Dino's 42" Pizza Oven Starts

[mfiore]

Re: Dino's 42" Pizza Oven Starts

Forms look good, Dino. Good luck with the pour!

[trockyh]

Re: Dino's 42" Pizza Oven Starts

Dino, you don't need luck. You have become quite the craftsman in building your wfo. I'm anxious to see the finished counter. We plan to do just about the same with ours.
Are you putting color in the mix or will you stain it?

Tom

[egalecki]

Re: Dino's 42" Pizza Oven Starts

As long as you have supports under both ends (I used brick lintel on the stand and poured concrete legs on the other) you can make a form for the counter on the ground, let it dry and then lift it into place. I made my countertop about 2 inches thick- it did take a couple of boys to lift it, but it was easier for me to form up on the ground. Took a lot less concrete, too. This spring I'm finally going to get the tile on the countertop!

[eprante]

Re: Dino's 42" Pizza Oven Starts

Dino,
I am watching intently to see how this comes out. I am thinking of doing concrete counter tops for the prep area on both sides of my oven, but alas I have minimal concrete experience( of course the same can be said for everything I have done to this point, but counter tops don't get covered up).
Good luck
Eric

[Dino_Pizza]

Re: Dino's 42" Pizza Oven Starts

I finally made the forms around my ovens counter for the concrete counter pour, probably tomorrow. It's not a big shelf, about 6.5' by 10.5" by 4.5" high. My calcs say it's 3.3 bags of 80lb quikrete counter mix.

It's not a very deep counter. My lower base sticks out 8" (or my oven, upper half of the structure sits back 8"). I add a 2.5" form so the whole counter will be 10.5" which will be fine since I have a deep oven landing already. It's 4.5" high so I put rebar in it. I put silicone caulking in the edges to make them smooth. I've never done a countertop before so I'm hoping this is the way it's done .
It's been months since I've done anything major on my wfo so wish me luck!

[Dino_Pizza]

Re: Dino's 42" Pizza Oven Starts

Hi Dave,
I'm going to Lows today to order 4 bags of Quikrete Countertop Mix. It's a special order thing. It has the fibers, plasticizers and high strength cement already together. Depending on rain this week, I'll see if I can get the frame up. The simplicity of it has me sold.

Mike, I know what you mean. I have to be careful what I make for the older family folks too. I love their traditions and have learned a lot, but sometimes I have to break out without offending them Oh, and congrats back.

Thanks all, Dino

[DaveW]

Re: Dino's 42" Pizza Oven Starts

Hey Dino,

Congrats on your upcoming b-day. I'll be watching for photos on the concrete counters as I plan on doing the same in a few months. Will you use a dedicated countertop mix or a homebrew of sorts?

Dave

[modified9v]

Re: Dino's 42" Pizza Oven Starts

Congrats on 50... just did that one myself last month. Lamb lasagna? Sounds tastey. Our family has always done cheese only. One of these days we'll have to break the mold (don't tell grandma) and try to change things up a bit... always been cheese pizza, cheese lasagna, cheese this and cheese that... but never add cheese to seafood. Rules, rules... I won't tell if you don't.

Glad to see you enjoying the fruits of your labor.
Mike

[heliman]

Re: Dino's 42" Pizza Oven Starts

Sounds like a big birthday bash coming up!!! I had my 50th last September (it's not so bad actually) and decided for once I was going to be "off duty" on the night so I could enjoy myself. I still wanted to give guests pizza as it is still a good catering option so I hired a pizza chef. It only costed me $120 and he brought his tools and the dough and I supplied the toppings. I had a bag piper show up for a little bit of "light music" and that was it - pretty low key and I ushered in my 50th year without having to do a lot of work!!

BTW - have you still got my address to send the air ticket and party invitation??

Rossco

[trockyh]

Re: Dino's 42" Pizza Oven Starts

Dino,
Good news! My fifties have been better than my forties ever were and they weren't bad.
I'm 58 now and loving life.
But that attitude might change in a couple years.
Sounds like you'll have a great BD party.

Tom
P.S. Just mortared the first brick of my 9th ring. Waiting for it to set up so I can move on.

[Dino_Pizza]

Re: Dino's 42" Pizza Oven Starts

Hi Rossco,
I've got all kinds of fun things planned. I'm turning 50 next month - (very conflicted as you can see) So we're having a big B-day bash and I want to use the wfo and have all my favorite foods no matter how much work it is for me. I've already purchased dozens of duck legs for confit. I've never made it before and I MIGHT make them in the wfo since it will hold a 200 deg temp for 8-10 hours easily. Either way, I'll use the oven as my main re-warming oven for slow roasted pork, the duck confit, lamb lasagna (I always roll my own pasta tissue paper thin) and maybe just use wfo for oil-herbed "pizza-flat-bread" earlier on.

This party will now put me in panic mode to at least pour my concrete counter and outer arch facade bricks so everyone can see some progress from last year. I don't have the luxury of using excuses like "there's 3' of snow on my oven so I can't finish" ( just kidding) Cheers, Dino

[heliman]

Re: Dino's 42" Pizza Oven Starts

...Thanks for the comments Rossco, Rod and Tom and Mike, just glad to offer a food success story.

Keep the good news stories coming Dino ... what's next on the menu at your place??

/Rossco

[Dino_Pizza]

Re: Dino's 42" Pizza Oven Starts

Wow Bill, I read the Costco specs on that roast and it sounds amazing! I was really sold when it said it was nitrate free. Sourcing good quality pork and "rolling your own" is something I wanna try too.

My cousins tell me of eating their own raised pigs from the "old country" that were fed just all the left over, rotting fruit from orchards (think figs, pears, persimmons) and the pork meat took on the flavors of the land and orchards. The meal-fed commercial pork we buy at the super market is so inferior. But hey, that's why smoke them ribs .

Thanks for the comments Rossco, Rod and Tom and Mike, just glad to offer a food success story.

[bbell]

Re: Dino's 42" Pizza Oven Starts

Dino, great stuff. The cooking is even more fun than the building!

I ordered one of these for a gathering a few weeks ago and it was perfect for the crowd of 30:
Costco - Boneless Porchetta Roast

Comes from this vendor:
Porchetta Primata | Traditional Italian Porchetta

I actually ordered the tronchetto rather than a leg but I'm sue it's all good.

Just had to finish it for 45 minutes in the oven (and admit this is one roast that got a head start somewhere else...) Great flavor and moist.

Will have to roll my own when I find a butcher that can order th eright cut.

Keep up the great craftsmanship and cooking.

Bill

[heliman]

Re: Dino's 42" Pizza Oven Starts

Brilliant - some more mouth-watering food from your WFO. Good work Dino!!

I think I will have a go at doing some smoking myself as I have a bag of hickory chips standing idle in the garage.

Rossco