I hope this isn't answered someplace obvious. I looked around and couldn't find anything. Here's my situation:
For most of my life, I've spent my summers at this campground, and on the last weekend of the summer, we have a big bonfire and send out for pizzas for everyone. Usually about 100 pizzas (about $1000). Since I've started making decent pizzas over the past few years, I convinced everyone that maybe our money would be better spent on a professional oven or two, and we'd make the pizzas right there.
We bought a couple of Bakers Pride countertop ovens. The problem is that they couldn't retain the heat, and we couldn't pump out the pizzas fast enough. Now we're thinking that we should get more powerful ovens, but I've been wondering if we might be better off with a wood-fired oven.
But here's the thing...
This will be used once (possibly twice) per year, and probably covered with a tarp for the rest of the year. Most of the designs I see here are very attractive ovens - works of art with nicely sculpted curved brickwork. We really don't need that. We just need something utilitarian. It needs to have all of the old-world charm of a prison wall.
Do I really need to have a curved dome? From what I've seen reading the plans, a lot of time is spent making curves. Can I build a decent oven using 90-degree angles?
I was thinking that something that could cook four 16" pizzas would work well, but seeing some of the cooking times reported under 2 minutes, maybe an oven big enough for 2 pizzas would be enough.
Any advice would be greatly appreciated.
For most of my life, I've spent my summers at this campground, and on the last weekend of the summer, we have a big bonfire and send out for pizzas for everyone. Usually about 100 pizzas (about $1000). Since I've started making decent pizzas over the past few years, I convinced everyone that maybe our money would be better spent on a professional oven or two, and we'd make the pizzas right there.
We bought a couple of Bakers Pride countertop ovens. The problem is that they couldn't retain the heat, and we couldn't pump out the pizzas fast enough. Now we're thinking that we should get more powerful ovens, but I've been wondering if we might be better off with a wood-fired oven.
But here's the thing...
This will be used once (possibly twice) per year, and probably covered with a tarp for the rest of the year. Most of the designs I see here are very attractive ovens - works of art with nicely sculpted curved brickwork. We really don't need that. We just need something utilitarian. It needs to have all of the old-world charm of a prison wall.
Do I really need to have a curved dome? From what I've seen reading the plans, a lot of time is spent making curves. Can I build a decent oven using 90-degree angles?
I was thinking that something that could cook four 16" pizzas would work well, but seeing some of the cooking times reported under 2 minutes, maybe an oven big enough for 2 pizzas would be enough.
Any advice would be greatly appreciated.
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