36" Midwestern Pompeii

[UtahBeehiver]

If mama ain't happy nobody is happy. Gotta keep the swmbo happy lol

[deejayoh]

looking good. Did you check to make sure you won't hit your head on the ends of the gables? I remember futzing with the angle of my roof quite a bit to avoid that, and I am glad that I did.

[Larry P]

That's looking good. Time to fire it up!

[Saluki]

looking good. Did you check to make sure you won't hit your head on the ends of the gables? I remember futzing with the angle of my roof quite a bit to avoid that, and I am glad that I did.

My first attempt at the gable I had the peak hitting me right in the head!! I moved it up 18" and ordered a 18" piece of chimney so now I'm at 52" of chimney atop the vent.

The gable ends will be a little close and I'm sure at some point I will be cussing it.

[Saluki]

That's looking good. Time to fire it up!

Almost got there today - Damn rains came in and I was at that point where I could let it be and know its dry, or attempt to get the chimney through the roof and start on the roofing membrane. I waited and may be able to get the chimney through and the box built atop the roof tomorrow if all goes as planned, which it likely wont!

[ivancito]

Saluki your build is looking great. I too had to order an additional 12" chimney pipe once i had my roof trusses up i noticed my rain cap was too close to the roof ridge.
Keep plugging at it.
Ivan

[deejayoh]

My first attempt at the gable I had the peak hitting me right in the head!! I moved it up 18" and ordered a 18" piece of chimney so now I'm at 52" of chimney atop the vent.

The gable ends will be a little close and I'm sure at some point I will be cussing it.

I remember I had to do that as well. peak height, roof slope, gable height, chimney clearance. too many variables

[Saluki]

• Evening all,
• I'm looking at firing up my first pizza in the next couple days and had some question for the experts.
  
  I have both the Caputo 00 and the Gluten Free Flour for one of my kids.
  
  I was looking at making 3 dough balls of the regular and only one of the gluten free. My question is are there any suggestions for recipes based on a 'per pizza' equation and also a 'per pizza, per diameter'?
  
  Any pointers? 9" too small, 10" too small for a personal size?
  
  I was thinking if I was smart enough and had the knowledge of creating an Excel sheet that you could make your selections, ie, Number of pizzas, size of pizzas, hydration, etc and it would spit out how much of each ingredient. I'm not sure if this makes sense coming from my brain to the computer but if there is anyone that could lend some advice I would appreciate it.
  
  Thanks

[Saluki]

[Saluki]

[Saluki]

[Saluki]

First thing we cooked was smores for our kids and the neighbors, was a blast. As soon as I can get this pizza dough squared away I'm ready to cook.

[agrasyuk]

this looks awesome! thanks for sharing

[JRPizza]

If you have luck with the gluten free please post your recipe and results. We use Bob's RedMill gluten free for my MIL with pretty good results in the kitchen oven, but the crust didn't seem to like the heat of the WFO.

[admin]

Chef Lea did a nice Gluten Free pizza recipe in our community cookbook.

It has embedded video and uses Caputo Gluten Free Flour.

You can check out the video in the link below.

Also, this product is available in our on line store.

https://www.fornobravo.com/store/cap...our-11lb-pack/



Tim
Forno Bravo