treacheroustexan
Well-Known Member
Trader Joe's dough. Baked on a stone w/ parchment paper.
I like dough from whole foods and trader joes.
Thank you! I'll run to Trader Joes.
So I got a wild hair and decided to make a home made KIZZA oven Yep that is a 1/2 BBL keg I converted into a pizza oven.
How it works.
I built a gas manifold from some scrap stainless tubing and parts. I rolled a ring and welded it into the keg for the stone to set in. I then added a stainless perforated basket that holds oak chunks. The gas manifold keeps the temps up and keeps the oak on fire for the added heat and the smoke.
I am on version 5 at the moment. It has been a challenge to get the temps right above and below the stone. But I think I have nailed it. Last weekend I pumped 30 pizzas through the oven in just a few hours.
Cheers
JayView attachment 570227
Awesome pizza oven!So I got a wild hair and decided to make a home made KIZZA oven Yep that is a 1/2 BBL keg I converted into a pizza oven.
How it works.
I built a gas manifold from some scrap stainless tubing and parts. I rolled a ring and welded it into the keg for the stone to set in. I then added a stainless perforated basket that holds oak chunks. The gas manifold keeps the temps up and keeps the oak on fire for the added heat and the smoke.
I am on version 5 at the moment. It has been a challenge to get the temps right above and below the stone. But I think I have nailed it. Last weekend I pumped 30 pizzas through the oven in just a few hours.
Cheers
JayView attachment 570227
Ha Ha Ha. I don't have plans to make this for sale really. I have built a couple for friends locally but that's it so far.Awesome pizza oven!
I checked your site and I guess you're out of stock. Let us know when the finalized version is in.
NiiiiceSo I got a wild hair and decided to make a home made KIZZA oven Yep that is a 1/2 BBL keg I converted into a pizza oven.
How it works.
I built a gas manifold from some scrap stainless tubing and parts. I rolled a ring and welded it into the keg for the stone to set in. I then added a stainless perforated basket that holds oak chunks. The gas manifold keeps the temps up and keeps the oak on fire for the added heat and the smoke.
I am on version 5 at the moment. It has been a challenge to get the temps right above and below the stone. But I think I have nailed it. Last weekend I pumped 30 pizzas through the oven in just a few hours.
Cheers
JayView attachment 570227
WHO THE HELL IS GOING TO ARGUE THAT WITH A NAME LIKE @Cheesy_Goodness ? lolMonterey Jack is my go to for pizzas now. Used to be a mozzerella guy but the flavor and meltiness of Monterey is hard to beat imho
Nice.... Just needs some fresh basil leaves on there (and yes, I know this is a couple weeks later...)Trader Joe's dough. Baked on a stone w/ parchment paper. View attachment 569855
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