When Nicki and Chris took over In Forno Pizza this past July, they inherited more than a restaurant. They received a legacy built on tradition, a loyal community of diners, and a handcrafted Italian brick oven that has been turning out authentic Neapolitan pizzas in Avon, Ohio, since 2015.

In Forno's story began with Elizabeth and George, who brought their mobile wood-fired oven to farmers' markets, festivals, and backyard gatherings across the greater Cleveland area. The enthusiastic response from customers led them to open their brick-and-mortar location in Avon, where they cultivated a reputation for pizzas that honored the centuries-old guidelines of the Associazione Vera Pizza Napoletana. When they decided to pursue new culinary adventures, they found the right successors in Nicki and Chris, a couple who share their passion for quality and authenticity.

Nicki brings a diverse professional background to In Forno. With a bachelor’s degree in music and an MBA in business psychology, she has worked in bakeries, taught violin at music schools, and spent time in the accounting field. Today, she runs the day-to-day operations of the restaurant, supported by her husband, Chris, whose passion for cooking shines in the kitchen. When he is not working his full-time role as a UPS delivery driver, Chris dedicates his time to In Forno and plays an important role in its success. Nicki’s daughter, Cecelia, a cello performance student at the Cleveland Institute of Music, also lends a hand when her schedule allows.

"Chris is a foodie at heart and a talented at-home chef," Nicki explains. "During his free time, you can find him helping at In Forno, cuddling with our two dachshunds on the couch, or playing his guitar."

The couple's commitment to preserving what made In Forno special is evident in every aspect of the restaurant. They received comprehensive training from Elizabeth and George, ensuring the same high-quality dough and sauce recipes remain unchanged. The dough, crafted from imported 00 Italian flour, and the sauce, made with San Marzano tomatoes, form the foundation of each pizza. Every pie is baked at nearly 900 degrees Fahrenheit in a Stefano Ferrara Napoli handcrafted brick oven, emerging in less than 90 seconds with a characteristic char and tender crust.

In Forno's menu features traditional wood-fired Neapolitan pizzas alongside an excellent selection of crafted cocktails, local and imported beers, and house wines. The restaurant also serves the community through private events, from business luncheons and birthday parties to hands-on pizza-making classes. For larger gatherings, the wood-fired pizza trailer offers on-site catering that brings the same authentic experience to any location.

The transition has been seamless, and longtime patrons have embraced Nicki and Chris with open arms. One loyal customer, Tejas Doshi, who has been visiting for nearly a decade, recently shared that the new owners have "beautifully carried the torch forward," noting that the menu and recipes remain intact and the pies are "every bit as divine as ever." That kind of continuity matters deeply in a neighborhood like Red Tail, where quality and care create lasting connections.

Whether you're stopping by the chef's table to watch the wood-fired oven in action or gathering friends and family for a meal that feels both special and comfortably familiar, In Forno Pizza continues to deliver what it always has: tradition, passion, and a slice of joy. Explore the full menu on their website or call directly.

In Forno Pizza

216-394-9784