I must say you are very talented, great video, whould like to know what are the advantages of a steel oven vs a brick oven other than the weight advantage steel would have?
Helo, I´m also going to do someting similar inspired in the Authentic Italian Neapolitan Style (my design) but a smaller version and FULL stainsless steel ( even the outside shell). Just one question, the sheet you used on the top ( outside ) is like 0.6mm or 0.7mm .. in order to bend so easily just with its weight creating a curve dome??!
@@TheKuiou yes some small rustflakes fall off when the fire is started so I clean the oven floor every time I use it. But it is still very solid and have alot more to give.
Hello! The performance is great! It gets up to temp in around 1 hour (500degres celcius) and cools down in little over then 1-2 hours. I have used it around 20 times on events and at most We baked 260 pizzas in 5 hours. The only problem is that the oven needs a brush and wet tovel when fired up due to micro rust particles but then its good to go! Best choose for inner core would be stainless steel
Thank you for the quick response!I will follow this blueprint with stainless steel, and I will build this oven for my school project(In my school at a specific class you must build something or do a study on something). You can not possibly understand how much did you help me with this video! I thank you very much for it and wish you the bests, Bence
very interesting. How long does it take for the temperature to drop to 0 once the fire is off? WHat difference did you notice between this build and the neapolitan brick oven you later built in terms of performance(how long it takes to warm, max temperature it reaches and once fire is done how much the temperature holds). I built a portable oven but the height is too high so im looking to build a neapolitan oven. Your videos are very good. Thanks!
Yes good cuestions! I have no doors on neither of the ovens. But the changes in temp is quicker in both ways on the steel oven. 1 hour the get from 0-600 celcius, 1 hour after the fire has died I can close the doors on my car and drive home. But with a door on the oven the temp should hold on much longer, it is really good isolated. You can hold your hand on the outside of the oven when the temp is 500 celcius. Yes too high inner roof is a big problem.. you should use the neapolitan formula with diameter/3 to bake good pizzas 😀 Hope it helps! 🔥
I am a fan of the old school and modern industrial look. The quicker heat up and cool down temperatures compared to the stone oven in my opinion make this one a superior design. Nice work. A functional work of art.
Bra videos du gjort. 2 frågor: Vad är den vita såsen du använder istället för tomatsås ibland? Sett det förut men inte hittat hur man gör den eller vad det är. 2 - Vad kör du för mjöl vid bakningen för att det inte ska fastna? Det ser lite gult ut som jag sett fler har och på engelska videor kallar dom det semolina flour. Är det bara durumvete eller något annat?
@@napoliciouspizza1213 Den såsen låter väldigt god, ska provas! Är det basilika du menar med örter eller lite annat? Det låter inte så napoletanskt men det kanske det är? Jag vet att tomatsåsen inte är helt given där nere framförallt historiskt. Tack för tipset och fortsätt att filma dina pizzor!
I bought them from a import-shop here in sweden, but they are from Naples/Napoli. Search in your country, biscotti di sorrento or saputo biscotti. Or import for yourself
Är riktigt tacksam och imponerad av dina byggen. Framförallt att du faktiskt delar det som är äkta, fakta och som det ska vara. Det gäller även din deg och det receptet. Det finns för mycket på nätet av ugnar och degar men detta gör det rättvisa. Ska bygga en Sten ugn själv snart och det är viktigt med detaljer för min del. Kommer säker att ställa frågor.
Tack så jättemycket och verkligen roligt att det uppskattas! ❤️ Ja stenugnen blev verkligen helt underbar och borde kunna bli det för alla som väljer att följa videon 😀 Plåt-Maggan har lite problem som borde handskas med och jag planerar att göra en uppföljningsvideo om det 😀 Även videon med degen behöver uppdateras, framförallt då med jästmängden! Roligt att du ska bygga ugn! Blir det napoletansk ugn eller pompei? Ja det är bara att fråga på 😀 Mvh
@@napoliciouspizza1213 det blir en napolitansk. Dock i familjen har jag en envis som vill att jag bygger efter hans mall som är likt många andra en ”pilates” ugn. Jag är dock inte imponerad av just det ej heller stenciler i den. Så därför kommer mitt vala att vara på något som är identisk med din. Vill ha några justeringar bara estetiskt så som ex Sten i samma vågrätt höjd som plattorna utanför ugnen. Hade så gärna provat din Ugn och inspekterat och frågat om alla fallgropar material åtgång och inköpsställe etc. ❤️
@@napoliciouspizza1213 det var någon från Italien som hade svarat att det fanns information att hämta och hon var från Neapel och det skulle vara 40cm och inte 36cm minns ej vad hon hette nu.
Nice job, I would have used stainless steel though (at least for the inner chamber) What is the temperature gap between inside and outside? Is it possible to touch the outside wall while you're cooking?
Thank you! Yes you are correct, stainless steel would be more durable in the long run. But it would be very hard to make the dome shape that I wanted. This inner roof releases small rust flakes when it cooles off. So I must brush it and clean it before use. Inside it is 5-600 degrees celcius when it bakes the pizzas perfect, and you can hold your hand om the outside, no problems there!
@@napoliciouspizza1213 that's a very good result. Again very nice job, also your pizza seems nice, being Italian I'm happy to see that more and more foreigners are trying to make authentic Neapolitan style pizza 👍
Stainless Steel is a lot more difficult to weld than steel, in addition Stainless steel is less "workable" than steel. I agree that Stainless steel, in this application, would be the superior option for a long term investment, but that can be mitigated with maintenance. The inside of the oven has an oxide layer in it, the outside of the oven could be sanded, and painted or he could coat it in an oxide layer (and oil). He could have made the oven out of stainless steel but it would require a lot more work on his part. If the oven was going to be mass produced, making it out of stainless steel might be a bit easier but a personal one off build, carbon steel in my opinion was the wiser option.
@@johnsmithfakename8422 absolutely, but still believe that for the inner chamber is a better choice. It would be nice to have an updated from Napolicous on how the oven is working after some time. My concerns are related to flakes eventually peeling of the inner sides and contaminating pizzas during cooking.
@@tomjon-bt2mk all inner metal is 2mm. The outer is 1mm. Yes of course it can make as good pizzas as brick-oven. Check out my Instagram page with the same name and you can see all my pizzas.
@@napoliciouspizza1213 Thank you very much, brother, I am in China and I don’t have the software you mentioned, can you continue to update some videos here? This is important to many of us. Can the stove top be made flat? I can't get this curved top.
@@tomjon-bt2mk okey I see. I will try to upload some more videos of when I use the oven. In that way you can see how the pizzas turnes out. About the rounded plate in top, the roof. I will think about other shapes that could be useful. 🔥🔥🔥
