Author Topic: Authentic Neapolitan WFO - How to build -  (Read 23191 times)

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Offline sub

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Re: Authentic Neapolitan WFO - How to build -
« Reply #100 on: November 09, 2013, 05:01:14 PM »
Pictures of Strazzullo Michele oven from Salvatore Cuomo Blog


Offline sub

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Re: Authentic Neapolitan WFO - How to build -
« Reply #101 on: November 10, 2013, 10:17:14 AM »
Never seen before, The Acunto metallic shell 


Leca Expended Clay bags in the right of the second picture
« Last Edit: November 10, 2013, 11:26:16 AM by sub »

Online TXCraig1

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Re: Authentic Neapolitan WFO - How to build -
« Reply #102 on: November 10, 2013, 12:42:40 PM »
Never seen before, The Acunto metallic shell 

The first picture is from the top looking down into the space where the oven will be built. The square steel tubes are what the legs fit into. The second picture is a completed "Vulcano Extra Combo" (gas/wood).
Pizza is not bread.

Offline shuboyje

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Re: Authentic Neapolitan WFO - How to build -
« Reply #103 on: November 10, 2013, 01:06:29 PM »
I feel for the guy who has to build the oven inside of there....
-Jeff

Offline sub

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Re: Authentic Neapolitan WFO - How to build -
« Reply #104 on: November 28, 2013, 04:57:48 PM »
Giani Acunto Dome

Offline sub

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Re: Authentic Neapolitan WFO - How to build -
« Reply #105 on: December 04, 2013, 10:45:32 AM »
Today I've got a great video to share
 
« Last Edit: December 04, 2013, 11:03:36 AM by sub »

Offline sub

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Re: Authentic Neapolitan WFO - How to build -
« Reply #106 on: December 05, 2013, 06:08:57 PM »
Kesté Oven

taken from

intonaco pronto grezzo
Ciment Fondu
argilla espansa LECA
Adesivo cementizio Kerabond


Italians oven builders. . .

« Last Edit: December 06, 2013, 04:31:32 AM by sub »

Offline adm

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Re: Authentic Neapolitan WFO - How to build -
« Reply #107 on: December 05, 2013, 06:31:35 PM »
I bet these ovens all work great. But all the evidence points to these guys from Naples being about the worst bricklayers I have ever seen!

I wonder how much better something crafted by a DIY mason who obsesses about each joint works. Probably not much, but also probably measurable.


Offline sub

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Re: Authentic Neapolitan WFO - How to build -
« Reply #108 on: December 13, 2013, 04:14:31 AM »
Yes indeed, maybe they will last less longer.


Gino Sorbillo opens a pizzeria in Rome

few pictures ot the oven made by Strazzullo Michele.

Offline stonecutter

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Re: Authentic Neapolitan WFO - How to build -
« Reply #109 on: December 13, 2013, 06:47:43 AM »
I wonder how much better something crafted by a DIY mason who obsesses about each joint works. Probably not much, but also probably measurable.

If both types of ovens ( diy VS commercially built) are used under the same conditions, then the oven with better material and insulation would be the winner. 

Tightly bonded brickwork does look a whole lot better, but performance wise, in these types of ovens,  tight joints have no great advantage over ovens that don't. 
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When we build, let us think that we build for ever.
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Offline GeorgeL

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Re: Authentic Neapolitan WFO - How to build -
« Reply #110 on: January 05, 2014, 12:33:25 PM »
Does anyone know what the red forms are made of that he uses in reply 19 to make the vent?

Offline stonecutter

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Re: Authentic Neapolitan WFO - How to build -
« Reply #111 on: January 05, 2014, 01:50:59 PM »
Does anyone know what the red forms are made of that he uses in reply 19 to make the vent?

Structural clay tile.
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When we build, let us think that we build for ever.
John Ruskin

Offline sub

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Re: Authentic Neapolitan WFO - How to build -
« Reply #112 on: February 16, 2014, 04:12:55 AM »
Few more pictures from Raffaele Lello Vassallo
« Last Edit: February 16, 2014, 04:14:30 AM by sub »

Offline dheeraj

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Re: Authentic Neapolitan WFO - How to build -
« Reply #113 on: February 17, 2014, 01:10:44 AM »
could you pls show the stages of the the squriel chimney design construction, how the dome is covered after the vents is made and how the front portion of the vent is made - the point from where the smoke goes up from the door opening

Offline sub

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Re: Authentic Neapolitan WFO - How to build -
« Reply #114 on: February 17, 2014, 10:11:38 AM »
Hi dheeraj,

You should look at fagilia's thread Finally a Swedish neapolitan WFO underway

Offline sub

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Re: Authentic Neapolitan WFO - How to build -
« Reply #115 on: February 17, 2014, 02:37:42 PM »
The forno napoletano at 50 kalò

« Last Edit: February 19, 2014, 06:02:08 PM by Tscarborough »

Offline dellavecchia

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Re: Authentic Neapolitan WFO - How to build -
« Reply #116 on: February 17, 2014, 03:09:11 PM »
I have to say this thread is one of my most favorite on the forum. Thank you for taking the time to document these ovens.

This is my first look at a FN being built. You can see the vent is entirely different from SF, being a gently curved brick structure. A really beautiful oven - the one I would want for a restaurant.

John

Offline shuboyje

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Re: Authentic Neapolitan WFO - How to build -
« Reply #117 on: February 17, 2014, 07:15:18 PM »
I have to say this thread is one of my most favorite on the forum. Thank you for taking the time to document these ovens.

This is my first look at a FN being built. You can see the vent is entirely different from SF, being a gently curved brick structure. A really beautiful oven - the one I would want for a restaurant.

John

I agree John.  My personal favorite thing about FN ovens is that their mobile ovens are built like the stationary ovens.  I can understand cutting some corners on a mobile for weight, but I feel some builders went too far.
-Jeff

Offline sub

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Re: Authentic Neapolitan WFO - How to build -
« Reply #118 on: February 18, 2014, 09:14:05 AM »
I have to say this thread is one of my most favorite on the forum. Thank you for taking the time to document these ovens.

This is my first look at a FN being built. You can see the vent is entirely different from SF, being a gently curved brick structure. A really beautiful oven - the one I would want for a restaurant.

John

My pleasure !

Yes,  It's the first I've found and it's not for lack of  searching...



Few pictures from Cinotti Pasquale - Forni Visciano
« Last Edit: February 18, 2014, 09:40:09 AM by sub »

Offline Tscarborough

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Re: Authentic Neapolitan WFO - How to build -
« Reply #119 on: February 19, 2014, 06:00:47 PM »
Just a note:  Most of these ovens are commercially available, and as such photos may contain trademarked designs or trade secrets.  Please make certain that you are reposting only public pictures and have permission to repost them here.

Thanks.
« Last Edit: February 19, 2014, 06:02:38 PM by Tscarborough »


 

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