Really impressed. Nice job everyone! I am about to embark on a journey. One in which I build a low dome Neapolitan oven. The other will be a higher domed bread oven. Does know of any plans or what the materials consist of. I've been reading that the materials are different in Naples then the US, does anyone know if this is true? I know an area called Pozzuoli which has the solfatara. I also know that the ratio off Alumina (high) (low) silica has a higher thermal temp achievement resulting in a higher thermal shock against oven materials. Does anyone know what Im talking about?
Yes, I do and amen. Each time I say the refractory brick found in the US are not the right kind to build a wood fired oven, some people go a little crazy on me
I have bought a bunch of the food grade, natural clay, refractory bricks, imported from Europe, to build a wfo.
If you want I can send some to you. I have the big floor tiles and the smaller dome bricks.
Send me a PM if you want.