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How to Make a Movable Wood-burning Pizza Oven for $135
Posted on 6/21/15 at 11:20 am
Posted on 6/21/15 at 11:20 am
6
Posted on 6/21/15 at 11:29 am to Stadium Rat
That is awesome. I've always said I want to build a pizza oven whenever I buy a house.
Posted on 6/21/15 at 4:42 pm to Stadium Rat
Why go through all that trouble and not use refractory cement that will withstand high temps? His Portland cement and perlite some won't hold up through repeated firing....cracking is inevitable. And he needed a better base.....
Dome shape and height vary, depending on whether you're shooting for a 90-sec Neapolitan pizza (low dome) or a bread oven used for other kinds of cooking.
Dome shape and height vary, depending on whether you're shooting for a 90-sec Neapolitan pizza (low dome) or a bread oven used for other kinds of cooking.
Posted on 6/21/15 at 4:45 pm to hungryone
quote:
Why go through all that trouble and not use refractory cement that will withstand high temps? His Portland cement and perlite some won't hold up through repeated firing....cracking is inevitable. And he needed a better base.....
Dome shape and height vary, depending on whether you're shooting for a 90-sec Neapolitan pizza (low dome) or a bread oven used for other kinds of cooking.
Can't disagree with what you've said. Just posting for info purposes.
Posted on 6/21/15 at 4:47 pm to Stadium Rat
Neat. 
Posted on 6/21/15 at 7:08 pm to Stadium Rat
If I didn't have a Kettle Pizza for my weber kettle, I'd be all about that.
This post was edited on 6/21/15 at 7:08 pm
Posted on 6/21/15 at 7:09 pm to hungryone
Curious about your knowledge of all that. It sounds like you know what you're talking about, and it's impressive. Kudos.
Posted on 6/21/15 at 7:21 pm to LNCHBOX
I've been a hairs breadth from building a backyard WFO for years. Went to VT and took a class on baking in a WFO, which was wonderful and a great investment...as I quickly realized a WFO isn't for me. Wood storage, proper firewood, fire mgmt, pizza vs bread ovens.....I've a shelf of WFO books and some hours doing open hearth demo historic cooking. Have come to the conclusion that fire is a PITA. My sourdough is every bit as good from a gas oven as from a WFO.
Now for pizza: Gonna break down and buy the baking steel version of the Kettle pizza kit someday......a fried has been using hers to great effect. 15 mins to 700 degrees....
Now for pizza: Gonna break down and buy the baking steel version of the Kettle pizza kit someday......a fried has been using hers to great effect. 15 mins to 700 degrees....
Posted on 6/21/15 at 7:40 pm to hungryone
Kettle pizza is no joke. I had mine almost to 800 degrees. Pizzas done in about two minutes and they were fantastic. For me there's no reason to do anything else when i own it already.
This post was edited on 6/21/15 at 7:41 pm
Posted on 6/21/15 at 8:52 pm to hungryone
quote:If you read the article, the guy claims internet sources state the door height should be 63% of the dome height, and it's an established fact. FWIW.
Dome shape and height vary, depending on whether you're shooting for a 90-sec Neapolitan pizza (low dome) or a bread oven used for other kinds of cooking.
Posted on 6/21/15 at 11:16 pm to LNCHBOX
Will the kettle pizza apparatus fit a 22" WSM?
Posted on 6/22/15 at 8:30 am to Mr Mom
quote:
Will the kettle pizza apparatus fit a 22" WSM?
Their website claims it fits onto the 18.5 or 22.5 webber kettle
Posted on 6/22/15 at 8:34 am to hungryone
quote:
Why go through all that trouble and not use refractory cement that will withstand high temps? His Portland cement and perlite some won't hold up through repeated firing....cracking is inevitable. And he needed a better base.....
For a tad bit more money, a mix of sand, Portland cement, lime and fire clay is likely a better mix. The most expensive component is fire clay and $35 worth is plenty.
Posted on 6/23/15 at 8:33 pm to Fratastic423
If it fits both of those I can't see why it wouldn't fit the 22" WSM. This might warrant further research.
Posted on 6/23/15 at 9:13 pm to Mr Mom
I am still dreaming of a wood burning pizza oven, and heavily considered the KettlePizza. Then, last week, I ran across the PizzaQue on HomeDepot.com and bought it from Amazon. It is under $100 and comes with the refractory stone and a stainless peel.
I used it Sunday, but was only able to get up to about 730 degrees. It will take some practice, and I think I skimped on the fuel, both lump charcoal and wood. I also think I added the wood incorrectly. My best was the first plain crust I did as a trial. The wood was flaming up and it was the hottest then.
Amazon Link
I used it Sunday, but was only able to get up to about 730 degrees. It will take some practice, and I think I skimped on the fuel, both lump charcoal and wood. I also think I added the wood incorrectly. My best was the first plain crust I did as a trial. The wood was flaming up and it was the hottest then.
Amazon Link
Posted on 6/24/15 at 8:05 am to RaginCajunz
I like that.
Posted on 6/24/15 at 9:00 am to RaginCajunz
quote:
I used it Sunday, but was only able to get up to about 730 degrees. It will take some practice, and I think I skimped on the fuel, both lump charcoal and wood. I also think I added the wood incorrectly. My best was the first plain crust I did as a trial. The wood was flaming up and it was the hottest then.
The Kettle Pizza website has some pretty detailed info on building a fire, distributing coals & adding wood. I imagine the advice would apply to your rig as well.
Posted on 6/24/15 at 9:18 am to hungryone
Yeah, I think I could use another 2lbs of charcoal. Then I need to add the wood a minute or 2 before cooking. I approached it too similarly to smoking on the pit. The 730 degree pies were fantastic. But an extra 120-170 degrees would make a big difference. I have dough in the fridge ready to try again tonight.
It was well worth the price. I think the build quality is equal to the Kettle Pizza. This feels more sturdy to me. I'm not sure if the gauge is heavier, or the angled design builds in rigidity.
Also worth noting, they had them in ugly plain brown cardboard boxes on the shelf at Home Depot on Highland. I think $99 + tax. I saw them Saturday.
It was well worth the price. I think the build quality is equal to the Kettle Pizza. This feels more sturdy to me. I'm not sure if the gauge is heavier, or the angled design builds in rigidity.
Also worth noting, they had them in ugly plain brown cardboard boxes on the shelf at Home Depot on Highland. I think $99 + tax. I saw them Saturday.
Posted on 6/24/15 at 9:25 am to RaginCajunz
quote:
Also worth noting, they had them in ugly plain brown cardboard boxes on the shelf at Home Depot on Highland. I think $99 + tax. I saw them Saturday.
Really? Now I'm gonna have to check my Home Depot. I really like the stone below, steel above configuration. Need to figure out if I can make that setup work with the $99 version.
Posted on 6/24/15 at 9:34 am to hungryone
quote:
Really? Now I'm gonna have to check my Home Depot. I really like the stone below, steel above configuration. Need to figure out if I can make that setup work with the $99 version.
There were two of them on the shelf. Not well labeled, but by the grills and such. You could most likely drill 4 small holes, add some bolts, and use that as a platform to set a steel on top. These things just bolt together with stainless nuts and bolts.
There isn't as much headspace in this design as the KettlePizza. I think even the tallest part, in the front where the opening is, is shorter than the KP. Then, it slopes down in the rear so that the lid is almost in the closed position.
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