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Author Topic: Wood-Fired Pizza Oven!
Colonel Panic
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Icon 1 posted May 04, 2008 22:39      Profile for Colonel Panic         Edit/Delete Post   Reply With Quote 
The Colonel's OCD has found a new interest.

It's home-grown, wood-fired pizza!

http://www.traditionaloven.com/

I figure living here in Glacier Melt, with all the fruit trees around, I'll have plenty of fuel for apple-wood-fired pizzas.

Mmmmmmm. The skin on my knuckles is already swelling from the lime for this masonry project.

1) Cool construction project with a high geek factor.
2) Cool cooking project with a high geek factor.
3) Another way to get my son to visit and bring more of his home-brewed oatmeal stout. And he's a geek, too, because I raised him right.

The side benefit of such an oven is a reward/punishment system for my neighbors. Good, friendly neighbors can show up with beer, wine or bourbon at the first scent of the apple wood fire stoking up. Party on the spot.

Unworthy neighbors, like the guy behind me who lives way too north for what his home maintenance skills allow, the folks with the barking dog, and the guy who sits around and yells at his kids, have to suffer. Think of it as "aroma boarding" for the nose.

The colonel's thin-crust pizzas are already legend. These hand-fired babies are the next level.

Anybody done this?

CP

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Posts: 1809 | From: Glacier Melt, USA | Registered: Mar 2002  |  IP: Logged
Snaggy

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Icon 14 posted May 04, 2008 22:50      Profile for Snaggy   Author's Homepage     Send New Private Message       Edit/Delete Post   Reply With Quote 
droooooollllzzzzz!!!!!!

one of the people down the street built a wood oven last year, and they sold the bread they baked... oh man it was good. Bon appetite!

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TheMoMan
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Icon 1 posted May 05, 2008 02:25      Profile for TheMoMan         Edit/Delete Post   Reply With Quote 
________________________ CP On the West side of Flint, there is a local (not chain) Italian resturant. The family has for years been cooking the food and baked pasta in wood fired ovens. South side of Miller Rd. just West of I-75, we stop there every time we pass through the Flint area.

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Posts: 5848 | From: Just South of the Huron National Forest, in the water shed of the Rifle River | Registered: Sep 2002  |  IP: Logged
Rhonwyyn

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Icon 1 posted May 05, 2008 04:33      Profile for Rhonwyyn   Author's Homepage     Send New Private Message       Edit/Delete Post   Reply With Quote 
Jonathan works at Romano's Macaroni Grill as a cook. He gets the distinct pleasure of cooking pizza in their wood-fired oven. He enjoys campfires, so this is right up his alley. You have to like black spots and floury crusts to use this kind of oven 'cause it's hard to make them without scorching the crust a bit.

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geekygoddess
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Icon 1 posted May 05, 2008 04:54      Profile for geekygoddess     Send New Private Message       Edit/Delete Post   Reply With Quote 
YUMMM!!! I would so build one if I could, not very skilled in that area I am afraid. Let us know how it turns out! [Big Grin]

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fs

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Icon 1 posted May 05, 2008 05:55      Profile for fs   Author's Homepage     Send New Private Message       Edit/Delete Post   Reply With Quote 
I'm not the baker, but maswan's prodigious talent extends beyond cakes to bread (and pizza, too). We need one of those. Of course, first we need a place to put it.

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drunkennewfiemidget
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Icon 1 posted May 05, 2008 07:03      Profile for drunkennewfiemidget     Send New Private Message       Edit/Delete Post   Reply With Quote 
Um.. I'm gonna need to do a full inspection on this unit and its output. I require full directions to your facilities.

PS, mushrooms, bacon, and mozza and cheddar cheese.

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Callipygous
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Icon 1 posted May 05, 2008 14:58      Profile for Callipygous     Send New Private Message       Edit/Delete Post   Reply With Quote 
These ovens are not just for pizza, but have always been used for the very best bread. I have always thought that producing something so wholesome and utterly delicious from little more than water, flour and fire verges on magic. This alchemy is the zen of cookery. I used to bake bread, but found myself getting so obsessive about it that I had to either stop, or become a full time baker. I am unsure as to whether I made the right decision.

So watch out CP! Pizzas are only the start...

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TheMoMan
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Icon 1 posted May 06, 2008 02:25      Profile for TheMoMan         Edit/Delete Post   Reply With Quote 
__________________________ Calli I have serious problems with two words in the English language. Waist as pertaining to belt length. Waste as to the value of something. The comment that hurts is please eat that or it is going to (waste or waist) one hurts ones health one hurts ones pocketbook. Around bread or oven baked goods himself has many problems and if bread the next problem is real butter. Damn now I want some toasted bread, CP you SOB.

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Benjamin Franklin,

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Aditu
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Icon 1 posted May 06, 2008 06:34      Profile for Aditu     Send New Private Message       Edit/Delete Post   Reply With Quote 
Do you deliver?

If your son makes stout, you should try baking beer bread in the oven. It is easy and delicious. I use this one from cook's recipes and use half whole wheat. It is also a great recipe to make with kids as it is few ingredients and just a little stirring. And in the end they have a loaf of bread and bragging rights.

3 cups self-rising flour*
3 tablespoons granulated sugar
1 (12-ounce) can of beer
Preheat oven to 375*F (190*C). Lightly grease or spray a 9 x 5 x 3-inch loaf pan with nonstick cooking spray.
Combine all ingredients, mixing well.
Pour into prepared loaf pan and bake for 1 hour.
Makes 1 loaf.

*Or you may substitute with 3 cups all purpose flour, 3 teaspoons baking powder and 1 1/2 teaspoons salt.

Posts: 1355 | From: Osten Ard | Registered: Aug 2003  |  IP: Logged
NoRealReason
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Icon 1 posted May 06, 2008 17:05      Profile for NoRealReason   Author's Homepage     Send New Private Message       Edit/Delete Post   Reply With Quote 
CP,
I did this in our backyard two houses ago. I am on my work computer, so no pics yet, may post them later, but I have a few things I learned.
I copied the adobe oven plans from Sunset magazine, they are readily available. I modified them a bit, mostly in the door opening measurement, as the opening they provide seemed tiny, something like 9 inches, and I wanted to fit the pizza peel I picked up at a restaurant supply house through the door, which was 14 inches. You do have to make a higher roof when enlarging the door, I seem to remember the door height should be 65% of the roof height.
Even if it seems unnecessary or a pain, make sure you put an ash drop in. Pulling the ashes out the front just makes it messy.
I built mine on a 4'D x 3'W x 4'H cinder block base. If I did it again, would definitely figure out how to build a U shaped support, and put steel across for support, to have an opening under the oven.
As for the pizza making....I found I had the best luck with pre-cooking my ingredients. The heat in these ovens doesn't allow for much cooking of the stuff on top, at least not in my experience. I had some pizzas puff up and brown in about 90 seconds.
Cornmeal is your friend.
Leather welding gloves are a bargain.

Chicken roasted in these is the best, not too hot though. Bread baking the next day is good also.

mmmmmm......You are making me miss mine. We are in the process of moving to a much smaller town in the mountains and out of this urban nightmare on the surface of the sun. When I get my acre and some chickens, I am putting in another oven, fo shizzle.

Posts: 70 | From: Never you mind | Registered: Jan 2007  |  IP: Logged
stringlion
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Icon 1 posted May 07, 2008 13:00      Profile for stringlion     Send New Private Message       Edit/Delete Post   Reply With Quote 
quote:
Originally posted by NoRealReason:
When I get my acre and some chickens, I am putting in another oven, fo shizzle.

just when you thought gangster and redneck were 2 different threats...
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NoRealReason
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Icon 1 posted May 08, 2008 09:29      Profile for NoRealReason   Author's Homepage     Send New Private Message       Edit/Delete Post   Reply With Quote 
I am the original redster, err, gang-neck?


Just as an aside, you classify those who desire a bit more land and a better connection to their food source as rednecks?

Posts: 70 | From: Never you mind | Registered: Jan 2007  |  IP: Logged
Colonel Panic
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Icon 1 posted May 08, 2008 18:05      Profile for Colonel Panic         Edit/Delete Post   Reply With Quote 
No Real,

I like your comments. If you can give me any more tips, I'd appreciate them.

Most of the wood-fired pizza ovens around here are aided by gas flame for commercial kitchens.

I'm lookin' for down-home cookin'. Sounds like you have a handle on this.

CP

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Posts: 1809 | From: Glacier Melt, USA | Registered: Mar 2002  |  IP: Logged
AlbanyTechie
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Icon 1 posted August 03, 2008 08:25      Profile for AlbanyTechie   Author's Homepage     Send New Private Message       Edit/Delete Post   Reply With Quote 
I have built a very large Wood Fired Oven and although it took quite some time to built (2 Months) it was worth every second. I just fired it up last night and cooked 6 different pizzas (shrimp scampi, pepperoni, clams casino, shrimp casino, Ham and Chesse, and a chesse for the kids.) It takes about 2-3 mins to cook 2 pizzas at a time. Its great for large partys! There is a book called The Bread Builders: Hearth Loaves and Masonry Ovens (Paperback)by Daniel Wing (Author), Alan Scott (Author) Its a must!
Posts: 1 | From: Albany NY | Registered: Aug 2008  |  IP: Logged
NoRealReason
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Icon 1 posted August 03, 2008 09:30      Profile for NoRealReason   Author's Homepage     Send New Private Message       Edit/Delete Post   Reply With Quote 
CP,
If you aren't up to your elbows in construction yet, the best tip I can offer is read. Read the book posted above (library might have it). Read the sunset article on the web, and I know there are many web pages out there about the wood fired ovens. Have fun.

Posts: 70 | From: Never you mind | Registered: Jan 2007  |  IP: Logged
NoRealReason
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Icon 1 posted September 02, 2008 12:23      Profile for NoRealReason   Author's Homepage     Send New Private Message       Edit/Delete Post   Reply With Quote 
CP, Just found this on instructables.com this morning, very good ideas:
http://www.instructables.com/id/Make_pizza_with_a_plasma_cutter_a_backhoe_and_a_p/

Posts: 70 | From: Never you mind | Registered: Jan 2007  |  IP: Logged
Colonel Panic
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Icon 1 posted September 02, 2008 21:24      Profile for Colonel Panic         Edit/Delete Post   Reply With Quote 
No real reason,

I really like this site. The oven is not one of the huge ones that most sites have.

It is really giving me some great ideas.

Thanks!

CP

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snupy
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Icon 1 posted September 03, 2008 06:47      Profile for snupy   Author's Homepage     Send New Private Message       Edit/Delete Post   Reply With Quote 
I miss pizza. [Frown]

Well, good pizza at least. Where I live, the best pizza I can get is Domino's or Pizza Hut. Being from Chicago, it's especially tough. The local joints are usually called "Curry House and Pizza". [Frown] [Roll Eyes]

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GMx

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Icon 1 posted September 03, 2008 07:52      Profile for GMx     Send New Private Message       Edit/Delete Post   Reply With Quote 
quote:
Originally posted by snupy:
I miss pizza. [Frown]

Well, good pizza at least. Where I live, the best pizza I can get is Domino's or Pizza Hut. Being from Chicago, it's especially tough. The local joints are usually called "Curry House and Pizza". [Frown] [Roll Eyes]

Domino's and Pizza Hut! I feel your pain. By the way, do they serve chips (french fries to us 'murkins) with their pizza?
[Wink]

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Allan
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Icon 1 posted September 03, 2008 14:58      Profile for Allan     Send New Private Message       Edit/Delete Post   Reply With Quote 
Once you get that oven fired up, look up a recipe for Flammkuchen too. Makes a great change from pizza.
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TheMoMan
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Icon 1 posted September 03, 2008 18:10      Profile for TheMoMan         Edit/Delete Post   Reply With Quote 
___________________- Allan -__ Good to see that you are still at least lurking and have posted. Welcome back.

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tweety
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Icon 1 posted September 04, 2008 15:32      Profile for tweety   Author's Homepage     Send New Private Message       Edit/Delete Post   Reply With Quote 
snupy – years ago Lou Malnatis would ship a frozen pizza anywhere in the world. I don't know if they still do, but you might want to check out their website. I'm pretty sure you could order one from them and have it shipped across the pond. Not as good as one piping hot out of the oven, but I'm pretty sure it's better than Domino's and Pizza Hut, but not as good as Gulliver's.

BTW – Pizza Hut pizza is the most fattening as far as chain pizza places go. Something about all the butter in their crust. IIRC correctly, you could eat 2 or 3 slices of Domino's for every 1 of PH. Or, you could just go an get a Big Mac.

The Mrs and I have started making our own pizza, but more in line with traditional Italian pizza. No sauce and no cheese. We just went through a round of pizzas (2) using whole wheat crust (homemade) and a bunch of veggies. Mmmm, mmm good. Unfortunately, we are not in a domicile wherein we can build our own pizza oven. Hopefully, that situation will correct itself soon. If not, well, here's to dreaming.

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snupy
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Icon 1 posted September 04, 2008 16:40      Profile for snupy   Author's Homepage     Send New Private Message       Edit/Delete Post   Reply With Quote 
Originally posted by GMx:
quote:
Domino's and Pizza Hut! I feel your pain. By the way, do they serve chips (french fries to us 'murkins) with their pizza?
[Wink]

No, but they do serve them with lasagna. The worst, though, are chip "butties" or sandwiches. French fries on a bun, basically. EEw...talk about carbs!

tweety: mmm....Lou Malnatis. I'm salivating.


Edit: I just checked, and they only ship to the US. [cry baby]

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tweety
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Icon 1 posted September 04, 2008 17:07      Profile for tweety   Author's Homepage     Send New Private Message       Edit/Delete Post   Reply With Quote 
quote:
Originally posted by snupy:


tweety: mmm....Lou Malnatis. I'm salivating.


Edit: I just checked, and they only ship to the US. [cry baby]

Really? That's a shame. They used to ship everywhere, from what I remember. Well, we can all thank GWB for shipping costs going so high that nobody's shipping anything anymore.

If you know someone in the US, I bet they could forward it on to you oversees. Just be forewarned, though, it will have to be 2nd Day or Overnighted and somehow kept frozen, don't think that'll be cheap, or even somewhat affordable.

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