Authentic Neapolitan wood-fired ovens built for professional pizzerias and restaurants — since 1950. Delivered and installed across the UK.
Family workshop since 1950 · Refractory Neapolitan build · Worldwide delivery & installation
Floor temperatures of 430–450°C cook a pizza in 60–90 seconds, with the leopard-spotting and soft cornicione your customers expect from authentic Neapolitan pizza.
Hand-laid refractory bricks and a Naples-built dome hold heat through the busiest service, so the 200th pizza bakes like the first.
Every oven is handmade in our family workshop. Choose dome size, finish and mosaic to match your venue — yours alone, not a mass-produced unit.
A genuine Neapolitan pizza oven is not just a dome — it is a thermal machine engineered to hold 430–480°C on the cooking floor while the vault radiates the leopard-spot leoparding on the cornicione. Our ovens are built in Sant'Anastasia and Boscoreale, at the foot of Vesuvius, with refractory clay and volcanic sand drawn from the same soil that has fired Neapolitan pizza for two centuries.
Every dome is shaped by hand, cured slowly, and finished with the traditional mosaic or majolica that has become the signature of Vesuviano Forni in over 40 countries.
Floor 430–480°C, vault 480°C — the exact window required by the Associazione Verace Pizza Napoletana.
Cornicione, soft center, no burnt base. The cooking floor recovers heat between pies thanks to dense biscotto-style refractory.
Vesuvian sand and refractory clay give superior thermal inertia and the deep, dry heat Neapolitan dough needs.
Same dome geometry, three fuels. Hybrid configurations let you switch mid-service without flavour loss.
37 Ship Street, The Lanes, Brighton BN1 1AB. Sebastian model, built on place by our master builders.
Alexandra Rd, Porth, Newquay TR7 3NB. Real Bosco (gas), shipped from Naples.
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Tell us your venue, volume and space.
Model, size and finish to match.
Fully crated, customs handled.
Ready for your first service.
Once your oven is built, delivery to the UK takes 7–14 days by dedicated freight. We crate the oven on a reinforced pallet, handle all export documentation and clear customs on your behalf, so the unit arrives door-to-door at your venue.
Yes. Our UK install team positions the oven, connects the insulated flue and tests the draft before first firing. We work with your extraction contractor on hood, make-up air and combustion clearances so the oven passes inspection on day one.
A commercial wood-fired oven is hand-built to order in our Naples workshop. Standard lead time is 4–6 weeks for production, plus 2 weeks for UK delivery and install. Custom mosaic finishes or large diameters can add 2–3 weeks.
Yes. For indoor pizzerias we recommend our VesuvioBuono low-emission build or pairing the oven with a SmokeZapper filtration unit — together they cut visible smoke and particulates by up to 95%, meeting the strictest UK urban planning and clean-air requirements.
Every commercial oven ships with a 5-year structural warranty on the refractory dome and 2 years on metal parts. We provide remote support in English, replacement parts shipped from Naples within 48 hours, and on-site service visits across the UK when needed.
Looking at other fuel options?
Our experts will guide you in choosing the perfect solution, from design to international shipping.