Author Topic: Thoughts on a WFO for Neapolitan Pizza  (Read 3580 times)

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Offline Pizzaiolo7

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Re: Thoughts on a WFO for Neapolitan Pizza
« Reply #25 on: September 12, 2013, 11:18:33 PM »

The concern over, what do I do if I move is very legitimate. Having recently relocated my self, I certainly wish I could have taken my oven with me.
With the help of some costumers and forum members (they will recognize them self) I have developed a mobile cart option like the one attached. Not only you can move it around on a patio, but you can take with you no problem. Here is a picture of the last one I have put together for a client in Florida and he knows he will be moving with it.

Antoine

Antoine,

How did you construct your mobile cart? I am definitely interested in this option. Over the past couple of days, I have taken measurements of the potential area for the oven and it looks like an 800 will work, with a 950 likely out of the picture.

With the 950, I wouldn't be able to appropriately maneuver the into my backyard area and it would be extremely difficult to store the oven under an existing overhang. From what I have read on this blog (and what you have said), it seems like an 800 is capable of pumping out some great pizzas. But it will obviously take patience and time.

However, my concern is that I would be compromising heat balance for size/convenience. Being new to WFOs, I would like to make the most informed decision before shelling over the $$$.


Offline breadstoneovens

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    • Bread Stone Ovens
Re: Thoughts on a WFO for Neapolitan Pizza
« Reply #26 on: September 13, 2013, 10:32:27 AM »
Good morning Pizzaiolo7,

The base frame with the gussets is 36" square. Then on top of the frame you have the oven base which is as follow:
- 950 size it is 50" deep (+ 5" for the damper handle) by 55" wide.
- 800 size it is 45" deep (+ 5" for the damper handle) by 50" wide.

In ideal conditions ( space money, budget, ... ) a 950 is the way to go. However I have cooked for years in a 700 at home due to space / money restrictions and loved it.
I have also cooked commercially for 2 years in an 800 and was able to cook 2 pizza at a time with grate results.

I would certainly say that the heat is well balanced with the 800, the pizza would just be a little closer to the fire , 5", than with a 950.
There are some members on this forum with an 800 and I think they are very happy with it and cooked some nice pizza, even for beginners.

Also, it is a plus to put the oven under a covered area, but not a requirement as once finished, it is weather proof.

Let me know if you need anything else.

Antoine
WFO cooking is about passion.

Offline jhrcdn

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  • Location: Canada
  • I Love Pizza!
Re: Thoughts on a WFO for Neapolitan Pizza
« Reply #27 on: September 13, 2013, 11:05:56 AM »
Hi Jamie,

The Neapolitan is a "700" size oven with a 27"1/2 inner diameter. FGM calls it the 700 A.
It is more a pizza oven, fast heat-up, due to the 2"1/4 floor and dome thickness rather than the regular 3"1/4 material thickness on the 700 B-C ovens.
You can make your first pizza after about 30 minutes of firing and about 1,5 hours to heat-up to the core.
It is entirely made of refractory concrete, no brick floor tiles, but it is an option should you want it.
 
If you chose the Extended package, it comes with the sames features, 2 doors, damper, thermometer and so on.

Let me know if you need more details or pictures.

Antoine

Thanks Antoine! I appreciate your response and will send you a PM! I'd love some more details.