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The Wood-fired Oven Thread

 
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Old 01-22-2012, 01:19 PM   #21
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Re: The Wood-fired Oven Thread


Tscar, do you use a stoneware or SS pan for that style? I like the looks of yours, the crust doesnt look really thick. Sometimes pan pizza is so overly bready it makes me feel like I should have just got a grinder(hogie,hero,sub..whatever you call it)
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Old 01-22-2012, 01:58 PM   #22
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Re: The Wood-fired Oven Thread


I use a cheapo brownie pan, liberally greased with Crisco. The crust is about an inch and a half deep on the edges, less in the center. Here is one I just took out of the oven (test pie #3).
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Old 01-22-2012, 04:29 PM   #23
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Re: The Wood-fired Oven Thread


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Originally Posted by Tscarborough View Post
I use a cheapo brownie pan, liberally greased with Crisco. The crust is about an inch and a half deep on the edges, less in the center. Here is one I just took out of the oven (test pie #3).
Man that looks good...
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Old 01-23-2012, 06:20 AM   #24
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Re: The Wood-fired Oven Thread


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That is a lovely oven, BUT I see smoke stains on the face. What size flue did you use?

Mine is getting a fine black patina as well. When the fire is roaring I sometimes have flames licking at the lintel. No flue out there is going to stop that.
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Old 01-25-2012, 06:02 AM   #25
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Re: The Wood-fired Oven Thread


It seems to me all masons have a pizza oven or are going to build a pizza oven in their back yard.

So why is this off-topic? Move it back to Masonry where it belongs.
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Old 01-25-2012, 12:48 PM   #26
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Re: The Wood-fired Oven Thread


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Originally Posted by Fundi View Post
It seems to me all masons have a pizza oven or are going to build a pizza oven in their back yard.

So why is this off-topic? Move it back to Masonry where it belongs.
Fundi, I put it here because in addition to the actual oven build pictures, (I hope)there will be recipes, favorite pizza places and other non-masonry related stuff. The main focus is what you can make in it. I'm sure that when other ovens will get built they will be showing up both here and in masonry.....I probably have everyone sick of looking at my old oven by now. Plus, I don't have the ability to move this thread even if I wanted too.
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Old 01-25-2012, 02:04 PM   #27
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Re: The Wood-fired Oven Thread


I was a skeptic at first, but I have come around. I for one didn't want to see the thread moved out of the masonry section, mostly because i rarely go anywhere else on the CT site. The simple solution was that I just subscribed to it which makes it simple to keep an eye on. As soon as someone lays down some wisdom in a post I get an email, and so I boogey over here asap to soak it all in. It's pretty neat.

There is a lot of interest in black ovens among all walks of life, and I bet this thread will keep lurching along for a long time. Soon the google search engine will start alerting everyone all over the world that this thread exists. Stonecutter, TSC and Cjk are about to become intergalactic pizza oven super heroes.

CT threads always seem be near the top of Google searches. I still get people calling me to apply for a job that I posted like 3 or 4 years ago.
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Old 01-25-2012, 03:35 PM   #28
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Re: The Wood-fired Oven Thread


My co-workers already haze me about my "fan club", the people that call with questions about ovens every day, and there are a lot more of them now than it used to be (it used to be fireplaces), but I think that is just because more people are building ovens now.
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Old 01-25-2012, 05:48 PM   #29
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Re: The Wood-fired Oven Thread


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My co-workers already haze me about my "fan club", the people that call with questions about ovens every day, and there are a lot more of them now than it used to be (it used to be fireplaces), but I think that is just because more people are building ovens now.
Do you run a brickyard?
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Old 01-25-2012, 06:37 PM   #30
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Re: The Wood-fired Oven Thread


We are a full line masonry supply house, not just brick.
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Old 01-25-2012, 07:30 PM   #31
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Re: The Wood-fired Oven Thread


I'm h-u-n-g-r-y ...
Now I feel like in torture chamber....
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Old 01-25-2012, 08:31 PM   #32
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Re: The Wood-fired Oven Thread


Let me torture you some more, these are all 90 second pizzas:
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The Wood-fired oven thread-071611pizza.jpg   The Wood-fired oven thread-052111pizza8.jpg   The Wood-fired oven thread-040911pizza7a.jpg  
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Old 01-25-2012, 08:36 PM   #33
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Re: The Wood-fired Oven Thread


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Originally Posted by stonecutter View Post
Plus, I don't have the ability to move this thread even if I wanted too.
I was glad to see you put it here because some folks never visit the Masonry section.

There's no rule saying you can't post there with a link to this thread...
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Old 01-25-2012, 08:40 PM   #34
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Re: The Wood-fired Oven Thread


I like the idea that heat, makes a pizza much more than the sum of its parts. There is a deep thought or two buried somewhere in there.
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Old 01-25-2012, 09:00 PM   #35
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Re: The Wood-fired Oven Thread


Here are my thoughts on it:

First, pizza don't care what makes the heat.
Second, pizza don't care what temperature it is cooked at.
Third, both of the above are only true in general.

To make a particular type of pizza, what makes the heat and what temp it is matter a lot. Here is a rough guide:

Neapolitan pizza, 60-120 seconds, 800+ degrees, wood.
New York/Neapolitan,New Haven, 3-4 minutes, 700-800, wood or coal
Commercial pizza (Dominoes, Mr Gattis, etc) and NY slice, 6-8 minutes, 550-650, conveyor or deck oven.
Kitchen pizza, 8-10 minutes, 450-550, gas or electric.


You can use stones/steel plate to kick the kitchen oven into the 600-700 range, and by modifying your oven you can get higher than that, and you may not even burn your house down.
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Old 01-25-2012, 09:04 PM   #36
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Re: The Wood-fired Oven Thread


Just after I fabricated my soapstone counters I had a few scraps that I cut down to 14"x14". I used these as pizza stone and they worked awesome.. They hold the heat for a long time once the oven turns off too. The stone produced helped produce a nice crust..
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Old 01-25-2012, 09:06 PM   #37
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Re: The Wood-fired Oven Thread


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Originally Posted by lukachuki View Post
I was a skeptic at first, but I have come around. I for one didn't want to see the thread moved out of the masonry section, mostly because i rarely go anywhere else on the CT site. The simple solution was that I just subscribed to it which makes it simple to keep an eye on. As soon as someone lays down some wisdom in a post I get an email, and so I boogey over here asap to soak it all in. It's pretty neat.

There is a lot of interest in black ovens among all walks of life, and I bet this thread will keep lurching along for a long time. Soon the google search engine will start alerting everyone all over the world that this thread exists. Stonecutter, TSC and Cjk are about to become intergalactic pizza oven super heroes.

CT threads always seem be near the top of Google searches. I still get people calling me to apply for a job that I posted like 3 or 4 years ago.
I hope everyone that appreciates wood fired cooking jumps in...
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Old 01-25-2012, 09:06 PM   #38
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Re: The Wood-fired Oven Thread


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and you may not even burn your house down.
nice.

this thread made me hungry. my wife and i got a pizza stone for a wedding gift and i dont think we ever used it. i may have to look into making some home made pizzas on it now.
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Old 01-25-2012, 09:19 PM   #39
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Re: The Wood-fired Oven Thread


I gotta put this up....

Connecticut is home to arguably some of the finest thin crust pizza joints in the states. Here is one of the most well known...Pepe's

It is normal to see a line down the street to get in and well-to-dos FLY to CT for the white calm pie...one of the most popular.

We took our son Mason there before a trip to a museum which was around the corner. So, we got a White Clam and a Neo (my fav) Heres a few pics.


The Wood-fired oven thread-pepes1.jpg

The Wood-fired oven thread-pepes9.jpg
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Old 01-25-2012, 09:30 PM   #40
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Re: The Wood-fired Oven Thread


White Clam..No moz. Just parmesan, clams,lemon juice, lots of garlic. You will stink after you eat this..totally worth it!

The Wood-fired oven thread-pepes7.jpg

The Wood-fired oven thread-pepes4.jpg

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