The ultimate pizza ovens are built by hand, reach astounding temperatures, retain heat,
and, as a bonus, look fantastic.
His quest for a versatile oven led owner Bill Rizzuto to outfit his Westport location with a shimmering, copper-covered Le Panyol that he calls “Angelina.” He loves it for its ability to withstand high heats—great for pizza—and for its heat retention, which is perfect for baking bread the morning after a night of pizza making. Underneath the copper, the oven is made from white clay mined from mountains in the south of France. Must try: “Grown-Up” Pepperoni Pie, topped with hot soppressata, caramelized onions, garlic, tomato sauce, extra-virgin olive oil and Parmigiano-Reggiano.