So, here is the deal:
I have in my possession a large ceramic oven/woodstove that I am pretty sure could be the starting point for a really great wood fired pizza oven. The problem is that I am not sure yet which way to approach it...
After reading the forums here my first thought was to use the oven itself as the inner "dome" of the oven and surround it with the necessary insulation (refactory cement, perlcrete etc) to make a pretty sweet oven. It wouldn't be perfect obviously, or have the ideal proportions, but pretty cool nonetheless.
Recentley though I have been somewhat inspired by the Pizza Hacker guy with his Frankenwebber. It seems that he is making pies on par with the fanciest WFO's, using less money but more ingenuity. Plus, I have been thinking that I should tinker around with the oven "as is" a little bit before making any serious, permanent changes to it. Maybe insulate the floor with firebricks and stack some firebricks against the inside wall to make a temporary (albeit smaller) cooking area.
Before I get to ahead of myself let me explain a bit more about the stove itself. It's about an inch thick and made entirely of ceramic material. Its first life was as a woodstove in a remote cabin in Maine. The stove was made by a ceramics professor, although I don't anything about how it was actually assembled or what is the exact makeup of the clay. And thats about all I know! So anyway, here is a picture. Let me know what you think...
I have in my possession a large ceramic oven/woodstove that I am pretty sure could be the starting point for a really great wood fired pizza oven. The problem is that I am not sure yet which way to approach it...
After reading the forums here my first thought was to use the oven itself as the inner "dome" of the oven and surround it with the necessary insulation (refactory cement, perlcrete etc) to make a pretty sweet oven. It wouldn't be perfect obviously, or have the ideal proportions, but pretty cool nonetheless.
Recentley though I have been somewhat inspired by the Pizza Hacker guy with his Frankenwebber. It seems that he is making pies on par with the fanciest WFO's, using less money but more ingenuity. Plus, I have been thinking that I should tinker around with the oven "as is" a little bit before making any serious, permanent changes to it. Maybe insulate the floor with firebricks and stack some firebricks against the inside wall to make a temporary (albeit smaller) cooking area.
Before I get to ahead of myself let me explain a bit more about the stove itself. It's about an inch thick and made entirely of ceramic material. Its first life was as a woodstove in a remote cabin in Maine. The stove was made by a ceramics professor, although I don't anything about how it was actually assembled or what is the exact makeup of the clay. And thats about all I know! So anyway, here is a picture. Let me know what you think...
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