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Started By
Message
Brick pizza oven in backyard
Posted on 5/26/21 at 5:50 pm
Posted on 5/26/21 at 5:50 pm
Anybody in the Baton Rouge area build these ovens? I have a gas fired Ooni Koda 16 that I love but I’m looking for somebody to build a wood fired oven.
7
Posted on 5/26/21 at 5:54 pm to BatonRougeBuckeye
i hear they are great for all sorts of cooking beyond just pizza
Posted on 5/26/21 at 5:58 pm to keakar
Go on..
Posted on 5/26/21 at 6:11 pm to BatonRougeBuckeye
I make a ton of pizzas on both my egg and Weber gas grill. Would it be worth getting an Ooni Koda? I’ve finally mastered doing pizzas on the egg wo an overwhelming smokey taste and the Weber is simple to turn on throw a homemade pie on if I don’t want to light the egg.
This post was edited on 5/26/21 at 6:12 pm
Posted on 5/26/21 at 10:45 pm to ellishughtiger
What’s your method on the egg?
Posted on 5/27/21 at 6:03 am to Royal
[quote]What’s your method on the egg?
[/quote
Interested as well.
[/quote
Interested as well.
Posted on 5/27/21 at 8:29 am to BatonRougeBuckeye
If you are looking to sell the ooni 16 i am interested
Posted on 5/27/21 at 9:44 am to Tmar1no
quote:
If you are looking to sell the ooni 16 i am interested
Actually I love that thing. I don’t know if I’ve ever been more impressed by any purchase I’ve made more than that. I’m just looking to build a big brick oven that is wood fired and has room for multiple pies at the same time.
Posted on 5/27/21 at 10:10 am to Royal
quote:
What’s your method on the egg?
Need a pizza stone, get that sucker hot af (600-700 F) and plop the pizza on for a few minutes and close her up. Doesnt take but 4-5 minutes depending on pizza size. By far my fave way to make pizza at home. It really does come out great.
Not my pizza...stolen from google
This post was edited on 5/27/21 at 10:11 am
Posted on 5/27/21 at 10:17 am to hubertcumberdale
quote:
Need a pizza stone, get that sucker hot af (600-700 F) and plop the pizza on for a few minutes and close her up. Doesnt take but 4-5 minutes depending on pizza size. By far my fave way to make pizza at home. It really does come out great.
My dad does them this way. It makes for a really fun build-your-own personal sized pizza night when they have a ton of family in town (especially for picky eaters).
Posted on 5/27/21 at 10:17 am to ellishughtiger
quote:
I’ve finally mastered doing pizzas on the egg wo an overwhelming smokey taste
..... please elaborate
Posted on 5/27/21 at 10:21 am to ellishughtiger
quote:
and Weber gas grill.
I throw a stone in my Genesis and get it up around 650-700. Comes out great every time. Not sure I'd see the benefit of getting an Ooni.
Posted on 5/27/21 at 10:58 am to Nguyener
quote:
..... please elaborate
Just using charcoal should help with the smokey-ness problem
Posted on 5/27/21 at 12:26 pm to Royal
Keep the pit lit for abt 45min around 450-500 until you get a clear smoke using plate setter and pizza stone. Then crank it up to 550-600
This post was edited on 5/27/21 at 12:27 pm
Posted on 5/27/21 at 9:31 pm to BatonRougeBuckeye
quote:
. I’m just looking to build a big brick oven that is wood fired and has room for multiple pies at the same time.
I’m no expert - I’m perfectly happy with my pizza steel and a 550 degree oven, but the bigger your outdoor oven, the longer it will take to heat up. Besides, in a wood fired oven a pizza should take 90 seconds to cook. Why would you need or want to do more than one at a time? Just more opportunity to burn it when you lose concentration.
Posted on 5/28/21 at 8:17 am to ChEgrad
Pizza farm
Most brick domed pizza ovens will hold 2-3 regardless. It’s the way the radius brick dome works out.
This is a cool video in Wisconsin. Seems like they have taken off in that state. And these are two really nice stone ovens.
Most brick domed pizza ovens will hold 2-3 regardless. It’s the way the radius brick dome works out.
This is a cool video in Wisconsin. Seems like they have taken off in that state. And these are two really nice stone ovens.
Posted on 5/28/21 at 11:57 am to ChEgrad
quote:
Why would you need or want to do more than one at a time? Just more opportunity to burn it when you lose concentration.
For about 20 years now I’ve been hosting pizza parties with 20-30 guests. I do then a few times a year and the pizza steel/stone in a 550 oven works well but just takes too long. Also the high heat of an Ooni or brick oven produces a better crust than the stone in the oven.
Posted on 5/28/21 at 12:35 pm to BatonRougeBuckeye
Totally skating the OP's inquiry, I have a Blackstone Pizza oven that I love. They discontinued them and have been working on a second version of it. It was delayed this year with the demand for their griddles, and likely won't launch until next year.
It's propane powered with a rotating steel and stone deck, and I add wood chunks to the burner. When this one dies, I will hopefully be able to buy the next version. It heats up in 10 minutes and I can adjust the heat easily anywhere from 400-800+
It's propane powered with a rotating steel and stone deck, and I add wood chunks to the burner. When this one dies, I will hopefully be able to buy the next version. It heats up in 10 minutes and I can adjust the heat easily anywhere from 400-800+
Posted on 5/28/21 at 1:43 pm to BatonRougeBuckeye
You can do a full build pizza oven like a forno bravo which take a long time to heat up/cool down so you need to plan ahead.
Alternativley, you can go to the expanded Ooni type of oven:
Fontana makes a great larger wood fired oven where you can get saputo bricks (highly recommended):
Forno Bravo makes one simialr called the Bella line:
There is also a company called PizzaParty out of Italy that people on the pizza forums seem to love.
Alternativley, you can go to the expanded Ooni type of oven:
Fontana makes a great larger wood fired oven where you can get saputo bricks (highly recommended):
Forno Bravo makes one simialr called the Bella line:
There is also a company called PizzaParty out of Italy that people on the pizza forums seem to love.
This post was edited on 5/28/21 at 1:46 pm
Posted on 5/28/21 at 1:53 pm to BatonRougeBuckeye
I hand built a mud oven a few years ago...,it was a very fun project. I used it off and on for months, but it was a giant pain in the arse. Hard to keep dry since I didn’t built a roof for it, hard to source quality firewood near me and then keep all that firewood dry.....now I use the oven base as a planter, LOL.
But Forno Bravo has good plans online for a brick oven, or they will sell you a refractory cement oven insert kit that you can finish in stucco or other exterior materials. Or buy one of their Andiamo ovens on a cart, and roll it to the desired spot for parties and roll away when you’re done.
BGE pizzas never get proper top browning like a “real” pizza oven provides. I use a big oblong baking steel and my oven’s gas IR broiler. I can get results every bit as good as a WFO, with about 45 mins of preheating.
But Forno Bravo has good plans online for a brick oven, or they will sell you a refractory cement oven insert kit that you can finish in stucco or other exterior materials. Or buy one of their Andiamo ovens on a cart, and roll it to the desired spot for parties and roll away when you’re done.
BGE pizzas never get proper top browning like a “real” pizza oven provides. I use a big oblong baking steel and my oven’s gas IR broiler. I can get results every bit as good as a WFO, with about 45 mins of preheating.
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