Author Topic: Finally a Swedish neapolitan WFO underway  (Read 45383 times)

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Offline fagilia

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Re: Finally a Swedish neapolitan WFO underway
« Reply #275 on: October 07, 2013, 10:39:19 AM »
upper right pizza is old floor.
This is what setup looked like.


Online TXCraig1

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    • Craig's Neapolitan Garage
Re: Finally a Swedish neapolitan WFO underway
« Reply #276 on: October 07, 2013, 11:33:05 AM »
upper right pizza is old floor.
This is what setup looked like.

Quite a difference. Looks like it might be a good solution.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline fagilia

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Re: Finally a Swedish neapolitan WFO underway
« Reply #277 on: January 09, 2014, 08:39:14 AM »
Have not posted in a while due to my job.
But here is how the floor looks now. 8mm terracotta tiles where pizza is put and 8mm extra layer of firebrick where fire is put.
Works really well even though some tiles have cracked but it does not matter at all. In the front one tile is crashed because of me dropping Wood there but i have spare ones to change if nessesary.
The floor gets heated up real Quick so i can only agree with Craig that most of floor heat is coming from the flames.
I guess its time to bake pizza now after 2 years!!!

I will post some videos of the oven in action soon.

Biggest hug to everybody who has helped me out on this venture.... It would defenitely not have been possible without this help that is for sure.

Offline fagilia

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Re: Finally a Swedish neapolitan WFO underway
« Reply #278 on: January 09, 2014, 08:42:39 AM »
My biggest mistake was to Place the Soldiers on top of the floor. That makes it impossible to change the floor.
It is totally possible to order a real biscotti floor from Italy just find the manufacturer and order. That was at least what they told me in emails.

Offline fagilia

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Re: Finally a Swedish neapolitan WFO underway
« Reply #279 on: April 29, 2014, 02:28:26 AM »
After a question i will post here that the oven entrance is:
Corten steel but you can use whatever steel i guess.
The measurments are 8 or 10mm thickness.
The actual entrence is 160mm Deep. If i were to make a new i would make it 100mm to make it even more easy get into the oven.
I made the curve of the flatsteel 80x8mm with a machine that my firend has. You need to go to a steel mechanical workplace.
I welded these two 80mm togeather to get my 160mm Deep.
Alternative number 2 is to leave drawing at some workplace and get it done. Costful, yes probably.

Offline ChristianVerschaeren

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Re: Finally a Swedish neapolitan WFO underway
« Reply #280 on: April 29, 2014, 03:40:46 AM »
Cheers!
I have another question, why did you go with 8 mm of  terracotta? Is it because you didn't want to raise the floor too much? Do you feel 8 mm  is enough to act as a heat sink?

thnx,

c

Offline fagilia

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Re: Finally a Swedish neapolitan WFO underway
« Reply #281 on: September 24, 2014, 02:22:12 AM »
sorry for the late answere.
I did not want to raise the floor too much.
8mm for me turned out to be perfect. The floor is as good as other real neapolitan ovens i have tried.
I can now easily Control the heat of the floor with the amount of coals.

Offline ChristianVerschaeren

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Re: Finally a Swedish neapolitan WFO underway
« Reply #282 on: September 29, 2014, 05:52:29 AM »
Thanks. I ended up going with pizza stones out of a gas oven.


 

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