valoriani vs. ambrogi for Neapolitan pizza

[Guyskr]

Re: valoriani vs. ambrogi for Neapolitan pizza

I just went to the local Ambrogi dealer and i checked the oven.
The dome height is 15 inches. It's low enough to cook Neapolitan pizza in it?

[Tscarborough]

Re: valoriani vs. ambrogi for Neapolitan pizza

Yes, what is the door height?

[Guyskr]

Re: valoriani vs. ambrogi for Neapolitan pizza

a little less the 10 inches

[Tscarborough]

Re: valoriani vs. ambrogi for Neapolitan pizza

I just went and looked at them. For the money, you could build an entire outdoor kitchen, plus they look to use typical Neapolitan "insulation" which is midway between mass and insulation. The major fault I find with Neapolitan built ovens is that they use the insulation as a buttress for the low dome shape, which means that it has a high compressive strength which equals poor insulation. They are just not that an efficient design.

That said, for normal home use it won't matter that much, go for it if you can afford it.

[Guyskr]

Re: valoriani vs. ambrogi for Neapolitan pizza

it's actually pretty cheep (for where I live). The cost of the oven plus taxes, shipping and pizza peels is 2700$

[Tscarborough]

Re: valoriani vs. ambrogi for Neapolitan pizza

That is cheap, you can't go wrong then.

[Guyskr]

Re: valoriani vs. ambrogi for Neapolitan pizza

So I guess that here is my answer

On a completely different subject, do you have an experience with beech wood? I have the option to buy some of those for a realy good price

Thank you for all your help!

[Tscarborough]

Re: valoriani vs. ambrogi for Neapolitan pizza

Beech wood makes great canoes and paper, not so much as firewood.

[Guyskr]

Re: valoriani vs. ambrogi for Neapolitan pizza

Haha, ok.
So I should keep with the citrus?

[Laurentius]

Re: valoriani vs. ambrogi for Neapolitan pizza

Hi Guy,

Citrus is great! If you can get some olive or nut and fruit wood, fantastic.

[Guyskr]

Re: valoriani vs. ambrogi for Neapolitan pizza

Actually olive is the easiest wood to find here

Thanks to you all!

[Guyskr]

Re: valoriani vs. ambrogi for Neapolitan pizza

Ok, so the Amborgi option just isn't an option anymore.
I found out that to cover to oven with a brick house will cost me about a grand.

I found another option, a professional oven builder that will come to my house in build an oven for me.
The price for a 40 inch oven with 18 inch height will cost me 3 grands.
Do you think it's a good option?
What to you thing of this height? could I cook some Neapolitan pizzas in this oven?

Thank you a lot, Guy

[shuboyje]

Re: valoriani vs. ambrogi for Neapolitan pizza

For my money I would still go with the proven oven and deal with the stainless enclosure until you have an extra grand for the brick. You can't put lipstick on a pig, and no matter how nice an oven looks when it doesn't function right you are gonna be wishing for that stainless one that does. There are very few oven builders in this world who build them properly. I'd bet there are 100 who will build you a oven that doesn't work for every one who will.

[Guyskr]

Re: valoriani vs. ambrogi for Neapolitan pizza

This builder is from an professional company that does some very good job, that is not the problem.
The problem is the height of the oven.

[Guyskr]

Re: valoriani vs. ambrogi for Neapolitan pizza

Well, here the building stages as seen in their site: ????? ????? ??? – ???? ???? - ?????? ?? ????? ?????? - ????-?????-?????-?????
The only thing that you can't see is the thermic blankets, which the oven has 4 1-inch thick blankets.
This oven is about 58".
What do you think about the work flow that is shown here?