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

All about bread

Postby wheels » Sun Aug 07, 2011 1:11 pm

Superb!

Phil :D :D
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Postby cannyfradock » Tue Aug 16, 2011 11:38 am

Tried the oven out last weekend. There were 10 adults and 5 kids.....so in reality there were 15 kids.....we had great fun.

I made 3 different types of pizza dough and 1 small batch of Naan dough. I left the recipe for each dough so we could make comparisons......it didn't make a scrap of difference, as, when the oven was ready everybody just tore lumps of dough off and made their own toppings. There was pushing and shoving and jumping the queue trying to be first.......at least the children behaved themselves !!!

Here's some collections of pics of the build and our trial evening

http://imageshack.us/g/824/soven008.jpg/

http://imageshack.us/g/830/soven9022.jpg/

I can't wait to try a suckling pig in the oven.

Regards...Terry
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Porchetta di Testa.. viewtopic.php?f=4&t=5561
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Postby wheels » Tue Aug 16, 2011 3:36 pm

Now if only I could persuade my mate "Roger the brickie" (that's a name rather than an instruction!) to take a few days off work. :lol: :lol:

Phil
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Postby Yannis » Tue Aug 16, 2011 8:06 pm

Great oven Terry !!!
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Postby Cedaronics » Fri Sep 16, 2011 8:27 pm

cannyfradock wrote:cedaronics

Nice looking wood fired oven build. After building an oven yourself ...and using it yourself would you change anything if you were to build a 2nd WFO ?.

I built mine 2 years ago and I have just started my 2nd build. There are many things I will change on this Wood-fired oven/grill station.....here's the end of day1 of my new build...

Image

Terry


Wow, this is some sort of record in delaying my reply!

If I were to change anything, it would be to add a proper door to the oven - currently if I wan't to cook anything other than pizza I have to stack some old firebricks in the doorway.

Much better to have a dedicated door built in. But that means a bit more work, such as building in a reveal in the opening, and sourcing a proper door and frame. That would also mean altering the dimensions of the opening, as this one is as it is due to the constraints of the brick I had access to.

Other than that, this one is a great size, just bout perfect. THe floor measures around four feet by three wide.
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Postby cannyfradock » Tue Sep 20, 2011 7:57 pm

Cedaronics

You can always improvise if you haven't a built in recess for your door. A simple "soaked" block of wood pushed against the entrance and a damper on your chimney (if there is one) will work wonders for retaining heat for bread baking....I just looked back at your original post in this thread to see the picture of your oven, but it is no longer there.

Terry
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Postby Cedaronics » Tue Sep 20, 2011 8:09 pm

Terry, good idea for the door, thanks.

I just saw that my photostream on flikr was gone - i think I deleted the pictures some time ago. Sorry about that. I'll have to see if I can put it, or something similar, back up there and relink to it.

Tim
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Postby Cedaronics » Tue Sep 20, 2011 8:25 pm

Hopefully this pic will come out ok. I can't find the original I postsed, so I'll put a few of the construction ones up.

Image
Oven June 2008_2 by Tim Redberry, on Flickr
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Postby Cedaronics » Tue Sep 20, 2011 8:26 pm

Image
IMGP1879_2 by Tim Redberry, on Flickr

Image
IMGP1886_2 by Tim Redberry, on Flickr

Image
IMGP1891_2 by Tim Redberry, on Flickr

Image
IMGP1939_2 by Tim Redberry, on Flickr
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Postby Cedaronics » Tue Sep 20, 2011 8:27 pm

And firing:

Image
IMGP3332 by Tim Redberry, on Flickr
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Postby Cedaronics » Tue Sep 20, 2011 8:28 pm

lol! While I'm at it (all things cooking al fresco), a couple of pics showing fish (bream) baked in salt in the ground.

I know, not exactly sausagey.

Image
Image0121_2 by Tim Redberry, on Flickr

Image
Image0125_2 by Tim Redberry, on Flickr
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Postby cannyfradock » Tue Sep 27, 2011 10:49 am

Tim

Great looking oven. Looking at those thermometers I don't think you have any trouble getting your oven up to temperature.

....I shouldn't worry about showing pictures of fish.....this brilliant forum is quite diverse in the topics it covers......

Terry
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Postby cannyfradock » Tue Mar 13, 2012 7:53 pm

If anybody following this thread is thinking about building their own Wood-fired oven from brick or clay etc, please use the link in my signature for reference......there's lots of good info/stuff to help you with your planning.

Since Feb 2012 we have moved our interactive WFO forum to here... http://ukwoodfiredovenforum.proboards.com/index.cgi .......we have many ongoing builds in 2012 which can be followed plus we are more than willing to answer any questions or advise on the different stages of your build.

WE are all about sharing our knowledge and I hope this post is OK with Admin and Mods of this forum.

Terry
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Porchetta di Testa.. viewtopic.php?f=4&t=5561
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Postby Cedaronics » Tue Mar 13, 2012 7:58 pm

Thanks for the reminder, Terry. I was out earlier this afternoon looking at my forlorn wfo covered in algae etc and wondering if I'd ever get it cranked up again.

Where do I find a minimum of 20 friends to make it worthwhile?! There's only so much pizza I can eat!
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Postby wheels » Tue Mar 13, 2012 8:09 pm

Thanks for the update Terry.

Phil :D :D
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