Pizza oven design.help???????????

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Postby MickHeaton » Mon Aug 17, 2009 6:43 pm

Not sure what stone yet, been to look at a few types but I definately want a natural stone/limestone.

Any Suggestions and/or preferences?

The dome will be quite white once limed up.
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Postby saucisson » Mon Aug 17, 2009 8:10 pm

Your lintel looks like a York stone paving slab, maybe something along those lines?
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Postby MickHeaton » Mon Aug 17, 2009 9:04 pm

Ahhh.

You agree with me, I like that stone and the slight green tinge, my wife thinks a much lighter sandstone.

The guy I got that from does not have anymore but I am sure I can find it with a little more rooting about.
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Postby saucisson » Mon Aug 17, 2009 9:56 pm

You might have to cross the border :lol:

More seriously, a lot of garden/paving centres sell york stone. There's one around here that sells broken bits for upmarket crazy paving, but the prices would probably make you blanch...

Dave
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Postby mitchamus » Mon Aug 17, 2009 10:11 pm

great job mick!

not long now!
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Postby Mike D » Mon Aug 17, 2009 10:17 pm

Saucisson said:

You might have to cross the border


I had to last week (I was over doing missionary work! :lol:), and I got stopped by the border guards with their whippets! I did have my passport, but still had to swear allegiance to Michael Parkinson, Geoff Boycott & Dickie Bird :lol:

I managed to get by though, as I can speak a bit of the lingo....the main phrase being "HOW MUCH!?!?"

Good luck Mick...you may be better with some Lancashire Stone, very similar to York but not as soft when being worked :wink:
Cheers,


Mike
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Postby Spuddy » Sat Aug 22, 2009 10:04 am

Ahh the Lancashire/Yorkshire rivalry is still strong I see.

Still arguing over what colour a rose should be?... :lol: :lol:

.... sorry!
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Postby mitchamus » Wed Sep 16, 2009 2:56 am

How's it coming along mick?

had your first pizza yet?

If you want an Authentic Vera-Napolitana dough recipe - let me know!

Mitch.
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Postby MickHeaton » Wed Sep 16, 2009 9:34 pm

Hi,

Varying degrees of success to be honest.

The oven now has its coats of real lime wash and is a bright white. The stones are not going down until I am sure the white will not run to much when it rains, so a little time to wait, but not long I expect!

The fire seems to be key, a long burn giving a higher and more prolonged temperature. An equally sized fire that burns for perhaps 90 minutes will be fine but the chamber seems to cool relatively quickly.

I have now got seasoned pieces of firewood, some of the treated wood from crates etc had an awful smell once burning.

Building a hot fire for several hours seems to produce better results. There is also more planning than expected into what to cook and at what point, likewise given what you may wish to cook when to actually start the fire.

The simple answer, yes we have had pizza, initially we put them in on a pizza screen but never got that crisp base, once we tried putting it directly onto the oven flor, after a very fierce fire the pizza was fantastic!

I have actuall had pizza with the family this evening, followed by 3 large crusty white cobs and then a chicken roasted ready for salads tomorrow. Fire started at 3pm and now at 10.34 the oven is at about 190 - 200 C still.

A learning curve to say the least
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Postby mitchamus » Wed Sep 16, 2009 10:29 pm

Mick burning treated wood is a big no no!!... it contains arsenic!!!
you should try and stay away from anything that's painted or coasted in any way as well!

I have also heard that it's a good idea to stay away from pines and other 'sappy' type woods.

I also find that a good long burn gives the best results, although my oven has a high thermal mass and takes about 4 hours to reach pizza temp. (430C - 800F) thanks to 6" of concrete cladding :)

I find I get more consistent results with a 6+ hour burn. It just start the oven up at about lunchtime for that evening...It's not a big deal... plus I get about 12hours plus of cooking out of it.

A great thing to try is a piece of pulled pork overnight as the oven cools.
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Postby MickHeaton » Thu Sep 17, 2009 7:07 am

Hi,

I did discover about treated woods etc quite early on.

Thermal mass, my vault is about 10cm thick with another 10cm+ of thermal blanket insulation before render etc.

I do think I should try and get a longer fire/burn prior, the best result/highest temp was after a 3hr session.

The oven is now down to 100 C from yesterday starting about 3pm

I have also heard that instead of fire blanket etc some actually brick there oven in and completely encase with sand, sound like it would work.

The curve continues :)
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Postby MickHeaton » Thu Sep 17, 2009 7:37 am

Also,
If you want an Authentic Vera-Napolitana dough recipe - let me know!


Yes Please, I'll give it a whirl
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Postby mitchamus » Fri Sep 18, 2009 4:27 am

ok, here is the recipe I use for making my pizza dough, I should say that it is based on the recipe in this FREE wood fired pizza eBook.
(this is an authentic VPN recipe)

http://www.fornobravo.com/store/Wood-Fired-Pizza-e-Book-pdf-p-16284.html

500g flour (type 00 pasta/noodle flour is best)
325ml warm water (65% hydration)
2 tsp Salt
1/2 tsp Active Dry Yeast

Put roughly 3/4's of the flour in a bowl.

Add the salt to the bowl and briefly mix

Add the yeast to the water and stir to dissolve

Add all of the water and mix it so forms a batter.

Add the flour bit by bit until the batter *just* forms a dough

Cover the bowl with cling film and leave for 20mins to autolyse.

Turn the dough out onto the bench and knead well for 5-7 minutes.

Put back in the bowl, cover, and prove for 1 hr

punch down

Cover & prove for another hour.

Punch down, divide into four dough balls.

let the balls rest (covered) for at least 20mins before using, or better still put into individual snap-lock bags and leave to retard in the fridge for a few hours.

get the dough balls out of the fridge about 40 mins before you want to use them, so they are at room temperature.

Form the bases by hand, not with a rolling pin, don't dock the bases.

Cook directly on the oven floor, use a little semolina on the pizza peel to prevent sticking.

-------------------
Variation - no knead method.

The night before - put all ingredients in the bowl and mix well.

Cover with cling film and leave on the bench overnight.

Make your dough balls the next day and use the snaplock fridge method to store till ready to use.
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Postby MickHeaton » Fri Sep 18, 2009 7:15 am

Hi,

Looks very much like the basic doung I use presently, I use both an Italian pizza flour and semolina flour also.

I try many variations on breads and flavours, a little pesto gives a good boost although that is a bit predictable.

Going to fire the oven again tomorrow for a good four hours and have a few friends round.

Pop in if you are passing :lol:
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Postby Mike D » Sat Sep 19, 2009 3:14 pm

Mick Heaton said:-

Pop in if you are passing


I'll be passing on Sunday (driving up M6) :wink: , but going walking in Lakes! :lol:
Cheers,


Mike
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