Steeped in centuries of tradition, your Mugnaini wood-fired oven is a majestic testimony to the truth, beauty, and goodness of open hearth cooking. There is no disguising the purity and authenticity of nature's finest ingredients cooked next to a roaring fire. Taken from the field to the hearth, foods are able to maintain their individual characteristics. Dynamic results are obtained using the simplest seasonings and techniques, and without masking flavors in a complicated sauce.

With no moving parts or electronics to control it, the wood-fired oven at first appears to be a relic of the past. Yet, it is still the most sophisticated and versatile appliance in your kitchen. Your oven can harness the power of fire and reach temperatures no gas oven can match. Control the flame and you can create multiple cooking environments. Once you master the fire, your oven will faithfully replicate your favorite menus.

Mugnaini Forno al Fresco Pizza Ovens Set The Standard for Home Kitchens.

Italy's original pizza oven available fully assembled!

Take the guess work out of building a wood burning pizza oven.The features that make a pizza oven function properly are hidden beneath the outer structure so looks can be deceiving. Our free standing Forno al Fresco pizza ovens are available in 7 models and 5 sizes. The Mugnaini factory has been building wood fired pizza ovens for 20 years. Let our craftsmen build a pizza oven you can trust to perform beyond your expectations. Call Reese in Contractor Services for details 888.887.7206. Choose an oven

Now let's take the mystery out of cooking in a wood-fired oven.

Your oven actually utilizes three types of heat to produce the results we love to taste.

• First is the conductive heat, offered by the firebrick floor. Breads are placed directly onto the floor to bake but almost any type of cookware can be used in the same way you would cook on a stovetop. The deep even heat of the floor tiles is infinitely adjustable by simply moving the pan in relationship to the fire.

• Second is the radiant heat, provided by the dome. The fierce energy of the fire is absorbed by the clay dome and stored for hours of cooking, then softly radiates throughout the entire cooking chamber. This heat is available whether the fire is going or not.

• Third is the convection flow of heat created by the shape of the dome and the live fire placed on the side of the oven. This flow of heat circulating around the oven creates an incredibly balanced cooking chamber. By regulating the size of the flame you can change the intensity of the oven.

The task of heating an oven is a simple matter of burning wood down to coals and moving them around the oven using a three-step process. With a little attention to detail this technique will bring an oven up to temperature quickly and evenly. You then will be able to regulate the oven into three distinct cooking environments by monitoring the size of the flame.