Author Topic: 1st attempt in my BBQ-Mod WFO (Read 1889 times)

meatboy · « **on:** September 28, 2011, 03:02:06 PM »

Hi,

yesterday I fired up my BBQ-Mod WFO for the very 1st time and made a few pies!
Tipo00 flour, Hydratation 56%, Salt: 2.7%, IDY: 0,08% (24h cold fermentation, 8h @ room temp).

Cheers

meatboy · « **Reply #1 on:** September 28, 2011, 03:08:21 PM »

3 final pies

dellavecchia · « **Reply #2 on:** September 28, 2011, 03:21:05 PM »

Fantastic job! The first of your three pies looks near perfect IMHO. Your oven is quite the monster.

John

meatboy · « **Reply #3 on:** September 28, 2011, 03:25:06 PM »

...the oven is quite small

All pies had a diameter of only 9". But it's really hot. The pies were ready within 80 seconds

thezaman · « **Reply #4 on:** September 28, 2011, 03:31:20 PM »

the pizzas baked nicely. that is a really nice mod,can you tell us how you constructed your dome. method and material mix.

Jackie Tran · « **Reply #5 on:** September 28, 2011, 03:47:23 PM »

Awesome work Meatboy, the pies look delicious!

meatboy · « **Reply #6 on:** September 28, 2011, 03:53:30 PM »

@thezaman: it's a cement (no refractory) perlite mix (1:1.5). I made a casting mold from hardboard and filled in the cement/perlite mix.

meatboy · « **Reply #7 on:** September 28, 2011, 04:02:19 PM »

thx John & Jackie

TXCraig1 · « **Reply #8 on:** September 28, 2011, 04:35:37 PM »

I thought that thing would cook well when I first saw it, and you have proved me right!

Beautiful pies! They all look like they came out of a full fledged WFO. Heck, I've been served lots of WFO pies in restaurants that don't look that good. Seriously. Great photos too. I'm very impressed.

What will you call the oven? It reminds me of the evil robot from The Incredibles.

Craig

meatboy · « **Reply #9 on:** September 28, 2011, 04:40:19 PM »

thx Craig

I havn't thought about a name yet cause it's only a 18" prototype

The "big brother", a mod based on a 22" weber is still waiting for the first fire...

...my only problem is how to get more than 60% hydratation with the 00 flour. Every time i have tried it the dough was too sticky

TXCraig1 · « **Reply #10 on:** September 28, 2011, 04:51:32 PM »

Quote from: meatboy on September 28, 2011, 04:40:19 PM

...my only problem is how to get more than 60% hydratation with the 00 flour. Every time i have tried it the dough was too sticky

What sort of 00? I do 62% all the time with Caputo Pizzeria - sometime with very little kneading - and it's never sticky.

CL

meatboy · « **Reply #11 on:** September 28, 2011, 05:04:30 PM »

double post... sry

meatboy · « **Reply #12 on:** September 28, 2011, 05:04:30 PM »

I only have access to "Tipo 00" flour.
I'm also waiting for my Ischia cultures, maybe it's working better then

thezaman · « **Reply #13 on:** September 28, 2011, 05:09:23 PM »

try partial mixing you dough let it set 20 minutes then finish it. can you tell me what the ratio mix stands for is it by weight or volume. 1 of cement 1.5 perelite. perelite is very light yes? i am trying to do a 26 inch webber . i an using a product called solid flue. your mix looks like it is stronger. any help would be appreciated

meatboy · « **Reply #14 on:** September 28, 2011, 05:18:52 PM »

yes, i used 1 part of cement and 1.5 parts of perlite. It was the only "light weight" stuff i was able to find.

It's a pitty that there is no reseller of Caputo flour here in germany although italy is only a few 100 miles away...

Ev · « **Reply #15 on:** September 28, 2011, 05:38:34 PM »

Good job on the oven! Those pizzas look great!

dellavecchia · « **Reply #16 on:** September 28, 2011, 06:00:15 PM »

Quote from: meatboy on September 28, 2011, 05:04:30 PM

I only have access to "Tipo 00" flour.
I'm also waiting for my Ischia cultures, maybe it's working better then

I love the caricature on that bag of the sweaty Italian guy with the hairy arms. Looks alot like me!

John

norma427 · « **Reply #17 on:** September 28, 2011, 08:10:58 PM »

meat boy,

Your pies made in your BBQ-Mod WFO really look great!

Congrats on your mod!

Norma

buceriasdon · « **Reply #18 on:** September 29, 2011, 09:07:23 AM »

Meatboy, From one DIYer to another, fabulous job on the oven and your pies look wonderful! Wish I could find perlite here in my country.
Don

Jackie Tran · « **Reply #19 on:** September 29, 2011, 10:28:32 AM »

Quote from: buceriasdon on September 29, 2011, 09:07:23 AM

Meatboy, From one DIYer to another, fabulous job on the oven and your pies look wonderful! Wish I could find perlite here in my country.
Don

Don, is shipping to Mexico typically expensive? Perhaps a member north of the border can ship you perlite. I haven't worked with it, but it is pretty light weight stuff, correct? Hopefully that will minimize some of the shipping cost.

Chau