I'm really stuck between the napolino and Vesuvio80 because of cook space. How big of a pizza can you do in each? Besides standard 12-13 inch Napoli style pizza I love doing wood fired NY style pizza like Lucali style.
Hey Charlie, the Vesuvio80 (32"x40") has more cooking space than the Napolino60 and Napolino70 (24"x32" and 28"x35" respectively). If you haven't already, check the bottom of these two pages for a more detailed comparison: Napolino: www.fornobravo.com/product-series/napolino-series-wood-ovens/ Vesuvio: www.fornobravo.com/product-series/vesuvio-series-wood-ovens/
Charlie, the Napolino can fit 2 10" pizzas max, the Vesuvio can fit up to 2 10" but has a little more separation between the fire and the oven. Vesuvio has a 17" opening compared to 16" on the Napolino so it can fit slightly larger pie or dutch ovnen, etc.
@@FornoBravoPizzaOvens admittedly I didn't check floor temp but oven temp was around 700 (which is what it usually is). The bottom on the first one was almost too far gone in like 2 minutes when the top still needed a lot more time. I tried the peel trick (also in the video) to try to extend the bake but I'm not sure it helped. That being said, I tossed the pizzas in my kitchen oven on broil for 30 seconds and this dough did come out really nice. Maybe I just need to use less OO or switch to something with a higher smoke point like avocado oil? Any tips for keeping pies crispy after they are out? They get kinda soggy while I wait for the next few to come off.
@@KevenDRayne Gotcha. You could try using less 00 or try switching oils, but I would try the following first (assuming you haven't done them yet): 1. "Dome" your pizza when the bottom is about done - lift the pizza with your turning peel close to the dome to cook the top of the pizza. Here 's a video of one our chef doming his pizza at 6:47 ua-cam.com/video/ZIeHt_vl8g0/v-deo.html 2. It's best to check your floor temp in case you're cooking at an extremely high temperature. Most people cook their pizza between 650-800 degrees F depending on their hydration %. 3. When rotating your pizza, make sure to put it back on the same area. Otherwise, you'll burn your pizza going from one hot spot to another. 4. In terms of sogginess, you might might have a high hydration % on your dough. The best % is 55-70 depending who you talk to. We hope those tips help.
Nice pizza but not a real Napoletana. There were several issues which make it not authentic. Can anyone tell me what they were? If you read the AVPN manual you will see why. I am not being mean, but rules are rules. Verace Pizza Napoletana must be prepared and cooked as directed from Napoli!
So many great "finesse" points in the techniques in this video! Thanks!
Glad it was helpful!
I'm really stuck between the napolino and Vesuvio80 because of cook space. How big of a pizza can you do in each? Besides standard 12-13 inch Napoli style pizza I love doing wood fired NY style pizza like Lucali style.
Hey Charlie, the Vesuvio80 (32"x40") has more cooking space than the Napolino60 and Napolino70 (24"x32" and 28"x35" respectively). If you haven't already, check the bottom of these two pages for a more detailed comparison:
Napolino:
www.fornobravo.com/product-series/napolino-series-wood-ovens/
Vesuvio:
www.fornobravo.com/product-series/vesuvio-series-wood-ovens/
Charlie, the Napolino can fit 2 10" pizzas max, the Vesuvio can fit up to 2 10" but has a little more separation between the fire and the oven. Vesuvio has a 17" opening compared to 16" on the Napolino so it can fit slightly larger pie or dutch ovnen, etc.
@@timothycole6196 thanks so much
What oven model is this,?
Hey Dominic. It's a Napolino70. You can learn more about it here: www.fornobravo.com/product-series/napolino-series-wood-ovens/
The bottom of mine burnt to a crisp, the only difference was using olive oil like directed in the video. Think that was my culprit?
What's your floor temperature how often are you turning your pizza? Also, how long are you cooking your pie?
@@FornoBravoPizzaOvens admittedly I didn't check floor temp but oven temp was around 700 (which is what it usually is). The bottom on the first one was almost too far gone in like 2 minutes when the top still needed a lot more time. I tried the peel trick (also in the video) to try to extend the bake but I'm not sure it helped.
That being said, I tossed the pizzas in my kitchen oven on broil for 30 seconds and this dough did come out really nice. Maybe I just need to use less OO or switch to something with a higher smoke point like avocado oil?
Any tips for keeping pies crispy after they are out? They get kinda soggy while I wait for the next few to come off.
@@KevenDRayne Gotcha. You could try using less 00 or try switching oils, but I would try the following first (assuming you haven't done them yet):
1. "Dome" your pizza when the bottom is about done - lift the pizza with your turning peel close to the dome to cook the top of the pizza. Here 's a video of one our chef doming his pizza at 6:47 ua-cam.com/video/ZIeHt_vl8g0/v-deo.html
2. It's best to check your floor temp in case you're cooking at an extremely high temperature. Most people cook their pizza between 650-800 degrees F depending on their hydration %.
3. When rotating your pizza, make sure to put it back on the same area. Otherwise, you'll burn your pizza going from one hot spot to another.
4. In terms of sogginess, you might might have a high hydration % on your dough. The best % is 55-70 depending who you talk to.
We hope those tips help.
@@FornoBravoPizzaOvens incredibly helpful thank you! I will give it a try.
@@KevenDRayne Sounds good. Let us know how it goes
Nice pizza but not a real Napoletana. There were several issues which make it not authentic. Can anyone tell me what they were? If you read the AVPN manual you will see why. I am not being mean, but rules are rules. Verace Pizza Napoletana must be prepared and cooked as directed from Napoli!
Chef Aaron isn't claiming that this is VPN dough or pizza, but that it is inspired by those rules and recipes.
Italians are going to hate me, but the margarita pizza is so boring