About PIEZANO

PIEZANO exists because of a stubborn gap: real pizza needs real heat — the 700–900°F that makes a crust blister and snap — and for decades that heat only lived in restaurant deck ovens and backyard rigs. Home ovens stall at 450°F, and no amount of technique fully closes a 350-degree gap.

We're part of the Granitestone family, the New York cookware house whose pans and kitchenware sit in millions of American homes. That heritage shaped how Piezano was built: as an everyday appliance, not a hobbyist shrine. It had to preheat in minutes, fit on a counter tile, plug into a normal outlet, clean up without a ritual, and cost less than a weekend of takeout. Four hundred-odd test pizzas later, that's what shipped.

What we hold every oven to

• 800°F on the stone, verified with a live heat-up check on every unit
• A natural ceramic stone that lifts out — cleaning shouldn't need a manual
• Dual heat control, because a crust and its toppings rarely want the same thing
• A window and thermometer, so the bake is watched, not guessed
• Peels and a scraper in the box — first pizza on delivery day

Questions, recipes, or a pizza triumph to share? We answer everything at ciao@piezano.net.