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Margherita Wood-Fired Pizza Oven - Fontana

$3,599.00
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Margherita Wood-Fired Pizza Oven - Fontana

$3,599.00

The smallest Italian wood-fired oven Fontana makes. Hits 900°F (482°C) in 30 minutes. Two 10" pizzas at a time, real Neapolitan in 60 seconds with the Saputo upgrade.

Pure wood
Italian tradition
900°F
in 30 minutes
2 pizzas
per batch
Made in Italy
since 1978
Description

The smallest oven Fontana builds, and the one we recommend to anyone serious about wood. Compact enough for a balcony or a small yard. Real Italian dome construction, handmade, no shortcuts.

Handmade in Mantua, Italy, since 1978.

Fontana built the first metal wood-fired pizza oven in the world. Forty-five years later, the same family still runs the shop. The build quality speaks for itself.

Specifications

Fuel: Wood only

Max temperature: 900°F (482°C)

Heat-up: 30 minutes to 750°F (400°C) stone surface

Cooking surface: 24" x 20" (61 x 51 cm)

Capacity: Two 10" pizzas OR one 12" pizza

External dimensions: 34"D x 31"W x 45"H (86 x 79 x 114 cm) with chimney

Internal dimensions: 24"D x 24"W x 14"H

Weight: 187 lbs (85 kg) without cart

Construction: 304 and 441 stainless steel, dome reinforced with 5mm Corten, single-piece weld

Insulation: 4.7" (12 cm) rock wool on all sides

Wood consumption: 5× less than a traditional ceramic oven

Origin: Mantua, Italy

Our advice

The Margherita is our entry-level Fontana wood-fired oven for people who've made their choice: no gas, no shortcuts, wood and the ritual that comes with it. It's the right format for a generous balcony, a cottage patio, or a small yard.

We recommend it if: you cook for 4 to 6 people on average, you want wood without gas, you're looking for a serious Italian oven that lasts 20 years, not 5.

Choose the Napoli if: you want gas flexibility during the week and wood for occasions.

Choose the Mangiafuoco if: you regularly cook for 6 to 8 people.

Our suggestion: pair it with the Fontana cart (sold separately) so you can move it under cover for winter. And consider the Saputo Biscotto stones if you're chasing pure Neapolitan at 900°F in 60 seconds.

Included in the box
  • Margherita oven, pre-assembled
  • Standard cooking stones
  • Oven door
  • Wood holder
  • Chimney
  • Adjustable chimney cap
  • Heat-resistant rubber feet (for countertop use)
  • Heat-resistant glove
  • User manual

Cart and Saputo Biscotto stones sold separately.

Maintenance and Precautions

Daily care

  • Let the oven cool completely before cleaning
  • Brush the cooking stone with a brass brush, never water or soap directly on a hot stone
  • Wipe the exterior with a damp cloth and mild stainless steel cleaner

Winter and protection

  • The Margherita is built to stay outdoors year-round thanks to 304 stainless steel and anti-corrosion treatment
  • We recommend a Fontana cover to extend its life against rain, snow, and frost
  • In very cold weather, bring the oven up gradually on first fire to avoid thermal shock

Don't

  • Never use the oven without the chimney cap installed
  • Never pour cold water on a hot stone (it cracks)
  • Dry hardwood only, never treated, never softwoods like pine
  • Minimum clearance to combustibles per the Fontana manual
photo des propriétaires d'une entreprise québécoise de four à pizza maison portatif pour cuisine extérieur au québec et canada

Why we love it

We chose Fontana because they've been building ovens in Italy since 1978. The Margherita is our pick for serious wood-fire fans: compact, real, the full ritual without having to build a dome.

Frequently Asked Questions

Have a question? We're here to help! Call us at 1-888-606-7499

Contact us
Can the Fontana Margherita stay outdoors through a Canadian winter?
Yes. The Margherita is built to stay outdoors year-round thanks to 304 stainless steel and an electro-galvanized anti-corrosion coating. We recommend a Fontana cover to extend its life against weather. In very cold conditions, bring the oven up gradually on first fire to avoid thermal shock.
What's the difference between the Margherita and the Mangiafuoco?
The Margherita is compact, built for 4 to 6 people. The Mangiafuoco is larger, with a wider chamber that cooks three 10" pizzas at once. Same Italian DNA, same construction. The choice comes down to space and how often you host.
How long does heat-up take?
Plan on 30 minutes to reach 750°F (400°C) stone surface, perfect for cooking pizza. If you want to push to 900°F (482°C) for real Neapolitan in 60 to 90 seconds, give it 45 minutes once the flames are well established. Max temp is 900°F (482°C).
What kind of wood?
Dry hardwood only: maple, oak, beech, fruitwoods. Never softwood like pine (residue clogs the chamber and gives an off taste), never treated or painted wood. For logs, keep them 10 to 12 inches max.
Are the Saputo Biscotto stones worth it?
If you want real Neapolitan at 900°F in 60 to 90 seconds, yes, they change the game. Saputo Biscotto stones are made from refractory alluvial clay near Naples, and they're the only surface that handles those temperatures without burning the dough. For New York-style pizza or slower cooks, the standard stones do the job just fine.
Does the Margherita arrive assembled?
Yes. The oven arrives ready to use. Install the chimney and cap, run two break-in fires, and you're good for your first real cook.

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FREE DELIVERY ON ORDERS OF $150 AND UP

•

1 YEAR WARRANTY

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