To order Neapolitan ovens from Naples Italy you must contact our company on email link or on chat link.
Our consultants will listen to your needs and recommend the most suitable oven for your company.

With our experts you will choose:

• the size of the oven according to your cooking need and the space available to you.
• the type of combustion between classic wood, methane gas or LPG
• The super attractive covering: classic tiles and mosaic.
• a classic base or covered with a painted sheet metal

Customize your oven by placing the name of your restaurant on the metal plate on the front of the oven mouth.

• Tailor-made
• Best thermal insulation
• Cooks pizza in 90s
• Aesthetically can be customized/customizable design
• Combustion with a choice of wood or methane gas\LPG
• It is delivered directly to your destination
• He is ready to use

If you are thinking of buying a Neapolitan oven for your restaurant, you are making the right choice!

There are many advantages to choosing a Neapolitan pizza Oven:
The art of Neapolitan pizza is a unique culinary excellence that is expanding more and more in the world market.

International data tell us that the trend is rising sharply and represents a unique opportunity for entrepreneurs who want to achieve great profits by opening a restaurant or real franchise chains.

This business is easily replicable, it is no coincidence that Neapolitan pizzeria chains are expanding more and more in the world market.

Our Neapolitan ovens are ready to use, which means that once delivered to your restaurant, all you have to do is place it in its workstation, connect the fume extraction hood, any feed gas and you will be ready to use it.

Our production of Neapolitan ovens is located in Naples in Italy, the land where pizza was born, and then expanded over the years all over the world!

Our stylists, inspired by the art of our land, have invented fantastic models of ovens with the aim of making customers fall in love with your restaurant.

With our Neapolitan oven, your restaurant will become a perfect meeting point for your customers, where they can dine or organize parties and events, sharing the best pizza of the Neapolitan tradition.

Each oven is built entirely by hand, therefore it represents a unique creation, a real work of art, which will give value and quality to your restaurant.

In fact, the Neapolitan oven, in addition to being a great cooking tool, will represent a real monument of attraction for your customers.

Place it in plain sight to your customers and you will give them a unique show that, combined with the art of rolling out and cooking your pizza maker, will take your restaurant to the highest levels.

Costumize your Neapolitan pizza oven that suits your needs is very simple:
Answer the following questions!

• What cooking capacity should my Neapolitan oven have?
• What space and weight limits can it accommodate in the place where I will install it?
• Do I need a wood or gas cooking system?
• Which aesthetic decoration can I choose?

You can choose different dimensions of your Neapolitan oven according to your needs: the larger the oven, the greater the cooking capacity of pizzas inside.

The choice of combustion between wood and gas influences the capacity of the oven: 
In fact, wood takes up more space inside the oven than the burner, so an oven with gas cooking can accommodate one more pizza than the same model with wood combustion.

Our capacity calculations are based on the size of the Neapolitan pizza which is about 33cm in diameter.

For reasons of yield, we produce ovens up to a maximum capacity of 10 pizzas, in order to ensure excellent insulation and cooking capacity. For those who need higher baking, it is advisable to buy 2 ovens!

To achieve perfect cooking of Neapolitan pizza, it is essential to use an oven that has certain structural and insulation characteristics: from the shape of the dome to the quality of the materials used.

The cooking of Neapolitan pizza must take place at a temperature between 450 -500 degrees C to cook the pizza between 60 and 90 seconds - this process is only possible thanks to a highly insulated Neapolitan pizza oven with a special cooking surface.
 
the cooking surface of our oven and the dome are made of Biscotto di Sorrento, a special and ancient refractory stone capable of absorbing large temperatures and gradually releasing them

Precision, performance and design are the key principles with which we build our ovens

Our artisans will dedicate a month of their work step by step to the creation of your oven that will be matched to the style of your restaurant according to your requests.

The hand production time of our ovens is about 30 days!

It starts with the production of the base and the Sorrento biscuit floor, then all the layers of the dome are produced respecting the right drying times and then we dedicate ourselves to the final part of the aesthetic decoration
Our ovens are double chambered, which means that they have a double dome in Sorrento biscuit divided by highly insulating layers.
Insulation is the main feature that distinguishes our Neapolitan ovens from the competition. 
The secret of good insulation is in the quality of the materials used and in the mastery with which the dome and the stalls are composed, both in Sorrento biscuit stone.

The dome plays a fundamental role in the Neapolitan oven, this is composed of several layers: 

1. Sorrento biscuit dome 10 cm
2. Steel mesh blended with cement and pozzolan
3. Ceramic fiber
4. Second dome in Sorrento biscuit
5. Second steel mesh mixed with cement and pozzolana
6. Final Coating

The shape has been designed to curl the flame in an arc, optimizing convection and radiation, so as to cook the pizza both on the side and on the top, ensuring uniform cooking.

The floor biscuits are built in a circular shape consisting of 4 bricks in Sorrento biscuit 7 cm high.
The quality of the hob is essential as Neapolitan pizza needs uniform cooking, especially in the lower part through conduction.
The Sorrento biscuit also allows you to absorb large temperatures and then release them gradually, thus allowing you not to lose temperature at high working regimes.

The base of the oven as well as supporting the oven also plays an aesthetic role, which is why we offer the possibility of applying a painted coating that will give a more impactful aesthetic touch to your oven.

The Sorrento biscuit, as already specified, plays a fundamental role in the performance of the Neapolitan oven.

The Sorrento biscuit is an ancient Neapolitan refractory stone used exclusively for the creation of Neapolitan ovens, composed of clay and volcanic sand.

The Sorrento biscuit has the unique characteristic of absorbing high temperatures and then releasing them gradually, allowing constant and uniform cooking.

Our production uses Sorrento biscuit to build both the dome and the hob.

Since ancient times, the Romans of Pompeii used the Sorrento biscuit to create the dome and the stalls of Neapolitan ovens, handing down this secret of insulation to this day.

The art of cooking Neapolitan pizza is based on the balance of three modes of heat transfer: conduction, convection and radiation.

The conduction takes place through contact between solids: in the case of pizza through contact with the refractory Sorrento biscuit hob.
Adequate management is essential to give the crunchiness typical of Neapolitan pizza.

Convection takes place through the heat transfer of fluids: in the case of the Neapolitan oven through the hot air circulating inside the oven.
Fundamental for convection is the shape of the dome, designed to circulate hot air over the pizza evenly, helping the crust and toppings to cook.
Thanks to this phenomenon it is possible to admire the cooking and growth of the crust which reaches complete and golden cooking in just 60-90 seconds.

Radiation is the heat transfer mechanism that takes place through the electromagnetic waves emitted by hot sources, in our case the flame and the heat of the dome.

Radiation such as convection helps the cooking of the crust and toppings, giving a golden and speckled appearance to our pizza.

A correct draught of the fumes is another concept of fundamental importance!
For this to happen, an efficient suction structure is needed.
In our double-chamber ovens, the extraction hood is located before the mouth in order to ensure optimal insulation of the oven.
The fumes from the dome will be sucked from the hood, passing through a special suction passage between the 2 chambers and then exiting the top of the oven by entering the suction pipes.

We ship our ovens all over the world!
It will be our job to create packaging that will allow your oven to travel safely. 
We work with several specialized couriers who will provide you with the best price to transport the oven from our factory to your restaurant.