Greg's Pompeii 42" - San Diego

[mfiore]

Re: Greg's Pompeii 42" - San Diego

What or how did you cut your sheets of steel? Heavy duty tin-snips? Or a metal grinder blade?

-Dino

Dino, if you have a jigsaw, they make blades for sheet metal. It worked much better than snips for me, especially for curves. The edge is a little sharp after cutting, but was easily smoothed with a file (or a Dremel type wheel).

[geisen]

Re: Greg's Pompeii 42" - San Diego

Scratch Coat mostly done and ready for the El Dorado Stone.

[ThisOldGarageNJ]

Re: Greg's Pompeii 42" - San Diego

Nice Greg,,
Have you had any fires yet ??

[geisen]

Re: Greg's Pompeii 42" - San Diego

Fires every Weekend since the curing two months ago. Got the pizza perfected and the tapas are coming along. Working up to some retained heat cooking. Monday morning the oven was at 430deg F after the previous nights pizza party. looks like you can have too much insullation ;-) But a good problem to have.

[geisen]

Re: Greg's Pompeii 42" - San Diego

Well, 8 Months later.....she is finished. Fired her up last night and threw a little celabration party. yum.

[geisen]

Re: Greg's Pompeii 42" - San Diego

A few more photos of the finished product.

[Mitchamus]

Re: Greg's Pompeii 42" - San Diego

Beautiful!!!!!!!

[Fish Wheels]

Re: Greg's Pompeii 42" - San Diego

Looks great, your going to have some wonderful times I'm sure, gathering around that oven. I lived in Lemon Grove my first Christmas in California, and had my first dinner invitation in Chula Vista. Your build brought back some memories for me. Thanks for the pictures, hopefully I'll have an oven someday. I'm still researching.

[Modthyrth]

Re: Greg's Pompeii 42" - San Diego

Absolutely gorgeous! What an accomplishment!

[ThisOldGarageNJ]

Re: Greg's Pompeii 42" - San Diego

Greg,,
What a beautiful setup and a fantastic job you did,,, Must admit im a little envious...

Good Luck and many happy pizza's

Mark

[Bandrasco]

Re: Greg's Pompeii 42" - San Diego

Very nice Greg! The theme fits with the oven perfectly. You did an outstanding job!

[fxpose]

Re: Greg's Pompeii 42" - San Diego

Absolutely gorgeous!!! Great job!

[geisen]

Re: Greg's Pompeii 42" - San Diego

Gentlemen,
Thank you one and all for your generous comments. We are thrilled to have it completed and are loving the good times, good friends and good food that it seems to generate.

I think we can all agree that everyone who posts here, comments here and participates has a part of each of our WFOs. Couldn't have done it with out the experience of those who have put their time, sweat and maybe a little blood into their own builds; and then most importantly, shared those lessons with everyone.

Next task, mastering smoking ribs; and once again, Bill (Bandrasco) seems to have it right.

[geisen]

Re: Greg's Pompeii 42" - San Diego

Our pizzas have been fantastic. I have been using Caputo Pizza Flour, San Marzano Plum Tomatoes and live yeast cultures I purchased from sourdo.com.
The attached spread sheet is scalable for up to 12 pizzas per batch (max capacity of my KA mixer).

[eprante]

Re: Greg's Pompeii 42" - San Diego

Greg,
Very nice job. You definitely set the bar very high. Enjoy!!
Eric