Forno Napoletana in Sweden
Inviato: 24 aprile 2017, 23:14
Hello,
I'm writing from Sweden. I don't speak Italian and google translate doesn't really make any sense so I will write in English and if you want to comment or ask a question I would prefer English but if you write in Italian i'll try to decipher it =)
I put togeteher a neapolitan style wood burning oven in our backyard. It measures 105 cm in diameter and the dome is 37 cm high. The mouth is the classic 22 x 44 cm.
It takes 3 hours to get i ready but then I can make at least 12 consecutive pizzas in the same spot without the temp falling in the floor. Have yet to try bigger quantities.
The floor, walls and dome is 64 mm brick. Insulation on top is 100 mm and on the sides 50 mm fire mat. Under the floor there's 150 mm expanded clay mix.
After the embers die out when finished its about 420 degrees in the evening, next day it will be above 200 so perfect for roasting meat.
This is my second build, the first was a higher dome style, but we moved and I wanted to try something new. There is a lot for me to learn about this oven and making consistent dough for good results.
I'm writing from Sweden. I don't speak Italian and google translate doesn't really make any sense so I will write in English and if you want to comment or ask a question I would prefer English but if you write in Italian i'll try to decipher it =)
I put togeteher a neapolitan style wood burning oven in our backyard. It measures 105 cm in diameter and the dome is 37 cm high. The mouth is the classic 22 x 44 cm.
It takes 3 hours to get i ready but then I can make at least 12 consecutive pizzas in the same spot without the temp falling in the floor. Have yet to try bigger quantities.
The floor, walls and dome is 64 mm brick. Insulation on top is 100 mm and on the sides 50 mm fire mat. Under the floor there's 150 mm expanded clay mix.
After the embers die out when finished its about 420 degrees in the evening, next day it will be above 200 so perfect for roasting meat.
This is my second build, the first was a higher dome style, but we moved and I wanted to try something new. There is a lot for me to learn about this oven and making consistent dough for good results.
