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Post by culinaryscience on Aug 23, 2013 16:20:26 GMT
Thank you for that. I am going to investigate putting one in my design. Thanks Ringo
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ringo
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Posts: 75
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Post by ringo on Aug 24, 2013 16:22:16 GMT
First proper cooking tonight - absolutely bricking it to be honest. Fire building up nicely but I can't stop checking on it - must learn to leave it be! Pizzas followed by pulled pork on slow roast. HOPEFULLY pictures to follow!
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Post by cannyfradock on Aug 24, 2013 17:52:53 GMT
Ringo
All the best with your party!!
Many people find that the first full firing/party doesn't cook pizzas as quick as you want. It always gets better on the 2nd,3rd,4th firing etc. Any problems with heat retention are usually due to moisture still in the bricks or mortar of the dome.
Saying that, as long as you have done some curing fires everything should be fine. Make sure to spread the ashes from the fire over the whole surface of the hearth, before pushing them to the rear of the oven for pizza baking. Keep the ashes topped up with a flickering fire by tossing a small (dry) log on the ashes from time to time.
If you overdo the toppings....as most of us do, simply lift the pizza up to the top of the oven for about 8 seconds...this will have the topping bubblings.
After the first batches of pizza you find that there is still moisture in your hearth and the bottom of the pizza is not crisping up to your liking, simply pull the embers back over the hearth for about 15 or 20 minutes.....push them back and start again with the pizzas.
If the oven has been fully cured before your first bash, the hearth should be be able to bake 20 or so pizzas before the hearth needs a boost.
All the best with your party.
terry
p.s.....trial and error is your best friend at this stage.
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ringo
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Post by ringo on Aug 24, 2013 19:48:39 GMT
We have lift off! First one going in after an hour and three quarters of heating up - my brothers perfect BBQ sauce (honestly, he could bottle this stuff and sell it) piri piri chicken and chorizo Cook,cook,cook,cook,cook Who needs a high street pizza chain? Second effort And a slow roasted pulled pork to utilise the remaining heat Still a few hours to go for the meat but a great success for a first attempt
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Post by culinaryscience on Aug 24, 2013 21:40:29 GMT
Did the Thermocouple probes perform nicely?!
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ringo
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Post by ringo on Aug 24, 2013 22:39:34 GMT
Yeah perfect thanks David as they have done since I installed them. Getting a good floor reading is good before putting the pizzas
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Post by moonhead on Aug 25, 2013 7:31:26 GMT
Very nice work, liking the mosaic entrance allot and pizzas look great too. There's a great deal of satisfaction pulling out the first home made pizza, more when you eat it! Congrats Rick
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Post by cannyfradock on Aug 26, 2013 12:07:10 GMT
....quite amazing for your first attempt. Pizzas look tip top.
I also love the way you have put your own touch on the entrance arch.
Terry
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ringo
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Posts: 75
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Post by ringo on Aug 29, 2013 19:03:41 GMT
Another successful pizza party last night for kids after a long day at Alton Towers. Pizzas went so fast I didn't have time to take photos but all came out well. Had a few problems getting the buggers off the wooden paddle (the pizzas not the kids) so dusted it in polenta and it worked a treat! Just checked the oven (I.e. pondered cleaning it out) and its still humming away nicely with a floor temperature and oven temperature of 50 degrees over 24 hours later! Love the heat retention this has, glad I put the effort in in that department. I did finish off with some nice ciabatta rolls though (if not a little on the 'done' side)
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Post by cannyfradock on Aug 29, 2013 19:38:37 GMT
Hey Ringo
.....they look fine to me.
I use Rye flour under the base to stop them sticking. Along with a little "sweet" in the pizza dough....sugar, honey, maple syrop etc. it also helps to give a special twist on the pizza crust.
Terry
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ringo
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Post by ringo on Aug 31, 2013 21:08:11 GMT
Another successful pizza party tonight, this time for all the family (including my Italian mother in law!) oven was hottest its ever been with the average floor temperature at around 300 degrees. Garlic bread was a massive hit - recipe inspired by reburners post in pizza recipes. Shame the chef (i.e. me) didn't get too much food. Next planned party is for my birthday - pizzas for 11............shit Garlic bread, it's the future (copyright Peter Kay)
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Post by undiscoveredben on May 22, 2014 23:00:36 GMT
Hi ringo.
I love your oven....looks superb! I'm in the market for a modular wfo this month and wondered if you've had any further contact with the random guy on ebay?! You're clearly happy with the kit and I wanted to check his gear out against some of the other offerings.
Any contact details?!
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andyt
New Member
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Post by andyt on Jun 9, 2014 10:12:51 GMT
I'd also like to know his name....
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Post by lambooni on Jun 18, 2014 10:02:45 GMT
I just purchased one of these also. Its from a guy called Luke from ukoutdoorliving. He has Ebay and a website.
Ringo's build looks good - hopefully mine turns out the same! I went for the full deluxe build which includes the base, fire bricks, insulation and cement. All I need to decide now is whether to add vermiculite or just go straight for the ceramic insulation and render. Oh and build my foundations, base, frame and so on!!
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Post by markhuse on Aug 7, 2014 13:03:19 GMT
what paint did you use? the finish looks amazing!
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