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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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#7 · (Edited)
T, I believe it was 8x8. But the stains are not because of poor draw..

I started ALL my fires in the vent area to heat my flue quicker...which is pretty close to the outter edge. This would always create some smoke that traveled up the face for a couple minutes until I acheived draw. Then I would take my metal peel and push the fire back into the oven and heat up the dome like normal. I also build a small "smoke shelf" in the vent to help prevent down drafts before heat up. Here is a picture where you can kind of see the edge of the shelf.

Arch Brickwork Brick Orange Wall


Believe me when I say, I got ZERO down draft when I was using the oven...and we really used that thing a lot before we moved.
 
#11 · (Edited)
No need to do that, build the fire in the oven, the oven itself provides the draw.

I bet you hated to walk away from that, it really is a gorgeous piece of work.
I know..its just a little habit I had, plus my son liked to see the fire start. The smoke stains add character!

Yes and no. The finishes where a lot different than planned originally but we were very pleased regardless. I am actually building an oven for my parents to... so now I get to do two new designs.:thumbsup:
 
#13 ·
Here is my build, I built my oven because I wanted to build a timbrel arch. It just ended up being a pizza oven, all of the materials other than the grill were stuff I accumulated over the years. Some of the brick had been "creatively stored" in my yard for 10+ years. Note that I am not a mason, the first full size brick I ever laid is the one on the base. I have also finished the concrete countertops, but not the pergola.

http://brokebrick.com/outdoorkitchen.htm
 
#26 · (Edited)
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.:thumbsup:
 
#27 · (Edited)
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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#29 ·
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?
 
#35 ·
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.
 
#39 ·
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.


Building Restaurant Room Interior design Food


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