#101  
Old 03-30-2009, 09:43 AM
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Location: Bellevue, WA
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Default Re: Bill's Northwest Pizza Oven

I like the idea of drilling rebar into the existing pad. Be sure to epoxy the rebar into the holes. How well it supports itself will be determined by how many and how deep the rebar. You may still need a few braces underneath. Perhaps your welder friend need is able to help or use steel shelf braces.
Here is a local decrotive steel/iron shop:
http://www.everettsteel.com/InditalProductBook.pdf
Cheers,
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  #102  
Old 03-30-2009, 02:39 PM
bbell's Avatar
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Default Re: Bill's Northwest Pizza Oven

My thanks to all the suggestions.

I'm wondering if taking a roto-hammer to the pad will shake the dome down. Having seen the workmanship first hand I'm not sure the oven will survive.

What's that about hindsight?

I'm looking at brackets though haven't reconciled with having that as the only solution.

I appreciate all the ideas!
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  #103  
Old 03-30-2009, 09:18 PM
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Default Re: Bill's Northwest Pizza Oven

Quote:
Originally Posted by bbell View Post
My thanks to all the suggestions.

I'm wondering if taking a roto-hammer to the pad will shake the dome down. Having seen the workmanship first hand I'm not sure the oven will survive.
Well, Seattle is earthquake territory - consider this a real-time shake test!
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  #104  
Old 03-31-2009, 06:10 AM
egalecki's Avatar
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Default Re: Bill's Northwest Pizza Oven

The concrete counter to the left of my oven was poured in a form separately and attached to my stand with a brick lintel. I used big tapcons to attach the lintel to both the counter and the stand. The other end is held up with cast legs- but if you're only doing a small shelf you might not need them.

The cast brackets Dmun suggests would work fine, I think. And it was pretty easy to form the counter we made. If you have the bodies to lift it, don't try to form on the brackets, do it on the ground. My counter's about 2 inches thick and it took three boys to pick it up (well, 2 to lift and one to talk about it, but hey, they're 20).

Just be sure to seal the joint between the oven and the shelf well against water intrusion or you might get some freezing and cracking.
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  #105  
Old 04-04-2009, 01:26 PM
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Default Re: Bill's Northwest Pizza Oven

Thanks Elizabeth, that really helps.

A pallet of rock showed up and was carted to the rear of the house so the rock and oven could get acquainted. Most of the wire mesh will hopefully be done this weekend. The front will have to wait for some bracket invention.

The best news is sun is forecasted for the next few days (unbelievable!) which means no canopy which then means fires can be had. Sun and fire - doesn't get much more elemental than that!

Dough rising....
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Bill's Northwest Pizza Oven-img_1571.jpg   Bill's Northwest Pizza Oven-img_1575.jpg   Bill's Northwest Pizza Oven-img_1577.jpg  
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  #106  
Old 04-17-2009, 08:54 AM
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Default Re: Bill's Northwest Pizza Oven

Not a lot of progress recently just a lot of head scratching. It's amazing the little things that can slow you down.I was going to put on a scatch coat in preparation of adding the stone to the walls. I realized I should put some wood up to cover beneath the eaves first as I'll be bringing the scratch coat all the way up to the eave. Need to first figure out what lights I'm going to use, install them, pre-cut a hole in the eave trim first, before installing the trim... Anyway, need to go get lights!

In the mean time, a crowd was scheduled to come on by last night so off with the tarps and fire lit. I'll post a couple of the pics but the rest can be found following the link below.

It was a blast and way too much food!
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Bill's Northwest Pizza Oven-img_1613.jpg   Bill's Northwest Pizza Oven-img_1621.jpg   Bill's Northwest Pizza Oven-img_1626.jpg   Bill's Northwest Pizza Oven-img_1628.jpg  
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  #107  
Old 04-17-2009, 09:13 AM
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Default Re: Bill's Northwest Pizza Oven

Bill,
I should have eaten lunch before viewing your pictures. I now hungry!
Looks like it is going to be a great NW weekend for construction and cooking. I've been shopping for ingredients all week (8lbs of cheese at PFI) and going to make first pizzas this tomorrow!
Cheers,
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  #108  
Old 04-17-2009, 09:26 AM
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Default Re: Bill's Northwest Pizza Oven

John,

Did you find the Caputo 00 at PFI as well? Great stuff.

I realized with the 8 - 10 pizzas we baked that it's the hearth temp that makes all the difference. If pizzas are the main fare than next time I'll leave the fire across the floor until we're ready to make pizza then clear it off to the side. As it was, since I cooked most of the other dishes prior to the pizza, the hearth needed to be re-heated by dragging the coals and fire to the center for a while then baking the pizzas. And cranking up the fire as well.

This AM the oven was still 425 degress and the temporary plywood door is about toast. Literally.

Enjoy!
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  #109  
Old 04-18-2009, 09:56 PM
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Default Re: Bill's Northwest Pizza Oven

Wow Bill, I see salmon, chicken in a pot, muscles and oh...was that Pizza too? It all looked seriously awesome! You can build and cook! Yours was the second post I've read this week about coals accross the oven floor affecting the temps of the pizza or food. Interesting stuff you learn when you actually start the cooking process. Thanks for sharing the great photos of the food.
Cheers, Dino
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  #110  
Old 04-19-2009, 03:37 PM
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Default Re: Bill's Northwest Pizza Oven

Thanks Dino,

The cooking was lots of fun.

Here's the link to the rest of the dishes. I even forgot lamb skewers and heads of garlic that I wa going to cook as well. Next time....

Picasa Web Albums - Bill - Oven Cooking
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