Handcrafted in Naples since generations. The authentic dome that bakes a true 450°C Neapolitan pizza in 60–90 seconds.
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.
Tell us about your project — our team in Naples will recommend the right model, fuel and finish.
Our experts will guide you in choosing the perfect solution, from design to international shipping.