**If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero “00”. If you want to learn more about flour, please check our [Flour Guide](https://www.reddit.com/r/neapolitanpizza/wiki/resources/flour-guide).**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/neapolitanpizza) if you have any questions or concerns.*
12panel
It can reach suitable temps with lump coal and hardwood. I dont think you’ll find more than a handful of us trying to make the Expert15 work for Neapolitans as most folks making legit Neapolitans are already using other ovens.
mrs1986
i have a similar one, while it’s a lot better than a home oven, it still falls short when coming to produce a nice crunchy pizza, why is that? well, the pizza stone is to small/thin, so it heats up super fast and pass the heat to the pizza fast, is easy to burn the pizza, and all the heat on the oven tends to accumulate in the back where the heat source is, so you get super fast pizzas that usually get soft easy and that probably will have uneven “spring” all around because the heat is no reaching at the same temp all around… all in all, is a lot better than a home oven, high temps but shortcomings when it comes to cook a perfect pizza
3 Comments
Hello /u/similarities!
It appears that you are asking a question. Did you already check the following sources?
– [Frequently Asked Questions](https://www.reddit.com/r/neapolitanpizza/wiki/faq/)
– Already [ANSWERED](https://www.reddit.com/r/neapolitanpizza/new/?f=flair_name%3A%22ANSWERED%22) Questions
– [Beginners Guide](https://www.reddit.com/r/neapolitanpizza/comments/f8a5l8/faq_and_beginners_guide_to_neapolitan_pizza/) and [Image Guide](https://styles.redditmedia.com/t5_10luxk/styles/image_widget_3ft4tn2baku41.png)
– [Glossary](https://www.reddit.com/r/neapolitanpizza/wiki/resources/glossary)
**If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero “00”. If you want to learn more about flour, please check our [Flour Guide](https://www.reddit.com/r/neapolitanpizza/wiki/resources/flour-guide).**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/neapolitanpizza) if you have any questions or concerns.*
It can reach suitable temps with lump coal and hardwood. I dont think you’ll find more than a handful of us trying to make the Expert15 work for Neapolitans as most folks making legit Neapolitans are already using other ovens.
i have a similar one, while it’s a lot better than a home oven, it still falls short when coming to produce a nice crunchy pizza, why is that? well, the pizza stone is to small/thin, so it heats up super fast and pass the heat to the pizza fast, is easy to burn the pizza, and all the heat on the oven tends to accumulate in the back where the heat source is, so you get super fast pizzas that usually get soft easy and that probably will have uneven “spring” all around because the heat is no reaching at the same temp all around… all in all, is a lot better than a home oven, high temps but shortcomings when it comes to cook a perfect pizza