In Milan, where every square metre can determine the sustainability of a business concept, Glory POP has built its format around the S series S100 Icon, combining a Fastbake and a Multibake deck.

This solution makes it possible to bake two different types of pizza, optimising space and maintaining consistent baking even during the busiest moments of service.

An operational advantage that translates into greater versatility, faster temperature recovery, simplified workflows and the ability to replicate the same quality across different locations and with different operators.

Founded in 2023, Glory POP now has three locations in Milan. In 2026, the concept entered the Gambero Rosso Guide to Pizzerias in Italy with “Due Spicchi”, while also reaching the 50 Top Pizza Italia ranking and winning the “New Entry of the Year” award.

Two pizza souls, one configuration

Gianmarco Michieletto, one of the three partners together with Samuele and Salvatore, explains how the idea was clear from the very beginning: to create a format capable of going beyond the almost exclusive presence of Neapolitan pizza in Milan and offer customers two different experiences.

On one side, the “POP”, their interpretation of contemporary Neapolitan pizza; on the other, the “180 grammi”, thin and crispy.

To make this idea a reality, however, they needed a customised solution:

“We needed a single oven capable of handling two different pizzas, optimising space and making the format replicable even in locations with technical and installation constraints. In Milan, you often come across spaces without a flue, and since we don't serve fried food, we wanted to eliminate as many potential issues as possible.”

This need led to the choice of the S series S100: a configuration with two dedicated and independent decks, designed to meet different requirements in terms of temperature, power and heat transfer.

Fastbake, with ‘biscotto’ stone deck and high temperatures, is used for contemporary Neapolitan pizza. Multibake, on the other hand, provides the versatility needed for crispy pizza and the many other preparations made in the restaurants.

“We had to use a single oven to optimise the limited space we have here in Milan, especially because rent is very expensive and costs are what they are, unfortunately.”

In a city where floor space, rent and the availability of suitable locations can influence the opening of a business, combining two production processes in a single unit means reducing the footprint while increasing the possibilities for developing the concept.

The oven becomes part of the restaurant's identity

“The first thing you see is the pizzeria,” Gianmarco tells us.

For this reason, Glory POP chose the Icon finish, turning the oven into an integral part of the venue's colourful design. The configuration is replicated across the different locations, creating recognisable aesthetic and production continuity.

Consistency during the busiest moments

During the busiest evenings, a single location can produce up to 350 pizzas, including dine-in, takeaway and delivery orders. At these times, rapid temperature recovery becomes essential to prevent the result from changing between the beginning and the end of service.

Gianmarco explains:

“With S series, we can precisely control the top and bottom heat, set schedules and start-up times, use the self-cleaning function and increase the power during the busiest moments.”

He adds:

“Everything that can be measured can be improved.”

The operators' hands may be different, and the product retains its artisanal character, but the dough, settings and production process can be standardised, reducing errors and maintaining the desired baking result from the first pizza to the last.

One oven for everything

S series supports the entire production process:

“We basically cook everything in it.”

This is Gianmarco's answer when we ask what other preparations they use the oven for. Its chambers are used to prepare small focaccias, as well as appetisers, roasted tomatoes, aubergines, courgettes and ingredients for creams and toppings.

The gluten-free offering is also finished in the Multibake chamber, using a dedicated steel tray.

The day starts in the morning with baking bread made from leftover dough thanks to the programmed preheating function:

“We find the oven already at 200°C. The larger loaves are used in the kitchen and for bruschetta, while the remaining ones are given away, making the most of the product and avoiding waste.”

With no other ovens in the kitchen, S series is therefore the true production hub of the locations, for every type of baking.

Growing while preserving the identity

After the first location opened on Via Correggio, the venues in Piazzale Cantore and Via Fratelli Bronzetti followed in 2025. Further openings are already being considered, including locations outside Milan.

As the concept continues to grow, the priority is to preserve the recognisability of both the product and the customer experience at every location.

When asked which feature of the oven has become indispensable, Gianmarco answers without hesitation:

“Standardisation.”

It is what allows Glory POP to protect the identity of its product, support its team and replicate the concept without losing its artisanal character.

A statement that sums up the relationship built with S series: a reliable, measurable and versatile tool, capable of supporting an ambitious project that, in just a few years, has become one of the most interesting new names on Milan's pizza scene.

Moretti is THE ingredient.

Many people first discovered Panificio San Giuseppe after its victory on the Italian TV programme Il Forno delle Meraviglie in 2025. But the story behind this award-winning bakery began much earlier, in 1986, in the Nesima Superiore district of Catania, Sicily.

"My parents opened the bakery in 1986. I've been working here since I was a child, I started kneading dough when I was five or six years old. I literally grew up inside this bakery," says Sebastiano Scuderi.

Today, Sebastiano runs the family business alongside his wife, carrying forward a legacy built over nearly four decades.

"The bakery has been passed down by my parents to me."

That continuity is reflected in the values that still define the laboratory today.

"Tradition, with our family's historic recipes, is at the heart of everything we do. I've introduced innovation, but without losing sight of our roots. We're a neighbourhood bakery, and while we continue to innovate, we remain faithful to the history and identity of our products."

Sicilian grains, stone-milled flours for an all-day bakery

The connection with the local area begins with the ingredients.

"We've focused both on our Sicilian grains and on rediscovering traditional stone-milled flours."

Production runs throughout the day and covers a wide range of baked goods.

"We produce bread, traditional baked pastries, and several styles of pizza, from Roman-style to our own Sicilian pizza."

Why Panificio San Giuseppe chose the Neapolis pizza oven

In 2019, the bakery decided to expand its offering by introducing contemporary Neapolitan pizza.

To support this new direction, Sebastiano chose the Neapolis professional pizza oven.

He first discovered it during a professional course organised by a Moretti Forni dealer.

"That's where I first saw it, and I knew it was the right choice."

His decision was driven by first-hand experience.

"I'd already worked with Moretti Forni's serieS oven and had been impressed. When I saw Neapolis, I tried it... and then I bought it."

Today, Neapolis is used primarily for the afternoon and evening pizza service.

"We serve contemporary Neapolitan pizza from 4 pm until 10 pm."

For Sebastiano, the oven's greatest strength is its baking performance.

"I've worked with many electric ovens, but Neapolis is the one that most faithfully recreates the baking of a traditional wood-fired oven."

It's an opinion built on years of professional experience.

"I've worked in different kitchens and used many other ovens. There's simply no comparison."

According to Sebastiano, it's the oven's construction that makes the difference.

"Neapolis is made of refractory stone, which delivers incredibly precise baking. It's also built with the perfect chamber height. It's the ideal oven for contemporary pizza."

Consistent baking performance, even during peak service

Weekends are particularly demanding for a business focused mainly on takeaway.

"In just two and a half hours, we bake around 150 pizzas."

Even during the busiest shifts, the oven keeps stable temperatures and consistent baking.

More than a pizza oven

Although Neapolis was chosen for contemporary Neapolitan pizza, it is used throughout the bakery.

"I've baked naturally leavened bread in it, as well as traditional Catania bread rolls, ‘panuzzi’."

Over time, it has also been used for other preparations.

"I even roast aubergines and other vegetables directly on the deck."

Versatility is one of the features Sebastiano values most.

"Absolutely, it's an incredibly versatile oven."

Easy to use and energy efficient

One of the biggest advantages has been its simplicity.

"If I had to rate it, I'd give it top marks. Compared with a wood-fired oven, there's simply no comparison."

Energy consumption has also exceeded expectations.

"To be honest, I haven't noticed any increase in our electricity bills. That's one of the first questions people ask me, but I genuinely haven't seen any difference."

According to Sebastiano, one of the reasons is how quickly the oven reaches operating temperature.

"In about an hour, an hour and twenty minutes at most, it reaches temperature and then maintains it effortlessly. Thanks to the thick stone lining, it retains heat exceptionally well."

Growing recognition while staying true to its roots

Winning Il Forno delle Meraviglie brought significant visibility, introducing Panificio San Giuseppe to an audience far beyond its local neighbourhood.

Yet despite the recognition, the bakery has remained true to its identity: a family-run business founded in 1986, deeply connected to its community and guided by the same philosophy ever since.

Innovate, experiment and looking into the future without losing touch with their roots.