Author Topic: Authentic Neapolitan WFO - How to build -  (Read 20396 times)

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Online stonecutter

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Re: Authentic Neapolitan WFO - How to build -
« Reply #140 on: May 29, 2014, 06:42:49 AM »
Pretty cool to see clay block being used for the base...it seems to be easier to get products like that everywhere but the states. I've been looking for structural clay tile and haven't had much success outside of a couple websites.
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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 #141 on: May 29, 2014, 07:24:36 AM »
Yes it is very common among us as autoclaved aerated concrete blocks ( Ytong )

You can see some pictures of the fabrication process here: Fornace Laterizi Carena

Offline TXCraig1

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Re: Authentic Neapolitan WFO - How to build -
« Reply #142 on: June 01, 2014, 10:36:47 PM »
My pleasure !

New pictures with the help of my spying software named Facebook  :P


Salvatore DI VICINO forni


I like the use of newspaper on top of the sand form.
Pizza is not bread.

Online stonecutter

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Re: Authentic Neapolitan WFO - How to build -
« Reply #143 on: June 02, 2014, 12:58:39 PM »
I like the use of newspaper on top of the sand form.

Frankly, I'm surprised it's not done more often.
http://oldworldstoneandgarden.com/


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

Offline sub

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Offline sub

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Re: Authentic Neapolitan WFO - How to build -
« Reply #145 on: June 09, 2014, 12:39:36 PM »
Worst dome brick job ever !

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Re: Authentic Neapolitan WFO - How to build -
« Reply #146 on: June 09, 2014, 10:01:57 PM »
For the life of me, I don't see the sense of using salt in the building process.  Everything I know about masonry says that makes zero sense..even though they are constructed inside, and there is little chance of water intrusion.
http://oldworldstoneandgarden.com/


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

Offline Tscarborough

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Re: Authentic Neapolitan WFO - How to build -
« Reply #147 on: June 10, 2014, 08:03:27 AM »
They are heavily traditional, sometimes to the detriment of what they are building.

Offline sub

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Re: Authentic Neapolitan WFO - How to build -
« Reply #148 on: June 19, 2014, 01:04:24 PM »
For the life of me, I don't see the sense of using salt in the building process.  Everything I know about masonry says that makes zero sense..even though they are constructed inside, and there is little chance of water intrusion.


Maybe it's for the pie moisture when baking or to keep the biscotto at temperature, I'm not sure either.

Thermal Conductivity                        - k - W/(m.K)     
Sand, dry                                     0.15 - 0.25
Sodium Chloride  NaCl at 400 K        4.85

1 W/(m.K) = 1 W/(m.oC) = 0.85984 kcal/(hr.m.oC) = 0.5779 Btu/(ft.hr.oF)



Some links for the bricks:

La Fornace Sorbo Antonio

LA.RE.K.

Alfa refrattari

The R960 is used for the soldier course.



Online stonecutter

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Re: Authentic Neapolitan WFO - How to build -
« Reply #149 on: June 19, 2014, 01:08:38 PM »
I'm feeling like the scaling that Omid mentioned on his thread has something to do with salt.
http://oldworldstoneandgarden.com/


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 #150 on: June 20, 2014, 11:26:51 AM »
Raffaele Magnetti - il segreto della pizza

« Last Edit: June 20, 2014, 11:35:56 AM by sub »

Offline sub

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Re: Authentic Neapolitan WFO - How to build -
« Reply #151 on: June 20, 2014, 11:30:35 AM »
next

Offline sub

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Re: Authentic Neapolitan WFO - How to build -
« Reply #152 on: June 20, 2014, 03:11:34 PM »
« Last Edit: June 20, 2014, 04:06:40 PM by sub »

Offline TXCraig1

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Re: Authentic Neapolitan WFO - How to build -
« Reply #153 on: June 20, 2014, 06:16:52 PM »
I don't understand putting a square base on a mobile oven. It unnecessarily limits where the oven can be located. It's probably a lot easier to build than a round base. Is there any other reason for it?

I didn't realize the GA was in a metal shell a bit like the MA.
Pizza is not bread.

Offline sub

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Re: Authentic Neapolitan WFO - How to build -
« Reply #154 on: June 21, 2014, 07:20:48 AM »
I don't understand putting a square base on a mobile oven. It unnecessarily limits where the oven can be located. It's probably a lot easier to build than a round base. Is there any other reason for it?

I agree, a round base is way better for practicality and aesthetics, I think the Gianni acunto has been designed to be put on concrete blocks.

Offline sub

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Re: Authentic Neapolitan WFO - How to build -
« Reply #155 on: June 21, 2014, 07:37:19 PM »
The fornace at Maiano where they made the biscotto.

pictures from Borgo Maiano

Offline ChristianVerschaeren

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Re: Authentic Neapolitan WFO - How to build -
« Reply #156 on: June 22, 2014, 02:40:01 AM »
Now I know that if my floor tiles crack it's because I didn't play accordion to them while they where curing.

Offline sub

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Re: Authentic Neapolitan WFO - How to build -
« Reply #157 on: June 22, 2014, 03:03:14 AM »
Yeah, you have to entertain them for the 30-45 days of drying.  :P

Offline sub

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Re: Authentic Neapolitan WFO - How to build -
« Reply #158 on: June 26, 2014, 04:22:55 AM »
Mario Acunto Factory


Offline Tampa

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Re: Authentic Neapolitan WFO - How to build -
« Reply #159 on: June 26, 2014, 08:14:35 AM »
I could look at these pictures all day long.  Great contribution Sub.  Thanks for sharing.
Dave


 

pizzapan