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Wood oven pizza.
Tinyfish
Posts: 1,755
Not a kamado cook but delicious. I have a type of wood fired pizza oven that I use for my pizza cooks. Tonight I cooked nine thin crust pizza's at 800f. They cook about 1.5 to 2 minutes each and I cook two at a time.
The firebox got a nice fire going.
A pizza ready to go and a couple in the oven
A few of the cooked pizza's
The pizza bottom cooked just right
Funny story. I always make my pizza last, the clean up pizza since I use up what ever is left for toppings. I had my pizza load just right then I cooked it to perfection. I am walking through the sliding door and my pizza takes a flip off the pizza peel and lands upside down on the floor. In shock I was deciding if I was going to give this pizza to the pizza gods...heck no! I scope up the pizza put the topping back on trying to stay under the three second rule...lol
The firebox got a nice fire going.
A pizza ready to go and a couple in the oven
A few of the cooked pizza's
The pizza bottom cooked just right
Funny story. I always make my pizza last, the clean up pizza since I use up what ever is left for toppings. I had my pizza load just right then I cooked it to perfection. I am walking through the sliding door and my pizza takes a flip off the pizza peel and lands upside down on the floor. In shock I was deciding if I was going to give this pizza to the pizza gods...heck no! I scope up the pizza put the topping back on trying to stay under the three second rule...lol
Comments
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Looks good but I suspect that this thread will go the way of the buffalo...____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Any pics of the pizza oven during day light?"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
@WeberWho? Sorry I don't have any during the day but I just took this now for you
If you want more or better pictures let me know and I'll take them tomorrow. -
Great looking pie!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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@paqman I might have to paint the oven green...lol.
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KK and then this, life is good my friend! Is that Cusinart from Lowes or crappy tire?canuckland
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Looks great.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Same concept as Cusinart but different company.Canugghead said:KK and then this, life is good my friend! Is that Cusinart from Lowes or crappy tire?
If your familiar with the Cusinart my pizza oven has a much bigger firebox and cooking chamber. The Cusinart when on sale would be ok not a 100% sure you could do two pizza's at a time or it would be very tight haven't looked too close at it to be sure. -
I hope that is not the case. But there is no denying that the buffalo has been striking at will and without warning lately.paqman said:I suspect that this thread will go the way of the buffalo...
@Tinyfish Brother that is some fine looking pies for sure. Great job.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Thanks! @Tinyfish Your pizza oven had me intrigued. Much appreciated for the pic"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
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The oven is a very simple design. It warms up very fast which was the main factor in this purchase. A traditional wood fired stone pizza oven with the fire inside the cooking chamber takes four plus hours to reach cooking temperature. You have to wait until the carbon on the inside of the dome changes from a black to white colour which means you are above 700f.
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You are right, I think a cheaper look-a-like I glanced over at c.t is smaller single-decked. Would love to see some more pic when you have time please! Thankscanuckland
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@Canugghead here you are. The front, back and side view
This is the cooking chamber to which I added extra firebrick to the base, sides, back and on the second shelf for some thermal mass.
The firebox is below the cooking chamber and I also added some more firebrick for the thermal mass.
Then the bottom shelf
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Very nice setup. How long does it take to get the oven/bricks up to temp?
LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore -
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It takes about 30 to 45 minutes to heat soak the fire bricks. It was quicker but I added an extra 1.25" fire bricks to the cooking base. I probably could stuff it fuller with wood to light quicker but I'm ok with 30-45 minutes. I cook at 800f to 900f and the thin crust neapolation pizza's take about 1.5 minutes.mahenryak said:Very nice setup. How long does it take to get the oven/bricks up to temp? -
What is the brand/model for your oven?
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UKMatt said:What is the brand/model for your oven?
The brand is gourmet cuisine. The company I bought it from purchased 100 units from China and they put the name he wanted on it. You can find this unit under many brand names.
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Great-looking pie, and lining your oven is an outstanding idea.
Has anyone here not lost a pie striking a sliding glass door? Seems to be a rite of passage we all need to experience.
"Dumplings are just noodles that have already eaten" - Jon Kung
Ogden, UT, USA
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Great looking pies, and I like that oven!
im totally with you on the three second rule. My kids eat food off the floor all the time. So why not me?!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
Why wife had just finished cleaning the house for company so why not. I had two choices eat pizza cobbler with salad or just salad.blind99 said:Great looking pies, and I like that oven!
im totally with you on the three second rule. My kids eat food off the floor all the time. So why not me?! -
I haven't lost a pie yet but when I do I'm thinking my dogs won't give me a chance to observe the three second rule lol
Nice looking pies !!!! -
@BIll-W221 I'm sure the dogs are waiting for you dump one.
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They are always ready and willing, should have seen the looks I was getting with a 13 lb brisket yesterday
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Sweet ass sweet rig, thanks for showing.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay "
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