Alfa Classico 4 Pizze Oven (oven only), LP

Mobilize your Alfa 3 Pizze oven with this custom base. The Alfa 3 base is equipped with two closed side panels, a peel holder, an ergonomic handle, and four locking caster wheels for effortless movability. A shelf stores gas fuel or firewood, depending on how your oven is powered. The stainless steel panel can be installed in the front or back of the base. The base is black epoxy resin finish. 

This base is dedicated exclusively to supporting the Moderno 3 Pizze ovens, capable of cooking up to 3 pizzas. Featuring an exclusive design perfectly coordinated with the oven and the carbon steel structure; it's the ideal solution both as a support surface and to move the product where it's needed. In addition, it's designed to allow you to enjoy your oven with maximum comfort and convenience.

This base comes disassembled and is easy to assemble with the provided instructions. Disassembled, it can be conveniently transported by car, thanks to the specially designed packaging.

Oven is not included.

The Alfa wood rack holds wood and embers inside the oven. Keeping the wood elevated helps it heat and ignite faster as you add wood to your fire.

The Stainless Steel Peel set is composed of all the tools necessary to manipulate the cook fire in your Alfa Oven and make perfect pizza. The peel set includes a perforated 12" x 14" pizza peel, round pizza turner peel, ember rake, and brass bristled oven brush. All the tools in the kit are handmade in Italy and are food grade certified.

Available in three lengths: 24", 36" or 48". The 36" handles can be reduced to 24", and the 48" handles can be reduced to either 24" or 36".

With the Alfa BBQ 500 Oven Converter, you can quickly transform your into a barbecue with four heat sources: burning flame, hot embers, enveloping dome, and hot bricks! The BBQ 500 turns any Alfa oven into a BBQ equipped with enough power and control to cook over the embers up to a temperature of 932° F (500° C). The grill rack rotates, making it easy to check on your food while it's grilling in the oven.

BBQ 500 consists of three simple pieces:

The Brod and Taylor Bread Proofer does more than just proof bread dough. Use it to make homemade yogurt or set it to a low temperature for pizza dough. You can also melt chocolate and butter without any fear of burning these delicate ingredients.

Rofco bread proofers heat up to 140°F and includes a removable water tank. The glass door makes it easy to see the progress of your proofing dough. Available in two sizes, with space for six proofing trays each. Proofing trays are not included. Click here for durable blued steel trays that fit the Rofco bread proofers and stone ovens. The width and depth dimensions match the Rofco baking tray dimensions (the small oven trays fit the RK30 and the large trays fit the RK48), and these trays are ideal for proofing your dough on.

The height between proofing trays is 3.75".

See the table below for a comparison of specs.

For more details see the specs tab, above.

See proofing baskets and liners here and click here for stone bread ovens.

The Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes—same-day “Saturday doughs” that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough—each of which results in the best, most texturally sublime crust you’ve ever made at home.

His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover—and inspire you to create your own signature pies, just the way you like them.

Hardcover | 249 pages | Full-color instruction and recipe photos | Published in 2016

After a twenty-year career in the high-tech industry, Ken Forkish decided to leave Silicon Valley and corporate America behind to become a baker. He moved to Portland, Oregon, and opened Ken's Artisan Bakery in 2001, followed by Ken's Artisan Pizza in 2006. Forkish trained at the San Francisco Baking Institute, the CIA Greystone, Toscana Saporita in Italy, and l'Institut Paul Bocuse in France.

“If there were ever to be a bible for all things pizza—and I mean all things —Ken Forkish has just written it. The detail that went into this book is so vast and exact that after reading it you will simply never have another question about any kind of pizza, from anywhere in the world.” — Marc Vetri, author of Mastering Pasta and owner of Vetri

“Ken Forkish is one of the world’s great pie men, so it should be no surprise that The Elements of Pizza is an essential addition to the pizza canon. Forkish’s formidable intellect and knowledge, combined with his can-do spirit, will turn any pizza lover into a pizza maker.” — Ed Levine, founder and CEO of Serious Eats

“If you’re into pizza—and who isn’t?—The Elements of Pizza is your new holy book. There’s something here for every cook, from weeknight-ready recipes to intricate explorations of dough chemistry. Ken Forkish is clearly a man obsessed, and lucky for us: much has been written about this globally beloved food, but this book has them all beat.” — Molly Wizenberg, author of Delancey and A Homemade Life

“With The Elements of Pizza, Ken Forkish proves there is no right or wrong style of pizza. The right pizza is whatever you like—and whether you fancy Neapolitan, Roman, New York, or any other style, Ken guides you smoothly through the process. But this is not just a book about crusts and toppings: it is also full of interesting history and fun stories. In fact, this terrific book is itself one of the essential elements of making great pizza at home.” — Nancy Silverton, chef/co-owner of the Mozza Restaurant Group

"The Elements of Pizza is a cookbook for anyone who loves pizza—particularly those with a deep appreciation for the crust. Ken’s own passion for pizza took him to Italy and across the United States to uncover the techniques and ingredients that make incredible pizza. Starting from the ground up, this straightforward guide provides readers of all skill levels with techniques and tips to master a variety of pizza doughs, and culminates in delicious recipes that prove that great pizza can be made everywhere—especially at home.” — Nathan Myhrvold, coauthor of Modernist Cuisine and author of The Photography of Modernist Cuisine

These 15" long silicone gloves from Lanon are safe, non-toxic, odorless, food contact grade, and suitable for high or low temperature food processing. They're ideal when baking with brick ovens, to protect your hands and arms from burns.

The Lanon Heat & Cold Resistant Liquid Silicone gloves maintain stable physical and chemical properties in the temperature range of -100° F to 480° F. They can even be used at temperatures up to 570° F, momentarily. The high strength, high temperature resistant, nylon woven inner lining significantly improves the mechanical strength of the gloves, making them easy to wear, moisture wicking, and comfortable.

The CoralAir air insulation lining offers structure that provides multiple layers of air insulation in the gloves, effectively blocking heat transfer to the hand.

The gloves offer excellent anti-slip grip when they're dry.

Size 9 fits a palm width of 3.55-3.75 inches and a hand circumference of 8.2-8.8 inches.

Size 10 fits a palm width of 3.95-4.15 inches and a hand circumference of 9.2-9.6 inches.

Measure your palm width at the widest point below the knuckle. Measure the circumference of your hand around the widest part of your palm (not including your thumb).