First pizzas in new pizza oven!!!! (With pRon)

tom72 · 12-24-2012, 09:23 PM

Hi everybody, and a Merry Christmas Eve to you all! When I last posted, I had just completed the dome of my new cob-style pizza oven:

http://www.bbq-brethren.com/forum/sh...d.php?t=148689

I've been letting it dry out and have been building fires in it every day for almost a week now. There have been some cracks (which were expected), but it's holding up pretty well.

Anyhow, yesterday I got the temps up to almost 800 degrees, so I decided I would push it again today. Of course, I couldn't resist...so I had to try making a few pies while I had it fired up. I knew I would!

Burn baby, burn!

Swept out and ready for pizza!

First pie just in:

After about 20-30 seconds:

Done! This was an Italian sausage pie, my favorite:

Here's the second one...white pizza with olive oil, minced garlic cloves and mozzarella:

Here's the bottom of the white pizza:

Well, I'll call it a success! Both pies were delicious...although I need to work on my skills working at temperatures that high...I got over 1100 degrees at one point. I had to let it cool before I even started putting pizzas in. Not a bad Christmas Eve...I hope you all have a great Christmas. Thanks for looking!

chicagokp · 12-24-2012, 09:26 PM

Wow, looks awesome. In the first pic, is that a crack in the outside of the dome?

tom72 · 12-24-2012, 09:28 PM

Yeah...there's a crack in the very front of the dome behind the brick arch. It goes almost halfway back across the oven. I had a seam there when I put the clay in that I didn't see, so when the dome shrunk (shrank?), that was the weak spot. Thankfully it's set now and not getting bigger. I'll be able to patch it, along with the other cracks I have, then go over it all with insulation and finishing plaster.

jeffjenkins1 · 12-24-2012, 09:55 PM

Those pies look awesome! Wish I had a slice, lol.

Jeff

JerBQ · 12-24-2012, 10:04 PM

Nice! I'm jealous, very very jealous!

rondini · 12-24-2012, 10:17 PM

I'll take a couple slices.

Beef · 12-24-2012, 10:24 PM

wow,just wow!

Bonewagon · 12-24-2012, 10:24 PM

Fantastic looking pizza!

Dirtbuddy · 12-24-2012, 10:26 PM

Bet that tasted delish! Nice set-up.

chicagokp · 12-24-2012, 10:44 PM

Quote:

Originally Posted by tom72

Yeah...there's a crack in the very front of the dome behind the brick arch. It goes almost halfway back across the oven. I had a seam there when I put the clay in that I didn't see, so when the dome shrunk (shrank?), that was the weak spot. Thankfully it's set now and not getting bigger. I'll be able to patch it, along with the other cracks I have, then go over it all with insulation and finishing plaster.

Glad you'll be able to repair. Those pie's look fabulous. I want about 10. What time can you deliver! Forget it, I'm on my way over!!!!

landarc · 12-24-2012, 10:50 PM

Wow, very nice job and great looking pizza

u-joint · 12-24-2012, 10:51 PM

Fantastic work, both on the oven and the pizzas!

VoodoChild · 12-24-2012, 11:24 PM

Nice work

caliking · 12-24-2012, 11:25 PM

Awesome pies! And great job on the oven.

When I first stacked mine up, I thought you were supposed to cook at 1000F. Making pies used to be mad dash coz they would burn after a minute! Until I did some research and found out that things would be more manageable at a little lower temp.

Can't wait to see your finished oven. Would you care to share your dough recipe?

Mr. D · 12-25-2012, 12:47 AM

cool looking oven you got there. I am planning to build an outdoor kitchen and next year and may have to incorporate one of those in the build.

Very nice looking pies you got there.

12-24-2012, 09:23 PM	#1
tom72 On the road to being a farker Join Date: 05-14-12 Location: Phoenix, AZ	First pizzas in new pizza oven!!!! (With pRon) Hi everybody, and a Merry Christmas Eve to you all! When I last posted, I had just completed the dome of my new cob-style pizza oven: http://www.bbq-brethren.com/forum/sh...d.php?t=148689 I've been letting it dry out and have been building fires in it every day for almost a week now. There have been some cracks (which were expected), but it's holding up pretty well. Anyhow, yesterday I got the temps up to almost 800 degrees, so I decided I would push it again today. Of course, I couldn't resist...so I had to try making a few pies while I had it fired up. I knew I would! Burn baby, burn! Swept out and ready for pizza! First pie just in: After about 20-30 seconds: Done! This was an Italian sausage pie, my favorite: Here's the second one...white pizza with olive oil, minced garlic cloves and mozzarella: Here's the bottom of the white pizza: Well, I'll call it a success! Both pies were delicious...although I need to work on my skills working at temperatures that high...I got over 1100 degrees at one point. I had to let it cool before I even started putting pizzas in. Not a bad Christmas Eve...I hope you all have a great Christmas. Thanks for looking! __________________ Backwoods Party / Traeger Lone Star Pellet Cooker / Char-Griller Outlaw / Cob-Style Wood-Fired Pizza Oven Always remember that [COLOR=red][I]you[/I][/COLOR] are [COLOR=red]unique[/COLOR] and [COLOR=red]special[/COLOR], just like [COLOR=red][I]everybody else[/I][/COLOR]. :mrgreen:

12-24-2012, 09:26 PM	#2
chicagokp Babbling Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL	Wow, looks awesome. In the first pic, is that a crack in the outside of the dome? __________________ Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis

12-24-2012, 09:28 PM	#3
tom72 On the road to being a farker Join Date: 05-14-12 Location: Phoenix, AZ	Yeah...there's a crack in the very front of the dome behind the brick arch. It goes almost halfway back across the oven. I had a seam there when I put the clay in that I didn't see, so when the dome shrunk (shrank?), that was the weak spot. Thankfully it's set now and not getting bigger. I'll be able to patch it, along with the other cracks I have, then go over it all with insulation and finishing plaster. __________________ Backwoods Party / Traeger Lone Star Pellet Cooker / Char-Griller Outlaw / Cob-Style Wood-Fired Pizza Oven Always remember that [COLOR=red][I]you[/I][/COLOR] are [COLOR=red]unique[/COLOR] and [COLOR=red]special[/COLOR], just like [COLOR=red][I]everybody else[/I][/COLOR]. :mrgreen:

12-24-2012, 09:55 PM	#4
jeffjenkins1 Babbling Farker Join Date: 03-01-08 Location: Akron, OH	Those pies look awesome! Wish I had a slice, lol. Jeff __________________ You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer

12-24-2012, 10:04 PM	#5
JerBQ On the road to being a farker Join Date: 09-09-11 Location: Wellsville, NY	Nice! I'm jealous, very very jealous! __________________ JerBQ Pitts and Spitts US2448, Belson charcoal/gas trailer rig, JennAir & Weber gassers, Weber 18" kettle, 2 turkey fryers, Insanely fast [COLOR=Purple]PURPLE[/COLOR] Thermapen, custom 55" kettle grill

12-24-2012, 10:17 PM	#6
rondini Full Fledged Farker Join Date: 09-25-10 Location: Reed City, MI	I'll take a couple slices. __________________ Ron, 1 little Chief top loader, 1 UDS (90% built) 1 mini UDS (in plans)

12-24-2012, 10:24 PM	#7
Beef Full Fledged Farker Join Date: 09-03-11 Location: Cedarburg, wi	wow,just wow!

12-24-2012, 10:24 PM	#8
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	Fantastic looking pizza! __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen

12-24-2012, 10:26 PM	#9
Dirtbuddy is one Smokin' Farker Join Date: 05-24-12 Location: Port Coquitlam, BC Canada	Bet that tasted delish! Nice set-up. __________________ Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, [COLOR="BLUE"]22.5" OTG[/COLOR], [COLOR="Lime"]Weber SJS[/COLOR]

12-24-2012, 10:50 PM	#11
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Wow, very nice job and great looking pizza __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

12-24-2012, 10:51 PM	#12
u-joint Got Wood. Join Date: 12-12-12 Location: Tulsa, OK	Fantastic work, both on the oven and the pizzas!

12-24-2012, 11:24 PM	#13
VoodoChild is one Smokin' Farker Join Date: 05-22-11 Location: Phoenix,AZ Always Sunny !	Nice work __________________ [I]1-Jumbo Joe[/I] 1-Jumbo Joe Premium [I]1-Weber 26.75 otg[/I] 1- WEBER RANCH KETTLE

12-24-2012, 11:25 PM	#14
caliking is One Chatty Farker Join Date: 01-13-10 Location: Houston, TX	Awesome pies! And great job on the oven. When I first stacked mine up, I thought you were supposed to cook at 1000F. Making pies used to be mad dash coz they would burn after a minute! Until I did some research and found out that things would be more manageable at a little lower temp. Can't wait to see your finished oven. Would you care to share your dough recipe? __________________ [FONT=Arial Narrow][B]EZ wood handled 3 wheeler \| OTS \| OTS mod to OTG \| [COLOR=red]Ladybug[/COLOR] SS Performer \| UglyDrumTandoor \| UDS v1 \| midi UDS with [COLOR=red]red[/COLOR] [COLOR=black]nipples[/COLOR] \| SJG smoker mod \| Simpsons SJS \| [COLOR=black]Simpsons[/COLOR] OTG \| WGA charcoal \| SJP \| Stacked brick WFO \| Lodge Logic Sportsman's Grill cast iron hibachi/sigri \| [COLOR=green]LBGE \| sbge \| [SIZE="1"]mini bge[/SIZE] [/COLOR] [/B][/FONT]

12-25-2012, 12:47 AM	#15
Mr. D Found some matches. Join Date: 12-12-12 Location: Pickwick, Tn	cool looking oven you got there. I am planning to build an outdoor kitchen and next year and may have to incorporate one of those in the build. Very nice looking pies you got there. __________________ Mr. D "Vertical Reverse Flow Cabinet smoker"