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Author Topic: Fornetto  (Read 666 times)

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Offline apizzamaker

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Fornetto
« on: June 07, 2016, 01:30:03 PM »
Has anyone used a Fornetto pizza oven? If so, how were the results? I know it's not going to be as good as a brick oven, but I'm hoping it might be good enough. The smoker functionality would be an added bonus.

Offline TXCraig1

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    • Craig's Neapolitan Garage
Re: Fornetto
« Reply #1 on: June 07, 2016, 01:33:39 PM »
I guess it depends on what sort of pizza you want to bake, but in general terms, fire below the pizza is about the worst design there is.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline pdog

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Re: Fornetto
« Reply #2 on: September 04, 2017, 10:24:36 PM »
I know this is a really old thread, but I just bought a fornetto oven - Overall I was actual impressed how balanced it was.  Like Craig I made the assumption that fire below was going to be a disastrous, but it cooked well.

For Neapolitan I would not recommend it, but for a hybrid NYC/Neo it works quite well.  Only down side is it takes about 3-4 hours to get the stones to 750 degrees.

Let me know if you are interested in more details and I will post the dough recipe/pictures of the bake.

P

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