Máquina de pizza G3FERRARI Pizzeria Snack Napoletana — forno de pizza de bancada 1200 W, base de pedra, máx. 400 °C, pizza de 31 cm

The G3 Ferrari Pizzeria Snack Napoletana recreates traditional Neapolitan-style pizza at home in about 5 minutes. Designed for a single pizza up to 31 cm in diameter, this compact pizza maker reaches temperatures up to 400°C and uses two refractory stone plates to cook quickly while preserving sauce moisture and delivering results comparable to pizzerias. The unit is also suitable for preparing tigelle, piadine, toasts, cakes, pies and sandwiches; an instruction and recipe booklet is included.

Advantages

The oven’s high maximum temperature and dual refractory stone plates enable fast, even cooking without drying the sauce. Its compact footprint and 1200 W power make it suitable for home kitchens, while the included aluminium pizza peel simplifies handling. The appliance supports multiple cooking tasks beyond pizza thanks to its exclusive cooking system and two heating elements.

Suitable for

• Home-made Neapolitan-style pizzas (up to 31 cm)
• Traditional tigelle and piadine
• Toasts and sandwiches
• Cakes and pies

Key specifications

• Brand: G3FERRARI
• Model: Pizzeria Snack Napoletana (G1003210)
• Power: 1200 W
• Capacity: 1 pizza (up to 31 cm)
• Heating elements: 2
• Cooking plates: 2 refractory stone plates
• Maximum temperature: up to 400°C
• Dimensions (W x D x H): 340 x 370 x 195 mm
• Accessories: aluminium pizza peel, recipe booklet
• EAN: 8056095877395

How to use

Place the oven on a stable, heat-resistant surface and preheat until it reaches the recommended temperature. Prepare dough and toppings, then place the pizza on the lower refractory stone plate using the aluminium pizza peel. Close the oven and monitor cooking; due to the high temperature, a typical pizza cooks in approximately 5 minutes. Use the peel to remove the pizza when ready and allow the oven to cool before cleaning following the manual’s instructions.

Recommendations

For best results, preheat fully and use a thin, well-stretched dough for even cooking. Avoid overloading toppings to prevent sogginess. Clean refractory plates only when cooled and follow the included recipe booklet for optimized cooking times.