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Thread: Wood fired bread / pizza oven
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26th July 2005, 01:30 AM #1
Wood fired bread / pizza oven
after a nice session of wood butchery (or anything else for that matter), its a wonderful thing to kick back with a beer or three and eat steaming hot pizzas straight out of your wood fired bread / pizza oven. ive also done roasts and apple pies, etc,
there are four levels to my house block and i decided to include a pizza oven into the design of one of the necessary retaining walls. the wall in question is about 2500mm from top to bottom and holds up a driveway about 1400mm from the lower level
from memory, the additional materials set me back less than 200 au dollars over the cost of the wall itself.
depending on a few factors relating to how the oven was fired, you can churn out pizzas as quick as one every 2 minutes or so.
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26th July 2005, 01:34 AM #2
"elevation" shows a cross section of the oven and its relationship to the wall.
"wall1" has the me trialing the green enameled doors (salvaged off an old kitchen stove) against the outside wall. note that the doors were ultimately installed against the inner aperature
"wall2" demonstrates how the dome is formed over a mound of sand (removed out the door when the mortar has dried).
“wall6” is just before the insulation layer is added to the dome
“wall7” is looking into the operational oven. the pizza was tandoori chicken, from memory. very tasty...
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26th July 2005, 08:03 AM #3Registered
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Very nice, so whens the open day and pizza tasting taking place??
Al
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26th July 2005, 09:28 AM #4
Very nice. Great way to use those off cuts for something.
Yet another project to add to my "one day I'll build it" list.Specializing in O positive timber stains
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26th July 2005, 01:32 PM #5
when the weather fines up again, ill put the word out for those interested to come and have a taste test.
not sure if i should allow practicing brickies, though - it was my first attempt at troweling mud and i havent rendered it yet to cover all sins
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26th July 2005, 02:13 PM #6Originally Posted by mikm
Bad luck Al ..... perhaps you will need the craporium hat on that dayNow proudly sponsored by Binford Tools. Be sure to check out the Binford 6100 - available now at any good tool retailer.
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26th July 2005, 05:13 PM #7
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26th July 2005, 07:34 PM #8Registered
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Originally Posted by mikm
Covers all sins.
Al
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26th July 2005, 10:44 PM #9Originally Posted by mikm
Mick"If you need a machine today and don't buy it,
tomorrow you will have paid for it and not have it."
- Henry Ford 1938
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27th July 2005, 01:08 PM #10
come to think of it, maybe i *should* invite all interested brickies and see if i can get some rendering done..... only kidding...
as for pancakes; i dunno. im willing to try anything once the door is probably a bit small for any hansel and gretel action, though :eek:
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27th July 2005, 01:25 PM #11
and now for some more details:
i did a bit of research on the web before commencing construction and found that there appear to be a couple of good books on the topic (the names of which elude me at the moment, im afraid) and a fair number of websites as well. i never got around to purchasing any books but its on the gunna list. most of the web pages seemed to want cash before any real info is forthcoming but there are a couple of good ones out there.
the most critical information i was able to find at no cost however and it is this:
the width of the door (hole in inner wall in my case) should be 50% of the floor width of the oven and the height is 62% (+ or - a couple) of the dome height. this apparently gives a good compromise between air and smoke flowing in and out and actually retaining heat in the thing to cook with.
with nothing more than that, the rest of my design was plucked from behind my left ear....or was it the right?
the only real expense was purchasing refractory cement and vermiculite to make the insulation layers with and refractory mortar. this was from consolidated refractories (in port melbourne, i think) they also sell furnace bricks in many different profiles and sizes (normal brick shapes, keystone shapes for arches etc) but i just decided to use good old house bricks to save a couple of hunge extra cost. i have seen an old oven that i assume used ordinary cement for the mortar but i wouldnt advise this as it breaks down with heat. having said that, this thing had seen a lot of use so give it a go if you like.
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27th July 2005, 01:40 PM #12
a further note on the flue situation. i wanted to make sure that i wasnt going to offend my neighbours who have a kitchen window about 4m from the oven so i use a good length of flue to get the smoke out of the way.
having said that, its a bit of a matter of pride in a job well done to have a fire that smokes minimally or not at all so its not much of a concern but i like to do the right thing by them.
the walled flue is about 1400mm from the outer door hole to the top of the wall and i then use a 3.5m section of 150mm stainless flue. so around 5m of flue all up and it still draws beautifully, getting any blue stuff way up and over the eaves.
there is a bit of a trick to starting and maintaining a fire in such a confined space (a hairdryer got plenty of use the first few times ) but i now have the knack of getting my oven plenty hot enough with very little or no smoke. ill be happy to provide lessons for one and all at the afore mentioned open day when i get around to it and the weather improves.
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27th July 2005, 04:55 PM #13
Good one. Maybe Al should build one and put on some pizzas for his love-ins. I'm sure he can get some left over bricks.
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27th July 2005, 07:30 PM #14Registered
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Originally Posted by journeyman Mick
They only take the bad tradies off the tools.
They end up as supervisors.
The good ones spend there lifes on the tools.
Which I dont have a problem with.....
Al :eek:
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30th July 2005, 11:17 AM #15
Have a go at some of soundman's scones in that there oven.
Find the plans here http://www.woodworkforums.ubeaut.com...ghlight=scones
I've contemplated building a similar oven for ages but I think I will have to be content with the camp oven for now.
Are you doing your pizzas direct on the floor of the oven or on a metal tray?
I've found get better results in the normal oven cooking the pizza on pre-heated large clay pot saucers.
Try 30% wholemeal in your pizza dough & keep it as wet as you can & still handle it without it sticking to everything.
I'm sure I can smell bread cooking
CheersAny thing with sharp teeth eats meat.
Most powertools have sharp teeth.
People are made of meat.
Abrasives can be just as dangerous as a blade.....and 10 times more painfull.
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