Hansen Horno

[dbhansen]

Thanks, woods witch!

We are actually going to try our first pizzas tomorrow (Sunday). I've had the oven up to 800 degrees at least twice already, so I think I'm ready for takeoff. I'm expected to host a pizza party for my son's 9th birthday next Saturday, so this is my one chance to practice! My wife got me a complete Forno Bravo tool set for MY birthday a few weeks ago, so I'm all set.

I ended up getting a Mastercool IR thermometer (this one). It reads Type K thermocouples too. Seems to work fine so far. I have no regrets about installing the thermocouples because it's quite interesting to watch the thermo temps slowly rise in comparison to the IR temps. You really get a sense of how long it takes for the heat to saturate the bricks.

My only complaint is that the IR thermometer only reads 1 thermocouple input at a time, so I have to keep swapping the plugs. Someday I'd like to get a reader that takes multiple inputs, but those seem to be pretty expensive.

Daren

[woods witch]

good luck with your pizzas.....I did buy a small digital scale from HF and I really believe that it makes all the difference in the world when making pizza dough. I have been making pizza dough for a long time without the scale, but the more I read about it, I'm sure it's the way to go.
Funny, we're supposed to do a pizza party for our son's 10th birthday in a few weeks, too. The dough recipe here is awesome. Good luck!

[dbhansen]

SUCCESS!! Here's my first pizza. After more than a year of labor, it's such a relief to know that this oven really does work. This was my first attempt at the pizza dough from the e-cookbook, and it turned out absolutely fantastic. I agree, woods witch, it's highly recommended. I also made some pizza sauce from scratch this afternoon with fresh tomatoes, and picked up some whole-milk mozzarella. Yummmm! I made enough dough for 6 pizzas, because I was sure I would burn several of them, but after pizza #1 we called the neighbors over for the next 5 pizzas, and everyone raved.

I'm all smiles over this oven!

By the way: I'm not sure what I would do without the oven tool set from FornoBravo. I've used every tool already, just for the 1st pizza!

[Ken524]

Originally Posted by dbhansen

After more than a year of labor, it's such a relief to know that this oven really does work.

I know that feeling!! Congrats. That's a great looking pizza!!

[dbhansen]

I got started on the enclosure walls today. Here's a pic of the lower track, installed.

[mfiore]

Congratulations on the first Pizza! That looks like a pretty happy kid! Imagine the years of joy he'll get, never again knowing what pizza out of a carryout box tastes like!

[Les]

Very cool! Like the pic's of the first pie. I am going to play with a couple of sacrificial crusts - you went for the gold and nailed it.

Have fun with the enclosure - I found it to be more work than the oven.

Les...

[Frances]

Congratulations, that pizza looks yummy!!


I know what you mean, I was astounded that the oven actually works - and not just everybody else's but mine, too! And yours now . Enjoy it, it just gets better and better.

[David Manchester]

Yeah that first pizza...I dropped mine on the ground lol. Definitely had trouble wielding that 4' peel. It was a very cool moment, though. Congrats and keep up the good work!
Dave

[mfiore]

Daren,

It looks like you had an uneventful, crack-free cure. (congrats!)

What method did you use for curing, the original one described, or a longer, slower method (or some variation of above?). What ever happened to your wet insulation board? Did it dry out?