Oven Key Features

🔥 Fire-in-Chamber Wood Cooking – Single-vault design bathes food in rolling flames, reaching 750 °F in about 30 minutes and peaking above 900 °F for true Neapolitan char.
🍕 576 sq in Refractory Stone Floor – A 24″ × 24″ cordierite slab stores heat evenly, large enough for two 10″ pies or a sizzling cast-iron skillet.
🛡️ Double-Wall Steel + 12 cm Rock-Wool Insulation – Locks heat inside while the exterior stays safe to touch and battles any weather.
🌬️ Adjustable Stainless Chimney Cap – Fine-tune draft and smoke flow for precision temperature control and richer wood-smoke flavor.
🌡️ Built-In Analog Thermometer – Glance-and-go monitoring without cracking the door.
🪵 Removable Wood Holder & Cooking Stones – Keep logs organized and swap stones for deep cleans in seconds. 
✅ 1″ Clearance to Combustibles – ETL-tested safety lets you tuck the oven onto tight countertops or built-ins with confidence.

A POLISHED POWERHOUSE

A fully welded, bent-steel dome—powder-coated in weather-proof anthracite—stands up to rain, salt air, and sweltering summers while storing heat like a kiln. At 187 lbs in countertop trim, it’s hefty enough for stability yet light enough to reposition when you redesign your outdoor space.

COOKING SPACE TO SPARE

The 24″-square deck and 14″ interior vault welcome bubbling lasagna pans, bone-in tomahawks, beer-can chickens, or double pie night—plenty of room for creativity without crowding the stone.

OPTIMAL AIRFLOW

Pair the chimney’s variable cap with a precisely sized front door to draw fresh oxygen across the fire and sweep aromatic wood smoke over your food, delivering even browning and crave-worthy char in every bite.

PRECISION TEMPERATURE CONTROL

Rock-wool insulation, reflective steel walls, and a tight-sealing door let you cruise at 350 °F for slow-roasted porchetta, rebound instantly for 90-second pizzas, and hold stone heat for batch after batch—all while burning up to five times less wood than a brick dome of similar size.