Author Topic: Oven is here - guess this means we're really doing this!  (Read 34546 times)

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Offline RobynB

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Re: Oven is here - guess this means we're really doing this!
« Reply #100 on: August 21, 2011, 11:50:13 PM »
Scott:  Dan says he sacrificed a blade (or 2) on the sabre saw for the curved cuts, and destroyed a 7 1/4" carbide blade on the circular saw for the straight cuts. 

John:  yep, I need a photo of it but the house already has another "add-on" in the same style just a 10 feet or so from the oven stand, so it fits right in.  Dan said he's actually thinking of running the roof all the way from the oven to the other addition, because our wood box is there, and that will shelter it.  And tie it in even more, visually  ;D


Offline doodneyy

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Re: Oven is here - guess this means we're really doing this!
« Reply #101 on: August 26, 2011, 01:48:35 AM »
Goota say...Love your oven!
?...How do you deal with the ash issue? (that being with the oven in the house)?
As in the dust/ash part going hear & dither?

m.

Offline RobynB

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Re: Oven is here - guess this means we're really doing this!
« Reply #102 on: August 26, 2011, 02:12:28 PM »
Mike - yeah, that's one of the things we need to improve.  I am researching ash vacuums.  Right now I'm shoveling it into a metal bucket, but ash does escape and spread...  I figured we should buy the hot ash vacuum because it is more versatile, but they are expensive, so I need to really compare before I buy one.  We need that, and a rack or floor-holder for peels, and a fireproof rug for in front of the door, sooner than later.   Thanks for the kind words and encouragement!

Offline flyboy4ual

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Re: Oven is here - guess this means we're really doing this!
« Reply #103 on: August 26, 2011, 05:36:51 PM »
I used my cheap wet dry vac.  It worked great.

Scott D.

Offline chickenparm

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Re: Oven is here - guess this means we're really doing this!
« Reply #104 on: August 26, 2011, 11:03:43 PM »
I used my cheap wet dry vac.  It worked great.

Scott D.


While the coals/wood ash were still hot?
 :o
-Bill

Offline flyboy4ual

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Re: Oven is here - guess this means we're really doing this!
« Reply #105 on: September 01, 2011, 04:24:58 PM »
Robyn,

Saw this special today.  Thought you might be interested.

http://www.northlineexpress.com/customkititems.asp?kc=5AW-400-LAB-K&utm_source=newsletter01&utm_medium=email&utm_campaign=20110901&hq_e=el&hq_m=1086633&hq_l=17&hq_v=d10f41a8b2

If you sign up they will also give you a coupon to use.

Scott D.

Offline RobynB

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Re: Oven is here - guess this means we're really doing this!
« Reply #106 on: September 01, 2011, 05:13:09 PM »
Thanks, Scott!!  I've been comparing ash vacs for the last week, most of them aren't well-reviewed.  That one looks better than the others I've looked at, so I'll give it a closer look.  Appreciate the link!! 

Offline Woodfiredovenpizzero

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Re: Oven is here - guess this means we're really doing this!
« Reply #107 on: September 04, 2011, 08:48:38 PM »
I never enjoy a thread as much as this one. Too bad didn't catch this one from day one. Robyn, you are so passioned about this project. I thought I was the only one like that about using a WFO. But this site showed me wrong. I can tell that we, the people that use WFO are class apart. Enjoy all your ovens!

Offline TXCraig1

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Re: Oven is here - guess this means we're really doing this!
« Reply #108 on: September 05, 2011, 08:52:10 PM »
I used my cheap wet dry vac.  It worked great.

Scott D.


+1
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


Offline TXCraig1

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Re: Oven is here - guess this means we're really doing this!
« Reply #109 on: September 05, 2011, 08:56:52 PM »
Robyn, you are so passioned about this project. I thought I was the only one like that about using a WFO. But this site showed me wrong.

You'll find more that a handfull of passionate people here who go to great lengths for great pizza (and don't forget the understanding loved ones who put up with our passion). I, for one, had to tear off the front of my garage to get my oven in... http://www.pizzamaking.com/forum/index.php/topic,13438.0.html

CL
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Woodfiredovenpizzero

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Re: Oven is here - guess this means we're really doing this!
« Reply #110 on: September 05, 2011, 09:20:27 PM »
Wow, what an adventure you had Craig. I just tore part of the pedestrian door from the garage to the backyard but then my oven is just 1/4 your oven's weight. But it was worthed every inch of cement. Everybody is happy with the outcome. Yes and the wife too...

Offline RobynB

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Re: Oven is here - guess this means we're really doing this!
« Reply #111 on: September 06, 2011, 01:01:32 AM »
Regarding the vacuum - for now, I'm just shoveling the cold ash/coals into a bucket.  As long as I keep my hand steady and no windows are open when I do it, mess is minimal.  I would like to be able to clean it without ANY ash escaping, but it's not bothering me much. 

Woodfiredovenpizzero:  Thanks for the complements and welcome to the forum!  Your enthusiasm is fun - it's nice to have another crazy WFO person here.  Your oven is really nice, and your pizza looks great.  My husband and I visited PR a few years ago, and loved your beautiful country.  Are you in San Juan, or elsewhere?  We spent most of our time in Rincon.


Offline JConk007

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Re: Oven is here - guess this means we're really doing this!
« Reply #112 on: September 06, 2011, 03:06:23 PM »
Thats the forno classico right ? Nice looking oven!  Robyn you could fit 3 cats standin on top of each other in that one  :-D
john
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline RobynB

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Re: Oven is here - guess this means we're really doing this!
« Reply #113 on: September 06, 2011, 05:50:07 PM »
John:   :-D

Offline Woodfiredovenpizzero

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Re: Oven is here - guess this means we're really doing this!
« Reply #114 on: September 07, 2011, 08:43:55 PM »
Yep, thats Forno Classico's Piccolo. But I don't know about the cats. I'm going to have to go to the streets and find three of them to measure :-D

Robyn: Glad you like my pizza. And about Rincon you pick the right place for vacation. Thats were I go myself. Here's a site you might like: www.arecibooceanfrontparadise.com. Enjoy...

Offline RobynB

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Finished photos
« Reply #115 on: March 13, 2012, 12:00:15 AM »
I haven't posted to this in a while - was working on improving the pizzas, then frustrated with camera, now remodeling kitchen to go with oven...  But I finally got a nice camera which I am still figuring out, and wanted to show the latest.  The oven is finished on the outside too now.  Here's some finished photos of it.

Offline JimmyJazz

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Re: Oven is here - guess this means we're really doing this!
« Reply #116 on: March 13, 2012, 07:53:50 AM »
I just wanted to say congratulations on an excellent job and what a pleasure it is to find gems of a thread like this.

Enjoy the fruits of your labour!


buceriasdon

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Re: Oven is here - guess this means we're really doing this!
« Reply #117 on: March 13, 2012, 08:24:01 AM »
Robyn, Thank you so much for sharing!
Don

Offline dellavecchia

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Re: Oven is here - guess this means we're really doing this!
« Reply #118 on: March 13, 2012, 10:53:13 AM »
What a beautiful build. Congrats on your oven - my next house will definitely have the oven inside!

John

Offline tommy

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Re: Oven is here - guess this means we're really doing this!
« Reply #119 on: March 13, 2012, 07:20:59 PM »
Absolutely fantastic.   And great photography as well!

Offline PizzaVera

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Re: Oven is here - guess this means we're really doing this!
« Reply #120 on: April 03, 2012, 12:48:14 AM »
first I will like to say, Bravo to Dan.. What an amazing job he did with that build. just perfect. and not to mention the patience. I am sure he is enjoying those pies.

second. Robyn from the first pizza you made, to the last one you posted on the other thread, what a difference and what a transformation you have accomplished. from that first pizza to these perfect pies you are pulling out of there now you have come a long way.

any chance of seeing a picture of the whole wall where the oven is coming into the dining room? I would like to see the difference compared to the very first picture you posted. must look cool in the room.

Offline dellavecchia

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Re: Oven is here - guess this means we're really doing this!
« Reply #121 on: April 04, 2012, 07:18:55 PM »
Robyn - I have a quick question for you. Do you feel your oven could hold up to three pizzas at once as the distributor is claiming? What about just two? I am talking about 12 in pies. I do know the dimensions of the floor, and I can lay the pies out on paper, but I want some advice from someone who has actually used the oven and knows it's cooking space. Any feedback appreciated.

John

Offline RobynB

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Re: Oven is here - guess this means we're really doing this!
« Reply #122 on: April 04, 2012, 07:38:23 PM »
John:  Certainly 2, I haven't done it because I like cooking one at a time, but you could definitely fit two at once.  If you knew what you were doing and could move quickly and delicately enough, I think you could shoe-horn 3 in there, but it would be tricky until you were used to doing it.  The 950B actually is a bit over the 95 cm it's supposed to be (at least mine is) and mine is 39" which is a nice size.  Because the dome is so low, it cooks very efficiently (once you get the hang of it) and doesn't require a ton of flame to have the flame going nicely across the dome.  I could lay out plates in there (while it's cold) and take photos to show you if you'd like - I know where my coals would reach to, and what is my cooking surface, so I could see how 3 would fit that way.  I usually cook 14+" pies and I know I could fit two in at once, probably not 3...

PizzaVera:  Thanks so much for the kind words!!  I will take photos of the dining room wall and post them later. 

Offline scott r

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Re: Oven is here - guess this means we're really doing this!
« Reply #123 on: April 04, 2012, 07:57:53 PM »
robyn, both John and I are interested in this oven, so sorry for all the questions.    I love to bake both 1.5 minute pizzas and 4 minute pizzas.   I was wondering if you think its fairly easy to bake at both speeds?  I know neapolitan ovens are amazing with fast pizzas, some to the point where you dont even really need to spin the pies more than once.   Unfortunately because of the low dome (or other factors) some of them actually create pizzas with pale undersides if you bake 4 minute pizzas in them.   This usually occurs after 10 or so pies.    Do you have any feelings on the ease of both slow and fast bakes in the four grand-mere?   

Offline Jackie Tran

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Re: Oven is here - guess this means we're really doing this!
« Reply #124 on: April 04, 2012, 08:17:13 PM »
Scott, from what I've seen of baking 4min pies in my wfo (15" dome), I prefer to cook the 4 min pies first on the way up rather than on the way down.  Once I'm done, I'll load more wood in and bake NP at 60-90s.  I can't imagine that you would have any trouble baking a 4min pie and getting an even bake in this oven.  As long as you load the pie at your desired hearth temp (650f), you can then adjust your live flame for the top side, a slightly bigger flame for a taller ceiling and a smaller flame for a lower ceiling.

Go for it Scott and John.  If I could do it over again, this FGM oven would be at the top of the list.