A D V E R T I S E M E N T


Author Topic: Finally started to build my WFO in Belgium!  (Read 3123 times)

0 Members and 1 Guest are viewing this topic.

Offline Elkaybay

  • Registered User
  • Posts: 40
  • #pizzalife
Re: Finally started to build my WFO in Belgium!
« Reply #20 on: April 10, 2018, 04:25:11 AM »
Hi Rob, that's interesting!

From what I read, most oven makers use refractory bricks for the crown and dome (Stefano Ferrara does). But some (like Aversa Forni) use the non-refractory biscotto material for everything.

How did you decide to use biscotto material for the crown and dome?
I understand the value of the low thermal conductivity of biscotto for properly cooking the pizza bottom, but for the crown and dome I can't think of how it makes a difference. A difference in insulation properties maybe?

Thanks!

Hi Elkaybay,

I am amazed at how many Belgians are present on the forum :-)!
The briks for dome/wall are also biscotto from Napoli. I ordered them by https://www.facebook.com/FornaceSaputoBiscottodiCasapullaArtigianale/

regards

Rob

Offline robvst1987

  • Registered User
  • Posts: 48
  • Location: Belgium
  • I Love Pizza!
Re: Finally started to build my WFO in Belgium!
« Reply #21 on: April 10, 2018, 05:57:24 AM »
Hi Rob, that's interesting!

From what I read, most oven makers use refractory bricks for the crown and dome (Stefano Ferrara does). But some (like Aversa Forni) use the non-refractory biscotto material for everything.

How did you decide to use biscotto material for the crown and dome?
I understand the value of the low thermal conductivity of biscotto for properly cooking the pizza bottom, but for the crown and dome I can't think of how it makes a difference. A difference in insulation properties maybe?

Thanks!


Elkaybay,

Actually it's just aesthetic  :D i don't like the look of the refractory briks, it's to clean haha.. And i'm building it like the youtube movie there they also use the biscotto briks. frankly, I have not thought hard about this  :D but i thinks i doesn't make a big difference (at least i hope so).

Rob

Offline robvst1987

  • Registered User
  • Posts: 48
  • Location: Belgium
  • I Love Pizza!
Re: Finally started to build my WFO in Belgium!
« Reply #22 on: April 17, 2018, 09:56:15 AM »
Installing the chimney...


Offline LaLabbo

  • Registered User
  • Posts: 99
  • Location: Darmstadt
  • I Love Pizza!
Re: Finally started to build my WFO in Belgium!
« Reply #23 on: May 07, 2018, 03:31:20 AM »
Hey Rob,

what will you use as stucco ontop of your isolation?

Thanks,
Marv

Offline robvst1987

  • Registered User
  • Posts: 48
  • Location: Belgium
  • I Love Pizza!
Re: Finally started to build my WFO in Belgium!
« Reply #24 on: May 07, 2018, 08:55:28 AM »
Hi Marv,

I'm planning to make the dome smooth with a layer of concrete, after that i'm going to apply a coat of primer http://www.knauf.be/nl/product/betokontakt

once this is done, plaster the oven with Knauf Supracem http://www.knauf.be/nl/product/supracem and in this layer comes a reinforcement net (see youtube movie)

For the finishing layer i'm going to use Knauf TOPIX http://www.knauf.be/nl/product/topix 

I'm not a plasterer so i don't know if it's going to work, but i hope so  :D 

regards

Rob

A D V E R T I S E M E N T


Offline robvst1987

  • Registered User
  • Posts: 48
  • Location: Belgium
  • I Love Pizza!
Re: Finally started to build my WFO in Belgium!
« Reply #25 on: May 07, 2018, 09:14:27 AM »
Again an update about the oven.

I welded a steel plate around the oven and filled it up with the concrete/argex mixture.



Offline Elkaybay

  • Registered User
  • Posts: 40
  • #pizzalife
Re: Finally started to build my WFO in Belgium!
« Reply #26 on: May 07, 2018, 11:15:07 PM »
Superb, it almost looks like a real Acunto :)

Would you mind showing how you did the flue 'roof', is it also in metal like Acunto does?

Have a great day!

Offline robvst1987

  • Registered User
  • Posts: 48
  • Location: Belgium
  • I Love Pizza!
Re: Finally started to build my WFO in Belgium!
« Reply #27 on: May 08, 2018, 03:05:10 AM »
Thanks Elkaybay!

The problem is i don't have a picture of the roof, but I will explain it as good as possible.

The place where the flue roof came I made smooth with a layer of concrete (as you can see in the youtube movie), after that I made a mold out of carton. It looked like a big shell (only the top) , I made 2 other molds for the sidepanels. If you see the youtube movie it's made out of 1 part, but it was not possible for me because i don't have the machine to bend it at home. So when I finished the 3 molds (the top part en the 2 sidepanels) I putted the molds on a metalsheet (1mm thick, so it's possible to bend it a little bit) and cutted it out with a grinder. After that I putted on the top part and started to weld from the outside, so you can bend it in shape. Finally I welded on the sidepanels, only welded it on a few places. The seams I sealed with gun gum https://www.toolstation.be/shop/p23862?channable=e33580.MjM4NjI&gclid=CjwKCAjw8r_XBRBkEiwAjWGLlENRovsSk5dq3z_DB4HeNgYFpbohLIYeP2vyOiHhv30W-g6BLYIOtxoC7JoQAvD_BwE actually I don't think it's necessary to seal the seams because it's covered with concrete, but I had the tube so I used it...
I hope it was clear  :)

It's a pity that I do not have more photos, but if I am working on something I want to finish it as quickly as possible  :-[

Offline Elkaybay

  • Registered User
  • Posts: 40
  • #pizzalife
Re: Finally started to build my WFO in Belgium!
« Reply #28 on: May 08, 2018, 04:10:32 AM »
Thanks for the explanation Rob, I think it's quite clear.

Maybe on your next set of pictures, you could include one of the interior of the chimney? :)

Enjoy the rest of the build, and hopefully we'll soon have pictures of the pizzas coming out of it.

Thanks Elkaybay!

The problem is i don't have a picture of the roof, but I will explain it as good as possible.

The place where the flue roof came I made smooth with a layer of concrete (as you can see in the youtube movie), after that I made a mold out of carton. It looked like a big shell (only the top) , I made 2 other molds for the sidepanels. If you see the youtube movie it's made out of 1 part, but it was not possible for me because i don't have the machine to bend it at home. So when I finished the 3 molds (the top part en the 2 sidepanels) I putted the molds on a metalsheet (1mm thick, so it's possible to bend it a little bit) and cutted it out with a grinder. After that I putted on the top part and started to weld from the outside, so you can bend it in shape. Finally I welded on the sidepanels, only welded it on a few places. The seams I sealed with gun gum https://www.toolstation.be/shop/p23862?channable=e33580.MjM4NjI&gclid=CjwKCAjw8r_XBRBkEiwAjWGLlENRovsSk5dq3z_DB4HeNgYFpbohLIYeP2vyOiHhv30W-g6BLYIOtxoC7JoQAvD_BwE actually I don't think it's necessary to seal the seams because it's covered with concrete, but I had the tube so I used it...
I hope it was clear  :)

It's a pity that I do not have more photos, but if I am working on something I want to finish it as quickly as possible  :-[

Offline LaLabbo

  • Registered User
  • Posts: 99
  • Location: Darmstadt
  • I Love Pizza!
Re: Finally started to build my WFO in Belgium!
« Reply #29 on: May 16, 2018, 05:44:33 AM »
Thanks for all the insights!

Did you use a shielding gas welding oder electronic welding?

Thanks,
Marvin

A D V E R T I S E M E N T


Offline robvst1987

  • Registered User
  • Posts: 48
  • Location: Belgium
  • I Love Pizza!
Re: Finally started to build my WFO in Belgium!
« Reply #30 on: May 17, 2018, 03:35:41 AM »
Hi Marvin,

Everything I welded for the construction on the "construction site"  :) I welded with an electronic welding machine.
The parts  I made separately (like the oven mouth, the bow for the chimney) I welded with shielding gas welding machine, because I made this at my workshop somewhere else. I don't have a shielding gas welding machine at home otherwise I used this for everything, it's much easier.

Regards

Rob

Offline robvst1987

  • Registered User
  • Posts: 48
  • Location: Belgium
  • I Love Pizza!
Re: Finally started to build my WFO in Belgium!
« Reply #31 on: June 01, 2018, 03:39:11 AM »
The oven isn't finished yet, but had to make some pizza  :D. The first 2 are a fact, still have to learn a lot about the oven en the dough but I think it's going the right way  :)


Offline Elkaybay

  • Registered User
  • Posts: 40
  • #pizzalife
Re: Finally started to build my WFO in Belgium!
« Reply #32 on: June 01, 2018, 04:50:15 AM »
Excellent! Was the oven fully saturated in heat? I'd love to see pictures of the bottom of your pizzas.
If your mozzarella gets too soggy, you can always drain some water out of it upfront.

What still needs to be done on the oven? Did you paint the oven yet?



Offline robvst1987

  • Registered User
  • Posts: 48
  • Location: Belgium
  • I Love Pizza!
Re: Finally started to build my WFO in Belgium!
« Reply #33 on: June 01, 2018, 11:11:09 AM »
Hi Elkabay,

Yes the oven was completely saturated (+-3h fire) the temperature was around 480°C (in the beginning a little bit too hot +-500°C). I don't have a picture of the bottom, hope to make some new pizzas next week... I first made a test pizza and the bottom was not good, I used to much flour the move it on and of the peel. For the pizzas on the pictures I didn't use flour to transfer on and of the peel and the bottem was really good.

Thanks for the advice on the mozzarella it did get a little bit soggy... Any advice on how I drain some water out of the mozzarella? I used san marzano tomatoes from the brand Rega, they also look a little bit too wet, any idea how I drain the tomatoes :-)?

Still have to make wood around the base of the oven, and after that plaster the oven (found a white plaster from knauf, hope it's gonna work) the ovenmouth i'm going to paint on sunday.


Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 26062
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Finally started to build my WFO in Belgium!
« Reply #34 on: June 01, 2018, 11:28:17 AM »
Beautiful oven and pizza.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

A D V E R T I S E M E N T


Offline Elkaybay

  • Registered User
  • Posts: 40
  • #pizzalife
Re: Finally started to build my WFO in Belgium!
« Reply #35 on: June 01, 2018, 11:01:14 PM »
Hi Rob,

If you don't already have, I recommend that you purchase a perforated peel (lookup GImetal) as it allows you to get rid of the excess flour when taking the pizza.
About the mozzarella, put it in a colander, and put a weighted stainless steel bowl (or another colander) on top, and let the water come out for a couple hours (room temperature works best but in the fridge is OK too).
About the tomatoes, if you're using whole peeled tomatoes you can easily strain part of the juice when opening the can. See

Is it a good idea to paint the ovenmouth? It gets really hot and I'm wondering what would be the benefits to do so.

Have a great day!

Hi Elkabay,

Yes the oven was completely saturated (+-3h fire) the temperature was around 480°C (in the beginning a little bit too hot +-500°C). I don't have a picture of the bottom, hope to make some new pizzas next week... I first made a test pizza and the bottom was not good, I used to much flour the move it on and of the peel. For the pizzas on the pictures I didn't use flour to transfer on and of the peel and the bottem was really good.

Thanks for the advice on the mozzarella it did get a little bit soggy... Any advice on how I drain some water out of the mozzarella? I used san marzano tomatoes from the brand Rega, they also look a little bit too wet, any idea how I drain the tomatoes :-)?

Still have to make wood around the base of the oven, and after that plaster the oven (found a white plaster from knauf, hope it's gonna work) the ovenmouth i'm going to paint on sunday.

Offline sub

  • Registered User
  • Posts: 1176
  • Location: Belgium
Re: Finally started to build my WFO in Belgium!
« Reply #36 on: June 02, 2018, 04:16:38 AM »
Thanks for the advice on the mozzarella it did get a little bit soggy... Any advice on how I drain some water out of the mozzarella? I used san marzano tomatoes from the brand Rega, they also look a little bit too wet, any idea how I drain the tomatoes :-)?

Hi Rob,

If you crush the tomatoes by hand you'll obtain the right consistency, for the fior di latte I use galbani maxi, cut it into matchstick fries the day before and put it in the fridge uncovered to dry.

 

Offline robvst1987

  • Registered User
  • Posts: 48
  • Location: Belgium
  • I Love Pizza!
Re: Finally started to build my WFO in Belgium!
« Reply #37 on: July 24, 2018, 09:01:07 AM »
finally another update  :) ,

I painted the oven with anti corrosion paint before I applied the first layer of plaster.
After the paint I used somekind of primer https://www.ib.nl/article/i431o1_digo_ruwer_emmer_15_kg it's a primer you can paint so the surface becomes coarse. Then I applied a layer of plaster with fibers http://www.knauf.be/nl/product/supracem-pro and also putted a reinforcement net. That worked out pretty good! finally, I did the finishing layer with http://www.knauf.be/nl/product/topix it's a plaster with a very fine grain.. this was the hardest part, it was to warm outside +-32°C and the plaster dried to quick. So i have to put on an extra layer of this when it's cooler outside :) (currently it seems that it is not going to cool down the next days).. So i've started to make the front of the oven   8)

Offline Elkaybay

  • Registered User
  • Posts: 40
  • #pizzalife
Re: Finally started to build my WFO in Belgium!
« Reply #38 on: September 20, 2018, 03:20:26 AM »
Hello Rob, great work as always.

What was the reason for putting plaster on top of the metal case as well, and not just on the top dome? Water-tightness?

Thanks!

Offline Yael

  • Registered User
  • Posts: 746
  • Location: A French in China
  • French Pizza !
    • my Wechat page
Re: Finally started to build my WFO in Belgium!
« Reply #39 on: September 20, 2018, 08:33:44 PM »
Rob,

Thanks again for sharing. Your pizzas look great, it must be quite a pleasure to make your own pizza in your own WFO !
“Learn the rules like a pro so you can break them like an artist” - Pablo Picasso

A D V E R T I S E M E N T


 

wordpress