The Art of the Valoriani Pizza
At Cultivar, every one of our Neapolitan style pizzas begins with quality ingredients, but the oven plays just as important of a role. That’s why we bake our pizzas in a Valoriani oven, handcrafted in Tuscany by a company that has been building world-renowned pizza ovens for more than a century.
The moment a pizza enters a Valoriani oven, intense heat, carefully engineered materials, and traditional Italian craftsmanship come together to create the distinctive crust, texture, and flavor that define authentic Neapolitan pizza.
Neapolitan style pizza
Careful toppings
The Science Behind the Bake
A Valoriani oven cooks pizza using three forms of heat working together:
- Conduction from the hot clay floor creates a lightly crisp, beautifully charred base.
- Radiant heat from the domed ceiling bakes the crust quickly and evenly.
- Convection from circulating hot air melts toppings while preserving their freshness and flavor.
Pizza going into the Valoriani oven
North Bay pizza
Why AVPN Certification Matters
Valoriani ovens are certified by the Associazione Verace Pizza Napoletana (AVPN), the organization that preserves the standards of authentic Neapolitan pizza around the world. The Valoriani Verace was the world’s first AVPN-certified gas oven, meeting strict requirements for temperature, bake time, and finished pizza quality. It’s a certification that reflects a commitment to tradition, technique, and authenticity.
How to Spot a Properly Baked Neapolitan Pizza
Here are a few signs you’re enjoying a true Neapolitan pizza:
- Leopard spotting across the crust
- A slice that folds naturally without cracking
- Creamy, melted mozzarella
- Bright, fresh tomato flavor
- The aroma of toasted dough and gentle char
Every pizza that comes out of our Valoriani oven is the result of generations of Italian craftsmanship, carefully sourced ingredients, and a belief that great farm-to-table pizza is worth doing the traditional Tuscan way.
