Wisconsin home pizza-maker Steve O. emailed me these pix of his backyard wood-burning pizza oven. So I asked him some questions. Here's a Q&A with him. --The Mgmt.
When did you put it in, who put it in; did you hire someone? I put it in a few years ago with the help of a good friend of mine, Corey. We did everything except for the masonary part of the oven.
How often do you use it? Probably eight times a month in the warmer weather, but during the colder months, probably only twice a month. I have been known to cook some pizzas during below-zero temps for Packer parties though.
Do you cook anything besides pizza in it? Only once have I cooked anything but pizza in the oven. The reason being is that I am just that passionate about the pizza.
What style of pizza do you normally do? The styles of pizza that I prefer and am passionate about are New York–style and Neapolitan. Not only are they my personal favorite, but many of my guests enjoy them as well. It's simply the best pizza to cook in my brick oven.
What size pizzas? I'll spin 10-inch, 12-inch, 14-inch, and 16-inch. Generally no larger though.
What are your favorite toppings? Anything fresh on a pizza is good for me. Things like fresh garlic, San Marzano tomatoes, arugula, italian sausage. These are some of the things that come to mind. I have even tried pistachios--they are great on pizza. Generally for me, I prefer only one or two toppings on a pizza so you can fully enjoy the flavor of the crust and the sauce along with the toppings.
Do you cook for friends? I cook pizza for friends on a regular basis. We enjoy having fuin and trying new recipes. Many times the more people we have over, the more creative I get with the pizzas. Believe me, I get lots of suggestions.
What does your family think of your pizza madness? My kids love it whenever I make pizza. My wife, on the other hand enoys the pizza but does not like the mess. I built a marble workbench next to the oven that I prepare all the pizza on, and that pleases her.
Wisconsin being the dairy state, what type of cheese do you use, anything local? Wisconsin has the best cheese for pizza period! Grandé mozzarella would be my favorite of all. It simply is the best-tasting mozzarella around. Not only does it perform well in my brick oven, it holds up to high temperatures extremely well. Another Wisconsin cheese I like to use on my Margherita pizza is BelGioioso fresh mozzerella. It is a great fresh stringy mozzarella.
Do you have a backyard pizza oven? Would you like to be featured on Slice? Hit us up: adam@sliceny.com.
@Steve Is my font showing up in green? That is a beautiful oven. Especially the arch. And eight times a month sounds good to me. Keep that home fire burnin'. BTW, have you tried moving the fire to the side rather than the back? I find that you get a hotter airflow that way and you get a better view of the side of the pie closest to the fire so it's easier to tell when it needs to be turned.
I am curious about how much wood it takes to get the thing hot? It seems to have a lot more mass than most of the brick ovens I have seen. Also what is the cooking surface?
This is something I am going to have to build soon.
@Steve - Beautiful oven. Sharing homemade pizza from a homemade brick oven is such a great feeling isnt it? I also built a brick oven in my backyard, check it out www.forzapizza.com
@Paulie Gee - I noticed you use some firebricks to keep ash and embers off your pie, have you seen this little "invention"? I dont have one nor do I think I would ever buy one but I thought it was clever. Props to Frankie G for being innovative. AshBarrier
@alberto It's a nice looking gizmo. I'd have to use it backwards so it wouldn't cut down on my cooking surface. Is there more info, like size and what temperature it can withstand?
@Paulie Gee - I've been looking for some info and I cant find anything else. I would also be worried about its heat retention. It could be pretty dangerous to have to move that hot and heavy thing around.
Ya, its all about max surface...inside the oven is prime real estate!
steve o.,
have you been to pizza brutta in madison? i've been working here since may. if you're not to far out you should stop by for a pie. it's pretty good. nice job with the oven.
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When did you put it in, who put it in; did you hire someone? I put it in a few years ago with the help of a good friend of mine, Corey. We did everything except for the masonary part of the oven. 
What are your favorite toppings? Anything fresh on a pizza is good for me. Things like fresh garlic, San Marzano tomatoes, arugula, italian sausage. These are some of the things that come to mind. I have even tried pistachios--they are great on pizza. Generally for me, I prefer only one or two toppings on a pizza so you can fully enjoy the flavor of the crust and the sauce along with the toppings.
8 Comments:
Where in Wisconsin? I'll bring wine and good conversation about pizza! http://s4xton.com/contact
s4xton at 3:45PM on 08/10/09
@Steve Is my font showing up in green? That is a beautiful oven. Especially the arch. And eight times a month sounds good to me. Keep that home fire burnin'. BTW, have you tried moving the fire to the side rather than the back? I find that you get a hotter airflow that way and you get a better view of the side of the pie closest to the fire so it's easier to tell when it needs to be turned.
Ciao,
Paulie Gee
pauliegee at 5:23PM on 08/10/09
I am curious about how much wood it takes to get the thing hot? It seems to have a lot more mass than most of the brick ovens I have seen. Also what is the cooking surface?
This is something I am going to have to build soon.
climbhighak at 8:57PM on 08/10/09
@Steve - Beautiful oven. Sharing homemade pizza from a homemade brick oven is such a great feeling isnt it? I also built a brick oven in my backyard, check it out
www.forzapizza.com
@Paulie Gee - I noticed you use some firebricks to keep ash and embers off your pie, have you seen this little "invention"? I dont have one nor do I think I would ever buy one but I thought it was clever. Props to Frankie G for being innovative.
AshBarrier
-Alberto
forzapizza at 9:04PM on 08/10/09
@alberto It's a nice looking gizmo. I'd have to use it backwards so it wouldn't cut down on my cooking surface. Is there more info, like size and what temperature it can withstand?
Thanks,
Paulie Gee
pauliegee at 9:22PM on 08/10/09
@Paulie Gee - I've been looking for some info and I cant find anything else. I would also be worried about its heat retention. It could be pretty dangerous to have to move that hot and heavy thing around.
Ya, its all about max surface...inside the oven is prime real estate!
-Alberto
forzapizza at 9:45PM on 08/10/09
Looks and sounds great! Wish I could do this in my backyard! "Sigh"
jlewfoodie at 2:11AM on 08/11/09
steve o.,
have you been to pizza brutta in madison? i've been working here since may. if you're not to far out you should stop by for a pie. it's pretty good. nice job with the oven.
moesizlacks at 9:19AM on 08/11/09