May 28, 2026
Why we wait 48 hours
Slow fermentation is the difference between heavy and weightless. Here's what happens to the dough overnight.
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Wood-fired · Naples, Florida
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Fired by hand. Served by fire.
48-hour dough, San Marzano tomato, and ninety seconds in a 900°F oak fire. Real Neapolitan pizza — and a short list of natural wine.
MMXXISince 2021
Our Fire
One oven. One obsession.
We chase the perfect leopard-spotted crust.
Our dough ferments slowly for 48 hours, then meets a live oak fire kept at nine hundred degrees. The result is light, blistered, and faintly smoky — the way Naples intended. We import the flour and tomatoes; everything else is made in-house, daily.
48hSlow dough
900°Oak fire
90sIn the flame
From the Oven
Char, crust & crumb.
Visit Us
Pull up a chair.
Walk-ins always welcome. For groups of six or more, give us a ring.
MonClosed
Tue5–10pm
Wed5–10pm
Thu5–10pm
Fri5–11:30
Sat4–11:30
Sun4–9:30pm
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@fuoconaples
FAQ
Good to know.
Do you take reservations?+
We hold most tables for walk-ins, first come first served. For parties of six or more, call us and we'll set the table for you.
Is the dough gluten-free?+
Our classic dough is not, but we bake a dedicated gluten-free base on request — just let your server know.
Do you offer takeaway?+
Yes — call ahead and we'll have it boxed and fired to order. Neapolitan pizza is best within the hour, so we time it to your pickup.
Can you host private events?+
The fire room seats up to 28 for buyouts. Email us with your date and we'll build a family-style menu around the oven.
Is there parking?+
Free lot behind the building on Cypress Lane, plus street parking after 5 PM. We're a 4-minute walk from the Bayfront.
Blog
Notes from the fire.
Dough, fire, and the things we're learning.
May 14, 2026
Ninety seconds at 900°
Why true Neapolitan pizza bakes in a minute and a half — and why your home oven can't (quite) do it.
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Apr 30, 2026
Natural wine, simply
No jargon. A short, honest list of low-intervention bottles that love a charred crust.
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