Hand-Crafted Neapolitan Brick Ovens

Posted by Aaren wilson on July 8th, 2015

The title isn’t so important if you are residential wanna-be, but, if you have exhausted your pizza stone in conventional oven skills, you’re ready for a major upgrade. Everyone loves the pizza you produce at 425º on the ceramic disc, but you know you can do better, achieve new ecstasies, overwhelm your dinner guests and leave behind the backyard grill masters in flour dust. An unofficialpizzaioli; master of a Wood Burning Oven from Marra Forni.

So, you don’t take the Verache Pizza Napoletana training in Naples. Rest assured that Emiliano Marra, Marra Forni’s vice president, is a certified VPN pizzaioli trainer. More important, he, and his brothers, Francesco, the president and CEO, and Enzo, COO, are passionate about cooking, eating, and serving authentic Neapolitan pizza.

If you are not fortunate enough to be numbered among personal friends and associates, or not a retail baker seeking Mr. Marra’s professional training, you can still take advantage of the opportunity to do the next best thing: purchase a Marra Forni Italian brick oven to produce you own Neapolitan delights.

Designed using meticulously chosen raw materials, including non-cracking bricks, fabricated in the Italian Campagnaregion near Naples, Marra Forni ovens are the most robust pizza oven you can buy. Capable of sustaining up to nearly 33,000 btu’s, and 1,000ºF, you will never worry about cracked bricks, the most frequent oven failure, particularly for those who build their own ovens using local materials from the nearest mega-hardware retail outlet; the orange or blue guys.

You want a Residential Pizza Ovens that will do your talents proud, and serve them in minutes. Forget the 10 to 12 minutes’ delay while your pizza dries out at 425º on a pizza stone, even in a convection oven. Hold on to the peel; it will deliver and retrieve your pizzas in two minutes, perhaps less, and be ready to re-load.

Some will argue that you don’t need 1,000º to make a great pizza; that you don’t need an open flame, woodburning oven, an Italian brick oven, to produce a great Neapolitan pizza. But, they’ve never had one; never had access to one. How and what do they know? You may burn your first pizza, not realizing just how fast a truly magnificent Margherita pizza can be withdrawn, with a perfect crust, the savory sauce, the mozzarella bubbling, and the fresh basil, aromatic.

These simple ingredients, carefully chosen and prepared, lovingly arranged on your perfect dough, and introduced to a wood burning brick oven radiating the hardwood heat from the heart of broiling embers so intense, its essence is imparted to the entire pizza. You will never enjoy another ordinary kitchen oven pizza stone-based Italian delicacy of dough, sauce, cheese and toppings ever again.

The Marra Forni Neapolitan oven, available in a variety of sizes and exterior tile choices, will meet your challenge in choosing to take the next step. The Marra brothers are ready for your challenge, and eager to make you a proud, unofficialpizzaioli.