Scugnizzo is an electric oven for pizzas made by Izzo forni, a small business in Naples with 15 employees.

Scugnizzo is now their top product: the public debut was in December 2013 after a gestation of around one year, from project design to the creation of the first prototypes.

In fact, it was a rather quick birth, «because it is the evolution of ovens we have always produced, with the objective of getting closer and closer to the performance of a wood oven», says Giuseppe Carlo Russo Krauss, sole administrator of Izzo Forni, the son in law of Salvatore Izzo, who founded the company in 1951.

Now it seems they have reached this goal, Krauss is enthusiastic. And besides Pepe, he mentions other "important names" who prove the excellence of Scugnizzo: from Davide Civitiello, world pizza-champion in 2013, to his successor in 2014 Valentino Libro (both under 30), and the more expert Guglielmo Vuolo, and Salvatore Salvo...

The merit goes to its technical characteristics: a nice ancient-looking hand-made copper-front, the cooking base made with "biscotto di Sorrento" refractory brick, the ceiling of the cooking chamber made with ribbed refractory bricks...

It can cook six pizzas at the same time, in around one minute, as traditional, because it keeps an average temperature between 450 and 470°C, often the weak point of electric ovens: «Neapolitan pizza regulations impose 440-450°C. This means we do better, we equal a wood oven in its best conditions».

With some further advantage: inside the Scugnizzo no place is occupied by embers, all the space is available.

Heat is evenly distributed. Finally, there’s no soot, no smoke, no combustion remainders.

Carlo Passera
source: http://newsletter.identitagolose.it/email.php?id=505

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