KEYS TO THE AUTHENTIC NAPLES TRADITION

THE NEAPOLITAN PIZZERIA

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TRUE NEAPOLITAN OVEN

An authentic artisan Neapolitan oven, made in Naples and built according to the tenets of historic pizza ovens.

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60 - 90 Second Bake Time

Authentic Neapolitan pizza should be baked at high temperatures in less than 2 minutes per pie.

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Neapolitan Dough

Creating high quality dough from Type 00 Neapolitan-milled flour and a fork style mixer is essential.

NEAPOLITAN PIZZA CHARACTERISTICS

THE NEAPOLITAN PIZZA

The Neapolitan pizza was developed on the streets of 19th century Naples as a quick and easy meal. Its signature flavors come from the use of San Marzano tomatoes, Bufala mozzarella, and a dough made of Type 0 or 00 wheat flour kneaded by hand or with a low speed dough mixer that replicates hand-mixing.

10 – 12″ DIAMETER

BAKE AT 800 – 900º F

60 – 90 SECOND BAKE

DOUGH CHARACTERISTICS

  • Puffy, airy crust with charred “leoparding”
  • Thin & chewy center
  • High-protein Type 0/00 wheat flour
  • 60-70% dough hydration range
  • Long & slow dough fermentation
  • Salt and yeast are only acceptable additives

THE ACUNTO OVEN

Built in Naples since 1892, the Acunto oven fits all the needs of an authentic Neapolitan pizzeria

Original Neapolitan Design

The Acunto oven features a traditional Neapolitan low dome style.

Heavy Thermal Insulation

A thick layer of traditional insulation holds the heat for high production.

Artisan Built

Built in Naples by hand, with local material such as stone from Mt Vesuvius.

Bakes at 800-900ºF

Bakes hot and quick for the strong heat pressure needed in Neapolitan pizza.

MIX DOUGH THE NEAPOLITAN WAY

Mixing dough with a fork or diving arm mixer is key to achieving the signature Neapolitan airiness and flavor profile
Learn More About Dough Mixers

CAN’T HANDLE WOOD FIRE?

THE IZZO ELETTRICO OVEN IS THE ANSWER

Although authentic Neapolitan pizzerias should use wood fired ovens, in instances where it is simply impossible to deliver a true wood fired oven, the Izzo Elettrico delivers a similar Neapolitan experience with the ease of electric-only operation.