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Pizza Oven within a pizza oven

Posts: 19
Location: Italian Alps, USDA 7
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Winter might come back this week, most likely killing my fruit harvest (everything is in bloom right now). But it gives me one last chance to use my vortex stove (rocket stove relative) to heat and cook (I posted a vid of the build here before https://vimeo.com/180750122
Over winter I've been getting fat on bread and mini pizzas by putting in some fire bricks at the end of the burn cycle (with coals still glowing). When the fire bricks have absorbed sufficient heat and the walls still give me 350-400 °C, I put in the mini pizzas for 2 minutes and waith 90 minutes for the temp to be right for bread. The chamber is rather small (~ 30 cm x 30cm x 35 cm / 12 x 12 x 14 inches) and hotter towards the back end, so I have to watch things don't burn and maybe turn the stuff around for even cooking.

With summer coming eventually my attention is turning to the outdoors stove I have (I have no electric oven in the house which I could use during summer. And heating up the house is not a desired option)
It is a pizza oven built by the previous owner but I think it has some design flaws (the top part is a regular pizza oven going in deep (1 m / 3 feet; the bottom part is not connected and can be used for bbq, which I don't do much, because I don't eat much meat). It produces more smoke than heat (bad air flow design) and like any full blown pizza oven it takes a ton of wood. Once visiting friends used a quadcopter to supply air through a metal pipe which got things rolling and temps to perfect height. 8 hours later I could have still boiled water. But overall I'm not happy with it. I'm a hermit most of the time. Burning a ton of wood for a pizza and a loaf of sourdough bread for a single person is not economical.

This is why I'm thinking of modifying the existing structure and build a rocket into it looking something like this:

The goal is to reduce the amount of wood burnt (and preferably use stick wood I can collect in my woods), by:
1) making the burn more efficient -> rocket;
2) decreasing the size of the cooking chamber and the mass to be heated to fit my specific hermit (single household) needs.  Essentially I will build a cooking chamber inside the large old cooking dome.
3) Put the (thicker) bottom of the cooking chamber above the heat riser to get bottom heat.
4) let the hot air flow pass through the cooking chamber giving the top and sides some heat. Since the chamber is relatively small it should heat up like the cook plate of my vortex (which reaches 400°C) as air passes out the front opening of the smaller chamber into the bigger chamber (bell) from where it will go the usual route towards the chimney above the oven door.

I know there are some pizza/baking oven threads here and I looked at them. Obtaining real pizza heat is a problem from some in their design. I think I should be able to achieve high temps in the small  cooking chamber. By reducing mass I might have a problem maintaining longer lower heat for bread. I could get around that by going flatbread for the summer months if that is the case.

Any thoughts?

Hi Satamax, neighbor from the the other side of the border, you seem to be active on the pizza oven front. How's it going?
My pie came with a little toothpic holding up this tiny ad:
An EPA Certified and Building Code/UL Compliant Rocket Stove!!!!!
EPA Certified and UL Compliant Rocket Heater
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