Wood Fired Ovens
- Thread starter Hanglow
- Start date
Hanglow
Not Phil
telecaster911
Kick Henry Jackassowski
The one that I posted was built in place. They had all of the tile shipped over from Italy. I can't imagine moving that thing.
Hanglow
Not Phil
So I broke it in this evening
My dough was a little bit underfermented and still too cold from the fridge , the oven wasn't quite hot enough and it's fair to say me dough shaping skills leave a bit to be desired, but they tasted great
2mins and 2 mins 30s to cook these
I also tried a calzone which I managed to drop on the floor in some mud before I could cook it thwap0
My dough was a little bit underfermented and still too cold from the fridge , the oven wasn't quite hot enough and it's fair to say me dough shaping skills leave a bit to be desired, but they tasted great
2mins and 2 mins 30s to cook these
I also tried a calzone which I managed to drop on the floor in some mud before I could cook it thwap0
Dudeman1967
blah, blah, blah...
I want one of those!
How hot did you get it? Do you think it's not too much of a burden to get it up to temp for just a couple pizzas? I looked at a few gas fired pizza ovens once. They didn't have a wood fired oven to compare to. I assume its much like the BBQ'ers/grillers' argument about charcoal/wood grills vs gas grills in that the extra effort is worth it for the end result.
Did the pizza have a smokey flavor? Around me I can get oak, ash and hickory dirt cheap. I assume they would be fine.
Next time could you take a picture of the amount of wood you used? Just curious.
I envision using a couple times a week for dinner but that thing would shine if used for a party. Offer a mix of ingredients and let people top their own. Popping out personalized pizzas every couple minutes would be awesome.
What other things are you going to cook in there? I think some naan would awesome.
How hot did you get it? Do you think it's not too much of a burden to get it up to temp for just a couple pizzas? I looked at a few gas fired pizza ovens once. They didn't have a wood fired oven to compare to. I assume its much like the BBQ'ers/grillers' argument about charcoal/wood grills vs gas grills in that the extra effort is worth it for the end result.
Did the pizza have a smokey flavor? Around me I can get oak, ash and hickory dirt cheap. I assume they would be fine.
Next time could you take a picture of the amount of wood you used? Just curious.
I envision using a couple times a week for dinner but that thing would shine if used for a party. Offer a mix of ingredients and let people top their own. Popping out personalized pizzas every couple minutes would be awesome.
What other things are you going to cook in there? I think some naan would awesome.
Last edited:
Hanglow
Not Phil
It can go up to 500 degrees C . I think I was at maybe 350 - 400c , the supplied thermometer is off to the side so not sure how useful it is, I'll get an IR thermometer too . In terms of wood use, you can start cooking within 30 mins and it uses about 3kg/hr - this is mainly because it doesn't have much mass to heat up unlike a proper big pizza oven, it's mainly reflective heat.
I was using kiln dried ash - it has a light sweet smokey note and burns very well, oak is also popular
I'll definitely do naan, kebabs, steaks, bread, roast veg etc. It came with a clay baking tray to use
this is what it is based on - you can get a bigger one too and one with a gas insert
http://pizzapartyshop.com/en/
I was using kiln dried ash - it has a light sweet smokey note and burns very well, oak is also popular
I'll definitely do naan, kebabs, steaks, bread, roast veg etc. It came with a clay baking tray to use
this is what it is based on - you can get a bigger one too and one with a gas insert
http://pizzapartyshop.com/en/
Guitar Heel
Demented Trick
Did Ovens have a contract for employment? If so, Wood could face some heat.
Dudeman1967
blah, blah, blah...
I'm starving. Pizza for lunch in T minus 15 minutes.
tiger roach
Urban Bovine Knievel
That's it, I'm doing pizza next weekend.
Hanglow
Not Phil
fired the pizza oven up again. Made three pizzas, one calzone and also have just put in a lamb shoulder to cook in the residual heat for tomorrow. It had better work. Might not be the best reheated but need to find out if it'll work
Some ingredients
Pre bake
baking
post bake . buffalo mozzarella is very wet, tastes great though
lovely base
calzone
lamb shoulder, on trivet of onions, carrot and the excess tomato juice from the pizza tomatoes
Some ingredients
Pre bake
baking
post bake . buffalo mozzarella is very wet, tastes great though
lovely base
calzone
lamb shoulder, on trivet of onions, carrot and the excess tomato juice from the pizza tomatoes
Hanglow
Not Phil
I don't know for sure at the moment - the supplied thermometer is in the front bottom right of the oven which isn't really useful when dealing with a rolling flame and opening and closing the door. I'm waiting on an IR thermometer to turn up from amazon. It displays about 350C when I start to cook, but I imagine the floor temperature is completely different.
I've cooked the pizzas between about 90s (for a smaller thin one, lightly topped) and 3 mins, so there is a bit of variation as I'm learning to control the fire - so I guess between 650f and 900f
I'm leaving that lamb shoulder overnight, and I imagine it will have cooled down to room temp in a couple of hours form now, so will be interesting to see if any foxes have a go at it
lucky bastards if they do
I've cooked the pizzas between about 90s (for a smaller thin one, lightly topped) and 3 mins, so there is a bit of variation as I'm learning to control the fire - so I guess between 650f and 900f
I'm leaving that lamb shoulder overnight, and I imagine it will have cooled down to room temp in a couple of hours form now, so will be interesting to see if any foxes have a go at it
lucky bastards if they do
eat0eat0
Dudeman1967
blah, blah, blah...
My wish list just grew longer. I want one of those!