Comanda N° 0418Tavolo: casa tua
Build your own kit
Tell us the oven you have, how many pizzas and what goes on them. We write the oven card, weigh the dough to suit it and pack the rest.
ovendoughtoppingsthe ticket
Il forno · the oven guideThe oven guide, whole
Three ovens, set side by side
| Wood-fired | Portable gas | Home oven + steel | |
|---|---|---|---|
| Floor | 450–485 °C | 400 °C | 280 °C, top shelf |
| Heat up | 90 min of fire | 25 min | 45 min |
| Water to flour | 65% | 63% | 68% |
| Each ball | 250 g | 240 g | 230 g |
| Bake | 60–90 s | 90 s–2 min | 5–6 min, grill last |
| Turn | twice | every 20 s | once, halfway |
Gli attrezzi
What helps at the oven door
A thin peel to launch, a small round one to turn, a tray for the cold rise. Add them to the same order and they travel in the kit box.
Before you build
Four things people ask before ordering
Can I change the oven card after ordering?
Yes, until Wednesday night. Write to forno@vicofuoco.it and Ciro reprints it before the box is sealed.
Why is the dough lighter for a home oven?
A cooler oven bakes for longer, so a 230 g ball at 68% water stays soft instead of drying into a cracker.
Is the builder dearer than a ready kit?
About the same for the classics. A Margherita built here for four pizzas comes to €23.80 before delivery; the ready kit adds the oil and the card and costs €34.
Can I build a kit without dough?
Not here — the dough is the point. For tomatoes, flour or tools on their own, use the wall of kits.