[Homestead] Outside pizza oven, tiled
becida at comcast.net
Sun Feb 17 13:44:10 EST 2008
At 2/17/2008 10:30 AM,Gene GeRue wrote:
>Yesterday I saw an oven like what we have been discussing. It was
>unique in that it was mounted on a trailer and it was covered with
>ceramic tiles about four inches square.
>The man making pizzas had two young people making the skins, pitiful,
>thin, white flour things, another teen throwing on the toppings, and
>his young grandson cutting them with a wheel and taking the money.
I 'think' the thin crust, really hot oven is called a Napoli style
pizza, like 2 or 3 min tops to cook it.
For the wood fired outdoor oven you really need to take a look at the
book "The Bread Builders".
Dan Wing (one of the two authors of the Bread Builders) has an oven
on a trailer and had some good advice (somewhere) on building one of those.
becida at comcast.net
>man is chef and restaurant owner Vincent Guerithaul who owns
>Vincent's restaurant on Camelback Road in Phoenix, a genius both in
>the kitchen and at the business desk. I suspect the reason he was
>personally making pizzas at his outside farmers market/Saturday brunch
>extravaganza is because he was making money faster there than at any
>of the other food stations. He had a temperature "gun" and showed me
>that at the back of the oven the temp was over 1,300 degrees. Just
>inside the domed opening it was 850 on the floor and 550 about six
>inches higher in the air. He said it took about two hours to get the
>oven fired and ready to go. Once he started making pizzas he never
>used the door.
>I normally bake my thick pizzas, with pre-baked whole-wheat skins, at
>500 degrees for about 12 to 15 minutes on a pizza stone. Vincent was
>cranking out these thin things in two minutes flat, the bubbly dough
>and cheese visually delighting the customers. At seven dollars per
>puny little pizza he was making money at a rapid rate. He usually had
>two in the oven at a time. He was using those long pizza peels that
>are flat, thin metal shovels attached to a five-foot sturdy wood
>handle. He showed me how he turned the pizzas around at about forty
>seconds, so they did not burn on the side toward where the fire wood,
>red and smoking was pushed. There was a flu near the middle of the
>domed opening; the entrance dome was perhaps fourteen inches deep. I
>couldn't tell what the floor was made from, perhaps a custom fired
>tile. It was about a half inch thick.
>He said that he bought the inside metal shell--it looked ash gray and
>bumpy inside--and had a tile guy mud it over and add the tiles. I put
>my hand on the tiles and they felt cool. A few inches inside it was
>over a thousand degrees.
>The main reason I share this is because it occurred to me that a tile
>covering would be one way to make the outside waterproof, so our
>homemade clay ovens wouldn't melt if left out in the rain. That would
>allow full latitude on where we build ours and would obviate the need
>for a roof or tarp. The guy who tiled this one made it square. A domed
>shape would be so much prettier and would shed rain even better.
> I took a bunch of digital photos but someone needs to tell me how to
>get them onto a site where you can see them.
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