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Firenze Hybrid Pizza Oven - Fontana

$7,559.00
Shipping calculated at checkout.
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Firenze Hybrid Pizza Oven - Fontana

$7,559.00

Fontana's next-gen hybrid pizza oven. 68,000 BTU, electronic ignition, built-in pilot. 900°F (482°C), three 12" pizzas. Handmade in Italy.

Gas or wood
next generation
900°F
in 30 minutes
3 pizzas
per batch
Made in Italy
since 1978
Description

The next-gen Fontana hybrid. More power than the Mangiafuoco gas (68,000 BTU vs 54,000), piezo ignition, built-in pilot that holds the flame on its own. Same Italian dome, just smarter. If you're buying medium-format hybrid today, this is the current generation.

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: Propane (standard), natural gas (with conversion kit) or wood

BTU: 68,000

Max temperature: 900°F (482°C)

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

Propane runtime: A 20 lb tank lasts about 6 hours at full power

Cooking surface: 28" x 24" (672 sq in)

Capacity: Two 12" pizzas + one 10" pizza, or three 10" pizzas

External dimensions: 33"D x 39"W x 26"H (47"H with chimney)

Internal dimensions: 24" x 32" x 14"

Weight: 264 lbs (120 kg) without cart

Built-in pilot light

Minimum clearance to combustibles: 1 inch (certified)

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

Certification: Intertek-ETL (safety Canada and USA)

Origin: Mantua, Italy

Our advice

The Firenze is the next generation of the Mangiafuoco hybrid. Same chamber format, but with a more powerful burner, a built-in pilot light that keeps the flame on and auto-restarts, and a redesigned look. It's the oven we recommend to people who want serious hybrid with tech that simplifies daily use.

We recommend it if: you host 6 to 10 people regularly, you want gas/wood flexibility with modern ignition, you're looking for the next-generation Fontana hybrid.

Choose the Napoli if: you want more compact (two pizzas) and an entry-level hybrid format.

Choose the Roma if: you regularly host 12 people and up, you want the largest cooking space with four 12" pizzas.

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

Included in the box
  • Firenze oven, pre-assembled
  • Standard cooking stones
  • Hybrid burner cover
  • Wood holder
  • Chimney
  • Adjustable chimney cap
  • Heat-resistant rubber feet (for countertop use)
  • Proprietary Fontana heat shield
  • Heat-resistant glove
  • User manual

Cart, natural gas conversion kit, 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
  • Check the pilot light periodically to make sure it lights properly

Winter and protection

  • The Firenze 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 1 inch clearance to combustibles, Intertek-ETL certified
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 Firenze is our pick when you want the Mangiafuoco format with gas flexibility and modern tech: easy ignition, built-in pilot for safety, more power.

Frequently Asked Questions

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

Contact us
Can the Fontana Firenze stay outdoors through a Canadian winter?
Yes. The Firenze 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 Firenze and the gas Mangiafuoco?
The Firenze is the next generation of the gas Mangiafuoco hybrid. Same chamber, same capacity, but with a more powerful burner (68,000 BTU vs 54,000), a built-in pilot light that keeps the flame on and auto-restarts, and a redesigned look. If you're buying medium hybrid today, the Firenze is the current pick.
How long does heat-up take?
On gas, about 30 minutes to reach 750°F (400°C). If you want to push to 900°F (482°C) for real Neapolitan in 90 seconds, plan on 40 to 50 minutes. On wood, similar, around 45 minutes once the flames are well established. Max temp is 900°F (482°C).
Does the Firenze run on natural gas?
The Firenze ships with propane as standard. To switch to natural gas (common in Canadian homes), you need the Fontana conversion kit. It's a simple installation, best done when you first install the oven.
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 Firenze?
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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