A small oven, a long tradition
Casa Forno began with one wood-fired oven, two tables and a recipe Lina brought home from a summer in Naples.
We escape the noise of the city into a room that smells of oak smoke and basil. Our dough rests for two full days, our tomatoes come from Campania and our mozzarella is pulled fresh every morning. Nothing is rushed except the bake: ninety seconds, and it is on your table.
Our mission is simple. Serve honest, beautifully made pizza in a room that feels like a family dinner, whether you come for a quick lunch or a long celebration.
Lina Haddad
Three things we never skip
48
Hours of rest
Our dough rises slowly for two days, which makes it light, airy and easy to digest.
450°
Wood fire
Oak and olive wood heat the dome to 450 °C, so every crust blisters and chars in ninety seconds.
00
Italian flour
Fine 00 flour and San Marzano tomatoes from Campania, the way it is done in Naples.
Ninety seconds of fire
Kind words
“The closest thing to Naples I have found in Amman. The crust is light, charred in all the right places, and the burrata is worth the trip on its own.”
Sara M.
★★★★★
“We booked a table by the oven for my father’s birthday. Warm service, beautiful room, and the tiramisu disappeared in a minute.”
Karim A.
★★★★★
“Tuesday pizza night has become our family tradition. The kids watch the pizzaiolo and we finally get a quiet dinner.”
Dana K.
★★★★★
Save a seat by the fire
Tables for two or for twenty. Tell us the day and we will keep the oven hot.
Book a table