Brick pizza oven

Location
Orem, UT
#1
So, I'm planning on doing a brick pizza oven in my backyard. I'm not really concerned about the actual work, but more about the design and size, layout, etc. I'm thinking it'll just be the basic arch design. But has anyone on here done one before? Input, advice, what you would do differently if you did it again? Thanks.
 

frieed

Jeepless in Draper
Premium Member
Location
Draper, UT
#6
I have been researching this for years....ask and you shall receive
this book https://www.amazon.com/dp/B005OCTJ56/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1
I've attached a pdf for an oven design modeled after one found in Pompeii
check out this site: https://www.traditionaloven.com/ by Rado Hand
I bought his 2 picture CD's for $15 which he shipped from Australia (long before online storage or bandwidth was sufficient)
He now offers them for download https://www.traditionaloven.com/pizza_wood_oven/pizza_oven_3.html
If you do this I'd love to lend a hand...and I'll provide some of my sourdough starter for the crust :)
 

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Location
Orem, UT
#9
That's a lot of good info. I'm glad I got a book referral because a lot of reviews left me nervous. Seems like they feel the dome is the way to go and the barrel design isn't as desirable? I guess adding more pizzas will be better for bigger gatherings. What are your thoughts as far as how close to your house would you want it? I want it out of the way, tucked away, but also want it convenient....
 

frieed

Jeepless in Draper
Premium Member
Location
Draper, UT
#11
honestly, if you're just looking to cook a couple pizza's once in a while the shape won't make a noticeable difference. The book recommends a lighter weight structure for pizza since you tend to keep a live fire. For baking lots of bread, you want more mass for retained heat.
 
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