The latest generation of Moretti Forni pizza ovens has arrived at Coninvest.

Although summer was still in full swing, Coninvest had already announced its first professional event to welcome autumn: the Moretti Forni Xperience pizza day at its showroom in Sóskút. Many of us thought that this early autumn morning event would hardly be sold out, as after the peak summer season, Hungarian restaurateurs usually take a break at this time of year, traveling to distant lands to recharge their batteries or gather inspiration. But we were wrong. By the 9th of September, the announced twenty seats had been overbooked nearly four times over in just a few days, and not by those new to pizza dough making, but quite the opposite: well-known figures on the Hungarian pizza scene and winners of prestigious domestic and international competitions signed up for the nearly three-hour presentation led by Moretti Forni ambassador Marco Fuso.

Ambassador of Moretti Forni Lab

The four stars of the morning – three models from the latest generation of Moretti Forni pizza ovens, including one of the smallest versions of the Serie X, the aptly named Neapolis, and the T-64 “big gun” – and their expert operator, Marco Fuso, were presented to the professional audience by Julia Koverzneva, Sales and Marketing Manager for the Central and Eastern European region. She explains that Marco has been with the company for two years, but has been closely involved with the world of pizza for more than 27 years. During the event, he will be the one to introduce the audience to the highly advanced technology of the ovens, demonstrating their precision, self-reliance, and the advantages they offer thanks to creativity and artificial intelligence. This makes it clear how much time, energy, and money can be saved in everyday work processes by using Moretti Forni ovens.

A short introductory video brings to life the history of Moretti Forni, a company with a long tradition that has been a key player in the Italian and international pasta market since 1946. The screening is accompanied by a special “soundtrack”: in the background, the Coninvest Berkel slicer works at a steady pace, while freshly cut slices of mortadella emerge from under the knife – one of the ingredients used in the pizza demonstration. The video also reveals that Moretti Forni not only boasts its own products and dough-making equipment, but also a research laboratory equipped with 21st-century technology – the Moretti Forni Lab. Here, 53 chefs from around the world work together for continuous development and mutual success. Marco Fuso is also a member of this international team, representing this professional association in person at the presentation in Sóskút.

AI knowledge – with lots of love

Marco starts Tuesday’s presentation with a playful question: what is the secret to good pizza, what does it take to be successful? The audience responds with answers such as “good ingredients,” “the quality of the flour is crucial,” “tomatoes are also important,” and “the origin of the mozzarella matters.” Marco sums it up: indeed, good sauce, high-quality tomatoes, and the best mozzarella in the area are all essential—but these alone are not enough—you also need a really good oven.

And this is where the Serie X comes in. This oven represents the latest technology, which also incorporates artificial intelligence. It can be programmed for every day of the week: when to turn on, when to heat up to the right temperature, and when to go into sleep mode. The expert talks in detail about the device’s cameras, the evenness of the heat distribution, and even reveals one of his favorite features: in this oven, you never have to turn the dough, as every part of it is exposed to the same heat, so no part burns. Four doors mean four baking surfaces, and Marco is demonstrating the one-minute program heated to 335 degrees when he turns to the audience with another question: what role does AI play in this process? The answer: the appliance not only programs its operation, but also stores recipes—a kind of built-in library from which the user can select the desired option. And while the master uses a special pizza peel to lift the perfectly baked dough from the depths of the oven, he also shares the most important secret of pizza making: real pizza dough requires good quality flour, the right amount of salt, first-class extra virgin olive oil, some egg – and lots and lots of love.

The beauty of Neapolitan times – with a contemporary twist

New help arrives for the next demonstration: Mirjam Kertész, founder and managing director of Coninvest, who speaks Italian at a native level. She takes on the role of interpreter, and the program continues in Italian and Hungarian. Marco then puts the spotlight on one of Moretti Forni’s most powerful models, the Neapolitan. This oven is a real powerhouse: it heats up to 510 degrees Celsius in 1 hour and 20 minutes, then bakes pizza as if it were made in a traditional Neapolitan wood-fired oven. The brick wall, double-layered stone slab, and even heat distribution all evoke an authentic experience—the only thing missing is the crackling sound of wood logs. Yet the cool walls on the outside, safe handling, and no need to rotate the dough are signs of the advantages of modern technology. Up to 5-6 pizzas can be baked in it at the same time, which Marco immediately demonstrates in practice.

While the ingredients for the perfect Neapolitan pizza are being prepared, the pizza chef makes five different variations in front of the audience. One of them is a real specialty: the contemporary pizza, which is made using a different technique than the authentic Neapolitan dough and has already become a trend in the industry. “It’s not made in the same way as the Neapolitan version,” explains Marco, “it’s pre-fermented and the dough is leavened.” The experts sitting among the guests nod in agreement: “It’s softer, saltier, and airier than the Neapolitan version.” The new style not only complements tradition, but also offers an exciting contrast, paying homage to the past while pointing to a possible new direction.

Pizza chef? Not required

The finale of the presentation features the Moretti Forni T64, a conveyor oven that is one of the truly professional solutions in the Serie T family. This technology combines continuity and precision: the hot air impingement system, two fans, and automatic airflow ensure that the dough and toppings bake evenly in the oven – pizza cannot burn here. The machine’s energy efficiency is also impressive: Adaptive Power, Economy mode and specially insulated outer walls ensure that no heat is wasted. Coninvest currently uses the smallest version, but the results are still amazing: it can bake up to 600 pizzas perfectly every hour, which can mean 1,200–1,500 pizzas a day.

And what is its greatest virtue? The fact that it does not require pizza chef expertise. In the industry, it is referred to as the “non-chef,” because anyone on the staff can operate it, and the T64 confidently runs through the set program. The end result is always the same: crispy crust, perfect dough, flawless quality and flavor—without human intervention.