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100cm Oven Perth, Western Australia

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  • #16
    Re: 100cm Oven Perth, Western Australia

    G'day
    Can't go wrong with more insulation. But what you've got is probably still a bit damp that's why its hotter than you would expect. It takes a while to truely dry out and damp insulation is really not insulating like it can when dry.
    Regards dave
    Measure twice
    Cut once
    Fit in position with largest hammer

    My Build
    http://www.fornobravo.com/forum/f51/...ild-14444.html
    My Door
    http://www.fornobravo.com/forum/f28/...ock-17190.html

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    • #17
      Re: 100cm Oven Perth, Western Australia

      Originally posted by cobblerdave View Post
      G'day
      Can't go wrong with more insulation. But what you've got is probably still a bit damp that's why its hotter than you would expect. It takes a while to truely dry out and damp insulation is really not insulating like it can when dry.
      Regards dave
      Thanks Dave,

      Took your advice. I had a small (200c) fire going for a few days after this, and also some dry weather. Everything started to come together and the insulation was cool to touch (19c).

      Over the weekend I did 2 coats of sand finish skim, and this weekend I will be putting acratex over it to waterproof and give a nice finish.

      I had a large fire at the end, so large in fact it blackened the front of the arch, but I like it as it adds some character. The chimney works well, just this was the "scary fire" I guess everyone talked about. 4 logs on sawdust logs got me to 500c (932f) so I am ready to cook this Friday!!

      Dome certainly grew in size a lot with the fireclay layer, then insulation, then 2 layers of render.

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      • #18
        Re: 100cm Oven Perth, Western Australia

        G'day
        Don't burn logs as a rule. Chop then into pieces no thicker than you wrist. Best fires are made with sticks really. Hot and fast not low and slow ovens looking great by the way
        Regards dave
        Measure twice
        Cut once
        Fit in position with largest hammer

        My Build
        http://www.fornobravo.com/forum/f51/...ild-14444.html
        My Door
        http://www.fornobravo.com/forum/f28/...ock-17190.html

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        • #19
          Re: 100cm Oven Perth, Western Australia

          Originally posted by cobblerdave View Post
          G'day
          Don't burn logs as a rule. Chop then into pieces no thicker than you wrist. Best fires are made with sticks really. Hot and fast not low and slow ovens looking great by the way
          Regards dave
          Thanks Dave, ill chop down some of the bigger pieces.

          When I say logs though that is being quite generous, most would range from wrist to bicep thickness, rather than tree log diameter.

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          • #20
            Re: 100cm Oven Perth, Western Australia

            Fuel that size seems fine. No logs there.
            Cheers ......... Steve

            Build Thread http://www.fornobravo.com/forum/f3/n...erg-19151.html

            Build Pics http://www.facebook.com/media/set/?s...1&l=1626b3f4f4

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            • #21
              Re: 100cm Oven Perth, Western Australia

              Did a small pizza last night as an entre for a tester.

              Took approx. 3mins, tasted damn fine too!

              Only downside was I probably didn't get the dough even enough, a touch too thick in the middle.

              Hopefully the start of many years of pizza making.



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              • #22
                Re: 100cm Oven Perth, Western Australia

                Beautiful!
                Let's keep it metric

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                • #23
                  Re: 100cm Oven Perth, Western Australia

                  G'day
                  Sorry to break this to you. But after 4 odd years of pizza baking ... Its a simple as this ... Never trust a round pizza...it just doesn't exist
                  Regards dave
                  Measure twice
                  Cut once
                  Fit in position with largest hammer

                  My Build
                  http://www.fornobravo.com/forum/f51/...ild-14444.html
                  My Door
                  http://www.fornobravo.com/forum/f28/...ock-17190.html

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                  • #24
                    Re: 100cm Oven Perth, Western Australia

                    Did a far better effort last night. Oven was far hotter, base was thinner, 60 seconds max and it was delicious!



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                    • #25
                      Re: 100cm Oven Perth, Western Australia

                      G'day
                      That is one fine looking pizza. Isn't it great to eat a pizza that the base tastes so good the topping then becomes an added bonus.
                      The down side is that thing getting to the nearly round stage
                      Regards dave
                      Measure twice
                      Cut once
                      Fit in position with largest hammer

                      My Build
                      http://www.fornobravo.com/forum/f51/...ild-14444.html
                      My Door
                      http://www.fornobravo.com/forum/f28/...ock-17190.html

                      Comment


                      • #26
                        Re: 100cm Oven Perth, Western Australia

                        Originally posted by MarkB View Post
                        Did a far better effort last night. Oven was far hotter, base was thinner, 60 seconds max and it was delicious!

                        Mark, that's a fine looking pizza!

                        For anyone having trouble making your pizza round, make sure your starting with a round dough before stretching . I have found that letting the dough slow rise in the refrigerator a couple of days in a 2qt/2L plastic container will help the flavor and texture of the dough and you start with a perfectly round dough to stretch. Either way you do it, just make sure once your done with kneading, that you ball your dough at the weight you want. Starting round, lets you finish round much easier.
                        Chris

                        Link to my photo album:
                        https://www.flickr.com/photos/hodgey...7646087819291/

                        Link to my build: http://www.fornobravo.com/forum/f21/...nia-19366.html

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                        • #27
                          Re: 100cm Oven Perth, Western Australia

                          Originally posted by hodgey1 View Post
                          Mark, that's a fine looking pizza!

                          Starting round, lets you finish round much easier.
                          I reckon you are right. I let my pizza dough develop the second rise in the refrigerator for a few days (at least) and I use containers with sloping sides but square at the bottom. It is really difficult to get them back to round.

                          Sorta square pizza still tastes great though.
                          Cheers ......... Steve

                          Build Thread http://www.fornobravo.com/forum/f3/n...erg-19151.html

                          Build Pics http://www.facebook.com/media/set/?s...1&l=1626b3f4f4

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                          • #28
                            Re: 100cm Oven Perth, Western Australia

                            Will try the more round approach on Friday night, having a couple of people around to test some ingredients.

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