since 1992

Professional neapolitan pizza oven

The desire for a real Neapolitan pizza comes simply from the fact that the southern Italian city of Naples is the birthplace of pizza. If we want to describe this pizza in detail, it means that it should be soft as well as springy and easy to fold. In the middle, it should be particularly tender to the palate, with the color of the sauce taking center stage. To achieve such a result, it should be baked historically in a static oven, ideally wood-fired! Marana Forni of course, offers rotating pizza ovens in many versions and designs, which can be fired with wood to bake the best Neapolitan pizza.  

In fact, the wood-fired Neapolitan pizza oven is without a doubt the most authentic pizza oven of Italian tradition, but it requires some skill in its use. In return it provides excellent tasting results, namely the typical smoky flavor. 

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In a Marana Forni static wood-fired oven, you will not only get the best Neapolitan pizza, but you can use it for many different types of pizzas as well as other dishes. Marana Forni fixed pizza ovens are the Napulé and the Fisso 120, which are available with wood firing as well as with other firings. Napulé is the result of a close collaboration with Neapolitan pizza makers to produce this unique Marana Forni appliance, which is built with volcanic rock from Mount Vesuvius.  

Once you start a nice fire in a wood-fired Neapolitan oven the first embers form about an hour later. They then fall into an additional compartment under the baking stone, which a Neapolitan wood-fired pizza oven uses as an additional heat source. Marana has patented this system and calls it the Turbo® system. The advantage is that you can save quite a bit of wood. 

Why choose Marana Forni wood-fired Neapolitan pizza oven  

professional wood-fired Neapolitan pizza oven

The wood-fired Neapolitan pizza ovens by Marana Forni offers so many positive features which ensure the making of the best Neapolitan pizza. Working with this pizza oven is very clean, because the wood is inserted separately from the cooking area, guaranteeing maximum cleanliness on the cooking area, and respecting the foreseen hygiene rules.  

A special shutter of the baking opening is in connection with the chimney draught and provides for an optimal draught and combustion, whereby very high temperatures can be reached quickly. You can save time and fuel. 

The baking brick of Neapolitan pizza ovens is made of a refractory mix of very high density, because to obtain a good pizza, the brick must be able to store, transfer, and also release a lot of heat. It is available as smooth or perforated.  

If you are instead interested in a rotating brick, you can have it equipped with the patented Su&Giu® function. The stone can be moved by simply operating a display to choose the best temperature for baking the pizza. The dome usually contains the highest temperature, which can be reached in a flash by lifting the baking plate and quickly finishing crispy pizzas. And again, this saves fuel. 

The size of a static pizza oven with wood firing is 120 cm, the rotating pizza ovens vary between 95 and 150 cm in diameter, which can be customized in many designs. If you want to give your own personal touch to the wood-fired Neapolitan pizza oven, you can choose the Napoli Blank Domes. This dome is a kind of blank page, which can be designed both rustic and modern.  

Anything will do, whether it’s a mirror mosaic, graffiti, or a pizza oven that matches the color of the restaurant. The heat of the outer dome does not reach more than 60°C and therefore there is no fire hazard to any kind of casing! To satisfy all the requirements of restaurants and pizzerias, Marana Forni designs ovens with different external dimensions. The diameter of the cooking surface can be 85, 95, 110, 130 or 150 cm for rotary ovens, while it is 120 cm for static ovens.  

Choose your professional wood-fired Neapolitan pizza oven

Our ovens

The oven that revolutionized the world of pizza


This is one mighty oven
If you come across this oven in a pizzeria it means that whoever is making the pizzas is a proper pizza chef.
Michele Scopelliti
Excellent, practical and most of all a massive help
I also use it to bake bread! Whoever is critical before trying it is an idiot: try it and then we’ll speak. I can assure you because I too was sceptical. I can recommend it from first-hand experience.
Massimo Di Pasquale
I recommend it
In my business, I’ve tried the oven for Naples-style pizzas with the new gas burner and I have to say it’s excellent. I’ve also tried the wood-fired oven, and with the same results. Recommended by the FUSCO TWINS.
Danilo Fusco
Competent and friendly staff
From the pizzeria “Benvenuti al Sud” in Mortara, a heartfelt thanks to Beppe and Nino, who installed our oven on Tuesday. A magnificent oven in every way. Marana: a name with guarantees.
Irene Curini

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