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  • JRPizza
    replied
    That sounds like a mighty fine pie.

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  • david s
    replied
    Originally posted by Gretsch View Post
    My main concern was it’s expansion rate cause I didn’t want it to jam or worse, apply pressure on my arch, was told it doesn’t expand too much and allowing a couple of mm gap would be enough. I’ve probably got 5mm of movement in any direction.

    I applied the Nomex to the back face of the front panel so it would push against the outside face of the arch, should provide the best seal (as far as I can tell).

    Front panel is 1.6mm and the rest is 1.2mm. Will just have to see what happens I guess

    Hey David s, you must be copping some serious rain up there.
    Hardly a drop. I catered for a pizza party today in a local park and was worried about rain, but only a few drops. Cairns, about 400 km to the north of us has had tons though.

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  • Gretsch
    replied
    JR, When I was living and working in Darwin NT our favourite pizza shop located in Fannie Bay had a pizza called a
    JR Pizza
    .
    Yep, I even made a note of the ingredients so I could reproduce it.
    Tomato base (w/ parsley, oregano), Cheese (Mozzarella, Pecorino, Tasty) Ham, Spring Onion, Bacon, Anchovies, Olives, Pepperoni.

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  • JRPizza
    replied
    Originally posted by Gretsch View Post
    Holy crap JR, thats a seriously thick door you got there, I bet it insulates well (?)
    I read a bunch of threads and 4" was about the thickest I saw anybody make, and I figured that would put the inside of the door close to the interior surface of the dome. I also didn't want to wish I had made it thicker after I was done
    It insulates pretty well but I need to install the nomex gasket I bought last year and possibly make a wooden face to cut down on the radiated heat. When I got my steel sheet I had to buy it in two by four foot sections, so I have plenty to make a new door if/when this one burns through.
    +1 on using smaller pieces of wood. DavidS always says don't use pieces thicker than your wrist, so I have been splitting mine much finer than I was when I first started.

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  • Gretsch
    replied
    My main concern was it’s expansion rate cause I didn’t want it to jam or worse, apply pressure on my arch, was told it doesn’t expand too much and allowing a couple of mm gap would be enough. I’ve probably got 5mm of movement in any direction.

    I applied the Nomex to the back face of the front panel so it would push against the outside face of the arch, should provide the best seal (as far as I can tell).

    Front panel is 1.6mm and the rest is 1.2mm. Will just have to see what happens I guess

    Hey David s, you must be copping some serious rain up there.
    Last edited by Gretsch; 03-24-2018, 02:37 PM.

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  • david s
    replied
    Whilst stainless is substantially less thermally conductive than mild steel, it is still around 10 times more conductive than dense brick. In addition it warps badly when subjected to heat which may create sealing problems against the rebate in your oven mouth. Making the stainless thicker in an effort to reduce warping only increases the heat sink effect of the metal. Hopefully you’ve struck a happy medium. I’d be interested in your appraisal after a years use. Good luck.

    Leave a comment:


  • Gretsch
    replied
    Holy crap JR, thats a seriously thick door you got there, I bet it insulates well (?)

    I went for SS for its low thermal conductivity. It was an expensive exercise and I hope it was worth the $s but Is it that much more efficient than steel is the question, and will 2 layers of blanket be enough, time will tell.

    It weighed in much lighter than the wooden one so I could get away with one handed operation which I figured was important. I had angled tabs welded to the inside side panel to take nutserts so I could screw it off and get inside for whatever reason. I stuck nomex around the back edge of the panel, the way the handle is positioned I can get some tension against the arch for a good tight seal.

    A door is an easy thing to replace anytime. Maybe I’ll make a steel one just for the exercise and do a comparison. That’s a job for when I get bored. May never happen. Right now it’s covered with a tarp, has been raining again, there’s been a couple of cyclones up north that’s probably driving the rain down here, I’ve got a full house of split timber and can’t wait for the sun to come out so I can get cooking again !

    While on the subject of timber, I found cutting it up into smaller or thinner pieces gets a really good flame up and is easier to manage. The idea came from the pizza shop down here in Nimbin, Armonica pizza. He’s an Italian (of course) and I have to say he turns out some seriously good cuisine! He would be equal to any restaurant I’d been to. How lucky are we

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  • JRPizza
    replied
    Nice looking door. I kind of wish I had put a handle in the middle for those times I need to "one hand" the door, but with the weigh of mine it's nice to be able to grab it with both hands.

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  • Gretsch
    replied
    I totally agree with all you said. Definitely fun times ahead.

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  • SableSprings
    replied
    Nice looking door #1...It was really good looking! One like that would be the show door, not the working door. I think your second door is just as nice looking and you certainly won't have to worry about it "smoking". I love the old axe handle re-purposing.

    At our house we call the baked goods that have been exposed to "a bit extra heat" as over-caramelized not burnt...however, those first loaves...it was really worth it to give your wife such a happy moment If you can't have fun with this, then you need to do something else. I figure my ingredient costs for a batch of four baguettes is less than a buck, so it still remains the least expensive hobby I've ever had!

    Leave a comment:


  • Gretsch
    replied
    And here's ver II flame proof (hopefully) door !
    50mm of left over fb insulation inside so should hold the heat really well.
    Handle is a piece of timber cut from an old axe handle with a piece of 25mm flat steel attaching to the door.
    Later I'll sand the handle and give it a coat of clear to give it a bit of bling.

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  • Gretsch
    replied
    I thought I'd post some pictures of the wooden door I made and the results of my first attempt at bread making. At least I got a laugh from the wife !
    Well, the handles were just some scrap angle iron and it was just an experiment.

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  • Gretsch
    replied
    Thanks Mike, third attempt and they turned out ok. first go my brain was on strike. I knew the oven shouldn't be too hot, the recipe book said the oven should be around 450 F. Of course I put the loaves into an oven of 450C needless to say they turned to charcoal in a matter of minutes, and so did my wooden door Now busy making a stainless steel one !

    Second attempt they didn't rise enough. After some youtube-ing I learnt the dough is supposed to be very wet and also learnt how to handle it without getting sticky dough all over my hands, stretching and folding instead of kneading and gentle handling on the last step to retain the air bubbles. Reckon I can improve them thou, I'm a bit reluctant to hand them out until I'm satisfied others will enjoy them.

    As for the butter, you can't beat a lump of salami on a slab of Ciabatta !
    Fabulous stuff for wiping up sauce too
    Last edited by Gretsch; 03-15-2018, 04:36 AM.

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  • SableSprings
    replied
    Gretsch, great looking Ciabatta! I suspect that after the pizza party, you've got a following to help turn those loaves into fabulous chews. ...so now you'll have to find a good source for larger quantities of quality butter to go with quality bread...

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  • Gretsch
    replied
    Ciabatta !

    Leave a comment:

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