Build your own brick pizza oven - Page 2 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Community > General Chit Chat > Build your own brick pizza oven

Reply
 
Thread Tools
Old 01-30-2013, 02:43 AM   #11
rdann87
Recipes 
 
Mar 2011
Manchester, Connecticut
Posts: 137
Liked 4 Times on 4 Posts


I just had pizza and I'm already wanting More.

That is one heck of an oven. Congrats
__________________
Be Kind Brewing

"Always Be Kind to a Creative Mind"

 
Reply With Quote
Old 01-30-2013, 04:49 AM   #12
Evets
 
Evets's Avatar
Recipes 
 
Jan 2006
Lancaster County, Pa.
Posts: 1,953
Liked 240 Times on 107 Posts


Hey Cider, nice oven, and slide show! I built mine a couple years ago using the same plans from Forno Bravo. Mine is 42" I.D. Here's a link to my build thread. http://www.pizzamaking.com/forum/ind...c,11155.0.html

Also, here is a little hobby business I recently started. I converted a 1967 Airstream camper into a Neapolitan pizza kitchen, complete with a 36" wood-fired oven.
Click image for larger version

Name:	oven 577.jpg
Views:	897
Size:	53.7 KB
ID:	97455   Click image for larger version

Name:	bagels 017.jpg
Views:	357
Size:	61.9 KB
ID:	97456   Click image for larger version

Name:	pizza 288.jpg
Views:	224
Size:	45.4 KB
ID:	97457  
__________________
If I'd known I was gonna live this long, I'd have taken better care of myself!

 
Reply With Quote
Old 01-30-2013, 09:42 PM   #13
Cider123
Recipes 
 
Nov 2010
, Maine
Posts: 1,131
Liked 240 Times on 149 Posts


Both your ovens look awesome. It looks like you beveled your dome bricks which is something I wish I could have done. I did all my cutting with a hand held pnuematic grinder and a 4.5 inch masonary blade. I remember those cuts where the dome met with inner arch. That was difficult, trying to keep it from forming a teardrop shape.

So one thing that I wish I had done is pouring a base slab and a second slab for the oven floor. Pouring all that concrete was beyond me at the time, but I wish I had that more stable base and the extra storage underneath would be nice. So those are things for my next build. My block stand sits on a base of pure sand which is several feet deep and tamped. I only hope it does not shift too much over time, but I'm told the sand is much more stable than soil.
It has been a year and it has not moved at all so knock on wood.
I am amazed how that trailer is able to support the weight of your 36 inch oven. That is also the size of my oven. The trailer is very cool.
__________________
I like beer
Yes, he likes beer

 
Reply With Quote
Old 01-30-2013, 10:18 PM   #14
Evets
 
Evets's Avatar
Recipes 
 
Jan 2006
Lancaster County, Pa.
Posts: 1,953
Liked 240 Times on 107 Posts


Yeah, I used a 10 inch wet tile saw for all my cuts. So much easier than an angle grinder.
I'm sure your base is fine for at least a very long time. Eventually it may shift with enough freeze/thaw cycles but I suspect it won't really affect how the oven works.
The Airstream took a lot of work. It required removing the body and reinforcing the frame and installing a new heavy duty torsion axle. It's a lot of fun though, for sure. Also, it's nice cooking in the driveway in the winter when it's too cold and muddy to hang around the backyard oven.
__________________
If I'd known I was gonna live this long, I'd have taken better care of myself!

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Pizza in the Wood-Fired Oven Evets Cooking & Pairing 3 09-03-2011 01:14 PM
Cast Iron pizza pizza Sean Cooking & Pairing 20 02-16-2009 01:47 AM
Wood Burning Masonry (Pizza) Oven arturo7 Cooking & Pairing 5 08-05-2008 12:34 AM
Pizza Stuffed Pizza Danek Cooking & Pairing 26 07-15-2008 11:41 PM
Marzoni's Brick Oven & Brewing Co. - Altoona, PA RoaringBrewer North East Homebrew Forum 14 06-03-2008 07:49 PM


Forum Jump