TRUE NEAPOLITAN OVEN
An authentic artisan Neapolitan oven, made in Naples and built according to the tenets of historic pizza ovens.
60 - 90 Second Bake Time
Authentic Neapolitan pizza should be baked at high temperatures in less than 2 minutes per pie.
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.