When making the best possible wood fired Neapolitan pizza, it is important to use a true Italian fork mixer to ensure that the dough is not overworked, and retains the excellent resolution that their customers expect. By using a fork mixer, they are ensuring that their dough will get the proper aeration, maintain the correct texture, and yield a nice elastic result.
Their ovens are designed specifically to accommodate the high-volume pizza making of a true pizzaiolo. The dome and deck consist of refractory bricks with four inches of multi-layered insulation in the dome and eight inches in the deck.
Not all workstations are created equal. Marra Forni kept this in mind when they decided to release the Marra pizza prep tables. Without a proper workstation, even the best Pizzaiolo will be merely juggling pizza supplies and hoping for the best.