Greg's Pompeii 42" - San Diego

[dsgreco]

Re: Greg's Pompeii 42" - San Diego

I am waiting for my starter from sourdo.com and cant wait to start using it. Glad to hear you are happy with it. Did you order the italian one? Amazing project by the way.

[geisen]

Re: Greg's Pompeii 42" - San Diego

yes, The Italian one comes with two packets. was a little intimidated at first but i just followed the directions and it is working great

[jwnorris]

Re: Greg's Pompeii 42" - San Diego

Greg,

I am glad to see that you are finally finished. It seems like just the other day we met in Oceanside and you picked up my extra mortar. It looks great.

J W

[geisen]

Re: Greg's Pompeii 42" - San Diego

JW
It was a long road, but a lot of fun. Now the eating has begun.
gg

[Dino_Pizza]

Re: Greg's Pompeii 42" - San Diego

Greg, your oven looks terrific. It must feel great to finally have it all done. Did you do your own stone work? You're quite a craftsman now. I enjoyed your whole oven build all over again on your web-album. Well done! -Dino

[geisen]

Re: Greg's Pompeii 42" - San Diego

Dino
I must confess, I went to the brick place to price the stone facing and there was a man there from company building a display. I asked him if he did side jobs, he said sure. we met at a reasonable price and he saved me about 8 days of labor. I feel slightly cheap, but i got over it with the next pizza party.
Regards
greg

[geisen]

Re: Greg's Pompeii 42" - San Diego

Cooked a few pizzas on Sunday and wanted to do something with all that great retained heat. When I woke up Monday moring the oven was still 400 deg F. Before I went to work, I threw a big old pork shoulder in a crock with some onions, red peppers, potatoes, carrots, spices, olive oil and a can of Guiness. 6-7 hrs later it was all falling off the bone and delicious.

[ThisOldGarageNJ]

Re: Greg's Pompeii 42" - San Diego

Nice Job Greg,,

That looks delicious !!!!

[geisen]

Re: Greg's Pompeii 42" - San Diego

Fired Pizza Saturday night. Sunday at noon the retained heat temp was 450F. So i threw a chicken in a dutch oven with broth, onion, potato and lots of garlic. 4 hours later, pulled the bones out (which were bare) shredded the chicken and poured it over rice...yum.

[Les]

Re: Greg's Pompeii 42" - San Diego

Greg - I just viewed your last two pic's and the thumbnails came across pretty small (just made me a little bit hungry). Your previous pic's were fine -just an FYI. Sounds and looks like your oven is getting the job done - congrats!

Les...

[PlanoPhil]

Re: Greg's Pompeii 42" - San Diego

Greg
Your WFO is fantastic. I'm in the endless reviewing of builds, drawing and redrawing plans in prep for my own build and I noticed in your photos that the keystone of your inner arch is slightly larger than the other bricks in the arch. I assume this was done to assist with the transition from arch to dome. What size are your arch bricks and how much larger is the keystone and do you think it helped with the transition?

Thanks
Phil

[geisen]

Re: Greg's Pompeii 42" - San Diego

Phil
Thank you for the kind words.
I would like to say there was some great engineering plan on the different size keystone, but in fact it just kinda came out that way because of the scrap piece of brick it was cut from and i didn't feel like cutting it again to size. It may have given more support to the corresponding arch, but I didn't plan it that way. But is sure makes good bread ;-)
good luck.
Keep the questions coming.
Greg

[Dino_Pizza]

Re: Greg's Pompeii 42" - San Diego

Greg, what is happening to us in SoCal! You have to cook in the rain ? (I keep telling my gardener that they don't take the day off in Oregon when it rains or else they'd never get anything done)

Those loaves of bread are beautiful. I take it they were from the wfo? One lookes like it was pan baked, the other hearth. Is that right?

BTW: oven looks beautiful. I never really noticed how your stone crawls over the edge of your outer arch bricks. Looks great. I may do something similar since I cant find an arch facade material or keystone to my liking.

At least your not building in the rain, just cookin' , Cheers, Dino

[geisen]

Re: Greg's Pompeii 42" - San Diego

Dino,
Thanks for the kind words.
The loaves of bread are actually four pizza dough balls combined into two loaves. I let them rise overnight and baked them in the morning. One free loaf and one in a pan. Cooked in about 12 minutes. awesome.
gg

[geisen]

Re: Greg's Pompeii 42" - San Diego

Happy Easter. Pizza and eggs.