Restaurants
Neapolitan domes sized for your covers and your menu.
Wood-fired ovens
Wood-fired ovens built by a pizzaiolo
Salvatore has built 30 ovens by hand: Neapolitan wood-fired domes and ovens that burn wood and gas. He designs each one around the pizza you plan to bake, lights the first fires with your team and shows them how to work it.
Designed for service
Salvatore bakes pizza every day in his own restaurant. He plans each oven around a working kitchen: where the fire sits, how the heat moves under the dome and how long the floor stays hot between pizzas.
How an oven gets built
- 1VisitSalvatore looks at the space, the flue and the floor, and asks how you plan to work.
- 2DesignDome, mouth and floor sized for your pizza and your service.
- 3BuildRefractory brick laid by hand, insulation, and a finish that fits the room. About one week of work.
- 4First fireSlow first firings, then a session with your team at the oven.
Who he builds for
Homes and gardens
An oven for the garden, the terrace or the house upstate.
Built by hand
Each oven is laid by hand in refractory brick.
Tell us about your oven
Where it will go and what you want to bake. Salvatore builds anywhere, and the price comes with the quote.
