Forno Bravo Forum: The Wood-Fired Oven Community

Forno Bravo Forum: The Wood-Fired Oven Community (http://www.fornobravo.com/forum/)
-   Brick Oven Photos (http://www.fornobravo.com/forum/f21/)
-   -   Dominick's Pizza Oven (http://www.fornobravo.com/forum/f21/dominicks-pizza-oven-2720.html)

Nick 10-07-2007 08:29 AM

Dominick's Pizza Oven
 
5 Attachment(s)
Here are photos of my pizza oven so far.

You'll notice that the oven is "sunken." We did that so it would not dominate the open landscape around the house. The excavator assured us the drainage was good. There is a foot or so of stone under the cement floor.

As I said in a previous post, the mason/bricklayer/tilesetter is an artist. He has it all in his head and is not great at following the written plans. It's been a real "process." But I do believe the oven is beautiful. We can't wait to start curing it and...dare I say it... make pizza!

I guess I can post only 5 photos at a time. I'll post more later.


DB

Nick 10-07-2007 08:33 AM

Re: Dominick's Pizza Oven
 
4 Attachment(s)
Here are four more photos of my oven in progress. I'll post more soon.

DB

sarah h 10-07-2007 10:38 AM

Re: Dominick's Pizza Oven
 
Nick,

It looks terrific.
I really like the design of the stand - the round centre, the three wood storage openings and the way the side units are angled.
Great job!

Nick 10-07-2007 11:17 AM

Re: Dominick's Pizza Oven
 
Thanks!

I can take no credit at all for the design. The mason, Brian, deserves the credit. I'll post his photo with the next batch. He's a real New England character.

When it's done, Brian and I will share the first pizza. Then the excavator who dug the pit (and installed a totally new septic system on my property) gets a slice. I've promised lots of "first slices." But Brian will definitely get the first.

Our relationship has not been totally smooth, but I've learned to let go... I think.

I believe what James has said is a good thought to keep: Just going from a regular 500 degree electric or gas oven to a 900+ degree woodburning oven is such a leap that we should not get too intense about the finer points. It's so easy in life to get hung up on the finer points and miss what's really going on around you.

This oven is a "hybrid." It's not quite a Napoletana oven and not quite a Tuscan oven.

It's a real adventure!

Brauma 10-07-2007 07:10 PM

Re: Dominick's Pizza Oven
 
That is an awesome design. It looks like its built well below grade. Can you explain how you will finish the lay of the ground around it?

nissanneill 10-08-2007 06:18 AM

Re: Dominick's Pizza Oven
 
Hi Dominick,
My sentiments exactly.
It looks great and look foreward to seeing it progress to ther production of pizza stage.
kepp up the good work.

Neill

asudavew 10-08-2007 07:13 AM

Re: Dominick's Pizza Oven
 
I agree with the others.

It's looking awesome.

Are you using red fire bricks, or just red commons?

Just curious....

Nick 10-09-2007 02:28 PM

Re: Dominick's Pizza Oven
 
Thanks for your comments. I'll pass them on the Brian, the builder, when he returns. Which should be tomorrow. I hope.

To answer your questions:

They are red firebricks.

The plan is to fill in around the oven base with stone and topsoil. Brian stuccoed the outer wall to help protect it against dampness. There is a drain in the floor, which will be brick over the concrete.

I'll probably just plant grass around the edges.

There is a flagstone patio near the oven pit. Half the patio was dug up for the new septic system (old tank removal, new piping only. The drainage field is plenty far away from the oven!)

I never really liked the flagstone. I'm considering tearing it all up and replacing with used old bricks, like what's around the oven.

Thanks!

DB

fullback66 10-28-2007 05:23 AM

Re: Dominick's Pizza Oven
 
Nick,
I really like the oven.
We need more pictures! Don't keep us hanging!
Put the pizza down and get moving.
Really cool!
fb66

mickfitz 06-12-2009 03:50 AM

Re: Dominick's Pizza Oven
 
Love the design ... have you got any more pictures? I'd like to see how you've done the roof


All times are GMT -7. The time now is 10:12 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC