Perfect your leopard-spotted crusts. The arch narrows the aperture of the oven mouth, to enhance heat retention and allows the air temperature to reach a much higher temperature to cook the perfect Neapolitan pizza.
Neapolitan pizza is cooked at a very high temperature and quickly. The oven should be at full heat saturation (450°C / 845°F) allowing cooking times of 45-60 seconds. To create the perfect rise and leopard charred crust on high hydration dough, the air temperature must be extremely high. The Neapolitan Arch creates the perfect environment for this type of cooking.
Compatible with the Dome XL (Gen 2) ONLY.
Compatible with all peel sizes when in use.
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