#41  
Old 08-26-2011, 04:31 PM
Journeyman
 
Join Date: Aug 2010
Location: MN, USA
Posts: 346
Default Re: building the oven

I know a lot of people thought that this oven was ready to cave in. I present this picture... 24 bricks at about 4 pounds each, right over the center. I hadn't heard a sound of bricks rubbing against each other yet.

The oven has been taken apart and relocated.
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  #42  
Old 08-26-2011, 04:44 PM
sacwoodpusher's Avatar
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Join Date: Jul 2010
Location: Wilton, CA (Near Sacramento)
Posts: 69
Default Re: building the oven

Hey TMAN1 !

I think that all of the Pompein Oven shapes are wrong! Your grill features that unique reverse curvature or the inverted dome.....where the middle part of your oven down is closer to the pizza, not farther away!

What a wonderful design!!!!!!!!

Last edited by sacwoodpusher; 08-26-2011 at 04:45 PM. Reason: spulling
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  #43  
Old 08-26-2011, 05:51 PM
Journeyman
 
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Location: MN, USA
Posts: 346
Default Re: building the oven

Design adjustments have been made in the newer version.. pictures will follow.
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  #44  
Old 08-28-2011, 06:46 AM
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Join Date: Aug 2011
Location: Texas
Posts: 11
Default Re: building the oven



Thanks for the laughs guys...so curious to see your new build Tman
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  #45  
Old 08-28-2011, 08:28 PM
Journeyman
 
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Location: MN, USA
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Default Re: building the oven

I'll get some pictures up tomorrow, but we did 88, yes 88 pizzas in 2.5 hours out of the temporary brick oven. Dough was good, pizzas were tasty, everyone had fun!
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  #46  
Old 08-29-2011, 06:05 PM
Journeyman
 
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Location: MN, USA
Posts: 346
Default Re: building the oven

A pic of the new set-up, along with a pic of one baking. The oven worked awesome in it's new form. We were able to keep the temps pretty easy with minimal wood. A couple of people timed us- came in at 69 and 64 seconds for our bakes. Alas, it'll have to come down again to bring home.
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building the oven-316563_10150341056879462_704359461_9400412_2097484_n.jpg   building the oven-290211_10150291203722696_783212695_7674654_7431115_o.jpg  
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  #47  
Old 08-29-2011, 06:20 PM
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Location: MN, USA
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Default Re: building the oven

I've included a couple more pictures... a better one of the new set-up. I find the second very interesting.. you can see where the soot is burned off in a nice half-circle pattern.
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  #48  
Old 09-12-2011, 06:38 AM
Journeyman
 
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Location: MN, USA
Posts: 346
Default Re: building the oven

Hello all,

I'm missing a couple pictures of my newest iteration since I had to take apart the oven and bring it home, but I had another party... and not a single picture.

As usual, it went well, with many compliments and 'this is the best pizza ever!'. *I'm happy that most find my homemade stuff better than a popular small chain restaurant here. I've always felt I need to be at least as good as them to succeed.

My 'shining' moment was when I realized I was talking to a guy who owns a small chain of higher end grocery stores in town. He mentioned that they had been working on a pizza crust for take home.. in his comments I thought I heard disappointment, so I queried him and sure he enough he wasn't all that thrilled with their product. He thought mine was very good. He also has a store with an oven in it (gas fired) that used to be a Wolfgang Puck based enterprise. It didn't work out, so now the store operates it, although he thinks it's underused. Who knows where this might go!!??

I leave later this morning to get the real thing... an oven on a trailer and I'm truly mobile. I've got a bunch of things lined up for promotion, fun and most of all, experience.

I do have a question though... I used AP flour these last 2 times, and while the crust came out slightly crispy, it softened after sitting and wouldn't hold up when a piece was taken. I know the floor was hot enough in mine (I thought under-baking might have been an issue from the day before so I made sure to check that more frequently), so it was baked, but is that a result of the type of flour? I want the crust to hold its form better. I'm working through a 50 pound bag of AP, but ultimately would use at least pizzeria flour. I don't remember this happening before.
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  #49  
Old 10-23-2011, 03:14 PM
Serf
 
Join Date: Aug 2011
Location: Fort Qu'Appelle, SK
Posts: 14
Default Re: building the oven

Good thread. I have been enjoying it.

Try using a higher gluten flour. Called a cake flour.

What kind of oil are you using ?
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  #50  
Old 09-20-2012, 03:04 PM
Peasant
 
Join Date: Sep 2012
Location: Ontario, Canada
Posts: 40
Default Re: building the oven

Quote:
Originally Posted by dmun View Post
When your oven roof and/or arch collapses, we'll help you to the next level, which will involve some cheap insulation, and some temporary mortar made from sand and fireclay.

We'll also try to talk you into making it a round dome.

If nothing else, some insulation under that floor will keep those portland concrete pavers from getting hot enough to fail.

In all, though, an amazing project for 4 hours.
What is cheap insulation? And is sand and fire clay really temporary or could it be used in a permanent dome? I am on a very tight budget!
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