Unboxing Fontana Forni Maestro 60 Pizza Oven

[@steveiannone7245]

Great detailed information Brandon. Very helpful. Thanks.

[@ChefBrandonAllen]

@@steveiannone7245 here I am a year later still loving the oven!

[@steveiannone7245]

@@ChefBrandonAllen well ok then. I'm going to order one for myself.

[@ChefBrandonAllen]

@@steveiannone7245 try code CHEFB5 for 5% off :)

[@Scott-mz6cz]

How do you like the oven? It's difficult to find reviews on the Maestro 60. Anything you can tell me, pro and con, will be helpful.

[@ChefBrandonAllen]

@@Scott-mz6cz I love it. I’ve had it for just under a year now and I don’t have a single regret. I’ve traveled with it twice too, on a game hitch and cooked right off it. The Saputo stones are a game changer too, highly recommend. The only con is sometimes the igniter needs to be adjusted, which Fontana walked me through and it’s a simple fix. Temperature stability is solid. I’ve had this well over 1100 degrees too. I don’t cook that high but it happened while preheating for a bit too long. My saputo stones are usually to temp within 25-30 mins. I cook between 700-800 for a more NY style, not Neapolitan, but I’ve done 950* pies in 90 seconds too, I just prefer a pizza with no flop. Hope this helps.

[@Scott-mz6cz]

I ordered the oven today. Your love of the oven and the saputo stones were the deciding factors. Thanks a lot.

[@ChefBrandonAllen]

@@Scott-mz6cz that's awesome to hear! If you have any questions, feel free to reach out. Also, Fontana is very responsive on Instagram, so I would definitely message them on there if you have any questions too.

[@ESW206]

How u limit it? Why no Napoli or margarita?

[@ChefBrandonAllen]

Just personal preference. You can maky any style of pizza with this oven! I've done tavern style, detroit, and my NY hybrid-ish type of pizza.