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      03-21-2018, 10:19 AM   #67
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I had a busy weekend with the oven. Friday I hit a little local market and got some fresh swordfish, I used a cast iron pan, some onion, asparagus, lemon, finished with a compound butter (head of roasted garlic, stick of butter, zest of one lemon, parsley, salt and pepper). Also some fingerling potatoes, olive oil green onion, salt, pepper, garlic powder.

We had a party for my 3 year old yesterday, I think there were more the 40 people in my back yard, I made 20 pizzas (2 gluten free).
Ken - just to confirm...because such a project does interest me to be honest...where does the pizza go? I assume on the stone floor, but how close to the fire? Is the floor easy to clean? How do you get the wood lit easily?
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      03-21-2018, 10:47 AM   #68
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To be honest, even before I saw the pictures, I had been seriously contemplating building my own pizza oven. It would look like a piece of crap, no doubt, because it is built by me, but this thread has renewed my interest in possibly doing this in the summer or the next.

Thing is, I have not the first clue when it comes to masonry. But I really have the urge to try to build one...
I'm trying to figure out how to build a summer kitchen with a huge grill, a pizza oven and it has to look pretty too! Too bad I really suck at masonry (is that the right word even) so I have to be nice to the spouse so he'll do it for me. I never should open cooking or house project threads. This will cost me.
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      03-21-2018, 10:51 AM   #69
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To be honest, even before I saw the pictures, I had been seriously contemplating building my own pizza oven. It would look like a piece of crap, no doubt, because it is built by me, but this thread has renewed my interest in possibly doing this in the summer or the next.

Thing is, I have not the first clue when it comes to masonry. But I really have the urge to try to build one...
If you are interested in doing it check out Fonro Bravo, they make kits from pretty basic (you have to do a lot) to pretty complete (you just assemble). If nothing else you can get some good ideas.

If my backyard was otherwise done, I would have built my own oven, I'm good with masonry and concrete (as will be show in pictures soon), but with all the other stuff I am doing I wanted something done, plus I just really like the way my oven looks.
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      03-21-2018, 11:04 AM   #70
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Ken - just to confirm...because such a project does interest me to be honest...where does the pizza go? I assume on the stone floor, but how close to the fire? Is the floor easy to clean? How do you get the wood lit easily?
The pizza goes straight on the floor. The oven is very easy to light, I build a 'log cabin' fire and light it with a propane torch (like you would use to sweat copper plumbing), in about 45 minutes to an hour the floor is 700 degrees and the dome is over 1000.

Once the fire is burned down, I push it to the back of the oven, throw on another log and and let the floor (where the fire was) cool to about 650 degrees, which I find is perfect for cooking pizza (I tried closer to 800 once, but it got more charred then I like, and it went way too fast to keep up with).

You have a wire brush to get the ash out of the way, and you cook where the fire was on the floor, the pizza is very close to the fire (2" or 3" away), you have to turn it after about a minute, and it is done in 2.

The oven is basically self cleaning, when you build the fire it burns off everything each time. This sunday a friend wanted to try to make pizza, it was a mess and ended up sticking to the floor, I got it out pretty easily (it still tasted good, just wasn't pretty), and just pulled some coals over the stuck part to burn it off and we were good to go. She made a few perfect pizzas after that first one, it really isn't hard.
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      03-21-2018, 11:18 AM   #71
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I'm trying to figure out how to build a summer kitchen with a huge grill, a pizza oven and it has to look pretty too! Too bad I really suck at masonry (is that the right word even) so I have to be nice to the spouse so he'll do it for me. I never should open cooking or house project threads. This will cost me.
What do you have in mind? What kind of grill? Do you want a roof over it? A fully functional kitchen or a place to grill/cook?
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      03-21-2018, 11:30 AM   #72
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What do you have in mind? What kind of grill? Do you want a roof over it? A fully functional kitchen or a place to grill/cook?
I'm in Finland, so snow is something to consider so I can't see a roof happening but as all Finns, some light snow or rain won't stop me.

I'm running out of vocabulary bigly here but basically I want a pit(?) for logs that'll be a meter by 1,5m, a ton of space to lay down dishes and thanks to you, a pizza oven. I'm building a full wood burning oven thingy inside also for daily cooking but for the grill season I really want to copy your pizza oven, though one can do those in a traditional oven thingy too.

As you can see, cooking is not a topic I talk about in English ever.

My son says I have to say sorry for being an idiot but he wants me to learn how to do as hood looking pizza as you do.
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      03-21-2018, 11:50 AM   #73
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I'm in Finland, so snow is something to consider so I can't see a roof happening but as all Finns, some light snow or rain won't stop me.

I'm running out of vocabulary bigly here but basically I want a pit(?) for logs that'll be a meter by 1,5m, a ton of space to lay down dishes and thanks to you, a pizza oven. I'm building a full wood burning oven thingy inside also for daily cooking but for the grill season I really want to copy your pizza oven, though one can do those in a traditional oven thingy too.

As you can see, cooking is not a topic I talk about in English ever.

My son says I have to say sorry for being an idiot but he wants me to learn how to do as hood looking pizza as you do.
Here is what you need, pizza oven and a Santa Maria style pit.
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      03-21-2018, 12:25 PM   #74
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Here is what you need, pizza oven and a Santa Maria style pit.
I think I just fell in love!

Yeah, basically that.
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      03-21-2018, 12:32 PM   #75
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Here is what you need, pizza oven and a Santa Maria style pit.
That's pretty impressive! I just don't like the chimney, I feel like it should be staggered and centred like the other two levels. That would be a minor complaint of course. I'm now trying to think of where I could place an oven in my backyard.
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      03-21-2018, 12:53 PM   #76
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That's pretty impressive! I just don't like the chimney, I feel like it should be staggered and centred like the other two levels. That would be a minor complaint of course. I'm now trying to think of where I could place an oven in my backyard.
I would prefer that too.
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      03-21-2018, 03:45 PM   #77
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Here is what you need, pizza oven and a Santa Maria style pit.
Um, honey? Can I rip out a few trees and claim a space about 10x15 in the back yard? Oh, and some money?
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      03-21-2018, 04:01 PM   #78
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I would prefer that too.
That chimney is for decorative use only. There is a formula to calculate how tall it has to be for the smoke to actually go through it but that sure as hell ain't it.
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      03-21-2018, 04:06 PM   #79
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That chimney is for decorative use only. There is a formula to calculate how tall it has to be for the smoke to actually go through it but that sure as hell ain't it.
Yes, and yes, the guys at woodlanddirect.com helped me sort out how much chimney pipe I needed based on the height and pitch of my pavilion roof.
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      03-21-2018, 04:14 PM   #80
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Yes, and yes, the guys at woodlanddirect.com helped me sort out how much chimney pipe I needed based on the height and pitch of my pavilion roof.
Oh come on! I knew the words needed for that sentence! That was my last attempt to redeem myself in my son's eyes.

"you're so lame mom when you run out of words but don't shut up even then. "
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      03-21-2018, 08:07 PM   #81
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"you're so lame mom when you run out of words but don't shut up even then. "
Your son has a good head on his shoulders. Raised right.
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      03-21-2018, 08:22 PM   #82
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Your son has a good head on his shoulders. Raised right.
I love him to bits but I kind of have to.
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      03-23-2018, 11:43 PM   #83
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tomorrow it gets real, al pastor in the pizza oven
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      03-26-2018, 12:02 PM   #84
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Ok, I made the al pastor. I became a little obsessed with the idea of vertically roasting like you see in a mexican or greek (gyros are on my list) restaurant, but without the motorized gas vertical rotisserie. It worked great!

I got a pork shoulder, sliced it thin. Made a rather elaborate marinade, coated the pieces individually, took a 2" thick piece of pineapple and used it as the base. A couple of thick wood skewers and I was ready to stack on the meat. A thick slice of onion on top and we were ready to go. It took about 2 to 2 1/2 hours to be done.

I am going to change my set up and process a little bit next time to avoid burning the onion and edges at the top (first try), the dome in the brick oven retains massive amounts of heat and the top of a tall item gets blasted. I wrapped it quick, so I really didn't lose any meat, but the onion was charred.

It was juicy and delicious, I also made a roasted tomatillio salsa to go with it.
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      03-26-2018, 01:04 PM   #85
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Quote:
Originally Posted by KenB925 View Post
Ok, I made the al pastor. I became a little obsessed with the idea of vertically roasting like you see in a mexican or greek (gyros are on my list) restaurant, but without the motorized gas vertical rotisserie. It worked great!

I got a pork shoulder, sliced it thin. Made a rather elaborate marinade, coated the pieces individually, took a 2" thick piece of pineapple and used it as the base. A couple of thick wood skewers and I was ready to stack on the meat. A thick slice of onion on top and we were ready to go. It took about 2 to 2 1/2 hours to be done.

I am going to change my set up and process a little bit next time to avoid burning the onion and edges at the top (first try), the dome in the brick oven retains massive amounts of heat and the top of a tall item gets blasted. I wrapped it quick, so I really didn't lose any meat, but the onion was charred.

It was juicy and delicious, I also made a roasted tomatillio salsa to go with it.

What was your address again? Would you rather I bring rum or whisky?
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      03-26-2018, 01:15 PM   #86
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What was your address again? Would you rather I bring rum or whisky?
Rum for summer, whiskey when its cold out
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      03-26-2018, 06:25 PM   #87
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Rum for summer, whiskey when its cold out
Wait. With that whole "The coldest winter I spent was that summer in San Francisco" I think I should error on the side of caution and bring both
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      03-26-2018, 09:46 PM   #88
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Speaking of food, Ugly Delicious is a pretty good series to watch on Netflix.

Makes me want to eat tacos at Pujol

If you love food, I highly suggest going to Alinea in Chicago.

LA also has some pretty good food but you have to drive and park to find it unlike other metros where public trans is good.

I love eating myself through cities, but I am not smart enough to be a foodie. I can't describe why I like something other than "tastes good to me"
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