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Rodneyf 05-20-2009 12:06 AM

I am from Australia and just about to mortar my soldier course (when it stops raining!). My question is, most of the talk I hear about cooking temps say that the right pizza cooking temp is about 700 - 750 degrees, is this F or Celsius? It has to be F right?

brickie in oz 05-20-2009 12:33 AM

Re: Temperature?
Hi Rod yes its in F.
When the carbon has burnt off the roof of the oven its hot enough for pizza in any language. :D

Raining? Where is it raining?

Rodneyf 05-20-2009 05:04 AM

Re: Temperature?
It is raining in Sydney, 71mm in my backyard in 24 hrs. There is no way I will be mortaring this week.

Rodneyf 05-23-2009 02:02 AM

Re: Temperature?
The heavens stopped sending it down long enough for me to mortar the soldiers in place, along with the first 2 arch bricks on each side. I am so excited about actually building the oven itself and not just the stand. I have some photos here that show my progress so far.

Picasa Web Albums - rodneyaf - Pizza oven

brickie in oz 05-23-2009 02:25 AM

Re: Temperature?
Are you using concrete bricks?

If so save yourself the trouble and stop right now...:eek:

Rodneyf 05-23-2009 03:26 AM

Re: Temperature?
No, I am using pressed reds, Bondi Blues or Face bricks which ever name you like to call them. They have come from the front fence of a federation house built in 1911. The Italian community around Sydney have been using this type of brick to build thier bakyard ovens for years with great success. They have an almost purple colour to them and are as hard as all get out, they have red stains on them from the original lime mortar but they are definately clay bricks.

dmun 05-23-2009 07:46 AM

Re: Temperature?
You're cutting your half bricks with a chisel? That's ambitious. The original pompeii was designed to be made that way, but you have to be a lot better with a brick set than I am to pull it off.

Nice visual of the "pressed reds" by the way. They look like pretty high-fire (hard, less porous) bricks.

Rodneyf 05-24-2009 02:59 AM

Re: Temperature?
I will be using a mixture of diamond saw and the brick bolster to hopefully make the oven happen. I have long been a fan of using hand tools over power tools and have been hand carving victorian style rocking horses for years. I am enjoying the challenge of working with the masonary and until I started the oven I had never laid a brick. I think it will be a long, time consuming project that will annoy my wife no end, "She Who Must Be Obeyed" is at the point of "when will this be finished" already. I have been in the back ground on this site for a while now and I am looking forward to the feedback from some experienced WFO builders.

Rastys 05-24-2009 04:52 AM

Re: Temperature?
Hi Rodney,
your bricks look like the 'clinker bricks' used here in Adelaide many years ago and were the ones closest to the fire in the kilns when the batch was fired. They are as hard as hell and ideal for your oven. I hope to find similar ones for my next project.
In the meantime, you mentioned that you carve rocking horses!
I have a good set (some 20+ Dastra chisels) and am keen to embark on such a project for future use.
I have tried Cyprus pine, OK but can be a little difficult in places, mahogony is pretty good I found but way too expensive for a larger rocking horse and dome a few smaller frames, barometers etc. in Jarrah. Very hard but great to carve with very sharp and quality tools.
What timber do you prefer to carve?



Rodneyf 05-24-2009 05:15 AM

Re: Temperature?
2 Attachment(s)
It is way off the subject, but if you can get your hands on some of the Douglas Fir that was imported as "oregon" in the early 1900's you will have a stable horse that will not "move". If you need some more info on how to build your horse just PM me and I will help as much as I can.

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