Business Details
Authentic Neapolitan Pizza in Fullerton, CA
At Fuoco Pizzeria Napoletana, we take pride in crafting authentic Neapolitan pizza rooted in three generations of family tradition. Our wood-fired oven, hand-built by Stefano Ferrara in Naples using volcanic materials, reaches temperatures of nearly 1000 degrees to create perfectly charred, airy crusts in just 90 seconds. We import double-zero flour and San Marzano tomatoes directly from Naples to ensure every bite reflects the heritage and precision of true Pizza Napoletana. Our dough, naturally leavened with minimal yeast, offers a light, digestible texture that honors centuries-old techniques.As a family of pizzaioli, we uphold the rigorous standards of this craft, combining expertise with passion to deliver an experience that rivals Naples finest pizzerias. Our commitment to quality has earned recognition from esteemed publications like Orange Coast Magazine and The Washington Post, solidifying our reputation as a leader in authentic Italian cuisine.
Services
Neapolitan Pizza
Highlights and features
- We uphold three generations of pizzaioli tradition with certified Neapolitan techniques
- Our Stefano Ferrara oven uses volcanic materials for authentic high-heat baking
- Import double-zero flour and San Marzano tomatoes directly from Naples, Italy
- 90-second wood-fired baking creates uniquely airy, smoky-flavored pizza crusts
- Owners Franco and Tullio Ceccarelli personally oversee every aspect of production
Associations and certifications
- Verace Pizza Napoletana
What people say
Holds its own against Naples best
Authentic taste of Naples
Benchmark for OC crusts
Real thing
Changing OC pizza perspective
Services
Neapolitan Pizza
Our Neapolitan pizza features naturally leavened dough baked in a 1000F Stefano Ferrara oven imported from Naples. Using San Marzano tomatoes and double-zero flour from Italy, each 90-second preparation creates a charred, airy crust with smoky depth. This traditional method, perfected over three generations, delivers an authentic Italian dining experience recognized by national publications.
People
Franco Ceccarelli
Co-Owner
Franco Ceccarelli brings decades of pizzaioli expertise to Fuoco Pizzeria Napoletana. As a third-generation pizza maker, he upholds strict Neapolitan standards while adapting traditional techniques for modern American diners.
Tullio Ceccarelli
Co-Owner
Tullio Ceccarelli co-leads Fuoco Pizzeria Napoletana with a commitment to authentic pizza craftsmanship. His hands-on approach ensures every pie maintains the family's legacy of quality and adherence to centuries-old Neapolitan methods.
Questions
What makes your pizza authentic Neapolitan style?
We follow strict Vera Pizza Napoletana guidelines using imported ingredients, a Stefano Ferrara wood-fired oven, and traditional dough preparation methods perfected over three generations.
Who are the owners of Fuoco Pizzeria Napoletana?
The pizzeria is owned and operated by brothers Franco and Tullio Ceccarelli, third-generation pizzaioli who personally oversee all aspects of pizza production.
What type of oven do you use for baking pizza?
We use a hand-built Stefano Ferrara oven from Naples that reaches nearly 1000°F, constructed with volcanic materials to achieve perfect Neapolitan pizza characteristics.
Why does your pizza dough require special preparation?
Our dough uses minimal yeast and extended natural fermentation to create a light, digestible texture while developing complex flavors essential to authentic Neapolitan pizza.
How long does it take to bake a pizza?
Each pizza bakes for exactly 90 seconds in our high-heat oven, ensuring proper charring and maintaining the traditional Neapolitan texture and appearance.
