The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I CAN BUILD THIS !! :)

AnnaInMD's picture
AnnaInMD

I CAN BUILD THIS !! :)

Wrong category but here you go everyone.  Something for us cement-challenged pizza lovers !

http://www.chefscatalog.com/product/30734-camp-chef-italia-artisan-pizza-oven-pzoven.aspx

fotomat1's picture
fotomat1

Until I saw Made in China...Thanks

dabrownman's picture
dabrownman

iPhones are made in China too

fotomat1's picture
fotomat1

should never com in contact with food either!! ;)

Big Ben's picture
Big Ben

I will stick with my kamadojoe ceramic oven. Much more versatile, I can bake breads or pizzas, and it holds temps between.  200 and 900+ F.

 

ben 

drogon's picture
drogon

... When it's not raining )-:

Although we' have had one BBQ in it this year so-far. I must make some time to make more bread in mine.

kamado bread

-Gordon

 

Big Ben's picture
Big Ben

Looks great!  I want to see the finished product!  My KJ XL pizza stone for my BigJoe just arrived.  I need to put it to good use!

drogon's picture
drogon

Even with the 2 stones there, I've found that the bottom still scorches if it's run too hot, so put the bread in then close the top & bottom vents. As soon as the weather gets more settled here I'll probably be making more. This is our 3rd year with it now. Great little cooker - http://unicorn.drogon.net/chickens.jpg not bread, but I'm sure you've done the same :)

-Gordon

Big Ben's picture
Big Ben

I love pizza at 750-900F.  I think I need a third stone and separate each stone with an air gap to provide some insulation.

 

 

drogon's picture
drogon

Make the pizza bases really thin so they cook in 2 minutes or less! I've never had a problem with pizzas though, just breads on the stones for half an hour or so.

-Gordon

Wild-Yeast's picture
Wild-Yeast

I've seen an arrangement using 5/8"thick rectangular Silicon Carbide baking stones on the top shelf of an electric oven. This gives about a 3" space between the broiler element and the stones surface. The oven is used to heat the stone to maximum temperature (somewhere around 500 dF) followed by turning on the top broiler element only. The oven's temperature sensing element is below the stone and does not sense that the stone is being heated to 650-750 dF. The pizza is then inserted and baked for around 110 seconds. The stone contains enough heat for two pizzas before the it needs to be reheated. This requires the use of a non-contact infra-red digital thermometer to monitor the stones temperature...,

Wild-Yeast

The Bread Stone Ovens Company's picture
The Bread Stone...

How about an organic brick wood fired artisan oven? It's a thought to have a custom, durable oven used for cooking as it was in the old world. I hand craft, hand lay brick by brick. It's a passion of mine! I'll answer any questions for you as well. It's made in Texas, as we love our outdoor cooking. Feel free to look at our site.

http://www.breadstoneovens.com/