PIZZA OVENS
FORNI NAPOLI
Choose from our wood-fired ovens
the one best suited to you
Our history
Change and evolution are the strengths that led to the birth of “Forni Napoli.” The company, founded in 1970 by the terracotta pioneer of Sorrento, Luigi Napoli, has continuously provided new energy for creating a dynamic pizza oven suitable for any dough, stemming from a deep knowledge of the raw materials—a true hallmark of the Napoli family for three generations. Looking back, Pasquale (Luigi’s father) worked with a calcara, an ancient wood oven used for producing lime. This wealth of experience led to the creation of an oven that embodies modernity, efficiency, and versatility. “Forni Napoli” is a globally recognized company relied upon by the top professionals in the field. The pizza oven has become a trademark of Italian quality, thanks to the creativity of Luigi Napoli and a family capable of blending tradition and innovation.
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The distinction of our ovens
The Distinction of Our Ovens
Our ovens represent a perfect combination of attention to detail, excellent quality and refined design, using traditional materials that have always defined the true Neapolitan oven.
Created to facilitate the work of professionals and enthusiasts, our ovens use exclusively handmade and unpressed Sorrento bricks and soils. Thanks to their natural porosity, these materials absorb heat and release it gradually, ensuring uniform and perfect cooking.
The presence of a significant quantity of high quality refractory material ensures excellent thermal insulation. Furthermore, careful design of the oven vault allows you to accumulate a large heat reserve, avoiding sudden cooling and temperature variations during use.
Our ovens offer exceptional performance with reduced energy consumption: at full capacity, only 5 kg of wood per hour is needed. Even when the internal temperature reaches 450 degrees, the heat loss on the external surface is minimal, with only 30 degrees difference.
After turning off, the oven temperature does not drop rapidly, but slowly decreases by less than 3 degrees per hour in the first few hours. This allows it to maintain a temperature above 300 degrees for restarting the next day. As a result, it only takes 30 minutes to bring the oven back to operating 450 degrees.
Versatility and quality
In recent years, the quality of the dough has significantly evolved. Traditional doughs have given way to more hydrated versions with a mix of different flours, which make them more elastic, require longer leavening times and present greater cooking difficulties.
Our ovens, thanks to their unique characteristics, are capable of cooking any type of dough, guaranteeing a perfect balance of temperature and oxygenation, keeping the taste and fragrance of your preparations intact.
We are able to offer extraordinary versatility in the cooking of every type of dough: from traditional Neapolitan pizza to contemporary pizza, passing through the classic Roman pinsa, up to typical bakery preparations, pizzas by the slice or in the pan, and much more.
Forni Napoli’s wood-fired ovens offer a unique experience, combining the practicality and ease of use of rotary ovens with the versatility of electric ovens.
Our ovens all over the world
Every year more than 500 customers all over the world choose Forni Napoli
Video EXPERIENCE
Direct testimonials of the quality of
Forni Napoli pizza oven
by the master pizza chefs who work every day and
they aim for excellence
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If you are thinking of purchasing a new oven and have any doubts, contact us, we will be able to advise you on the most suitable solution for your structure and the type of product you make.