Author Topic: Authentic Neapolitan WFO - How to build -  (Read 36225 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: 190C / 375F 
Base: tuff stones modelled by hand
Plain of cooking: biscotto di Sorrento
Crown and dome: refractory bricks 60 mm thick resistance over 900C
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





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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Re: Authentic Neapolitan WFO - How to build -
« Reply #3 on: July 19, 2013, 03:44:07 PM »
« 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

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 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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Online 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. Craig's Neapolitan Garage


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 »

Offline fornographer

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Re: Authentic Neapolitan WFO - How to build -
« Reply #20 on: July 22, 2013, 05:28:10 PM »
When they come to the US to build ovens (for Keste or Nella's restaurant), which distributor do they get the materials from?  Is there an importer of Biscoto Sorrento and Vesuvian sand or brick?

Offline kiwipete

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Re: Authentic Neapolitan WFO - How to build -
« Reply #21 on: July 22, 2013, 06:21:35 PM »
When they come to the US to build ovens (for Keste or Nella's restaurant), which distributor do they get the materials from?  Is there an importer of Biscoto Sorrento and Vesuvian sand or brick?

My understanding is that everything is shipped in from Italy..

Offline sub

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Re: Authentic Neapolitan WFO - How to build -
« Reply #22 on: July 22, 2013, 07:06:47 PM »
Yes Pete,

All came from Italy from what I've read.

The best manufacturer of Biscotto di Sorrento: www.aversaforni.it/

the products


The cast iron oven door can be bough at Acunto gianni factory in Italy (they don't send it)     dim in 44x22cm ext 77x40cm
« Last Edit: July 24, 2013, 08:59:22 AM by sub »

Offline sub

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Re: Authentic Neapolitan WFO - How to build -
« Reply #23 on: July 26, 2013, 09:59:28 AM »
Aversa

Production is carried out by extracting the raw material directly on site then, following a procedure centuries old, after having carefully sorted and mixed with water, working the clay refining it with your hands on antique rollers; finally pass to fill the forms in wood worked by their ancestors.

Before being cooked in ancient firewood furnace to 800 degrees (1470F)  the bricks are put to dry for a few months in the summer, two in winter.

It 's so that the bricks of Sorrento acquire the porosity that differentiates them from those made with the aid of mechanical presses and other modern machinery.

This peculiarity makes the bricks eternal even when subjected to high temperatures.

Offline Tscarborough

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Re: Authentic Neapolitan WFO - How to build -
« Reply #24 on: July 26, 2013, 02:42:53 PM »
I have seen that exact same process, using the same materials, and, in fact, have a yard full of that material.  Those molds were not "used by their ancestors" by the way, they wear out in a couple of years, even when the top (scraping) surface is covered in metal.