The authentic wood-fired bake — electric. Our patented refractory brick dome delivers true Neapolitan results with no flue and no fuel: just plug in. UK delivery and installation.
Patented brick dome · Handmade in Naples since 1950 · No flue required
Our patented refractory brick dome holds and radiates heat like a traditional Naples oven, for leopard-spotted, soft-crust pizza — without the wood.
Plug-in electric means simpler installation and far fewer extraction and ventilation headaches. Ideal for indoor venues, shopping centres and tight kitchens.
Not a metal-deck electric oven: a hand-built refractory brick dome, patented and made in Naples. The real thing, electrified.
This is not a metal-deck electric oven. It is a genuine Neapolitan oven, hand-built in Naples with a refractory brick dome and refractory floor, exactly like our traditional wood-fired models. The only thing that changes is the heat source: instead of wood or gas, dedicated electric resistances heat the bricks, which store and radiate heat to bake the pizza.
The result is authentic Neapolitan pizza — leopard-spotted cornicione, soft pliable base, 60–90 seconds bake — with all the benefits of electric power: no flue, no combustion, simpler installation, and full control over consumption.
A closer look at the refractory brick dome baking authentic Neapolitan pizza — powered by electricity.
Choose the model that fits your space and your volume. Every oven is built around our patented refractory brick dome.
From indoor venues without a flue to shopping centres and hotel kitchens, our patented electric ovens are baking authentic Neapolitan pizza every day.
Your venue, volume and power supply.
Model, finish and electrical spec.
Fully crated, customs handled.
Ready for your first service.
Yes — because it is not a metal-deck electric oven. Our patented refractory brick dome stores and radiates heat exactly like a traditional Neapolitan oven, producing the leopard-spotted cornicione and soft, pliable base you expect from wood. The fuel changes; the bake does not.
Most models run on three-phase (400 V) for fast recovery during service; selected smaller models are available in single-phase (230 V). We confirm the exact spec for your venue before delivery so your electrician can pre-wire correctly.
Yes. No combustion means no flue and far fewer extraction requirements — ideal for shopping centres, food courts, hotels and indoor kitchens where a wood or gas flue is impossible. Local hood/ventilation rules for cooking still apply; we advise during the consultation.
The dome reaches authentic Neapolitan baking temperatures (450–500 °C floor / dome). Running costs depend on your tariff and volume, but the insulated refractory shell holds heat efficiently between bakes, keeping consumption far lower than continuous-load metal-deck ovens.
Production takes 4–6 weeks in our Naples workshop, plus 7–14 days for dedicated freight to the UK. We crate the oven, handle export and customs, then our install team positions the unit, connects the electrical supply, tests the bake and trains your staff before first service.
Looking at other oven types?
Our experts will guide you in choosing the perfect solution, from design to international shipping.