Hi i'm Brian .. wow.. great job! I would patent that as soon as possible! obviously you have a gift and talent welding design and fabrication. . I'm on my computer using my wifes youtube account watching your videos .. tks for the content👍
Very nice! However if you want to increase the temperature inside : - Put some insulation on the outside, only 2cm coating will already dramatically reduce heat loss via radiation. (And safer because no one wants to touch that dome 😂) - Make a door with a small opening only to see the pizza. Here the mouth of the oven is a big outlet and you loose a lot of the heat you’re trying to build up. I’ll add my recipe for my pizza dough in a reply down here as well because something seems not right with yours, unless it’s voluntary!
I took a long time writing this, as you did take time to make the video. (Thanks for sharing !) My pizza recipe, my closest result to the Italian pizzerias. And it’s easy :) For 5 to 6 round pizza: - 700 g wheat flour - 420 g (or ml) water - 3.5 to 5 g yeast powder (the one for breads, not the one for cakes !!) - 17 g salt (more is too much IMO) - 25 g olive oil Put everything in a bowl, use a big wooden spoon to allow all the water to get absorbed. Once it’s not too much sticky, switch to hands and work the whole thing on the floured table directly. Don’t forget to put some flour there lol. I prefer to split the dough in 2 or already in the numbers of pizza to work it. It’s not very effective working a too big one. All the magic happens now. You need to spend 5 good minutes to work that thing. Look up on yt the right gestures to do so because it really makes the difference if done right. Then split (if not already done) the dough in equal parts, each one will be for one pizza. Roll them in a circular motion with your palm and finger halfway closed to get a very smooth spherical dough. You need to apply some pressure on the desk while doing so, it’s kinda a way to work the dough as well. You might need to pinch close the underside. To let them rest, put them on a layer of flour and cover them with upside down bowls, or anything else you’d prefer. (let enough space ! They’ll double up) never cover them with something touching them, it will stiiick! Resting time : 2-3 hours (not more not less) You can keep them up to 2 days in the fridge in an airtight (and preferably pressure resistant too because the yeast releases gas. It’s even better if pressure can build up) HOWEVER you really have to work the dough again minutes before putting it in the fridge to keep the raising as slow as possible. Take them out of the fridge 1hour before use. To spread the dough, from a flattened sphere to a flat disc, take the dough on a floured table press with your 8 finger tips into the dough on the whole surface flattening it until you get a 1 cm thick disk. This helps releasing the gas (risk of weak spot or burnt bubble). Now it’s show time toss it spin it (just kidding, but you could !) hold the dough one one edge with both hands and raise it, let the gravity do the pull, you should already see the dough getting stretched. You can also slightly pull apart with your hands. Don’t wait too much unless you want an oval pizza lol ! Turn your dough 90 degrees and repeat. A trick that I really love is to have a good light behind the dough as it will become translucent. The thinner the brighter. You will also see the gluten network doing it’s job ! Beautiful. Stretch it to get an even thickness, and avoid thick spots. I aim for a thickness of 2 to 4 mm, except on the rim where I leave a bit more, so the tomato sauce doesn’t spill when heated. Your pizza just needs some decoration now ! Do not over decorate it to allow a good cooking. Most people put too much tomato sauce. 3 tbs for one pizza is my sweet spot. However with a good well heated oven like yours, you may not have this issue ! Here are some comments I learned along the way: The yeast powder quantity depends on the resting time you aim for. 3.5 is for a 3 hours rest while 5 is for a 2 hours rest. I don’t recommend putting more than that, it will get a weird taste. Olive oil helps to reduce the stickiness of the dough even with higher hydration rates. The salt, on top of giving a good taste, helps rising and getting a great gluten network giving the pizza dough a great spring and resistance, allowing ultra thin pizzas if you want to. As you can tell by the length of my comment, it’s not about the proportions (well of course a bit) but it’s really about the process and how you work it. You know you did a good job if you have this really stretchy dough that stretches under its own weight as I described earlier. Bon appétit! Damn I hope someone read this !!
Great job man! Just built my first rocket stove, and am starting to make attatchments. What's the ID of the vertical chamber? How wide is the front opening? What size pizza stone did you use? Thanks a bunch for the inspiration.
This is cool and a nice design, great job. An ash screen would be nice to add, maybe just a bit of fine stainless steel mesh covering the grate (and use dry, clean burning hardwoods would help too). Also, why don't you have a gas nozzle on your MIG gun? You'd get cleaner welds with less oxidation with one on.
Nice little wood fired stove. But to call it a Rocket Stove is a stretch. If you are not clear why I say this, you have not researched the rocket stove enough to understand.
No, you did not build a rocket stove. It's too small/ short it does not draw air and make the sound of a "rocket", nor does it go pyrolytic i.e. get so hot it burns all its own smoke too. Your cooing chamber looks like a smoker, could you not isolate the cooking chamber from the exhaust fumes? Sweet welds but.
No he actually did. It just sounds different because, oh I don’t know, there’s a giant oven on top acting as a baffle. Post your rocket stove pizza oven that you’ve made, I’d love to see how much better it is.
![[Dad's Hobby]Rocketstove multi-purpose cooking stand](http://i.ytimg.com/vi/jsC_LTXQqUk/mqdefault.jpg)
YesWelder Firstess CT2050 AC-DC TIG Welder and Plasma Cutter Review
ua-cam.com/video/atXQEHsJOzA/v-deo.html
Hi i'm Brian .. wow.. great job! I would patent that as soon as possible! obviously you have a gift and talent welding design and fabrication. . I'm on my computer using my wifes youtube account watching your videos .. tks for the content👍
Thank you, I appreciate your nice comment! 👍🏻
Uncle Larry would of liked your rocket "oven-stove" build! Your cookie sheet pizza peel is genius!
Ha Ha Thank you!
What's impressive about this video is the fact he used mig, tig and stick welding effectively
I appreciate you!
Awesome build! Works great 😊
Awesome, thank you!
This is pure art. 🍷👏🏿 Congrats! From Argentina!
Thank you!
Awesome job! Subbed
Thank you and welcome!
Very nice!
However if you want to increase the temperature inside :
- Put some insulation on the outside, only 2cm coating will already dramatically reduce heat loss via radiation. (And safer because no one wants to touch that dome 😂)
- Make a door with a small opening only to see the pizza. Here the mouth of the oven is a big outlet and you loose a lot of the heat you’re trying to build up.
I’ll add my recipe for my pizza dough in a reply down here as well because something seems not right with yours, unless it’s voluntary!
I took a long time writing this, as you did take time to make the video. (Thanks for sharing !)
My pizza recipe, my closest result to the Italian pizzerias. And it’s easy :)
For 5 to 6 round pizza:
- 700 g wheat flour
- 420 g (or ml) water
- 3.5 to 5 g yeast powder (the one for breads, not the one for cakes !!)
- 17 g salt (more is too much IMO)
- 25 g olive oil
Put everything in a bowl, use a big wooden spoon to allow all the water to get absorbed. Once it’s not too much sticky, switch to hands and work the whole thing on the floured table directly. Don’t forget to put some flour there lol. I prefer to split the dough in 2 or already in the numbers of pizza to work it. It’s not very effective working a too big one. All the magic happens now. You need to spend 5 good minutes to work that thing. Look up on yt the right gestures to do so because it really makes the difference if done right. Then split (if not already done) the dough in equal parts, each one will be for one pizza. Roll them in a circular motion with your palm and finger halfway closed to get a very smooth spherical dough. You need to apply some pressure on the desk while doing so, it’s kinda a way to work the dough as well. You might need to pinch close the underside. To let them rest, put them on a layer of flour and cover them with upside down bowls, or anything else you’d prefer. (let enough space ! They’ll double up) never cover them with something touching them, it will stiiick! Resting time : 2-3 hours (not more not less)
You can keep them up to 2 days in the fridge in an airtight (and preferably pressure resistant too because the yeast releases gas. It’s even better if pressure can build up) HOWEVER you really have to work the dough again minutes before putting it in the fridge to keep the raising as slow as possible. Take them out of the fridge 1hour before use.
To spread the dough, from a flattened sphere to a flat disc, take the dough on a floured table press with your 8 finger tips into the dough on the whole surface flattening it until you get a 1 cm thick disk. This helps releasing the gas (risk of weak spot or burnt bubble). Now it’s show time toss it spin it (just kidding, but you could !) hold the dough one one edge with both hands and raise it, let the gravity do the pull, you should already see the dough getting stretched. You can also slightly pull apart with your hands. Don’t wait too much unless you want an oval pizza lol ! Turn your dough 90 degrees and repeat. A trick that I really love is to have a good light behind the dough as it will become translucent. The thinner the brighter. You will also see the gluten network doing it’s job ! Beautiful.
Stretch it to get an even thickness, and avoid thick spots. I aim for a thickness of 2 to 4 mm, except on the rim where I leave a bit more, so the tomato sauce doesn’t spill when heated.
Your pizza just needs some decoration now ! Do not over decorate it to allow a good cooking. Most people put too much tomato sauce. 3 tbs for one pizza is my sweet spot. However with a good well heated oven like yours, you may not have this issue !
Here are some comments I learned along the way:
The yeast powder quantity depends on the resting time you aim for. 3.5 is for a 3 hours rest while 5 is for a 2 hours rest. I don’t recommend putting more than that, it will get a weird taste.
Olive oil helps to reduce the stickiness of the dough even with higher hydration rates.
The salt, on top of giving a good taste, helps rising and getting a great gluten network giving the pizza dough a great spring and resistance, allowing ultra thin pizzas if you want to.
As you can tell by the length of my comment, it’s not about the proportions (well of course a bit) but it’s really about the process and how you work it. You know you did a good job if you have this really stretchy dough that stretches under its own weight as I described earlier.
Bon appétit!
Damn I hope someone read this !!
Thank you for the effort!
Great design! After I build it and if it ends up too small for pizza I will just use it as a mailbox.
That's a great idea!
nice what is the coocking time im building the same but stoped working on it
It varies depending how hot I stoke the fire but it takes about 8 minutes on average to cook a pizza.
Great job man! Just built my first rocket stove, and am starting to make attatchments. What's the ID of the vertical chamber? How wide is the front opening? What size pizza stone did you use?
Thanks a bunch for the inspiration.
does it always smoke or once it gets to temperature it becomes smokeless?
It just depends on the wood that is used. Yes the smoke reduces the warmer the oven gets.
Bel lavoro.ecceto per la pizza 😮😮
Nice job
Thank you I appreciate that.
I like it
nice welds bro.
Thanks 👍
This is cool and a nice design, great job. An ash screen would be nice to add, maybe just a bit of fine stainless steel mesh covering the grate (and use dry, clean burning hardwoods would help too).
Also, why don't you have a gas nozzle on your MIG gun? You'd get cleaner welds with less oxidation with one on.
I don’t use the gas nozzle when I’m welding with flux core wire. (No gas required)
@@DIYHomesteadProjectsDIYHP10 Ah, I see, thanks.
Pretty effin dope but i want my fire and wood in the cook chamber.
That would be cool
You are amazing
You are amazing as well!
I think the flame needs to roll over the pizza?
Maybe so
Altı yanmış. Hem de çok fazla yanmış
Sii tapas la pizza con un recipiente de vidrio mejor listo
Nice little wood fired stove. But to call it a Rocket Stove is a stretch. If you are not clear why I say this, you have not researched the rocket stove enough to understand.
All steel
the bottom is burnt, very burnt
No, you did not build a rocket stove. It's too small/ short it does not draw air and make the sound of a "rocket", nor does it go pyrolytic i.e. get so hot it burns all its own smoke too. Your cooing chamber looks like a smoker, could you not isolate the cooking chamber from the exhaust fumes? Sweet welds but.
No he actually did. It just sounds different because, oh I don’t know, there’s a giant oven on top acting as a baffle. Post your rocket stove pizza oven that you’ve made, I’d love to see how much better it is.