I have been working hard and since i am in the the awning business i have had no time for the oven. ( summer in Sweden )
What i have done is the transition for the vent. Kindly i got measurments from Craig on his oven so thats what i used to some extent.
Today i will get the Rolled steel plate that i will use for the transition. I dont know how to explain it but you will see.
The biggest issue i have is to how i am supposted to get at least some insulation/stucco to stick to the rolled steel cap vent transition
I want to cover it somehow otherwise it will get burning hot.
Ill post pivtures soon of that too.
Hope to get this thread started again..
By the way I Went to Naples for Holiday for 1 week. I took a map and and i marked all the pizzerias i wanted to go to and then i Went Walking for 1 week haha. 24 pizzerias in total.. Now i know what to aim for..
Also what is really neapolitan pizza? None of the pizzerias i Went to was the same really. All have their special touch and also if i Went to the same pizzeria twice which happened they were different too? If judging on looks i would say most people here make nicer pizzas than most that i eat in Naples
If neapolitan pizza is pizzas that are made like they mostly do in Naples then you guys are surely making neapolitan pizza..