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@@techwhizard Sadly yes. I don’t use the extend flue kit for Gas but it’s an emissions requirement (the Arch box and paperwork doesn’t even mention the flue…). I’d only use the extended flue if I’m using wood. As frustrating as that is…..I’m still thinking it a game changer and a brilliant addition if you’re cooking Neapolitan. It’s easily getting up to temp in 15-20mins and stays really hot during multiple cooks.

@@onepizzaboy3369 thanks. Are you considering the mantle as well or doing just fine without it? I am deciding between Arc XL and Dome. I will only ever use gas but currently there is no arc announced or available for Arc XL. I don't know in real life how much does the 3 layer insulation of Dome is worth it over Arc XL. On the other hand the new burner model and temp gauge on Arc XL is nice.

@@techwhizard No worries. Not considering the mantle but that entirely depends on your setup. Mine is on a granite worktop, so when I’m moving pans around etc, I just put it on the worktop. The Dome has a reasonable “shelf” anyway but I can see how the mantle would be useful if you don’t have worktop space etc. The Arc’s are really nice but the Dome is quite a lot more substantial (as you’d expect for the price). The Arc flame is brilliant, but tbh, I’ve been loving the Dome flame. Very effective and easy to control. I’ve had no issues with wind either. If you’re going Arc, then perhaps look at a 3rd party baffle door. I’ve seen people get good results to reduce heat up and maintain temp etc.

@@mystoryanimated-sl3hi thank you 🙏🏻

@@MrBra55o crispy char 👍🏻

@@tim0r0h Cheers dude. 270g. My standard now for a good 12” Neapolitan. At 62% hydration you can definitely build up good gluten by hand mixing with lots of rests and folds. But….(and no one ever wants to hear it 😂) the mixer did make a big difference for me. Stronger dough than I was able to achieve by hand, higher hydrations, easier mixing of preferments and larger batches. Shame they’re so bloody expensive!!

@@onepizzaboy3369 Yeah for sure, my standard dough is a 3 day process (poolish, cold bulk with some S&F, then 24hr balled) - but I could get same day dough results with great strength with a mixer. Oh well - maybe when my kids have finished school in 15 years 😅

@@tim0r0h yeah you’d definitely see the benefits! I only ever do a 24hr RT dough these days. So easy, pretty reliable and good results. Those 15yrs will fly by! 😂

🥵🔥

@@GuidoHendriks1990 It’s the Alfa One pizza oven. Actual dimensions are: Height - 105cm (with chimney) Width - 75cm Depth - 55cm Cooking floor is 60x40cm. 👍🏻

Thanks! Do you like the size or would you get a bigger one if you had to make the decision today?

@@GuidoHendriks1990 I really like the size….I’ve actually just switched to a Gozney Dome but the only reason was to be able to use duel fuel (choice between Gas or Wood). For me the size of the Alfa One is great. Easily cooks a 12-14” pizza and a Neapolitan is done in 60-90 seconds. I can cook them as fast as I can make them, plus the smaller size means it heats up quickly and is fuel efficient. You need to think of the way you’d use it though. I know plenty of people with the larger Alfa ovens and they love cooking multiple pizzas at once, or several different dishes etc.

Hey buddy!! Thanks man, I saw your setup on the FB group, looks awesome! I know a lot of people get on really well with the Moderno gas but the problems I had just weren't getting sorted (bit of a saga, DM me on Insta if you want to know!). I really like the Arc's but 1) I really wanted duel fuel and 2) coming from a substantial oven like the Alfa, I wanted to replace it with something almost like for like on the insulation / overall build quality (Arc XL is a fair bit lighter and less insulated). I think I will get the Arch fairly quickly. Otherwise I can see I'll burn a lot of gas if I'm using it regularly (which I want to!!). Heard about the issues with wind. Haven't really experienced it yet but I understand people will often use the door (placed on the edge of the opening / not covering) just a bit of a wind deflector. My only real issue so far is getting the thing to light after I've disconnected it from the gas. It's very temperamental (which I hear is a common problem). Can take several disconnections / reconnections, 15-20mins to get the pilot light lit. Definitely need to find the knack of clearing the air or something in the pipe......or just leaving it connected!!.

@@onepizzaboy3369 haha that's crazy you made the link to my setup... yeah it can be a pain to re-light, some people do find that part of the pilot light is faulty. I found a trick for mine......while holding down the pilot light clicking (blow it out) and then once it relights....let go. Random, but it seems to work for me.

@@tim0r0h haha….yeah, I spent a lot of time researching through the forums….saw a lot of setups!! Bone, vented through the roof with a damper looked spot on! 👌🏻 Thanks for the gas tip. I’ll try it. I just did some wings yesterday, I’d left it connected to the tank, just flicked the off switch. Lit instantly. Must bee just a very sensitive connection.

@@onepizzaboy3369 bingo that's mine! Yep seems filling the line/system is a thing. Leaving it connected can solve it. Happy cooking!!

@@patrickderks6446 Nice one! I hope you manage to get one at some point. I think it’s going to be perfect for my needs. I can definitely put up a real time cook on YT. I’ve posted a couple of quick bits on Instagram. I cooked a dozen pizzas on Saturday, ran it for just under 3hrs and it didn’t miss a beat. 👍🏻 Yeah I know some people definitely heat with gas and then throw in some wood. 👍🏻

@@TJ-tb3xm Thanks very much! It’s a really cool piece of kit! 👍🏻

@@bernhardwendlinger7577 Thanks. Canotto style pizza. Charred. 👌🏻👍🏻

@@gregholtmeyer5430 Hey. Thanks so much, glad you liked it. I actually have a problem with my new Moderno 1 gas, so am returning it (issue with the burner/flow of gas). The main pro as you say is ease of use. You should get a consistent heat and of course it’s much cleaner than wood. For Neapolitan it cooks so quickly (60-90 seconds) you don’t get any Smokey flavour. But obviously if you’re using it for longer slower cooks (meats etc), then you will benefit from the wood smoke flavour. You could push the pizza to a 14 inch, but I tend to stick at 12 inch, which is very comfortable.

@@onepizzaboy3369 thank you for your reply. I wonder if you can add in a smoker box for wood chips in a gas oven. It s the flow problem you are having common or just a one off problem?

@@gregholtmeyer5430 I guess you could add a smoker box if you wanted to 🤷‍♂️. Can’t see why not. But for NP it’s not an issue. I think a few people have had issues with the gas burner, particularly in the UK. Most are able to sort it through trial and error with a few different regulators, but I’ve tried and have not been able to resolve. So sadly it’s going back for a refund. Gutted because it’s a beautiful oven….but I can’t get the flame fierce enough and it’s not hitting high enough temps on the floor despite a lengthy heat up time.

@@neder2456 I found it was taking longer to bring the floor up to temp (400-450c) with the wood in the rack. So I started just making the fire directly on the floor. You can use the rack if you wish….it certainly helps keep the wood more organised at the side of the over.

@@onepizzaboy3369 thanks! I had the same thoughts as well . Just got mine last week so still in learning curve phase.

@@neder2456 congrats. Give me a shout if you have any questions. DM’s on Instagram are probably the easiest way to get hold of me (same user name). RUclips doesn’t always send me notifications!!

@@Rpnyoyo Yes you definitely could. 👍🏻

How fast does it heat up and how long is the recovery time between pizzas?

No not really. It can happen of course but if I launch with the floor at around 450c then it’s usually fine over a 60-90 second cook. Much higher than that 475-500c then I would be scorching the base. Thing to watch for is the base nearest to the flame (which is obviously hottest) and trying to the pizza back in the same spot once you’ve turned it (otherwise you risk putting it back in a “fresh” hot spot and overcooking the base. 👍🏻

Thanks for the information. I'm interested in this oven. Have a smaller UK made one which I upgraded the stone to biscotto but Iike the look of this slightly larger model. Good to know 450 is do-able without any major issues.

@@andyliv78 - no worries. It’s a great oven, I’ve been very pleased with it. I’m actually about to sell this one and change to the Moderno 1. Basically the same oven but I’m getting the gas/duel fuel option. I’m using it more in the week and the ability to use gas will help manage my time easier around work etc 👍🏻

​@@onepizzaboy3369hmmm where are you based?

Sorry - missed this! YT doesn’t always notify me of replies, only new messages! I’m in London. 👍🏻

Thanks for the message. Neapolitan will naturally have a bit of flop but I’m like you, I don’t like it too soggy. I cook in the home oven using a steel as well. Weather is the UK is always changing, so it’s great to have a back up!! I also cook Detroit Style, Tonda Romana and occasionally NY. Tend to cook Neapolitan more than anything else tho. More pics etc on my Instagram (same name). Congrats on the new oven. I’ve seen them used a lot on Insta. Looks great - am sure you’ll love it 👏🏻👍🏻

Definitely do! 👍🏻

Once the floor is up to temp (around 450c) I then add small splits of wood in between pizzas to keep a rolling flame. I replace the door with a slight gap in between pizzas. If you watch my latest video I cook 3 pizzas back to back this way. 👍🏻

Not sure if it’s correct but it’s what I do. 10-15 minutes and then I move to the left. Total preheat time is usually 25-30 mins. I aim for around 450c on the floor.

Hey and thanks for joining from Germany! No worries - going to try and put more out as the weather gets better. May be just like this tho. Setting up the camera and letting it roll. 😂👍🏻 I don’t pay a lot of attention to the temp on the thermometer tbh. It’s the ambient temp in the oven which doesn’t really impact the cooking of Neapolitan. It would have been 300-400c. Important thing is the floor 400-450c (which being directly on the floor as opposed to the basket certainly helps bring it up to temp quicker) and to then have a rolling flame to cook the top. 👍🏻

Thanks. Hoping for better weather soon for more outdoor cooking in the sun! 🤞🏻👍🏻

Yes, removing any moisture and heating it so it’s less likely to stick to the underside of the pizza. Probably not necessary most of the time…..but it’s a habit now! 😂👍🏻

Yeah usually about that. 👍🏻

Thanks !!@@onepizzaboy3369

Hi. No worries at all. The oven has good insulation so it does hold the temperature well, both in terms of the general temp and floor temp. But…whether you’ll need to keep adding logs will depend on the type of wood, the size and moisture content. I use kiln dried birch and it burns hot and fast…so that does need topping up, whereas Oak would keep the oven consistently warm for longer. I used birch because I like to have that bright rolling flame. For me, with the wood I use, this is typical: 1) Kindling and a couple of small logs to get the oven up to temp. 2) Move fire to the left and add another small log 3) Prep and then launch the first pizza. Cook is 60-90 seconds. 4) Replace door to build up oven and floor temp whilst I prep the second pizza. 5) With the wood I use I can usually get away with cooking two or three pizza like this because the log has burnt out and the fire needs feeding. The oven will still be v hot but I want the rolling flame. Hope this helps but feel free to shoot any questions.

Thank you very much, that's really helpful and about to press the order button! I hadn't planned to ask a second question, but on the off chance you happen to know, I'm about to order from a UK website (not direct from alpha) and it's the same as your oven with the "one" written on the bottom right corner. On the official website, both UK and EU, I can't find any with that same photo of the "one" in the corner. This isn't really an issue, but just curious if you have any idea? Is yours now perhaps an older model or a US import or something? Thanks again and really no need to reply to this, your other reply just now very helpful thanks again. I'm guessing the lack of content on this oven suggests they are not paying influencer types to promote it, which I am taking as a positive but finding it hard to get as much info online.

Sorry for the delay - YT didn’t notify me (running theme!!). Sure. So, it’s all exactly the same oven. Alfa just changed the name of it a couple of times! It was originally: “One”….then “Nano”….now “Moderno 1”. The only difference is that the “One” and “Nano” have the name cut out in the bottom corner (as you’ve seen), but the latest version “Moderno 1” doesn’t have anything on it. Functionally it’s the same oven tho. 👍🏻 Not sure if you’ve already ordered etc but I got from “home pizza ovens.co.uk” and they were v good. Agreed re the lack of content - hence why I put a couple of videos out. I talk to Alfa and post on Instagram but I’m certainly not an “Influencer” - more’s the pity 😂👍🏻

@@BarryMcGreal ps - I’ll always reply but YT is rubbish at notifying me! If you have Instagram feel free to drop me a DM there if I haven’t come back to you! 👍🏻

Hi and thanks. Outside? It’s leathered granite worktops. Slightly textured feel to it. 👍🏻

No, not at all. It’s very light and easily digestible. 👍🏻

It’s the Alfa One. Now called “Moderno 1”. Wood fired version alfa-forni.co.uk/products/moderno-1-pizza-oven

@@onepizzaboy3369 Thank you! :)

Yes, I would say you do (and they’re no lt overly expensive). The oven thermometer will tell you the ambient temp inside the oven but the IR thermometer is key to testing the temp of the floor (the readings can be quite different). Understanding the floor temp is key to getting a well cooked base. 👍🏻

Thanks! The oven and floor is usually up to temp by ~25mins. If I’m then prepping a pizza and sorting some other bits, it’s probably about 30mins from lighting to before I actually launch the first pizza.

Sure. This was a 100% BIGA dough. I made enough for 4 x 290gram dough balls. 1. Make the BIGA (690g flour + 311g water + 2g IDY) 2. Leave the BIGA covered at room temp for 16-18 hours. 3. Put BIGA into mixer and add 90% of the final water (Final Water: 173grams) and 21grams of Salt (being 3% of the flour). 4. Slowly add the remaining water once the dough has come together. 5. Once the dough is mixed and ready (about 12-15mins and mixed to 21c temp in a spiral mixer). Remove the dough and let it rest for 30mins. 6. Perform a set of folds and rest for a further 30mins. 7. Divide into balls and put in the fridge for 48-72 hours. 8. Remove from the fridge 2-4hours before baking (depending on ambient temp).

Doode thx and I just realized u had posted a video about this. Lol. Btw your table is awesome. Looks hella rustic and I’d pick it over one of those fancy ones from the store.

⁠@@ESW206- thanks buddy. Sorry, missed this response. No worries re the recipe. Thanks! We had this built last year. Love it. Pressure treated timber with a leathered granite worktop. Gets bloody hot in the summer tho! (Even with our UK sun! 😂).

@@onepizzaboy3369do you think your heat issue is due to picking a darker color? Or would you run into the same issue with a lighter color?

Presume this is “heat” issue. And yes, I suspect the black/dark granite gets significantly hotter than a lighter surface would. Looks great tho 👍🏻

Still no mixer for me, all by hand - how much did it change the game for you?

Boom! Just so busy mate - lots of pics and clips on Insta….but YT is still a bit of a challenge. 😂 But….I did at least get notified of this comment (but not your second one! 😂🤦‍♂️)

@@tim0r0h - re the mixer. Unfortunately, I have to say it’s seriously good. The cost is obviously a big commitment but I’ve been able to get such good gluten structure / strength in the dough and go to higher hydrations (70%+). I was struggling to get there by hand (or the KA mixer). It can be done…but it’s a lot of work. I’m having to learn how it impacts the final pizza tho. I cooked some 65% hydration Nuvola in the home oven and the crust really blew up - because the gluten strength traps more air. Need to tweak here and there. 👍🏻

I was scared you were going to say this haha. Oh well - will put that on the long term dream list@@onepizzaboy3369

Thanks! Much appreciated. I don’t post a lot of content on RUclips due to time constraints etc…..but will drop and upload every few months! More stuff on Instagram (as it’s quicker for me to do!). 👍🏻

Thanks Tom, appreciate it. From memory I think the wood wasn’t kicking out much heat (possibly a little too high moisture). The floor temp came up ok but the air temp struggled. Fine near the temp probe but dropped quite quickly when I shifted the fire to the left. Just went with it in the end. Glad you’re getting on well with the oven. I love mine. 👍🏻 I tend to use fior di latte but if I run out of that, just regular buffalo mozz which I cut and drain before use.

Superb. I have a gas pizza oven but I’m yearning for a real one! They look superb - nice browning on the top.

Thanks mate. Much appreciated. 🙏🏻

Hi Mark. Sure! I’ve done a slow roast chilli and a spagbol in there a couple of times. You can certainly fit a roasting dish / Dutch oven in there, you just need to be mindful it’s not too tall as the heat deflector obviously scoops in. I had a lot which I thought would be perfect and would fit (as the height in the middle of the opening was fine..)…completely forgetting it narrows quite quickly. 😂🤦‍♂️

@@onepizzaboy3369 brilliant. I'd set myself on getting the clementi clementino but this seems better quality build . A lot more expensive tho . I'll compare the measure.ents etc but I'd love this oven.

I can’t speak for others (I’m sure they’re fine) but the build quality on the Alfa seems top notch tbh. It’s held up v well since I’ve had it. RUclips it’s great at alerting me to comments but if you want me to send you any measurements of the One, drop me a DM on Instagram. (OnePizzaboy). Cheers 👍🏻

I’m extremely plsd with it. It’s held up really well. I keep a cover on it if the weather’s bad - through the winter. The only slight “issue” I have is a bit of rust on the screws at the top of the oven (which connect the chimney system), obviously nothing major tho. I’ve had it for 2yrs now (from Jul’21). I guess on average I use it 2-3 times a month. Sometimes that’ll be a quick fire up for 2-3 pizzas, sometimes it’ll be burning for a few hours whilst I cook 10-12 through the day/evening with friends. I can’t fault it but in terms of whether it’s worth the $$…I don’t really have anything else to compare it to (bar the Ooni I had before).

@@onepizzaboy3369 thank you

Thanks for the feedback, although I’m not really sure what’s bizarre about it? Always happy to learn and find out what I can improve in making pizzas. ….I didn’t cut any bones???? 🤷‍♂️

😂❤

That’s great news. I hope you’ll be pleased with it. Be sure to join the ‘Alfa Ovens - North America’ Facebook group if you haven’t already. Friendly and lots of tips etc for the ovens. The cover is bespoke from ‘coversandall.com’. You can design a cover to fit whatever size/shape you want. I’ve been really pleased with it. 👍🏻

@@onepizzaboy3369 Thanks! joined and cover is also ordered

Ha! I know mate - I’m spoiling you! 😂 I tend to look for anything from 400-450c. The latter being my ideal. If it’s much over 450c I tend to find I’m in danger of burning the bottom. Cheers. I tried some a bit different with the dough and with life getting in the way, it overproofed slightly. Managed to recover it but it was a bit tricky to handle/work with. 👍🏻

Thanks. That’s great to hear. Hope you’re getting on well with the oven you chose. Thanks. I have an ash scoop / rake and tongs but tbh, over time I’ve just found it easier and faster to use a cheap turning peel to position the logs and move embers. Hasten to add this isn’t the turning peel I use for pizzas!! 😂👍🏻

Haha. Guilt tripped! 🤣

@@onepizzaboy3369 whatever works right? haha. What's your average warm up time with the alfa one out of curiosity - ever thought a larger oven would be prefered? (ciao or bigger?)

Sorry mate, didn't get a notification for some reason! The YT Studio app also said I didn't have any un-responded to messages. Anyway, to answer: It doesn't take long to warm up...probably 20-30mins. Long you leave it, the more the bricks will absorb the heat and you get a slightly more consistent cook on the base (and it drops less between cooks). In terms of a larger oven. I'm still absolutely fine with the size of the One. It does a decent 12-14" pizza and I rarely have the need for 2 at at time. The only thing I would say, is dual fuel would be a nice option. So at some point, I may go up to a Brio. The wood isn't particularly difficult to manage etc, but sometimes, if it's just for 1 or 2 pizzas, it would be nice to just flick on the gas (bit like with a BBQ really).

@@onepizzaboy3369 wouldn't come over to the dark side for dual fuel? (gozney) haha. Alfa was always my next choice!

Add a burner (fuel log)to that oven.. no need to buy another

Ha! Thanks - much appreciated! So sorry for the delay in posting! Bloody work getting in the way! Will try not to leave it so long!

Hi rob it’s oscar 😀

@@pixiethecat47Hey Oscar! So sorry I missed this! YT didn’t notify me! 🤦‍♂️

I had an Ooni Koda 12 before this and also had occasional issues. Not blowing out the flame but certainly disturbing it. With the Alfa I haven’t had any issues. The door is on during heat up and is roaring when I cook. I guess if there was direct, strong wind going into the front you may have some issues with ash blowing around slightly but due to the design, it’s pretty well protected. 👍🏻

Grazie, molto apprezzato!

Danke!

50/50 mix of 00 flour and semolina. 👍🏻

Thanks. Much appreciated.

Thanks. I’m aware of the Zio Ciro and they seem to be great ovens. I’m still loving the Alfa but I’m not sure you’d be unhappy with either. Best of luck for whichever you choose. 👍🏻

Hi - they were around 12 inches, perhaps a little bigger. 👍🏻

@@onepizzaboy3369 Thx !

Hey, thanks so much for the taking the time to comment. I made the video because there wasn’t much out there when I was looking to buy. I’m so glad you found it useful. I’ve been delighted with mine (replaced a gas Ooni Koda). Annoying about the cement layer but I’m guessing it doesn’t impact the operation….🤷‍♂️. Hope you enjoy using it as much as I do. All the best. Rob

Thanks very much. I got them from a company in the UK called “Solent Plastics”. They’re occasionally available on Amazon. I have two of them. I like them. They’re sturdy and stackable. I can comfortably fit 6x 250g dough balls in each. 👍🏻