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Forno Magnifico Electric 12 Pizza Oven by Forno Magnifico
|Price:||$129.98 & FREE Shipping|
Usually ships within 4 to 5 days.
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- Cooking Chamber reaches over 750°F (400°C)
- ceramic refractory cooking stone
- Cooks fresh pizzas to perfection in under 10 minutes
- Includes 2-piece wooden pizza peel
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The perfect pizza for cooking! Requires three things, high temperature, a refractory cooking stone and a dome-shaped cooking chamber. Until now the only other options were to either use pizza stones in a convention oven, with less than optimal results or purchase a wood-fired pizza oven which are expensive, immobile and time consuming.
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Just got the appliance, but here are some things I see/tips you might use for FRESH PIZZA (not frozen in other words:)
1 - prewarm it on 1 until you are 15 or so minutes out from showtime
2 - 10 minutes from showtime turn up to 2.5 (will get the "stone" to around 550-600 degrees, although the temp thing varies a bit much)
3 - use semolina on the pizza peel (don't bother with their included one - it's funky. Dry splintery wood to boot. I sanded & conditioned w/XVO)
and still didn't like it
In fact, go get this one if you don't have: https://www.amazon.com/gp/product/B005G6TGZS/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1
I took the handle off completely as I don't need it. Then, took some 800 grit wet/dry sandpaper
to soften the edges so it doesn't scratch my nice little ceramic(?) pizza cooker surface
3 - a couple minutes before you put the pizza in the oven crank up to full blast so both burners come on
4 - again, it's a trade-off... heat to full blast THEN put the za in to get a crispier, caramelized crust OR
do as in point #3 to get a better cook on the top
The issue is once you put on full blast and it achieves temp, that's it for a while - the top burner won't
come on and your pepperoni won't be cooking up to slightly crispy, nor will the cheese. It's a slight limitation.
Now, lots of people complain about their making a sucky dough. I've spent a few years trying classic Neopolitan (the simplest, best and most difficult) and others and came to a compromise between the "real thing" and fairly easy to caramelize when you don't have a big 700 degree stone to work on. I'll call it Mikey's Americana. I'm still learning but here is my madness in detail:
**20oz 1/2 bread flour (Kind Arthur is the best) and 1/2 "OO" Italian high-gluten flour (you can get at Whole Foods, etc.)
**2.5oz corn starch (I use non-GMO)
**2 tsp salt (I use a French gray salt)
**1/3 tsp cracked pepper
In another bowl mix -
**8oz milk (2% is fine) and 6oz spring water (NEVER use tap for dough, it is full of chemicals including brain-damaging fluoride, in most cities)
* heat the above to 100 degrees or so, 'till luke warm
**1 tsp yeast (cheapo bread machine yeast works fine - keep in the fridge when not in use - I seal in my Foodsaver bag and refrigerate)
**2 tsp sugar (I use "sugar in the raw")
* stir the above, stirring occasionally and for 5 minutes
**1 tb XVOO - *finish* with this (Partanna is great olive oil, on Amazon and in specialty stores)
Now, put a little concave area in the dough and pour liquid in. Mix in a bowl, by spoon until coarsely mixed. Now, put a bit of olive oil on clean hands, put mix on a clean surface and knead until you have a decent mix, about 5 min. Put a dampened towel over and let it rest 10 min. Knead again, roll in flour (I use 1/2 above flour mix and 1/2 semolina flour for my prep flour) and put in a bowl for rising. Let rise 24 hrs. Take out, punch once to deflate and knead another few minutes. Dust w/flour and put back in fridge for another 24 hrs. Take out, knead and roll into a cylinder. Cut into portions (I do 5ths) and freeze or use. SO - rise 24, punch, rise 24, eat/freeze
SO - when it's time to make your za, bring it out. If Frozen, let thaw in the frig the day before, then press into about a 4" circle, flour dust and let it rise for an hour or a little more, covered with a bowl or damp towel. When you prepare your dough for cooking, you can roll or do the hand method. The latter is too complicated to get into the gorey details here, so when rolling it try to just get it extended so it's maybe 3/8" thick. What I do is then put over my knuckles and SLOWLY stretch with only the very edge hanging over my knuckles, moving it around in a circular motion multiple times to get it even, and keep a little edge on it. (or, spin it if you don't mind cleaning.) So, your knuckles would be facing out in front of you, and the dough sagging between your hands if you can visualize that.
Now, dust your peel with some semolina, add ingredients and cook. Don't forget to rotate your pizza 1/2 way through the process. Let it rest once out, for a couple minutes before slicing, preferrably on a rack or on some paper towels (so it doesn't go all soggy on 'ya.)
PS - here is a good slicer - https://www.amazon.com/gp/product/B019S3W8AO/ref=oh_aui_detailpage_o05_s00?ie=UTF8&psc=1
using frozen pizza however.
Son's imminent birthday party requires 10 pizza's - easy , consistant and using wholmeal dough its much healthier than you would imagine.