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...

One dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
Slide 11 of 18
  • < back

Forcella; New York City

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.

More ∨
You might also like