Thanks. Very much appreciated.

It’s a great little oven. 👍🏻

Thanks John, much appreciated.

Thanks buddy, much appreciated. It’s taken a while and been a learning curve but getting consistently tasty results now. 👍🏻🤞🏻

Thanks Tasos. Not a lot of videos out there for this oven, so thought I’d drop a quick one. 👍🏻

Grazie, molto apprezzato!

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

Yeah it is really. Makes it a lot more useable. Don’t get me wrong - it’s still not as convenient as Gas and feels a bit of a pain when you only want one pizza…..but all in all…it’s very good!

Thanks Paul. If you’re checking with a laser and it’s 400-450c on the floor, then yes, perhaps it is the dough. If you want to give it a go. I just usually use a direct dough method as per the below: 12” pizza Dough Ball Size: 250g Hydration: 63% Salt: 2.5%. Yeast: Depends on rise time and room temp. Aim for minimum 6hrs total rise. Process: 1. Flour in a kitchen aid mixer. 2. Salt dissolved into the water in a separate bowl. 3. Add c10% of flour to the water/salt and then mix in the yeast. 4. Slowly add the water mix to the flour in the kitchen aid and turn on to a low speed. 5. Once it’s come together as a dough, turn up the speed and mix for 10mins. 6. Once down, tip out onto bench. 7. Oil on hands and then fold and bulk ball the dough. Rest for 30mins. 8. Repeat stage 7 twice more. 9. Once the folding and resting have been done. I put the bulk in a container and leave for ~6-10hrs (yeast adjusted accordingly) 10. Ball up dough and leave for 2hrs for a final prove. 11. When stretching, use a 50/50 mix of semolina and 00 flour.

Thanks! 👍🏻

Apologies for the delay. I didn’t get a notification! Thanks for the message. 🤞🏻 you’ll soon have the space for an outdoor oven. 👍🏻

@@onepizzaboy3369 ow, no bother. I completely forgot it lol😀. But thanks for your reply.

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. 👍🏻

Thanks Peter, I appreciate it. The pizzas I tend to cook are typically around 12 inches, so around 30cm. Sometimes a bit bigger depending on how I stretch them on the peel. I think you’ll get away with 37cm (14” inch pizzas but if you’re going much bigger than that, I suspect it’ll start getting a bit tight on space.

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. 👍🏻

Agreed Matthew - great ovens from Alfa. Congrats on the Allegro, beast of an oven! I need to move up to a FAMAG at some point…..it’s definitely on the wish list!

Thanks Paul. Put it together last year. Loving it. Nice to have a dedicated space and we use it all the time. 👍🏻

​@@onepizzaboy3369 nice! I took a page out of your book and built an outdoor space myself. I'm using the Gozney Dome, but this oven looks great!

@@Viva_la_naturasorry for the lack of reply! YT stopped giving me notifications so I’m just going back through to see if I missed any comments! 🤦‍♂️ Good news on the outdoor space - hope you’ve been enjoying it. The Dome is a great oven as well! Good choice. 👏🏻👍🏻

Hi. If you’re talking about the container I have the toppings in then it’s one I picked up from Amazon. It’s called a Condiment Dispenser / Holder. Think it’s supposed to be for a bar but it works great for this. The plastic containers all lift out and there’s space underneath for cool packs. I got this one but there’s a few that look the same for a bit cheaper: Plastic Condiment Dispenser 6 Compartment Black | Bar Condiment Holder, Cocktail Garnish Tray amzn.eu/d/5ZJF6Vx

@@onepizzaboy3369 thank you for reply. Lot of great time with you owen in future. Br.

@@tadybass No problem. Enjoy. 👍🏻

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 😂👍🏻

@@user-zx9us6vk2c 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! 👍🏻

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. 👍🏻

Hey thanks for commenting Philip. Hope there’s some useful stuff in there for you. 👍🏻

@@onepizzaboy3369 it was good Rob I have been thinking about buying the Alfa one are you happy with it I was thinking maybe it's a bit small.

@@philipburgess7416 Guess it all depends on what you’re looking for but I’ve been really happy with it. I moved from an Ooni Koda 12” so tbh, it’s always felt pretty big to me. It’s certainly big enough for a good 12-14” pizza and I don’t have any issues with maneuvering it or having it too close to the flames etc. It’s definitely a one pizza oven (unless you’re going for a very small pizza!) but given how quickly they cook, this isn’t an issue for me. I also picked up a shallow cast aluminium casserole/Dutch oven which fits it perfect for when I want to use it for stews, chillis etc. 👍🏻

Thanks Rob there is only two of us I just want it for pizza and a small roast and maybe some bread it's good to hear from someone who has the Alfa one thanks

@@philipburgess7416 think it’d be fine then. The other benefit of it being a bit smaller is the faster heat up time. I would however say that the heat retention becomes more difficult for longer cooks. You will need feed it occasionally to keep some heat. I don’t think that’s unreasonable though and I think it’s pretty much the same for all/most steel ovens vs traditional brick ovens. 👍🏻

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

Hi Daniel, not using the cage certainly helps getting the floor up to and over 400c. In terms of the general oven temperature as soon as I oven the door, the temperature will drop quite a bit but it usually comes back up once a fresh long is added and the door replaced (with a slightly gap). Tbh - these days I pay less attention to the temp on the thermometer than I used to because I know how quickly it can change. If the floor is 400-450c and I’ve got a decent rolling flame, I go for it.

@@onepizzaboy3369 gotcha! Thanks

@@danielgrace2139 no problem and good luck. 👍🏻

I'm having the same with my Alfa One... I need the oven to be at 450c and the temperature drops quite quickly... Not sure how to manage

@@baraup9550 How long are you pre-heating for? I find I need a good hour of a fairly hot fire before it levels out.

Ha. Thanks. Picked it up from Amazon. It’s called a Condiment Dispenser / Holder. Think it’s supposed to be for a bar but it works great for this. The plastic containers all lift out and there’s space underneath for cool packs. I got this one but there’s a few that look the same for a bit cheaper: Plastic Condiment Dispenser 6 Compartment Black | Bar Condiment Holder, Cocktail Garnish Tray amzn.eu/d/5ZJF6Vx

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. KZfaq 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 👍🏻

That’s great news! Hope you get on well with it. I love mine. If you have any questions just give me a shout. Join the North America Alfa group on FB if you haven’t already. Lots of good people happy to help. 👍🏻

Thanks George! You can find them (and similar on Amazon) but I got them directly from the company in the UK. They’re from a company called ‘Solent Plastics’. 👍🏻

@@onepizzaboy3369 thanks so much 😀

Yes, I do. I started out using the log holder/rack but found I was struggling to get the floor up to temp within a reasonable time. Advise from a number of users was to build directly onto the floor and I haven’t had any issues since. What problems have you been having……?

@@onepizzaboy3369 same as you had when using the log holder......hard to get the floor up to temp quickly. I will start doing what you are doing....Thank you for getting back so quickly.

@@PJBRACH no problem at all. Definitely helps making the fire on the floor. Give it a go like I’ve shown in the video and see how you get on. Word or warning tho, you do need to sweep the floor and perhaps clean it with a slightly damp kitchen cloth wrapped round a turning peel before your first pizza launch. Give me a shout back if you’re still having issues. 🤞🏻👍🏻

@@onepizzaboy3369 awesome information! Will give it a go and report back

@@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). KZfaq doesn’t always send me notifications!!

It’s made by an Italian company called Alfa. This is the Alfa One, which is now sold under the name ‘Alfa Nano’. It’s around £1,000 GBP or the Gas version: £1,500 GBP.

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

@@onepizzaboy3369 Thx !

Thank you for your comment. I appreciate it. Sure, the exact flour was “Caputo 00 Pizzeria”. If I can get it, it’s the only flour I use. Water: if I want the dough to proof over 2-3 days in the fridge, yes I use cold water. If I’m doing a same day dough, I tend to just use room temperature water. Hope this helps and well done on the English. It was very clear.

@@onepizzaboy3369 thanks for the info. Unfortunately, this flour is very expensive here, I use another Molino grassi 00. I leave poolish in the fridge for 16-24 hours

@@sordin it’s getting more expensive here as well. Poolish should be good. I’m making Biga today. 👍🏻

🤣🤣 you know it!! 💪🏻

Thanks. 👍🏻

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. 👍🏻

I’d say up to 14” but I tend to cook 12” (which are the ones you see here).

@@onepizzaboy3369 THANKS!

Thank, much appreciated. It’s a “Condiment Dispenser” from Amazon. Works well. There’s room for ice packs under the containers as well. 👍🏻 Plastic Condiment Dispenser 6 Compartment Black | Bar Condiment Holder, Cocktail Garnish Tray amzn.eu/d/5dAjIBG

Thank you , i have search something like that and now i have ordered one .. thank you very much .. Grüße aus Bielefeld Germany

@@makemyday63 Pleasure. All the best mate.

Oi, obrigado pelo comentário. Eu traduzi para o inglês, então desculpe se minha resposta não estiver correta. Sim, o Alfa One é exatamente o mesmo que o Nano, eles acabaram de mudar o nome. Boa sorte em tentar conseguir uma configuração. Obrigado, Rob

Olá, temos os fornos Alfa aqui no Brasil, se quiser nos consultar: www.termocasa.com.br/forno-lenha-pizza-italiano

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

@@onepizzaboy3369 Thank you! :)

Agreed, they are expensive. I’ve been impressed by the build quality and performance from it though.

@@onepizzaboy3369 Only, at this price I can have the pizzas delivered directly from Italy every week for 1 year.;-)

@@ScaramouchedaVinci 🤣👍🏻

Just kidding. Excellent portable oven. Probably better that ooni

Sorry - can’t seem to translate this.

Pizza di merda mangiatevi i crauti per piacere😁😁

@@salvodepetris457 - pizza tasted good actually. Not a fan of sauerkraut. Thanks. 👍🏻

@@onepizzaboy3369 then you do not know what it means pizza boy with an alpha oven this is an offense