Characteristics of a Neapolitan pizza oven

Neapolitan wood-fired pizza ovens are known for their ability to reach very high temperatures and for the way they cook pizza evenly and quickly. Below are some of the key features of these ovens:

Characteristics of Neapolitan wood-fired ovens

Construction Materials: They are usually built with refractory materials such as bricks or stones that are able to withstand high temperatures and retain heat.
Dome shape: Their particular dome shape contributes to uniform heat distribution. The curved design allows heat to circulate effectively within the oven.
High temperature: They can reach very high temperatures, generally between 400°C and 500°C, which are ideal for cooking Neapolitan pizzas in very short times (around 60-90 seconds).
Stove: The hob is often made of refractory material which can maintain a constant and high temperature, essential for obtaining a crispy but not burnt pizza base.
Use of Wood: The wood is the main source of fuel, chosen for the unique flavor it gives to the pizza and for its ability to generate intense and long-lasting heat.
Oven mouth: The mouth of the oven is usually quite wide to allow easy insertion and removal of the pizza with a shovel, but not so wide that it loses too much temperature when opening.
Portability: Although permanent versions exist, some Neapolitan ovens are designed to be furnishings, to facilitate transport and use in various contexts, such as catering or events.
Thermal insulation: Much of the structure of Neapolitan wood-fired ovens is well insulated to conserve internal heat and improve energy efficiency.
Traditional Design: Often, Neapolitan wood-fired ovens have a aesthetic design that pays homage to tradition, with majolica decorations or colored mosaics.
Natural ventilation: The oven design favors a natural ventilation which allows the wood to burn effectively and maintain high temperatures without excessive smoke.