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[jbursch]

Has anyone seen the new Batali pizza oven advertised in Sur Le Table catalogue/website?  I believe it is manufactured by Chicago Oven works.  Anyone have any thoughts on price ($2,999), quality, durability?  Thanks.

[David]

http://batalibrickoven.com/pdf/Amici_Series.pdf

A low dome,three section modular oven.Does he not use Valoriana ovens himself?

Not one to piss on Marios BBQ, but he suggests cooking a calzone using this oven will take between 15-17 minutes.That should tell you enough if all the supporting blurb is to be believed.I am sure I could find way better ways to use a few grand on 23 " ( 16 " usable ?) of apparently inefficient oven.


Directions
Preheat your Chicago Brick Oven to Baking Oven Grade 1, roughly floor temperature of 425° to 450°F.


Serves: 4 calzones

Ingredients
Dough:
1/4 cup light red or white wine, such as Fiano del Avellino 
3/4 cup warm water
1 1/2 ounces fresh yeast
1 tablespoon honey   
1 teaspoon salt
1 tablespoon plus 1 tablespoon extra-virgin olive oil
3 1/2 cups all-purpose flour

Licensing your name is THE WAY to print money folks. 

[abatardi]

Licensing your name is THE WAY to print money folks. 

Damn straight.  Too bad my name is worth jack. 

[chicagobrickmama]

I'd love to answer any questions you have about these ovens. My husband is the manufacturer.

[PizzaPolice]

It's cute!  It would fit nicely in the backyards of those who have too much money and little knowledge of what they are buying.

I would not have been surprised if Emeril was hawking this oven.  But Mario Batali?  OUCH!

[ERASMO]

Do they produce a larger model??

[Jraducha]

Spend less money and get yourself a Forno Bravo Primavera. Im not sold on the Mario oven.