Like flour, the oven is an essential tool of the artisan’s trade. Our dough consists of four ingredients – flour, water, sea salt and fresh yeast – and is proofed for a minimum of 48 hours. We searched high and low for an oven that would reach temperatures high enough to bring out the full flavor of our dough. We selected a brick oven made by Italy’s famous Refrattari Valoriani.
Valoriani is a family-owned business with a rich history that dates back to 1890. Artisans for five generations, they continue to make their bricks by hand and have a long tradition of craftsmanship, innovation and commitment to quality. Valoriani’s master craftsman flew from Reggello, Florence to build our oven piece by piece inside the restaurant. The superior quality of materials and original design of the Valoriani oven dome ensure even heat circulation and insulation, and allows us to cook pizza at 450 degrees.
As a testament to their rigorous standards, Valoriani ovens are approved by Vera Pizza Napoletana for the baking of authentic Neapolitan pizza.