Author Topic: Best WFO for the money currently available in US? (Read 2521 times)

johnnydoubleu · « **on:** October 01, 2012, 04:06:53 PM »

What is the general consensus as to what the best WFO is (for pizza of course) for the money?
http://www.fourgrandmere.com/en/ ?

Would like to build an oven/put one together in upstate NY at my sister's place. I also may need one for a restaurant within the next year or so.

Don't want it to be just an OK, 1st stab, I want it to be a quality oven out of the gate. I have an expert mason available as well as access to almost any building materials.

johnnydoubleu · « **Reply #1 on:** October 03, 2012, 09:51:01 PM »

With all the opinionated folks around here I'm a bit disappointed no one has a suggestion.

JConk007 · « **Reply #2 on:** October 03, 2012, 09:59:38 PM »

Its a question that gets asked repeatedly and we have recently been worn out buy personal opinions along with various facts. Almost afraid to say what I like any more cus someone somehow will find fault with it? That said its a personal descicion. For resurant go with a Stefano ferraro, forno Napaletano or MV forni, think we can all agree on that one OOPs or Acunto (sorrry craig) for home oven well I aint touchin that one
Narrow your search, what you gonna do in it, (how many) size, Budget? and are you concerned on dome hieght

John

scott123 · « **Reply #3 on:** October 03, 2012, 10:11:55 PM »

I'm not afraid JohnC

The FGM 950B...

...with the understanding that an inner door insert that drops the door height 2-3" should save wood and shorten pre-heat times.

Chicago Bob · « **Reply #4 on:** October 03, 2012, 10:18:27 PM »

007 sure is becoming quite Diplomatic during these successful days of his....

Mal · « **Reply #5 on:** October 03, 2012, 10:20:43 PM »

Quote

I have an expert mason available as well as access to almost any building materials."

If so, then perhaps on-site build might be the better option? (I'm assuming you're ruling out importing a Vera Forno Napoletano)

Jet_deck · « **Reply #6 on:** October 03, 2012, 10:37:39 PM »

Quote from: johnnydoubleu on October 01, 2012, 04:06:53 PM

I have an expert mason available as well as access to almost any building materials.

Me too. http://www.pizzamaking.com/forum/index.php/topic,20117.0.html

Chicago Bob · « **Reply #7 on:** October 03, 2012, 10:42:25 PM »

Quote from: Jet_deck on October 03, 2012, 10:37:39 PM

Me too. http://www.pizzamaking.com/forum/index.php/topic,20117.0.html

Objection, irrelevant. Said craftsman is located too far away from Brooklyn jurisdiction.

JConk007 · « **Reply #8 on:** October 03, 2012, 11:15:45 PM »

scott, ok um

thatswhat what I was gonna say for the FGM 950 b raised
J

pizzaneer · « **Reply #9 on:** October 03, 2012, 11:21:50 PM »

Yeah. There's a lot of factors. It's a hard question to answer without some parameters.

1. budget
2. space
3. permanent / movable
4. needed capacity

Tscarborough · « **Reply #10 on:** October 03, 2012, 11:24:13 PM »

You forgot one, Pizzaneer:
Type of pizza you want to cook.

johnnydoubleu · « **Reply #11 on:** October 03, 2012, 11:29:02 PM »

Best bang for your buck was what I am after. I want an opportunity to cook in these various ovens as well. I have only cooked and baked in the Ferrara in Greenpoint and a friend's self-made WFO (as far as WFO's go).

If it was modular and movable that would be ideal.

Capacity for a home one would not need to be that great -- 2-3 pies. For a restaurant WFO I think I would want something bigger than the Ferrara at PG's.

Budget is going to be partially determined by what the market prices are for these ovens -- they cost what they cost and that's what I'll have to pay.

I think it is mostly implied that a WFO would be used for Neapolitan/Nearlypolitan. I could bake other styles when it is cooler but these ovens lose heat fairly quickly when used for unfired cooking.

I do want something that is easy to get good results with/not tempermental.

@Jet_deck I'd certainly hire you if you are building the oven I'm after. Be great to try out your oven some time when you are done.

What do you guys think of http://www.marraforni.com/ and http://www.acunto.it/en/our-ovens/ovens ? For those that have used them and used a Ferrara, have you noticed differences?

scott123 · « **Reply #12 on:** October 03, 2012, 11:48:10 PM »

I'm just passing this information along. When asked why he preferred his Acunto, Roberto said that it was considerably heavier (2K lbs.?) than the Ferrara.

johnnydoubleu · « **Reply #13 on:** October 03, 2012, 11:52:28 PM »

Thanks Scott. That is helpful.

Tscarborough · « **Reply #14 on:** October 04, 2012, 12:01:40 AM »

The flaw of the Acunto is that it relies on a medium density insulation as a bolster for the dome. For commercial use, this is not a real problem, as the oven is always in use and maintains latent heat. For personal use, however, it means a very long firing time if you only use it once or thrice a month.

Best bang for the occasional pizza cook is going to be a heavily insulated thin (2-3 inch) refractory mass, and not very big.

TXCraig1 · « **Reply #15 on:** October 04, 2012, 12:29:24 AM »

Quote from: johnnydoubleu on October 03, 2012, 09:51:01 PM

With all the opinionated folks around here I'm a bit disappointed no one has a suggestion.

John, Sorry I missed this the first time around. If I didn't have my oven and I didn't want to spend that much, I would be looking very hard at the MV Forni for a complete oven and the FGM if I wanted a modular oven.

Jet_deck · « **Reply #16 on:** October 04, 2012, 12:37:28 AM »

Quote from: johnnydoubleu on October 03, 2012, 11:29:02 PM

@Jet_deck I'd certainly hire you if you are building the oven I'm after. Be great to try out your oven some time when you are done.

You are welcome here anytime with 24 hours notice.

johnnydoubleu · « **Reply #17 on:** October 04, 2012, 08:19:39 PM »

Thanks everyone -- I am feeling slightly more informed yet far from having the clarity I need to make this decision. I really wish there was a place that had many of these ovens side by side so I/one could compare. I still feel like I am shooting in the dark.

Chicago Bob · « **Reply #18 on:** October 04, 2012, 08:36:04 PM »

Quote from: johnnydoubleu on October 04, 2012, 08:19:39 PM

Thanks everyone -- I am feeling slightly more informed yet far from having the clarity I need to make this decision. I really wish there was a place that had many of these ovens side by side so I/one could compare. I still feel like I am shooting in the dark.

It's intimidating to say the least.
But you do have some pretty experienced people here forming a consensus on maybe 3-4 different ovens. Research the heck out of those and hopefully you'll be able to make a confident choice. Good luck.

dellavecchia · « **Reply #19 on:** October 05, 2012, 07:37:39 AM »

Quote from: johnnydoubleu on October 04, 2012, 08:19:39 PM

Thanks everyone -- I am feeling slightly more informed yet far from having the clarity I need to make this decision. I really wish there was a place that had many of these ovens side by side so I/one could compare. I still feel like I am shooting in the dark.

Johnny - I don't think it is that dire, and although you have already cooked in a SF, I would not compare that oven to a small one for home use. Tom had some good wisdom. I have a FB Primaveria 28" oven and it takes me 45 minutes to get up to Neapolitan temps. I can only cook one pizza at a time, but I usually have lass than 10 people to cook for on a weekly basis. If you get a NP oven from Naples, you will be looking at a minimum 3-4 hours pre-heat.

You want to look for a refractory castable. FGM and FB have great ovens for home use and fit this bill. The pre-made ones are probably what you want to look at. I would take a look at ovens with 38-40in diameters if you want to make more than one pizza at a time (and have that skill-set!). Dome height is important - but not critical. Most all FB ovens have an acceptable dome height for Neapolitan pizza if you have the dough skills to adapt to the oven (as you do). The same for FGM.

John