Jamie, I'm sorry to hear about your oven troubles. Member Rodinbangkok recently posted a warning about the dangers of Chinese ovens:http://www.pizzamaking.com/forum/index.php/topic,19832.msg194364.html#msg194364
While some of our members have had good luck with the Sage brand of Chinese countertops, quite a few members have had bad things to say about Chinese ovens in general.
It's kind of moot at this point, but, considering the price of marble in China and the poor build quality, I think these are marble hearths.
As much of a setback as this is, I get the feeling you'll be happier with a WFO. From looking at your clay oven pizza, I think it's pretty obvious that Neapolitan is where your passion is. I think you could have made good money with NY pies if the deck oven would have been built well, but I get the feeling that you'll be much more content with a WFO.
A WFO is daunting, but, after doing some googling, the good news is that at least two restaurants in Medellin have already built them, so we know it can done.
The big downside to a WFO is that, unless you want to spend a huge amount of money, I think purchasing a pre-assembled or pre-fabricated oven in Colombia is probably going to be cost prohibitive. You can look around and see if As far as I can tell, your only option is to have one built.
From the reading I've done, firebricks can be hard to find where you are. It looks like Forno Bravo has a handful of members in Colombia, one of which I think is in Medellin (Satan) and who appears to have an obscure source for firebricks. I'd read through all these threads, join, if you're not already a member and contact these members privately.http://www.fornobravo.com/forum/f3/satan-likes-hot-14738.htmlhttp://www.fornobravo.com/forum/f2/newbie-seeking-advice-hybrid-oven-15435.htmlhttp://www.fornobravo.com/forum/f2/looking-profesional-pizza-oven-designs-17587.htmlhttp://www.fornobravo.com/forum/f6/why-do-i-still-feel-heat-2397.html
One thing to keep in mind should you talk to any of these people is that their experience will most likely be making high dome ovens. Ideally, you want someone with low dome oven building experience.
This is nothing I'd ever suggest to a restaurant here in the states, but, if your building codes are lax enough, you might want to consider building a mortarless oven using firebricks and angle iron. It's a relatively simple build and should give you solid Neapolitan leoparding:http://www.pizzamaking.com/forum/index.php/topic,18944.0.html
There's one catch, though. In a few hundred pizza a week setting, you'll have to check the angle iron every so often and make sure it's holding up. You can build it so that it disassembles easily and you should be able to look inside and check the iron by eye.
The really beautiful thing about a mortarless set up is that, as long as you have access to the right materials, you don't need a mason or someone with oven building experience.
Re; dough... having too much dough and using it the next day- acceptable. Using it the day after- something to be avoided at all costs. Your worst case scenario only involved 10 dough balls on that third day. There's two approaches you can take that can help with this:
1. 10 dough balls is probably only a couple bucks worth of flour. Either toss it or find some charity you can donate the dough.
2. For people that are passionate about pizza/serious about dough, it's a fairly common practice to make a certain amount of dough balls, and, if you run out before the night is over, you close shop. This is something that I feel is abused by some places attempting to make themselves look more popular than they are, and, in certain markets, this kind of behavior will enrage customers, but, as a last resort, once in while, it's not the end of the world
Is the clay oven no more? Any chance of converting it from gas to wood? Would there be a way of adding a second burner to the clay oven and upping the btus?