I have been asked to make a small outdoor pizza oven
Have seen some on the web but they are about 1000gbp
Seems a lot for a bit of fireclay
One about 30 inch diameter 18 inch high is what I have in mind
However not sure where to start.
How best to make the dome shape, whether to use small fire bricks and build like a mini igloo, or try to make a dome shape mould and cover with 2 inch of fireclay.
How to calculate quantity of fireclay required or where to source it are other unknowns
The Pot Kiln, quite close to me, has one that they built themselves. It works well and the owner, Mike Robinson, is quite an approachable fellow and might be willing to explain.
"Mike....." ha scritto nel messaggio news:1t2zjme2obz5v$. snipped-for-privacy@40tude.net...
No, she does not, but has restored a single one.
No one builds them here anymore excpet commercial ones, but even those have a prefab center. There is a lively trade in prefab ones for outside, some have some cement to make them look a bit more authentic, most are black metal. They cost about ?1000 and up depending on bells and whistles.
The wholly hand built ones. like my old one, are tons of masonry. That's why it takes 12 hours to heat up. The heatproof cement is just an inner finish.
Why? I've never seen one so small. The wood one uses is a metre long! I think you are paying too much attention to how it looks and not enough to how it works. You build the fire, hear it and it stays hot for hours and hours, the temp going down all the time so that you cook things at high temps, then sort of high, then moderate... you get it. In pizza parlors they feed the fire for the 2 hours they are using it, so there has to be room for the wood as well as the pizza. What you describe would hold only one pizza or one loaf of bread, so where will the wood go?
"Kathleen Roberts" ha scritto nel messaggio news: snipped-for-privacy@bt.com...
All of those look like the cement versions of the prefab ones you can buy. Seems like that would be cheaper, but I wouldn't have a clue how to use one so small. Teensy wood?
Ours takes three or four hours, depending on ambient temperature, wind and moisture, to get to enough heat to bake a month's worth of very good bread. Pizzas take far less time, in fact you bake pizzas while there is still fire in the oven.
That doesn't mean anything except that you've never seen one so small.
Not necessarily. I
Does it sing???
Not everyone needs that range.
I think you're the one who's being unnecessarily precise. An oven which would only be used for home pizza making doesn't need to be big. Even one used for bread doesn't need to be much bigger than what Mike's talking about. 'Pizza parlours' are commercial and can't be compared with someone making a pizza oven for personal use.
In fact most pizzas for take-aways and restaurants in UK are made in huge factories and shipped, probably frozen, to the outlets. I doubt that they ever see the inside of a stone pizza oven.
There is no standard mud/stone/earth/bread/pizza oven. There might well be optimum ones for commercial or even home use but it all depends on what you want.
1m lengths of timber wouldn't fit into our oven and it works extremely well.
"Mary Fisher" ha scritto nel messaggio news:48877d01$0$766$ snipped-for-privacy@master.news.zetnet.net...
Here is my experience. My name was even mentioned in terms of pizza ovens. I was obliging.
formatting link
can make pizza in a combo microwave and grill oven. I think he's going for something more here. I think it is lovely that people like your husband and the OP are building ovens, but asked about pizza ovens, my response is the above, which you don't like.
Mary, I asked Guisi to comment on italian authentic pizza ovens in Italy, where she lives, that many Brits do make do with less is fairly irrelevant to her descriptions.
HomeOwnersHub website is not affiliated with any of the manufacturers or service providers discussed here.
All logos and trade names are the property of their respective owners.