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Author Topic: Troubleshoot brick pizza oven  (Read 251 times)

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Offline yolopizza

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Troubleshoot brick pizza oven
« on: May 03, 2017, 05:16:46 PM »
I made a pizza oven out of "fireplace bricks".

The inside dimensions are 24" deep by 20" wide and 10" high (60cm x 51cm x 27cm).

I made an intense wood fire in it for about an hour (like on the photo), then moved the fire to the side, swept the ashes and threw my pizza in.

It failed surprisingly badly, because it was definitely not hot enough in there.

My question, obviously, is: where does the problem come from?
Is it OK to use standard bricks like this, how intense/long should the fire be, what about the dimensions, especially the opening, should I add a door and/or a chimney, should the fire still be burning when you put a pizza or embers can be enough, would charcoal be a good idea, etc?

Once again, I'm surprised it failed so badly, the temperature was probably about 120F (50C) in there.

Thanks
« Last Edit: May 03, 2017, 05:22:24 PM by yolopizza »

Offline peteH

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Re: Troubleshoot brick pizza oven
« Reply #1 on: May 03, 2017, 06:53:42 PM »
A few things :  the most important is you need to build your oven on something that is fireproof, not a wooden palate.  That will catch fire when you fire it up to proper pizza cooking temps.  A simple plan uses cinder blocks and cement board but an insulated layer underneath the bricks would work better (like perlcrete).  Next, you should heat your bricks up so the hearth where the pizza is going is over 500F at a minimum.  To reach that temp may take a couple of hours depending on your fire.  Your oven is a simple but effective design, I have made ovens like that that make excellent pizza, good luck on round 2 (after you replace the wooden palate!)

Online Tscarborough

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Re: Troubleshoot brick pizza oven
« Reply #2 on: May 03, 2017, 08:21:58 PM »
No insulation, square, flat roof, no choking of the (non-existent) door, etc.  You have built a fairly deep fireplace, not an oven.

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