A 32" Cast Pizza Oven in CT, USA

[david s]

What a great little oven. You've obviously done a lot of research here. Thanks also for documenting and explaining your steps and reasons taken. The brick builders end up taking months, sometimes years to build their ovens, while cast builds can be done in weeks with the appropriate damp curing and drying fires included. Keep posting on your cooking experiences.

[sergetania]

A great looking little oven! And the pizza looks just right! Congratulations, well done!

[SableSprings]

That's a thing of beauty and will serve you well for many years! As David said, great job documenting & explaining the "whys" of your build...definitely will be a major resource for future cast ovens here. Thank you and now onto the enjoyable part of learning how to bake & roast in it...and of course you'll need a name for that treasure!

[WaterDog]

Thanks, gents! Another 'practice' session today with benefits. Heating slower this time to better understand how to manage the beast. First pizza party in 10 days. Pressure…the best kind.

[UtahBeehiver]

NIce looking cast oven. It will be a good reference for future cast builders.

[WaterDog]

Learning To Fly

Fired 2 more times. The last was for a gathering of friends. Served up 8 pies. I think I have my head around how to approach the heating process now. I've definitely moved away from thinking about dome temps. I'm more concerned with getting the floor saturated. I think for my oven with a 2-1/4" medium-duty firebrick floor I need to be thinking about a 2 hour heating process. More about building up a coal bed to distribute around the middle and right (cooking) sides, not so much about packing a lot of wood and letting it rip. I keep feeding one or 2 pieces every 15 minutes or so to build up that coal bed. I use the blow pipe to remove ash build up and keep the coals glowing.

After 90 minutes the dome began to clear and I pushed some of the coals to the left and built a consistent flame moving left to right over the dome. The rest of the dome cleared in about 15 minutes. I then push the coals from the middle/right over to the left. Blew away the residual ash/coals and began baking about 10 mins later. The dome hit over 1,000 at times and I never once thought about getting it there. It just happened when I followed this heating protocol.

From what I experienced it seems that this combination of really concentrating on having hot coals over the cooking area, keeping the ash build up to a minimum and having a good flame running over the top really helped to keep the floor charged. I was able to keep consistent temps in the floor of 825 to 875 degrees and never had to wait between bakes. That said, I've only achieved this result one time, but it held for a 2 hour period while I cranked out the pies and sipped a couple of cold ones.

The pizza below is a Margherita with jalapeño slices. The crust is very, very close to what I'm shooting for and cooked in 90 seconds. Time will tell if I can repeat this but for now, this'll do nicely.

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