Couldn't find the pizza thread
- Thread starter Lowcountry25
- Start date
Damn, sorry y'all. Posted those pics from my phone last night and didn't realize how huge they were until I saw them this morning on my computer.
Jmonty, I built this pizza oven ten years ago and we have really enjoyed it. I built it over the course of about a year and a few months, so it was a long and tedious process. If you're interested in building one, here is where I got the plans for the oven: https://www.fornobravo.com/pompeii-oven/pompeii-oven-plans/
Jmonty, I built this pizza oven ten years ago and we have really enjoyed it. I built it over the course of about a year and a few months, so it was a long and tedious process. If you're interested in building one, here is where I got the plans for the oven: https://www.fornobravo.com/pompeii-oven/pompeii-oven-plans/
I really want to make an oven like this. Id use it for all sorts of things including pizza. Any feedback you have on the one you built?
1. Don't skimp on the insulation. I used high-quality ceramic fiber board insulation under the floor of the oven that insulates up to about 2000deg F, and about 200 sqft of high-quality ceramic fiber blanket insulation on the dome that also insulates up to about 1800deg F. Your bricks should also be fire bricks, not normal masonry bricks. I fire the oven up to about 1000deg F before cooking pizzas at about 750-850 degrees or so. When I am done cooking, I put the insulated door in place to retain the heat. The bricks are saturated with heat and will retain it for an extended period of time. It was probably 700deg in the oven when I put the door in place last night, and it's probably 500deg in there right now. The fire has been out since last night. In 24 hours it will be about 250 degrees in there. So you can cook pizza the first night, bread the second day/night and then slow-cook pork or chicken in there the 3rd day, all from one fire on the first night. The key is the insulation, which you can buy through fornobravo.com. Happy to help answer any questions if you do decide to build one yourself, we love our oven! Will be using it again tonight.
Some of those Italian pizza ovens takes 3 days to heat up and 3 days to cool down.
They mentioned that they have to plan their vacations carefully because they won't be able to sell pizza when they return from vacation.
They mentioned that they have to plan their vacations carefully because they won't be able to sell pizza when they return from vacation.
The Easy Bake oven might work in a pinch. Make sure the light bulb doesn't exceed 100 watts.
Low's first attempt.
Light bulb burned the fingerprints off of my fingers
My brother in law made one but I think he messed up on the dome as after two winters it cracked and broke. Made some awesome pizza while it lasted and the base with firebricks was solid.
Also, I hope no one accidentally goes to Pornobravo instead of fornobravo . You've all been warned. I promise its not where we host Redkilla's naked pics.
Light bulb burned the fingerprints off of my fingers
I had a similar experience except I found out that Astro glide transfers heat quicker than I realized. ??
side note. Don't cook naked especially when making bacon. ??
Moisture is the big enemy of these things, mine is mostly under a roof and always has a waterproof canvas cover on it. Still need to burn a fire in there pretty regularly to keep it dry.
Is it crazy to cook pizza two nights in a row? (NO)
Olive oil and garlic base
Spicy BBQ sauce base with blackened chicken and sauteed onions
Supreme with tomato sauce base
One of my favorite things about cooking pizza at high temperature in a wood-burning brick oven is that little bit of char that you get on the edges and the bottom. Gives it a little extra crunch and flavor that is just right.
Olive oil and garlic base
Spicy BBQ sauce base with blackened chicken and sauteed onions
Supreme with tomato sauce base
One of my favorite things about cooking pizza at high temperature in a wood-burning brick oven is that little bit of char that you get on the edges and the bottom. Gives it a little extra crunch and flavor that is just right.
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That makes sense. The first winter after he built it was pretty bad. It was out in the open and fully exposed to the elements.
When I worked in a pizza restaurant back in college we did this, but we are not doing it here at home. We are making a dough ball using 500g of flour. I let it proof at room temperature for at least an hour and then divide it into three smaller balls, which then proof for one to two hours before I make three 12"-13" pizzas with them. It takes about 90 minutes to two hours for the oven to come up to temperature and equalize, so the time for dough proofing is just about perfect. I have made as many as nine pizzas in a night before, but we usually just make three.
Here is the dough recipe that we use if you are interested. It is for cooking at higher temps and may not yield the same results in a 400-500deg oven as it does at 750deg+, but we are really pleased with our results: https://www.fornobravo.com/pizza-oven-library/article/pizza-sequence/pizza-dough
Sometimes what happens is that these ovens get damp and then get fired up to high temperatures too quickly, which creates a large volume of steam that can only escape by cracking the dome. When we first finished our oven we built a series of small fires that gradually became bigger and bigger until we were certain that all of the moisture had been driven out of the bricks and mortar.
