Stefano Ferrara began his business in 2001 in Naples. His experience in building handmade brick ovens, handed on for many generations, has been the foundation for the quality and success of the Stafano Ferrara brick oven.
Three generations of craftsman set to work, when Stefano Ferrara was just a boy, with his father, Mastu Natale, a popular and highly regarded Neapolitan artisan.
Today thanks to the passion, care and attention to detail, Stefano Ferrara handmade brick ovens guarantee the best performance in cooking and heat retention. They are unique pieces of Neapolitan handicraft, highly appreciated and demanded on all over the world.
The Stefano Ferrara ovens are built brick by brick, without using any prefabricated concrete slabs, following the old Neapolitan handmade tradition. They can be adapted to almost any the available space within an existing pizzeria or restaurant site.
Heat retention is excellent due to the perfect thickness of the plain for cooking, made of refractory plains from Salernitano. These plains have a high thermal and abrasion resistance and the natural insulating material used, also able to obtain optimal heat waves making it perfect for gradual and homogeneous pizza baking.
After many years of use and baking, if necessary, the plain for cooking can be replaced while leaving the oven intact.
Stefano Ferrara ovens easily reach and keep uniform the right temperature of 400°C-500°C for baking Neapolitan pizza.
The true Neapolitan pizza was born around 1600 from undeniable Neapolitan culinary talent.
The first pizza with tomato and mozzarella was made in 1889, during a visit in Naples of the Italian Kings (Umberto I and his wife Margherita).
The history tells us that Raffaele Esposito, the best pizzaiolo of that time (Giovanna Brandi’s husband) made three pizzas for the sovereigns: Mastunicola pizza (original name Pizza alla Mastunicola) with melted cheese and basil; Marinara pizza with tomato, garlic, oil and oregano; and the pizza tomato, mozzarella and basil with its colours it remembered the Italian flag colours (Red, White and Green).
This last pizza was a new pizza that was called Margherita in honor to Queen Margherita, the first person to taste that new pizza.
During those times there ovens were handicrafted by Neapolitan artisans. We say, without hesitation, that the first pizza Margherita acheived world-wide success because it was cooked in a Neapolitan handicraft oven.
True to tradition, the Neapolitan pizza today is cooked in firewood ovens with a cooking temperature of 485°C.
It is important the pizza is uniformly cooked on all its circumference and the cooking times should not be more than 60-90 seconds.
Only a truely traditional Neapolitan guarantees the perfect cooking conditions. It is the perfect proportions and dimensions that are the Stefano Ferrara secret to success.