12/11/2019
The pizza oven is finished finally. For a project like this, I am not at all surprised it is only two months late. The design is how ovens were built 500 years ago and are still being built today. For someone to come up with the mathematical equations at least five to twenty centuries ago but would work faster than a microwave oven is mind boggling. The exception is we are working with 900 degrees Fahrenheit, and this provides the speed. Most importantly this real heat contains flavor from the wood and makes anything you cook in it more flavorful than any other means of cooking heat.
This oven is designed for pizzas although we plan to make hamburger and hoagie rolls for Lionfish Louie’s early in the morning while the oven has cooled down.
What’s the big deal about this oven? What makes the fire brick retain heat so well? Each brick contains 40% tiny pieces of AL. A good comparison is a battery. Usually a battery is charged by alternator or electric charger. These bricks absorb the heat from the burning wood. We start with a pretty large fire for two hours. Without a thermometer, we know the temperature is in range as soon as the dome turns white. This and a few other things is what makes an oven like this make magic. More to come.