Pizza Oven

[thoseguys26]

I've always wanted a brick oven but I'd have to build it myself I think. I also need to own a house first! My friend is a garage sale junkie and he found this Wisco Model 560 pizza oven brand new for $10!! It retails around $300. I took it hostage and have made 30+ pizzas in 5 months. Love it.

 

[africanmeat]

congrats Gary wow you will have fun my friend 5 pizza,6 bread ,3 Dutch oven ,lag of lame ,and and and

 

[diesel]

Do it!  I have always wanted one. 

sometime I get my RF really hot and put a pizza on.. it always turns out good.  But I am sure the pizza oven would be much better.

 

[alelover]

600 sounds like real good deal since the pre-made one Gary got was 1500. You only need to make about a hundred pizzas to pay for it. Gary will need to make about 250 to pay for his.

You know I'm just making this stuff up right.

 

[scarbelly]

600 sounds like real good deal since the pre-made one Gary got was 1500. You only need to make about a hundred pizzas to pay for it. Gary will need to make about 250 to pay for his.

You know I'm just making this stuff up right.

This is what I wanted as my retirement gift - been looking a long time to build this. We will have so much fun with the grandkids and the 4H kids not to mention friends that the payback was never an issue.  Besides with the capacity I can open a pizza joint and do take out pizza for the locals and it will be paid for in no time 

 

[duanes]

Im with ya Al and good looking pizza.  The pizza pic I posted my wife made LOL she seems to think she can put Chicago amout of topping on a nano thin crust.  Ill look oh my phone for pictures

Your wife knows how to make pizza - thin crisp crust overloaded with all the toppings - I'm originally from Chicago and that pizza looks awesome!

 

[brian]

LOL ya just like the 3K I have in brewing equiptment.........lots of beers to drink!!!!!

 

[brian]

Al I looked up Pizza buddy at walmart and its not sold in a 50 mile radius of me

 

[brian]

I think you should try it...the idea seems too cool to pass up!  (though I don't know if that fact will be worth $600, lol)

btw...care to share your crust recipe?

Here is my crust

10 oz AP flour

10 OZ warm water

! Rapid rise yeast

2 T olive oil

1 T malted Barley syrup……I use molasses

1 T salt

Dough hook on mixer, everyone in the pool, mix on low 2 minutes.

Turn up mixer to medium for 15 minutes, keep an eye on the mixer mine almost walked off the counter.

Proof in oiled bowled bowl for 1 hour covered in a warm place

Then divide in to 3 – 9.5 ounce balls and roll them on the counter to slick up the outer skin.

Place on sheet pan to re-proof NO OIL for 45-60 minutes

Roll out 3  16 inch diameter crust

I heat my stone on the grill to 500F put the pizza on and close the lid 2 min then turn the pizza NOT THE STONE  90 degrees to keep it from burning and cooking even.

 

[chefrob]

The 39" allows me 5 Pizza's - 6 bread loves- several chicken and pasta dishes and a small porchetta 

wow, that's a big oven gary..........will it really fit a small german car in it?

 

[chefrob]

 
Here's my dilemma Ive made 100's of pizzas on my gas grill with pizza stone and they come out great, cracker thin crust. 

Does anyone think its worth the time and money to find out if this oven will make a better pizza?

not if yer making cracker thin crust..........WFO's can get over 800 deg. i would not let that stop you from building one.....they are great and very versatile. hell, ya might even find that a regular crust is better...............i do.
 

 

[brian]

Wfo's ? whats that and what goes to 800?  if your talking gas grill Ive had mine peg at 1000F.  its a big grill 86,000k Btu almost a house furnace

 

[scarbelly]

A WFO will get to 1100 while heating up. Some will even go to 1200. You dont want to leave them at that temp for long as they will start to crack the dome 

My friend owns a WFO Italian Pizzaria, he got here from Italy at age 25 and also owns a gourmet Italian Restaurant.  He has offered and  I am going to train with his chef for a few hours. He keeps his oven at 750 -800 and a 12" pizza is done in 3 min or less. He is also giving me his dough dry mix so I am excited

He also uses a dough docker to eliminate the pesky bubbles. One pass over the dough works awesome 

 

[chefrob]

Originally Posted by Scarbelly  

 i like it when mrs scar uses this on me......
 

damn gary.......you ar a kinky SOB!
 

 

[brian]

A WFO will get to 1100 while heating up. Some will even go to 1200. You dont want to leave them at that temp for long as they will start to crack the dome 

My friend owns a WFO Italian Pizzaria, he got here from Italy at age 25 and also owns a gourmet Italian Restaurant.  He has offered and  I am going to train with his chef for a few hours. He keeps his oven at 750 -800 and a 12" pizza is done in 3 min or less. He is also giving me his dough dry mix so I am excited

He also uses a dough docker to eliminate the pesky bubbles. One pass over the dough works aw

Had a friend from my concrete life ask me it the post i just removed was me?  I dont mind sharing with the BBQ guys and gals but cant give it away to my concrete competion.

 

[scarbelly]

Hey Brian 

I totally agree with you that a cement oven with the proper mix is going to withstand those temps. I have looked at 20 different kits and talked to the importers. That is where I got the high end # from. They claim that it will cause cracks in the joints of the kit. There is a guy about 200 miles from me that builds the brick ovens. I went to look at his and they are great but a 36" is $3900 and does not include the insulation or refactory cement not to mention installation

 

[scarbelly]

damn gary.......you ar a kinky SOB!
 

Coming from you that is really something !

 

[africanmeat]

I love cooking  in my pizza oven

 

[michael ark]

I don't have a pizza oven but my gosm puts out a good smoked pizza.

I have found cherry works best.

 

[sound1]

Ahron, Your killin me, I have seen pics of your oven elsewhere and have had this idea hanging in the back of my head for awhile now...