Greg's Pompeii 42" - San Diego

[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.

[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

[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

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

[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

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

[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.

[eprante]

Re: Greg's Pompeii 42" - San Diego

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

[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).

[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.

[fxpose]

Re: Greg's Pompeii 42" - San Diego

Absolutely gorgeous!!! Great job!

[Bandrasco]

Re: Greg's Pompeii 42" - San Diego

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

[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

[Modthyrth]

Re: Greg's Pompeii 42" - San Diego

Absolutely gorgeous! What an accomplishment!

[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.