pizza/bread ovens

[Clkeiper]

Does anyone have an outdoor homemade bread
oven? do you actually use it?

[karstopography]

The big green egg is a great pizza oven. I haven’t tried making any bread with it, but I can do a pizza very quickly at 650-700 degrees indirect heat. Plate setter blocks the direct heat paired with pizza stone. Ceramic Kamado cookers retain heat extremely well and the temperature can be held with amazing precision.

I do believe people use Big Green Eggs and the like for bread.

[ponyexpress]

I thought about having a specialized pizza oven. I just have a pizza stone on my Weber 1000 grill. It gets up to 600+ without any issues. I have done pizza/bread on it many times.

My friend is putting a fancy new pizza oven on his deck with the oven being imported from Italy. Can't wait to try it out.

[worth1]

With options my grill I'm building will pass as a brick oven.

[TXTravis]

I looked into these pretty hard recently, and ended up purchasing a gas powered Ooni Koda 16 instead of trying the wood fired home build. Cheaper, no build time, portable, better temp control, faster to use, and EASIER. I like the IDEA of a wood fired oven, but I know I'll use the gas one 10x more. Plus I can take it camping, up to my parents' house, to the lake, to the ranch, etc., and have perfect pizza. And with pizza anyway, there's no discernable difference in the final product. I cook my bread in the kitchen.

[brownrexx]

I have cooked pizzas on my Weber grill and they were good. I cook the dough without the toppings and then add the sauce and topping after the dough is crisp.

20170912_171348 by Brownrexx, on Flickr

[bower]

Some friends of mine have done the wood fired build, twice. Father and son-in-law build team are sourdough bread gurus, they make huge batches at one time, for home use and have done for market as well. I don't think they are still doing for market, but they enjoyed the wood oven when they were into that. I'm not sure what has happened with it in recent years. I know son-inlaw family are in the city now and most of the time baking their bread in a dutch oven like the rest of us, I think. Father is retired, he may still use the wood oven regularly, I wouldn't be surprised. They always made huge batches of bread, which takes days just to get the dough ready (and it's incredibly tasty stuff!). So I guess firing up the wood oven and waiting for the stone to get warm is a same-pace activity for the slow-risen dough.

[Sue_CT]

Brownrexx, I also use my Webber grill for pizza, but preheat the grill a pizza stone on one side, put the pizza all together on a pizza peel and transfer to the stone. Then I close the lid. Cooks in minutes. Either way, those grills get plenty hot enough to cook a nice pizza.