Choosing an oven for a Neapolitan pizzeria is not simply about finding equipment capable of reaching a high temperature. Baking true Neapolitan pizza also requires a suitable baking deck, strong thermal inertia, even heat distribution and the ability to maintain temperature when pizzas are baked continuously.
Made in Naples, the IZZO Izzonapoletano series, available in models such as the IZ2, IZ4, IZ6 and IZ9, was developed around these requirements. It combines refractory construction, a biscotto di Sorrento baking deck and independent control of the top and bottom heat. For a pizzeria specialising in Neapolitan pizza, these features can make a real difference during service.
Why is the IZZO Izzonapoletano series suitable for Neapolitan pizza?
Neapolitan pizza is characterised by very fast baking at high temperatures. The oven must transfer enough heat to the dough to allow the cornicione to develop while properly baking the base of the pizza in just a few dozen seconds.
The IZZO Izzonapoletano series is designed to operate at very high temperatures and reproduce the conditions required for Neapolitan pizza baking. This makes it possible to achieve very short baking times, similar to those traditionally associated with wood-fired ovens.
However, maximum temperature is only part of the equation. A good professional Neapolitan pizza oven must above all be able to maintain that temperature when several pizzas are baked one after another.
Why is biscotto di Sorrento important?
One of the distinctive features of the Izzonapoletano series is the use of biscotto di Sorrento, a refractory material traditionally associated with Neapolitan pizza ovens.
The biscotto baking deck stores a significant amount of heat and releases it gradually during service. It must transfer enough energy to bake the base of the pizza quickly while avoiding overly aggressive heat that could burn the underside before the rest of the pizza is properly cooked.
For Neapolitan pizza, where baking temperatures are particularly high, the quality of the baking deck is therefore just as important as the power of the oven.
High thermal inertia for intensive service
When a pizza is placed in the oven, the dough immediately absorbs some of the heat stored in the baking deck. The more pizzas are baked in succession, the more the oven must be able to compensate for this loss of energy.
This is where thermal inertia becomes particularly important. Thanks to its refractory mass and insulation, the Izzonapoletano series retains a significant amount of heat even during intensive use.
This thermal inertia helps the oven remain stable during periods of high production and reduces variations in baking between the first pizzas and those produced later in the service.
Its refractory construction also allows the oven to retain heat for a long time after it has been switched off. When the oven is restarted, it does not necessarily begin from a completely cold chamber, which can help reduce the time and energy required to return to operating temperature.
Very fast Neapolitan pizza baking
IZZO developed the Izzonapoletano series to operate at very high temperatures and allow extremely fast baking.
With the correct temperature and a suitable dough, a Neapolitan pizza can be baked in around 60 to 90 seconds. This short baking time helps achieve the characteristics associated with this style of pizza: a soft texture, a well-developed cornicione and rapid cooking of the toppings.
For a pizzeria producing a high volume of pizzas, this speed can also be an advantage in terms of productivity, provided that the rest of the workflow is able to keep pace with the oven.
The oven must nevertheless maintain its temperature between batches. This is why the performance of a Neapolitan pizza oven should never be judged solely by its maximum temperature, but also by its ability to recover heat quickly.
Can the top and bottom heat be adjusted separately?
Yes. The Izzonapoletano series allows the power applied to the upper part of the oven and the baking deck to be adjusted independently.
This independent control allows the pizzaiolo to balance the heat according to the dough, hydration level, pizza diameter and pace of service.
This is particularly important in an oven designed for Neapolitan pizza. A baking deck that is too aggressive may cook the bottom of the pizza too quickly, while insufficient top heat may slow down the development of the cornicione and the cooking of the toppings.
Being able to adjust these two heat sources independently therefore allows the pizzaiolo to adapt the oven more precisely to the working method used in the pizzeria.
Can an electric oven really replace a wood-fired oven?
The wood-fired oven remains historically associated with Neapolitan pizza, but professional electric pizza ovens have evolved considerably.
An oven such as the Izzonapoletano series is designed to reproduce the thermal conditions required for this style of baking without the need for wood. For a pizzeria, this can simplify daily operation while still providing the high temperatures and thermal inertia required for Neapolitan pizza.
The pizzaiolo can work with a controlled and repeatable temperature without having to constantly manage the fire, position the wood or compensate for variations caused by combustion.
For an establishment looking to combine traditional Neapolitan baking principles with professional electric equipment, IZZO therefore represents a particularly interesting option among professional Neapolitan pizza ovens.
Is the Izzonapoletano series recognised by the AVPN?
The IZZO Izzonapoletano series is among the solutions recognised for baking true Neapolitan pizza, with several capacities available within the range.
This recognition can be particularly interesting for a pizzeria wishing to build its concept around the Neapolitan tradition.
However, using an IZZO oven alone does not automatically mean that a pizzeria can obtain AVPN affiliation. The dough, ingredients, shaping, fermentation, baking process and the pizzaiolo’s expertise are also part of the method.
The oven is therefore an essential part of the baking process, but it remains one element within a much broader system.
Which IZZO capacity should you choose for your pizzeria?
One of the advantages of the Izzonapoletano series is that it offers several models, allowing the oven to be matched to the actual production volume of the establishment.
The names IZ2, IZ4, IZ6 and IZ9 correspond to the different capacities available within the series. The IZ2 is designed for more modest requirements, while the IZ4, IZ6 and IZ9 progressively increase the number of pizzas that can be baked simultaneously.
However, the choice should not be based solely on how many pizzas fit inside the baking chamber. Peak-hour output, the team’s ability to prepare pizzas, the diameter offered on the menu and potential future growth should also be taken into account.
A small dine-in pizzeria will not necessarily have the same requirements as an establishment simultaneously handling table service, takeaway and delivery.
You can explore the different capacities and specifications of the IZZO Izzonapoletano series to determine which model best matches your production requirements.
IZ2, IZ4, IZ6 and IZ9: models for different production volumes
The structure of the range allows a pizzeria to choose an oven that matches its activity without necessarily oversizing the installation.
The IZ2 is suitable for establishments requiring a smaller capacity or looking to install a Neapolitan pizza oven in a more limited space.
The IZ4 provides greater capacity and can offer a good balance for a pizzeria with a steady production volume that does not require a very large baking chamber.
The IZ6 and IZ9 are better suited to establishments with higher production volumes that need to bake several pizzas simultaneously during peak periods.
This progression in capacity allows pizzerias to retain the baking characteristics of the Izzonapoletano series while adapting the size of the oven to their actual production requirements.
An oven designed for intensive professional use
An oven intended for a pizzeria must do more than perform well for just a few baking cycles. It must maintain consistent behaviour throughout several hours of service.
The Izzonapoletano series is built around a significant mass of refractory materials and a heating system designed to maintain even heat distribution during continuous operation.
For a pizzaiolo, this stability is essential. Significant changes in the temperature of the baking deck during service require constant adjustments to baking times and pizza positioning.
A stable oven, on the other hand, makes it easier to maintain the same reference points from one pizza to the next.
A design that can become part of the pizzeria
In many modern Neapolitan pizzerias, the oven is no longer necessarily hidden away in the kitchen. It can become a central feature of the restaurant and contribute directly to the identity of the establishment.
The Izzonapoletano series retains the characteristic appearance of a traditional dome oven while operating with electricity. Its design allows it to be integrated easily into an open kitchen or directly into the dining area.
IZZO also offers various customisation options. For a pizzeria where the oven is visible to customers, this can help showcase the pizzaiolo’s work and turn the oven into a genuine part of the interior design.
Why choose IZZO instead of a standard electric pizza oven?
Not all professional electric pizza ovens are designed for the same purpose.
An oven intended for different styles of pizza at more moderate temperatures may be perfectly suitable for a traditional pizzeria but may not provide the same characteristics required for very fast Neapolitan baking.
With the Izzonapoletano series, IZZO developed an oven around the specific requirements of Neapolitan pizza: high temperature, substantial refractory mass, biscotto di Sorrento, strong thermal inertia and independent control of the top and bottom heat.
It is this combination that truly sets the oven apart. The goal is not simply to reach a high temperature for a few minutes, but to maintain consistent baking conditions throughout a professional service.
IZZO Izzonapoletano: a series designed for Neapolitan pizza
Choosing an oven from the IZZO Izzonapoletano series for a Neapolitan pizzeria means selecting equipment developed around the specific requirements of this style of baking.
The biscotto di Sorrento, high thermal inertia, high operating temperatures, independent top and bottom heat control and the different capacities offered by the IZ2, IZ4, IZ6 and IZ9 models make it possible to adapt the oven to both small pizzerias and establishments with significantly higher production volumes.
The recognition of the range within the world of Neapolitan pizza also provides an additional reference point for professionals wishing to work according to this tradition.
On FourNapolitain, you can discover the IZZO Izzonapoletano series, compare the IZ2, IZ4, IZ6 and IZ9 models and choose the capacity that best matches the organisation and production volume of your pizzeria.
FAQ
Why choose an IZZO oven for a Neapolitan pizzeria?
The Izzonapoletano series is designed for very high-temperature baking. Its biscotto di Sorrento, strong thermal inertia and independent top and bottom heat control make it particularly suitable for Neapolitan pizza.
What is the difference between the IZ2, IZ4, IZ6 and IZ9 models?
They all belong to the IZZO Izzonapoletano series, but offer different baking capacities. The right choice mainly depends on production volume and the number of pizzas that need to be baked at the same time.
Can IZZO ovens bake Neapolitan pizza in 60 to 90 seconds?
Yes. With the right temperature and a properly prepared dough, the Izzonapoletano series allows very fast baking, generally around 60 to 90 seconds.
Why is biscotto di Sorrento useful for Neapolitan pizza?
Biscotto di Sorrento stores heat while transferring it appropriately to the base of the pizza. It is particularly useful for very high-temperature baking because it helps cook the dough quickly without excessively burning the underside.
Can an electric IZZO oven replace a wood-fired oven?
Yes, for a pizzeria that wants to produce Neapolitan pizza with a professional electric oven. It allows high-temperature baking with controlled and consistent heat, without having to manage the fire and wood combustion.
