DIY Portable Wood Fire Pizza Oven Build
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- Опубліковано 8 чер 2022
- Last year I built a portable wood fired pizza oven that didn't really work. So I decided to redeem myself by 1: blowing up the old pizza oven; and 2: building a new brick pizza oven that can cook a pizza fast easily. Full pizza oven step-by-step build video with narration.
Materials:
Pizza Peel: amzn.to/3962Lxg
Barbecue Brush: amzn.to/3O6flvu
Sand Concrete Mix
Portland Cement
Perlite: amzn.to/3NEtxvI
Mortar Mix
Concrete Thin Bricks: www.kijiji.ca/v-renovation-fl..., www.homedepot.com/p/Old-Mill-...
Greenhouse Dome: - Навчання та стиль
Use a pizza stone and drill a hole in the middle put a bolt through it so it spinns much easier to rotate. Great oven !
Brilliant my friend i will include that in my build
Since light weight was such a design driver, you have a reduced cooking area due to the short tunnel into the small diameter of domed area. You must use smaller pieces of wood fuel, or better yet, use natural wood charcoal. Close the door and allow the fuel to turn to embers with no flames, before you start the cooking process. Immediately before placing the pizza into the oven, push all the embers as far back as possible along the rear of the dome. This preheating of the cooking area will give you a better result. This allows the entire oven to heat up prior to starting the cooking. Also, it might improve the cooking result if you replace your door with one with no vent holes.
Bum head you goody to shoes
I wouldn’t recommend natural wood charcoal in any oven unless it has a fan that blows the smoke out. At the pizza place where I work, we use natural wood charcoal, but the oven has a special fan that blows the air out of the oven in order to prevent the charcoal pieces and smoke from staying inside the oven.
Every pizza oven I ever saw made out of brick had no door
What about a smaller pizza too. That was max size possible who does that in a normal sized pizza oven?
@@Drakkanna69 what about omitting the bricks.
When I was a child, my grandfather purchased a farmhouse, between 2-3 hundred years old. It had a 'beehive oven' built into the kitchen. It had NO smoke stack in it. We built the fire in the fireplace, took the red-hot coals and put them into the beehive oven, closed the door and let it sit a while. Then, we pushed the coals to the back and took a pizza pan with cookie dough on it, put it into the oven and started turning the pan in a circle. When we got to the beginning, all the cookies were baked, some a bit too much, but they did not taste burned! We loved cooking in that oven, but not in the summer, it heated up the whole area. Great memories! Thank you and blessings on your efforts!
Once your oven is up to temp, scrape out all but a few embers near the back. This should keep the oven temp at cooking temperatures for quite a while, while avoided the burning associated with live flame in the cook chamber. Also, once you remove the majority of the coals, mop the floor of the chamber to reduce the floor temp and add a bit of steam. This should work well for any bread based product cooked directly on the stone. That is the way clay and brick ovens were used for centuries. Good luck, and good cooking!!
UA-cam has been recommending a lot of pizza oven builds to me lately for some reason, and I end up watching them all (maybe that's why UA-cam keeps recommending them). This is the first one I've seen that I'm actually tempted to build. Thanks!
Once they've seen you watch a certain kind of video, they automatically throw other ones like it up there for you to choose from.
@@amywalker7515 Yeah I'm aware, my "bafflement" was a joke. I keep forgetting that comments tend to be read incredibly literally around here.
So did you give into your temptation or was that a joke too
@@TheOnlyKontrol I'm still thinking about it
@@fluffycritter I watch videos like this so I don't feel the need to have to build anything. Instead, I just ordered a cheap electric pizza oven because at the end of the day I want fast, convenient pizza on a regular basis with no fanfare.
Regarding the problem of burnt crust...my suggestion would be to make your fire with really small wood, like 1 -- 1 1/2" cubes. Build your fire, and let it burn until the cubes are ashy knobs, just as you would if they were charcoal briquettes.
Then shove them aside and insert pizza.
I know tiny wood for a tiny oven sounds like a cliche, but I think you'll be pleasantly surprised.
granularity matters when scaling up or down :D
I hope the burned crust tastes like coffee Mmmmmmmm
@@harukatakahashi8822 dude i was thinking the same LOL that's hilarious.
@@AkatsukiShadow have you ever call girl's dudes?
@@harukatakahashi8822 nope 🙅♀️ 😅
1:18 isn't it amazing that so many UA-camrs make their projects out of material that they "just happen to have lying around" that works perfectly for the project in that video.
just a note, concrete is NOT food safe especially at high temperatures. ceramic or clay is necessary for the interior parts of the oven to make any food inside actually edible, and i’m glad you added it towards the end
The base is concrete. The addition of clay and ceramic after doesn't fully eliminate super toxic heavy metals. Reduces, sure.
Great job. Nice build.
Let fire burn for longer to heat up the oven. Wait until you have only coals to radiate heat. The Pizza will then cook more evenly.
Thank you, yes I’ve played around with it a bit after the video and that works quite a bit better
You only used insulating concrete from what I saw (I did fast forward through a part of the video). Pizza ovens usually have a firebrick/material that absorb and radiant the heat and then a surrounding layer that insulates. Right now you are mostly cooking with the live fire vs. radiant heath.
Bro the dark edges are synonymous with woodfired pizza, and it’s delicious! 🍕😋
That's a great looking little oven. You should do an update in a few months to see how well it holds up. I'm researching a larger stationary build for my courtyard and you gave me some ideas, thanks.
I'll tell y'all what I built my dad one for fathers day about 9 years ago and it is a little bigger then this one and he still uses that thing religiously to this day he loves it best fathers day gift he could ask for from his adult son. He also makes some amazing pizzas even before the wood oven I made for his backyard grilling kitchen area. The best wood we have found is a combo of apple and cherry so good on pizza
Really cool.
I wonder what else he cooks in it!?
Thanks for sharing.
Glad u took the feedback in the first video such as moving the chimney to the front, and made a second revision. This version looks cute and compact.
Also some tips with making pizza. I would recommend heating up the oven for at least 40mins to allow the base to heat up. Wood chunk Charcoal burns hotter for longer. Also prior to launching a pizza put a piece of wood in. The flame from wood will cook the top. Good luck with your pizza cooking journey
I'd also recommend not calling something one makes a pizza oven before learning to make pizza, or something along those lines... 4 minutes can be beaten with an electric oven (although, truth be told, by the burnt crust it seems like it could make it in 2 minutes), this build is some oven/fireplace with a tunnel too tall and without a meaningful size of a baking area, don't forget that half the pie was closer to the door than the distance between the door and the chimney. As a proof of concept in using "accessible materials" (the good stuff is rather accessible these days as well), it is excellent. It might even work with your tips, yes, the journey can lead to the oven being either perfectly useful or replaced with the next iteration :)
I have a real wood pizza oven and I cannot imagine using such a small oven, you need a lot of space for the fire and surface that store heat. The pizza shouldn’t risk touching the coal and sides of the oven.
But it looks very nice.
It is always a pleasure to watch you build, construct, cement, etc... Once I saw the Bike build, i was hooked.. yummy pizza now.. 🍕🍕👍😎
Thanks! I have lots of ideas in my head, just need to find the time to build them
@@DrewBuildsStuff we will all be waiting for the next surprise...
I loved the progression from the first construction to this one! It's beautiful and it works well! You will be invited to many parties! What I love most is your ability to take the "constructive" comments of others and not respond in a negative manner! Class act mister!
In an oven that small where it is hard to get far enough away from the coals I suggest making your pizza square or rectangular. The edges will brown more consistently across each whole edge.
One of the best pizza oven builds I've seen on UA-cam. It was descriptive and right to the point. Step by step videos might take long to watch but in the end they are with it cause they are detailed instead of trying to figure out what you need to do in 2-3 minutes.
I absolutely love your videos. I've been meaning to start some DIY stuff of my own- mainly a desk- and my tools are more limited like yours versus the crazy stuff I see on bigger channels. You kindle my DIY spirit and show me that it is possible to make beautiful projects no matter what. Subbed, and thank you for your inspiration!
I think you have to wait till the flame dies down, Just cook with burning coal. I love it well done. You are very clever.
Yep, build the heat first and then add the pizza. Should have cooked a few before making the video haha
Fantastic idea all around! Very well executed. The only addition I would add, is some sort of metal turntable wheel inside, so you can spin the pizza. Less hassle! Overall, I love this, and may make my own version soon!
You should build a mini 3” tall wall/barrier between the fire and the pizza, it’ll prevent it from burning the crust.
Just add a metal plate between the fire and pizza
When you brush the fire back, slide in a piece of angle iron. Close door and let it warm for another minute before inserting your pizza.
Nice oven.
Even better, make a metal tray with the angled bend on the fire side. Thin and light enough to sit on top of your scoop.
That way you protect the fire side edge and keep the pizza off the concrete.
If you want to get real fancy. Put a motorized turn table for the pizza and build a sheet metal barrier between the pizza and the flame
He should of just let the wood burn to where there’s no more fire just it heated up and then throw the pizza in there or have hot coals under the pizza with a barrier like you said
Never seen a pastry bag for cement before, very cool idea. Great video!
It's called a grout bag. Mason's have been using them for thousands of years.
For the creator of the video, what about the heavy metals in the concrete. Quikcrete is usually treated with a ton of retardant and preservatives in the form of heavy metals. When heated they are released, the concrete doesn't have a food grade heat rating and is in fact not regulated at all with regards to the heavy metals. And it's purpose was never intended to have food cooked on or near it. Most concrete has a technical heat rating of 470 degrees for structural purposes.
I can't think of a worse time than being the "pizza guy" at a party. I've done it plenty of times and it's just you cooking the pizzas while everyone else is having a good time
i wouldn't mind it, i'd rather be doing something than sitting around talking
Nah, people come over and talk with you while you all enjoy a beer. Don't burn em like this dude.
Tell them it makes personal pizzas, meaning they have to do it personally by themselves Lol
I need to do this on my channel! Awesome build man! I wonder how many people walked away from this video craving homemade pizza cause I know I am lol 😆
Good, someone else to propagate this potentially harmful practice. The concrete cooking slap is a horrible idea as is using premade pavers. These are NOT food safe. It would be different if you are just setting something on a clean concrete surface but the addition of heat will cause the potentially harmful chemicals in the concrete to leech into the food.
@@dinomitegaming2193 BET YOU ARE MASSIVE CRAIC AT A PARTY LAD ;)
@@mickeypye2593 I'm 57 so I'm probably older than you "LAD" and I'll have you know I'm a ton of fun at parties. You damned bloody spoon
i have the brick and stone slab pizza oven in my backyard next to my pool. its made from easy to source material and can be assembled/disassembled in a few minutes. takes about 20 minutes to preheat but HOT DAM does it make amazing pizza.
Please do Michael! Big fan of your channel as well
Oh my goodness.
Yesterday, watched Drew Builds Stuff for the 1st time discovering his channel..
Today, I was watchimg a favorite video channel of mine, The Indie Project. Theo and Bee are restoring an amazing stone home, house and property on Miracle Mountain.
This couple who bought and built out their first small house, then are now building their dream home in Portugal.
And next thing I see this video of someone building a pizza. I am a fan of rocket stove and cly, stone and backyard oven builds.
I did not realize it was Drew Builds.
As soon as the video began his signature film making 'pizzahzz' piqued my interest.
I then realized this video and his tiny house build on a triple tire axel wheel trailer, were one and the same 'builder'.
Algorithms are at work delivering a top of the class video..
Nice work.
Great job on the build!
One small, but very essential mistake happend to you, during the build of the base.
The pieces of rebar MUST be connected to each other with a wire, otherwise they will not be abled to fullfill their job.
This is because concrete can't take much force of tension, before collapsing. Therefore steel gets put into the concrete, to take the tension off the concrete.
If you don't connect the rebar, the resistance against tension is, what one single bar in the exact spot can take...not to much.
I noticed this, but I just assumed it was intentional so he can shotgun it and make a v3.
They should actually be welded to do it right.
But anyway, I don't think rebar is strictly necessary here. It might even be better without as expansion of the iron by the heat might crack the concrete.
@@roiq5263 Welding rebar is rather uncommon, since it is way slower than wiring and not every metal can be welded that easily. Also you need an expensive welder on the job site, wiring can be done by everybody.
@@roiq5263
Expansion is not a problem since concrete and steel almost have the same coefficient of thermal expansion. This is the reason why we are using steel-concrete for so long.
If you don't use rebar on concrete, that has to bare tension, it's gonna crack.
You did a great job man. I never would’ve thought that you could go that small but it worked excellent.
thats a great build....if i saw that at a store for sale i would buy it! I have cooked in wood fired pizza ovens and turning them is how it is done. You will get your technique soon enough
Great video, I think I prefer this commentary video instead of the last pizza oven video he made. 😎👍
Dare I say the most well built mini pizza oven on UA-cam?
Awesome build my man! Just great! Nice detail and a workable product at the end. Love it!
Awesome project! I might take some inspiration to build one myself...
But pizza oven needs hours to warm, this one is small so let's say 1 hour.
You can't just make pizza after 10 minutes...
The pizza is baked from the heat that is "reserved" on the walls of the oven. The fire should be almost completely out and the charcoals thats left of the wood moved to the sides to make room for the pizza.
As a builder and pizza lover (and maker) it was painful to see you work so hard just to make a simple mistake like that.
Pls pls pls heat up this oven for at least one hour next time you make pizza 🙈
I love this comment, plus Deborah Armstrong in the comment section text he should use cubes of wood and wait til they turn into ashy knobs:3 personally I hope that burn crust tastes like coffee ☕ Mmmmmmm
Yes. I was going to suggest leaving the fire to burn for an hour to heat up the whole oven, then raking the coals out, as I’ve seen done in many traditional Japanese ovens. Drooling …
His goal to was to cook pizza fast and in couple of minutes so on that front he succeeded. Secondly, that oven can cook other things than pizza quickly too.
People at the party:
-Why haven't you invited Drew?
-He's kinda weird, always showing up with a pizza oven.
Hahaha
Cute oven. Once the process is perfected it would be fun to join in on a pizza party
Amazing build, Drew! cornmeal is actually really good for moving the pizza on & off the peel when you have to rotate it. Thanks for sharing the build with us
Not cornmeal. Durum Semolina
@@ShopInThePines Corn meal works just as well and is much more accessible in the US. Better flavor too !
Great idea. In the second version you just need to get the fire further away from the pizza, either by making the back deeper or by making the fire smaller. Charcoal briquettes might even work better for this, since they dont produce huge flames like this wood did, allowing for a slower cook. Overall nice job.
Drew! I watched your other pizza oven you ended up shooting 😂 this one ROCKS!!! Just love it ❤
are you kidding me?! love the burnt ends! this little thing rocks!!!
You just got a new subscriber here, with the river table !!! And it’s growing the views !! You are amazing !!!
that's the video that I watched and subscribed on 😀😂😃
Beautiful job! Brilliant idea. Would love a follow up pizza cook-off once you tweak the fuel etc.
Besides the other tips of preheating the oven, you can also use a damp cloth on a stick to clean the surface of the oven before putting in the pizza.
I honestly don’t think you need so much wood to get it going the more you use it the better it will seal the heat. Great job love the idea.
Dude!! I love this!! I've been wanting to make one. Yours came out badass. I love the detail with the little bricks. Nice job. Thanks for sharing.
I WISH I could do this!!! You make it look so simple. I love videos like this but I never know where to start or how to make things like this actually work.
I agree with Michael Saunders. Preheat the oven somewhere around 400° to 500° The Embers and the heated masonry will sustain the Heat and give you a nice even bake. The pizza Cooks as the oven cools down. I would think you could do multiple pizzas in a row before you need to reheat the oven with more fuel.
The design and workmanship of your creation is bellissimo!
Drew, these builds you do are great. I don’t see any value to the criticism in the comments. I think people are just jealous of your creativity. Or they’re just miserable. Carry on. You have some great ideas.
this is one of the coolest and candidly fun videos i've watched in a very long time. congrats, dude!
agree.
love it.
Or cook a smaller more PERSONAL PAN sized pizza
Had me rolling with the “as you can tell from the box it last very local” and has foreign writing on it hahaha instant sub
Hi . First time to your channel. . One of my takeaways from this episode is that your mother must really love you 🍵...also this channel looks very interesting. I'm impressed. Thank you.
You have surpassed all hopes and expections on all levels. Kudos to you, Drew!
A couple of pieces of tubing that extend the chimney will help with the draft, improve airflow and keep the smoke out of everyone's face. They can stored inside while traveling. Old BBQ trick.
One of the most practical pizza oven builds I have ever seen! Not to mention it turned out looking like a fine work of art ! Living on a farm I am always in search of projects to build in the shop during the winter months. This one just made my list !
Me too Tom & believe me...I’ve watched ALOT of how to pizza oven videos...THIS is by far THE BEST. X
Hi Drew! I just found your channel :) Really cool build :D ! I also like building grills and ovens and what not and many people scared me that the concrete will blow up, some with really scary stories of what had happened to them/they witnessed so I actually took the time and did the research. Turns out there are 2 concrete "explosions":
The first one happens when the outside of the concrete is set and there is still water on the inside. That water turns to steam that cannot escape, the pressure builds up and yes this is the dangerous exploding one. It may be possible to get the same effect if a slab of concrete is left in the water for hours so it soaks up to its center and then when the outside dries it's a similar process. Big holes inside the concrete for water to collect make this happen even more. Having left the oven for about a week as you did... I was completely unconcerned :)
The second one is when there are air gaps in the concrete. The process is similar, but the air does not have the same force as the water steam and does not need as much to seep out. Usually if there are air holes in the concrete... after a few burns it will just crack. Still bad, but not nearly as dangerous.
I really like your builds! Keep it up you are an inspiration!
What an awesome build!! I have built my own monolith of a pizza oven (it is 1.2 x 1.2 meters or 4 feet x 4 feet internally and over a foot thick of brick and insulation on the outside) now I think it is time for a mini monolith!!!
Great job, I’m going to suggest putting L-shaped brackets about 3/4 of the way up that you can put a grade on or supports for pizza stone to cook the pizza on so I would use grate 3/4 of the way up all the way around and then you can slide the pizza stone in there to get warm and take the pizza in and out off of the pizza stone. You’ll be able to get more even cooking because it would be above the fire and you could have the fire directly in the middle underneath it. Most of the pizza ovens like you have there’s a fire box underneath it heats stone in the oven up has all holes that come up to warm the concrete or brick and that cooks and that in the wood smoke passes on top of the pizza for flavor. Some do not pass the fire smoke through the pizza oven part because they’re using coal and/or gas and just put hickory sticks for for wood smoke flaver in the pizza cooking area
I love what you did, but there are two problems.
First is that your vestibule is too long. Second is that the area under the dome, where cooking should take place, is completely used for fire. You might try bringing the temperature up for residual heat cooking and either eliminating the fire altogether or reducing it enough to use the baking surface for the pizza.
But Hey!
Great build!.
Edit:
Drew, you are amazing. You clearly know exactly what you are doing. I have a bettter idea of the dimensions now, and I was thinking that you might consider using a small cake pan as a "fire box" once the oven is up to temperature, you could use your peel to remove the pan and you would be able to bake with residual heat. Again, you know better than I
Yrs,
Bill
You could have used mortar mix . It contains clay . Then add perlite . Also , poultry wire would be easy to use for reinforcement. You could add a 1/4 - 1/2 inch layer of perlite with just enough cement to hold it in place , to the inside walls and floor. I think your earlier design was maybe a little short in height and could use a few inches in depth as well. Though a flat spot on top could be usable for boiling water and such .
I was just about to comment about the perlite and wire mesh.
Mortar mix contains lime. It is much less resistant to heat than portland cement.
John builds some of the things that Drew builds. Like this gem
That fist hand cooked pizza must have been the best pizza ever :D
I have no idea why this channel isn't bigger! You're doing such a great job! Amzing content, bro
As always, great vid. Was cool to see it all put together and then the finishing touches with the bricks made it look great.
Portable! Great idea...nice build. A few modifications and you'll be rid of that burnt crust. Bravo!
Really, really great design. The coloured brick really adds to the appeal. All the best with perfecting this & plse keep us updated
This portable pizza oven build turned out beautiful. I think your fire was a bit too hot; you should've let the fire burn down to coals and then add in your pizza; it would've still cooked in about the same time maintaining the heat and not be so burnt on the edges. A great video overall and I enjoyed watching.
very cool project!! question about the refractory paste that you used, what exactly that is? is it safe for cooking ?
Being a certified pizziaolo and lots of experience with wood fired pizza, a bit of char on the crust is okay!! Looks great!!!!
Ex mason commenting here. If you do this again use a heavy lava rock chip mix into Portland cement. Onto a wood form. Then refactory cement on the outside to stick your thin cut fireplace brick onto. Also, buy a real striker to clean up joints. Then clean it up with some muriatic acid.
Well done first prototype tho. Keep up the content 🎉
I liked how you lined the dome with refractory cement. How is it holding up? The perlite mix lots of people use is a nice light weight insulator but I think their pizza cooking suffers from not having that heat reflected down on top of the pizza.
Used it a few times this summer and it worked good. It’s winter now so haven’t used it in a bit though
Great build! I only recently found your channel (from the bike camper build) and didn’t realize until I was a few videos deep that you live pretty close to me! Keep up the great work, looking forward to the next one 😁
Awesome glad to hear it!Thanks 😀
Great one! If you don't want your pizza to burn, don't cook it near the fire. Food in the wood oven is cooked near the embers when they are already burnt out. The embers must be very hot but must not burn with a flame. The most delicious food comes from the wood oven =)
From one Drew and homemade pizza lover to another,, you're living my dream. Thanks man!
Totally and utterly BRILLIANT tutorial...am SO trying this. THANK YOU. X
Recently got into doing diy'ish stuff some time ago and recently saw your channel.......man this is damn quality content and holy shit is it inspiring!!!!
Dude ifk. I want to build every one of these.
Интересное видео, спасибо! Это тот случай, когда размер имеет значение. Делайте печку большего размера, с более толстыми стенками и подом. И предварительно хорошо прогревайте перед готовкой.
I like the "pastry bag" trick, for applying the mortar!
steve
Well done! I learned much from watching this. I especially like the idea of using the sander to remove the bubbles and settle the cement.
Coals are your friend, make sure it's more coals then logs
can i just say that's brilliant!
the crispy edges may be due to pizza size/oven size/fire mass
I would like some metal elevated rack to hold 🍕, and still have the fire or perhaps some type of elevated tiny plataform to place the pizza ,while still fire around, nice proyect
Since you’re using plain paving concrete, are there any chemicals outgassed when it heats up? I’ve heard there’s food safe concrete at some point but I’m no expert on it
This is my concern as well. I would have done several slow soft burns with small fires, to better cure the concrete before I put any food in there.
Also, homie needs to let his fire burn a lot longer for wood fired pizza. Ten minutes is the kindling phase.
I am still a civil engineeting student, but I have to say, from the builds I've been on, never heard of food safe concrete.
There are different additives to create different mixes for different situations and sealers, but the gasses, if any, that are extruded from newly dried concrete will in the worst case scenario do nothing to your health.
Feel free to prove me wrong with references, I am open to learn about new products on the market, like this refractory cement, there are a lot of doffetemt ones, it's the first time I see one as thick as this, very interesting.
For higher temperatures and lower cooking time. Try adding a pizza steel, raise it a little from the ground.
Also, to not burn the crust that quick, you need to let the flames calm down
What an awesome video. The cinematography, voice over, really everything was such a pleasure to watch.
I want something like this to put into my fireplace for an oven in winter. But something I can take out if needed
I enjoy your videos but I watched both the pizza oven builds. Your trying to make a small pizza in a mini oven. It just won't work. Try making smaller pizzas use a cookie cutter so they won't burn. Or maybe build a bigger oven.
Illl give it a shot, thanks for the tips!
Dude who are you cooking a pizza in that for a 3 year old. 10/10 for the effort. 👍👍
Yes I specialize in 3 year old pizza parties 😂
I'm always slingin' pizzas out of our van oven, but I've been on the hunt for some sort of mini travel oven I could bake a loaf of bread on or, of course, make loads of pizzas. I'm not sure I could dedicate that much space, but if we could figure out a collapsible wood-fire oven! That's all I ever needed.
5:20 - the word you're looking for is "aggregate". the 'gravel' in concrete is called aggregate, which has all sorts of different and very specific properties that are worth getting a basic handle on if you do a lot of making projects with concrete.
As an ex professional wood fired pizza chef myself, I would suggest cutting the door in half vertical so you can just open half the door to stoke or add wood. Warming the oven for 1-1.5hrs with the before use and having much less fuel in the oven while cooking will provide a much more even heat. Waiting until its is just glowing coals and not a full flame is much more controlable. Also dust your board and peel with semolina instead of white flour.
I really enjoy the way you think…… i have watched several of your videos……. If more young men your age developed these skills that you are working on…… the world would have a really bright future…… building things is something the world needs a lot more of!! One suggestions….. get some Zinsser cover stain and a sponge and white wash the entire oven….. it would be beautiful - you could also use a plaster of Paris type mortar…. Give it that Greek Isles vibe!!
Cheers!!
glad youtube recommended your channel
That pizza look bussin' bussin'!
The most important part of the oven is the geometry of the dome and the pizza stone, I would love to see a build where this is more taken into account
You show up to a party with a portable wood fire pizza oven, you win. You're a higher tier than the grillmaster
Great stuff! I want to build a fixed garden version of the oven, but for now, I do it in my Weber kettle with charcoal. Subscribed!
Meu amigo, segue a dica...
1. queimar a lenha esquentar o forno.
2. Retira a Braza e cinzas.
3. Tem que esfriar até uns 220 graus Celsius.
4. colocar a massa e fechar... em 40 ou 45 minutos estará pronto!
Confie no papai! 😉👍💚💛🇧🇷
Um grande abraço! 🙏🏽
very nice this portabile oven build
Thank you!
I love the burnt edges of the pizza. Regards from Poland :) You have my sub.
This pizza oven is totally awesome! Thanks for sharing the video.
That would work for an incredible pot roast or stew!