Modular, pizza oven supplies

[barry]

Hi, new to the forum and after spending years thinking about an oven I have decided that this is the year to make it happen! However, usual constraints around time, money and capabilities have led me to conclude that a modular or pre-built oven is the best approach. Does any one have any experience of the cast ovens from Pizza Oven Supplies in Stoke? Thinking of getting one as will avoid the time and complexity of building a dome myself, but recognise I will probably want to add some additional mass and insulation.

All thoughts, comments etc welcome.

Many thanks.

Barry

[mike44]

Just ordered one from artiforno in Portugal for a 1m x 1m insulated, stainless steel door and stainless chimney, 5 Pierce tool set, shelf and spit roast. Including delivery just under £700. Will post what its like when it arrives 

[thetrev]

HI Barry,

I am also looking at Pizza Oven Supplies and the ovens seam very good, trying to find some more reviews and thoughts before I commit to one, I will follow this thread.

Trev

[barry]

Trev

Still deciding, but noticed they now do a smaller 60cm one at £300 so seems like even less of a gamble. I think I'll be going for one, so will post an update if/when I do.

Barry

[barry]

So, finally ordered the 600 oven. Should arrive this Wednesday.... Will post again once built and let you know how it performs.

[barry]

So. Day one, built the base out of mostly recycled materials. It's not quite level and looks a bit shoddy, but is structurally sound and will largely be hidden by render once finished.

[thetrev]

Will be monitoring this still undecided on modular or building one from bricks as worried a modular will not retain the heat for roasts and the 600 does not have a fire brick base but for the money the 600 is very good value and looks well built.

[mike44]

Took the plunge and order the oven from Portugal. Expecting delivery with in the next week will post pics once it has arrived. 

[barry]

Oven on base. Sealed together with fire cement. First firing to ensure its dry. Now ready for insulation render. Can't wait to actually cook in it.

[thetrev]

Hi Barry,

Also took the plunge today and went and collected a 600 oven, after fun and games getting it through the house its in position and could not resist lighting a small fire, the flue will be changed but not sure to what yet. did you use fire cement between the base and top or did you put it around the inside of the dome and base.

[barry]

I used the cement on the outside. Not sure this was necessary but happened to have some availability from a previous job so thought it couldn't do any harm!
Have now built the arch... Which was interesting! Thought I'd add some reinforcement, by drilling holes through the centres of all the bricks and threading steel rods through. This worked fine for the vertical pillars, but made it really really tricky to get the arch in place and mortered! So it's in place and "sound" but pretty lopsided. Will post a few pics later.
I was planning on rendering my oven but now tempted to skin it in bricks. Any thoughts / suggestions? (And I also couldn't resist a fire on day 1)

[lovepizza]

Hi Barry (and Thetrev)

I have just come across your thread. I am also looking at building a mobile oven (although I mean one on a trailer) and have looked at the pizza oven supplies website. It does look well built.I am going to contact them as I have a few questions for them (I am am considering the 70cm kit)
I am interested to know how long it takes to your get your oven to temperature?
By "temperature", I mean the soot has fallen off of the dome of The oven and the Heath is 400 c minimum. This may take a couple of firings from new.Get to that, and you will cook a neopolitan pizza in under 90 seconds, no problem!
I have a clay/pompeii hybrid oven at home (pic below, still needs lime render) and it is very efficient at cooking pizza and retains heat for cooking roast and bread for a good 18 hours afterwards. I am not looking for that performance with this oven but heating up times are important. Also, recovery times. How many pizzas can you cook in a row before you have to rest it, if at all (you won't be able to answer that one until your first pizza party) :-).

Anyway, your builds are looking good so far. Bet you can't wait to fire it up an cook the first pizza. Believe me, these wood Fired Ovens are a total game changer when to comes to pizza.

P.S Mike44, I looked at various Portuguese ovens They also look good but just too Heavy for what I want. Let us know how it goes with that oven. Sounds like a good deal.

Regards

Stuart

[barry]

Stuart, sorry I'm not quite there yet! The oven is now rendered and drying out (under cover as it's not stopped raining since!). Before I rendered it I did have one small fire with not much more than a handful of kindling which lasted about 20 mins. Oven floor got to around 200c, but I didn't measure again later so no idea how long it retained heat for. It will probably be a week or so before I know any more, so will post again then.

[lovepizza]

Thanks Barry,

I look forward to your updates.

Regards,

Stuart

[mike44]

Finally arrived a week ago 1000 x 1000 insulated oven, Stainless steel Chimney, Stainless steel Doors, Thermometer, Stainless peeler, pusher, Spit roast and brush oh plus a tuscan grill all deilvered from portugal to my front door for £670
Took a week to get it in place borrowed a pallet truck to push to the back garden. Then used a lifting gantry (again borrowed) with block and chain to lift off pallet. That was the hardest bit to do. Then just pumped up pallet truck wedge timber under sides of oven, lowered then put more timbers on pallet truck and raised again. repeated until higher enough to place on sleeper base. Last section with pallet truck needed lost of off cut timber, but was straight forward. Will start drying it tomorrow then hopefully try some pizzas at the weekend.