Frank’s construction manual for a wood-burning pizza oven - Wood burning loam bread oven - Build oven dome
www.frankspizzaoven.com
 
 
 
 
 
 
 
 
 
 
 
   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Pizza dough – basic recipe

 

Ingredients (for 6 pizzas):
9 cups (1000 grams) wheat flour
1/2 cube (20 grams) fresh yeast
1/2 cups (100 ml) water (lukewarm)
2 tbsp salt
1/2 cups (100 ml) olive oil
2 cups (0.5 l) Pilsner beer (lukewarm)

Sift the flour first for better results. Press a recess in the center of the flour. Mix in fresh yeast with 1/2 cup (100 ml) of water. Pour the yeast mix into the hollow in the flour and add a bit more flour then mix. Bubbles will form in approximately 5 minutes. Add olive oil and salt to the edge of the bowl. Add the beer and knead well by hand to make a supple dough. Add water if necessary and knead for another 5 to 10 minutes. Cover the bowl and allow the dough to rise in a warm place for one hour. The size of the dough should double. Knead the dough again quickly on a floured work surface. Divide the dough into 6 equal balls and leave covered with a damp cloth in a warm place for another hour.

 
 
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© 2012 by Frank Noetzold
 
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Just a quick note to say that I just finished reading your book about building baking oven. I am 65 and about to retire. I have always wanted to have an outdoor baking oven. Thank you for an excellent book. Sincerely, Lucius M., Pilot Hill, (California USA)
I finished my pizza oven and want to thank you. Used with great success numerous times. Once again thank you.
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I have received the data and iy looks great, Thank You
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The construction manual is in pdf format, very detailed, and easy to follow
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will send photos but could take a while, very happy to receive,thanks!
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Thanks very informative and well designed manual..wish us luck!
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excellent cant wait to build it, great details
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THANK YOU...Look forward to making our pizza oven.
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Brilliant cd will be very helpful thankyou
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Fantastic manual and here super fast - Cant wait to start thanks!
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