Northwest PA 36" oven build

[Montclaire]

Hello, neat build. If you were starting over would you build the flue differently or is it working ok now? Did you taper cut the bricks for the dome at all or just use the mortar to make up the difference? Thanks

[scottwr]

Re: Northwest PA 36" oven build

Also make a simple roof cone out of thin aluminum sheet. riveted it together and used silicon to seal up the edge. Might not be fancy but gets the job done. Still want to stain / acid etch the pillars and hearth slab but it might have to wait until spring at this point. Weather is turning to crap fast! We had some snow flakes fall last night.

I have no complaints about the oven at this point. It is performing better every time I fire it up. I think I had a fair amount of moisture under the floor.

Now that I have a door I'm planning on using my oven much more often. First up 100% whole wheat sourdough. Just need my starter to wake up a bit more

[scottwr]

Re: Northwest PA 36" oven build

Finally got a chance to weld up an insulated door. Door is 14 gage steel with 3 inches of ceramic fiber blanket inside. Handles are just simple tube steel. Painted in hi-temp paint. Fits just about perfect. Thermometer is a bit of overkill as it goes to 1000 degrees. Wish it had a stop post for the measuring hand.... but should work just fine.

[scottwr]

Re: Northwest PA 36" oven build

Thanks TPD.

I figured that the size of shim I would need was about the size of my pinky finger and just eyeballed it. I am a commercial photographer by trade (not that you could tell from my crappy cell phone pictures, I'll take some good ones when I'm all finished) and build arts and crafts furniture as a hobby. My eyes and hands have become very accurate instruments

[tpd]

Re: Northwest PA 36" oven build

Awesome build!! How did you know what angle to put the bricks as you were building the dome if you didn't use an IT or shims??

[scottwr]

Re: Northwest PA 36" oven build

Finally getting closer to a completed oven. Its been getting dark so early I have only been getting an hour or so after work if the weather permits.

Stonework is all finished.
Cedar roof and walls finished.

Working on door, roof cap and stain/acid etch the base.





latest pizza picture.



thanks for the advice on the sauce! The last pizza attempt was just about perfection

[scottwr]

Re: Northwest PA 36" oven build

Thanks for the offer UtahBeehiver. I'll be sending you a PM soon.

More progress on the rock work (only about an hour a night).





I will be grouting between the rocks (hopefully this weekend if time permits)

I'm also going to darken/age the cedar shingles on the side with a coat of Van Dyck Crystals followed by an iron oxide solution (vinegar and steel wool).

[UtahBeehiver]

Re: Northwest PA 36" oven build

If you are interested in growing SM tomatoes in 2015, I always harvest seeds from my heirloom SM plants and offer them to the forum members so just drop me a PM with your address.

[Novaslo]

Re: Northwest PA 36" oven build

Yes, I loose filled the cavity with perlite. did not go all the way to the roofline but was about 6 or so inches above the top of the dome. It should be more than adequate

Until I have a door I won't get to test my ability to hold heat. (need to find the time to make one) I'd be happy with 100-150 degree drop per day.

Thanks for the advise on the pizza sauce. Lucky for me the semi local Wegmans grocery store carries San Marzano tomatoes. Simple is usually better.

That is going to really perform well. I am about in that range of 150 the first night and then 100 per night there after. I do want to try to get it even hotter and see if I can wake up to 600 or not. So far I am waking up to 450 range.

Back to the pizza, I said I was ruined for Pizza as I keep going to places that have a wood fired oven. Either the dough is wrong. Same day dough and flat or the sauce is more of a marinara type sauce - possibly out of a can. It's easy to point out what is wrong, right when they serve it.

I will keep trying. When I see the right kind of place, I will still order it. Having said that, all the pizza's are still good. Just not like I am making at home. Last, I will say that everything, literally everything we cook out in the Pompeii is better than cooking in the conventional oven or stovetop. My wife is now getting into it. Too much fun.
Enjoy.

[scottwr]

Re: Northwest PA 36" oven build

Yes, I loose filled the cavity with perlite. did not go all the way to the roofline but was about 6 or so inches above the top of the dome. It should be more than adequate

Until I have a door I won't get to test my ability to hold heat. (need to find the time to make one) I'd be happy with 100-150 degree drop per day.

Thanks for the advise on the pizza sauce. Lucky for me the semi local Wegmans grocery store carries San Marzano tomatoes. Simple is usually better.

[Novaslo]

Re: Northwest PA 36" oven build

Insulation is all finished. I had an inch of ceramic blanket over the dome. Then 3-4 inches of insulating cement. I loose filled the house before finished sheeting the walls this weekend.

So you loose filled the rest of the cavity with Vermiculite? Is that what you mean?

your performance is going to be epic.

Let us know your temps...I have 3 inches of blanket and 1inch of vermicrete, that is it. Performance is really good.

I am hot for four to five days. Still looking to get it really saturated and see how long it holds. So far I have been cooking pizza at 700 ish and calling it a night. I could fire a bit hotter but have not bothered.

Let us know.

[Novaslo]

Re: Northwest PA 36" oven build

Lots of progress this weekend but before I post about that I have more important news... First Pizza was Friday night! Turned out pretty good for my first wood fired oven cooking. Need to work on my sauce, but the crust was amazing.



I think this was the second pizza out of the oven. Can't remember... I opened a bottle of wine when I lit the fire and swiftly drank 2/3 of the bottle before I started cooking. It was an awesome night! My kids loved to watch the pizza in the oven and were in awe of how fast it cooked.



Apple, blueberry, lemon desert pizza. This was almost too good.

For what it is worth, and personal taste is the most important, but here is the sauce..... No reason that I have seen to go in other directions.

Get a can of Italian whole San Marzano tomatoes. They are raw and blanched l, meaning the skin is off of them. Take them out of the can and discard the juice. Crush them, don't blend. You don't want to crack the seeds. Then add sea salt to taste. You can add other things like Oregano or pepper, but the sauce is done at this point.
Taste it. Make sure you like it. It will cook in the oven and for me, is perfect.

If you did this, disregard my post.
Otherwise the Pizza that I have turned out in my oven is by far better than anything I am getting elsewhere.

I travel a lot and I am currently ruined for pizza. Everywhere I go, I am disappointed

Good luck.

[scottwr]

Re: Northwest PA 36" oven build

Insulation is all finished. I had an inch of ceramic blanket over the dome. Then 3-4 inches of insulating cement. I loose filled the house before finished sheeting the walls this weekend.

[NCMan]

Re: Northwest PA 36" oven build

Scott.....what do you plan on for insulation? Any additional?

[scottwr]

Re: Northwest PA 36" oven build

Now for the oven progress report before I pass out... over 20 hours of work this weekend, I'm tired!

Finished up the roof Saturday, just need to come up with a cap for the roof. I'm open to suggestions as I'm not much of a metal worker. Thinking a simple zinc cone might be of my skill set. Got backer board and plywood on the walls. Discovered that soaking the backer board in water for a few minutes allowed it to bend over the walls without breaking. Just had to take my time.

Love this picture, it looks like the oven is throwing up into a bucket



Almost finished the cedar shingles on the walls.



Started the rock work tonight, I'm really going to enjoy this part. I have never done this before but was having a great time until I ran out of light.





Lots more to do. This week I will finish up the cedar shingles and get a good start on the rock work. Really need to make a door, even if its a temporary one. Also want to get started on my prep station, countertop area.