Author Topic: Authentic Neapolitan WFO - How to build -  (Read 82607 times)

mesiano_wood_ovens and 1 Guest are viewing this topic.

Offline sub

  • Registered User
  • Posts: 1016
  • Location: Belgium
Re: Authentic Neapolitan WFO - How to build -
« Reply #350 on: September 02, 2016, 04:50:37 AM »
Strazzullo Michele -Pizzeria Olio a Crudo Milano

Offline ppzz

  • Registered User
  • Posts: 11
  • I Love Pizza!
Re: Authentic Neapolitan WFO - How to build -
« Reply #351 on: October 11, 2016, 11:09:22 AM »
Hi! I need some help with the height of the oven. What is the proper height of the oven floor from the ground? I guess the SF is about 114cm, but acunto seems to a bit heigher to me. Thanks for the help!

Offline vtsteve

  • Supporting Member
  • *
  • Posts: 773
  • Location: Vermont, USA
Re: Authentic Neapolitan WFO - How to build -
« Reply #352 on: October 11, 2016, 11:29:47 AM »
Most people find that a floor at elbow height, while standing in front of the oven, is most comfortable -- mine is a few inches higher (don't like stooping to look in).
In grams we trust.

Offline ppzz

  • Registered User
  • Posts: 11
  • I Love Pizza!
Authentic Neapolitan WFO - How to build -
« Reply #353 on: October 12, 2016, 02:38:52 AM »
Thanks! I built an acunto style mobile oven with 105cm floor. For me its important to see the whole oven floor, but also needs to be comfortable! Elbow height will be a good start! ;)

Offline Neopolitan

  • Registered User
  • Posts: 561
  • Location: Amsterdam
  • Pizza, Pasta Birra e Basta!
Re: Authentic Neapolitan WFO - How to build -
« Reply #354 on: October 13, 2016, 12:08:04 PM »
Traditional bread baking WFO have a forward sloping floor for beter convection and overview on the buns in the back even with the extremly flat and low ceiling.

Offline Neopolitan

  • Registered User
  • Posts: 561
  • Location: Amsterdam
  • Pizza, Pasta Birra e Basta!
Re: Authentic Neapolitan WFO - How to build -
« Reply #355 on: October 13, 2016, 12:17:08 PM »
PizzaRé homemade oven: My wood stove ... The second ..., This time I did it big!

The Acunto cast iron door kit cost around 350 Euros.

This home build Forno Napoletano looks amazing and well executed. Except for the chickenwire under the floor??? And the base with the rebar between the expanded clay??? I think there should be more pictures on the creation of the base to explain the build.

Case


Offline ebpizza

  • Registered User
  • Posts: 296
Re: Authentic Neapolitan WFO - How to build -
« Reply #356 on: October 16, 2016, 08:01:41 PM »
Once upon a time...




This place is now closed. Not sure whatever happened to the oven. When it first opened, the pizza was a good as anything I've had in Naples, and then for whatever reason, it went downhill.