Includes a high-quality, American-made brass oven brush with 24percent more bristles! Firm but delicate to your oven's hearth.
Package includes one ash rake (60-inches long), one shovel (47-inches long), and one American-made brush with brass bristles (48-inches long).
You can buy them all separately, however we offer a savings if you buy all three. Check out our FG Video page to watch these tools in action.
Our brush is made in America. The shovel and rake are made in Italy.
Frankie G's Suggestion:
If you would like to learn or get ideas about cooking & baking in a woodfired oven, please allow me to suggest this book by Richard Miscovich? It's one of the best books for a woodfired oven that we have read. We can't recommend it high enough...
This book will fit in the same box as any of these Al' Forno Packages... Save money by shipping them together!
Package includes one ash rake (60-inches long), one shovel (47-inches long), and one American-made brush with brass bristles (60-inches long).
Package includes one American-made Long Natural oven brush (51-inches long), ash rake (60-inches long), one shovel (47-inches long), and one set of our Suede Oven Gloves.
Check out our FG Video page to watch these tools in action.
This log holder just might be the most helpful oven tool in your tool case. It helps with oven fire and assists you with the direction of flame inside the oven cavity.
Why is this important? Because fire direction can take you across the line of quality, between good pizza and GREAT pizza. For truly delicious and crispy pizza crust, flame should curl over the dome of the oven.
As logs tilt on the log holder, and/or the fire is built over it, this solid-steel unit allows better airflow under the fire for a more consistent flame.
Made of solid steel and weighs in around 10#. 19 3/4" long by 10 3/4" wide by 9" tall.
And the cool thing is that it's made in America.
Made of solid steel and weighs in around 5#. 13" long by 8.75" wide by 8" tall.
The cool thing is that it's made in America.
The head stock is made of strong North American hardwood with sturdy but gentle brass bristles. 24% more bristles than other brushes.
Use this brush to collect ash from between hearth bricks and the smallest crevices of your oven. You will love how gentle and thorough it sweeps and cares for your hearth.
The adjustable head swivels to adjust to ANY oven shape - and sweeps with a FIRM motion. Angle the head straight in-line with the handle, or swivel it perpendicular to sweep and drag ash or push small coals. Head adjusts 360 degrees.
Extremely well constructed and durable. This is the same item as in our Al' Forno Pacchetto! Weighing in at a little more than 1.25 pounds, it has a heavy-duty 48" aluminum handle (which will not get burned from the heat of your oven like wood handles), and it cools off quickly. Want a longer handle? Here's our 60" handled brush
Its flared brass-bristles allow the brush to sweep 8" of space at a time. To see the brush close up, please click HERE
Made in America
Here's how it works: Your Wood-fired Oven is hot and you've just made a pizza or two for your guests - to take away the hunger. Now for the main coarse, you roast some veggies, make a salad, and rake some coals forward from the back/side of your oven toward the oven opening. Place your Tuscan Grill on top, and grill your steaks, veggies, bread... anything!
It can be used over a campfire or in your fireplace. The Tuscan Grill has plenty of room for grilling vegetables, meats, fish etc. with 196 square inches of cooking surface.
The grill has a height of 4" with the legs, which can be used directly over hot coals. Without the legs you can lay it on a conventional chrome-plated or enamel pan to produce tack-sharp, well defined grill marks.
Cast iron construction
14" x 14" grill surface, 4" high legs
Why a draft door? Sometimes a fire needs a little push. This door feeds a constant air flow to the fire, feeding the flame so it burns more aggressively.
Our draft door has an opening in the bottom of the door to promote positive air flow into your oven chamber, to feed the fire or coals inside your oven. Once the air has heated, it travels along the dome of your oven, and out the front opening, where the door directs the hot exhaust up the flu. All this goes on while the opening to your oven is shielded from letting out too much heat.
It's perfect for quickly burning down coals on the hearth floor while containing the heat inside your oven's chamber. Made of solid steel, 19.5" wide by 12" tall. See the door in action on our FG Video page page.
Frankie's notes: I have been using this door and it saves me 30 minutes on heating time and gives me a hotter oven. Read our customer's review of how the door helped his firing.
We have had many calls from people who have taken classes at the International School of Pizza in San Francisco, CA. Now that they are understand the craft of the Pizzaiolo, they want to use the right tools.
This is one of Tony Gemignani's favorites. If you have the opportunity to eat at Tony's, there's a good chance you will find him turning pizzas with this 47-inch Pallino.
Dimensions: Round perforated Head: 8", Handle Length 47", Weight 1.5 lbs. Replacement handles are available HERE.
See Tony use this peel and our Napoletana peel in this video at his North Beach restaurant.
Made In Italy
This small-headed peel is used to spin and remove pizzas or pans from the oven, or adjust and place logs on the fire. Stainless-steel head, and stainless-steel rod. The smooth-sliding and heat-resistant plastic handle improves accuracy of movement, and allows ease of operation and accuracy.
Dimensions: Round Perforated Head: 9", Handle Length 59", Weight 2.3 lbs. Older pictures represent this tool with round holes, but this is not made any longer. The manufacturer has redesigned this product to sport oblong perforations.
Frankie G's notes: I personally have used this since the first firing of my oven. Note the sliding handles. These peels are fixed with one secure handle at the end, and one sliding handle on the stainless-steel rod. This allows its operator to easily maneuver the peel where needed, without readjusting one's hands. GREAT design! It's not only a necessity, it's really fun to use.
You can see this peel demonstrated in our "Peels 101" video, located on our FG Videos page, OR click HERE for a short, 1.5 minute video.
Replacement handles are available HERE.
Made in Italy
Dimensions: Round Solid Head: 9", Handle Length 59", Weight 2.3 lbs
Use this peel inside or out! Small enough for use in a home oven, yet sturdy enough to hold up to a brick oven.
Note the sliding handles. These peels are fixed with one secure handle at the end, and one sliding handle on the stainless-steel rod. This allows its operator to easily maneuver the peel where needed, without readjusting one's hands. GREAT design!
A well-built, light-weight, professional and affordable oven brush that is made in America to FGpizza's highest standards, and only available through us.
The head stock is made of strong, North American hardwood with sturdy and gentle brass-bristles. 24% more bristles then other brushes.
Extremely well constructed and durable. It has a heavy-duty 60" aluminum handle (which will not get burned from the heat of your oven like wood handles), and it cools off quickly. Want a shorter handle? Here's our 48inch-handled brush
With a 51-inch handle and 27.5 inches of natural bristle to accommodate, you can quickly dust your hearth deck clean of corn meal, semolina, fallen toppings... anything to make the deck debris-free for the next pizza, bagels or bread.
Not advised for sweeping coals, or hot cinders... but the perfect tool for the baker and pizzaiola who wants to keep their cooking/baking surface clean for the next batch.
The 51" wooden handle is very sturdy and constructed from one solid piece of wood. Approximately half-way down the handle starts the 27.5-inch natural tampico brush head.
Made in the USA.
This is the same item as in FG's Al' Forno Pacchetto! Lightweight (approx1.5#), heavy-duty constructed galvanized shovel with 49" aluminum handle.
Shovel head dimensions are:
6" wide at the BACK base near the handle
8.5" wide at the scooping end
The head length is 8.3/4" long from handle to tip
1.5" high in the back... tapered down to 0"
Made in Italy.
This is the same item as in FG's Al' Forno Package. Dimensions: Length 60.28", Dim 9.46 x 3.94", Weight 1.09 lbs
Frankie G's notes: I personally have used this since the first firing of my oven. The best feature is its light weight and very sturdy aluminum construction. After moving coals and raking an oven, it will cool down pretty quickly. This is the best tool for the money.
You can see this rake demonstrated in our first video about our wood oven: "Frankie G's Woodfired pizza oven" video, located on the FG Instructional Videos page.
With a wood-fired oven, one needs to work fast. This little life saver can attach to the outside of your oven or wall to hang your pizza peels and utensils.
We've had some of our customers with woodfired ovens request a vacuum for their oven - and we have found the one that works. This vacuum was specifically designed to remove ashes from your hearth. WARM OR COLD!
Using a 5' long, fire-resistant hose and a specially designed filtering system for ash, the Ash Vac solves the problem of removing ash from wood burning ovens safely and effectively.
The Cheetah II uses a filter system consisting of two filters. The first filter is flame retardant for precautionary reasons. The second filter traps sub-micron particles (ash) and has a special snap spring assembly allowing for easier cleaning. The Ash-Vac features a 5' flame-resistant hose, 3-gallon capacity container, and a powerful 6-amp motor. Comes with a one year warranty and includes one set of filters. This unit is 20" high, has a 1-1/4" diameter hose opening, and holds up to 3 gallons of ash.
• Patented double filter system
• Comes complete with a FIRE RETARDANT PRIMARY FILTER.
• Cleaning rod and pliable filters allow cleaning without removing the lid.
• 5 ft. FLAME RETARDANT HOSE allows ash to pass through the hose to the canister without damage to the hose.
• Designed for conventional stoves and fireplaces as well as pellet and corn burning stoves.
Only available to ship in US (48 Contiguous States). Made in America
An FGpizza special item! Same vacuum as item #5000, and more!. This vacuum is equipped with a 3-foot metal nozzle to reach the back of your woodfired oven. It is perfect for the oven owner who wants to vacuum the ash out of the oven cavity.
Ships in 2 boxes and made in America.
Only available to ship in US (48 Contiguous States). Made in America
But when one bubble wants to grow big enough to take over the entire pizza... it needs to be tamed.
This is the perfect tool to pop those big bubbles that can form on your pizza while cooking. Check out our FG Video page to watch a video on how it works.
The secret is to "POP" and "drag"...
This simple little tool can be used as a "hook" to retrieve baking pans and trays. It's really useful.
Made in AMERICA of Stainless Steel - about 30 inches long.
View a video on how these work on our Roasted Bell Pepper Woodfired Appetizer Video page.
Two gloves measuring 18" long are included. Soft and pliable for an easy grasp but long and thick enough to protect your forearm and hand from the heat.
The pan pliers will allow you to grip that hot pan right-out-of-the oven without struggling to find a potholder.
This handy gadget is famous for showing up in Chicago-Style deep-dish pizza parlors. Like a pair of pliers they allow you to grab and maneuver the pan with ease.
Pliers are nickel plated steel and weighs 8 ounces.
No more grabbing the pan with a towel or potholder, which includes getting ones thumb on the top-inside of the pan. This tool does it for you.
Our stainless steel pan is light-weight, with great heat transferring qualities. Use for paella (of coarse), but also can be used for so much more...
Roast potatoes, vegetables, meats, sauces, shellfish, etc. Get creative and fill with a 1" layer of rock salt and make Frankie G's Clam Casino appetizer for your guests.
Our paella pan is more durable than using ceramic and Pyrex cookware. (I never liked putting glass material in the oven with the fear of it breaking and leaving glass chips for my next pizza...). Although I love to cook with cast iron, this pan is lighter in weight and transfers heat from your oven floor better. The handles also allow it to be maneuvered much easier within and outside the oven.
If you would like to see this pan in action, check out our
Roasted Cauliflower video on our Woodfired Appetizer Page.
Through 272 pages, 182 photographs, and six chapters, you'll learn the history of these fascinating and enduring ovens, follow a typical two-day workshop in detail, then explore the various oven shapes, types and building methods to select your own. A clear, unbiased investigation of oven types does not exist in print--until now. Throughout, myths are dispelled, little-known tips provided and results-oriented methods explained. Far too much mystery has surrounded true artisan baking. Not here.
How about an authentic Neapolitan pizza baked for ninety seconds on a 750 degree hearth? This book shows you how.
From theory to practical, hands-on techniques, from ingredients to equipment, from wild to commercial yeasts, hearth breads to sweet breads, from preparing to firing and baking, you'll gather the information you need to make genuine artisan breads in a wood fired environment--or even in a home oven. This is exactly the kind of detailed look at real hand-made breads that is not available anywhere else. We know, we checked.
This is a book of method, not hundreds of bewildering recipes. As we tell our students, once you master the recipes in Tools Are Made, Born Are Hands, you will have the ability to approach any formula with confidence, whether you have a wood fired oven or not.
Tools Are Made, Born Are Hands is available in pdf format that can be read with Adobe Reader, Adobe Digital Editions (both free programs) or on most book readers. The PDF file will be emailed to you. If you require a copy on CD, please make that notation within FG pizza's checkout system. Once downloaded, this item may not be returned. Please note, tax will be charged for CD Books for California residents.
The classic wooden pizza peel has a blade that is tapered at the tip for easy movement of the pizza in the oven.
Made of superior high-grade, well-seasoned lumber. The peel blade measurement is 12" x 14" with a 28" handle. Tapered on the front and the sides to easily scoop under your bread, pizza etc.
You can see this peel demonstrated in our "Peels 101" video, located on our FG Instructional Videos page.
Using screens allow one to easily maneuver uncooked pizzas throughout the kitchen and into the oven with ease.
Also, if the hearth is too hot, use a screen to start baking your pie, then remove the pizza from the screen and let it finish on the hearth.
To see the screen close up, please click HERE
You can see screens demonstrated on our FG Videos page.
You can see screens demonstrated on our FG Videos page.
GREAT for Alan Scott-style Ovens
Call me crazy... but this thing works!!! Frankie G's Bread Peel is specially made for FG pizza & Italian. It allows you to quickly load loaves into your oven Straight and will be placed EXACTLY where you want them! Every time.
Blade = 8" W x 16" L with a 30" handle. 48" overall length. See explanation below.
Professionally made of high-quality seasoned wood, this peel is light weight and VERY durable. The off-center, sharpened blade, allows the bread baker to place unbaked loaves in and around the corners of your oven.
Check out this customer's testimonial
Made in the USA
These cast iron side dishes are made in America, durable and affordably priced. Measuring 6"x1", both side dishes are already "seasoned" and ready to cook. Made of solid cast iron and very well formed. Cooking in cast iron helps caramelize your food creations. You'll love the way it performs.
Handsomely designed and the handles on each side are equipped with a hole in middle so the dishes can be retrieved with a pan hook or hung in the kitchen.
ALSO! Here are the perfect Magentic Trivets for this set. The trivets adhere perfectly to these side dishes, and follow them anywhere to protect your table.
FGpizza stocks this book. It may be combined with other stocked items purchased to save on shipping
From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire
Frankie G's note: To me, this is the most comprehensive and "complete" book about baking, cooking, and using a woodfired oven. We are really proud to offer this to our FGpizza family...
In the past twenty years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or pizza in an oven. From the Wood-Fired Oven offers many more techniques for home and artisan bakers—from baking bread and making pizza to recipes on how to get as much use as possible out of a single oven firing, from the first live-fire roasting to drying wood for the next fire.
From the Wood-Fired Oven offers a new take on traditional techniques for professional bakers, but is simple enough to inspire any nonprofessional baking enthusiast. Leading baker and instructor Richard Miscovich wants people to use their ovens to fulfill the goal of maximum heat utilization. Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate temperature window. What comes first—pizza, or pastry? Roasted vegetables or a braised pork loin? Clarified butter or beef jerky? In addition to an extensive section of delicious formulas for many types of bread, readers will find chapters on:
Appendices include oven-design recommendations, a sample oven temperature log, Richard's baker's percentages, proper care of a sourdough starter, and more. . . .
Frankie G's note: This is the book that started my love of and for woodfired ovens. I built MY OVEN directly from the pages of this book. This book explains building an oven from ground up, and baking hearth-bread from grain to loaves. It's a must for anyone considering building an oven or baking bread from scratch.
Creating the perfect loaf of bread--a challenge that has captivated bakers for centuries--is now the rage in the hippees places, from Waitsfield, Vermont, to Point Reyes Station, California. Like the new generation of beer drinkers who consciously seek out distinctive craft-brewed beers, many people find that their palates have been reawakened and re-educated by the taste of locally baked, whole-grain breads. Today's village bakers are finding an important new role--linking tradition with a sophisticated new understanding of natural levens, baking science and oven construction.
Daniel Wing, a lover of all things artisinal, had long enjoyed baking his own sourdough bread. His quest for the perfect loaf began with serious study of the history and chemistry of bread baking, and eventually led to an apprenticeship with Alan Scott, the most influential builder of masonry ovens in America.
Alan and Daniel have teamed up to write this thoughtful, entertaining, and authoritative book that shows you how to bake superb healthful bread and build your own masonry oven. The authors profile more than a dozen small-scale bakers around the U.S. whose practices embody the holistic principles of community-oriented baking based on whole grains and natural leavens.
The Bread Builders will appeal to a broad range of readers, including:
A ceramic casuella is the traditional way to cook in a woodfired oven. These casuellas are exclusively made for FGpizza, by artisan Bill Funkhouser, of Terra Forno Pottery!
Since this ceramic beauty can be fragile, we have chosen to offer a more convenient size for small - to moderate size recipes. Since each casuella is hand-crafted, no two are exactly alike. Each measures approximately 7 inches wide by 1.5 inches tall, holding about 10 fluid ounces.
The glaze is food safe. The clay is fired to a point where it is almost vitreous so the clay can absorb a small amount of water. This pottery is oven, microwave and dishwasher safe, but we suggest hand washing to preserve the quality and life of the casuella. The color of the casuella will evolve over time with use, cooking, and washing.
Since it is made of clay, it will break if mishandled. One should not soak them in water before use. Like our Pedestal Bowl, the glaze is food safe.
We have a great video using these casuellas in our woodfired oven... check out our Warmed Olives & Goat Cheese Dip.
If you've ever said... "I wish I would have invented that." Well this one is that idea for Frankie G.
This trivet so convenient and the PERFECT match for our Cast Iron Side Dishes. Just pull your cast iron from the oven, and set it on the trivet. Viola! The trivet magnetically adheres to the cast iron and follows it any where it gets set - to protect your table or counter surface from the scorching heat.
Here's the benefits:
Included is the sliding bead handle, base handle and attaching bolt.