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I am so excited to be telling everyone about this.
I have been working on a small, assembled wood oven for quite a while. The requirements were that it was a real Italian wood oven, with a round cooking floor, dome, vent and chimney -- and that it would be as easy to set up and use as a charcoal BBQ. We've decided to call it the Primavera Oven.
We've spent a lot of time on design, refractory materials, insulators, etc. and we have built the first prototypes. The oven has a 24" round cooking floor, a 5" landing, vent and chimney, and a 16"w x 11" oven opening. The enclosure is a 36" igloo that sits on a nice-looking metal stand.
We placed the oven on the stand and cured the dome late last week, and then really brought it up to heat today.
What a thrill. This little oven is just great. It shot to 800?F in the floor and dome and it had no trouble holding pizza heat for multiple pizza bakings. We got the insulation right, and the enclosure and the bottom of the base are barely above room temperature -- while the oven is cranking away at 900?F.
It just shot through a series of 90 second pizzas, without a hitch.
The 24" cooking floor is just enough for the fire and a single 11" pizza (280 gram dough ball).
You are going to hear a lot more about this in the months to come. My goal is to make a real wood oven as easy as a kettle BBQ -- and maybe we can make it as popular as a Weber. :-) Still, we were not prepared to compromise to where this is not a real Italian oven; and I think we have struck a nice balance.
More to come, including photos and videos, but I wanted to tell everyone how well it cooked today!
We should be in production soon.
Wahoo!
James
I have been working on a small, assembled wood oven for quite a while. The requirements were that it was a real Italian wood oven, with a round cooking floor, dome, vent and chimney -- and that it would be as easy to set up and use as a charcoal BBQ. We've decided to call it the Primavera Oven.
We've spent a lot of time on design, refractory materials, insulators, etc. and we have built the first prototypes. The oven has a 24" round cooking floor, a 5" landing, vent and chimney, and a 16"w x 11" oven opening. The enclosure is a 36" igloo that sits on a nice-looking metal stand.
We placed the oven on the stand and cured the dome late last week, and then really brought it up to heat today.
What a thrill. This little oven is just great. It shot to 800?F in the floor and dome and it had no trouble holding pizza heat for multiple pizza bakings. We got the insulation right, and the enclosure and the bottom of the base are barely above room temperature -- while the oven is cranking away at 900?F.
It just shot through a series of 90 second pizzas, without a hitch.
The 24" cooking floor is just enough for the fire and a single 11" pizza (280 gram dough ball).
You are going to hear a lot more about this in the months to come. My goal is to make a real wood oven as easy as a kettle BBQ -- and maybe we can make it as popular as a Weber. :-) Still, we were not prepared to compromise to where this is not a real Italian oven; and I think we have struck a nice balance.
More to come, including photos and videos, but I wanted to tell everyone how well it cooked today!
We should be in production soon.
Wahoo!
James
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