Author Topic: A PHILOSOPHY OF PIZZA NAPOLETANISMO! (Read 181623 times)

Jet_deck · « **Reply #1540 on:** August 02, 2012, 10:03:12 AM »

The oven is beatiful Omid. I can't wait to see the results.

Pizza Napoletana · « **Reply #1541 on:** August 07, 2012, 04:09:12 PM »

Quote from: Jet_deck on August 02, 2012, 10:03:12 AM

The oven is beatiful Omid. I can't wait to see the results.

Thank you!

Pizza Napoletana · « **Reply #1542 on:** August 07, 2012, 04:09:42 PM »

Finally, my Forno Piccolo was mounted on the stand yesterday, using my neighbor's engine hoist. Below are some pictures. Good day!

Pizza Napoletana · « **Reply #1543 on:** August 07, 2012, 04:10:41 PM »

Continued . . .

Pizza Napoletana · « **Reply #1544 on:** August 07, 2012, 04:11:22 PM »

Continued . . .

wheelman · « **Reply #1545 on:** August 07, 2012, 04:28:28 PM »

really nice brick work on the oven. i like your table too with the marble at peel level!
bill

RobynB · « **Reply #1546 on:** August 07, 2012, 05:54:09 PM »

The oven is beautiful!! Lovely understated elegance to it, absolutely balanced and harmonious. And that first photo is priceless! My kitty-in-oven shot has serious cuteness competition

Congratulations, you must be simply thrilled.

Phar Lap · « **Reply #1547 on:** August 07, 2012, 09:05:48 PM »

Omid,

Your Forno Piccolo looks awesome...congratulations...can't wait to see it fired-up!!!

Adam

thezaman · « **Reply #1548 on:** August 07, 2012, 10:11:40 PM »

that oven is a work of art. such beautiful craftsmanship!

JConk007 · « **Reply #1549 on:** August 07, 2012, 10:51:28 PM »

Sweet Omid! Please Go ahead and blow our Minds!!

John

Chicago Bob · « **Reply #1550 on:** August 08, 2012, 10:20:43 AM »

I can see now why you chose the white...looks really nice in your outdoor setting.
Puppy is groing fast, eh?

TXCraig1 · « **Reply #1551 on:** August 08, 2012, 11:03:38 AM »

Wow.

I eagerly await the pies.

Mangia Pizza · « **Reply #1552 on:** August 08, 2012, 07:45:17 PM »

Quote from: TXCraig1 on August 08, 2012, 11:03:38 AM

Wow.

I eagerly await the pies.

+1....

Tscarborough · « **Reply #1553 on:** August 08, 2012, 09:29:19 PM »

I notice that all courses are sailored, although the dome courses are halves and trapezoids. This means the thickness of the brick is around 2-2.5 inches thick. Is there an additional layer of concrete over that? I noticed the same thing in Craig's oven, and am debating doing the same in Gene's oven.

Pizza Napoletana · « **Reply #1554 on:** August 09, 2012, 04:15:03 AM »

Dear friends, thank you very much for your enthusiasm! Yesterday, I began curing the oven as shown in the picture below. Hopefully, I will bake some pizzas sometime next week. Since I began working at Pizzeria Bruno, I pretty much stopped making pizzas at home. I really miss the activity. I will share the results here. Good day!

Regards,
Omid

Pizza Napoletana · « **Reply #1555 on:** August 09, 2012, 04:24:52 AM »

Quote from: Tscarborough on August 08, 2012, 09:29:19 PM

I notice that all courses are sailored, although the dome courses are halves and trapezoids. This means the thickness of the brick is around 2-2.5 inches thick. Is there an additional layer of concrete over that? I noticed the same thing in Craig's oven, and am debating doing the same in Gene's oven.

Dear Tom, to give you an accurate answer, I need to talk to Giuseppe Crisa, the oven builder. I will inform you. Good day!

Regards,
Omid

Jet_deck · « **Reply #1556 on:** August 09, 2012, 11:15:17 AM »

Quote from: Pizza Napoletana on August 09, 2012, 04:24:52 AM

... I will inform you....
Regards,
Omid

Thank you Omid.

Pizza Napoletana · « **Reply #1557 on:** August 14, 2012, 03:14:28 AM »

After all the effort I put into making pizza dough, preparing the toppings, and etc., I ended up aborting the operation because the fiberglass ceiling above the oven started heating up as I tried to prime the oven yesterday. Not good! As you can see in the last picture, my puppy became so heartbroken when I told her, "Sorry, no pizza today".

I think I need to install a flue above the chimney in order to divert the heat away from the ceiling and channel it outside. Please, let me know if you may have better solutions. Thank you!

Regards,
Omid

wheelman · « **Reply #1558 on:** August 14, 2012, 09:50:33 AM »

dang! so close... i hope you and Pizzaiola didn't go hungry.

Jet_deck · « **Reply #1559 on:** August 14, 2012, 10:22:22 AM »

A box fan?

Author Topic: A PHILOSOPHY OF PIZZA NAPOLETANISMO! (Read 181623 times)

Phar Lap