Watching this during Covid19 pandemic and I wanted you to know that I feel that your channel is a true example of social media promoting community. Thank you so much for positive content!
problem with cracking is the coefficient of expansion of two different materials. concrete and steel expand at different temperatures, that is why buildings collapse during fires, try building the dome with out the reinforcement, perhaps brick arches then your concrete, otherwise good effort.
If you use a double floor and walls, with space in between, you could divert some of the heat around the oven chamber and have the hot floor that would crisp the bottom of the pizza. Might also divert some of the ash.
I know this is a couple of years old, and maybe someone already suggested this, but I’d use some rebar and expanded metal to make a shelf at the level of the feed ramp inside the firebox. This will allow more airflow to the fire and should make the rocket effect more efficient. I also think a solid door that seals the front better will help prevent heat loss and help cook your pizza better. Good proof of concept build, though.
Thank you for the feedback, Randy. I ended up rebuilding the whole rocket stove element of this oven (it’s a lot shorter). And made a cool steel door and facing combo for the front. (I think it was cool :-). There are two more videos in this series (maybe three). I think they addressed some of the things you mentioned. Take a look when you’ve got a minute. I’d appreciate your thoughts on the final outcome. Thank you for watching.
use layer of mineralwool/ Rockwool / glasswool from outside and heat loses will be minimal in winter ..... you can try using steal wool block at the joining portion of stove.. to avoid ash coming in to pizza oven....very good video.....
Nice job and good craftsmanship but your Rocket Stove lower section need to be one half the length of the height of the exhaust flue, with separate air space under material that is burning, increasing airspeed and complete burn with high temperature. Your effort will shine, great job!
A slight raise to your pizza base stone with say 1/4" shims on outside edges to allow heat to roll under the baking Stone as well. It IS shame as soggy bottoms take away from the pizza itself. Lol
Actually, Edie's right, a double bottom might work a lot better. Look on Amazon for oven pizza stone that nearly fits your oven and lift it with some 1" or less angle iron. It might work if you insert it all the way to the back of the oven to direct flue gases and ash away from the pizza. Whatever, your determination and perseverance are really admirable!
Living across the river from Kennedy Space Center, I never thought I’d say this but it looks like your pizza oven needs a little less rocket and a bit more stove. Try flipping the pizza stone around so the point sticks deep into the chimney. Find some tile scraps to raise the stone off the oven floor. Hopefully that will cure the soggy bottom and knock down the ash. Nice of you to share your adventures with the rest of us. Keep em coming!!
Great experimenting job. You have to get the floor as hot as needed. And to do so you have to set the fire in front. Letting it mooving under the entire floor and getting out from the bsck to the chamber. The entire chemines must be set in zig zag combined positions. The chemine fire in front, sending the fire under the floor. The fire moves up to the chamber from the back and coming out from the uper front chemine.
Next time use steel screens to stop ashes- one just above the firebox feeder & one just before entry into pizza oven since its retro place one in back to separate flu from oven
Use the floor of your oven, let it get hot. 750 degrees in the middle should be good. Cheap infrared thermometers on amazon. And please use a metal pizza peel. For removing and turning the pizza. If the fire doesn’t rocket, add some fan to the fire. Cheap rechargeable ones on amazon, under $20. Just a little blow works wonders. Keep the door on while oven heats up.
Awesome to see you change it. Maybe you have to put the pizza further into the back of the oven. Or consider to make a second layer for the pizza stone so hot air gets under it. Maybe even with drawer slides on the side so you can put it out for easier use.
Thanks for your feedback in the last video. I’m assuming you noticed one of the comments I sited was yours. :-) I like the idea of raising up the pizza stone. I think that would get the pizza up into a hotter air flow. Thank you for watching.
Make the oven, over the rocket stove like you would a pot of beans the bottom of the oven will be firebrick on a steel grill for the oven bottom. That way you can make the fire brick the heat source.
You shuld try, 48 hours prefermented dough. 400g 00flower, 270ml vater, 7grams fresh yeast, half tee spoon of salt. Mix the ingridients, let it rest for 1hour and then put it in fridge for 48hours. After that, take the dough out of the fridge, make 2 dough balls and let it rest for 30min. Then make your pizza's. Italian style pizza.
Years later I know, but if you still have the pizza oven, have you tried to just make a big fire in the top which would really get intense heat in the oven bottom? Once the fire is burned down enough, you could just push the coals back down the flu pipe.
Thanks for another great video. I honestly feel l that if you wanted to the rocket stove operate optimally an air venting firegrate under the combustion chamber would produce a lot more heat! Fantastic effort thanks again for sharing this with us !
You should try using Pizza screens. They come in many sizes and it makes it much easier to create the pizza. You insert the pizza on the screen into the oven. After the crust has firmed up a bit you can remove the screen from the screen using tongs and a metal pizza peel. I have a Bakers Pride P22 and this is how I make pizzas. I use the tongs and rotate the screen 180 degrees because it is hotter in the back. Once the pizza is mostly done I then slide it off the screen so it can rapidly brown the bottom. You will have to play with the timing because everything depends on what temp you are cooking at. The end result gives a nice screen pattern on the bottom. Also you should make that crust much thinner because it rises. no one likes a giant piece of bread with a little bit of sauce.
This is the first pizza oven linked to a rocket stove.Good for you!Maybe you can try some stand separated of the very floor at your oven;a hot flow circulating at both sides of your pizza ,I bet will be better.
Everything looks great you should design the pizza stone round on a lazy susan base with notches to rotate the pizza better for a more even bake and you should install a thermometer to know the amount of heat in the output of the stove you want at least 600 degrees to cook a 9inch pie for a total bake time of 7-8minutes best of luck and keep up the good work :)
great series. I like how you show the project mishaps too. we all have them, and learn from them. I didn't even think about the kaowool danger. I got some alumina silicate insulation, which I'm not sure is the same as kaowool, but discovered it is pretty dangerous. Mainly from inhaling the fibers. anyway, I have had pretty good luck with coating it with satanite, which is a high temp mortar. you could use that for everything you use that tub of mortar for. it's a powder and you can mix it up thicker or thinner depending on what your need is at the moment. keep up the good work!
Great design and concept. I can see this working. All u need is chunks of dry kiln hardwood. It burns hotter for longer plus wont get all the ashes from the pieces of sticks ur using. Also close the front lid and heat up the oven longer. The base needs to be really hot to cook the bottom of pizza.
I was hoping this would have worked better, for I was considering something similar, but thanks for giving me something to go build off of. I have to agree with those who talk of heating the floor first with a chamber and or rocket stove placed at the front. (With Chambers you could make it purely a white oven with no ash problem. The reason other ovens make 60-90 second pizzas is the combination of heat and heat types from all directions. I also do not understand why you went with the rebar. Was it to be able to support the dome? Metal may gain heat fast, but it also loses it faster requiring higher heat to maintain the cooking temps from what I understand. I also concur with the comment of not mixing perlite into the thermal mass (I think you hoped the rebar would be the main thermal mass though). I'm also not sure about using concrete? I just use fire clay and sand. It seems to hold and radiate the heat better. Fire clay for me is much less expensive than concrete ($9 for 50#) and is of such purity that the last oven I built did not crack. I was surprised. Also I usually do not use perlite as insulation, so I decided to try it with my last build. I found it inferior to using a course sawdust or planer shaving coated in a thin coat of clay. Have you found the same? You probably need a thicker insulation layer also. My pizzas are done usually in 60 seconds (thin crust light sauce) to 90 seconds (thicker crust heavy sauce) and people are amazed at how the crust is cooked through with no rawness/guminess between the crust and toppings. Overall I would summarize by saying it seems to need: 1. The floor heated, 2. Loose the metal, 3.Thicker insulation (no perlite in the thermal layer). Thanks again for being real and thorough with what you did. It will save me a step on my next build. jonathan
Thanks Jonathan. Good feedback. I need to get into some fire clay. And I've been wanting to try the sawdust method, so its nice to hear of your success with it. With the rebar I was trying to create a "broiler" top-down heat. The perlite was there to prevent heat transferring into the concrete (I didn't want the concrete to be thermal mass). I think one thing that might help my stove/oven combo is making my rocket stove chimney shorter. To get the flames moving through the oven body itself. Will definitely be using thinner crust. Thanks again for the comment. Thanks for watching.
Good job,,, in my opinion you sh'd have the Rocket Stove centerd under the oven so the rocks w´d be the first contact and get heated up first, after that you channel out the the heat&smoke throu the inside of the oven. keep the good job up :)
Try using fire brick for the cooking surface as it might hold the heat needed to brown the bottom of your pizza. And maybe the roof of the pizza oven as well. Hope this helps.
make pizza crust 1/8th inch thick; use rolling pin if you have to; thinner you make faster it cook; make it 1/16th if you can; as to cracking; sudden change in heat causes cracking; gradual rise in heat will not crack; even in earthen wares;
Ingenious idea to incorporate the rocket stove with a pizza oven. I would like to see some actual temperatures of the oven floor. Normal wood burning ovens require them to pre-heat for 2 to 4 hours which seems like a lot of kindling to be burned. Like most rocket stoves, there is a lot of air flow in the vertical chimney. I was wondering if this airflow would bring too many ashes onto both the top of the pizza as well as the oven floor. Hope you fine tune the system and as well as your pizza technique and do another video. We are all curious. Thanks
Hi! I love the project. Though many may think that buying one is easier, it is not the same when you DIY the hell out of it! I have a couple of suggestions. The idea of using a cooking sheet is a good one, however, I would keep the stoneware but heating it before putting the pizza on it as you noted but adding cornflower (and or oil) on the bottom of the pizza stoneware that way the pizza dough would not stick to the bottom and the dough should cook better. I would keep the lid close though, only opening when switching sides, keeping it open does not maintain "constant" heat. Maybe when you make the door you can place a heat resistance glass to see the progression of the baking process(?).
Another quick fix would be to use a tiger torch with propane. Same principle as the Roccbox pizza ovens sold in britain. That way you can adjust the temp too
Would it work better to put a crust in without toppings until it firmed up then pull it out. Put toppings on it then put it back in to finish up? That might ensure being less doughy in the center.
When you make your door you can mount a temp probe, and then you'll have an idea of when the oven's hot enough. Atm you're just guessing by feel. Maybe the sides of the oven'll need insulating too.
I can see not enough heat is getting into the cooking chamber. Add a blower fan below the flame to help push the hot air up. You will be amazed at what it does. Also, make a contraption to deflect the heat down to the floor. Make a box to house a small fan with a hole to connect an exhaust pipe to blow the flame upward. But before you do that use your shopvac exhaust line to experiment with it.
@@GreenShortzDIY A Pizza oven is similar to a BBQ kettle so if you had a kettle - say made out of a steel drum with a rocket stove connected to it and fueling it it would work well and it would need to be on 2 levels say on a porch the upper level to use the kettle and the lower level to keep the fuel fed into the rocket stove - and it would be cheap to run on biomass and even if you used heat beads you should need less than in a conventional bbq kettle & save money - just a thought
Cool oven, but old Italian brick ovens cook pizza at 500° for about 10 minutes or so, also you need the heat to rise from the sides, a 12×1 in. gap at the sides will be plenty and will give an even cooking. Incesting in a 14 in. Pizza stone will also help.
Take out the wool and coat your chimney with cement. The clay will acts as a inner tubing. Even the clay breaks or broke it is still supported with masonry cement. I think..
GreenShortz DIY - I enjoyed your project. You could try separating the firebox and the air channel with a grate or grid so there is always a clear path for the air. Almost all of the other Rocket Stove videos I've seen do that and the stove burns real hot with not much fuel. There's a guy who built a rocket stove pizza oven with a firebox above the oven area as well as the usual one below. That oven gets crazy hot. Keep building stuff.
NW Ga here.....thanks for sharing. About to build some sort of pizza oven here. Checking different ones out. Love your channel. Keep up the good work and keeping it real. Good job Ga Boy!
Do you have a infrared thermometer? I’d be curious to see what temps you’re getting. Also, I wonder if the pizza stone is redundant. Weren’t they designed to mimic what firebricks do? I just finished my earthen oven and am a bit frustrated at how much wood it takes to get that thing up to temp. This is a cool idea. I wonder if you could line the outside of the concrete with an insulator? Then the concrete would be your thermal mass and the insulator will retain that heat. Just a thought. Edit: I just watched your second video and noticed the perlite. I don’t know if this is true, but I always assumed you didn’t want your thermal mass to be insulated. Don’t you *want* heat to transfer quickly to your thermal mass? Then you surround the thermal mass with insulation to retain that heat? I dunno. I’m a novice at this. Anyway, I hope it works out!
Hi Dustin. I don’t have a infrared thermometer, but do have a friend that does. I’ll have to borrow it. My thinking on the oven was that the rebar would be the thermal mass. I wanted to keep the heat from entering the concrete. I’ll need to spend a little more time with this oven to figure out how the heat flies through it. The thermometer will help. I also need to do a little research on your question about firebrick versus pizza stone. Thanks for the feedback and encouragement. Thanks for watching.
Hey bud, You're doing ok. Might of been better having the rebar above the perlite mix. Steel has no refractory capability so all you would be doing is heating the bar to room temp instead of generating heat. Same situation if you had a foundry furnace, you would never get temp up to melt a soda can. Best wishes and I'm following with interest.
It was obvious the floor of the oven wouldn't get hot enough to cook the pie. You should have made it dome like so it could store more heat for heating up the floor.
how did you make the fire space in the back, i want to build a rocket stove with outer shell rock anc cement adobe cob in intererior but have it curved like diy or square for shelves and use secondary for clay firing.
Hi Samantha. I rebuilt the whole rocket stove part of this oven. The chimney flue pipe could not handle the heat. The updated version is made from lava rock and stove mortar, with a fire brick fire box. I did a video about that build. When I got the stove mortar, I thought I was buying refractory cement. I have worked with refractory cement since then. While the stove mortar has held up, I think the refractory cement would be better. This oven gets to about 600 degrees. If you are firing clay, you may want a two rocket stoves. Sounds fun. Thank you for watching.
A good rule of thumb is to completely cover kaowool entirely in a thin refractory liner before using it, not only is it not good in your food, it is really bad for your lungs.
Hi Gareth. Thanks for the warning. I actually pulled the Kaowool out all together. I had some good feedback in the comments than informed me it was not the material to use in this project. I do have some hardener, and plan to make a rocket mass heater to use it. Thanks again for watching out for me. I appreciate it.
Ah I have a solution for you. Use refractory cement instead, you use sodium silicate (water glass) and perlite. Look at some of the forge making videos to get an idea of what i'm talking about. You can make the sodium silicate or you can buy it. Just make a pretty dry mix and cure it with a torch.
What about the iron bars on the roof, when they start to get rusty and rust dust starts falling on your pizza. That's why pizza oven are brick build top to bottom!
I think maybe the fire chimney needs to be directly under the middle of the oven floor then run the chimney up the back into the oven as you have it. The oven floor has to be hot and this won't do it.
In the colonial earthen ovens, they would burn the wood inside till the earth/clay got hot enough to bake, then they take out the wood and swab it with a wet mop for the ash. SOOOO, your heating the oven and then letting the fire die down is the right approach. I would keep the door on for most of the heating, though the chimney does let out a chunk of the heat you want to save, but of course without it, it defeats the purpose of the rocket stove.
I completely agree. I’ve been thinking about that issue. My initial idea was to have the flames rolling across the rebar ceiling. I’ll tweak that project soon. Thanks for the suggestion. You’ll get credit. :-) Thanks for watching
GreenShortz DIY thanks so much! I’m a pizza oven freak myself and continuously tweaking as well, if you have time, please see my videos. I am making a small portable one a bit like yours but with the perlite mix.
Maybe put a wire mesh down where the heat rises up into the oven chamber. That ought to keep the ash from going onto the pizza. Probably need to put the stone in and preheat that oven for longer. You don't need 900 degrees. I've always heard 500 degrees Fahrenheit is just fine.
My Red Baron Pizza box says 400 degrees and 20 to 23 minutes. That's the pan method. The rack method takes 18 to 21 minutes. It says to pre heat the oven. I think your oven will work . You will get used to it. Good videos.
and if the door has itself the chimney so that the temperature arrives towards her to heat all the oven and that you can slide it is to the left or to the right
This only gets to around 600 degrees. I took some iteration to get there. There are some true pizza oven builds on RUclips. Hope you find what you are looking for. Thanks for watching.
The ash buildup would be because your burn chamber is too short. Most of your fuel including smoke and ash should be burnt into heat. 2; your stove should produce you higher temps
Dear friend I would suggest to keep the door of the oven closed as much as possible. This will keep the heat inside the chamber. I hope it helps you. Best regards.
Have you ever mad a version of the rocket stove using bricks that have the holes in them for being cemented to each other? I can get them free and thought if it’s ok to use I’d give them a try. Thanks
Hi Michael. I have made one myself, but I’ve seen it done. The clay bricks won’t last as long as a firebrick, but they’ll do just fine. You could consider filling the holes with mud as you build up. I’m only assuming that would help them distribute the heat throughout their mass a little more evenly, perhaps resisting cracking better. You could experiment with that. Thanks for watching.
Thank you, Allan. It is mainly a fire hook for the bread oven, but it works to pull the pizza out too. I made a metal pizza peel in my most recent video. Thank you for watching.
Hi Jaye. Yes...as CSX freight line crossing is about 300 yards away. The train sounds remind me of being at my grandparent's house. I always leave them in the video. :-) Thanks for watching.
“Feeling like a large animal vet...” your gloves are too short. Veterinarian gloves for large animals go up over your elbows toward your shoulder. I know you posted this a couple years ago but YT’s algorithms have suggested this video daily for 5he last two weeks. Hope you are still using this beast. Peace brother
How long did you fire it before popping the pizza in? Traditional pizza ovens take at least an hour to get the thermal mass up to temperature. Thermometer could help you know if it's ready yet for pizza. I'd also be interested in seeing this in infrared. Can you move the rocket portion to directly under the bottom of the pizza oven so that it heats the underside of the firebrick floor before flowing to the hole in the back of the oven? Direct radiant heat from the fire might be more efficient in getting the thermal mass up to temp than via diffusion from the air, no? Could solve your soggy bottom issue. As I understand pizza ovens, they have a large thermal mass surrounded by a ton of insulation. The fire heats the thermal mass that then radiates it back. I wonder how much you can stray from that formula and still get similar results. If you skimp on fuel or thermal mass, maybe it's inevitable you'll get sub-par results?
Good feedback here. I do think I’ll need to tweak this design to make it work better. It is a set up for sub-par at the moment. :-) I may not have enough insulation above the mass. Time will tell. Thanks for watching.
Agreed. The dough was too thick. I was focused more on completing the oven and making the video. The pizza was third in line...and it showed. :-) Thanks for the feedback and for watching.
pizza crust was too thick for 90 seconds; 90 second pizza is much thinner; more than 3 times; to burn wood and have enough chimney effect; wind blow up; ash will fly; maybe charcoal be better; the width of wood burning burner is affected by Bernoulli's principle; is why there is ash flying up; so next time if width of mouth was wider there will be less going up;
The re-rod is a good idea , But it should have been used to heat the bottom of the OVEN . the top is always gonna be hotter then the bottom. The angled brick you put in the back is forcing more ashes into the Oven when your Shoving wood in . The feed hole is too small for the amount of wood needed to supply the amount of heat needed hence more ashes.. Heating a pizza stone is not going to help that much if there’s nothing under it supplying heat it’s going to start cooling off as soon as the pizza hits it. You should do maybe just a little research before attempting such technical projects there is a bit of engineering and physics involved your on the right track but this tip may save you some headaches down the road
Watching this during Covid19 pandemic and I wanted you to know that I feel that your channel is a true example of social media promoting community. Thank you so much for positive content!
Hi Kristina. Just seeing your comment. Thank you for your encouraging words. I appreciate it. Thank you for watching.
problem with cracking is the coefficient of expansion of two different materials. concrete and steel expand at different temperatures, that is why buildings collapse during fires, try building the dome with out the reinforcement, perhaps brick arches then your concrete, otherwise good effort.
If you use a double floor and walls, with space in between, you could divert some of the heat around the oven chamber and have the hot floor that would crisp the bottom of the pizza. Might also divert some of the ash.
I know this is a couple of years old, and maybe someone already suggested this, but I’d use some rebar and expanded metal to make a shelf at the level of the feed ramp inside the firebox. This will allow more airflow to the fire and should make the rocket effect more efficient. I also think a solid door that seals the front better will help prevent heat loss and help cook your pizza better. Good proof of concept build, though.
Thank you for the feedback, Randy. I ended up rebuilding the whole rocket stove element of this oven (it’s a lot shorter). And made a cool steel door and facing combo for the front. (I think it was cool :-). There are two more videos in this series (maybe three). I think they addressed some of the things you mentioned. Take a look when you’ve got a minute. I’d appreciate your thoughts on the final outcome. Thank you for watching.
@@GreenShortzDIY I have since seen the other videos you mentioned. Looks to be very functional. Is it still in use?
@@randysretired2020 I don’t use it enough. I am attempting to learn to make bread and pizza again.
use layer of mineralwool/ Rockwool / glasswool from outside and heat loses will be minimal in winter ..... you can try using steal wool block at the joining portion of stove.. to avoid ash coming in to pizza oven....very good video.....
Nice job and good craftsmanship but your Rocket Stove lower section need to be one half the length of the height of the exhaust flue, with separate air space under material that is burning, increasing airspeed and complete burn with high temperature. Your effort will shine, great job!
Wait, how?
Not sure if anyone has mentioned this but if you extend the chimney with pipe it will increase draw.
A slight raise to your pizza base stone with say 1/4" shims on outside edges to allow heat to roll under the baking Stone as well. It IS shame as soggy bottoms take away from the pizza itself. Lol
Ha! Thanks for the suggestion, Edie. And you are correct, a crisp bottom is key to a good slice of pizza. Thanks for watching.
Actually, Edie's right, a double bottom might work a lot better. Look on Amazon for oven pizza stone that nearly fits your oven and lift it with some 1" or less angle iron. It might work if you insert it all the way to the back of the oven to direct flue gases and ash away from the pizza. Whatever, your determination and perseverance are really admirable!
An infrared thermometer would be helpful. Leave the door on while it's heating up maybe?
Thanks for the tips, Bill. I appreciate it.
Living across the river from Kennedy Space Center, I never thought I’d say this but it looks like your pizza oven needs a little less rocket and a bit more stove. Try flipping the pizza stone around so the point sticks deep into the chimney. Find some tile scraps to raise the stone off the oven floor. Hopefully that will cure the soggy bottom and knock down the ash. Nice of you to share your adventures with the rest of us. Keep em coming!!
Thanks for the feedback, Dave. I definitely need some more testing on this pizza oven and more practice making pizza. Thanks for watching.
Great experimenting job.
You have to get the floor as hot as needed. And to do so you have to set the fire in front. Letting it mooving under the entire floor and getting out from the bsck to the chamber.
The entire chemines must be set in zig zag combined positions.
The chemine fire in front, sending the fire under the floor. The fire moves up to the chamber from the back and coming out from the uper front chemine.
Thanks for the feedback. I may make a second rocket stove under the floor. Thanks for watching.
Next time use steel screens to stop ashes- one just above the firebox feeder & one just before entry into pizza oven since its retro place one in back to separate flu from oven
Use the floor of your oven, let it get hot. 750 degrees in the middle should be good. Cheap infrared thermometers on amazon. And please use a metal pizza peel. For removing and turning the pizza. If the fire doesn’t rocket, add some fan to the fire. Cheap rechargeable ones on amazon, under $20. Just a little blow works wonders. Keep the door on while oven heats up.
Awesome to see you change it. Maybe you have to put the pizza further into the back of the oven. Or consider to make a second layer for the pizza stone so hot air gets under it. Maybe even with drawer slides on the side so you can put it out for easier use.
Thanks for your feedback in the last video. I’m assuming you noticed one of the comments I sited was yours. :-) I like the idea of raising up the pizza stone. I think that would get the pizza up into a hotter air flow. Thank you for watching.
Make the oven, over the rocket stove like you would a pot of beans the bottom of the oven will be firebrick on a steel grill for the oven bottom. That way you can make the fire brick the heat source.
You shuld try, 48 hours prefermented dough. 400g 00flower, 270ml vater, 7grams fresh yeast, half tee spoon of salt. Mix the ingridients, let it rest for 1hour and then put it in fridge for 48hours. After that, take the dough out of the fridge, make 2 dough balls and let it rest for 30min. Then make your pizza's. Italian style pizza.
Years later I know, but if you still have the pizza oven, have you tried to just make a big fire in the top which would really get intense heat in the oven bottom? Once the fire is burned down enough, you could just push the coals back down the flu pipe.
Thanks for another great video. I honestly feel l that if you wanted to the rocket stove operate optimally an air venting firegrate under the combustion chamber would produce a lot more heat! Fantastic effort thanks again for sharing this with us !
You should try using Pizza screens. They come in many sizes and it makes it much easier to create the pizza. You insert the pizza on the screen into the oven. After the crust has firmed up a bit you can remove the screen from the screen using tongs and a metal pizza peel. I have a Bakers Pride P22 and this is how I make pizzas. I use the tongs and rotate the screen 180 degrees because it is hotter in the back. Once the pizza is mostly done I then slide it off the screen so it can rapidly brown the bottom. You will have to play with the timing because everything depends on what temp you are cooking at. The end result gives a nice screen pattern on the bottom. Also you should make that crust much thinner because it rises. no one likes a giant piece of bread with a little bit of sauce.
This is the first pizza oven linked to a rocket stove.Good for you!Maybe you can try some stand separated of the very floor at your oven;a hot flow circulating at both sides of your pizza ,I bet will be better.
Thanks for the feedback, Orlando. I think I need to get the fire closer to the top of the oven. Thanks for watching.
Everything looks great you should design the pizza stone round on a lazy susan base with notches to rotate the pizza better for a more even bake and you should install a thermometer to know the amount of heat in the output of the stove you want at least 600 degrees to cook a 9inch pie for a total bake time of 7-8minutes best of luck and keep up the good work :)
great series. I like how you show the project mishaps too. we all have them, and learn from them. I didn't even think about the kaowool danger. I got some alumina silicate insulation, which I'm not sure is the same as kaowool, but discovered it is pretty dangerous. Mainly from inhaling the fibers. anyway, I have had pretty good luck with coating it with satanite, which is a high temp mortar. you could use that for everything you use that tub of mortar for. it's a powder and you can mix it up thicker or thinner depending on what your need is at the moment. keep up the good work!
Great design and concept. I can see this working. All u need is chunks of dry kiln hardwood. It burns hotter for longer plus wont get all the ashes from the pieces of sticks ur using. Also close the front lid and heat up the oven longer. The base needs to be really hot to cook the bottom of pizza.
I was hoping this would have worked better, for I was considering something similar, but thanks for giving me something to go build off of. I have to agree with those who talk of heating the floor first with a chamber and or rocket stove placed at the front. (With Chambers you could make it purely a white oven with no ash problem. The reason other ovens make 60-90 second pizzas is the combination of heat and heat types from all directions. I also do not understand why you went with the rebar. Was it to be able to support the dome? Metal may gain heat fast, but it also loses it faster requiring higher heat to maintain the cooking temps from what I understand. I also concur with the comment of not mixing perlite into the thermal mass (I think you hoped the rebar would be the main thermal mass though). I'm also not sure about using concrete? I just use fire clay and sand. It seems to hold and radiate the heat better. Fire clay for me is much less expensive than concrete ($9 for 50#) and is of such purity that the last oven I built did not crack. I was surprised. Also I usually do not use perlite as insulation, so I decided to try it with my last build. I found it inferior to using a course sawdust or planer shaving coated in a thin coat of clay. Have you found the same? You probably need a thicker insulation layer also. My pizzas are done usually in 60 seconds (thin crust light sauce) to 90 seconds (thicker crust heavy sauce) and people are amazed at how the crust is cooked through with no rawness/guminess between the crust and toppings. Overall I would summarize by saying it seems to need: 1. The floor heated, 2. Loose the metal, 3.Thicker insulation (no perlite in the thermal layer). Thanks again for being real and thorough with what you did. It will save me a step on my next build. jonathan
Thanks Jonathan. Good feedback. I need to get into some fire clay. And I've been wanting to try the sawdust method, so its nice to hear of your success with it. With the rebar I was trying to create a "broiler" top-down heat. The perlite was there to prevent heat transferring into the concrete (I didn't want the concrete to be thermal mass). I think one thing that might help my stove/oven combo is making my rocket stove chimney shorter. To get the flames moving through the oven body itself. Will definitely be using thinner crust. Thanks again for the comment. Thanks for watching.
Need a heat deflector in the ceiling of the oven just before the chimney, that will force the air down towards the floor bricks
Thank you for the tip. Thank you for watching.
@@GreenShortzDIY Thank you for posting. I enjoy watching your videos. 👍
good job and thank you for showing the mistakes because we learn from each other. and I love our own unique ways of making things. well done.
I completely agree. I really loving getting constructive criticism and feedback from the comments. Thanks for watching, Banjo.
Good job,,, in my opinion you sh'd have the Rocket Stove centerd under the oven so the rocks w´d be the first contact and get heated up first, after that you channel out the the heat&smoke throu the inside of the oven. keep the good job up :)
Try using fire brick for the cooking surface as it might hold the heat needed to brown the bottom of your pizza. And maybe the roof of the pizza oven as well. Hope this helps.
make pizza crust 1/8th inch thick; use rolling pin if you have to; thinner you make faster it cook; make it 1/16th if you can;
as to cracking; sudden change in heat causes cracking; gradual rise in heat will not crack; even in earthen wares;
You may want to try metal heating duct instead of the terra cotta. You can use one piece inside the other and fill the gap with rock wool.
That would be a good solution, if I can find a non-galvanized metal flue. Thanks for the suggestion.
Ingenious idea to incorporate the rocket stove with a pizza oven. I would like to see some actual temperatures of the oven floor. Normal wood burning ovens require them to pre-heat for 2 to 4 hours which seems like a lot of kindling to be burned. Like most rocket stoves, there is a lot of air flow in the vertical chimney. I was wondering if this airflow would bring too many ashes onto both the top of the pizza as well as the oven floor. Hope you fine tune the system and as well as your pizza technique and do another video. We are all curious. Thanks
Do you think its a good idea to be operating a rocket stove next to all that wood, dried leaves and branches? Seems like a bit of a fire hazard.
I love that train whistle in the background. Verry soothing..🚂🚂
Hi! I love the project. Though many may think that buying one is easier, it is not the same when you DIY the hell out of it! I have a couple of suggestions. The idea of using a cooking sheet is a good one, however, I would keep the stoneware but heating it before putting the pizza on it as you noted but adding cornflower (and or oil) on the bottom of the pizza stoneware that way the pizza dough would not stick to the bottom and the dough should cook better. I would keep the lid close though, only opening when switching sides, keeping it open does not maintain "constant" heat. Maybe when you make the door you can place a heat resistance glass to see the progression of the baking process(?).
Another quick fix would be to use a tiger torch with propane. Same principle as the Roccbox pizza ovens sold in britain. That way you can adjust the temp too
Would it work better to put a crust in without toppings until it firmed up then pull it out. Put toppings on it then put it back in to finish up? That might ensure being less doughy in the center.
When you make your door you can mount a temp probe, and then you'll have an idea of when the oven's hot enough. Atm you're just guessing by feel. Maybe the sides of the oven'll need insulating too.
I can see not enough heat is getting into the cooking chamber. Add a blower fan below the flame to help push the hot air up. You will be amazed at what it does. Also, make a contraption to deflect the heat down to the floor. Make a box to house a small fan with a hole to connect an exhaust pipe to blow the flame upward. But before you do that use your shopvac exhaust line to experiment with it.
Thanks for the suggestions, Yew. I agree with your assessment. I’m considering some options to improve this oven. Thanks for watching.
You cooked a pizza only using sticks. That is amazing in itself.
Ha. Thanks. If you can called it “cooked.” Thanks for watching.
How about a Rocket Stove x BBQ Kettle combination? All metal and runs on twigs and kindling rather than expensive heat beads - I like the idea anyway.
Hi Peter. I’ve got an old kettle grill Ive been thinking about hacking into an oven. Will put that on the list. Thank you for the feedback.
@@GreenShortzDIY A Pizza oven is similar to a BBQ kettle so if you had a kettle - say made out of a steel drum with a rocket stove connected to it and fueling it it would work well and it would need to be on 2 levels say on a porch the upper level to use the kettle and the lower level to keep the fuel fed into the rocket stove - and it would be cheap to run on biomass and even if you used heat beads you should need less than in a conventional bbq kettle & save money - just a thought
Cool oven, but old Italian brick ovens cook pizza at 500° for about 10 minutes or so, also you need the heat to rise from the sides, a 12×1 in. gap at the sides will be plenty and will give an even cooking. Incesting in a 14 in. Pizza stone will also help.
Thanks for the tips Bill. I appreciate it. Thanks for watching.
why is the hot air not warming under the bottom bricks first then circulating over the top?
You might be able to put an old grill rack or small oven rack inside to let the air circulate around the pizza for more even cooking of the crust
Hi Caroline. Thanks for the idea. I’ll give that a try. I think I even have a smaller grill rack that will fit in the oven. Thanks for watching.
Take out the wool and coat your chimney with cement. The clay will acts as a inner tubing. Even the clay breaks or broke it is still supported with masonry cement. I think..
GreenShortz DIY - I enjoyed your project. You could try separating the firebox and the air channel with a grate or grid so there is always a clear path for the air. Almost all of the other Rocket Stove videos I've seen do that and the stove burns real hot with not much fuel. There's a guy who built a rocket stove pizza oven with a firebox above the oven area as well as the usual one below. That oven gets crazy hot. Keep building stuff.
Why don’t you use the regular metal pipes we all have in our wood stoves?
Your whole process is SO enlightening!!!
The link to the pizza oven doesn't work. Can you let us know which one you were referring to on amazon?
NW Ga here.....thanks for sharing. About to build some sort of pizza oven here. Checking different ones out. Love your channel. Keep up the good work and keeping it real. Good job Ga Boy!
Greetings to my fellow states-man. :-) Thanks for the feedback and encouragement. Thanks for watching. Happy pizza making.
Do you have a infrared thermometer? I’d be curious to see what temps you’re getting. Also, I wonder if the pizza stone is redundant. Weren’t they designed to mimic what firebricks do?
I just finished my earthen oven and am a bit frustrated at how much wood it takes to get that thing up to temp. This is a cool idea. I wonder if you could line the outside of the concrete with an insulator? Then the concrete would be your thermal mass and the insulator will retain that heat. Just a thought.
Edit: I just watched your second video and noticed the perlite. I don’t know if this is true, but I always assumed you didn’t want your thermal mass to be insulated. Don’t you *want* heat to transfer quickly to your thermal mass? Then you surround the thermal mass with insulation to retain that heat? I dunno. I’m a novice at this. Anyway, I hope it works out!
Hi Dustin. I don’t have a infrared thermometer, but do have a friend that does. I’ll have to borrow it. My thinking on the oven was that the rebar would be the thermal mass. I wanted to keep the heat from entering the concrete. I’ll need to spend a little more time with this oven to figure out how the heat flies through it. The thermometer will help. I also need to do a little research on your question about firebrick versus pizza stone. Thanks for the feedback and encouragement. Thanks for watching.
Hey bud, You're doing ok. Might of been better having the rebar above the perlite mix. Steel has no refractory capability so all you would be doing is heating the bar to room temp instead of generating heat. Same situation if you had a foundry furnace, you would never get temp up to melt a soda can. Best wishes and I'm following with interest.
You need a secondary burn to burn off the ash and soot.
Nice effort.
It was obvious the floor of the oven wouldn't get hot enough to cook the pie. You should have made it dome like so it could store more heat for heating up the floor.
Why not put a glass cover on the front or something? Heard you mention it, but would love to see how it functions with a door!
I make a metal door on my buddy’s plasma cutter in another video. :-) Thank you for watching.
Thank you
Great video on how to make a soggy pizza w ash in it! I'm so glad you shared this! 😆!
Great job! I love your videos. You will survive any world war.😊 I love people who enjoy experimenting with what they have. I learn a lot from you.
Thank you so much, Yoly. I appreciate the encouragement and am glad to know you feel my videos are valuable. Thanks for watching.
One word “honesty”
Thanks Bob. I try to keep it real. :-) Thanks for watching.
how did you make the fire space in the back, i want to build a rocket stove with outer shell rock anc cement adobe cob in intererior but have it curved like diy or square for shelves and use secondary for clay firing.
Hi Samantha. I rebuilt the whole rocket stove part of this oven. The chimney flue pipe could not handle the heat. The updated version is made from lava rock and stove mortar, with a fire brick fire box. I did a video about that build. When I got the stove mortar, I thought I was buying refractory cement. I have worked with refractory cement since then. While the stove mortar has held up, I think the refractory cement would be better. This oven gets to about 600 degrees. If you are firing clay, you may want a two rocket stoves. Sounds fun. Thank you for watching.
A good rule of thumb is to completely cover kaowool entirely in a thin refractory liner before using it, not only is it not good in your food, it is really bad for your lungs.
Hi Gareth. Thanks for the warning. I actually pulled the Kaowool out all together. I had some good feedback in the comments than informed me it was not the material to use in this project. I do have some hardener, and plan to make a rocket mass heater to use it. Thanks again for watching out for me. I appreciate it.
This is awesome! For your first try you did far better than I would’ve imagined! How long do you think it took to cook the pizza?
Ah I have a solution for you. Use refractory cement instead, you use sodium silicate (water glass) and perlite. Look at some of the forge making videos to get an idea of what i'm talking about. You can make the sodium silicate or you can buy it. Just make a pretty dry mix and cure it with a torch.
Thanks for the suggestions, William. I need to learn the water glass method. Will do. Thanks for watching.
What about the iron bars on the roof, when they start to get rusty and rust dust starts falling on your pizza. That's why pizza oven are brick build top to bottom!
Extra vitamins. Lol. Thank you for watching.
I think maybe the fire chimney needs to be directly under the middle of the oven floor then run the chimney up the back into the oven as you have it. The oven floor has to be hot and this won't do it.
In the colonial earthen ovens, they would burn the wood inside till the earth/clay got hot enough to bake, then they take out the wood and swab it with a wet mop for the ash. SOOOO, your heating the oven and then letting the fire die down is the right approach. I would keep the door on for most of the heating, though the chimney does let out a chunk of the heat you want to save, but of course without it, it defeats the purpose of the rocket stove.
Very cool concept! I love how much effort you put into this project. This is how innovations are born. Thank you!
Great build, but I think your rocket stove pipe is too long, I would cut it in half, shorter distance, so the flame can enter the oven.
I completely agree. I’ve been thinking about that issue. My initial idea was to have the flames rolling across the rebar ceiling. I’ll tweak that project soon. Thanks for the suggestion. You’ll get credit. :-) Thanks for watching
GreenShortz DIY thanks so much! I’m a pizza oven freak myself and continuously tweaking as well, if you have time, please see my videos. I am making a small portable one a bit like yours but with the perlite mix.
Maybe put a wire mesh down where the heat rises up into the oven chamber. That ought to keep the ash from going onto the pizza. Probably need to put the stone in and preheat that oven for longer. You don't need 900 degrees. I've always heard 500 degrees Fahrenheit is just fine.
Thanks for the feedback and suggestions. I need to do some more practice with my pizza oven. I have too many stoves. :-)
Awesome job on the pizza oven too.
My Red Baron Pizza box says 400 degrees and 20 to 23 minutes. That's the pan method. The rack method takes 18 to 21 minutes. It says to pre heat the oven. I think your oven will work . You will get used to it. Good videos.
Great video good to learn from your mistakes, Thanks!
and if the door has itself the chimney so that the temperature arrives towards her to heat all the oven and that you can slide it is to the left or to the right
Your flue needs to be way longer, like 2 more feet. If you add a sheet metal tube on top of the concrete you'll get more draw and a hotter burn.
this is a complete joke lol im here trying to build a real 900F pizza oven and I end up seeing this lol
This only gets to around 600 degrees. I took some iteration to get there. There are some true pizza oven builds on RUclips. Hope you find what you are looking for. Thanks for watching.
Awesome work Tom! 😃👍🏻🔥🍕👊🏻
Thanks Fred. Thanks for watching. Stop by for pizza the next time you’re in GA. 👍🏻👊🏻😎
@@GreenShortzDIY Thanks Tom, definitely! 😃👍🏻🍕👊🏻
The ash buildup would be because your burn chamber is too short. Most of your fuel including smoke and ash should be burnt into heat. 2; your stove should produce you higher temps
It seems this would be a great smoker for ribs and other fine meats.
Should have a grate to sit the pizza on
Dear friend
I would suggest to keep the door of the oven closed as much as possible. This will keep the heat inside the chamber.
I hope it helps you.
Best regards.
Thank you for the tip. I appreciate your input. Thanks for watching.
Great idea :D I'm going to try to make it to.How long do you need to preheat the oven to get the 500℉?
Have you ever mad a version of the rocket stove using bricks that have the holes in them for being cemented to each other? I can get them free and thought if it’s ok to use I’d give them a try. Thanks
Hi Michael. I have made one myself, but I’ve seen it done. The clay bricks won’t last as long as a firebrick, but they’ll do just fine. You could consider filling the holes with mud as you build up. I’m only assuming that would help them distribute the heat throughout their mass a little more evenly, perhaps resisting cracking better. You could experiment with that. Thanks for watching.
The pizza hook is dope man!
Thank you, Allan. It is mainly a fire hook for the bread oven, but it works to pull the pizza out too. I made a metal pizza peel in my most recent video. Thank you for watching.
Awesome build!
You must live close to a rail level crossing by the sounds off those horns in the back ground
Hi Jaye. Yes...as CSX freight line crossing is about 300 yards away. The train sounds remind me of being at my grandparent's house. I always leave them in the video. :-) Thanks for watching.
marbol in the bottom of oven will sustain heat perfect
Longer burn to heat the rebar to max? Or build a fire in the oven box first?
For a shim a piece of steel pipe that size on each side should work well.
Sounds good. Thank you.
try adding corn meal under your pizza to easily slide around
Well dang! I thought the wool was a good idea! Sorry it didn't work out.
Thank you for the views and comments, Bobby. I’m an experimenter and often find myself reworking projects. That is part of the fun of the process.
“Feeling like a large animal vet...” your gloves are too short. Veterinarian gloves for large animals go up over your elbows toward your shoulder. I know you posted this a couple years ago but YT’s algorithms have suggested this video daily for 5he last two weeks.
Hope you are still using this beast. Peace brother
How long did you fire it before popping the pizza in? Traditional pizza ovens take at least an hour to get the thermal mass up to temperature. Thermometer could help you know if it's ready yet for pizza. I'd also be interested in seeing this in infrared.
Can you move the rocket portion to directly under the bottom of the pizza oven so that it heats the underside of the firebrick floor before flowing to the hole in the back of the oven? Direct radiant heat from the fire might be more efficient in getting the thermal mass up to temp than via diffusion from the air, no? Could solve your soggy bottom issue.
As I understand pizza ovens, they have a large thermal mass surrounded by a ton of insulation. The fire heats the thermal mass that then radiates it back. I wonder how much you can stray from that formula and still get similar results. If you skimp on fuel or thermal mass, maybe it's inevitable you'll get sub-par results?
Good feedback here. I do think I’ll need to tweak this design to make it work better. It is a set up for sub-par at the moment. :-) I may not have enough insulation above the mass. Time will tell. Thanks for watching.
@@GreenShortzDIY Been enjoying your videos! Just finally got my own bit of property, so I look forward to trying out some of these projects.
Do you like rust with your pizza?
Instead of a pizza stone, use a baking steel, i had the same problem with the bottom of the pizzas on my stone oven.
Maybe add a fume underneath the floor to heat it up from the ground, too. :)
That "English Muffin" sized pizza could be more easily accomplished in a coffee can heated with a blow torch.
Interesting, thinner pizza dough.
Good try brother, I enjoyed watching but prefer my Terraforno Bolla Oven... :)
The name of your oven sounds authentic. :-) Thank you for watching.
Use far less dough (uk spelling) for a thinner base. It should then cook more evenly.
Agreed. The dough was too thick. I was focused more on completing the oven and making the video. The pizza was third in line...and it showed. :-) Thanks for the feedback and for watching.
I guess it's a New York style pizza oven and not a Chicago one. Great video!
pizza crust was too thick for 90 seconds;
90 second pizza is much thinner; more than 3 times;
to burn wood and have enough chimney effect; wind blow up; ash will fly; maybe charcoal be better;
the width of wood burning burner is affected by Bernoulli's principle; is why there is ash flying up;
so next time if width of mouth was wider there will be less going up;
The re-rod is a good idea , But it should have been used to heat the bottom of the OVEN . the top is always gonna be hotter then the bottom.
The angled brick you put in the back is forcing more ashes into the Oven when your Shoving wood in . The feed hole is too small for the amount of wood needed to supply the amount of heat needed hence more ashes..
Heating a pizza stone is not going to help that much if there’s nothing under it supplying heat it’s going to start cooling off as soon as the pizza hits it. You should do maybe just a little research before attempting such technical projects there is a bit of engineering and physics involved your on the right track but this tip may save you some headaches down the road