Pizza Express Napoli

Introducing Pizza Express Napoli ... Your perfect partner in homeculinary. Make an excellent chef out of you

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About Us

We are the exclusive importers of
Pizza Express “Napoli”

It’s fast. Easy to use, takes up very little space and best of all – it’s portable!! Great for cafes, offices and also housewarming gifts. Bake pizzas in 3 to 5 minutes depending on type of dough used i.e. pre-baked from supermarkets or fresh.

Special pizza oven, designed and constructed with pure refractory stone hot-plate to reproduce at your own home the authentic wood-fuelled pizza oven. It cooks any type of pizza, calzone roll, etc…in just 4 minutes without fumes or unpleasant odours!

It features a thermostat with 3 cooking settings and indicator light. So ideal for rapid cooking other food like meat, cakes, toasts, chestnuts, etc…

Average temperatures registered:
Level 1: 190°C Level 2:350°C Level 2½:430°C Level 3:470°C 1200W.

Dimensions

  • Height 240mm
  • Height(lid open)240mm
  • Width 320mm
  • Depth (lid open)345mm
  • Net Weight 8kgs

Imported exclusively by JJ's Oven Xpress For enquiries please contact 90301181

faq

JJ’s Oven Xpress – The Pizza Specialist! Frequently asked questions

What’s so special about this oven? The fact that it’s RED in colour and SIMPLE to use. NO OTHER oven pre-heats in 5 minutes and bakes your pizzas in 5 minutes!

How long will it take to preheat oven and bake a pizza? Best thing about the Pizza Express “Napoli” is that it preheats in just 5 minutes to 340oC and bakes your pizza (if you’re using pre-baked dough) in just 2-3 minutes. IF you are making your own dough, the pizza will take 5 minutes to bake and pizza will look like it came from a restaurant! Your regular oven will take 15 minutes at least to preheat to 250°C and will take another 15 minutes to bake your pizza. In the time, your oven takes to preheat, you would have baked at least 3 pizzas.

What size of pizza can it make? You can bake up to an 11-inch pizza with our oven.

What else can I use it for? You can grill sausages, portabello mushrooms and prawns in just 4 minutes! Chicken pieces can be cooked in 20 minutes! You can even cook satay on it or melt your raclette cheese to serve with boiled potatoes and dill cucumbers….. all using a metal or foil plate.

Does it come with any recipes? Yes, it is given in the Instruction Manual.

5 minutes

350oC

Made in Italy

easy Clean

What’s so special about this oven? I would use a regular oven to bake cakes. Remember that this is primarily a pizza oven first and the high heat makes cooking very fast!

Why is the oven so expensive? Our oven is Made in Italy and the stone is different from your regular pizza stone. The heating element also heats up to a higher temperature much quicker than other products. By the feel of the oven, you know it’s solid and not flimsy. By the time you order about 20 takeaway pizzas, your oven is paid for.

How do I clean the oven? Before cleaning, always switch off the oven by first turning the Regulator to ‘0” and secondly, by removing plug from the main socket. You may use a damp cloth to wipe the stone and a spatula for lightly scraping off any residues on the stone. NEVER use a sharp object to dig or scrape into the stone As for underneath the upper lid, you may use a cleaning detergent like jif with damp cloth to remove the stains. DO NOT USE a wet cloth and DO NOT SOAK the oven to clean the stone.

Why does the stone look so dirty? If this bothers you so much, use a pizza pan or baking paper to bake but results will not be the same – especially the bottom of the crust. Do not worry that your stone surface has turned a darker colour. This shows that your stone has been well seasoned.

recipes

Things You'll Need to Get Started More

Things You'll Need to Get Started

To Bake the pizza you’ll need:

1) Ragu Quick Pizza Sauce
2) Shredded Mozzarella Cheese
3) Toppings of your choice: pepperoni, grilled vegetables, sliced sausages,anchovies, pineapple, leftover chicken…….anything you fancy!

To catch spillovers you’ll need:

1) Piece of foil or baking paper
2) Foil dish for cooking sausages, prawns, mushrooms,
3) Use foil when warming up naan or other oily breads (you basically want to avoid food stains on the stone)
4) Spatula for gently scraping up the spills like cheese etc which cause burns.

Nice to have the following but not necessary:

1) Kitchen Timer (you won’t need this if you’re good at keeping time)
2) Pizza cutter (otherwise just use a fork and knife BUT cutters are better)

After you use your oven, always turn off oven, remove plug from switch and wipe using a damp cloth. Leave lid open until oven cools down before closing and storing away.

Look after your oven and it’ll serve you for many years to come!

(NOTE: Use foil plate for cooking)

Most of the recipes below can be cooked using Regulator No. 2 and will take between 3-4 minutes of cooking time.

Pizza Dough & Tips More

Pizza Dough

1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water (105°F to 115°F)
3 cups all-purpose flour
1 teaspoon salt
1 TBS extra-virgin olive oil or Chili and Garlic Oil, plus more for brushing Topping of your choice

1) In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.

2) In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, your mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor. Dissolve the yeast as above. Combine the flour and salt in the bowl of a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)

3) Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled.

4) Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let it rest for 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

5) Place a pizza stone on the middle rack of the oven and preheat the oven to 500°F.

6) To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the centre, spreading the dough into an 8-inch circle, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough. Lightly brush the inner circle of the dough with oil and arrange the topping of your choice over the inner circle.

7) Using a lightly floured baker’s peel or a rimless flat baking tray, slide the pizza onto the baking stone and bake until the pizza crust is nicely browned, 10 to 12 minutes. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven. Transfer the pizza to a firm surface and cut into slices with a pizza cutter or a very sharp knife. Serve immediately.

TO PREPARE AHEAD:

Through step 4. When ready to serve, remove the balls of dough from the refrigerator and let them rest at room temperature for about 15 minutes, then continue with the recipe.

Through step 7, bake 5 or 6 minutes, until the cheese melts and the pizza dough is lightly golden brown. (At this point the pizza can be cooled, wrapped well, and frozen for up to 1 month.) When needed, remove from the freezer, unwrap, and bake in a preheated oven until the crust has browned and the topping is heated through.

Pizza Tips

1) IN STEP 4, If you wrap the dough in plastic wrap and refrigerate, make certain that you wrap each ball of dough loosely but completely. Since you are working with a yeast dough,the dough will expand as it stays in the refrigerator. If it is not wrapped well, the dough will ooze out of its wrapping and harden. You may want to enclose the dough in a resealable plastic bag.

2) Make certain that you stretch or roll out the dough on a floured surface, preferably on a baker’s peel, a rimless flat baking tray or a very wide spatula that you are using to transfer the pizza to the oven.

3) Have all the ingredients ready so that you can arrange them on the pizza dough at serving time. At the restaurants we place the ingredients in separate bowls so that they are easily available when we need them.

4) In order to make the very best pizza possible, you’ll need to have a mixer with dough hook (or a food processor), a pizza stone, a baker’s peel, a rimless baking tray or very wide spatula, and a pizza cutter or large sharp knife.

5) Make certain that the ingredients that have been sautéed are not hot when you arrange them on the pizza. This will soften the dough, and if the dough gets too soft it will he difficult to release it from the peel to the oven. Put the toppings on the pizza dough just before transferring it to the oven.

6) My recipes recommend an oven temperature of 500°F. If your oven thermostat does not reach 500°F, preheat to the highest possible temperature.

7) Check the pizza after 10 minutes, since every oven bakes differently, and if it is not browned enough, continue to bake 1 or 2 minutes longer.

Pizza Combinations More

Pizza Combinations

AFFUMICATO
Smoked Salmon, Mascarpone Cheese, Basil

BACON
Fresh Tomatoes, Bacon, Dry Oregano

BIANCA
Fresh Tomatoes, Artichokes, Black Olives and Mushrooms

BOLOGNAISE
Minced Beef with Tomato Sauce, Parmesan Cheese and Mushrooms

CALZONE
Spinach and Ricotta

COTTO
Cooked Ham, Mushrooms

EGGPLANT
Grilled Eggplant, Chili Flakes and Garlic

FETA
Feta Cheese, Sun-dried Tomatoes and Black Olives

FOCCACIA
Olive Oil, Black Olives, Rosemary and Rock Salt

FOUR CHEESES
Gorgonzola Taleggio, Mascarpone Cheeses

MARGHERITA
Tomato sauce, Mozzarella Cheese, Dry Oregano

MARINARA
Fresh Tomatoes, Garlic and Dry Oregano

NAPOLETANA
Tomato Sauce, Mozzarella Cheese, Anchovies, Garlic and Herbs

PEPERONI
Peperoni Sausage, Chili Flakes and Cheese

PESTO
Pesto, Cheese, Fresh Sliced Tomatoes and Fresh Basil

PROSCIUTTO
Prosciutto Ham, Mozzarella Cheese and Arugula

SEAFOOD
Mixed Seafood, Tomato Sauce, Basil and Black Olives

SUPREME
Tomato Sauce, Cheese, Salami, Olives, Mushroom, Capsicum, Onions and Garlic

TUNA
Canned Tuna, Mozzarella Cheese and Capers

VEGETARIAN
Grilled Asparagus, Capsicums, Zucchini, Diced Tofu and Cheese

Non-Pizza Recipes More

Non-Pizza Recipes

BBQ prawns:

Use big prawns and butterfly (partially slice into two with backs still attached). Marinade prawns with either Tandoori sauce (bought at the supermarket) or any marinade of your choice. I tend to use a lemon-butter parsley very often…

LEMON-BUTTER parsley recipe:

For this you’ll need some softened butter, salt, pepper, juice of a lemon and some roughly chopped Italian parsley. Add some chopped garlic if you like.

Brush over prawns and grill (with cover down) for 3 minutes.

Portobello Mushrooms or Scallops:

Make a cross on the cap-side of the mushrooms and brush with above recipe being careful not too use too much or else the butter will overwhelm the flavour of the mushrooms. Serve this with mixed salad and chunks of bread with olive oil.

Sausages:

Make slashes on the sausages and cook this also 3 minutes. Serve with mashed potatoes or as hot dogs with lettuce and tomatoes and ketchup.

Grilled chicken pieces:

Marinate chicken pieces using your favourite recipes and cook for 15-20 minutes.

Seafood pizza:

Boil your seafood – like prawns, scallops, clams(steam), …..strain juices before using or mix juices with your tomato sauce before spreading onto pizza base. Top with cheese before cooking.

Grill satay by laying foil on the stone.
Melt raclette cheese using foil tray and serve with boiled potatoes, pickled cucumbers or onions and slices of crusty bread.
Enjoy!

Pizza Combinations More

Pizza Combinations

AFFUMICATO
Smoked Salmon, Mascarpone Cheese, Basil

BACON
Fresh Tomatoes, Bacon, Dry Oregano

BIANCA
Fresh Tomatoes, Artichokes, Black Olives and Mushrooms

BOLOGNAISE
Minced Beef with Tomato Sauce, Parmesan Cheese and Mushrooms

CALZONE
Spinach and Ricotta

COTTO
Cooked Ham, Mushrooms

EGGPLANT
Grilled Eggplant, Chili Flakes and Garlic

FETA
Feta Cheese, Sun-dried Tomatoes and Black Olives

FOCCACIA
Olive Oil, Black Olives, Rosemary and Rock Salt

FOUR CHEESES
Gorgonzola Taleggio, Mascarpone Cheeses

MARGHERITA
Tomato sauce, Mozzarella Cheese, Dry Oregano

MARINARA
Fresh Tomatoes, Garlic and Dry Oregano

NAPOLETANA
Tomato Sauce, Mozzarella Cheese, Anchovies, Garlic and Herbs

PEPERONI
Peperoni Sausage, Chili Flakes and Cheese

PESTO
Pesto, Cheese, Fresh Sliced Tomatoes and Fresh Basil

PROSCIUTTO
Prosciutto Ham, Mozzarella Cheese and Arugula

SEAFOOD
Mixed Seafood, Tomato Sauce, Basil and Black Olives

SUPREME
Tomato Sauce, Cheese, Salami, Olives, Mushroom, Capsicum, Onions and Garlic

TUNA
Canned Tuna, Mozzarella Cheese and Capers

VEGETARIAN
Grilled Asparagus, Capsicums, Zucchini, Diced Tofu and Cheese

Non-Pizza Recipes More

Non-Pizza Recipes

BBQ prawns:

Use big prawns and butterfly (partially slice into two with backs still attached). Marinade prawns with either Tandoori sauce (bought at the supermarket) or any marinade of your choice. I tend to use a lemon-butter parsley very often…

LEMON-BUTTER parsley recipe:

For this you’ll need some softened butter, salt, pepper, juice of a lemon and some roughly chopped Italian parsley. Add some chopped garlic if you like.

Brush over prawns and grill (with cover down) for 3 minutes.

Portobello Mushrooms or Scallops:

Make a cross on the cap-side of the mushrooms and brush with above recipe being careful not too use too much or else the butter will overwhelm the flavour of the mushrooms. Serve this with mixed salad and chunks of bread with olive oil.

Sausages:

Make slashes on the sausages and cook this also 3 minutes. Serve with mashed potatoes or as hot dogs with lettuce and tomatoes and ketchup.

Grilled chicken pieces:

Marinate chicken pieces using your favourite recipes and cook for 15-20 minutes.

Seafood pizza:

Boil your seafood – like prawns, scallops, clams(steam), …..strain juices before using or mix juices with your tomato sauce before spreading onto pizza base. Top with cheese before cooking.

Grill satay by laying foil on the stone.
Melt raclette cheese using foil tray and serve with boiled potatoes, pickled cucumbers or onions and slices of crusty bread.
Enjoy!

testimonies

The Business Times Review

  • Yesterday evening we tried out our new Pizza Express oven "Napoli". We are so happy with it. We made the best pizza, we ever had in our lives (and we ate a lot of them!) The oven is really fantastic !!!!

    All the best for you and many, many thanks for your excellent advice!

    by Brigitte and Burkhar

  • I did it! The pizza turned out great and Michael actually finished one whole pizza all by himself! Thanks for introducing such a great product!

    by Sandra

  • Wow! So fast, so nice and fresh. Love the pizza. Thanks so much!

    by Maria

  • The pizza came out lovely. I'm ready to have a pizza party! Many thanks!

    by Soh Hoong

  • I have learnt to work the oven fine after the first try, producing thin, bubbly pizzas. Would love to try other things such as tandoori prawns with the oven. What great after sales service!

    by Geok Min

  • Thank you for introducing the oven to me. I made a pizza for my son despite my hectic day. It was a plain one with sauce and 3 cheeses - exactly as he liked it. My son loves the pizza - he ate 3/4s of it and I stuffed the 1/4 into myself for tasting purposes (if you believe me). I think I made a good choice buying the oven!

    by Cindy

  • Hi! Tried the Pizza Express yesterday. Before I could turn up the 3rd pizza, the kids announced that the 1st 2 were finished. Very crispy and they love it. You won't believe it, 5 of us finished 5 pizzas. Good product and super express. No cleaning too!

    by S. Huang

contact

Available exclusively at Tangs Department Store (basement)
320 Orchard Road, Singapore

enquiries@ovenxpress.com
+65 96381091

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