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Post by dave36 on Apr 15, 2017 6:00:56 GMT
Just wanted to say thanks to those helped out by answering my questions (downunderdave, cobblerdave, Chas, Terry, Oblertone, Jagnut, to name just a few) and also to everyone for sharing their tips and tricks. After a (largely) enjoyable 9 months, I am finally done! Cheers guys
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Post by moonhead on Apr 15, 2017 8:37:33 GMT
Well done, excellent build - now enjoy Rick
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Post by chas on Apr 15, 2017 13:20:37 GMT
After a (largely) enjoyable 9 months, I am finally done! Fine timing! Fine build! Enjoy! Chas
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Post by Byronius Maximus on Apr 18, 2017 19:47:54 GMT
That's a fantastic looking build, well done. I particularly like the worktop you have next to it; I've come to the conclusion that I need to do the same as running back and forth to the kitchen to prepare pizzas is getting tedious!
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Post by jagnut on Apr 22, 2017 20:59:49 GMT
cheers for that dave36, just back from France just going to do some more drying out and i will be ordering the k render,your build looks very smart hope we have a up date on the pizza cooking. cheers jagnut.
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Post by cobblerdave on Apr 24, 2017 0:30:01 GMT
G'day Well done you can be proud of you efforts! Regards Dave
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Post by dave36 on May 5, 2017 14:22:23 GMT
They say your second oven is easier than the first. I agree, see below for one me and my daughter made whilst on holiday (devontiger - pls excuse lack of under hearth insulation, but reckon we can retrofit). On a slightly more useful note, I (finally) found a firm that sells frozen dough balls for pizza bases that deliver to London- 'ingredients for cooks'; 80 balls for 33 quid (but at least 9 quid postage). No sugar in ingredients and only a small dash of oil. They also sell big logs of mozza, pre-grated mozza / cheese and other useful stuff. Have yet to try, first pizza a week today but will report back. D
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Post by dave36 on May 27, 2017 21:06:58 GMT
Neatly done on the door; however I've always thought introducing wood to a fire will only go one way ! Happy to be proved wrong. I've persisted with a wooden door for my ovens because functionally it's not a bad insulator and it's traditional, Italian ovens have used wooden doors for centuries. Aesthetically I think it looks really nice too. The trick with a wooden door is to keep the heat from cooking the door. An insulating panel will do this, to a certain extent, but if you think you can place the door after cooking pizzas to retain heat for the next day, you'll probably find the door will be burnt the next morning. However if you only use the door for baking and roasting temperatures (< 300 C) it's fine. Alternatively if you have a steel or aluminium door they how are both highly conductive and will tend to suck heat out of the structure, not to mention that they get dangerously hot to handle. Thought I'd post this, no surprises- the words from the elders were wise- my wood door is rather charred after a couple of uses, still in tact, but now marked for aesthetics rather than high temp use- piccy of door v2 attached, let's see this one fairs (breeze block rendered on inside with high temp concrete)... will let you know! ps- photo of the first thing out the oven attached too!
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Post by dave36 on Sept 7, 2017 13:52:20 GMT
Hello, So, an update. 60 or so pizzas cooked over the summer plus a few roasts the day after. All good, but not having much luck with doors! See below for my 2nd door (celcon block) in two pieces (the first being insulated wood, I am sure you can guess what happened). So, where next? Am reluctant to get a metal door as these seem to be a bit pricey (and I like to build everything myself and metal cutting & welding is a step too far for my limited DIY skills). My question- I have some Vitcas screed left over, it says it can be used to make bricks...so I could cast a door from it (?). Has anyone actually done this or similar e.g. Using home brew to cast a door? My guess would be I'd need to cast the handle in as drilling would crack it. otherwise, any non-metal ideas welcome (have already tried 40mm Oak backed with 50mm fibre board) - need something that will survive being out in straight after pizzas out i.e. 450 Celsius type heat. Or, if I bite the (money) bullet, anyone know if a cheap metal fabricator in london / surrey? My google searches thus far have yielded expensive places that makes gates etc. cheers guys, d
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Post by downunderdave on Sept 11, 2017 13:52:02 GMT
Hello, So, an update. 60 or so pizzas cooked over the summer plus a few roasts the day after. All good, but not having much luck with doors! See below for my 2nd door (celcon block) in two pieces (the first being insulated wood, I am sure you can guess what happened). So, where next? Am reluctant to get a metal door as these seem to be a bit pricey (and I like to build everything myself and metal cutting & welding is a step too far for my limited DIY skills). My question- I have some Vitcas screed left over, it says it can be used to make bricks...so I could cast a door from it (?). Has anyone actually done this or similar e.g. Using home brew to cast a door? My guess would be I'd need to cast the handle in as drilling would crack it. otherwise, any non-metal ideas welcome (have already tried 40mm Oak backed with 50mm fibre board) - need something that will survive being out in straight after pizzas out i.e. 450 Celsius type heat. Or, if I bite the (money) bullet, anyone know if a cheap metal fabricator in london / surrey? My google searches thus far have yielded expensive places that makes gates etc. cheers guys, d Straight home-brew won't act as an insulator. You'll have to cut it with perlite or vermiculite. Although any more than 30% will make it too weak. Not sure what Vitas is but presume it is a castable or fireproof mortar in which case it is probably a calcium aluminate based product that would be more suitable.
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