Author Topic: Authentic Neapolitan WFO - How to build -  (Read 22203 times)

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Offline sub

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Authentic Neapolitan WFO - How to build -
« on: July 19, 2013, 03:43:34 PM »
Hello everyone,

On this topic I want to regroup all the valuable informations posted on how to build a Neapolitan wood fired oven, the real deal who can reach demoniac temperatures and able to bake a pie under a minute !

Feel free to post pictures, videos, measurements, links and all the good stuff.
   

Thank you for your help.
Regards,
Chris
« Last Edit: July 19, 2013, 07:02:21 PM by sub »


Offline sub

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Re: Authentic Neapolitan WFO - How to build -
« Reply #1 on: July 19, 2013, 03:43:49 PM »
Stefano Ferrara:

www.sfallestimenti.it
www.sfconfiguratore.it
Uno Forno, handmade brick ovens by Stefano Ferrara


WOOD CONSUMPTION: 7 kg / h
FLUE OUTPUT: 10-inch / 250 mm chimney pipe.
MAKEUP AIR:150-200 cfm.
HEAT OUTPUT: 25000 KCAL - 29 KW
MAX HEAT OUTPUT: 29000 KCAL - 33 KW
SMOKE TEMPERATURE OUTPUT: 190°C / 375°F 
Base: tuff stones modelled by hand
Plain of cooking: biscotto di Sorrento
Crown and dome: refractory bricks 60 mm thick resistance over 900°C
External hood: Santa Maria Bricks modeled by hand

A double layer of aluminum and high-density ceramic fiber 25 mm thick between the first wall in firebricks and the final plaster guarantees insulation (mobile oven)

Italkali Sicilian sea salt
Fast Setting  Plaster Cement (Gesso da muro a presa rapida)
Cement MOCCIA

Raffaele Vassallo making a Neapolitan oven at Via Tribunali


Paulie Gee's Stick-Man


Pictures of the construction

unoforno.com hand made brick ovens
Pizzeria Sotto LA: Stefano Ferrara Building our Neapolitan Pizza Oven
Donatella Arpaia's Pizza Oven
Forza Napoli: the construction of our Stefano Ferrera pizza ovens…
Fritti brings in the big guns for new pizza oven
« Last Edit: July 21, 2013, 06:39:36 AM by sub »

Offline sub

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Re: Authentic Neapolitan WFO - How to build -
« Reply #2 on: July 19, 2013, 03:43:58 PM »
Acunto Mario

Acunto user guide PDF

CONSTRUCTION PROCESS OVERVIEW

Stage 1: As a first step, a metal steel core structure is build using steel and soldering the different parts with
a standard common solder.

Stage 2: Once the structure is ready, the base is filled by clay material mixed with cement (such layer is
approximately 30 cm high). On this base, the hob is put on. The hob (the surface on top of which
the pizza will be cooked) is made by typical clay material.

Stage 3:
Being the hob and the first line of bricks stable, the dome is built using a proper shape to support all
the bricks during the positioning. The bricks are fixed with cement.

Stage 4:
Once the dome is ready and stable, also the external part is filled with clay material mixed with
cement till oven final shape is reached. On top of that, the final layer is made by cement mixed by
plaster material to fine tune the shape of the oven.

Stage 5: Finally the oven is painted and packed for shipment.
« Last Edit: July 19, 2013, 04:07:54 PM by sub »

Offline sub

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« Last Edit: July 19, 2013, 07:01:07 PM by sub »

Offline sub

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Re: Authentic Neapolitan WFO - How to build -
« Reply #4 on: July 19, 2013, 03:44:15 PM »
« Last Edit: July 20, 2013, 10:55:59 AM by sub »

Offline sub

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Re: Authentic Neapolitan WFO - How to build -
« Reply #5 on: July 19, 2013, 03:44:24 PM »
Forno napoletano


bricks from Santa Maria, ancient brick pressed from Salerno, stone di Tufo, plain of cooking in Biscotto di Sorrento, sand from the Vesuvio.
« Last Edit: July 19, 2013, 04:50:23 PM by sub »

Offline sub

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Re: Authentic Neapolitan WFO - How to build -
« Reply #6 on: July 19, 2013, 03:44:31 PM »
FORNI DI GRIMALDI GIUSEPPE

Building the 'REAL' Napolitana Pizza Oven at 208 Duecento Otto, Hong Kong
hard wood and gas ovens are built in a traditional way as ancient concept with traditional techniques and materials, made ​​with the use of:

Tuff rocks
Refractory bricks Unistara Starmax Allumina < 35%
Bricks of Vesuvius
Sand
Lime
Refractory cement
Cement Kera Koll H40
Chalk
Hob of Sorrento
Italkali Sicilian sea salt



« Last Edit: July 21, 2013, 06:34:34 AM by sub »

Offline sub

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Re: Authentic Neapolitan WFO - How to build -
« Reply #7 on: July 19, 2013, 03:44:39 PM »
Pictures of the construction: Forni Grimaldi phases of production

beautiful pictures of the salt under the biscotto di Sorrento



« Last Edit: July 19, 2013, 05:09:31 PM by sub »

Offline sub

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Re: Authentic Neapolitan WFO - How to build -
« Reply #8 on: July 19, 2013, 04:14:52 PM »
« Last Edit: July 19, 2013, 05:12:51 PM by sub »

Offline sub

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Re: Authentic Neapolitan WFO - How to build -
« Reply #9 on: July 19, 2013, 04:47:31 PM »
Stefano Ferrara
« Last Edit: July 21, 2013, 07:01:05 AM by sub »


Offline sub

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Re: Authentic Neapolitan WFO - How to build -
« Reply #10 on: July 19, 2013, 05:09:55 PM »
MV Forni   Raffaele "Lello" Vassallo


Refractory bricks Unistara Starmax
Cement Kera Koll
« Last Edit: July 20, 2013, 07:16:41 AM by sub »

Offline sub

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Re: Authentic Neapolitan WFO - How to build -
« Reply #11 on: July 19, 2013, 05:10:05 PM »
Mg Forni Mele Raffaele


« Last Edit: July 20, 2013, 08:28:49 AM by sub »

Offline scott123

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Offline rockmes

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Re: Authentic Neapolitan WFO - How to build -
« Reply #13 on: July 20, 2013, 03:58:47 AM »
Thanks Sub!
As an oven builder in Melbourne Australia i really appreciate all the links to these great ovens, and the additional photos and info that you were able to find. Its given me many ideas and resolved many questions i had on these ovens.
keep it coming mate, if you have more. :-* ;D

Offline sub

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Re: Authentic Neapolitan WFO - How to build -
« Reply #14 on: July 20, 2013, 11:14:52 AM »
you're welcome !


Agliarulo Ernesto - Pizzeria Idon
« Last Edit: July 20, 2013, 11:16:35 AM by sub »

Offline sub

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Offline TXCraig1

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Re: Authentic Neapolitan WFO - How to build -
« Reply #16 on: July 22, 2013, 09:18:34 AM »
This is a really great collection of photos (valuable information) that you have put together.
Pizza is not bread.

Offline sub

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Re: Authentic Neapolitan WFO - How to build -
« Reply #17 on: July 22, 2013, 11:59:49 AM »
Thanks Craig !


few more from Stefano Ferrara

Offline fagilia

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Re: Authentic Neapolitan WFO - How to build -
« Reply #18 on: July 22, 2013, 03:17:00 PM »
Thanks for the pictures.
Only thing i have been thinking of is how they do to keep the vent cap up only with briks and mortar?
Other than that building with tufa looks so easy and i will try to get it myself next time i am making an oven.

Offline sub

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Re: Authentic Neapolitan WFO - How to build -
« Reply #19 on: July 22, 2013, 04:54:41 PM »
The metal bars in front of the oven looks like to support everything, There also seems to be two reinforcing flat bar in the flew-600 picture.

« Last Edit: July 22, 2013, 05:17:40 PM by sub »


 

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