America’s Coolest Pizza Ovens
The ultimate pizza ovens are built by hand, reach astounding temperatures, retain heat, and, as a bonus, look fantastic. Here, tricked...
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Known for his specialty, flash-fried then oven-fired pizzas crusts, Forcella chef-owner Giulio Adriani uses Neapolitan Acunto ovens at his Williamsburg and East Village locations. He decorated them himself with hand-cracked black tiles. Oven maker Mario Acunto sells his ovens at whatever price he feels is right for the buyer. “He doesn’t care about selling the oven,” Adriani says. “In Napoli they call him Mario matto—Mario the crazy guy.” Must try: The Montanara, a Margherita with a fried crust that’s finished in the oven. forcellaeatery.com