Pizza in my Aldi Fire King Roma wood oven

3 minute pizza in my Roma wood pizza oven.

[@redmcmannus]

I could watch this all day.

[@brianthomson3721]

Nice

[@dinm65]

That looks really good nice job!

[@HB92647]

Very cool.

[@vaskodimoski5690]

That noise from scraper is almost painful but pizza looks fantastic

[@piazza1129]

Yum❤️🇮🇹

[@aus2230]

Looks good 🤘🤤ordered mine but haven't received it yet the courier company have had it since 19th July just sat and doesn't look like it is going to be delivered any time soon 😭

[@user-ml1si9zd7c]

Thank you. Interesting. subscribed🤗🌶🌶🌶🫑🫑🥒🍅🍅🍅🍆🍆🍆🧄🧅

[@ho-yinng2214]

Thanks for this I am thinking of getting some firebricks as well. Did you leave the vent in the floor at the back open? It looks like you have covered it?

[@pizzafireman]

Thanks for looking. My rear bricks hang over the vent leaving about one third of it uncovered. I dont think it would matter if you covered it though. Brick ovens don't have floor vents. I may cover it and see if there is any difference. Have fun, enjoy your cooking 👍🍕

[@pytbul1563]

perfection

[@pizzafireman]

Thanks..... not quite perfection though. Always chasing perfection with pizza😉 🍕 ✌️

[@pytbul1563]

@@pizzafireman yeah I know 😀 same here

[@tonydelovski8088]

Hi, that Pizza looks great! Have you experienced any issued with the door getting stuck in the opening once it heats up? Thanks

[@pizzafireman]

Hi sorry for taking a while to reply. My door has been ok although I've heard of some people having problems. I light the fire and leave it burning for 10 minutes at least to really get going before I put the door across and even then I don't close it completely. I leave an air gap at one end keep a good air flow whilst still holding a bit more heat. I'd only put the door in fully to keep heat in for cooking with embers if I wasn't cooking pizza. Maybe that is why I've not experienced it sticking in??

[@heidil2381]

Great looking pizza, I'm waiting for mine to arrive. How long does it take the oven to get up to temperature from lighting the fire ?

[@pizzafireman]

Thank you. If you've not lit pizza oven fires before watch some videos, but I use a decent size raft method with about 8 split pieces of log and some kindling and natural fire lighters weaved into them. If you push it and keep the fire going and the chimney half closed it will heat up in 15-20 minutes. But I like 30 minutes minimum to really saturate the floor and build a good bed of fire coals to sweep over to one side. I've also added fire bricks on top of the original floor to hold heat better so these take a little longer to heat up.

[@ac30helix44]

Pizza looked amazing. Just ordered mine yesterday. Did it come with a cover and if not have you managed to source one ?

[@tofu247]

Did you order from aldi? If so it says it comes with a rain cover.

[@ac30helix44]

@@tofu247 yes I have but I can’t see where it says it comes with a cover !!!

[@tofu247]

@@ac30helix44 oh my mistake. The review 10 months ago said it cane with a cover so fin gets crossed the cover it's included. If not... well i better wheel mine into the garage or make a temp one with a shower curtain or something!

[@tofu247]

My oven got delivered yesterday. It does come with a cover.

[@ac30helix44]

@@tofu247 thank f**k for that. Mine is in its box in the garage unopened for now !

[@tofu247]

Ordered mine yesterday and went online to find some recipes (other than pizza). But did you experience any warping of the metal under the fire bricks?

[@pizzafireman]

I didn't notice any warping other than slight rasing under one of the fire plates making it wobble slightly. I've now laid refractory firebricks on top of the original plates as shown in the video which insulates better. All the bricks lay fairly even.

[@tofu247]

@@pizzafireman awesome, thanks for replying so quickly! Would you mind me asking where you got the bricks from and how many were used.

[@pizzafireman]

@@tofu247 not at all... I got them from a local reclamation yard (Wells, Somerset UK) they are are about 1.25 inch thick stone firebricks. Possibly from an industrial application. Normal house brick length and height. The roma takes 15 bricks but you'll have a gap all round the edge. I've packed it with a few broken clay tiles to keep the floor fairly solid, so it doesn't move side to side. Just avoid vermiculite bricks as I ordered by mistake. They are very light and designed as insulation, not to cook and put fire directly on.

[@tofu247]

@@pizzafireman perfect! Thanks so much for the advice!!!

[@AVENGINGLEMON1]

@@pizzafireman I was wondering why your bricks were different to mine, now I know….

[@Keato20]

Hey mate, I have just built my Aldi fire king pizza oven, I have had it in the garage a while. What cover do you use? Also are they the fire bricks that came with yours? Mine look slightly different

[@pizzafireman]

Should come with a cover?? If not, contact the warranty line to find out why not. I have clay 15x firebricks laid on top of the original tiles as the original ones will crack quite quickly. They now provide additional insultion under the floor as the oven doesn't have any. The bricks take a little longer to heat up, but hold the heat better once they're up to temperature. You can look them up online, but i got mine from a local reclamation yard. Thanks for watching 🍕 ✌️

[@Keato20]

@@pizzafireman thanks, I noticed you have covered the ash hole at the back?

[@neilkiddie656]

Does anybody know if the chimney detachs easily for storage?

[@pizzafireman]

Not easily. Its just 4 screws though, but not sure how much they coke up and whether they would put up with been took off and put on all the time??

[@daymo07]

Hi, just put mine together and tried it out for the first time. Was a huge fail, not sure what happened. Temperature finally got to 400+ after a bit of playing, but it never stayed there for a very long. Had a mix of kindling and logs, ended up using more than expected as the logs kept going out. Bricks never warned up past 200⁰ especially the outer bricks (I'm only using the original bricks atm) Any ideas? Maybe smaller logs to keep a flame.

[@pizzafireman]

Hiya, thanks for watching and commenting. Its hard for me to judge your situation without seeing it but I'll describe my technique and share a video and see how ypu compare it. So i use bagged dry kindling pieces layed like a raft over a log split in 4 to make a square raft shape. The logs you burn must be seasoned preferably kiln dried hardwood logs with less than 20% moisture, which bought from a shop in net bags will be. No soft pine or green would you've collected unless you let it dry for a year. You'll never get the heat required for cooking especially pizza with the wrong wood. So then split another log 4 ways and stack on top of the raft. Then maybe a bit more and some split logs around the main raft which should central in the oven dome. Use natural wool firelighters or a blow torch to light not chemicals, or paper. Wirh the door off and chimney open let it get burning well. It might quite suprise you the heat it gives off so dont overload it at first. Then when it eventually starts to die down, push the stack back and sideways a bit to warm the floor you will cook on. Add a couple of logs as required then half close the door and close the chimney just a bit to build heat. The temperature gauge on the right will give you an idea of heat only if you've pushed the fire that way but you need to get a laser thermometer gun to accurately read the floor and roof temperature. I usually get 350c on thr guage but the laser actually shows 500c in the roof and i aim for 380c to 400c on the floor for neapolitan style pizza. After half an hour of heating, whilst adding logs to the fire as needed to keep the fire burning well, remove the door, sweep the fire to the opposite side of where you'll cook and sweep the floor clean. Then check the floor and roof temperature. When you're ready to cook, keep flames in the fire all the time for pizza and add a 1/4 log or bigger between pizzas if you're stopping cooking to eat. Maybe 3/4 close the door between cooking pizzas also. I've also added clay fire bricks to maintain floor temperature as the old tiles aren't very thick and do crack after a while. Always have a garden hose or water about in case of an out of control fire.

[@pizzafireman]

kzbin.info/www/bejne/ZpClc4SDhbFleZI This is the video that i mentioned. Scale it down a bit though for our ovens and dont put lots of full size logs in the back to start with. Maybe 2 or 3 half logs then build your raft.

[@damensmaller2225]

@@pizzafireman Thank you for the reply, the advice is very much apprieciated! After getting some time to watch the video, the raft technique now makes more sense and looks to be a great idea. Compared to the video, he put the door in front of the oven quite early on, did you decide to keep the door fully off for the first 30mins or so?? I am just about to order some firebricks which along with the new raft idea, this will hopefully solve the issue.

[@pizzafireman]

@@damensmaller2225 i leave the door off for longer as it gives the fire chance to really get going. As our oven is smaller and more basic, i feel putting the door on too early starves the fire of air so it doesn't burn as well initially and also creates more smoke which i try to avoid so as to not annoy the neighbours. Also the door is hard to balance half open due to the design so i let the fire really build up before putting the door almost all the way in after 10 minutes or so. Still leave a gap though. The firebricks really add stability, insulation, more heat retention and lifespan to the floor. I think i was the first to try it and now they are settled, they never move.

[@damensmaller2225]

@@pizzafireman top man! thank you.. I will let you know how I get on when we get some ok weather

[@rsudra]

Thx for the vid, any idea if you can cook 2 12 inch pizza's on it at the same time?

[@pizzafireman]

Yes you can do easily if the fire is kept tidy and pushed to one side. I haven't tried cooking 2 pizzas yet though as not had to cook for many people.

[@connormcregor9882]

My thermostat is stuck I how can remove it

[@pizzafireman]

I've never looked on this oven but they're usually just a probe that pokes through a hole in the front with a nut holding them from inside. Take off the nut and remove it. The nut will be heavily contaminated with soot. You can buy replacements on ebay cheaply, in various sizes or contact customer services as they should cover it in the 3 year warranty. [e-mail]

[@TheKamleshmistry]

What temperature you do that at??

[@LS_1909]

I don't know it exectually but usually you do it between 350 - 450 degrees. Greetings from Germany

[@pizzafireman]

That was about 350c on the floor 450c in the dome, but I now try to have 400c on the floor and 500c in the dome to achieve 90 second napolitana style pizza. 👍

[@davedecafe4074]

​@@pizzafireman looking at getting one of these but that pizza took a little too long to cook how were the results with the hotter temp?

[@pizzafireman]

@Dave de Café if i work the fire harder and keep the floor really hot, i can cook in 60 seconds. Harder on cold windy days, but still achievable 🍕✌️

[@dinm65]

That looks really good nice job!

[@pizzafireman]

Thanks