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Marinara Wood-Fired Pizza Oven - Fontana

$6,189.00
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Marinara Wood-Fired Pizza Oven - Fontana

$6,189.00

Fontana's largest residential wood-fired oven. 900°F (482°C), four 10" pizzas at once, chamber tall enough for bread and roasts. Handmade in Italy.

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

The biggest wood oven Fontana builds for the home. Tall enough for bread loaves, whole chickens, cast iron roasts. Wide enough for four 10-inch pizzas at once. For people who actually host, regularly, and want one oven that does everything wood can do.

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: Four 10" pizzas OR three 12" pizzas

External dimensions: 42"D x 39"W x 45"H with chimney

Internal dimensions: 32" x 32" x 16"

Weight: 331 lbs (150 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 Marinara is our largest residential Fontana wood-fired oven, for people with an outdoor kitchen or a big yard, who want an oven that never says no. It's the format where leavened bread, whole chicken, and back-to-back pizzas all fit in the same oven, same night.

We recommend it if: you host 8 to 12 people regularly, you want to cook bread, roasts, and pizza in the same oven, you have the space for an oven this size.

Choose the Mangiafuoco if: you host 6 to 8 people, or prefer a slightly more compact format.

Choose the Margherita if: you cook for 4 to 6 people or have less space.

Our suggestion: pair it with the Fontana cart (sold separately), it's the format where mobility makes a real difference. And consider the Saputo stones if you're chasing pure Neapolitan at 900°F in 60 seconds.

Included in the box
  • Marinara 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 Marinara 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 Marinara is our pick for real hosts: the largest chamber in the residential range, with enough height to cook way more than pizza.

Frequently Asked Questions

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

Contact us
Can the Fontana Marinara stay outdoors through a Canadian winter?
Yes. The Marinara 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 Marinara and the Mangiafuoco?
The Marinara is bigger: wider cooking chamber, higher ceiling, and capacity for four 10" pizzas versus three for the Mangiafuoco. If you plan on cooking leavened bread, whole roasts, and cast iron dishes alongside pizza, the Marinara gives you the height for it. Otherwise the Mangiafuoco is plenty.
How long does heat-up take?
Plan on 30 minutes to reach 750°F (400°C) stone surface. 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 12 to 14 inches max. A full evening cook uses 10 to 14 logs depending on duration.
Does the Marinara cook anything besides pizza?
Yes, and that's where it really stands out. The chamber height lets you cook whole chicken, leavened bread loaves, cast iron roasts. Once pizza is done and the oven is on natural descent, you slide in the dishes that want a gentler cook. This is the oven for the household that bakes Sunday bread and runs Saturday pizza.
What's the warranty on the Marinara?
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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FREE DELIVERY ON ORDERS OF $150 AND UP

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1 YEAR WARRANTY

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