berniegoonan1 hope it helps. Use the door to your advantage. And pop the door on in the same fashion between pizzas. Keep the heat in. The elite does have quite a big opening. Probably larger than needed. Too wide. So it lets too much heat escape. Gotta keep it in. But it fires Up no problem. Interesting to hear how it gets Up to temp your ways at the moment with the recent cold and snow dumps over the last two weeks
Hi Jay, great video thank you. I am thinking of get an Elite oven and this video helped. May i ask what model you have? I am thinking about a 850TC built-in. This model has the refractory cast chamber. Thoughts?
They are very good. I have the 850tc on the steel stand that I then cladded up myself. 6 years old now. Still going strong. I bought it as it was easier than trying to get one build and cement rendering etc etc. I just made it easier going for the elite. Compared to a traditional wfo the opening is wider and not necessarily to the exact ratios a pizza oven should be, which means it can loose heat a little faster. And the door is nothing special. You really gotta make your own door if u want to use it as an oven per say to retain heat. But otherwise I wouldn’t think twice about buying it again. About to fire it up now for tonight’s pizza fest.
Hello Jay, While watching Vito videos , I picked up your link to watch your video, which I feel it is so interested. Thanks for a quality video you have shown us, seems you worked hard to get a fully equipped pizza oven with a nice stand and smoke outlet and other facilities to make sure that you are on the right track to make a nice pizza. Congrats for this accomplishment. Bassam
+Bassam Al-youssef thanks Bassam. I am no professional. But it is a fantastic hobby, that the whole family gets involved in. Posting on RUclips is just for fun and to share with others and help out others. The same way other people’s videos got me started.
Hey I'm thinking of by an Elite oven too. How well does it maintain 400C for cooking large volumes of pizza? Do you need to constantly feed the fire and leave much time between pizzas to allow the oven to recover?
If you use it right it will hold temps, but you always need to feed wood and have fire going. If you don’t as the fire dies, the temp will drop naturally. I did 12 pizzas on Sunday night in just on an hour. Once I had it up temp, which takes about 50 minutes to get it to 400, one big long kept me going with flame for the rest of the hour to cook. The only thing if you want to do large volume, is that the oven internal is about 85 cm. With the fire pushed to the back, you can only squeeze in say two 12” pizzas max, and still have space to menouvere and rotate the pizzas. I only cook one at a time as it’s just home use. But the oven overall has been great. I have it on the standard conversion frame that elite supplies and simply dressed the stand up with decking boards. You can see it in one of my many videos. I also did install one inch of cal sil board under the floor to better insulate. And I also wrapped that In foil to lessen any chance moisture penetrating it. But great oven and the pre cast dome top makes it so easy to put together, and makes it look very even and neat if you don’t have good rendering skills. I’ve also put industrial castors to the bottom of the stand to give me some menouverability.
Did putting the extra calsil board under the oven cause it to sit above the level of the frame? Or did that not matter since you clad it higher on the sides anyway?
It did not, as the square posts on each corner rise above where the calsil board stopped anyway. But then after I clad it up to the finished level of the stainless steel landing at the mouth, and filled the gaps with cement and perlite, and allowed for tiling on top, it all finished off nicely to one level
Sorry just to clarify, did you put an extra 1 inch of calsil underneath to make a total of 2 inch thick calsil or just use the 1 inch that comes with the kit? Thanks!
+Felixo it is variable depending on LG to of things. Outside temperate, wind, quality of the wood. But generally in the range of 45-75 minutes. Somewhere within that 30 minute bracket
+mark hey I'm using redwood. Where I am it's readily available and cheap and easy to access. I'm not a pro so I don't know what's best. I would have thought any type of hardwood, but I don't know too much about wood. The red wood burns well, gets the heat, but I think it burns too quick
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Awesome video, thanks for breaking the process right down for novices like me.
berniegoonan1 hope it helps. Use the door to your advantage. And pop the door on in the same fashion between pizzas. Keep the heat in. The elite does have quite a big opening. Probably larger than needed. Too wide. So it lets too much heat escape. Gotta keep it in. But it fires
Up no problem. Interesting to hear how it gets
Up to temp your ways at the moment with the recent cold and snow dumps over the last two weeks
nice job. very interesting
+PHIL IN FLORENCE nothing like a woodfired oven. An absolutely wonderful way to cook. Nothing better than raw fire
Hi Jay, great video thank you. I am thinking of get an Elite oven and this video helped. May i ask what model you have? I am thinking about a 850TC built-in. This model has the refractory cast chamber. Thoughts?
They are very good. I have the 850tc on the steel stand that I then cladded up myself. 6 years old now. Still going strong. I bought it as it was easier than trying to get one build and cement rendering etc etc. I just made it easier going for the elite. Compared to a traditional wfo the opening is wider and not necessarily to the exact ratios a pizza oven should be, which means it can loose heat a little faster. And the door is nothing special. You really gotta make your own door if u want to use it as an oven per say to retain heat. But otherwise I wouldn’t think twice about buying it again. About to fire it up now for tonight’s pizza fest.
Hello Jay,
While watching Vito videos , I picked up your link to watch your video, which I feel it is so interested.
Thanks for a quality video you have shown us, seems you worked hard to get a fully equipped pizza oven with a nice stand and smoke outlet and other facilities to make sure that you are on the right track to make a nice pizza.
Congrats for this accomplishment.
Bassam
+Bassam Al-youssef thanks Bassam. I am no professional. But it is a fantastic hobby, that the whole family gets involved in. Posting on RUclips is just for fun and to share with others and help out others. The same way other people’s videos got me started.
Hey I'm thinking of by an Elite oven too. How well does it maintain 400C for cooking large volumes of pizza? Do you need to constantly feed the fire and leave much time between pizzas to allow the oven to recover?
If you use it right it will hold temps, but you always need to feed wood and have fire going. If you don’t as the fire dies, the temp will drop naturally. I did 12 pizzas on Sunday night in just on an hour. Once I had it up temp, which takes about 50 minutes to get it to 400, one big long kept me going with flame for the rest of the hour to cook. The only thing if you want to do large volume, is that the oven internal is about 85 cm. With the fire pushed to the back, you can only squeeze in say two 12” pizzas max, and still have space to menouvere and rotate the pizzas. I only cook one at a time as it’s just home use. But the oven overall has been great. I have it on the standard conversion frame that elite supplies and simply dressed the stand up with decking boards. You can see it in one of my many videos. I also did install one inch of cal sil board under the floor to better insulate. And I also wrapped that In foil to lessen any chance moisture penetrating it. But great oven and the pre cast dome top makes it so easy to put together, and makes it look very even and neat if you don’t have good rendering skills. I’ve also put industrial castors to the bottom of the stand to give me some menouverability.
Did putting the extra calsil board under the oven cause it to sit above the level of the frame? Or did that not matter since you clad it higher on the sides anyway?
It did not, as the square posts on each corner rise above where the calsil board stopped anyway. But then after I clad it up to the finished level of the stainless steel landing at the mouth, and filled the gaps with cement and perlite, and allowed for tiling on top, it all finished off nicely to one level
Sorry just to clarify, did you put an extra 1 inch of calsil underneath to make a total of 2 inch thick calsil or just use the 1 inch that comes with the kit? Thanks!
I put an extra inch
Looks amazing.. How long does it take for you to get the heat up from the minute you light it on fire?
+Felixo it is variable depending on LG to of things. Outside temperate, wind, quality of the wood. But generally in the range of 45-75 minutes. Somewhere within that 30 minute bracket
Talk about being inspired, maybe one day I will build one. Thanks! :)
+Felixo just do it. They are the best
Hi, nice video there! may i ask you how much wood would it take you to keep the oven at 350-400c range through 8 hours cooking time?
Amir Brahimi hi. I really don’t know. Most I have done in one hit is 18 pizzas which takes me all up around an hour. I have never run it for 8 hours
i realize it's kinda randomly asking but does anybody know of a good site to stream new tv shows online?
@Santiago Colt I watch on FlixZone. You can find it on google =)
@Corey Carmelo Yup, I have been watching on Flixzone for since april myself =)
@Corey Carmelo Thank you, I signed up and it seems to work :D I really appreciate it!!
hi Jay, what type of wood do you use and what's the best for woodfire ovens, thanks mark
+mark hey I'm using redwood. Where I am it's readily available and cheap and easy to access. I'm not a pro so I don't know what's best. I would have thought any type of hardwood, but I don't know too much about wood. The red wood burns well, gets the heat, but I think it burns too quick
beech tree is the best mate
Hi wen you start you’re fire with so much tree it’s there big chance you broke you’re pizza oven?
Nice job with the oven but you need to find a better dough recipe.
but your pizza looks like is burn on the bottom
Not at all. We like a little char, not burn, and we like our base well cooked and even a tad crispy.
@@jaydeebee2511 alright :D