I don't know who's behind Forno Napoletano, maybe another member can answer that.
I'll quote Marco Parente:
If I have to choose,
I realy like the look of the Ferrara mobile, but I'll end up doing it myself with a better insulation.
Dimensions of a Gianni Acunto oven
There is some nice pictures in this post but more pictures with a lot of demonstration of approximation and build design, methodology and materials that have nothing to do with tradition and therefore perfect functioning for a Neapolitan pizzeria.
About my earlier quote above, aside of the Mastro Ernesto info (the grandfather of the current Ernesto), I was wrong as it was based on misguided info nd one of the reason that I went on with my oven research and co-founded Forno Napoletano.
Remember all, the trick is to put together a perfect balance od dome design, dimensions, and materials in the various points. A lot of those pictures show me, over and over again, how many mistakes some of these guys makes...
Many great Neapolitan pizza makers have recently been visiting Masse and observed the easiness of work, even cooking over time and other attributes of our oven making positive observations to both Ciro and Gennaro (the uncle working the oven).
One of them contacted us in July to do a survey of his oven and asked us to come up with a solution to substitute the oven made by one of the guys featured in this post that was poorly performing and a nightmare to work with, whilst continuing operating the pizzeria. I was shocked at seeing how the dome was built, and when I made this observation to him and his business partner, they confessed that even a third party they were expecting a quote from made the same observation, and the famous pizza maker even added that outside look should only come into play into Neapolitan ovens after function, and in this case the oven was only pretty, not functioning. For absolute clarity, our solution was considerate to costly and they ended up going with the third party.
Another pizza makers, kept looking at Ciro/Gennaro working and looking inside the oven, and after admitting that his oven was very troublesome, commented that "obviously could be seen that Masse's one was a build of a different, top quality".
Aside of the satisfaction that this brings me every time, I shared this to express that even these guys, with access to materials, models to observe and copy, etc, at the end still makes a sub products, and becomes famous nevertheless.
Finally, please note that by direct observation, owner comments, and most importantly suppliers direct info, many of these people above do not use the Biscotto di Sorrento (used at Forno Napoletano) which cost 8 times more of the cheaper alternatives, and does indeed have unique properties, however is produced in such low quantities and with Long ead times that is impossible to produce hundreds of ovens in a year or two.
So, for home use, build the best approximation you can, but do not get hung up on some of the details above, mostly incorrect but the few correct would alo have the diverse effect if employed in the wrong way and any way with small influence on few pizza made.
For a professional pizzeria, research properly for a supplier and get one made, certification should not be a stopper as these can be obtained on site, for a couple of thousand dollars, but getting the best possible oven, as Il Pizzaiolo new location has done.