At the heart of La Fornara's kitchen is our traditional wood-fired oven—a symbol of our commitment to authentic Neapolitan pizza. This oven, reaching temperatures of 900-1000°F (480-540°C), is where every pizza is transformed into the perfect Neapolitan creation.
The Oven
Our wood-fired oven is built using traditional Italian methods, with a dome that retains heat and a floor that provides direct heat for cooking. The wood we use—typically oak or beech—imparts a subtle smoky flavor that's essential to authentic Neapolitan pizza.
Temperature Control
Maintaining the perfect temperature is crucial. The dome of the oven retains heat, while the floor provides direct heat for cooking. Pizzas are rotated during cooking to ensure even browning and perfect cornicione—the characteristic raised edge of Neapolitan pizza.
Cooking Process
Neapolitan pizzas cook in 60-90 seconds at these high temperatures. This rapid cooking locks in moisture and creates the characteristic soft, chewy texture. The intense heat creates the perfect balance of crisp crust and tender center.
Maintenance
Our oven requires daily maintenance—cleaning, restocking wood, and monitoring temperature. This care ensures that every pizza we serve meets our exacting standards for authentic Neapolitan pizza.
The wood-fired oven is more than just equipment—it's the heart of our kitchen, where tradition meets craft to create the perfect Neapolitan pizza.