Homemade Electric Pizza Oven 

Thanks. I keep meaning to do an update video. The element blew after a few years and I replaced with the same one but didn't bother shaping it, just left it round. It actually works better. Also, I use a round stone sat on top of the iron plate that works much better and doesn't scorch the bottom.

@@GeeWhizRS Looking forward to the update :)

Thanks bud. A virtual beer coming your way for the idea. 🍻

Thanks David. Go for it. 👍

Sounds good. You could always just move the handle sideways a bit though. I don’t bother it cooks evenly. 👍

No thermostat required. You just use a laser thermometer on the stone and when it’s about 370C you put the pizza on it.

@@GeeWhizRS Thanks. Found out the hot plate coil 1500W which can put around 600 C and we can control the individual coils with a regulator,.

Wasn’t my idea initially. You look at some of the pizza ovens out there and they’re just different ways of using that type of element to cook dough. It works well; the difficulty is in not scorching the base.

That’s a hell of a heater for such a small space. It’s up to you but I find the 1800w element cooks the top a bit faster than the bottom. I usually leave the lid/heater off for about a minute to allow the base a bit more cooking. I don’t think you’ll see much benefit for going with a 2400w element but they are cheap to swap out. Enjoy the build and the development. 👍

@@GeeWhizRS Can drop links of wire and heating element

I can't comment on the element that DIY used. I do know you can buy straight elements that you can bend yourself, I would expect these are easier to bend. I wouldn't think that heating the element before you bend it would help and it may not be recommended - I'd ask the supplier of the element you go for. Good luck.

@@GeeWhizRS Thanks. I didn't mean to say bend the element while it is heated, not sure if that's how it came across. I was wondering if a metal alloy that has been heated previously becomes more bendable permanently.

@@outsidegamut I knew what you meant. I don't think heating it would anneal it, I think it might make it more brittle, but, follow what the manufacturer says. 👍

​@@GeeWhizRS One more question, if you don't mind. The smoke that is visible in handle area right about the 12 minute mark, could that be coming from the heat shrink tubing? I was wondering how hot those cable terminals get and whether regular tubing could withstand that kind of heat.

@@outsidegamut it’s not smoke, it’s steam. I may make some vent holes eventually.

Sorry one more question, do you know the size of bolts for the handle and elements off the top of your head? Just so I can order them and do it all without having to take the parts into b&q.

@@OrangeyOranges To work out the power rating you divide the watts by the voltage, so 1800W / 230v = 7.8A. If you have a 10A fuse then that'll do. I just left the 13A fuse in. I think the infrared thermometer is a bit sketchy on reflective surfaces but you may have more luck. Drilling the hole in the edge was a bit tricky I'll admit but it works beautifully with the thermometer poked in it. As for the bolts, these are the ones I used www.ebay.co.uk/itm/254546123386 I ordered M5x35 for the handle and to fix the element to the bowl I used the same bolts but cut them down. The domed cap nuts are obviously M5 to go with the bolts. Spring washers to suit. The small bolts that hold the wires to the element were M3x12 and fixings to suit. Go for stainless fixings. Good luck and I look forward to hearing how you got on.

@@GeeWhizRS Built it yesterday and cooked my first pizza with great results! I already have a baking steel so used that as a base and it works really well. After about 15 mins pre heat it was good on the bottom after giving it some extra time with the lid on. Thanks again!

@@OrangeyOranges great stuff Matthew. 👍

It’s still going strong. We used it tonight. 👌

Thanks. I don’t really think you’d be able to taste wood smoke as the pizza is only in for a very short time. You’d also need a smaller pizza. If you tried it though I think you’d want to leave the wood in to get going and keep the lid facing down whilst loading your pizza otherwise the smoke would leave the dome.

I think you can use Coal smoking method with olive oil or something, takes about a minute or two (when you rest the pizza), we use that for a lot of dishes here in India.

I think I showed the height measurement at the end. The closer the hotter it will be but for things like garlic bread you want a bit of clearance cause they generally balloon up a bit. Mine works fine for me. 👍

It certainly did.

Watch from 2:58

I've updated the details under the video with some of the main parts I used. It seems the seller of the bowl is now selling a larger bowl than I used. Hope that helps.

Yes. Thank-you.

Hi Gee Whiz RS, I have a question : what is the exact size of the crimp connector (i don't know if it's the correct term, in french we say "cosse") ? Is it 2.8mm, 4.8mm or 6.3mm ?

@@debiandebian7721 I used a red (1.5mm) crimp, spade connector female 4.8mm.

Thank you for the answer. I have a last question for you : do you prefer this oven or the g3 ferrari ? I wanted to buy a g3, but it's more expensive, also you have to change the heating element, and i read in a forum that it's quit difficult. So which one is the best ?

The oven heats up pretty fast; it takes a while for the cast iron plate to heat up though. I use a thermometer probe in a hole I drilled in the edge of the plate to check the plate temperature. As the probe is midway through the plate thickness, the surface temperature will be hotter than the probe temperature. I put the pizza in when the probe reads about 290°C otherwise the bread scorches. Clearly the surface temperature is much hotter. I'll do a timed video in the next day or so and you'll be able to see how long it takes to reach 450°C.

Here's the update video ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-To4i3DEoNtE.html

I don’t. I’m currently using a temperature probe in the side of the base plate and when that reaches about 290C I put the pizza in. The top is always blazing so what I end up doing is to get the topping cooked then leave the top off and let the residual heat in the base finish cooking the base. Usually this takes about one more minute.

​@@GeeWhizRS nice! It's about practice. I doubt you actually need a thermometer!!!! I'm still working on this. I have used a wood fired oven for ages and now it's just too much work!

@@vincentconti-jb3hd I actually do use the thermometer each time. What I’ve take to doing is to cook the pizza in an aluminium tray. This way it allows better control over the base cook. I use a low flame underneath and once the top is cooked I remove the heater and let the base crisp up to perfection. It does take a few minutes more but the lack of clean up off the base plate saves the same amount of time.

@@GeeWhizRS thank you! Also cleanup time!!! A big part of cooking for non professionals is a big deal. Nice!!

@@vincentconti-jb3hd Give it a go. Have a great evening. 👍

Thanks. Feel free to share your efforts in the home. I’d be interested to see what you can do. 👌

@@GeeWhizRS I'm using Spice Caliente modded with biscotto pizza stone, so results will be different. Not expensive little furnace and it gives exceptional results heating to 500c