More wood-fired oven pizza pics.

[fishingpol]

Beautiful hot summer day up here. I fired up the mud oven and made four pizzas.

Started it with oak splitter trash from the last wood delivery and moved to hard maple. Fired hard for about an hour.



Raked the coals forward for 20 minutes to heat the firebricks and pushed it all back with the angle iron. Added small maple split to cook the tops.



Margherita first out. I gave it a few more minutes. I put minced garlic in the olive oil before the fresh Mozzeralla cheese. Fresh tomatoes and basil and a sprinkle of salt. It was really good. Thanks again Bfunk.





Pepperoni well cooked so they are crispy.




Black olive.



Last one was cheese with extra minced garlic. I added the extra garlic without telling the wife. No complaints.



I took the leftover tomatoes, sprinkled olive oil, mozz cheese, basil, oregano and salt on top and threw them in for a few minutes. It was pretty good.

 

[osagebow]

Niiiiiiiiiiiice!

The pie...sheesa' done!

 

[thewoodlands]

They look great FP, just what I needed.

 

[fishingpol]

They look great FP, just what I needed.

A taste of summer and I get to burn wood...

 

[thewoodlands]

If I ate that much the scales would be pushing 240.

 

[begreen]

Dagummit Jon, now you made me drool on the keyboard and hungry. Those pizzas look great.

 

[fishingpol]

Dagummit Jon, now you made me drool on the keyboard and hungry. Those pizzas look great.

Thanks BG. I am hoping to make some more pizza in a few weeks with fresh summer vegetables. Onions, peppers, eggplant, mushrooms, etc.

 

[Hills Hoard]

i am starving right now and those pics of the pizzas didnt help at all...

looks awesome!!

 

[Freeheat]

I have to try that first one you made sounds great!! All those za's look good

JIM

 

[ScotO]

Jon, you seriously need to look into doing a small restaurant or something, maybe even just setting up a wood fired oven at fairs......you've got some great lookin' eats there, my friend!

Can you air-mail one of those (heck, one of EACH) down here to me, or do I have to go and get airfare and come up there?!

 

[WellSeasoned]

Looks better than my local rustic pizzeria. Your pizzas are so mouth watering.

 

[Adios Pantalones]

Did you just do 2:1 of sand:that clay for the inside?

 

[fishingpol]

I have to try that first one you made sounds great!! All those za's look good

JIM

Margherita is just excellent, no tomato sauce. Fresh tomatoes and mozz cheese, not the shredded stuff. Bfunk got me started on that one after he made one. I nicked some fresh basil off my neighbors herb garden and sent a few slices up for payback. Note to self: buy a basil plant.

 

[fishingpol]

Jon, you seriously need to look into doing a small restaurant or something, maybe even just setting up a wood fired oven at fairs......you've got some great lookin' eats there, my friend!

Can you air-mail one of those (heck, one of EACH) down here to me, or do I have to go and get airfare and come up there?!

I was set up at a two day show with some of my woodworking stuff a few weeks ago and there was a wood-fired pizza vendor with a cast refractory oven on a trailer set up. I was down wind and had to smell that thing all weekend. $3.00 a slice, and honestly, it was just ok. I have no desire to go into business, but I will feed friends, neighbors and family. I don't need much convincing to fire it up.

I think you need to build a small brick oven on the opposite side of that keyhole firepit. I'm sure you could rig something up.

 

[ScotO]

I was set up at a two day show with some of my woodworking stuff a few weeks ago and there was a wood-fired pizza vendor with a cast refractory oven on a trailer set up. I was down wind and had to smell that thing all weekend. $3.00 a slice, and honestly, it was just ok. I have no desire to go into business, but I will feed friends, neighbors and family. I don't need much convincing to fire it up.

I think you need to build a small brick oven on the opposite side of that keyhole firepit. I'm sure you could rig something up.

That's definitely in the works next year.....a big stone and brick pizza/bread oven.

 

[fishingpol]

Did you just do 2:1 of sand:that clay for the inside?

2:1 first layer and scratched , 2:1 with straw scratched for the second and one more 2:1 for the outside smoothed with a piece of flat wood to firm it up and damp sponge for smoothness.

 

[fishingpol]

If I ate that much the scales would be pushing 240.

With the amount of time you spend in the woods processing, I can't see that happening.

 

[ScotO]

2:1 first layer and scratched , 2:1 with straw scratched for the second and one more 2:1 for the outside smoothed with a piece of flat wood to firm it up and damp sponge for smoothness.

I'll be in touch with you when I do to do my dome.....I was going to use firebrick and a plywood form, but I like yours (total dome) better. I'll then case the entirety of it in stone, do the doorway in brick.

 

[fishingpol]

I used wet sand to form the dome and covered it in newspaper then clay/sand mix. I cheated and stacked some brick to take up space so I would not have to buy more sand. When it set up, I removed the sand out the door. There are door to dome height ratios for a good draft. If the day comes that I have to rebuild the dome, I would probably try a firebrick beehive style with a chimney and clad in sand/clay. But I'd have to cut a hole in the roof to vent it. I am completely happy with what I have though.


.

 

[Pallet Pete]

Beautiful hot summer day up here. I fired up the mud oven and made four pizzas.

Started it with oak splitter trash from the last wood delivery and moved to hard maple. Fired hard for about an hour.

View attachment 105825 View attachment 105826

Raked the coals forward for 20 minutes to heat the firebricks and pushed it all back with the angle iron. Added small maple split to cook the tops.

View attachment 105827 View attachment 105828

Margherita first out. I gave it a few more minutes. I put minced garlic in the olive oil before the fresh Mozzeralla cheese. Fresh tomatoes and basil and a sprinkle of salt. It was really good. Thanks again Bfunk.


View attachment 105829


Pepperoni well cooked so they are crispy.


View attachment 105843

Black olive.

View attachment 105831

Last one was cheese with extra minced garlic. I added the extra garlic without telling the wife. No complaints.

View attachment 105832

I took the leftover tomatoes, sprinkled olive oil, mozz cheese, basil, oregano and salt on top and threw them in for a few minutes. It was pretty good.


View attachment 105833

Would you happen to do mail order Jon ? Cuz I'd be your best customer ! That looks great.

Pete