The Right Oven for a Neapolitan Pizza

How can one resist a fragrant, perfumed pizza cooked to perfection? After all, this is precisely the most loved and best-known Italian dish in the world, which is always a pleasure to enjoy at any time, alone or in company.
Not all pizzas are the same. Much depends on the dough, the leavening and the careful selection of ingredients, but it is the choice of the right oven that can really make the difference. In this regard, there are different types of professional pizza ovens, such as those handcrafted by us at Ambrogi, which allow you to churn out tasty Neapolitan, traditional and pan pizzas with an inimitable flavour.

Neapolitan pizza ovens: how to choose them?

The preparation of pizza is not as simple and obvious as one might think. It is very important to have high-performance cooking tools to bring Neapolitan pizzas to the table that conquer even the most sophisticated palates. On the market today, it is possible to find various models of gas or wood-fired pizzeria ovens that guarantee good performance overall, but only a few respect the tradition of Neapolitan pizza baking.

Choosing the sub-optimal gas or wood-fired pizza oven for baking pizzas means having to deal with consumption that may prove to be anything but low and lengthening preparation times, resulting in loss of moisture in the dough, which will tend to break up. Heat diffusion will also be uneven and this will affect the good taste of the pizza.

Types of ovens for preparing Neapolitan pizza.

Wood-fired pizza ovens have always been best suited for baking traditional Neapolitan, Roman and pan pizza. They are cooking tools used by the best pizza makers. In fact, they are specially designed to last over time, as well as to promote correct and uniform heat distribution. The particularity of wood-fired pizza ovens is also their rounded shape, as well as the baking floor made of refractory blocks, a device that serves to avoid temperature fluctuations, so that pizzas can be baked uninterruptedly for several hours.

The “Made in Ambrogi” construction system of these ovens allows the optimal temperature to be reached quickly every day. The cooking chamber manages to retain heat even after closing the oven in the evening, so it will be possible to use the residual warmth to bake other dishes such as focaccia and various delicatessens. The high thermal insulation of the cooking chamber and hob prevents unnecessary waste. Consequently, the running cost is also more affordable than with other forms of food. Only the cost of wood and occasional maintenance work needs to be considered.

What makes Ambrogi’s professional wood-fired pizzeria ovens unique and inimitable is the design which, on the majority of the ovens in the ‘collection’, can be customised as desired, so that pizzerias and restaurants can be set up with a great aesthetic impact, where customers can feel welcome.

How to choose the best oven for preparing Neapolitan pizza.

When choosing a new oven to bake Neapolitan pizza impeccably, it is best to focus only on high quality products, i.e. handcrafted by a staff with extensive experience in the sector. At Ambrogi we offer a vast assortment of wood-fired pizza ovens “Made in Italy” to best meet all your needs.

All of our wood-fired ovens, which can be fully customised to your specific needs, can be converted to gas models by simply installing a suitable burner. As far as feeding is concerned, this can also be mixed. In this case, the wood will be placed in the area opposite the burner. A further strong point of Ambrogi pizzeria ovens is their low and quick maintenance. The only thing that needs to be done is to regularly clean the hob, i.e. remove ash and any residue.

In our catalogue you will find our ‘Best Seller’ models such as Napoli, Gran Napoli, Amalfi, Mec80 and the new Napoli Élite, all characterised by their high quality construction and entirely handmade. Easy to install and adapt even to existing furnishings, they guarantee perfect, workmanlike preparations. At Ambrogi we also have products suitable for street food such as Festival, a ready-to-use wood-fired oven recommended for catering and village festivals that requires no additional finishing and can be mounted on trucks, trailers or trolleys.