Block Stand Question - Pompeii 42"

[RandyJ]

Hi Thomas glad to see you are back. I agree we will have to plan some kind of get togather. That is a nice looking display you have there.

Randy

[thomasmn]

How are you doing finishing your oven Yeager? I'm back from way too long in Europe and cranking out delicious pizzas several times a week now! We need to get together with RandyJ soon. I put together a little lcd to display the temperature as measured by the thermocouples I embedded in my oven, just have to finish it off with a acrylic front now.

[deejayoh]

I used a shallow surface mount box and just stuccoed around it. That keeps the whole thing sealed up, even i water seeps in around the stucco. Doesn't look too bad

http://www.homedepot.com/p/Bell-1-Ga...-204208007-_-N

[Yeager]

Hey All,
Thanks for all the suggestions on doors! I have a few ideas brewing now.

My current adventure is electrical. I need to get everything in there and inspected so I can have it all covered up. The stucco system I am using on my oven/outdoor kitchen will have a thickness of about 5/16 inch to 1/2 inch plus my 1/2" Cement board. What type of electrical box should I use that would pair up nicely on this? Should I get the square electrical boxes that have the side fasteners and then get a 3/4" plate? Am I better to be a little proud or a little short to put my outdoor switch/outlet cover on?

http://www.homedepot.com/p/Raco-4-in...8196/100551666

http://www.homedepot.com/p/Raco-4-in...-100566150-_-N

thanks,
Yeager

[david s]

Careful, I think that wood door didn't last long. I remember thinking, "beautiful door, but how do you put a wood door on a wood-fired oven?" It turns out, you don't.

BTW Door thread is here: https://community.fornobravo.com/for...ur-door-thread

I still persist with a wood door for my ovens because they look good and Italian ovens traditionally used wood. (They used to soak them in a bucket of water to help prevent charring). What you can't do with a wood door is put it in place after cooking pizza when the oven is really hot and leave it there all night. However if only used for baking or roasting at under 300 C and if the door has an insulating panel then it's fine. Wood also has the advantage of being far less conductive than metal.

[RandyJ]

Hey Yeager I have a ton of left over ceramic board. How thick are you wanting to make it? Mine is 4" and holds heat great. If you stop by sometime I can show you what I did.

Randy

[Larry P]

There is a thread on doors. Some welded, some pop riveted, cast concrete, even wood. So a search of the threads.

Careful, I think that wood door didn't last long. I remember thinking, "beautiful door, but how do you put a wood door on a wood-fired oven?" It turns out, you don't.

BTW Door thread is here: https://community.fornobravo.com/for...ur-door-thread

[UtahBeehiver]

There is a thread on doors. Some welded, some pop riveted, cast concrete, even wood. So a search of the threads.

[Yeager]

Now that I've been able to use my pizza oven, it's now time to start thinking about a door for it. I have really good insulation above and below, but it drops to ~250 degrees F on day two with no door on it. I don't have any welding equipment (or skills!). How or what else would you recommend me getting or building one? I don't mind paying a reasonable amount, but wouldn't know where to ask.

ideas? I do have enough leftover ceramic board insulation that it could be part of the inside of a door.

thanks!
Yeager

[Yeager]

My wife was inside helping everyone make their own pizza (and ensure they had cornmeal underneath!) and I was outside putting in pizzas, turning them, and pulling them out. I was cooking between 2 and 3 pizzas at any given time and they were taking from 90 seconds to 4 minutes depending on toppings and placement. My first set of pizzas (crust) took about a minute, but that was because the floor brick was way to hot - it didnt give the toppings a chance to brown. I found that when the floor was about 650 degrees it would take about 3-4 minutes and really give the cheese and veggies a chance to cook/brown.

It was a lot of fun!

[RandyJ]

Wow you really cranked out the pizzas. I am guessing that you had a helper or 2 to make that many that fast. Most u have done is like 16 in 2 hrs. I am glad it went well. I hope you did not get wet in the storms that came through last night. It was quite the show up by my house.

Randy

[Yeager]

Good luck on the pizza party today. I hope all goes well. Did you get the cement board on?

Randy

Hi Randy,
I got most of the cement board on (everything but the front!). I cooked 55 pizzas in about 90 minutes. It was crazy fun (and worked up an appetite). I went through 40 dough balls and 15 par crusted flatbreads. Locally I found a great place to source pizza making supplies (cheese, sauce, toppings, dough balls, etc). It's called Pohl's Food service near 280/university in northern minneapolis - very pleased with working with them.

Took one day off from Pizza and going to cookup some cajun shrimp pizza tonight!

-Yeager

[Yeager]

I used insulating brick (2 1/2" x 4 1/2" x 9" standard brick size) below my 2" of ceramic insulating board. It doesn't become mushy if it gets wet and keeps the insulating board off the ground. So far I've been very pleased on how that has turned out. You can use mortar or self leveling as deejay mentioned. You can also use a grinder if its some small high spots you're trying to address (I had a small high spot I just grinded down).

-Yeager!

[Pologuy9906]

I was planning on making a bluestone cap with a slight anglefor water to shed off. I was thinking4.5" of calsil board. Then pour a Verm/crete 5:1 and fill the void. Bluestone would sit on top of that right up against the outer wall of the oven. I want to cover the oven with stone. Should I cut this out making the slab level with the edge? Build around the oven with blocks and create the same bluestone shelving? I could only imagine the best practice to keep water from pooling at the base?

[deejayoh]

Looks great. Congrats. I have a question for you guys I have a 4" slab. I have 1.5" of insulation board. Should I go thicker? I see people using anywhere from 1"-4". Another question the slab isn't perfect. I noticed a corner of the board rocks. What should I use to level it?

I would go with at least 3 inches of insulation. It's really worth it, and you can never add it later. You could use a little mortar or self leveling concrete to build up the area where it's not level. I wouldn't use sand for this purpose, it may wash away over time.

What kind of housing are you planning? I notice the stone extends up around your slab. If you're planning an igloo, make sure you don't set yourself up to catch water on your slab. It's hard to keep it out of the bottom of your oven.