DIY HOW I BUILT MY NEAPOLITAN STEEL OVEN PLÅT-MAGGAN
HTML-код
- Опубликовано: 1 авг 2024
- 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.
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 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!! 🔥
loovely build! and cool to work with the oven to get to bake more pizzas! thanks for great videos!
Tackar tackar 🫶🔥🍕🍕
Thank you so much this is the exact video I need
Thank you, glad to help out 😀
Wow, passion has no limits! Big like from Romania! Cheers bro! 🍕🍕🍕
Thanks alot my man!
Complimenti! Una impresa faraonica! Bravissimo
Thank you 😀
I loved it
Amazing!
Thank you 😍🔥
Ascool! Tack för en bra video😊
Tackar! Kul att du gillade den 😀🔥
The beer is god !
Beautiful
Thanks 😀
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! 🔥
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.
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?
Hejsan och tack! 😀
Ja precis det är durumvete jag bakar ut i!
Den vita såsen är philadelphiaost vitlök örter blandat med grädde!
@@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!
@@mikaelmalm2168 tackar 😀 philadelphiaosten finns i olika sorter, det är den färdiga vitlök örter jag använder. Delvis grön.
Mvh
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.
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 😀🔥
Great video. What did you use for the round roof?
Thank you!
I have a link to it further down the comments 🔥🔥🔥
@@napoliciouspizza1213 19:43
Snyggt! Har själv funderat på en liknande en längre tid. Ser ju ut att fungera utmärkt 👍🏻
Tackar!!
Ja hittils har den imponerat ordentligt!! 😀
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.
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
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 😊
Where did you get the ”dome shape
”? Nice video
Thank you! I bought it at a hardware store in sweden Bauhaus, its called eldfat/fireplate. I can link it
www.bauhaus.se/eldfat-buschbeck-o100cm
Great job man! Did you use stainless steel or regular steel?
Thank you!
I used regular black steel. But stainless steel is much better But harder to work with. And more expensive
Would be interesting to know what's the temperature the next day of use, with the door shut of course
@@giacometta796 yes well I dont have a door yet but I can try it this weekend!
That would be awesome 👌
@@napoliciouspizza1213 Hey mate did you find out the Temperatures?
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, 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 😀
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.
🔥🔥🔥
Ciao ,sono di Napoli,l’altezza della cupola,volta,deve essere di 40 cm.se vuoi sapere altro scrivi pure.saluti da Napoli
Ciao!!
Ok interessante, mi piace sentire di più! Scrivimi PM sul mio Instagram @napolicious_pizza.
Saluti dalla Svezia!