#21  
Old 03-17-2013, 12:57 PM
Tscarborough's Avatar
Il Pizzaiolo
 
Join Date: Oct 2009
Location: Ausitn
Posts: 3,143
Default Re: valoriani vs. ambrogi for Neapolitan pizza

That is cheap, you can't go wrong then.
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  #22  
Old 03-17-2013, 01:11 PM
Peasant
 
Join Date: Oct 2012
Location: Israel
Posts: 32
Default 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!
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  #23  
Old 03-17-2013, 01:21 PM
Tscarborough's Avatar
Il Pizzaiolo
 
Join Date: Oct 2009
Location: Ausitn
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Default Re: valoriani vs. ambrogi for Neapolitan pizza

Beech wood makes great canoes and paper, not so much as firewood.
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  #24  
Old 03-17-2013, 01:26 PM
Peasant
 
Join Date: Oct 2012
Location: Israel
Posts: 32
Default Re: valoriani vs. ambrogi for Neapolitan pizza

Haha, ok.
So I should keep with the citrus?
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  #25  
Old 03-17-2013, 03:02 PM
Laurentius's Avatar
Master Builder
 
Join Date: Nov 2010
Location: Japan
Posts: 880
Default Re: valoriani vs. ambrogi for Neapolitan pizza

Hi Guy,

Citrus is great! If you can get some olive or nut and fruit wood, fantastic.
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  #26  
Old 03-17-2013, 04:16 PM
Peasant
 
Join Date: Oct 2012
Location: Israel
Posts: 32
Default Re: valoriani vs. ambrogi for Neapolitan pizza

Actually olive is the easiest wood to find here

Thanks to you all!
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  #27  
Old 03-29-2013, 02:18 AM
Peasant
 
Join Date: Oct 2012
Location: Israel
Posts: 32
Default 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
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  #28  
Old 03-29-2013, 09:39 AM
Journeyman
 
Join Date: May 2009
Location: Detroit
Posts: 400
Default 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.
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  #29  
Old 03-29-2013, 10:28 AM
Peasant
 
Join Date: Oct 2012
Location: Israel
Posts: 32
Default 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.
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  #30  
Old 03-29-2013, 12:29 PM
Peasant
 
Join Date: Oct 2012
Location: Israel
Posts: 32
Default Re: valoriani vs. ambrogi for Neapolitan pizza

Well, here the building stages as seen in their site: ב*יית ת*ורי אבן – מקור החום - גלריות עם תמו*ה מוגדלת - הליך-ב*יית-טאבון-איגלו
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?
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