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Author Topic: Oven is here - guess this means we're really doing this!  (Read 67651 times)

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Offline RobynB

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Re: Oven is here - guess this means we're really doing this!
« Reply #140 on: April 09, 2012, 08:41:35 PM »
John:  I probably overdo my preheat, because it's easy and I enjoy having the fire going.  I have gone from cold to cooking in 2-3 hours and it was fine, but I usually do more like 3-5 hours.  That's with a cold start.  If I cooked the night before, the next afternoon I'm probably still at 500F-ish, maybe less if I let it cool down some before putting in the insulated door.  That cuts down on preheat considerably.  I'm not sure the minimum preheat because I've never rushed it.  And it usually takes me an hour to build up from kindling to a real blazing fire, which could probably be shortened if I wanted to.   

Offline TXCraig1

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Re: Oven is here - guess this means we're really doing this!
« Reply #141 on: April 09, 2012, 11:15:53 PM »
In my limited experience, you can't overdo the preheat. Yes, I'm sure you could if you really tried, but you would really have to try to do so.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline dellavecchia

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Re: Oven is here - guess this means we're really doing this!
« Reply #142 on: April 10, 2012, 11:43:56 AM »
John:  I probably overdo my preheat, because it's easy and I enjoy having the fire going.  I have gone from cold to cooking in 2-3 hours and it was fine, but I usually do more like 3-5 hours.  That's with a cold start.  If I cooked the night before, the next afternoon I'm probably still at 500F-ish, maybe less if I let it cool down some before putting in the insulated door.  That cuts down on preheat considerably.  I'm not sure the minimum preheat because I've never rushed it.  And it usually takes me an hour to build up from kindling to a real blazing fire, which could probably be shortened if I wanted to.   

Thanks for the info Robyn. I guess I have to come to terms with not being able to cook 45 minutes after firing as I can with my small, less-thick oven.

John

Offline thezaman

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Re: Pizza-Vera: inside photos for you.
« Reply #143 on: April 13, 2012, 06:07:11 PM »
Here are a few photos of the finished interior of the room.  We went for understated at least for now, so it doesn't really stand out when it's closed up.  Someday we may do a different wall treatment, we're seeing how the drywall and paint hold up.  I have had to wash oil and soot off the wall a couple times, so we're not sure how it will look long-term.  If it starts looking stained or dingy, we'll do something.


robin, how do you set up the area for pizza making?any pictures.

Offline JoeQueCalo

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Re: Pizza-Vera: inside photos for you.
« Reply #144 on: July 16, 2012, 08:17:38 PM »
Here are a few photos of the finished interior of the room.  We went for understated at least for now, so it doesn't really stand out when it's closed up.  Someday we may do a different wall treatment, we're seeing how the drywall and paint hold up.  I have had to wash oil and soot off the wall a couple times, so we're not sure how it will look long-term.  If it starts looking stained or dingy, we'll do something.



Great job on the oven.
I'm starting to build mine and, after a lot of research, I'm currently planning on building a FGM 950 as well.
From what I could tell, it looks like you opted to not install the thermometer. Just wanted to get your or any other FGM owners' thoughts on the thermometer since I read that the thermometer can only handle about 750F.
Thanks.

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Offline TXCraig1

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Re: Oven is here - guess this means we're really doing this!
« Reply #145 on: July 16, 2012, 10:10:14 PM »
You don't need a thermometer built into your oven. It's just something else to break. 750F is all but worthless for pizza anyway. Get a non-contact IR point thermometer that will do at least 1000F. It will let you check the temp at any spot in the oven - not just where your thermocouple happens to be. You will find other uses for it too.

CL
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline JoeQueCalo

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Re: Oven is here - guess this means we're really doing this!
« Reply #146 on: July 17, 2012, 12:07:35 AM »
You don't need a thermometer built into your oven. It's just something else to break. 750F is all but worthless for pizza anyway. Get a non-contact IR point thermometer that will do at least 1000F. It will let you check the temp at any spot in the oven - not just where your thermocouple happens to be. You will find other uses for it too.

CL

Thanks CL.
Already have a good IR thermometer so I'll just forego the built-in thermometer.

Offline RobynB

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Re: Oven is here - guess this means we're really doing this!
« Reply #147 on: July 17, 2012, 12:44:38 AM »
Yep, we didn't bother with the thermometer - as Craig advises, we bought an IR.  Let me know if you have any questions or anything.  You'll love the oven!  Are you putting it indoors or out?  Brick interior or refractory?  What do you plan to do with it?

Robyn

Offline TXCraig1

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Re: Oven is here - guess this means we're really doing this!
« Reply #148 on: July 17, 2012, 08:24:29 AM »
Thanks CL.
Already have a good IR thermometer so I'll just forego the built-in thermometer.

I have this one and it seems to work well.

http://www.sears.com/shc/s/p_10153_12605_03450466000P?vName=Tool%20Catalog&cName=AutoSpecialtyTools&sName=Diagnostic%20Toolsmv=rr
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline JoeQueCalo

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Re: Oven is here - guess this means we're really doing this!
« Reply #149 on: July 17, 2012, 12:14:30 PM »
Yep, we didn't bother with the thermometer - as Craig advises, we bought an IR.  Let me know if you have any questions or anything.  You'll love the oven!  Are you putting it indoors or out?  Brick interior or refractory?  What do you plan to do with it?

Robyn

Thanks Robyn.
I'm building it outside. I didn't buy the oven yet (but will be very soon) as I've been debating between the brick and the refractory and I'm also looking at the raised option, which adds 3" of height. Any thoughts on that? Lower is probably better for pizza, but I plan to make everything I can in the oven: pizza, bread, turkey, steak, stew, etc.

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Offline RobynB

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Re: Oven is here - guess this means we're really doing this!
« Reply #150 on: July 17, 2012, 11:34:38 PM »
If you want to do a turkey, yeah, you're going to need the raised one  ;)  That was a running joke around here last year.  I have baked some bread in ours, and roasted veggies, and we bought a Tuscan grill for meat but hubby had to cut the legs almost off to get it to fit in ours.  If you want the versatility to do larger things, you will probably need the extra height, but then, I can't speak to cooking Neapolitan pizza in that size.  I can easily put two half-sheets of veggies in to roast, so horizontal room is good, but it's a low ceiling to maneuver under.  I have used a smaller dutch oven but my bigger ones don't fit.  For outdoors, the refractory interior might be fine - for indoors, the brick interior was a must for me.  I'm assuming you read about our floor issues and are ready to address same if needed? 

Offline JoeQueCalo

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Re: Oven is here - guess this means we're really doing this!
« Reply #151 on: July 18, 2012, 12:00:13 AM »
Thanks for the feedback. Yes, I did read about your floor issues, which was a little discouraging to read about the product. Guess I'll see how it goes.

Offline Reep

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Re: Oven is here - guess this means we're really doing this!
« Reply #152 on: September 19, 2012, 05:04:43 PM »
I assume the lower height would not be a problem for fish, steak or bread <6" tall though, right?

Offline RobynB

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Re: Oven is here - guess this means we're really doing this!
« Reply #153 on: September 19, 2012, 05:30:04 PM »
No, you should be fine at that size. 

Offline RobynB

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Re: Oven is here - guess this means we're really doing this!
« Reply #154 on: October 28, 2020, 01:06:17 AM »
It's been a few years since I've been active on this forum, but there are still a few who should remember this build.  I sadly announce the end of an era: the house is in escrow and will have a new family making memories over wood fire there soon.  The only thing I will miss about that house is the WFO, it's killing me to leave it behind.  We have moved to Oregon and bought a 1938 bungalow that we will be restoring - and every historic bungalow needs a WFO in the living room, right? 

We're pretty sure this one does.  We've got the foundation guy coming Friday to see if the floors can handle it, which is step one.

Here we go again....   

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Offline apizza

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Re: Oven is here - guess this means we're really doing this!
« Reply #155 on: October 28, 2020, 08:06:48 AM »
Well welcome back. I am already looking forward to your next build.

Best wishes for your new home.
Marty

Offline scott r

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Re: Oven is here - guess this means we're really doing this!
« Reply #156 on: October 28, 2020, 08:44:09 AM »
Of course I remember Robyn!!   Oregon is awesome.  Im sure you and your family will love it there.  Best of luck to all of you.

Offline Jon in Albany

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Re: Oven is here - guess this means we're really doing this!
« Reply #157 on: October 28, 2020, 09:33:55 AM »
This was one of many build threads I read before starting my own project. We are looking at replacing the windows in the house and a contractor asked if this was our "Forever House." It was the first time I ever even thought about leaving my still technically unfinished oven behind (I just have to make the outside look pretty).

Best of luck with the new build. Hope you share the process here.

Offline TXCraig1

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Re: Oven is here - guess this means we're really doing this!
« Reply #158 on: October 29, 2020, 12:30:38 PM »
One of the best builds ever on this fourm!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline deb415611

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Re: Oven is here - guess this means we're really doing this!
« Reply #159 on: October 29, 2020, 01:03:23 PM »
Welcome back! 
Deb

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