Cool design. Interesting how the rear burners only worked well at medium and higher power. I really like the idea of a bottom burner too, eliminating the need for thermal mass. 5 minute preheat time is fantastic. Great job & video
Professional welder, fabricator and stainless steel welder checking in here. Damn well done. 50% of the craft is welding skill and 50% is creative problem solving. Your tacks are damn fine for wire feed. You have inspired me to finish designing and building my own.
You are the Man Andrew when it comes to these Mad Max pizza ovens and woks. Your videos on making the burners are the best out there. Love seeing the pipe burners under the floor. I did something similar using an inch of rock salt on the floor with 6 inch unglazed clay tiles set loose on the salt for a cooking surface. The salt conducts and evens out heat well. The Romans used to have a deep bed of salt in their bread ovens. You will never go wrong building like a Roman[lol] I am sure this is not the end of your search for the perfect pizza oven design....looking forward to the next chapter.
I started crafting a portable wood burning pizza oven 3 years ago, I broke down and purchased a roccbox shorty after. 2-1/2 years of happy ownership and you made me regret it in 23 min 😂 good stuff man, good stuff!
Andrew, great build your fabricating skills are unbelievable sheetmetal, gas burner w/ copper lines. I will be building one soon and i can only hope it will be as nice as yours.
I really enjoyed this video. A far superior oven to any of the portable s that I have watched. Most of the portable pizza ovens leave cheese undercooked and bottom burned to crap. None of those problems with this design. You sir are a master.
Nice build! Though I think the walls between the steel and tile could use some rock wool so it can retain some more heat. Handy when roasting meat or tray bakes.
I love your skills! Very nice results. What temperature you can reach? For our neapolitan pizza we need almost 450 degree Celsius to cook the pizza at max in 90 seconds.
I saw the keg oven videos it was amazing. Any chance you would make any of these to sell. I dont know how much it cost to build but the ovens out there are kinda out of my price range. Lol
Real nice concept and design. I am looking at building one maybe 3-4x the size of the one you built. Do you have suggestions? I will be mounting mine on a small 5x8 trailer to be able to take it on the road. Keep up the great work.....
you're like a brother from another mother , I work in steel , and am a pizza aficionado .A few questions , cook time , with the floor burner no problems with burning the pie foundation before the to is finished . I ask because carbon steel is much more conductive than stone or bricks and is more prone to burn spots than a stone floor . I built a 3 pie dome double 16ga stainless with ceramic blanket and brick floor but like your portable idea . Nice build !
In practical design but great job on the effort if you make 1 line of fire on the side you will save the bottom burners and the two on the back and that's why your pizza over cooked because of the extra heat
really nice job and I would like to do the same but I have no tools to do all this. Just I wonder why you didn't put insulation before you put the tile!!! that will help to retain the heat for a long time and even you can reach higher temperature
Did you use a high pressure gas regulator, the fire seems powerfull for a low pressure gas regulator. If so you can you tell us what the brand and the model , please thanks very good job you have done.
Congratulations great job a fantastic project. If you accept a piece of advice from Italy, find a handcrafted terracotta tile(biscotto), the lighter and more porous the better for the oven base. You deserve to eat good pizza with all your work.
@@dougaltolan3017 hello Dougal the thickness of the base must be about 3 cm of clay and pumice sand to lighten the terracotta and provide low thermal conductivity but high thermal capacity. If you want you can also heat from the bottom but to the minimum because however when the base is at 450 or for real pizza 485 ° C with your rear burner you will achieve perfect cooking in 60/90 seconds of the pizza without burning the bottom and turning it. If the burner is too direct on the pizza you can put a low flame guard with small openings to shield little.
@@emanuelebertelli4795 Many thanks. There is a clay oven where I live and the local (only food outlet) cafe is shut and not doing takeaways. So, to help people stay sane during lockdown I have been doing takeaway pizza once a week. Up to 30 pizzas some nights. I feel that the base of this oven cools too much during the hour it takes to bake that many and have been thinking of building a rocket stove fired oven, probably on the back of a pickup so it can visit the beach and other event places when all this virus stuff is over. Thanks to your comments I have a pretty good idea of how I will build it. Probably 2 ovens so that the base in one can recover while I bake in the other.
I wish you a good job for your project that meets your expectations to get the best pizza. Not to think about the covid problem is a nice way to get distracted and wait for better times.
good job but i dont understand why you didnt get pizza stone to line the bottom and exclude the bottom burners, it would involve a recovery time most likely but pizza stone absorbs moisture out of the base of the dough and makes a crisper base, it would also probably be cheaper than the steel plate, i would have filled between the liner and the outside with a cement and vermiculite mixture as well to retain the heat better and you probably wouldnt need the ribs then either ;-)
I wonder if unglazed ceramic tiles would slow the burn on the crust but fully develop the dough so it is crispier like a Neapolitan pizza. The jets sure sound like the gas kilns I’ve worked with making pottery. Might be interesting to add a wood burning option too. I think you should name her Betty. Lol.
Andrew W. Did you consider expanded perlite insulation between the inner and outer shells.. Haven't done the math but it could be very beneficial for the slight weight gain.
Great job. I’ve reached the level of pizza making to the point that it’s time to invest in a portable oven for my 2020 outdoor pizza parties. Considering a mixed oven using propane and/or wood.
Hello. Andrew, Why didnt you use Aluminum? since it has a melting point of 660ish degree Celcius it should be sufficient for a pizzaoven., it would also leave alot of weight free to isolate it with house isolation
Loved the pizza oven series. Question; on the gal pipe feeding the back burners, did you scrape off all of the gal coating or just where you drilled the holes?
Cool design. Interesting how the rear burners only worked well at medium and higher power. I really like the idea of a bottom burner too, eliminating the need for thermal mass. 5 minute preheat time is fantastic. Great job & video
Professional welder, fabricator and stainless steel welder checking in here. Damn well done. 50% of the craft is welding skill and 50% is creative problem solving. Your tacks are damn fine for wire feed.
You have inspired me to finish designing and building my own.
You are the Man Andrew when it comes to these Mad Max pizza ovens and woks. Your videos on making the burners are the best out there.
Love seeing the pipe burners under the floor. I did something similar using an inch of rock salt on the floor with 6 inch unglazed clay tiles set loose on the salt for a cooking surface. The salt conducts and evens out heat well. The Romans used to have a deep bed of salt in their bread ovens. You will never go wrong building like a Roman[lol]
I am sure this is not the end of your search for the perfect pizza oven design....looking forward to the next chapter.
I started crafting a portable wood burning pizza oven 3 years ago, I broke down and purchased a roccbox shorty after. 2-1/2 years of happy ownership and you made me regret it in 23 min 😂 good stuff man, good stuff!
Now this is a Pizza Oven , the Mac Daddy of pizza ovens and watching this video made me smile
best video so far i have seen
So much of hard work trail and error and the result baking of delicious pizzas. Job well done 👍👍🌹🌹🌹
Andrew, great build your fabricating skills are unbelievable sheetmetal, gas burner w/ copper lines. I will be building one soon and i can only hope it will be as nice as yours.
I really enjoyed this video. A far superior oven to any of the portable s that I have watched. Most of the portable pizza ovens leave cheese undercooked and bottom burned to crap. None of those problems with this design. You sir are a master.
A qué número. Me.puedo comunicar
This is the smart friend y'all wish you had
Good lord. I was looking at building a simple stone pizza oven. You took it to a new crazy level.
FINALLY ANOTHER PIZZA OVEN . THANKS NEED THE BLUE PRINTS
I watched this as a random video, great love your work
I'd put a sheet of insulating stone in the top to prevent warping and add to the heat resistance factor of the oven.
Very nice video, my friend. You seem like a fun and creative guy. All the best.
i have done the same oven sir works great
thanx
Amazing. Great craftsmanship! Not so sure you need the bottom burner,... but epic stuff.
YOU, sir... are a genius. Amazing.
I really like the fact that you added the angle iron frame - good call
Nice build! Though I think the walls between the steel and tile could use some rock wool so it can retain some more heat. Handy when roasting meat or tray bakes.
I thought your pizza oven from steel was excellent. In fact I think it was better than the commercial pizza ovens. Well done.
Great work! That's a little beast of a pizza oven.
Dude you are a genius!
I love your skills! Very nice results. What temperature you can reach? For our neapolitan pizza we need almost 450 degree Celsius to cook the pizza at max in 90 seconds.
But more importantly we need a stone at the base not steel sheet, at least at the base
My friend! Well done! Your stove is só hot that seems like hell. Try to put special flat stone on the floor, your pizza wont get burn anymore.
Badass but I'm pretty sure if you put a smoke stack near the front opening, it'll help with the soot!
You are one clever man. Well done. I'd love to make one.👍
Man you would be great to have around when the zombie apocalypse come around lol seriously super talented great job!!
Your burners are great!
Está muy bueno tu horno para pizza
I saw the keg oven videos it was amazing. Any chance you would make any of these to sell. I dont know how much it cost to build but the ovens out there are kinda out of my price range. Lol
I like the idea of a pizza oven
Real nice concept and design. I am looking at building one maybe 3-4x the size of the one you built. Do you have suggestions? I will be mounting mine on a small 5x8 trailer to be able to take it on the road. Keep up the great work.....
hey Andrew, I would love to see a video for an oven to bake cake or pastries etc 👍🏼. loved your builds - wok station, grill and pizza oven 👍✌🏼
قمة في الإبداع
Awesome job Andrew..
Love your home made sheet metal brake setup. Very cool!
besides liking your ingenuity, I really dig the music.
That’s a great design
Pizza: #1 flavour of all-time
Nice job both the wood and gas ovens where do I get the plans, please. Regards and stay safe
Job well done! Congrats! 👍
Love the tiled look. Looks great plus pratical as well
you're like a brother from another mother , I work in steel , and am a pizza aficionado .A few questions , cook time , with the floor burner no problems with burning the pie foundation before the to is finished . I ask because carbon steel is much more conductive than stone or bricks and is more prone to burn spots than a stone floor . I built a 3 pie dome double 16ga stainless with ceramic blanket and brick floor but like your portable idea . Nice build !
U are very talented my friend very nice project 👍 like the way you explain step by step, ooh and hide your crimes 🤣🤣🤣 thanks for sharing amigo..
Beginning: I can do this!
Middle: Maybe I can do this.
End: wtf did he just do.
After: Hops on Amazon and buys one.
Great vid man!
In practical design but great job on the effort if you make 1 line of fire on the side you will save the bottom burners and the two on the back and that's why your pizza over cooked because of the extra heat
Well done, Andrew
really nice job and I would like to do the same but I have no tools to do all this. Just I wonder why you didn't put insulation before you put the tile!!! that will help to retain the heat for a long time and even you can reach higher temperature
amazing! I wish I have the tools for this!
All the tools required to make the pizza oven cost $3K. Just order Dominos and enjoy!!!
I had lots of fun watching you work and the filming is real good
Excellent project, congratulations. A question if I may, are you welding stainless with gas or are you using a flux core?
Awesome job
I sure love your pizza oven videos. Ya got a good design. I wish I could weld, I'd make my own too!!
I enjoy watching
Did you use a high pressure gas regulator, the fire seems powerfull for a low pressure gas regulator. If so you can you tell us what the brand and the model , please thanks very good job you have done.
Great job! You have all the tools to make one--I don't--so, SERIOUSLY, how much would one cost if you made me one?
Yeah. Approximately how much would that cost Sir? ☺️
Just buy an ooni it will be cheaper for u
Very nice idea
Now I want to build one!
great job.. send me invoice one like that i would like it with black tile on the outside...
Awesome Video
I don’t see a Venturi on your burner… it really helps.
Great job. Do you use flash back arrestors on you gas lines?
Let's eat. This is a great video.
Use a drum barrel next love to see that project
The hole build is great I'm here in Philippines going to make a wood fired brick oven with lp back up love pizza here
cool man, very great job!!!
Congratulations great job a fantastic project. If you accept a piece of advice from Italy, find a handcrafted terracotta tile(biscotto), the lighter and more porous the better for the oven base. You deserve to eat good pizza with all your work.
Hi Emanuele, have you any more information on a tile for the oven base: How thick, and can it be heated from below? Thanks.
@@dougaltolan3017 hello Dougal the thickness of the base must be about 3 cm of clay and pumice sand to lighten the terracotta and provide low thermal conductivity but high thermal capacity. If you want you can also heat from the bottom but to the minimum because however when the base is at 450 or for real pizza 485 ° C with your rear burner you will achieve perfect cooking in 60/90 seconds of the pizza without burning the bottom and turning it. If the burner is too direct on the pizza you can put a low flame guard with small openings to shield little.
@@emanuelebertelli4795 Many thanks. There is a clay oven where I live and the local (only food outlet) cafe is shut and not doing takeaways. So, to help people stay sane during lockdown I have been doing takeaway pizza once a week. Up to 30 pizzas some nights. I feel that the base of this oven cools too much during the hour it takes to bake that many and have been thinking of building a rocket stove fired oven, probably on the back of a pickup so it can visit the beach and other event places when all this virus stuff is over.
Thanks to your comments I have a pretty good idea of how I will build it. Probably 2 ovens so that the base in one can recover while I bake in the other.
I wish you a good job for your project that meets your expectations to get the best pizza. Not to think about the covid problem is a nice way to get distracted and wait for better times.
OFF THE HOOK YO !!! 😍👏🏼😎
This burner setup would be great for a true range for cooking with a wok! 😍 just put a whole in the top? Lol
Nice oven! Beautiful pizza!
good job but i dont understand why you didnt get pizza stone to line the bottom and exclude the bottom burners, it would involve a recovery time most likely but pizza stone absorbs moisture out of the base of the dough and makes a crisper base, it would also probably be cheaper than the steel plate, i would have filled between the liner and the outside with a cement and vermiculite mixture as well to retain the heat better and you probably wouldnt need the ribs then either ;-)
I wonder if unglazed ceramic tiles would slow the burn on the crust but fully develop the dough so it is crispier like a Neapolitan pizza. The jets sure sound like the gas kilns I’ve worked with making pottery. Might be interesting to add a wood burning option too. I think you should name her Betty. Lol.
You are a maniac and I respect you
just use your fingers to put indentations in the garlic naan itl be like small squares and youll have a perfect garlic naan!
Perfect.
Suggestion why not fit the main line burner a venturi nozzle..d fire is bluis n there is control blind for air supply..
It's good how to transfer heat on bottom continues
You deserve more views
Stone floor and would be perfect. I have an ooni pro i wish was double width.
Are you bloody clever or what 👌👌👌👌😳😳😳
Andrew W. Did you consider expanded perlite insulation between the inner and outer shells..
Haven't done the math but it could be very beneficial for the slight weight gain.
Great job. I’ve reached the level of pizza making to the point that it’s time to invest in a portable oven for my 2020 outdoor pizza parties. Considering a mixed oven using propane and/or wood.
Well the corona fucked us up!!
Get an ooni koda and be done with it. No stress, no waiting, continuous pizzas
Do you build and sell to customers upon order? How much would you charge for a particular custom measurement for a large pizza oven?
Hello. Andrew, Why didnt you use Aluminum? since it has a melting point of 660ish degree Celcius it should be sufficient for a pizzaoven., it would also leave alot of weight free to isolate it with house isolation
Gr8 job done there. I luv your music selection too pls let me know the titles, thanks
I would like to know which is that welding machine and which is the wire that you use to weld stainless steel carries Argon gas?
very cool, you should sell these
What did you use to stick the tiles & thermometer ?
Loved the pizza oven series. Question; on the gal pipe feeding the back burners, did you scrape off all of the gal coating or just where you drilled the holes?
iWaw waw waaaaaaaw I loved
Hey can you make a vertical grill for tacos Al Pastor
Or 2 smaller burners for a more even heat control. Each on its own valve.
Mis respetos
Are you using the square tube to allow for oxidation during the burn?
Dear friend has You probé the burners with natural gas or You have any suggestion to use with natural gas
Great job bro! I wish u could make one of this for me and i will pay.
2:00 "Basically it's a square rectangle"... Perplexed on this shape.
Hi , nice oven , are you in the Philippines ?
great vid!!🍕🍕🎵🎶🎶