Who remembers the Bagel Bites jingle? Pizza in the morning, pizza in the evening, pizza at suppertime. When pizza's on a bagel, you can eat pizza anytime! Those things were so delicious with their microscopic cubes of pepperoni. Even when I left them in the oven a little too long and the bagel got toasted a little too crispy and then massacred the roof of my mouth with its jagged edges I would still eat them by the Sam's-sized flat as a lad. I preferred them to Totino's Pizza Rolls, which I still ate, but whose filling I felt had the flavor and texture profile of regurgitated Spaghetti-Os. If I had grown up fancy like Ricky Stratton in Silver Spoons though, I probably would have had my own wood-fired pizza oven in the back yard and none of this would matter. Huh. That might be the sole reason I'm glad I didn't grow up like Ricky Stratton.
The Forno Toscano Margherita and Mangiafuoco are Fontana's latest wood-fired oven releases. Incorporating the speed and efficiency of a traditional brick oven into a modern and less space-consuming design, the Forno Toscanos heat to 1 million degrees--or whatever proper pizza blasting temperature is--in only 10 to 15 minutes. Fabrication is a solid weld of steel and 441 stainless steel, with rock based insulation and included food grade cooking stones. The smaller Margherita has interior dimensions of 24" deep x 24" wide x 14" high and exterior dimensions of 34" deep x 31" wide x 77" high. Mangiafuoco measures 24" x 32" x 14" on the inside and 34" x 39" x 77" on the outside. Hmmm, both bigger on the outside. TARDIS would not approve.