bewildered

[t5dave]

aye aye from tropical Sunderland
Ive been a member on this forum for about a year now and of all the mens fads and hobbies forums im on, this is by far and away me favourite. I hasten to add though that I,ve not Built a WFO yet. I always leave this site hungry for a pizza or bacon sarnie..
some fantastic builds on here and i must applaud the engineering involved. Having spent the last 12 years renovating an ancient house and wearing myself out, im torn between building a behemoth or going for a modular.. the complete build appeals to my "need to over engineer" character but so does the modular " quick fix"......
I was just about to order a primo 60 from the tinternet but when I visted my local reclamation/skank at exorbitant prices yard i saw they had two AMIGO 90 ovens for sale at 700 quid each.....hmmmm.......does anyone care to share any info on them....or is this like asking ferrari engineers to lament about an Austin Allegro..

regards davey

[bigh]

Got a primo 60 couple of months ago and done 5 firings so far. In hindsight would have wanted something a bit bigger but I'm v happy with it. Oven stays hot but having trouble keeping base up to 450c. Not sure what I'm doing wrong.

[t5dave]

aye,, it seems like theres a cooking apprenticeship to be served before nirvana can be reached..
today, i have been mostly experimenting with pizza doughs, breadmakers,tescos cheap mozzarella, home grown basil and tomatoes..... oh and a hot fan assisted oven..
mightily impressed with the results todays experiments told........mcdougals 00 flour produced a great base dough (with a dollop of olive oil)
tomorrows expo uses tesco's strong white flour with no fat or oil for a base

regards davey

p.s. and a resolution to grow the north easts supply of coastal raised san marzzano toms 2015

[cobblerdave]

Aug 18, 2014 15:01:49 GMT bigh said:

Got a primo 60 couple of months ago and done 5 firings so far. In hindsight would have wanted something a bit bigger but I'm v happy with it. Oven stays hot but having trouble keeping base up to 450c. Not sure what I'm doing wrong.

G'day

As long as you have insulated under the oven you should be good. Try firing it for 2 hours to ensure the refractory is good and fully saturated with heat. Now that's a really brisk fire' plenty of flame. Don't bother with logs you want wood thinner than your wrist. When you ready to cook pizza, push the embers to the side and add some thin sticks to keep some flames licking up the walls. The reflected heat will cook the tops of the pizza and replenish the heat in the floor. Keeping a few sticks in the entranceway will dry and pre heat them and they'll burst into flame straight away. An old trick to check the temp is to throw a pinch of floor on the hearth, count to 3 and it should turn black. Under that and remember a pizza burns with a slightly blue flame

Regards Dave