Author Topic: Oven is finished are starting to make some pizza- 2nd attempt (Read 2698 times)

schmeal2 · « **on:** October 07, 2012, 02:11:17 PM »

So I had a little more time to make dough and better fire the oven.

the dough is a 64% dough that I bulk fermented for 24 hours in frig and then balled and sat out room temp for about 3.5 hours. The flour is repackaged at small Italian grocery, labeled as "tippo" 00 flour. 2% salt and .75 % idy.

Hoping to find some fresh cake yeast, although 2 groceries i tried don't carry any or try a starter, but trying to get oven temp management done first.

Oven was registering 400 C on the thermo, and IR reading was 780F floor and about 1000F on dome.

Thoughts?

2nd pizza had green peppers, onion, sausage, bacon (cooked in cast iron pan in WFO).

mkevenson · « **Reply #1 on:** October 07, 2012, 02:17:10 PM »

Looks great to me! I'm jones ens for pizza here in Paris.

Mark

jeffereynelson · « **Reply #2 on:** October 07, 2012, 02:30:05 PM »

You need to post some bigger pics. From what I can see those look really good.

pizzaneer · « **Reply #3 on:** October 07, 2012, 02:36:29 PM »

Quote from: jeffereynelson on October 07, 2012, 02:30:05 PM

You need to post some bigger pics. From what I can see those look really good.

+1, both on the pies and the pic size. Try resizing them to 800x600.

schmeal2 · « **Reply #4 on:** October 07, 2012, 03:24:05 PM »

here are bigger pics:

schmeal2 · « **Reply #5 on:** October 07, 2012, 03:25:04 PM »

and the oven...

breadstoneovens · « **Reply #6 on:** October 07, 2012, 09:46:48 PM »

The oven and the pies look fantastic.

Antoine

thezaman · « **Reply #7 on:** October 08, 2012, 08:27:15 AM »

pies look great!! love your oven, who is the manufacturer ?

pizzaneer · « **Reply #8 on:** October 08, 2012, 08:32:53 AM »

Nice compact setup. I bet you're going to install a prep table, some dining area and make that pretty oven the centerpiece of a fine outdoor kitchen.

I really like the FGM form factor. Was it hard to assemble? Looking at the pictures, it looks lighter than some others I've seen - is that an optical illusion, or is easy to move around?

schmeal2 · « **Reply #9 on:** October 08, 2012, 11:02:04 AM »

The oven is four grande muir, www.breadstoneovens.com. It was fairly easy to assemble. I have not done much with stucco/concrete/masonry before and I am very happy with how it turned out. I do have a prep table planned to the right, I have resized an old table and they are delivering a white marble top for it today.

I am not too sure about how movable it is. it is not on wheels, and would guess the weight is about 600 lbs. It doesn't budge when you push on it.

I had a fairly limited options for areas for the oven and didn't want to do a big permanent install until I knew that I was going to do this a lot and worthwhile. I figured worst case scenario I put it on craigs list. but so far I don't think that is going to happen.

thezaman · « **Reply #10 on:** October 08, 2012, 11:17:02 AM »

from the look of the pies,that oven ain't going anywhere. if you decide you want to sell put it on za's list

TXCraig1 · « **Reply #11 on:** October 08, 2012, 11:51:47 AM »

I like it! Pies and oven look great.

Chicago Bob · « **Reply #12 on:** October 08, 2012, 02:00:43 PM »

That oven didn't take you much getting used to now did it.....those pie's look killer man. Why the cast iron pan on the second pizza? Love that 'lil oven...how long to bring her up to temp?
Congratulations!

schmeal2 · « **Reply #13 on:** October 08, 2012, 02:45:04 PM »

thanks Bob. It took about 2 hours this weekend, but I think part of that is due to my wood is still a little wet. I think that with better firing starting skills and plenty of dry wood I could get it to an hour if I had too.

No cast iron pan, just an aluminium pan that got put in dishwasher and has some streaking. I just set the pizzas on those for serving. Trying to find excuses to have people over now to use the oven!

Love it.

Chicago Bob · « **Reply #14 on:** October 08, 2012, 03:10:56 PM »

Quote from: schmeal2 on October 07, 2012, 02:11:17 PM

2nd pizza had green peppers, onion, sausage, bacon (cooked in cast iron pan in WFO).

ps,1 hr. is awesome!

schmeal2 · « **Reply #15 on:** October 08, 2012, 03:13:26 PM »

bacon was cooked in cast iron pan, not pizza. Sorry

danxmanly · « **Reply #16 on:** October 11, 2012, 10:07:15 PM »

Thanks for the pics of the oven and stand as I got the smaller 770 neo coming from Breadstone Ovens. Hopefully it will be here before the end of next week. (Antoine.. are you lurking these boards?! ;-) ) Can't say enough about the pre-sales support he has provided in helping me figure out the best setup to stay within my budget!

If you have any pictures of the actually assembly / construction of the oven, would enjoy seeing those. Especially applying the stucco.

Pies look good for you just starting to dive into this wfo thing. I hope mine look half as good! ;-)

Congrats again on the oven... looks great!

danxmanly · « **Reply #17 on:** November 12, 2012, 08:17:55 PM »

Scheaml2,

My Neo Oven from Antoine / Breadstone Ovens arrived and I have begun assembly. I have one last layer of vermiculite to apply before the final weatherproof / masonry finish. ( pic is of just one layer of verm. applied )

My question is this, what does your outer shell consist of? Is it just the weatherproof masonry finish supplied with your oven? I was thinking of adding a little sand for texture along with the acrylic fortifier recommended on the bag. ( also will add my color at that time )

Also, did you apply any forming material ( chicken wire or ?? ), over your last coat of vermiculite before the final outer shell? My first two verm layers are combined with a masonry mix in 10:1 ratio to help form the dome, and although it is holding shape, it sure looks like if I bumped it I'd lose a chunk like an iceberg shearing off! I see where some go to a 5:1 mix and I "assume" that may prevent that.

Your thoughts? Anyone's thoughts? :-)

Thanks!

schmeal2 · « **Reply #18 on:** November 14, 2012, 12:43:08 AM »

I did chicken wire over the blankets before vermiculite. I waited a few days for vermiculite to fully dry and then just finished with stucco mix in the kit. The one bag did the entire oven. I have one crack that goes from flu shutoff to flu damper. I guess I didn't get enough insulation in there as the crack opens up when the flu heats ups. Otherwise looking good.

TXCraig1 · « **Reply #19 on:** November 14, 2012, 08:11:43 AM »

I have cracks all over mine that open and close as the oven heats and cools. Your oven is under some sort of cover, right?