Hello all,
I have spent many hours reading through this forum, mostly in the Pompeii Oven Construction section. I have intently followed the threads of many oven builders in order to learn about the different styles, building techniques, and problems encountered. I have been thoroughly impressed with the effort put into each oven and the level of support and encouragement provided from others within this forum.
The more I read, the more I feel motivated to build an oven myself! If I do decide to do so, I would wait until the spring and the warmer weather. This would work out well as it would give me plenty of time to learn more and plan.
I am hung up on where I would locate an oven in my yard and exactly what I would build. Would I build just an oven, or an oven with side extensions to provide "counter" space? In order to determine what to build and where to locate it, I need to envision the preparation and cooking process. I figure the oven won't be right next to the house and I'm concerned about having to go back and forth from the house to the oven too often.
Here are some of the issues I have been thinking about:
Storage of pizza peels and other oven tools
Where are these stored when the oven is not in use? Where are they located while using the oven? Should there be some type of storage area at the oven? What is used to remove the coals and ashes and where is it stored?
Staging area for pizzas prior to placing in oven
Should there be an extension to the left of the oven for placing pizzas ready to go into the oven?
Area for putting pizzas immediately after removal from oven
Should there be an extension to the right of the oven for placing pizzas that have been cooked?
Lighting
Should I have any lighting at the oven?
What things have you done, or wish you had done, to simplify the logistics of preparing and cooking pizzas?
Thanks for your help.
JET
I have spent many hours reading through this forum, mostly in the Pompeii Oven Construction section. I have intently followed the threads of many oven builders in order to learn about the different styles, building techniques, and problems encountered. I have been thoroughly impressed with the effort put into each oven and the level of support and encouragement provided from others within this forum.
The more I read, the more I feel motivated to build an oven myself! If I do decide to do so, I would wait until the spring and the warmer weather. This would work out well as it would give me plenty of time to learn more and plan.
I am hung up on where I would locate an oven in my yard and exactly what I would build. Would I build just an oven, or an oven with side extensions to provide "counter" space? In order to determine what to build and where to locate it, I need to envision the preparation and cooking process. I figure the oven won't be right next to the house and I'm concerned about having to go back and forth from the house to the oven too often.
Here are some of the issues I have been thinking about:
Storage of pizza peels and other oven tools
Where are these stored when the oven is not in use? Where are they located while using the oven? Should there be some type of storage area at the oven? What is used to remove the coals and ashes and where is it stored?
Staging area for pizzas prior to placing in oven
Should there be an extension to the left of the oven for placing pizzas ready to go into the oven?
Area for putting pizzas immediately after removal from oven
Should there be an extension to the right of the oven for placing pizzas that have been cooked?
Lighting
Should I have any lighting at the oven?
What things have you done, or wish you had done, to simplify the logistics of preparing and cooking pizzas?
Thanks for your help.
JET
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