VENTURA outdoor pizza ovens

Big flap and much behind

For your own authentic stone oven pizza, you can use up to 75x75 cm baking surface, depending on the model. And thanks to the large oven door of your VENTURA outdoor pizza oven, there is room for everything bigger than a classic stone oven pizza or two.

ventura logo

Real fire for real pizza

The VENTURA outdoor pizza ovens are fired with wood, gas or pellets directly in the baking room and reach the ideal baking temperature of 450°C in a short time. On the pizza stone made of cordierite or ceramic your authentic stone oven pizza becomes a pleasure in only 90 seconds.

All VENTURA outdoor pizza ovens in comparison

Our range offers you the ideal oven for different situations and needs. From compact and transportable for camping or picnic, to quadruple insulated models with which you can easily bake four pizzas at once, and cater to a whole street party.

Ibrido

Nano

Solo

Puro

Puro Grande

Dimensions

41 x 52 cm

57 x 59 cm

68 x 66 cm

73 x 71 cm

88 x 86 cm

Baking space

33 x 33 cm

50 x 50 cm

60 x 60 cm

60 x 60 cm

75 x 75 cm

Air flow regulation

no

no

yes

yes

yes

Insulation

single

double

double

quadruple

quadruple

Thermometer

yes

yes

yes

yes

yes

Number of pizzas per baking process

one

one

two

two

four

Weight

15 kg

35 kg

45 kg

60 kg

95 kg

Colour

black

black

black

black

black

Cover (optionally available)

yes

yes

yes

yes

yes

Contact

Do you have questions about our products or want to add VENTURA outdoor pizza ovens to your product range? Just contact us!

      The Pizza

      What makes it?

      An original homemade pizza, according to the original recipe and baked in a wood-fired pizza oven is a delicacy. Only a few ingredients are needed, but they should be of the best quality and freshness.

      Water and wheat flour are used for pizza dough in its original form. The decisive factor for the baking quality of the flour is in particular the value of adhesive protein, better known as gluten. A gluten protein value between 12,5 and 14 % ensures a smooth, supple dough which is elastic and can be rolled out thinly. A small amount of fresh brewer’s yeast makes the dough rise.

      The Italian way is to season it not only with salt, but also with a good shot of olive oil. During further processing it is particularly important that the dough is formed into balls and covered with a damp cloth so that it can continue to rise in the refrigerator for some time.

      This ingredient is considered the most important: time. Plenty of time. 

      At best three days. This is how long it takes the dough to mature slowly

      and to be perfect through and through in the end.The low temperature in the refrigerator makes the yeast work.

      It virtually “pre-digests” the dough and thus makes the pizza more digestible.

      The alcoholic fermentation gives it the typical, slightly acidic aroma.

      Apart from the dough, it is primarily the tomato sauce that enhances the taste of the pizza. For this it needs a certain balance of sweetness and acidity and should be applied as thinly as possible but evenly. Traditionally, it contains nothing but tomatoes and salt. The original neapolitan pizza consists only of pizza dough, tomato sauce, mozzarella cheese and some fresh basil.

      If you want to enjoy a really perfect, crunchy-crispy pizza, you need a pizza oven temperature of at least 350 – 400° C. However, the principle applies here: the smaller the furnace, the lower the temperatures required.

      pizzateig ausrollen
      sauce auf pizzateig ferteilen_2
      kaese auf pizza streuen
      fertige pizza auf brett_1

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