steel liner question

[cobblerdave]

Re: steel liner question

Gudday
Sorry about the late reply. Afraid that oven will not be ready for qiute a while. You should really wait for that rain to stop and let the wind and sun dry out the mass of water you have in that pearlcrete layer for a few weeks. I know you will frustrated but there no use cracking you good works at this stage.
Regards dave

[lovibond69]

Re: steel liner question

OK, I fired the oven all day yesterday starting slow and building up the intensity over the course of many hours. Later that day (early evening) I threw a quick pizza together to test it.

This is the second pizza. The first one stuck to the peel and ripped the dough when going on. Looked like hell but tasted great....live and learn.

The smell and taste is just amazing! I am learning how to use this oven to get it to proper temps. It settled out last night with the floor being 625 - 575 degrees. My wood is very damp and I can see the benefits of having dry wood.

A few small cracks developed and a couple of lines shifted - but no big deal. It held together very well and I am pleased with its performance.

[okn]

Re: steel liner question

Your oven is really looking great! I think you really rocked it, and did so with a very respectable timeline. Keep it up!

[cobblerdave]

Re: steel liner question

Gudday
I never get tired of seeing first pizza shots. I can almost smell the woodsmoke and pizza cooking when I do! Well done on the oven it also looks good as well, though I suppose you will continue to tidy things up.
It's hard with wet wood but there are a couple of things that will help. Try to split any down to say an inch thick. Once you have the fire going stack your next load of wood in the entrance the radient heat will heat it and it will catch much quicker with less smoke. This method won't make things perfect your better off getting some dry wood if you can but will help
Again love your oven the twin pipes make it
Regards dave

[lovibond69]

Re: steel liner question

Hello folks,

Ok, fourth firing. I'm learning how to use this oven and I am very happy with how it is performing. I can get it up to temp, clear walls, smokeless exhaust and a floor temp of 800 - 900 degrees in about an hour and a half.
I let it cool a bit and start at around 750 F.

Here are 9 of the latest - just finished up. Does it get much better than home made pizza and beer (eating and drinking anyway)!

You all know what it smells like in here right now....

[deejayoh]

Re: steel liner question

They look great! How are you not eating them right as they come out of the oven?

[cobblerdave]

Re: steel liner question

They look great! How are you not eating them right as they come out of the oven?

Gudday
I get you point. I could never collect that many pizza in one place at one time for a photo! the patrons would linch me.... I be lucky to get a pic of the last ones. So how did he do that?
Regards dave

[UtahBeehiver]

Re: steel liner question

Must be those dual twin exhaust on the turbo oven............

[lovibond69]

Re: steel liner question

Yes! It was very hard to resist. These were made for my Dad's birthday and I had to pack them up and bring them to his house....which leads to a question.

Has anyone purchased pizza boxes for transportation or what method do you use to keep them intact during travel? These were awesome btw with the re-heat. Next time I will under cook them by a few seconds so the re-heat will bring them closer to the "fresh out of the oven" kinda thing. These were all cooked in 2 minutes or under. Turn your head for 10 sec and return to an edge on fire!

I use a 50/50 blend of semolina and AP flour to form the dough and also used on the peel. I feel like I am using too much of the flour to slide the dough off (I have an aluminum peel btw). Do you think a wooden peel would work better?

Thanks for the encouragement and kind words.

[cobblerdave]

Re: steel liner question

Gudday
My personal preference is using a wooden peel to get the pizza in the oven . I find you can get it in the oven with either wood or metal peels. But if you get one pizza that starts to stick a little a couple of shakes and you can free it a lot faster on the wood one. With either if you do get a sauce spill, cheese spill on the peel which will lead to sticking of the next pizza throw some flour on the peel and wipe it off .
Regards dave

[lovibond69]

Re: steel liner question

Here is a pic of my new enclosure with metal roof. I have made a little over 50 pizzas in this so far and getting the hang of how to use it.

Dry wood is VERY important I have found and so is the use of a door to close it off at times.

[lovibond69]

Re: steel liner question

At it again...

[deejayoh]

Re: steel liner question

Has anyone purchased pizza boxes for transportation or what method do you use to keep them intact during travel?

Most restaurant supply places sell pizza boxes. I have been thinking about picking some up so that I can send people home with leftovers.

Pizzas are looking awesome!

[lovibond69]

It's been a while - the oven is not just for making pizza...

[lovibond69]

More pizza porn...