I Built a Rock Pizza Oven!
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- Опубликовано: 28 авг 2020
- I use field stone collected near the small off grid cabin in the woods to build a really amazing stone or rock oven for cooking pizza or bread using more advanced primitive technology. I will show you how to build a stone oven!
A rock oven works by collecting heat from fire inside the oven rather than let it escape to the environment. A stone or rock oven still uses primitive technology, but it is a more advanced form because it's not just using fire by itself, and it needs to be built which takes engineering know-how. Rock ovens cook food from every direction, unlike a fire that is uncovered so it is much more efficient at baking foods like pizza or bread.
However, a rock oven is not difficult to build. You just make a oven shape, with a dome, and then have a place where the smoke can escape out the top of the oven.
The hardest part of building a rock oven is making the arch shape. To do this, I made a form out of foam and wood. The supported the dome until the mortar solidified providing strength. Primitive ovens can be built with stone, clay, or cob, but they all work the same. In our case, we used masonry skills to hold the rocks together with mortar.
"Self-Reliance" is an 1841 essay written by American transcendentalist philosopher and essayist Ralph Waldo Emerson. It contains the most thorough statement of one of Emerson's recurrent themes: the need for each individual to avoid conformity and false consistency, and follow his own instincts and ideas. This channel will approach self reliance from a modern perspective. and will focus on various build projects using modern amenities, and tools to build a completely self reliant lifestyle.
MODERN SELF RELIANCE MERCHANDISE! modernselfreliance.myspreadsh...
Building a Rock Pizza Oven! | Primitive Cooking at the off Grid Cabin 
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*New Tiny House Build (on stilts):* ruclips.net/video/FNC6ijU7pPA/видео.html
*Instagram:* instagram.com/wood_chucker_987/
Always do :) I'm running out of people to show you off to though lol
Matthew Harvey share it into large groups on Facebook
Check out My Self Reliance he made an outdoor stove, came out great.
@@hudsey78 you must work for the algorithm?
you tie rebar together to make the rebar act as ONE unit ... instead of many separate units ... it is like using fiber tape to repair a large gap in drywall .... it is the fact that the tape is one unit that gives it strength ... rebar in concrete is the EXACT same thing
I have a couple tips , 1.Build your fire then move your coals too one side or the back. 2. Get a rectangular wire brush on a long handle ( made for this) to clean the floor of the oven. 3. Semolina for your work surface and peel. 4. Learn to pick-up your pie by the front half and turn it as it cooks. Once the floor gets seasoned this will be easier. 5. Once your oven is at temp., you can cook in it for a long time before it cools down below cooking temp., so a very small bed of coals or fire will suffice. 6. the ovens we use in our business get 750 degrees and up in the dome even hotter, if needed lift the pie up in the ceiling to finish them, if needed. We make bread in the oven as it comes up too pizza temp. I hope this helps. Good cooking!
I hope your oven is still working and has not exploded. Love your sense of humor and the fact that you don't get bent out of shape when something is not working, you just simply find what works for you and give it a go. "If your gonna fail, do it quickly"
I lol'd 🤣 when you said setting the timer for 10 minutes.
From a wood-fired pizza chef: you need a fire on one side of oven and need to spin pizza as it cooks
Absolutely. Hot side to finish them off, cool side to bake. Spin them as they cook. I’d also get a thin metal peel. (Pizza shovel) An oven brush to sweep away ash, then I use a pipe flattened on one end to blow away the rest. (A headless golf club works perfect, has its own grip) Pizza perfection!
With all hand built ovens, it’s learning YOUR oven. Trial and error.
Something I’m definitely good at.
If you have a good air tite cap you can use your oven as a large smoker! It also works great for roasting your salsa veggies!
I didn' t know yet! Thanks!
Good info
This is advice based upon brick oven / coal fired pizza places. Rotate halfway thru cooking for even temps / char , and then usually the last few seconds take the pizza on the peel ( the item used to move the pizza ) and lift it near the top of the oven for the hottest temps to get some color / hint of char on the top of pizza. Called Doming (dome-ing) it.
You know the one thing I like about this video is your attitude about how you do things.
Thanks Sam!
No problem.
Awesome job!! Next project......How about a wood fired hot tub !!
It's on the list! Near the top!
And the dream continues!
Puerto Rico USA
The method is to slowly heat the rocks to drive off moisture instead of making a big bonfire. It's the moisture in them that super heats and causes it to explode. Great video man👌
U are so funny and real, I do enjoy all your videos, you are one of the greatest people I really enjoy .............many thanks.........
Thanks for watching Josanne! I appreciate your comment!
you did very good with the biulding,bloody well done, could have given you a few tips but you overcame everything and got the job done (well), im a stonemason/waller/bricky from Derbyshire and have been doing this stuff for 40 years and i think you done a bloody decent job , well done
Thanks!
This looks like so much fun and better with 2 people. It's so hard to find someone who enjoys this kind of stuff.
Miss Madeline’s Adventures- Yeah, I agree. There’s a lot of LAZY PEOPLE nowadays. They like to eat but don’t wanna get off their butt to make a pizza oven.
I realize that I'm commenting over a year after posting this video, but here is a pizza crust recipe. It has been several decades since I have made pizza dough, but this one looks similar to the recipe I had. One thing I did was make more dough than what I needed for one pizza so that I could make another one in a day or two. I found that if I left it in the refrigerator for a week or two, it would turn into sourdough! Sourdough pizza is absolutely fabulous!! One topping that is excellent with others is cashew nuts. This is a San Bernardino and Redlands California specialty. You might try using cashew pieces in the dough as an alternative to spreading them on top. 2-2 1/3 cups all purpose flour, or bread flour. 2 1/4 teaspoon instant yeast, or active dry yeast, 1 1/2 teaspoons sugar, 3/4 teaspoon salt, 2 Tablespoons olive oil plus some extra, 3/4 cup warm (100°f to 115°f not hotter. It will kill the yeast) (1) combine 1 cup of flour, yeast, sugar and salt in a large bowl (wood, glass, or plastic, not metal). (2) Add olive oil and warm water using a wooden spoon. (3) Slowly add 1 cup of flour, and any additional needed. Stir until the dough begins to pull away from the bowl. It will be slightly sticky, but easy to work with. (4) Coat a large clean bowl with olive oil. (5) Lightly dust your hands with flour and form dough into a ball. Put the dough into the oil coated bowl and brush some oil on the dough. (6) Let the dough rise until double in size, about 30 minutes. About 80ºf is what yeast likes. (7) Push down the dough, then kneed it on a floured surface a few times. (8) Roll it out with a rolling pin, or use your hands to flatten it into a 12" circle. (8) You may want to brush olive oil on the dough, particularly the crust. Then poke holes in the dough with a fork to help prevent bubbles. (9) Spread sauce (Marinara, or try Pesto sauce, or Alfredo sauce.) then put your favorite toppings. You can use a pizza pan, or put cornmeal on the bottom of your beehive pizza oven and let it cook. You can also put herbs like garlic, oregano, rosemary or what ever in the dough for a great flavor. In a 450°f oven the pizza cooks in about 15 minutes. Beehive ovens can cook a pizza in 3 minutes or so. Enjoy!!
Once I watched the video of Chris cooking his slab of salmon I said to myself in a giddy voice an octave higher than should be for a nearly 60 year old guy, "Hey, this means Kevin built that oven and should post a video of the building process any day." I was correct. Way to go Kev. Thanks for taking us along.
Thanks for watching Bobby!
You're the best builder, like a mexican worker. ¡Regards from Mexico!
Thanks! I don't think I could take the heat.. ;-)
I worked in a pizzeria for several years. use parchment paper next time. It'll stop the pizza from getting stuck on the Pizza Peel and will help get it out in one piece, also it will cut down on the bottom burning.
Seriously?! Why has no-one ever told me this?
I have a self made oven. I try me too this method with paper. Was a no good idea,for me. Catch faire..ok note all but...no good for me. I observed in many pizza restaurants and I never see someone use this. I use because someone told me. At the end the best result after 2 years of cooking pizza is without nothing.but I have to make fast pizza and put immediately in oven. Or you can put a lot of flour but after you have to pay attention at the oven temperature.napoletan pizza cook in 1,5 min with 400 degrees Celsius but I try to cook it in 3 Min at 300 or even minus. Resul spectacular pizza anyway. Neapolitan pizza is more difficult because you have to manage high temperature and do all very fast.you have only to understand you oven and do some attempts. More insulation oven is a good idea to cook the days after. Even chimney is not a great idea collocated like you do. At that point is better without. It bring out a lot of warm. But all these are construction details. I m sure it will work in any case.
I am a Master baker from Germany and used to bake in a Wood oven all my bread.I enjoyed your oven build. and You are right. The bottom is kind a important with the fire brick.In the old days they masoned the bread oven in Germany and Austria with just regular clay bricks. You just build it in a way that you could replace the layer of bricks they bake on. For the inside they just used sawdust from the wood mill and shaped it with water into a pear cut in half and flat on the surface you want to bake/ cook and just fill in the rest with bricks as thick as you want. The thicker, the longer it needs to heat up for bread baking but the longer it retains the heat for Baking even if it is very cold outside. I liked to see this a lot. Great job!!! Sorry for my english ;) Greetings from Germany
No spekun se deutsch. No hablo Español tambien. Nice english and no need to apologize.
5min in "the best way to mix cement is to hold the camera " coughed my beer out my nose laughing me guts out. Gonna love this 😀
Fullstop :) love the no adds bro, awesome build and cook 👏
Sorry about that! 😀
I so glad that your following your brothers
Foots steps. I knew that you should be a tuber. Hope to see more of your new projects. God bless oh i love your baby she is Absolutely adorable..
She's a cutie!
I love it Kevin!!! Kids had a few laughs too! 😁
Thanks for watching Crystal!
Nice result for a first time pizza cooking. 👍🏻👍🏻👍🏻
Thanks for watching!
Hey Kevin, good thing you have a brother like Chris who is eager to lend a hand when work gets hard! Haha.. typical Beardsmen.
Was him loading the rocks!
“I hope it doesn’t collapse!”
-Proceeds to shove his head inside the potentially collapsing cement
When God gives you rocks... Make a pizza oven. So exciting! Brilliant . 👍🏻🇺🇸
Would be stoked to see another little video on some more attempts and your progression on learning to cook pizza!
I'll try to include lunch in some.of.the upcoming builds...I'm generally focused on builds and everything else including lunch gets second fiddle.
Townsend’s did a mud oven and they built a fire to get the oven to temperature then removed the coals. Used the stored heat to bake.
Pretty cool project. Love your channel!
Cool!
yes that's how I've seen the pizza cooked. get it to between 500*F - 600*F, remove fire, coals ash, swab the cooking surface, and toss the pizza in. up to 3 minutes cooking time based on crust thickness.
For cassaroles, stews, or smoking build a bigger fire, let it burn downs to gray/white ash over coals line the coals around the whole outer edge of the oven, make sure there is no fire. And bake. Turning the dish a quarter of a turn at a time thru out the cooking time. back to starting position your dish should be cooked/done. Enjoy!
5K
Dude, your content is of most excellence. Glad you decided to start a channel. You're a talented guy.
Thanks for watching Jarwillie!
If you want to make a great pizza you make the dough either the night before or early in the morning to give it time to rise at least twice before forming the crust. It’s a good idea to have a small bag of semolina flour that is corse like corn meal which you sprinkle on your peel before putting the dough on it. This will allow the pizza to slide off and into the oven easier and gives a good crunch to the bottom of the pizza. Pizzas don’t take long to cook in a pizza oven with a temperature of around 500 degrees Fahrenheit. You could also make some killer bread in your oven. I have spent this pandemic teaching myself how to make bread and other forms of bread from scratch, homemade pasta starting with a dough and then rolling, cutting , and drying it before cooking it. After having homemade pasta you will never want store bought again.
Thanks for the advice, it's good to keep busy.
That is one beautiful oven... jacket potatoes cooking in there and sausages cooking over a camp fire.. heavenly.
Can't wait to build one! My buddy spent thousands on a "kit" to build one. Great video!
Make a video. Id watch it. Just include your buddy's reaction when you tell him it cost you under $100. lol
Ouch!
You made that look so easy. Now I want my own pizza bread oven.
A gallant first time effort, educational, no injuries, funny and it works! Loved it. Thank you. Much learning here.
If you have a problem with the dough sticking use corn meal. Just sprinkle it on your board and when you stretch your dough do it on the board. Also sprinkle a little bit in the oven it will act as bearings for the pizza to roll on. Just a tip from a guy that used to make and deliver pizza in high school.
Gonna have to stock Corn meal... pizza bearings!!
My experience: only coals. No flames. And if u put a damper of sorts on chimney you can cook anything u want ! Even stews and chowders in a Dutch oven. Great video and oven build!! Really enjoying the channel wood chucka
Good advice. You could try coals on one side and rotate the pizza as it cooks. Thats what they do in the big woodfire ovens. Very cool oven!
@@kraigsjodin9709 the rotating part might work wonders.
Good idea Tony!
Yeah, you can always add a chimney damper at any time. Just add a short piece of chimney pipe with the dampener in it. And add a thermometer.
I also make sure all the coals are on one side of the oven, but I actually go with a small flame.
I enjoy your brother's channel but I absolutely love yours. This is the type of building channel I've been looking for. Using real world tools and ingenuity, something that I could possibly do at home with the supplies I currently have. I love it. Thank you again.
I've been doing this for as long as I can remember, using the stuff I have to build the things I want.
Kevin The woodchucker where’s your videos so the rest of us can watch, enjoy, and learn?
What's his brothers channel? I might could like to watch it as well, if he's half as entertaining as this guy is!
@@pnwRC. The Wooded Beardsman
@@cmosphoto1 Thanks! I just got done checking out his channel, & subscribed to it as well.
That was awesome! My mouth was so watering when you took that pizza out! 😄 Can’t wait to see what else you cook.
Some corn meal gently scattered on the bottom of the crust will help slide the pizza off and on your paddle.
and don't let the pizza sit...make it on the peel over a light sprinkle of cornmeal, get it in the oven as soon as you make it..otherwise, the moisture will leach out into your cornmeal and make your pizza stick to the peel..good job on your oven!
When you use the oven first fire it until all the wood is turned to coals once most of the coals are burned then clear a spot and place your food your cooking into the oven you'll do a much better job at cooking the food but make sure to keep an eye on it so it doesnt burn.
Not bad for someone that's never built anything like this. Congrats and I too will be a virgin at building this same oven. Thx for a great video just like your Bro Chris.. TTFN
Thanks for Watching!
Mama mia gimme that and plz talk more about food is so fantastic!
Some unsolicited advice.
After your fire has died down to coals, rake the majority of them out. The fire is just to bring the mass up to temp. Don't leave it in there.
Patience is key to wood fired ovens. Let the oven come down to a cooking temp. The way to check this is to throw a handful of corn meal across the bottom. If it burns, it's too hot. If it browns, then you're good to go. A corn dried corn husk can also be used.
Get, or make a scuttle. It's a small mop that you will soak in water and clean the floor of the oven before you put your food in. It will also drop the temp a small bit. On that note you should have left the door raw. Soaking it in water is what you do.
As far as your peel, to keep food from sticking to it, a small amount of corn meal will help there.
Happy cooking.
Thanks for this advice!
@@cmosphoto1 You're welcome. Though experiment with it and find what works for you and your particular oven. :)
Concrete /mortar does not "dry", it sets. Its a chemical reaction not dependent on drying conditions.
Love the authenticity of this effort! Great job! Inspiring to people like myself to just make the darn oven and forget all the pretentious professionalism, and just have fun doing it! Thank you!!!👍👍👍God bless🙏🏾🙏🏾
Your so fun to watch because you never edit out your mistakes and keep it real. Thats why i like watching your brothers channel to.
What is the name of the bother Channel I enjoy watching this guy ❤
Hi dear,!
I can guess your first pizza tasted unbeliveva delicious. Good work.
Use corn meal on the pizza paddle, just a light dusting. The pizza will slide off much easier and you won't lose your toppings.
Yeah losing the toppings sucked... Good tip.
Full stop! Great video!
this is cherie...i think ur so cool... u are fun to watch and dont sit there quiet the whole time or act like u are all mr know it all. u are kinda like i am. u kida know how its done u havent done it before but u do it. this was my first video i watch where ya used stone instead of all brick etc. i think its more awesome with that stone look. wish i were there doing that project. thanks for sharing parts of ur life u are doing. even tho u said u hadnt done one before and u go off ur own mind like i do. i learned more from ur video than the others. they just build and no talk. i learned i have to keep my mortar thicker etc how to work better with. it is a good thing u talk us thru things. i always was raised in country and love the outdoors fishing and off the grid stuff. thanks for
posting. oh and hi Don
Mama Mia! I thought I was in Italy for a second. 🍕🍕🍕 Excellent job! Badda bing badda boom!
Thanks for watching Mota!
You have to remove the Charcoals next time. We used to bake Portuguese bread in those same types of ovens. You need to leave the Brocks to get hot enough. Then remove the hot charcoals after some time and only the heat that is absorbed into the bricks is enough to cook the Pizza. Pizza is basically bread. I remember those bread.. yumm. Its like Italian or French baked bread.
Your personality is perfect for RUclips. Keep up the good work!
Thanks for watching!
a little wider opening. Keep on the lookout for a pizza stone- or a piece of thick steel as the floor. Using a layer of cob material on top of your arch on the inside. do a layer with possibly crushed up fire brick and a little clay- use a fork to score then use another layer with a little less fire brick dust in it and score the surface and then another layer with a little less. then cap with the stone and mortar. Keeping water out of the structure and bricks is key. IF you have water in the bricks and they rapid heat good change they will destroy themselves. Also start with a small small fire and slowly heat it up. you could even do a double arch with some fiberglass insulation or mineral wool sandwiched between. That is what most ranges are a layer of steel- -insulation and then another layer of steel. The pizza oven has lots of heated mass that radiates the heat from all direction. most pizzas only have a few minute cooking times. There are some porcelain tiles that I would consider using as the floor to a pizza oven. recycling the lid off a old charcoal grill could work to create your arch structure and you could leave it in place. build a wall with two or three layers of brick for it to set on. Then just fill over it. Well fun project. Lots of ways you might do it. And you did get a pizza out of it.
Thanks for this comment!
There are metal supports called “chairs” that the bottom rebar sits on. The bottom rebar needs to be suspended. The rebar needs what is called “coverage.” Space around the rebar for the mortar. The rebar is tied so it doesn’t move around during the pouring process. Depending on the thickness of the “slab?” I would have build another “Mat” on top of the lower “mat” using another level of “chairs.” I would have had small pieces of rebar on an angle in the corners of the form. The pizza oven looks great! Beautiful job.
I super enjoyed watching you build that oven from scratch. I can feel the excitement cooking your first pizza what a relief lol. I'm just as excited to build mine soon. It actually just takes a little over 2 or 3 min baking pizza in a brick oven for a perfect marbling doesn't it? I bet you've cooked more by now and you've probably mastered it already hahaha. Great job!
Thank you so much 🤗
Great job on your pizza oven. I know it took horse sense, a cool head and a keen eye to make it all come together. Who doesn't love pizza? 🤨
You know I came to learn, I stayed because you made it enjoyable and somehow engaging. Keep it up!
I'm glad you enjoyed it.
For making a pizza for the first time, you've practically done it 100% the way the pros do kevin,
1. You put the pizza back in the exact spot where you put it in at the beginning. Therefore it didnt burn the base..
2. Speed is key to making a pizza. Leaving it on the prep surface for too long wether its floured or not will tend to stick the longer it sits on it. Similarly, when transferring the pizza to the oven, make sure the paddle is well floured and the less time the pizza (before cooking) is on the paddle the less it'll stick to it..
Passing advice from experience. Lol
Other than that, a brilliant build and a Brilliant pizza at the end dude!! 👌
Thanks for the advice and for watching!
Another hack is to put the bare crust into the oven for _maybe_ 60 seconds at that kind of temperature, then pull it out and add sauce/cheese/toppings to the par-baked crust then put back in to finish. It will slide off the peel easier and the toppings won't go flying so much. It's not how the pros do it, but it works. re: Cooking time. Restaurant wood pizza ovens will cook a medium pie in under 3 minutes (800 deg F+), so when you said "10 minutes" I was worried you'd end up with charcoal!
As someone who has a brick oven and makes bread and pizza often, you saying "I'll set the timer for 10 minutes" made me laugh. At the high temperatures you get in a brick oven, you're looking at 2-3 minutes with constant attention and rotation and generally you have the fire low and pushed to the back, rotating the pizza constantly so that it cooks the side facing the oven slowly as you move it.
Loved watching you make this even if it was an uneducated attempt and never did it before. Was a blast to watch even if it's not the best in the world.
pizza oven NOT newer stay fire and wood in, all coal and ashes sweep out before start baked pizza, empty oven baked pizza not if in have fire. because wood burn only make oven hot and store heat to rocks, then all wood has burn take all coal and ash out swep whit proom clean and then fill pizza radiation heat bajed pizza about 2-4 minit and ready, then heat drop little can baked bread same hot oven and pot food and last cookies.
Lol you crack me up...
I love your videos, you build like we build, with whatever’s lion 🦁 around and you can use your noodle for innovation.
been lack of noodle usin' lately... Gotta get back to figuring stuff out for yourself!
I think you can leave the door off when you cook it. By the by, you are fun to watch and learn from!
Man Alive, now this Dude deserves an Oscar, what an Actor! He's my new Hero.
P.S.: Bitchute: www.bitchute.com/channel/reallygraceful/ REALLYGRACEFUL💌 are you not entertained?
Kevin You was rocking and rolling
When you pulled off with your trailer! Lol 😂
Next time let your fire coals burn down about half of what they was when you put the pizza 🍕 in this time! The coals should look like they are barely going for a pizza 🍕
Or otherwise you’ll have it too hot and burn it. Even though they look like they are barely going once you close that door it’s going to get extremely hot inside. Try that next time. 😉
I agree 100%. Let the inside of the preheated oven and hot coals cook the food, not the flames of the fire.
Terry Sincheff and you got chef 👨🍳 written in your last name, Right ? 😂
Yeah he had all those red hot 🥵 coals and fire 🔥 still in it and that’s why it burnt the pizza 🍕. Yep he’ll be fine to let them coals burn down more before putting the pizza in. 😁👍
Next time for sure!
Kevin the Wood Chucker yep 👍 just like when you let the coals get burnt down some & start turning white in a charcoal grill before you put your burgers 🍔 on there. Or otherwise you’ll burn the outside and the inside will be raw. U want it to cook slower. U’ll get it figure out down to a science! 👍😁👍🍕
It's great to have Pizza Oven in the House.
Thanks.
The pizza oven turned out really nice! And the pizza looks yummy! Looking forward to seeing you cook other things in your new oven! 👍💕💕💕
Thank you,
Just found the heat bricks I will be having my attempt to do similar during our second lockdown. Warm hello from damp England
There's certain creators channels that I automatically know the moment I click one of their videos, like...I'm gonna go on this and many more journeys with you man...
This is one of those channels.
I'm happy you are enjoying the vids.
i have been watching you today for hours. you are great. your wife is lovely i saw her in the last video. you are so charismatic. its a pleasure to watch you.
That oven will cook alot of different kinds of foods. Very exciting
Didn’t know that I’d fall in love with a Canadian man today. These videos are friggin awesome!
Glad you like them!
Canadian men are the best! ;)
You use the fire to preheat the oven, then scrape out the coals with a metal tool into a metal bucket. Use a cloth mop to clean the oven floor, and let the latent heat cook your pizza, or other food, then after you can use to to cook bread when it is cooler, or beans over a period of hours, then when it's just warm later, you use it to dry herbs. Here is an example video - ruclips.net/video/WAJqGVxuJPo/видео.html
Depends on the kind of pizza you're making. For the Neapolitan style -- what most people are thinking of with "wood fired" pizzas -- a fast, hot fire is fine. It usually only takes 2-3 minutes to cook that style of pizza, and it should have a light char in the form of "leopard spotting". For general baking and cooking, though, you are describing the correct technique for a traditional oven. That makes pizza great first course or lunch, since you can use the oven hot, then scrape the coals out to prepare for the day's baking.
@@bloodgain YES! First do the Pizza for luncch, then take out the coals and bake some baguettes and once that's done, put in the lasagna for dinner, which you eat with the baguettes from earlier! :D
Cute authentic pizza oven. I could hardly wait for the pizza. Like mine partially extra crispy. Good job!
You are so funny.... watching this video made my day. Thanx.
I'm happy to make you smile!!!
Tie the rear so it stays in place during the pour. Also, make sure you have a gap underneath so the rear sets up in the concrete not sitting on the bottom.
REBAR not rear.....stupid phone lol
Indeed. The rebar is to help with concrete shrinkage, which is unavoidable. But the rebar will prevent or reduce concrete cracking. The concrete will shrink most on the top surface, so as Ron said you want the rebar up off the bottom (using "chairs" or rocks or blocks or whatever). You did great though! Thought I'd just add to the answer here.
Love the adaptable nature of your project work. Shows that we can all learn by experience and develop skills that we never knew we had. Thanks again for easy watching creative content.
Thanks for watching!
Make the pizza on the paddle with corn meal instead of flower on the wood. It will slide rite off. Wood fired ovens with pizza will take about 3-5 min to cook. That was an awesome build. Learning curve will be how much fire to put in it. And keep turning the pizza with wood either all the way back or in one corner, that works best with mine.
I'll give it a whirl next time!
"Surprise! I'm using your gloves!" kkkk XD Loved it
Dude!
Frigin awesome job!
The whole oven concept is ancient and you nailed it.....great job
Maybe you could somehow use the smoke at lower heat to smoke meat
Have I got a build for you coming up! Spoiler.. It involves smoke and meat and a build.
Kevin The woodchucker Right on!
We used to smoke Atlantic salmon and it took a while....super looking forward to it!
We just did pizza in a wood fire pizza oven this weekend. With the thermometer, we were up around 1000 degrees F. The thinner the dough the better
MMmm Crispy dough!
YOU THE MAN GREAT JOB ,CAST IRON COOKS WELL IN THEM A DUTCH OVEN GREAT STEWS AND ROAST, YOU DID A FINE JOB .
Thanks Jim!
It was cool watching you build a pizza oven and bake the pizza. As always you do a fantastic job no matter what you’re building. God bless!!! Jean from Arizona 🌵🌻🐍🌞🦂⛰🦎🌴.
Dude, you're the Man. I wish I had neighbors like you. I got a Rock like Charlie Brown says. Way to go. Gonna build me one as well. Kudos on The Cabin. Want something like that in the backyard. A hangout area where you don't have to worry about House dos and don't when entertaining. 5 🌟 all the way.
A nice place to stand around and keep warm too!
Kevin the Wood Chucker if ur oven is radiating enough heat to keep warm then it’s not insulated very well. An open fire pit or something like that would b nice to keep warm.
I'm super excited to see this property get better and better. It'll be a 5 star off grid Airbnb resort soon!
OMG, I love this. For all you peeps out there. CORN MEAL! Sprinkle the corn meal on the paddle prior to putting the pizza dough on it. So long as you don't have holes in the dough leaking sauce, it will slide off / on easily. Also, as others have said, coals on one side, pizza on the other. Rotate it.
My complements on the oven! And the pizza, your comments are great, entertaining😀
Glad you like them!
I was yelling Nooo 10 minutes is too long!! 😂 Glad you checked it
I just love that more and more people are seeing your awesome content and that your channel is growing. The pizza oven is great! Soon you'll be selling pizza at your off grid cabin :-)
Thanks for watching... Hopefully the positive, constructive comments continue to come in!
Great, practical, fun build. Thanks for sharing.
You are one adorable man...funny, smart, artistic and you cook!
All true but the last one. 😃
Hello from BC, Canada
i just stumbled across your channel last night, after watching 2 videos i subbed to your channel, now i find myself binge watching your entire channel :D
I really enjoy watching your content, the stuff you build is interesting, and how you present your content and your sense of humour really enhances the viewing experience, i hope you keep making this quality content for a long time to come.
thank you.
same man, I'm from the Toronto area and this channel really brings me at peace. just came across it and cant stop watching it XD
We cook in a friend’s pizza oven and it usually is less than 2 minutes to cook a pizza. He cooks all kinds of casseroles in it too.
AWESOME......WORK
PIZZA LOOKS DELICIOUS !!!!!!!
NICE VIDEO
Not only did you build the oven to make your own pizza, but you made your own peel to offload that sucker into the inferno! Kudos.
Gotta say, I was lol when you slid the pizza off the peel into the oven and the pepperonis kept going!! 👍🏽 🍕
I recovered most of the pepperoni!
Another awesome video. Maybe this what I need back in the sugar bush for spring when we’re boiling 🤷♂️
Absolutely! Nothing better to do while boiling water!
Yes, I was waiting for this video! Nice job. Looks great. More cooking options at the cabin!
Thanks Dato!
Very good first attempt.
Super fun oven! A couple of things that will help is to use smaller wood for the fuel. We call ours oven wood. about 6-8" long and no bigger than your wrist. It will spread better out on the floor better, and be more consistent coals for the actual cooking. We also have a laser thermometer that we use to track the temp, 600 degrees plus will cook a 12" pizza in a minute or two. After all our pizzas are cooked we clean out all the coals and throw in our bread for the week once the oven cools down to 400 or so. Love your projects, I'm new to your channel. Keep up the great videos. Cheers Cappie
Thanks for watching! Also good advice.
Well done! It is always satisfying to build something from scratch and be able to use it. Looking forward to seeing you and your brother bake all kinds of goodies in it.
Isn't it... It's good to create!
You tie the rebar together so it doesn’t shift when pouring that’s it
I figured it had some structural reason...
And ads flexibility.
@@cmosphoto1 lol what. Once the concrete dries the rebar isn't going to move so the ties have zero purpose at that point. Not like the rebar is going to go on a walk through hard cement
@@oregonsdank He said, 'when pouring.'
Great job, Thank you for sharing. pizza looked great, I like it crunchy.
It was the perfect crunchy and soft.
So hungry right now....thanks