Pizza Oven Progress with New Pics 3/6/2012 Finally Done

Discussion in 'Breads' started by scarbelly, Jan 25, 2012.

  1. scarbelly

    scarbelly Smoking Guru OTBS Member


    Send me a PM when you are ready - I did 6 months of research and may have a solution for you that will work.  My oven is nearly the size of a commercial oven at 39" cooking floor but there are a lot of others out there that will work for one or two pizzas at a time. 
     
  2. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    I guess its safe to say you arent going to be moving anytime soon either..the oven will be a nice addition and focal point for lots of enjoyment. looks wonderful. !!

    DG[​IMG]
     
  3. africanmeat

    africanmeat Master of the Pit OTBS Member

    Hi Gary Congratulations  looks it will be ready next week wow that will be fun . i wish i could be there for the first pizza .
     
  4. scarbelly

    scarbelly Smoking Guru OTBS Member


    You know that your family always has a place here at our house and I wish you were here too. You could teach me your tricks. Hugs to the family  
     
  5. sound1

    sound1 Smoking Fanatic

    Nice addition to the yard, I'm in for the duration of this one
     
  6. moikel

    moikel Master of the Pit OTBS Member

    I was stubborn enough to build one of these about 10 tears ago,from a set of plans by the late Alan Scott who built a lot of ovens for bread bakers,pizza  etc. Mine has an internal cooking space of 1mx1.2m. Turns out lovely suckling pig,capretto,lamb as well as pizza. I did a lot of research on the masonry on websites in the US.My wife lost MY camera,so Im I  phone only.I will send you a pic shortly.

    Im contemplating another build at the weekender but Im going to need the big young neighbours  to do some heavy lifting.
     
  7. moikel

    moikel Master of the Pit OTBS Member

    Bit hard to get size with frangipani tree overhanging. I used old reclaimed pre 1900 bricks for the outside same as my house.And matched the roof pitch & roof tile to house. Still had to deal with local  authorities over the fact that I  neglected to get aproval,but I fought the law & I won.Good luck with your build.[​IMG][​IMG]
     
  8. chefrob

    chefrob Master of the Pit OTBS Member

    az
    lookin' good gary..........man this is going to be a lot of fun to play with!
     
  9. rosiepug

    rosiepug Fire Starter

    Looking good!!![​IMG][​IMG]
     
  10. rosiepug

    rosiepug Fire Starter

    Looking good!!![​IMG][​IMG]
     
  11. scarbelly

    scarbelly Smoking Guru OTBS Member

    That is quite a build - Mine will allow me to do a porchetta - 6 loaves of bread or 5 pizza's at a time so this will be fun 
     
  12. moikel

    moikel Master of the Pit OTBS Member

    5 pizza is fair size oven.If I  was doing another one I would make the door wider,lose a bit of heat but worth it when your moving pans around. Mine is based on a bread oven so has a big cube of refractory concrete poured over a steel cage over the oven itself. Heavy duty al foil x3 layers so concrete doesnt touch the brick.I over did it,it will out last me easy. It takes 80 mins to get to running heat but then 12 hours later would still be 180c if you put door on,after you finish cooking.Good luck with yours.Your mason is sure neat & tidy.
     
  13. scrappynadds

    scrappynadds Smoking Fanatic

    I have never seen a outdoor pizza oven so please excuse the dumb question, What do you cook on? Is there a shelf above where the wood is stacked??
     
  14. scarbelly

    scarbelly Smoking Guru OTBS Member

    What you are looking at is only the base. There will be a big oven sitting on top of it - Here is what the inner shell looks like 

    [​IMG]

    There will be a structure build over this as well 
     
  15. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    Wow bro,

    Lookin' good so far, ...99% of the pizza here is cooked in a oven like that, we love the wood smoke taste, ... I've always toyed with the idea of building one, but held off because they were too big (actually I have a space about 3'x3' where I imagined it would go, but Mrs. JPT just removed a shrub next to it today so I have about 3'x7' if I claim it quickly), ...now, you say you have plans for a 2 pizza oven????????

    Gene
     
    Last edited: Jan 28, 2012
  16. scarbelly

    scarbelly Smoking Guru OTBS Member

    Gene I dont have plans but here is what I was talking about for about $2400 

    [​IMG]

    Or this one 

    [​IMG]
     
    Last edited: Jan 30, 2012
    becky3086 likes this.
  17. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    That's neat, I have looked at some builds online and they seem way to complicated, overbuild in my opinion, but I confess I don't know diddly about a pizza oven, hey, they can't be that heavy they have then in Roulottes, ...that would be an interesting thread, pics of wood pizza stoves here, ...anyway, what you have shown doesn't look that complicated, ....this idea has been upgraded to possible.

    Thanks,

    Gene
     
  18. solaryellow

    solaryellow Limited Mod Group Lead

    I am officially jealous. Can't wait to see the first pizza to come off of it Gary.
     
  19. moikel

    moikel Master of the Pit OTBS Member

    I did a stack of research before I  built mine including looking at home builds around me here.Yes people get carried away building them,me included,they get way over engineered .I reckon mine is earthquake proof.BUT THERE ARE TWO THINGS, use refractory cement & fire clay in your mortar & whatever you use over the outside of the bricks,cement render etc put heavy duty foil over it first.That way the expansion & different cooling rates  wont tear the joints in your bricks.Once it tears thats it sand in your food,heat leakage crack gets bigger [​IMG].You cut the risk of cracking if your mortar has the same fire properties as your brick. You can buy a fire tile about 9'' x9''x 1'' for the hearth that will keep the weight down.

    Several companies do precast that have a keystone at the top ,like segments of an orange in terracotta,that you mortar up but theres still a lot of work in the base etc.

    I still have my plans but they are for a general purpose french style village oven(pity I dont have a village to feed ) & a set that is in my Italian preserving book for the beehive style.Do you have access to volcanic rock? If you need or want some tips PM  me .I reckon you could knock one out using firetile for hearth ,volcanic rock for the sides & dome & good old mud over the top.Sorry[​IMG]  I dont mean to hijack this thread .
     
  20. scarbelly

    scarbelly Smoking Guru OTBS Member

    No problem friend. The importance of using refractory cement on the shell and a 3 week cure is not lost here. The base is done (pics tomorrow) and the shell will start Tuesday. We will do this right. The total cost for the oven and installation is about $4500 so I am not going to blow this by not following all the recommended practices. The 3 week cure is the hard part but will be done without question 
     

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