“I was only thirteen years old when I went with my father to build my first oven and the passion prevailed over me….” -Stefano Ferrara
Ferrara, a 3rd generation Neapolitan oven maker, makes each oven by hand, brick-by-brick in Napoli, each one taking up to ten days to construct. Santa Maria bricks from Campania are used in the walls and dome, the cooking surface is Biscotto di Sorrento and all of this is put together with mortar made from volcanic ash from nearby Mount Vesuvius. The interior dome’s roof dimensions are 18″, perfect for pizzas, allowing it to radiate searing heat from above, cooking the top of the pizza in the same amount of time the retained heat in the floor cooks the pizza from below. These ovens routinely maintain daily dome temperatures in excess of 1,000°F.
It’s the intense heat this oven generates that plays a huge role in why pizzas taste so great, but this heat requires constant care and attention. This ancient style of oven is a dynamic, living thing, the fire constantly in flux, always heating up or cooling down. The way the oven stores the heat, the smoky flavor imparted on the pizza from the wood and the speed at which it cooks are all the keys to producing great pizza pies.
Check out the pizzas we make in our amazing oven: