[Homestead] Outside pizza oven, tiled

Lynda lurine at softcom.net
Sun Feb 17 18:30:26 EST 2008


DH says you would be correct.  He learned from his father who immigrated 
from Naples.

I, on the other hand, learned from Noni who immigrated from Tuscany.  I use 
a thicker bread type dough.

Lynda
----- Original Message ----- 
From: "Rob" <becida at comcast.net>
>
> 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".
> http://www.amazon.com/Bread-Builders-Hearth-Loaves-Masonry/dp/1890132055
> 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.
>
> Rob
> becida at comcast.net
>
>
>>The
>>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.
>>_______________________________________________
>>Homestead list and subscription:
>>http://lists.ibiblio.org/mailman/listinfo/homestead
>>Change your homestead list member options:
>>http://lists.ibiblio.org/mailman/options/homestead/becida%40comcast.net
>>View the archives at:
>>http://lists.ibiblio.org/pipermail/homestead
>
> _______________________________________________
> Homestead list and subscription:
> http://lists.ibiblio.org/mailman/listinfo/homestead
> Change your homestead list member options:
> http://lists.ibiblio.org/mailman/options/homestead/lurine%40softcom.net
> View the archives at:
> http://lists.ibiblio.org/pipermail/homestead
>
> 




More information about the Homestead mailing list