Acunto Forni
The World's Oldest Neapolitan Oven
Now Available in the USA Exclusively by Fired Up Kitchens
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Over 26 Years of Commercial Rotating Oven Technology
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Meet the World's Premier Fully Mobile Wood Fired Pizza Trailer
Designed by Award-Winning Chef Peter de Jong for Maximum Mobile Pizza Production
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The only Italian brick oven with a single piece floor & 10 year warranty

Committed to Wood Fired Oven Excellence

Fired Up Kitchens is the exclusive American representative of the most respected Italian wood fired cooking/pizza-making equipment manufacturers. We stock, supply, consult and service wood fired kitchens for the top pizzerias in North America, from restaurants that use true Neapolitan brick ovens to high production rotating brick ovens for the fast-casual market.

Fired Up Kitchens is dedicated to bringing only high quality Italian-made wood fired ovens, mixers and tools to the American public. Our hand-picked portfolio of equipment has been gathered over decades of experience as a leader in the wood fired cooking industry

Many wood fired oven companies provide only one type of oven, forcing you to adapt to them. At Fired Up Kitchens, we provide not only a wide range of historic Italian oven brands, but also the expertise to guide your decision to the oven that truly works for you and matches your vision.

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Our Italian Partners in Wood Fired Pizza Making

Fired Up Kitchens can help plan, design and build any wood fired kitchen imaginable. See more custom brick oven installations created by the Fired Up Kitchens team.

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Frequently Asked Questions

Fired Up Kitchens stocks only Italian brick ovens designed after the traditional "Pompeii" oven design used for millenia. The shape of the spherical dome, smaller mouth opening and placement of the fire create a swirling heat pressure effect that can reach hotter temperatures and stay hot. No other style of wood fired oven is so well suited to reaching such high temperatures with a single modest heat source. Both the Pavesi wood fired oven line and Acunto Neapolitan brick oven line adhere to this basic oven design - a tried and true method to baking excellent pizza and other wood fired goods.

Although both regions of Italy use the basic tenets of the Pompeii oven design, there are a few differences in their execution. Northern Italian ovens from Tuscany, Emilia-Romagna, etc tend to have a taller dome than their Southern counterparts. This allows the oven to bake a more varied range of pizza styles (from NY style to crisp artisan style) and hold temperatures that range from 500ºF to 1000ºF. See the Pavesi wood and gas fired pizza oven and the Pavesi rotating pizza oven for examples of this style. The Southern (Neapolitan) style oven has a low dome and is built to work with very high heat, between 800ºF to 1000ºF. This heat creates a stronger top heat that superbly bakes the Neapolitan style pizza typical of Naples. See the Acunto Neapolitan pizza oven as an example of this style.

We support Steno dough mixers due to their superior capabilities in dough mixing. Compared to the name brand mixers typically available in North America, the Steno mixers are a world of difference. North American name brand mixers are typically not specialized dough mixers - they heat the dough as a byproduct of their mixing process, which artificially begins the fermentation process and creates a dull dough. Steno spiral mixers, fork mixers and diving arm mixers actively avoid heating the dough, creating a more consistent product that rises when actually desired.