Lancer's Philippine Build, Close to Australia Anyhoo...

[Lancer]

Re: Lancer's Philippine Build, Close to Australia Anyhoo...

Another case of fixing what isn't broken.

[Lancer]

Re: Lancer's Philippine Build, Close to Australia Anyhoo...

At this level we added a piece of 1/4 steel plate on top of the chimney, such as it is, and will be making a place to keep pizzas warm.
Expansion should be minimal as its not a welded box, in fact the sides of the heater are brick.
In the long and wide dimension it has room to expand. In the 1/4 dimension not so much expansion room,
but how much thicker might it get when heated?
Not much perhaps.




In the pic below the outer wall is poured to height and next comes the floor pour.
For that we'll need to build a form and will include access to get through the floor and pull out the wood form when dry,
and pour in the perlite.
The pour will allow a minimum of 16" in all directions from the oven dome for perlite insulation to be poured in.
From the floor will rise the walls of the fuel dryer/chimney with access from a steel door at the back.
This fuel drier will also allow access to repair all the brick above the floor pour,
just in case the steel plate causes a problem there's access from both sides.

To me it looks industrial, but with a tile mosaic on the outside hopefully it looks better.
Plus the medieval pointed obtuse arch will hopefully add something too.

There is a step in the back which is access to the coming fuel drier.
I found references online about rice husks being turned into fuel briquettes so I know its doable.
Also referenced is how they used these briquettes to melt soft metals so motz ought to be doable.

Out of bricks, ordered 300 more.

[Greenman]

Re: Lancer's Philippine Build, Close to Australia Anyhoo...

Hey Lancer - Interesting to watch the progress. I am sure that you will be able to soften the industrial look. Yours is certainly a 'custom' build and it incorporates a wealth of functions and innovations.

Following with interest.

[Lancer]

Re: Lancer's Philippine Build, Close to Australia Anyhoo...

Thanks Greenman. This project has certainly been one of the most interesting things I've ever done. So glad I have Sho for the masonry. When we pour the floor our excellent carpenter will build the form with Sho and Peter, the laborer, helping. All great guys with excellent skills.

Functions and innovations yes, but I really miss the onion dome idea. It is however impossible with the fuel drier. Next oven...onion dome!

You posted before I was done editing mine so things might be clearer now, I hope.

[Greenman]

Re: Lancer's Philippine Build, Close to Australia Anyhoo...

Given your track record on getting over the hurdles on the way to your goal I have no doubt that the 'Onion Dome' will appear in good time.

I see what you are doing and it is very good.

[UtahBeehiver]

Re: Lancer's Philippine Build, Close to Australia Anyhoo...

Lancer,

Thanks for keeping us updated on your project. That is one seriously large oven. But from the looks of your previous parties you will need it. Thanks for sharing.

[Lancer]

Re: Lancer's Philippine Build, Close to Australia Anyhoo...

I hope the pizza is good too Greenman.

Lancer,

Thanks for keeping us updated on your project. That is one seriously large oven. But from the looks of your previous parties you will need it. Thanks for sharing.

Its the insulation space that adds to the dimension. Interior of the oven is only 54" yet the thing looks huge. Hopefully it will stay hot with little fuel...

I'll take a few pics of the form and floor pour, might be interesting Utah... What really interests me is the dough. Our 2 early efforts were no so good rush jobs.

[cobblerdave]

Re: Lancer's Philippine Build, Close to Australia Anyhoo...

G'day lancer
Bit shocked to hear that you first attempts at pizza dough weren't as good as you expected. I've always found your a good planner.... So what's going wrong you think. I don't think I'm the one to give you the best advice but I'm sure others will
Regards dave

[UtahBeehiver]

Re: Lancer's Philippine Build, Close to Australia Anyhoo...

Lancer,

Only a measly 54" ID, LOL.

At least for me it took me several tries to dial in the dough. I am still not there yet and there are so many variables to deal with, ie flour, elevation, temp, humidity, etc it takes a while to find out what works for you. Keep us posted.

[Lancer]

Re: Lancer's Philippine Build, Close to Australia Anyhoo...

I'm trying to find a helper that knows pizza pies and lives in NYC. While construction is my thing I wouldn't mind providing food and accommodations to guy and his family if needs be to come train us this winter. I always liked New Yorkers, tend to be direct, like Aussies.

It gets them out of the city in the winter, so they might bite. I've put an invite to come to this forum and have a chat, we'll see what happens.

I agree with you cobbler, but as Utah said, we'll see what the future holds.

[oasiscdm]

Re: Lancer's Philippine Build, Close to Australia Anyhoo...

HeyLancer

No good pizzas come out of commercial pizza restaurants

or the state's( just joking) and an Australian did win the world championship after all

Did it yourself that's what is the fun part. I haven't had a bad pizza out of my oven.

Oh.... Except the one that ended face down on the deck but swmbo thought it was great. Lol

[Lancer]

Re: Lancer's Philippine Build, Close to Australia Anyhoo...

"About damn time" he said, quietly. I've had some of the best pizzas in my life around NYC. Mostly Jersey. The single best pizza by which all other pizzas can be judged was at a place called Dino's in Miami. I was in heaven eating that. Anyway I have some round metal trays on the way, figure I'll start with a crutch. Its all up from there...

[cobblerdave]

Re: Lancer's Philippine Build, Close to Australia Anyhoo...

G'day Lancer

http://www.fornobravo.com/forum/f18/pizza-making-technique-21049.html#post178406

Link going on at the moment on pizza making. I found it interesting that Tscar had used pizza screens for larger pizza. I had heard of them but had not taken much interest up till now. Would be worthwhile investigating them. When I goggle them they appear to be a commercially used thing and as Tscar points out are great for getting a larger pizza into an oven.
Regards dave

[Greenman]

Re: Lancer's Philippine Build, Close to Australia Anyhoo...

Hey Lancer. There are a few crutches around, a bit like training wheels I suppose and they are all worth the using. All good and fine for the well practised professionals to do what they do but none post their failures.

It is all a learning curve and previously offered wisdom about making dough that suits your climate and oven is just so true. It is all about what works for where you are and how you do it.

There is probably some obscure place in Russia that makes the best pizza in the world, it is about the person and their skills rather than anything else.

With a bit of experimentation I am sure that you will have a local 'expert' in no time. Better to grow one than buy one.

Just my thoughts. Which ever way you go I expect that you will be a legend anyway!

[Lancer]

Re: Lancer's Philippine Build, Close to Australia Anyhoo...

Cobbler, yes my friend I thought about screens but Amazon has trays up to 20" so we god some of those, in various sizes. Very thin so the heat will pass through. Of course that means they likely won't last long so we'll have to continually experiment with sliding pizzas off the peels and onto the oven floor. The excellent carpenter, Fidel, has made a few peels out of epil epil, one of the world's densest woods. So they are heavy. I hope they lighten up by drying out or we'll have to do that project again with jemolina which is less dense and lighter. The ipil ipil takes varnish really well and could be decorations. Not my intent however good they might look, definitely a mistake. When we get closer to making pizzas once again I'll check your link, and thanks for it. Right now we're in a myriad of projects finishing up lots of stuff. I hope to get to pouring the floor of the fuel drier this week, but next is sure if not. So that's where we are amigo.