Why I Oughta...

Earlier this week, I posted my 3-D model using LEGO bricks of my proposed wood-fired pizza oven stand that would be built from a couple different sizes of standard cinder blocks - 16x8x8 and 8x8x8.  In that post (and using the model), I determined that I needed 4.5 blocks deep (from front-to-back) and 4 blocks wide (side-to-side).  That gave me a 74" deep by 64" wide block stand.  Or 6'2" deep and 5'4" wide. But...there's a new development.  At least...new to me, the novice bricklayer.  Turns out, there are 'corner' cinder blocks.   I discovered this fact when I was at Menards looking over the block inventory.  Here's a few photos showing these L-shaped corner-forming cinder blocks  below and how they work together with normal blocks.  These are 12" block compatible. Below is a drawing from Menards that shows the dimensions of these L-shaped corner cinder blocks in 10" width: There are so many variables that I still need to work out

I've been busy getting to know Sketchup - in an attempt to create a true, accurate model of my (hopefully to-be-built-in-2024) backyard wood-fired pizza oven .  But, I also figured out a different, three-dimensional approach that will work (at least for me).  The stand of the oven is built from typical cinder blocks:  16x8x8 (16" long, 8" tall, 8" deep) and half-blocks of 8x8x8 (8" long, 8" tall, 8" deep) that are commonly available from any big-box hardware store.   I was playing around with sketchup one afternoon when I realized that I could build out a model using some common bricks.   I wanted to get a sense for how the stand would come together and also begin to build out a parts-list for the blocks.   I went up to the kids lego bins and quickly figured out how to build this: Part 3001 (2x4 brick)  has 8 studs on top and is the typical rectangle brick that you think of when you think of LEGO bricks.   Using a one-stud for 4" each direction, t

A few days ago, I posted a look at a couple of locations for my (hopefully) wood-fired oven to be placed in our backyard.  In that post, I mentioned that I was going after a brick facade and gable roof structure.  But, besides the notion of brick, I haven't - until just now - given much thought into the type of brick and the pattern of brick.  Why am I thinking about that now?  Well... Recently, I saw this TikTok  from Hans Lorei Design ( here's the Hans Lorei Design Instagram Handle  where he posted the same video) about brickwork *used to be so much better* and with the modern way we are building things, the real *art* has been lost and replaced with brick faces on buildings being laid in a field pattern.   It is embedded below.  Click play, and turn on the volume.   @hansloreidesign Our brick work & buildings could be so much better if we embraced more patterns & detail #homedesign #architecture #architecturaldesign #interiordesign #oldbuilding ♬ original sound

The notion of building a wood-burning oven in our backyard is one that I've mused about for years.  Dating back to our first house in Elmhurst, I dreamed up how I could build one and where it would go in the landscape.  I've posted about it a few times since we moved to Downers - including here in 2017 and again in 2020 and then one month later (also) in 2020 .  The first post in 2020, I talked about planning for a pond and oven .   That last post in September of 2020 , I mentioned building it on *top* of our large drywell.   When I go back and read those posts, I can see the evolution in thinking - from close to the patio to utilizing the lower elevation on the northside to placing it on the drywell to deal with any potential heaving.  They all make sense.  And, that's what I've been thinking the past few weeks as I've moved into real planning mode. I'd like to call 2024 the year of the pizza oven.  Or, at least...the pizza oven foundation and stand.  Let'

Thanks to a tip from the Santa Barbara Baker - who runs a great Ooni pizza oven-centric YouTube channel - I've changed the way that I'm using my Ooni Pro 16 outdoor oven.  Historically, I've used the burner FULL-BLAST, but he turned me on to low-and-slow .  I preheat the oven for at least 30 minutes to get the floor temperature up then, right before I slide the pie off the peel, I turn the temp down to like 1/3rd of the flame power.  This allows for a much longer bake and a crispy, flop-free bottom.  I then turn the burner back up to full power and finish the top off for 30 seconds or so.   I haven't quite figured out or solved the final cheese mix on these low-and-slow Ooni bakes - this one above is about 90% fresh mozz with a few little sprinkles of Fontina.   I've also totally abaondoned the Ooni Pro 16 door because it kept extinsuishing the flame from the burner - due to (I think) - the lack of oxygen.  Maybe...if I modify the door in some way - like drilling h

Over the past few years, I've dreamed about building a backyard pizza oven - both in our old house in Elmhurst and here in Downers. I've posted a few times on the potential location(s) on the blog. Here back in 2017 . And, here again earlier this year and most recently just last month when I was talking about a pond. In each of those explorations, I've included a location of the pizza oven that is along the north side of our property, off of our patio, down in a lower level of our patio. As I continue to think about the location - and I'm increasingly thinking that the northside site - that is situated down low - is the right spot.  It is low-lying, so the fireplace won't be sticking up for all of the neighbors to see - and to expose to the elements.   I've read the Forno Bravo DIY installation instructions like six times and lurked all over the forums over the years.  One of the pieces of counsel that they give is that if you live in an area of

Not my photo.  Not my pizza oven.   Found it here online . Over the years, I've posted about my pizza oven dreams.  Backyard pizza oven dreams.  All the way back in 2010, I posted this photo of what I THEN called my "Dream Pizza Oven" .  And in 2011, I posted another photo that showed off a little 'roof' out front of an oven that I collected as inspiration.  That's close to ten years ago, so this *dream* has been going on for a while - as far back as our original house in Elmhurst.  But, when we moved, the backyard pizza oven dream didn't die and I even posted about the various locations that I could put it here on the blog .  And that brings me to today and *this* oven that you see above. I came across it online last week and have revisited the photo a few times now.  To be totally clear, that is NOT my photo above.  You can find the original here .  But, let's look at a few things that jump out to me in terms of pizza oven inspiration.  Fir

Over the years, I've been quietly (and not so quietly ) pining for the day when I can build a wood-fired oven in our backyard.  Between the lifestyle we have (with young kids) and this being a pretty hands-on, weekend-time-sucking project, it seemed like it wasn't ever quite time.  But now?  I'm still not sure it is the right time for tackling something like this - what with the digging of the foundation/footings, building the frame, then cutting and creating the dome from firebricks. But, I also want to - and need to - get going on the full planning for the #newoldbackyard including some fall tree/shrub plantings and hardscape upgrades, future water feature placement , the eventual placement of a vegetable garden and greenhouse, irrigation system, a sports court and more. At our old house in Elmhurst, we built out a backyard pavilion that we used to shelter us from the sun that housed our patio and I'm keen to replicate some parts of that with a new pavilion