Pizza "Oven" cooker thingie

Some of our schools have them, built as part of sustainability projects. They've been really popular - not sure if it's the novelty. The only problem I've been aware of is when/if they've been built with the wrong cement, it has to be a special type for ovens or it cracks. I'm pretty sure they're not built with kits and were cheap to build.

 

Unglazed

 

as far as I know as I am not Welsh

 

Yes, they're usually used for Welsh cakes and on the hob. I've also seen them used over an open fire but not aware of them in the oven but that's probably because Welsh cakes (often called Bakestones) only take seconds to cook on each side.

 

My home cooked pizza for Mr Jane.

 

I clearly need to take this more serious ... forum with 30 pages of modification of one specific type of Pizza oven ... double the number of rings to increase from 1200W to 2000W+, stone gets to 450C and cooking time is 65 seconds :D

http://www.pizzamaking.com/forum/index.php?topic=19732.msg339008#msg339008

 

That lot are crazy ... conventional oven approach:

Pre-heat the stone in the oven set to MAX for 2 hours ... then put it under the grill until the thermostat clicks out (5 mins I guess??) and then as the thermostat clicks back on pop the pizza in.

Cooking time ~2 minutes

How much energy is that using / wasting / costing I wonder ...

 

That is way toooooo scary!

 

Quite. We'd never have a 30 page thread on, say, Brugmansia ... eh?!!

 

We've never packed double the amount of mains current and blocked vents up on our Brugs either

 

Au contraire, we do double-feed them

 

Bet Mr Jane loves it when you introduce him at parties

 

I think it is worth it and you're going to use it a lot. You can bake not only pizzas in it. Those wood-fired ovens are amazing for roasting meat, veggies and all kinds of food. In summer you can roast things in it, instead on the BBQ. Meat gets absolutely amazing when roasted in such an oven.

 

Needs lighting hours before the meal though ... not knocking it, just don't think I'm organised enough, and have enough time, to tend to it in good time before starting to cook for a meal ...