Author Topic: New Neapoltan WFO Build in Luebeck  (Read 4689 times)

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Offline Protoolskaiser

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Re: New Neapoltan WFO Build in Luebeck
« Reply #120 on: September 24, 2014, 01:23:08 PM »
Hello,
the last days I slowly increased my curing temperature to 350°C (662°F). So far so good. What a difference it was to my 200/250°C (392/482°F) setting!
Today I did install the ceramic fiber blanket with the help of some chicken wire. I have used a 5cm (2") thick blanket. The rest of the chamber will be filled with loose perlite.
Still waiting for my neighbour to lift the oven up to it's final position.

« Last Edit: September 24, 2014, 01:28:39 PM by Protoolskaiser »


Offline Protoolskaiser

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Re: New Neapoltan WFO Build in Luebeck
« Reply #121 on: October 03, 2014, 04:06:45 PM »
Hello everyone,
during the last week I slowly raised my curing temperature up to 500°C (932°F). The top of the dome started to get cleared and turned from black to white. A terrific feeling!
I have mortared the rafters and the last chain of bricks. Mounted some support for the rafters  and put Rockwool against the outer walls. Therefore the oven is ready to be filled with loose Perlite and be closed with formwork which will be covered by Bitumen (Mastic asphalt). On top of that will be the south german roofing tile called Bieberschwanz (beaver tale).

« Last Edit: October 03, 2014, 04:11:00 PM by Protoolskaiser »

Offline fornographer

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Re: New Neapoltan WFO Build in Luebeck
« Reply #122 on: October 03, 2014, 04:17:59 PM »
How much do you think it will weight at the end?  That will need a powerful forklift. 

Offline Protoolskaiser

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Re: New Neapoltan WFO Build in Luebeck
« Reply #123 on: October 03, 2014, 04:37:03 PM »
So today I did my first neapolitan pizza! To release some tension...it came out very very good :D
For the dough:

100% Caputo flower, 62.5% water, 9% Ischia starter, 3% salt. 12 hours bulk, 8 hours ball fermentation at 20°C (68°F). Dough balls weight was about 260grams.
I have followed TXCraig1 directions (http://www.pizzamaking.com/forum/index.php/topic,20477.msg202047.html#msg202047) as close as possible. Since I don't have a dough mixer I have kneaded the dough with my hands for about 15 minutes.
The dough was very soft and very easy to open.

Heat up time was about two hours. Dome temperature was about 500°C (932°F), floor was about 450°C (842°F).
Average cooking time: 55 seconds.

First pizza was just olive oil, salt and oregano.



« Last Edit: October 03, 2014, 04:38:48 PM by Protoolskaiser »

Offline Protoolskaiser

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Re: New Neapoltan WFO Build in Luebeck
« Reply #124 on: October 03, 2014, 04:48:42 PM »
How much do you think it will weight at the end?  That will need a powerful forklift.

Hi fornographer,

so far it's about 1.6 tons. The roof will add another 300Kg and the granite plate for the entrance 200Kg. So total is about 2.1 tons. Both have to wait till the oven is up on it's legs.
But yes....you need a powerful forklift. My neighbour wants to come with his loader and a fork attached to it.


Offline stonecutter

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Re: New Neapoltan WFO Build in Luebeck
« Reply #125 on: October 03, 2014, 05:26:52 PM »
Look great, congrats!
http://oldworldstoneandgarden.com/


When we build, let us think that we build for ever.
John Ruskin

Offline Protoolskaiser

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Re: New Neapoltan WFO Build in Luebeck
« Reply #126 on: October 10, 2014, 01:15:14 PM »
So last weekend my neighbour with his loader lifted up my oven. Somehow it was impossible to really fine tune the position of the oven.
Also the oven ended up of standing on just three legs! :o

« Last Edit: October 10, 2014, 01:43:30 PM by Protoolskaiser »

Offline Protoolskaiser

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Re: New Neapoltan WFO Build in Luebeck
« Reply #127 on: October 10, 2014, 01:35:49 PM »
So I decided to hire a professional who did the job in 10 minutes!
He came with his 5t forklift truck which was able to move his fork back and forth and left and right. Very smoothly too!
I also put some mortar on the legs so now the oven is standing on eight legs which will let me go through life much more relaxed.

Today I started to deal with my roof. I poured 550 liter of loose Perlite into the outside chamber. Somehow that felt very very good.
Put some loose Rockwool on top and put the formwork in it's place.





Offline Tscarborough

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Re: New Neapoltan WFO Build in Luebeck
« Reply #128 on: October 10, 2014, 05:28:01 PM »
You are getting there.  What are you going to use as a roofing material?

Offline Protoolskaiser

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Re: New Neapoltan WFO Build in Luebeck
« Reply #129 on: October 12, 2014, 04:43:13 AM »
You are getting there.  What are you going to use as a roofing material?

Hi Tscarborough,

I will use the traditional South-German roofing tile called "Bieberschwanz" (beavertail).
Pretty cheap and easy to deal with.
Cheers, Detlef.

« Last Edit: October 12, 2014, 04:55:44 AM by Protoolskaiser »


Offline Protoolskaiser

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Re: New Neapoltan WFO Build in Luebeck
« Reply #130 on: October 17, 2014, 01:27:59 PM »
Hello everyone,
here are some pictures of the oven at my second pizza day.


Offline Protoolskaiser

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Re: New Neapoltan WFO Build in Luebeck
« Reply #131 on: October 17, 2014, 01:45:17 PM »
So I have started to put down some tiles (Bieberschwanz - beavertail) for the roof.
They are pretty cheap and very easy to work with.


Offline Protoolskaiser

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Re: New Neapoltan WFO Build in Luebeck
« Reply #132 on: October 17, 2014, 01:50:08 PM »
and today I have finished the roof.


Offline Protoolskaiser

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Re: New Neapoltan WFO Build in Luebeck
« Reply #133 on: November 09, 2014, 12:14:42 PM »
Hello everyone,
winter is coming slowly here in Germany so I am about to finishing up my WFO build.
I got my granite plate into it's final position. I have picked it up myself from a place nearby. The granite is Italian Rosa beta and cut out of a big block. The plate is 3cm (1.18") thick and just mortared to it's final position.
Since I would like to use the oven for other dishes besides pizza I have asked a friend to weld me a door which came out really nice. It's basically two thick metal sheets connected with a thinner metal sheet.
So hopefully it can lock up some heat. Also I have painted the slab and added another row of concrete tiles to the ground.
This coming week I will finish the roof.

« Last Edit: November 09, 2014, 12:25:46 PM by Protoolskaiser »

Offline ChristianVerschaeren

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Re: New Neapoltan WFO Build in Luebeck
« Reply #134 on: November 15, 2014, 07:06:56 AM »
Looks good!

Offline Protoolskaiser

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Re: New Neapoltan WFO Build in Luebeck
« Reply #135 on: Today at 01:19:27 PM »
Looks good!

Thank you Christian. How is your oven doing? Any progress?
Cheers, Detlef.

Offline Protoolskaiser

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Re: New Neapoltan WFO Build in Luebeck
« Reply #136 on: Today at 01:38:44 PM »
So last week I have finished my oven build! ;D
I have closed the roof, attached the gutter, put another row of tiles in the ground and laid down a cable for electricity through our little garden.
It's so much nicer with some light out there.
I am also doing a lot of pizza but keep forgetting to take some pictures. The usual backing time is about 45 to 60 seconds. The oven stays hot - with the door closed - for about 4 days, slowly decreasing it's temperature.
I am very happy with the overall performance of the oven. The best way to heat the oven is to do it slowly.
Usually I start with a load of charcoal and then add some little pieces of wood. After two hours I add two big logs of wood so after three hours the oven is really hot and ready for pizza making.
Even better is to wait another hour, add more wood and then - I would say - the fire bricks are fully saturated.
So I would like to thank everyone here in the forum for being such a great inspiration. This oven build was not easy but I would do it again and can recommend it to everyone.
Whenever you are around - let me know. I would love to make you some neapolitan style pizza.
Cheers, Detlef.

« Last Edit: Today at 01:43:51 PM by Protoolskaiser »

Offline TXCraig1

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Re: New Neapoltan WFO Build in Luebeck
« Reply #137 on: Today at 01:46:04 PM »
The lights are a nice touch.
Pizza is not bread.

Offline Protoolskaiser

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Re: New Neapoltan WFO Build in Luebeck
« Reply #138 on: Today at 02:04:22 PM »
The lights are a nice touch.

Thank you and yes...they are. Since we are hitting winter here in northern Germany it gets dark now around 4PM.
So some light out here makes it much more comfortable and now I know where to put the pizza. ;)


 

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