Author Topic: cost of purchasing a true Neapolitan pizza oven ? (Read 105759 times)

widespreadpizza · « **Reply #40 on:** August 17, 2009, 12:48:06 AM »

Zaman, thanks for sharing that video. They all look like great techniques. I wonder if they all produce the same pizza. Also, I would like you to enlighten us on the dough hydration and fermentation regimen. thanks -marc

thezaman · « **Reply #41 on:** August 17, 2009, 11:54:21 AM »

marc,the third stretching method made the dough even across the bottom .the second method left the rim flatter less airy . the vpn method of putting the back of your right hand next to the right rim then pull the left side with three fingers and rotate the dough a quarter turn is the method they want used. it makes the center thinner and it gets thicker as you get to the raised edge .
the dough method used 79 deg water, hydration of 60 percent, 15 minute mix with finished temp of 83 to 84 degrees. a one hour rise in a covered container, cut into 9 oz balls floured bottom of the dough tray placed 8 per tray and covered, then into the cooler which was at 38 degrees . the kitchen was about 87 degrees . the kneading method was different, you place the dough in your hands and your fingers together as if folding them or cracking your knuckles, then you rotate and it seals the dough. this also works with the mozzarella.

widespreadpizza · « **Reply #42 on:** August 17, 2009, 12:09:16 PM »

Zaman, thanks very interesting. How long were the dough balls cold fermented before use? also do you have any pictures of the finished product? thanks again. -marc

thezaman · « **Reply #43 on:** August 17, 2009, 02:17:10 PM »

the dough was from two days maximum to 18 hours minimum . we did get into friday morning dough made at ten am at about 9 pm that night which was room risen for one hour before use . i will send some pics tonight .

trelk · « **Reply #44 on:** August 24, 2009, 08:44:44 PM »

thanks for the video. maybe i have been reading too much peter reinhart but shouldn't one do their best not to pop all those air bubbles in the dough?

thezaman · « **Reply #45 on:** August 26, 2009, 09:26:57 AM »

if you look at some of the video of pizza makers in naples they seem to stretch the dough pretty aggressively . then you look at the explanation in the new video that was put up yesterday and he made a point of preserving the air in the dough. we need a explanation by one of the members that does this for a living.

jimd · « **Reply #46 on:** August 26, 2009, 09:36:50 AM »

ZaMan, you are right. I am also confused by the new stretching video, as that is the first time I have heard someone indicate that you should keep the fingers spread apart while pressing down so as not to press too much air from the dough. On the new video, the skin resulting from this method appears fully stretched, and my guess is that the difference may be very subtle.

For convenience, I will re-post a link to the new video below.

http://www.myrecipes.com/recipes/local-flavor/video/0,28816,1907779,00.html

Jim

PETE · « **Reply #47 on:** September 05, 2009, 02:00:13 AM »

BRUNO arrived from Naples in perfect condition.

Barry · « **Reply #48 on:** September 08, 2009, 09:00:43 AM »

Hi PETE,

Your BRUNO looks fantastic ! Is it the model that is 1.3 metres in diameter ?

Are there also Wheels ?

Is there a special "burn in" proceedure that you need to follow ?

Kind regards.

Barry

PETE · « **Reply #49 on:** September 08, 2009, 09:02:03 PM »

Barry it is the 130 cm model, and if can be ordered with wheels. The oven must be cured by starting small fires. An hour after starting the small fire, the fire bricks inside the oven turn jet black due to the moisture, we are currently on the 4th day of curing and the oven bricks have turned clear (white), which means its almost ready. It is amazing how hot the oven gets and the small amount of wood it takes to achieve high temperatures.

Mo · « **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?

PETE · « **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.

pacoast · « **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?

.

PETE · « **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

pacoast · « **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.

.

Mo · « **Reply #55 on:** September 11, 2009, 10:58:02 AM »

Here's ours coming in: 140x160cm Valoriani (Mugnaini).

thezaman · « **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

Mo · « **Reply #57 on:** September 24, 2009, 08:11:25 PM »

Quote from: thezaman 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

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

pacoast · « **Reply #58 on:** September 24, 2009, 09:04:29 PM »

Quote from: thezaman 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

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.

.

PETE · « **Reply #59 on:** September 25, 2009, 03:01:45 PM »

From the middle of the oven (floor) to dome around 16 inches