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Author Topic: Authentic Neapolitan WFO - How to build -  (Read 126015 times)

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Offline TXCraig1

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Re: Authentic Neapolitan WFO - How to build -
« Reply #380 on: July 02, 2018, 09:59:21 AM »
I'm planning a 120cm id oven and are interested in a comparison of internal measurements of, soldier height? internal roof height? door height and width?
These measurements aren't so often discussed but are important aspects of oven performance.

cheers,

Steve

This might help: https://www.pizzamaking.com/forum/index.php?topic=22618.msg236987#msg236987 but don't put your soldiers on the deck.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline sub

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Re: Authentic Neapolitan WFO - How to build -
« Reply #381 on: November 19, 2018, 09:56:41 AM »
Agliarulo forni
« Last Edit: November 19, 2018, 10:13:56 AM by sub »

Offline Peyronson

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Re: Authentic Neapolitan WFO - How to build -
« Reply #382 on: April 14, 2020, 04:53:14 PM »
I'm planning to build a WFO for neapolitan-style pizza with an internal diameter of 80 cm (≈32 inches) and have read that the dome height should be about 1/3 of the inner diameter, which would be roughly 27cm (≈11 inches).

When building an oven of these dimensions - does the opening need to be smaller than the typical dimensions of about 44cm wide 22cm high? I'm under the impression that the dimensions of the opening don't change much with the diameter of the oven, but that would mean less height above the opening to trap gas/heat?

Is it ok to aim for a solider course of about 14-15 cm (5,5-6 inches) height and total dome height of 28-30cm (11-12 inches) with a 22cm high opening?

Regards, Fredrik

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