building the oven

[Tman1]

Re: building the oven

A pic of the new set-up, along with a pic of one baking. The oven worked awesome in it's new form. We were able to keep the temps pretty easy with minimal wood. A couple of people timed us- came in at 69 and 64 seconds for our bakes. Alas, it'll have to come down again to bring home.

[Tman1]

Re: building the oven

I've included a couple more pictures... a better one of the new set-up. I find the second very interesting.. you can see where the soot is burned off in a nice half-circle pattern.

[Tman1]

Re: building the oven

Hello all,

I'm missing a couple pictures of my newest iteration since I had to take apart the oven and bring it home, but I had another party... and not a single picture.

As usual, it went well, with many compliments and 'this is the best pizza ever!'. *I'm happy that most find my homemade stuff better than a popular small chain restaurant here. I've always felt I need to be at least as good as them to succeed.

My 'shining' moment was when I realized I was talking to a guy who owns a small chain of higher end grocery stores in town. He mentioned that they had been working on a pizza crust for take home.. in his comments I thought I heard disappointment, so I queried him and sure he enough he wasn't all that thrilled with their product. He thought mine was very good. He also has a store with an oven in it (gas fired) that used to be a Wolfgang Puck based enterprise. It didn't work out, so now the store operates it, although he thinks it's underused. Who knows where this might go!!??

I leave later this morning to get the real thing... an oven on a trailer and I'm truly mobile. I've got a bunch of things lined up for promotion, fun and most of all, experience.

I do have a question though... I used AP flour these last 2 times, and while the crust came out slightly crispy, it softened after sitting and wouldn't hold up when a piece was taken. I know the floor was hot enough in mine (I thought under-baking might have been an issue from the day before so I made sure to check that more frequently), so it was baked, but is that a result of the type of flour? I want the crust to hold its form better. I'm working through a 50 pound bag of AP, but ultimately would use at least pizzeria flour. I don't remember this happening before.

[Lake lover]

Re: building the oven

Good thread. I have been enjoying it.

Try using a higher gluten flour. Called a cake flour.

What kind of oil are you using ?

[Jimney]

Re: building the oven

When your oven roof and/or arch collapses, we'll help you to the next level, which will involve some cheap insulation, and some temporary mortar made from sand and fireclay.

We'll also try to talk you into making it a round dome.

If nothing else, some insulation under that floor will keep those portland concrete pavers from getting hot enough to fail.

In all, though, an amazing project for 4 hours.

What is cheap insulation? And is sand and fire clay really temporary or could it be used in a permanent dome? I am on a very tight budget!

[mrchipster]

Re: building the oven

Did you ever get that distributors gig? What is up with your oven long time no post....

Chip

[Jimney]

Re: building the oven

No cash! Still in the process of collecting the materials though. I'll be back!

[cobblerdave]

Re: building the oven

Gudday Tman
Just bringing you oven back "out of the vault"
Has it running or have you gone on to other things