Author Topic: Reverse engineered coal fired brick oven (Read 167062 times)

2stone · « **Reply #180 on:** October 21, 2007, 10:59:15 PM »

You have a great deal of experimentation ahead of you. I hope your dog doesn't get too fat.

Bill/SFNM

Patiently waiting for some more "junk Pizza"

Villa Roma · « **Reply #181 on:** October 22, 2007, 02:44:16 AM »

Hi Willard....Great looking pizzas! It looks like you've changed the design of the 2stone to fit the BC gas burner. It just keeps getting better, I really like the new design. Maybe a vented, swing down door would be a nice addition. That would help during heatup and could be left open during cooking, plus it would look like a mini commercial deck oven.

What's the largest size pizza that can be made with this model?

Have you considered buying an infrared thermometer? It really comes in handy when cooking at the high temps needed for NP.

What's your dogs name, Pepperoni?

Villa Roma

2stone · « **Reply #182 on:** October 22, 2007, 06:05:22 AM »

Hi Villa Roma,

Just rounding out the product line a little. I personally like the
grill version, but people have different needs. If all goes well I may
add a wood fired version to the line. Like you said earlier, there is nothing
like the crackle of a fire. But If you have a good gas grill, the grill
version is just real easy to use. I like Charcoal but I'm also lazy,
Oddly the door issue mostly has the reverse affect. In my earlier tests I thought
I would gain something, but found it performed better without a door.
The fire up time on the last pizza I posted was around 15 min.
The draft is what really makes the 2stone work.
12" is the largest, had to go that size to fit it in a gas grill.

I see you are stationed in Germany,
I used to do trade shows in Hannover.

Dogs name is Marley

regards,

willard

scottfsmith · « **Reply #183 on:** October 22, 2007, 08:47:04 AM »

Yes Willard thats a very impressive first attempt at a high-temp pizza! You beat mine, getting some nice spots of charring on the top. Also a very impressive setup, a lot cheaper than a gas grill. I had thought my (and your) Neapolitan pizzas were way over-charred on the bottom, but in looking around for web shots found some pies baked at the most authentic joints have as high a char on the bottom; see for example:

http://forums.egullet.org/index.php?showtopic=45154 (scroll down a bit)

Your pie looks similar to the lowest one they show the bottom on (from Trianon). I'm looking forward to fine-tuning the 2stone as an oven, and then finally being able to focus on the dough, proofing, toppings, etc.

Scott

Bill/SFNM · « **Reply #184 on:** October 22, 2007, 08:58:32 AM »

I would say that these photos by marco are about are as good as you will find of a Neapolitan crust:

http://www.pizzamaking.com/forum/index.php/topic,5099.msg43265.html#msg43265

Bill/SFNM

2stone · « **Reply #185 on:** October 22, 2007, 10:16:15 AM »

Not really Scott,
You are using "00" and I'm using
All purpose. From what I understand
they are two very different animals!!

I'm curious what what would happen if you
set the 2stone on the grate and blocked off
both sides, so all the air would have to come up
through the 2stone. (just a thought)

Bill,
Yes those are some nice pics, but I think I liked
yours, If you find the link to the overfired oven pics
of yours, could you post it. I can't find them anymore.
(I think they were yours)

willard

vitus · « **Reply #186 on:** October 22, 2007, 03:54:38 PM »

That looks so good, Bill. I am going to try a white pizza like that very soon!

I notice that the crust looks pretty shiny. Are you brushing the crust with oil or is there another reason?

canadianbacon · « **Reply #187 on:** October 22, 2007, 04:37:38 PM »

Would I be right in my thoughts on this...

the oven is so hot, that only small areas on the pizza crust become charred, and very quickly, but the overall
look of the 99% of the crust still looks pale ?

Seems that this is what is going on here, but since I have never made this type of pizza, I thought I would ask. I
don't see this being able to be done without the high high heat.

Bill/SFNM · « **Reply #188 on:** October 22, 2007, 06:01:01 PM »

Comments regarding Pizza Lolita have been moved to a new topic on the Neapolitan Board to avoide hijacking this thread which is about the 2stone innovation. Here is the new thread:

http://www.pizzamaking.com/forum/index.php/topic,5719.msg48475.html#msg48475

Bill/SFNM

Pete-zza · « **Reply #189 on:** October 22, 2007, 07:35:16 PM »

When Willard starts his experiments with the Caputo 00 flour, we will perhaps want to start a new thread under the Neapolitan Style board.

Peter

2stone · « **Reply #190 on:** October 22, 2007, 08:20:21 PM »

Where did Lolita go!!!
She was here just a minute ago....

no seriously I think in my ignorance I have allready
broken most of the rules,.......it does make it easier
to find stuff if its put in the right place.

willard

scottfsmith · « **Reply #191 on:** October 22, 2007, 09:46:07 PM »

Quote from: 2stone on October 22, 2007, 10:16:15 AM

I'm curious what what would happen if you
set the 2stone on the grate and blocked off
both sides, so all the air would have to come up
through the 2stone. (just a thought)

Willard, I'll try that out sometime. I would not have thought of doing that since I was thinking the airflow would be too little, but given the fact that you got to ~1000F with your Bayou special which has a similar airflow, it might work. I could also consider putting the 2stone on one side of the grill and only running one of the two burners. Gotta stem the propane flow! I now have a stash of four canisters to keep it flowing.

Scott

2stone · « **Reply #192 on:** October 22, 2007, 10:16:49 PM »

Scott,

I tried using just two burners on mine
but it didnt work as well. If you need
steel blanks for the sides just let me
know what size and I can UPS them to you

willard

mmarston · « **Reply #193 on:** October 23, 2007, 08:29:00 AM »

by the way if there is any interest I could work up a "Bayou adapter" for the grill version

regards,
willard

[/quote]

Willard,

I might be interested in the Bayou adapter for next summer when the grill is otherwise occupied but I could still make pizza. I may have to convert the house to propane!

My 2Stone is arriving today but I won't be able to use it until the weekend when I will attempt some Neapolitan 00 pies.

Michael

2stone · « **Reply #194 on:** October 23, 2007, 01:01:09 PM »

Ok I'm working on the adapter
for some others too, I'll keep you posted

In the mean time I made some air stops....it makes a big difference,
by forcing all of the air through the 2stone, increasing convection
and temperature. I do not have an IR thermometer yet but it pushed
my grill thermometer up 100 deg (it sits right over the 2stone opening)
This may work good for you Scott.

I can make these up custom since all grills vary in size, I can also make one for the front.
if the grate opening is large.

willard

jasonmolinari · « **Reply #195 on:** October 23, 2007, 01:20:26 PM »

You should have people measure their total grate size, and offer as an option the grate baffles to be delivered with the 2stone. Since you know how wide the 2stone is exactly, you don't have to rely on other people measuring the leftover grate area with the 2stone in place.

scottfsmith · « **Reply #196 on:** October 23, 2007, 01:41:32 PM »

Willard, those look great! I will make an ad hoc version from my junkpile and if they help I will send you my measurements for custom ones.

My grill is deeper than yours, but I think there is an advantage of having at least a little opening at the front, to heat the part of the pie sticking out of the 2stone. I had the 2stone set way back so there was lots of grate in front, and the amount of rotation I needed was not that much (just once, halfway around) and the pies came out pretty even.

Scott

2stone · « **Reply #197 on:** October 23, 2007, 02:25:51 PM »

Jason,

That is a very good idea....... there is still the issue of burner configuration.
For maximum heat....the 2stone needs to sit over the burners were maximum
flame exposure is obtained.

willard

Natephish · « **Reply #198 on:** October 24, 2007, 02:03:47 AM »

Williard,

New "2stone pizza oven" is amazing. Perfectly designed. This is the one.

- Nate

2stone · « **Reply #199 on:** October 24, 2007, 02:28:49 PM »

Well thank you Nate.

Anybody tried one of these http://www.kalamazoogourmet.com/pizza_oven.php
sure is a beautiful looking little oven.... Made not too far up the road from me

willard