Author Topic: So it begins ... (in NZ)  (Read 10533 times)

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Offline 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
I'm not wearing hockey pads!


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

Offline 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 »
I'm not wearing hockey pads!

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.


Offline 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
I'm not wearing hockey pads!

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.


Offline Jackie Tran

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Re: So it begins ... (in NZ)
« Reply #60 on: July 21, 2013, 05:26:24 PM »
Pete, I'm so jealous!  All that hard work is paying off.  What a beautiful oven you've built.

Chau

Offline Barry

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Re: So it begins ... (in NZ)
« Reply #61 on: July 22, 2013, 08:38:03 AM »
Hi Pete,

Pizzas looking good! You will find that they will get better and better as the oven settles in and you get to know the "sweet spots".

Is the oven going to be completely covered and protected from rain?

Cheers

Barry in Cape Town

Offline tinroofrusted

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Re: So it begins ... (in NZ)
« Reply #62 on: July 22, 2013, 11:14:26 AM »
Pete, I'm so jealous!  All that hard work is paying off.  What a beautiful oven you've built.
 
^^^
I just went through the whole thread. The oven is wonderful as is the setting.  Wow!  And it looks like the pizza will be fantastic too.  Great project, amply illustrated; it may provide a nice template for others who want to build a great oven. 

Regards,

TinRoof


Offline PizzaVera

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Re: So it begins ... (in NZ)
« Reply #63 on: August 21, 2013, 02:20:47 AM »
bro... IM just speechless.

you are one serious builder..

that oven looks awesome
and those pizzas look fantastic.

when you got time can you come to wanganui  and build me one? LOL