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Thread: Pizza oven

  1. #21
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    Default Re: Pizza oven

    Quote Originally Posted by Fluffy View Post
    I have seen refereance to using Plaster of Paris, and other products like Polyfilla and other gysum type fillers.
    My DIY furnace is made with plaster of paris and vermiculite with shredded steel wool mixed in as well.

    Messy to build, not exactly pretty (I didn't try hard), but still works.

  2. #22
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    Default Re: Pizza oven

    Its coming on.
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  4. #23
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    Default Re: Pizza oven

    I looks good. Must have been difficult to build it like that though
    Regards

    MikevR



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    Default Re: Pizza oven

    In constructing a pizza oven other that using the correct refractory materials and insulation to maintain the heat inside I would add two further considerations.


    1. The oven must be at the correct height for easy use and more important to have proper vision into the oven. Most ovens I've seen are generally too low - real back breakers.
    2. the position of the flue/chimney should be in the front of the oven and not in the centre of the top of the dome.


    Any comments on these points?

    A friend has just installed a wood burning pizza oven at his new build home. The oven he installed is a manufactured one and really looks great. The only problem, IMHO is that the oven is too low. The oven itself really looks classy. The goal now is to get invited for pizzas! Have a look see on the their website. I'm thinking that this could be a worthwhile option. Does anyone know of them and if so what is the feedback on the products.

    https://www.fireanddining.co.za/
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  6. #25
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    Default Re: Pizza oven

    [QUOTE=TRON;4736803]In constructing a pizza oven other that using the correct refractory materials and insulation to maintain the heat inside I would add two further considerations.


    1. The oven must be at the correct height for easy use and more important to have proper vision into the oven. Most ovens I've seen are generally too low - real back breakers.
    2. the position of the flue/chimney should be in the front of the oven and not in the centre of the top of the dome.


    Hi Tron
    1. I agree totally the plinth should be set on top of a 9 course brick platform. Wood storage underneath
    2. The chimney not only should be set in front of oven above opening but also be able to adjust volume of exhaust. Sometimes one wants to slow the process right down if you are baking overnight.
    Regards

    MikevR



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    Default Re: Pizza oven

    [QUOTE=MikevR;4736858]
    Quote Originally Posted by TRON View Post
    In constructing a pizza oven other that using the correct refractory materials and insulation to maintain the heat inside I would add two further considerations.


    1. The oven must be at the correct height for easy use and more important to have proper vision into the oven. Most ovens I've seen are generally too low - real back breakers.
    2. the position of the flue/chimney should be in the front of the oven and not in the centre of the top of the dome.


    Hi Tron
    1. I agree totally the plinth should be set on top of a 9 course brick platform. Wood storage underneath
    2. The chimney not only should be set in front of oven above opening but also be able to adjust volume of exhaust. Sometimes one wants to slow the process right down if you are baking overnight.
    Mike, if the unit has a proper door to close the opening you should be able to adjust flow in. But I do think that no harm will be done if an adjustable flap can be inserted in the pipe just above the ovens chimney. The question is how to do this.

  8. #27
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    Default Re: Pizza oven

    [QUOTE=TRON;4737890]
    Quote Originally Posted by MikevR View Post

    Mike, if the unit has a proper door to close the opening you should be able to adjust flow in. But I do think that no harm will be done if an adjustable flap can be inserted in the pipe just above the ovens chimney. The question is how to do this.
    Tron, have a look at the fireplaces at Builders Warehouse. Their flues / chimneys have built in flaps. Maybe you could copy the concept. I still like the idea of a 40 mm galv pipe entering from the side at the bottom with a tap on it to regulate inflow of air if door is closed
    Regards

    MikevR



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  10. #28
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    Default Re: Pizza oven

    Resurrection of an old thread.

    I have a manufactured pizza oven (1st pic) that kept on losing heat overnight. As far as I could tell the dome is perlite cement mix but way too thin.

    I have started to do additional layers of pratleyperl cement mix aiming to double the thickness of the dome.
    (second pic)

    Fingers crossed that it will retain heat for longer.
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    Last edited by propofol; 2024/01/25 at 06:25 PM.
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  12. #29
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    Default Re: Pizza oven

    Please educate me.
    Why do you need heat until the morning?

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  14. #30
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    Default Re: Pizza oven

    I have since changed to a purchased wood fire oven and it works wonderfully. We can do evening meals in it, and we also like to cook overnight the tougher cuts and things like ham hocks, Short-rib, Brisket etc. i.e., We may have an evening meal and then we double wrap long cook meat in baking paper and then double wrap in Al Foil and place it in Wood fired Oven overnight. Next morning it is fantastic. Just breaks apart. Lovely for a Saturday lunch time Meal. We use ours more than our braai set up. We also use a home-made Tuscan grill to cook our Chicken flatties or steaks on. Can even do hamburgers on it. Lots of stuff on YouTube for those who are interested.
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    Regards

    MikevR



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  16. #31
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    Default Re: Pizza oven

    Apologies 1 photo incorrect orientation.
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    Regards

    MikevR



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  18. #32
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    Default Re: Pizza oven

    Quote Originally Posted by MikevR View Post
    I have since changed to a purchased wood fire oven and it works wonderfully. We can do evening meals in it, and we also like to cook overnight the tougher cuts and things like ham hocks, Short-rib, Brisket etc. i.e., We may have an evening meal and then we double wrap long cook meat in baking paper and then double wrap in Al Foil and place it in Wood fired Oven overnight. Next morning it is fantastic. Just breaks apart. Lovely for a Saturday lunch time Meal. We use ours more than our braai set up. We also use a home-made Tuscan grill to cook our Chicken flatties or steaks on. Can even do hamburgers on it. Lots of stuff on YouTube for those who are interested.
    That looks like bluegum ... do you start with that and then use something else for long lasting coals? Please educate me. Also where you bought your oven, i'm moving in to a new place soon and a pizza oven is on my radar

  19. #33
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    Default Re: Pizza oven

    Hi Morne,

    Herewith some notes attached. For hardwoods a mostly use Macadamia and Mapani. For start wood I use old gum which also makes fair coals. I usually do a 3-level stack but if i am cooking overnight, then once I have pushed the 3 levels into the oven then I had 2 more hardwood logs. I have someone who now supplies me my wood cut at 350 mm long which I find is ideal.
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    Regards

    MikevR



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  21. #34
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    Default Re: Pizza oven

    Quote Originally Posted by MikevR View Post
    Hi Morne,

    Herewith some notes attached. For hardwoods a mostly use Macadamia and Mapani. For start wood I use old gum which also makes fair coals. I usually do a 3-level stack but if i am cooking overnight, then once I have pushed the 3 levels into the oven then I had 2 more hardwood logs. I have someone who now supplies me my wood cut at 350 mm long which I find is ideal.
    Thanks, and the company where you purchased your oven?

  22. #35
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    Default Re: Pizza oven

    Quote Originally Posted by propofol View Post
    Resurrection of an old thread.

    I have a manufactured pizza oven (1st pic) that kept on losing heat overnight. As far as I could tell the dome is perlite cement mix but way too thin.

    I have started to do additional layers of pratleyperl cement mix aiming to double the thickness of the dome.
    (second pic)

    Fingers crossed that it will retain heat for longer.
    I would love to build myself a proper wood pizza oven.

    Couple of questions:

    1. Why do you need heat overnight?
    2. Can't you just add more wood to keep the temps up?

  23. #36
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    Default Re: Pizza oven

    Hi Morne',

    https://www.ecopizzaovens.co.za/

    Hi Icepick88,

    See my note above re option to cook overnight or any long cook. Plus by adding wood at intervals may raise the temp too much whereas you want a slow low temp cook to get the best cook results.

    There are so many meals you can cook in a wood fired oven. All take different cooking times at different temps. The fun is in the learning? I have added some photos of cooked and uncooked. first 2 photos are Eland Brisket and Eland Short Rib. Ideal to slow cook in a Wood Fired Oven. You must also try Marrow Bone roast. Any good meat cut wrapped in Marrow Bones
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    Last edited by MikevR; 2024/01/26 at 10:48 AM.
    Regards

    MikevR



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  25. #37
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    Default Re: Pizza oven

    One of the best pizza shops in Bloem said he tested a lot of wood and found Bluegum burned the hottest of that which he tested.

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  27. #38
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    Default Re: Pizza oven

    Quote Originally Posted by IcePick88 View Post
    I would love to build myself a proper wood pizza oven.

    Couple of questions:

    1. Why do you need heat overnight?
    2. Can't you just add more wood to keep the temps up?
    More wood does not necessarily mean more heat..You need a wood that burns well and creates high enough temps without needing to overload the oven with wood..Gluegum seems to be a good allrounder

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  29. #39
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    Default Re: Pizza oven

    Quote Originally Posted by MikevR View Post
    Hi Morne',

    https://www.ecopizzaovens.co.za/

    Hi Icepick88,

    See my note above re option to cook overnight or any long cook. Plus by adding wood at intervals may raise the temp too much whereas you want a slow low temp cook to get the best cook results.

    There are so many meals you can cook in a wood fired oven. All take different cooking times at different temps. The fun is in the learning? I have added some photos of cooked and uncooked. first 2 photos are Eland Brisket and Eland Short Rib. Ideal to slow cook in a Wood Fired Oven. You must also try Marrow Bone roast. Any good meat cut wrapped in Marrow Bones
    Mike, it would be great to see some of these dishes on It Are Time. RvW was always experimenting with his oven and was of the view that it was for much more than pizzas, which you have brilliantly demonstrated here. It is probably one of the best low-n-slow setups ever devised. I was fortunate enough to have a lamb shank done, overnight, in a pizza oven and that has formed the yard stick for lamb shanks as far as I am concerned. Every one I have had since, and some of them have been great, have never come up to that standard.

    Cheers
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  31. #40
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    Default Re: Pizza oven

    Quote Originally Posted by Mr.G View Post
    More wood does not necessarily mean more heat..You need a wood that burns well and creates high enough temps without needing to overload the oven with wood..Gluegum seems to be a good allrounder
    Hi Mr. G, I agree with you about over stoking and as I mentioned above, Blue Gum is a great starter wood to get hardwoods ignites and has a very hi heat but the coals do not last like hardwoods, which you need when cooking low and slow. Therefore use it as your base layer.
    Regards

    MikevR



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