Author Topic: Book by pizzanapoletana  (Read 2262 times)

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Offline rwiggim

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Book by pizzanapoletana
« on: April 25, 2006, 05:07:00 PM »
Hello all,

I am new to this forum but a long time sourdough baker on a quest for the perfect pie as well. I am looking to build a wood-fired oven from a lot of research on the Forno Bravo web site. I would love to have a book on hand to inspire. If it is out please let me know how to track a copy down.

Thanks darren


Offline Pete-zza

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Re: Book by pizzanapoletana
« Reply #1 on: April 25, 2006, 07:22:20 PM »
Darren,

If you are referring to the book that member pizzanapoletana was considering publishing, that project has been put on hold, as noted at Reply 38 at http://www.pizzamaking.com/forum/index.php/topic,2951.msg25620.html#msg25620.

Peter

Offline rwiggim

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Re: Book by pizzanapoletana
« Reply #2 on: April 25, 2006, 10:47:08 PM »
Thanks,
I looked for a while today and figured after I would just ask. What a great site filled with good info.
darren

Offline Fio

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Re: Book by pizzanapoletana
« Reply #3 on: April 26, 2006, 08:31:19 AM »
If I understand your needs correctly, I think this book will fit the bill. It's the bible on building a wood-fired oven; the author is a BIG sourdough baker:

http://www.amazon.com/gp/product/1890132055/?tag=pizzamaking-20

Here is his site:

http://www.ovencrafters.net/

Hope that helps.
Since joining this forum, I've begun using words like "autolyze" and have become anal about baker's percents.  My dough is forever changed.

Offline pizzanapoletana

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Re: Book by pizzanapoletana
« Reply #4 on: April 26, 2006, 12:25:26 PM »
Fio,

I would not say that is the bible in building a wood fired oven, as well as it doesn't even cover the best oven to bake pizza, which is the neapolitan oven, but I agree that can be a good term of reference not to be followed entirely if the aim is the best oven for pizza.

The neapolitan ovens are built with a particular form and use only special materials available in very limited quantity. I know for a fact that Forno Napoletano (www.forno-napoletano.it) had to order their oven floors 2 months in advance due to very slow production methodology (special selected clay, worked and formed by hand, let drying for 30-45 days and then baked to high temperature).

My book however, even if it has a chapter on Neapolitan ovens, is not meant to be a book on oven building and therefore doesn't contain building instructions.