Electric Pizza Oven

Authentic NAPOLI pizza must be baked in a oven above 400°C. Its arched chamber design allows high flames to radiate onto Italian volcanic stone slabs. In this high-temperature heat circulation, when the pizza is placed inside, the heat quickly locks in moisture, causing the air bubbles in the dough to expand rapidly. Dough that has undergone 48 hours of fermentation releases a delightful wheat aroma when heated. The so-called “charred spots” are the characteristic leopard-like marks of NAPOLI pizza. During the low-temperature fermentation, the dough develops numerous small air pockets. When exposed to 400°C heat, the surface bubbles undergo a rapid Maillard reaction, caramelizing into small black spots. The denser the spots, the better the fermentation, forming one of the signature features of NAPOLI pizza, commonly known as “leopard spots.” This distinct texture and flavor help secure NAPOLI pizza’s top status in the pizza world.