Patriot_sPizza
New member
I recently got an email from PMQ, talking about the Marana Forni ovens…
Oddly enough, our next project has one & I got to run it last Saturday…
We’re stepping out of our normal biz model & partnering up with a new established independent pizza operation that features this oven…
We’re taking over a new spot & putting another one there as well…
Now, I’m an old conveyor guy…love the simplicity…lol…but this oven is a contender!
This operation tries to mimic an Italian pizza experience, rather than a NY city one…a little new for me…
The oven, on busy time periods, is truly a 2-man operation…1 to make & 1 to pull…
You can control the speed of the rotating deck…the faster it goes, the more heat it gets from the source…
The “brick” deck seems to be from man-made materials, in sections, so the center piece expands a bit when fully hot…the deck also can be raised 18" or so, to really catch the excessive heat at the dome…
I quickly learned to run the pies in & it takes just a few minutes, then its done…the oven runs about 600 degrees or so…there is a temp gauge & a log or two quickly brings it back to temp…
It is a bit dark in the cavity, if no log is burning bright, so a fair bit of bending over is in order…(ouch, my back)…and I burned a few…
Over all, I am impressed…you must like thin crust, minimal pies (and his 1st location, folks seem to love it)…no $5 pies here either…lol…focuses on a rustic style yet gourmet specialties…
2 sizes…a 19 ounce dough yields a 18" pie…5 oz. of sauce & a special mozz/buffalo mozz shredded cheese…real light on the cheese too…
a 100 pie hour is easily obtainable…but, its a bit pricey…
Its not for everyone…but if you are a sit-down operator, looking for a unique draw…or a new fangled Chipotle style operation, this is a worthy option…
Oddly enough, our next project has one & I got to run it last Saturday…
We’re stepping out of our normal biz model & partnering up with a new established independent pizza operation that features this oven…
We’re taking over a new spot & putting another one there as well…
Now, I’m an old conveyor guy…love the simplicity…lol…but this oven is a contender!
This operation tries to mimic an Italian pizza experience, rather than a NY city one…a little new for me…
The oven, on busy time periods, is truly a 2-man operation…1 to make & 1 to pull…
You can control the speed of the rotating deck…the faster it goes, the more heat it gets from the source…
The “brick” deck seems to be from man-made materials, in sections, so the center piece expands a bit when fully hot…the deck also can be raised 18" or so, to really catch the excessive heat at the dome…
I quickly learned to run the pies in & it takes just a few minutes, then its done…the oven runs about 600 degrees or so…there is a temp gauge & a log or two quickly brings it back to temp…
It is a bit dark in the cavity, if no log is burning bright, so a fair bit of bending over is in order…(ouch, my back)…and I burned a few…
Over all, I am impressed…you must like thin crust, minimal pies (and his 1st location, folks seem to love it)…no $5 pies here either…lol…focuses on a rustic style yet gourmet specialties…
2 sizes…a 19 ounce dough yields a 18" pie…5 oz. of sauce & a special mozz/buffalo mozz shredded cheese…real light on the cheese too…
a 100 pie hour is easily obtainable…but, its a bit pricey…
Its not for everyone…but if you are a sit-down operator, looking for a unique draw…or a new fangled Chipotle style operation, this is a worthy option…
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