Gozney Neapolitan Arch + Flue Extension

The Neapolitan Arch lowers the door height to enhance heat retention, Thus creating the perfect environment for high- hydration doughs.

Neapolitan pizza is cooked at a very high temperature and quickly. The oven should be at full heat saturation (450°C+ / 845°F) allowing cooking times of 45-60 seconds. The arch narrows the aperature of the oven mouth, This allows the air temperature to reach a higher temperature to cook the perfect Neapolitan pizza. To create the perfect rise and leopard charred crust on high hydration dough, the air temperature must be extremely high.

The Flue Extension is the perfect companion for wood-fired cooking, channelling away smoke and soot from the oven and improving air-flow.