Neapolis Electric Pizza Oven
Neapolitan pizza in under 60 seconds from an electric oven. The Moretti Forni Neapolis reaches 510 C - the highest temperature of any electric pizza oven on the market - replicating the performance of a traditional wood-fired oven without the wood, the ash, or the chimney permit.
The open-mouth chamber is built entirely from refractory brick with a biscotto clay baking surface and coiled heating elements embedded directly inside the ceiling and floor bricks for precise heat calibration.
Three sizes fit 4, 6, or 9 pizzas at once, each with a built-in prover on castors below. Independent ceiling and floor power control and 20 programmable recipes make it as consistent as it is powerful.
Features
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510 C / 950 F Maximum Temperature The highest operating temperature of any electric pizza oven. Bake a Neapolitan pizza in under 60 seconds with the same char and leopard spotting you get from a wood-fired oven. |
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Biscotto Clay Baking Surface The same traditional Neapolitan clay material used in the best wood-fired ovens. Stores and releases heat evenly for consistent bottom bake and authentic crust texture on every pizza. |
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Open-Mouth Design Cast iron oven mouth with a rounded hood, black granite working shelf, and vintage stainless steel finishes. Looks and works like a traditional Neapolitan oven but runs on electricity. |
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Independent Ceiling and Floor Power Coiled heating elements are embedded directly inside the refractory bricks in both ceiling and floor. Control each zone independently to dial in the exact heat profile for Neapolitan, Roman, or contemporary styles. |
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Built-in Prover with Castors Every Neapolis ships with an integrated fermentation prover underneath the oven. Heats to 65 C with internal lighting. The entire unit rolls on castors with safety brakes. |
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20 Programs with Self-Clean Store 20 custom baking programs for different pizza styles. Built-in self-cleaning cycle and power-on timer let you start the oven before you arrive and clean it after you close. |
Specifications
Three chamber sizes. All models include integrated prover with castors. Pizza capacity based on 33 cm (13 in) diameter Neapolitan pizza.
| Neapolis 4 | Neapolis 6 | Neapolis 9 | |
| Pizza Capacity | 4 | 6 | 9 |
| Throughput | 80/h | 200/h | 240/h |
| Chamber | 75 x 75 cm 30 x 30 in |
75 x 113 cm 30 x 44 in |
113 x 113 cm 44 x 44 in |
| Surface | 0.56 sq m | 0.84 sq m | 1.27 sq m |
| Power | 12 kW | 14.35 kW | 21.5 kW |
| Avg. Use | 4.4 kWh | 6.5 kWh | 7.8 kWh |
| Voltage | 208V/3ph/60Hz | 208V/3ph/60Hz | 208V/3ph/60Hz |
Pizza capacity based on 33 cm (13 in) Neapolitan pizza. Throughput based on sub-90 second bake times at full temperature.
| Max Temperature | 510 C (950 F) | |
| Certifications | CE, cETLus, ETL-Sanitation | |
| Origin | Made in Italy |
Downloads
| Neapolis Brochure · PDF | |
| Neapolis 4 Spec Sheet · PDF | |
| Neapolis 6 Spec Sheet · PDF | |
| Neapolis 9 Spec Sheet · PDF | |
| CAD Dimensional Files · ZIP |
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