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The Wood-fired oven thread

91K views 627 replies 47 participants last post by  stonecutter 
#1 · (Edited)
To help prevent future hijackings with pizza oven pictures and all manor of wood-fire cooking related topics (For which I am guilty of) I wanted to start this thread to share ideas for building ovens, recipes, favorite pizza places, etc.

I'll start with the only pictures of a pizza I made from my oven in CT...
Pizza Dish Food Cuisine Masonry oven


Dish Cuisine Pizza Food Ingredient


The oven...

Masonry oven Shed Building Fireplace House


Property Home Building House Shed
 
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#78 ·
Really like the ovens and the pizzas seen here and they look very tasty and well built. (except the white clam...:laughing:)

This is a cool thread as my family knows about my adventures with 'home made' pizza and I can tell you it has been interesting.:whistling



I am in the begginings of exploring my pizza hand.

I am glad to report I have graduated from biscuit-pizza to more of an actual pizza dough. :thumbup:

Basically my dough is about:

2 cups bread flour
1 package active dry yeast
a bit of salt
water
small amount sugar

Activate the yeast in warm water with sugar, then mix it all togather until a dough is formed, then kneed it a few minutes. Let it set for about an hour and make a pizza.

Any other dough recipies and / or dough pointers greatly welcomed as I realize the above method may be sub-par.




I use a stone in the electric oven. Get the oven as hot as possible. about 7 minutes does the job.
 
#80 ·
The Minnesota boys came over today to solder my outdoor kitchen sink and watch the Busch race.
Pizza-wise, we did rustic. One of the Minnesota boys brought over some deer sausage, pan sausage processed at Granzines in New Braunfels. We pre-cooked it in chunks in a fry pan with EVOO and onions. Sauce is Classico ground tomatoes with some oregano and basil thrown in cold. I used 75/25 whole milk mozzarella/sharp white cheddar. I did a short burn, enough to clear it but not enough to heat-soak it, I was aiming for 700 degrees on the floor (3-4 minute bake). The pizza was good, the outdoor kitchen sink flows water, and Kyle Bush didn't win the race today; all is right with the world.

1. Sausage, white and green onion, mushroom, black olive
2. Guadeloupe with green onions.
3. Pit pie, everything left.
4. Sausage, white and green onion, black olives.
 

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#88 · (Edited)
Luki, know anyone down here that sells clay? There is a pottery place I am going to contact this week.
Not really.

Just cross the Savannah River and take a shovel....GA is nothing but clay it seems.

This is an earth oven...shouldn't have to go paying big bucks for materials. Feel the heartbeat of 1000's of generations of broke people before you who built these things cause they had to.
 
#82 ·
I see the stone yards around here all have the cast domes now in stock. Haven't priced one, but it would be a shortcut...and then, I suppose, you could as time allowed, build the cast dome into a masonry unit.

I moved my mixer into the garage last night, to start working on getting the Briggs&Stratton to run again, after it has probably sat for 4 years or more, but I did make pizza in the oven in the kitchen yesterday...using a pizza stone.
 
#83 ·
I see the stone yards around here all have the cast domes now in stock. Haven't priced one, but it would be a shortcut...and then, I suppose, you could as time allowed, build the cast dome into a masonry unit.

I moved my mixer into the garage last night, to start working on getting the Briggs&Stratton to run again, after it has probably sat for 4 years or more, but I did make pizza in the oven in the kitchen yesterday...using a pizza stone.
Yeah they save time are are pricey. The oven about was my first and I used a pre-cast. If I remember, after shipping with the insulation blanket and metal vent it was around $3500-$3800. Here it is all wrapped up in the structure....

Rock Masonry oven Building Landscape Historic site





You can definately make your own out of brick. Lots of people with no masonry skills are building DIY ovens using plans from Forno Bravo (dome style) or you can do a barrel vault which is easier and just as functional.
 
#84 · (Edited)
One of the masons who works for me didn't even use fire brick to build his oven, reasoning that he had the old antique clay brick, and they were fired once, and so what if they cracked?

He didn't use the blanket to insulate the dome either, just built a box from brick and filled it with mason's sand. He did use fireclay to base his mortar, but said if he hadn't used it, he still thinks the dome would have held shape.

He has no money in his pizza oven.
 
#85 ·
One of the masons who works for me didn't even use fore brick to build his oven, reasoning that he had the old antique clay brick, and they were fired once, and so what if they cracked?

He didn't use the blanket to insulate the dome either, just built a box from brick and filled it with mason's sand. He did use fireclay to base his mortar, but said if he hadn't used it, he still thinks the dome would have held shape.

He has no money in his pizza oven.
On the oven I built for my home (1st post) I used 5" loose vermiculite surrounding the dome for my insulation.....pretty cheap. Sand isnt the greatest insulator but it works.

As for using antique clay brick, they work but they probably last long because they arent made for this type of thermal cycling.

...but if its cheap and he doesnt care then so what, right?:thumbsup:
 
#97 ·
No, the perlite at 6 or 8 to one is not an castable refractory, it is a castable/trowel grade insulation. Making a decent castable refractory is quite a bit different and not cheap. It is worth it to pay the big bucks for the premix if you want to cast a refractory appliance.

That said, I am not a fan of the Superior or the Rumford kits. They are expensive and offer no advantage other than quick assembly. Forno Bravo and a good 1/2 dozen other makers offer competitive cast engines.
 
#100 ·
No, the perlite at 6 or 8 to one is not an castable refractory, it is a castable/trowel grade insulation.

Ummm, you're the one who used the term "refactory", not me.........

Making a decent castable refractory is quite a bit different and not cheap. It is worth it to pay the big bucks for the premix if you want to cast a refractory appliance.

You don't need anything other than a simple insulating castable for the Rumford/Buckley kits....

That said, I am not a fan of the Superior or the Rumford kits. They are expensive and offer no advantage other than quick assembly. Forno Bravo and a good 1/2 dozen other makers offer competitive cast engines.
I already put the prices out there for the Rumford 24" kit. Add to that the ~$100 for the firebrick, maybe $75 for the refractory, and a 50# bag of Heat-Stop, and you're only in the $700 range. What kit is cheaper for the guts, w/o twice the amount of work involved in building it?

You also have to remember, to alot of the folks here, time is money. Even though building one at home may be a hobby to some, building one from scratch for a customer isn't always the most efficient option.
 
#98 ·
Being in oil field country, we have access to all kinds of vessel heads, like 48 inch diameter tank ends (domes), and smaller pipes that could be cut to create the tunnel. Sure wouldn't crack, and it could be insulated and bricked into a masonry unit......so why would a steel insert with 1/2 inch wall thickness not work? Firebrick base....steel on top.

I could easily duplicate the unit in post 96 in steel.
 
#109 ·
The steel would work for the vent area fine but it would be a science experiment for the dome. I'm not sure that the steel wall would even out (regulate)....You would have a blazing hot interior then the second you lower the temp of the fire the steel would start to cool...and I think this would happen even with proper insulation. It has crap thermal properties a far as compairing it to a masonry(refractory) liner. If you get all the stuff for free though it is worth a try...I just dont think it will be efficent.

One thing for sure, a steel dome wouldnt crack, but any connection of the steel to masonry would be a problem(like the vent to the flue or chimney) unless the whole thing was metal.
 
#99 · (Edited)
I was really happy with both dough recipes, though the DOC Napoletana was a little more crunchy. Had Mom & Dad over so we wanted to try a lttle of a lot. Most of the pies were 8"-10" two were
14". We made 8 pizzas.....Kept them pretty simple for the little guy with a couple funky ones for us big folks.


The red sauce is:
cento san marzano crushed tomatos,oregono, redwine vinegar,lemon juice,black pepper,dried oregano, garlic powder and salt to taste. Store had no fresh basil and we were out...:censored:


Sausage & red onion, shredded part skim motz(what the store had), parmesan.
Dish Food Cuisine Pizza Ingredient



Bacon,red onion, buffalo motz and some spinich leaves for color...they were pretty good on there.
Dish Pizza Food Cuisine Pizza cheese



Sausage,red onion,lots of pepperoncini peppers,roasted garlic, buffalo motz.
Dish Food Cuisine Pizza Ingredient



Same ingredients except garlic, different pie, better picture.
Dish Food Pizza Cuisine Ingredient
 
#101 ·
These pics are better because my wife shot them and they are going on her food blog.

Just shredded motz, bacon and cheese...one of the pies for my boy.

Dish Food Cuisine Ingredient Pizza cheese




Funky time...Balsamic cream cheese base, with figs(picked from a neighbors tree), bacon, blue cheese and motz.

Dish Food Cuisine Pizza Pizza cheese


Dish Food Pizza Cuisine Pizza cheese




This is my wifes creation and a HUGE hit with everybodythat has tried it. This breaks some rules, the fish and cheese no no...but trust me its awesome. I dont even touch salmon unless like this!

There was no dill at the store either and it is usually a part of the cream cheese base...not this time.

Cream cheese,smoked salmon, red onions, capers and motz. We add a squeeze of fresh lemon after it comes out of the oven...weird yes but good.


Dish Food Cuisine Ingredient Pizza


Dish Food Cuisine Ingredient Flatbread
 
#102 ·
This is funny...pizza stone FAIL!! I opened the door and see one side of the stone is cracked. No biggie its a cheapo we bought a couple years ago when we were in CT during one of my work trips. One more pie to go and theres plenty of stone so I open the door halfway to check the pie, then boom another crack!:laughing: crack kills.....

Dish Food Cuisine Ingredient Pizza stone
 
#103 ·
I made pizza tonight too, I should have taken pics!

I took my stone and tried to use it on my modified weber and it cracked immediately, then I had the great idea to use refractory split bricks...I don't know much about masonry but those suckers just don't like getting hot!

This is my wifes creation and a HUGE hit with everybodythat has tried it. This breaks some rules, the fish and cheese no no...but trust me its awesome. I dont even touch salmon unless like this!
Ditch the motz and I would be on that like eggs on toast. :thumbup:
 
#104 ·
I made pizza tonight too, I should have taken pics!

I took my stone and tried to use it on my modified weber and it cracked immediately, then I had the great idea to use refractory split bricks...I don't know much about masonry but those suckers just don't like getting hot!



Ditch the motz and I would be on that like eggs on toast. :thumbup:
I used to have a piece of soapstone from a counter top cut-off that worked awesome...gave it away when I moved.

I knew the motzs would throw you!:laughing: ...seriously though, it works and like I said, every single person we made this for loved it. But theres always a black sheep!
 
#107 ·
I knew the motzs would throw you! ...seriously though, it works and like I said, every single person we made this for loved it. But theres always a black sheep!
What can I say its all in my head. But its hard for a stubborn boy to pull roots that deep. :laughing:

Besides the woman that owns half of my house and steals the blankets at night won't eat anything other than pepperoni and cheese. :rolleyes:
 
#111 ·
This is what I do with left over dough after making pizza. This was in our home oven, since I haven't built my WFO here yet.

Sausage,pepperoni and sauce.
Dish Food Cuisine Ingredient Baked goods


The two big ones are Black Forest Ham, one with chedder and the other with pepperjack. The longer one is Sausage, pepperoni, motz and tomato sauce. I made another with just motz and TS for the little guy.

Dish Food Cuisine Ingredient Baked goods


Food Dish Cuisine Ingredient Cheese roll


Food Dish Bread Cuisine Baked goods
 
#114 ·
I'm most excited for the bread. I lived in Germany for a few years and got to experience truly amazing bread. I started baking and even when creating my own sourdough, I realized within a few years that the problem was the oven. Later I read about the wood fired oven and what a difference it makes.

Speaking of different things to cook, have you ever baked naan bread or other flatbread in your oven? I have read that traditionally they use soapstone but I imagine they would bake well in a wood fired oven.
 
#115 ·
The surface dosn't make to much difference with the flavor. Soapstone is great because once it is heated through it gives the heat back slooowwwww...Which is one reason why is used for masonry heaters. Very,very efficient thermal mass.

I never had German sourdough but I have had it in Seattle and Alaska...fantastic! The best I've had by far.

I didn't do Naan (/I assume you mean Persian or Indian style) but I did some focaccia. What I cant wait to do with my next oven is Pane carasau...Sardinian flat bread. I saw it on No Reservations a few years ago and it looks tasty..cracker like
 
#118 ·
I've been playing around with a really simple no-knead dough this week in preparation for my wood-oven...whenever that gets built.

So far I have made 6 loaves this week and they are very simple but tasty and they might make you stop buying bread. I did these like peasant bread but you can easily drop the dough into a loaf pan for sandwich shape when sliced.

I'll do the pics before the recipe and procedure this time. The first two are of a loaf that just came out of the oven. The pictures of the crumb are from a loaf made on friday night.


Damper Food Bread Cuisine Dish


Food Dish Cuisine Pasty Loaf


Food Bread Cuisine Ciabatta Sourdough


Food Dish Cuisine Bread Sourdough
 
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