Oven that can reach temperatures beyond 550 degrees

[tonybest]

Hello fellow Forno Bravo members! New member here that has an obsession for Neapolitan pizza. The best pizza imho with more sauce than cheese!

Heres my problem:
All my efforts of creating authentic Neapolitan pizza were brought to a screeching halt because I cant find the right oven to produce the best tasting Neapolitan pizza. Ive been experimenting aswell on other local pizzas here in Sweden but had the same sub par results. I had the fermentation process, all quality ingredients but the oven I had refused to reach temperatures beyond 550C.

I already tried lining the interior of my home oven with fire bricks aswell as ceramic tiles and so forth. Im trying to simulate the effects of a brick oven.

But what I was producing was sub Neapolitan. Ive been researching cost efficient economical alternatives to brick oven that are capable of producing the high temperatures that Ive been longing for. Any suggestions guys?

[windage]

why search for "economical alternatives" to brick oven, when you can build a small brick oven for "next" to nothing? Bricks, mortar, a little time. Don't be put off by the photos of well made ovens, build a crude oven to start with and then you're not a "brick oven virgin" . My first was;

http://www.fornobravo.com/community/...and-first-post

then I built several more after that...

[deejayoh]

I think you mean 550F? 550C is plenty hot for any pizza. Too hot.

[windage]

actually 550 Celsius is only 1055 f...my mobile bakes at that...2 minute bake time...see this build thread; http://www.fornobravo.com/community/...-in-moving-van

[david s]

It depends where you take the temperature. The top of the inside of the dome may reach 550 C but the rest won't. If using a IR temp gun remember that it is only reading the surface temperature. If the whole oven were at that temperature the pizza would not take 2 mins, it would be burning after 30 secs.

[windage]

yes, the first 2 or 3 are 'sacrificial' doughs to the god of smoke and char, seasoning the floor for the night's run..but, if not IR'ing the dome for some kind of temp reading, how else would one measure temp? Oven thermos only measure air temp, if you could find one ranging that high. True, the entire dome doesn't reach the peak temp of the area closest to the fire.

[windage]

Hello fellow Forno Bravo members! New member here that has an obsession for Neapolitan pizza. The best pizza imho with more sauce than cheese!

Heres my problem:
All my efforts of creating authentic Neapolitan pizza were brought to a screeching halt because I cant find the right oven to produce the best tasting Neapolitan pizza. Ive been experimenting aswell on other local pizzas here in Sweden but had the same sub par results. I had the fermentation process, all quality ingredients but the oven I had refused to reach temperatures beyond 550C.

I already tried lining the interior of my home oven with fire bricks aswell as ceramic tiles and so forth. Im trying to simulate the effects of a brick oven.

But what I was producing was sub Neapolitan. Ive been researching cost efficient economical alternatives to brick oven that are capable of producing the high temperatures that Ive been longing for. Any suggestions guys?

Tony...have you solved this problem yet? Lining a home oven won't raise the temp and that is what a brick oven is all about..the fact that, depending on the total mass to heat, the dia and dome thickness..you can easily bake at 7-800F and higher with small, thin domed ovens with good insulation.