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@fishlessman Is there a risk of the bands loosening enough in a 1000+ cook to drop the dome?
As a Forno bravo and ceramic grill dealer, I have several clients that own both. One can't sub for the other.
I for one personally don't understand why folks would want to subject their ceramic cooker to such high heat. I understand the searing temps but anything higher I just don't get.
Anyway, wfo are nice, but you need to plan ahead for when you want use it. Heat up time can take awhile depending on the size of the oven.
Just my 2 cents.
I think I can build the 42" pompeii for cheaper than the 28" primavera
Agreed. Watching the pro's and there WFO's. They are always keeping the pizza moving.
I'm not trying to be incendiary here (not trying to be punny either), but cooking with gas is like kissing your sister. There is a certain romance involved with cooking in a wfo (i'm no expert), and I'm the type of person who buys in to that sort of thing. Yes, something like a wfo takes a good amount of research and sweat equity (besides $$) to build, but for some folks there is value in that. It will be more labor intensive (building and cooking), but some folks cherish that.
"It's known fact that at these temps, the wood imparts ZERO flavor to the pizza. It's simply a fuel source."
This isn't exactly true. While I'll concede that a hot wfo doesn't impart SMOKE flavor to a pizza, it does impart an enormous amount of flavor and texture via the intense DRY heat. You'll never get a propane fire or an electric oven to match the dry heat of 1000+F wfo. Burning propane produces water, plain and simple. That water flashes to steam and steam bakes a different kind of crust. Steam also makes the tomato and cheese caramelize differently. It's not a bad pizza, but it is different than a wfo pizza.
And I've got to tell you guys, that romance thing ain't bunk. Sitting outside on a fall evening with the egg smoking and the wfo burning down with family and good bourbon? Best thing in life.
Heres a pie I did in my Forno Bravo
Good Looking za! I can feel my Neapolitan pizza obsession is starting up again - going to dust off my bag of tipo 00 flour and try again.
My attempt last year was frustrating to say the least. I tried many times, but never got the "chewy, fold-able without cracking, sour, airy" crust I was looking for. In fact, I was way off. I am somewhat new to making dough, so I assume my expectation was too high. I am sure it takes years. www.pizzamaking.com . . . is some intense stuff. Two quick questions.
Do I NEED to get a digital scale?
Do I NEED to look into live yeast and/or sourdough starters?
Here is an objective review from a guy on pizzamaking who has / had a WFO and a 2stone. http://www.pizzamaking.com/forum/index.php?topic=23994.msg243892#msg243892
Please tell me HOW there is ANY moisture which will affect a cook coming from a natural gas 60,000 BTU hurricaine burner?
@ringkingpin, that's corn meal...i use that as a release agent on my peel.
If I was not going to go the wood route I would simply buy a used electric oven and stick in the garage and remove the safety, cook on the clean setting. In regards to needing starter and needing scale. If you want to make neopolitan and want a little of the sour factor. YES you need a starter. @ringkingpin is right you don't need it for pizza but for neoplitan you do. The twostone looks nice, but I am not interested in that setup.I am not 100 percent on building yet. The fornobravo preconstructed, @CGW1 's operation is all I really need. I do enjoy having something to work on though. Plus it looks like shipping the preconstructs are cost prohibitive in NJ.Nice pizza's!
If I was not going to go the wood route I would simply buy a used electric oven and stick in the garage and remove the safety, cook on the clean setting.
Certify your pizzeria or restaurant and join the Associazione Verace Pizza Napoletana.
1. Wood-burning oven. The real Neapolitan pizza must be cooked in a wood-fired dome oven operating at a temperature of about 900 F. Gas, coal, electrical ,or wood/gas combined ovens, while capable to produce a delicious pizza, do not conform to the Neapolitan tradition and are not allowed.2. Proper Ingredients: Only fresh, all-natural, non-processed ingredients (preferably imported from Naples or Campania region) are acceptable:a. wheat flour type "00": highly refined flour which has been milled to standard "00" (doppio zero). A small amount of wheat flour type "0" (Manitoba) is allowed to be added providing the percentage ranges from 5 to 20%. This variation is dependent on the external temperature and is used to enforce the '00' flour and not replace it.b. Fresh tomatoes: the following variations of fresh tomatoes can be used: "S.Marzano dell'Agro Sarnese-nocerino D.O.P"., "Pomodorini di Corbara (Corbarino)", "Pomodorino del piennolo del Vesuvio" D.O.P." Canned Peeled tomatoes: the recommended tomato is the "Pomodoro pelato S.Marzano dell'Agro Sarnese-Nocerino D.O.P.". If peeled tomatoes are used they should be strained, broken up and homogenised by hand. The use of fresh or industrially prepared "Roma" tomatoes ("pomodoro lungo tipo Roma") is allowed.c. Mozzarella: Certified mozzarella di bufala campana D.O.P, mozzarella S.T.G. (see attached appendices for suppliers and technical details). Fior di latte: "Fior di latte dell'appennino meridionale D.O.P" or other certified 'fiordilatte'.d. Extra Vergin Olive oil (EVO).e. Basil: Fresh Basil must be used.f. Cheese: Grated Hard cheese must be used Fresh Garlicg. Origano: "Origanum vulgare" from the "Labiatae" family.h. Sea salti. Yeast: Compressed yeast, biologically produced, solid, soft and beige in colour ,with quite an insipid taste and a low degree of acidity must be used. Yeast must be purchased in packages ranging from 25-500 grams. (Saccharomices cerevisiae) (See Italian Decreto Ministeriale. 21/03/1973 e 18/06/1996). The use of Natural yeast (Sour Dough) is also permitted.j. All types of fat must be excluded from the dough.3. Proper technique for the preparation of the dough. Hand-worked or low speed mixer (fork or spiral). No planetary or vertical mixers are allowed.4. Proper technique for the preparation of the pizza. Opening the dough only by hand and slapping on the working surface, transfer of the pizza on a peel by hand and adjusting the shape, cooking on an oven with a temperature of not less than 900Â° F for a time not exceeding the 90 seconds.5. Proper Equipment. A proper work surface (usually a marble slab), a wood or aluminum pizza peel to introduce the pizza into the oven and a long handle metal round peel to turn and remove the pizza from the oven.6. Final Product. Pizza Napoletana must be not larger than 11 inches with a raised edge crust of about 1 inch and a thin center. The pizza should be soft and elastic, and easily foldable.7. Documentation. A set of documents, pictures and video need to be provided to the Association for the first preliminary evaluation (see below).8. Others. In case of multiple restaurants, each individual store is bound to uphold the standards of the Association and pay a correspondent membership fee. The membership does not automatically be extended to any new units opened subsequently the joining of the Association, nor the membership is transferable from one location to another. Rather, each individual location is evaluated and billed separately. An yearly renewal fee will be due at the beginning of each calendar year. In the event of non-compliance of these rules by one or more of the associated restaurants, the VPN Association maintains the right to suspend or rescind the membership on an individual or collective basis.