36" Pompeii oven in North Carolina

[Gulf]

Re: 36" Pompeii oven in North Carolina

Thank's Steve,
I just added the link to my favorites list. I will definately be studying it soon .

Joe

[stephen*z]

Re: 36" Pompeii oven in North Carolina

Gulf
check out the blog on the oven construction at Steve's Pizza Oven i did a page on the carving process.
Steve

[Gulf]

Re: 36" Pompeii oven in North Carolina

oh by the way, the lintel was carved from sand mix concrete after it cured for about 3.5 hours. looks like a million bucks but is really easy to do.

I would love to see this method. What is the formula for getting the sand firm enough to hold the shape but soft enough to carve?

You could answer that question on Russell's Counter thread .

[stephen*z]

Re: 36" Pompeii oven in North Carolina

oh by the way, the lintel was carved from sand mix concrete after it cured for about 3.5 hours. looks like a million bucks but is really easy to do.

[stephen*z]

Re: 36" Pompeii oven in North Carolina

Russell,
Thanks for the compliment. i don't know if it is the best example of a concrete countertop... but it was fun and works well.
Steve

[UtahBeehiver]

Re: 36" Pompeii oven in North Carolina

Steve,

Hope you don't mind but I added you thread to a "Concrete Counter" thread I started a while back and your cast lintel is top notch.

[stephen*z]

Re: 36" Pompeii oven in North Carolina

I just finished the other side table...with a reverse curve to hold the tool handles and keep them from sliding off. I molded a box into the back of the table with a drain hole in it. I plan to fill it with ice and use it as a built in cooler. There is a stim of pine needles imbedded into the concret for looks too. You can see the herb garden on the right has done well this summer as well.

[Gulf]

Re: 36" Pompeii oven in North Carolina

Thanks Gulf for the kind words. It is really not
Hard to do. You should try it.
Steve

I love a challenge, and craftsmanship. I had an "idea" for my mantle but, it just got replaced with another .

Thank's very much for the idea.

[Lburou]

Re: 36" Pompeii oven in North Carolina

"z", as always you have created another great addition to your oven and surroundings! I am still in amazement at that lentil.

[stephen*z]

Re: 36" Pompeii oven in North Carolina

Thanks Gulf for the kind words. It is really not
Hard to do. You should try it.
Steve

[Gulf]

Re: 36" Pompeii oven in North Carolina

The side table looks great to me Stephen. The oven is great also. But, that lintel is a work of art! I thought that I had been keeping up with this forum. Work and family take my mind off of it sometimes but, I don't know how I missed that.
Great job .

[stephen*z]

Re: 36" Pompeii oven in North Carolina

Well it has been a year and we have enjoyed the oven immensely.
But there were some things I could do to make it nicer. The biggest thing was to make more table space.
So I framed up the area at the side of the oven with plywood and filled the bottom area with gravel.

I mixed about 7 bags of cement and filled the area for the table. As I have said before, I am not patient enough to finish concrete the way it is supposed to be done. But I work hard at it.

I think it came out pretty good.
The area behind the table was planted with herbs for use in the house and on the pizzas.
I think it turned out great so I have attached a photo ?. Let me know what you think.

[stephen*z]

Re: 36" Pompeii oven in North Carolina

after the pizzas were done we tested the floor and it was in the 400 to 450 range as I remember. the pizzas were taking uch longer to cook and I did not add any wood to the fire... but I did not rake the fire out either.
door open fire burning as coals

[Lburou]

Re: 36" Pompeii oven in North Carolina

This time the bread worked!

My first loafs were put in the oven last time and left for 20 min. I cook bread in the inside oven in 35 min. So I was going to check on it at the 20 min mark. The tops were burned black!

So for now. It is 1) leave the door off. 2) watch the cooking process and 3) it will be ready in about 16 min.
I am on the track to getting better each time.
Keep watching.
Oh and by the way…. Calzones are the best in a WFO. Don’t forget to try them too.

What was the floor temperature when you put the bread in the oven?

[stephen*z]

Re: 36" Pompeii oven in North Carolina

This time the bread worked!

Like many things? you are not successful on the first try. But on the second try, the bread came out great.
My first loafs were put in the oven last time and left for 20 min. I cook bread in the inside oven in 35 min. So I was going to check on it at the 20 min mark. The tops were burned black!
Next pizza party?.. more bread was made for after the party. I left the oven door off and watched it cook.
It was fantastic! The loaf rose like it was supposed to and then the crust was just as crispy as a cracker. When we cut it open the crumb was perfect.
So for now. It is 1) leave the door off. 2) watch the cooking process and 3) it will be ready in about 16 min.
I am on the track to getting better each time.
Keep watching.
Oh and by the way?. Calzones are the best in a WFO. Don?t forget to try them too.