Wood fired pizza oven

rkentzel wrote:
Well at least I am not the only one that uses welders gloves to cook with. They come in handy to turn the bake potatoes

You'll see Cast Iron Chefs at the dutch oven gatherings use welder's gloves all the time. They're easier to keep track of than the lid lifters.

Well at least I am not the only one that uses welders gloves to cook with. They come in handy to turn the bake potatoes

I use my bbq grill all the time for pizza

Had two guys come and get the vegetation in the corner where I want to put the oven. I had an ocotillo and a bottle brush (or whatever it's called). So, at least I have the spot for it now.

Now, I just ahve to muddle thru finances and see if we have some money leftover, after the expenses we're going thru right now. I'll invite y'all for a pizza if and when it's done!!! :B

BigBlockTank wrote:


The Weber or the grill can't heat up like it takes to cook a pizza properly, IMHO anyway.

I certainly agree with that, however there are some who have made some modifications that get readings above 800 with them. From what I've read most of it as to do with funneling the heat down to the pizza. It seems that with the kit as is much of the heat goes over the top and and out.
I'm not trying to sell anything, just reporting what I've come across and thinking you might want to take a look.

BigBlockTank wrote:

buta4 wrote:
Check out a chiminea?

I've never seen one that was made to cook in. At least the ones in So. AZ, and in Mexico

I was thinking along the lines of a chiminea with an attached grill. Pizza on grill and cover with a large dome-shaped lid?

There are a few companies that make commercial wood fired pizza trailers for festivals.
Thousands of $$.

Don't know if this is applies to your original question but a local pizza company has a wood fired pizza oven on a purpose built trailer that he takes to various functions and it seems to go over very well. Don't know the specifics off hand but I think the oven plans came from Italy
Tinbender

When I was stationed in England during my military years, I rented a house for few months with a wood fired oven in the small back yard. It was more along the bread oven lines, but you could heat it way up to do the flat breads stuck on the walls type cooking I got hooked on in the middle east. It also did great high heat thin crust pizzas as well. but took about 3 hours to get ready for that type cooking and burned a fair amount of wood in the process. Once heated you could have cooked pizzas for the whole neighborhood without going through much more wood than for a single pizza though as it retained heat well once up to temp.

While not capable of quite the high heat of a true pizza oven, what I now use is a pellet grill. I have a nice collection of stones I use in it and get a great wood fired flavor on the sorts of pizzas with thicker crusts that you want to cook at lower temps of say 400 to 500 degrees. Unlike my relatively inexpensive Camp Chef, some of the higher end units will get up well over 600 degrees F. On the plus side it throttles down to a smoky 180 or so which is perfect for absolute first class traditional bbq so the tradeoff is well worth it to me.

I'm thinking about a Camp Chef stove as they have several options including a pizza oven.

clicky

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