My first suggestion is the alternative energy forum - cuz that's where the stuff about the rocket mass heaters are. If you want me to, I can move this thread over there.
Next, I think most folks would be keen on a cob oven. But I'm leaning away from that these days and thinking more about rocket stuff. In fact, I think there might be a thread over there that talks about rocket style ovens a bit ...
Hi Paul, That's ok, you can move it. I do a lot of scavenging when given the chance and really want to build an outdoor oven.
Fell in love with the breads from some of the NM pueblo's outdoor ovens and would like to see if I can come at least close. That and the 14 ladies still due to kid will allow me to make mozzarella again soon means pizza. The one time had it out of an outdoor oven-well let's just say wasn't shy about asking for another piece! )
There's also usually a demo to see at the annual solar fiesta. I'd go with adobe just for the ease in stacking and time savings. Of course, I also grew up with some experience working with adobe.
posted 9 years ago
One more thought as I've had the same thought of bread and pizza. Pueblo bread is cooked in the hot oven after removing embers for a lower heat, however for pizza you generally want a high live fire heat. The beehive shape of hornos is great for bread in terms of even heating but not much room for embers plus a pizza or two. So my thought has been to elongate the shape so the footprint would be an oval rather than a circle.
For materials, cob would probably have a slight advantage for pizza cooking (heat up quicker) and adobe would have a slight edge for bread (hold and disperse heat longer, since less woody/straw material).
Location: McIntosh, NM
posted 9 years ago
Thank you alycat13 , I'll have to check out that workshop. I know my way around Albuquerque, just don't care for some of the people! Thanks for the tips. I knew there was a difference in the baking needs for the bread and pizza and knowing the nuances can be key to designing something that works! ) Will also get that book. Can never learn enough when it comes to doing something right the first time(hopefully) and with growing more and more of my own food an outdoor oven will be very useful.
Besides the design guidelines they offer, they talk a little about how to maximize a firing of the oven. Basically, when the oven is very hot you can do pizza and pita bread. Then you put in the bread, then you can put in slow cooked things like a pot of beans or stew. Finally, the residual heat can be used to dry wood for later firings.
The size is really a compromise between how much wood you burn and how much food you make at a time. I used to have neighbors that had a huge one, but they threw a lot of parties and would roast a pig among other things in it. I would size it based on how many loaves of bread you would want to cook at the same time. Pizzas take two minutes or less in a hot oven - so you can cook alot of pizzas in a short amount of time. It takes longer to assemble them than it does to cook them.
Location: McIntosh, NM
posted 8 years ago
Thank you Ardilla, I'll be buying the book soon and will start getting materials gathered to build the oven. It's just me, so like many things around here do one step at a time. I do like doing my baking on one day for week or more, depending on what else is on the plate that needs doing here on the farm. Not much for parties, just occasionally my son Steven home from college and he likes my pizzas with the homegrown cheese, veggies and sauce(our own sausage too-but just for others). That may change though as have some folks wanting to see what I've been doing here and want to help. So have to take that into consideration.
This wood fired pizza oven is made from adobe/cob. A main component is a 55 gallon barrel that acts as the oven. I like how the hinges are placed just right so it is gravity that keeps it closed. I have video of cob ovens, but this is definitely not a cob oven. Even though it is an oven and it looks like it is made of cob. This design keeps the smoke and fire seperate from the pizza.
Alexia Allen of Hawthorn Farm in Woodinville, Washington, has cooked many pizzas in this wood fired oven. And she says that she almost always starts the fire with a bow drill. Alexia has worked for many years as a wilderness skills instructor, so bow drill fire making is something she has not only practiced many times, but taught to hundreds.
For the bow drill fire making part of this video I have tried to not edit any of it out. I was amazed at how she could get a fire going so fast!
We cooked about seven pizzas that night. Plus Kyle Koloini's calzone.