Fuoco’s Pizzeria in Fullerton, CA: What to Expect
If you're used to thinking Italian food means red-checkered tablecloths, massive plates of spaghetti, and pizza slices the size of your head—Fuoco in Fullerton is here to change your perspective.
Fuoco, which means "fire" in Italian, was born out of a desire for authenticity, but that wasn’t always the family game plan. The story begins in the 1980s, when the family behind Fuoco ran classic Italian-American restaurants. Think fettuccine alfredo, spaghetti and meatballs, and of course, New York-style pizza. But after years of serving up these familiar favorites, the family, originally from the island of Procida near Naples, Italy, had an epiphany: why not return to their roots and introduce diners to the kind of pizza they grew up with?
Fast forward to 2011. Between restaurants and with their finger on the pulse of evolving foodie tastes, they decided to bring a true taste of Naples to Orange County. And thus, Fuoco was born, featuring Neapolitan-style pizza that’s not just a meal, but a little slice of heritage.
Fuoco pizza
Saracena salad
Tiramisu
So, what makes Neapolitan pizza special? For one thing, it’s all about simplicity and tradition. The dough is made from extra-fine imported flour, usually the revered “00” type, which gives the crust that delicate, chewy texture. But don’t rush this process—it rests for 12 to 36 hours before it's ready to be hand-stretched. Once stretched, it’s topped with a simple, no-fuss sauce of crushed tomatoes and salt, plus fior di latte mozzarella, and that’s it. No mountains of toppings, no deep-dish business—just pure, simple ingredients.
And then there’s the oven. If you think tossing a pizza into a 500-degree oven is intense, you’ve never met Fuoco’s wood-burning beast, hand-built in Naples and cranking out pizzas at a blistering 1000 degrees. The result? A pizza that cooks in just 90 seconds flat. It’s a method that dates back centuries, requiring a pizzaiolo to know the exact timing and fire control to cook each pizza to perfection. Add too much wood, and you risk burning the crust; too little, and your pizza won’t get that perfect char. It’s as much an art form as it is a science, and one that can take years to master.
It's this balance of tradition, precision, and expertise that sets Fuoco’s pizzas apart, delivering an authentic taste of Naples with every bite.
Dining room
Key Info
Address: 101 N Harbor Blvd Fullerton, CA 92832
Walk-ins welcome
Meet Tullio Ceccarelli, Owner
Tell us about your journey to opening Fuoco!
My family has had restaurants in Orange County and Las Vegas since coming to the US in the 1980s. In 2011, we were in between restaurants and decided to develop a concept based on authenticity. We had noticed over time that the typical restaurant diner was becoming more well traveled and knowledgeable about authentic products. My family is from the island of Procida, off the coast of Naples Italy, and we decided to recreate the same type of pizza that we all grew up with and is part of our culture. My grandfather was actually the first pizza maker on the island, after having learned the art in a pizzeria in Naples, and he passed his knowledge down to my father when he was just a kid.
Could you tell our audience a little bit more about what makes Neapolitan-style pizza unique? (And perhaps more on the imported brick oven)
Neapolitan Pizza is a very specific product. The dough must be made with an extra fine, usually (00) double zero, imported flour and let to rest for 12-36 hours. Once ready for use, it must be hand stretched and topped with a simple tomato sauce consisting of crushed tomatoes and salt, as well as fior di latte mozzarella. It must then be cooked in a wood burning oven with a temperature close to 1000 degrees. The Pizza will be cooked in 90 seconds or less. Neapolitan Pizza is typically around 12 inches or so. Normally each person will get their own. Traditionally, they are served unsliced and eaten with a fork and knife.
Our oven was hand built in Naples Italy and is fueled only by wood. It is the only cooking appliance we have in the restaurant. A highly skilled pizzaiolo can cook about 6 pizzas at a time, while constantly needing to add and move firewood as needed. It is definitely the most difficult part of the process, as the oven temperature cannot be easily or quickly adjusted. This is truly an art and usually takes years to master.
What do you like about being located in downtown Fullerton?
Downtown Fullerton is a great place for us to call home. With so many restaurants and bars in the vicinity, as well as the universities, the Fullerton train station, and our proximity to Disneyland, it is a destination for many kinds of people. We feel that we have created something for everyone here, whether they are coming in with their families, a date night, or business event.
Apart from being a lively part of town, the city of Fullerton really supports its small businesses. Over the years we have amassed a great clientele of local regulars that have helped us become what we are today.
