15 Totally Tricked-Out Pizza Ovens

These beasts are huge, heavy and burn up to 900 degrees
December 2, 2014
by Patty Lee

Pizzerias take their ovens seriously — they look to the very best builders, haul them in from as far as Italy and trick them out with special designs. Check out 15 of the coolest in the country, from one that's nearly 135 years old to four named after Italian saints.

Cane Rosso in Dallas

Built by Italian oven guru Stefano Ferrara, the red-tiled hearth at this cult-favorite joint — with four outposts in the DFW area — burns up to a sizzling 900 degrees. 

2612 Commerce St.; 214-741-1188

Capofitto in Philadelphia

It took 23,000 pounds of brick and sand sourced from Santa Maria, Salerno and Vesuvius to construct this mosaic-covered kiln.

233 Chestnut St.; 215-897-9999

Parlor Pizza Bar in Chicago

Thin-crust pies are spun in one of four heavy-duty concrete ovens made by Italy's Pavesi company.

108 N. Green St.; 312-600-6090

Mascalzone in Houston

Both gas and wood are used to power this state-of-the-art Marana Forni oven, just one of five in use worldwide.

12126 Westheimer Rd.; 832-328-5151

DeSano Pizza Bakery in Los Angeles

These four bright-red units are named after Italian saints — and weigh a combined 40,000 pounds.

4959 Santa Monica Blvd.; 323-913-7000

Marta in New York City

The kitchen at Danny Meyer's new pizzeria is set around two impressive Mugnaini ovens amped up with parts by expert Refrattari Valoriani.

29 E. 29th St.; 212-651-3800

Bacchus in Troy

A hulking, head-shaped hearth dominates the dining room at this upstate New York eatery serving thin-crust pizza and pastas.

33 Second St.; 518-687-0345

Bar del Corso in Seattle

This stunning 6,000-pound behemoth had quite the journey getting to Seattle — it first traveled by boat from Italy, then made a cross-country trip by truck from New York.

3057 Beacon Ave S.; 206-395-2069

Ancora in New Orleans

Yet another work of art by Stefano Ferrara, Ancora's shiny hearth can cook a pizza in as little as 45 to 90 seconds.

4508 Freret St.; 504-324-1636

Frank Pepe's Pizzeria Napoletana in New Haven

The oven at this storied Connecticut restaurant, which takes up an entire wall, has been in operation since the 1880s. Models at newer Pepe's branches are exact replicas, right down to the cast-iron doors. 

157 Wooster St.; 203-865-5762

A16 Rockridge in Oakland

This gargantuan, stone-gray dome was imported from Naples with the sole purpose of firing pizzas — there's a separate wood-burning oven for A16's other dishes.

5356 College Ave.; 510-768-8003

Sotto in Los Angeles

Chefs Steve Samson and Zach Pollack had this vibrant yellow stunner built on-site by specialist Stefano Ferrara and cured it by burning fires for 10 days in a row.

9575 West Pico Blvd.; 310-277-0210

Franny’s in Brooklyn

The two wood-burning stars at this Prospect Heights darling were crafted by the Florence-based Valoriani company, then covered with colorful tiles found in Mexico.

348 Flatbush Ave.; 718-230-0221

The Florence in Savannah

If Darth Vader had a pizza oven, this would be it — the wood-fired unit, decked out in hexagonal black tiles, was hand-selected by chef Kyle Jacovino during a trip to Naples.

1 West Victory Dr.; 912-234-5522

Tony's Pizza Napoletana in San Francisco

Pizza champ Tony Gemignani has a total of seven ovens at his San Francisco flagship, including this brick-lined beauty built by Cirigliano Forni.

1570 Stockton St.; 415-835-9888

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