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Nice job on the video and great job on the oven. I was curious in the video about something. You held the pizza on the peel and kept in the oven for a while at the end of cooking. Was that cook the top more and stop cooking the crust?
Have you figured out a mounting for your tools or did i miss it?
Texman
Yes, I believe its called "doming" the pie. Basically it stops the bottom of the pizza from cooking and finishes off the top. I made something that looks like a cross out of 2x6's and notched out the horizonal piece for my tools. I stuck that in a bucket and added crushed stone. Solid as a rock pun intended It's nice because I can take it down and store it in my garage when not in use.
Nice job on the video and great job on the oven. I was curious in the video about something. You held the pizza on the peel and kept in the oven for a while at the end of cooking. Was that cook the top more and stop cooking the crust?
Have you figured out a mounting for your tools or did i miss it?
Between $200 and $250. That's buying everything I needed for the roof and having a local sheet metal guy bend all my corners for me.
Thanks that will help me know if my quotes are in the ballpark. I was assuming that all the metal came in standard pre bent form. That shows how much I know. It will be another learning experience. I hope my turns out as well as yours.
Side note, I had cooked in my oven on Sunday (Tuscan grilled steak, muscles, potatoes, stuffed portobello mushrooms, roasted bell peppers, and even haddock). I was able to bake stuffed pork chops in 50 minutes in my oven last night with the residual heat from my oven. The floor was 305 F and the dome was 365F two days later. Not sure if that's good or not, but it was just really nice to be able to use some of that left over heat. Oh I love this oven
Great looking oven! I really like the way you finished it. And - while it probably doesn't feel like it to you - I am amazed at how quickly you got to a finished product. Less than 6 months is pretty speedy, I would say.
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