All-You-Can-Eat Pizza with the Rental Pizza Oven 

For my son's birthday party, we rented a pizza oven. As the "newbie" in the team at La Bottega Toscana, this was a welcome opportunity. We opted for the all-rounder Fontana Gusto, a mobile pizza oven with multiple cooking levels, convection, and thermometer, including a pizza peel and 3 racks. What can I say? I'm in love! "Delicious and enjoyable with all senses," sums it up best, but let me start from the beginning. 

Although I love cooking, I have never really made pizza from scratch before, especially not with an authentic Italian pizza oven. The excitement was huge, even during the dough preparation. Thanks to the many tips and the support of the entire La Bottega team, it was really a breeze—knowledge with passion is everything! 

With this momentum, I decided to bake all weekend long. I aimed for 50-60 pizzas, which was a huge amount for me. However, with the Miss Baker Pro Dough Kneader from Bernardi in our collection, the 12 kilos of pizza dough were quickly kneaded and ready for portioning. I used the PIZZA CLASSICA recipe, which you can find here on our blog under Recipe: Pizza Classica.

Since I am an adventurous person, I used regular 405 wheat flour for the first 6 kilos of dough and 00 pizza flour for the second half, and I find the difference is enormous! With the standard 405 wheat flour, the pizza dough was delicious, but I would highly recommend the 00 flour to everyone. Especially for newbies like me, it is definitely better suited. The dough rises much better, is much more homogeneous, and besides the excellent taste, it's also much easier to handle. 

Now, the only thing missing was the pizza oven. Our rental oven No. 1—the Fontana Gusto—can be found here Pizza Ovens No. 1 for Rent Fontana Gusto. Since the oven is mounted on a trailer, transportation was quick and super easy. Hook up and off you go to your destination. I could start heating it up, which was much easier than I anticipated. After 1 1/2 hours of preheating, we were ready for the first pizza, which admittedly went in a bit crooked at 350 degrees in the pizza oven. Practice makes perfect, and once you get the hang of it, you can slide the pizza perfectly onto the pizza peel, into the pizza oven, and back out again. Finally, the first pizza was ready and gone as quickly as it was baked! The pure taste experience.

From now on, I am a fan of the outdoor kitchen, because that's exactly what this oven is. Even the kids quickly turned into real "Pizzaioli". For dessert, we created a Nutella Calzone with powdered sugar. By then, we were all hooked and one thing is clear, we know exactly how we'll celebrate the next birthday. 

All in all, it was a culinary adventure that definitely wants to be repeated. Next time, delicious Parmigiana and Lasagna are already on the agenda. Whether it's something special culinary or something original for a celebration, the wood-fired oven from Fontana is just the right thing, because there's so much more you can do with it than just pizzas. Feel free to try it yourself.