39 inch Corner Build

[JRPizza]

For the triangles to fit you need to make the sides curved. I do a similar thing marking out the blanket with a template and spray paint. Cutting the blanket with a slight bevel then results in a perfect fit.

Practice makes perfect David - you could probably build one of these in your sleep

[JRPizza]

I fired my oven yesterday for the first time since I applied the insulating blanket. Was quite happy with how fast it heated up but could tell I still have some moisture to drive out, as the floor bricks showed a range of temperatures. Cooked my first pizza. I know I need to learn oven heat management, and I know Russell's "less is more" philosophy for pizza, but the one I cooked was fairly loaded with goodies. It still came out as good or better than any pie I ever cooked on a stone in my oven, especially the crust. Baked some bread after pizza, and know know I need more moisture (I sprayed but maybe not enough) via additional water or more dough (Deejayoh's 10 pound minium?). I only have a temporary door made of some concrete board (no insulation) but the oven was about 360 this AM (12 hours after bread) and around 260 when I got home today (8 more hours) Need to start working on my door, but also need to work on covering my insulation. Lot's left but happy with the progress and results to date.

[JRPizza]

Tired to add these pics to the post above, but the forum is still acting up when I try to edit a post with an upload.

[david s]

Practice makes perfect David - you could probably build one of these in your sleep

yeah, i've done plenty, but not while asleep.

[joeykramer]

looks good JR! with all this rain in the northeast, this seems like such a far away place for me to get to...

[JRPizza]

Hang in there - it's a marathon, not a sprint (cliche I know, but true). I told my wife how good it felt to start reading threads on firing and cooking instead of being so locked into building, even though I have plenty left to do. I'm gonna start wrapping my dome with lath later today and If I can finish that by tomorrow I'll feel like I passed another milestone.

[JRPizza]

Got the lath 99% done today, following the method shown on the FB video that Gulf had provided a link to. Used a thin metal cutting blade in my 4.5" HF angle grinder and cut strips ~5.5" wide. Used tie wire to join the sections together. I was pleasantly surprised with how it came out, and all that is left is to add some small pieces around the inner arch and tying down a few edges. I am not sure if I am going to use a layer of p/v-crete or just try to render over the lath. I really don't need to correct for roundness or contour, so just want to do whatever I need to get a firm surface to eventually tile (or maybe just stucco over). If anyone wants to suggest a course of action I'd love to hear some ideas.
Planning on cooking some Mother's day pizza for the family, so hoping for sunny weather.

[Gulf]

JR,

It looks great to me. Since you took your time with the insulation, and it doesn't need shaping, I think that you are ready for stucco .

[UtahBeehiver]

Nice lath work. Agree with gulf. I'm in Phuket Thailand right now and SWMBO and i were craving a good wfo pizza . Striking out so far.

[JRPizza]

Did some Mother's day baking - a couple of pizzas for the family (which being the second attempt came out better than the first) and my 3rd batch of bread. Had the oven much hotter today, and misted/steamed it more when I put the bread in. The loaves are starting to look more like what I can get out of my dutch oven in the kitchen. Oven is still over 450 degrees, going to throw some ribs in to slow cook in the morning. Really starting to enjoy the oven now that we can cook in it

[UtahBeehiver]

Nice looking bread.

[JRPizza]

Thanks Russell - I've still got a ways to go, but as you know, you just gotta cook and learn. I hope you and the wife are enjoying your travels and stay safe. Let me know when you are ready for some starter and I'll see if I can get some to you still alive . I think the trick is drying it out just before it is sent - will be a fun experiment. Supposedly once the starter starts living on your local water and breathing your local air, it will slowly change and take on different characteristics - at least that is what I have heard. I tend to use the levain very young/early in it's cycle so it is not very sour, what Chad Robertson calls fruity. If you use it young it has a subtle flavor - if you let it go a while you can get some tart bread.

[UtahBeehiver]

Thx JR. Did spot a couple WFOS today down the road/beach. So may have to Check em out.

[JRPizza]

Hope you get a chance to - I'm sure we'd all love to see pictures and hear what they cook - both in pizza terms and local flavor. Russell Wong, roving reporter

[JRPizza]

I have a question about stucco consistency. I read everything I could find on the forum - plenty about dry ratios, but very little about how wet the stucco should be. I watched the FB youtube video and they said "playdough" consistency - is it really supposed to be that thick? Am I looking for something a little thicker than the consistency used for homebrew?