A pizza oven for the worktop
G3 Ferrari calls the oven Pronto Pizza 2 Minuti and gives it the article code G10186. The German manual lists the technical model as KP1203-CE, and Amazon carries it under the model number G1018600. Behind the brand is TREVIDEA S.R.L., which describes itself as an Italian electrical appliance manufacturer.
In our pizza oven overview it is one of the electric ovens. Among those it stands out because it is built for indoor use. The manual designates it for household use, and its French section says explicitly: for household use and indoors. Two of the electric ovens we place next to it further below require the opposite according to their own manuals, namely outdoor operation.
The product image shows a flat, wide black body with rounded sides. In the middle is a dark viewing window in a silver frame, below it a black control panel with a digital display showing 430. Next to it the accessories are lined up: a light square stone, a grid rack, an aluminium peel with slots in the blade, a round dark tray with a pizza cutter, and the recipe book.
G3 Ferrari gives a recommended retail price of €269. Our price box lists the oven at approx. €265 from marketplace sellers on Amazon (Amazon page on 21 October 2026: €264.99). Amazon itself did not offer it that day; the price is the lowest new price from a marketplace seller.
Two heating elements, one dial up to 430 °C
Heating comes from two elements, 850 W on top and 850 W on the bottom, 1700 W together. The temperature control runs from 80 to 430 °C, the timer up to 60 minutes. The oven can be connected to AC 220 to 240 V at 50 to 60 Hz.
Outside it measures 46 x 28.5 x 50 cm (width x height x depth) according to the manufacturer and weighs 13 kg. The cooking chamber is more interesting. The data sheet shows it as a drawing with a height of 10 cm and 33 and 35 cm for the other two sides; going by the sketch, 33 cm is the width and 35 cm the depth, though the assignment is not labelled. A refractory stone of 32 x 32 cm that can be removed goes into this space. So there is barely half a centimetre per side between stone and side wall, and less than 10 cm of height above the stone.
The door has a triple borosilicate glass window, and there is a lamp in the cooking chamber. The housing is fan-cooled, and G3 Ferrari promises walls that stay cold even at maximum temperature. After baking, this fan keeps running until the oven has cooled down.
You operate it via the button panel below the window. The manual labels the elements with letters: A are the function symbols, B the time and temperature button, C the ON/START button with the usual on/off symbol, D the display, E and F raise and lower the value, G and H belong to the top and bottom heating element, I is the menu button. For A, the manual speaks of symbols for 10 functions, but 8 programmes are stored. When the oven is preheated it beeps five times, and the same signal sounds at the end of the cooking time.
What is missing from the documents
The product page, data sheet and the German manual (as of June 2025) leave open a number of things you would like to know before buying: how long the oven needs to reach 430 °C, what the housing and cooking chamber are made of, what material and thickness the supplied stone has, what pizza diameter G3 Ferrari considers feasible, how long the cable is and which plug is fitted, how much electricity a baking session uses, what protection rating the appliance has, where it is made, since when it has been on the market, what warranty applies and whether replacement heating elements exist for this model. How warm the cold walls get at 430 °C is also not given as a number anywhere.
In detail: what the eight programmes set
The programme table in the manual assigns each programme exactly two values, a time and a temperature:
- DIY: 30 minutes at 430 °C, for your own recipe
- Napoletana: 3 minutes at 430 °C, Neapolitan pizza
- Sottile: 6 minutes at 330 °C, Roman pizza, thin and crispy
- Teglia: 30 minutes at 200 °C, pan pizza as in a conventional electric oven
- Crostata: 40 minutes at 180 °C, cakes and tarts
- Surgelata: 16 minutes at 220 °C, frozen pizza
- Bistecca: 8 minutes at 430 °C, ribeye steak and grilled meat
- Giro Pizza: 60 minutes at 430 °C, several pizzas one after another
The table assigns no ratio of top to bottom heat to any programme. Our earlier version of this review claimed that, and it was wrong. You can change both values in every programme: press button B, then adjust with E and F. According to the manual, the oven keeps whatever you change for all future runs of that programme. According to the documents there are no additional memory slots for your own recipes; the eight existing ones are overwritten.
The old description was furthest off with buttons G and H. They switch a heating element off; the manual says nothing about stepwise control. G removes the top one if the pizza browns too much on top, H the bottom one if the base gets too dark. And according to the manual that works only in the DIY programme.
In practice this means: if you see in the Napoletana programme that the crust darkens too quickly, you can only lower temperature and time there, but not switch off a heating element. For that you switch to the DIY programme and set 430 °C and the time yourself. We would therefore see the DIY programme as the real working programme once you know your dough, and the other seven as starting values. By the way, the in-house sister model Pizza PRO 2 minuti (G10204) advertises differentiated temperature control top and bottom.
Giro Pizza uses the timer fully at 60 minutes. For a longer pizza evening, on our reading you simply start the programme again.
Does it really bake a Neapolitan pizza in 2 minutes?
G3 Ferrari promises that on the product page, and it is in the name. In the manual, however, the Napoletana programme is preset to 3 minutes at 430 °C. How quickly the pizza is actually done depends on dough and toppings; nobody on our side has timed it.
Both figures appear side by side in the manual. In the time column it says 3, and in the description next to it that the programme is for Neapolitan pizza baked in 2 minutes. Our reading: the 3 minutes are a timer with a reserve, and you take the pizza out when it looks done. This interpretation is not a manufacturer statement.
The design explains why such short times are possible at all. In an oven like this, the base is baked mainly by the heat stored in the stone, which passes into the dough when you put it on. The top gets its heat as radiation from the upper heating element, which in this flat cooking chamber sits close above the topping. As a general rule, the closer the radiation source, the faster the topping browns, and the sooner the crust burns before the base is done. This is exactly the case buttons G and H are meant for.
After each pizza the stone has given off heat and has to take it up again. How long that takes in this oven, we do not know. In a pizza round in the Giro Pizza programme, we would not slide in the first pizza right after the five beeps, and we would leave a few minutes between two pizzas. That is a precaution based on physics, not a manufacturer statement.
Two notes from the manual concern the topping. Oil, tomato and cheese should stay on the pizza and not get onto the hot stone, and flour and dough scraps must not fall on it either. If you notice flames anyway, switch the oven off immediately, pull the plug and let it cool down. While baking, you touch only the handle.
Where the oven may stand
An appliance with 1700 W and 430 °C on the worktop needs space and the right connection. For setup and operation, the manual lists these points:
- Before setting up, remove all materials from the cooking chamber and place the oven on a firm, stable surface, away from curtains and other flammable items.
- Leave at least 10 cm of clearance at the back, at the sides and on top, and do not place the appliance walls against the wall.
- Do not put any objects on the oven.
- Keep away from flammable materials, heat sources, steam and cold zones.
- Do not use in the shower room or near a bathtub or sink.
- Do not expose to rain, moisture or frost; store dry.
- Use a suitable, earthed power connection and check beforehand that the details on the rating plate match those of the mains supply.
- Use adapters, multi-socket strips and extension cables only if they meet the applicable safety standards, and do not exceed their limits.
- Never operate the oven with a timer switch or a separate remote control system.
- Unroll the cable fully before each use, do not let it hang down or dangle from the worktop where a child could grab it; keep it away from sharp objects and hot surfaces, and do not pull on the cable.
- Do not block the air slots during operation, do not put anything into them and do not use the oven as a heater.
- Never operate unattended, and unplug after every use.
The footprint can be calculated from the clearance rule. To 46 cm of width add 10 cm each on the left and right, making 66 cm. To 50 cm of depth add 10 cm at the back, making 60 cm, which is about as deep as kitchen worktops usually are. Upwards it needs 28.5 plus 10 cm, so 38.5 cm up to the wall cabinet. In front of the oven you also need room for the peel.
That also answers the question about balcony and terrace. The manual rules out rain, moisture and frost, and the French section names indoor use. If you want to bake outdoors, you are better off with one of the ovens in the table below.
These three alternatives are worth a look
| Model | The difference | Price | Our rating | Choose this one if |
|---|---|---|---|---|
| G3 Ferrari Pronto Pizza 2 Minuti G10186 (this one) | 1700 W, up to 430 °C, 8 programmes, for indoors | approx. €265 | 8.5 | you want to bake in the kitchen and start with preset programmes |
| cozze 13 inch electric pizza oven | 2200 W, up to 450 °C, temperature dial instead of programmes, outdoors only | approx. €295 | 8.3 | you have a power socket on the terrace and prefer to choose the temperature yourself |
| Tefal Pizza Pronto | rotating stone, up to 400 °C, outdoors only | approx. €259 | 8.2 | you bake outdoors and do not want to turn the pizza yourself |
| Ooni Koda 16 | Gas, 8.0 kW, up to 500 °C, pizzas up to 40 cm | approx. €449 | 9.4 | you have space in the garden and want to bake larger pizzas |
The prices are guide values from our price boxes and change. The rating is our editorial assessment based on the manufacturer data, not a measurement result.
Among the three electric ovens, the place of use matters more than the temperature. The cozze 13 inch is at approx. €295 in our price box and has 500 W more power, the Tefal Pizza Pronto at approx. €259, the G10186 at approx. €265. According to their manuals, both belong outdoors. The Ooni Koda 16 with a gas bottle plays in a different class, at Santos Grills at approx. €449.
When the G10186 fits and when another oven
The place of use comes first. If you have no sheltered spot outdoors but 66 cm of free worktop, everything speaks for the G10186. If you want to bake on the terrace or in the garden, you do not choose it, not even under an awning: moisture and frost are excluded, and no protection rating that would give you more leeway is stated.
Then the pizza size. Stone and peel both measure 32 cm, the tray 32.5 cm in diameter. A round pizza over 32 cm fits neither on the peel nor on the stone. If you want to bake family-size pizzas, look at the Ooni Koda 16 with 40 cm.
On heat, the oven at 430 °C sits below the cozze 13 inch and the G10204 from the same house, which both state 450 °C. How much 20 degrees matter for your dough, we cannot quantify. More than the maximum temperature, what counts in our comparison is that you can influence the heat from above and below here only roughly: element on or off, and only in the DIY programme.
For beginners who do not want to work out temperature and time themselves, the eight programmes are the reason for this oven. Anyone who already knows what their dough needs pays with the G10186 for programmes they rarely call up, but gets an accessory package that saves further purchases: stone, enamelled tray of 32.5 cm, stainless steel rack, aluminium peel, stainless steel pizza cutter and the recipe book.
One more note on the socket, unrelated to G3 Ferrari. 1700 W is unproblematic for a household socket, but if a kettle or oven is on the same circuit, the fuse can trip. You check that at the fuse box, not at the oven.
Stone, peel, tray: cleaning and replacement
According to the manual, you clean after every use, with the plug pulled and only once all parts have cooled down. You never immerse the appliance in water, and no liquid may run into the air slots. On the outside you use a soft, damp cloth, inside warm water and a non-abrasive sponge. You free the heating element of food residue with a cleaning brush. According to the manual, you clean the grid, tray and cutter like normal coated pans. The aluminium peel does not belong in the dishwasher, because aggressive detergents destroy the aluminium.
The manual is strictest on the stone. The baking surface must never be washed, detergent is taboo, and cold water on the hot stone makes it break through temperature shock. Without crusted residue, you wipe it with a damp cloth according to the manual. If crusts have formed, you carefully scrape them off with the supplied scraper. Odd about that: a scraper appears in none of the accessory lists, neither on the product page nor in the data sheet.
For stubborn cases, G3 Ferrari describes a kind of pyrolysis. You scrape off the crust, turn the stone so the dirty side faces the bottom heating element, and let the oven run for 30 to 40 minutes at maximum setting. At the end the stone is lighter. The manual calls its darkening over time a normal feature of natural stone.
If the stone cracks anyway, G3 Ferrari lists an original cordierite replacement stone on the manufacturer’s site under R10186PI for €22.90. Whether the supplied stone is also cordierite remains open, because for it only refractory stone is stated. How cracks arise at all and which of them are harmless is sorted out by our guide cracked pizza stone. The manufacturer’s site also lists a peel separately, under the number R10186PA, whose code points to this model, for €24.90, with a 32 x 32 cm blade and a weight of 420 g.
Who is it suitable for?
According to the manual, the G10186 is intended only for household use or equivalent, and it lists small company canteens, hotels, motels and holiday accommodation as equivalent. A holiday flat with a pizza oven is therefore within scope, a snack bar is not.
For households with children, the manual sets clear rules. Children aged 8 and over and persons with reduced abilities may use the appliance if they are supervised or instructed. Children must not play with it, and they must not carry out cleaning and user maintenance without supervision. The appliance and its power cord belong out of reach of children under 8.
From that follows the group for whom we consider the oven the wrong choice: families with small children whose only free work surface is within grabbing height. A 13 kg oven at 430 °C that needs 66 cm of width to operate cannot be lifted onto a shelf after every bake, especially as it first has to cool down before you clean it.
