Tuesday, January 27, 2015

Inside Job

One of the last parts of finishing an oven is checking the inside of the dome.  To do this, I get inside.

This is the last chance to fill any small spaces in the final few courses of brick at the top of the dome. Not being claustrophobic, it is also a bit of a caving experience and I get to look at my work from a pizza-eye view.  As you can see, setting up a platform so that I lay level with the shelf and mouth of the oven is essential.  I might recommend that you have someone nearby in the event you get stuck.

The owner of this oven, who wanted a visible exterior dome also wanted it colored charcoal grey.  Here's the final face:

1 comment:

  1. The brick ovens were certainly used for the cooking of pizza, and perhaps primarily so, but these well-casted ovens were staples in the ancient Italian homes and were used for all manner of food, including meats and breads. The ovens heat quickly and retain that heat for hours, allowing for a consistent temperature and faster cooking time. As with any wood-burning oven, these outdoor pizza ovens afford a host the opportunity to serve a large number of guests in a short period of time. Consider the fact that an average pizza can be thoroughly cooked under such intense heat in three minutes or less. Several modern versions allow pizzeria owners the industrial strength of baking one perfect pizza nonstop every minute! These modern high-quality ovens, transformed by technology and years of expertise, have literally revolutionized the way the world bakes pizza.