One thing i have been thinking about is the oven floor thickness.
Will only the thickness of the biscotti which seems to be quite thin be enough mass, to produce a 1000 pizzas in 1 day which would be the aim for a neapolitan pizzeria
Or is the tuffa or leca underneath the biscotti also acting as some kind of mass so it can refill the biscotti if it gets to Cold?
This was my thinking until i saw the perlite under the one oven from SF with vent pipe going straight to vent chamber.
I guess the tricky part is to find an equation of the neapolitan oven based on mass/conductivity/insulation and other variables so you can produce large amounts of perfect pizzas like Marc talks about is the difference between a good and a bad oven. (long sentence
If you could have an equation like that you might be able to lower or add some variables and still keep the thermal balance over time.
I would have benefitted from such pretty good equation at least being a beginner.
Most ovens i read about here and in FB forum discusses pizzamaking right when the oven has been saturated and ready too Cook in. I guess for an authentic NP oven its more important how it preforms 4 hours after it has been saturated at lunch.
Just my thinking maby its all the same when using correct management for each oven. I will see soon enough with my own.