If you’ve eaten top-of-the-line Neapolitan pizza lately, there’s a good chance the oven it came from was built by Renato Riccio. Hailed around the world for their quality and consistency, the the premium kilns produced by Renato Ovens are renowned - Phoenix’s Pizzeria Bianco relies on one, as does just-opened Pizzeria Vetri in Philly - and the Italian-born founder personally vouches for each and every one. We caught up with the man behind the bricks via telephone for a Pizza Week chat.
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