Pizza on the WFO( pizza pron)

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plakers

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New Albany, IN
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Pizza Night in October

Oven fired with Doug Fir and Oak, coals raked, floor swabbed, a stick of hard maple for ambiance
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Mis en place, all the goodies, including some real Italian pepperoni from Graziano's. and NO pineapple

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The boys' pies always go first
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Im going to have to steal a piece of that one

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Wife's ready to go
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Like everything she does, darn near perfect

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cook goes last, finally my turn

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And done

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See my bite pic over at the throwdown section
 
That is the only way for a rightous pizza.
 
oifmarine2003 said:
Beautiful pies! Do you have a build thread for your WFO or pictures? Thanks
Click to expand...

No build thread, prior to my Brethren initiation
I used the basis for my oven from Rado at traditionaloven
I couldn't find a recent picture as I have added a roof. sides and insulation
Sad to say we use it often but, oh what a shocker, many of the adornments remain undone. A fully functional but uncompleted project.
heres a completed guts picture
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and again with all the cladding

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Another reason I should live in the great NW. Beautiful pies!

Question re: the "divider" that separates the coals from the cook area- how does that work? IOW, is that in there permanently and you have to shovel the coals over it, or is it placed in there after the coals are swept aside? Thanks.
 
charrederhead said:
Another reason I should live in the great NW. Beautiful pies!

Question re: the "divider" that separates the coals from the cook area- how does that work? IOW, is that in there permanently and you have to shovel the coals over it, or is it placed in there after the coals are swept aside? Thanks.
Click to expand...


The divider is just a piece of angle iron that once was the lintel that held up a ugly painted façade of bricks over the woodstove indoors.

Ive thought about getting a taller one with a custom design just haven't yet. It would keep some of the popping embers in place.

The divider helps to keep the logs from rolling over onto the clean floor. The fire is started in the doorway, moved back and the bricks allowed to saturate with heat prior to moving the fire to one side. Not necessary but I use it almost every time.
 
Very nice. Those pies are filled with toppings. Good stuff. Makes me want to fire up my WFO.
 
V-wiz said:
Very nice. Those pies are filled with toppings. Good stuff. Makes me want to fire up my WFO.
Click to expand...

The traditional WFO pizza is hot and super fast so thin crust and not an abundance of toppings is often the norm. I've scaled back my temps a bit to accommodate more toppings.

As the last man standing I get the spoils of the prep work and a slightly cooler oven so I can pile on the toppings without the cheese burning before the crust is done.
 
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