Welcome to Glossary by Gianni Acunto Forni, the complete guide to the technical terms of the world of artisanal pizza ovensWe have created this space to help you easily understand all the elements and features that make a unique professional pizza oven, be it wood or gas.
Every word encapsulates the experience and tradition of those who have been building Neapolitan ovens with passion and skill for generations. Here you'll find clear, precise, and accessible explanations, so you can discover how an oven works, what it's made of, and what makes the perfect oven. Neapolitan pizza cooked in the Gianni Acunto ovenThis glossary is designed for pizza chefs, professionals and enthusiasts who wish to gain in-depth knowledge of the technology, materials and characteristics of a Italian artisan ovenFind out everything you need to know to choose, use, and get the most out of your Gianni Acunto oven.
A
Oven arch
The oven's arch is the upper part of the cooking chamber and is responsible for distributing heat evenly. Built with high-quality refractory bricks, it allows for even temperature distribution and ensures perfect Neapolitan pizza cooking, with its characteristic golden crust. In professional pizza ovens, a well-designed arch ensures thermal stability and consistent performance over time.
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Oven base
The base is the structure upon which the entire pizza oven rests and is essential to its sturdiness. It must be made of heat-resistant materials and capable of supporting the weight of the dome and refractory bricks. A stable base contributes to the safety and durability of every artisanal pizza oven.
Oven mouth
The oven's mouth is the front opening through which pizzas are loaded and removed. Its size affects heat retention and ease of use during cooking. In Acunto wood-fired pizza ovens, the mouth is designed to maintain the ideal temperature and allow the pizza chef to move quickly and precisely.
Gas burner
The burner is the element that generates the flame in gas pizza ovens. Thanks to precise temperature control, it ensures even cooking and significant energy savings. In professional gas ovens, the burner allows you to achieve the same results as a wood-fired oven with simpler and cleaner operation.
C
Cooking chamber
The cooking chamber is the internal space of the oven where pizzas are cooked and is the heart of the professional pizza oven. It must maintain a constant temperature and quickly reach the ideal heat for Neapolitan pizza. In Acunto artisanal ovens, the chamber is constructed of refractory materials that ensure perfect heat distribution.
Flues
Chimneys are ducts that allow smoke and combustion gases to escape. In a traditional wood-fired pizza oven, a proper chimney system ensures proper draft and efficient combustion. This is essential for keeping the flame alive and ensuring clean, even cooking.
Cooking capacity
Cooking capacity indicates how many pizzas can be cooked simultaneously in the oven. It depends on the size of the cooking chamber and the available surface area. Acunto professional ovens offer different capacities to suit the needs of every pizzeria, ensuring efficiency and speed.
Oven dome
The dome is the curved internal part that retains and reflects heat into the cooking chamber. It is one of the most important elements of a Neapolitan pizza oven, as it allows for rapid, even, and intense cooking. In Acunto ovens, the dome is handcrafted from refractory materials to ensure perfect and long-lasting heat distribution.
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F
Direct flame
Direct flame is the typical cooking method for wood-fired pizza ovens, where the heat comes directly from burning wood. This method gives the pizza that smoky, authentic flavor that makes it unique. Acunto ovens keep alive the tradition of direct flame, the symbol of authentic Neapolitan pizza.
External finish
The exterior finish of a professional oven defines its aesthetic appeal and protection. It can be made of copper, steel, mosaic, or other decorative materials that make each oven unique. In Acunto artisanal ovens, the finish is meticulously crafted to combine beauty and functionality.
Corner oven
The corner oven is designed to be installed in the corners of the room, maximizing available space. It maintains all the performance of a professional pizza oven but with a compact and functional design. It's ideal for pizzerias looking for an efficient and attractive oven even in small spaces.
Gas pizza oven
A gas pizza oven uses a burner that ensures consistent, easily adjustable heat. It's the ideal choice for modern pizzerias looking for easy operation and short heating times. This type of oven produces perfectly cooked pizzas with a professional, uniform result.
Wood fired pizza oven
The wood-fired oven is the epitome of Neapolitan tradition and is built to reach high temperatures quickly. Using natural wood, it diffuses a deep heat that gives the pizza a unique flavor and inimitable texture. Acunto ovens, handcrafted by hand, are the benchmark for those seeking a superior-quality artisanal wood-fired oven.
Artisan oven
An artisanal oven is handcrafted by expert master bakers using premium refractory materials. Each piece is unique and guarantees excellent pizza baking performance. Acunto artisanal ovens represent the excellence of Made in Italy and are chosen by the world's best pizza chefs.
Circular oven
The circular oven features a round cooking chamber that promotes even heat distribution. This shape allows for smooth rotation of the pizzas and constant control over cooking. It is one of the most popular models among professional pizzeria ovens.
Professional oven for pizzerias
A professional pizza oven is designed to withstand intense workloads and ensure consistent results. It quickly reaches high temperatures and maintains heat even during prolonged use. Acunto professional ovens are synonymous with reliability, artisanal quality, and excellent performance.
Traditional Neapolitan oven
The traditional Neapolitan oven is built using techniques passed down through generations, with refractory materials and a low dome. It's designed to cook pizza in under 90 seconds, as true tradition dictates. Each Acunto oven faithfully reproduces this ancient art to guarantee authentic Neapolitan pizza.
G
Oven legs
The legs are the oven's supporting structure and determine its height. They must be sturdy and stable to support the overall weight. In Acunto professional ovens, the legs are designed for the perfect balance between strength and design.
Oven skirt
The skirt is the lower part that surrounds the base of the oven and completes its aesthetic. It also serves as a protective element against impacts and heat. In Acunto artisanal ovens, the skirt can be customized with materials and colors to match the style of your space.
I
Thermal insulation
Thermal insulation is what allows the oven to retain heat and consume less energy. Made with highly resistant materials, it prevents temperature loss and improves the oven's performance. Good insulation is essential for professional pizza ovens that operate for many hours a day.
L
External width
The external width indicates the overall measurement of the oven from one side to the other. This is an important factor for evaluating the space required and ensuring proper installation in the room. Acunto ovens are available in various sizes to fit any professional space.
M
Refractory bricks
Refractory bricks are elements capable of withstanding very high temperatures and retaining heat. They are used to build the base and dome of professional pizza ovens. Thanks to these materials, cooking is uniform and the oven structure is durable.
Outlet pipe size
The exhaust duct size refers to the diameter of the flue that expels the oven's fumes. It is essential to ensure proper draft and clean combustion. In wood-fired pizza ovens, the duct size is precisely calculated to ensure safety and efficiency.
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P
Oven weight
The overall weight of a professional oven varies based on materials, size, and model. A handcrafted oven made of refractory bricks can weigh hundreds of kilos, ensuring stability and durability. Acunto ovens are built to be solid, durable, and high-performance.
Refractory floor
The refractory floor is the surface on which the pizza rests during cooking and must retain heat consistently. Its quality affects the crispiness of the base and the softness of the dough. In artisanal pizza ovens, a well-calibrated refractory floor is essential for perfect results.
Oven door
The door closes the cooking chamber and regulates the oven's draft. During the heating phase, it retains heat inside and optimizes combustion. In pizzeria ovens, a well-designed door is synonymous with energy efficiency and control.
External depth
The external depth indicates how far the oven extends from front to back. It's important for assessing the space required for installation in a pizzeria. Acunto offers ovens of various depths to suit any type of professional space.
R
Refractory
The term refractory refers to any material capable of withstanding extreme heat without damage. It is used in all the key parts of the pizza oven, such as the base, dome, and internal walls. Refractory materials are essential for achieving consistent and professional cooking.
S
Cooking surface
The cooking surface is the available area inside the oven where pizzas are cooked. The larger the surface area, the more pizzas can be cooked at once. Acunto ovens offer optimized surfaces for a balance between capacity and heat uniformity.
T
Cooking temperature
The cooking temperature in pizza ovens ranges between 450°C and 480°C, ideal for Neapolitan pizza. Reaching and maintaining this heat level is essential for even and fast cooking. Acunto ovens are designed to ensure thermal stability and excellent performance even during peak periods.
Daily preheating time
The daily preheating time is the time required to bring the oven to the ideal cooking temperature. In Acunto gas and wood-fired ovens, this time is optimized to ensure efficiency and energy savings. Proper preheating ensures consistent results throughout the entire service.
Oven thermometer
The thermometer is the instrument that measures the internal temperature of the oven. It helps the pizza chef precisely control the heat and adjust the cooking time. In professional pizzeria ovens, it is essential to ensure perfect results.
Furnace draft
Draft is the movement of air that fuels combustion and keeps the flame alive. Proper draft ensures a stable temperature and even cooking. In wood-fired pizza ovens, draft is regulated by flues and calibrated vents.
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V
Natural ventilation
Natural ventilation is the flow of air created inside the oven without the use of fans. It promotes more even cooking and a constant flame. In artisanal pizza ovens, natural ventilation is the result of meticulously designed details.
Oven vault
The vault is the innermost part of the dome and plays a crucial role in heat reflection. A well-built vault allows for balanced cooking and intense aromas. In Acunto ovens, each vault is handcrafted to ensure the best professional performance.