🔥 UNBOXING : le FOUR À PIZZA ARIETE 3901 🔥 430°C – Pizza en 2 MINUTES 🍕 (TEST COMPLET)

🍕 EXCLUSIVE UNBOXING OF THE ARIETE 3901 DA GENNARO PIZZA OVEN In this video, I'm bringing you one of the very first unboxing videos in French of the Ariete 3901 Da Gennaro pizza oven, an electric oven capable of reaching 430°C and cooking a pizza in just 2 minutes 🤯 👉 Very few videos exist on this model, even internationally: you're getting a sneak peek here. 🔥 WHAT'S IN THIS VIDEO ✔️ Complete unboxing of the Ariete 3901 Da Gennaro oven ✔️ Design and accessories overview ✔️ Detailed technical specifications ✔️ Explanation of how it works ✔️ First impressions before the cooking test ⚙️ TECHNICAL SPECIFICATIONS 🔥 Power: 2200 W 🌡️ Maximum temperature: 430°C ⏱️ Cooking time: approximately 2 minutes 🍕 Refractory stone included 🏠 For home use (no gas) 🛒 OVEN PURCHASE LINK (AFFILIATE LINK) 👉 Buy the Ariete 3901 Da Gennaro oven on Amazon ➡️ 🔗 https://www.amazon.fr/dp/B0FGYCW6MM?r... 🍞 MY PIZZA DOUGH RECIPE (Pizza Gabriel) (Ideal for high-temperature baking – 430°C) BIGA Day 1 1500g flour (Caputo Rouge Sacorosso) 750g water (TA) 6g fresh yeast (3g active dry yeast) Mix without kneading, then let rest in the refrigerator for 24 hours (finish at room temperature for several hours). DOUGH Day 2 Rehydrate the biga with: 500g flour 350g fresh water 2g yeast (1g active dry yeast) Mix on low speed until smooth, then increase to medium speed and gradually incorporate the dry ingredients. : 196g of water, adding it gradually 56g of salt Olive oil (to taste) *Let the dough rest for 15 minutes after kneading before shaping. *Divide into 12 dough balls of 280g each and freeze immediately, or leave 5 or 6 at room temperature for enjoying the same evening. 📌 TIP 💬 Feel free to ask your questions in the comments: tests, comparisons, actual baking, Neapolitan pizzas… Follow me on social media 📸 Instagram:   / osmobolide   🎵 TikTok:   / osmobolide   #pizzaoven #Ariete3901 #napolitanpizza #unboxing #homemadepizza #italiancuisine #DaGennaro #electricoven