Author Topic: Chau's Pizza Party Pizzone and Pies (Read 57415 times)

Jackie Tran · « **on:** March 11, 2016, 11:54:02 PM »

The oven took a little over a week to arrive. That's pretty fast! Thanks Simone! The oven is well packaged and nothing was broken or missing. The package weighed around 200 lbs.

Putting the frame together wasn't too bad but the instructions are hand drawn and measurements are for the smaller oven (70x70). The Pizzone oven isn't too heavy but does require a second person to lift.

The two rear Saputo tiles took me a while to get them to fit in properly. I didn't want to force them in because the fit is a bit tight and the two rear ones seem to overlap no matter which way I tried to fit them in. Also I didn't know how fragile the tiles are and didn't want to use too much force or pressure. I had to use a metal putty knife to help shimmy the tiles in. Before placing them into the oven, I would suggest placing them together to make sure you have a good fit before squeezing them into the oven.

Curing: only needs to cure for 1.5 hours at around 400F. I accidentally built too big of a fire and cured the oven at 600-700F and it was fine. It's been 3-4 years since I've baked in a WFO. I had forgotten how much I really enjoy the process.

parallei · « **Reply #1 on:** March 12, 2016, 12:01:42 AM »

Very cool Chau.

I think I'm about to do the same! Please post your progress...

Jackie Tran · « **Reply #2 on:** March 12, 2016, 12:04:12 AM »

A few pies from tonight. I have to say that I'm impress with the way this little oven bakes. Temperatures are easy to control and maintain as long as you keep feeding it wood. Overall though, it didn't take nearly as much wood as my FB Premio WFO and bakes (especially with the saputo tiles) much more evenly and efficiently.

I am really impress with the Saputo tiles. I was concerned they would be a little too non conductive but that isn't the case.

Here are a few pies from tonight's bake.

parallei · « **Reply #3 on:** March 12, 2016, 12:12:17 AM »

Sweet. Did you use that steel piece to isolate the wood?

Jackie Tran · « **Reply #4 on:** March 12, 2016, 12:36:35 AM »

Quote from: parallei on March 12, 2016, 12:01:42 AM

Very cool Chau.

I think I'm about to do the same! Please post your progress...

If you decide to pull the trigger Paul, I would recommend getting the Eolo (blower tube). I'm not sure the door with glass panel is a must for NP. I didn't use the door during my bake tonight and felt it wasn't necessary. I'll test it out next time to see if there is a difference for NY bakes, but for NP, I was running temps of 900-950 so there was plenty of heat. FYI, I order the door with glass panel and also received the regular door as well. Either door would be useful for bread baking or roasting meats.

Also I did use both the log rack and the coal separator. My initial thinking is that the metal piece would block some heat from the pizza cornice next to it but that wasn't the case. When the temps were 900-950, the crust leoparded and darken quickly.

TXCraig1 · « **Reply #5 on:** March 12, 2016, 01:11:51 AM »

Sweet.

CaptBob · « **Reply #6 on:** March 12, 2016, 01:12:35 AM »

Just gorgeous Chau! I gotta get one of these!

Matthew · « **Reply #7 on:** March 12, 2016, 06:40:19 AM »

Chau,
Weren't the left & right Saputo tiles notched out?

Matthew

barryvabeach · « **Reply #8 on:** March 12, 2016, 06:57:12 AM »

Chau, looks great. How big a pie can you bake in the oven?

Jackie Tran · « **Reply #9 on:** March 12, 2016, 07:25:59 AM »

Quote from: CaptBob on March 12, 2016, 01:12:35 AM

Just gorgeous Chau! I gotta get one of these!

Thank you Bob. I don't think you will be disappointed. I'm planning to do some NY pies this Sunday.

Quote from: Matthew on March 12, 2016, 06:40:19 AM

Chau,
Weren't the left & right Saputo tiles notched out?

Matthew

Yes the front left and right are notched and went in fine. The 2 rear stones were the difficult ones.

Quote from: barryvabeach on March 12, 2016, 06:57:12 AM

Chau, looks great. How big a pie can you bake in the oven?

Thank you Barry. The bottom of the oven door entrance is 15", so if you have a 15" peel it's possible to load a pizza just a bit bigger than that. A 13" pie is probably the ideal size for this oven.

Steve · « **Reply #10 on:** March 12, 2016, 07:49:06 AM »

Very nice, very impressed.

Matthew · « **Reply #11 on:** March 12, 2016, 10:04:04 AM »

Quote from: Jackie Tran on March 12, 2016, 07:25:59 AM

Thank you Bob. I don't think you will be disappointed. I'm planning to do some NY pies this Sunday.

Yes the front left and right are notched and went in fine. The 2 rear stones were the difficult ones.

Thanks bud,
Great looking pies btw!
I haven't installed mine yet; I have however installed it in my SAGE & it works beautifully. I presume that you installed the 2 front stones 1st?

jvp123 · « **Reply #12 on:** March 12, 2016, 10:24:59 AM »

I'm really looking forward to seeing your NYs Chau. So you got the largest one they make?

parallei · « **Reply #13 on:** March 12, 2016, 11:25:12 AM »

Thanks for the tips, Chau.

Have fun.

Jackie Tran · « **Reply #14 on:** March 12, 2016, 04:45:28 PM »

Quote from: Steve on March 12, 2016, 07:49:06 AM

Very nice, very impressed.

Thank you Steve! Always trying to improve.

Quote from: Matthew on March 12, 2016, 10:04:04 AM

Thanks bud,
Great looking pies btw!
I haven't installed mine yet; I have however installed it in my SAGE & it works beautifully. I presume that you installed the 2 front stones 1st?

Thank you Matthew! Yes I installed the front tiles first according to the instructions. Despite having to struggle to get the back two tiles in, I am happy that they eventually went in and fit snug. Initially some corners were not level, but all have seem to settle in now. Do post up some pies when you get your Pizzone up and running. Or even pies from your SAGE oven.

Cheers!

Quote from: jvp123 on March 12, 2016, 10:24:59 AM

I'm really looking forward to seeing your NYs Chau. So you got the largest one they make?

Yes, the Pizzone is their largest one. It is 70cmx90cm. I've got some NY dough going for tomorrow. I hope I get some good bakes tomorrow.

Chau

thezaman · « **Reply #15 on:** March 12, 2016, 05:36:37 PM »

Chau,very impressive, the bottom bake is perfect!!!!

Simone · « **Reply #16 on:** March 12, 2016, 05:42:55 PM »

Great beginning.. delivered immediately fire

JConk007 · « **Reply #17 on:** March 12, 2016, 10:17:59 PM »

Chau is Back ! very happy for you !

Jackie Tran · « **Reply #18 on:** March 13, 2016, 10:06:14 AM »

Thank you guys. Just wanted to give a big Thanks to Simone for a great product and great customer service. Very pleased with the purchase, product, and customer service. Thanks again Simone!

Jackie Tran · « **Reply #19 on:** March 13, 2016, 04:39:19 PM »

Made some NY pizza for lunch today. I had the oven up to 1200F within 30m. Baked a few tester NPs and had them burning in 40seconds! Let the oven cool down a bit and baked a few NYers between 650-750F. The sweet spot for me is around 675-700F for a sub 4min bake. Retoasted for an incredibly light and crispy crust.