The AVPN, Associazione Verace Pizza Napoletana, is an Italian association founded in Naples in 1984 to preserve and promote authentic Neapolitan pizza. It established a set of rules defining the main characteristics of Vera Pizza Napoletana, from dough preparation through to baking.
Now recognised worldwide, the AVPN has become a reference for many pizza makers and pizzerias wishing to work in accordance with Neapolitan tradition.
What does AVPN mean?
AVPN stands for Associazione Verace Pizza Napoletana, which can be translated as the True Neapolitan Pizza Association.
The association was created to protect the characteristics of Neapolitan pizza as many different interpretations of pizza developed around the world. It defines the rules establishments must follow in order to use the Vera Pizza Napoletana recognition.
The AVPN is a private, non-profit association. Being affiliated with the AVPN is therefore not a legal requirement for opening a pizzeria or serving Neapolitan pizza.
What does the AVPN specification define?
The AVPN regulations cover the different stages involved in making authentic Neapolitan pizza. They include dough preparation, fermentation, shaping, ingredients and baking.
The dough must notably be shaped by hand to create the characteristic Neapolitan pizza disc, with a thin centre and a more developed cornicione.
Baking is also essential. Neapolitan pizza requires very fast baking at high temperatures, generally taking around 60 to 90 seconds.
These requirements explain why choosing a professional Neapolitan pizza oven is particularly important. The oven must not only reach a high temperature but also retain heat and provide consistent baking throughout service.
Does the AVPN only recognise wood-fired ovens?
Neapolitan pizza has historically been associated with the wood-fired oven, but technology has evolved. The AVPN now also recognises certain electric and gas ovens capable of reproducing the conditions required for authentic Neapolitan pizza.
Manufacturers can have their equipment tested in order to appear in the AVPN register of approved suppliers. An oven listed in this register has undergone the association’s assessment process to determine whether it is suitable for producing Vera Pizza Napoletana.
Among the ovens available on FourNapolitain, several models benefit from this recognition.
Which ovens offered on FourNapolitain are recognised by the AVPN?
The IZZO Izzonapoletano is among the electric ovens approved by the AVPN. Developed specifically for Neapolitan pizza baking, it combines refractory materials, a biscotto di Sorrento baking deck and strong thermal inertia. You can discover the different capacities available on our page dedicated to IZZO ovens.
The Zanolli AVGVSTO has also undergone the AVPN approval process. This electric dome oven can reach 500°C and features separate control of the top and bottom heat. It is available in several versions, including fixed-deck models and a rotating-deck version. Discover the specifications of the Zanolli AVGVSTO ovens.
The Resto Italia CRATOS also appears in the AVPN register of approved suppliers. This professional electric oven can reach 515°C and features a Sorrento stone baking deck and a refractory baking chamber. You can view the specifications of the Resto Italia CRATOS.
This recognition should not, however, be applied to every oven produced by the same brand. It concerns the specific equipment assessed and approved within the AVPN framework.
Is an AVPN-approved oven enough to obtain affiliation?
No. Using an AVPN-approved oven does not mean that a pizzeria is automatically affiliated with the association.
Affiliation concerns the entire working method. Dough preparation, shaping, ingredients, baking and the pizza maker’s expertise must comply with the criteria defined by the AVPN.
The oven is therefore an important part of the process, but it is not enough on its own to obtain Vera Pizza Napoletana recognition.
Is AVPN affiliation mandatory for making Neapolitan pizza?
No. A pizzeria can make excellent Neapolitan pizza without being affiliated with the AVPN.
Affiliation can nevertheless be valuable for an establishment wishing to build its identity around Neapolitan tradition and benefit from internationally recognised standards.
Even without seeking affiliation, the AVPN guidelines remain a useful reference for understanding the characteristics of Neapolitan pizza and the particular requirements of its baking process.
Why is the AVPN important when choosing a pizza oven?
The AVPN highlights that an oven designed for Neapolitan pizza should not be judged solely by the maximum temperature stated on its technical specifications.
To bake pizzas consistently in 60 to 90 seconds, the oven must reach a high temperature while also providing good thermal stability, a suitable baking deck and sufficient heat recovery when pizzas are baked continuously.
The quality of refractory materials, insulation, top and bottom heat management and available power therefore play an essential role.
Modern electric ovens have evolved considerably, and some models are now capable of meeting the requirements of Neapolitan pizza baking without using wood. The IZZO Izzonapoletano, Zanolli AVGVSTO and Resto Italia CRATOS illustrate this development and are among the ovens available on FourNapolitain that benefit from AVPN recognition.
AVPN: a reference for Neapolitan pizza
Since 1984, the Associazione Verace Pizza Napoletana has helped preserve and pass on the characteristics of authentic Neapolitan pizza.
Its regulations are now an international reference for professionals wishing to understand or follow this traditional production method.
AVPN approval of an oven can be a useful reference when choosing professional equipment, but it does not replace the quality of the dough, fermentation or the pizza maker’s expertise.
On FourNapolitain, you can compare different professional ovens designed for high-temperature baking, including IZZO ovens, the Zanolli AVGVSTO and the Resto Italia CRATOS, to choose the solution best suited to your pizzeria.
