back in at 30 seconds for a quarter turn, again at 60, and the pizza comes out at 90 with an even rim. Once that rhythm is in your hands the Famiglia pizza oven turns out a pizza every two minutes for as long as the dough lasts, with the floor holding its heat between them.\u003c\/p\u003e\n\u003ch2 class=\"fam-h2\"\u003eFlame Control, Ignition and Propane\u003c\/h2\u003e\n\u003cp\u003eThe Famiglia pizza oven is propane only. ItaliaForno does not offer a natural gas option today; if you need one, ask us before you order and we will check current availability with the brand. The oven ships with the adapter that mates its European inlet to a standard US propane tank, and at 30,709 BTU the burner draws about 1.4 pounds of propane an hour at full output, so a 20 pound tank is roughly 14 hours at full burn and a summer of pizza nights on low.\u003c\/p\u003e\n\u003cp\u003eIgnition is a pilot flame with a thermocouple, lit by a push button spark igniter that runs on a single AAA battery, included in the box. Open the tank, turn the knob to the spark mark, press and hold it, press the igniter until the pilot catches, hold the knob about 15 seconds so the thermocouple heats, and release. The main burner lights from the pilot. If the flame ever blows out, the thermocouple shuts the gas, which is why the knob is held on the first light. It is the same sequence on every ItaliaForno oven and it is shown in the setup video further down.\u003c\/p\u003e\n\u003cp\u003eGas only means gas only. The Famiglia pizza oven has no firebox and no fire separator, and burning wood, charcoal or pellets in the chamber voids the two year warranty. If a wood fire is part of what you want from an oven, the Grande Pro Duo is the ItaliaForno that does both, and the \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-mobile-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eMaximus Mobile\u003c\/a\u003e is the wood fired oven at this price.\u003c\/p\u003e\n\u003ch2 class=\"fam-h2\"\u003eWhere It Sits: Counter, Table, Balcony, Cart\u003c\/h2\u003e\n\u003cimg class=\"fam-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-famiglia-outdoor-living.webp?v=1790310670\" alt=\"ItaliaForno Famiglia gas pizza oven on an outdoor kitchen counter, sized for patios, balconies and townhomes\" width=\"800\" height=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eAt 122 pounds and 30 by 25 inches, the Famiglia pizza oven is a countertop oven in the real sense: it sits on an outdoor kitchen counter, a sturdy patio table or a block base. If it is going on wheels, the cart is the \u003ca href=\"\/products\/italiaforno-grande-pro-duo-oven-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno Grande Pro Duo cart\u003c\/a\u003e, $795 and sold separately, which ItaliaForno has confirmed carries the Famiglia; its 38.5 inch top takes the 30 inch body with room on every side. The smaller compact cart does not support the Famiglia, and ItaliaForno is withdrawing the older photos that showed one on it. Whatever it sits on has to be level, non combustible and rated for the weight; a glass patio table is not.\u003c\/p\u003e\n\u003cp\u003eThe manual's clearances are 8 inches from walls on all sides, 20 inches clear on each side of the chimney and 40 inches above it, outdoors in the open. That is the rule that decides a balcony. Most apartment fire codes and many HOAs limit or prohibit propane on a balcony, and an overhang closer than 40 inches rules the spot out on its own, so check both before you buy an oven for one. On a townhome patio or a rooftop deck with open sky, the Famiglia pizza oven is the size that fits.\u003c\/p\u003e\n\u003cp\u003eMoving it is a two person lift by the base with the chimney, the door and the floor tiles out, and only when it is cold and disconnected. On the cart it rolls; on a counter it stays put; on a table it comes off for the winter.\u003c\/p\u003e\n\u003ch2 class=\"fam-h2\"\u003eKeeping It Outside: Cover and Care\u003c\/h2\u003e\n\u003cp\u003eThe Famiglia pizza oven lives outdoors, and the warranty's corrosion clause is written for an oven left uncovered through a wet season. Cover it when it is cold, with a breathable outdoor oven cover that fits a 30 by 25 inch body 44 inches tall with the chimney on, or 21 inches tall with the chimney lifted off; ItaliaForno does not list its own cover yet, and we will point you to one that fits when you order. Take the propane cylinder off for long storage and keep it upright and outdoors.\u003c\/p\u003e\n\u003cp\u003eCleaning is a brush on the floor after each cook, a vacuum around the burner every few weeks so crumbs do not block the ports, and a wipe of the stainless front with a stainless cleaner. A thin film of food grade oil on the steel after cleaning is ItaliaForno's own advice against surface rust. Heat discoloration on the stainless is normal and not covered, and the door, the floor tiles, the gaskets and the igniter battery are consumables.\u003c\/p\u003e\n\u003ch2 class=\"fam-h2\"\u003eWhich Gas Pizza Oven\u003c\/h2\u003e\n\u003cp\u003eCrustify carries four ovens that run on propane without a wood fire, and they are not the same oven in different shells. Here is the set, so the Famiglia pizza oven is chosen against the others rather than in a vacuum.\u003c\/p\u003e\n\u003ctable class=\"fam-table\"\u003e\n\u003ctr\u003e\n\u003cth\u003eOven\u003c\/th\u003e\n\u003cth\u003eFloor and capacity\u003c\/th\u003e\n\u003cth\u003eBuild\u003c\/th\u003e\n\u003cth\u003eBest for\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eItaliaForno Famiglia (this page)\u003c\/td\u003e\n\u003ctd\u003e15.7 x 15.7 in; one 14 to 16 in pizza\u003c\/td\u003e\n\u003ctd\u003ePropane, 30,709 BTU rear burner, 122 lb, made in Italy\u003c\/td\u003e\n\u003ctd\u003eA full size pizza for a family, on a counter or a table\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eItaliaForno \u003ca href=\"\/products\/italiaforno-allegro-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eAllegro\u003c\/a\u003e, \u003ca href=\"\/products\/italiaforno-bambino-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eBambino\u003c\/a\u003e and \u003ca href=\"\/products\/italiaforno-fornello-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eFornello\u003c\/a\u003e\n\u003c\/td\u003e\n\u003ctd\u003eCompact floor; one 12 to 13 in pizza\u003c\/td\u003e\n\u003ctd\u003ePropane, rear burner, three dome styles, made in Italy\u003c\/td\u003e\n\u003ctd\u003eBalconies and small patios, $700 less than the Famiglia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/italiaforno-grande-pro-duo-hybrid-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno Grande Pro Duo\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003e31.5 x 31.5 in; two large pizzas\u003c\/td\u003e\n\u003ctd\u003ePropane plus wood, 75,000 BTU, 420 lb, made in Italy\u003c\/td\u003e\n\u003ctd\u003eThe hybrid, for a crowd and an outdoor kitchen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/kucht-professional-napoli-propane-gas-countertop-pizza-oven-color-series\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eKucht Napoli\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eCountertop; one pizza\u003c\/td\u003e\n\u003ctd\u003ePropane countertop oven in a color series, ships parcel\u003c\/td\u003e\n\u003ctd\u003eA gas countertop oven with color choices at a lower price\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/halo-versa-16-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHalo Versa 16\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003e16 in rotating stone; one pizza\u003c\/td\u003e\n\u003ctd\u003ePropane, rotating stone, portable, ships parcel\u003c\/td\u003e\n\u003ctd\u003eThe entry gas oven, with a natural gas kit available\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"fam-cards\"\u003e\n\u003cdiv class=\"fam-card\"\u003e\n\u003cstrong\u003eItaliaForno Famiglia (this page)\u003c\/strong\u003e\u003cbr\u003e15.7 x 15.7 in floor, one 14 to 16 in pizza. Propane, 30,709 BTU rear burner, 122 lb, made in Italy. A full size pizza for a family, on a counter or a table.\u003c\/div\u003e\n\u003cdiv class=\"fam-card\"\u003e\n\u003cstrong\u003eItaliaForno \u003ca href=\"\/products\/italiaforno-allegro-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eAllegro\u003c\/a\u003e, \u003ca href=\"\/products\/italiaforno-bambino-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eBambino\u003c\/a\u003e and \u003ca href=\"\/products\/italiaforno-fornello-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eFornello\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003eCompact floor, one 12 to 13 in pizza. Propane, rear burner, three dome styles, made in Italy. Balconies and small patios, $700 less than the Famiglia.\u003c\/div\u003e\n\u003cdiv class=\"fam-card\"\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/italiaforno-grande-pro-duo-hybrid-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno Grande Pro Duo\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003e31.5 x 31.5 in floor, two large pizzas. Propane plus wood, 75,000 BTU, 420 lb. The hybrid, for a crowd and an outdoor kitchen.\u003c\/div\u003e\n\u003cdiv class=\"fam-card\"\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/kucht-professional-napoli-propane-gas-countertop-pizza-oven-color-series\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eKucht Napoli\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003ePropane countertop oven in a color series, one pizza, ships parcel. A gas countertop oven with color choices at a lower price.\u003c\/div\u003e\n\u003cdiv class=\"fam-card\"\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/halo-versa-16-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHalo Versa 16\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003ePropane, 16 in rotating stone, portable, ships parcel. The entry gas oven, with a natural gas kit available.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eThe short version: the Famiglia pizza oven is the Italian made gas oven that cooks a full 16 inch pizza and stays on a counter, the compacts are the same oven family for a smaller space, the Grande Pro Duo is the one with wood, and the Kucht and the Halo are the lighter, cheaper gas ovens that ship by parcel. If two of them look right, \u003ca href=\"\/pages\/contact\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003econtact us\u003c\/a\u003e with a photo of the space and we will tell you which one fits it.\u003c\/p\u003e\n\u003ch2 class=\"fam-h2\"\u003eBuying the Famiglia From Crustify\u003c\/h2\u003e\n\u003cp\u003eItaliaForno is a woman owned American brand whose ovens are built in Sicily by a family maker with more than sixty years of oven making, recognized in 2016 with the \"Sicilians at Home and in the World\" honor. Their line runs from three compacts through the Famiglia pizza oven to the Grande Pro Duo at the top, and their own line for it is \"One of Italy's Finest Pizza Ovens, Now Made for Your Backyard.\" Crustify is an authorized ItaliaForno dealer, and every ItaliaForno oven, cart and accessory we carry is on the \u003ca href=\"\/collections\/italiaforno-pizza-ovens\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno brand page\u003c\/a\u003e.\u003c\/p\u003e\n\u003cvideo class=\"fam-video\" controls preload=\"metadata\" playsinline width=\"800\" poster=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-famiglia-gas-pizza-oven.webp?v=1790310058\"\u003e\u003csource src=\"https:\/\/cdn.shopify.com\/videos\/c\/o\/v\/29e46c0f137e4cdeb3a0b4c2ead8261c.mp4\" type=\"video\/mp4\"\u003eChef endorsing the ItaliaForno pizza oven on camera.\u003c\/source\u003e\u003c\/video\u003e\n\u003cp class=\"fam-cap\"\u003eA private chef, on camera, on why he cooks on ItaliaForno ovens. ItaliaForno's own clip.\u003c\/p\u003e\n\u003cp\u003eThe Famiglia pizza oven ships boxed on a 48 by 48 inch pallet, 172 pounds crated, from ItaliaForno's warehouse near Houston, Texas, in stock and usually on the truck within 7 business days. Freight is free across the site on orders over $750, and every pallet oven carries the $95 residential liftgate fee at checkout so the driver lowers it to your driveway; delivery is curbside, so have a second pair of hands for the last thirty feet. Inspect the box before signing and report any damage to us within 24 hours, which is ItaliaForno's window.\u003c\/p\u003e\n\u003cp\u003eUnused ovens in their original packaging can be returned within 14 days with return freight paid by the buyer. The oven is excluded from every Crustify coupon code because ItaliaForno sets a strict MSRP and enforces it, which is also why our price and theirs match to the dollar.\u003c\/p\u003e\n\u003cp\u003eWith the Famiglia pizza oven in the cart, the one thing it needs is a cover, and if it is not going on a counter, a base; the \u003ca href=\"\/products\/italiaforno-grande-pro-duo-oven-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno Grande Pro Duo cart\u003c\/a\u003e, $795, is the one ItaliaForno has confirmed for it, and it ships flat on the same pallet when ordered with the oven. The \u003ca href=\"\/products\/italiaforno-infrared-thermometer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno infrared thermometer\u003c\/a\u003e, $49.95, reads the floor rather than the air up to 752°F, which covers the preheat and everything but a Neapolitan floor; above that it reads over range, and its page says so. The cart and the thermometer ship free on the same order as the oven. Everything else for outdoor pizza is in our \u003ca href=\"\/collections\/accessories\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003epizza oven accessories collection\u003c\/a\u003e. Chat and email go straight to the owner and are usually answered the same day.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn stock in Texas, ships boxed on a pallet with liftgate delivery. Strict MSRP, no coupons, and the same $2,395 everywhere; buy it from the dealer you would rather talk to afterward.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch6\u003eKEY FEATURES\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eItaliaForno Famiglia pizza oven, the family sized gas oven in the ItaliaForno line, made in Italy\u003c\/li\u003e\n\u003cli\u003e9 kW \/ 30,709 BTU propane burner across the back wall behind a heat deflector, flame rolling forward over the dome; knob control from low to high\u003c\/li\u003e\n\u003cli\u003e15.7 x 15.7 inch refractory floor; one 14 to 16 inch pizza at a time or two 8 inch, a 12 inch skillet or a half sheet pan\u003c\/li\u003e\n\u003cli\u003eReaches 1,000°F, cook at 850°F or below; 30 to 50 minute preheat, about 90 seconds a pizza at 800°F\u003c\/li\u003e\n\u003cli\u003ePilot flame ignition with thermocouple safety, push button spark on one AAA battery, battery in the box; thermometer in the front face\u003c\/li\u003e\n\u003cli\u003eBlack steel body with a stainless front, 30 W x 25.2 D inches, 44 inches tall with the chimney, about 21 inches with it off; 122 lb\u003c\/li\u003e\n\u003cli\u003eIn the box: oven, propane burner, chimney and cap, door, refractory floor, heat deflector, control knob, thermometer and the adapter for a standard US propane tank\u003c\/li\u003e\n\u003cli\u003ePropane only; gas only, no wood; no natural gas option offered today, ask us if you need one\u003c\/li\u003e\n\u003cli\u003eCountertop oven for a patio table, an outdoor kitchen counter or a block base, or the ItaliaForno Grande Pro Duo cart ($795, sold separately), confirmed by ItaliaForno for the Famiglia; the compact cart does not support it\u003c\/li\u003e\n\u003cli\u003e2 year residential outdoor warranty; cover required when not in use\u003c\/li\u003e\n\u003cli\u003eShips boxed on a pallet from Texas, 172 lb crated, free freight with the $95 liftgate fee, in stock, 7 business days\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eSPECIFICATIONS\u003c\/h6\u003e\n\u003cimg class=\"fam-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-famiglia-dimensions-drawing.webp?v=1790311027\" alt=\"Dimension drawing of the ItaliaForno Famiglia in millimeters and inches, front, side, top and section views\" width=\"800\" height=\"471\" loading=\"lazy\"\u003e\n\u003cp class=\"fam-cap\"\u003eThe factory drawing for the Famiglia pizza oven, in millimeters with inches in brackets: 752 mm (29.6 in) across the body, 565 mm (22.2 in) deep, 467 mm (18.4 in) to the top of the oven, a 588 mm (23.1 in) chimney of 120 mm (4.7 in) diameter, and a 400 by 407 mm (15.7 by 16 in) floor. ItaliaForno's published 30 by 25.2 inch footprint and 44 inch height include the knob, the rear fittings and the cap. The revision notes on the sheet record the door widened to 34 cm and the pilot and igniter updates. Handmade, so expect small variations.\u003c\/p\u003e\n\u003ctable class=\"cart-specs fam-specs\"\u003e\n\u003ctr\u003e\n\u003cth\u003eBrand and model\u003c\/th\u003e\n\u003ctd\u003eItaliaForno Famiglia gas pizza oven, model FAMIGLIAB, Black\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFuel\u003c\/th\u003e\n\u003ctd\u003ePropane only; gas only, no wood; no natural gas option\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBurner\u003c\/th\u003e\n\u003ctd\u003e9 kW \/ 30,709 BTU, rear mounted across the back wall behind a curved heat deflector; knob control low to high\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePropane use\u003c\/th\u003e\n\u003ctd\u003eAbout 1.4 lb\/h at full output; a 20 lb tank runs roughly 14 hours at full burn, far longer on low\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIgnition\u003c\/th\u003e\n\u003ctd\u003ePilot flame with thermocouple safety; push button spark igniter on one AAA battery, included\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCooking floor\u003c\/th\u003e\n\u003ctd\u003e15.7 x 15.7 in refractory tile (400 x 407 mm on the drawing)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCapacity\u003c\/th\u003e\n\u003ctd\u003eOne 14 to 16 in pizza at a time, or two 8 in; door about 13.4 in wide\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eExternal dimensions\u003c\/th\u003e\n\u003ctd\u003e30 in W x 25.2 in D overall; 44 in tall with the chimney, about 21 in with the chimney off\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eChimney\u003c\/th\u003e\n\u003ctd\u003e4.7 in diameter stainless flue with cap, slips into the top of the oven, no hardware\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eTemperature\u003c\/th\u003e\n\u003ctd\u003eUp to 500°C \/ 1,000°F; recommended cooking ceiling 450°C \/ 850°F; preheat 30 to 50 minutes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWeight\u003c\/th\u003e\n\u003ctd\u003e122 lb product; 172 lb boxed on a 48 x 48 x 21 in pallet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIncluded\u003c\/th\u003e\n\u003ctd\u003eOven, burner, chimney and cap, door, refractory floor, heat deflector, control knob, thermometer, US propane tank adapter, AAA igniter battery\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGas connection\u003c\/th\u003e\n\u003ctd\u003eG1\/2 inlet at the rear with the supplied US propane adapter; regulator and hose sourced locally as your setup needs; 20 lb tank recommended, 20 lb maximum under a cart\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eClearances\u003c\/th\u003e\n\u003ctd\u003e8 in from walls on all sides, 20 in each side of the chimney, 40 in above; outdoor use only\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWarranty\u003c\/th\u003e\n\u003ctd\u003e2 years, residential outdoor use, original purchaser; cover required; consumables, wood burning and commercial use excluded\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eShipping\u003c\/th\u003e\n\u003ctd\u003eBoxed on a pallet from Baytown, Texas; free freight with the $95 liftgate fee; curbside; in stock, 7 business days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch6\u003eINSTALLATION GUIDE \u0026amp; USER MANUAL\u003c\/h6\u003e\n\u003cvideo class=\"fam-video\" controls preload=\"metadata\" playsinline width=\"800\" poster=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-famiglia-even-heat.webp?v=1790310918\"\u003e\u003csource src=\"https:\/\/cdn.shopify.com\/videos\/c\/o\/v\/991581e247794e99963b40456ef5944e.mp4\" type=\"video\/mp4\"\u003eItaliaForno pizza oven setup on the cart, bricks, propane adapter, chimney, igniter battery and first light.\u003c\/source\u003e\u003c\/video\u003e\n\u003cp class=\"fam-cap\"\u003eItaliaForno's setup video: the oven on its cart, the floor tiles, the propane adapter and its dimensions, the chimney, the igniter battery, the heat deflector and the knob, through to first light.\u003c\/p\u003e\n\u003cp class=\"fam-docs\"\u003e\u003ca class=\"fam-doc\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-user-manual.pdf?v=1790303890\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e\u003cimg class=\"fam-doc-btn\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-user-manual-button.webp?v=1790308167\" alt=\"Download the ItaliaForno user manual PDF\" width=\"160\" height=\"60\" loading=\"lazy\"\u003e\u003c\/a\u003e\u003ca class=\"fam-doc\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-oven-assembly.pdf?v=1790303890\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e\u003cimg class=\"fam-doc-btn\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-oven-assembly-button.webp?v=1790308167\" alt=\"Download the ItaliaForno oven assembly guide PDF\" width=\"160\" height=\"60\" loading=\"lazy\"\u003e\u003c\/a\u003e\u003ca class=\"fam-doc\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-cart-assembly.pdf?v=1790303889\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e\u003cimg class=\"fam-doc-btn\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-cart-assembly-button.webp?v=1790308167\" alt=\"Download the ItaliaForno cart assembly guide PDF\" width=\"160\" height=\"60\" loading=\"lazy\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUnboxing.\u003c\/strong\u003e The Famiglia pizza oven arrives boxed on a pallet with the chimney, the door, the floor tiles and the accessories packed separately. Cut the box away, check every part against the packing list and photograph any damage before the oven moves; the claim window is 24 hours. Lift the body with two people, by the base, never by the chimney collar or the door frame.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAssembly.\u003c\/strong\u003e No tools. Fit the four feet, or set the oven on its cart or counter. Slide the refractory tiles into the floor without forcing them. Seat the chimney in its collar on top of the oven and bend the four prongs of the cap inward to hold it. Push the control knob onto its shaft on the front. Inside the back of the chamber, hang the curved heat deflector on the two studs above the burner with its keyhole slots. Set the door onto its mounting points.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGas.\u003c\/strong\u003e Fit the supplied adapter to the G1\/2 inlet at the rear, connect a standard US propane tank through it with the tank upright and clear of the oven, and leak test every joint with soapy water before the first light. Never test with a flame. Close the tank valve after every cook and never store a cylinder, full or empty, near the oven.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFirst light.\u003c\/strong\u003e Knob off, tank valve open slowly, knob turned to the spark mark and pressed in, igniter pressed until the pilot catches, knob held in about 15 seconds, release. The main burner lights. Door on, 30 to 50 minutes to cooking temperature. The first firing will smell as coatings cure; that passes. If the pilot does not catch in 60 seconds, turn the knob off, wait five minutes and start again.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCare.\u003c\/strong\u003e Brush the floor after each cook, vacuum around the burner every few weeks, wipe the stainless front, oil the steel lightly, replace the AAA igniter battery when the spark weakens, and cover the cold oven. Move it only cold, disconnected, with the chimney, door and tiles out. Never burn wood, charcoal or pellets in it.\u003c\/p\u003e\n\u003ch6\u003eWARRANTY INFORMATION\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eTerm.\u003c\/strong\u003e ItaliaForno warrants the Famiglia pizza oven to the original purchaser against defects in materials and workmanship for two years from the date of purchase, for residential outdoor use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConditions.\u003c\/strong\u003e The oven must be installed outdoors in the open, on a stable non combustible base, with the clearances in the manual, connected to propane through a certified regulator by someone qualified to do it, and covered with a protective cover whenever it is not in use. Proof of purchase is required for any claim.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExclusions.\u003c\/strong\u003e Burning wood, charcoal, pellets or any fuel other than propane; commercial use; installation indoors or in an enclosed space; use in a vehicle; modification of any component; overheating past the rated temperature; corrosion from weather exposure without a cover; normal discoloration of the stainless; cosmetic wear; grease fires and neglected maintenance. The door, the refractory tiles, the gaskets and the igniter battery are consumables and are not covered.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClaims.\u003c\/strong\u003e Contact us first with photos and your order number and we handle the claim with ItaliaForno on your behalf. Shipping damage is separate from the warranty: note it on the delivery receipt or report it to us within 24 hours of delivery.\u003c\/p\u003e\n\u003ch6\u003eFREQUENTLY ASKED QUESTIONS - FAQ'S\u003c\/h6\u003e\n\u003ccenter\u003e\u003ch2 id=\"faqs\"\u003e\u003cspan style=\"text-decoration: underline; color: #c62828;\"\u003eFrequently Asked Questions (FAQs)\u003c\/span\u003e\u003c\/h2\u003e\u003c\/center\u003e\n\u003ch3 style=\"color: #2c3e50; margin-top: 0;\"\u003eYour Questions Answered Before You Buy\u003c\/h3\u003e\n\u003cp\u003eThese are the questions we get most often about the Famiglia pizza oven, answered straight. If yours is not here, chat or email goes to the owner and you will usually hear back the same day.\u003c\/p\u003e\n\u003cdiv style=\"width: 100%; margin: 30px 0; font-family: Arial,sans-serif; border: 1px solid #ddd; border-radius: 12px; overflow: hidden; box-shadow: 0 4px 12px rgba(0,0,0,0.1);\"\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How big a pizza does the Famiglia cook?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eOne 14 to 16 inch pizza at a time, with room on the 15.7 by 15.7 inch floor to turn it, or two 8 inch personal pizzas side by side. It will not take two large pizzas at once; that is the Grande Pro Duo. A 12 inch cast iron skillet, a half sheet pan and a spatchcocked chicken on a rack all fit through the door, which is about 13.4 inches wide.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can I burn wood in it?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNo. The Famiglia is a gas only oven with a rear burner and no firebox, and burning wood, charcoal or pellets in the chamber voids the two year warranty. The flame across the back wall rolls over the dome and browns the pizza the way a wood fire would. If a wood fire is part of what you want, the Grande Pro Duo is the ItaliaForno hybrid and the Maximus Mobile is the wood fired oven at this price.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Does it run on natural gas?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNo. The Famiglia is propane only, and ItaliaForno does not offer a natural gas option today. The oven ships with the adapter that connects its inlet to a standard US propane tank; at 30,709 BTU a 20 pound tank runs roughly 14 hours at full burn and far longer on low. If natural gas is a requirement for your outdoor kitchen, ask us before you order and we will check with the brand.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How long does it take to heat up, and how hot does it get?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003ePlan on 30 to 50 minutes with the door on and the burner on high, and the Famiglia's smaller floor is usually ready at the low end of that. The oven will reach 1,000°F. ItaliaForno recommends cooking at 850°F or below for the life of the tiles and gaskets, which is still Neapolitan territory: about 90 seconds a pizza at 800°F with two quarter turns.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Will it work on a balcony or a small patio?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eSize wise, yes: 30 by 25 inches, 122 pounds, on any level non combustible surface rated for it. The rules decide the rest. The manual wants 8 inches clear of walls, 20 inches each side of the chimney and 40 inches above it, in the open, and most apartment fire codes and many HOAs limit propane on a balcony. Check both first; a townhome patio or a rooftop deck with open sky is where it belongs.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What comes in the box?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe oven body with the propane burner fitted, the chimney and its cap, the door, the refractory floor tiles, the curved heat deflector, the control knob, the front thermometer, the adapter for a standard US propane tank and the AAA igniter battery. Assembly needs no tools. A cover, the ItaliaForno infrared thermometer and the ItaliaForno Grande Pro Duo cart, the one ItaliaForno has confirmed for the Famiglia, are sold separately; the cart and the thermometer ship free on the same order as the oven.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Does it need a cover?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes. The two year warranty excludes corrosion from weather exposure without a protective cover, so a cover is a condition, not a suggestion. ItaliaForno does not list its own cover yet; any breathable outdoor oven cover that fits a 30 by 25 inch body 44 inches tall with the chimney on will do, and we will point you to one when you order. Cover it only when it is cold.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How is the Famiglia shipped?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eBoxed on a 48 by 48 inch pallet, 172 pounds crated, from ItaliaForno's warehouse near Houston, Texas, in stock and usually on the truck within 7 business days. Freight is free and the $95 residential liftgate fee at checkout gets it lowered to your driveway; delivery is curbside. Inspect it before signing and report damage within 24 hours. Unused ovens can be returned within 14 days.\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"ItaliaForno","offers":[{"title":"Default Title","offer_id":50537971319039,"sku":"FAMIGLIAB","price":2395.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-famiglia-gas-pizza-oven.webp?v=1790310058"},{"product_id":"italiaforno-allegro-compact-gas-pizza-oven","title":"ItaliaForno Allegro Compact Gas Pizza Oven","description":"\u003cstyle\u003e\n.alg-h2{color:#8a1f12;font-weight:700;}\n.alg-img{max-width:100%;height:auto;display:block;margin:18px auto;border-radius:8px;}\n.alg-video{max-width:100%;height:auto;display:block;margin:18px auto;border-radius:8px;}\n.alg-cap{font-size:14px;color:#555;text-align:center;margin:-8px 0 18px;}\n.alg-docs a.alg-doc{display:inline-block;margin:6px 14px 6px 0;}\n.alg-doc-btn{width:160px;height:60px;display:inline-block;vertical-align:middle;}\n.alg-glance{background:#fbf6f4;border-left:4px solid #8a1f12;padding:16px 20px;margin:20px 0;border-radius:0 8px 8px 0;}\n.alg-glance p{margin:0 0 8px;}\n.alg-glance .alg-glance-title{font-weight:700;font-size:18px;margin-bottom:10px;}\n.alg-table{width:100%;border-collapse:collapse;margin:20px 0;}\n.alg-table th{background:#8a1f12;color:#fff;padding:10px;text-align:left;}\n.alg-table td{border:1px solid #ddd;padding:10px;vertical-align:top;}\n.alg-cards{display:none;}\n.alg-card{border:1px solid #ddd;border-radius:8px;padding:14px;margin:12px 0;}\n.alg-card strong{color:#8a1f12;}\n@media (max-width:600px){.alg-table{display:none;}.alg-cards{display:block;}}\n.cart-specs.alg-specs{width:100%;border-collapse:collapse;margin:16px 0;}\n.cart-specs.alg-specs th{background:#8a1f12;color:#fff;padding:10px;text-align:left;width:38%;}\n.cart-specs.alg-specs td{border:1px solid #ddd;padding:10px;}\ndetails[style*=\"border-bottom\"] \u003e summary{list-style:none;cursor:pointer;}\ndetails[style*=\"border-bottom\"] \u003e summary::-webkit-details-marker{display:none;}\ndetails[style*=\"border-bottom\"] \u003e summary::after{content:none;}\ndetails[style*=\"border-bottom\"] \u003e summary:hover{background:#eef1f5 !important;}\ndetails[open] .pin-arrow{transform:rotate(180deg);}\n\u003c\/style\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003eThe ItaliaForno Allegro pizza oven is the compact gas oven for the space most pizza ovens do not fit: a balcony, a townhome patio, a rooftop deck or a small backyard. It is 21.7 inches wide and 22.4 deep, 100 pounds, made in Italy, and it runs on a standard propane tank through a 23,900 BTU burner across the back wall. It cooks one pizza at a time, rated by ItaliaForno for 12 to 13 inch pies, in about 90 seconds at 800°F once the floor is up to heat.\u003c\/p\u003e\n\u003cp\u003eWhat you get for $1,695 is the oven body with its rounded dome, the propane burner, the chimney and cap, the door, the refractory floor, a thermometer in the front face and the adapter that connects it to a US propane tank. The price is set by ItaliaForno and is the same at every dealer, so where you buy comes down to who you would rather deal with once the box is on your doorstep.\u003c\/p\u003e\n\u003cp\u003eThe Allegro pizza oven is one of three ItaliaForno compacts. The Allegro, the \u003ca href=\"\/products\/italiaforno-bambino-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eBambino\u003c\/a\u003e and the \u003ca href=\"\/products\/italiaforno-fornello-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eFornello\u003c\/a\u003e share the same floor, the same burner and the same price; what you choose between them is the shape of the dome and the look on your patio. The Allegro is the rounded one, the traditional Italian oven silhouette, and the softest shape of the three on a small table.\u003c\/p\u003e\n\u003cp\u003eIt is gas only and propane only, with no natural gas option today, and it is an outdoor oven with a two year residential warranty that asks for one thing: cover it when it is not in use. Those facts are stated up front because they decide whether this is the right oven before the rest of the page does.\u003c\/p\u003e\n\u003cp\u003eThe rest of this page covers the small space case first, then the three dome shapes, how a rear burner cooks, what the floor does, cooking on it, flame control and propane, cover and care, how the Allegro compares with the other gas ovens we carry, and buying it from Crustify. The spec table, the factory drawing, the manuals and three videos follow the description.\u003c\/p\u003e\n\u003cdiv class=\"alg-glance\"\u003e\n\u003cp class=\"alg-glance-title\"\u003eItaliaForno Allegro at a glance\u003c\/p\u003e\n\u003cp\u003eFootprint 21.7 W x 22.4 D inches, 100 lb; sits on a balcony table, a rail table, an outdoor kitchen counter or the \u003ca href=\"\/products\/italiaforno-compact-oven-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno compact oven cart\u003c\/a\u003e ($495, sold separately)\u003c\/p\u003e\n\u003cp\u003ePropane gas oven, 7 kW \/ 23,900 BTU burner across the back wall; gas only, no wood, no natural gas option\u003c\/p\u003e\n\u003cp\u003e15.7 x 15.7 inch refractory floor; one pizza at a time, rated for 12 to 13 inch, a 14 inch fits with less room to turn; door about 13.4 inches wide\u003c\/p\u003e\n\u003cp\u003eRounded dome in black with a stainless front; the Bambino (octagonal) and Fornello (five sided) are the same oven in other shapes\u003c\/p\u003e\n\u003cp\u003eReaches 1,000°F; cook at 850°F or below; 30 to 50 minute preheat, pilot flame ignition, AAA battery igniter and thermometer included\u003c\/p\u003e\n\u003cp\u003eMade in Italy; 2 year residential warranty; outdoors only, cover required when not in use\u003c\/p\u003e\n\u003cp\u003eShips boxed on a pallet from Texas, free freight with the $95 liftgate fee, in stock, 7 business days; 14 day returns on unused ovens\u003c\/p\u003e\n\u003cp\u003eQuestions before you order? The FAQ tab below covers the eight we hear most, and the chat button reaches the owner directly.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"alg-h2\"\u003eBuilt for a Balcony, a Townhome Patio or a Small Backyard\u003c\/h2\u003e\n\u003cimg class=\"alg-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-allegro-balcony-pizza-oven.webp?v=1790312904\" alt=\"ItaliaForno Allegro compact gas pizza oven on a city balcony table with a pizza on the peel\" width=\"800\" height=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eMost outdoor pizza ovens assume a backyard. The Allegro pizza oven assumes a table. At 21.7 by 22.4 inches it takes the corner of a 30 inch balcony table and leaves the rest for the peel and the toppings, and at 100 pounds it is a lift one strong person can manage onto a counter and two can manage anywhere. The chimney lifts off for the winter, which drops the height from 43 inches to 18.3, so it goes under a bench cover or into a closet.\u003c\/p\u003e\n\u003cp\u003eThe rules are the part nobody puts on a product page. ItaliaForno's manual asks for 8 inches clear of walls on all sides, 20 inches each side of the chimney and 40 inches above it, outdoors in the open. Most apartment and condo fire codes limit or prohibit propane on a balcony, and many HOAs have their own line on it, so check both before you buy any gas oven for one. Where propane is allowed and the sky is open, a rail table, a rooftop deck, a townhome patio or a small backyard is where the Allegro pizza oven belongs.\u003c\/p\u003e\n\u003cp\u003eWhat it is not is an indoor oven. The manual's carbon monoxide warning covers a garage, a tent, a covered porch and any partially enclosed space, and the warranty excludes indoor or enclosed installation. If the only outdoor space is under a roof with walls on three sides, the honest answer is that no propane oven fits it, and we would rather say so here than after delivery.\u003c\/p\u003e\n\u003ch2 class=\"alg-h2\"\u003eThe Rounded Dome: Which Compact Is the Allegro\u003c\/h2\u003e\n\u003cimg class=\"alg-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-allegro-made-in-italy.webp?v=1790312840\" alt=\"Close up of the ItaliaForno Allegro door, thermometer and knob with Made in Italy stamped on the body\" width=\"800\" height=\"1235\" loading=\"lazy\"\u003e\n\u003cp\u003eItaliaForno makes the compact oven in three shells. The Allegro pizza oven is the rounded barrel dome, the shape of a traditional Italian wood oven in black steel with a stainless front; the \u003ca href=\"\/products\/italiaforno-bambino-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eBambino\u003c\/a\u003e is the octagonal dome, the classic pizzeria profile with the most presence for its size; the \u003ca href=\"\/products\/italiaforno-fornello-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eFornello\u003c\/a\u003e is the five sided dome, the modern architectural one for a contemporary patio. Same floor, same 23,900 BTU burner, same door, same price. The choice is the look and the space, and ItaliaForno says so itself.\u003c\/p\u003e\n\u003cp\u003eThe Allegro's curve is the one that reads smallest on a table, because there are no corners to catch the eye, and it is the one we point to when a buyer's first question is whether the neighbors will notice. Made in Italy is stamped into the body under the knob, above, and the compact ovens in the factory photo further down are Allegros with the protective film still on.\u003c\/p\u003e\n\u003ch2 class=\"alg-h2\"\u003eA Rear Burner Oven: How the Allegro Cooks\u003c\/h2\u003e\n\u003cp\u003eThe burner in the Allegro pizza oven runs across the back wall of the chamber behind a curved heat deflector, so the flame climbs the back wall and rolls forward across the dome toward the mouth. That is the layout that lets a small gas oven cook like a wood oven: the top of the pizza sees flame and radiant heat from the dome, and the refractory floor, once it has soaked up its preheat, does the crust from below. Turn the pizza a quarter at a time and the side facing the back wall browns first, exactly as it would beside a wood fire.\u003c\/p\u003e\n\u003cp\u003eThe control knob on the front face sets the burner from a low hold to full output, and a pilot flame with a thermocouple keeps it lit in a breeze, which matters more on a balcony than anywhere else. Low is where a preheated floor lives between pizzas; high is for the preheat and for pushing the dome back to color after a pizza has pulled heat out of it. The front thermometer reads the chamber air; an infrared thermometer pointed at the tile is the better guide to when the floor is ready.\u003c\/p\u003e\n\u003ch2 class=\"alg-h2\"\u003eThe 15.7 Inch Floor: One Pizza at a Time\u003c\/h2\u003e\n\u003cp\u003eThe cooking floor is 15.7 by 15.7 inches of refractory tile behind a door about 13.4 inches wide. ItaliaForno rates the Allegro pizza oven for 12 to 13 inch pizzas, which is the size that turns easily in the chamber with the burner at the back; a 14 inch fits the floor with less room to turn. It is one pizza at a time, which for two people or a family of four is a pizza every two minutes, the second one going in as the first comes out, with the floor holding its heat between them.\u003c\/p\u003e\n\u003cp\u003eThat floor is the same size as the \u003ca href=\"\/products\/italiaforno-famiglia-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eFamiglia\u003c\/a\u003e's. What the Famiglia's $700 buys is a wider, heavier body, 30 inches across and 122 pounds, and a 30,709 BTU burner that runs a 16 inch pizza and recovers faster between pies. If the space is there, the Famiglia is the fuller oven; if the space is a balcony, the Allegro pizza oven is the one that fits it, and the pizza is the same.\u003c\/p\u003e\n\u003ch2 class=\"alg-h2\"\u003eCooking on the Allegro\u003c\/h2\u003e\n\u003cimg class=\"alg-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-allegro-patio-cooking.webp?v=1790313329\" alt=\"Pizza coming out of the ItaliaForno Allegro on a patio table with steaks, seafood and vegetables ready\" width=\"800\" height=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003ePreheat is 30 to 50 minutes with the door on and the burner on high, and the Allegro's small chamber is usually ready at the low end of that. The oven will reach 1,000°F; ItaliaForno asks that you cook at 850°F or below for the life of the tiles and the gaskets. Neapolitan style at 800°F takes about 90 seconds with two quarter turns; a New York style pie at 650°F takes four to five minutes; a pan pizza cooks at 550°F with the burner on low.\u003c\/p\u003e\n\u003cp\u003eAfter pizza, drop the burner to low and the Allegro pizza oven is a small roasting oven for the rest of the night: a skillet of shrimp, a tray of vegetables, two steaks in cast iron, a loaf of bread at 500°F with a pan of water for steam. \u003ca href=\"https:\/\/www.foodsafety.gov\/print\/pdf\/node\/10\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eFoodSafety.gov\u003c\/a\u003e puts poultry at 165°F and pork at 145°F with a rest, and a probe is the only way to know a roast in a 600°F oven is there.\u003c\/p\u003e\n\u003cvideo class=\"alg-video\" controls preload=\"metadata\" playsinline width=\"800\" poster=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-allegro-front-view.webp?v=1790312960\"\u003e\u003csource src=\"https:\/\/cdn.shopify.com\/videos\/c\/o\/v\/2424101ec1914b4ea215873279931208.mp4\" type=\"video\/mp4\"\u003eHow to make a pizza in an ItaliaForno pizza oven.\u003c\/source\u003e\u003c\/video\u003e\n\u003cp class=\"alg-cap\"\u003eItaliaForno's own walk through of a first pizza, from dough to the oven floor. The stretch, the launch and the turn are the same on every oven in the line.\u003c\/p\u003e\n\u003ch2 class=\"alg-h2\"\u003eFlame Control, Ignition and Propane\u003c\/h2\u003e\n\u003cp\u003eThe Allegro pizza oven is propane only. ItaliaForno does not offer a natural gas option today; if you need one, ask us before you order and we will check current availability with the brand. The oven ships with the adapter that mates its European inlet to a standard US propane tank, and at 23,900 BTU the burner draws about 1.1 pounds of propane an hour at full output, so a 20 pound tank is roughly 18 hours at full burn and a whole summer of pizza nights on low. On a balcony, that is one tank a season.\u003c\/p\u003e\n\u003cp\u003eIgnition is a pilot flame with a thermocouple, lit by a push button spark igniter that runs on a single AAA battery, included in the box. Open the tank, turn the knob to the spark mark, press and hold it, press the igniter until the pilot catches, hold the knob about 15 seconds so the thermocouple heats, and release. The main burner lights from the pilot. If the flame ever blows out, the thermocouple shuts the gas. Gas only means gas only: wood, charcoal or pellets in the chamber void the warranty, and the \u003ca href=\"\/products\/italiaforno-grande-pro-duo-hybrid-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eGrande Pro Duo\u003c\/a\u003e is the ItaliaForno that burns wood.\u003c\/p\u003e\n\u003ch2 class=\"alg-h2\"\u003eKeeping It Outside: Cover and Care\u003c\/h2\u003e\n\u003cp\u003eThe Allegro pizza oven lives outdoors, and the warranty's corrosion clause is written for an oven left uncovered through a wet season. Cover it when it is cold, with a breathable outdoor oven cover that fits a 22 by 23 inch body 43 inches tall with the chimney on, or 18 inches with it off; ItaliaForno does not list its own cover yet, and we will point you to one that fits when you order. Take the propane cylinder off for long storage and keep it upright and outdoors, never in a closet or a stairwell.\u003c\/p\u003e\n\u003cp\u003eCleaning is a brush on the floor after each cook, a vacuum around the burner every few weeks so crumbs do not block the ports, and a wipe of the stainless front. A thin film of food grade oil on the steel after cleaning is ItaliaForno's own advice against surface rust. Heat discoloration on the stainless is normal and not covered, and the door, the floor tiles, the gaskets and the igniter battery are consumables.\u003c\/p\u003e\n\u003ch2 class=\"alg-h2\"\u003eWhich Compact Gas Pizza Oven\u003c\/h2\u003e\n\u003cp\u003eHere is the Allegro pizza oven against the other gas ovens on this site that fit a small space, so it is chosen against the others rather than in a vacuum.\u003c\/p\u003e\n\u003ctable class=\"alg-table\"\u003e\n\u003ctr\u003e\n\u003cth\u003eOven\u003c\/th\u003e\n\u003cth\u003eFootprint and weight\u003c\/th\u003e\n\u003cth\u003eFloor and capacity\u003c\/th\u003e\n\u003cth\u003eBest for\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eItaliaForno Allegro (this page)\u003c\/td\u003e\n\u003ctd\u003e21.7 x 22.4 in, 100 lb\u003c\/td\u003e\n\u003ctd\u003e15.7 x 15.7 in; one 12 to 13 in pizza\u003c\/td\u003e\n\u003ctd\u003eThe rounded dome; a balcony or rail table, made in Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eItaliaForno \u003ca href=\"\/products\/italiaforno-bambino-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eBambino\u003c\/a\u003e\n\u003c\/td\u003e\n\u003ctd\u003eSame compact body, octagonal dome\u003c\/td\u003e\n\u003ctd\u003eSame floor and burner\u003c\/td\u003e\n\u003ctd\u003eThe classic pizzeria shape, for a small patio\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eItaliaForno \u003ca href=\"\/products\/italiaforno-fornello-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eFornello\u003c\/a\u003e\n\u003c\/td\u003e\n\u003ctd\u003eSame compact body, five sided dome\u003c\/td\u003e\n\u003ctd\u003eSame floor and burner\u003c\/td\u003e\n\u003ctd\u003eThe modern shape, for a townhome patio or deck\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/italiaforno-famiglia-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno Famiglia\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003e30 x 25.2 in, 122 lb\u003c\/td\u003e\n\u003ctd\u003e15.7 x 15.7 in; one 14 to 16 in pizza, 30,709 BTU\u003c\/td\u003e\n\u003ctd\u003eThe same floor in a wider, stronger oven for a full backyard\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/halo-versa-16-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHalo Versa 16\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003ePortable, ships parcel\u003c\/td\u003e\n\u003ctd\u003e16 in rotating stone; one pizza\u003c\/td\u003e\n\u003ctd\u003eThe entry gas oven, with a natural gas kit available\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"alg-cards\"\u003e\n\u003cdiv class=\"alg-card\"\u003e\n\u003cstrong\u003eItaliaForno Allegro (this page)\u003c\/strong\u003e\u003cbr\u003e21.7 x 22.4 in, 100 lb. 15.7 x 15.7 in floor, one 12 to 13 in pizza. The rounded dome; a balcony or rail table, made in Italy.\u003c\/div\u003e\n\u003cdiv class=\"alg-card\"\u003e\n\u003cstrong\u003eItaliaForno \u003ca href=\"\/products\/italiaforno-bambino-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eBambino\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003eSame compact body and floor with the octagonal dome. The classic pizzeria shape, for a small patio.\u003c\/div\u003e\n\u003cdiv class=\"alg-card\"\u003e\n\u003cstrong\u003eItaliaForno \u003ca href=\"\/products\/italiaforno-fornello-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eFornello\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003eSame compact body and floor with the five sided dome. The modern shape, for a townhome patio or deck.\u003c\/div\u003e\n\u003cdiv class=\"alg-card\"\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/italiaforno-famiglia-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno Famiglia\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003e30 x 25.2 in, 122 lb. The same floor in a wider, stronger oven with a 30,709 BTU burner, for a full backyard.\u003c\/div\u003e\n\u003cdiv class=\"alg-card\"\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/halo-versa-16-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHalo Versa 16\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003ePortable, ships parcel. 16 in rotating stone, one pizza. The entry gas oven, with a natural gas kit available.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eThe short version: the three compacts are one oven in three shapes, the Famiglia is the same floor in a bigger body for a bigger space, and the Halo is the lighter, cheaper oven for someone who is not ready for an Italian one. If you are between two, \u003ca href=\"\/pages\/contact\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003econtact us\u003c\/a\u003e with a photo of the space and we will tell you which one fits it.\u003c\/p\u003e\n\u003ch2 class=\"alg-h2\"\u003eBuying the Allegro From Crustify\u003c\/h2\u003e\n\u003cimg class=\"alg-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-allegro-factory-italy.webp?v=1790313021\" alt=\"ItaliaForno Allegro ovens on the factory floor in Italy with the protective film still on\" width=\"800\" height=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eItaliaForno is a woman owned American brand whose ovens are built in Sicily by a family maker with more than sixty years of oven making, recognized in 2016 with the \"Sicilians at Home and in the World\" honor. The photo above is that factory, with Allegros waiting for their chimneys. Their line runs from the three compacts through the Famiglia to the Grande Pro Duo, and their own line for it is \"One of Italy's Finest Pizza Ovens, Now Made for Your Backyard.\" Crustify is an authorized ItaliaForno dealer, and every ItaliaForno oven, cart and accessory we carry is on the \u003ca href=\"\/collections\/italiaforno-pizza-ovens\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno brand page\u003c\/a\u003e.\u003c\/p\u003e\n\u003cvideo class=\"alg-video\" controls preload=\"metadata\" playsinline width=\"800\" poster=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-allegro-compact-gas-pizza-oven.webp?v=1790312779\"\u003e\u003csource src=\"https:\/\/cdn.shopify.com\/videos\/c\/o\/v\/29e46c0f137e4cdeb3a0b4c2ead8261c.mp4\" type=\"video\/mp4\"\u003eChef endorsing the ItaliaForno pizza oven on camera.\u003c\/source\u003e\u003c\/video\u003e\n\u003cp class=\"alg-cap\"\u003eA private chef, on camera, on why he cooks on ItaliaForno ovens. ItaliaForno's own clip.\u003c\/p\u003e\n\u003cp\u003eThe Allegro pizza oven ships boxed on a 48 by 48 inch pallet, 150 pounds crated, from ItaliaForno's warehouse near Houston, Texas, in stock and usually on the truck within 7 business days. Freight is free across the site on orders over $750, and every pallet oven carries the $95 residential liftgate fee at checkout so the driver lowers it to your driveway or building entrance; delivery is curbside, so for an apartment plan the trip from the curb to the elevator. Inspect the box before signing and report any damage to us within 24 hours, which is ItaliaForno's window.\u003c\/p\u003e\n\u003cp\u003eUnused ovens in their original packaging can be returned within 14 days with return freight paid by the buyer. The oven is excluded from every Crustify coupon code because ItaliaForno sets a strict MSRP and enforces it, which is also why our price and theirs match to the dollar.\u003c\/p\u003e\n\u003cp\u003eWith the Allegro pizza oven in the cart, the two things it needs are a cover and, if there is no table or counter for it, the \u003ca href=\"\/products\/italiaforno-compact-oven-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno compact oven cart\u003c\/a\u003e, $495, the stainless stand ItaliaForno builds for the three compacts with a shelf for the tank. The \u003ca href=\"\/products\/italiaforno-infrared-thermometer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno infrared thermometer\u003c\/a\u003e, $49.95, reads the floor rather than the air up to 752°F, which covers the preheat and everything but a Neapolitan floor; above that it reads over range, and its page says so. The cart and the thermometer ship free on the same order as the oven. Everything else for outdoor pizza is in our \u003ca href=\"\/collections\/accessories\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003epizza oven accessories collection\u003c\/a\u003e. Chat and email go straight to the owner and are usually answered the same day.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn stock in Texas, ships boxed on a pallet with liftgate delivery. Strict MSRP, no coupons, and the same $1,695 everywhere; buy it from the dealer you would rather talk to afterward.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch6\u003eKEY FEATURES\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eItaliaForno Allegro pizza oven, the compact gas oven for a balcony, a townhome patio or a small backyard, made in Italy\u003c\/li\u003e\n\u003cli\u003e21.7 W x 22.4 D inch footprint, 100 lb; 43 inches tall with the chimney and cap, 18.3 inches with it off\u003c\/li\u003e\n\u003cli\u003e7 kW \/ 23,900 BTU propane burner across the back wall behind a heat deflector, flame rolling forward over the dome; knob control from low to high\u003c\/li\u003e\n\u003cli\u003e15.7 x 15.7 inch refractory floor; one pizza at a time, rated 12 to 13 inch, a 14 inch fits; door about 13.4 inches wide\u003c\/li\u003e\n\u003cli\u003eRounded barrel dome in black steel with a stainless front; the Bambino (octagonal) and Fornello (five sided) are the same oven in other shapes\u003c\/li\u003e\n\u003cli\u003eReaches 1,000°F, cook at 850°F or below; 30 to 50 minute preheat, about 90 seconds a pizza at 800°F\u003c\/li\u003e\n\u003cli\u003ePilot flame ignition with thermocouple safety, push button spark on one AAA battery, battery in the box; thermometer in the front face\u003c\/li\u003e\n\u003cli\u003eIn the box: oven, propane burner, chimney and cap, door, refractory floor, heat deflector, control knob, thermometer and the adapter for a standard US propane tank\u003c\/li\u003e\n\u003cli\u003ePropane only; gas only, no wood; no natural gas option offered today, ask us if you need one\u003c\/li\u003e\n\u003cli\u003eOutdoors only, in the open; 2 year residential warranty; cover required when not in use\u003c\/li\u003e\n\u003cli\u003eShips boxed on a pallet from Texas, 150 lb crated, free freight with the $95 liftgate fee, in stock, 7 business days\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eSPECIFICATIONS\u003c\/h6\u003e\n\u003cimg class=\"alg-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-allegro-dimensions-drawing.webp?v=1790313165\" alt=\"Dimension drawing of the ItaliaForno Allegro in millimeters and inches, front, side, top and section views\" width=\"800\" height=\"472\" loading=\"lazy\"\u003e\n\u003cp class=\"alg-cap\"\u003eThe factory drawing for the Allegro pizza oven, in millimeters with inches in brackets: 552 mm (21.7 in) across the body, 565 mm (22.2 in) deep, 467 mm (18.3 in) to the top of the dome, a 542 mm (21.4 in) chimney of 120 mm (4.7 in) diameter, and a 400 by 409 mm (15.7 by 16.1 in) floor. ItaliaForno's published 22.4 inch depth and 43 inch height include the rear fittings and the cap. The revision notes record the door widened to 34 cm and the pilot and igniter updates. Handmade, so expect small variations.\u003c\/p\u003e\n\u003ctable class=\"cart-specs alg-specs\"\u003e\n\u003ctr\u003e\n\u003cth\u003eBrand and model\u003c\/th\u003e\n\u003ctd\u003eItaliaForno Allegro compact gas pizza oven, model ALLEGROB, Black, rounded dome\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFuel\u003c\/th\u003e\n\u003ctd\u003ePropane only; gas only, no wood; no natural gas option\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBurner\u003c\/th\u003e\n\u003ctd\u003e7 kW \/ 23,900 BTU, rear mounted across the back wall behind a curved heat deflector; knob control low to high\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePropane use\u003c\/th\u003e\n\u003ctd\u003eAbout 1.1 lb\/h at full output; a 20 lb tank runs roughly 18 hours at full burn, far longer on low\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIgnition\u003c\/th\u003e\n\u003ctd\u003ePilot flame with thermocouple safety; push button spark igniter on one AAA battery, included\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCooking floor\u003c\/th\u003e\n\u003ctd\u003e15.7 x 15.7 in refractory tile (400 x 409 mm on the drawing)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCapacity\u003c\/th\u003e\n\u003ctd\u003eOne pizza at a time; rated 12 to 13 in, a 14 in fits; door about 13.4 in wide\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eExternal dimensions\u003c\/th\u003e\n\u003ctd\u003e21.7 in W x 22.4 in D; 18.3 in to the top of the dome, 43 in with the chimney and cap\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eChimney\u003c\/th\u003e\n\u003ctd\u003e4.7 in diameter stainless flue with cap, slips into the top of the oven, no hardware\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eTemperature\u003c\/th\u003e\n\u003ctd\u003eUp to 500°C \/ 1,000°F; recommended cooking ceiling 450°C \/ 850°F; preheat 30 to 50 minutes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWeight\u003c\/th\u003e\n\u003ctd\u003e100 lb product; 150 lb boxed on a 48 x 48 x 21 in pallet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIncluded\u003c\/th\u003e\n\u003ctd\u003eOven, burner, chimney and cap, door, refractory floor, heat deflector, control knob, thermometer, US propane tank adapter, AAA igniter battery\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGas connection\u003c\/th\u003e\n\u003ctd\u003eG1\/2 inlet at the rear with the supplied US propane adapter; regulator and hose sourced locally as your setup needs; 20 lb tank recommended, 20 lb maximum under a cart\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eClearances\u003c\/th\u003e\n\u003ctd\u003e8 in from walls on all sides, 20 in each side of the chimney, 40 in above; outdoor use only, never enclosed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWarranty\u003c\/th\u003e\n\u003ctd\u003e2 years, residential outdoor use, original purchaser; cover required; consumables, wood burning and commercial use excluded\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eShipping\u003c\/th\u003e\n\u003ctd\u003eBoxed on a pallet from Baytown, Texas; free freight with the $95 liftgate fee; curbside; in stock, 7 business days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch6\u003eINSTALLATION GUIDE \u0026amp; USER MANUAL\u003c\/h6\u003e\n\u003cvideo class=\"alg-video\" controls preload=\"metadata\" playsinline width=\"800\" poster=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-allegro-even-heat.webp?v=1790313073\"\u003e\u003csource src=\"https:\/\/cdn.shopify.com\/videos\/c\/o\/v\/991581e247794e99963b40456ef5944e.mp4\" type=\"video\/mp4\"\u003eItaliaForno pizza oven setup on the cart, bricks, propane adapter, chimney, igniter battery and first light.\u003c\/source\u003e\u003c\/video\u003e\n\u003cp class=\"alg-cap\"\u003eItaliaForno's setup video: the oven on its cart, the floor tiles, the propane adapter and its dimensions, the chimney, the igniter battery, the heat deflector and the knob, through to first light.\u003c\/p\u003e\n\u003cp class=\"alg-docs\"\u003e\u003ca class=\"alg-doc\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-user-manual.pdf?v=1790303890\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e\u003cimg class=\"alg-doc-btn\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-user-manual-button.webp?v=1790308167\" alt=\"Download the ItaliaForno user manual PDF\" width=\"160\" height=\"60\" loading=\"lazy\"\u003e\u003c\/a\u003e\u003ca class=\"alg-doc\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-oven-assembly.pdf?v=1790303890\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e\u003cimg class=\"alg-doc-btn\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-oven-assembly-button.webp?v=1790308167\" alt=\"Download the ItaliaForno oven assembly guide PDF\" width=\"160\" height=\"60\" loading=\"lazy\"\u003e\u003c\/a\u003e\u003ca class=\"alg-doc\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-cart-assembly.pdf?v=1790303889\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e\u003cimg class=\"alg-doc-btn\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-cart-assembly-button.webp?v=1790308167\" alt=\"Download the ItaliaForno cart assembly guide PDF\" width=\"160\" height=\"60\" loading=\"lazy\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUnboxing.\u003c\/strong\u003e The Allegro pizza oven arrives boxed on a pallet with the chimney, the door, the floor tiles and the accessories packed separately. Cut the box away, check every part against the packing list and photograph any damage before the oven moves; the claim window is 24 hours. Lift the body by the base, never by the chimney collar or the door frame.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAssembly.\u003c\/strong\u003e No tools. Fit the four feet, or set the oven on its table, counter or cart. Slide the refractory tiles into the floor without forcing them. Seat the chimney in its collar on top of the oven and bend the four prongs of the cap inward to hold it. Push the control knob onto its shaft on the front. Inside the back of the chamber, hang the curved heat deflector on the two studs above the burner with its keyhole slots. Set the door onto its mounting points.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGas.\u003c\/strong\u003e Fit the supplied adapter to the G1\/2 inlet at the rear, connect a standard US propane tank through it with the tank upright and clear of the oven, and leak test every joint with soapy water before the first light. Never test with a flame. Close the tank valve after every cook and never store a cylinder, full or empty, near the oven or indoors.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFirst light.\u003c\/strong\u003e Knob off, tank valve open slowly, knob turned to the spark mark and pressed in, igniter pressed until the pilot catches, knob held in about 15 seconds, release. The main burner lights. Door on, 30 to 50 minutes to cooking temperature. The first firing will smell as coatings cure; that passes. If the pilot does not catch in 60 seconds, turn the knob off, wait five minutes and start again.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCare.\u003c\/strong\u003e Brush the floor after each cook, vacuum around the burner every few weeks, wipe the stainless front, oil the steel lightly, replace the AAA igniter battery when the spark weakens, and cover the cold oven. Move it only cold, disconnected, with the chimney, door and tiles out. Never burn wood, charcoal or pellets in it.\u003c\/p\u003e\n\u003ch6\u003eWARRANTY INFORMATION\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eTerm.\u003c\/strong\u003e ItaliaForno warrants the Allegro pizza oven to the original purchaser against defects in materials and workmanship for two years from the date of purchase, for residential outdoor use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConditions.\u003c\/strong\u003e The oven must be installed outdoors in the open, on a stable non combustible surface, with the clearances in the manual, connected to propane through a certified regulator by someone qualified to do it, and covered with a protective cover whenever it is not in use. Proof of purchase is required for any claim.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExclusions.\u003c\/strong\u003e Burning wood, charcoal, pellets or any fuel other than propane; commercial use; installation indoors or in an enclosed space; use in a vehicle; modification of any component; overheating past the rated temperature; corrosion from weather exposure without a cover; normal discoloration of the stainless; cosmetic wear; grease fires and neglected maintenance. The door, the refractory tiles, the gaskets and the igniter battery are consumables and are not covered.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClaims.\u003c\/strong\u003e Contact us first with photos and your order number and we handle the claim with ItaliaForno on your behalf. Shipping damage is separate from the warranty: note it on the delivery receipt or report it to us within 24 hours of delivery.\u003c\/p\u003e\n\u003ch6\u003eFREQUENTLY ASKED QUESTIONS - FAQ'S\u003c\/h6\u003e\n\u003ccenter\u003e\u003ch2 id=\"faqs\"\u003e\u003cspan style=\"text-decoration: underline; color: #c62828;\"\u003eFrequently Asked Questions (FAQs)\u003c\/span\u003e\u003c\/h2\u003e\u003c\/center\u003e\n\u003ch3 style=\"color: #2c3e50; margin-top: 0;\"\u003eYour Questions Answered Before You Buy\u003c\/h3\u003e\n\u003cp\u003eThese are the questions we get most often about the Allegro pizza oven, answered straight. If yours is not here, chat or email goes to the owner and you will usually hear back the same day.\u003c\/p\u003e\n\u003cdiv style=\"width: 100%; margin: 30px 0; font-family: Arial,sans-serif; border: 1px solid #ddd; border-radius: 12px; overflow: hidden; box-shadow: 0 4px 12px rgba(0,0,0,0.1);\"\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can I use the Allegro on a balcony?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eIt is built for one: 21.7 by 22.4 inches, 100 pounds, on any level non combustible table or counter rated for it. The rules decide the rest. The manual wants 8 inches clear of walls, 20 inches each side of the chimney and 40 inches of open sky above, and most apartment fire codes and many HOAs limit propane on a balcony. Check both first; where propane is allowed and the sky is open, it fits.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What is the difference between the Allegro, Bambino and Fornello?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe shape of the dome, and nothing else that matters. All three share the same 15.7 inch floor, the same 23,900 BTU rear burner, the same door and the same $1,695 price. The Allegro is the rounded barrel dome, the Bambino is the octagonal dome and the Fornello is the five sided dome. Pick the one that suits the patio; the pizza is the same out of all three.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How big a pizza does it cook?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eOne pizza at a time. ItaliaForno rates the Allegro for 12 to 13 inch pizzas, the size that turns easily in the chamber with the burner at the back; the floor itself is 15.7 by 15.7 inches, so a 14 inch fits with less room to turn. A 12 inch cast iron skillet and a small sheet pan fit through the door, which is about 13.4 inches wide. For two large pizzas at once you want the Grande Pro Duo.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Does it run on natural gas, or burn wood?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNeither. The Allegro is propane only, and ItaliaForno does not offer a natural gas option today; it ships with the adapter for a standard US propane tank, and a 20 pound tank runs roughly 18 hours at full burn. It is also gas only: wood, charcoal or pellets in the chamber void the warranty. If natural gas is a requirement, ask us before you order; if wood is, the Grande Pro Duo is the hybrid.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How long does it take to heat up, and how hot does it get?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003ePlan on 30 to 50 minutes with the door on and the burner on high, and the Allegro's small chamber is usually ready at the low end of that. The oven will reach 1,000°F. ItaliaForno recommends cooking at 850°F or below for the life of the tiles and gaskets, which is still Neapolitan territory: about 90 seconds a pizza at 800°F with two quarter turns.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can one person move it?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe body is 100 pounds, so one strong person can lift it onto a table or counter and two can carry it up stairs; take the chimney, the door and the floor tiles out first and lift by the base. It is not a carry it to the park oven. For a patio without a table, the ItaliaForno compact oven cart puts it at working height on four wheels with a shelf for the tank underneath.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Does it need a cover?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes. The two year warranty excludes corrosion from weather exposure without a protective cover, so a cover is a condition, not a suggestion. ItaliaForno does not list its own cover yet; any breathable outdoor oven cover that fits a 22 by 23 inch body 43 inches tall with the chimney on will do, and we will point you to one when you order. Cover it only when it is cold.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How is the Allegro shipped?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eBoxed on a 48 by 48 inch pallet, 150 pounds crated, from ItaliaForno's warehouse near Houston, Texas, in stock and usually on the truck within 7 business days. Freight is free and the $95 residential liftgate fee at checkout gets it lowered to your driveway or building entrance; delivery is curbside. Inspect it before signing and report damage within 24 hours. Unused ovens return within 14 days.\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"ItaliaForno","offers":[{"title":"Default Title","offer_id":50538094592255,"sku":"ALLEGROB","price":1695.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-allegro-compact-gas-pizza-oven.webp?v=1790312779"},{"product_id":"italiaforno-bambino-compact-gas-pizza-oven","title":"ItaliaForno Bambino Compact Gas Pizza Oven","description":"\u003cstyle\u003e\n.bam-h2{color:#8a1f12;font-weight:700;}\n.bam-img{max-width:100%;height:auto;display:block;margin:18px auto;border-radius:8px;}\n.bam-video{max-width:100%;height:auto;display:block;margin:18px auto;border-radius:8px;}\n.bam-cap{font-size:14px;color:#555;text-align:center;margin:-8px 0 18px;}\n.bam-docs a.bam-doc{display:inline-block;margin:6px 14px 6px 0;}\n.bam-doc-btn{width:160px;height:60px;display:inline-block;vertical-align:middle;}\n.bam-glance{background:#fbf6f4;border-left:4px solid #8a1f12;padding:16px 20px;margin:20px 0;border-radius:0 8px 8px 0;}\n.bam-glance p{margin:0 0 8px;}\n.bam-glance .bam-glance-title{font-weight:700;font-size:18px;margin-bottom:10px;}\n.bam-table{width:100%;border-collapse:collapse;margin:20px 0;}\n.bam-table th{background:#8a1f12;color:#fff;padding:10px;text-align:left;}\n.bam-table td{border:1px solid #ddd;padding:10px;vertical-align:top;}\n.bam-cards{display:none;}\n.bam-card{border:1px solid #ddd;border-radius:8px;padding:14px;margin:12px 0;}\n.bam-card strong{color:#8a1f12;}\n@media (max-width:600px){.bam-table{display:none;}.bam-cards{display:block;}}\n.cart-specs.bam-specs{width:100%;border-collapse:collapse;margin:16px 0;}\n.cart-specs.bam-specs th{background:#8a1f12;color:#fff;padding:10px;text-align:left;width:38%;}\n.cart-specs.bam-specs td{border:1px solid #ddd;padding:10px;}\ndetails[style*=\"border-bottom\"] \u003e summary{list-style:none;cursor:pointer;}\ndetails[style*=\"border-bottom\"] \u003e summary::-webkit-details-marker{display:none;}\ndetails[style*=\"border-bottom\"] \u003e summary::after{content:none;}\ndetails[style*=\"border-bottom\"] \u003e summary:hover{background:#eef1f5 !important;}\ndetails[open] .pin-arrow{transform:rotate(180deg);}\n\u003c\/style\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003eThe ItaliaForno Bambino pizza oven is the compact gas oven with the octagonal dome, built for a small patio, a deck, a townhome yard or a balcony where a full size oven would take the whole space. It is 21.7 inches wide and 22.4 deep, 100 pounds, made in Italy, and it runs on a standard propane tank through a 23,900 BTU burner across the back wall. It cooks one pizza at a time, rated by ItaliaForno for 12 to 13 inch pies, in about 90 seconds at 800°F once the floor is up to heat.\u003c\/p\u003e\n\u003cp\u003eWhat you get for $1,695 is the oven body with its faceted black dome and stainless front, the propane burner, the chimney and cap, the door, the refractory floor, a thermometer in the front face and the adapter that connects it to a US propane tank. The price is set by ItaliaForno and is the same at every dealer, so where you buy comes down to who you would rather deal with once the box is on your doorstep.\u003c\/p\u003e\n\u003cp\u003eThe Bambino pizza oven is one of three ItaliaForno compacts. The Bambino, the \u003ca href=\"\/products\/italiaforno-allegro-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eAllegro\u003c\/a\u003e and the \u003ca href=\"\/products\/italiaforno-fornello-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eFornello\u003c\/a\u003e share the same floor, the same burner, the same door and the same price; what you choose between them is the shape of the dome. The Bambino is the octagon, the one with the most presence on a patio for its size, and the shape ItaliaForno itself calls the design centerpiece of the three.\u003c\/p\u003e\n\u003cp\u003eIt is gas only and propane only, with no natural gas option today, and it is an outdoor oven with a two year residential warranty that asks for one thing: cover it when it is not in use. Those facts come first because they decide whether this is the right oven before the rest of the page does.\u003c\/p\u003e\n\u003cp\u003eThe rest of this page covers the small space case first, then the octagonal dome and its two siblings, how a rear burner cooks, what the floor does, cooking on it, flame control and propane, cover and care, how the Bambino compares with the other gas ovens we carry, and buying it from Crustify. The spec table, the factory drawing, the manuals and three videos follow the description.\u003c\/p\u003e\n\u003cdiv class=\"bam-glance\"\u003e\n\u003cp class=\"bam-glance-title\"\u003eItaliaForno Bambino at a glance\u003c\/p\u003e\n\u003cp\u003eFootprint 21.7 W x 22.4 D inches, 100 lb; sits on a patio table, a deck rail table, an outdoor kitchen counter or the \u003ca href=\"\/products\/italiaforno-compact-oven-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno compact oven cart\u003c\/a\u003e ($495, sold separately)\u003c\/p\u003e\n\u003cp\u003ePropane gas oven, 7 kW \/ 23,900 BTU burner across the back wall; gas only, no wood, no natural gas option\u003c\/p\u003e\n\u003cp\u003e15.7 x 15.7 inch refractory floor; one pizza at a time, rated for 12 to 13 inch, a 14 inch fits with less room to turn, or two 8 inch side by side; door about 13.4 inches wide\u003c\/p\u003e\n\u003cp\u003eOctagonal dome in textured black with a stainless front; the Allegro (rounded) and Fornello (five sided) are the same oven in other shapes\u003c\/p\u003e\n\u003cp\u003eReaches 1,000°F; cook at 850°F or below; 30 to 50 minute preheat, pilot flame ignition, AAA battery igniter and thermometer included\u003c\/p\u003e\n\u003cp\u003eMade in Italy; 2 year residential warranty; outdoors only, cover required when not in use\u003c\/p\u003e\n\u003cp\u003eShips boxed on a pallet from Texas, free freight with the $95 liftgate fee, in stock, 7 business days; 14 day returns on unused ovens\u003c\/p\u003e\n\u003cp\u003eQuestions before you order? The FAQ tab below covers the eight we hear most, and the chat button reaches the owner directly.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"bam-h2\"\u003eBuilt for a Small Patio, a Deck or a Townhome Yard\u003c\/h2\u003e\n\u003cimg class=\"bam-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-bambino-small-spaces.webp?v=1790314731\" alt=\"ItaliaForno Bambino on an outdoor kitchen counter, sized for small patios, balconies, townhomes and tight outdoor spaces\" width=\"800\" height=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eA 10 by 12 foot patio has room for a table, four chairs and one more thing. The Bambino pizza oven is built to be that thing. At 21.7 by 22.4 inches it sits on the end of the table or on a 24 inch side table, and at 100 pounds it is a lift one strong person can manage onto a counter and two can carry through a townhome to the back. The chimney and cap lift off in seconds, dropping the height from 44 inches to 21.3, so it fits under a bench cover or on a shelf in the shed for the winter.\u003c\/p\u003e\n\u003cp\u003eThe rules are the part nobody puts on a product page. ItaliaForno's manual asks for 8 inches clear of walls on all sides, 20 inches each side of the chimney and 40 inches above it, outdoors in the open. Most apartment and condo fire codes limit or prohibit propane on a balcony, and many HOAs have their own line on it, so check both before you buy any gas oven for one. Where propane is allowed and the sky is open, a patio, a deck, a townhome yard or a rooftop is where the Bambino pizza oven belongs.\u003c\/p\u003e\n\u003cp\u003eWhat it is not is an indoor oven. The manual's carbon monoxide warning covers a garage, a tent, a screened porch and any partially enclosed space, and the warranty excludes indoor or enclosed installation. If the only outdoor space is under a roof with walls on three sides, the honest answer is that no propane oven fits it, and we would rather say so here than after delivery.\u003c\/p\u003e\n\u003ch2 class=\"bam-h2\"\u003eThe Octagonal Dome: Which Compact Is the Bambino\u003c\/h2\u003e\n\u003cimg class=\"bam-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-bambino-made-in-italy.webp?v=1790314790\" alt=\"Close up of the ItaliaForno Bambino octagonal dome, door and thermometer with Made in Italy stamped on the body\" width=\"800\" height=\"1200\" loading=\"lazy\"\u003e\n\u003cp\u003eItaliaForno makes the compact oven in three shells. The Bambino pizza oven is the octagonal dome, eight flat facets in textured black steel meeting a stainless front, the shape of a pizzeria oven scaled to a patio table and the one with the most presence of the three; the Allegro is the rounded barrel dome, the softest shape and the one that reads smallest; the \u003ca href=\"\/products\/italiaforno-fornello-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eFornello\u003c\/a\u003e is the five sided dome, the modern architectural one. Same floor, same 23,900 BTU burner, same door, same $1,695. The choice is the look, and ItaliaForno says so on its own pages.\u003c\/p\u003e\n\u003cp\u003eThe octagon is the shape to pick when the oven is meant to be seen: an outdoor kitchen counter where it sits beside the grill, a patio where it is the centerpiece of the table, a deck where it is the thing guests walk over to. The facets catch light differently from every angle, which is why it photographs the way it does. Made in Italy is stamped into the body beside the knob, above, and it is on every one that leaves the factory.\u003c\/p\u003e\n\u003ch2 class=\"bam-h2\"\u003eA Rear Burner Oven: How the Bambino Cooks\u003c\/h2\u003e\n\u003cp\u003eThe burner in the Bambino pizza oven runs across the back wall of the chamber behind a curved heat deflector, so the flame climbs the back wall and rolls forward across the dome toward the mouth. That is the layout that lets a small gas oven cook like a wood oven: the top of the pizza sees flame and radiant heat from the dome, and the refractory floor, once it has soaked up its preheat, does the crust from below. Turn the pizza a quarter at a time and the side facing the back wall browns first, exactly as it would beside a wood fire.\u003c\/p\u003e\n\u003cp\u003eThe control knob on the front face sets the burner from a low hold to full output, and a pilot flame with a thermocouple keeps it lit in a breeze, which matters on a deck. Low is where a preheated floor lives between pizzas; high is for the preheat and for pushing the dome back to color after a pizza has pulled heat out of it. The front thermometer reads the chamber air; an infrared thermometer pointed at the tile is the better guide to when the floor is ready.\u003c\/p\u003e\n\u003ch2 class=\"bam-h2\"\u003eThe 15.7 Inch Floor: One Pizza at a Time, or Two Small Ones\u003c\/h2\u003e\n\u003cimg class=\"bam-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-bambino-two-small-pizzas.webp?v=1790314909\" alt=\"Two small pizzas cooking side by side on the ItaliaForno Bambino floor with the rear burner lit\" width=\"800\" height=\"1200\" loading=\"lazy\"\u003e\n\u003cp\u003eThe cooking floor is 15.7 by 15.7 inches of refractory tile behind a door about 13.4 inches wide. ItaliaForno rates the Bambino pizza oven for 12 to 13 inch pizzas, the size that turns easily in the chamber with the burner at the back; a 14 inch fits the floor with less room to turn, and two 8 inch personal pizzas fit side by side, which is what the photo above shows. For two people or a family of four that is a pizza every two minutes, the second going in as the first comes out, with the floor holding its heat between them.\u003c\/p\u003e\n\u003cp\u003eThat floor is the same size as the \u003ca href=\"\/products\/italiaforno-famiglia-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eFamiglia\u003c\/a\u003e's. What the Famiglia's $700 buys is a wider, heavier body, 30 inches across and 122 pounds, and a 30,709 BTU burner that runs a 16 inch pizza and recovers faster between pies. If the space is a full backyard, the Famiglia is the fuller oven; if the space is a patio, the Bambino pizza oven is the one that fits it, and the pizza is the same.\u003c\/p\u003e\n\u003ch2 class=\"bam-h2\"\u003eCooking on the Bambino\u003c\/h2\u003e\n\u003cimg class=\"bam-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-bambino-patio-table-cooking.webp?v=1790315295\" alt=\"ItaliaForno Bambino on a patio table with a pizza in the oven and steaks, seafood and vegetables ready\" width=\"800\" height=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003ePreheat is 30 to 50 minutes with the door on and the burner on high, and the Bambino's small chamber is usually ready at the low end of that. The oven will reach 1,000°F; ItaliaForno asks that you cook at 850°F or below for the life of the tiles and the gaskets. Neapolitan style at 800°F takes about 90 seconds with two quarter turns; a New York style pie at 650°F takes four to five minutes; a pan pizza cooks at 550°F with the burner on low.\u003c\/p\u003e\n\u003cp\u003eAfter pizza, drop the burner to low and the Bambino pizza oven is a small roasting oven for the rest of the night: a skillet of shrimp, a tray of vegetables, two steaks in cast iron, a loaf of bread at 500°F with a pan of water for steam. \u003ca href=\"https:\/\/www.foodsafety.gov\/print\/pdf\/node\/10\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eFoodSafety.gov\u003c\/a\u003e puts poultry at 165°F and pork at 145°F with a rest, and a probe is the only way to know a roast in a 600°F oven is there.\u003c\/p\u003e\n\u003cvideo class=\"bam-video\" controls preload=\"metadata\" playsinline width=\"800\" poster=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-bambino-rooftop-terrace.webp?v=1790314973\"\u003e\u003csource src=\"https:\/\/cdn.shopify.com\/videos\/c\/o\/v\/2424101ec1914b4ea215873279931208.mp4\" type=\"video\/mp4\"\u003eHow to make a pizza in an ItaliaForno pizza oven.\u003c\/source\u003e\u003c\/video\u003e\n\u003cp class=\"bam-cap\"\u003eItaliaForno's own walk through of a first pizza, from dough to the oven floor. The stretch, the launch and the turn are the same on every oven in the line.\u003c\/p\u003e\n\u003ch2 class=\"bam-h2\"\u003eFlame Control, Ignition and Propane\u003c\/h2\u003e\n\u003cp\u003eThe Bambino pizza oven is propane only. ItaliaForno does not offer a natural gas option today; if you need one, ask us before you order and we will check current availability with the brand. The oven ships with the adapter that mates its European inlet to a standard US propane tank, and at 23,900 BTU the burner draws about 1.1 pounds of propane an hour at full output, so a 20 pound tank is roughly 18 hours at full burn and a whole summer of pizza nights on low.\u003c\/p\u003e\n\u003cp\u003eIgnition is a pilot flame with a thermocouple, lit by a push button spark igniter that runs on a single AAA battery, included in the box. Open the tank, turn the knob to the spark mark, press and hold it, press the igniter until the pilot catches, hold the knob about 15 seconds so the thermocouple heats, and release. The main burner lights from the pilot. If the flame ever blows out, the thermocouple shuts the gas. Gas only means gas only: wood, charcoal or pellets in the chamber void the warranty, and the \u003ca href=\"\/products\/italiaforno-grande-pro-duo-hybrid-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eGrande Pro Duo\u003c\/a\u003e is the ItaliaForno that burns wood.\u003c\/p\u003e\n\u003ch2 class=\"bam-h2\"\u003eKeeping It Outside: Cover and Care\u003c\/h2\u003e\n\u003cp\u003eThe Bambino pizza oven lives outdoors, and the warranty's corrosion clause is written for an oven left uncovered through a wet season. Cover it when it is cold, with a breathable outdoor oven cover that fits a 22 by 23 inch body 44 inches tall with the chimney on, or 21 inches with it off; ItaliaForno does not list its own cover yet, and we will point you to one that fits when you order. Take the propane cylinder off for long storage and keep it upright and outdoors, never in a shed or a stairwell.\u003c\/p\u003e\n\u003cp\u003eCleaning is a brush on the floor after each cook, a vacuum around the burner every few weeks so crumbs do not block the ports, and a wipe of the stainless front. A thin film of food grade oil on the steel after cleaning is ItaliaForno's own advice against surface rust, and the textured finish on the facets hides fingerprints better than gloss would. Heat discoloration on the stainless is normal and not covered, and the door, the floor tiles, the gaskets and the igniter battery are consumables.\u003c\/p\u003e\n\u003ch2 class=\"bam-h2\"\u003eWhich Compact Gas Pizza Oven\u003c\/h2\u003e\n\u003cp\u003eHere is the Bambino pizza oven against the other gas ovens on this site that fit a small space, so it is chosen against the others rather than in a vacuum.\u003c\/p\u003e\n\u003ctable class=\"bam-table\"\u003e\n\u003ctr\u003e\n\u003cth\u003eOven\u003c\/th\u003e\n\u003cth\u003eFootprint and weight\u003c\/th\u003e\n\u003cth\u003eFloor and capacity\u003c\/th\u003e\n\u003cth\u003eBest for\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eItaliaForno Bambino (this page)\u003c\/td\u003e\n\u003ctd\u003e21.7 x 22.4 in, 100 lb, 44 in tall\u003c\/td\u003e\n\u003ctd\u003e15.7 x 15.7 in; one 12 to 13 in pizza\u003c\/td\u003e\n\u003ctd\u003eThe octagonal dome; a small patio or deck, made in Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/italiaforno-allegro-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno Allegro\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eSame compact body, rounded dome, 43 in tall\u003c\/td\u003e\n\u003ctd\u003eSame floor and burner\u003c\/td\u003e\n\u003ctd\u003eThe rounded shape, for a balcony or rail table\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eItaliaForno \u003ca href=\"\/products\/italiaforno-fornello-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eFornello\u003c\/a\u003e\n\u003c\/td\u003e\n\u003ctd\u003eSame compact body, five sided dome\u003c\/td\u003e\n\u003ctd\u003eSame floor and burner\u003c\/td\u003e\n\u003ctd\u003eThe modern shape, for a townhome patio or deck\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/italiaforno-famiglia-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno Famiglia\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003e30 x 25.2 in, 122 lb\u003c\/td\u003e\n\u003ctd\u003e15.7 x 15.7 in; one 14 to 16 in pizza, 30,709 BTU\u003c\/td\u003e\n\u003ctd\u003eThe same floor in a wider, stronger oven for a full backyard\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/halo-versa-16-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHalo Versa 16\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003ePortable, ships parcel\u003c\/td\u003e\n\u003ctd\u003e16 in rotating stone; one pizza\u003c\/td\u003e\n\u003ctd\u003eThe entry gas oven, with a natural gas kit available\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"bam-cards\"\u003e\n\u003cdiv class=\"bam-card\"\u003e\n\u003cstrong\u003eItaliaForno Bambino (this page)\u003c\/strong\u003e\u003cbr\u003e21.7 x 22.4 in, 100 lb, 44 in tall. 15.7 x 15.7 in floor, one 12 to 13 in pizza. The octagonal dome; a small patio or deck, made in Italy.\u003c\/div\u003e\n\u003cdiv class=\"bam-card\"\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/italiaforno-allegro-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno Allegro\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003eSame compact body and floor with the rounded dome, 43 in tall. The rounded shape, for a balcony or rail table.\u003c\/div\u003e\n\u003cdiv class=\"bam-card\"\u003e\n\u003cstrong\u003eItaliaForno \u003ca href=\"\/products\/italiaforno-fornello-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eFornello\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003eSame compact body and floor with the five sided dome. The modern shape, for a townhome patio or deck.\u003c\/div\u003e\n\u003cdiv class=\"bam-card\"\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/italiaforno-famiglia-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno Famiglia\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003e30 x 25.2 in, 122 lb. The same floor in a wider, stronger oven with a 30,709 BTU burner, for a full backyard.\u003c\/div\u003e\n\u003cdiv class=\"bam-card\"\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/halo-versa-16-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHalo Versa 16\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003ePortable, ships parcel. 16 in rotating stone, one pizza. The entry gas oven, with a natural gas kit available.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eThe short version: the three compacts are one oven in three shapes, the Famiglia is the same floor in a bigger body for a bigger space, and the Halo is the lighter, cheaper oven for someone who is not ready for an Italian one. If you are between two, \u003ca href=\"\/pages\/contact\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003econtact us\u003c\/a\u003e with a photo of the space and we will tell you which one fits it.\u003c\/p\u003e\n\u003ch2 class=\"bam-h2\"\u003eBuying the Bambino From Crustify\u003c\/h2\u003e\n\u003cimg class=\"bam-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-bambino-outdoor-kitchen.webp?v=1790315379\" alt=\"ItaliaForno Bambino compact gas pizza oven on a granite outdoor kitchen counter\" width=\"800\" height=\"800\" loading=\"lazy\"\u003e\n\u003cp\u003eItaliaForno is a woman owned American brand whose ovens are built in Sicily by a family maker with more than sixty years of oven making, recognized in 2016 with the \"Sicilians at Home and in the World\" honor. Their line runs from the three compacts through the Famiglia to the Grande Pro Duo, and their own line for it is \"One of Italy's Finest Pizza Ovens, Now Made for Your Backyard.\" Crustify is an authorized ItaliaForno dealer, and every ItaliaForno oven, cart and accessory we carry is on the \u003ca href=\"\/collections\/italiaforno-pizza-ovens\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno brand page\u003c\/a\u003e.\u003c\/p\u003e\n\u003cvideo class=\"bam-video\" controls preload=\"metadata\" playsinline width=\"800\" poster=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-bambino-compact-gas-pizza-oven.webp?v=1790314677\"\u003e\u003csource src=\"https:\/\/cdn.shopify.com\/videos\/c\/o\/v\/29e46c0f137e4cdeb3a0b4c2ead8261c.mp4\" type=\"video\/mp4\"\u003eChef endorsing the ItaliaForno pizza oven on camera.\u003c\/source\u003e\u003c\/video\u003e\n\u003cp class=\"bam-cap\"\u003eA private chef, on camera, on why he cooks on ItaliaForno ovens. ItaliaForno's own clip.\u003c\/p\u003e\n\u003cp\u003eThe Bambino pizza oven ships boxed on a 48 by 48 inch pallet, 150 pounds crated, from ItaliaForno's warehouse near Houston, Texas, in stock and usually on the truck within 7 business days. Freight is free across the site on orders over $750, and every pallet oven carries the $95 residential liftgate fee at checkout so the driver lowers it to your driveway or building entrance; delivery is curbside, so plan the trip from the curb to the patio. Inspect the box before signing and report any damage to us within 24 hours, which is ItaliaForno's window.\u003c\/p\u003e\n\u003cp\u003eUnused ovens in their original packaging can be returned within 14 days with return freight paid by the buyer. The oven is excluded from every Crustify coupon code because ItaliaForno sets a strict MSRP and enforces it, which is also why our price and theirs match to the dollar.\u003c\/p\u003e\n\u003cp\u003eWith the Bambino pizza oven in the cart, the two things it needs are a cover and, if there is no table or counter for it, the \u003ca href=\"\/products\/italiaforno-compact-oven-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno compact oven cart\u003c\/a\u003e, $495, the stainless stand ItaliaForno builds for the three compacts with a shelf for the tank. The \u003ca href=\"\/products\/italiaforno-infrared-thermometer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno infrared thermometer\u003c\/a\u003e, $49.95, reads the floor rather than the air up to 752°F, which covers the preheat and everything but a Neapolitan floor; above that it reads over range, and its page says so. The cart and the thermometer ship free on the same order as the oven. Everything else for outdoor pizza is in our \u003ca href=\"\/collections\/accessories\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003epizza oven accessories collection\u003c\/a\u003e. Chat and email go straight to the owner and are usually answered the same day.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn stock in Texas, ships boxed on a pallet with liftgate delivery. Strict MSRP, no coupons, and the same $1,695 everywhere; buy it from the dealer you would rather talk to afterward.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch6\u003eKEY FEATURES\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eItaliaForno Bambino pizza oven, the compact gas oven with the octagonal dome for a small patio, a deck or a townhome yard, made in Italy\u003c\/li\u003e\n\u003cli\u003e21.7 W x 22.4 D inch footprint, 100 lb; 44 inches tall with the chimney and cap, 21.3 inches with it off\u003c\/li\u003e\n\u003cli\u003e7 kW \/ 23,900 BTU propane burner across the back wall behind a heat deflector, flame rolling forward over the dome; knob control from low to high\u003c\/li\u003e\n\u003cli\u003e15.7 x 15.7 inch refractory floor; one pizza at a time, rated 12 to 13 inch, a 14 inch fits, or two 8 inch side by side; door about 13.4 inches wide\u003c\/li\u003e\n\u003cli\u003eOctagonal dome in textured black steel with a stainless front; the Allegro (rounded) and Fornello (five sided) are the same oven in other shapes\u003c\/li\u003e\n\u003cli\u003eReaches 1,000°F, cook at 850°F or below; 30 to 50 minute preheat, about 90 seconds a pizza at 800°F\u003c\/li\u003e\n\u003cli\u003ePilot flame ignition with thermocouple safety, push button spark on one AAA battery, battery in the box; thermometer in the front face\u003c\/li\u003e\n\u003cli\u003eIn the box: oven, propane burner, chimney and cap, door, refractory floor, heat deflector, control knob, thermometer and the adapter for a standard US propane tank\u003c\/li\u003e\n\u003cli\u003ePropane only; gas only, no wood; no natural gas option offered today, ask us if you need one\u003c\/li\u003e\n\u003cli\u003eOutdoors only, in the open; 2 year residential warranty; cover required when not in use\u003c\/li\u003e\n\u003cli\u003eShips boxed on a pallet from Texas, 150 lb crated, free freight with the $95 liftgate fee, in stock, 7 business days\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eSPECIFICATIONS\u003c\/h6\u003e\n\u003cimg class=\"bam-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-bambino-dimensions-drawing.webp?v=1790315778\" alt=\"Dimension drawing of the ItaliaForno Bambino in millimeters and inches, front, side, top and section views\" width=\"800\" height=\"483\" loading=\"lazy\"\u003e\n\u003cp class=\"bam-cap\"\u003eThe factory drawing for the Bambino pizza oven, in millimeters with inches in brackets: 552 mm (21.7 in) across the body, 565 mm (22.2 in) deep, 540 mm (21.3 in) to the top of the octagonal dome, a 585 mm (23 in) chimney of 120 mm (4.7 in) diameter, and a 400 by 409 mm (15.7 by 16.1 in) floor. ItaliaForno's published 22.4 inch depth and 44 inch height include the rear fittings and the cap. The revision notes record the door widened to 34 cm and the pilot and igniter updates. Handmade, so expect small variations.\u003c\/p\u003e\n\u003ctable class=\"cart-specs bam-specs\"\u003e\n\u003ctr\u003e\n\u003cth\u003eBrand and model\u003c\/th\u003e\n\u003ctd\u003eItaliaForno Bambino compact gas pizza oven, model BAMBINOB, Black, octagonal dome\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFuel\u003c\/th\u003e\n\u003ctd\u003ePropane only; gas only, no wood; no natural gas option\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBurner\u003c\/th\u003e\n\u003ctd\u003e7 kW \/ 23,900 BTU, rear mounted across the back wall behind a curved heat deflector; knob control low to high\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePropane use\u003c\/th\u003e\n\u003ctd\u003eAbout 1.1 lb\/h at full output; a 20 lb tank runs roughly 18 hours at full burn, far longer on low\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIgnition\u003c\/th\u003e\n\u003ctd\u003ePilot flame with thermocouple safety; push button spark igniter on one AAA battery, included\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCooking floor\u003c\/th\u003e\n\u003ctd\u003e15.7 x 15.7 in refractory tile (400 x 409 mm on the drawing)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCapacity\u003c\/th\u003e\n\u003ctd\u003eOne pizza at a time; rated 12 to 13 in, a 14 in fits, or two 8 in; door about 13.4 in wide\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eExternal dimensions\u003c\/th\u003e\n\u003ctd\u003e21.7 in W x 22.4 in D; 21.3 in to the top of the dome, 44 in with the chimney and cap\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eChimney\u003c\/th\u003e\n\u003ctd\u003e4.7 in diameter stainless flue with cap, slips into the top of the oven, no hardware\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eTemperature\u003c\/th\u003e\n\u003ctd\u003eUp to 500°C \/ 1,000°F; recommended cooking ceiling 450°C \/ 850°F; preheat 30 to 50 minutes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWeight\u003c\/th\u003e\n\u003ctd\u003e100 lb product; 150 lb boxed on a 48 x 48 x 21 in pallet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIncluded\u003c\/th\u003e\n\u003ctd\u003eOven, burner, chimney and cap, door, refractory floor, heat deflector, control knob, thermometer, US propane tank adapter, AAA igniter battery\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGas connection\u003c\/th\u003e\n\u003ctd\u003eG1\/2 inlet at the rear with the supplied US propane adapter; regulator and hose sourced locally as your setup needs; 20 lb tank recommended, 20 lb maximum under a cart\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eClearances\u003c\/th\u003e\n\u003ctd\u003e8 in from walls on all sides, 20 in each side of the chimney, 40 in above; outdoor use only, never enclosed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWarranty\u003c\/th\u003e\n\u003ctd\u003e2 years, residential outdoor use, original purchaser; cover required; consumables, wood burning and commercial use excluded\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eShipping\u003c\/th\u003e\n\u003ctd\u003eBoxed on a pallet from Baytown, Texas; free freight with the $95 liftgate fee; curbside; in stock, 7 business days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch6\u003eINSTALLATION GUIDE \u0026amp; USER MANUAL\u003c\/h6\u003e\n\u003cvideo class=\"bam-video\" controls preload=\"metadata\" playsinline width=\"800\" poster=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-bambino-even-heat.webp?v=1790315654\"\u003e\u003csource src=\"https:\/\/cdn.shopify.com\/videos\/c\/o\/v\/991581e247794e99963b40456ef5944e.mp4\" type=\"video\/mp4\"\u003eItaliaForno pizza oven setup on the cart, bricks, propane adapter, chimney, igniter battery and first light.\u003c\/source\u003e\u003c\/video\u003e\n\u003cp class=\"bam-cap\"\u003eItaliaForno's setup video: the oven on its cart, the floor tiles, the propane adapter and its dimensions, the chimney, the igniter battery, the heat deflector and the knob, through to first light.\u003c\/p\u003e\n\u003cp class=\"bam-docs\"\u003e\u003ca class=\"bam-doc\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-user-manual.pdf?v=1790303890\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e\u003cimg class=\"bam-doc-btn\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-user-manual-button.webp?v=1790308167\" alt=\"Download the ItaliaForno user manual PDF\" width=\"160\" height=\"60\" loading=\"lazy\"\u003e\u003c\/a\u003e\u003ca class=\"bam-doc\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-oven-assembly.pdf?v=1790303890\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e\u003cimg class=\"bam-doc-btn\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-oven-assembly-button.webp?v=1790308167\" alt=\"Download the ItaliaForno oven assembly guide PDF\" width=\"160\" height=\"60\" loading=\"lazy\"\u003e\u003c\/a\u003e\u003ca class=\"bam-doc\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-cart-assembly.pdf?v=1790303889\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e\u003cimg class=\"bam-doc-btn\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-cart-assembly-button.webp?v=1790308167\" alt=\"Download the ItaliaForno cart assembly guide PDF\" width=\"160\" height=\"60\" loading=\"lazy\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUnboxing.\u003c\/strong\u003e The Bambino pizza oven arrives boxed on a pallet with the chimney, the door, the floor tiles and the accessories packed separately. Cut the box away, check every part against the packing list and photograph any damage before the oven moves; the claim window is 24 hours. Lift the body by the base, never by the chimney collar or the door frame.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAssembly.\u003c\/strong\u003e No tools. Fit the four feet, or set the oven on its table, counter or cart. Slide the refractory tiles into the floor without forcing them. Seat the chimney in its collar on top of the oven and bend the four prongs of the cap inward to hold it. Push the control knob onto its shaft on the front. Inside the back of the chamber, hang the curved heat deflector on the two studs above the burner with its keyhole slots. Set the door onto its mounting points.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGas.\u003c\/strong\u003e Fit the supplied adapter to the G1\/2 inlet at the rear, connect a standard US propane tank through it with the tank upright and clear of the oven, and leak test every joint with soapy water before the first light. Never test with a flame. Close the tank valve after every cook and never store a cylinder, full or empty, near the oven or indoors.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFirst light.\u003c\/strong\u003e Knob off, tank valve open slowly, knob turned to the spark mark and pressed in, igniter pressed until the pilot catches, knob held in about 15 seconds, release. The main burner lights. Door on, 30 to 50 minutes to cooking temperature. The first firing will smell as coatings cure; that passes. If the pilot does not catch in 60 seconds, turn the knob off, wait five minutes and start again.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCare.\u003c\/strong\u003e Brush the floor after each cook, vacuum around the burner every few weeks, wipe the stainless front, oil the steel lightly, replace the AAA igniter battery when the spark weakens, and cover the cold oven. Move it only cold, disconnected, with the chimney, door and tiles out. Never burn wood, charcoal or pellets in it.\u003c\/p\u003e\n\u003ch6\u003eWARRANTY INFORMATION\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eTerm.\u003c\/strong\u003e ItaliaForno warrants the Bambino pizza oven to the original purchaser against defects in materials and workmanship for two years from the date of purchase, for residential outdoor use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConditions.\u003c\/strong\u003e The oven must be installed outdoors in the open, on a stable non combustible surface, with the clearances in the manual, connected to propane through a certified regulator by someone qualified to do it, and covered with a protective cover whenever it is not in use. Proof of purchase is required for any claim.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExclusions.\u003c\/strong\u003e Burning wood, charcoal, pellets or any fuel other than propane; commercial use; installation indoors or in an enclosed space; use in a vehicle; modification of any component; overheating past the rated temperature; corrosion from weather exposure without a cover; normal discoloration of the stainless; cosmetic wear; grease fires and neglected maintenance. The door, the refractory tiles, the gaskets and the igniter battery are consumables and are not covered.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClaims.\u003c\/strong\u003e Contact us first with photos and your order number and we handle the claim with ItaliaForno on your behalf. Shipping damage is separate from the warranty: note it on the delivery receipt or report it to us within 24 hours of delivery.\u003c\/p\u003e\n\u003ch6\u003eFREQUENTLY ASKED QUESTIONS - FAQ'S\u003c\/h6\u003e\n\u003ccenter\u003e\u003ch2 id=\"faqs\"\u003e\u003cspan style=\"text-decoration: underline; color: #c62828;\"\u003eFrequently Asked Questions (FAQs)\u003c\/span\u003e\u003c\/h2\u003e\u003c\/center\u003e\n\u003ch3 style=\"color: #2c3e50; margin-top: 0;\"\u003eYour Questions Answered Before You Buy\u003c\/h3\u003e\n\u003cp\u003eThese are the questions we get most often about the Bambino pizza oven, answered straight. If yours is not here, chat or email goes to the owner and you will usually hear back the same day.\u003c\/p\u003e\n\u003cdiv style=\"width: 100%; margin: 30px 0; font-family: Arial,sans-serif; border: 1px solid #ddd; border-radius: 12px; overflow: hidden; box-shadow: 0 4px 12px rgba(0,0,0,0.1);\"\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Will the Bambino fit a small patio or deck?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThat is what it is for: 21.7 by 22.4 inches, 100 pounds, on any level non combustible table, counter or stand rated for it. Keep 8 inches clear of walls, 20 inches each side of the chimney and 40 inches of open sky above. On a balcony the fire code and the HOA decide, since most apartment codes limit propane there; check both first. A patio, a deck or a townhome yard with open sky is easy.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What is the difference between the Bambino, Allegro and Fornello?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe shape of the dome, and nothing else that matters. All three share the same 15.7 inch floor, the same 23,900 BTU rear burner, the same door and the same $1,695 price. The Bambino is the octagonal dome and stands an inch taller at 44 inches, the Allegro is the rounded dome and the Fornello is the five sided dome. Pick the one that suits the patio; the pizza is the same out of all three.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How big a pizza does it cook?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eOne pizza at a time. ItaliaForno rates the Bambino for 12 to 13 inch pizzas, the size that turns easily with the burner at the back; the floor itself is 15.7 by 15.7 inches, so a 14 inch fits with less room to turn, and two 8 inch personal pizzas fit side by side. A 12 inch skillet fits through the door, about 13.4 inches wide. For two large pizzas at once you want the Grande Pro Duo.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Does it run on natural gas, or burn wood?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNeither. The Bambino is propane only, and ItaliaForno does not offer a natural gas option today; it ships with the adapter for a standard US propane tank, and a 20 pound tank runs roughly 18 hours at full burn. It is also gas only: wood, charcoal or pellets in the chamber void the warranty. If natural gas is a requirement, ask us before you order; if wood is, the Grande Pro Duo is the hybrid.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How long does it take to heat up, and how hot does it get?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003ePlan on 30 to 50 minutes with the door on and the burner on high, and the Bambino's small chamber is usually ready at the low end of that. The oven will reach 1,000°F. ItaliaForno recommends cooking at 850°F or below for the life of the tiles and gaskets, which is still Neapolitan territory: about 90 seconds a pizza at 800°F with two quarter turns.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can one person move it?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe body is 100 pounds, so one strong person can lift it onto a table or counter and two can carry it through the house to the patio; take the chimney, the door and the floor tiles out first and lift by the base. It is not a carry it to the park oven. For a patio without a table, the ItaliaForno compact oven cart puts it at working height on four wheels with a shelf for the tank underneath.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Does it need a cover?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes. The two year warranty excludes corrosion from weather exposure without a protective cover, so a cover is a condition, not a suggestion. ItaliaForno does not list its own cover yet; any breathable outdoor oven cover that fits a 22 by 23 inch body 44 inches tall with the chimney on will do, and we will point you to one when you order. Cover it only when it is cold.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How is the Bambino shipped?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eBoxed on a 48 by 48 inch pallet, 150 pounds crated, from ItaliaForno's warehouse near Houston, Texas, in stock and usually on the truck within 7 business days. Freight is free and the $95 residential liftgate fee at checkout gets it lowered to your driveway or building entrance; delivery is curbside. Inspect it before signing and report damage within 24 hours. Unused ovens return within 14 days.\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"ItaliaForno","offers":[{"title":"Default Title","offer_id":50538151477503,"sku":"BAMBINOB","price":1695.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-bambino-compact-gas-pizza-oven.webp?v=1790314677"},{"product_id":"italiaforno-fornello-compact-gas-pizza-oven","title":"ItaliaForno Fornello Compact Gas Pizza Oven","description":"\u003cstyle\u003e\n.frn-h2{color:#8a1f12;font-weight:700;}\n.frn-img{max-width:100%;height:auto;display:block;margin:18px auto;border-radius:8px;}\n.frn-video{max-width:100%;height:auto;display:block;margin:18px auto;border-radius:8px;}\n.frn-cap{font-size:14px;color:#555;text-align:center;margin:-8px 0 18px;}\n.frn-docs a.frn-doc{display:inline-block;margin:6px 14px 6px 0;}\n.frn-doc-btn{width:160px;height:60px;display:inline-block;vertical-align:middle;}\n.frn-glance{background:#fbf6f4;border-left:4px solid #8a1f12;padding:16px 20px;margin:20px 0;border-radius:0 8px 8px 0;}\n.frn-glance p{margin:0 0 8px;}\n.frn-glance .frn-glance-title{font-weight:700;font-size:18px;margin-bottom:10px;}\n.frn-table{width:100%;border-collapse:collapse;margin:20px 0;}\n.frn-table th{background:#8a1f12;color:#fff;padding:10px;text-align:left;}\n.frn-table td{border:1px solid #ddd;padding:10px;vertical-align:top;}\n.frn-cards{display:none;}\n.frn-card{border:1px solid #ddd;border-radius:8px;padding:14px;margin:12px 0;}\n.frn-card strong{color:#8a1f12;}\n@media (max-width:600px){.frn-table{display:none;}.frn-cards{display:block;}}\n.cart-specs.frn-specs{width:100%;border-collapse:collapse;margin:16px 0;}\n.cart-specs.frn-specs th{background:#8a1f12;color:#fff;padding:10px;text-align:left;width:38%;}\n.cart-specs.frn-specs td{border:1px solid #ddd;padding:10px;}\ndetails[style*=\"border-bottom\"] \u003e summary{list-style:none;cursor:pointer;}\ndetails[style*=\"border-bottom\"] \u003e summary::-webkit-details-marker{display:none;}\ndetails[style*=\"border-bottom\"] \u003e summary::after{content:none;}\ndetails[style*=\"border-bottom\"] \u003e summary:hover{background:#eef1f5 !important;}\ndetails[open] .pin-arrow{transform:rotate(180deg);}\n\u003c\/style\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003eThe ItaliaForno Fornello pizza oven is the compact gas oven with the five sided dome, built for a townhome patio, a small outdoor kitchen counter, a deck or a balcony where a full size oven would take the whole space. It is 21.7 inches wide and 22.4 deep, 100 pounds, made in Italy, and it runs on a standard propane tank through a 23,900 BTU burner across the back wall. It cooks one pizza at a time, rated by ItaliaForno for 12 to 13 inch pies, in about 90 seconds at 800°F once the floor is up to heat.\u003c\/p\u003e\n\u003cp\u003eWhat you get for $1,695 is the oven body with its angled black dome and stainless front, the propane burner, the chimney and cap, the door, the refractory floor, a thermometer in the front face and the adapter that connects it to a US propane tank. The price is set by ItaliaForno and is the same at every dealer, so where you buy comes down to who you would rather deal with once the box is on your doorstep.\u003c\/p\u003e\n\u003cp\u003eThe Fornello pizza oven is one of three ItaliaForno compacts. The Fornello, the \u003ca href=\"\/products\/italiaforno-allegro-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eAllegro\u003c\/a\u003e and the \u003ca href=\"\/products\/italiaforno-bambino-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eBambino\u003c\/a\u003e share the same floor, the same burner, the same door and the same price; what you choose between them is the shape of the dome. The Fornello is the five sided one, the profile of a traditional Italian oven drawn with straight lines, and the shape that sits between the Allegro's curve and the Bambino's facets.\u003c\/p\u003e\n\u003cp\u003eIt is gas only and propane only, with no natural gas option today, and it is an outdoor oven with a two year residential warranty that asks for one thing: cover it when it is not in use. Those facts come first because they decide whether this is the right oven before the rest of the page does.\u003c\/p\u003e\n\u003cp\u003eThe rest of this page covers the small space case first, then the five sided dome and its two siblings, how a rear burner cooks, what the floor does, cooking on it, flame control and propane, cover and care, how the Fornello compares with the other gas ovens we carry, and buying it from Crustify. The spec table, the factory drawing, the manuals and three videos follow the description.\u003c\/p\u003e\n\u003cdiv class=\"frn-glance\"\u003e\n\u003cp class=\"frn-glance-title\"\u003eItaliaForno Fornello at a glance\u003c\/p\u003e\n\u003cp\u003eFootprint 21.7 W x 22.4 D inches, 100 lb; sits on an outdoor kitchen counter, a patio table, a deck rail table or the \u003ca href=\"\/products\/italiaforno-compact-oven-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno compact oven cart\u003c\/a\u003e ($495, sold separately)\u003c\/p\u003e\n\u003cp\u003ePropane gas oven, 7 kW \/ 23,900 BTU burner across the back wall; gas only, no wood, no natural gas option\u003c\/p\u003e\n\u003cp\u003e15.7 x 15.7 inch refractory floor; one pizza at a time, rated for 12 to 13 inch, a 14 inch fits with less room to turn, or two 8 inch side by side; door about 13.4 inches wide\u003c\/p\u003e\n\u003cp\u003eFive sided dome in textured black with a stainless front; the Allegro (rounded) and Bambino (octagonal) are the same oven in other shapes\u003c\/p\u003e\n\u003cp\u003eReaches 1,000°F; cook at 850°F or below; 30 to 50 minute preheat, pilot flame ignition, AAA battery igniter and thermometer included\u003c\/p\u003e\n\u003cp\u003eMade in Italy; 2 year residential warranty; outdoors only, cover required when not in use\u003c\/p\u003e\n\u003cp\u003eShips boxed on a pallet from Texas, free freight with the $95 liftgate fee, in stock, 7 business days; 14 day returns on unused ovens\u003c\/p\u003e\n\u003cp\u003eQuestions before you order? The FAQ tab below covers the eight we hear most, and the chat button reaches the owner directly.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"frn-h2\"\u003eBuilt for a Townhome Patio or a Small Outdoor Kitchen\u003c\/h2\u003e\n\u003cimg class=\"frn-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-fornello-with-chimney-cap.webp?v=1790316660\" alt=\"ItaliaForno Fornello compact gas pizza oven, straight on, with the chimney and cap fitted\" width=\"800\" height=\"1359\" loading=\"lazy\"\u003e\n\u003cp\u003eA townhome patio is usually a slab the width of the house and eight to twelve feet deep, and a small outdoor kitchen is a grill, a counter and nothing spare. The Fornello pizza oven is built for both. At 21.7 by 22.4 inches it takes the end of a counter or the corner of a patio table, and at 100 pounds one strong person can lift it onto a counter and two can carry it through the house. The chimney and cap lift off in seconds, dropping the height from 44 inches to 18.4, so it fits under a bench cover for the winter.\u003c\/p\u003e\n\u003cp\u003eThe rules are the part nobody puts on a product page. ItaliaForno's manual asks for 8 inches clear of walls on all sides, 20 inches each side of the chimney and 40 inches above it, outdoors in the open. Most apartment and condo fire codes limit or prohibit propane on a balcony, and many HOAs have their own line on it, so check both before you buy any gas oven for one. Where propane is allowed and the sky is open, a townhome patio, a counter beside the grill, a deck or a rooftop is where the Fornello pizza oven belongs.\u003c\/p\u003e\n\u003cp\u003eWhat it is not is an indoor oven. The manual's carbon monoxide warning covers a garage, a tent, a screened porch and any partially enclosed space, and the warranty excludes indoor or enclosed installation. If the only outdoor space is under a roof with walls on three sides, the honest answer is that no propane oven fits it, and we would rather say so here than after delivery.\u003c\/p\u003e\n\u003ch2 class=\"frn-h2\"\u003eThe Five Sided Dome: Which Compact Is the Fornello\u003c\/h2\u003e\n\u003cimg class=\"frn-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-fornello-made-in-italy.webp?v=1790316617\" alt=\"Close up of the ItaliaForno Fornello five sided dome, door and thermometer with Made in Italy stamped on the body\" width=\"800\" height=\"1200\" loading=\"lazy\"\u003e\n\u003cp\u003eItaliaForno makes the compact oven in three shells. The Fornello pizza oven is the five sided dome, two straight walls and a peaked top in textured black steel meeting a stainless front, the silhouette of a traditional brick oven cut in flat planes, which is why ItaliaForno calls it the one that is classic and modern at once; the Allegro is the rounded barrel dome, the softest shape and the one that reads smallest; the Bambino is the octagonal dome, the one with the most presence. Same floor, same 23,900 BTU burner, same door, same $1,695. The choice is the look, and ItaliaForno says so on its own pages.\u003c\/p\u003e\n\u003cp\u003eThe five sided dome is the shape to pick when the oven has to sit beside a grill and look like it belongs there: the straight sides line up with a counter, a cabinet or a wall the way the round and octagonal domes do not, and the peaked top reads as an oven from across the yard. Made in Italy is stamped into the body beside the knob, above, and it is on every one that leaves the factory.\u003c\/p\u003e\n\u003ch2 class=\"frn-h2\"\u003eA Rear Burner Oven: How the Fornello Cooks\u003c\/h2\u003e\n\u003cp\u003eThe burner in the Fornello pizza oven runs across the back wall of the chamber behind a curved heat deflector, so the flame climbs the back wall and rolls forward across the dome toward the mouth. That is the layout that lets a small gas oven cook like a wood oven: the top of the pizza sees flame and radiant heat from the dome, and the refractory floor, once it has soaked up its preheat, does the crust from below. Turn the pizza a quarter at a time and the side facing the back wall browns first, exactly as it would beside a wood fire.\u003c\/p\u003e\n\u003cp\u003eThe peaked dome gives the flame a little more height to roll under than the barrel dome does, which is not a difference you taste, but it is the reason the three shells cook the same pizza: the chamber under each is the same 14.8 inch wide box on the same 15.7 inch floor. The front thermometer reads the chamber air; an infrared thermometer pointed at the tile is the better guide to when the floor is ready.\u003c\/p\u003e\n\u003ch2 class=\"frn-h2\"\u003eThe 15.7 Inch Floor: One Pizza at a Time, or Two Small Ones\u003c\/h2\u003e\n\u003cp\u003eThe cooking floor is 15.7 by 15.7 inches of refractory tile behind a door about 13.4 inches wide. ItaliaForno rates the Fornello pizza oven for 12 to 13 inch pizzas, the size that turns easily in the chamber with the burner at the back; a 14 inch fits the floor with less room to turn, and two 8 inch personal pizzas fit side by side. For two people or a family of four that is a pizza every two minutes, the second going in as the first comes out, with the floor holding its heat between them.\u003c\/p\u003e\n\u003cp\u003eThat floor is the same size as the \u003ca href=\"\/products\/italiaforno-famiglia-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eFamiglia\u003c\/a\u003e's. What the Famiglia's $700 buys is a wider, heavier body, 30 inches across and 122 pounds, and a 30,709 BTU burner that runs a 16 inch pizza and recovers faster between pies. If the space is a full backyard, the Famiglia is the fuller oven; if the space is a townhome patio, the Fornello pizza oven is the one that fits it, and the pizza is the same.\u003c\/p\u003e\n\u003ch2 class=\"frn-h2\"\u003eCooking on the Fornello\u003c\/h2\u003e\n\u003cp\u003ePreheat is 30 to 50 minutes with the door on and the burner on high, and the Fornello's small chamber is usually ready at the low end of that. The oven will reach 1,000°F; ItaliaForno asks that you cook at 850°F or below for the life of the tiles and the gaskets. Neapolitan style at 800°F takes about 90 seconds with two quarter turns; a New York style pie at 650°F takes four to five minutes; a pan pizza cooks at 550°F with the burner on low.\u003c\/p\u003e\n\u003cp\u003eAfter pizza, drop the burner to low and the Fornello pizza oven is a small roasting oven for the rest of the night: a skillet of shrimp, a tray of vegetables, two steaks in cast iron, a loaf of bread at 500°F with a pan of water for steam. \u003ca href=\"https:\/\/www.foodsafety.gov\/print\/pdf\/node\/10\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eFoodSafety.gov\u003c\/a\u003e puts poultry at 165°F and pork at 145°F with a rest, and a probe is the only way to know a roast in a 600°F oven is there.\u003c\/p\u003e\n\u003cvideo class=\"frn-video\" controls preload=\"metadata\" playsinline width=\"800\" poster=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-fornello-compact-gas-pizza-oven.webp?v=1790316565\"\u003e\u003csource src=\"https:\/\/cdn.shopify.com\/videos\/c\/o\/v\/2424101ec1914b4ea215873279931208.mp4\" type=\"video\/mp4\"\u003eHow to make a pizza in an ItaliaForno pizza oven.\u003c\/source\u003e\u003c\/video\u003e\n\u003cp class=\"frn-cap\"\u003eItaliaForno's own walk through of a first pizza, from dough to the oven floor. The stretch, the launch and the turn are the same on every oven in the line.\u003c\/p\u003e\n\u003ch2 class=\"frn-h2\"\u003eFlame Control, Ignition and Propane\u003c\/h2\u003e\n\u003cimg class=\"frn-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-fornello-flame-control-knob.webp?v=1790316755\" alt=\"ItaliaForno Fornello flame control knob and thermometer close up with the Made in Italy stamp\" width=\"800\" height=\"1200\" loading=\"lazy\"\u003e\n\u003cp\u003eThe control knob on the front face, above, sets the burner from a low hold to full output, and a pilot flame with a thermocouple keeps it lit in a breeze. Low is where a preheated floor lives between pizzas; high is for the preheat and for pushing the dome back to color after a pizza has pulled heat out of it.\u003c\/p\u003e\n\u003cp\u003eThe Fornello pizza oven is propane only. ItaliaForno does not offer a natural gas option today; if you need one, ask us before you order and we will check current availability with the brand. The oven ships with the adapter for a standard US propane tank, and at 23,900 BTU the burner draws about 1.1 pounds of propane an hour at full output, so a 20 pound tank is roughly 18 hours at full burn.\u003c\/p\u003e\n\u003cp\u003eIgnition is a pilot flame with a thermocouple, lit by a push button spark igniter that runs on a single AAA battery, included in the box. Open the tank, turn the knob to the spark mark, press and hold it, press the igniter until the pilot catches, hold the knob about 15 seconds so the thermocouple heats, and release. The main burner lights from the pilot. If the flame ever blows out, the thermocouple shuts the gas. Gas only means gas only: wood, charcoal or pellets in the chamber void the warranty, and the \u003ca href=\"\/products\/italiaforno-grande-pro-duo-hybrid-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eGrande Pro Duo\u003c\/a\u003e is the ItaliaForno that burns wood.\u003c\/p\u003e\n\u003ch2 class=\"frn-h2\"\u003eKeeping It Outside: Cover and Care\u003c\/h2\u003e\n\u003cp\u003eThe Fornello pizza oven lives outdoors, and the warranty's corrosion clause is written for an oven left uncovered through a wet season. Cover it when it is cold, with a breathable outdoor oven cover that fits a 22 by 23 inch body 44 inches tall with the chimney on, or 18 inches with it off; ItaliaForno does not list its own cover yet, and we will point you to one that fits when you order. Take the propane cylinder off for long storage and keep it upright and outdoors, never in a shed or a stairwell.\u003c\/p\u003e\n\u003cp\u003eCleaning is a brush on the floor after each cook, a vacuum around the burner every few weeks so crumbs do not block the ports, and a wipe of the stainless front. A thin film of food grade oil on the steel after cleaning is ItaliaForno's own advice against surface rust, and the flat planes of the dome wipe down faster than a curve. Heat discoloration on the stainless is normal and not covered, and the door, the floor tiles, the gaskets and the igniter battery are consumables.\u003c\/p\u003e\n\u003ch2 class=\"frn-h2\"\u003eWhich Compact Gas Pizza Oven\u003c\/h2\u003e\n\u003cp\u003eHere is the Fornello pizza oven against the other gas ovens on this site that fit a small space, so it is chosen against the others rather than in a vacuum.\u003c\/p\u003e\n\u003ctable class=\"frn-table\"\u003e\n\u003ctr\u003e\n\u003cth\u003eOven\u003c\/th\u003e\n\u003cth\u003eFootprint and weight\u003c\/th\u003e\n\u003cth\u003eFloor and capacity\u003c\/th\u003e\n\u003cth\u003eBest for\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eItaliaForno Fornello (this page)\u003c\/td\u003e\n\u003ctd\u003e21.7 x 22.4 in, 100 lb, 44 in tall\u003c\/td\u003e\n\u003ctd\u003e15.7 x 15.7 in; one 12 to 13 in pizza\u003c\/td\u003e\n\u003ctd\u003eThe five sided dome; a townhome patio or outdoor kitchen counter, made in Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/italiaforno-allegro-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno Allegro\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eSame compact body, rounded dome, 43 in tall\u003c\/td\u003e\n\u003ctd\u003eSame floor and burner\u003c\/td\u003e\n\u003ctd\u003eThe rounded shape, for a balcony or rail table\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/italiaforno-bambino-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno Bambino\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eSame compact body, octagonal dome, 44 in tall\u003c\/td\u003e\n\u003ctd\u003eSame floor and burner\u003c\/td\u003e\n\u003ctd\u003eThe octagonal shape, for a small patio or deck\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/italiaforno-famiglia-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno Famiglia\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003e30 x 25.2 in, 122 lb\u003c\/td\u003e\n\u003ctd\u003e15.7 x 15.7 in; one 14 to 16 in pizza, 30,709 BTU\u003c\/td\u003e\n\u003ctd\u003eThe same floor in a wider, stronger oven for a full backyard\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/halo-versa-16-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHalo Versa 16\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003ePortable, ships parcel\u003c\/td\u003e\n\u003ctd\u003e16 in rotating stone; one pizza\u003c\/td\u003e\n\u003ctd\u003eThe entry gas oven, with a natural gas kit available\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"frn-cards\"\u003e\n\u003cdiv class=\"frn-card\"\u003e\n\u003cstrong\u003eItaliaForno Fornello (this page)\u003c\/strong\u003e\u003cbr\u003e21.7 x 22.4 in, 100 lb, 44 in tall. 15.7 x 15.7 in floor, one 12 to 13 in pizza. The five sided dome; a townhome patio or outdoor kitchen counter, made in Italy.\u003c\/div\u003e\n\u003cdiv class=\"frn-card\"\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/italiaforno-allegro-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno Allegro\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003eSame compact body and floor with the rounded dome, 43 in tall. The rounded shape, for a balcony or rail table.\u003c\/div\u003e\n\u003cdiv class=\"frn-card\"\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/italiaforno-bambino-compact-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno Bambino\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003eSame compact body and floor with the octagonal dome, 44 in tall. The octagonal shape, for a small patio or deck.\u003c\/div\u003e\n\u003cdiv class=\"frn-card\"\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/italiaforno-famiglia-gas-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno Famiglia\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003e30 x 25.2 in, 122 lb. The same floor in a wider, stronger oven with a 30,709 BTU burner, for a full backyard.\u003c\/div\u003e\n\u003cdiv class=\"frn-card\"\u003e\n\u003cstrong\u003e\u003ca href=\"\/products\/halo-versa-16-pizza-oven\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eHalo Versa 16\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003ePortable, ships parcel. 16 in rotating stone, one pizza. The entry gas oven, with a natural gas kit available.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eThe short version: the three compacts are one oven in three shapes, the Famiglia is the same floor in a bigger body for a bigger space, and the Halo is the lighter, cheaper oven for someone who is not ready for an Italian one. If you are between two, \u003ca href=\"\/pages\/contact\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003econtact us\u003c\/a\u003e with a photo of the space and we will tell you which one fits it.\u003c\/p\u003e\n\u003ch2 class=\"frn-h2\"\u003eBuying the Fornello From Crustify\u003c\/h2\u003e\n\u003cimg class=\"frn-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-fornello-front-view.webp?v=1790316701\" alt=\"ItaliaForno Fornello compact gas pizza oven from the front, showing the five sided dome and stainless door\" width=\"800\" height=\"767\" loading=\"lazy\"\u003e\n\u003cp\u003eItaliaForno is a woman owned American brand whose ovens are built in Sicily by a family maker with more than sixty years of oven making, recognized in 2016 with the \"Sicilians at Home and in the World\" honor. Their line runs from the three compacts through the Famiglia to the Grande Pro Duo, and their own line for it is \"One of Italy's Finest Pizza Ovens, Now Made for Your Backyard.\" Crustify is an authorized ItaliaForno dealer, and every ItaliaForno oven, cart and accessory we carry is on the \u003ca href=\"\/collections\/italiaforno-pizza-ovens\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno brand page\u003c\/a\u003e.\u003c\/p\u003e\n\u003cvideo class=\"frn-video\" controls preload=\"metadata\" playsinline width=\"800\" poster=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-fornello-with-chimney-cap.webp?v=1790316660\"\u003e\u003csource src=\"https:\/\/cdn.shopify.com\/videos\/c\/o\/v\/29e46c0f137e4cdeb3a0b4c2ead8261c.mp4\" type=\"video\/mp4\"\u003eChef endorsing the ItaliaForno pizza oven on camera.\u003c\/source\u003e\u003c\/video\u003e\n\u003cp class=\"frn-cap\"\u003eA private chef, on camera, on why he cooks on ItaliaForno ovens. ItaliaForno's own clip.\u003c\/p\u003e\n\u003cp\u003eThe Fornello pizza oven ships boxed on a 48 by 48 inch pallet, 150 pounds crated, from ItaliaForno's warehouse near Houston, Texas, in stock and usually on the truck within 7 business days. Freight is free across the site on orders over $750, and every pallet oven carries the $95 residential liftgate fee at checkout so the driver lowers it to your driveway or building entrance; delivery is curbside, so plan the trip from the curb to the patio. Inspect the box before signing and report any damage to us within 24 hours, which is ItaliaForno's window.\u003c\/p\u003e\n\u003cp\u003eUnused ovens in their original packaging can be returned within 14 days with return freight paid by the buyer. The oven is excluded from every Crustify coupon code because ItaliaForno sets a strict MSRP and enforces it, which is also why our price and theirs match to the dollar.\u003c\/p\u003e\n\u003cp\u003eWith the Fornello pizza oven in the cart, the two things it needs are a cover and, if there is no counter or table for it, the \u003ca href=\"\/products\/italiaforno-compact-oven-cart\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno compact oven cart\u003c\/a\u003e, $495, the stainless stand ItaliaForno builds for the three compacts with a shelf for the tank. The \u003ca href=\"\/products\/italiaforno-infrared-thermometer\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003eItaliaForno infrared thermometer\u003c\/a\u003e, $49.95, reads the floor rather than the air up to 752°F, which covers the preheat and everything but a Neapolitan floor; above that it reads over range, and its page says so. The cart and the thermometer ship free on the same order as the oven. Everything else for outdoor pizza is in our \u003ca href=\"\/collections\/accessories\" style=\"color: #8B1A0A; font-weight: bold; text-decoration: underline;\"\u003epizza oven accessories collection\u003c\/a\u003e. Chat and email go straight to the owner and are usually answered the same day.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn stock in Texas, ships boxed on a pallet with liftgate delivery. Strict MSRP, no coupons, and the same $1,695 everywhere; buy it from the dealer you would rather talk to afterward.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch6\u003eKEY FEATURES\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eItaliaForno Fornello pizza oven, the compact gas oven with the five sided dome for a townhome patio, a small outdoor kitchen or a deck, made in Italy\u003c\/li\u003e\n\u003cli\u003e21.7 W x 22.4 D inch footprint, 100 lb; 44 inches tall with the chimney and cap, 18.4 inches with it off\u003c\/li\u003e\n\u003cli\u003e7 kW \/ 23,900 BTU propane burner across the back wall behind a heat deflector, flame rolling forward over the dome; knob control from low to high\u003c\/li\u003e\n\u003cli\u003e15.7 x 15.7 inch refractory floor; one pizza at a time, rated 12 to 13 inch, a 14 inch fits, or two 8 inch side by side; door about 13.4 inches wide\u003c\/li\u003e\n\u003cli\u003eFive sided dome in textured black steel with a stainless front; the Allegro (rounded) and Bambino (octagonal) are the same oven in other shapes\u003c\/li\u003e\n\u003cli\u003eReaches 1,000°F, cook at 850°F or below; 30 to 50 minute preheat, about 90 seconds a pizza at 800°F\u003c\/li\u003e\n\u003cli\u003ePilot flame ignition with thermocouple safety, push button spark on one AAA battery, battery in the box; thermometer in the front face\u003c\/li\u003e\n\u003cli\u003eIn the box: oven, propane burner, chimney and cap, door, refractory floor, heat deflector, control knob, thermometer and the adapter for a standard US propane tank\u003c\/li\u003e\n\u003cli\u003ePropane only; gas only, no wood; no natural gas option offered today, ask us if you need one\u003c\/li\u003e\n\u003cli\u003eOutdoors only, in the open; 2 year residential warranty; cover required when not in use\u003c\/li\u003e\n\u003cli\u003eShips boxed on a pallet from Texas, 150 lb crated, free freight with the $95 liftgate fee, in stock, 7 business days\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eSPECIFICATIONS\u003c\/h6\u003e\n\u003cimg class=\"frn-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-fornello-dimensions-drawing.webp?v=1790316806\" alt=\"Dimension drawing of the ItaliaForno Fornello in millimeters and inches, front, side, top and section views\" width=\"800\" height=\"471\" loading=\"lazy\"\u003e\n\u003cp class=\"frn-cap\"\u003eThe factory drawing for the Fornello pizza oven, in millimeters with inches in brackets: 552 mm (21.7 in) across the body, 565 mm (22.2 in) deep, 467 mm (18.4 in) to the top of the dome, a 588 mm (23.1 in) chimney of 120 mm (4.7 in) diameter, and a 400 by 409 mm (15.7 by 16.1 in) floor. ItaliaForno's published 22.4 inch depth and 44 inch height include the rear fittings and the cap. The revision notes record the door widened to 34 cm and the pilot and igniter updates. Handmade, so expect small variations.\u003c\/p\u003e\n\u003ctable class=\"cart-specs frn-specs\"\u003e\n\u003ctr\u003e\n\u003cth\u003eBrand and model\u003c\/th\u003e\n\u003ctd\u003eItaliaForno Fornello compact gas pizza oven, model FORNELLOB, Black, five sided dome\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFuel\u003c\/th\u003e\n\u003ctd\u003ePropane only; gas only, no wood; no natural gas option\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBurner\u003c\/th\u003e\n\u003ctd\u003e7 kW \/ 23,900 BTU, rear mounted across the back wall behind a curved heat deflector; knob control low to high\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePropane use\u003c\/th\u003e\n\u003ctd\u003eAbout 1.1 lb\/h at full output; a 20 lb tank runs roughly 18 hours at full burn, far longer on low\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIgnition\u003c\/th\u003e\n\u003ctd\u003ePilot flame with thermocouple safety; push button spark igniter on one AAA battery, included\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCooking floor\u003c\/th\u003e\n\u003ctd\u003e15.7 x 15.7 in refractory tile (400 x 409 mm on the drawing)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCapacity\u003c\/th\u003e\n\u003ctd\u003eOne pizza at a time; rated 12 to 13 in, a 14 in fits, or two 8 in; door about 13.4 in wide\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eExternal dimensions\u003c\/th\u003e\n\u003ctd\u003e21.7 in W x 22.4 in D; 18.4 in to the top of the dome, 44 in with the chimney and cap\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eChimney\u003c\/th\u003e\n\u003ctd\u003e4.7 in diameter stainless flue with cap, slips into the top of the oven, no hardware\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eTemperature\u003c\/th\u003e\n\u003ctd\u003eUp to 500°C \/ 1,000°F; recommended cooking ceiling 450°C \/ 850°F; preheat 30 to 50 minutes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWeight\u003c\/th\u003e\n\u003ctd\u003e100 lb product; 150 lb boxed on a 48 x 48 x 21 in pallet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIncluded\u003c\/th\u003e\n\u003ctd\u003eOven, burner, chimney and cap, door, refractory floor, heat deflector, control knob, thermometer, US propane tank adapter, AAA igniter battery\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGas connection\u003c\/th\u003e\n\u003ctd\u003eG1\/2 inlet at the rear with the supplied US propane adapter; regulator and hose sourced locally as your setup needs; 20 lb tank recommended, 20 lb maximum under a cart\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eClearances\u003c\/th\u003e\n\u003ctd\u003e8 in from walls on all sides, 20 in each side of the chimney, 40 in above; outdoor use only, never enclosed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWarranty\u003c\/th\u003e\n\u003ctd\u003e2 years, residential outdoor use, original purchaser; cover required; consumables, wood burning and commercial use excluded\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eShipping\u003c\/th\u003e\n\u003ctd\u003eBoxed on a pallet from Baytown, Texas; free freight with the $95 liftgate fee; curbside; in stock, 7 business days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch6\u003eINSTALLATION GUIDE \u0026amp; USER MANUAL\u003c\/h6\u003e\n\u003cvideo class=\"frn-video\" controls preload=\"metadata\" playsinline width=\"800\" poster=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-fornello-front-view.webp?v=1790316701\"\u003e\u003csource src=\"https:\/\/cdn.shopify.com\/videos\/c\/o\/v\/991581e247794e99963b40456ef5944e.mp4\" type=\"video\/mp4\"\u003eItaliaForno pizza oven setup on the cart, bricks, propane adapter, chimney, igniter battery and first light.\u003c\/source\u003e\u003c\/video\u003e\n\u003cp class=\"frn-cap\"\u003eItaliaForno's setup video: the oven on its cart, the floor tiles, the propane adapter and its dimensions, the chimney, the igniter battery, the heat deflector and the knob, through to first light.\u003c\/p\u003e\n\u003cp class=\"frn-docs\"\u003e\u003ca class=\"frn-doc\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-user-manual.pdf?v=1790303890\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e\u003cimg class=\"frn-doc-btn\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-user-manual-button.webp?v=1790308167\" alt=\"Download the ItaliaForno user manual PDF\" width=\"160\" height=\"60\" loading=\"lazy\"\u003e\u003c\/a\u003e\u003ca class=\"frn-doc\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-oven-assembly.pdf?v=1790303890\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e\u003cimg class=\"frn-doc-btn\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-oven-assembly-button.webp?v=1790308167\" alt=\"Download the ItaliaForno oven assembly guide PDF\" width=\"160\" height=\"60\" loading=\"lazy\"\u003e\u003c\/a\u003e\u003ca class=\"frn-doc\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-cart-assembly.pdf?v=1790303889\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e\u003cimg class=\"frn-doc-btn\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-cart-assembly-button.webp?v=1790308167\" alt=\"Download the ItaliaForno cart assembly guide PDF\" width=\"160\" height=\"60\" loading=\"lazy\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUnboxing.\u003c\/strong\u003e The Fornello pizza oven arrives boxed on a pallet with the chimney, the door, the floor tiles and the accessories packed separately. Cut the box away, check every part against the packing list and photograph any damage before the oven moves; the claim window is 24 hours. Lift the body by the base, never by the chimney collar or the door frame.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAssembly.\u003c\/strong\u003e No tools. Fit the four feet, or set the oven on its counter, table or cart. Slide the refractory tiles into the floor without forcing them. Seat the chimney in its collar on top of the oven and bend the four prongs of the cap inward to hold it. Push the control knob onto its shaft on the front. Inside the back of the chamber, hang the curved heat deflector on the two studs above the burner with its keyhole slots. Set the door onto its mounting points.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGas.\u003c\/strong\u003e Fit the supplied adapter to the G1\/2 inlet at the rear, connect a standard US propane tank through it with the tank upright and clear of the oven, and leak test every joint with soapy water before the first light. Never test with a flame. Close the tank valve after every cook and never store a cylinder, full or empty, near the oven or indoors.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFirst light.\u003c\/strong\u003e Knob off, tank valve open slowly, knob turned to the spark mark and pressed in, igniter pressed until the pilot catches, knob held in about 15 seconds, release. The main burner lights. Door on, 30 to 50 minutes to cooking temperature. The first firing will smell as coatings cure; that passes. If the pilot does not catch in 60 seconds, turn the knob off, wait five minutes and start again.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCare.\u003c\/strong\u003e Brush the floor after each cook, vacuum around the burner every few weeks, wipe the stainless front, oil the steel lightly, replace the AAA igniter battery when the spark weakens, and cover the cold oven. Move it only cold, disconnected, with the chimney, door and tiles out. Never burn wood, charcoal or pellets in it.\u003c\/p\u003e\n\u003ch6\u003eWARRANTY INFORMATION\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eTerm.\u003c\/strong\u003e ItaliaForno warrants the Fornello pizza oven to the original purchaser against defects in materials and workmanship for two years from the date of purchase, for residential outdoor use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eConditions.\u003c\/strong\u003e The oven must be installed outdoors in the open, on a stable non combustible surface, with the clearances in the manual, connected to propane through a certified regulator by someone qualified to do it, and covered with a protective cover whenever it is not in use. Proof of purchase is required for any claim.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExclusions.\u003c\/strong\u003e Burning wood, charcoal, pellets or any fuel other than propane; commercial use; installation indoors or in an enclosed space; use in a vehicle; modification of any component; overheating past the rated temperature; corrosion from weather exposure without a cover; normal discoloration of the stainless; cosmetic wear; grease fires and neglected maintenance. The door, the refractory tiles, the gaskets and the igniter battery are consumables and are not covered.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClaims.\u003c\/strong\u003e Contact us first with photos and your order number and we handle the claim with ItaliaForno on your behalf. Shipping damage is separate from the warranty: note it on the delivery receipt or report it to us within 24 hours of delivery.\u003c\/p\u003e\n\u003ch6\u003eFREQUENTLY ASKED QUESTIONS - FAQ'S\u003c\/h6\u003e\n\u003ccenter\u003e\u003ch2 id=\"faqs\"\u003e\u003cspan style=\"text-decoration: underline; color: #c62828;\"\u003eFrequently Asked Questions (FAQs)\u003c\/span\u003e\u003c\/h2\u003e\u003c\/center\u003e\n\u003ch3 style=\"color: #2c3e50; margin-top: 0;\"\u003eYour Questions Answered Before You Buy\u003c\/h3\u003e\n\u003cp\u003eThese are the questions we get most often about the Fornello pizza oven, answered straight. If yours is not here, chat or email goes to the owner and you will usually hear back the same day.\u003c\/p\u003e\n\u003cdiv style=\"width: 100%; margin: 30px 0; font-family: Arial,sans-serif; border: 1px solid #ddd; border-radius: 12px; overflow: hidden; box-shadow: 0 4px 12px rgba(0,0,0,0.1);\"\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Will the Fornello fit a townhome patio or an outdoor kitchen counter?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThat is what it is for: 21.7 by 22.4 inches, 100 pounds, on any level non combustible counter, table or stand rated for it. Keep 8 inches clear of walls, 20 inches each side of the chimney and 40 inches of open sky above. On a balcony the fire code and the HOA decide, since most apartment codes limit propane there; check both first. A patio, a counter beside the grill or a deck is easy.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What is the difference between the Fornello, Allegro and Bambino?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe shape of the dome, and nothing else that matters. All three share the same 15.7 inch floor, the same 23,900 BTU rear burner, the same door and the same $1,695 price. The Fornello is the five sided dome, the Allegro is the rounded dome and the Bambino is the octagonal dome. Pick the one that suits the space; the pizza is the same out of all three, and each is linked from this page.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How big a pizza does it cook?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eOne pizza at a time. ItaliaForno rates the Fornello for 12 to 13 inch pizzas, the size that turns easily with the burner at the back; the floor itself is 15.7 by 15.7 inches, so a 14 inch fits with less room to turn, and two 8 inch personal pizzas fit side by side. A 12 inch skillet fits through the door, about 13.4 inches wide. For two large pizzas at once you want the Grande Pro Duo.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Does it run on natural gas, or burn wood?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNeither. The Fornello is propane only, and ItaliaForno does not offer a natural gas option today; it ships with the adapter for a standard US propane tank, and a 20 pound tank runs roughly 18 hours at full burn. It is also gas only: wood, charcoal or pellets in the chamber void the warranty. If natural gas is a requirement, ask us before you order; if wood is, the Grande Pro Duo is the hybrid.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How long does it take to heat up, and how hot does it get?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003ePlan on 30 to 50 minutes with the door on and the burner on high, and the Fornello's small chamber is usually ready at the low end of that. The oven will reach 1,000°F. ItaliaForno recommends cooking at 850°F or below for the life of the tiles and gaskets, which is still Neapolitan territory: about 90 seconds a pizza at 800°F with two quarter turns.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can one person move it?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe body is 100 pounds, so one strong person can lift it onto a counter and two can carry it through the house to the patio; take the chimney, the door and the floor tiles out first and lift by the base. It is not a carry it to the park oven. For a patio without a counter or table, the ItaliaForno compact oven cart puts it at working height on four wheels with a shelf for the tank underneath.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Does it need a cover?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes. The two year warranty excludes corrosion from weather exposure without a protective cover, so a cover is a condition, not a suggestion. ItaliaForno does not list its own cover yet; any breathable outdoor oven cover that fits a 22 by 23 inch body 44 inches tall with the chimney on will do, and we will point you to one when you order. Cover it only when it is cold.\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 How is the Fornello shipped?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eBoxed on a 48 by 48 inch pallet, 150 pounds crated, from ItaliaForno's warehouse near Houston, Texas, in stock and usually on the truck within 7 business days. Freight is free and the $95 residential liftgate fee at checkout gets it lowered to your driveway or building entrance; delivery is curbside. Inspect it before signing and report damage within 24 hours. Unused ovens return within 14 days.\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"ItaliaForno","offers":[{"title":"Default Title","offer_id":50538213933311,"sku":"FORNELLOB","price":1695.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/italiaforno-fornello-compact-gas-pizza-oven.webp?v=1790316565"},{"product_id":"authentic-pizza-ovens-hybrid-brick-pizza-oven","title":"Authentic Pizza Ovens Hybrid Ready Brick Pizza Oven","description":"\u003cstyle\u003e\n  .ahy-h2 { color:#8a1f12; font-weight:700; margin-top:34px; }\n  .ahy-h3 { text-decoration:underline; text-decoration-color:#000000; text-decoration-thickness:2px; text-underline-offset:4px; color:#111; margin-top:26px; }\n  .ahy-img { max-width:100%; height:auto; border-radius:8px; display:block; margin:18px auto; }\n  .ahy-cap { font-size:14px; color:#555; text-align:center; margin:-8px 0 18px; }\n  .ahy-note { background:#fff4e5; border:1px solid #f0c36d; border-left:4px solid #c62828; padding:12px 16px; margin:16px 0; border-radius:0 8px 8px 0; font-size:15px; }\n  .ahy-glance { background:#fbf6f4; border-left:4px solid #8a1f12; padding:16px 20px; margin:20px 0; border-radius:0 8px 8px 0; }\n  .ahy-glance p { margin:0 0 8px; }\n  .ahy-glance .ahy-glance-title { font-weight:700; font-size:18px; margin-bottom:10px; }\n  .ahy-table { width:100%; border-collapse:collapse; table-layout:fixed; margin:20px 0; font-family:Arial,sans-serif; }\n  .ahy-table th { background:#8a1f12; color:#fff; padding:12px 10px; text-align:left; font-size:15px; word-break:normal; overflow-wrap:break-word; }\n  .ahy-table th a { color:#fff; font-weight:700; text-decoration:underline; }\n  .ahy-table td { border-bottom:1px solid #ddd; padding:12px 10px; vertical-align:top; font-size:15px; word-break:normal; overflow-wrap:break-word; }\n  .ahy-table td a { color:#8B1A0A; font-weight:700; text-decoration:underline; }\n  .ahy-table tr:nth-child(even) td { background:#faf5f4; }\n  .ahy-cards { display:none; }\n  @media (max-width:600px) {\n    .ahy-table { display:none; }\n    .ahy-cards { display:block; }\n    .ahy-card { border:1px solid #ddd; border-radius:10px; padding:14px 16px; margin:14px 0; font-family:Arial,sans-serif; }\n    .ahy-card h4 { margin:0 0 8px; color:#8a1f12; font-size:17px; }\n    .ahy-card h4 a { color:#8B1A0A; font-weight:700; text-decoration:underline; }\n    .ahy-card p { margin:4px 0; font-size:15px; }\n  }\n  .cart-specs { width:100%; border-collapse:collapse; margin:16px 0; font-family:Arial,sans-serif; }\n  .cart-specs th { background:#8a1f12; color:#fff; padding:10px 12px; text-align:left; width:36%; font-size:15px; vertical-align:top; }\n  .cart-specs td { border-bottom:1px solid #ddd; padding:10px 12px; font-size:15px; vertical-align:top; }\n  .ahy-video { max-width:560px; margin:14px auto 6px; }\n  video.ahy-short-video { width:315px; max-width:100%; height:auto; display:block; border-radius:8px; }\n  .ahy-video iframe { width:100%; aspect-ratio:16\/9; height:auto; border:0; border-radius:8px; }\n  .ahy-short { max-width:315px; margin:14px auto 6px; }\n  .ahy-short \u003e div, .ahy-short \u003e span, .ahy-short [class*=\"video\"], .ahy-short [class*=\"embed\"], .ahy-short [class*=\"iframe\"] { position:static !important; padding:0 !important; height:auto !important; max-height:none !important; overflow:visible !important; }\n  .ahy-short iframe { position:static !important; width:315px !important; max-width:100% !important; height:560px !important; min-height:560px !important; max-height:none !important; aspect-ratio:auto !important; border:0; border-radius:8px; display:block; }\n  details[style*=\"border-bottom\"] \u003e summary { list-style:none; cursor:pointer; }\n  details[style*=\"border-bottom\"] \u003e summary::-webkit-details-marker { display:none; }\n  details[style*=\"border-bottom\"] \u003e summary::after { content:none; }\n  details[style*=\"border-bottom\"] \u003e summary:hover { background:#eef1f5 !important; }\n  details[style*=\"border-bottom\"][open] .pin-arrow { transform:rotate(180deg); }\n\u003c\/style\u003e\n\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\n\u003cp\u003eA hybrid brick pizza oven is a hand built refractory dome that burns wood the way it always has and, when you choose, runs on a gas burner instead. Authentic Pizza Ovens builds two of them and this page sells both: the Lisboa Premium Hybrid and the Pizzaioli Premium Hybrid, each a Portuguese firebrick dome with a burner port drilled at the factory before the outer shell goes on, so a Vamparossa gas burner slides into place without a masonry bit ever touching the oven. Pick the dome above. The burner is a separate purchase, detailed below, and wood cooking is unchanged if you never buy one.\u003c\/p\u003e\n\u003cp\u003eThe reason to buy a wood and gas brick pizza oven instead of a gas fired steel oven is mass. A steel oven with a burner cooks by flame, and the floor cools the moment the flame drops. A burner in a refractory dome does the same job a wood fire does: it loads 1,250 to 1,300 pounds of firebrick, mortar, and refractory cement with heat that keeps radiating for hours after the valve is closed. The burners come from \u003ca href=\"https:\/\/www.vamparossa.com\/\" target=\"_blank\" rel=\"noopener noreferrer\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eVamparossa\u003c\/a\u003e, a Charlotte company that builds UL listed conversion burners in Italy for this kind of oven, in a manual and an automatic version, for natural gas or propane.\u003c\/p\u003e\n\u003cdiv class=\"ahy-note\" style=\"background:#fff4e5; border:1px solid #f0c36d; border-left:4px solid #c62828; padding:12px 16px; margin:16px 0; border-radius:0 8px 8px 0;\"\u003e\n\u003cstrong\u003eBurner not included.\u003c\/strong\u003e This oven ships as a wood fired brick dome with a factory formed gas port. It cooks on gas only after a Vamparossa M-1 or E-1 burner, sold separately, is fitted by a licensed gas installer.\u003c\/div\u003e\n\u003cdiv class=\"ahy-glance\"\u003e\n\u003cp class=\"ahy-glance-title\"\u003eAuthentic Pizza Ovens hybrid ready ovens at a glance\u003c\/p\u003e\n\u003cp\u003eTwo Premium domes with a factory drilled burner port: the Lisboa (tall dome, split Dutch door, takes the rotisserie) or the Pizzaioli (low dome, widest door in the range); $3,295 either way\u003c\/p\u003e\n\u003cp\u003eWood, gas, or both at once: the port takes a Vamparossa M-1 manual or E-1 automatic burner in natural gas or propane, bought separately from Vamparossa; with no burner fitted it cooks on wood exactly like the standard Premium\u003c\/p\u003e\n\u003cp\u003eHandmade Portuguese firebrick chamber, patented rockwool wrap, refractory cement shell; about 1,300 pounds for the Lisboa dome and 1,250 for the Pizzaioli, set by hoist on a masonry base you build\u003c\/p\u003e\n\u003cp\u003e500°C maximum on the door dial, pizza at 370 to 450°C on the floor in about 90 seconds; the dome holds above 350°C for roughly four hours after peak firing on either fuel\u003c\/p\u003e\n\u003cp\u003eLisboa dome: 31 by 31 inch floor behind a 15.5 by 12 inch Dutch door. Pizzaioli dome: 33 by 33 inch floor behind a 19.7 by 10.6 inch door that opens down\u003c\/p\u003e\n\u003cp\u003eSame five day cure as the wood ovens, same Ultra Fire kit for the hairline cracks every handmade dome shows, same cover rule: the 100T cover on the Lisboa dome, the 100W on the Pizzaioli\u003c\/p\u003e\n\u003cp\u003eLisboa hybrid in stock at the Texas warehouse; Pizzaioli hybrid built to order at about 12 weeks; any other Authentic Pizza Ovens dome can be drilled to order at its list price plus $500 in 12 to 15 weeks\u003c\/p\u003e\n\u003cp\u003eFree freight on both, the $95 residential liftgate fee at checkout, three year structural warranty from an authorized dealer, 14 day returns on an unused crated oven\u003c\/p\u003e\n\u003cp\u003e$3,295 buys the oven with its cast aluminum door, chimney spout, terracotta dish, thermometer, and repair kit; the burner is extra. Gas hookup questions are answered in the FAQ tab below, or one chat message away.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2 class=\"ahy-h2\"\u003eWhat Pre Drilled Means, and Why It Is Worth $500\u003c\/h2\u003e\n\u003cp\u003eA standard Premium dome from Authentic Pizza Ovens costs $2,795. The same dome sold as a pre drilled pizza oven costs $3,295, and the $500 buys one thing: a hole. It is a fair trade once you see where the hole goes. A Vamparossa burner enters the chamber low on the rear wall, through the firebrick, the rockwool wrap, and the refractory shell, and the gas train sits outside behind it. Cutting that opening through six inches of bonded refractory on a finished oven without cracking the dome or breaking the insulation seal, is the job most owners should not attempt and no warranty will cover.\u003c\/p\u003e\n\u003cp\u003eOn a gas ready brick oven the port is formed before the shell is cast. The firebrick course is laid around it, the rockwool is cut to it, the mesh is tied around it, and the cement goes on with the opening already true. The photo in the gas section shows it from inside: a clean port in the rear wall, burner head on the floor in front. That is the entire difference between the hybrid and the wood only Premium. Same door, same floor, same dish, same thermometer, same crate. Everything you read on the \u003ca href=\"\/products\/authentic-pizza-ovens-lisboa-brick-pizza-oven\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eLisboa\u003c\/a\u003e and \u003ca href=\"\/products\/authentic-pizza-ovens-pizzaioli-brick-pizza-oven\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003ePizzaioli\u003c\/a\u003e pages about construction, curing, and cooking applies here.\u003c\/p\u003e\n\u003cp\u003eOne limit to know before you order. Authentic Pizza Ovens drills only its two Premium domes as stock items, and only in the terracotta arch and white dome finish. There is no Stone Arch hybrid, no Rustic hybrid, no Lume or Ventura hybrid on the shelf. Any other dome in the range can be ordered drilled, at that oven's list price plus $500 and a build time of 12 to 15 weeks, through us. If the hybrid brick pizza oven you want is one of those, ask before you buy anything and we will confirm the lead time with the factory in writing.\u003c\/p\u003e\n\n\u003ch2 class=\"ahy-h2\"\u003eWood, Gas, or Both: How a Burner Works Inside a Brick Dome\u003c\/h2\u003e\n\u003cimg class=\"ahy-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-hybrid-burner-flame-through-door.webp?v=1790526940\" alt=\"Vamparossa gas burner lit inside an Authentic Pizza Ovens hybrid ready brick oven, seen through the open door\" width=\"800\" height=\"600\" loading=\"lazy\"\u003e\n\u003cp class=\"ahy-cap\"\u003eThe burner running with the door open. The flame rises from the head at the rear and rolls across the ceiling the way a wood flame does.\u003c\/p\u003e\n\u003cp\u003eA Vamparossa burner is not a ring of jets under the floor. It is a single head that sits on the cooking floor at the back of the chamber and sends a tall flame up the rear wall and across the dome, the path a rear wood fire takes. The dome absorbs the flame's heat, the floor takes it by conduction and reflection, and after thirty to forty minutes the brick is as loaded as it would be after a wood fire of the same length. Close the valve and the hybrid brick pizza oven behaves like any other refractory oven: the mass does the cooking.\u003c\/p\u003e\n\u003cimg class=\"ahy-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-hybrid-vamparossa-burner-inside-oven.webp?v=1790527090\" alt=\"Gas burner head on the cooking floor of an Authentic Pizza Ovens brick oven with the pre drilled port in the rear wall\" width=\"800\" height=\"539\" loading=\"lazy\"\u003e\n\u003cp class=\"ahy-cap\"\u003eInside the chamber: the burner head on the floor and the factory port in the rear wall above it. Nothing was cut after the oven was built.\u003c\/p\u003e\n\u003cvideo class=\"ahy-short-video\" controls preload=\"metadata\" playsinline width=\"315\" style=\"width:315px; max-width:100%; height:auto; display:block; margin:14px auto 6px; border-radius:8px;\"\u003e\u003csource src=\"https:\/\/cdn.shopify.com\/videos\/c\/o\/v\/20d8c0f7aed3481da15f6569e8a6b9e4.mp4\" type=\"video\/mp4\"\u003eVamparossa gas burner system installed and running in an Authentic Pizza Ovens hybrid ready brick oven\u003c\/source\u003e\u003c\/video\u003e\n\u003cp class=\"ahy-cap\"\u003eThe Vamparossa system installed and running, from Authentic Pizza Ovens. The gas train sits behind the dome; only the head is inside.\u003c\/p\u003e\n\u003cp\u003eBoth is the setting most owners settle on. Light the burner to bring the dome up without tending a fire, then lay a small split of oak or fruitwood beside the head once the floor is hot. The gas keeps the chamber at temperature and the wood adds the smoke and the flavor that a gas only oven cannot. Vamparossa built the burners for gas only, wood only, or the two together. On a wood and gas brick pizza oven that combination is the everyday mode: a weeknight pizza on gas alone, a Sunday roast on both, bread the next morning on stored heat.\u003c\/p\u003e\n\u003cdiv class=\"ahy-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/PCwIizmZ5gU\" title=\"Authentic Pizza Ovens hybrid option: roasting on the spit with the gas burner running\" loading=\"lazy\" allow=\"accelerometer; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp class=\"ahy-cap\"\u003eA roast turning on the rotisserie spit over the gas flame in a Lisboa dome. The spit is the reason to pick the taller dome for a gas oven.\u003c\/p\u003e\n\u003cdiv class=\"ahy-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/G4-U2kUR2Jk\" title=\"Authentic Pizza Ovens hybrid: pizza cooking on gas\" loading=\"lazy\" allow=\"accelerometer; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp class=\"ahy-cap\"\u003ePizza on gas. The flame at the rear does the top of the pie; the loaded floor does the base.\u003c\/p\u003e\n\n\u003ch2 class=\"ahy-h2\"\u003eChoosing the Burner: Manual or Automatic, Natural Gas or Propane\u003c\/h2\u003e\n\u003cp\u003eCrustify sells the oven. Vamparossa sells the burner, direct, and the two arrive as separate shipments; Authentic Pizza Ovens does not bundle them. Four burners fit these domes and the choice is two decisions. First, control. The M-1 is manual: a push button spark lights the pilot, a dial sets the flame high or low; it runs on a battery igniter and needs no power at the oven. The E-1 is automatic: you set a target temperature on its control box, a probe reads the chamber, and the burner cycles to hold it, the nearest thing to a thermostat a brick oven gets. It needs a 120 volt outlet.\u003c\/p\u003e\n\u003cp\u003eSecond, fuel. Each burner is built for either natural gas or propane, chosen when you order it from Vamparossa. Natural gas means a plumbed line from the house, run by a licensed gas fitter, and no tanks to swap. Propane means a cylinder and a regulator beside the base and no trenching. If the line is not already at the patio, propane is the shorter path to a working hybrid wood fired pizza oven. Expect roughly $1,500 for an M-1 and roughly $2,900 for an E-1; confirm current pricing with Vamparossa and name the oven so they size the head.\u003c\/p\u003e\n\u003cp\u003eInstallation is the one place the maker and we agree on caution. The burner head slides through the port, the gas train mounts behind the oven, and the connection to the supply is a gas fitter's job under local code, not a weekend project. Vamparossa ships installation instructions with every burner and answers the phone about them. A hybrid brick pizza oven set up this way passes the same inspection a gas grill line does, and the port is the only part of the oven the installer touches.\u003c\/p\u003e\n\u003cdiv class=\"ahy-short\" style=\"max-width:315px; height:560px; margin:14px auto 6px; overflow:visible;\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/zBnx1SfhHFg\" title=\"Authentic Pizza Ovens hybrid options overview\" width=\"315\" height=\"560\" style=\"width:315px !important; max-width:100% !important; height:560px !important; min-height:560px !important; border:0; border-radius:8px; display:block;\" loading=\"lazy\" allow=\"accelerometer; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp class=\"ahy-cap\"\u003eAuthentic Pizza Ovens on the hybrid option and the burner choices.\u003c\/p\u003e\n\n\u003ch2 class=\"ahy-h2\"\u003eChoose Your Dome: Lisboa Premium Hybrid or Pizzaioli Premium Hybrid\u003c\/h2\u003e\n\u003cp\u003eThe two hybrid brick pizza ovens in the picker are the same construction with different geometry, and gas changes the decision less than you might expect. The burner works in either. What differs is what you will cook on the nights the burner is running, and how much of the chamber you can reach through the door.\u003c\/p\u003e\n\n\u003ch3 class=\"ahy-h3\"\u003eLisboa Premium Hybrid: the tall dome, the Dutch door, the spit\u003c\/h3\u003e\n\u003cimg class=\"ahy-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-hybrid-lisboa-premium-front.webp?v=1790526798\" alt=\"Authentic Pizza Ovens Lisboa Premium hybrid ready brick oven, front view with the tall dutch door\" width=\"800\" height=\"594\" loading=\"lazy\"\u003e\n\u003cp\u003eThe Lisboa dome stands about 31 inches tall with a 15.5 by 12 inch opening closed by a split cast aluminum door that swings open like a barn door. That split door is what makes it the better gas oven for roasting: open the bottom half, run the rotisserie spit through, and a chicken or a leg of lamb turns in front of a gas flame that never needs feeding, as the video above shows. The floor is 31 by 31 inches, two 12 inch pizzas side by side. It weighs about 1,300 pounds and is the hybrid brick pizza oven Authentic Pizza Ovens keeps in stock in Texas.\u003c\/p\u003e\n\n\u003ch3 class=\"ahy-h3\"\u003ePizzaioli Premium Hybrid: the low dome and the widest door\u003c\/h3\u003e\n\u003cimg class=\"ahy-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-hybrid-pizzaioli-premium-front.webp?v=1790526664\" alt=\"Authentic Pizza Ovens Pizzaioli Premium hybrid ready brick oven, front view with the low wide door\" width=\"800\" height=\"631\" loading=\"lazy\"\u003e\n\u003cp\u003eThe Pizzaioli dome is five inches lower, about 26 inches, with a 19.7 by 10.6 inch door that drops down out of the way. The lower ceiling keeps the flame close to the pie, so on gas the rear burner browns a pizza top as fast as wood does; it is the dome to choose if pizza is most of what the oven will do and roasts go in a pan. The floor is 33 by 33 inches, with no spit port. It weighs about 1,250 pounds, and the pre drilled pizza oven version is built to order at about 12 weeks, which pushes many gas buyers to the Lisboa.\u003c\/p\u003e\n\u003cp\u003eEither way the door, chimney cavity, and spout are cast AlSi10Mg aluminum with a borosilicate window, the arch is terracotta brick, and the dome is white stucco that you can paint or tile after curing. If the choice is still open, the honest split is this: Lisboa for a gas oven you will roast in, Pizzaioli for a gas oven you will mostly bake pizza in and can wait three months for.\u003c\/p\u003e\n\n\u003ch2 class=\"ahy-h2\"\u003eCooking on Gas, Cooking on Wood, Cooking on Both\u003c\/h2\u003e\n\u003cp\u003eOn gas, a hybrid brick pizza oven reaches pizza heat in thirty to forty minutes from cold, with no fire to build first. In the maker's clip above the reading passes 500°F fifteen minutes after the burner is lit, with the dome still climbing. Burner lit, door off, damper open; once the dome clears to white, pizza goes on at 370 to 450°C, 700 to 850°F, about 90 seconds a pie. The floor in front of the head is the working space. Launch to the side, quarter turn every twenty seconds, and pull. On the E-1 the chamber holds its setting between pies.\u003c\/p\u003e\n\u003cp\u003eOn wood, nothing on this page is different from the wood only Premium. The burner head stays in place cold, or comes out and the port is closed, and the fire is built in the center of the floor and raked to one side once the dome clears. Seasoned hardwood only, split small for pizza and in chunks for coals; oak for a long clean burn, apple or cherry for sweetness on a roast, hickory sparingly. Never softwood, never treated lumber, never accelerants. The maker's fire starting method is below, and it is the same one for every dome it builds.\u003c\/p\u003e\n\u003cdiv class=\"ahy-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/Kr52SCLjivQ\" title=\"How to start a fire by Authentic Pizza Ovens\" loading=\"lazy\" allow=\"accelerometer; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp class=\"ahy-cap\"\u003eStarting a wood fire in an Authentic Pizza Ovens dome: crosshatch stack, kindling in the center, torch, damper open.\u003c\/p\u003e\n\u003cp\u003eBoth is where a wood and gas brick pizza oven earns its price. Bring the dome up on gas while you make dough, then add a single split of wood beside the head for the smoke, and let the burner carry the heat while the wood carries the flavor. For a roast, close the door on the burner at its lowest setting and the chamber sits in braising territory for as long as the valve is open, with no coal bed to manage. For bread the next morning, the stored heat is there whether you loaded it with gas or wood; the brick does not remember which.\u003c\/p\u003e\n\n\u003ch2 class=\"ahy-h2\"\u003eInstallation: Base, Clearances, and the Gas Line\u003c\/h2\u003e\n\u003cp\u003eA gas ready brick oven sits where a wood one sits: on a masonry base rated for 1,300 pounds, set with an engine hoist or forklift on the four steel loops cast into its slab, which are cut flush afterward. The base is a U shaped block stand five courses high on a 43 by 43 inch footprint, open in front for wood or for the propane cylinder, with a top slab that carries the weight. The oven arrives finished; there is nothing to assemble but the door and the chimney spout, which ship packed separately inside the chamber.\u003c\/p\u003e\n\u003cp\u003eClearances to anything combustible are the maker's published figures for every dome it sells: 2 inches at the sides of the dome, 16 inches above it, 30 inches around the stainless flue, 28 inches around the vent bricks, and 47 inches of non combustible floor in front of the door for falling embers. Under a roof or pergola, run the stainless \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-extension\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003echimney extension\u003c\/a\u003e through and fit the \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-cap\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003echimney cap\u003c\/a\u003e with its spark screen; both fit the 5.5 inch spout on either dome.\u003c\/p\u003e\n\u003cp\u003eThe gas line is the one step a hybrid brick pizza oven adds. Plan the route to the rear of the base before the oven is set; the gas train mounts behind the dome and the supply reaches it beside the base. Natural gas is a licensed fitter's job under local code with a shutoff at the oven; propane is a cylinder on the base shelf with a regulator and hose, also connected and leak tested by a fitter. The \u003ca href=\"\/blogs\/news\/built-in-vs-freestanding-pizza-oven\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003ebuilt-in versus freestanding guide\u003c\/a\u003e covers how a base and a gas line are planned together, and the rest of the base mounted range is in the \u003ca href=\"\/collections\/built-in\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003ebuilt-in pizza ovens\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch2 class=\"ahy-h2\"\u003eCuring and Cracks on a Gas Ready Brick Oven\u003c\/h2\u003e\n\u003cp\u003eGas does not skip the cure. A new dome holds water, and the five day schedule drives it out slowly: one small fire a day held four to five hours at 60, 100, 150, 200, and 250°C on the dial, with the door closed each night. The burner is the easier tool: an M-1 on low holds a day one temperature a wood fire has to be coaxed into, and an E-1 simply holds the number. Cure on gas if the burner is installed, on wood if not. Either way the warranty requires it, and a hybrid brick pizza oven that skips it cracks like any other.\u003c\/p\u003e\n\u003cp\u003eHairline cracks appear regardless of fuel, on the dome, around the arch, and at the seam with the slab. Every handmade refractory oven shows them, Authentic Pizza Ovens says so in writing, and they sit in the outer shell, not the firebrick chamber. The Ultra Fire kit packed inside the oven fills them once the oven has run for a few weeks. A gas flame does not open cracks any faster than wood; running the chamber past 500°C on the dial does, on either fuel, and that is the line the warranty draws. The maker's short on the repair kit is here.\u003c\/p\u003e\n\u003cdiv class=\"ahy-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/3d2Dth9MKmA\" title=\"How to repair cracks with Ultra Fire\" loading=\"lazy\" allow=\"accelerometer; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp class=\"ahy-cap\"\u003eFilling hairline cracks with the Ultra Fire kit that ships inside every Authentic Pizza Ovens dome.\u003c\/p\u003e\n\n\u003ch2 class=\"ahy-h2\"\u003eHow It Compares to the Other Hybrids Crustify Sells\u003c\/h2\u003e\n\u003cp\u003eCrustify carries five other ovens that burn wood and gas, and none of them is a hybrid brick pizza oven built from hand laid firebrick with a Vamparossa port. The table below is the difference in one screen. The short version: the other hybrids arrive with their burner built in and ready to light, which is simpler; the Authentic Pizza Ovens hybrid asks you to buy the burner separately and get a fitter, and in return gives you a Portuguese brick oven that will outlast every steel oven on the list.\u003c\/p\u003e\n\n\u003ctable class=\"ahy-table\"\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth style=\"width:26%;\"\u003eOven\u003c\/th\u003e\n\u003cth style=\"width:26%;\"\u003eBuild\u003c\/th\u003e\n\u003cth style=\"width:24%;\"\u003eHow gas works\u003c\/th\u003e\n\u003cth style=\"width:24%;\"\u003eWhere it sits\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eAuthentic Pizza Ovens hybrid ready (this page)\u003c\/td\u003e\n\u003ctd\u003eHand laid firebrick dome, rockwool wrap, refractory shell; about 1,250 to 1,300 lb\u003c\/td\u003e\n\u003ctd\u003eFactory port for a Vamparossa M-1 or E-1, bought separately; wood, gas, or both\u003c\/td\u003e\n\u003ctd\u003eMasonry base you build, set by hoist\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/hpc-fire-forno-series-hybrid-dual-fuel-wood-gas-burning-pizza-oven-with-cart\"\u003eHPC Fire Forno\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eRefractory dome in a steel cabinet on a cart\u003c\/td\u003e\n\u003ctd\u003eGas burner built in and included\u003c\/td\u003e\n\u003ctd\u003eIts own cart, freestanding\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/hpc-fire-villa-series-hybrid-dual-fuel-wood-gas-burning-pizza-oven-built-in\"\u003eHPC Fire Villa\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eRefractory dome in a steel cabinet, built in\u003c\/td\u003e\n\u003ctd\u003eGas burner built in and included\u003c\/td\u003e\n\u003ctd\u003eBuilt into a counter or enclosure\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/pinnacolo-ibrido-hybrid-pizza-oven-wood-or-gas-with-free-accessories\"\u003ePinnacolo Ibrido\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eRefractory dome on a stand, accessory kit included\u003c\/td\u003e\n\u003ctd\u003eGas burner built in and included\u003c\/td\u003e\n\u003ctd\u003eIts own stand, freestanding\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/kokomo-32-dual-fuel-gas-or-wood-fired-stainless-steel-pizza-oven-and-stand\"\u003eKokomo 32 inch dual fuel\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eStainless steel oven on a stand\u003c\/td\u003e\n\u003ctd\u003eGas burner built in and included\u003c\/td\u003e\n\u003ctd\u003eIts own stand, freestanding or built in\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/products\/italiaforno-grande-pro-duo-hybrid-pizza-oven\"\u003eItaliaForno Grande Pro Duo\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eStainless steel body with refractory stones, made in Sicily\u003c\/td\u003e\n\u003ctd\u003ePropane burner built in and included; wood mode\u003c\/td\u003e\n\u003ctd\u003eCountertop or its own cart\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"ahy-cards\"\u003e\n\u003cdiv class=\"ahy-card\"\u003e\n\u003ch4\u003eAuthentic Pizza Ovens hybrid ready (this page)\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eBuild:\u003c\/strong\u003e Hand laid firebrick dome, rockwool wrap, refractory shell; about 1,250 to 1,300 lb\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGas:\u003c\/strong\u003e Factory port for a Vamparossa M-1 or E-1, bought separately; wood, gas, or both\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSits on:\u003c\/strong\u003e Masonry base you build, set by hoist\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ahy-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/hpc-fire-forno-series-hybrid-dual-fuel-wood-gas-burning-pizza-oven-with-cart\"\u003eHPC Fire Forno\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eBuild:\u003c\/strong\u003e Refractory dome in a steel cabinet on a cart\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGas:\u003c\/strong\u003e Burner built in and included\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSits on:\u003c\/strong\u003e Its own cart\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ahy-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/hpc-fire-villa-series-hybrid-dual-fuel-wood-gas-burning-pizza-oven-built-in\"\u003eHPC Fire Villa\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eBuild:\u003c\/strong\u003e Refractory dome in a steel cabinet, built in\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGas:\u003c\/strong\u003e Burner built in and included\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSits on:\u003c\/strong\u003e Built into a counter or enclosure\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ahy-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/pinnacolo-ibrido-hybrid-pizza-oven-wood-or-gas-with-free-accessories\"\u003ePinnacolo Ibrido\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eBuild:\u003c\/strong\u003e Refractory dome on a stand, accessory kit included\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGas:\u003c\/strong\u003e Burner built in and included\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSits on:\u003c\/strong\u003e Its own stand\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ahy-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/kokomo-32-dual-fuel-gas-or-wood-fired-stainless-steel-pizza-oven-and-stand\"\u003eKokomo 32 inch dual fuel\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eBuild:\u003c\/strong\u003e Stainless steel oven on a stand\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGas:\u003c\/strong\u003e Burner built in and included\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSits on:\u003c\/strong\u003e Its own stand, freestanding or built in\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ahy-card\"\u003e\n\u003ch4\u003e\u003ca href=\"\/products\/italiaforno-grande-pro-duo-hybrid-pizza-oven\"\u003eItaliaForno Grande Pro Duo\u003c\/a\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eBuild:\u003c\/strong\u003e Stainless steel body with refractory stones, made in Sicily\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGas:\u003c\/strong\u003e Propane burner built in and included; wood mode\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSits on:\u003c\/strong\u003e Countertop or its own cart\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eEvery oven in the table lives in the \u003ca href=\"\/collections\/hybrid\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003ehybrid pizza ovens\u003c\/a\u003e collection, and the \u003ca href=\"\/pages\/pizza-oven-buying-guide\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003epizza oven buying guide\u003c\/a\u003e walks the fuel decision from the top if you are still deciding whether gas belongs in the plan at all.\u003c\/p\u003e\n\n\u003ch2 class=\"ahy-h2\"\u003eWho Should Buy the Hybrid, and Who Should Buy the Wood Version\u003c\/h2\u003e\n\u003cp\u003eBuy the hybrid brick pizza oven if you want a real refractory dome and know some nights the fire is why it stays cold. Buy it if the patio already has a gas line, or a propane cylinder is no trouble. Buy it if you cook for a crowd often enough that holding temperature with a dial matters. Buy it if you plan to roast on the spit in the Lisboa dome and would rather not tend coals for two hours. And buy it if the $500 premium and the burner cost are worth it against the $2,795 wood only oven for the same dome.\u003c\/p\u003e\n\u003cp\u003eBuy the wood only \u003ca href=\"\/products\/authentic-pizza-ovens-lisboa-brick-pizza-oven\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eLisboa\u003c\/a\u003e or \u003ca href=\"\/products\/authentic-pizza-ovens-pizzaioli-brick-pizza-oven\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003ePizzaioli\u003c\/a\u003e instead if the fire is the point and you want a finish other than the terracotta Premium, since those come in five facades and the hybrid comes in one. Buy an HPC Fire or the Ibrido if you want gas without a separate burner purchase and a fitter. Buy the \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-mobile-pizza-oven\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eMaximus Mobile\u003c\/a\u003e or \u003ca href=\"\/products\/authentic-pizza-ovens-maximus-prime-portable-pizza-oven\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eMaximus Prime\u003c\/a\u003e if a masonry base and a hoist are not in the plan. And skip any hybrid wood fired pizza oven made of brick if hairline cracks will bother you; they come with the material, on gas as surely as on wood.\u003c\/p\u003e\n\n\u003ch2 class=\"ahy-h2\"\u003eWhat Arrives, and What to Order With It\u003c\/h2\u003e\n\u003cimg class=\"ahy-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-hybrid-whats-in-the-oven.webp?v=1790528984\" alt=\"Terracotta baking dish, Ultra-Fire crack repair kit and packed accessories shipped inside an Authentic Pizza Ovens brick oven\" width=\"800\" height=\"898\" loading=\"lazy\"\u003e\n\u003cp class=\"ahy-cap\"\u003eInside the chamber on delivery day: the terracotta dish, the Ultra Fire kit, and the packed hardware, shipped inside the dome so nothing rubs the finish.\u003c\/p\u003e\n\u003cp\u003eThe crate holds one finished oven, not a kit. Packed inside the chamber are the cast aluminum door and chimney spout with its damper, the Portuguese terracotta baking dish at 10 by 14.5 by 3 inches, the 0 to 500°C dial thermometer, the Ultra Fire crack repair kit, and the installation and curing instructions. What is not in the crate: the burner, which comes from Vamparossa; the chimney extension and cap; the cover; tools; the base; and the gas line. A hybrid brick pizza oven is complete as a wood oven the day it lands and complete as a gas oven the day the fitter leaves.\u003c\/p\u003e\n\u003cp\u003eThe cover comes first, because the three year warranty requires the maker's own cover whenever the oven is not in use and because a generic tarp will not fit either dome. The Lisboa dome takes the taller 100T fit of the \u003ca href=\"\/products\/authentic-pizza-ovens-brick-oven-cover\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eAuthentic Pizza Ovens brick oven cover\u003c\/a\u003e; the Pizzaioli dome takes the shorter 100W. Covers are made for one dome and are not returnable, so match the fit to the variant you ordered. With the burner installed, the head stays inside under the cover; with no burner fitted, keep the port closed against weather the same way you keep the door closed.\u003c\/p\u003e\n\u003cp\u003eThen the rest. The \u003ca href=\"\/products\/authentic-pizza-ovens-rotisserie-spit-traditional\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003erotisserie spit\u003c\/a\u003e, 41 inches long, fits the Lisboa dome only and is the reason to pair that dome with a burner. The \u003ca href=\"\/products\/authentic-pizza-ovens-starter-pack\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003estarter pack\u003c\/a\u003e is the peel, turner, brush, and shovel the floor needs. The \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-extension\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003echimney extension\u003c\/a\u003e and \u003ca href=\"\/products\/authentic-pizza-ovens-chimney-cap\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003echimney cap\u003c\/a\u003e lift the exhaust above head height. The \u003ca href=\"\/products\/authentic-pizza-ovens-bbq-grill-rack\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eBBQ grill rack\u003c\/a\u003e stands over the coals for steaks, and the \u003ca href=\"\/products\/hpc-fire-fdp-infrared-gun-forno-de-pizza-digital-infrared-thermometer-gun\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eHPC Fire infrared thermometer\u003c\/a\u003e reads the floor itself, which matters on gas, where the rear flame heats the dome before the floor. Everything else is in the \u003ca href=\"\/collections\/accessories\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003epizza oven accessories\u003c\/a\u003e collection. Add them to the oven order and they ride free in the same crate.\u003c\/p\u003e\n\n\u003ch2 class=\"ahy-h2\"\u003eBuying the Hybrid Ready Oven From Crustify\u003c\/h2\u003e\n\u003cp\u003eCrustify Pizza Ovens is an authorized Authentic Pizza Ovens dealer. Both hybrid domes ship crated and shrink wrapped from the brand's Texas warehouse by freight truck to the curb. Orders over $750 ship free, so the oven qualifies; the single charge at checkout is the $95 liftgate fee every oven over 150 pounds carries, for the gate that lowers a 1,300 pound crate at a home address. Business address with a dock? Contact us and we refund it. No shipping to Alaska, Hawaii, or Puerto Rico, and a remote or mountain address may carry a carrier surcharge we confirm with you before the oven leaves.\u003c\/p\u003e\n\u003cp\u003eLead times are the one thing that differs between the two variants. The Lisboa Premium Hybrid is a stock item at the warehouse and ships within a few business days of the order. The Pizzaioli Premium Hybrid is built to order in Portugal at about 12 weeks, and we confirm the date with the factory before your card is charged for a build. The burner is on its own timeline from Vamparossa, so order it as soon as the oven is confirmed and it will be waiting when the crate lands.\u003c\/p\u003e\n\u003cp\u003eInspect the crate before signing and note any damage on the delivery receipt; concealed damage must be reported within five days. Returns are accepted within fourteen days on an unused, still crated oven with return freight on the buyer, which on 1,300 pounds is worth avoiding by settling the dome, the base, and the gas plan before checkout. Questions go to the owner through the \u003ca href=\"\/pages\/contact\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003econtact page\u003c\/a\u003e or the chat button, usually answered the same day. \u003ca href=\"\/pages\/financing\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eFinancing\u003c\/a\u003e is available at checkout, and the full range, wood only and hybrid, is on the \u003ca href=\"\/collections\/authentic-pizza-ovens\" style=\"color:#8B1A0A; font-weight:bold; text-decoration:underline;\"\u003eAuthentic Pizza Ovens\u003c\/a\u003e brand page.\u003c\/p\u003e\n\n\u003ch6\u003eKEY FEATURES\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eAuthentic Pizza Ovens hybrid ready brick oven: the Lisboa Premium or Pizzaioli Premium dome with a burner port formed at the factory before the outer shell goes on\u003c\/li\u003e\n\u003cli\u003eWood, gas, or both: fits the Vamparossa M-1 manual or E-1 automatic burner in natural gas or propane, purchased separately from Vamparossa; cooks on wood exactly like the standard Premium with no burner fitted\u003c\/li\u003e\n\u003cli\u003eHandmade in Portugal: firebrick chamber in refractory mortar, patented rockwool insulation held by steel mesh, refractory cement shell about six inches thick in total\u003c\/li\u003e\n\u003cli\u003eLisboa dome: 31 x 31 in floor, 15.5 x 12 in split Dutch door, takes the rotisserie spit, about 1,300 lb, in stock in Texas\u003c\/li\u003e\n\u003cli\u003ePizzaioli dome: 33 x 33 in floor, 19.7 x 10.6 in door that opens down, no spit, about 1,250 lb, built to order at about 12 weeks\u003c\/li\u003e\n\u003cli\u003eCast AlSi10Mg aluminum door, chimney cavity, and 5.5 in chimney spout with damper; borosilicate viewing window; no galvanized or zinc coated parts\u003c\/li\u003e\n\u003cli\u003e500°C maximum on the dial; pizza at 370 to 450°C on the floor in about 90 seconds; holds above 350°C for about four hours after peak firing on either fuel\u003c\/li\u003e\n\u003cli\u003eIncluded in the crate: door and spout, 10 x 14.5 x 3 in terracotta baking dish, 0 to 500°C dial thermometer, Ultra Fire crack repair kit, four lifting loops, installation and curing instructions\u003c\/li\u003e\n\u003cli\u003ePremium finish only: terracotta brick arch and white stucco dome that can be painted or tiled after curing; any other Authentic Pizza Ovens dome can be drilled to order at list price plus $500 in 12 to 15 weeks\u003c\/li\u003e\n\u003cli\u003eSame five day cure as every traditional dome, on gas or wood; hairline cracks are normal and not a defect\u003c\/li\u003e\n\u003cli\u003eCover required for the warranty: 100T on the Lisboa dome, 100W on the Pizzaioli; covers are dome specific and not returnable\u003c\/li\u003e\n\u003cli\u003eGas connection by a licensed fitter under local code; the burner's gas train mounts behind the oven and only the port is touched\u003c\/li\u003e\n\u003cli\u003eThree year structural warranty from an authorized dealer; outdoor residential use\u003c\/li\u003e\n\u003cli\u003eFree freight from the brand's Texas warehouse with the $95 residential liftgate fee at checkout; accessories ride free in the same crate\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch6\u003eSPECIFICATIONS\u003c\/h6\u003e\n\u003cimg class=\"ahy-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-hybrid-lisboa-dimensions-drawing.webp?v=1790528280\" alt=\"Lisboa Premium dimension drawing, 39 in wide, 28.7 in tall, 30 x 32 in floor, 1,200 lb\" width=\"800\" height=\"800\" loading=\"lazy\"\u003e\n\u003cp class=\"ahy-cap\"\u003eLisboa dome drawing: 39 inches wide and deep, 28.7 inches to the top of the dome on a 2.75 inch slab, 5.5 inch flue. The maker's drawing lists the floor at 30 by 32 inches; its current spec is 31 by 31.\u003c\/p\u003e\n\u003cimg class=\"ahy-img\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-hybrid-pizzaioli-dimensions-drawing.webp?v=1790528170\" alt=\"Pizzaioli Premium dimension drawing, 39 in wide, 21.5 in tall, 30 x 32 in floor, 1,200 lb\" width=\"480\" height=\"385\" loading=\"lazy\"\u003e\n\u003cp class=\"ahy-cap\"\u003ePizzaioli dome drawing: the same 39 inch footprint, 21.5 inches to the top of the dome, 5.5 inch flue. The drawing's 30 by 32 floor and 8.5 inch door are older figures; the table uses the current 33 by 33 floor and the 10.6 inch height at the arch peak.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBy dome.\u003c\/strong\u003e Figures are approximate; every oven is handmade and the maker holds dimensions to about 5 millimeters on the dome and 2 at the door.\u003c\/p\u003e\n\u003ctable class=\"cart-specs\"\u003e\n\u003ctr\u003e\n\u003cth\u003eVariant\u003c\/th\u003e\n\u003ctd\u003eOutside W x H x D; floor; door; weight; availability\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eLisboa Premium Hybrid (SKU LISPREMHYB)\u003c\/th\u003e\n\u003ctd\u003e39 x 31 x 39 in; 31 x 31 in floor; 15.5 x 12 in split Dutch door with spit port; approx. 1,300 lb (maker's shipping field 1,200 lb); in stock in Texas\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePizzaioli Premium Hybrid (SKU PIZPREMHYB)\u003c\/th\u003e\n\u003ctd\u003e39 x 26 x 39 in; 33 x 33 in floor; 19.7 x 10.6 in door, opens down; approx. 1,250 lb (maker's shipping field 1,200 lb); built to order, approx. 12 weeks\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eShared by both hybrid ready domes.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable class=\"cart-specs\"\u003e\n\u003ctr\u003e\n\u003cth\u003eBrand and origin\u003c\/th\u003e\n\u003ctd\u003eAuthentic Pizza Ovens; handmade in Portugal, north of Lisbon\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOven type\u003c\/th\u003e\n\u003ctd\u003eHybrid brick pizza oven: traditional refractory dome with a factory formed burner port; wood, gas, or both\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBurner\u003c\/th\u003e\n\u003ctd\u003eVamparossa M-1 (manual, battery igniter, no power needed) or E-1 (automatic, probe controlled, 120 V); natural gas or propane chosen at burner purchase; sold separately by Vamparossa, ships separately\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBurner port\u003c\/th\u003e\n\u003ctd\u003ePre drilled through the rear wall at the factory; sized for the Vamparossa -1 series head; burner and gas train installed by a licensed gas fitter\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eFinish\u003c\/th\u003e\n\u003ctd\u003ePremium only: terracotta brick arch, white stucco dome (paintable or tileable after curing), black cast aluminum door\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDome interior\u003c\/th\u003e\n\u003ctd\u003eFire brick, approx. 40 percent alumina, service temperature approx. 1,200°C, in refractory mortar rated approx. 1,500°C; walls 50 to 60 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eInsulation\u003c\/th\u003e\n\u003ctd\u003eRockwool fiber matting 50 to 80 mm, 80 to 120 kg\/m3, held by 18 to 20 gauge steel wire mesh; patented method\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eOuter shell\u003c\/th\u003e\n\u003ctd\u003eCalcium aluminate refractory cement with chamotte aggregate, approx. 25 MPa, 30 to 50 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eDoor, chimney cavity, and spout\u003c\/th\u003e\n\u003ctd\u003eCast AlSi10Mg aluminum, approx. 230 MPa, non rust; 5.5 in x 6 in spout with flue damper; tempered borosilicate window 5 to 6 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eThermometer\u003c\/th\u003e\n\u003ctd\u003eBimetallic dial with stainless probe, 0 to 500°C (932°F), mounted on the arch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMaximum temperature\u003c\/th\u003e\n\u003ctd\u003e500°C (932°F) on the dial; never exceed, on either fuel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePizza temperature\u003c\/th\u003e\n\u003ctd\u003e370 to 450°C floor (700 to 850°F); about 90 seconds per pizza; two 12 in pizzas at once\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHeat up\u003c\/th\u003e\n\u003ctd\u003eAbout 30 to 40 minutes on gas; about an hour on wood; longer on the first fires\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHeat retention\u003c\/th\u003e\n\u003ctd\u003eAbove 350°C for approx. 4 hours after peak firing with the door closed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eThermal expansion\u003c\/th\u003e\n\u003ctd\u003eTolerates 1 to 1.5 percent at 800°C, expansion joints included\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCuring\u003c\/th\u003e\n\u003ctd\u003eFive consecutive days at 60, 100, 150, 200, 250°C on the dial, one fire held 4 to 5 hours each day, on gas or wood; door closed each night\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBase required\u003c\/th\u003e\n\u003ctd\u003eMasonry, U shaped block stand five courses high on a 43 x 43 in footprint, slab rated for the oven weight; set by engine hoist or forklift on four corner loops\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eClearances\u003c\/th\u003e\n\u003ctd\u003e2 in at dome sides, 16 in above the dome, 30 in around the flue, 28 in around the vent bricks, 47 in non combustible floor in front\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eIncluded\u003c\/th\u003e\n\u003ctd\u003eDoor and spout with damper, terracotta baking dish 10 x 14.5 x 3 in, 0 to 500°C thermometer, Ultra Fire repair kit, four lifting loops, installation and curing instructions\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSold separately\u003c\/th\u003e\n\u003ctd\u003eVamparossa burner (from Vamparossa), matching cover (required for warranty), chimney extension and cap, rotisserie spit (Lisboa dome only), starter pack of tools\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eCover fit\u003c\/th\u003e\n\u003ctd\u003eLisboa dome: COVER100T. Pizzaioli dome: COVER100W. Dome specific, not returnable\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePackaging\u003c\/th\u003e\n\u003ctd\u003eTreated wooden crate, shrink wrapped; door, spout, dish, and kit packed inside the chamber\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eShips from\u003c\/th\u003e\n\u003ctd\u003eBrand warehouse, Texas, by freight, curbside; $95 residential liftgate fee at checkout; no AK, HI, or PR\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWarranty\u003c\/th\u003e\n\u003ctd\u003e3 years, structural components, materials, and craftsmanship; burner warranty is Vamparossa's; see Warranty Information\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eUse\u003c\/th\u003e\n\u003ctd\u003eOutdoor residential\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003ch6\u003eVIDEO\u003c\/h6\u003e\n\u003cp\u003eThe two hybrid demonstrations are in the gas section above. Here is how the domes are made, and one more owner running the burner.\u003c\/p\u003e\n\u003cdiv class=\"ahy-short\" style=\"max-width:315px; height:560px; margin:14px auto 6px; overflow:visible;\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/LFRt4KzIUTs\" title=\"Making of Authentic Pizza Ovens\" width=\"315\" height=\"560\" style=\"width:315px !important; max-width:100% !important; height:560px !important; min-height:560px !important; border:0; border-radius:8px; display:block;\" loading=\"lazy\" allow=\"accelerometer; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp class=\"ahy-cap\"\u003eThe making of an Authentic Pizza Ovens dome in Portugal: bricks, mortar, rockwool, shell.\u003c\/p\u003e\n\u003cdiv class=\"ahy-video\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/pqBrmWbyVAw\" title=\"Authentic Pizza Ovens hybrid option\" loading=\"lazy\" allow=\"accelerometer; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp class=\"ahy-cap\"\u003eAn owner's hybrid ready dome on gas.\u003c\/p\u003e\n\n\u003ch6\u003eINSTALLATION GUIDE \u0026amp; USER MANUAL\u003c\/h6\u003e\n\u003cp\u003eAuthentic Pizza Ovens packs its installation guide, clearance diagram, cure schedule, and care instructions inside the oven. Vamparossa ships the burner's installation and operation manual with the burner. The summary below is the two combined, so the base, the gas line, and the cure can be planned before either crate arrives.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBefore the oven arrives.\u003c\/strong\u003e Build the masonry base to a 43 by 43 inch footprint, five block courses high, open in front, with a top slab rated for 1,300 pounds and the cooking floor landing about 40 inches off the ground. Route the gas supply to the rear of the base: a plumbed natural gas line with a shutoff at the oven, or a propane cylinder position on the base shelf with room for the regulator and hose. Confirm the 2, 16, 30, 28, and 47 inch clearances to anything combustible. Arrange the lift: engine hoist, forklift, or skid steer on the four corner loops.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery and setting.\u003c\/strong\u003e Liftgate truck to the curb. Inspect the crate and note damage on the receipt before the driver leaves. Uncrate, strap through the loops, set the dome square on the slab, cut the loops flush. Fit the cast aluminum door and the chimney spout with the damper handle to the front, then the extension and cap if used. Remove the dish, thermometer, and kit from the chamber.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBurner installation.\u003c\/strong\u003e A licensed gas fitter slides the Vamparossa head through the rear port, mounts the gas train behind the oven per Vamparossa's manual, connects the supply, and leak tests. The E-1 also needs its control box mounted and a 120 volt outlet. No drilling, no cutting, no modification to the dome; the port is the only opening the burner uses.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCuring, five days, before the first pizza.\u003c\/strong\u003e Let the oven sit about a week after delivery. Then one fire a day, held four to five hours, at 60, 100, 150, 200, and 250°C on the dial, door closed each night. On gas, set the M-1 low or set the E-1 to the day's number. On wood, a small kindling fire grown a little each day. Never past the day's target.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEvery cook.\u003c\/strong\u003e Gas: door off, damper open, burner lit, 30 to 40 minutes to pizza heat, floor in front of the head is the working space. Wood: seasoned hardwood only, crosshatch stack in the center, torch lit, raked to one side once the dome clears. Both: gas up first, one split of wood beside the head for smoke. Never above 500°C on the dial on any fuel. Sweep the floor before cooking; shovel cold ash out before the next fire.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAfter.\u003c\/strong\u003e Valve closed at the burner and at the supply. Door closed. Cover on whenever the oven is not in use. Ultra Fire on hairline cracks once the oven has run a few weeks, if the look bothers you.\u003c\/p\u003e\n\n\u003ch6\u003eWARRANTY INFORMATION\u003c\/h6\u003e\n\u003cp\u003eAuthentic Pizza Ovens warrants the hybrid ready Lisboa Premium and Pizzaioli Premium against major defects in materials and craftsmanship on their structural components for three years from the date of purchase. Crustify Pizza Ovens is an authorized dealer, so an oven bought here carries the full warranty, and we help assemble any claim.\u003c\/p\u003e\n\u003cp\u003eThe warranty is conditional. It does not apply to an oven not installed to the maker's guide and local code, to cracking from over firing or a skipped cure, to an oven run above 500°C on the dial on any fuel, to accelerants, softwood, or treated lumber, or to weather damage on an oven not kept under the maker's own cover when not in use. Hairline cracks in the outer refractory shell are normal on a handmade oven and are not a defect. Any opening cut into the dome other than the factory port is outside the warranty.\u003c\/p\u003e\n\u003cp\u003eThe burner is a Vamparossa product and carries Vamparossa's warranty, not the oven maker's. Damage to the oven caused by a burner installed contrary to Vamparossa's instructions or without a licensed fitter is not covered by either.\u003c\/p\u003e\n\u003cp\u003eClaims go to Authentic Pizza Ovens by email with the model and variant, the invoice number, the purchase date, a description, and photographs. Send the same to Crustify and we walk it through with the maker.\u003c\/p\u003e\n\n\u003ch6\u003eFREQUENTLY ASKED QUESTIONS - FAQ'S\u003c\/h6\u003e\n\u003ccenter\u003e\u003ch2 id=\"faqs\"\u003e\u003cspan style=\"text-decoration: underline; color: #c62828;\"\u003eFrequently Asked Questions (FAQs)\u003c\/span\u003e\u003c\/h2\u003e\u003c\/center\u003e\n\u003ch3 style=\"color: #2c3e50; margin-top: 0; text-align: center;\"\u003eYour Questions Answered Before You Buy\u003c\/h3\u003e\n\u003cp\u003eThe questions gas buyers ask most about the Authentic Pizza Ovens hybrid before they order. If yours is not here, the chat goes to the owner and a real answer typically comes the same day.\u003c\/p\u003e\n\n\u003cdiv style=\"width: 100%; margin: 30px 0; font-family: Arial,sans-serif; border: 1px solid #ddd; border-radius: 12px; overflow: hidden; box-shadow: 0 4px 12px rgba(0,0,0,0.1);\"\u003e\n\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Is the gas burner included with the hybrid brick pizza oven?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNo. The $3,295 buys the oven with its burner port already formed at the factory, plus the door, chimney spout, terracotta dish, thermometer, and repair kit. The burner is a Vamparossa M-1 or E-1, bought directly from Vamparossa in natural gas or propane, and it ships separately from the oven. Authentic Pizza Ovens does not bundle the two and neither does Crustify.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can I still burn wood in a gas ready brick oven?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eYes, exactly as in the wood only Premium. The port at the rear is the only change, and with no burner fitted the oven is a standard Portuguese firebrick dome. With a burner installed you can run wood alone with the valve closed, gas alone, or both together: gas to carry the heat and a split of hardwood beside the head for the smoke. The brick stores heat the same way whichever fuel loaded it.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 What is the difference between the Vamparossa M-1 and E-1?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eControl. The M-1 is manual: a push button spark lights the pilot, a dial sets the flame high or low, and it holds until you change it; a battery runs the igniter and it needs no power at the oven. The E-1 is automatic: a probe reads the chamber and the burner cycles to hold a temperature you set on its control box, which needs a 120 volt outlet. Expect roughly $1,500 and $2,900 respectively; confirm with Vamparossa.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Natural gas or propane, and who installs the burner?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eEach burner is built for one fuel, chosen when you order it, and is not converted in the field. Natural gas needs a plumbed line to the rear of the base with a shutoff at the oven; propane needs a cylinder and regulator on the base shelf. Either way a licensed gas fitter slides the head through the port, mounts the gas train behind the oven, connects the supply, and leak tests it. No drilling is involved.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Lisboa or Pizzaioli: which dome is better for gas?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe burner works the same in both. Choose the Lisboa dome if you will roast, because its split Dutch door takes the rotisserie spit and a chicken turns in front of a flame that never needs feeding; it is also the one in stock. Choose the Pizzaioli dome if pizza is most of the plan, since its lower ceiling keeps the rear flame close to the pie and its 19.7 inch door is the widest in the range; it is built to order at about 12 weeks.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Can I get a Stone Arch, Rustic, Lume, or Ventura as a hybrid?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNot from stock. Authentic Pizza Ovens drills only the Lisboa Premium and Pizzaioli Premium as standing hybrid items. Any other dome in the range can be ordered drilled through Crustify at that oven's list price plus $500, with a build time of 12 to 15 weeks in Portugal. Ask before ordering anything and we will confirm the lead time with the factory in writing before your card is charged.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 I already own an Authentic Pizza Ovens dome. Can it be converted?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNot by the maker. The hybrid port is formed before the outer shell is cast, and Authentic Pizza Ovens does not offer a retrofit drilling service on a finished oven. Vamparossa does advise owners on field installations into existing refractory ovens; contact them directly about your dome. Understand that any opening cut into the oven other than the factory port falls outside the three year warranty.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Does gas change the curing schedule or the cracks?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eNeither. The five day cure is the same, one fire a day held four to five hours at 60, 100, 150, 200, and 250°C on the dial, and the burner makes it easier because a manual M-1 on low or an E-1 set to the day's number holds the target without coaxing. Hairline cracks in the outer shell appear on every handmade dome on either fuel and are not a defect; the included Ultra Fire kit fills them after a few weeks of use.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails style=\"border-bottom: 1px solid #eee; padding: 5px 0;\"\u003e\n\u003csummary style=\"padding: 18px 20px; cursor: pointer; background: #f8f9fa; font-weight: 600; font-size: 16px; color: #2c3e50; display: flex; justify-content: space-between; align-items: center; transition: all 0.3s ease;\"\u003e\u003cspan\u003e🍕 Which cover fits, and how is the port protected from weather?\u003c\/span\u003e \u003cspan class=\"pin-arrow\" style=\"font-size: 20px; transition: transform 0.3s ease;\"\u003e▼\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 20px; background: white; line-height: 1.6; color: #333;\"\u003eThe Lisboa dome takes the 100T fit of the Authentic Pizza Ovens brick oven cover and the Pizzaioli dome takes the 100W; the warranty requires the maker's cover whenever the oven is not in use, and covers are dome specific and not returnable, so match it to your variant. With the burner installed the head stays in the port under the cover. Without one, keep the port closed against rain the same way you keep the door shut.\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Authentic Pizza Ovens","offers":[{"title":"Lisboa Premium Hybrid","offer_id":50545897275647,"sku":"LISPREMHYB","price":3295.0,"currency_code":"USD","in_stock":true},{"title":"Pizzaioli Premium Hybrid","offer_id":50545897308415,"sku":"PIZPREMHYB","price":3295.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/files\/authentic-pizza-ovens-hybrid-lisboa-premium-front.webp?v=1790526798"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0695\/7760\/5375\/collections\/authentic-pizza-ovens-pizzaioli-stone-finish-stacked-stone-base.webp?v=1790881070","url":"https:\/\/crustifypizzaovens.com\/collections\/pizza-ovens.oembed?page=2","provider":"Crustify Pizza Ovens","version":"1.0","type":"link"}