Allegro Wood Fired Oven
Allegro is the largest oven in Award Leisure’s Pizza Oven range. Its dimensions and technical features place the oven into the professional’s pizza chef category. The Allegro has been designed to meet the daily requirements of both family and a large number of friends. Our oven is a little more expensive than any other ovens sold on the internet and in garden centres, but please be reassured that our ovens are of a higher build quality, better design and have incomparable performance. All Award Leisure wood fired pizza oven range are covered by a 5 year satisfaction guarantee, carry a 5 star endorsement from our hundreds of satisfied customers and we will confidently promise you years and years of mouth-watering cooking experiences.
Once in location in your garden, the oven can be heated up to 400°C and ready for cooking your pizzas in less than 20 minutes. All you’ll need is a lighter, 4 sticks of kindling and 8 quarter sections of kiln dried log to start you off. Please see our video guides and recipes to see how easy the oven is to use.
The oven floor is made of interchangeable refractory tiles designed to absorb heat from the fire and then convey this heat from the tiles upwards so that your food is cooked evenly and perfectly. The fall-front door also turns into a convenient ledge to place foods. The door is fitted with a solid steel handle and allows air flow into the oven so the flame can be made weaker or the flame can be kindled to brown food for a crisper result.
When you’ve finished cooking at high temperatures, you can bake up to 4 loaves of bread (2 kg) in the oven or even a joint of meat, as the fire dwindles and the oven cools down. Through design we’ve created a heating technology which combines the traditional properties of a brick built oven with a more contemporary efficiency. The casing of the steel structure is specially designed to be resistant to any thermal and mechanical stresses created by the very high temperatures our ovens can reach. The dome is manufactured from thermal stainless steel and is insulated with ceramic fibre so that the hot temperature required for outdoor ovens to be effective is retained. Our ovens can reach much higher temperatures, much more quickly, with less wood and stay hotter for longer than any other pizza oven and can reach controllable temperatures up to 500°C. The face of the oven is also fitted with a pyrometer which indicates the wood-fired oven's combustion chamber temperature. Castors are fitted at the base of the frame to ensure easy movement both for indoors and outdoors.
Our Allegro oven has a built-in food or plate warming shelf located just below the combustion chamber so you can leave dishes to rest when they are taken out of the oven while the food remains at a constant temperature. The lower compartment allows wood to be neatly stacking and kept dry and preserved.
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Features
- The refractory tiles store and convey heat from the bottom upwards to cook all of your food effectively and efficiently.
- The stainless steel dome has Ceramic fibre insulation ensuring long-lasting warmth inside the oven which enables the cooking chamber to reach high temperatures while consuming very little wood.
- The Allegro is fitted with a pyrometer so the cooking chamber’s mean temperature is measured accurately and can be seen at a glance.
- We’ve added 2 side shelves for food preparation and presentation, and 3 additional shelves within the base: a warming shelf, an accessory shelf and a shelf for wood storage.
- There are insulated, hinged doors fitted to both sides of the cooking chamber; so food is more accessible and the oven is easier to clean. Both doors have lockable handles which allow for more control of the temperature and draught inside the cooking chamber.
- The Allegro is manufactured with a shelf located just below the combustion chamber which can be used to either help maintain foods at a constant temperature or to leave dishes to rest when they are taken out of the oven.
- The wood compartment ensures cleanliness and allows neatly stacking and preserving wood.
- All Coloured parts of the oven are powder coated to resist high temperatures.
- The 4 built-in castors are designed for easy handling. The oven can, therefore, be smoothly moved and stationed wherever you wish.
Specifications
| Minutes to heat up | 20 |
| No. of pizzas at a time | five |
| Number of pizzas in 15 minutes | 18 |
| Bread baking (Kg) | 5 |
| Average consumption (Kg/h) | 5 |
| Floor area (mq) | 0,7 |
| Cooking floor (cm) | 100x70 |
| Flue (cm) | ∅ 18,0 |
| Width (cm) | 118,0 |
| Depth (cm) | 102,0 |
| Total height (cm) | 225,0 |
| Weight (kg) | 220,0 |
| Mouth width (cm) | 59,0 |
| Mouth height (cm) | 19,0 |
| Available colours | |
| Maximum temperature (°C) | 400 |
Menu
CARNEVALE
Spicy pork, Pepperoni, Ham
SPECIAL
Ham, Pepperoni, Onions, Mushrooms, Peppers, Olives, Capers, Pineapple<
ROMANA
Ham, Mushrooms
AMERICANA
Ham, Pineapple
MEXICAN
Spicy Pork, Jalapeños, Fresh Tomatoes
VEGITARIAN
Onions, Mushrooms, Peppers, Olives, Capers
TERRA E MARE
Smoked Salmon, Prawns, Capers, Olives
PESCATORE
Prawns, Anchovies, Tuna
TONNO
Tuna, Onions, Sweetcorn
PASTICCIO
Pepperoni, Italian Sausage, Coppa Di Parma, Roasted Peppers, Sundried Tomatoes
GALLONE
Chicken, Sweetcorn, Mushrooms
CAPRICCIOSA
Ham, Mushrooms, Peppers, Onions, Eggs
LAHMACUN
Spinach, Red Onion, Garlic, Feta Cheese, Pine Nuts, Pomegranate Seeds
PISSALADIERE
Onions, Anchovies, Black Olives, Freash Thyme, Black Pepper
ROSEMARY PIZZA
4 tsp Butter, 3-4 Vertically Sliced Fennel Bulbs, 3 tbsp Maple Syrup, Fennel Seeds, - To make the topping, heat the oil and butter in a frying pan. Fry the fennel on a medium-high heat until golden, then add the maple syrup, a pinch of salt and the fennel seeds. Toss and cook for 3-4 minutes until soft and caramelised. Remove and set aside.
Vegetarian Parmesan or Firm Goat's Cheese, Baby Spinach Leaves
For the flavoured oil - 1 Bottle Olive Oil, Fresh Rosemary , Garlic Cloves - To make the flavoured oil, place the ingredients in a blender and whizz until the herbs have dissolved. Place in a jar for at least an hour, preferably overnight. Run the oil through a fine strainer into a new bottle and keep refrigerated.
ALSATIAN TARTE FLAMBEE
Bacon Lardons, Onions, - Cook the bacon in a heavy frying pan until almost cooked. Drain, reserving 2 tbsp of fat. Add the onions to the pan and cook until lightly browned, then set aside.
Lemon, Roughly Chopped Flat-Leaf Parsley, Pinch of Paprika, Salt and Black Pepper.
CICKPEA PIZZA
Thinly Sliced Red Onion, Crumbled Gorgonzola, Fresh Oregano, 4 Figs, Prosciutto, Rocket, Chilli Oil, Balsamic Vinegar
PIZZA BIANCA
Crème Fraiche, Creamed Horseradish, Shallot, Grated Parmesan, Spring Onions, Smoked Salmon, Rocket, Lemon Juice
BREAKFAST PIZZA
Chilli Flakes, Worcestershire Sauce, Paprika, Button Mushrooms, Sausages, Smoked Streaky Bacon, Black Pudding 100g, Cheddar, Grated Mozzarella Ball, Quail’s Eggs