outdoor kitchen on it's way

[gatewood iron]

I decided to add a small pizza oven to my outdoor kitchen. I am a pizza conosuer so why shouldn't I make my own over a fire on the back deck? Only makes sense.

pizza oven 008.jpg

• gatewood iron
• Sep 13, 2012

Today I'll have the majority of it done. By the end of the week, PIZZA.

 

[smokinhusker]

Great idea and can't wait to hear how well it works!

 

[gatewood iron]

pizza oven3 006.jpg

• gatewood iron
• Sep 14, 2012

pizza oven3 004.jpg

• gatewood iron
• Sep 14, 2012

a little mor welding,grinding,and paint and DONE!

 

[gatewood iron]

pizza oven4 003.jpg

• gatewood iron
• Sep 15, 2012

 

[boykjo]

looks good.............

 

[gatewood iron]

Thank You. Big burn today.

 

[daveomak]

Keith, morning....  How about sharing the design stuff...  Is the oven insulated ?? Looks like there is room for a couple inches but I can't tell for sure....  What is the firebox exhaust flow design ???  Dave

 

[scarbelly]

Looks great - do you have a favorite dough recipe ? What is your favorite pizza?

I recently went thru a similar build

http://www.smokingmeatforums.com/t/116910/pizza-oven-progress-with-new-pics-3-6-2012-finally-done#

http://www.smokingmeatforums.com/t/120048/finally-some-pizza-oven-pics

 

[gatewood iron]

Keith, morning....  How about sharing the design stuff...  Is the oven insulated ?? Looks like there is room for a couple inches but I can't tell for sure....  What is the firebox exhaust flow design ???  Dave

hey Dave, It is insulated. 1 1/2" thick. The exhaust? Well,the fire box is 201/2" wide. The fire brick is 18" wide so that gives me a gap of 1 1/4" on each side that will allow smoke and heat to rise up into the dome but not directly on the pizza but still give it that great taste. The smoke and heat then go out of the chimmeny at the top back of the dome. The vent holes on the front are 1" x 4". The damper plate can open up all 3 or 1 or 2 at a time. I really had to think about this one. Nobodies ever asked me a tech question before.

 

[gatewood iron]

Looks great - do you have a favorite dough recipe ? What is your favorite pizza?

I recently went thru a similar build

http://www.smokingmeatforums.com/t/116910/pizza-oven-progress-with-new-pics-3-6-2012-finally-done#

http://www.smokingmeatforums.com/t/120048/finally-some-pizza-oven-pics

Hey Scarbelly, edible is my favorite recipe and pizza. I've actually never done pizza before so this is going to be a first for me. Any tips would be much appreciated. I checked out your hoss oven. Mine is iddy biddy compared to that. An 18" pizza is the max in mine. Oh by the way, pepperoni with vey sharp goat cheese is my favorite.

 

[scarbelly]

So here is a start for you - I spent 100 + hours researching on this site

http://www.pizzamaking.com/forum/index.php

Your oven looks great  

 

[diggingdogfarm]

Very cool!

Had me an earthen oven for pizza for many years, but I can't have pizza any more!!!

~Martin

 

[diggingdogfarm]

BTW, I'll bet you could make a mint building those things, I built several earthen ovens for folks.


~Martin

 

[gatewood iron]

thanks guys. I will definately make use of the web site Scarbelly. I hope this works good Martin because if it does I'll add them to my product list. As far as a mint though? People don't want to pay for labor it seems. Craftsmanship doesn't mean what it used to before the Chinese infestation of cheap crap, but thats a whole other topic.

 

[scarbelly]

I will PM you some sites to look at - 

 

[daveomak]

Keith, morning....  So... the heat and smoke in the firebox hit the bottom plate of the cooking oven, travels to the sides and circles up into the oven then out the stack ??? Is that a correct assumption ??   Cool.... no fire in the oven itself....  just smoke and heat...   I like that design...  Dave

 

[gatewood iron]

Keith, morning....  So... the heat and smoke in the firebox hit the bottom plate of the cooking oven, travels to the sides and circles up into the oven then out the stack ??? Is that a correct assumption ??   Cool.... no fire in the oven itself....  just smoke and heat...   I like that design...  Dave

You are correct Sir. and Thank you

 

[gatewood iron]

I will PM you some sites to look at - 

thanks. I really appreciate that.

 

[gatewood iron]

pizza oven4 005.jpg

• gatewood iron
• Sep 16, 2012

I added a rain hood over the pizza opening to help deflect heat and of course any rain that might blow.

 

[diggingdogfarm]

thanks guys. I will definately make use of the web site Scarbelly. I hope this works good Martin because if it does I'll add them to my product list. As far as a mint though? People don't want to pay for labor it seems. Craftsmanship doesn't mean what it used to before the Chinese infestation of cheap crap, but thats a whole other topic.

People will pay for good qualtity products!
Look how successful Todd Johnson has become! :biggrin:
Ben Lang and many others who make quality products have no shortage of customers!

It's nothing for some folks to drop up to several thousand dollars on a good oven.
http://www.fornobravo.com/store/Residential-Modular-Pizza-Ovens/

~Martin