With this build, [Andrew]’s goal was to have a portable oven that didn’t sacrifice on performance. Commercial offerings were easy to lug around, but tend to cool down too much after cooking a pie, leading to lengthy waits for the oven to return to temperature. Not content to wait, [Andrew] specified his build with two custom tube burners to heat the floor, with separate jet burners to heat the cavity. When two jets proved too much, he refined the design to just one to improve efficiency and reduce carbon build up.
The Instructable is a great read, covering both the design of the oven as well as the necessary techniques to cook high-quality Neapolitan pizzas in minutes flat – right down to the selection of flour and proper insertion techniques to avoid sticking. The home pizza enthusiast could learn a lot here, and it’s great to see [Andrew] continue to improve on his earlier designs. Video after the break.
Pizza varies all around the world, with several cities having put their own mark on the Italian dish. To make an authentic pie in the Neapolitan style requires extremely high temperatures in order to cook the pizza through in just a couple of minutes. Armed with a beer keg and some ingenuity, [AndrewW1977] got down to work, building a rig that could get the job done.
The build starts by cutting the keg in half. A series of zigzag steel pieces are welded inside, in order to give the refractory cement more surface area to stick to. With the cement poured and set, a handle was welded to the keg for ease of use, as well as a thermometer to monitor internal temperatures.
Initial attempts to cook using the rig used a wood-fired rocket stove design. This had the drawback of taking up to 45 minutes to reach the appropriate temperature, so the build then switched to using God’s Gas, clean burning propane, as a fuel source. With a jet-style burner installed in the base, the oven was ready to start turning out pizzas.
See, this is what happens when pizza lovers follow their dreams. It probably started innocently enough for [phammy57]—he got a pizza stone, then maybe one of those big rocking pizza cutters. Maybe he even learned how to toss the dough high in the air. But every time [phammy57] slid one of those homemade pies into the electric oven, the nagging feeling grew a little stronger. Eventually, he gave in to making pizza the way it’s supposed to be made, and built a wood-fired oven.
The most intriguing thing about this build is also the most important: this pizza preparer pivots on a gym ball, which served as the base for forming the oven. To do this, [phammy57] pushed the ball halfway through a hole in a big piece of plywood, effectively creating the world’s largest Pogo Bal (remember those?). Then he applied plastic wrap to the ball as a mold release, and laid down a thick mixture of vermiculite, cement, and water.
[phammy57] built the base from lightweight blocks, sculpting a nice arch for the top of the wood storage area. Once the dome was fastened to the base with the opening cut and outlined with brick, he cut a vent hole and built the chimney. Finally, it was time to add insulating blanket material, chicken wire, more vermiculite, and coat of plaster to finish. Take a brief look inside after the break.
It’s a long process of building, curing, and burning in, but the end result looks fantastic. We bet it pizzas like a champ, too. Probably gives this 45-second pizza oven a run for its money.
[Ed Note: If you’re still having trouble parsing the title, try it out with “build” as a noun and “exercises” as a verb.]
Perhaps your taste for pizza has never taken you beyond your local fast-food chain or a frozen pizza from the supermarket, but there are some people for whom only the most authentic will do. A wood-fired clay oven and nothing less is their pre-requisite, and lesser methods of pizza preparation simply aren’t good enough.
[Jan] is one of these pizza perfectionists, and his wood-fired oven is an interesting one because it eschews the traditional dome for a cylinder. His very detailed write-up gives us an interesting insight into its construction. He’s taken the bottom half of an oil drum as his base, and built and fired the clay oven itself around a wooden former. We see his early attempts at a former which distorted under the weight of clay, and we hear about how the clay required reinforcement with chicken wire and straw. Finally, we see the structure being dried out, before an impressive display when firing for the first time. The oven receives a coat of Rockwool insulation but [Jan] has a way to go to learn the oven’s characteristics. Still, this is an oven that will last to refine the perfect morsel given a bit of time.
We like the cylindrical design as an alternative to domed ovens, which can be a bit tricky to build. An oven may be a bit low-tech compared to some of Hackaday’s usual fare, but they can be no less difficult to get right. We’re no stranger to novel flame-based cookery, perhaps you might like to also take a look at this rocket grill.