36" Corner Build in Minnesota

[MnDude45]

More progress on the oven opening exterior. The next challenges will be the corners of the chimney steps, pouring the top of the back of the oven…and the calendar.

[MnDude45]

Started the veneer. The cuts around the opening and those intersecting the arch are more tedious than expected. Need to keep pushing forward.

[MnDude45]

I finished pouring the countertop and set it into place. It may be time to start putting the veneer on the exterior.

[MnDude45]

I finished trimming and mortaring the counter base in place. Next on the docket is to build the form and pour the countertop.

[MnDude45]

I’m back online with progress or lack there of. Planning the finishing work once the oven is functional is a challenge as many of you know.

The latest task is pouring the steps for the chimney exterior and mortaring them in place. I experimented using the countertop cement for the steps and the chimney cap. Seems to have turned out OK. I need to test the cap and ensure my measurements are accurate. If so, I’ll put them in place.

[MnDude45]

Great to hear that you're getting back in the game. I finished my enclosure with cement board in the fall and will install the counter ledge and the brick veneer in the spring.

I was able to use the oven regularly during the fall but have shut it down for the winter. I needed to switch over to my winter ice rink project.

I learned a lot during the firings this fall about the amount of wood and timing of the fires as well as the pizza making process adjusting the flour types and hydration. I had some issues with the launching process with the peels and found the long handled wood peel to be most effective.

I can't wait to actually finish the exterior in early spring and get a full summer of use. I look forward to see your new oven take shape. I'm very interested to see the pre-cut plug-n-play build.

[RandyJ]

Hey MnDude45 , have you gotten a chance to use the oven much, or get the finishing touches done yet? I finally got back to work late this last summer and have been swamped ever since. Things are just starting to get back to normal and i am considering building a new oven. I am very tempted to cheat a bit and buy a pre cut brick kit. I didn't realize you could get one in the us till i went down a YouTube rabbit hole. It is basically a Pompeii oven with all brick pre cut and all arch forms cnc milled and a pre cast flu gallery. The company that makes it is from down under but now are selling in the USA.

Randy

[beaverbay123]

Any further updates? I know winter is here. Do you plan on covering the exposed brick you have for the base or leaving it as is?

[SableSprings]

BTW… I love the feedback on “launching”. I have had the best luck with lightly floured wooden peel. I have worked and stretched the dough on counter, placing on the peel, give a little shake to make sure no sticking and made the ‘za on the peel.

The only two problems I've had "launching" are 1) overload of toppings and 2) flour on peel getting damp. When flour gets wet, either with a little spilled sauce or other liquid, it can get pretty sticky. That's the reason many folks use corn meal or rice flour (my favorite) to keep the pizza from sticking to the peel...neither one absorbs water and becomes gluey like flour. Your oven looks great! Lots of years of good food & entertainment headed your way!

[njforno]

The oven looks great! have you finished the enclosure? Following closely as I am trying to figure out how to enclose our corner oven.

[MnDude45]

I finished up the enclosure and waterproof yesterday. I fired it up again tonight and made three more pizzas. Still working on the fire up and transition to production process. The oven was ready in about 90 minutes from when lit with a clear ceiling. 920-950 on the ceiling. It feels like the optimum floor temp is ~700-725 with the pizza done in ~2-2.5 minutes.

BTW… I love the feedback on “launching”. I have had the best luck with lightly floured wooden peel. I have worked and stretched the dough on counter, placing on the peel, give a little shake to make sure no sticking and made the ‘za on the peel.

[MarkJerling]

That sounds like a cool trick Sixto. (Parchment paper) Must try that.

For ease of pushing the peel in under the pizza on the granite bench, I find a light sprinkling of semolina flour works as it acts sort of like miniature ball bearings. That, along with the lightly dusted steel peel and I find the pizzas slip on and off real easy.

[Sixto]

Looks excellent!! After first experience with the aluminium peel, I am also considering moving to a wooden peel!
The biggest issue for me is moving the pizza from the preparation area on to the peel. I always mess them up, so I started making them on the peel itself. Does not seem right, but, hey, it works!

I have a few tricks that are working well for me in order to get successful launches:

• Lightly sprinkle cornmeal between the peel and dough, shake the dough on the peel a bit to ensure it is not sticking to it.
• Parchment paper below the pizza dough also facilitates the launch process in my gas oven, not sure how that may work with a live fire, though.
• i also agree with using a wooden peel to launch, but I only have 3 wooden peels currently, so I prep the pizzas ahead of time on parchment paper, with a sprinkling of cornmeal between paper and dough, so I can then transfer the uncooked pizza to an available wooden peel prior to launching into the oven.

[Mr. Slowhand]

Looks excellent!! After first experience with the aluminium peel, I am also considering moving to a wooden peel!
The biggest issue for me is moving the pizza from the preparation area on to the peel. I always mess them up, so I started making them on the peel itself. Does not seem right, but, hey, it works!

[MnDude45]

UtahBeehiver - You are correct on the wooden peel for loading. In my testing using the kitchen oven, several calzones were made trying to use an aluminum peel.