Author Topic: So it begins ... (in NZ)  (Read 6582 times)

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Offline kiwipete

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Re: So it begins ... (in NZ)
« Reply #40 on: May 06, 2013, 07:21:14 PM »

Filling in the gaps between the entry door and the bricks.



Offline kiwipete

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Re: So it begins ... (in NZ)
« Reply #41 on: May 06, 2013, 07:23:22 PM »

Back of entry door arch completed with perlcrete.


Offline kiwipete

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Re: So it begins ... (in NZ)
« Reply #42 on: May 06, 2013, 07:28:29 PM »

Need to fill the oven with sand, but it would take a lot of sand to fill the thing with (something like 20 bags) which would cost way too much.

So my wife came up with the idea of filling it up with logs of firewood. Brilliant idea!


Offline kiwipete

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Re: So it begins ... (in NZ)
« Reply #43 on: May 06, 2013, 07:30:04 PM »

Sand form completed..


Online Serpentelli

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Re: So it begins ... (in NZ)
« Reply #44 on: May 06, 2013, 09:58:47 PM »
Looks awesome. Really. That door is GREAT.

How do you get the logs out at the end?

John K

Offline kiwipete

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Re: So it begins ... (in NZ)
« Reply #45 on: May 06, 2013, 11:01:56 PM »
How do you get the logs out at the end?

They all come out through the door.. Even the big one to which the steel rod is bolted.

Online Serpentelli

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Re: So it begins ... (in NZ)
« Reply #46 on: May 07, 2013, 08:04:22 AM »
They all come out through the door.. Even the big one to which the steel rod is bolted.

The only reason I ask is because its exactly the type of thing that would have led me to an "Oh $h!&" moment after the dome was done...if I ever tried to make such a thing....

I'm impressed. Very much so.


John K

Offline Jackie Tran

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Re: So it begins ... (in NZ)
« Reply #47 on: May 07, 2013, 08:09:22 AM »
Looks awesome so far.  I'm jealous!  ;D

Offline kiwipete

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Re: So it begins ... (in NZ)
« Reply #48 on: May 26, 2013, 05:06:58 PM »
Some more updates - slow progress because we're heading into winter.


Offline kiwipete

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Re: So it begins ... (in NZ)
« Reply #49 on: May 26, 2013, 05:13:12 PM »
Dome is finally finished and steel cable attached.

Removed all the logs and most of the sand (there is still a bit to go as you can see in the last pic) and was praying that the dome wouldn't cave in. I was reasonably confident it wouldn't but its still a tense moment.

The last shot shows the inside but unfortunately no picture of the quality (or lack thereof) of the dome brickwork. I decided to cover the sand form with damp newspaper because I didn't want any sand sticking to the mortar (it might drop onto a pizza later at some stage). And the newspaper will just burn off when I start firing / curing the oven.

Now onto insulation and then curing..



« Last Edit: May 26, 2013, 05:14:56 PM by kiwipete »


Online Serpentelli

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Re: So it begins ... (in NZ)
« Reply #50 on: May 27, 2013, 10:10:49 PM »
Wow,

Is all I have to say.

John K

Offline kiwipete

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Re: So it begins ... (in NZ)
« Reply #51 on: June 05, 2013, 06:36:54 PM »
Wrapped the oven in some CalSil blanket and chicken wire/mesh.

 Next stage: make a form around the dome from some bendy plywood and pouring about 4 inches of perlcrete around the sides and over the top.

 Can't have enough insulation...


Offline shuboyje

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Re: So it begins ... (in NZ)
« Reply #52 on: June 05, 2013, 07:12:22 PM »
Looking awesome, keep it up.
-Jeff

Online Serpentelli

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Re: So it begins ... (in NZ)
« Reply #53 on: June 06, 2013, 12:11:14 AM »
Please pardon my ignorance re: NP oven venting...

Where is the chimney? Will there be a "hood" that comes out from the oven above the door?

Thanks,

John K
« Last Edit: June 06, 2013, 12:14:11 AM by Serpentelli »

Offline kiwipete

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Re: So it begins ... (in NZ)
« Reply #54 on: June 06, 2013, 12:35:18 AM »
Where is the chimney? Will there be a "hood" that comes out from the oven above the door?

You're right, there will be a oval shape (oval shape at the front, straight at the back) venting plate which has a 200mm hole in it for the flue mounting plate. It will bolt onto the door.

If you look carefully at some of the pics, you can see the holes at the top edge of the door which have nuts welded onto them at the back of the door.


Online Serpentelli

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Re: So it begins ... (in NZ)
« Reply #55 on: June 06, 2013, 11:55:41 PM »
You're right, there will be a oval shape (oval shape at the front, straight at the back) venting plate which has a 200mm hole in it for the flue mounting plate. It will bolt onto the door.

If you look carefully at some of the pics, you can see the holes at the top edge of the door which have nuts welded onto them at the back of the door.

Thanks Pete!

I would appreciate seeing some pics of that part of the construction.

Nice going there!

John K

Offline kiwipete

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Re: So it begins ... (in NZ)
« Reply #56 on: June 07, 2013, 12:11:26 AM »

I would appreciate seeing some pics of that part of the construction.


No pics yet because it hasn't been finished yet, but hope to have it on by next weekend.

Here is a picture of the drawing to give you some idea.

Cheers

Peter

Offline Barry

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Re: So it begins ... (in NZ)
« Reply #57 on: June 07, 2013, 09:04:07 AM »
Hi Pete,

Your Neapolitan Pizza Oven project looks very successful so far - well done.

I look forward to seeing the flue installed. I have no doubt that your oven will produce great pizza.

Kind regards

Barry in Cape Town

Offline kiwipete

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Re: So it begins ... (in NZ)
« Reply #58 on: June 23, 2013, 06:02:56 PM »

The weather has been pretty bad over the last three weeks so progress has been slow.

Last weekend I did manage to get some work done in between showers.

I fitted a form made from some flashing steel and poured/shaped  perlite concrete around the side and over the top. My vent has been fabricated, so if next weekend the weather is any good, I can fit it and do some curing.




Offline kiwipete

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Re: So it begins ... (in NZ)
« Reply #59 on: July 21, 2013, 05:22:13 PM »
Well, the vent has been welded up and bolted on to the front some time ago and I have been doing some curing fires.

Yesterday, I was going do another curing fire and at the last moment I thought: "I should cook some pizza.."

Wasn't really prepared for that but made an emergency Neapolitan dough using Caputo and I happened to have some reasonably active starter on the bench.

So made dough for two balls only:

Caputo 00 - 100%
Water - 61%
Salt - 3 %
Ischia - 13%

Bulk ferment (if you can call it that for 550 grammes) for 6 hours at 27C and 3 hours balled at room temp (21C)

It's been three years since I last made a pizza so I got my oven tools out of the garage and dusted them off.. quite exciting!

I didn't have any topping ingredients for "proper" pizza, so I made do with what we had in the house.

First pizza: thinly sliced potato, fresh rosemary, salt, EVO.

Second pizza: crushed canned tomatoes, salami, some roasted red peppers, grated Dutch Maasdam cheese, salt , EVO

Bake time about 65 secs...

I should have let the temperature in the oven stabilize for a bit longer after moving the coals because the floor was too hot compared to the dome.

Not the best pizzas I've ever made, but hey, its good to be back in the saddle, so to speak..

Sorry for the mediocre picture quality; they were taken using the crappy phone camera.