Too funny when the log rolled onto the pizza!!!! I haven't had a good luagh like that in ages!!! It just "splatters" the whole moment!!! I picked up my bricks today and we're doing it tonight. Can't wait!!!
I like how none of your projects turn out right but you keep on trying and you have a great wife who keeps on supporting you no matter how bad your projects turn out. In the south we would shake our head and say bless his heart. Lol. Fun video! Thanks! Hey you should make a video of a fun day with your projects youve made over the years. You could start by taking a ride in your homemade plywood boat and end with a pizza party! Lol!
Great video! I too am glad you didn't edit out the rolling log. Your videos show that not everything will go perfectly, just like in real life! One comment though. You said people could use leftover/recycled lumber for their kindling. That's fine, but they need to make sure it's untreated lumber! Don't want to use CCA lumber or anything that has been painted, stained or varnished! Common sense, but there may be some who wouldn't think about that! Keep up the great work.
Great oven, now I know what I'll get for my friend's 60th birthday, she'll love this. Looks like some kind of heat shield might be handy, maybe one brick on edge between the coals and the pizza would help with the carbonizing. I love it that you don't edit out the good parts.
hahaha, your videos are awesome. I just found you on dirks page. Love the oven man. Loved the log rolling on the pizza, that would happen to me and I would still eat it.
Thank you for this video. Helpful information, and I love at the end when the log rolled onto the pizza! Keeps it real. it's something I'd probably do.
Like you said in one of your videos....where you show how to make the oven.." done is better than perfect" so true...love your videos....and I´m going to do it !!!!!
I worked in a pizza place years ago and it is true about the dough. Its also true about sauce! Sauce "aged" a few days in the fridge makes you pizza taste oh, so yummy.
It's Log, its Log, such a wonderful toy... It's Log, it's Log, fun for a girl and a boy! (Rotflol)Thank you SO much. I really needed someone to share a laugh with today. Your design is simple but effective and is perfect for our pizza/bread cooking needs. (Rolling log not included, some assembly required)
Greetings from the UK. Great videos, thanks. I'm going to build the oven this spring. I'm sure my labs will be talking through the whole build just like yours did in the first video. So great to see someone enjoying life so much too. Keep up the great work.
Idea: put a couple pieces of angle iron across the middle right above the first layer of bricks. Space them so the pair will hold a large cookie sheet to place the pizza on. It will put more heat under the pizza so it will cook faster without getting coals on it, and it should take care of the burned crusts.
raising a glass of whiskey for the working man. using what you have always Makes you more proud of what you have made. very cool fella!! got my bricks ready will keep you posted. jw.
Sorry, but I laughed out loud when that burning log decided to invade your pizza! :D :D But thank you for this and the other pizza-tutorials, gonna make such oven one of these days. Did a nice deal with a pile of firebricks from an old baking oven, that combined with piles of oldskool bricks (1930-ies, and indeed all of different sizes). Keep U posted!
I like your videos and idea, but why portable? you can finish this with help of some other material like cement to keep the bricks much safer to stand in their location, and also stronger and safer to touch or hit by big logs and waste the whole thing in the middle of cooking.
Have you tried throwing in a bunch of pecan or walnut shells to act as kindling and for added smoky flavor? I've heard it's great but never tried it! Thanks for the great video, God Bless!
okay, first off: I'm so glad you didn't edit out the log rolling incident. That was HILARIOUS. Now, I have two questions: 1. where could I find some bricks to make the oven? 2. if you make a thin crust pizza, how long should it bake in the oven? thanks! I hope to try this when it gets a little warmer in my area. I got excited to do it when I saw the first video you made. :)
hi sparkletone, you can look on craigslist for people that want to get rid of brick, or post on there that you want clay brick. or ask some contractor friends. or maybe a neighbor has a pile in their yard. baking time is related to the heat of the fire, thickness of the dough, . it can all happen fast if the crust is thin. thx! eric.
Great video Eric. in order to get an even baked crust I used a corn meal dusted sheet of aluminum foil for my pizza and once next to the heat , I was able to reach and rotate easily..
great video! love your ideas...lots that i want to try myself...in my spare time! did you ever try a bean hole bake the old fashioned way? maybe something of interest for you.
+GardenFork ooo I look forward to it. your enthusiasm for it really shines through and makes me even more excited about building one. I may build one for this summer. I live in Southern England.
You mentioned that the oven doesn't hold heat very well. Do you think putting a double layer of bricks on the bottom and top might improve insulation a little bit?
+John Rose a few people have modified the design with added bricks and it seems to work well, but you have to fire the oven longer to heat those bricks up. for a few pizzas, the one layer works pretty good. thx! eric.
Eric, I think you just discovered another tip for the next pizza oven tips and tricks video... That is to not use round logs, only use split wood! Less chance for rolling lumber! Bad Log! Love the vids and the doggies!
We've had great success with a gas barbque pit, insulated pans and some a few wood chips for that smokey flavor - we do however, miss the crunch of as and coal. I very much want to build a beehive oven.
Great idea on the brick pizza oven for us DIY folks. An idea that you might consider would be to bake the pizza in a cast iron pan rather than putting directly on the brick. Much easier to get in and out and the cast iron would distribute the heat more evenly, not to mention the protection it could afford to an occasional rolling log. ;>) We do this with our gas grill and have been very pleased with the results. The key is getting the high temps.
Lol. Bad log bad! So funny. What's a youtube video without some comdey. =) Good job. That was funny. I look forward to my own brick oven. May take a while. Just bought our house and haven't moved into it yet.
Loved your tips. That looked like something that would happen to me. Bad Log! lol I found that Fleischmann's makes a pizza crust yeast I really like. Don't know if you have tried it or not. Did your puppy get part of the burnt pizza?
GardenFork The pizza yeast isn't that "great". I've tested it at home and apart from making pizza dough in less 30 min... it's not tasting any better. Your tip about slow rising the dough in the fridge help a lot more to add flavor! I make mine in a batch and store in the freezer. It then take a nice 2 days to thaw in the fridge and flavor the dough. There's a great test on thefreshloaf.com (see test driving the new pizza crust yeast)
That is one reason I liked the pizza yeast, no waiting to rise. I usually make pizza on a spur of the moment idea. I really like the idea of freezing the dough though.
Hi made my pizza oven yesterday and tried it out, but did not have success. Any tips would be great. Mine was very similar to the one shown, my problem is the crust never got crispy. I did not put the coals around the front, they were just in the back on the oven. It took me about maybe two hours for the wood to get to embers. I used a charcoal starter first to get my chunk wood to start before putting it in the oven.
hi mark, sorry to hear that. i'm not sure if charcoal works, i've always used oak firewood. the oven is a big amount of mass that needs get real hot, and charcoal may not be up to the job. ? thx , eric.
Hi Mark and Eric I believe the reason why it takes so long to get to the right temperature and cools down very quickly as Eric said, is mainly because of the large hole in the front. The heat escapes easily and you need to constantly supply with more wood( don't use charcol) Some bricks in the front to leave less space for the heat to disperse and a metal removable door would help a lot. Mind you the front of this oven is maybe bigger of the the pizza shop oven but the volume of this oven is 5 times smaller so the ratio of heat dispersion is very big. Another absolutely essential tip for cooking the pizza evenly is to put some fired wood on the sides too ( not in front because it cool down quickly and obstructs your work) and place the pizza as close as possible to the back of the oven. Close the door and check and turn the pizza every 1 minute approximately. An average pizza and toppings with the right oven temperature it should take around 3 minutes to cook For this is essential to have a door or a small front hole. Lastly, the pizza should be turned inside the oven. It is not difficult to do once you practice a bit. Taking it out every time to check it disperses heat and we don't want to keep filling the oven and wait for the new wood to fire if we have multiple pizza friends :)
hi ken, get this ebook: Bread Earth Fire by Stuart Silverstein, available on Lulu.com it talks about making all sorts of ovens. Stuart is a great guy. he was a guest on GardenFork Radio. Link to that is in the About section above.
I know you mentioned that the stand should be strong enough to hold the bricks. your bricks are a little over 4 pounds each, so your weight is well over 260 pounds. my bricks are bigger and weigh more. I was amazed at how much weight I was supporting. I was using pine and willow and the fire doesn't last long so now I am hunting up some hard wood. nice video. PS. I am using a tray for the pizza. the bottom had to much ash on it.
hi william, no cement bricks wont work for this, you could put an ad on craigslist looking for used clay brick, or check with some local demolition contractors. thx, eric.
The wood for the coals should be shorter and split. This will allow for a faster burn and hot coals in less time. The hard wood will burn better if split into several pieces and that will aid temperature control during baking. I suggest 4 - 6 inch lengths split to start and 8 - 12 inch pieces split several times for baking. But, I like the idea; have to build one.
Very amusing and informative video ; - ) Learned a lot re: building something quick for just Pizza. I assume this would not hold enough heat to bake bread though. ' An idea regarding the log rolling onto the Pizza: Use a split log and place it flat side down. That should do it. Thanks.
excellent idea on the log incident, thx. no, this brick oven doesn't have enough mass for bread, but its great for pizza, and doesn't become a permanent fixture in your yard. thx!
There is always something new to learn. I like your oven idea, and although it may not be suitable to make bread, it got me thinking that I should eat more Pizza ; - ) Thanks again.
Hi Eric, your right , but just cover the top part , not the one that is inside the oven , and once the much is hot because of the fire then it gets very hard . But make sure you use completely dry bricks when using the mud, bricks absorbs all the water from the mud and helps it to dry more quickly also if you use wet bricks then the mud and the bricks wont stay intact .
Hey don't let your fun be spoiled! I love it too, hope that helps a little.. So next time you'll ask your wife to keep the hindlog in place with the garden ho? (hope I spelled that correctly, if not: sorry) Keep up the good work! If I can get my hands om some bricks I'll build my own fireplace and maybe an oven too, so thanks for sharing all this.
guess I'm not the only person to build a wfo with red clay brick. Many have said they will crack and explode but my theory is these bricks have been used for many years and many original ovens were built with them.
you could put an ad on craigslist or call some demolition contractors, ask at your local hardware store, they might know someone who has a pile of them. thx! eric.
Thanks for the laugh good times. Planning on building my oven in the spring of 2015. BTW That's a very pretty blonde lab. Then again labs are my favorite so there might be a little bias in that statement lol.
Have you thought of building a brick microwave oven? It seems the baking would be much faster than using wood. Just bake the pizza for three and a half minutes, then toss a burning log on top the pizza for two more minutes. Roll the burning log off the pizza and serve. If you are having a party, it wouldn't take long to bake and burn five pizzas,,,,lol. Hope you two had a Happy Thanksgiving. Do you have a recipe for burning a turkey?
u know, I built this huge mud oven, followed every step, calculated every measurement very carefully, which came out great, makes great pizza! but takes about 2 hours to get up to temperature, and burns a lot of wood, which I think is just waste of wood, time and energy, I'm gonna start building a rocket oven which will consume less wood and time to heat up, if u hv time pls check some videos about rocket oven or rocket stove oven n let me know what you think!
i've been thinking about some sort of rocket stove pizza oven. in the meantime, i built a simple one that shows the concept here: ruclips.net/video/S6dGHC_Sqok/видео.html
really you should heat the first 2/3 of the oven that way you won't need keep coals in the front because the bottom of the pizza will cook then you can just turn it to cook the rest
leave all the coals at the back and make a turning peel. Round out of stainless steel 8inches diameter 1 mm thick atatched to a 3ft long 1inch diam pipe with which you rotate the pizza. your wooden peel is for launching the pizza only. nice video though
How To Build A Pizza Oven Like This: ruclips.net/p/PLK9GxIRaLC5XSsY-Dcjpv_6Q2bnPeYfve
Thanks for one of the best belly laughs I have had for a long time! Your videos are so genuine.
great to hear Dan, you can watch all our pizza vids here: ruclips.net/p/PL2D4EC60E5AE471E0
Too funny when the log rolled onto the pizza!!!! I haven't had a good luagh like that in ages!!! It just "splatters" the whole moment!!! I picked up my bricks today and we're doing it tonight. Can't wait!!!
I like how none of your projects turn out right but you keep on trying and you have a great wife who keeps on supporting you no matter how bad your projects turn out. In the south we would shake our head and say bless his heart. Lol. Fun video! Thanks! Hey you should make a video of a fun day with your projects youve made over the years. You could start by taking a ride in your homemade plywood boat and end with a pizza party! Lol!
This is a "Classic"
what great memories are made of !
Great video! I too am glad you didn't edit out the rolling log. Your videos show that not everything will go perfectly, just like in real life! One comment though. You said people could use leftover/recycled lumber for their kindling. That's fine, but they need to make sure it's untreated lumber! Don't want to use CCA lumber or anything that has been painted, stained or varnished! Common sense, but there may be some who wouldn't think about that! Keep up the great work.
Very entertaining video Eric.
You two laughing at the 'log' was classic.
Now I want to build one of these.
thanks Joe, the 'rolling log incident' was a good one! eric.
Great video! I love how real about everything you guys are! THANK YOU!
What kind words, thank you!
When you put the last log in i wondered what going to keep it up there. Thanks a lot for answering my question. A good laugh.
Great oven, now I know what I'll get for my friend's 60th birthday, she'll love this. Looks like some kind of heat shield might be handy, maybe one brick on edge between the coals and the pizza would help with the carbonizing. I love it that you don't edit out the good parts.
hahaha, your videos are awesome. I just found you on dirks page. Love the oven man. Loved the log rolling on the pizza, that would happen to me and I would still eat it.
hi joe, i ate the 'log incident' pizza! a little carbon is good for you. eric.
OMG!! Too funny!! You guys are too cute! Love watching your videos :) Great tips, thanks!!
Thank you for this video. Helpful information, and I love at the end when the log rolled onto the pizza! Keeps it real. it's something I'd probably do.
That was fun. Great video. Thanks for sharing
That was too funny I loved it! That is what really happens!! Keep making pizza!
Lovely video...extremely entertaining n highly motivated ...
Thanks for the huge belly laugh and “what NOT to do” lol great fun guys thanks for sharing
Your camera girl has a really wonderful laughter! :)
Cheers, Halvor.
Great show thank you really enjoyed it
Like you said in one of your videos....where you show how to make the oven.." done is better than perfect" so true...love your videos....and I´m going to do it !!!!!
I loved the dog getting the ball!
Another great video. Thanks! Had a good laugh!
I worked in a pizza place years ago and it is true about the dough. Its also true about sauce! Sauce "aged" a few days in the fridge makes you pizza taste oh, so yummy.
Awesome. You guys make me smile
It's Log, its Log, such a wonderful toy...
It's Log, it's Log, fun for a girl and a boy!
(Rotflol)Thank you SO much. I really needed someone to share a laugh with today. Your design is simple but effective and is perfect for our pizza/bread cooking needs. (Rolling log not included, some assembly required)
Bad log!!! Awesome stuff!!! Really enjoyed watching your video.
Jokey Boy thx Jokey! we have a couple of pizza videos here: ruclips.net/video/C1QToDg3Ow0/видео.html
"bad log" & the laugh with it ; I like it!
going forward i will use logs that have been split. birch is quite cylindrical! eric.
Ending was hilarious and sure it tasted great
Greetings from the UK. Great videos, thanks. I'm going to build the oven this spring. I'm sure my labs will be talking through the whole build just like yours did in the first video. So great to see someone enjoying life so much too. Keep up the great work.
many thanks for the kind words Richard, look forward to your first pizza!
This looks great! So much fun!!!
its a complete blast, we have a few pizza videos here: Easy DIY Brick Pizza Oven : GardenFork.TV
Ok, so round logs are bad. I love you guys! Keep up the great videos!
Idea: put a couple pieces of angle iron across the middle right above the first layer of bricks. Space them so the pair will hold a large cookie sheet to place the pizza on. It will put more heat under the pizza so it will cook faster without getting coals on it, and it should take care of the burned crusts.
Making pizza and having fun !!! awsome
Looks like fun
Enjoyed it will be making one soon
Cheers Joe
I love it. you know it will happen and it's nice to see a clip where it happens. you won't see that on tv. LOL
raising a glass of whiskey for the working man. using what you have always Makes you more proud of what you have made. very cool fella!! got my bricks ready will keep you posted. jw.
Great show....
Thanks soo much for sharing the video.
Lord bless.
Juan Trippe thanks for watching, here are more pizza oven vids we have done: Easy DIY Brick Pizza Oven : GardenFork.TV
Sorry, but I laughed out loud when that burning log decided to invade your pizza! :D :D
But thank you for this and the other pizza-tutorials, gonna make such oven one of these days. Did a nice deal with a pile of firebricks from an old baking oven, that combined with piles of oldskool bricks (1930-ies, and indeed all of different sizes).
Keep U posted!
I like your videos and idea, but why portable? you can finish this with help of some other material like cement to keep the bricks much safer to stand in their location, and also stronger and safer to touch or hit by big logs and waste the whole thing in the middle of cooking.
Again,,very nice video!!
Have you tried throwing in a bunch of pecan or walnut shells to act as kindling and for added smoky flavor? I've heard it's great but never tried it! Thanks for the great video, God Bless!
I really enjoy your videos, they are very entertaining as well as informative. Keep them comin'
Nicely done.
okay, first off: I'm so glad you didn't edit out the log rolling incident. That was HILARIOUS. Now, I have two questions:
1. where could I find some bricks to make the oven?
2. if you make a thin crust pizza, how long should it bake in the oven?
thanks! I hope to try this when it gets a little warmer in my area. I got excited to do it when I saw the first video you made. :)
hi sparkletone, you can look on craigslist for people that want to get rid of brick, or post on there that you want clay brick. or ask some contractor friends. or maybe a neighbor has a pile in their yard.
baking time is related to the heat of the fire, thickness of the dough, . it can all happen fast if the crust is thin. thx! eric.
brilliant
Did not read other commits, so this maybe a repeat. You should put a split log in last, it will not roll, if it is on the flat side.
Great video.
Love this episode... did you mean to say "portable"? I guess it's all relative... but I'd only want to puzzle it together one. Love Garden Fork.
Could you cover the bricks with refractory cement to retain heat better?
Love it, can't wait to try...hopefully my logs behave themselves ;)
Great video Eric. in order to get an even baked crust I used a corn meal dusted sheet of aluminum foil for my pizza and once next to the heat , I was able to reach and rotate easily..
excellent tip! thanks for that! eric.
Nice job ... and thanks for the great LOL :)
This is definitely total AWESOMENESS!!!!
How many glasses of wine should I start with?
great video! love your ideas...lots that i want to try myself...in my spare time! did you ever try a bean hole bake the old fashioned way? maybe something of interest for you.
great video, your love of the oven really comes out. are there any recent updates on this oven? I'm so tempted to build one for our tiny back garden.
+K Hewett thx! building a new version this spring. you can watch all our pizza oven vids here: ruclips.net/p/PL2D4EC60E5AE471E0
+GardenFork ooo I look forward to it. your enthusiasm for it really shines through and makes me even more excited about building one. I may build one for this summer. I live in Southern England.
Bad log, Bad log...LMAO Thanks for posting
might have to get some t-shirts made , it will be our inside joke...
Great video! Thank you :-)
Luv you guys, you're awesome!
Shelley Rogers thx! we just posted 2 maple syrup evaporator DIY vids if you'd like to watch: ruclips.net/video/wq79TPQYGIg/видео.html
Hi Eric. Perhaps you could place a brick at the rear of the oven as a backstop for the pizza and as protection from the bad logs.
Hi Eric! I would like to request a video; can you show us how to make bread in the DIY brick pizza oven?
hahahaha! Really fun to watch esp. which part we all know.
You mentioned that the oven doesn't hold heat very well. Do you think putting a double layer of bricks on the bottom and top might improve insulation a little bit?
+John Rose a few people have modified the design with added bricks and it seems to work well, but you have to fire the oven longer to heat those bricks up. for a few pizzas, the one layer works pretty good. thx! eric.
Use flat wood that's chopped in the hot coals so it doesnt roll, just a thought. great idea tho
Eric, I think you just discovered another tip for the next pizza oven tips and tricks video... That is to not use round logs, only use split wood! Less chance for rolling lumber! Bad Log! Love the vids and the doggies!
i thought of that as i was editing the video: Tip #3: do not use round logs! :)
We've had great success with a gas barbque pit, insulated pans and some a few wood chips for that smokey flavor - we do however, miss the crunch of as and coal.
I very much want to build a beehive oven.
my neighbors have a beehive oven in their 200 yr old house. they are thinking of firing up to see how it works. thx, eric.
great video! you are real! But I just might stick to the grille on the pizza! Dogs are cool too!
wine fired pizza,,, love it!
Great idea on the brick pizza oven for us DIY folks. An idea that you might consider would be to bake the pizza in a cast iron pan rather than putting directly on the brick. Much easier to get in and out and the cast iron would distribute the heat more evenly, not to mention the protection it could afford to an occasional rolling log. ;>) We do this with our gas grill and have been very pleased with the results. The key is getting the high temps.
JREACHER1954 thanks for the thoughts here. cast iron would afford some 'log protection' thx! eric.
Will it still cook if all the coals are pushed to the back?
hi,which brick is best for a stone oven someone please help thank you.
EPIC!!!
Lol. Bad log bad! So funny. What's a youtube video without some comdey. =) Good job. That was funny. I look forward to my own brick oven. May take a while. Just bought our house and haven't moved into it yet.
Loved your tips. That looked like something that would happen to me. Bad Log! lol I found that Fleischmann's makes a pizza crust yeast I really like. Don't know if you have tried it or not. Did your puppy get part of the burnt pizza?
i haven not seen the Fleischmann's pizza yeast, i have been using their yeast in a jar. will look for that one. thx, eric.
GardenFork The pizza yeast isn't that "great". I've tested it at home and apart from making pizza dough in less 30 min... it's not tasting any better. Your tip about slow rising the dough in the fridge help a lot more to add flavor!
I make mine in a batch and store in the freezer. It then take a nice 2 days to thaw in the fridge and flavor the dough.
There's a great test on thefreshloaf.com (see test driving the new pizza crust yeast)
That is one reason I liked the pizza yeast, no waiting to rise. I usually make pizza on a spur of the moment idea. I really like the idea of freezing the dough though.
Lois Laney
i can see how the pizza yeast would be helpful to have, i am not great at planning pizza night! eric.
Thought you where going to put the pizza on the top? is that possible?
Hi made my pizza oven yesterday and tried it out, but did not have success.
Any tips would be great.
Mine was very similar to the one shown, my problem is the crust never got crispy. I did not put the coals around the front, they were just in the back on the oven.
It took me about maybe two hours for the wood to get to embers. I used a charcoal starter first to get my chunk wood to start before putting it in the oven.
hi mark, sorry to hear that. i'm not sure if charcoal works, i've always used oak firewood. the oven is a big amount of mass that needs get real hot, and charcoal may not be up to the job. ? thx , eric.
Hi Mark and Eric
I believe the reason why it takes so long to get to the right temperature and cools down very quickly as Eric said, is mainly because of the large hole in the front.
The heat escapes easily and you need to constantly supply with more wood( don't use charcol)
Some bricks in the front to leave less space for the heat to disperse and a metal removable door would help a lot.
Mind you the front of this oven is maybe bigger of the the pizza shop oven but the volume of this oven is 5 times smaller so the ratio of heat dispersion is very big.
Another absolutely essential tip for cooking the pizza evenly is to put some fired wood on the sides too ( not in front because it cool down quickly and obstructs your work) and place the pizza as close as possible to the back of the oven.
Close the door and check and turn the pizza every 1 minute approximately. An average pizza and toppings with the right oven temperature it should take around 3 minutes to cook
For this is essential to have a door or a small front hole.
Lastly, the pizza should be turned inside the oven. It is not difficult to do once you practice a bit.
Taking it out every time to check it disperses heat and we don't want to keep filling the oven and wait for the new wood to fire if we have multiple pizza friends :)
Great fun! OK I am going to do this but I haven't any bricks just some clay soil in the backyard. Maybe I can make one out of clay.
hi ken, get this ebook: Bread Earth Fire by Stuart Silverstein, available on Lulu.com it talks about making all sorts of ovens.
Stuart is a great guy. he was a guest on GardenFork Radio. Link to that is in the About section above.
I know you mentioned that the stand should be strong enough to hold the bricks. your bricks are a little over 4 pounds each, so your weight is well over 260 pounds. my bricks are bigger and weigh more. I was amazed at how much weight I was supporting. I was using pine and willow and the fire doesn't last long so now I am hunting up some hard wood. nice video. PS. I am using a tray for the pizza. the bottom had to much ash on it.
eogg25 the hardwood does a good job for the pizza oven, thanks for the update, eric.
How many clay bricks did you use and how many right angles for the top?
All the info is here: Super Easy Pizza and Pizza Ovens! ruclips.net/p/PL2D4EC60E5AE471E0
Would the cement bricks from a home improvement store work?
hi william, no cement bricks wont work for this, you could put an ad on craigslist looking for used clay brick, or check with some local demolition contractors. thx, eric.
The wood for the coals should be shorter and split. This will allow for a faster burn and hot coals in less time. The hard wood will burn better if split into several pieces and that will aid temperature control during baking. I suggest 4 - 6 inch lengths split to start and 8 - 12 inch pieces split several times for baking. But, I like the idea; have to build one.
Victor Spess Thx Victor, good points there on the wood, eric.
Very amusing and informative video ; - ) Learned a lot re: building something quick for just Pizza. I assume this would not hold enough heat to bake bread though. '
An idea regarding the log rolling onto the Pizza: Use a split log and place it flat side down. That should do it. Thanks.
excellent idea on the log incident, thx. no, this brick oven doesn't have enough mass for bread, but its great for pizza, and doesn't become a permanent fixture in your yard. thx!
There is always something new to learn. I like your oven idea, and although it may not be suitable to make bread, it got me thinking that I should eat more Pizza ; - ) Thanks again.
some people have modded this to add more layers of brick and a wood front door to make bread. if you have the brick it might be worth a try.
you guys are funny, thanks.
Para que completes el horno y cocine la pizza uniforme, completa, tienes que poner una tapa, cerrar el horno.
A friend of mine from Italy said they made these ovens all the time..
Yes! I have seen them online. Super simple and they work. Thx!
I'm thinking id fabricate a long handled fork or tong to turn it inside, x2 lol great idea pizza oven,
i guess some temprory mud layer between the brick gaps just on the top would give it some insulation as well
+john david mbe but my concern would be the mud cracking and falling onto the pizza! thx, eric.
Hi Eric, your right , but just cover the top part , not the one that is inside the oven , and once the much is hot because of the fire then it gets very hard . But make sure you use completely dry bricks when using the mud, bricks absorbs all the water from the mud and helps it to dry more quickly also if you use wet bricks then the mud and the bricks wont stay intact .
Hey don't let your fun be spoiled! I love it too, hope that helps a little..
So next time you'll ask your wife to keep the hindlog in place with the garden ho?
(hope I spelled that correctly, if not: sorry)
Keep up the good work! If I can get my hands om some bricks I'll build my own fireplace and maybe an oven too, so thanks for sharing all this.
guess I'm not the only person to build a wfo with red clay brick. Many have said they will crack and explode but my theory is these bricks have been used for many years and many original ovens were built with them.
yes!
LOVED IT !!!
Keep the info and updates growing our way :-{}
Where can you get the used clay brick
you could put an ad on craigslist or call some demolition contractors, ask at your local hardware store, they might know someone who has a pile of them. thx! eric.
Thanks for the laugh good times. Planning on building my oven in the spring of 2015. BTW That's a very pretty blonde lab. Then again labs are my favorite so there might be a little bias in that statement lol.
smokinhic thx, the Labs are a big part of our life, good luck on the pizza oven too. let me know how it turns out! eric.
I laughed a lot with this guy.. this is how to never do a pizza 😆😆😆
I like this. Someday show your camera lady in your reports. HI
you need a makeshift door, ideally a steel plate, to keep the heat once pizza's in
Birch tar in the pizza oven - I'd avoid that, just like I'd avoid pine and green wood and painzed or treated wood.
3 second rule! It's good.
Have you thought of building a brick microwave oven? It seems the baking would be much faster than using wood. Just bake the pizza for three and a half minutes, then toss a burning log on top the pizza for two more minutes. Roll the burning log off the pizza and serve. If you are having a party, it wouldn't take long to bake and burn five pizzas,,,,lol.
Hope you two had a Happy Thanksgiving. Do you have a recipe for burning a turkey?
TheTexasbuddy i have burned turkeys! thx, eric.
I think bad log should go on a t shirt
the ultimate inside joke: bad log!
u know, I built this huge mud oven, followed every step, calculated every measurement very carefully, which came out great, makes great pizza! but takes about 2 hours to get up to temperature, and burns a lot of wood, which I think is just waste of wood, time and energy, I'm gonna start building a rocket oven which will consume less wood and time to heat up, if u hv time pls check some videos about rocket oven or rocket stove oven n let me know what you think!
i've been thinking about some sort of rocket stove pizza oven. in the meantime, i built a simple one that shows the concept here: ruclips.net/video/S6dGHC_Sqok/видео.html
really you should heat the first 2/3 of the oven that way you won't need keep coals in the front because the bottom of the pizza will cook then you can just turn it to cook the rest
good point we will be doing more of these soon. thx!
leave all the coals at the back and make a turning peel.
Round out of stainless steel 8inches diameter 1 mm thick atatched to a 3ft long 1inch diam pipe with which you rotate the pizza.
your wooden peel is for launching the pizza only. nice video though
good idea, thanks for that, eric.