40” Pompeii in Rhode Island

[NewEnglandNewb]

The first pie has been cooked! We had a pizza night this weekend. I ended up making 3 pizzas. The pepperoni in the pictures was the first one cooked. I’m very happy for the first go at it, I definitely can improve the dough. I started with a fairly low hydration (58%), 24 hour proof, which I read would make it easier to handle the dough while I get the hang of it. It was a little more dense than I like. I will try a higher hydration next time.

I finished grinding and polishing the concrete countertop landing as well. It still needs to be sealed before final installation. I’m happy with how that came out. It is pretty exciting to move from making a functional wood fired oven to making it look nice. Lots of brick and stonework to go, most of which will need to wait until spring when it gets warmer.

[UtahBeehiver]

Congrats, now comes the fruits of your labor. Each time you fire up the oven you learn some of the nuances of WFO and your own personal cooking. Enjoy the next phase. I see you in NE where winters are tough like UT. My polished concrete did not fair to well to the freeze/thaw cycles even with good food safe sealers and is spalling. Hope you have better luck. I am going to have to tile over with something more weather resistance.

[SableSprings]

You did a fabulous job on the oven! Pizza looks great and it's only the beginning...well done!

[NewEnglandNewb]

Thanks guys!

UtahBeehiver, I have about 95sq ft of matching concrete countertop in my outdoor kitchen, so I’m committed this point. That has survived 3 winters now. It dos require some maintenance. I have resealed it every year and this year I did fill a small crack. At some point I might splurge and replace it all with granite.

[NewEnglandNewb]

Concrete landing is sealed and ready for final installation.