Naples-style · Fired at 480°C

Wood-fired pizza, the way Nonna intended.

Forno is a rustic neighborhood pizzeria where 72-hour dough meets a roaring oak fire, San Marzano tomatoes, and a whole lot of heart.

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72hNaturally leavened dough

4.9★Loved by 3,100+ guests

Since '09Firing the oven daily

A bubbling wood-fired Margherita pizza fresh from the oven

Close-up of a charred, blistered pizza crust

Open now · til 11pm

The warm, rustic dining room inside the Forno pizzeria

Our little kitchen

A pizzeria built around fire, flour, and family.

We opened Forno with one stubborn belief: a great pizza needs nothing more than patient dough, honest ingredients, and a genuinely hot oven. Everything else is just noise.

Dough cold-fermented for 72 hours, hand-stretched to order.
Imported San Marzano tomatoes and fior di latte mozzarella.
A live oak fire that hits 480°C — your pizza cooks in 90 seconds.

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Guest favorites

Our signature pizzas

A few of the pies our regulars order before they've even sat down.

Classic Margherita pizza with basil and mozzarella

Bestseller

Margherita D.O.C.

$14

San Marzano, fior di latte, fresh basil, and a thread of olive oil.

Spicy

Diavola

$17

Spicy Calabrian salami, chili honey, mozzarella, and oregano.

House special

Bianca al Tartufo

$19

Cream base, wild mushrooms, fontina, and a whisper of truffle.

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The wood-fired story

Ninety seconds in a 480° oven.

Our oven is the heart of the room — a hand-built dome that burns seasoned oak and holds a roaring 480°C. At that heat a pizza puffs, chars, and finishes in about ninety seconds, locking in a smoky, blistered crust you simply can't fake.

We keep the fire lit from morning prep to last order, feeding it by hand and reading the flame the way a baker reads dough.

Meet the oven