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Post by greensheepuk on Jul 17, 2012 21:49:35 GMT
Thanks Marcus, I agree, oil drums are extremely versatile and so cheap! There's not much strength in them once you start cutting, but with the right support and some thought to design they can be extremely useful. Updates to come as soon as i can fire it up, If i have to use an umbarella then that's how it will be! lol. A few more 'completed' pics that i forgot to post before:
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Post by greensheepuk on Jul 18, 2012 18:14:02 GMT
ok so I'm firing it tonight! One quick question if anyone happens to see this soon, how can you estimate the temperature of your oven without a thermometer? Mine hasn't arrived yet.
Cheers, JK.
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Post by Fat Bob on Jul 18, 2012 18:27:51 GMT
When the black soot on the furthest point in the stove turns white. Or chuck a pinch of flour onto the hearth and see how quick it ignites.
Have fun!
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Post by greensheepuk on Jul 18, 2012 18:40:30 GMT
Thanks Bob, good tips!
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Post by greensheepuk on Jul 18, 2012 19:44:45 GMT
I've literally just fired it up and the darkest storm clouds you've ever seen are now moving in!!! Please just give me an hour to make my pizza then you can rain all night!
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Post by greensheepuk on Jul 18, 2012 20:30:33 GMT
Hope you're about Bob! Here's where I'm at, the clear ring started at the flue and worked its way down, just leaving the parts shown in the pic, I moved the fire back to cover these areas and it's now dying down to coals so I guess once the fire is almost gone and its close to just coals, I can move it aside and give the floor a go? Do I need to let the floor cool after I move the coals or just go for it? JK.
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Post by greensheepuk on Jul 18, 2012 22:15:10 GMT
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Post by Fat Bob on Jul 18, 2012 23:07:33 GMT
Nobody can tell you just how to use your WFO they are all different - just relax and enjoy and learn how to use your creation.
I think you are doing a reasonable job in a small oven with not much fire area and a high roof.
Pizza looks good.
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Post by greensheepuk on Jul 19, 2012 6:35:43 GMT
Thanks Bob, I agree, much experimentation to come.
The next time ill also be moving the fire all over to one side rather than splitting it into two before cooking, I think that should allow me to keep a bigger fire and maintain the dome heat while cooking.
JK
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Post by cannyfradock on Jul 19, 2012 18:59:16 GMT
.....yep. Agree with Bob......Once you have got enough heat in the oven.....and spread the embers over the whole of the hearth for a few minutes, move the embers to the right rear (if you're right handed)....your build is quite different to anything I've seen, but the hearth should...then, hold enough heat for a good batch of pizza's.
Trial and error is fun and half the battle in turning out a decent pizza. I normally leave my pizza's for 50 seconds before turning them. By then leoparding should have started on the underside.
The oven looks brilliant. The pizza's look great.
Terry
p.s....if the pizza dough starts to "bubble up" when baking.....you can do one of two things.....dock the pizza base....or keep the pizza dough as close to 3 degrees c as you can.
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Post by Fat Bob on Jul 19, 2012 19:08:27 GMT
We always parcook the base before topping - just 30 seconds in the oven. Makes a good crisp base and easier to move the pizza into the WFO.
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Post by greensheepuk on Jul 19, 2012 19:36:26 GMT
I must admit I was a bit surprised by the three or four large bubbles in the base. Don't get me wrong i've been making pizza dough for going on 15 years but its always been tailored to how my particular domestic oven at the time has performed. I think i'll have to do some reading into slow raise 'napoli style' doughs and go from there. But like you both say, now I know the oven has potential i'm really looking forward to the experimentation ahead.
Just need that 'late summer' the weather people keep talking about, lol.
JK
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Post by greensheepuk on Jul 20, 2012 22:01:09 GMT
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Post by Fat Bob on Jul 20, 2012 22:17:31 GMT
You seem to be having little problem - well done! Great pics.
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Post by greensheepuk on Jul 20, 2012 22:23:43 GMT
Thanks Bob, I think i'll move my attention to the BBQ section next then back to the oven with a stromboli, my favourite pizza of all! lol.
JK.
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