Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Pizza Oven Design and Installation > Pompeii Oven Construction

Like Tree9Likes

Reply
 
LinkBack Thread Tools Display Modes
  #271  
Old 06-08-2009, 11:29 PM
Dino_Pizza's Avatar
Il Pizzaiolo
 
Join Date: Feb 2008
Location: Northridge, CA
Posts: 1,015
Default Re: Dino's 42" Pizza Oven Starts

Hey Mark (exceloven) I've got 3 more bottles of Opus. My salary used to keep up with my wine but the wineries got greedy so I'm sure box wine is right around the corner for me. I keep my cellar listed on cellartracker.com and if you search opus one, I should be the top review for a few days and you can check out my cellar wine inventory. I'm sure yours is pretty good.

Les: I needed something good to drink after needlessly woring about that big crack. I'm so glad cool heads like yours are around in this Forum to keep us psycho oven builders from jumping off a bridge over cracks.

Mike, notice how the woman in the short skirt is being taken away by the hand of the dude, but her head is distinctly tilted toward the oven. She is clearly conflicted and who could blame her; I think she'll dump him for the WFO in no time. Stay tuned..., Dino
__________________
"Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

View My Picasa Web Album UPDATED oct

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Oven Costs Spreadsheet

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Oven Thread

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #272  
Old 06-09-2009, 11:25 PM
Dino_Pizza's Avatar
Il Pizzaiolo
 
Join Date: Feb 2008
Location: Northridge, CA
Posts: 1,015
Default Re: Dino's 42" Pizza Oven Starts

I made pizza a 2nd day: used my overnight batch of dough and it really did taste better. Made a cheese pizza with hint of blue cheese and fresh basil, it was stunning. Afterwords, we stuck 2 LeCruset pots in there overnight, 1 was Tuscan bean stew and the other was Oso Buco (sp??) we seared it 1st on the stove. Both were put in the warm oven overnight. Got up at 5:30 the next morning and it was awesome. Having made these dishes the night before allowed me to work until late tonight to get the insulation on the dome. It is 2 and 1/2 boxes of FB Blanket: 2 layers around the lower sides and 3-4 layers on the shoulders and top of the dome. 1 layer at the arch walls. I can't wait to light another fire with the insulation on it. Cheers, Dino
Attached Thumbnails
Dino's 42" Pizza Oven Starts-dsc_3272.jpg  
__________________
"Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

View My Picasa Web Album UPDATED oct

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Oven Costs Spreadsheet

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Oven Thread

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #273  
Old 06-10-2009, 07:38 AM
bbell's Avatar
Apprentice
 
Join Date: Oct 2008
Location: Seattle
Posts: 193
Default Re: Dino's 42" Pizza Oven Starts

Let the meals begin!
__________________
Bill

Oven Build:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


Progress pictures:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


Cooking pictures:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #274  
Old 06-10-2009, 07:41 AM
Bandrasco's Avatar
Apprentice
 
Join Date: Oct 2008
Location: Tampa, FL.
Posts: 208
Default Re: Dino's 42" Pizza Oven Starts

Sounds great Dino. Nothing like cooking in the WFO!

Bill
__________________
Bill,

Check out my build
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #275  
Old 06-11-2009, 08:38 AM
smuth10's Avatar
Laborer
 
Join Date: Nov 2008
Location: Berkley, Michigan
Posts: 92
Default Re: Dino's 42" Pizza Oven Starts

Dino, the oven looks great! I can't wait to get to the point of cooking. How about you send one of those extra Opus One's my way. That would be great for my ceremonial first pizza.

I thought I remembered reading in your thread you used a 36" vent pipe for your oven. Do you think I could get away with a 24" pipe for my 36" oven and still have it draw properly?

Thanks, Scott...
__________________
Scott...

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Last edited by smuth10; 06-11-2009 at 08:40 AM.
Reply With Quote
  #276  
Old 06-11-2009, 11:22 PM
Dino_Pizza's Avatar
Il Pizzaiolo
 
Join Date: Feb 2008
Location: Northridge, CA
Posts: 1,015
Default Re: Dino's 42" Pizza Oven Starts

Scott, it's great you're already thinking of 1st pizza wine! I can relate to that

RE: 24" or 36" vent pipe: I don't know, like you said, my oven has the 3' pipe and for months I've felt it was too tall, but after my firings (1 week curing and 3 REAL oven firings) I'm soooo thankful my draw is great, not a hint of smoke escapes. I've got a fairly tall transition too and I'm now happy with the size of it for both looks and it's ability to vent.

Your 36" oven would LOOK good with a 24" vent and my GUESS is, that if you do NOT have/make an abrupt transition to your anchor plate, 24" should be OK. I hope others with a 24" vent chime in and let us know how their 24" vent draws and what size oven they have.

Bill (both or you): Cooking is so awesome: I've got pizza dough rising now, going to refridge/retard rising overnight for a firing after work tomorrow. I've got squash blossoms in the fridge so pizza's should be fun. It's a weird time in the WFO build, cooking and still framing at the same, kneading dough with hands full for nicks and cuts from the steel studs. I'm enjoying every bit of it. Dino
Attached Thumbnails
Dino's 42" Pizza Oven Starts-dsc_3273.jpg  
__________________
"Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

View My Picasa Web Album UPDATED oct

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Oven Costs Spreadsheet

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Oven Thread

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #277  
Old 06-14-2009, 11:53 PM
Dino_Pizza's Avatar
Il Pizzaiolo
 
Join Date: Feb 2008
Location: Northridge, CA
Posts: 1,015
Default Re: Dino's 42" Pizza Oven Starts

I've got most of the steel stud roof on today. I was really woried about the flexing on the bottom track with the vertical studs attached to them, however as soon as I put on the top plate (or top track) and tied it all together, it's as strong and solid and unmovable as I was hoping for. Then I made all the trusses on the gound using a triangular piece of plywood (I think Ken did that?) so they are all identical. I'm holding the outer truss that will be cantelevered in the pic.
Had a 12 pizza, party last night using 3 batches of Caputo floor recipe: same day dough, overnight rise and a 2 day retard becasue I needed that many pizzas and I wanted to see the difference in the doughs. The overnight rise had the best workabilty with complex flavor. Then, my oven was still 425 deg this morning! We baked a chicken and potatoes. I am not used to this retained heat cooking yet so I don't plan very well. I was shocked at how much wood it ate up last night and pleasantly surprises at how much cooking I could have done the next day with NO wood. So much going on, lots to learn, really a lot of fun. Thanks, Dino
Attached Thumbnails
Dino's 42" Pizza Oven Starts-dsc_3307.jpg   Dino's 42" Pizza Oven Starts-dsc_3300.jpg   Dino's 42" Pizza Oven Starts-dsc_3303.jpg   Dino's 42" Pizza Oven Starts-dsc_3301.jpg  
__________________
"Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

View My Picasa Web Album UPDATED oct

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Oven Costs Spreadsheet

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Oven Thread

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #278  
Old 06-15-2009, 10:12 AM
Lars's Avatar
Journeyman
 
Join Date: Oct 2008
Location: Omaha
Posts: 255
Default Re: Dino's 42" Pizza Oven Starts

Dino,
Wow, 425 deg. the next morning?

I am getting ready to insulate, and since my project is sort of remote, I don't see myself doing a lot of baking out there, Maybe only in the summertime (when we eventually live nearby) so I am thinking about just a 4" to 6" layer of the vermiculite/portland around the dome. ( I have 2.5" below floor).

I found some great ceramic blanket for something like $50 ( should be enough to add 2" over my 39" inside diameter dome) but I am not sure I like the idea of that stuff getting all compressed and sopping wet when I add my vermiculite/portland layer.

To, all, thoughts?

L.
__________________
This may not be my last wood oven...
Reply With Quote
  #279  
Old 06-15-2009, 01:01 PM
bbell's Avatar
Apprentice
 
Join Date: Oct 2008
Location: Seattle
Posts: 193
Default Re: Dino's 42" Pizza Oven Starts

Dino, I'm very impressed. You continue to build though you can already cook in it! It's looking great.

It still amazes me that so much heat is retained. Mine was still mid 400's yesterday AM after pizza on Saturday. I hate to have it sitting there empty!

Actually Saturday, I wanted to roast lamb and serve with homemade pita bread so srted with a small fire, got it to around 450. Added the boneless leg of lamb rolled with garlic, herbs, fennel inside and tied into a roast (lambchetta?). Added a chicken to roast and pulled them out after about 1 1/2 hours. Then cranked up the fire for pizza and pita. Left overs for the week.
__________________
Bill

Oven Build:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


Progress pictures:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


Cooking pictures:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #280  
Old 06-15-2009, 01:29 PM
christo's Avatar
Master Builder
 
Join Date: Feb 2006
Location: Eastern NC
Posts: 910
Default Re: Dino's 42" Pizza Oven Starts

Sounds like things are going very well, Dino.

I used to be amazed about the amount of wood it took, too. I found that we started to make pizzas during one burst and tried to time the oven heat up to max out at that point. Also - feeding small blocks of wood to keep the heat up helped a lot, too.

My door seems to keep the heat in my oven quite well, too - we had about 500 degress at thanksgiving and had to leave the door off for a while to let it cool down before we stuck the bird in.

Keep the pictures coming!!! I need to organize my pics and make a post - not much progress lately, but things are starting to come together.

Christo
__________________
My oven progress -

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Oven Curing james Firing Your Oven 335 07-15-2014 08:12 PM
Why Italian Wood-Fired Ovens are Round james Newbie Forum 50 04-01-2014 10:14 PM
GLUTEN FREE Pizza Recipe mrsleep99 Pizza 6 07-26-2011 04:26 AM
Will the oven make all the difference? bobvl2 Newbie Forum 8 07-02-2008 09:55 PM
Why we did the Pompeii Oven james Introductions 0 03-21-2005 04:48 AM


All times are GMT -7. The time now is 07:31 PM.

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