In Napels they would not consider pizza from a electric oven Alla Napoletana
It is not only the high heat but also the extreme short bake that defines the Neapolitan way, A unintiated cliëntele might not notice But why label it Neapolitan If it is something else?
There is also the option of gas operated Neapolitan ovens, no wood, vent and chimney soot Free, less firehazard and probaly less dificult to get a permit for.
The prof burners are expensive tough. But depending on gas versus wood price in Your area this could be a good infestment.
The design for the 90cm WFO in Greece is my own, At the time I Did not have A cleu and I did change the Original design of the oven by adding a floor on top of the One year old firebricks to 'lower' the dome wich was to high and lowered the oven entrance to Neapolitan specs.
It Will be enhanced by a fixed shelter and isolation, since the cob dome suffers from the strong rain in the winter, and Burns more efective with isolation on top.
I Did design A small Neapolitan WFO intendeer for home use, But in the current situation I can't realise it.
So I am considering the non AVPN choice of a electric Effeuno oven.
Here is a couple of my designs for the home oven I intended to install a gas burner in;
Good morning Case!
Your oven design looks so well thought as well as artistic! Your sketches are awesome! When I entertained the idea to build my own oven at home I found the task daunting. Your oven design speaks by itself for the great experience and artistry its designer has. The oven you build in Greece sounds like a serious undertaking incorporating traditional norms in it.
I thank you for the expert advice you provide me concerning the gas oven. I will ask a few questions next week based on your suggestions. (Having finished writing my comments below, I came back here to ask what is the difference of baking in a gas oven as opposed to an electric oven, from the point of view of tradition and authenticity).
I can understand your comments
“In Napels they would not consider pizza from a electric oven Alla Napoletana ”
I posed the same question to myself in the process of thinking about an oven for Pizza Napoletana. Perhaps a novice like me can easier be converted to new ideas than experienced artisans and expert professionals. I have no history and no commitment to the traditional way of baking a Neapolitan pizza, so it is easier for me to consider seriously the alternatives.
Please allow me to make my clarifications to your statement
“It is not only the high heat but also the extreme short bake that defines the Neapolitan way, A unintiated cliëntele might not notice But why label it Neapolitan If it is something else?”
I neglected to write that the oven produces high heat. Really high heat. Further, I adhere to tradition in most ways of life such as our traditional family and respect traditional societal values, but in business I allow myself to question the methods in search for a more productive or efficient one. Having read enough from the present topic of Mr. Omid and other posts in other threads I respect immensely the dedication and professionalism people show to recreate the true or traditional Pizza Napoletana. The wood fired oven is the traditional way to bake it and thus Neapolitans bake it in this way.
However, Omid asked how is it that we relate to the objects. He also stated about Authenticity: "Authenticity" means owning up to the situation [the tradition] you are in, confronting the situation, and doing what needs to be done. It is responsiveness to the unique situation you are in.. ,
Well, the owner of the company who sells the electric Neapolitan ovens is also Neapolitan (electric oven maestro) and his company is based in Napoli. The pizzas that I saw baked on this oven were made by pizzaiulo Mauricio, a true and experienced Neapolitan. The compliments given by Italian
people after tasting this pizza Napoletana were coming from discerning persons.
I believe that the correct electric pizza oven can create the needed baking conditions to bake a pizza Napoletana, with the exception of the taste of charcoal or smoke. (To acquire the smell of smoke perhaps It can be done, but I would need to try it to verify it – if there are suggestions I would be very happy to hear them). To “own up to my situation”- Omid- and within the bounds of authenticity I hope to create the same baking affects with an electrical oven, respecting the traditional way of preparing the dough and creating the thin center, the soft texture and raised cornicione (bombato) .
I will not buy mozzarella cheese from Italy, because it is too expensive in the country I work. I will make this public to my clients. I will buy Italian canned tomatos but not San Marzano. The later are not available here but I would not buy them anyway because they are much more expensive than other canned
good Italian tomatos who do not posses the marketing of a DOP brand (I wonder what kind of expert can discern the taste differences created by the lava of Vesuvius and identify the crushed San Marzano tomatos from among 3 or 4 others).
Respecting Authenticity, I would name a pizza from an electric oven "Napoletana" because I believe that it possesses the authentic properties (except charcoal or smoke taste) of a traditional Pizza Napoletana. The means of baking is different, but the effects the same (except smell of smoke).
I attach the video of a show from RAI 3, the national Italian TV channel which shows the IZZO electric oven that I plan to buy. I draw your attention to the 13:00 minute onward where you can see the outcome of the oven.Electric Oven baking Pizza Napoletana on RAI 3http://www.izzoforni.it/dettaglioNews.php?id=11
Today there are elections in Greece where the "traditional" New Democracy government party is expected to be unseated by the "radical" leftist Syriza party. Perhaps the thesis-antithesis-synthesis dialectic method taught by Zeno, Plato and others, including Friedrich Hegel and Immanuel Kant applies to politics as well as to pizza making
Have a good Sunday!