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ITALFORNI pizza oven tunnel oven stone firestone band

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The company produces a pizza ITALFORNI furnace / continuous furnace with duct tape. I myself have not yet tested but a friend said to me in the area of Koblenz, had a pizza chain with 7 Bert rubbed the stone oven a few weeks to the test. With great curiosity, you have connected the ITALFORNI to was to examine the energy consumption zwischengeschalten an electric meter.

The pizza oven test took a few weeks. Same advance as good as the firebrick band sounds in practice gabs many problems. Initially was irritated by the constant rattle and clatter only by the band. The main problem, however, were the pizzas baked in cheese that by simply starting the band were squeezed into the bay and then every time a larger action decency to get out again. It must be said they have that many furnaces and many years working with it. I can imagine it well because the stone is much wider than the rest of the Micronet other furnaces. The right hammer came from but the maintenance costs. The energy consumption was much more than 50% higher than in the other ovens.

Ergo especially in Durchlaufpizzaöfen should think carefully before you which is the right thing. See our run pizza oven compared with those of the U.S. manufacturer from Italy.


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Pizza Press Pizza Press Pizza Former Pizza Pletten Pizzasqueezer pizza pans pizza form 30 35 40 45 50 cm OEM Cuppone

model comparison Pizza pressing Cuppone and OEM

Pizza Press Pizza Press Pizza Former
Pletten Pizzasqueezer Pizza Pizza Pizza Former
form 30 35 40 45 50 cm Durmesser


Both Cuppone as well as OEM and have the same offers, the diameter in 30, 35, 40, 45 and 50 cm. It is generally to say at a pizza press, I can do with a 50 inch pizza press, a 20 cm pizza, but not with a press, a 30's 40's Pizza. Keep in mind that your purchase!

So now the technology of pizza presses. Both presses are handled well, at first glance it is striking that the OEM boards are solid. Each pizza press has a shield which does not prevent the Pizzaiolo his "finger in the pie". Safety is a priority for both! This is a good thing! Cuppone works with about 700 kilos of pressure, even with OEM 900 kb, as would the Pizzaiolo fingers are all right flat. Cuppone is at the pizza press, at an hourly capacity of 400 pizzas and OEM of 300 - has what is apparently at Cuppone honor a theoretical value because more power than OEM Cuppone. Thus, in practice, the OEM probably stronger and faster than the Cuppone. Important in the rush, when the heated press plates by many pressing operations no longer have the desired temperature, the real highlight of the pizza press, the "seal" the dough too little tomato sauce and dough are the slimy mixture of dough and sauce in the middle layer of the pizza, just that should not happen. Our first impression of the massive press plates confirmed well in the weight of the products. OEM is much Cuppone heavier than what the final processed materials and components can be close. Not for nothing is OEM for durability and longevity as a market leader known in the industry. Price does this not, then both are at about the same.

Fazig - both are good but must Cuppone OEM first place in the overall assessment but left with a clear Vorspung.


performance of the pizza presses Cuppone and OEMs:

Cuppone OEM OEM OEM Cuppone Cuppone
Model Model KW KW Kilo Kilo

350-30 PZF PF-30 4 3.8 166 143 350-35 PZF
PF-35 4 3.8 172 147 500-40 PZF
PF-40 7.95 5.2 186 203
PF 500 - PZF 45-45 7.95 6 212 191 500-50 PZF
PF-50 7.95 6 225 196

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Pizzaiolo Pizzaiola pizza pizza baker

Pizzaiolo - Male-Female Pizzaiola
pizza pizza baker


Pizzaiolo is referred to as the professional pizza maker. The name comes Pizzaiolo classic from Italy.



dough production in the dough production, a so-called "Teiglabor" He is first in the Dough ago the pizza dough. Then the dough rest a bit in the kneading machine. It is then removed from the machine and portioned in 230 grams of large pieces. The floured pieces are formed into balls pizza, or better shaped or twisted off. The pizza balls come in then the pizza boxes and rest again.

shaping the pizza dough

The Pizzaiolo Pizza takes the ball and shapes from the dough. This happens on very different paths. The most spectacular is the way to throw the dough on the hands, the dough is ejected. By throwing with spin, the centrifugal force pulls the dough in the width. Looks exciting, but takes in the peak period for long. With the manual method is the fastest kneaded on the countertop with the "rolling pin". I would say the most common method is the manual shaping with the hands on the floured work surface. Especially in very good pizza is often used in the pizza press. It is the fastest and always produces the same good result. Very often the dough moves by the roll or Pizzaausrollmaschine.

documents with toppings

is applied first from the inside out the tomato sauce and then divided. Order or type of toppings / pizza toppings and the amount of ingredients are always in the hands of Pizzaiolo. Everyone has a different recipe and a different standard. Usually only get the pads and then the cheese on the pizza.

The pizza oven

comes to the pizza shovel the pizza into the oven. Directly on the stone or pizza pans must always know themselves. Directly on the stone I find the best. In a good pizza oven, the baking stone in the oven is virtually indistinguishable from that in a wood oven. The wood stove has ore in the psyche, as in taste. A well-baked electric pizza oven is probably the world's standard. During baking the pizza in the oven is one to zeimal rotated and repositioned. This helps prevent the heat distribution form the heat buildup under the dough, baked, or one side more than the other one is. The pizza is the pizza from the paddle pizza oven taken and do whatever with oregano, garlic or seasoned Peperonchini done. And often in some basil leaves or arugula to that.

Serving pizza

The Pizzaiolo sets the pizza on a slightly pre-heated pizza plate when the plate moves to the service is ready Pizzaiolo. Serving at the table is the cause of the waiter. The pizza chef is an artist and not a worker. Many have been wondering what deserves a pizza master if they wanted to poach him.

Pizzaiolo - Male-Female Pizzerbäcker
Pizzaiola Pizza baker