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Started By
Message
Building a Brick Oven - Anyone here have one?
Posted on 3/5/15 at 9:00 pm
Posted on 3/5/15 at 9:00 pm
My wife and I have toyed with the idea of building an outdoor pizza oven. I'm leaning towards the Pompeii oven from Forno Bravo ( link here)
They sell most of the parts as a kit, but it is most likely cheaper to source the firebricks and refractory components locally. I haven't made any phone calls yet, just browsing and reading online, so I don't have any idea how hard the components are to find.
I figured this is a good place to start. Does anyone have an experience with these things? Built, own, sourced materials etc?
They sell most of the parts as a kit, but it is most likely cheaper to source the firebricks and refractory components locally. I haven't made any phone calls yet, just browsing and reading online, so I don't have any idea how hard the components are to find.
I figured this is a good place to start. Does anyone have an experience with these things? Built, own, sourced materials etc?
Posted on 3/5/15 at 9:06 pm to RaginCajunz
How often you make pizza?
What's your budget
What's your budget
Posted on 3/5/15 at 9:17 pm to djangochained
We make pizza nearly every week. (tipo 00 flour, good tomato product, 500 degree oven, cast iron...etc)
I'd like to keep it under $3k. Ideally closer to 2k
I'd like to keep it under $3k. Ideally closer to 2k
Posted on 3/5/15 at 9:20 pm to RaginCajunz
I imagine you can do more than pizza in that?
I like the look of that
I like the look of that
Posted on 3/5/15 at 9:23 pm to djangochained
Yeah, you can do breads for sure and I've seen lots of people doing roasted meats and vegetables. There are tons of kits out there, but I think bricking your own is the most cost effective.
Posted on 3/5/15 at 9:26 pm to djangochained
I have a shelf of books on building wood fired ovens, researched various brands from Four Grandmere to Muganini to Forno Bravo. Looked at various ovens in Italy, restaurant wood ovens in the US. Flew to Vermont to take a wood oven class from a master baking instructor.....and learned why I probably will never have a WFO. Seriously, before you spend the dough, find an oven you can borrow for a day. I learned that a hot, wet climate like mine is hell on an outdoor oven (most cannot be fired if wet), as well as a host of other reasons not to sink the dough into a WFO (and I own a Big Green Egg, so I'm not averse to dropping $$ on cooking toys).
For killer pizza, I use a Baking Steel with my ovens infrared broiler.
I'd buy a Pizza Kettle module for a Weber kettle grill before I'd bother with a WFO...see the kettle pizza kit here: LINK
For killer pizza, I use a Baking Steel with my ovens infrared broiler.
I'd buy a Pizza Kettle module for a Weber kettle grill before I'd bother with a WFO...see the kettle pizza kit here: LINK
Posted on 3/5/15 at 9:28 pm to djangochained
quote:
I imagine you can do more than pizza in that?
I like the look of that
I saw it and thought the same, and I never cook pizza at home.. But I could start.
Posted on 3/5/15 at 10:04 pm to hungryone
quote:
I learned that a hot, wet climate like mine is hell on an outdoor oven (most cannot be fired if wet), as well as a host of other reasons not to sink the dough into a WFO
I'm guessing there is an issue with moisture making it into the insulation layer? What other issues does them moisture and humidity bring on?
Posted on 3/6/15 at 6:25 am to RaginCajunz
Moist brick heated to 700 degrees won't split immediately, but it will tend to spall/fail way way faster than it should. The refractory cement ovens seem like a better choice for our climate.....and I'd build a rain shedding enclosure or roof/shed too. Various ppl involved w ovens told me you should wait 1-3 days after a rain before using an uncovered oven, then build a small fire to dry it out. That would seriously limit oven useage in our climate, ya know? Have you looked at any of the ovens on carts? The pizza sizes run 3-4 grand, and you can roll em out of the weather. Bread Stone ovens has nice pizza carts: https://www.breadstoneovens.com/collections/vendors?q=four+grand+mere
Oven management is key...how to build the fire, where/when to feed it, quality of firewood, etc. It generally takes 45 mins to an hour to get even the smallest Forno Bravo up to temp. If you want to see a FB oven in action, go find the St Clair pizza truck. It uses a FB installed inside the truck. LINK
Kettle pizza insert pies look every bit as good as WFO pies, with far less fiddling around.
Oven management is key...how to build the fire, where/when to feed it, quality of firewood, etc. It generally takes 45 mins to an hour to get even the smallest Forno Bravo up to temp. If you want to see a FB oven in action, go find the St Clair pizza truck. It uses a FB installed inside the truck. LINK
Kettle pizza insert pies look every bit as good as WFO pies, with far less fiddling around.
Posted on 3/6/15 at 6:34 am to hungryone
I can vouch for the kettle pizza. I have the deluxe version, and it puts out fantastic results.
Posted on 3/6/15 at 6:43 am to hungryone
quote:
hungryone
You are quickly rising to the top of my favorite poster list. Thank you for this insight... I have considered a WFO, although not very seriously, in the past. In regards to this information, I may stick w my Primo and baking steel for pies.
Posted on 3/6/15 at 6:58 am to hungryone
But the GOAT is a baking steel.
Posted on 3/6/15 at 7:21 am to BlackenedOut
Kettle Pizza insert has a steel version. Not cheap but way way way cheaper than a WFO. I really think I'm buying the Kettle baking steel version for myself as a birthday present soon. Kettle Pizza baking steel version: LINK
This setup will do a true VPN 90 second pie. And it's based on the 22" Weber kettle (gotta buy that separately), so it's not a huge item to store or hog up the corner of your yard.
I wish someone I know would buy one of those Blacstone gas pizza cookers. The reviews are all over the place. Looks interesting, but I'd want to use one before I bought. Not sure that gas in that configuration will give you crazy heat to get superior blistering. It has a bunch of crappy plastic on the exterior as well.
This setup will do a true VPN 90 second pie. And it's based on the 22" Weber kettle (gotta buy that separately), so it's not a huge item to store or hog up the corner of your yard.
I wish someone I know would buy one of those Blacstone gas pizza cookers. The reviews are all over the place. Looks interesting, but I'd want to use one before I bought. Not sure that gas in that configuration will give you crazy heat to get superior blistering. It has a bunch of crappy plastic on the exterior as well.
Posted on 3/6/15 at 8:13 am to RaginCajunz
My grandfather has one at this house that we use for smoking more than pizza, but we just don't make a lot of pizza. My advice would be what ever size yo think you need, double it.
Side note: Have you ever tried making pizza in the green egg? Had one at BiL's house once, it was good chit
Side note: Have you ever tried making pizza in the green egg? Had one at BiL's house once, it was good chit
Posted on 3/6/15 at 8:21 am to CoachChappy
Big green egg pizza is just..okay. True Neapolitan style,pizza needs blasting heat from above, not only from below. Egged pizzas always suffer from the lack of top browning. IBe tried every hack around, from raising it high in the dome to using two stones/steel and cooking between. No way to get a true three minute pie. But if someone's devised a revolutionary new method, I'm all ears. It would save me the dough on a pizza kettle.
Posted on 3/6/15 at 9:14 am to hungryone
Does that Kettle Pizza work on a 22.5 WSM on only on a regular 22.5 Weber kettle?
Posted on 3/6/15 at 9:40 am to Neauxla
It works on a regular 22.5 Kettle but is adjustable to 18". I use the Kettle Pizza kit with steel accessory and get great results. Can maintain 800/900 degrees.
Posted on 3/6/15 at 9:47 am to lsuQue
quote:what is your base grill/smoker that you are putting it on?
It works on a regular 22.5 Kettle but is adjustable to 18". I use the Kettle Pizza kit with steel accessory and get great results. Can maintain 800/900 degrees.
IE will it work on a WSM or does it have to be a regular kettle?
Posted on 3/6/15 at 9:49 am to hungryone
I stand by for the 6-12 times a year someone may make pizza at home, there is nothing better and more simple than the Baking Steel.
Posted on 3/6/15 at 9:55 am to Neauxla
I use it on a regular 22.5" Weber Kettle and I think that is the best size to use. I also have an 18" WSM and think it would be too small for pizza making.
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