Thank You! You did a great job on the build and I loved the music. This was the first time I've watched a video with music on utube where I didn't turn the volume down to zero. Thanks again!
The design is very good, one of the ways to keep the heat inside the oven would be to remove the chimney from the top, the heat go away through it, and lower it just above the oven door, surely the heat inside the chamber will be higher without oscillating too much.
Congratulation great project not expensive put enough thinking to do it right and keep it hot to continue making pizzas one after another one no using too many wood in the first pizza excellent and the music excellent thank you for sharing
Hi, great build! I have going around various design of pizza ovens and I am not sure the flame below the cooking surface is optimal. I found with those setups the floor is getting too hot compared to air temp and pizzas tend to burn easier. Perfectly I like air temp around 450-500C and cooking surface around 350-400! It's still looks like an amazing oven. . ... Kein Mensch is illegal! jawohl!! Gruesse aus Australien!
Loved your video and have started to build one following your design and notes. Question: It has been three years now, how it the cement/perlite mix holding up? Thank you!
well done.....I could see where a gas version could be a viable option. A couple of ribbon burners to heat the floor and a few blowtorch like beasts at the back....
أعجبتني طريقة ثني انابيب النحاس على الطريقه القديمه ولكن وضع الاسبيستوس والصوف الزجاجي ضاره جدا صحيح انها عازل رائع للحراره ولكن ليس بجانب الطعام لانها عندما تتعرض للحراره العاليه (الاسبست والصوف الزجاجي ) تطلق غبارا يلتصق بالطعام مهما قمت بعزلها اي حتى لو غلفتها بالاسمنت العازل الصحي الوحيد هو تراب الارض مخلوطا بالقش او نشارة الخشب واذا اردت عزلا كاملا تضع طبقه من الملح الصخري مخلوطه بالرمل الصخري او الرمل البحري سماكة 7 سم ثم تغطيها بالطين والقش او بالاسمنت شكرا لكم
how is it holding up? i love the side entry. Most people enter from the edge leading to a weird deep rectangle. Also do you think the copper tubes were necessary? every try blocking them and use a similar fore to test it out?
Took me some time to figure out how it was going to work, I missed the first diagram!! it's really quite cool and inventive. One advantage of the domed WFO is the fire going directly on the cooking floor and this burns off debris from previous cooks.
Excelente trabajo, casualmente estaba busca algo así para hornear mis pizzas con estilo, voy a aprovechar la cuarentena Argentina para poner manos a la obra !!
good. I'm making a similar one. with the change to become a grill..i wanted to ask you about that door. that you spoke at the end of the video ... where you wash placed. and you have a photo. thanks
Hi. Weiter unten habt ihr geschrieben, dass die sekubdärluftversorgung nicht so gut funktioniert hat. Vermutlich wegen der Rohr Größe. Was habt ihr denn für ein kupferrohr genommen? 15x1? Und was würdet ihr empfehlen? Und wie weit oben sollten die Rohre rauskommen. Habt ihr das nochmal verbessert? Will mir den Ofen auch bauen. Mir gefällt vor allem der breite Schlitz. Wäre eine Klappe hier nicht noch sinnvoll? Gruß und danke für die Antwort
Man! I think this oven is amazing!!! But i have a question, how difficult is to clean inside after the fire? I want to make and oven like this for me. Thanks!!!
First off. I wanna be your friend. Smoke big phatties and cook pizza in your yard. Second. Your video is great. Awesome editing, awesome music and no BS. I applaud your understanding of the need for secondary combustion air. That is a very overlooked part of any wood fired stove design. Do you think your secondary combustion pipes helped? They seemed a bit small in diameter. Just curious if they pulled air on their own and if so, how much. In my eyes the secondary air should enter the system just above where the tops of the flames are to get oxygen to the unburned gases are. It was hard to see if they did much in the video. Nice job on build too! Really really good job!
:) Sounds like a plan! Thank you for your feedback! And you´re right, the diameter of the tubes is way too small, also the position of the ends of the tubes is too low. They help the airflow somehow i guess, but the air only inflames when the oven is running on really high temperature. Which then is too hot for cooking proper pizza (above 500°C). Another disadvantage is that I used a combination of perlite-cement and steel. The steel moves with heating up, while the cement doesn´t. I had to add additional cement on the cement-steel joints to prevent the loose perlites falling into the cooking chamber. But it works that way now. We cooked already hundreds of Pizzas and in general the oven works fine. I hope i will find some time to make another video of the oven in action. And as my weldings skills are improving I´m planning to build one completely out of steel, with better secondary air combustion ;)
good. I'm making a similar one. with the change to become a grill..i wanted to ask you about that door. that you spoke at the end of the video ... where you wash placed. and you have a photo. thanks
Making my own pizza sounds very tempting. If I were to make more than one of these though I think I'd make a few jigs with my powerarc to make the fabrication go a bit faster.
a really good job, but next time, cool the stone with a wet rag before cooking the pizza, because the pizza from the video can be seen from the stone that burned under. Sorry, but my english is so bad !!! Very nice job !!
I would have been inclined toward using the other end for the opening, maybe half the barrel, but you did a great job and got great pizza. that's all that really matters
i wanted to have a secondary air combustion, but unfortunately it didn´t work. i think the tube diameter was too small, and the tube ends came in too low in the burning area
I was hoping to see the most important part of the video. The stretching of the cheese as you pull a piece off the pie. The look on everyone's face as they enjoy a perfect slice of pizza... What happened?!
they look like secondary air to me... It gives a place for air to come in, be preheated on the way and then delivered to where smoke might be starting to form (further along from the initial burn). In theory this allows you to burn some more of the gases and get a hotter, more efficient burn.
The sound tracks you guys used was crazy lol it had this new york urban jazz night vibe to them. Check out Will Taubin (OG BMX rider from NYC) he does some odd tracks like these.. th-cam.com/video/7st7px0XU9kz/w-d-xo.html
Eso no va bien. tanto trabajo. Yo preparó horno de pizza con tanques pero en otro formato más simple y un rendimiento excepcional. Y la cocción es pareja. No hace falta rotar las pizzas
Ficou espetacular, você e Vera Celso Nunes da Silva. RJ ,Brasil 02/04/2020: 08:30 da manhã SHOW DE BOLA .. Tem as medidas, manda pra mim Isso se você não se importar. Deus derrame bênção na sua vida e da sua família. Um abraço.
EXCELLENT music, guys... love the eclectic jazz vibe -- very cool! Also fantastic design.
Thank You! You did a great job on the build and I loved the music. This was the first time I've watched a video with music on utube where I didn't turn the volume down to zero. Thanks again!
I had the same thoughts for the orientation of the barrel with the opening on the side, not the end - nice build!
Great build. Never seen a barrel used that way; very unique. Great video. No nonsense.
The design is very good, one of the ways to keep the heat inside the oven would be to remove the chimney from the top, the heat go away through it, and lower it just above the oven door, surely the heat inside the chamber will be higher without oscillating too much.
Wow...now that's Music. OH...the project is nice too, but that sounds so good!
This one of the coolest TH-cam videos I’ve seen I a long time. You guys definitely know what’s up!
great design and I like how its able to get temps up to 480 too
Congratulation great project not expensive put enough thinking to do it right and keep it hot to continue making pizzas one after another one no using too many wood in the first pizza excellent and the music excellent thank you for sharing
Qué ventajas tiene sobre uno de arcilla? Me inclino por algo más sencillo y natural
Hi, great build! I have going around various design of pizza ovens and I am not sure the flame below the cooking surface is optimal. I found with those setups the floor is getting too hot compared to air temp and pizzas tend to burn easier. Perfectly I like air temp around 450-500C and cooking surface around 350-400! It's still looks like an amazing oven. . ... Kein Mensch is illegal! jawohl!! Gruesse aus Australien!
great work! could you make a video from the side, with no panel, and burning fire?
Nice video, remarkable capacities and realisation, excellent music, and a great pizza!
Loved your video and have started to build one following your design and notes. Question: It has been three years now, how it the cement/perlite mix holding up? Thank you!
Great build dude well done 😁😁👍👍 i can smell them pizza's from here with a cool beer nice 😍😍🤘🤘🤘🤘
Loved your video..& OVEN MAKING ..................MUSIC VERY CHILL NICE.
Gangster job boys, shows you don't need shiny equipment to get a job done.
I think thats the hardest anyone has ever worked to get pizza after a joint😂
I did this ,,
hahahahaha
Maybe try and use a longer stack to draw the heat up. Longer stack = more draw.
u catz got the drip going...tunes, fire and slinging pies. props
Great job, great music!!! congratulations!!!
The smokestack needs to be further forward and lower, and you need a damper on the firebox
well done.....I could see where a gas version could be a viable option. A couple of ribbon burners to heat the floor and a few blowtorch like beasts at the back....
Ooni makes exactly that, if you're still looking for inspiration
Inspiring changed my idea again on how to do the barrel pizza oven! If I get it as good as yours I’d be stoked
Nice beats... killer sound 🎶🎵🎤
أعجبتني طريقة ثني انابيب النحاس على الطريقه القديمه
ولكن وضع الاسبيستوس والصوف الزجاجي ضاره جدا
صحيح انها عازل رائع للحراره ولكن ليس بجانب الطعام لانها عندما تتعرض للحراره العاليه (الاسبست والصوف الزجاجي ) تطلق غبارا يلتصق بالطعام مهما قمت بعزلها اي حتى لو غلفتها بالاسمنت العازل الصحي الوحيد هو تراب الارض مخلوطا بالقش او نشارة الخشب واذا اردت عزلا كاملا تضع طبقه من الملح الصخري مخلوطه بالرمل الصخري او الرمل البحري سماكة 7 سم ثم تغطيها بالطين والقش او بالاسمنت
شكرا لكم
how is it holding up? i love the side entry. Most people enter from the edge leading to a weird deep rectangle. Also do you think the copper tubes were necessary? every try blocking them and use a similar fore to test it out?
Mesmerizing... in every sence... great job... Regards from Istanbul
I made a really nice pizza oven too
your looks nice. I made full insulated
Took me some time to figure out how it was going to work, I missed the first diagram!! it's really quite cool and inventive. One advantage of the domed WFO is the fire going directly on the cooking floor and this burns off debris from previous cooks.
The fire could also be started on the cooking surface here too, then shove the coals to the back and they fall below.
You need to take a plate near to de pizza block. And you have the fire, the plate and then the pizza block. Nice oven
Excelente trabajo, casualmente estaba busca algo así para hornear mis pizzas con estilo, voy a aprovechar la cuarentena Argentina para poner manos a la obra !!
Si tienes oportunidad de hacer uno de barro es más sencillo y ecológico
Hola.. Pudiste hacerlo?
Fantastic!!!!! Do you have a project to do? I will want to try so much...
Need thicker stone for heat. Could see moister under pizza. Also no browning on crust.? Love the tech on build.
mi proyecto llevará una pequeña parte del tuyo. muchas gracias. exelente eleccion de musica
Good video. Why do you use copper tube if they are under perlite ?
8 instantly knew the wood needed to be in a higher place, ideally at the back behind the the cooking pizza
good. I'm making a similar one. with the change to become a grill..i wanted to ask you about that door. that you spoke at the end of the video ... where you wash placed. and you have a photo. thanks
Very good.buen trabajo👍
Fantastic job mate
Nice work!!! Ever thought about a hinged door for the front entrance to the oven?
Excelente, se ve que sabes de ingeniería. Saludos
Hola amigos la verdad lo mejor! Hubiera estado mejor q suban las medidas así intentamos construirlo! Gracias!
Hi.
Weiter unten habt ihr geschrieben, dass die sekubdärluftversorgung nicht so gut funktioniert hat. Vermutlich wegen der Rohr Größe. Was habt ihr denn für ein kupferrohr genommen? 15x1? Und was würdet ihr empfehlen? Und wie weit oben sollten die Rohre rauskommen. Habt ihr das nochmal verbessert?
Will mir den Ofen auch bauen. Mir gefällt vor allem der breite Schlitz. Wäre eine Klappe hier nicht noch sinnvoll?
Gruß und danke für die Antwort
Man! I think this oven is amazing!!! But i have a question, how difficult is to clean inside after the fire? I want to make and oven like this for me. Thanks!!!
I guess is not ment to be cleaned...try building a small one, using clay instead, it's easier, cheaper and greener
First off. I wanna be your friend. Smoke big phatties and cook pizza in your yard. Second. Your video is great. Awesome editing, awesome music and no BS. I applaud your understanding of the need for secondary combustion air. That is a very overlooked part of any wood fired stove design. Do you think your secondary combustion pipes helped? They seemed a bit small in diameter. Just curious if they pulled air on their own and if so, how much. In my eyes the secondary air should enter the system just above where the tops of the flames are to get oxygen to the unburned gases are. It was hard to see if they did much in the video. Nice job on build too! Really really good job!
:) Sounds like a plan! Thank you for your feedback! And you´re right, the diameter of the tubes is way too small, also the position of the ends of the tubes is too low. They help the airflow somehow i guess, but the air only inflames when the oven is running on really high temperature. Which then is too hot for cooking proper pizza (above 500°C).
Another disadvantage is that I used a combination of perlite-cement and steel. The steel moves with heating up, while the cement doesn´t. I had to add additional cement on the cement-steel joints to prevent the loose perlites falling into the cooking chamber. But it works that way now.
We cooked already hundreds of Pizzas and in general the oven works fine.
I hope i will find some time to make another video of the oven in action.
And as my weldings skills are improving I´m planning to build one completely out of steel, with better secondary air combustion ;)
Cloud9 ha!! Where do live!
good. I'm making a similar one. with the change to become a grill..i wanted to ask you about that door. that you spoke at the end of the video ... where you wash placed. and you have a photo. thanks
Well done and good luck
Making my own pizza sounds very tempting. If I were to make more than one of these though I think I'd make a few jigs with my powerarc to make the fabrication go a bit faster.
Ready to feed the masses at CHAZ
DIY Pizza Ofen und ein sehr schönes politisches Statement! Thx in jeder hinsicht!
a really good job, but next time, cool the stone with a wet rag before cooking the pizza, because the pizza from the video can be seen from the stone that burned under.
Sorry, but my english is so bad !!!
Very nice job !!
Complimenti bravo...la temperatura del forno a 450 °C per una vera pizza
Class job 👍👍
great job dude just one question, is the bin made of stainless steel?
I would have been inclined toward using the other end for the opening, maybe half the barrel, but you did a great job and got great pizza. that's all that really matters
When they gonna be for sale?
Excellente!!!
What was your total cost to build? It pretty amazing build. Every thought of making them for people?
Great build. Less flour on the peel will prevent the underside burn too. Great job
Hello, I really like your idea and would like to do it. Can you tell me how many kilograms it all weighs? Thanks.
Hey, in total around 80 kg
@@DrWolke Oh, thank you, because I thought I wanted to do it smaller. Can you advise?
🔥🔥🔥
Any cracks in the perlite concrete ?
None until now. Although we already carried it on a bike trailer a few times
wow how he makes the joint.
Why did you put the cooper under insulation ?
Why did you video the last part in an apparent cave with no lights ????
Danke für das Tole Video macht weiter so.
How heavy is the end product?
around 70kg
How is it holding up
Amigo
Poderia passar o material que foi utilizado, e as medidas?
Nice work
hola les mando saludos y agradecerles de la maravillosa idea y decirles que yo la he realizado y esta genial muchas gracias
excellent method I like it much appreciated !
Nice job! What kind of material did you use to make the metal construction?
Just simple steel
Excuse me, what the Cooper tube pipes are for dude?
i wanted to have a secondary air combustion, but unfortunately it didn´t work. i think the tube diameter was too small, and the tube ends came in too low in the burning area
@@DrWolke ok thanks for the sharing with US👍
Dope! Super dope,! ❤️👌
Now I feel lazy making my pizzas in a Traeger or Weber.
very cool
Schon mal über zwei Abzüge nachgedacht?
So the smoke from the wood gets into the pizza
I was hoping to see the most important part of the video. The stretching of the cheese as you pull a piece off the pie. The look on everyone's face as they enjoy a perfect slice of pizza... What happened?!
👏👏👏
ola gostaria de saber mais detalhes medidas e esses Canos de cobre é pra qual motivo
БРАВО!
Love Creativity.
The dough is pre-cooked by itself for 2 or 3 minutes and then the sauce and cheese and anything else is added...Italian school...haha
Muchas gracias 👍
Whats use of copper tubes ?
they look like secondary air to me...
It gives a place for air to come in, be preheated on the way and then delivered to where smoke might be starting to form (further along from the initial burn). In theory this allows you to burn some more of the gases and get a hotter, more efficient burn.
@@TheKoodus Can you show the fixing places of these copper tubes ?
What country are you in ?
The sound tracks you guys used was crazy lol it had this new york urban jazz night vibe to them. Check out Will Taubin (OG BMX rider from NYC) he does some odd tracks like these.. th-cam.com/video/7st7px0XU9kz/w-d-xo.html
Love the sound track
Lol I thought it was awful 😂
"Dude, can get so many chicks to come over if we put a pizza oven in the crib"
2 days later..... 🤣
Overcomplicated?
I may come back and watch it once you pull your pants up..
@cloud9 pode enviar o projeto dele?
Complicado el horno...creo que lo tuyo es amasar pizzas, se veía deliciosa...bravo
👍🏾 On the music choice
Eso no va bien. tanto trabajo. Yo preparó horno de pizza con tanques pero en otro formato más simple y un rendimiento excepcional. Y la cocción es pareja. No hace falta rotar las pizzas
Hey man, really nice job, I'm looking forward to make one for myself, just one question...does it burn touching it?
Yes
the insulation is thick enough. you can touch the upper surface without burning your hands
Change your music! Oven looks great!
Ficou espetacular, você e Vera
Celso Nunes da Silva. RJ ,Brasil
02/04/2020: 08:30 da manhã
SHOW DE BOLA ..
Tem as medidas, manda pra mim
Isso se você não se importar.
Deus derrame bênção na sua vida e da sua família. Um abraço.
ótimo tutorial vlw pela dica comprei 5 tonel desse por 15 real cada agora e só fazer e vender )
Em que cidade está? Tenho interesse em saber o preço 62981059606 chama no WhatsApp
@@fabiooliveira3937 porto alegre rs )PEGA 116 E VAI ATE novo Hamburgo nome da empresa OTIMU
kick ass pizzaiolo