Just North of Nashville 42" Build

[Novaslo]

Re: Just North of Nashville 42" Build

There is a lot to learn about cooking pizza. For what it is worth, I have been trying a number of dough recipe's and have settled on a favorite. First I have been using Peter Rienhardts book and pizza dough recipe which calls for an overnight or up to 3 day cold ferment. Basically you make the dough and form into balls. I wrap em in Saran wrap. Then put them in the fridge for a day or two.

Take them out when you are starting your fire and let them sit for 2 hours while heating up. Also his recipe calls for 1/4 cup olive oil. I purchased some Caputo flour and really like it. But don't use the oil.

Just my two cents. With Caputo flour, you do a 65% mix so 1000g of flour to 650g of water. Add your salt and yeast, whatever the recipe calls for. and No Oil.

Epic...great and tastes fantastic.

If you already know dough, disregard this post. Or just do your own and you will experiment as I did. Olive oil is a preference.

Good luck.

[SteelandStone]

Re: Just North of Nashville 42" Build

There is a lot to learn about cooking pizza. For what it is worth, I have been trying a number of dough recipe's and have settled on a favorite. First I have been using Peter Rienhardts book and pizza dough recipe which calls for an overnight or up to 3 day cold ferment. Basically you make the dough and form into balls. I wrap em in Saran wrap. Then put them in the fridge for a day or two.

Take them out when you are starting your fire and let them sit for 2 hours while heating up. Also his recipe calls for 1/4 cup olive oil. I purchased some Caputo flour and really like it. But don't use the oil.

Just my two cents. With Caputo flour, you do a 65% mix so 1000g of flour to 650g of water. Add your salt and yeast, whatever the recipe calls for. and No Oil.

Epic...great and tastes fantastic.

If you already know dough, disregard this post. Or just do your own and you will experiment as I did. Olive oil is a preference.

Good luck.

Darin,

Good post, I have experimented in the past with dough and have also opted to leave the olive oil out of the dough. I purchased 25 lbs of the caputo "00" online and really like it and this past weekend got hooked up with an owner of a Italian market just south of us that will get me any of the Antico Molino flours I need.

I tried a slow rise 3 day dough a few weeks ago but the yeast was old and did not perform well, but I got some practice at balling, and shaping the dough. The batch I made this weekend was just a quick dough and only sat for approx. 8 hrs. Still good but I am going to make a batch on Thursday and let leave it in the fridge till sat.

[SteelandStone]

Re: Just North of Nashville 42" Build

Well this past Saturday we finally cooked some pizza. Came out great and did not even burn them to a crisp.

Sunday I fired it back up for approx. 45 mins, cooked some pizzas for lunch and let the oven cool down some then we threw a roaster chicken in. 3hrs later and the fall off the bone chicken was done. Damn it was good.


I am extremely impressed with the heat retention; 12:30 on Sunday the fire was out a make shift door put in the entrance (400 degrees), we roasted the chicken and some veggies, and after that I just put a piece of OSB that was one of the arch forms against the opening and left it. Checked it Monday morning before work and it was at 360 degrees, today when I got home at 4:30pm it is still 195 degrees. Love it!!!!

I ended up with 3" of ceramic over the entire dome and 4" over approx. 50%, then I put 3-1/2" of Roxul Mineral wool over that. Today I stopped by a supply house that had some Thermafiber Rock wool and threw another 3" over that. Winter cooking here I come.

[SteelandStone]

Re: Just North of Nashville 42" Build

Been busy on the roof and enclosure as I am trying to get it bricked and ready for a Thanksgiving weekend party. I got all the roof done last week except for a few pieces of flashing I still need to bend and paint black. Also got the rest of the insulation in and all but the front covered with dura rock. For insulation I ended up with 3"- 4" of ceramic, 7-1/2" of Rock wool and filled in the rest with some regular insulation. For the roof I use the ondura sheets but cut them into tiles and installed it so it would have the appearance of clay tiles.
Yesterday I finished running the wires for the two wall lanterns that will go on the front, and then finished up the dura rock.

[SteelandStone]

Re: Just North of Nashville 42" Build

Today I spent some time laying out how we want the brick work to go and what kind of accent or feature we want on the front above the oven opening. After sort of getting that figured out I started laying the brick. I am using regular brick but I am cutting them down to "thin" brick. So now I will try to get a batch or two slapped on every night after work and cut more of them down to size.

[Greenman]

Re: Just North of Nashville 42" Build

Looks good. Plenty of insulation there.

[cobblerdave]

Re: Just North of Nashville 42" Build

Today I spent some time laying out how we want the brick work to go and what kind of accent or feature we want on the front above the oven opening. After sort of getting that figured out I started laying the brick. I am using regular brick but I am cutting them down to "thin" brick. So now I will try to get a batch or two slapped on every night after work and cut more of them down to size.

G'day
Well its to be a "brick " oven, well why not, your pretty practiced with that dome so why not operate in your "area of expertise" brickwork.
Like the Greenman has said that's a pretty impressive level of insulation, I'm impressed as well
Regards dave

[kbartman]

Re: Just North of Nashville 42" Build

I wish that I would have seen your build before I did my vent. The mistake I made was to small of a transition to the 8in Duravent. I thought the pipe was large enough to draw everything to it. I was wrong. I get smoke out the front, it is ok, but not the way I would do number 2 if I ever build one or help someone do one.

In your case, you will likely not get any smoke out the front. Nice job. Great quality build and you will be totally thrilled with your results.

Steelandstone,

Your enclosure is coming along nicely Looking Good!

Looks like your vent pipe is working great. I had my doubts about a 8" vent being large enough. I lucked out on my vent, the transition is the same size as the flue 9" by 18" I contributed the good draw of my vent to flu size. Novaslo Is correct a large transition is the key.

Good job Novaslo pointing that out. Have you tried grinding on your vent area to smooth out the transition?

We need to try to get the word out.

[SteelandStone]

Re: Just North of Nashville 42" Build

Steelandstone,

Your enclosure is coming along nicely Looking Good!

Looks like your vent pipe is working great. I had my doubts about a 8" vent being large enough. I lucked out on my vent, the transition is the same size as the flue 9" by 18" I contributed the good draw of my vent to flu size. Novaslo Is correct a large transition is the key.

Good job Novaslo pointing that out. Have you tried grinding on your vent area to smooth out the transition?

We need to try to get the word out.

KB,
Thank you, and you and Novaslo are 100% correct. The larger flue / transition area is the only way to go, not only for no stain on the front, but it draws like a mad bull. Mine ended up being 8" deep x 20" wide and 12" tall before it goes into the 8" dura pipe. The bricks leading up to the pipe are all tapered also. In one of the pictures below, you can see there is almost no smoke stain on the inside of the outer arch

[rand18m]

Re: Just North of Nashville 42" Build

I'm getting ready to start my oven and I do like your layout and kudos on the craftsmanship. I am wondering how long the oven arch upright pieces are you placed to support the arch. I'm guessing about 5 to 5-1/2" (towards the vent area, how long those brick were cut in length) but just curious. I plan to lay out the oven and vent arch just like that, like a fireplace arch. My oven will be in an indoor type wall so I have to decide the vent landing and final decorative arch before setting hearth. Again very nice work, it's been inspirational.

[SteelandStone]

Re: Just North of Nashville 42" Build

G'day
Well its to be a "brick " oven, well why not, your pretty practiced with that dome so why not operate in your "area of expertise" brickwork.
Like the Greenman has said that's a pretty impressive level of insulation, I'm impressed as well
Regards dave

Dave,
Thank you for the vote of confidence, but no expertise here. I have done a lot of construction related things but brick laying is not one of them.

On the insulation I figured why not, I had not planned on putting the rock wool and other insulation in there but in the end i decided it sure won't hurt.

[SteelandStone]

Re: Just North of Nashville 42" Build

I'm getting ready to start my oven and I do like your layout and kudos on the craftsmanship. I am wondering how long the oven arch upright pieces are you placed to support the arch. I'm guessing about 5 to 5-1/2" (towards the vent area, how long those brick were cut in length) but just curious. I plan to lay out the oven and vent arch just like that, like a fireplace arch. My oven will be in an indoor type wall so I have to decide the vent landing and final decorative arch before setting hearth. Again very nice work, it's been inspirational.

Rand18m
Thank you and I am glad I could contribute something to this great forum, there is a lot of great information on here.
As for the bricks that make up the arch support, I measured them today and they are just short of 5 inches. The bricks that make up the arch itself are longer than that of course so they could be cut and angled to accept the dome bricks without having the funky cuts. They are a little bit of a pain to figure out but they make it super easy when you get to the chains of your dome that intersect it.

[rand18m]

Re: Just North of Nashville 42" Build

Thanks so much for the reply, I think I will cut them 5.5 leaving me an inch at the bottom, and I can see how cutting the angle in the arch joints would make it much easier than the complicated cuts trying to tie in the chains to the arch. Do you recall off hand how long your middle or longest pieces were in the arch? As in the keystone piece? Don't go to any trouble, just curious, I'll be able to figure it out when I lay them out and mark with IT.

I'll have to post some pics of my IT, my oven will be 38-3/8" as dictated by the IT. I made it with a 3/8 drive 18" extension and a 3/8 drive swivel. I will attach a socket to my angle iron piece and I set an 11/16" socket into the wood for the bearing, fits the swivel perfectly. Just bought some cheap sockets from Harbor Freight, and the extension and swivel I can always use. Actually only sacrifice the one cheap socket, and I can make other tools to fit the end using sockets as the attachment to the extension. If I can figure out how to post a pic I'll do so soon! LOL!

[rand18m]

Re: Just North of Nashville 42" Build



Let's see if this works!

Here is the tool without the angle iron attached. I will weld the socket and angle together but for those without a welder epoxy would work fine, something like JB weld would do the trick.

I'll post this soon in a new thread for this build when I get fully started. Right now trying to find materials, not having much luck with calsil board. If anyone knows where you can buy calsil board in the Dallas Fort Worth area please let me know.

[SteelandStone]

Re: Just North of Nashville 42" Build

Thanks so much for the reply, I think I will cut them 5.5 leaving me an inch at the bottom, and I can see how cutting the angle in the arch joints would make it much easier than the complicated cuts trying to tie in the chains to the arch. Do you recall off hand how long your middle or longest pieces were in the arch? As in the keystone piece? Don't go to any trouble, just curious, I'll be able to figure it out when I lay them out and mark with IT.

I'll have to post some pics of my IT, my oven will be 38-3/8" as dictated by the IT. I made it with a 3/8 drive 18" extension and a 3/8 drive swivel. I will attach a socket to my angle iron piece and I set an 11/16" socket into the wood for the bearing, fits the swivel perfectly. Just bought some cheap sockets from Harbor Freight, and the extension and swivel I can always use. Actually only sacrifice the one cheap socket, and I can make other tools to fit the end using sockets as the attachment to the extension. If I can figure out how to post a pic I'll do so soon! LOL!

There are several things that will determine the length of those bricks. I will post some more info on my lunch break.