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.

THE CHANGE: FROM THE SALERNO BRICK (R900) TO THE SORRENTO BRICK

Originally built with the refractory brick of Salerno, the Neapolitan wood oven has become a benchmark for pizzaioli over the years. Luigi Napoli’s forward-looking vision initiated a significant change: the transition from the Salerno brick (R900) to the Sorrento brick. As a forerunner for nearly half a century, Luigi Napoli created a perfect oven that ensures excellence in every single operation. Enthusiasm and attention to every little detail are the perfect combination that defines “Forni Napoli.”

STRENGTHS

The conical shape of the dome, the optimal height of the ceiling, and the homogeneous insulation ensure a dynamic and flexible pizza oven. Quality, design, and attention to materials have characterized “Forni Napoli,” which boasts record performance with minimal consumption. Five kilograms of wood per hour are sufficient for full cooking at 450 degrees Celsius internally. Even after the oven is turned off, the temperature does not drop rapidly but has an average decrease of less than 3 degrees in the first few hours, allowing the oven to maintain over 300 degrees when restarted.

FLEXIBILITY AND DISTINCTIVENESS

An essential element for achieving a successful product is the quality of the doughs. More hydrated doughs, using a blend of flours, have replaced traditional ones, making the product more elastic, with longer rising times and more challenging baking processes. “Forni Napoli” ensures the right balance of temperature and oxygenation, preserving the taste and fragrance of the preparations. The key strength is the versatility in cooking individual doughs, from Neapolitan pizza to contemporary styles, from Roman pinsa to bakery products, and pizzas by the slice or in trays. “Forni Napoli” guarantees a unique experience, providing naturalness and dynamism in use, similar to rotating and electric pizza ovens.