DIY Wood Fired Pizza for Under $100! | ChefSteps Brick Oven
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- Опубліковано 15 лип 2024
- I followed the Chefsteps guide on making a wood-fired pizza oven at home and so can you. This is by far the cheapest way to make an amazing pizza oven at home.
The best pizza comes out of a wood-fired oven. Nothing compares when it comes to getting the super-hot temperatures you need for amazing pizza. The screaming hot stone allows you to cook a pizza in just a couple minutes. That yields a crispy charred crust, with bubbly hot sauce and cheese. There are other pizza cooking methods that will give you pretty good results. But there's nothing that's this good.
Unfortunately, wood-fired ovens are rare. But @chefsteps recently put out a guide on making one in your backyard. And I tried it. These pictures are my results. The oven is little more than a pile of bricks and pavers. The hardest part for me was finding the pavers. The results are outstanding. It takes a bit of practice to get the hang of using this oven. But once you dial in the temperatures and techniques, there's no better pizza.
I had a ton of fun building and using this oven. If you have suggestions for projects like this, please let me know. This is my first ever youtube video. It's even the first video I've ever edited. I'd love to know what you think!
🤘 If you like this video, you can make my day by subscribing, leaving a comment, or watching another video!
🎥 the stuff I used to film this:
amzn.to/43ihFYn
😎 I bet you wont click this: youtube.com/@AdamDoesNotExist?sub_con...
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Intro by Black Ant
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Buddha by Kontekst / kontekstmusic
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Awesome guide for making the oven! As a 20 year pizza cook used to working with brick and stone ovens though, I would buy a wood peel, and have enough work space so that when you do your final stretch of the dough, it comes down right on the peel. Obviously a little flour or even corn meal on their first. Once the dough is on the peel, you can give the crust a snug little pull to let any trapped air escape. You'll get the hang of sliding the pizza off the wood peel after a few tries, and use the metal peel to remove the pies once their cooked.
This is definitely going on my to-do list for this spring or summer! Thanks for sharing. Good video, btw...and amazing for it being your first!
Thank you so much! Since making the video I've used the oven about once a month. It's a ton of fun, makes great pizzas, and it's a really unique cooking and eating experience. Have fun!
Excellent video! I’m looking forward to making one of these ovens too!
Cheers
Doc
You did a grand job. I want to build a very simple pizza oven and this fits the bill. The suggestions for placing and removing the pizza are very helpful!
Cheers.
I’m so glad you liked the video. Good luck with your oven!
I'm pumped to try this. I'd take the dough out the fridge a few hours before cooking to come up to room temperature, it will be way easier to stretch.
Thanks! Since filming this I’ve learned that helps a lot. I also drop the unshaded dough ball in flour, stretch it out slightly smaller than I want the final pie, then stretch it out a bit more after sliding it onto the peel. Good luck!
I just watch chefstep. Then started looking for 16x24 steps. I'm in the Bay Area. I found your post. Thanks for the tip on Masonry supply.
You’re welcome. Good luck with the oven!
F YES! Thank you for the content! This is exactly what I wanted. I liked and subbed. Thank u!
Thank you! I'm so glad to hear you found this helpful!!
@@AdamDoesNotExist 💯
Great video, pizza looks great.
Thank you!
Only 8 subscribers with such production quality? Wtf bro
You deserve more
Thank you! This means so much. I’m just starting out so I’ve still got a ton of room for improvement.
He got more now
Great job guys! I saw the same video on chefsteps too, and I was thinking of substituting the large paver stones with a large piece of granite, due to the possibility of potash and anything else in them.
Thanks! That should work but as Will mentioned, be sure to heat it up slowly or you risk cracking the granite. Good luck!
Cool!
to put the pizza oven higher may be we can used some big grey bricks that are used for house foundations may be!
How do you make sure the concrete doesn't get into the dough?
Where do you get those 24” slabs to go on top of the bricks? What are they called? Is it just stone pavers? Or a firebrick type of slab?
24" pavers from Lowe's or Home Depot or local
In my village in Corsica France, we still have the huge bread ovens but they are not functionnal any longer. They are made out of granit stones. I think I will try to make something out of those boulders and stones we have in our fields. Healthier.
The big Grey payver, is that a concrete paver? Thanks...
Live in California and have to wait a month to start a oven lol
How is the smoke situation, i don’t want the smoke to bother neighbors. Is it smoky only when the wood is burning?! And how long did it take for the oven to heat up. Thanks
Hi is there a gap in the back, I mean between backside of lower stone
Sourdough pizza crust recipe would be great! Looked on the site you listed but no recipe.What are the size of the pavers you used?
I've used Josey Baker's sourdough recipe, and a few others. Goolge is definitely your best friend for sourdough recipes of all kinds. I highly suggest taking the time to make sourdough crust. It makes all the difference. The pavers I used were 24"x24" but the Chefsteps article suggests 24"x16." If you can find the 24"x16" I'd suggest getting those. They were out of stock when I went shopping.
You should record the hydration (water to flour by mass) you're using, and experiment with that, to see what works best with your oven.
It’s about 70% hydration in this video. Any higher and I find that the dough gets more extensible than I want it. I also find the dough wants to stick to the peel with higher hydration.
@@AdamDoesNotExist Your dough seems too wet, maybe you should try at lower hydratation level. As I checked some recipes, they use 60% (or 65%) water in wood fire oven due to high temperature:
Neapolitan pizza dough according to Enzo Coccia
ua-cam.com/video/iBngGRjk4_E/v-deo.html
Johnny Di Francesco's recipe
ua-cam.com/video/8Q_9h6VKm9c/v-deo.html
If you bake in regular oven at lower temp, then it's better the higher hydratation (65-70%) prevent the dough from drying out during the longer baking.
What material is the big brick ?
Wondering if I could build this on a metal patio table to raise it up?
Could you let us in the bay area know where you found those pavers?? Thanks for the video!
Absolutley! I got them at Broadmoor Landscape Supply in South San Francisco. I got 24"x24" but if I could do it again I'd get 24"x16". Good Luck!
@edibleish you can get a 24”x16” at menards. It’s called 16x24 riverfront paver on their website. It is what I made mine out of.
Thanks for the tip! I wish they shipped pavers. I paid a lot more than the $6.99 they advertise online.
@ediblish, why would you go with smaller pavers?
can this get rained on and still work? what happens when it rains, would the bricks absorb the water and then like.. explode when it evaporates? does the pizza ove nhave to be covered
The cover does have to be there. You need it to cook the top of the pizza. I never had any issues with rain causing it to explode. I always heat it up slowly which might help.
24"x24" black paver?
Where is the vent on the rear mentioned at 3:29? The sheet at chefsteps is useless
Bro please what kind of brick did you use?
Just your average red bricks. Can get them at any Lowe’s or Home Depot. The pavers are 24”x24”x2” concrete. A bit harder to find. I’d get 16x24 if I did it again.
44 4"x8" bricks, 1 16"x16" paver and 1 24"x24" paver. Smaller cook surface but superior heat
I agree, this size of cook surface is probably good enough. I'm sure you'll get the same level of heat with fewer logs. But you I absolutely max out the temperature on my infrared thermometer with my larger oven.
whats the bottom of the pie look like. must be charred black
Looks like this! instagram.com/p/CHyGBy0hfHE/?igshid=10g7i16n5qxk6
How long does it take you to reach 600-700 degrees in the oven?
An hour or two. Depends on how quickly you ramp up the fire and how thick the pavers are.
I have a nice slab of granite, for which I now have a use
Yes! I think granite would work incredibly well for this.
Ok it broke lol. I'm going to cook pizza tomorrow though
My paver is actually split down the middle as well, but as long as the break goes across the oven and both pieces are supported by the side walls it should work fine.
I can get pizzas almost as good using the stovetop and the broiler on an indoor oven. If you want to give that a try I’ve got more details here! bettertoomuch.com/make-the-best-pizza-youve-ever-had-at-home-with-no-special-equipment/
@@AdamDoesNotExist my oven is down for the count too unfortunately lol. It's splitting in the direction I dont want it to. I think it was just wet and I didn't fire it slow enough.
Can you try rotating your granite 90 degrees? That’s what I had to do. But yes, a slow and steady rise in temperature is best.
Did you do any research on the safety of the materials you used? I don't really care if stuff cracks since it's so cheap, I was more just wondering if I should have any concerns about cooking food with materials that were meant for landscaping purposes. Like is there a chance I'm eating cement dust or inhaling harmful vapors when I'm near the oven?
I just made one of these for $80 and it led to the best pizza I've ever made... turns out the bottleneck in my pizza making improvement wasn't my dough or sauce or cheese, just the fact that my oven doesn't get nearly hot enough to cook a pizza properly (even at 550F). I'm just wondering if I'm making a mistake by cooking with such cheap materials.
Pavers are mostly rock and cement. There might be some coloring agent but I’m not worried about it. I put enough crap in my body that pizza cooked for 90seconds on this stone probably doesn’t compare.
As for the temperature, mine gets above 900F which is as high as my thermometer goes. It takes a good 90 minutes to heat up. I start the fire small and build it up slowly. By the time I’m cooking pizzas it’s a full on inferno. A few more logs might be your solution.
what is the material of the slab used in the pizza oven?
Concrete
Thank you so much. Another quick question it's safe for food grade right? If not what would be an easy hack to it? I was thinking of placing a baking plate on top of the concrete but looking for your expertise@@AdamDoesNotExist
@@prajhotpnaik5430 I think so. You could put a pizza stone on top of it I suppose.
@@AdamDoesNotExist thank you so much. I will let you know how it goes. Fingers crossed 🤞
whats your recipe for the dough?
I used Jose Baker’s recipe for this video. It’s a very straightforward sourdough with about 30% whole wheat and 70% hydration. I strongly recommend sourdough crust. It makes all the difference!
@@AdamDoesNotExist thank you!
What’s the name of the opening track?
It's by Black Ant, but not totally sure of the name
@@AdamDoesNotExist thanks I tried looking it up. They have so many tracks. It’s a super catchy groove. I would love to download it.
@@chadgould2145 It might actually be this: The Politicians - The World We Live In. I made this video so long ago haha!
THATS IT!!!!
Are the pavers made of concrete ?
Yes they are. Make sure to heat up the oven slowly to prevent the pavers from splitting.
I was thinking the same thing. I would build it the same way but use fire bricks instead.
You could certainly do that, though the red bricks are unlikely to split. The concrete pavers are more fragile. A thick pizza stone would be more sturdy, but quite a bit more expensive.
@@AdamDoesNotExist But this is still a really cool concept. I am going to try it! :)
Awesome! Have fun!
Fire bricks would be so much better for heat transfer.
They would certainly insulate the oven a lot better. But they cost quite a bit more so not worth it in my opinion.
@@AdamDoesNotExist Meh, I tried😉
you didn't show us the bottom crust, was it burnt like chefsteps? I suspect the floor of the oven chamber might be too hot because it takes direct heat from the fire.
Looks like this: instagram.com/p/CHyGBy0hfHE/?igshid=1nf5da6e6rr4r
That’s the number one reason to build this oven!!!
I like this. However, if you make real Italian pizzas, don't call the sausage 'pepperoni' anymore, but call it like it is called: salami. Buon appetito!
Whats this trend of making these type of oven on UA-cam? :'D pretty sure the bottom was burnt
It’s very easy to burn the bottom with this oven. You’ve got to keep a really close eye on it to make sure that doesn’t happen. But this is also the cheapest way to replicate a super fancy wood fired brick oven. After some practice this method is hard to beat.
:50 this just isnt true. You can make just as good pizza in a home oven, and in some ways better. if you like crispy pizza for example, a stone in a home oven at 525 is much better than a wood fire oven running at 800
I'm beginning to think the same thing. NY style pizza is my favorite. Not a fan of the pillow like constancy of Neapolitan. Home oven might be the best option with a pizza steel.
Man, stop using flour on your board…. Cornmeal is the ticket. try it once and you will never go back. Stops the burned flour business
I’ve stopped using anything at all. If you put the pizza together on a board, slide the peel underneath, stretch the dough a bit, then quickly put it into the oven, I’ve had no issues with sticking.
try showing the how not just the what (thumbs down)
Thanks for watching and sorry you didn't like it. Do you mind elaborating or giving a few examples? I'd love to hear more about what you'd like to see. Thanks!
That chefsteps video is not a great design. Heat under the stone is a terrible way to cook a pizza. You can cook a better pizza on your grill or in the home oven with a steel.
Also you can get a knockoff ooni oven for around $100 these days and used you can spend far less
Could you make the Bottom area where the wood is burning bigger and cook the pizza in front of the fire and you don’t even need the top section if that makes sense?