Got a definitive solution to make Neapolitan style pizza at home ^^

[Yael]

So, here is a review from my last bakes using this oven!

Shell: heats quite a lot. Have to be careful.

Gas burner: Mine is good, but I recently bought another gas burner for a friend, the flame was different. The difference comes from the heads of the burner: you'll see on the pic, the old ones with a higher and thinner flame (better for our pizza ovens) have bigger holes than the new ones which flame is shorter and wider.

Stone: so I finally used this terra-cotta stone from my partner's factory. They produce "WFO-style" electric ovens and when I used it during the pizza training, I thought the stone was good material, so I asked them if they could sell me one for my oven. Result and thoughts: the pizza definitely doesn't burn on the bottom, it's the contrary!! I lack some baking! (next time I'll take a pic)
So for such a short use, I'm wondering if the other 1cm-thick white stone I have isn't better (don't ask me about the conductivity, I don't know at all!!).

Overall thoughts: I'm still very glad I made it. It's quite heavy though. But maybe a commercial production one day? 

[Yael]

I ask you th́s earlier... you said no link, gas, stone all custom made for Yael.

Happy to see the contribution to the community.

Check the 1000 messages I left on the forum and tell me again there's no contribution to the community.
You come in China, I tell you everything. Do you speak Chinese? What the heck are you going to do with the contact of the supplier? You know what's going to happen? They will just hang up.
I didn't react to your previous message because I didn't know how to reply politely. I don't even know you, you come here and you INSIST I give you the contact, after I politely declined FOUR TIMES? Are you my friend? Why would I do you such a favor? I'm already telling everything you can make from your country. You want to buy in China? I'm not a middleman, find yourself some solutions.

[Chopper01]

Check the 1000 messages I left on the forum and tell me again there's no contribution to the community.
You come in China, I tell you everything. Do you speak Chinese? What the heck are you going to do with the contact of the supplier? You know what's going to happen? They will just hang up.
I didn't react to your previous message because I didn't know how to reply politely. I don't even know you, you come here and you INSIST I give you the contact, after I politely declined FOUR TIMES? Are you my friend? Why would I do you such a favor? I'm already telling everything you can make from your country. You want to buy in China? I'm not a middleman, find yourself some solutions.

Dude no need to get excited... When i intially asked, you could just said Taobao. You told jsobolew, he didnt even ask.
I can find my way from here, i have good friends i have had forever that speak chinese. I live in Toronto - its a melting pot lol.

Just to be clear i never said to you, theres no contribution to the community. I also never insisted, i said it was cool. I also found my own solution without you.

[Roadrunner]

So, here is a review from my last bakes using this oven!

Shell: heats quite a lot. Have to be careful.

Gas burner: Mine is good, but I recently bought another gas burner for a friend, the flame was different. The difference comes from the heads of the burner: you'll see on the pic, the old ones with a higher and thinner flame (better for our pizza ovens) have bigger holes than the new ones which flame is shorter and wider.

Stone: so I finally used this terra-cotta stone from my partner's factory. They produce "WFO-style" electric ovens and when I used it during the pizza training, I thought the stone was good material, so I asked them if they could sell me one for my oven. Result and thoughts: the pizza definitely doesn't burn on the bottom, it's the contrary!! I lack some baking! (next time I'll take a pic)
So for such a short use, I'm wondering if the other 1cm-thick white stone I have isn't better (don't ask me about the conductivity, I don't know at all!!).

Overall thoughts: I'm still very glad I made it. It's quite heavy though. But maybe a commercial production one day? 

I really like the design of your oven. Are you able to measure the deck temperature?  Might need to get it up to 550°C if you stone has very low conductivity.  During preheat, I place a partial deflector in the mouth to superheat the brick evenly.

[Yael]

I really like the design of your oven. Are you able to measure the deck temperature?  Might need to get it up to 550°C if you stone has very low conductivity.  During preheat, I place a partial deflector in the mouth to superheat the brick evenly.

Thank you!
You may be right about the T° needed for the stone, I took the habit to bake when it's around 430°C, and it's not enough for this one. But on the other hand for safety reason I don't really want to heat full throttle for hours - or I will make the test next time I bake outdoor  .
I already planned to add a door (used for storing, mainly), but maybe I could design a 2-pieces door or something like that? The deflector used will be VERY hot so I would have to find a safe solution for it. I'll think about it, thanks for your input!

[jsobolew]

I've been modifying my Ooni Pro to get a better heat distribution but I'd like to build an even bigger version someday. I don't think those gas burners you used are available in the US, I've searched quite a bit and found nothing but there are other options. Please keep updating this thread as you continue to experiment with your oven, it looks really great so far.

[dragonspawn]

I've been modifying my Ooni Pro to get a better heat distribution but I'd like to build an even bigger version someday. I don't think those gas burners you used are available in the US, I've searched quite a bit and found nothing but there are other options. Please keep updating this thread as you continue to experiment with your oven, it looks really great so far.

Those gas burners seems to me like the heads of https://www.aliexpress.com/item/4000152829808.html or other types of wok burners If you are DIY inclined

Come to think of it maybe burners are probably not a bad business opportunity since even dumb burners for pizza ovens are crazy expensive in Europe.

[Yael]

I've been modifying my Ooni Pro to get a better heat distribution but I'd like to build an even bigger version someday. I don't think those gas burners you used are available in the US, I've searched quite a bit and found nothing but there are other options. Please keep updating this thread as you continue to experiment with your oven, it looks really great so far.

Thank you!

And...

Those gas burners seems to me like the heads of https://www.aliexpress.com/item/4000152829808.html or other types of wok burners If you are DIY inclined

Come to think of it maybe burners are probably not a bad business opportunity since even dumb burners for pizza ovens are crazy expensive in Europe.

Yes, that's exactly this kind of burner. Maybe you can ask the vendor if he can make custom size?

The problem is that there is zero security on those, I'm not sure if it would be legal to sell them.

[dragonspawn]

The problem is that there is zero security on those, I'm not sure if it would be legal to sell them.

I have to check requirements but the security on gas appliances is often just pilot burner with thermocouple that shuts of a valve when it cools off. They are pretty inexpensive. They are something like 35$ on aliexpress at first glance. Paella burners and wok burners without security are freely sold here in EU.

Italian made pizza oven burners are something like 50-60 EUR/kw for analog burners.

[Yael]

I have to check requirements but the security on gas appliances is often just pilot burner with thermocouple that shuts of a valve when it cools off. They are pretty inexpensive. They are something like 35$ on aliexpress at first glance. Paella burners and wok burners without security are freely sold here in EU.

Italian made pizza oven burners are something like 50-60 EUR/kw for analog burners.

Yes indeed, I just thought about it after I sent the message (I talked about it myself lol)

What is an analog burner?

[dragonspawn]

What is an analog burner?

The classical burner - you turn a knob, a valve opens partially, gas flows and burns. Up to you to control the heat output level. Those are the analog.

There are some crazy expensive PID digitally controlled gas burners that automatically increase or decrease power to keep the inside of an oven at temperature up to a degree.

[Yael]

Ok, thank you for the explanation. So I do have an analog burner.
In commercial GFO indeed you have this electronically controlled (we had one in one of our restaurant). But IMO no need of this for home appliance...