Forno Montagna

[ThisOldGarageNJ]

I feel that Dino maybe right and just add the blankets and forgetaboutit.

I agree 100% with Dino, add the blankets,, add the peri or vermicrete and cover it with SBC.... Your oven will still perform well,, I dont have any cracks is what I always say,,, I should be saying I dont have any cracks I can see,, apparently it is inevitable.. It will eventually settle and may even fill with ash..

Dont sweat the small stuff (cracks) and enjoy the big stuff (your oven)
Cheers
Mark

[schallert]

Cracks are no longer visible on the outside. The blankets have made them a thing of the past. Curing fire yesterday of 450 for 3 hours. Crack seen from inside did not grow. Enclosure is nearly roughed in and will add concrete backer board this week end. Will continue to increase temps for the cure. I am really excited now. It exceeds our expectations! Dan

[ThisOldGarageNJ]

Hey Dan,
Love the pics.. That is gonna be a sweet looking oven... Keep up the great work..

Cheers
Mark

[Dino_Pizza]

Dan, nice work! Oven is looking great. I see how black the inside of the oven is...and how clean the brick is on the outside. Your vent looks like it must draw the smoke very well. It's going to be so cool when you go "nuclear" at pizza temps over 700 deg and it turns white again.

Also, one more thing about the crack: I've found that it just gets a little bigger when the oven warms up, but at the higher temps, the whole oven swells and it no longer looks like anything but a thin, hairline crack. So, you've probably seen it at its biggest and it definitely wont be an issue at all in terms oven temps and heat retention.

Are you going to be thru with curing fires by this weekend? Have you thought about what your 1st pizza is going to be? You should be able to roast some sort of meat before then as well while your curing the oven.

Can't wait to see the oven facade too. Take care, Dino

[schallert]

Getting closer. Curing to 650F. 700-750 on the dome for a bit but no whitening yet. I assume it will take a prolonged 700 to start right? The tools came in from FB.

If the rain hold off I will try some food this weekend.

Been dreaming off that pesto shrimp pizza Dino.

[schallert]

It's been a while since my last post. I have been finishing the enclosure a bit more, building some prep tables.. oh, and enjoying cooking in the oven.

Dan

[schallert]

After practicing 4 times with friends and family, I invited 15 colleagues from Europe who were in town last week to a dinner party. I needed more seating so I built a 8ft table and 2 9.5ft benches. The party was a huge success. 12 pizzas, they said flawless execution.

[schallert]

a few of favorites so far...

Sciacciata-Rosemary flatbread
Marghereta
Shiitake Mushroom & Caramelized Onion
Rosa-Pistachio, Rosemary & Red onion
Smoked Salmon, Lemon & Dill
Pesto & Tomato
Prosciutto & Pear

and calzones with anything in them!

[fxpose]

I've been following your thread from the very beginning, starting with your landscaping. I must say that is an awesome hillside setting for your oven.

George

[Dino_Pizza]

Wow Dan, 2 months ago you where just starting to cure the oven now you're cooking for 15.

The party and the pizzas look great! I bet the Europeans were impressed. That's a big pizza party to throw. Very nice setting with the candles, wine and wfo looking so nice over it. All your pizzas had a very nice looking crust.

The shiitake and caramelized onion looked really good. I'll try that at my big summer party next month. I've never tried calzones yet.

How's the oven "performing" for you? I like your tool rack on the side too.

Great job all around,
-dino