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Alfa Pizza’s 5 Minuti is so named for the ability to heat up quickly, although Alfa recommends you give it 15 minutes before cooking. Metal pizza ovens are known to heat up quickly in contrast to the traditional refractory ovens made with clay or modern refractory material. The 5 Minuti has a stainless steel dome and cart. The 23.6″ x 19.7″ cook surface is refractory stone. The dome and cooking floor are heavily insulated.
Some backyard refractory ovens can weigh thousands of pounds. 5 Minuti weighs 176 pounds and can easily be moved around a deck or patio. The stainless steel cart has wheels on one side and a handle on the other. A storage shelf is at the bottom of the cart. 5 Minuti comes with a pizza peel and cleaning brush.
Alfa claims the 5 Minuti can cook 50 pizzas per hour. One has to assume those would be thin crust.
Manufacturer:
Alfa Pizza began making heavy, traditional refractory pizza ovens in 1977. In 2009 they introduced their popular 5 Minuti metal oven. Metal pizza ovens heat up faster than heavy brick and cast refractory ovens, but they cool off faster as well. They are also much lighter and may be moved around a patio or balcony with ease. Alfa now offers a variety of ovens and related accessories for residential and commercial use.
They are located in Anagni, Italy near Rome.
Published On: 12/15/2014 Last Modified: 11/7/2023
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When you make rubs at home we recommend you add salt first then the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because the law says the order is by weight, not volume, and salt is a heavy rock.
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda
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