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Homemade Electric Pizza Oven - Follow Up

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Its been 11 months since I put together this pizza oven (original video here • Homemade Electric Pizz... ) and I wanted to do a follow up video from my experience with it.
The temperature of the base plate is critical; too hot and it just scorches, too cold and your base won't cook. I found adding the temperature probe to the base allows me to monitor temperatures accurately and 280-290°C on the temperature probe is about right. That doesn't mean the surface of the base plate is that temperature though, that will be hotter.
When you add a pizza base, the temperature of the base plate will drop. If making more than one pizza, you will want to wait a couple of minutes between each to allow the base to reheat to the correct temperature.
I made a few small vent holes at the side opposite the temperature gauge to release some of the steam, but as you can see, some still makes its way through the handle. I may make further holes in future but it's not really a problem at the moment.
If you end up trying this yourself, please leave your feedback and let me know how you got on. Good luck.

Опубликовано:

26 авг 2024

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Комментарии : 4

@saidalisamed7042 2 года назад

Nice time probe without gas fired for the bottom plate. I use an aluminium alloy 1cm thick plate and with gas takes 5 mins to heat up the bottom plate. I've so far burnt a couple of elements probably due to corrosion or excess heat build up. Each lasted about 6 months of using the oven every other day on average. It usually blows the main switch circuit breaker. To avoid that I use a power board instead of directly connecting it to the wall socket. Power boards have an overload fuse that goes off when the heating element burns. When that happens the nichrome wire of the element touches the tubing which short circuits through the ground wire and blows the main circuit breaker. If you use gas for the bottom plate your preheat times will reduce to 5 mins. To prevent burns of the puffed up dough I use a small round cooling rack which hangs using a long bolt slightly lower than the element. When the bread puffs up, the cooling rack prevents it from touching the element and doesn't burn.

@GeeWhizRS 2 года назад

That's a great idea with the cooling rack, I might have a look at doing that myself. I try to avoid using any aluminium in my cooking which is why I went for a cast iron plate. Many thanks for taking the time to comment.