In preparation for our Cob Oven Workshops, we did a “test” pizza party over the weekend. Over 20+ pizzas, 4 loaves of bread, 2 pans of zucchini bread, 2 cookie loafs, 1 pan of brownies, and 1 roast duck (homegrown!) later… I’d say it was a success. The oven was still holding over 200° 18 hours later! Wowzers. This is why I love outdoor cob ovens: they are extremely easy and cheap to build, you can take serious advantage of lots of heat to cook delicious food, and it’s an awesome social experience to gather around the oven while pizzas are flying out. An outdoor oven has all the right ingredients.
The New Outdoor Pizza Oven
There are some different features of this cob oven compared to our now infamous “$20 cob oven”, which I’ll detail more later, once we put a finish layer of plaster on the dome, and once I have a minute to sit down longer. But if this first test is any indication, the new oven is doing even better than the last. The insulation is more significant, and the 27″ interior size is a surprisingly significant step up from 22″. The chimney makes a vast difference is how well the oven drafts, as well.
Keep posted for more… I wish I had photos of the pizza to share, but my hands were covered in dough the whole time. Whoops!
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