The Turkish for preparing the finest types of Neapolitan ovens from Italy Let me explain to you the ideal specifications of the oven if you plan to use it for a small pizza restaurant or a personal project 👇 ⸻ 🍕 Ideal specifications for the indoor oven are 140 and outdoor 175→. • There are sizes ranging from 70 to 150 and higher ⸻ 🔸 2. Materials • Internal base: Fire Brick or Lava Stone. → It retains heat and keeps it for a long time. • Insulation: A layer of fiber ceramic + rock wool between the inner and outer wall. → Prevents heat leakage and keeps the oven stable at one temperature. • Exterior: You can choose it in mosaic (like the one in the picture) or stainless steel for a professional look. ⸻ 🔸 3. Fuel source • Best option: Dual system (wood + gas). → Wood adds flavor, and gas helps you heat the oven quickly. • If you want easier operation: gas only (but without the distinctive taste of wood). ⸻ 🔸 4. Temperature • Must reach 450–500 degrees Celsius. → This way the pizza comes out in about 90 seconds with an authentic Italian flavor 🔥 ⸻ 🔸 5. Chimney • Should be of a good height (at least 1.5 meters or more). • It has a smoke control damper to control the release of smoke and heat. ⸻ 🔸 6. Weight and installation • Its weight usually ranges between 600 to 900 kg. • Requires a strong base made of concrete or iron (not suitable to place it on a weak surface). ⸻ 🔸 7. Additional tips • First use: Gradually heat it for 3 days (to prevent the stone from cracking). • Use completely dry natural wood, with no moisture. • Clean the ash daily to prolong its lifespan.