Although I have been using my gas barbecue (Grill) for making pizza for a while, there was always something lacking.
The spring in the crust was not as good as it should have been and no amount of experimentation in dough recipes seemed to be giving me all the results I wanted.
I needed a oven that would produce high enough temperatures which would cook the pizza in under 5 minutes. A brick oven seemed the best way to go.
Nirvana seemed to be a wood fired brick pizza oven.
I did not want to buy or build a traditional wood fired pizza oven, as this was overkill for the amount of pizza we make and eat in a year, even with the occasional pizza party.
Thus I began my quest to construct a simple but effective way of getting a hot oven and give me the results I was looking for, all this without sending me broke, or having to keep stocks of hardwood on hand to fuel the oven.
The dome shape helps to focus the heat from the BBQ and also retains heat within the bricks as well.
The pizza cooks in multiple ways. The base cooks mainly from the heat of the bottom stone, the top cooks from the radiated heat from the dome itself, and the hot air which comes from the back of the oven and through the front and then escapes through the small gap in the BBQ hood.
The spring in the crust was not as good as it should have been and no amount of experimentation in dough recipes seemed to be giving me all the results I wanted.
I needed a oven that would produce high enough temperatures which would cook the pizza in under 5 minutes. A brick oven seemed the best way to go.
Nirvana seemed to be a wood fired brick pizza oven.
I did not want to buy or build a traditional wood fired pizza oven, as this was overkill for the amount of pizza we make and eat in a year, even with the occasional pizza party.
Thus I began my quest to construct a simple but effective way of getting a hot oven and give me the results I was looking for, all this without sending me broke, or having to keep stocks of hardwood on hand to fuel the oven.
The dome shape helps to focus the heat from the BBQ and also retains heat within the bricks as well.
The pizza cooks in multiple ways. The base cooks mainly from the heat of the bottom stone, the top cooks from the radiated heat from the dome itself, and the hot air which comes from the back of the oven and through the front and then escapes through the small gap in the BBQ hood.
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Signing UpStep 1: Materials you will need
The BBQ Pizza Dome uses a hooded 2 burner gas BBQ as the heat source. I found mine on Ebay for A$60 (minus a few non-essential parts such as the warming tray )
4 x refractory oven tiles (300 x 300 mm) used in the floors of commercial pizza ovens
1 bag of High temperature mortar mix.(they only seem come in really big bags)
4 lengths of Hollow Square Section steel. (1 Metre)
2 lengths of 12mm Solid Rod. (1 Metre)
2 lengths of 6 mm solid steel rod. (1 Metre)
Electric drill and Drill bits to match. 12mm and 6mm drill bits.
Tie wire.
Tape measure
Felt tip pen (permanent)
Water spray bottle
Rubber gloves
Metal mesh (Chicken Wire)
You will need to cut 3 of the the tiles into strips so that they are square. For example my ties are 40mm thick, so I cut the tiles in to 40mm strips.
A 300mm tile will give you 7 strips of 40mm. I needed 15 strips for my dome, plus a few spares.
The remaining tile is used as a pizza stone, which will sit under the dome.
4 x refractory oven tiles (300 x 300 mm) used in the floors of commercial pizza ovens
1 bag of High temperature mortar mix.(they only seem come in really big bags)
4 lengths of Hollow Square Section steel. (1 Metre)
2 lengths of 12mm Solid Rod. (1 Metre)
2 lengths of 6 mm solid steel rod. (1 Metre)
Electric drill and Drill bits to match. 12mm and 6mm drill bits.
Tie wire.
Tape measure
Felt tip pen (permanent)
Water spray bottle
Rubber gloves
Metal mesh (Chicken Wire)
You will need to cut 3 of the the tiles into strips so that they are square. For example my ties are 40mm thick, so I cut the tiles in to 40mm strips.
A 300mm tile will give you 7 strips of 40mm. I needed 15 strips for my dome, plus a few spares.
The remaining tile is used as a pizza stone, which will sit under the dome.
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Most would still be building the foundation for their oven while you enjoy a slice.
Thanks for the photo of the bottom of the pizza. That is the true test of method and crust recipe.
I will be stopping by later for a slice I will bring a jug of red and a case of cold ones, even a diet Pepsi for me, the driver!!!!
You can make this same insert that fits INTO your house gas oven. Preheat 30 minutes at 550 degrees and party on!
you could do a layer of bricks above a rack and one as the cooking floor since they may be cheaper then a pizza oven tile (they are hard to get, fire bricks are not)..I love this idea , also if you have acess to clay pipes (red clay outta ohio) you can cut one in half, not as much mass but they work as well, you could slather on 2 inches of castable to have a thick shell, but this is too annoying to do. For an outdoor oven box (fixed in place)you could do this or th epipe parts and back fill with sand. Firing time is huge maybe two hours. But you could do bird pib cow and pizza.
For straight pizza domes are better, for other items barrel ovens are perhaps better.
This a winner. Loved it
ciao
I cook at 360 Celsius / 680 Fahrenheit.....takes 30 minutes or so to get up to heat on full.
Pizza cooks in approx 2 minutes at that temperature, depending on toppings.
Mdub