It's never been fitted or used — the protective "remove before use" label is still on the arch. Only opened to photograph the contents. The arch narrows the mouth of the oven to boost heat retention, letting the air temperature climb high enough for authentic 45–60 second Neapolitan bakes at full heat saturation (450°C / 845°F) — that's how you get the big airy rise and leopard-spotted crust on high-hydration dough.
