Acunto Napoli - Commercial Neapolitan Ovens
Acunto Napoli - The True Neapolitan Oven
Built in Italy, Ready for the USA
Since 1892, the Acunto name has been synonymous with quality wood fired pizza ovens in Italy. Now, Forza Forni partners with Acunto Napoli to deliver these same Italian-built ovens to your door, with full UL certification.
Bake Artisan Pizza in an Artisan Oven
|12" Pizza Capacity||Baking Surface|
|2 - 3||31.5"|
|GAA 105||3 - 4||41.5"|
|GAA 120||5 - 6||47.5"|
|GAA 130||6 - 7||51"|
Custom Branded "Forza Forni" Acunto Angolare 120
Angolare Wood Fired Oven Ready for Custom Tile Work
Choose From Three Oven Styles
Angolare Commercial Brick Oven
The Acunto Angolare features more counter space with a rectangular base As our most popular Acunto oven shape, the Angolare provides a strong, traditional appearance.
Circolare Commercial Brick Oven
The Acunto Circolare pizza oven features a rounded base, sporting a lighter and softer appearance than the Angolare. This makes the Circolare a great oven to be featured as a freestanding unit, rather than built into a counter.
Vesuvio Commercial Brick Oven
The Vesuvio is a modified version of the Circolare, featuring an identical footprint with a dramatic chimney start. Inspired by the famous Vesuvio volcano that decorates the Bay of Naples, this shape is sure to impress.
Trust in Tradition
Acunto ovens are well known for their thick thermal insulation in the dome and beneath the baking surface. This ensures high heat retention and prevents cracking or popping of the floor; a common problem among Neapolitan brick oven brands. Additionally, the oven has a heat soak layer of volcanic material from Mount Vesuvius directly beneath the floor, laying between the baking surface and final insulation layer. This special layer stores extra energy, providing additional heat during peak hours at the time when it is most needed.
The dome shape is based on a variant of the Pompeii oven design, which creates a swirling effect of intense top heat needed to create the signature blistered crust of a proper Neapolitan pizza. Acunto ovens are certified by the Associazione Vera Pizza Napoletana as a trusted supplier within the framework of the tradition.
Every Acunto wood fired oven is still hand-built in their downtown Naples workshop to ensure quality. The ovens are built with old-world durability, and there are indeed many examples of decades old Acunto ovens across Naples and Italy. When properly cared for, they can easily last for a lifetime and continue to produce incredible Neapolitan pizza.
Acunto Angolare Oven Components
Artisan Neapolitan Bricks
Quartz Paint Finish Ready for Custom Tiling
The First Choice of the Serious Pizzaiolo
The Acunto family has set the standard for serious Neapolitan pizzaioli for generations. Acunto, being in business almost since the creation of the Margherita Pizza, can be recognized as an enduring guide in the evolution of this European Union protected "Traditional Speciality Guaranteed" food. Pizzaioli who prefer the Acunto brick ovens include such figures as Roberto Caporuscio, current U.S. president of the Association of Neapolitan Pizzaioli and owner of NYC's Keste; and Don Antonio Starita, world renowned pizzaiolo and current International Vice President of the Association of Neapolitan Pizzaioli.
The Acunto ovens can be found in many of the top Neapolitan pizzerias in North America as well, from coast to coast in nearly every major metropolitan region. Contact us for a list of Acunto ovens in your area.