Andrea Mugnaini helped start a revolution in cooking when she imported her first Italian pizza ovens in 1989.

When Andrea Mugnaini traveled to Italy seeking the best pizza oven possible, everyone told her "You want the Valoriani, the one with the real cotto floor." Interestingly, it was Signor Valoriani who designed the original modular pizza oven (made in pre-cast shapes not bricks) patented in 1946! This design is still the most copied in the world. However, as time has proven, there is no other oven that can match the original in performance or value. That is why a Valoriani wood fired pizza oven is at the core of every Mugnaini Wood Fired Oven we sell!

What pizza oven would a Celebrity Chef
choose for their home?

Guy Fieri had Mugnaini build a custom Prima 120 al Fresco which he clad in copper. Emeril Lagasse is installing his Prima 120 in Florida using a masonry kit (AOS) just like his friend Mario Batali did in his Michigan home. You can read about Mario's home and see his installation in this link from the NY Times. Jaime Oliver fell in love with wood fired cooking, installed a Valoriani Medio oven and later bought the UK distributor!
Mugnaini Wood Fired Ovens offers 5 different sized oven models with a variety of installation options. If you are serious about cooking don't you think you deserve a Mugnaini?

Guy Fieri and his custom Prima 120 PA

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

Italy's original pizza oven now available fully assembled or in DIY kits!

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. Mugnaini uses technology from our commercial ovens scaled down for home use. The result is fast starting pizza ovens that cook like the professional ones.
Our free standing Forno al Fresco pizza ovens are available in 7 models and 5 sizes. Each size has it's own benefits and the variety of shapes offered allows you to build an oven to suit your home's design.
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.

The oven pictured is a Medio 100 Forno al Fresco - Gable ready for finish work.

Sophisticated cooking is a combination of design and material choice.

Our wood fired pizza ovens utilize 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.