Author Topic: newbie wants to open a neapolitan pizzeria  (Read 13654 times)

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Offline Balilla-vero

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Re: newbie wants to open a neapolitan pizzeria
« Reply #50 on: March 06, 2014, 01:25:05 PM »

Hey, wie läufts mit deiner Pizzeria ?
LG Manuel 
Fatte 'na pizza c'a pummarola 'ncoppa
vedrai che il mondo poi ti sorriderà


Offline Totti

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Re: newbie wants to open a neapolitan pizzeria
« Reply #51 on: March 06, 2014, 08:29:43 PM »
I have been using my SF for a couple of months now, if you have any questions! Particularly with curing, grout seeping through tiles etc... Have done it all!

Don't go gas.. you will regret it unless it's a necessity. Just learn how to choke your fire overnight and keep a steady heat in your oven through the days you trade.

Offline JConk007

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Re: newbie wants to open a neapolitan pizzeria
« Reply #52 on: March 06, 2014, 09:06:18 PM »
? on the Stefano Does it heat up on the outside during full on 3-4 hour of baking temp ?
just curious?
J
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline Totti

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Re: newbie wants to open a neapolitan pizzeria
« Reply #53 on: March 06, 2014, 11:38:30 PM »
? on the Stefano Does it heat up on the outside during full on 3-4 hour of baking temp ?
just curious?
J

Of Baking temp? If you'd had it lit for 6+ hours with at least 2.5 hours at 4-500c the surface area on the back where the main fire was would be absolutely seething. Know this if you are space conscious, because you cannot have this oven non sheltered from rain. Our entire back garden had to be modified to fit it, and even then the walling behind the oven which is only about 10cm from the edges was at risk of the lacquer melting - luckily it was high temp stuff.

And, just so you know, the STEFANO FERRARA writing on the front will be gone on the first light :) Also the temperature probe will be cooked within 1-2 uses too. For a naples pizza company with this much pedigree, it's pretty laughable!
« Last Edit: March 06, 2014, 11:41:48 PM by Totti »

Offline TXCraig1

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Re: newbie wants to open a neapolitan pizzeria
« Reply #54 on: March 06, 2014, 11:42:38 PM »
Interesting, you can run mine all day and into the wee hours of the morning at 900F and then fire it up again in the morning and do it all again and still hold your hand against it anywhere. It will be hot, but it won't burn you.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline meatboy

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Re: newbie wants to open a neapolitan pizzeria
« Reply #55 on: March 08, 2014, 06:58:19 AM »
there is just 2 inch insulation...

Offline schneich

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Re: newbie wants to open a neapolitan pizzeria
« Reply #56 on: April 12, 2014, 12:18:19 PM »
https://www.facebook.com/photo.php?v=781833941827928&set=vb.607141045963886&type=2&theater


tadaaaa...   just bought the dough mixer, straight from the 50ties refurbished and painted.
in germany we call such a beast "hubkneter" because it mimics manual dough mixing movements...


t - 6 weeks and counting...



cheers...


t.

Offline Serpentelli

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Re: newbie wants to open a neapolitan pizzeria
« Reply #57 on: May 03, 2014, 11:43:55 AM »
My son bought this pan pizza from Domino's last night. You must have the same graphic designer!
« Last Edit: May 03, 2014, 11:46:13 AM by Serpentelli »
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Offline dineomite

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Re: newbie wants to open a neapolitan pizzeria
« Reply #58 on: May 03, 2014, 02:55:30 PM »
That's crazy!!! ^^^


Offline Serpentelli

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Re: newbie wants to open a neapolitan pizzeria
« Reply #59 on: May 03, 2014, 10:55:57 PM »
I know, right?

Would love to know how that happened. Cannot believe it is coincidence.
.
I'm not wearing hockey pads!

Offline dineomite

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Re: newbie wants to open a neapolitan pizzeria
« Reply #60 on: May 03, 2014, 11:15:10 PM »
"Yeah, I've done pizza box design before. Matter of fact, I did a pretty sweet design for these guys in Germany. I could just make the same one for you guys. I mean, it's not like anyone in the US is going to know anything about the boxes made for a little 30 seater in Cologne, right?"

Offline schneich

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Re: newbie wants to open a neapolitan pizzeria
« Reply #61 on: May 07, 2014, 11:30:58 AM »
hi,

actually i did the design myself and i was kind of inspired by the dominos box, (the inspiration was limited to ONLY the box ;-) but meanwhile we decided on a different design...

Offline Serpentelli

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Re: newbie wants to open a neapolitan pizzeria
« Reply #62 on: May 07, 2014, 01:08:49 PM »
I absolutely like your new design better.  :)

Domino's sucks. (Except for their thin crust which is unfortunately like crack cocaine for me)

Nice job on the new boxes.

John K
I'm not wearing hockey pads!

Offline napoletana4germany

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Re: newbie wants to open a neapolitan pizzeria
« Reply #63 on: May 07, 2014, 01:39:26 PM »
you can say inspiration is quite common within (the pizza) business..

1. Amsterdam
2. Toronto
3. Amsterdam
4. Hamburg

Offline Serpentelli

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Re: newbie wants to open a neapolitan pizzeria
« Reply #64 on: May 07, 2014, 03:12:33 PM »
Very Cool!

Thanks for sharing those.
I'm not wearing hockey pads!

Offline schneich

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Re: newbie wants to open a neapolitan pizzeria
« Reply #65 on: May 08, 2014, 04:02:39 PM »
stefano just send the pics...   in 10 days it will be MINE MINE MINE.....

Offline ChristianVerschaeren

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Re: newbie wants to open a neapolitan pizzeria
« Reply #66 on: May 08, 2014, 04:23:44 PM »
Looking good. I'll be there next time I'm in Koln.


Offline schneich

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Re: newbie wants to open a neapolitan pizzeria
« Reply #67 on: June 10, 2014, 08:52:19 AM »
oven delivered...   :)


« Last Edit: June 10, 2014, 09:15:06 AM by schneich »

Offline ElRonno

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Re: newbie wants to open a neapolitan pizzeria
« Reply #68 on: June 10, 2014, 03:43:47 PM »
Thanks for the pics and updates, looks great. I hope all of your pizza dreams will come true with this oven!  :chef:
"When a=depth and z=radius of the pie, the volume is pi.z.z.a!"

Offline schneich

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Re: newbie wants to open a neapolitan pizzeria
« Reply #69 on: July 13, 2014, 05:36:47 AM »
making of "il banco"



Offline vandev

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Re: newbie wants to open a neapolitan pizzeria
« Reply #70 on: July 13, 2014, 10:44:55 AM »
really nice..looking forward to seeing test pies..... ;D

GO Germany world Cup! ^^^

They Won those awesome guys... What a final.. Winning goal was like a perfect pie.. ^^^  Congradulations and many beers... :drool:
« Last Edit: July 13, 2014, 09:19:09 PM by vandev »

Offline schneich

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Re: newbie wants to open a neapolitan pizzeria
« Reply #71 on: July 19, 2014, 02:15:39 AM »
last night we baked our first test pies, as i wrote before our ferrara oven runs on gas. we programmed the burner unit to 485c only to find out that it took a very long time to come up to the desired temperature. at that time i still  didnt question the temp. probe. a few hours later when we baked our first pies i realized that the temperature reading on the burner is pretty worthless. the oven incinerated my pies in 15 sek. you would cremate your pies if you bake them for 60 sek. so we realized we have too cool the oven  buy a fancy infrared thermoneter and try again tomorrow. when the temp came down a wee bit i baked this pie...


cheers from cologne

t.

Offline vandev

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Re: newbie wants to open a neapolitan pizzeria
« Reply #72 on: July 19, 2014, 06:35:11 AM »
very nice...i which i could pull that one off with your heat problem... When you get the heat figured out...watch out..... ;D

Offline shuboyje

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Re: newbie wants to open a neapolitan pizzeria
« Reply #73 on: July 19, 2014, 08:32:46 AM »
Odds are the thermocouple probe for the burner is buried pretty deep in the mass of the oven.  Using it commercially and having it hot all day every day the mass will be saturated pretty quickly and then stay that way.  At that point the thermocouple will probably be much more helpful.
-Jeff

Offline stonecutter

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Re: newbie wants to open a neapolitan pizzeria
« Reply #74 on: July 19, 2014, 09:06:44 AM »
making of "il banco"

Love the table, that looks like a very nice slab.
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When we build, let us think that we build for ever.
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