Alfa One Wood-Fired Oven – 1 Pizza

• ONE goes from 0°C (32°F) to 500°C (750°F) in just 30 minutes and cooks a pizza in 90 seconds.
• Oven floor size: 60×40 cm
• The floor in firebricks are nearly 3 cm (1,2 in) thick to gradually absorb and release heat and to guarantee an impeccable cooking.
• A portable oven for making true high-temperature Neapolitan pizza.

Thanks to the patented Alfa deflector, heat gradually comes out of the flue and ensures outstanding performances. The mouth of the ONE oven is designed to maximise the heat of the cooking chamber and to better rotate the pizza inside it.

• The Alfa Forni pyrometer facilitates the accurate measurement of the temperature according to the type of cooking.
• The door comes with a peephole for continuously monitoring food cooking even when it’s closed.
• The cooking chamber is entirely made of reinforced stainless steel.
• The double layer of ceramic fibre insulation used in commercial ovens contains heat and prevents the external frame from overheating.
• To bake with the ONE oven, you just need small logs no more than 5 cm (2 in) thick. With 2 kg (4,4 lbs) of firewood you can really cook throughout the evening!
• Always use the wood basket so as not to overload the oven with logs and to better manage the food on the floor.
• 50 Kg (110 lbs) of made in Italy
• One minute to assemble it, one minute to cook!
• The “slide in-slide out” pizza peel allows you to make the most of your ONE oven cooking pizzas, bread and calzones.
• Its dimensions are 73x55x48 cm (29x22x19 in) and its weight 50 Kg (110 lbs).

Firing up the oven

Place the wood basket in the centre of the cooking chamber and put some small logs to light the fire. Three or four small logs are enough to heat it up.

Keeping the flame in the operating oven

After about ten minutes, move the basket to the left side of the oven and close the door for ten minutes. To keep a constant temperature, add small logs no more than 5 cm (2 in) thick every 15 minutes.

Extinguishing the fire

At the end of cooking, close the door and let the fire burn out.
Remove the ash when the oven is completely cool.