A Pizzeria Built Around the Oven: Campana Pizza in Teglia

Efficiency, Aesthetics and Precision: Choosing S series Icon as the Ideal Ally

 

Daniele Campana, a genuine guru of ‘pizza in teglia’ – aka tray-baked pizza –, is a true child of the arts who inherited a passion for baking and transformed it into a well-defined mission: to elevate this product excellence.

In his hometown, Corigliano Calabro – with “Campana Pizza in Teglia” awarded 3 ‘rotelle’ by Gambero Rosso, and “Campana 12” honoured with 3 ‘spicchi’ by the same gastronomic guide —Daniele has become a real point of reference in the world of pizza.

 

In his journey, the choice of technology has been fundamental. “When I saw S series Icon from Moretti Forni, I said to my partner, an architect, ‘You must build the pizzeria around this oven.’ For me, it isn’t merely a functional element, but an integral part of our space’s identity.”

 

The efficiency and versatility of S series — with 2 Romanbake decks and one Pastrybake — have allowed him to optimise his workflows without sacrificing quality. “Today I can manage 100 pizza trays per day easily, keeping high quality whilst reducing energy costs.”

 

Another key to his success is the oven user friendliness, making staff training faster. “A few months ago, I provided consultancy for installing S series in a venue. They guys started working simply by placing the pizza in, pressing the timer, and taking it out when ready, no need to check or turn.”

 

In his pizza shops, even the baking process is meticulously studied: “We pre-bake at 75% to streamline our workflow, then finish the baking with Refining® in just 3 minutes and 45 seconds. We are able of serving our pizza quickly, and it’s always perfect, with a melting texture and the right crispiness.”

 

Daniele continues: “For us professionals, before the advent of the latest-generation technologies from Moretti Forni, it was unthinkable to have an equipment that could be customised to our needs. I know my business well and I know exactly what I need. The transfer of heat from the tray to the pizza is a crucial aspect that is addressed with reinforced heating elements, optimised refractory surface, and an insulated deck designed to channel heat as efficiently as possible. A combination of details that, together, let me have an oven that is ‘tailor-made’, adapted to the specific needs of my baking.”

 

Indeed, among the various types of decks available on S series, Campana has chosen the Romanbake specifically designed for this kind of pizza. He also uses the oven for pastry, demonstrating its versatility. One of his most representative creations is ‘U Sibbaresi, a cake that shatters the mould of the classic panettone. Born from the desire to reinterpret a great leavened product with a local twist, ‘U Sibbaresi is the result of painstaking research into Calabrian excellences: bitter orange, Sila black anise, and wild oregano — elements that give the product a unique aromatic profile.

 

Speaking of his territory, if there is one pizza that best represents Daniele’s journey, it is his iconic creation with ‘Nduja and smoked ricotta. “A base with mozzarella, figs, ‘nduja and smoked ricotta that has challenged local preconceptions and paved the way for a new concept of pizza in teglia. This product is now growing, and we can elevate it even further, highlighting my region and its excellences.”

 

At the beginning of 2024, another venture was launched: “Campana 12”, an innovative format with only 12 seats, designed to offer a unique tasting experience. “Tray-baked pizza is often seen as the Cinderella of the pizza world. With ‘Campana 12’ I wanted to turn that perception, proving that it can be as much of a protagonist as the traditional round pizza.”

 

And given the speed with which it has earned the ‘3 Rotelle’ award, one can say that he has perfectly achieved his goal.

 

Before concluding our interview, we asked Daniel what advice he would give to young people wishing to open a business like his in Calabria.
He replies:
“My advice is, first, to understand what your strength suits are. Aim resolutely at your goal and don’t be discouraged — because this is a territory that, in numerical terms, has its ups and downs. You need to keep a profile that meets culinary needs. But above all, consult with the top professionals in the field to improve your processes and to learn how to choose modern technologies. The oven is the most important thing to consider when starting a new business; this must, of course, be combined with a deep knowledge of the raw materials.”

 

Campana’s approach demonstrates that success in the restaurant business is not merely a matter of passion, but also of strategic choices: advanced technology, an in-depth knowledge of the product, and an eye for detail.
These elements, combined, make the difference between a mere idea and a winning model.