Slideshow Image 5

La Piazza Al Forno is a brick oven pizzeria napoletana and italian kitchen

Stefano Ferrara begins his business in 2001 thanks his experience in building
handmade brick ovens handed on for many generations. Craftsman for three generations Stefano Ferrara begins to work when he was adolescent with his father known with the name Mastu Natale who was a very popular and highly regarded Neapolitan artisan.

Today thanks to the passion, care and attention on details, our ovens besides than
to guarantee the best performance in cooking and heat retaining, they are also unique pieces of Neapolitan handicraft highly appreciated and demanded on all over the


Our ovens are built brick by brick, without using any prefabricated concrete slabs,
as old Neapolitan traditions and they can be adapted to the available spaces existing
on the construction site. Thanks to the right thickness of the plain for cooking, made
of refractory plains from Salernitano, with a high thermal and abrasion resistance, and the natural insulating material used, it is possible to retain the heat and also to obtain optimal heat waves ideal for a gradual and homogeneous baking of pizza with also a remarkable saving of firewood and baking times.

After many years of baking, if it’s necessary, the plain for cooking can be replaced
while leaving the oven intact. Our ovens easily reach and take uniform the right temperature of 400°C-500°C for baking Neapolitan pizza.














Associazione Verace Pizza Napolitana Pomodoro San Marzano Dell'Agro Sarnese-Nocerino Denominazione De'Origine Protetta Caputo Antico Molino - La Farina di Napoli Mozarella Di Bufala


See us on the Food Network See us on the Food Network Napolitana Certification Logo / Graphic

Twitter Chatter

Follow Us on Twitter Find us on Facebook


Join Our Mailing List




Voted Best of Phoenix 2009 - Graphic