Ten grand might be out of your budget, but think how perfect that flaky, wood-fired crust will get. Made in France, this Le Panyol oven is kiln-fired, meaning it has a thermally insulated chamber, which is this case is made of natural clay. Surrounded by a stainless steel frame with a sleek, weatherproof copper-quartz finish, this dream oven speedily heats up (in under 45 minutes) and uses less wood than all the other (probably cheaper than $9,995) wood-fired ovens. [via Epi-Log]
Just a note: I clicked through to the Epi-Log entry that we first saw this on to source this thing. It's available from King Arthur Flour but is not currently on the King Arthur website. You can call 800-827-6836 to speak with someone there if you're interested in ordering.
Yes I did build it myself with some assistance from a more masonry-centric friend of mine. Don't let that scare you though. I could have done it without him if I had to. The plans can be found at www.fornobravo.com. Go for it. It's not expensive at all and it's a very satisfying experience. Be sure to make it big. I was limited to an existing small base and it's been a learning experience not to burn the crust from it being to close to the fire. I've got it now though. A six by six foot base should work fine. Try this link and look for "Paulie Gee's Pizzeria Napoletana" for construction photos and the fruits of my labor:
Just for the record, Le Panyol USA is all about backyard oven building (that’s why we sponsor and help organize this event in our own neck of the woods: http://bangornews.com/news/t/lifestyle.aspx?articleid=167755&zoneid=14). The simple reality, though, is that not all bakers and chefs have the time or resources to build their own oven. In an effort to provide an alternative for these folks, we created the Provence with our partners in France. We could have easily created a similar looking oven with questionable materials sourced from questionable suppliers around the world. Instead we built the Provence to our own standards—with quality and durability as our first priority. That means 100% made in France professional grade stainless steel and hardware, and the same artisan crafted “Terre Blanche” core that we sell in all of our modular construction kits. That quality always comes with a price tag these days, but given the choice all over again, we’d create the exact same oven.
Although I agreed with ronzoni, I do recognize that not everyone will have the determination to build their own oven. Please allow me to applaud you for giving others the opportunity to experience the unique pleasure of pulling a perfectly baked pie out of well built 900 degree oven. Keep up the good work.
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Ten grand might be out of your budget, but think how perfect that flaky, wood-fired crust will get. Made in France, this Le Panyol oven is kiln-fired, meaning it has a thermally insulated chamber, which is this case is made of natural clay. Surrounded by a stainless steel frame with a sleek, weatherproof copper-quartz finish, this dream oven speedily heats up (in under 45 minutes) and uses less wood than all the other (probably cheaper than $9,995) wood-fired ovens. [via Epi-Log]
9 Comments:
Ridiculously priced... I'd rather use a little more wood and still save a boatload of cash... and build my own.
ronzoni at 2:53PM on 08/14/08
Just a note: I clicked through to the Epi-Log entry that we first saw this on to source this thing. It's available from King Arthur Flour but is not currently on the King Arthur website. You can call 800-827-6836 to speak with someone there if you're interested in ordering.
Adam Kuban at 5:20PM on 08/14/08
As you can see below, I'm with you Ronzoni.
http://www.flickr.com/photos/pauliegee/2535939361/in/set-72157603296443911/
Ciao,
Paulie Gee
pauliegee at 10:30PM on 08/14/08
Beautiful! Did you build that yourself? Are there plans available somewhere? My dad wants one and has a perfect spot for it in his yard.
simon at 10:52PM on 08/14/08
Yes I did build it myself with some assistance from a more masonry-centric friend of mine. Don't let that scare you though. I could have done it without him if I had to. The plans can be found at www.fornobravo.com. Go for it. It's not expensive at all and it's a very satisfying experience. Be sure to make it big. I was limited to an existing small base and it's been a learning experience not to burn the crust from it being to close to the fire. I've got it now though. A six by six foot base should work fine. Try this link and look for "Paulie Gee's Pizzeria Napoletana" for construction photos and the fruits of my labor:
http://www.flickr.com/photos/pauliegee
Ciao,
Paulie Gee
pauliegee at 11:26AM on 08/15/08
Awesome, thanks Paulie!
simon at 4:12PM on 08/15/08
Just for the record, Le Panyol USA is all about backyard oven building (that’s why we sponsor and help organize this event in our own neck of the woods: http://bangornews.com/news/t/lifestyle.aspx?articleid=167755&zoneid=14). The simple reality, though, is that not all bakers and chefs have the time or resources to build their own oven. In an effort to provide an alternative for these folks, we created the Provence with our partners in France. We could have easily created a similar looking oven with questionable materials sourced from questionable suppliers around the world. Instead we built the Provence to our own standards—with quality and durability as our first priority. That means 100% made in France professional grade stainless steel and hardware, and the same artisan crafted “Terre Blanche” core that we sell in all of our modular construction kits. That quality always comes with a price tag these days, but given the choice all over again, we’d create the exact same oven.
lepanyolusa at 4:26PM on 08/20/08
@lepanyolusa ,
Although I agreed with ronzoni, I do recognize that not everyone will have the determination to build their own oven. Please allow me to applaud you for giving others the opportunity to experience the unique pleasure of pulling a perfectly baked pie out of well built 900 degree oven. Keep up the good work.
Ciao,
Paulie Gee
pauliegee at 8:56PM on 08/21/08
Cheers, Paulie. You did a lovely job on your oven, and your pizzas look divine, bravo!
lepanyolusa at 3:52PM on 08/22/08