Frequently Asked Questions
Below are the most commonly asked questions that we receive from customers. Click on a question to read our response – we hope the information is helpful.
Panorama of beautiful San Gimignano
That depends on what you want to use it for. Both will fit perfectly in an outdoor kitchen. And both sizes function in the same way, and will give identical results. The smaller oven will easily cook 2 midsized pizzas at a time, while the larger oven will cook 3 pizzas. If you plan to entertain a lot, then definitely use the 36″. If space is truly an issue, then the 32″ is the answer.
The temperature required to cook a pizza in 90 seconds is around 600-800°F. Gas ovens don’t usually reach much more than 500-600°F. Nothing beats cooking a Napolitano pizza in a hot wood fire. The aroma from a wood fire using oak or hickory is wonderful. And of course, the wood-fired oven is authentic, and lovely to look at.
Yes, Belforno ovens can also be used indoors.
Yes, it is perfect for outdoor kitchens, and as a focal point for outdoor entertainment area.
It’s a natural material consisting of expanded clay, and ideally containing 30-40% alumina and 50% silica, and withstands high temperatures. A good refractory will have a high alumina content, will absorb heat in a relatively short period, and will retain heat for extended periods.
Depending on your design, an igloo or a closed structure, you would use either a double-lined stainless steel chimney, or a clay chimney.
From the time of order it takes about 7 days to dispatch from Charlotte, North Carolina. All ovens are crated and shipped using lift-gate service. We deliver all over the USA and Canada. Once dispatched it takes from 1 to 7 days to reach the destination, depending on locations. The crate is delivered to curbside, where 2 people can move the components. If you require the crate at a particular location on site, and forklift is required.
Yes, we provide instructions for installation and use. Your contractor should have no difficulty in following the instructions.
The beautiful Valdorcia region of Tuscany
Yes, Belforno ovens are warranted.
Use ordinary cement and add lime for plasticity, and powder coloring to suit. Red and yellow, when combined in varying degrees, make a color ranging from red through peach, apricot and tan.
By the time your kit arrives, the oven parts are ready for a fire, but they must be cured for normal use.
When assembly of the oven is complete, and the exterior mortar is dry, the first fire can be lit. Allow around 7 hours for the curing procedure. Build a small fire and keep it at approximately 350°F for an hour. (Using a thermometer measure the temperature of the floor at a distance of about 6″ adjacent to the fire.) Then increase the temperature by 30°F every half hour up to 710°F. For ovens larger than 40″, do this curing method 2 times. After this one-time procedure, the oven is ready for normal operation.
Plan to do a test run with a couple throw-away pizzas before your first serious pizza attempt.
The amount of wood it takes depends on ambient temperature and many other factors. To get to operating temperature, most experienced users have said about 12 to 20 pieces of 2-3″ x 18″ hardwood. However, you always need a few pieces to sustain the flames, so allow for at least another 8 to 12 pieces. Perhaps roughly 15+ pieces total.
About 40 minutes to an hour.
It’s always recommended to keep some flames when cooking. For one, that sustains the intense heat. But it also provides a necessary light source, and is pleasant to look at. Place a log or two inside the door to warm up, and add to the fire when ready. That way the new log immediately ignites.
Yes, it is the ideal oven for homemade bread.
A thin-crust pizza usually cooks in about 90 seconds.
Virtually anything! Try cooking roast turkey and other poultry, roast meats, roast vegetables, artisanal bread, flatbread, seafood and desserts.
Sure, if you cook a fatty roast it will spit a lot of fat. One of the beauties of the oven is that is doesn’t matter, because the high heat will burn off fat and food. When the oven is cool a small pile of ash is all that remains, which is easy to remove with an oven brush
immediately before a new fire.