- Видео 5
- Просмотров 27 764
Napolicious Pizza
Швеция
Добавлен 22 авг 2021
Making Neapolitan pizza in sweden.
DIY HOW I BUILT MY NEAPOLITAN STEEL OVEN PLÅT-MAGGAN
This is another video of me building a Neapolitan oven, this time in steel, and I show you the whole process for you to follow along.
I really hope that you guys like it and that it will help you with your own build.
If you have any questions then write me and I will try to help.
Big thanks to =
Instagram links
@patrikrunesson - My incredible sidekick when it comes to pizzagiggs, much love!
@cadrotech - Wich helped me with the lasercut.
@fornostenugnar - Delivery of the Biscotto di Sorrento.
@akeeliassons - They hooked me up with the schimney pipe.
@pizzaper - He and his father gave me the inspiration for this oven and gave me some good starting-tips.
I really hope that you guys like it and that it will help you with your own build.
If you have any questions then write me and I will try to help.
Big thanks to =
Instagram links
@patrikrunesson - My incredible sidekick when it comes to pizzagiggs, much love!
@cadrotech - Wich helped me with the lasercut.
@fornostenugnar - Delivery of the Biscotto di Sorrento.
@akeeliassons - They hooked me up with the schimney pipe.
@pizzaper - He and his father gave me the inspiration for this oven and gave me some good starting-tips.
Просмотров: 8 287
Видео
Neapolitan Pizza kicks in the New Year 2022
Просмотров 2242 года назад
Baking some Neapolitan Pizzas at New Year's Eve.
How To Make Real Neapolitan Pizza Dough with 68% hydration and 24H RT Fermentation
Просмотров 8842 года назад
In this video I will show you all of my methods on how to make the real Neapolitan pizza dough. *Edit* You can use as little as 0,25g of fresh yeast per kilo flour. That is what I normally do now.
TRAILER - How I Built My Woodfired Neapolitan Pizzaoven Maggan
Просмотров 7743 года назад
The complete build of an authentic Forno Napoletana
How I Built My Woodfired Neapolitan Pizzaoven Maggan.
Просмотров 18 тыс.3 года назад
The complete build of an authentic Forno Napoletana. IMPORTANT NOTE! The mortar HOME BREW RECIPE IS : * 3 parts Sand * 1 Part Lime * 1 Part Portland Cement * 1 Part Fire Clay I forgot to mention the Portland Cement in the video. VIKTIG INFORMATION! RECEPTET FÖR MURBRUKET ÄR : * 3 Delar Sand * 1 Del Släckt Kalk * 1 Del Portland Cement * 1 Del Eldfast lera/Kakelugnslera Jag har glömt att nämna Ce...
Hey, you opened a pizzeria there. Good job
@@OmidRahat well THAT happened 😂🍕
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?
@@lenzyelbuddy thanks alot again my friend 😀 the wheight is the only advantage I think. It Will not last as long as a brick oven.
Great video Napolicious pizza, this is a great find for me as i was looking to build an oven for myself, well documented, thank you!
@@lenzyelbuddy thanks alot! I hope it helps 😀
Such a great built. Your chimney work is really outstanding. Could you share more of how did you build that in your workshop? That in itself would be a good project.
@@jainvaibhav2006 tanks alot man! Well that one took some trial and error to figure out. Check out my other video of the steel oven, the chimney is in there too. I dont have any more footages than that 😀🔥
You have inspired me! Mine will be made next summer in the UK, Wirral!
@@Ms22624 thanks I am happy to hear 😀
Opa boa tarde , gostaria muito de construir um forno como este , seria possível a venda do projeto com as medidas para construção ? Desde já agradeço
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 cool good luck with that mate 😀 no the outside of my oven is 1mm thick.
Hi from Tucson Arizona. Thanks for the post. Is there a formula for how large the opening needs to be to extract the smoke out of the chamber?
Absolutely love this video Great job. I'm just curious how did you afford all of it between the oven build the pizza equipment all the pizza supplies. The outdoor kitchen the bar eating area.
Thanks alot my friend! Hahaha that is a matter of prioritize 😅 no but really at the time that year it wasnt that expensive. Everything with the build you see in the video cost me around $5000.
Indonesia nyimak, Aku suka !
Hello, can we get an update on the oven? How does the steel perform? Is there any problem the long run?
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
@@bencedeak1854 I am happy to hear 😀 Good luck to your school-project, it will be awesome!
Hello, quick question, how did you cut the door? What tool did you use?
@@bencedeak1854 just with a regular rotative grinder 😀
Looks like an Acunto.
Hej, isolerade du direkt på ekorrsvansen?
Hejsan! Ja det stämmer bra! Jag fyllde i eventuell mellanrum mellan skorsten och ugn med bruk. Sen på med all isolering 😀
How many bricks did you use?
Can we get the full blue prints I’ll love to build one
You have the full blueprint in the beginning of the video! What spec are you looking for?
@@napoliciouspizza1213 that’s good I already got it all figured out! 😊 Thanks 😊
I loved it
We italians love you and your family, NICE JOB !
Thank you very much my Italian friends, I love you guys too 😍🔥🍕 🇮🇹
Real neapolitan is 58-65% hydration. Please do not misinform people. You can call it neo-neapolitan or neapolitan-ish but not "real neapolitan"
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.
Thanks alot man!! 🔥
is that stainless steel or DC01 ( cold-rolled mild steel)?? nice build
Thanks alot! Yes too bad it is not stainless steel in this one. If anyone copy this oven they should use stainless steel for longer life-span!
@@napoliciouspizza1213 not only longevity but also less thermal condutivity (stainless ) retaining more heat. did you have problems with rust already?
@@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 (again) I loved the video, the materials and your replies! Thank you very much all are accurate and very useful. Sweden related question now please if I can still ask 🙏🏽☺: 1. Sweden winter - thermal shock I want to do the Oven "outdoor" yes covered and dry, there are any issues with the thermal shock? difference between hot oven and cold wind entering the oven ? any issues and or advice not to do things? 2. Finding a good Mason is my task now as I have few issues with my hand and back. Any contact in Malmo? where to find - search for that? 3. If I wont find any I will be forced to go with a prefabricated Refractory oven, italian. Any Idea if any reseller in Sweden or I ship directly from Italy. 4. With the refractory my concern of the thermal shock will be major. Any Tip - advice, please? Thank you again in advance & PS: You will be the first to be invited for Pizza & SMOKED MEAT (all in the oven) ☺
Hello again! 😀 Okey yes ”forno stenugnar” is just outside Malmö, in Skåne, so it should not be far. From them you can get all the stones. In sweden the winter is problematic, we try to get a fire going every cold month. If you would like to buy a really good cheap oven do it from Lilla Napoli. Its an saputo oven to make one pizza at a time and is a REAL neapolitan stone oven! Thank you, I will come and eat your pizza and smoked bbq 😍🍕 Good luck and Ask more if you need!
@@napoliciouspizza1213 I dont know how to thank you, ☺ No not into ready made ovens, Im just concerned between Clay Brick oven and or Refractory brick - Refractory Prefabricated - italian made and finished assembled in "Malmo". All this will depends on a GOOD Mason and his cost ☺ Trying to put together everything and thanks to you (very much) Im getting closer to the good solution. Thanks one more time !
Bravo very nice ☺️ I build 4 so far . Now I moved to Malmo from Dubai ! The plan is to build one in Malmo ☺️ I will surely need your Swedish tips / help regarding the materials 🙏🏽🙏🏽🙏🏽
Thanks alot! Oh man that is awesome! 😀 Yes absolutely, just write me when you need help 😀✌️
@@napoliciouspizza1213 many questions for sure 🙈 🙉 1; what was yr approximate final cost? Ps: my NEW oven will be in Malmo,,,problems in finding materials?
@@arabicgelato no problems. You can get all the materials just outside of Malmö. A company named forno stenugnar will get you all you need.
@@napoliciouspizza1213 is it ok to ask you how much was the cost of the materials in total? forget about that hard work and the many working hours
@@arabicgelato at the time I built it it cost me 25.000 SEK. About 2500 usd. But today it would cost more due to more expensive materials.
Beautiful
Thanks 😀
Im thinking of using the dome off a scrap stainless steel tank too do this same oven it's an old milk tank
Yeah that sounds like a great idea 😀🔥
A refractory cement that can withsatand high temperature would be the best choice😊
Well done mate your pizza oven is the right kind of oven in my mind, ❤Neapolitan
海绵宝宝说过:未来的一切都是不锈钢的，这个铁炉子温度能否达到400度以上。
What? Write in english please
Hello, what is the thickness of the furnace body and the furnace bottom steel plate in mm? Can this iron oven make pizza as good as a brick oven?
@@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. 🔥🔥🔥
Otroligt bra jobbat! Nu fick du precis en (till) föjare på Instagram!
What kind of clay bricks did you use? Is it kiln refractory type or the normal clay type?
The clay is the same as the floor, biscotti di sorrento. A special clay mix from Napoli
Tjena! Är stenen du murat med eldfast sten? Vart köpte du dessa?
Tjenare! Ja absolut den är eldfast! Röd handslagen tegel ifrån neapel, samma blandning som den berömda biscotti du sorrento. Jag lät forno stenugnar sköta all import och bearbetning av mina stenar till Maggan. Mvh Andreas
@@napoliciouspizza1213 din ugn måste kosta en förmögenhet om du köpte 1500 stycken. Va körde du på för innerdiameter?
@@munkbitsson8953 haha dyr men inte en förmögenhet 😂 de 1500 röda stenarna är inte de jag byggde kärnan till ugnen med, de pryder mera grunden nertill marken och andra dekorativa saker i uteköket. De stenar som är i kärnan av ugnen, väggar och innertaket är de som är från Neapel. Jag tror jag köpte ca 250, kommer inte ihåg exakt nu. Innerdiametern är 100cm! Mvh
@@napoliciouspizza1213 slutligen, vad uppskattar du att ugnen exkl. allt den står på har kostat? Dvs tegel, bruk, isolering osv.
@@munkbitsson8953 den kostade mig 25k då. Idag så skulle jag gissa på ännu mera. Plåtmaggan kostade exakt lika mycket då plåt blivit väldigt dyrt.
This is awesome !! ...from Naples with love
Thanks alot! I will come visit some day! Greetings from sweden with love
Wow! Imponerande!
Tackar tackar 😀
Ascool! Tack för en bra video😊
Tackar! Kul att du gillade den 😀🔥
Tack för en fantastisk video! Hoppas jag kan bygga en likadan i framtiden:-) Såg en film från Napoli om pizza och där verkar det som alla ugnar har ett namn, du borde döpa din också ;-) Ha de bäst!
Tack så mycket 😀 ja men nu när du sett filmen så har du lite mer kött på benen 😀 Jo men den har ett namn, Maggan 🔥
Complimenti! Una impresa faraonica! Bravissimo
Thank you 😀
it is a beautiful oven. Looks great. Did you use refractory bricks for the top or are they just common?
Thanks alot man! The bricks are from Napoli, same as they use in their oven builds. I think it is the same clay as the biscotti du sorrento floor. But I think regular red clay bricks would work just as good!
@@napoliciouspizza1213 thanks for the reply! I'm from Argentina and I'm making my own neapolitsn oven. ....getting Italian materials is impossible... So i have to so what i csnt whit what i have hahaha
what type that bricks?
That is typical neapolitan bricks. I would think it is normal handprepped redclay bricks
Wow, passion has no limits! Big like from Romania! Cheers bro! 🍕🍕🍕
Thanks alot my man!
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. ❤️
Noterade av en av kommentarerna att det skall vara 40cm så det har jag noterat. 😂
@@Boat_and_Life vad menar du? 😂
@@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.
Yummy spalling in your pizza!
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! 🔥
How can anyone not be impressed with the design and build that has gone into this oven. It’s thoroughly impressive sir.
Thanks alot!! ❤️🔥😀
I thought long and hard about how I was going to build my oven based on my minimal skills in anything DIY. In the end, I plumped for the kit version, where the bricks are all cut to the correct shape, and the flue gallery is pre-cast. Mine is a Pompei oven, you can see how the build is coming on my channel if you're interested. I'm so glad I went down this route, as I don't have the talent to build one from scratch like you. It looks like your flue design works brilliantly, well done, sir.
Thank you mate!! 😀 Ok interesting, I will look it up on your channel as soon as I have the time! And then I will write you again 😀
Thank you mate!! 😀 Ok interesting, I will look it up on your channel as soon as I have the time! And then I will write you again 😀
Thank you so much this is the exact video I need
Thank you, glad to help out 😀
loovely build! and cool to work with the oven to get to bake more pizzas! thanks for great videos!
Tackar tackar 🫶🔥🍕🍕
superfint byggt verkligen! jag hade 2 frågor...kanske kommer på fler.... Vill gärna bygga en liknande ugn. Hur lång tid tar det för dig att värma upp ugnen från att du börjar elda tills du kan baka pizza. andra frågan är behåller den värmen bra så att det går att baka bröd i den efter pizzabakande, är den varm dagen efter brukar vara en bra indikation om den håller värmen bra?
Hejsan och roligt att höra!! Jag tycker absolut att du ska bygga dig en liknande ugn. Och värmen och isoleringen är hur bra som helst! Det tar ca 1-2 timmar att komma upp i mättad temperatur på 5-700 grader. Under hela baket när den är mycket varm så är den fortfarande iskall på utsidan så man kan hålla handen mot den. Dagen efter är den varm fortfarande, men då jag inte har en lucka till den så har den tappat en del. Skulle jag ha lucka på så skulle den vara varm i flera dagar. Mvh
@@napoliciouspizza1213 låter helt jäkla grymt! Då är det lucka jag ska ha. gillar bröd i pizzaform och brödform! Det är skorstenen som känns lite klurig när man inte är van svetsare.... kan man köra skorstenen längst fram, rakt ovan där röken drar uppåt i din....?
@@bengtssontypee ja man behöver inte ha en inbyggd variant, dock så är det ju en idé med det och det är att man isolerar utanpå tunneln och får därför kvar en del värme. Men ja rakt rör framför öppningen ska allt gå, men var noga med den lilla öppningen på 22cm radie. Och testa att elda ugnen i rätt temperatur innan du bygger helt klart det så att du ser att det fungerar. Mvh
@@napoliciouspizza1213 tack för tipsen! kör en tidig unni-ugn nu som gör det ganska bra men suktar efter en stor rackare!
@@bengtssontypee ja jag förstår det 😀🔥
amazing !!!
Thank you very much 😍🫶
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 👍
@@Guren74 thanks and thanks again my italian friend 😀🔥🍕
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.
Extremely informative and clear !……I am beginning my pizza oven build this coming weekend and have been researching on RUclips for more than two months watching countless videos and yours was by far the most helpful to me. Wonderful job man!👍🏼 One quick question….in designing my flue/exhaust I should be sure to make it too large rather too small…correct? 🙏🏼
Wow thanks alot man 😀 Yes the flue should be bigger, not to small. But if you use a smoke pipe that is 150-200mm in diameter, try to have the flue in same dimension/area/size even if the shape is not round. 200mm is recomended if you build 1000mm oven or bigger. Most important is that you test the oven with full heat and flow before you build it in 😀 Good luck and the best to you! 🔥🔥🔥
Thanks bro, I am attempting this build in Philippines and at times acquiring specific items can be a challenge but I have become rather decent at improvising 😅cheers Gary
How did it come out?
Where did you get the stones?
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