If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
This attachment is a "study" of a 36" dome and how it fits on a 3.5 block deep and 4.0 block deep base for Gene.
It is NOT my dome but a pdf file for him to check out.
Dino,
Congrats on the sourdough starter pizza. Here is a link to a recipe that I use and it seems to work well. The sails look great, I may use that for over my counter.
Eric
Thanks Eric, good looking recipe, I'll definitely try it next time. The smashed tomato sauce is exactly the kind I like on my pizzas.
Going all Sour Dough Starter has really simplified the timing, especially for larger parties; don't have to worry about demanding yeast dough's over rising and petering out.
Your counter is looking good. Take care, Dino
"Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame
Hello Dino,
I hope you're enjoying your pizza oven!
I had a question for you. Is there a reason why you cut the bricks circular to form a hole for the anchor plate/vent? I just cut all my bricks with angles and then rested the anchor plate on top. There is steel exposed because I didn't cut the circular brick segments like you did. But the angles do come colse to the inner 8" diameter of the anchor plate. Were you concerned with possible damage to the anchor plate so you put it behind bricks? I haven't mortared anything in place yet but will tonight or tomorrow...
Hi Bob,
I've been on a road-trip to Yellowstone (4 days) then 2 at Grand Tetons and a couple driving across WY to see Mt Rushmore and Crazy Horse which was surprisingly one of the most fantastic sights I've ever seen.
You've probably mortared your anchor plate by now. Your method is fine. I had no worries of metal flashing exposed on the vent chamber. It was a function of my wide opening and steep chamber that made it seem "right' to cut a circular flat area to sandwich my vent-flashing.
Haven't used my oven in almost 2 months however I have a boat-load of non-pizza stuff on my list to get to, really soon. My vacations this summer are over so I'm back to designing and making my 'real' wfo door.
I'll check out your site too and see how it's going.
Take care, Dino
"Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame
We had a beautiful Christmas Eve pizza/duck party in the wfo. It was 67deg and sunny and a real treat to play in the wofo.
Started off with lamb skewers on the Forno Bravo Tuscan Grill:
Then on to Lobster Pizza. This was such a hit that it will now be a regular xmas tradition. It has lobster claw meat, fresh basil, mozza, parma and a very light tomato sauce that was augmented with saffron and white wine to sweeten it up a bit. Again, as I've said on other posts: I love using all sourdough starter since I can make it 2 days ahead and let it sit out a few hours and never worry about over-rising like I did with ADY yeasted dough.
The main coarse was 2 ducks and 1 beer can chicken but it all happened so fast (read: too much wine by then ) that I forgot to take pics. It marinated in black tea, a bit of honey and soy and I'd do it again. Oh well, Happy Holidays to all my friends on the FB site
-Dino
"Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame
Great-lookin' lobster pie! Thanks for sharing, I'm definitely gonna try one of these once the oven and kitchen are completed. Also, the more I see of your oven the better it looks! Have a healthy and safe New Year!
Thanks Mike. Happy New Year to you and yours as well. Thanks everyone for you kind words.
I've been noticing posts about other foods besides pizza's in their ovens and that's a good thing. I've been reading Asimenia post on her piglet and will make that as one of my wfo goals in the New Year. I've been going cross-eyed all month hearing Johnny Mathis singing about 'chestnuts roasting over an open fire" and until Kebwi Keith posted it...never thought of doing it.
thanks again everyone and happy new year.
"Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame
I think, I think, I think (but can't believe it) I'm done!
I acid washed my outer arch bricks so they are sparkly and red again. There is nothing left to stucco, so it's done. Technically speaking, I still have to make my side storage door that will match the eaves and real, insulated steel oven door for when I'm baking but those will take a back seat for the summer.
and the other view:
and a nighttime view:
or two:
A work of art!
I've been thinking about lighting my oven....Now I know how to do it: With can lites in the soffet
Thanks Dude :appreciation:
Lee B.
DFW area, Texas, USA
If you are thinking about building a brick oven, my advice is Here.
I try to learn from my mistakes, and from yours when you give me a heads up.
No problem Lburou,
They are 20 watt MR11 low voltage lights wired with "malibu light" cable to an LV (low volltage) transformer I bought at Home Depot. The lights I bought on-line.
They are small and fit in nice with the size of the oven and provide PLENTY of light.
Good luck, Dino
"Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame
No problem Lburou,
They are 20 watt MR11 low voltage lights wired with "malibu light" cable to an LV (low volltage) transformer I bought at Home Depot. The lights I bought on-line.
They are small and fit in nice with the size of the oven and provide PLENTY of light.
Good luck, Dino
Thanks Dino
I'm looking at cross purposing an automotive Exhaust Gas Temperature (EGT) gauge to monitor oven saturation. The two 12V systems are compatable, no?
Lee B.
DFW area, Texas, USA
If you are thinking about building a brick oven, my advice is Here.
I try to learn from my mistakes, and from yours when you give me a heads up.
Comment