Maybe there is something being lost in translation, that other thread was filled with emotion, and had zero factual evidence besides conjecture, I was hoping we could avoid that here and see facts posted instead.
As part of your research you should actually use the ovens in a commercial environment at their peak service and see, even in a 5 minutes time frame how many pizza they cook and what intervention the pizza makers needs to have to cook the pizzas....
That is infeasible for me, and and for most other people to be able to just jet off around the world to eat pizza at different places and watch them being cooked, That is why I am partaking in internet based research. There is absolutely nothing that I cannot learn through proper communication son the "World Wide Web" isn't that why we are all here?
Then you state;
Please let’s not go down the route of comparing the BBQ with an oven….
Nowhere was I trying to compare BBQ with using a WFO for pizza, I simply stated that I have a BBQ business and I am planning on adding a wood-fired oven to do pizza at the same establishment, how you ever thought it was a comparison issue is beyond me! Again, is it a translation issue??
I am not saying that I do not like the Pizza Metro's pizza, I am just say that do not cook as in Neapolitan oven, and therefore the final product is affected by default, but I actually like it for what it is, accidentally closer to the one find in Salerno/Sorrento pizza by the meter. To cook properly it takes more then two minutes. If you just raised the temperature that it burns underneath without cooking evenly. I have, as many Neapolitan pizzaiolo, the expertise to judge how an oven cook as described above. I am happy to prove it to you any time.
okay, great wonderful, But that entire paragraph has no factual substance to it, I/we specifically asked if you could explain the hows & whys for the reason that oven does not work, too high of a dome? to wide of a dome? too deep? wrong materials? door opening? What facts can you show to back up your claims of why that particular model of oven is not suitable for pizza?? You state they do not cook in a "Neopolitan Oven" Someone esle asked if yur defenition of "Neapolitan Oven" meant the style of oven, or one built in the region. And I am still unclear of your defention until the next paragraph.
It is not a question of regionality, but the Neapolitan ovens has only ever been built by a couple of families that have maintained the secret of constructions for at least the last 300 years. These ovens have developed in Naples out of necessity of cooking pizza in a specific way making easier for the pizzaiolo to work. And therefore, where outside Naples pizza napoletana has never been produced, that type of oven as never arrived.. The oven functionality is dependent on the dimension that affect both active heat (the flame and coal) and how much wood it consume. The peculiar materials, mostly naturally extracted in the Neapolitan region, are then, with the secret of construction, equally responsible for the passive heat from the floor and for how long the keep warm and how long the oven last. If you build an exact replica in dimension of a Neapolitan oven not using the specific materials and knowing exactly how they build certain things, you may have something that look like a Neapolitan oven but it won’t cook as one (even in Naples you can find those built by brick layers that at Forno Napoletano we often replace), and therefore even then it cannot be called a Neapolitan oven.
Ok, with that last paragraph, I get that you are saying that if the basic building materials do not come from Italy, and you do not bring an oven builder with 300 years of oven building in their family to build your oven on-site, that we'll never have a properly working oven. I tend to disagree, if the critical dimensions are correct, and a material with similar qualities is used, there is no reason someone could not produce a workable oven in another country.
If my advise is not good enough from you good for me. i have been here before and now many people that have read me are in a different place (Can you guys remember the argument on coal ovens....)
Nobody stated that your opinion is not good enough, it is more that people, (myself included) are just trying to get specific answers on why certain products from different makers are unsuitable, this could be due to the geometry, door opening height, deck materials, exhaust flue even down to the fuel wood of choice.
To put it more blatantly. What Specific features do not make these particular ovens suitable in your opinion? just because they are not built in a specific Italian region? or is it the critical dimensions?
I am not trying to argue, and I do not feel anyone else here that is asking for clarification is trying to argue either.
I am just trying to get verifiable facts on ovens before I drop $15K-$25K to get an oven in my establishment,
I need to know what features, dimensions and whatever is suitable, and what is not suitable without being required to purchase 12 different units and test each one in my location to determine the issues or fly around the world to cook in each different make & model.
