Omid, here's a article on Ferrara ovens.
I like to know how you sum up your experience with the Ferrara oven you've been working with at Bruno.
Thank you for sharing the link. I have been operating the Ferrara oven at Pizzeria Bruno for over two years, five days per week. I have baked thousands of pizzas in it, yet I am having a difficult time in summing up my thoughts on the oven in an intelligent manner. It would have been easier for me to do so if I had experience with other brands of Neapolitan ovens so I would have a basis for comparison
. I have had brief bake sessions with other brands of Neapolitan ovens; however, for me, one or few non-commercial bake sessions with a Neapolitan oven won't reveal how well it can endure the demands and pressures of commercial applications. I think any sound evaluation needs to be done on a long-term basis under commercial conditions. The level of knowledge, skills, and sensitivity of the evaluator also immensely matters.
If I read a review on a consumer product, I would hope the reviewer was dispassionate and adequately knowledgable about the product on which she or he wrote the review. While I can be objective on summing up my thoughts on the Ferrara oven, I may not be knowledgable enough. Therefore, excuse me for not voicing my opinion on the oven. Have a great weekend!