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Post by steveastrouk on Apr 15, 2012 17:58:40 GMT
I need some advice please !
I've got as much room as the kids' bike shed to replace with a pizza oven of some way, shape or form. That's 1.3 x 1.5 metres. What's a suitable style-ee ? I like the idea of cob/clay, partly because I like organic shapes, and partly 'cos I'm tight, but if the team thinks a vault's better, I'd go for that.
Thanks for any help.
Steve
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Post by Fat Bob on Apr 15, 2012 21:53:17 GMT
That's plenty of room - if you say where you are someone local may be able to help - if not a more professional builder than myself will be along to give you advice.
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Post by steveastrouk on Apr 15, 2012 22:04:24 GMT
That's plenty of room - if you say where you are someone local may be able to help - if not a more professional builder than myself will be along to give you advice. Thanks Bob, I'm in the north of Manchester. Steve |
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Post by surfingspider on Apr 16, 2012 8:10:18 GMT
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Post by steveastrouk on Apr 16, 2012 18:38:43 GMT
Thanks a lot ! So are you New Mills -ish direction ? NICE job. just the right sort of dimensions. I need to make it still into a bike shed underneath, but that kind of 'fing will give loads of room to keep wood dry. How's your oven working now ? Steve |
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Post by rivergirl on Apr 16, 2012 19:13:16 GMT
mine is about 5 foot but i have a shelf that goes around him which works well as a prep area but even better as a leaning pose your wine glass area LOL
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Post by surfingspider on Apr 17, 2012 9:49:26 GMT
I am exactly in new mills! good guess
It is working great now. It keeps getting better, each time I use it a little bit more water is dried out from it and it holds it heat longer. only had it going a few times this year so far. but I am defiantly getting the hang of using it. It is defiantly a skill you have to learn. The pizzas that are coming out of it are cracking! If I built another I would do 6" clay and 8" insulation. I still need to pretty the brickwork up a bit and make a proper door (I am still using the form for the arch). I highly recommend it, It is defiantly worth all the effort
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Post by cannyfradock on Apr 19, 2012 16:51:25 GMT
Hello Steve....welcome to the forum. Clay will be the cheaper option but don't forget that you will need a roof or some protection for the clay against the elements. Your footprint for the oven is a tad small as you need to think about any insulation or Cob insulation coat you may want to add. Saying that, these ovens get so hot that a pizza is usually baked in 90 seconds so most people (including me) only ever cook 1 pizza at a time. The smallest Wood-fired oven I have used was 60cm internal diameter clay oven. It was a community oven and I baked about 60 pizza's in 4 hours ...it performed extreemly well.... Here's a pic of the little beast....  If you use brick for your construction, don't forget to allow for the insulation layers. Here's a sketch I done a while ago for a 45" diameter oven. It's much larger than your project but you can see how much space is needed for the insulation.....  All the best with your build.........and keep us informed (please) Terry |
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Post by bighairyal on Apr 20, 2012 21:44:23 GMT
Your footprint of 1.5 x 1.3m should be more than plenty for a cob/clay oven.
My brick base is only 1.0 x 1.0m, and the internal diameter of the oven is going to end up being approximately 70cm, or 28". I am skimping a little on insulation (in it for the pizza rather than long bread baking sessions), but with your larger footprint I'm quite sure you'll be able to construct an oven of ~90cm, or 35" in diameter.
Enjoy!
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Post by turkey on Apr 22, 2012 8:37:02 GMT
top tip from my bad calculations when planning mine. Don't forget to double the wall and insulation thickness as you have one each side, sounds obvious but something that nearly caught me out,
the expensive blanket insulation performs a lot better than the home made style, normally not an issue, but if you are trying to max the size worth considering, might ruin the natural feel of a clay oven.
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Post by dougclay on Apr 22, 2012 10:13:39 GMT
The base of our clayoven is 100cm x100cm and the cooking surface is 50cm wide and just over 63cm front to back. This performs very well and while I would never be able to cook a 12" pizza, I don't want to either... for us it works much better to produce lots of small pizzas very fast. There's room for burning logs and large embers at the back while cooking and smaller coals at the sides. Small pizzas are easier to handle on the peel and cook more evenly and while we like to use the oven with family and friends, the small size means that we can use it just for the four of us  Kids sized hotdog and mozarella. as for insulation of the dome, you can get a wider cooking surface by making a wider dome and taking the sides up at a steeper angle on the outside... heat rises so the bottom of the dome doesn't lose so much heat as the top. You can get away with a minimum thickness of insulation at the bottom and build it up thicker as you go higher if you see what I mean...  All depends what you want to cook, but work out the widest thing you want to put in the oven (baking tray or pizza) and go from there.. DougClay |
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