Author Topic: my mortarless WFO  (Read 1500 times)

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Offline corkd

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my mortarless WFO
« on: October 01, 2013, 08:57:59 AM »
I borrowed ideas from members Michael130207 & ridr44 (dan) & came up with this.
Thanks guys for your inspiration!
My investment so far is just south of 500$.
For now, the only permanent fixture is the base slab.
The only mortar I used is fireplace caulk to seal the gaps (from the outside) made by the 1/4" angle iron in the ceiling.
the floor is 31" wide by 32" deep. I had the angle steel cut to 40" to achieve a 36" floor, but scaled it back a bit when it looked like I would be short a few bricks. I can always make it larger.
The chimney is 8"x8"x 24", with an improvised cap.
Test fired last nite. It took about 3 hrs to reach a floor temp of 800. I am sure that there will be a learning curve with fire management, as I have no experience with a WFO.
I baked a marinara, & then a margherita w/ linguica (pictured).
My test dough was Caputo pizzeria, 60%, fermented 24hr.
I didn't time the bakes- My guess is well under 120 sec. The dough was tender & very different from the pies I make on my 2stone grill at similar temps.
I welcome input & ideas.
My wife thinks it's ugly. I prefer to say it has influences from classical greek, bauhaus, & soviet gulag architecture.
It could also be the love child of The Hulk and Miss Tomlinson, my 4th grade teacher. ;D
I look forward to happily burning through some firewood, which in central NY is plentiful & inexpensive.

clay


Online tinroofrusted

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Re: my mortarless WFO
« Reply #1 on: October 01, 2013, 09:46:02 AM »
The price is right, that's for sure. And the pizza came out nice too.  The oven does have a somewhat Soviet look, or maybe 1960's Chicago public housing. 

Offline mkevenson

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Re: my mortarless WFO
« Reply #2 on: October 01, 2013, 10:10:43 AM »
The proof is in the pudding, er I mean PIE ;D . Congrats on a unique oven and a great looking pizza!!!!!


Mark
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Offline corkd

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Re: my mortarless WFO
« Reply #3 on: October 04, 2013, 10:49:16 AM »
i guess beauty is in the eye of the baker ;D

Offline red kiosk

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Re: my mortarless WFO
« Reply #4 on: October 04, 2013, 09:18:50 PM »
Ö or maybe 1960's Chicago public housing.

tinroofrusted,

Now, every time I drive down the Dan Ryan Expressway, I'm going to think I'm really looking at large mortarless, WFOs.  :-D

Take care!

Jim
The pathologically precise are annoying, but right!

Offline corkd

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Re: my mortarless WFO
« Reply #5 on: October 23, 2013, 06:53:41 AM »
A brief clip from a recent bake. This oven, while not the most efficient, works pretty well.
I wonder if a layer of 1/4 or 1/2" steel under the firebrick floor would make a difference in the floor temp?
Ovenclip on Vimeo

One pie:

Offline chasenpse

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Re: my mortarless WFO
« Reply #6 on: October 23, 2013, 10:19:11 AM »
Pies look tasty and for just south of $500 that ain't too shabby!
If Tetris has taught me anything, itís that errors pile up and accomplishments disappear.

Offline corkd

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Re: my mortarless WFO
« Reply #7 on: November 04, 2013, 07:57:53 PM »
Saturday bake, learning curve-- I packed the oven with wood, and after 2hrs the floor temp maxed out my IR gun.. I had to remove some coals, just way too much fire at that point.

These pies were under 90 sec... With the floor at just over 800.
Fig, mozz, prosciutto; mozz +vt pepperoni...
After 4 hours, without adding more wood, the floor was 500...


Clay

Online TXCraig1

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Re: my mortarless WFO
« Reply #8 on: November 04, 2013, 11:02:31 PM »
I think every mortar less WFO should employ some duct tape.  :-D

The pies are looking good!
I love pigs. They convert vegetables into bacon.

Offline corkd

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Re: my mortarless WFO
« Reply #9 on: November 12, 2013, 07:42:04 AM »
I added about 2" of concrete to the roof, seems to have helped. These pies were baked at 1:40 - 1:50.
2hours to heat @ 850 floor.
Lacinto Kale+chourico for the green pie....


Offline Michael130207

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Re: my mortarless WFO
« Reply #10 on: November 12, 2013, 10:58:56 PM »
Pies are looking great!  :)

I find about 3-4 hours to be the minimum preheat to saturate my oven which is similar to yours. However the insulation makes a dramatic difference. I would concentrate on that next. It makes consistent temps much easier to manage so you can concentrate on the pizza. Once the oven is insulated you will be able to remove most of the preheating coals before you bake. This allows you enough room to keep the pizza away from the coals and add a fresh log to be able to keep rolling flames on the ceiling. Enjoy!
Michael

Offline dave s

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Re: my mortarless WFO
« Reply #11 on: November 16, 2013, 07:27:17 AM »
Clay,

The pizzas kook great. You don't say what material you have under the floor bricks, but if it isn't an insulating material a couple of inches of cal sil board under the floor bricks will improve the performance of your oven enormously. Insulating the sides of the oven with vermicrete would also help. You could then do some retained heat cooking in the oven to make it more versatile.
Fired with passion and kindled with zeal

Offline corkd

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Re: my mortarless WFO
« Reply #12 on: November 16, 2013, 10:14:03 AM »
Thanks Dave -- those are good suggestions. The only thing under the floor bricks is that base of pre cast. I could remove all the floor bricks still & install another layer underneath-- just wondering what would give best insulation for thinness...and next summer I may insulate the sides as well.


 

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