My Stefano Ferrara Oven Has arrived.

[FuocoPizza]

Finally arrived after the long months of waiting. We are still in the beginning phases of construction but its one less thing to worry about. The pictures are too big in size so I have just URL'ed them.

Stefano and Francesca were a pleasure to work with. You can tell they really love what they do.

Initial firing is still a few weeks away, but we are so excited!

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Here she is in all her 5,500LBS of glory!
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Some pics of the construction process.

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Closing off the cooking area. The dome shape is starting to appear.

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Laying down the hand-painted tile for our restaurant name and logo.

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All finished up and ready to ship!

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Crappy cell phone pic I took of it finally on the ground here. I will have to post some more pics during construction and when the oven is actually in place rather than just in the middle of an unfinished restaurant.

[Chicago Bob]

Looks nice....and expen$ive too.

[pizzaneer]

Worth every penny I bet!  This will be the heart and soul forever of your establishment, so why go cheap?

[FuocoPizza]

Worth every penny I bet!  This will be the heart and soul forever of your establishment, so why go cheap?

Its not about going cheap or going expensive. Its about the quality of product that we aim to give our customers. To make the best, we need the best.

[Chicago Bob]

Its not about going cheap or going expensive. Its about the quality of product that we aim to give our customers. To make the best, we need the best.

I will soon be in the market for a wfo and want the best. I assume you have had great success in the past with this brand/model of oven, no?

[pizzablogger]

Its not about going cheap or going expensive. Its about the quality of product that we aim to give our customers. To make the best, we need the best.

x2.

Stefano Ferrara and Forno Napoletana should be on everyone's short list of ovens to consider when opening a WFO pizza joint.

Best of luck the rest of the way.--K

[bakeshack]

 

I will soon be in the market for a wfo and want the best. I assume you have had great success in the past with this brand/model of oven, no?

Stefano Ferrara mobile oven is one of the more affordable Neapolitan-made commercial ovens compared to others like Forno Napoletano, Marra Forni, etc. and it has the UL certifications required unless you want it built on-site, then, it will cost you at least $30-40k.  There is a company in San Francisco that keeps these ovens in stock.  Of course, some members here will argue that the best oven for Neapolitan pizza is the Forno Napoletano.  

Nice-looking oven, btw.  I can't wait to try your pies. 

[FuocoPizza]

Thanks for the kind words all, cant wait to get started.

[Chaze215]

Wow, thats a great looking oven! Good luck!