Author Topic: My Mini 26" WFO In Process  (Read 7857 times)

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Offline nkozak

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Re: My Mini 26" WFO In Process
« Reply #25 on: May 31, 2012, 12:23:09 PM »
Looks good, I like the oven and the end results are nice but is that raw flour on the peel when you're pulling it out or just the camera making it look whiter than it is?   

That's leftover semolina on the peel from when I shoved it in the oven. I didn't sweep it off the peel since I kept shoving more pizzas in. I like to use semolina instead of cornmeal, since it falls off the crust easier and is not as unnaturally crunchy.
Nick


Offline nkozak

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Re: My Mini 26" WFO In Process
« Reply #26 on: June 02, 2012, 11:37:06 AM »
So I fired it up again yesterday and had much better results. I removed the kiln shelf and the floor held the heat much better and I felt that I got a much more even cook. I tried a 12" pie and that proved to be difficult and too big for this oven and I shouldn't exceed 10" from now on. It cooked in under 2 minutes, so I'm assuming the oven was at least 800 degrees. I need to invest in a turning peel since I'm using a grill spatula right now and almost burning my face off.

The pie shown was made with a 63% hydration neapolitan dough that I made with a poolish starter. It got pretty even leoparding throughout the pie. It is fig, prosciutto, arugula.
Nick

Offline AgPie

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Re: My Mini 26" WFO In Process
« Reply #27 on: June 02, 2012, 11:53:27 AM »
great pie !!!!
dont you think 10" will be too little for the effort ?

Offline nkozak

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Re: My Mini 26" WFO In Process
« Reply #28 on: June 02, 2012, 12:30:25 PM »
great pie !!!!
dont you think 10" will be too little for the effort ?

I'll just have to make more of them ;D The oven is only 21" interior and the fire takes up about 8" unless I can figure out how to make some sort of barrier to shove the fire behind.
Nick

Offline nkozak

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Re: My Mini 26" WFO In Process
« Reply #29 on: June 09, 2012, 06:33:27 PM »
I think I finally got the hang of things with the oven. I have gotten good top/bottom heat distribution and have been managing the space of the oven more efficiently. I am now able to consistently make 10" pies in 90 seconds with even cooking. I bumped my hydration up to 65-67% and am really happy with it.

The first pic is a margherita. My basil plant was starting to get picked clean, so I didn't use as much basil as usual.

The second pic is spinach, feta, kalamata, tomato, red onion, and garlic. You can see how thin it is and the air pockets in the cornicione as well as the underside leoparding.
Nick

Offline Morgan

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Re: My Mini 26" WFO In Process
« Reply #30 on: May 18, 2013, 06:16:53 PM »
Very nice looking setup, are you still using it ?

Offline nkozak

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Re: My Mini 26" WFO In Process
« Reply #31 on: May 19, 2013, 08:33:19 PM »
I am getting ready to start using it again. I got lazy this winter, but i am thinking about making a real brick oven this summer. Thinking about 36" interior space.
Nick

Offline breadstoneovens

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Re: My Mini 26" WFO In Process
« Reply #32 on: May 19, 2013, 09:33:35 PM »
36" is very nice size. That will make an oven that will allow you to grow your skills with.
WFO cooking is about passion.

Offline pieguy914

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Re: My Mini 26" WFO In Process
« Reply #33 on: August 10, 2013, 06:43:46 PM »
I am getting ready to start using it again. I got lazy this winter, but i am thinking about making a real brick oven this summer. Thinking about 36" interior space.
Any chance you would want to make another one and sell it orngive me a step by step on how to make something similar?  I am looking to get/make one of these asap. Thx.


Offline dave s

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Re: My Mini 26" WFO In Process
« Reply #34 on: August 31, 2013, 09:23:13 PM »
Nice work,you might be advised to strengthen the stand. That's a lot more weight on top than the stand was originally designed for and you have a high centre of gravity. If you do another one use stainless steel needles for reinforcing in the castable rather than chicken wire. Zinc melts at around 400C and the wire may rust and therefore encourage delamination. The stainless needles get distributed throughout the castable.
« Last Edit: August 31, 2013, 09:26:19 PM by dave s »
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