Page 1
USER MANUAL
Page 2
Write in this section the data of your product.
Oven Model:
Serial number:
Purchase date:
NB: The identication label is located on the back of the product.
02 WARNINGS
05 WARRANTY
06 INSTALLATION
07 GAS CONNECTION
10 GAS CONNECTION NORTH AMERICA
Visit www.alfaforni.com and register your oven today.
1 2 3
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Identies the serial number,
the identication label is located
on the back of the product.
Visit our web site and click on
“register your product” or type
“alfa1977.it/product-registration/”
13 GAS CONVERSION
16 OVEN USE
18 COOKING
26 MAINTENANCE AND CARE
29 TROUBLESHOOTING
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1
Page 3
GENERAL WARNINGS
RETAIN THIS MANUAL FOR FUTURE REFERENCE
Additional copies of this manual at www.alfaforni.com
For US go to alfaovens.com
WARNING: improper installation, adjustment, alteration, service
or maintenance can cause property damage, injury or death. read
the installation, operating and maintenance instructions thoroughly
before installing or servicing this equipment.
PLEASE READ THE FOLLOWING INFORMATION FOR PROPER
INSTALLATION AND OPTIMUM PERFORMANCE OF THE OVEN.
- The identication plate, with technical data, lot number and brand
name is visibly applied on the device. Do not remove this label
- Remove all protective lm before putting the unit into operation. To
facilitate the separation, use warm air (for example, a hairdryer)
- Never use steel sponges or sharp scrapers, it can damage the
surfaces. Use ordinary non-abrasive products. If necessary, use
wood or plastic tools. Rinse thoroughly and dry with a soft cloth or
microber cloth.
- Do not use dishes or containers made of plastic material. The high
temperatures inside the oven could melt the plastic, damaging the
appliance.
- Use tools and utensils that are resistant to high temperatures.
- Position the oven on a at and level surface.
- Due to the temperature, the color of the surfaces may vary in time.
- Do not paint or apply objects to the oven.
- Installation of the product must allow for easy access for cleaning.
- Use the special wheel-stop included or locking castors to prevent the
oven from moving once positioned.
- Never store, use or put ammable liquids or objects in or near the
oven.
- Alfa stainless steel ready-to-use ovens can become hot on the outside
even with two layers of high quality insulation
- Always remove the oven door by gripping the handles and using
- gloves when hot.
- Closing the door when the oven is lit with ame can cause the ame
to go out from lack of oxygen
- Do not touch the surfaces of the chimney ue during use.
- Keep any electrical wiring and fuel lines away from hot surfaces.
- Do not use the oven if it’s not working properly or you suspect a fault
in operation.
- Do not move the oven during use or when it is hot.
- Do not lean on or rest objects on the oven, this may compromise its
stability.
- Never extinguish the ame with water.
- In the event that a grease re occurs, turn off the gas and leave the
door closed until the re is extinguished.
- When using the oven wear heat resistant oven gloves.
- The parts that are sealed by the manufacturer should not be modied
by the user.
- Do not block the openings and slots provided for ventilation and heat
dissipation.
- When using charcoal, only use high quality natural lump wood
charcoal. Do not use briquettes, lava rock, liquid fuels, accelerants or
anything other than that expressly indicated.
- Do not lift the oven from the sill or shelf
2 3
Page 4
SAFETY WARNINGS
READ ALL INSTRUCTIONS BEFORE INSTALLING AND USING THIS APPLIANCE
Please read this entire manual before you install the oven.
Contact your local building or re ofcials about restrictions
and installation inspection in your area.
FOR YOUR SAFETY: Do not store or use gasoline or other ammable vapors or
liquids in the vicinity of this or any other appliance. Also, always keep the area
under and around this appliance free and clear of any and all combustible materials.
WARNING:Improper installation, adjustment, alteration, service or
maintenance can cause property damage, injury or death.
SAFETY WARNINGS
ONLY FOR GAS VERSION
GAS LEAKS MAY RESULT IN FIRE OR EXPLOSION AND CAUSE SERIOUS
PERSONAL INJURY OR DEATH, OR PROPERTY DAMAGE.
IF YOU SMELL GAS:
1. Turn the gas off.
2. Put out any live re or ames.
3. Open the door to the oven.
4. Consult a licensed gas professional
ATTENTION! The gas oven may be converted from LPG to natural gas and
viceversa using the Alfa Ovens supplied conversion kit. Follow the supplied
instructions or contact a qualied andn licensed gas professional.
WARRANTY
Alfa ovens fully comply with the Italian and European proposed regulations.
The oven is guaranteed for 2 (two) years against defects and craftsmanship;
good maintenance and proper use can make sure that the oven lasts much
longer.
Warranty covers parts and components for wood and 1 (one) year for labor
on natural gas and LPG ovens. Shipping and assembly costs are charged to
the customer.
PLEASE RETAIN YOUR SALES RECEIPT OR INVOICE
WRITE HERE UNDER THE SERIAL NUMBER ON THE PRODUCT
IDENTIFICATION TAG
_______________________________________________________________
The warranty does not apply in the following options:
• If the oven is not properly used and installed as described in this manual.
• If the oven has been damaged either voluntarily or involuntarily in any way.
• In the event the equipment is improperly or inadequately maintained. Burner
problems resulting from debris or ash in the burner well will not be covered by
the warranty.
• If the oven, for any cause, has been altered and is no longer in the condition
detected at delivery of the product.
• If products have been used other than suggested. Do not use liquid re starters
for barbecues, other chemicals or products that contain liquid fuels.
• If the damage is the result of the use of chemicals inside or outside the oven.
• Normal wear of the burner, thermometer, ignition, electrodes, ignition cable, gas
hose and refractory stones.
• Damage caused by exceeding the temperature limit of 500°C / 1000°F.
• Void if replacement components not produced or approved by Alfa are
installed.
• Damage to parts not functional and decorative that do not affect the normal use
of the oven, including scratches and colors differences.
• In the event that the rating plate has been removed, altered or obliterated.
We recommend the exclusive use of spare parts recommended by Alfa.
WARNING: If the gas oven is not used
close the gas supply valve.
WARNING: Do not store unused gas cylinders near the oven.
4 5
Page 5
POSITIONING THE OVEN
CONNECTION
ONLY FOR LPG VERSION
THE OUTER WALLS OF OVEN MAY REACH
HIGH TEMPERATURES GREATER THAN 50°C / 120°F.
Your Oven comes from the factory set up for LPG.
LPG cylinder is not supplied with the oven.
ANY FLAMMABLE MATERIAL SHOULD BE KEPT
AT LEAST 1 METRE (3 FEET) AWAY FROM THE OVEN.
Your Oven comes from the factory set up for natural gas.
LPG cylinder is not supplied with the oven.
CAUTION! When being used,
place the oven at a safe distance
from ammable materials
or substances that may be
damaged by heat.
WARNINGS: Follow the following advises for a correct use of the gas cylinder.
- Use the supplied conversion kit, pressure regulator and hose. - ONLY IN NORTH
AMERICA
- Use a suitable pressure regulator and hose according to the regulations in force.
CAUTION - Put the oven in a
place sheltered from wind or
strong drafts.
CAUTION! Place the oven on a
at, stable surface to prevent it
from moving during use.
CAUTION: Position the oven at a minimum distance of 20
cm (8 in) from the walls and from any other equipment.
TOP VERSION OVENS SHOULD BE PLACED ON FIXED TABLES OR TABLES
WITH LOCKING WHEELS OR OTHER FIREPROOF SURFACES WITH
ADEQUATE LOAD-BEARING CAPACITY. IF NEEDED, ADJUST THE LEGS TO
LEVEL THE SUPPORTING SURFACE.
6 7
- LPG is heavier than air. Any losses of LPG may collect in a lover part of the
environment.
- The LPG cylinder must always be installed, transported and stored in a vertical
position. Handle with care and do not drop the LPG cylinders.
- Make sure the gas tank is placed in a ventilated place that it is away from other
objects.
- Never store a spare gas cylinder near the gas oven.
- Do not leave or transport the LPG cylinders in places where temperatures can reach
50°C / 120°F (too hot to handle. For example: Do not leave the cylinder in the car on
hot days).
- Treat “empty” LPG cylinders with the same attention as full ones. Even if there is no
more liquid in the cylinder there may always be gas
- Always close cylinder valve before disconnecting as there could still be pressure
- Always check all gas connections before using the oven.
- Make sure to use the proper PTFE gas piping tape for all threaded connections.
- Pressure left in the cylinder. Always close the cylinder valve before disconnecting it.
- It is recommended that all gas connections are checked before using the oven.
- Make sure that the valve on the LPG cylinder or the regulator is closed. Replacement
of the cylinder must be performed away from sources of heat and ignition.
- It is advisable to replace the gas pipe every 2-3 years.
- Only use LPG cylinders.
- Do not twist the hose.
- Before each use check that the hose does not have any marks, cracks, abrasions or
cuts. If the hose is damaged in some way, do not use the oven.
Page 6
CONNECTION
CONNECTION
ONLY FOR LPG VERSION
FOR NORTH AMERICAN
CONNECTION PLEASE REFER TO PAGE 12
CONNECT THE LPG CYLINDER
(only for LPG oven)
Connect the exible hose to the back of the oven.
PRESSURE REGULATOR:
- gas ow:
10 kg/h - 22 lbs/h
- outlet pressure:
butane G30: 28 - 30 mbar
propane G31: 30 - 37 mbar
FLEXIBLE HOSE:
Diameter 1/2’’
Length 1,5 meters
CYLINDER:
almost 30 kg / 66 lbs
ONLY FOR NATURAL GAS VERSION
FOR NORTH AMERICAN
CONNECTION PLEASE REFER TO PAGE 10
NATURAL GAS SUPPLY
- Connect the exible hose to the back of the
oven.
- The natural gas supply must be delivered
through a galvanized pipe Ø 1/2’’ or
equivalent copper pipe, located at the
burner inlet hole.
- Install the gas shut-off valve in a suitable
position up-line.
Pressure regulator, exible hose and cylinder are not supplied with the oven.
ATTENTION! Follow our advice to correctly use your oven.
- We recommend checking gas connection before using the oven.
- Make sure the gas tap is turned off when the oven is not being used and
during maintenance or cleaning operations.
- Replace the gas hose every 2-3 years. Do not kink the gas hose.
- Before using the oven, check out the hose searching for cracks, cuts or any
wearing sign. If the hose is damaged, do not use the oven.
8 9
Page 7
NORTH AMERICA ONLY
GAS CONNECTION AND INSTALLATION
THIS OVEN COMES FROM THE FACTORY SET UP FOR NATURAL GAS HOOK UP
OVEN
C1
Mount the adapter (B) on the gas inlet (C1), followed by the regulator (A).
B A
OVEN
C1
B
A
C2
D
D
Connect the gas supply (D) to the gas hose (C2)
E
C2
CAUTION
IN OUT
Respect the direction indicated by
CONNECTION KIT
A - Regulator connect to oven
B - BSPP - NPT adapter
C1 - Gas hose to oven
C2 - Gas hose to gas supply
D - Gas supply piping
10 11
the arrow to connect the regulator.
Page 8
CONVERTING YOUR OVEN
NORTH AMERICA ONLY
CONNECTION TO THE GAS CYLINDER
A
E
F1
OVEN
A
1
2
Begin by Converting the Regulator to LPG
- 1 -
Natural gas supply (H)
- 2 -
Unscrew the cap to access the
regulator adjustment.
- 3 -
The plastic adapter should be turned
upside down depending on the type
of gas supply.
3
- 4 -
LPG
H G
F2
CONNECTION KIT
A - Regulator connect to oven
E - 1/2” male gas tting (3/8” OD Flare x 1/2” MIP - Tapped 3/8” FIP
F1 - LPG hose connect to oven
F2 - LPG hose/regulator connect to propane gas cylinder.
Connect Regulator (A) to the oven.
Connect Propane Hose (F1) to the Regulator (A) using 1/2” Male Gas
Fitting (E) - 3/8” OD Flare x 1/2” MIP - Tapped 3/8” FIP.
Connect Propane Hose/Regulator to Propane Gas Cylinder
12 13
*use gas seal tape or pipe thread sealant where needed
NATURAL
GAS
4
- 5 -
Ret the cap.
5
Page 9
ONLY USE THE COMPONENTS AND PARTS SUPPLIED
WARNING: The following conversion must be performed by
authorized professionals when the oven is completely cold.
CONVERSION
LPG - METHANE
WITH THE CONVERSION KIT
Improper installation, adjustment, alteration can
cause property damage or injury.
3.1 REPLACEMENT OF
THE PILOT NOZZLE.
Unscrew the xing screw
(h) of the pilot light tube.
h
3.2
Remove the tube (i) from
the seat.
1 GAS KIT DISASSEMBLY
Remove the gas kit
according to the
instructions in the
appropriate section of the
manual.
2 REPLACEMENT OF THE
MAIN NOZZLE
Unscrew the xing screw (a)
and remove the plate (b)
covering the nozzle.
Unfasten the main nozzle
(e) to the holder screw (d)
by using an 11 mm spanner.
Replace the nozzle with
orice supplied in the kit and
screw it back to the holder
(d).
During these operations,
secure lock the nozzle
holder (d) to keep it from
rotating.
a
d
e
b
i
3.3
Remove the pilot nozzle (j)
from the cone-like support
(o) and replace it with the
spare component supplied
in the kit. Reassemble
everything following the
same steps in reverse
order.
o
j
Following the conversion, apply the new label
on the product and check that the size of the nozzle
corresponds to that shown on the label.
14 15
Page 10
OVEN USE
OVEN USE
ONLY FOR WOOD VERSION
WARNING: Follow the instructions before turning on the oven.
- Do not use ammable liquids or other fuels to light the oven.
- Make sure that there are no ammable materials near the oven and that the minimum safety
distance is respected.
LIGHTING
- STEP 1 - Make a small pile of wood in the centre of
the oven with small pieces of dry wood.
- STEP 2 - When the wood is well-lit, add two larger
logs and move the re to one side.
ONLY FOR GAS VERSION
WARNING: Follow the instructions before turning on the oven.
- Check all gas connections for gas leak before starting your oven.
- Use the proper PTFE gas piping tape for all threaded connections
- Do not lean over the oven when lighting. Keep your face and body at a safe distance from the
oven door.
- When lighting the oven, the oven door must be open.
- The burner control knob must be in the off position before turning on the LGP cylinder valve.
- Do not move the oven while it is in use.
- STEP 1 - Push IN the burner knob and turn it
counterclockwise to the star symbol on the control
panel, to ignite pilot ame.
- STEP 3 - After a few minutes of continuous burning,
never excessive, the temperature of 400°C/750°F
will be reached, burning to a dark soot. This is the
moment the oven is ready to be used.
TURNING OFF
- To turn the oven off, close the oven door and wait for ash to form.
- When the re is out and oven has been completely shut down off for 60 minutes you
can remove the ashes into a re safe metal ash can.
- Never put hot coals or ashes on the ground, patio, deck or near plants or trees.
DIFFERENT TYPES OF WOOD
- Use small sized wood pieces that are very dry for lighting.
- Treated wood, pine, resin or scrap woods are strictly prohibitied.
- Wet or damp wood can be difcult to start and can pop due to the increased volume
of water. This will produce a lot of smoke and ash and less than optimal heat and
performance.
- STEP 2 - While KEEPING the burner knob pushed in,
push the ignitor button at the same time to light the
burner pilot ame.
NOTE: Lighting the pilot ame for the rst time or
after it has cooled could take a few attempts due to
air in the supply line. Be patient.
- STEP 3 - Once the pilot ame is lit properly you
will see a small ame inside (rear left corner) the
oven. You can then release the ignition button BUT
will need to KEEP the burner knob pushed in for 15
seconds. This will insure that the thermocouple is hot
enough to allow the pilot ame to stay on.
- STEP 4 - Release the burner knob and turn it
counter- clockwise to the larger dual ame symbol
on the control panel. The oven burner is now on high
and you can start preheating the oven.
FOR YOUR SAFETY:
- Do not exceed the temperature limit of 500°C / 1000°F
- Do not leave the oven unattended when the re is going.
- To keep constant temp, throw in small quantities of rewood at regular
intervals; do not keep adding more logs to avoid a dangerous rise in
16 17
temperature or ames spilling out of the oven that might damage people or
property.
FOR YOUR SAFETY:
- Do not close the door when the oven is lit with the ame at the maximum position.
- Do not exceed the temperature limit of 500°C / 1000°F.
- Never disconnect the gas pipe or other ttings when using the oven.
Page 11
LIGHTING THE OVEN
- 1.1 For Neapolitan pizza
Pizza needs both ame and very hot sustained temperature (oor and dome).
Use small dry pieces of wood to start your re and control your ame and
temperature:
1.3 For baking / tray
The stainless steel ovens are made to light up and increase temperature in a short
time and hold temps for extended periods of time.
Start the re with small
pieces of wood in the center
of the oven oor.
After re has fully started
and burning thoroughly
move to the left side using
the wood or pizza turner
tools.
Continue to add wood as
needed (one or two pieces)
to keep temperature around
400°C (750°F).
- 1.2 For grilling
Grilling uses more embers to get the smoke avor in the oven and less ame to
prevent burning. Larger pieces of wood or lump charcoal (not briquettes) can help
control temps.
Start the re with small
pieces of wood in the center
of the oven oor. Add larger
pieces of wood or lump
charcoal making sure to
keep the ame low unless
searing.
Wait for the oven temps to stabilize around 180°C
(350°F), a good temperature for grilling. Higher temps
can be achieved with more ame for searing.
Start the re with small
pieces of wood in the center
of the oven oor.
Add larger pieces of wood
or lump charcoal making
sure to have glowing
embers and no ame.
Stabilizing your oven around
180°C (350°F) or your
desired baking temperature.
When 180°C (350°F) is
reached and at least 1/3
of the cooking oor is full
of embers insert the tray
or the bread and close the
door. If temp lowers, insert
a small piece of wood or
lump charcoal, if temp rises
slightly open door (par.2)
SMOKE
- 2.1 Manage the smoke
Smoke can be desired for traditional barbeque but also can be to much for certain
foods and for the people that you are entertaining – both taste wise and vision/
smell wise
1. Use dry wood (wet wood doesn’t burn well and makes smoke)
2. Try to keep the ame always on
3. If you have embers (no ame) insert a small piece of paper or starters and then
put a small piece of wood, paying attention to let the air enter among embers
and wood
4. To avoid the smoke do not use the door - more air enters, less smoke you’ll have
5. Place the oven strategically so smoke is manipulated to ow away from
your entertaining area – the wind can affect smoke as wellespecially on an
abnormally breezy day
- 2.2 Looking for the smoke
For the people who want to cook with smoke we suggest to:
1. Try to close the door when the ame is on
2. Use big pieces of wood or lump charcoal
3. If the ame is high break the ame to produce embers (and then use the door
or big pieces of wood)
4. Incorporate a smoker box lled with soaked wood chips of desired avor
18 19
Page 12
USE THE DOOR AND SMALL PIECES OF WOOD TO STABILIZE
- 3.1 Stabilize the temperature
The wood red oven is designed to let the user choose the right temperature
depending on what they are cooking. Stabilizing the temperature is the biggest
challenge for the user but with experience it becomes much easier.
There are 3 elements designed to assist in Temperature stabilization:
DOOR
The Door (use the door
to control the internal
temperature, open more to
cool down and close more
to raise it up). Completely
Close to smother the re
The Fuel: Small pieces of
wood or lump charcoal
(once temperature is
consistent and stable , add
small pieces of lump coal or
wood chunks to maintain
the desired temperature and
to avoid either temperatures
that are too low or creating
sudden jolts of high
temperatures or ames)
Rotation -Control and
check distance of food from
the ame and embers to
prevent burning your meal
(closest to ame/embers
is the highest temperature)
Rotation is a key technique
- 3.3 Raise the temperature up
The wood red oven is a machine that can also raise the temperature quickly, with
stainless steel dome oven, it’s simply and easy to do.
FROM 150°C (300°F) TO 250°C (480°F)
Insert 1 small piece of wood and close the
door partially on the opposite side of the
ame
FROM 200°C (400°F) TO 300°C (570°F)
Insert 2-3 small pieces of wood and leave
the door open to let the air enter
- 3.2 Cool down the oven
The wood red oven is a machine that can easily reach temps over 500°C (1000°F)
but with no possibility to switch off (never use the water as it can cause the oven
oor re bricks to be damaged). We suggest doing these 3 actions:
DOOR
Open the oven door
gradually keeping the ame
exiting through the chimney
ue, the more you can open
the more the oven can cool
down.
Use the pizza turner or
wood rake to break the re
and wood.
Spread the embers over the
cooking oor.
FROM 200°C (400°F) TO 400°C (750°F)
Insert 3-5 small pieces of wood and leave
the door open to let the air enter
RAISE 50°C (100°F)
Close the door and check the
temperature
20 21
Page 13
FLAME INTENSITY, COOKING FLOOR AND TEMPERATURE
- 4.1 Flame and cooking oor for Neapolitan pizza
The ame for the Neapolitan Pizza has to be strong. Use laser
thermometer to measure the temperature of the oven oor. The
ambient and oven oor temps should both be about 700°F. The
ame should go across the top of the dome ceiling in the oven.
- 4.2 Flame for roman and focaccia pizza
The focaccia (also called roman pizza) needs lower temperature
than the Neapolitan pizza. Reaching this temperature is easy: you
need a small ame that reaches the highest point of the dome.
TIPS TO ORGANIZE A PIZZA PARTY
- 5.1 How many people there are at the party?
You can organize parties from 3 to 100 people, just don’t panic and remember some
small tips:
1. If less than 10 people you can make a more sophisticated menu (many different
kinds of pizza); if more people we suggest being really focused on basic Neapolitan
pizza and minimal toppings
2. We usually count 1-2 10” pizzas for each guest (then 250-300 grams of our each)
3. Always keep in mind your guests: if they have any special requirements or food
allergies you need to plan in your menu
4. You can include appetizers to let people eating while waiting and give to the oven
maestro enough time to get everything ready
- 4.3 Deep Dish Pizza/Detroit Style Pizza
Pizza in a tray/pan is made for more toppings and a thicker pan
crust. Cast Iron, stainless steel or mixed-use heavy trays are
recommended. The difculty in cooking this kind of pizza is to
cook the bottom of the pizza: we suggest covering the pizza with
an aluminum foil with ame. After 10 minutes, check the bottom of
pizza: if it is almost brown, you can remove the aluminum paper and
leave the pizza to be cooked on top.
- 4.4 Small bread (rest of the pizza dough)
It is common to have some leftovers when you make many dough
balls.
We suggest freezing them. Otherwise, you can give them as a
present to your party guests and cook for them before they go. Put
a small piece of wood, close the door partially and reach 450°F.
Stretch to lengthen the dough, put the oil on top and place it on the
cooking oor; after 15 minutes your bread should be ready. Do not
cut it till it gets cold (we know the smell will attract you so much).
- 4.5 Big bread (rest of the pizza dough)
If you want to cook a larger loaf of bread (at least 4 pizza
dough, 1 Kg) you want to have lot of embers. With temperature
approximately 400°F and the cooking oor is around 400°F you
can insert the bread dough.
We suggest closing the door and checking the temperature every
5-10 minutes. The oven should cool down to 325°F in one hour and
the bread should be ready (do not cut it till it’s cold).
- 5.2 Am I alone or do I have any assistant at the party?
When you organize a pizza party with more than 10 guests, we suggest you to have an
assistant to help with your preparations or cooking.
1. Fire up and take care of the oven
2. Cut all the pizza ingredients
3. Set up the table
- 5.3 Weeknights after work?
If you are hosting the party during weekdays with a better need to organize your time.
The ALFA oven is ready to cook 30 minutes! We suggest making the pizza dough
1-2 days ahead of the party. You can also make the pizza dough weeks before and
freeze the dough balls. Remember to take it out from the freezer 24-48 hours before
your event and slow thaw in the fridge. Remove dough immediately when home as its
necessary for the pizza dough to acclimate to room temperature, usually 1-2 hours.
- 5.4 Make your party unforgettable! Include your guests in the
party — let them make pizza!
During the pizza party people love to be involved, so keep in mind they can be your
assistants. Teach your friends, family and guests to enjoy the ALFA Oven just like you
do. Cutting nished pizzas, adding fresh toppings and taking care of the oven… but
most of all they love to stretch pizzas and make their own special pizza like the oven
maestro does. Stretching the pizza will be the funniest game for adults and children,
let’s try! Cooking pizzas for friends, family and guests is all about the lifestyle and
entertaining. Talk, cook, have a drink and most of all HAVE FUN!
22 23
Page 14
YOUR TO-DO LIST FOR A PERFECT PIZZA PARTY
(WITH BRUSCHETTA)
ALFA SPECIAL RECIPE FOR THE PERFECT PIZZA DOUGH
Recipe for 5 medium or 4 big pizzas
INGREDIENTS
Make the pizza dough well
in advance before the party*
Cook some bruschettas
(with tomatoes and basil
on top) while waiting for
the oven to reach the
temperature
Prepare the dough balls in
room temperature 1 to 2
hours before the party*
Start the pizza party, using
your imagination to invent
original pizzas
Light up the oven 30
minutes before and in
the meantime cut the
ingredients
Finish the party giving
people the leftover dough
or cooked pizzas!
Flour: 1 Kg (look for an
Italian brand: “5 Stagioni”
or “Caputo” are the most
famous in the States)
Salt: 30 gr Oil: a spoon or more if you like
PREPARATION
Water: 630 grams or ml
(we suggest to use a good
mineral water)
a softer dough; we suggest
Italian cold pressed oil.
Brewer Yeast (not dried):
quantity depends on the
weather - 1gr and 6h if in
Summer, 3gr and 24 hour if
in Winter
Honey or malt: a spoon
*These timings depend on the season and the outside temperature: in Summer can be
lower; in Winter you will need to nd the hottest room of your house to wait for the
pizza dough to raise.
You start from putting all
the warm water in a bowl.
Then you take the oil, the
yeast and the honey and
you melt them together.
Then you take half our
and you mix it till it gets a
cream.
Then you put salt and other
50% of our and mix till you
can see a smooth dough
(the secret to make it really
smooth is to leave it resting
for 5 minutes while you’re
pulling the dough).
“Cooking with a wood red oven
is to celebrate our roots, where we
come from, what we love more,
spending time with our families and
friends, smelling a wonderful perfume of our, meat and wood. I think
there is no any better emotion we
“Everytime friends organize a pizza
party I try to stay away from the
cooking stage: but the oven attracts me too much. All the parties
nish in the same way: me, enjoying
that time using the Alfa oven.”
can enjoy in life.”
— Marcello Ortuso, founder
— Rocco Lauro founder
24 25
You wait till the dough has
raised 2-3 times its original
volume (we always choose
the coldest place in the
house during the Summer;
if it’s really hot you can put
it in the fridge).
Then you cut it with a knife
and you make dough balls
(around 250-300 grams
each).
You wait till they have
raised again and then you
just have to enjoy! We
suggest semolina our to
stretch the dough.
Page 15
REGULAR MAINTENANCE
PERIODIC MAINTENANCE
1. Clean the combustion chamber
Pyrolysis 500°C-1.000°F
The Alfa oven can be cleaned by the re itself
through a process called “pyrolysis” (pyro “re”
+ lysis “separating”). It is one of the processes
involved in charring wood and it has a function of
thermal cleaning, which removes organic substances
from products or production components. During
the thermal cleaning process, organic material is
converted by pyrolysis and oxidation into volatile
organic compounds, hydrocarbons and carbonized
gas. Inorganic elements remain. To clean the oven with pyrolysis we suggest to
keep the temperature at 500°C / 1.000°F for 2-3 minutes.
2. Clean the cooking oor
After the pyrolysis you need to wait the oven to
cool down and then take the ashes away. (ALWAYS
to use a re resistant bin to hold the used ashes).
When you are 100% certain the ashes are cold you
can empty them or you can also use the ashes as a
fertilizer for the trees. If you wish you can also draw
the ashes from the holes of the cooking oor with an
outdoor shop vac.
1. Clean the stainless steel
Alfa ovens are made with high quality 304 stainless
steel outside and 441 inside. To clean the stainless
steel we suggest using an inox cleaner. Be sure to
read the instructions reported on the product.
2. Protect stainless steel
To better protect the stainless steel, we suggest
using Vaseline or oil (some people use olive or baby
oil)
3. Cover the oven
Don’t forget to use the Alfa covers to protect your
oven.
3. Clean the oven outside
Like all 304 stainless & powder coated products,
these are built to withstand and resists many
environments including coastal salt marine, but will
need regular care and maintenance. Wash with a
soft cloth and a solution of soap and water or use a
cleaning solution mixture of 50/50 Baking Soda and
Dish Washing liquid detergent. With scouring side of
sponge, scrub WITH THE GRAIN of the stainless steel
and rinse with clean water. We recommend Barry’s
Restore It All products for ALFA Stainless Steel >>
www.barrysrestoreitall.com.
26 27
EVERY 2-3 YEARS
1. Clean some rust spot
Stainless steel is rust-proof but in some case
(humidity, sea salt, etc.) some rust spots may appear.
You can use a rust remover to get your stainless steel
perfect again.
Page 16
TROUBLESHOOTING
ONLY FOR WOOD VERSION
CLEANING
- When the re has gone out and the oven is not hot enough, collect the
ashes left over from previous cooking with a metallic brush and a pan.
ONLY FOR GAS VERSION
MAINTENANCE
- The gas burner should be cleaned periodically by carefully sucking up any
cooking residues.
- When cleaning valves and burners, be careful not to damage the burner.
- Remove any residues from the burners with a brush.
- Do not enlarge burner holes (openings).
GAS KIT DISASSEMBLY
- The gas burner should be cleaned periodically by carefully sucking up any
cooking residues.
- When cleaning valves and burners, be careful not to damage the burner.
- Before cleaning is necessary to remove the burner from the oven by
following the procedure in the assembly instructions.
STORING THE OVEN
- If the gas oven is not used close the supply valve of the gas cylinder.
- If the gas oven is placed in a closed space, disconnect the gas supply. The
gas cylinder must be left outside in a well-ventilated area.
- In the event that the cylinder is not removed from gas oven, place the
entire device and the cylinder in a well-ventilated outdoor area.
- The gas cylinders must be stored outdoors in a well-ventilated area and
out of the reach of children. Cylinders not in use must not be stored in a
building, garage or other enclosed space.
Contact us directly for expert advice on the web site www.alfaforni.com
For United States go to alfaovens.com
- Check that the wood is not too moist and the embers are not
unburned.
THE OVEN
PRODUCES SMOKE
THE OVEN DOES
NOT HEAT
THE OVEN COOLS
DOWN QUICKLY
THE FLAMES COME
WOOD VERSION
OUT OF THE MOUTH
OR CHIMNEY CAP
THE OVEN DOESN’T
COOK AS YOU
WOULD LIKE
THE OVEN COOLS
DOWN TOO EARLY
IF THE OVEN
DOESN’T COOK
AS YOU WOULD
GAS VERSION
LIKE
- Make sure that you have started a re with vivid ames, gradual
but steady, in order to avoid incomplete combustion.
- If the oven is installed indoors, check the chimney ue and any
air inlets in the room.
- It is recommended to close the oven door.
- Check that the re is on one side of the oven and not near the
mouth.
- Fire with vivid ames for 20 minutes.
- Do not amass the wood over the embers.
- Gradually add the wood to the re.
- Check that no moisture or water has inltrated the oven.
- It may be lit for the rst time or after a long idle period.
- Avoid sudden short res that do not warm the bottom of the
oven.
- Avoid excessive res and immediately dampen the ames that
reach out of the oven by resting the door over
- the mouth of the oven, leaving a gap of 2 or 3 cm.
- Ensure the oven is at the right temperature.
- Ensure the oven maintains the desired temperature for the
duration of the cooking time; use the counter to
- Adjust the heat intensity as well as the ame adjuster: open and
close it to raise or lower the temperature as necessary.
- Make sure that neither moisture nor water have gathered inside
the oven.
- Firing the oven for the rst time or after a long period of
idleness.
- Do not build a powerful but short-lived re that won’t heat the
oven thoroughly.
- Verify that the burner is working and close the door.
- Ensure the oven is at the right temperature.
- Fire with high vivid ames for 10 minutes.
- Ensure the oven maintains the desired temperature for the
duration of the cooking time; use the counter
- To adjust the heat intensity as well as the ame adjuster: open
and close the counter to raise or lower the temperature as
necessary.
Alfa Forni is not responsible for veins, cracks,
hairline cracks of the oor as they are an intrinsic
characteristic of the material.
28 29
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V.20191114
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