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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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#153 ·
I want to wake this thread up a little.

I am in the planning stage and have plotted out a template for the oven arch. I will probably build a barrel oven as opposed to a dome for reasons stated on other posts.

Here is a rough template of the arch and the opening. I'd like to get some feedback prior to construction. What do you guys think of the profile.
These will be "inside" dimensions. the smaller arch will be the opening.
I am thinking to make the oven 32" deep.

Some days I look at the sketch and think it is too large, other days I look at it and think it is too small.....
 

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#156 ·
I missed these recent posts. tgeb, I was curious as to what reasons you are going with a barrel vault. Not that I think its a bad idea...just wondering.

I also feel 28" is a bit small for an inside area.

My oven build is really dragging. I have had hardly anytime on it and I tore the stonework down twice. I'll update the thread when I have something to show. In the meantime, I hope you keep us updated with your build.
 
#154 ·
Not experienced yet but when I was doing my drawings everyone I talked to said that an oven less than 30" wide isn't really worth doing. I don't know how 2" would make a huge difference but that's what everyone said. I'm going to do a barrel as well. 30"x36". I would also make the spring point for the arch at 4.5" so you can use a full firebrick.
 
#169 ·
The thing about a pizza oven is that it is an oven. It is not only pizza, I cooked them last night and cooked a 5 hour brisket and beans today.

1. A pepperoni pizza for my daughter to take to work (she works at a local pizza chain, I cooked it to 80% and told her to run it through their conveyer oven).

2. The next 2 were my neighbors creations, shredded chicken, hamburger, pepperoni, mushrooms and a healthy(!?) dose of olive oil infused with the chicken, rosemary and garlic. I have to admit it was pretty damn good.

3. My pizza, Shrimp, serranos, and scallions.

4. 5 hour brisket, 2 hour beans.

5. I waved the knife over it and it fell into slices.
 

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