Author Topic: cost of purchasing a true Neapolitan pizza oven ?  (Read 54727 times)

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Offline Mo

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Re: cost of purchasing a true Neapolitan pizza oven ?
« Reply #50 on: September 08, 2009, 09:10:22 PM »
Very cool. Hopefully you are not going to hide that beauty in the back? Will it go in an exhibition kitchen? Four days of curing, huh? How many more to go?


Offline PETE

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Re: cost of purchasing a true Neapolitan pizza oven ?
« Reply #51 on: September 08, 2009, 09:24:58 PM »
No, it will not be hidden but in the corner of the pizzeria for everyone to view.  According to the builder once the bricks clear from being black, it is ready to use which takes anywere from 3-5 days.  Still waiting to install the diving arms mixer, but I am going to make a dough at home this week and try it out.  I can at least now use Caputo flour, which does not work well in my $300 home oven.

Offline pacoast

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Re: cost of purchasing a true Neapolitan pizza oven ?
« Reply #52 on: September 09, 2009, 06:12:12 PM »
BRUNO looks awesome. We look forward to more details & pics as you get your place setup. Don't suppose you could measure BRUNO's interior height (floor to ceiling, in the middle) for us sometime?

.

Offline PETE

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Re: cost of purchasing a true Neapolitan pizza oven ?
« Reply #53 on: September 11, 2009, 03:43:43 AM »
Pacoast, when it cools down I will try to measure the dome, I cooked a couple of pies today, floor at 850 dome over a 1000. tried a couple of flours, caputo, and giustos 00 they tasted incredible.  Seems like Giustos has more flavor, then again I am still mixing the dough on my kitchen aid until we can connect the Pietroberto diving arms mixer to 3 phase power.  But I feel cheated for all the years, some on this board have great backyard wood ovens (just joking), once you cook in one of the animals, how could anyone want to cook in gas etc... I

Offline pacoast

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Re: cost of purchasing a true Neapolitan pizza oven ?
« Reply #54 on: September 11, 2009, 04:38:27 AM »
Thanks PETE. Everything seems to work better when you have quality tools, like a proper oven. The diving arm mixer should also make your life easier. No comparison to the Kitchen Aid. Of course with a great oven & diving arm mixer, it's our turn to be envious of your kitchen. Cheers.

.

Offline Mo

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Re: cost of purchasing a true Neapolitan pizza oven ?
« Reply #55 on: September 11, 2009, 10:58:02 AM »
Here's ours coming in: 140x160cm Valoriani (Mugnaini).

Offline thezaman

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Re: cost of purchasing a true Neapolitan pizza oven ?
« Reply #56 on: September 24, 2009, 07:43:34 PM »
pete ,and mo , can you give us the dome height of your ovens ? neither companies publish this on their web sites

Offline Mo

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Re: cost of purchasing a true Neapolitan pizza oven ?
« Reply #57 on: September 24, 2009, 08:11:25 PM »
pete ,and mo , can you give us the dome height of your ovens ? neither companies publish this on their web sites

zaman, I will take some numbers down next time I'm at the space.


Offline pacoast

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Re: cost of purchasing a true Neapolitan pizza oven ?
« Reply #58 on: September 24, 2009, 09:04:29 PM »
pete ,and mo , can you give us the dome height of your ovens ? neither companies publish this on their web sites

I know that setting up a new place can take all of your time & then some. But I'd really appreciate those heights too (floor to inside ceiling) if you can find the time to measure it.

.


Offline PETE

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Re: cost of purchasing a true Neapolitan pizza oven ?
« Reply #59 on: September 25, 2009, 03:01:45 PM »
From the middle of the oven (floor) to dome around 16 inches

Offline pacoast

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Re: cost of purchasing a true Neapolitan pizza oven ?
« Reply #60 on: September 25, 2009, 03:53:44 PM »
Thanks PETE.

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Offline Mo

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Re: cost of purchasing a true Neapolitan pizza oven ?
« Reply #61 on: October 01, 2009, 01:37:46 PM »
OK,

the Valoriani is 60" fromt the inside of the arch opening to the back wall, 54" across the middle and 18" from the center of the floor to the top of the dome.

Offline pacoast

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Re: cost of purchasing a true Neapolitan pizza oven ?
« Reply #62 on: October 01, 2009, 02:16:26 PM »
Thanks. How close are you getting to setting the entire place up?

.

Offline Mo

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Re: cost of purchasing a true Neapolitan pizza oven ?
« Reply #63 on: October 01, 2009, 04:17:41 PM »
Thanks. How close are you getting to setting the entire place up?

.

We're getting closer. Walls are up and waiting for sheetrock. We have a lot of custom steel work being fabbed now. I would say we're about 4-6 weeks from having the space ready. If you like, you can get a feel for us at:

http://www.vesuvius-wfp.com

So much for not using this site for shameless self-promotion...
« Last Edit: October 01, 2009, 04:21:52 PM by Mo »

Offline pcampbell

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Re: cost of purchasing a true Neapolitan pizza oven ?
« Reply #64 on: October 01, 2009, 05:42:52 PM »
very cool!
Patrick

Offline andreguidon

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Re: cost of purchasing a true Neapolitan pizza oven ?
« Reply #65 on: October 01, 2009, 08:24:05 PM »
yea ! very nice !!
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Offline PizzaVera

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Re: cost of purchasing a true Neapolitan pizza oven ?
« Reply #66 on: December 25, 2009, 06:37:32 AM »
We're getting closer. Walls are up and waiting for sheetrock. We have a lot of custom steel work being fabbed now. I would say we're about 4-6 weeks from having the space ready. If you like, you can get a feel for us at:

http://www.vesuvius-wfp.com

So much for not using this site for shameless self-promotion...

hey  MO, hows it all going with the shop?? hows the oven? and hows business?

anything to report, problems, costs, running the oven etc..

we would all love to know ..
got any new pics of the baby in action???


Offline Mo

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Re: cost of purchasing a true Neapolitan pizza oven ?
« Reply #67 on: January 01, 2010, 04:17:51 PM »
hey  MO, hows it all going with the shop?? hows the oven? and hows business?

anything to report, problems, costs, running the oven etc..

we would all love to know ..
got any new pics of the baby in action???



Apparently I'm no good at estimating construction times as we are just now finishing up the last few details. Just started the oven break in last nite. I start training staff on Tuesday...I added a build blog to our website for those interested in such things...

Offline thezaman

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Re: cost of purchasing a true Neapolitan pizza oven ?
« Reply #68 on: January 02, 2010, 07:46:03 PM »
Mo, that is a impressive restaurant design. if you and your wife did it bravo !! the logo is ingenious . do you have your recipe figured out yet? was fred at all helpful on flour, or are you going in a different direction? sorry, i am a nosy one! larry

Offline Mo

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Re: cost of purchasing a true Neapolitan pizza oven ?
« Reply #69 on: January 07, 2010, 09:33:10 PM »
Mo, that is a impressive restaurant design. if you and your wife did it bravo !! the logo is ingenious . do you have your recipe figured out yet? was fred at all helpful on flour, or are you going in a different direction? sorry, i am a nosy one! larry

thanks Larry, my wife did an awesome job with the branding. She's a great designer and we worked hard on getting everything right. Everybody assumes we are a corporate franchise, I think because of the strength of the branding. Anyhow, we are set to open the doors on Monday. I think were going to get crushed because we've had a lot of buzz in a relatively small city where people eat out A Lot. We've also got a good location with great visibility from the busiest retail avenue in town.

The oven is great but eats a ton of wood!

Well, back to work for this guy... 

Offline pizzanapoletana

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Re: cost of purchasing a true Neapolitan pizza oven ?
« Reply #70 on: February 03, 2010, 01:48:42 PM »
Bill, I agree with you (sorry I don't post that much, been a viewer for many years), I have worked with a couple of Fabricated Northern Italian ovens, and they are not even close to true Neopoltian ovens, as far as Marco's co. even Stefano Ferrara in Naples has no idea what special family makes his oven, and their family has been making ovens for close to 100 years.  Marco contacted Ferrara a couple of years ago and wanted to represent their ovens, but things feel thru, and ever since he has been bad mouthing their ovens. ....

Just came across this post and happy to clarify this statement (and happy to provide more info if required):

I contacted Stefano and all other builders more then 5 years ago as going through my research I got several numbers of master builders across Naples (mainly 3 families and initially Stefano's was not one of them). I have actually avoided bad mouthing  specifically anyone including Stefano but have expressed the results of my reaserch without naming anyone and only clarified my complete distance from Stefano's company. Obviously for what you stated and other things I have heard, Stefano is not doing the same. The pizzamaker that gave me the number told me that had been making ovens for a long while. The reasons for this was to find ovens for my clients (I was consulting for) and I had no intention of representing anyone other then finding the best products for my clients. Stefano asked me to help him with the english speaking clients and made me a small offer for this help which I initially did not accept as I stated many time to him (and still have the emails to prove it) I wanted to remain independent!!!Things failed through as I found out that stories I was told were not necessarily true,  and would love to bullet point all of them but I never actually looked for a direct confrontation even thought I keep hearing stories that are being told about me. We still have clients in Naples and like to leave thing the way they are.... for now

The Masterbuilder's family that now work with Forno Napoletano has been building ovens (Pizza, bread and home ovens)for generations and I have actually seen a 70+ years olld oven built by a great uncle that was still working.


Back on the subject of this post:

An Authentic Neapolitan Oven (Now included in the EU Disciplinare so necessary for Pizza Napoletana STG), is made according to certain design principles and using specific materials. SO what is the difference? In Simple term you can cook pizzas in 30-60 seconds both underneath and the top and have outputo of 120 pizza an hour. Can you do the same with another oven? NO. IF you raise the flame, it will burn underneath before it even melt the mozzarella or after many pizza it will not cook the base at all...




Offline David

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Re: cost of purchasing a true Neapolitan pizza oven ?
« Reply #71 on: February 04, 2010, 11:33:29 AM »


"Now I know what a good oven is. This one is very forgiving.(Acunto) Like a good car, it's very easy to drive. The one I have in Brooklyn (Valoriana ) is much more temperamental, much more difficult to keep at the same range. This oven is very, very friendly. It makes a nice pizza. The temperature of the stone is always in balance with the temperature of the inside of the oven, so that the pizza is cooked on the top and bottom in the same time. It's not raw on top and burned on the bottom.

It was imported from Italy, right?

It was made in Napoli and imported from there. There are only a few in this country. It's a very expensive oven, especially once you go there and bring it back, and everyone has robbed you, from Napoli to here! It ends up being an expensive oven!

But worth it?

Yeah, it's worth it. What price, though, I don't know. He told me $40,000. I think it's $20,000. "

This quote is from a conversation with Motorino owner M.Palumbino after taking over UPN last year,in an article published in the Village Voice.
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Offline jjerrier2450

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Re: cost of purchasing a true Neapolitan pizza oven ?
« Reply #72 on: February 11, 2010, 11:49:07 PM »
So did anyone ever get a final answer on the Type 1 vent-a-hood and fire suppression system for a Stefano Ferrara oven?  I am looking at installing one in the City of Dallas and the Health Dept OK'd the oven but now the inspection group is wanting it under a hood and with fire control.  Obviously, that totally screws up the look of the oven and I really want it out on display.  I may be able to get around the hood issue with a "non-grease laden food" argument.  But what about fire suppression...will arguing that it has a door make any sense?  Any experiences you guys have with the Ferrara ovens would be greatly appreciated.

Offline Matthew

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Re: cost of purchasing a true Neapolitan pizza oven ?
« Reply #73 on: February 12, 2010, 06:14:01 AM »
So did anyone ever get a final answer on the Type 1 vent-a-hood and fire suppression system for a Stefano Ferrara oven?  I am looking at installing one in the City of Dallas and the Health Dept OK'd the oven but now the inspection group is wanting it under a hood and with fire control.  Obviously, that totally screws up the look of the oven and I really want it out on display.  I may be able to get around the hood issue with a "non-grease laden food" argument.  But what about fire suppression...will arguing that it has a door make any sense?  Any experiences you guys have with the Ferrara ovens would be greatly appreciated.

Hi Jay,

One of the members "Pete" has a SF.  You may want to PM him.

Matt

Offline Mo

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Re: cost of purchasing a true Neapolitan pizza oven ?
« Reply #74 on: February 14, 2010, 04:49:54 PM »
So did anyone ever get a final answer on the Type 1 vent-a-hood and fire suppression system for a Stefano Ferrara oven?  I am looking at installing one in the City of Dallas and the Health Dept OK'd the oven but now the inspection group is wanting it under a hood and with fire control.  Obviously, that totally screws up the look of the oven and I really want it out on display.  I may be able to get around the hood issue with a "non-grease laden food" argument.  But what about fire suppression...will arguing that it has a door make any sense?  Any experiences you guys have with the Ferrara ovens would be greatly appreciated.

I don't know the Ferrara ovens but I can share a little about how I approached inspectors with an argument for direct venting. With respect to our oven (Valoriani), there were several good bits of info (UL/ETL listings, manufacturers recommendations, compliance with NFPA 96) that formed a compelling argument for direct venting. I made sure I had all of our documentation in line and met with inspectors to discuss the code in question and how we would suffice the requirements. It really helps your case if you do your homework. Also, in my opinion, it helps if you engage the inspectors in a respectful, conciliatory manner. After all, they are the recognized authority and have power to bless/doom your project.

Where no type-1 is indicated, there is no need for direct fire suppression. The argument being little to no presence of grease-laden vapor equals much reduced risk of fire. I have a hard time seeing how an inspector would ok direct venting but then require dedicated fire suppression. If the building is outfitted for sprinklers, etc, the addition of well-placed fire extinguishers should suffice the fire inspector's needs.

Hope this helps...

Mo.