I was standing by these grounds before even getting involved directly with sales.
I have searched long and far for the best possible tools to make the most authentic Pizza Napoletana. My early clients bought these things from third parties and that is how then was asked by the manufactures to get involved.
If anything else will do, you would find a lot of cheaper, precast ovens (no bricks) in Naples, but you find NONE. people do not just spend money for the sake of it!
Neapolitan ovens are made by masters not brands, and only few know how to make it. I have in the past talked about various manufacturers of ovens. Some I was misinterpreted and some I was made to believe that they were good (one manufacturer told me that on oven I knew and used/trusted was made by himself but later found out it was a lie, unfortunately I even recommended their name in the past), so after further research I would only recommends two ovens manufacturer. Yes I am involved with one, but only because I trust 110% their product.
A 30 seconds pizza and a 90 seconds pizza are very different. Go to Naples first and then you see what I mean. Please do not refer to the disciplinare again and again, as we have talked about where it lacks. On this forum I have also posted a link where it was clear that the old masters, namely the father of VPN president Pace, described a pizza very different from what the desciplinare advocate... And you talk about integrity? I know the people behind the desciplinare..... One of them as separated from VPN when they became commercial and loose focus on safeguarding the Authentic thing..
Master Pizzamaker Tied to the oven? We have a separate job role for that in Naples, but the oven should cook, not the guy lifting-lowering, right-left just to get one pizza straight.. Have you seen the video I linked? in, one turn, out... less then 40 seconds.... 1000 pizza at 2Amys?
? I would like to believe it, but as far as I know, there is no place in US serving those numbers of Pizza Napoletana, but if you do, I take my hut off because you are making a successful business.
For the record, originally (1986-1992 I believe) a team of researchers from the University of Naples worked on the draft of the disciplinare. they even specify a brand and model of mixer which was identified as producing the most consistent Pizza Napoletana. An hobart doesn't mix the dough as a fork mixer and only someone that never seen the difference between the two could say so. Same if not more is valid for the oven.