We Built the Tesla of Backyard Pizza Ovens In 4 Days
Vložit
- čas přidán 20. 03. 2023
- Ever tasted artisan Romano pizza baked in a cob oven? It's one of the most delicious foods there is, and you can build your own cob pizza oven pretty quickly on the cheap and with a little sweat equity. We built one last year in just 4 days during a workshop at Sweetwater Farm in Tampa, FL. And this isn't just any backyard pizza oven. This is the Cadillac, or should I say, Tesla, of cob ovens, with extra insulation and a fire brick floor and hearth.
We sourced local white/gray clay, sand, and straw to build the bulk of the oven. The foundation was constructed from reclaimed landscaping blocks and broken concrete, so most of the oven was built from local, natural, and waste materials.
The oven is now used by entrepreneur and pizzaiolo Greg Seymour to bake his highly sought after, award winning Romano-style pizza. The oven gives the pizza crust delicious charred bubbles that add a whole new dimension to a pizza. Turning garbage into gold.
#coboven #naturalbuilding #woodfiredpizzaoven #cobra
Support the channel!
patreon.com/hardcoresustainable
paypal.me/HardcoreSustainable
Follow us on other social media!
/ hardcoresustainable
/ hardcoresustainable
hardcoresustainable.com - Jak na to + styl
Can you write the ratio of straw, sand, clay and what else is needed to put. Thanks.
Turned out beautifully! Now I have a hankering for pizza lol
Brilliant job!, takes a lot of time effort and patience to create something like that. And my mouth is watering....
Great video Thank you
I am a new subscriber to your CZcams channel. I am not a CZcams content creator just an old-fashioned home gardener gardening differently due to my disabilities. I do support the CZcams garden community because it's not all about gardening but it covers all topics, the good, the bad, and the ugly. All individuals are welcome regardless of nationality, race, religion, gender, disability, or social and economic background. I can learn something new each day from anyone whether in the garden community or not. Shalom!
Good luck to you. Yes CZcams really is for everyone.
Good work congrats...
Beautiful ❤️
What a great investment in joy for this community.
I love making & working cob
Yes it is fun to work with.
That is a tremendous effort and a tremendous amount of insulation! I bet with all that K-O-wool your oven keeps it's heat for a long time!
Thanks for sharing. :0)
yes it does stay hot for much longer.
Thank you so much for sharing this amazing video....well done! This is a bucket list project for me...one day! I do have 2 questions...At the 7 month mark there are some cracks, would those need to be "patched"? Would this oven be ok without a roof over head? Thanks again, I really enjoyed watching the process.
ARe there cracks inside or outside? I would not build this without some protection from the weather over it. The earthen plaster will just wash away otherwise.
So if the chimeny is in the front part of the oven the main chamber doesnt lose heat but the smoke will go out of the chomney and not the main opening?
Yes, that's correct. The chimney pretty much just prevents the smoke from going out the door.
Looks like a 10/10 product. I imagine the only limitation is it can't be moved, though prolly barely anyone ever needs to.
The great thing about something like this is it draws people to it.
I love this. Do you have plans/material list?
I don't really. I was thinking of making a webinar out of it.
What is that white stuff on top of the bottles? Perlite? And why the layer of bottles? Does that insulate significantly compared to just bricks/stone or more cob?
That is perlite. The perlite and the bottles provide insulation.
So much work and cracks have already appeared, but it's worth it for a few pizzas
Yeah, it is. Hundreds of pizzas made, possibly thousands already.
The smoke out of the door hints there´s something wrong with the dimensions, did you get what was the problem?
What smoke out of the door?
The one the charred your door. The chimney was supposed to be able to suck all the smoke right?
I am working in a double chamber oven and one of my goals this time is to avoid this smoke out of the door.
@@mmoellerdeoliveira Well, when you are heating the oven with the initial fire you would close the door and all the smoke would go up the chimney, but the pizza baker keeps the door open and a couple logs burning throughout the time he's baking pies. The fire in there while baking gives the pizza a crispy slightly burnt crust, which adds flavor and is traditional for a pizza oven. But it also means some smoke is escaping throughout the time he's making pizzas. As long as the door is open, you are going to be having some smoke coming out.
Planning to build one exactly like this
Really enjoyed the Video
Was tired of seeing all those brick ovens and wanted a mud one
Just wanted to know the lifespan of the oven
Thanks for the effort
Well, tbh this one has had some issues with the dome. It's not normal, but there was some spalling on the dome since it was built. I think it was from the way the dome layer was being manipulated after being put on. I think it was being pushed around too much and was cracking through while still wet. That led to it drying with cracks. Since that layer didn't have straw, it didn't have anything to tie it together. I wonder if it would be possible to put something like metal wire in the mixture to serve the role of straw. The metal wouldn't burn up though.
Other than that I think this kind of oven could last a long time. People have been making these kind of cob ovens forever. And a simpler design would be easier to rebuild if needed after years of use. Natural materials can easily be reused.
Asked cuz of the cracking which you cleared 😂
Btw have started the build will add ceramic wool instead if straw in the last layer
Thanks a lot for the advice will follow y’all step by step
Just wanted to know the inner diameter and the length and height of the mouth
Would be great if you could share those secret measurements 😂😂
The Vedio shows the patience and peace of mind you have attained through sustainable living 😊
Is there a reason you wet the sand for the base?
I'm guessing you mean what the fire brick floor of the oven was laid on. I'd guess it's just so it holds its shape better until the bricks are laid and the outer wall of plaster is laid.
@@HardcoreSustainable ok, that makes sense. Thanks
How does it do with bread?
Works great with bread as well as pizza. The pizza and flatbreads would be baked first at higher temperatures and as the over cools you can bake other foods like loaves of bread, casseroles, or literally anything else you'd bake in an oven.
The tesla of ovens? So it catches on fire and then crashes into a pedestrian?
hahaha, I was worried that people might think that. I would have said Cadillac (this is how Mark the builder of the oven described it), but those are horrible huge gas guzzlers and I don't think they're the standard for a good car anymore. Tesla's are kind of the cutting edge of car tech and get much better mileage, even if the self-driving tech has a ways to go and really is unnecessary. The oven does catch fire though, or at least holds fire.
Got a better non-car metaphor?
@@HardcoreSustainable The bicycle of pizza ovens :D
Seems like being in Tampa you could have used local sand, but it's still a bad a$$ oven!
I'm pretty sure that what we purchased from a local landscaping company is local. It's the same pink color as all the sand in the ground around. The difference is that it's likely from deeper underground. We needed sharp sand, which is square shaped, while closer to the surface the sand is rounded from being weathered by water and not being under pressure. It's also just not very cost efficient if there is lots of sand around to ship it from across the country.
The most hardcore sustainable people are always so into cob ovens
I didn't know that, but it makes sense.
@@HardcoreSustainable that was the funniest reply you could’ve made
Qf w esome❤
What an unfortunate waste of a vid. "We taught how to build by turning it into a work shop" You should have added" But we wont share that with you." You did a beautiful job but I watched cuz you certainly implied you were gunna share your knowledge. half an hour lost to the either - which is very wasteful / not sustainable approach. Live and learn maybe next time. Cheers
Yeah, my plan was to have the extended version be a paid online workshop, but it didn't seem worth it. You get free content with no effort and yet you complain. Most videos on you tube are NOT done as workshops and no one assumes they will be. The entire channel called Primitive Technology is just the guy showing stuff and not explaining it and it gets millions of views. People actually prefer to watch videos like this that don't explain what's going on.
@@HardcoreSustainable I complained about the deception that is disrespectful and wasteful. I praised your job. But thanks for ... wasting my time? Free garbage is not exactly a gift. But hey you can think you did a service and I can think you didn't.
@@maker7363 Watch some other channel then.
@@HardcoreSustainable LOL. Wayyy ahead of ya.. but thanks