The Best Neapolitan Pizza Oven in 2024

The Pizza Napoletana: recognised as a UNESCO World Heritage Site and famous worldwide for its high, fluffy edges.

As you well know, the choice of oven is fundamental for preparing a true Pizza Napoletana. In the past, the wood-fired oven was always used for its preparation, the only one capable of meeting its baking requirements (rapid and at a high temperature, around 450°C).

Today, there are still many people who remain faithful to the wood-fired oven, despite the fact that there are several more efficient alternatives. Thanks to new technologies, in fact, today there are many gas and electric ovens that are able to achieve the performance required for cooking a true Neapolitan pizza.

What are the characteristics of a true Pizza Napoletana?

As we have already mentioned, the Pizza Napoletana differs from the traditional pizza by:

A high (about 2 cm), puffy and soft rim. Almost as if it wanted to ‘contain’ the ingredients.
Soft and elastic consistency. It should fold easily ‘wallet-like’.
Thin base. Should not exceed 4 mm in thickness.
Non-uniform colouring. A true Pizza Napoletana has a ‘speckled’ colour, with a golden base and speckles of burnt on the dough and the rim.

And you are rightly asking yourself: OK, but how is this achieved?

The preparation of a Pizza Napoletana must follow three main rules:

Ingredients: use only water, salt, yeast and flour.
Leavening: leave a minimum of 12-14 hours in a warm, humid environment.
Baking: must take place between 450° and 485°C, for no more than 90 seconds, in order to obtain the traditional soft and pliable texture.

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What is the best oven for Pizza Napoletana?

Everyone knows that the most suitable oven for baking Pizza Napoletana is traditionally the wood-fired oven. Today, however, there are many alternatives that are just as high-performing, more efficient and easier for pizza makers to use. The new generation of gas and electric ovens, for example, guarantee cooking that is as effective as the wood-fired oven. Compared to the latter, they also offer numerous advantages in terms of cooking control, efficiency, speed and ease of use. Specifically:

Accurate temperature control

One of the most important advantages of the latest generation of ovens is that they allow precise temperature control: a fundamental aspect for the baking of Pizza Napoletana, which requires an extremely specific environment. In this way, it is possible to avoid undercooking or overcooking pizzas, a frequent problem with wood-fired ovens, where the temperature can vary considerably due to factors such as the amount of wood and air currents.

Improved energy efficiency

The latest generation of ovens are designed with a strong focus on energy efficiency. They consume less energy to reach and maintain the required temperature for baking Pizza Napoletana. This not only reduces the environmental footprint of the business, but also ensures long-term cost savings. Furthermore, unlike wood-fired ovens, electric and gas ovens do not require the continuous purchase of fuel (wood), which can further reduce operating costs and simplify logistics.

Simple operation and maintenance

A wood-fired oven requires some skill in managing the flame and maintaining the temperature. Electric and gas ovens, on the other hand, are often equipped with digital controls, which allow all settings to be easily managed. This is important, especially in a high volume production environment where speed and efficiency are crucial. In addition, the maintenance of an electric or gas oven is generally less demanding than that of a wood-fired oven, which requires frequent cleaning to remove ash and other combustion residues.

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The best ovens for Pizza Napoletana from Ilem Bakery

Wood-fired ovens continue and will continue to have a special place in the tradition and history of the Neapolitan pizza. It is undeniable, however, that electric or gas ovens are increasingly taking over, representing a far more efficient and less demanding alternative. Ilem Bakery’s rotary ovens for pizzerias, available in electric, gas and wood-fired versions, or in combined configurations, represent a state-of-the-art solution for all pizzerias wishing to maximise cooking quality and efficiency. They stand out for their ability to provide extremely homogenous baking, thanks to the rotating platform that guarantees uniform heat exposure.

Wood, gas or combined single-mouth rotary kiln

SERIE M

SERIE N

SERIE R

Wood, gas or combined rotary oven with two mouths

SERIE M

SERIE R

Electric rotary oven

490° SERIE M

490° SERIE N

490° SERIE T

Contact us now for a consultation: together we will identify the most suitable oven for your pizzeria, for cooking a real, authentic Neapolitan pizza!