Starting 42" NW Pensylvania

[boylanta]

Re: Starting 42" NW Pensylvania

Chris,
Looking great.
Margaret says some copper gutters would go a long way on that beautiful slate roof!!!


TB

[hodgey1]

Re: Starting 42" NW Pensylvania

Progress: I have all the slates installed now thanks to my helper shown below. I am now just waiting to receive the ridge cap, soffit and fascia I have on order. Hopefully in time to install this coming weekend.

[hodgey1]

Re: Starting 42" NW Pensylvania

In a word........... wow

Thanks Colin. I see you're getting started on a oven, best of luck with your project. The finished product is a real accomplishment and worth the long journey.

Chris

[oasiscdm]

Re: Starting 42" NW Pensylvania

In a word........... wow

[hodgey1]

Re: Starting 42" NW Pensylvania

Isn't amazing how easy it is just think these pizzas would cost at least $20 a pop at a brick oven resturant. Just remember use good products cheese, sauce etc. and the pizzas will be delicious. Looks good!! Congrats

Thanks Gianluca, I've been ten years making some darn good pizza in my home oven with a brick insert and a two hr preheat at 550* but does not compare to what's coming out of my new WFO. It's been a long road but now serving up some real rewards.

[hodgey1]

Re: Starting 42" NW Pensylvania

if you need the room, remove them in an ash bucket. I usually pile them up against the side wherever is convenient and keep a fire going as you cook. mainly cause it looks cool, oven doesn't really need the heat at that point. At that floor temp, it really cooks that crust quick i have found. takes about a minute to cook a pie i would guess. I haven't even tried to cook more that one at a time really so room on the floor has not been a problem.

Tex

Tex, I agree with the cooking one at a time, when they cook so quick it's nearly impossible to manage more than one. Mine seem to be done in about 2 to 3 min which during that time I'm turning them for even charring on the crust. I now need someone in my family to learn to stretch dough and help building pies.

[texman]

Re: Starting 42" NW Pensylvania

Thanks Tex. It is cooking very well, I did six pies last night for family and five on saturday night for freinds. The dome is going white in about 90 mins-ish. then ive been letting temps stabilize where the floor is around 680-720* and start cooking.

Once the dome is white I am ending up with alot of coals which are taking up alot of room in the oven. Do people remove any or just spread around the interior more?

if you need the room, remove them in an ash bucket. I usually pile them up against the side wherever is convenient and keep a fire going as you cook. mainly cause it looks cool, oven doesn't really need the heat at that point. At that floor temp, it really cooks that crust quick i have found. takes about a minute to cook a pie i would guess. I haven't even tried to cook more that one at a time really so room on the floor has not been a problem.

Tex

[GIANLUCA]

Re: Starting 42" NW Pensylvania

Isn't amazing how easy it is just think these pizzas would cost at least $20 a pop at a brick oven resturant. Just remember use good products cheese, sauce etc. and the pizzas will be delicious. Looks good!! Congrats

[hodgey1]

Re: Starting 42" NW Pensylvania

Again-nice job. That slate is the perfect finish. How is the cooking ?
Tex

Thanks Tex. It is cooking very well, I did six pies last night for family and five on saturday night for freinds. The dome is going white in about 90 mins-ish. then ive been letting temps stabilize where the floor is around 680-720* and start cooking.

Once the dome is white I am ending up with alot of coals which are taking up alot of room in the oven. Do people remove any or just spread around the interior more?

[hodgey1]

Re: Starting 42" NW Pensylvania

Those slate shingles are a very nice touch!

Thanks for the kind comment on the roof Utah, my wife said it looked so nice it looked fake.

[texman]

Re: Starting 42" NW Pensylvania

Again-nice job. That slate is the perfect finish. How is the cooking ?
Tex

[UtahBeehiver]

Re: Starting 42" NW Pensylvania

Those slate shingles are a very nice touch!

[hodgey1]

Re: Starting 42" NW Pensylvania

Hello all, another weekend in the bag. The holiday created a nice stretch of time to get alot accomplished on the oven plus entertain with some awesome pizza out of the WFO. I started the roof and it is a little more than 75% complete, I still have to get the cap finished and some other flashing issues. I was able to find locally these beautiful slate tiles taken off a reclaimed barn, i can't be any happier how they look.

I have four cooking sessions under my belt and have already learned alot and I am beginning to get a handle on the temperatures that work best with our homemade dough. It's all an enjoyable learning expeirience.

[hodgey1]

Re: Starting 42" NW Pensylvania

Drinking beer while cooking always helps.


do you have an Infrared thermomoeter? really nice.

Texman

PS - the ovens are female, right?

I do have a Infrared and three imbedded thermocouples. One in each, the dome, floor and back wall. I'm certain after a few more cooking sessions that she and I will get to know each other better.

[texman]

Re: Starting 42" NW Pensylvania

Drinking beer while cooking always helps.

It is just a learning process i think. You have to learn to cook in these beauties and you also have to learn how these beauties cook. The floor will typically be hotter just because of the fire location sitting directly on it. you can mitigate that by spreading the fire to the outer dome as the dome starts to clear and leaving the door off for awhile. The draw of the fresh air at the floor will help equalize the oven temps while the dome still heats from the remaining fire. Keep turning it. one of the other forum members suggested crowning i think. He elevated the pizza with his peel closer to dome to continue cooking the top and stop the bottom cooking.

I was (am) totally amazed everytime a pizza is fully cooked in 90 seconds. These ovens are serious business and another of the SWMBO in our lives. But hey, if the worst thing that happens is a little dough and sauce in the trash and some cold beer consumed. I call that a great day.

do you have an Infrared thermomoeter? really nice.

Texman

PS - the ovens are female, right?