Kamado Joe

WOOD FIRED & GAS PIZZA OVENS

OVER 40 YEARS OF ITALIAN CRAFTsMANSHIP – THe home of pizza ovens

Authentic Artisan Italian Pizza Ovens

The word artisan derives from art and being artisan today means more than ever combining creativity and skills, energy and passion to generate something unique.

Forninox™ technology

The Forninox™ technology combines the excellent physical and thermal properties of steel and those of refractory bricks, the materials used to manufacture traditional wood-burning ovens.

Alfa ovens, built on Forninox™ technology, reach the same temperature as traditional wood-fired ones but in a much shorter time.

The steel structure is specially designed to withstand thermal and mechanical stress due to the high temperature of the oven. The three-layer ceramic fibre dome insulation allows the temperature to rise quickly and to retain heat longer, thus cutting down fuel consumption.

The base and the inside of the cooking chamber are made with the best refractory materials so that the oven accumulates heat and gradually releases it to deliver perfectly baked dishes.

This innovation made it possible to manufacture high-performing ovens particularly appreciated by pizza chefs who experienced their advantages first-hand.

“We imagine a world where the wood fired oven becomes an intuitive device for everybody. We’d like to bring people back to their roots and see one of our flame ovens in every home.”

Rocco Lauro and Marcello Ortuso – Alfa Forni Company Founders

At HOME as well as in a Pizzeria

Wood-fired Pizza Ovens

Gas Pizza Ovens

patented refractory brick base

One Nano

Alfa Forni’s most affordable Pizza Oven

THE ALFA FORNI ACCESSORIES

Not just for Pizzas

ROAST, GRILL & BAKE

You can cook SO MUCH MORE with your Alfa Forni Oven.

From freshly baked bread with a crust that you would never achieve in a regular oven, to roast vegetables and tender, juicy steaks… and baked fish has so much flavour with high heat cooking.

Here’s just 3 tasty recipes showing you what else you can cook in your Alfa Forni oven apart from pizzas.

Alfa Forni Oven temperature: 250 °C

Cooking time: 45 minutes

Ingredients

  • Prawns
  • Shrimp scampi
  • Lemon

Procedure

  1. put the shellfish on the Alfa Pizza roasting grill pan
  2. bake for approximately 10 minutes at 250 °C
  3. thanks to the built-in drip pan of our roasting grill pan we can cook without dirtying the floor
  4. turn the shellfish over at halfway through the cooking

The roast potatoes are a classic Italian side dish that can be served with almost every “secondo” from meat to fish.

INGREDIENTS

  • 4 large potatoes, peeled and cubed
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt

STEPS

  1. Preheat Alfa Forni Oven to maintain temperature of 390°F for about 1 hour.
  2. Combine oil, garlic, basil, rosemary, parsley, red pepper flakes, and salt in a large bowl. Toss in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
  3. Roast in the preheated oven, turning occasionally, until potatoes are brown on all sides, more the time is more softer they will be. We suggest at least 30 minutes.

Ingredients

  • 500g of all-purpose flour
  • 370g of water at room temperature
  • 12g of fresh yeast (or 5 g of dry yeast)
  • 12g of salt
  • 1 teaspoon of honey or sugar

Method

  1. dissolve the yeast in the water, add the honey (or sugar) and stir;
  2. add 3/4 of the flour mix;
  3. add salt;
  4. stir well to dissolve the salt, add the remaining flour and mix all. No need to mix well, when the flour has been absorbed, the dough is ready;
  5. cover well and let it leaven for 90 minutes in a place without air drafts at a constant temperature above 25°C (for example in the closed oven with the light on). Let it leaven for 90 minutes or until it has doubled in volume.

Preparation of the oven

  1. about an hour before baking the bread, light the oven with a heap of paper and small pieces of wood. At first take a little more time to avoid the risk that the bread is leavened and the oven is still too hot;
  2. add 5-6 pieces of medium sized wood. When the fire has lighted up well, half-close the door so that enough air passes to feed the flame retaining the heat. At this stage, we try to heat the oven while we create the embers;
  3. open the oven door when the temperature exceeds 300 °C. When the embers have formed, move it to one side;
  4. put a saucepan of hot water near the embers to increase the humidity inside the oven;
  5. open or close the door to make the oven reach the temperature 220-240 °C;
  6. you have to try to synchronise the time at which the bread is ready to be formed and when the oven reaches a temperature of 220-240 °C without any flame in the oven, only embers. If there is still a flame, you can always remove the pieces that are still burning

Shaping the Ciabatta

This dough is quite sticky and hydrated. We use the following procedure to shape the Ciabatta and create the classical flour stripping manipulating the pasta dough as little as possible.

  1. moisten the working table. This will serve to hold the plastic wrap.
  2. you have two pieces of plastic wrap on the work table;
  3. sprinkle abundantly and uniformly the transparent film with flour;
  4. gently reverse the pasta dough in the middle of the flour trying not to bend it;
  5. grease your fingers and straighten some dough always kindly to give it the shape of a ciabatta
  6. place parchment paper on a baking tin of adequate dimensions and sprinkle it with polenta flour. The flour creates a thin layer of air under the Ciabatta which permits it to cook well underneath;
  7. flipping the Ciabatta helps it to create the flour strips and to redistribute the air bubbles in it;
  8. adjust the shape always very gently;
  9. at this point the oven must be at least 220 °C
  10. sprinkle a little bit of vaporised water on the upper surface of the oven to further increase the humidity in the oven. Increase the humidity of the oven serves to keep the surface of the bread moist so that the heat penetrates the bread immediately without forming the crust. In this way, the carbon dioxide contained in the pasta dough expands by heat and increases the growing of the bread. After that, the crust begins to form and the bread is swollen nice. Also, the inside of the bread bakes better. The earlier you pull out the pan, the thicker the crust.
  11. bake without jolting, far away from the embers;
  12. half-close the door so as to maintain the temperature;
  13. bake at 200-200 °C for 35-40 minutes
  14. here is the Ciabatta is after about ten minutes. Just in case the Ciabatta takes too much colour, cover it with a sheet of aluminium foil;

At halfway through the baking, turn the baking tin to make sure the ciabatta bakes evenly. After the first 10-20 minutes, that is, after the bread has developed, if you want you can remove the pan of water. The earlier you remove it the thicker the crust. Remember to let the bread cool on a wire baking rack, so that the air circulates underneath and the moisture does not soften the bread.

Watch the Videos