He looks so happy and proud
(midwest.social)
ickplant
WholesomeI want exactly that
Legend
Let him bake
Why does this photo look like it was taken in 2010?
Because it was from 2016
Looks like a picture I would take on my old 3GS.
Sounds like Emily doesn’t like waking up to fresh baked pizza for lunch from her loving father in a house large enough to have a yard you can build a pizza oven in. Poor Emily, she must live a really difficult life.
What makes you think, she is complaining?
When she called it a “god damn pizza oven” it came off as snarky to me
Her steak too juicy and lobster too buttery
Her boyfriend dick too big
I mean that's an actual problem to have
You mean that?
This is basically what I say to my wife when I get an idea like this and the result of said idea will only benefit her. Her response is almost always something to the effect of “well ok hang on”. Lady, I know you well enough to know the things you like. Let me help you
And guess who loves the pizza I make for her in the pizza oven, the fresh baked sourdough bread I bake for her, the tomatoes from the garden I dug, the beer I brew, the pasta I make, and the deer meat I shoot? What a terrible life she has
My wife has learned by now that I follow through.
She won a gift certificate to a kitchen store and I asked for, and reluctantly got, a cast iron pan.
Dozens of delicious pizzas (and other stuff) later she just buys me kitchen stuff she thinks I can use.
Hey Emily, can you introduce me to you dad so he and I can become friends?
Everyone i know who built a pizza oven used it twice and then never again
It's because making actual great pizza is super fucking hard and 99% of RESTAURANTS can't even do it properly, let alone great. Making great pizza is an artform that requires a shit ton of control and balance over like a hundred variables.
Most people just want cheap and easy pizza at home, not a multi-generational, obsessive hobby that requires deep scientific knowledge and data tracking that's basically a universally devalued trade.
My wife and I are very frugal. And we love to cook. And we love pizza. We make pretty good pizza with just our pizza stone and our shitty oven. I can tell you right now, if we had a pizza oven, we'd be using it twice a week, because that's about how often we have pizza. I've developed a habit of making dough when I've had a stressful day. It's healthier than drinking. Just knead that dough.
20 years ago my friend asked me to help him build. It sat in his yard and we fired it up probably once a month th 7 months of the year for around 5 years. Then we pulled it out of the ground, cut the base short, and mounted it onto a trailer. It went to another friend's house, where it sat for a couple years and cracked. Maybe got used 2x. ~5 years ago, we got it back in good shape, now with a coat of cement over the bricks, and used it for another friends wedding, ended up selling it to another friend who had a catering buisness, and now it does 3 days a week at the brewery
I built one with just clay and straw, used it every weekend for years, it cracked, rebuilt it, used for another two years, cracked again, rebuilt it a third time. I've moved to a new house and already miss it. Even if I'm not making pizza, it's great just for an outdoor fire while sitting in the hammock. It's contained and uses like 1/4 of the wood while not being as dangerous.
A great way to spend a weekend afternoon is to fire it up and loaf on the hammock. I'd also use it to bake bread, make peach cobblers in cast iron, and smoke bacon. Great times. Maybe I could get the parts to rebuild it this weekend...
What's the basics of using clay and straw to make stuff like that?
https://www.themudhome.com/mudbuilding/how-to-make-a-cob-oven-and-avoid-the-common-pitfalls
https://theyearofmud.com/2009/09/12/outdoor-cob-pizza-oven/
There's a book too, if you want more detail, that's what I used when I first made mine like 12 years ago
https://permies.com/t/223763/Cob-Oven-bible-Build-Earth
The simplest explanation is you pile sand into a dome shape, then mix clay and sand and pile it on the sand, then mix clay sand and straw and use that for the outer shell. After the walls dry you can scoop out the inner sand dome.
I highly recommend renting a cement mixer, doing it with foot stamping takes a very long time.
lawl absolutely true, but also it gets below freezing here and rebuilding it only take a few hours so it's nbd. I'd rather just rebuild it every few years vs stress out super hard a fancy one cracks
Primitive Technology would be so proud =)
Long ago I had a girlfriend who had a neighbor who built one in his backyard and would have at least monthly (weather permitting) block parties where he'd provide the dough and the oven and everybody else would bring sauces, cheeses, toppings, etc. Great way to bring people together and freaking delicious.
It's the journey, not the destination
I bought an indoor unit, used it nearly 3x a month for 4 people over 10 years. It was fun as we all made our own and then I coked them, At least until my kids grew up and moved out. I would have loved an outdoor unit, wood fired had that amazing smoked taste to it and I’ve gone to parties at a friends who had one he put together “and used twice”. Effort for 90 seconds of cooking was just not worth it, but when cooking for 15 people he loved when I’d come over and light it up. It really was the journey for him.
Now I’m in Spain and single, I’d do it for me but the effort of planning just 1 pizza never appeals to me more than just getting out and seeing people at my local pizza place.
Boys will be boys.
That tarp would be melted if that thing was to temperature.
The chimey is hot, but the outside of the oven is usually well insulated with e.g. rockwool.
No they’re hot enough to melt tarps.
It's 40 - 80 °C depending on how well it's inulated.
Not in my experience.
I helped build a similar one one that traveled around my friend group for a bit and now does 3 days a week at the local brewery. Ours stays under 150°F... After a 10 hour day of continuous use in 90°temps.
the exterior is always comfortable to the touch- some times i climb up on top of it and sit and watch the crowd/ music/ call out orders for the guys if its busy.
They're usually that layer of bricks, a layer of insulation, then like 6-8" of cement. The whole point is to keep the heat reflecting on the inside.
If the one you have access to is reaching more than 200°F, it means the interior has cracked somewhere, and it shouldn't be used until repaired. Your risking the insulation catching, or burned through it already, contaminating the pizzas, and rhe exterior concrete layer being damaged.
