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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-24-2012, 09:23 PM   #1
tom72
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Default 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!
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Unread 12-24-2012, 09:26 PM   #2
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Wow, looks awesome. In the first pic, is that a crack in the outside of the dome?
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Unread 12-24-2012, 09:28 PM   #3
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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.
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Unread 12-24-2012, 09:55 PM   #4
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Those pies look awesome! Wish I had a slice, lol.

Jeff
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Unread 12-24-2012, 10:04 PM   #5
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Nice! I'm jealous, very very jealous!
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Unread 12-24-2012, 10:17 PM   #6
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I'll take a couple slices.
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Unread 12-24-2012, 10:24 PM   #7
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wow,just wow!
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Unread 12-24-2012, 10:24 PM   #8
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Fantastic looking pizza!
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Unread 12-24-2012, 10:26 PM   #9
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Bet that tasted delish! Nice set-up.
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Unread 12-24-2012, 10:44 PM   #10
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Quote:
Originally Posted by tom72 View Post
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!!!!
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Unread 12-24-2012, 10:50 PM   #11
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Wow, very nice job and great looking pizza
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Unread 12-24-2012, 10:51 PM   #12
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Fantastic work, both on the oven and the pizzas!
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Unread 12-24-2012, 11:24 PM   #13
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Nice work
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Unread 12-24-2012, 11:25 PM   #14
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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?
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Unread 12-25-2012, 12:47 AM   #15
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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.
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