Settings and recommendations
Settings and recommendations
Dough ball size from 250 to 275g / Baking time 0’50’’ – 1’25’’
Normal workload:
Preheat Neapolis with the deflectors lowered, setting the set point at 440 – 470 °C / 824 – 878 °F, top 8, deck 2 (light off and door closed), press start/stop and wait for it to reach temperature (approximately 2h and 15′ when cold, 1h and 15′ if the oven has worked in the previous shift). When the set temperature is reached, open the door, change the set point at 450 – 480°C / 842 – 896 °F top 8, deck 3 and in 15/20 minutes it will be ready to start baking; at temperatures above 430°C / 806 °F pay particular attention when baking the first pizzas.
Oven constantly at full load:
Preheat Neapolis with the deflectors lowered, setting the set point at 420 °C / 788 °F, top 7, deck 4 (light off and door closed), press start/stop and wait for it to reach temperature (approximately 2h when cold, 1h if the oven has worked in the previous shift). When the set temperature is reached, change the set point to 450- 480 °C / 842 – 896 °F top 8, deck 5 and wait for it to reach temperature again, then open the door and in 10 minutes it will be ready to start baking, paying particular attention to the first pizzas.
When expecting a full load of more than 6-7 baking batches in a row, raise the deck up to 7 or more.
Dough ball size from 270 to 300g / Baking time 2’-3’
Normal workload:
Preheat Neapolis, adjusting the deflectors according to the crunchiness desired.
Program the set point at 340 – 390 °C / 644 – 734 °F, top 6, deck 4 (light off and door closed), press start/stop and wait for it to reach temperature (approximately 2h when cold, 1h if the oven has worked in the previous shift). When the set temperature is reached, open the door, change the set point at 350 – 380 °C / 662 – 716 °F top 7, deck 6 and in 15/20 minutes it will be ready to start baking. If necessary, further raise the deck power during the service shift.
Oven constantly at full load:
Preheat Neapolis, adjusting the deflectors according to the crunchiness desired.
Program the set point at 340 – 390 °C / 644 – 734 °F, top 6, deck 5 (light off and door closed), press start/stop and wait for it to reach temperature (approximately 2h when cold, 1h if the oven has worked in the previous shift). When the set temperature is reached open the door, then change the set point to 350 – 380 °C / 662 – 716 °F top 7, deck 6 and in 15/20 minutes it will be ready to start baking. If necessary, further raise the deck power during the service shift.
Dough ball size from 220 to 250g / Baking time 2’50’’ – 3’30’’
Normal workload:
Preheat Neapolis raising the deflectors horizontally and programming the set point at 330 °C / 626 °F, top 5, deck 6 (light off and door closed), press start/stop and wait for it to reach temperature (approximately 1h and 45′ from cold, 1h if the oven has worked in the previous shift). When the set temperature is reached, open the door, change the set point to 340 °C / 644 °F top 6, deck 6 and in 15/20 minutes it will be ready to start baking. If necessary, further increase the deck power during the service shift.
Oven constantly at full load:
Preheat Neapolis raising the deflectors horizontally and programming the set point at 330 °C / 626 °F, top 3, deck 6 (light off and door closed), press start/stop and wait for it to reach temperature (approximately 2h and 15′ when cold, 1h and 30′ if the oven has worked in the previous shift). When the set temperature is reached, open the door, change the set point to 340 °C / 644 °F top 6, deck 7 and in 25/30 minutes you can start baking. If necessary, further increase the deck power during the service shift.
Dough ball size from 220 to 260g / Baking time 1’50’’ – 2’30’’
Normal workload:
Preheat Neapolis, adjusting the deflectors according to the crunchiness desired.
Program the set point at 350 – 380 °C / 662 – 716 °F, top 6, deck 4 (light off and door closed), press start/stop and wait for it to reach temperature (approximately 2h when cold, 1h if the oven has worked in the previous shift). When the set temperature is reached open the door, then change the set point to 360 – 390 °C / 680 – 734 °F top 7, deck 5 and in 15/20 minutes it will be ready to start baking. If necessary, further raise the deck power during the service shift.
Oven constantly at full load:
Preheat Neapolis, adjusting the deflectors according to the crunchiness desired.
Program the set point at 350 – 380 °C / 662 – 716 °F, top 6, deck 5 (light off and door closed), press start/stop and wait for it to reach temperature (approximately 2h when cold, 1h if the oven has worked in the previous shift). When the set temperature is reached open the door, then change the set point to 360 – 390 °C / 680 – 734 °F top 7, deck 6 and in 15/20 minutes it will be ready to start baking. If necessary, further raise the deck power during the service shift.
Dough ball size from 180 to 210g / Baking time 2’50’’ – 3’30’’
Normal workload:
Preheat Neapolis raising the deflectors horizontally and programming the set point at 320 °C / 608 °F, top 5, deck 6 (light off and door closed), press start/stop and wait for it to reach temperature (approximately 1h and 40′ from cold, 1h if the oven has worked in the previous shift). When the set temperature is reached, open the door, change the set point to 330 °C / 626 °F top 6, deck 7 and in 15/20 minutes it will be ready to start baking. If necessary, further increase the deck power during the service shift.
Oven constantly at full load:
Preheat Neapolis raising the deflectors horizontally and programming the set point at 320 °C / 608 °F, top 4, deck 6 (light off and door closed), press start/stop and wait for it to reach temperature (approximately 2h when cold, 1h and 20′ if the oven has worked in the previous shift). When the set temperature is reached, open the door, change the set point to 330 °C / 626 °F top 6, deck 8 and in 20/25 minutes you can start baking. If necessary, further increase the deck power during the service shift.
Dough ball size from 140 to 160g / Baking time 3’00’’ – 3’45’’
Normal workload:
Preheat Neapolis raising the deflectors horizontally and programming the set point at 300 °C / 572 °F, top 3, deck 6 (light off and door closed), press start/stop and wait for it to reach temperature (approximately 1h and 40′ from cold, 1h if the oven has worked in the previous shift). When the set temperature is reached, open the door, change the set point to 310 – 315 °C / 590 – 599 °F top 3, deck 6 and in 15/20 minutes it will be ready to start baking. If more browning is needed increase the deck power to 4 – in case also increase the deck of one point – during the service shift.
Oven constantly at full load:
Preheat Neapolis raising the deflectors horizontally and programming the set point at 300 °C / 572 °F, top 3, deck 6 (light off and door closed), press start/stop and wait for it to reach temperature (approximately 2h when cold, 1h and 20′ if the oven has worked in the previous shift). When the set temperature is reached, open the door, change the set point to 310 – 315 °C / 590 – 599 °F top 4, deck 8 and in 25/30 minutes you can start baking.
Dough ball size from 260 to 350g / Baking time 5’ – 8’
Preheat the pizza bases with the oven constantly at full load (only use the 4 areas at the bottom for Neapolis6 or the 6 areas for Neapolis9):
Preheat Neapolis raising the deflectors horizontally and programming the set point at 285 °C / 545 °F, top 3, deck 6 (light off and door closed), press start/stop and wait for it to reach temperature (approximately 2h and 30′ from cold, 1h and 15’ if the oven has worked in the previous shift). Once the set temperature is reached, open the door, in 15/20 minutes Neapolis will reach the setpoint again and it will be ready to start baking. If you need to bake faster just raise the set point by 10-20 °C / 50-70 °F and by one point both top and deck.
Dough ball size from 260 to 1000g / Baking time 5’ – 10’
Preheat the pizza bases with the oven constantly at full load (only use the 4 areas at the bottom for Neapolis6 or the 6 areas for Neapolis9):
Preheat Neapolis raising the deflectors horizontally and programming the set point at 255 °C / 491 °F, top 2, deck 6 (light off and door closed), press start/stop and wait for it to reach temperature (approximately 2h and 30′ from cold, 1h and 15’ if the oven has worked in the previous shift). Once the set temperature is reached, open the door, in 15/20 minutes Neapolis will reach the setpoint again and it will be ready to start baking. If you need to bake faster just raise the set point by 10-20 °C / 50- 70 °F and by one point both top and deck.
Dough size 500g / Baking time 32’ – 35’
Preheat Neapolis raising the deflectors horizontally and programming the set point at 235 °C / 455 °F, top 2, deck 5 (light off and door closed), press start/stop and wait for it to reach temperature (approximately 2h from cold, 1h and 15’ if the oven has worked in the previous shift). Once the set temperature is reached, open the door, in 15/20 minutes Neapolis will reach the setpoint again and you can start putting the bread in.
Load the oven starting from the back, with the loaves closer, in the second row keep the loaves a bit more spaced and leave ca. 10cm when you put the loaves in the front.
Example: for 500g loaves place 5 at the back, 4 on the second row and 2 across in the front.
Close the door and lower the temperature to 225 °C / 437 °F, open after 24/25 mins, turn the bread if necessary, lower the set point to 215 °C / 419 °F and complete baking leaving the door open for additional 10/12 minutes ca.
Dough size 700g / Baking time 40’ – 44’
Preheat Neapolis raising the deflectors horizontally and programming the set point at 235 °C / 455 °F, top 2, deck 5 (light off and door closed), press start/stop and wait for it to reach temperature (approximately 2h from cold, 1h and 15’ if the oven has worked in the previous shift). Once the set temperature is reached, open the door, in 15/20 minutes Neapolis will reach the setpoint again and you can start putting the bread in.
Load the oven leaving ca. 10cm on the front, close the door and lower the temperature to 210 °C / 410 °F.
Open after 30 mins, turn the bread if necessary, lower the set point to 200 °C / 392 °F and complete baking leaving the door open for additional 12/15 minutes ca.
Dough size 1000g / Baking time 55’ – 65’
Preheat Neapolis raising the deflectors horizontally and programming the set point at 230 °C / 446 °F, top 2, deck 5 (light off and door closed), press start/stop and wait for it to reach temperature (approximately 2h and 30’ from cold, 1h and 15’ if the oven has worked in the previous shift). Once the set temperature is reached, open the door, in 15/20 minutes Neapolis will reach the setpoint again and you can start putting the bread in.
Load the oven leaving ca. 10cm on the front, close the door and lower the temperature to 205 °C / 400 °F.
Open after 45 mins, turn the bread, if necessary, lower the set point to 190 °C / 374 °F and complete baking leaving the door open for additional 10/20 minutes ca.
NB make smaller and wider loaves, or else they may not pass through the oven door when baked
