Dome Home Oven
Made in Italy for over four decades, our ovens are custom-made to suit individual needs. We celebrate the unique qualities of our ovens and our customer needs. So, let us help you make an informative decision. After all, happy customers makes us proud.
The Dome Home Oven is characterized by a traditional and rural form typical of the artisan wood oven. The fully round surface allows it to be customized to your heart's content. Besides Traditional Pizza, you can bake pans with roasted meats, vegetables, cakes, bread and so on. To get a good compromise between convenience in managing the oven, consumption and heat output, we’ve devised a door 46cms wide (for models 80 and 100) and a door 54cms wide (for models 120 and 140).
The Dome Home Oven is appealing, free-standing, and can be built into an enclosure if you so desire. The heavy-duty insulation used to make the oven protects the enclosure from heat generated inside the oven. It is a budget-conscious choice with no compromise on quality or aesthetics.
Made with a durable double vibrated refractory stone, unique to our ovens, the baking surface is able to perform at very high temperatures, Malagutti ovens heat quickly and evenly to produce consistent pizzas.
NO HEAT LOST:
Insulated like no other, Malagutti ovens are cool to the touch on the outside, while cooking at high temperatures on the inside. Malagutti ovens maintain temperature and heat up rapidly.
Easily reaches 1000˚ allowing you to bake your pizza in ninety seconds or less.
With a wood, gas or a gas and wood combined fuel source, there is an oven to suit every need.
TWO BAKING SURFACES TO CHOOSE FROM:
Select the option of a traditional experience or the convenience of a rotating backing surface.
Mechanical or electronic inputs provide precise temperature control and settings.
READY TO GO:
Ovens can be delivered pre-cured, saving setup time, or can easily be cured using the built in curing function on the oven.
Static Baking Surface
A static baking surface is ideal for the experienced pizza master who loves tradition and self-regulated work. It requires multiple pizza makers to be working at the same time with one prepping, one baking and monitoring the oven. It works well for homes and other residential areas, as well as restaurants with a limited volume of pizza production.
Pizza Making With A Static Oven
Choose a spot inside the oven to place the pizza. Keep in mind, the heat in the oven varies depending upon the pizza’s proximity to the heat source.
Keep turning the pizza so that it bakes uniformly. The side close to the heat source will bake faster. Consistently turning the pizza will create uniformity and a fully-cooked product. Use a long pizza peel and spinner to insert, turn the pizza and to reach different spots in the oven.
Remove the pizza from the oven when it is visibly ready. Each pizza will require its own time to cook.