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Author Topic: Sunjoy Oven  (Read 4064 times)

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Offline hbrochs

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Sunjoy Oven
« on: August 14, 2017, 01:33:38 PM »
Hello, this is my first post. I just bought the Sunjoy Pizza Oven.
Fired it up for the first time last night.

Offline hbrochs

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Re: Sunjoy Oven
« Reply #1 on: August 14, 2017, 01:34:22 PM »
Hello, this is my first post. I just bought the Sunjoy Pizza Oven.
Fired it up for the first time last night.


Offline hbrochs

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Re: Sunjoy Oven
« Reply #2 on: August 14, 2017, 06:49:51 PM »
Second night I got the temp much higher with a little more wood and a slightly bigger fire. The first two pies cooked So much quicker with the higher temperature that I burnt the first two pies. The third one came out perfect.

Offline hbrochs

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Re: Sunjoy Oven
« Reply #3 on: August 23, 2017, 07:55:32 PM »
We had some friends over and I made nine pies. I put some extra wood on and warmed it up for an hour and a half. Most pies cooked at around 730 degrees. I don't have the sensor to shoot at the oven floor. I'm just going by the thermometer built into the dome. I imagine the floor would not be as hot as the dome.

Offline stevenstefke

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Re: Sunjoy Oven
« Reply #4 on: August 24, 2017, 04:44:38 AM »
Welcome at the forum.
Some nice looking pies!
are you happy with the oven so far?


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Offline hbrochs

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Re: Sunjoy Oven
« Reply #5 on: August 24, 2017, 02:38:46 PM »
Thanks Steven, I am happy with it so far. I realize that thicker wall construction would retain heat better, but I'm not sure how long I will be in this house. This works pretty well for $1,100. It has two solid wheels in the back, and I was thinking I'd store it in the garage for the winter, and might occasionally wheel it out a few feet for some winter use.

Offline TXCraig1

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Re: Sunjoy Oven
« Reply #6 on: August 24, 2017, 04:12:36 PM »
We had some friends over and I made nine pies. I put some extra wood on and warmed it up for an hour and a half. Most pies cooked at around 730 degrees. I don't have the sensor to shoot at the oven floor. I'm just going by the thermometer built into the dome. I imagine the floor would not be as hot as the dome.

What did you do differently with the middle pizza compared to the other two?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline hbrochs

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Re: Sunjoy Oven
« Reply #7 on: August 25, 2017, 09:36:21 PM »
The middle photo was the first pie I cooked that night, and the wood was still on fire so it was pretty hot.

Offline mrmojo1

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Re: Sunjoy Oven
« Reply #8 on: August 25, 2017, 09:43:54 PM »
in my opinion even the personal so called "mistakes" are still delicious!!!!  fun to learn and experiment!!!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

-John Candy(Stripes)

Offline TXCraig1

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Re: Sunjoy Oven
« Reply #9 on: August 25, 2017, 09:59:15 PM »
The middle photo was the first pie I cooked that night, and the wood was still on fire so it was pretty hot.

To my eye, that's by far the best looking pie in this thread. You gotta have live flame unless you're trying to make NY style.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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Offline hbrochs

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Re: Sunjoy Oven
« Reply #10 on: August 27, 2017, 05:01:43 PM »
Thanks Craig, I think you've got a good point there. I was in the city over the weekend and we stopped at Pizzaria 28.
They have an ancient looking wood fired oven and the guy working it was a really talented.
I had a Kale sausage white pie and it was truly awesome! He had serious live fire in the oven while he cooked. He said that he tries to keep the temp around 800 degrees.

Offline rdbedwards

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Re: Sunjoy Oven
« Reply #11 on: August 28, 2017, 07:58:33 PM »
I just found this thread so I wanted to let you know there's another thread about this oven here:

https://www.pizzamaking.com/forum/index.php?topic=35849.0
Sunjoy Killington (aka Member's Mark) WFO
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Offline TXCraig1

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Re: Sunjoy Oven
« Reply #12 on: August 28, 2017, 10:52:26 PM »
Thanks Craig, I think you've got a good point there.

I've made a couple wood fired pizzas...  ;D
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline hbrochs

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Re: Sunjoy Oven
« Reply #13 on: August 30, 2017, 10:14:40 PM »
Thanks rdbedwards I found that other Sunjoy thread and it was a good read. I tried closing the flute vent at the chimney, and it did get a good bit hotter. It got up over 800 for most of the night and I cooked ten pies. I only photographed a few of them.

Offline hbrochs

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Re: Sunjoy Oven
« Reply #14 on: September 04, 2017, 06:01:03 PM »
We had people over today and the weather was stellar. I made nine pies, and the oven was between 730 and 800. The last pie has peppers we grew in our garden. Great Day.

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Offline hbrochs

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Re: Sunjoy Oven
« Reply #15 on: September 20, 2017, 08:45:37 AM »
So I just made a batch of dough incorporating Buckwheat and Whole wheat flour in with my usual King Arthur Bread flour. I used about 3/4 King Arthur and 1/4 other. Is there any adjustment I need to make?

Offline hbrochs

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Re: Sunjoy Oven
« Reply #16 on: September 25, 2017, 01:24:58 AM »
Made some nice pies tonight

Offline TXCraig1

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Re: Sunjoy Oven
« Reply #17 on: September 25, 2017, 10:23:01 AM »
I like the even golden brown color.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline hbrochs

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Re: Sunjoy Oven
« Reply #18 on: September 25, 2017, 05:26:30 PM »
I like the even golden brown color.

Thanks Craig, it's definitely a learning process. I made a couple of pies with an egg on them. I found it tricky to keep the egg in the middle. Is there a trick to this?

Offline TXCraig1

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Re: Sunjoy Oven
« Reply #19 on: September 25, 2017, 06:52:52 PM »
Thanks Craig, it's definitely a learning process. I made a couple of pies with an egg on them. I found it tricky to keep the egg in the middle. Is there a trick to this?

Not really, it just comes with practice launching and turning in smooth, deliberate motions. I always scramble the egg on top of the pizza after baking and before serving, so it really doesn't matter if it gets off center anyway.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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