The oven burns real nice. I seem to have gotten door size and arch just right. We're still drying out all the layers of material, so it's not holding heat yet. But it sure produces incredible wood fired pizza!
Subscribe to:
Post Comments (Atom)
Wood Fired Bread and Pizza Oven in Burlington VT Custom built by an experienced commercial oven builder for private home use. This light duty masonry oven is a demonstration of the possibilities for a small brick oven bakery or very serious home baker. I offer a full range of custom built ovens for all applications.
2 comments:
So why does it have to be dry to hold heat?? No comprendo.
Water is a tremendous heat sink. The heat required to convert liquid water to gas absorbs heat from the surrounding hot areas of the oven. So during a firing the inside of the oven will get very hot, but will quickly lose that heat to the moisture surrounding it. Once the moisture is all driven out, the oven will begin to act very differently. The change is dramatic, almost magical.
Post a Comment