Neapolitan pizza ovens are built to hit and hold 450–500°C — the temperature required by traditional Neapolitan pizza standards. At that heat, a pizza cooks in 60 to 90 seconds, producing a soft, airy crust with leopard-spot charring on the base. Cordierite stone decks are essential for absorbing and radiating heat evenly. Ooni, Gozney, and Clementi all make ovens capable of authentic Neapolitan results. The dough itself matters too — a high-hydration, 00-flour recipe fermented for 24 to 72 hours is standard for this style.
