I went and picked up the bricks a couple days ago and I’m just getting to it this weekend. So you know you can see this on the video but basically you just get 20 bricks for the bottom 7 for each side so 14 and seven for the back. That’s 40, right. What I will do is test this and make sure it works because remember now I’ve got to cut my barrel that I’m going to use to make this higher and a bigger dome and give you that dome for the the heat at the top. What I will do though is that these were brand new. I didn’t find any used ones they were 90 cents each.
The firebrick are only $1 you don’t get the cut flat ones so no point in that. What you could do is go ahead and buy five for the front row here and then just get you 15 regular fire bricks for the back. They are a little taller, so you would have this whole platform to cook and all of that so you can just push your fire back into the two corners and then cook right here or just get you 20 firebricks for this whole front part.
This is going to be well under $100.
You know if you’re going to have a 4th of July picnic or party you just throw this together and then you can store it somewhere when you’re done.
What I’ll probably do is take my barrel, flip it over and put all the bricks inside it and then stick it somewhere you know out of the way. Unless I don’t know my kids like pizza a lot so they may be using it more than we we think.
Once I get it all cut out all I got to do is set it on top of the bricks. All right I’m going to start cutting some more and I’m just going to show you that little trick of getting here half way around on a round thing you can use it on smaller stuff if you want to. Alright catching a little bit. (music playing) I’ll go ahead and use the end from one of them too and I’ll cut a little half moon out of it so that it’s not you know a full piece and we’ll use that for the door. (more music) That was a wood deck and I don’t have the cement backer board yet so Philip went to go pick that up but if you’re watching the plans you need to put that down so you don’t burn your wood. As you can see in the EZ go golf cart video and this was the deck that was on it I’m going to eventually make a table out of it so this would be a quick way to set it up for us right now I’m just using sawhorses we haven’t got to making this yet but it’ll make a great one so I’ve got a five-gallon bucket of sand is actually probably more than enough but I just covered the whole thing because I didn’t know where I was going to lay it and how much room it was going to take so in the future I’ll know anyway I just got this little desk board that we have here and I’ve already laid it on the top so that I could it’s not going to be perfect.
This is not a permanent oven by any means, so this is gonna be the first fire up. The only thing I don’t have is I don’t have a hole saw so I can’t put my flue in yet so that’s what I got to do next but I’m just going to test it out. This should work fine without it. It’ll eventually roll out right here so hopefully it’ll work right now we’re just going to fire it up let it burn for a while.
It was a little hard to get started I actually had to take some of the sand off the back to get a little bit of airflow coming through I don’t have a hole saw to make my flue like I said so just gonna have to do it that way for a while until I can give me a hole saw in a week or two. With the big opening I thought it would be easier but it’s going now so I guess I’ll just have to wait and let that burn off some of that paint and stuff and get those bricks really hot then we’ll try to put us a pizza in there in just a little bit okay so we’re going to do take two here the first time we did it at lunch today didn’t seem to work out very well so we made some different dough and put more fire in there and it’s a lot hotter and everything now so we’re going to give it a try that’s my problem I keep flipping it off though turned on me I didn’t slide it to lift it dang it oh yeah much better with a lot of heat so definitely need a pizza peel not a hamburger spatula even though I made these smaller it’s still flipped over and dumped a lot of the toppings right into your which positive to stick which makes it a mess so the trick would be to get a good pizza peel thing so you can slide it right in there pull it out let the crust get crispy because it doesn’t take long and then you can slide that pizza peel to spin it around because this time with a lot more heat in there it’s working much better than it did at lunchtime today.
It’s all ready bubbling right here so definitely a pizza peel and lots of coals and get it really hot in there and there we go look at that look at that getting in there a little bit higher.
Here we have the Artisan Fire Pizza Oven by Kalamazoo Outdoor Gourmet. This is an outdoor countertop unit, easy to add to any outdoor living space. It is ready to cook within about 20 minutes of firing it up. It’s able to do that because we’ve got two burners, one is below the cooking deck and one is at the back the big open flame you see there. We also line the ceiling with stone to help radiate that heat down. We’re doing a quick little veggie pizza. It’s nothing but a raw sauce of San Marzano tomatoes, some sliced zucchini and a little read onion, some scamorza cheese.
Should be ready to pull out of the oven within about two minutes. You see the dough is already bubbling up around that back edge in the hotter zone of the oven. The nice thing about the two burners, besides being so quick to heat up to 800 degrees, is that you can balance the cooking temperatures for the style of pizza that you like to eat. We’ve got the back burner running on high right now, we have the bottom burner on low.
And that’s because we don’t want an overly crispy crust. It’s going to be nicely colored underneath. In fact, we’ll check on it right now. It’s going to be nice and colored underneath. But, we’re after a nice soft crust, more like a neapolitan style pizza. We’ll give this a quick spin. So we want some nice bubbles coming up on that crust, and then we want the thin area on top of the bubble to actually blacken. It caramelizes the little bit of sugar that is in that dough, and it’s part of what tastes so great about neapolitan style pizza. The cheese is already melted through. We’re looking for just a little color around the edges on our vegetables. I also like to grill the vegetables before I put them in, but this is just a straight up raw approach right now. This is also a nice very healthy pizza for you. You don’t want to overload your toppings on your pizza, you want to let it cook through quickly. Unless you’re doing Chicago style deep dish or something like that, that’s a whole different matter and different cooking.
You would lower the temperature and slow down the cooking for that style of pizza. But we’re going for the quick two minute cook today.
You can see we’ve got that color in the crust that we’re after. We’re going to have some great looking vegetables in a minute here. Everything is bubbling away. Alright, so now the dough is done. We want to roast those vegetables just a little bit more so we’re going to lift this pizza up to the roof where it is nice and hot.
Brown them for just a couple seconds, and we’re ready to enjoy..