Author Topic: Oven is here - guess this means we're really doing this!  (Read 31514 times)

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Offline RobynB

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Re: Oven is here - guess this means we're really doing this!
« Reply #125 on: April 04, 2012, 08:48:15 PM »
Scott:  I'm sorry but I'm not sure I can answer that.  I've never tried to make a 4 minute pie.  I understand your concern because of the low dome.  If you want me to do an experiment for you, let me know.  Or if you (or John) are ever in the Bay Area of California, you are more than welcome to come try it out. 


Offline scott r

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Re: Oven is here - guess this means we're really doing this!
« Reply #126 on: April 04, 2012, 09:04:38 PM »
Hey, thanks for the quick response.   I already have wheelman testing out his blazing oven at that speed for me too.    If you feel like trying a coal oven style (speed) pie, then do it, but I definitely don't expect you to!     Depending on the oven and size of the pizza, this is usually a 650ish floor temp.   

Offline JConk007

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Re: Oven is here - guess this means we're really doing this!
« Reply #127 on: April 04, 2012, 09:10:58 PM »
I would be Glad to try it in the earthstone or the mobile  Scott.  Next time I bake just bring over some of the dough and style you would like to try out not a  problem. we'll set her up at 650 and give it go !
JOhn
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Online shuboyje

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Re: Oven is here - guess this means we're really doing this!
« Reply #128 on: April 04, 2012, 09:21:50 PM »
My dome is 13" and the 18" pies I cooked last week and posted were 4 minute bakes with only coals, no open flame.  I'm actually about to cook another one now once the temp drops, but from my experience this far I think the FGM would excel in the same situation.
-Jeff

Offline RobynB

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Re: Oven is here - guess this means we're really doing this!
« Reply #129 on: April 04, 2012, 10:13:33 PM »
Scott:  would my dough (Caputo 00 @ 58%, straight Neapolitan-style dough) be okay to try it at 650 for your purposes?  Or do I need to make a BF dough or something? 

Offline dellavecchia

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Re: Oven is here - guess this means we're really doing this!
« Reply #130 on: April 05, 2012, 06:46:08 AM »
Thanks very much Robyn. I don't think I would ever be able to do three pies at once, but two pies with nice amount of room would be very nice. It looks like my trepidation between a 41.5 in oven and this one is unfounded.

BTW, I am looking at the 950 C "raised" dome version, which has a 12.8 in dome and larger mouth opening. I am waiting for drawings from the manufacturer. This would allow for baking bread in addition to pizza, but Scott and I are also concerned about the size of mouth, which would go to 11.5in high. Anyone care to comment on how this would affect the performance of the oven for neapolitan and 4 minute bakes?

John


Offline RobynB

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Pizza-Vera: inside photos for you.
« Reply #132 on: April 07, 2012, 04:27:04 PM »
Here are a few photos of the finished interior of the room.  We went for understated at least for now, so it doesn't really stand out when it's closed up.  Someday we may do a different wall treatment, we're seeing how the drywall and paint hold up.  I have had to wash oil and soot off the wall a couple times, so we're not sure how it will look long-term.  If it starts looking stained or dingy, we'll do something.


Offline PizzaVera

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Re: Pizza-Vera: inside photos for you.
« Reply #133 on: April 07, 2012, 10:32:55 PM »
Here are a few photos of the finished interior of the room.  We went for understated at least for now, so it doesn't really stand out when it's closed up.  Someday we may do a different wall treatment, we're seeing how the drywall and paint hold up.  I have had to wash oil and soot off the wall a couple times, so we're not sure how it will look long-term.  If it starts looking stained or dingy, we'll do something.



cool pictures, yeah looks minimal , very clean, rustic, Love the old iron fireplace ! bet ya that room is nice and warm in winter :)


Offline TXCraig1

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Re: Oven is here - guess this means we're really doing this!
« Reply #134 on: April 07, 2012, 11:54:14 PM »
That is very cool Robyn. You guys did a fantastic job on the project and the real results are off the charts incredible!

CL
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Offline Ev

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Re: Oven is here - guess this means we're really doing this!
« Reply #135 on: April 08, 2012, 09:54:07 AM »
I agree with Craig. I love the way the wood stove and oven compliment each other. Beautiful!

Offline The Gizz

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Re: Oven is here - guess this means we're really doing this!
« Reply #136 on: April 09, 2012, 10:19:17 AM »
WoW Robyn :o What a beautiful and cozy space for making pies. Just wondering, where do you store the wood?  and do you use something like a cart while baking?










Tee
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Offline RobynB

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Re: Oven is here - guess this means we're really doing this!
« Reply #137 on: April 09, 2012, 11:15:39 AM »
Thanks, Tee!  Since our house is also heated by wood only, storing wood is a way of life here.  We live on 3 acres so we have room to store wood, the biggest issue is keeping rodents away from it.  My outdoor cats are spoiled so they aren't doing their job as well as they should  ;)  For the pizza oven, I spend a few hours a couple times a year to split a bunch of very dry wood and we pack it into plastic and cardboard boxes that are sealed and stacked.  We have them in my horse barn, in the water heater room, and in my husband's wood shop.  We bring in a box as needed.  We have a galvanized oval container that will hold a night's worth, that sits under the oven.  When I'm pre-heating the oven, I use bigger logs that are set aside from our general wood supply which is usually bay or oak, occasionally madrone.  I've found that once the oven is well-heated, it really doesn't require that much of the super-dry split stuff to maintain the flame I need to cook, so I probably only use half a box or less each night for cooking.  The preheat uses more wood, but this oven is pretty efficient so I probably use less than others with bigger ovens.   

Offline jever4321

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Re: Oven is here - guess this means we're really doing this!
« Reply #138 on: April 09, 2012, 07:22:00 PM »
Awesome thread. Love the idea and execution from start to finish. If you continue to have problems with soot or oil on the drywall, you could just cut the drywall out vertically and hang dura-rock. Then you could stick cultured stone, thin brick, or tile as a basic back splash. Glass tile would look good also and would be easy to clean. Thanks for sharing your experience here! Great job!
-Jay

Offline dellavecchia

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Re: Oven is here - guess this means we're really doing this!
« Reply #139 on: April 09, 2012, 07:24:27 PM »
Robyn - what is your firing time?

John

Offline RobynB

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Re: Oven is here - guess this means we're really doing this!
« Reply #140 on: April 09, 2012, 08:41:35 PM »
John:  I probably overdo my preheat, because it's easy and I enjoy having the fire going.  I have gone from cold to cooking in 2-3 hours and it was fine, but I usually do more like 3-5 hours.  That's with a cold start.  If I cooked the night before, the next afternoon I'm probably still at 500F-ish, maybe less if I let it cool down some before putting in the insulated door.  That cuts down on preheat considerably.  I'm not sure the minimum preheat because I've never rushed it.  And it usually takes me an hour to build up from kindling to a real blazing fire, which could probably be shortened if I wanted to.   

Offline TXCraig1

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Re: Oven is here - guess this means we're really doing this!
« Reply #141 on: April 09, 2012, 11:15:53 PM »
In my limited experience, you can't overdo the preheat. Yes, I'm sure you could if you really tried, but you would really have to try to do so.
Pizza is not bread. Craig's Neapolitan Garage


Offline dellavecchia

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Re: Oven is here - guess this means we're really doing this!
« Reply #142 on: April 10, 2012, 11:43:56 AM »
John:  I probably overdo my preheat, because it's easy and I enjoy having the fire going.  I have gone from cold to cooking in 2-3 hours and it was fine, but I usually do more like 3-5 hours.  That's with a cold start.  If I cooked the night before, the next afternoon I'm probably still at 500F-ish, maybe less if I let it cool down some before putting in the insulated door.  That cuts down on preheat considerably.  I'm not sure the minimum preheat because I've never rushed it.  And it usually takes me an hour to build up from kindling to a real blazing fire, which could probably be shortened if I wanted to.   

Thanks for the info Robyn. I guess I have to come to terms with not being able to cook 45 minutes after firing as I can with my small, less-thick oven.

John

Offline thezaman

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Re: Pizza-Vera: inside photos for you.
« Reply #143 on: April 13, 2012, 06:07:11 PM »
Here are a few photos of the finished interior of the room.  We went for understated at least for now, so it doesn't really stand out when it's closed up.  Someday we may do a different wall treatment, we're seeing how the drywall and paint hold up.  I have had to wash oil and soot off the wall a couple times, so we're not sure how it will look long-term.  If it starts looking stained or dingy, we'll do something.


robin, how do you set up the area for pizza making?any pictures.

Offline JoeQueCalo

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Re: Pizza-Vera: inside photos for you.
« Reply #144 on: July 16, 2012, 08:17:38 PM »
Here are a few photos of the finished interior of the room.  We went for understated at least for now, so it doesn't really stand out when it's closed up.  Someday we may do a different wall treatment, we're seeing how the drywall and paint hold up.  I have had to wash oil and soot off the wall a couple times, so we're not sure how it will look long-term.  If it starts looking stained or dingy, we'll do something.



Great job on the oven.
I'm starting to build mine and, after a lot of research, I'm currently planning on building a FGM 950 as well.
From what I could tell, it looks like you opted to not install the thermometer. Just wanted to get your or any other FGM owners' thoughts on the thermometer since I read that the thermometer can only handle about 750F.
Thanks.

Offline TXCraig1

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Re: Oven is here - guess this means we're really doing this!
« Reply #145 on: July 16, 2012, 10:10:14 PM »
You don't need a thermometer built into your oven. It's just something else to break. 750F is all but worthless for pizza anyway. Get a non-contact IR point thermometer that will do at least 1000F. It will let you check the temp at any spot in the oven - not just where your thermocouple happens to be. You will find other uses for it too.

CL
Pizza is not bread. Craig's Neapolitan Garage

Offline JoeQueCalo

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Re: Oven is here - guess this means we're really doing this!
« Reply #146 on: July 17, 2012, 12:07:35 AM »
You don't need a thermometer built into your oven. It's just something else to break. 750F is all but worthless for pizza anyway. Get a non-contact IR point thermometer that will do at least 1000F. It will let you check the temp at any spot in the oven - not just where your thermocouple happens to be. You will find other uses for it too.

CL

Thanks CL.
Already have a good IR thermometer so I'll just forego the built-in thermometer.

Offline RobynB

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Re: Oven is here - guess this means we're really doing this!
« Reply #147 on: July 17, 2012, 12:44:38 AM »
Yep, we didn't bother with the thermometer - as Craig advises, we bought an IR.  Let me know if you have any questions or anything.  You'll love the oven!  Are you putting it indoors or out?  Brick interior or refractory?  What do you plan to do with it?

Robyn

Offline TXCraig1

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Re: Oven is here - guess this means we're really doing this!
« Reply #148 on: July 17, 2012, 08:24:29 AM »
Thanks CL.
Already have a good IR thermometer so I'll just forego the built-in thermometer.

I have this one and it seems to work well.

http://www.sears.com/shc/s/p_10153_12605_03450466000P?vName=Tool%20Catalog&cName=AutoSpecialtyTools&sName=Diagnostic%20Toolsmv=rr
Pizza is not bread. Craig's Neapolitan Garage

Offline JoeQueCalo

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Re: Oven is here - guess this means we're really doing this!
« Reply #149 on: July 17, 2012, 12:14:30 PM »
Yep, we didn't bother with the thermometer - as Craig advises, we bought an IR.  Let me know if you have any questions or anything.  You'll love the oven!  Are you putting it indoors or out?  Brick interior or refractory?  What do you plan to do with it?

Robyn

Thanks Robyn.
I'm building it outside. I didn't buy the oven yet (but will be very soon) as I've been debating between the brick and the refractory and I'm also looking at the raised option, which adds 3" of height. Any thoughts on that? Lower is probably better for pizza, but I plan to make everything I can in the oven: pizza, bread, turkey, steak, stew, etc.


 

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