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Mangiafuoco Wood-Fired Pizza Oven - Fontana

$4,749.00
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Mangiafuoco Wood-Fired Pizza Oven - Fontana

$4,749.00

Fontana's best-selling wood-fired oven. 900°F (482°C) in 30 minutes, three 10" pizzas at a time. Handmade in Italy. The format most hosts settle on.

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

Fontana's best-selling wood oven, and for good reason. Bigger chamber than the Margherita, same handmade Italian build, same ritual. Three 10-inch pizzas going at once. Honestly, this is the format most people land on.

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: 32" x 24" (768 sq in)

Capacity: Three 10" pizzas OR two 12" pizzas

External dimensions: 34"D x 39"W x 45"H with chimney

Internal dimensions: 24" x 32" x 14"

Weight: 246 lbs (112 kg) without cart

Construction: 304 and 441 stainless steel, dome reinforced with 5mm Corten panel, 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 Mangiafuoco is our Fontana wood-fired oven for people who host regularly and have the space for an oven of this size. It's the Fontana best-seller for good reason: enough chamber for three pizzas at once, without stepping up to a commercial format.

We recommend it if: you cook for 6 to 8 people regularly, you want pure wood without gas, you're looking for a serious Italian oven that lasts 20 years, not 5.

Choose the Margherita if: you cook for 4 to 6 people or have less space, the compact format is enough.

Choose the Marinara if: you host 10 people or more often, or you want the largest chamber in the residential range.

Our suggestion: pair it with the Fontana cart (sold separately) so you can move it around your yard with the seasons. And consider the Saputo stones if you're chasing pure Neapolitan at 900°F in 60 seconds.

Included in the box
  • Mangiafuoco 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 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 Mangiafuoco 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 Mangiafuoco is our pick for people who host often: enough chamber to serve a table of 8, the wood ritual without going commercial.

Frequently Asked Questions

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

Contact us
Can the Fontana Mangiafuoco stay outdoors through a Canadian winter?
Yes. The Mangiafuoco 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. Built to cook through Canadian winter, snow and all.
What's the difference between the Mangiafuoco and the Margherita?
The Margherita is Fontana's smallest wood format, built for 4 to 6 people. The Mangiafuoco has the same Italian construction but with a wider chamber that cooks three 10" pizzas at once. If you regularly host 6 to 8 people, it's the format to go with. Otherwise the Margherita is plenty.
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, never treated or painted wood. For logs, keep them 10 to 12 inches max. A full evening cook uses 7 to 10 logs depending on duration.
Are the Saputo stones worth it?
If you want real Neapolitan at 900°F in 60 to 90 seconds, yes, they change the game. Saputo stones are made from alluvial clay near Naples, and they're the only surface that handles those temperatures without burning the dough. For New York-style or slower cooks, the standard stones do the job just fine.
What's the warranty on the Mangiafuoco?
Fontana offers 2 years against manufacturing defects. Our Lapizzashop team handles every warranty claim in English or French, directly with Fontana. For complete terms, reach out. If anything ever goes wrong, you call or write, we handle it with you.

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1 YEAR WARRANTY

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