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Post by oblertone on Oct 16, 2015 14:43:52 GMT
Have a look at my build thread (below) as I used old red half bricks; as to mortar being expensive, I used sand & cement from wickes, lime from a local source and a bag of fireclay. Can't recall but it wasn't more than £50 all in; although I did buy a cement mixer for another £50. I used a ratio of 3-1-1-1 for my dry ingredients, known hereabouts as homebrew.
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Post by oblertone on Oct 13, 2015 9:32:50 GMT
If you cook the same base in the same oven with and without toppings and 'without' cooks well, then the issue is with your toppings. There is a regular debate at my pizza evenings regarding 'less is more' but as far as cooking is concerned it definitely has merit; a heavy wet sauce will retard the centre of your base. I have found that using quality chopped tomatoes straight from the tin gives a better result than a puréed sauce; also pre grated mozzarella helps spread the load.
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Post by oblertone on Sept 28, 2015 17:29:27 GMT
The beauty of self building is that there are no 'right' answers; of course some schemes will work better than others such as the oven/arch ratio but ovens without this work perfectly well, the same is true of your smoke box so build it as you see fit. As to insulating the arch, I did because it gave me a more even platform for my desired finish, others don't because technically you don't need retained heat in this area; will it crack your render ? Possibly, but only the test of time will tell. i do like your idea of creating your own twin-wall, loose vermiculite is a wonderful insulator and should stop the clay pot cracking.
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Post by oblertone on Sept 25, 2015 5:56:33 GMT
I thought this effect was fairly normal; I use semolina as a base 'lubricant' and it blackens immediately but burns off pretty rapidly too. Doesn't seem to have any effect on the taste of my pizza either.
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Post by oblertone on Sept 24, 2015 0:11:55 GMT
Garlic butter, cold boiled new potato, chard, blue cheese, with a splash of olive oil after cooking. Sounds weird, just try it.
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Post by oblertone on Sept 23, 2015 6:48:49 GMT
Entry width is generally about half the internal diameter, so 15" on a 36" internal oven is about right. Apparently it allows for good access for pans and peels, and correct air-flow to feed the fire.
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Post by oblertone on Sept 22, 2015 22:40:08 GMT
Definitely go with the stainless flue, it has a cowl to keep rainwater out of your oven. As to a winter cover, is the flue demountable ? If not you may struggle finding a cover that fits; if it is then a 6' round table cover from eBay works well and cost about a tenner. An insulation blanket with a wire cage and waterproof layer is what I used, I actually used waterproof tile adhesive as I intended to mosaic over it, worked ok for me.
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Post by oblertone on Sept 13, 2015 7:15:39 GMT
As you've found out, a little controlled fire helps the cooking process, a supply of small dry sticks to hand allows fine control.
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Post by oblertone on Sept 13, 2015 7:04:55 GMT
Try a test run with your dough scheme, flour isn't too expensive but I fear your overnight storage plan may overwhelm you. Once the dough is mixed it takes on a life of its own and containing it can be a challenge.
Good luck
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Post by oblertone on Sept 13, 2015 6:59:31 GMT
Your red bricks will be fine for the arch; indeed I'd have been tempted to do the whole dome in them, but that's what comes from being a Yorkshireman.
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Post by oblertone on Sept 13, 2015 6:52:53 GMT
Can't help re the IT but the soldiers should be cemented together but not down, thus allowing for some expansion when hot.
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Post by oblertone on Sept 11, 2015 14:00:14 GMT
If you've got the space try googling 'Coleman Event Shelter' it is basically an open sided tent that will keep your guests dry and warm as the heat from the oven mouth goes under the canopy. They are often on sale at this time of year for £140 ish.
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Post by oblertone on Sept 11, 2015 13:42:40 GMT
Having managed a few 70+ pizza evenings I'd say the following rules should apply:
1) Don't let the punters anywhere near your dough 2) There's no such thing as 'too much semolina' 3) The Cook has enough to do so stay away from the prep table 4) Use paper plates & kitchen roll.
A few further reflections; I started out making roast pepper and garlic tomato sauce, I now just use quality chopped tomato straight from the tin, no-one noticed. A domestic food mixer can only handle 1Kg of dry ingredients (enough for 10-12 bases) so make your dough in batches timed to cater for your throughput and keep them balled in plastic lidded boxes; nb - See rule 2 above. A friend has invested in a pizza dough rolling machine from a catering auction site, it takes much of the guesswork out of 'how thin is thin'. Try doing a few plain bases with garlic butter to start, let's you judge how hot your oven is. These are just my ideas, others will be along shortly ...
Basic dough: 500gm white bread flour 500gm 00 Pizza flour 1tsp Fast Acting yeast 1tsp Sugar 1tsp Salt Enough water to combine the above, approx 600ml/1pint
Put all dry ingredients in a food mixer with a dough hook and add most of the water, combine on slow/med speed adding the rest of the water until all the flour is just taken up. Up the speed and let it knead for 5 mins, then cover and set aside for at least an hour or until it has doubled in size. On a floured surface knock the risen dough back and divide into balls of 150-200 gm, then roll the individual balls in semolina (see rule 2) and place in plastic box with a lid, the semolina stops them sticking together. Once they've risen again they are ready to be rolled out into pizza bases; you can retard the second rise by putting the box in a fridge.
Good luck !
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Post by oblertone on Sept 10, 2015 8:58:59 GMT
Fabulous build, thank you for sharing. Another short section of twin-wall might help with your smoke issues, assuming it's the 'twist to fit' stuff.
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Post by oblertone on Sept 10, 2015 8:43:16 GMT
Paul in Beaworthy, Devon Mobile on hand trolley Heater block floor and red brick igloo, mosaic finish
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