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Coal-fired pizza and wings in the WFO

Post in 'The Inglenook' started by fishingpol, Jun 1, 2013.

  1. fishingpol

    fishingpol Minister of Fire

    Joined:
    Jul 13, 2010
    Messages:
    2,052
    Loc:
    Merrimack Valley, MA
    Started a hard maple fire with a 1/4 Supercedar to get a coal bed established.

    IMG_3747.JPG


    Tossed on a few large handfuls of anthracite coal for extra heat. Like it really needed it. Once the coal was glowing red, I put maple splits to darken the top crust. Pushed in the angle iron and she was ready.

    IMG_3773.JPG

    Cheese pizza.


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    Pepperoni


    IMG_3788.JPG IMG_3789.JPG

    The honey barbeque wings went in and I bricked up the door to keep the heat in the oven.

    They had a nice crisp to them.


    IMG_3795.JPG

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  2. ScotO

    ScotO Guest

    AWE, MAN! You got me beat this weekend.....hands down!!;)
    That food looks fantastic. Yet another reason to get my living room done and get started on the wood fired oven.......
  3. PapaDave

    PapaDave Minister of Fire

    Joined:
    Feb 23, 2008
    Messages:
    5,740
    Loc:
    Northern MI - in the mitten
    I'm thinkin' Mrs. SO will agree on this point.
    My lovely wife, um, "scolded" me (AKA, got pretty ticked at me) yesterday for not having some molding done in the bedroom. Reasons don't count...they're merely looked at as excuses.
    In the meantime, I had started tearing up the stove room.
    I'm beginning to see her point.>> Begrudgingly.
    ScotO likes this.
  4. ironpony

    ironpony Minister of Fire

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    mid-ohio
    Looks good, Do you find any advantage to pushing the fire to the back? I usually push it to the side and load two pizzas back to front.
    have to try the wing idea this weekend
    ScotO likes this.
  5. fishingpol

    fishingpol Minister of Fire

    Joined:
    Jul 13, 2010
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    Merrimack Valley, MA
    This oven is a down draft. Air enters through the door at the bottom, rushes to the fire, up the back and top of the dome and then down the front and out. The stratified air is so distinct at the door. When I first fired it up with the fire in the middle of the oven, there was too much turbulence and could not get a hard, steady burn.

    Now you got me thinking of a side fire. It would be easier loading the pizza in straight. Thanks for mentioning it.
    ScotO likes this.
  6. begreen

    begreen Mooderator Staff Member

    Joined:
    Nov 18, 2005
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    46,909
    Loc:
    South Puget Sound, WA
    I tried a wimpy Weber pizza this weekend. It doesn't hold a candle to yours. Not enough top heat in there. But it still was tasty. :)

    IMG_1603web.jpg
    Eatonpcat and ScotO like this.
  7. fishingpol

    fishingpol Minister of Fire

    Joined:
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    2,052
    Loc:
    Merrimack Valley, MA
    It looks fine to me. I started out using a Weber. I was able to obtain a discarded lid and cut an opening with a jigsaw wide enough for a perforated pizza pan. I built the fire in the back using maple or oak. heat would rise up across the dome and out the door. 1/4 turn every few minutes. It worked well.

    There is a Youtube video where a guy builds a pizza oven using fire brick and angle iron. All loose stacked, no mortar. It worked surprisingly well.
    IMG_3392.JPG DSC09389.JPG DSC09388.JPG
    Eatonpcat and ScotO like this.
  8. Freeheat

    Freeheat Minister of Fire

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    Feb 1, 2010
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    Loc:
    West of Cleveland
    They all look good! Thats what I'm making for dinner tonight ....... your making me hungry maybe lunch:)
    ScotO likes this.

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