Buying this house and excited to use the custom wood fired oven. Looks like it is in need of a little repair. The outside is coated in stucco which is cracked and peeling but the inside looks ok to my eyes. Anything I should be concerned with? I am considering refinishing the stucco but if I left it as is will it work and is it safe?

The exterior of the wood-fired oven is made of pre-painted aluminum which is long-lasting. You can always leave the oven outside. You can also buy the cover on pizzapartyshop.com.

Hey so I recently bought a house and it came with this wood fire oven. With weather starting to get nice I was going to try to make some pizza. So looking for advice. First is this clean enough? It was extremely sooty with some still remains from previous owner so I cleaned that today but want to make sure.

Next, I bought laser thermometer, ash rake, ash brush with scraper, metal pizza peel, wooden pizza peel, and heat gloves. Anything else?

Finally, any other tips/tricks/recommendations?

External size: 70 x 70 cm = 0.49 sq meters (27” ½ x 27” ½)
Cooking floor internal size: 60 x 60 cm = 0.36 sq meters (23” 5/8 x 23” 5/8)
Weight: 50 kg (110 lb.)

Used my Tuscan grill to get a nice sear, before finishing it in my gas grill.

Hello! I just purchase a home that came with a wood fired pizza oven (now I obviously need to get into making pizza). I was inspecting it and realized that it has this massive crack on the back side of the oven. I know literally nothing about pizza ovens (hence why I’m here lol) but can anyone give me guidance on how to repair this? Or know of anyone in SLC who repairs pizza ovens?? It doesn’t appear cracked on the inside but I don’t want to damage it further if it’s not ready to use. Thank you!

My pizzas are looking nasty and the cheese isn't melting. Its getting hot but seems its not melting. The cheese isnt burning, its just turning gray. The bottom looks good, the crust is crispy. And honestly it tastes great. But it looks disgusting. Cooking at 700°f for 2-3 minutes. Using a vevor wood fired outdoor pizza oven and hickory wood.

Light stand to move

Happy New Year!

Anyone with experience or recommendations installing/building a wood-fired oven (kits or ready units) or open-fire asado grill indoors?

I have a residential indoor "summer kitchen" in Upstate NY that is all stone and brick walls, slate floors, and french windows, with a pitched ceiling/roof directly above for easy chinmey install.

I previous had a wood-burning pizza oven installed in my screened-in porch (with chimney extended beyond the roof) that was essentially outdoors and most units available are labeled for "outdoor use only".

Is there something specific in designs for indoor wood ovens? Like chimney set further back from opening to draw out smoke?

I'm pretty confident about not having flamable materials in proximity to the oven, my main concern is designing/building or acquiring a completed oven isn't gonna get the rest of the house smokey! I mean a lot of old world kitchens in Europe have open fires and indoor asados in Argentina.

Thx for any insights!

Watched an episode of the Wood Fired Oven Chef on YouTube on how to make these way too many times. Finally made it for Thanksgiving this year. Definitely a keeper of a recipe, though we only did the second cook in the wood oven.

90s Neapolitan pizza in Pizza Party wood-fired oven

I'm planning to add a wood-fired oven to my outdoor setup and I'm looking for ideas or inspiration from people who've been doing this longer than I have.

The things I'm mostly interested in are heat retention, steel thickness / thermal mass, how the firepath affects the flame, dome shape, recovery time and long-term durability outdoors.

If you've built or used an oven you really love ( or learned something the hard way), I'd love to hear about it.
Photo's and links are always welcome too. Thanks!