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Re: Russell Jeavon's Pizza Restaurant - South Australia
Well, we celebrated our son Daniel?s 30th birthday last night at Russell?s Pizza Restaurant and the night went extremely well.
I spent considerable time talking to the very young staff, the lad in the dark striped shirt was Russell?s son and he was tending to the larger inside oven all night. They were extremely obliging with any and all information in regards to their dough, preparation, cooking and even the oven build. They were however quite taken with my infra red laser thermometer, so I will email them with the details a little later. In the rear shed, which seats around 50 guests, is a wall of photos from people who have built their ovens through Russell?s inspiration and I have been asked to contribute.
We arrived at around 6:30 pm and left at 11:00pm having 34 of the 150 guests for the night. They often have up to 200 per evening.
On arrival I introduced myself and had free reign throughout the venue so I took some photos and temperature measurements
The larger inside oven had a hearth temperature of 334?C with a top centre dome temp of 500?C (well the dial maxed out). Two and a half hours later the temps were 278 and 470?C respectively.
The smaller outside oven was run by a seemingly very young teenager who impressed me with his ability with the peel and aptitude to heat, cook and control his oven goods, often with 4 pizzas and other bakes going in a continuous rate. His oven was ?a little hotter than normal? with an early hearth temperature of 362?C and a centre dome temp of 429?C. Later in the night, these had settled to 307? and 397?C.
We had friends who were fascinated with the wood fired ovens and they are to visit ours to experience the pleasures that we all have with our own. Who knows what may eventuate, maybe another one or two constructions.
The attached pictures are the outside of the Restaurant, the kitchen setup and the inside.
These are the ones featured in Russell?s well known book on wood oven construction and cooking.
I might also add here that I was specifically looking for split, cracked or ?spalled? common red bricks that were used in their construction. None whatsoever were seen and these ovens are used 3 days a week and in a commercial application! My next oven construction will be built using these ?common pressed red? bricks that are freely available around the Adelaide area.
Neill
Well, we celebrated our son Daniel?s 30th birthday last night at Russell?s Pizza Restaurant and the night went extremely well.
I spent considerable time talking to the very young staff, the lad in the dark striped shirt was Russell?s son and he was tending to the larger inside oven all night. They were extremely obliging with any and all information in regards to their dough, preparation, cooking and even the oven build. They were however quite taken with my infra red laser thermometer, so I will email them with the details a little later. In the rear shed, which seats around 50 guests, is a wall of photos from people who have built their ovens through Russell?s inspiration and I have been asked to contribute.
We arrived at around 6:30 pm and left at 11:00pm having 34 of the 150 guests for the night. They often have up to 200 per evening.
On arrival I introduced myself and had free reign throughout the venue so I took some photos and temperature measurements
The larger inside oven had a hearth temperature of 334?C with a top centre dome temp of 500?C (well the dial maxed out). Two and a half hours later the temps were 278 and 470?C respectively.
The smaller outside oven was run by a seemingly very young teenager who impressed me with his ability with the peel and aptitude to heat, cook and control his oven goods, often with 4 pizzas and other bakes going in a continuous rate. His oven was ?a little hotter than normal? with an early hearth temperature of 362?C and a centre dome temp of 429?C. Later in the night, these had settled to 307? and 397?C.
We had friends who were fascinated with the wood fired ovens and they are to visit ours to experience the pleasures that we all have with our own. Who knows what may eventuate, maybe another one or two constructions.
The attached pictures are the outside of the Restaurant, the kitchen setup and the inside.
These are the ones featured in Russell?s well known book on wood oven construction and cooking.
I might also add here that I was specifically looking for split, cracked or ?spalled? common red bricks that were used in their construction. None whatsoever were seen and these ovens are used 3 days a week and in a commercial application! My next oven construction will be built using these ?common pressed red? bricks that are freely available around the Adelaide area.
Neill
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