Planning my 32" cast oven

[MarkJerling]

Well done Andreas! First pizzas is always a huge thrill!

[Kris S]

Really nice Andreas!
Your oven looks huuuuge compared to mine ... and no cracks!

Any idea how long it took to heat it up?

[AndreasP]

Thanks,
it took only 30 minutes for the dome to start clearing. I think it's because the oven was still at 200F from the firing the day before.
It was clear except for a small ring at the bottom after about an hour.
i started it 2 hrs before our friends arrived, so it was nice and evenly heated.
At the moment i only have a piece of steel as the door, no insulation. The next morning the oven was still at 350 -400F, around noon it was at 280-300F, and after 24 he's it was a bit above 200F.
Next is to build an insulated door and finish the stucco.
But I get falling due every morning. Need to wait for some time where it's a bit dryer.

[AndreasP]

BTW, the pizza you see in the photo is tiny, probably 5-6 inches.

[AndreasP]

As far as cracks, i think I may have a hairline crack around the bottom of the dome, but not sure, so I'm not really worried about it. In some places I thought I had small cracks but I think it's just the uneven walls from casting the homebrew.
So far so good, I'll have to keep my fingers crossed it stays that way.

[AndreasP]

I was also looking for an Andiron, anybody have a good idea how to make one easily? I was thinking rebar, but not sure if that will work and if it is thick enough to not start glowing red.
I think it would really help with getting air under the log on the side of the oven when making pizza.

Then i will need to find a grilling grate or something to put pans on while roasting.

[Gulf]

I would think that a short piece scrap angle iron would work for what you describe. After I read this post yesterday, I looked at my scrap metal pile and saw several things that would work. From 2" black iron pipe, 2" bed rails, and even an old garden rake that could be cut in half.

I have had both 3/8" and 1/2" rebar glow red in my oven. Soft steel is just barely malleable at that temperature. It certainly wont melt. I doubt that it would bend out of shape under the weight of a small log.

All that said, I usually just prop one end of a log on top of the remnants of another burned log.

[AndreasP]

Thanks, I like the rake idea.
Maybe for now I'll just gain a bit more experience with the oven. For our first pizza session i just did what you had mentioned, lean the new log on top of a partially burned on. It worked.

[AndreasP]

Was just looking around for some more accessories for my oven.
I see some people use a Tuscan grill to lift pans and pots off the floor or to do some grilling in the oven.
I am wondering, what size grill do you guys use in your ovens? Trying to figure out what would make the most sense.
I am sure there are may solutions.
For my 32" oven I am thinking of a 14" x 14" grill

Any thoughts?

[fox]

I would use the biggest one that will fit through the door.
you might like a kebab cooker

or a chicken cooker….

[Gulf]

Used grill grates from old bbq grills are usually easy to find. Bolts and nuts can be used for legs. I use left over brick scraps from the build. The grates can easily be cut down to the size that you need. After experimenting, you can then purchase the factory built if you still want to.

[david s]

Here you go.

[AndreasP]

Great suggestions everybody, I will experiment.
David, something seems to have gone wrong with the photos you posed, they don't show up. I assume they are photos.

[AndreasP]

Yes, I use the same recipe and method, although I usually dump all the ingredients in a bread maker on dough only setting (I'll happily work with clay and concrete, but I don't like handling sticky dough), then when it's done turn the dough into a plastic bag with some spray cooking oil on the inside. Twist the top of the bag loosely and refrigerate overnight.

Getting ready for another round of Pizzas tomorrow. I will try the bread machine version of the pizza dough.
One question though for clarification.
When do you form the dough balls, or do you form them at all? Here is what I am thinking of doing.

1. Let bread machine do all the work
2. place dough in oiled bag, close bag and refrigerate overnight
3. take out of fridge 2 hrs before making pizza
4. divide into dough into 7 equal portions.
5. Roll each into a nice tight ball
6. let rest in a proofing tray (covered) for 2 hrs until ready to make pizza

Or should I just take the dough out of the fridge, and cut off a piece when I am ready to make my pizzas?

[david s]

Your first method is the usual method, but when cooking for the family or just a few guests we just place the dough in a stainless bowl and cut off fist sized bits of dough as needed.