Ovens

Why Acunto

Our Story

Clients

request a quote

Bring Italian Artisan
Pizza Ovens to
Your Pizzeria

Four generations of Neapolitan master oven-builders.

One oven, handcrafted in Naples and shipped straight to your door, anywhere in America.

REQUEST A QUOTE

1892

Founded

4 Generations

of Master Craftsmen

40+

Countries Served

100%

Made in Italy

our collection

Professional Ovens
for Your Pizzeria

The Neapolitan original

Corner Oven

Built to fit where space is tight. The angled silhouette tucks neatly into any corner of your kitchen, freeing up precious counter space for your team to work, without giving up an inch of authentic wood-fired performance.

COOKING SURFACE: 1300 MM | Weight: 2700 KG | cooking capacity: 6–7 pizzas

the Neapolitan original

Circular Oven

The shape that started it all. The classic Neapolitan dome distributes heat with perfect symmetry in every direction, delivering the even, consistent bake that’s defined true Italian pizza-making for over a century.

COOKING SURFACE: 1200 MM | Weight: 2100 KG | cooking capacity: 5–6 pizzas

The Neapolitan original

Vesuvius Oven

Named for the volcano that shaped Naples itself. Its signature hooded silhouette makes this oven as much a centerpiece as a cooking tool, a striking, unmistakable presence that turns heads the moment guests walk in.

COOKING SURFACE: 1400 MM | Weight: 2950 KG | cooking capacity: 8–9 pizzas

The Neapolitan original

Rotary Oven

Tradition, accelerated. The rotating deck turns every pizza automatically, delivering flawless, hands-free cooking even during your busiest service, built for high-volume kitchens that refuse to compromise on quality.

COOKING SURFACE: 1200 MM | Weight: 2450 KG | cooking capacity: 7–8 pizzas

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why choose acunto

What Makes Our Ovens
Extraordinary

I

Refractory Brick Floor

Hand-cut refractory bricks from Italian quarries absorb and radiate heat evenly. The result is a perfectly crisp base with the signature leopard-spotted char of authentic Neapolitan pizza. Every single pie, every single time.

II

Handmade Dome

Our master craftsmen hand-sculpt and carefully place refractory clay bricks to build the dome. The refractory clay circulates heat perfectly, reflecting radiant warmth down onto the pizza for a 60–90 second bake at over 900°F.

III

Vesuvian Stone Insulation

Volcanic stone quarried from the slopes of Mount Vesuvius gives our ovens exceptional thermal retention. Your oven reaches 900 °F in under 30 minutes and holds it for hours, even through a 500-pizza Saturday night rush.

IV

Direct from Our Workshop

Built in Naples. Delivered directly to you. We ship directly from our workshop in Naples to your pizzeria, anywhere in the United States. White-glove delivery, fully insured, with installation support included.

V

Built to Last a Lifetime

Engineered to run 16 hours a day, 7 days a week, for decades. Some Acunto ovens built in the 1960s are still firing daily. Every oven is cured for days in our workshop before it ships. No shortcuts, no compromises.

VI

Fully Customizable Design

Choose your dome finish, copper, stainless, or ceramic, mosaic tile pattern, fuel configuration, and size. Our artisans work with you to build an oven that’s entirely yours: a true centerpiece for your pizzeria.

our story

Born in Naples.
Built for the World.

Acunto Forni is a family-run business that has stood for excellence in wood-fired, gas-fired, and rotating ovens for over a century. Founded in 1892 by Vincenzo Acunto in the heart of Naples, the company built its name one hand-hammered oven at a time, combining Neapolitan artisan tradition with a relentless pursuit of better.

That legacy has now passed through three generations, and it hasn’t changed. Every oven we build still carries the same care, the same patience, and the same obsession with getting it exactly right. What has changed is who chooses our ovens, from the pizzerias of Naples to kitchens across 40+ countries, including some of the finest restaurants in the United States.

Choosing an Acunto oven isn’t just choosing equipment. It’s bringing a piece of Neapolitan history into your kitchen, one that will still be firing perfect pizzas long after we’re gone.

“The experience of three generations, passed down from hand to hand since 1892, is still the foundation of how we build our ovens today.”

OUR CERTIFICATIONS

Certified for the
American & Canadian Markets

Acunto Forni ovens are built to the highest international standards. Every oven carries CE-marked components and full UL certification, meeting stringent safety requirements for the American and Canadian markets. Because when a restaurant puts its name on the line, the oven behind it has to be beyond question.

the process

From Naples to Your Kitchen
in Four Simple Steps

01

Request a Quote

Tell us about your pizzeria, your available space, and what you’re looking for. Our team responds within 24 hours with a quote and recommendations tailored to your setup.

02

Custom Configuration

Choose your model, size, fuel type, and finish. Our engineers prepare technical drawings and confirm every specification with you before a single brick is laid.

03

Handcrafted in Naples

Your oven is handcrafted by our master craftsmen over 4–6 weeks. We send progress photos along the way, so you can follow your oven coming to life, start to finish.

04

White-Glove Delivery

Fully insured shipping from Naples straight to your door. Our logistics team handles customs, freight, and coordinates delivery with your installation crew. No surprises, no stress.

video testimonial

Hear From Our Clients

our clients

Trusted by Pizzaiolos
Across America

★★★★★

“Choosing Gianni Acunto ovens was the most important decision for my business. It’s not the sort of oven you change every year; it lasts a lifetime. Don’t focus on the money; focus on the quality”

Roberto Caporuscio

Owner, Kesté Pizza & Vino –

Financial District, NY

★★★★★

“The first thing I put in the pizzeria was the oven. It’s the first thing you see when you walk in. I’d recommend getting a Gianni Acunto wood-fired oven, because the big difference is that you can make an excellent Neapolitan pizza.”

Giorgia Caporuscio

Owner, Don Antonio Pizzeria —
Manhattan, NY

★★★★★

“Naples must be everywhere in the world. Our real boss is the oven. To run a pizzeria at its best, you need a top-quality oven. The materials used in Gianni Acunto ovens are of the very highest quality, ensuring consistency in both the oven’s performance and the pizza itself.”

Davide Montella

Pizza Chef, Song’e Napule
— West Village, NY

contact us

Send Us Your Details

Tell us about your pizzeria and what you’re looking for. Our team in Naples will get back to you within 24 hours with a personalized quote tailored to your needs.

We respect your privacy. Your information will only be used to prepare your quote.

HANDCRAFTED Neapolitan Ovens
Since 1892

Acunto Forni builds artisanal pizza ovens by hand in Naples, combining over a century of experience, the finest materials, and a relentless dedication to authentic cooking and lasting performance.

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Why Acunto
Our Story
Client Stories

Contact

info@acunto.it
+39 081 814 74 77
+39 380 179 9057 (WhatsApp only)
Registered Office: Viale Maria Bakunin 12 – Naples – Italy
Headquarters: Viale delle Industrie, 7 – Terza Traversa – Trentola Ducenta (CE) – Italy


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