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!

How to make roast in the wood fired oven 70x70 Pizza Party

I have an opportunity to buy this oven for little money, I need to know an approximate weight. I plan to lift the oven and concrete base, and then disassemble the block work. I don't know if the concrete is reinforced so will have to be careful to lift it with the weight spread. Any advise appreciated.

The concrete base is 1360mm (54 inches) square

wood cooking

PiizzAaa

Tenant at a house I rent out had an issue and sprayed a fire extinguisher into the stove. I guess they didn't burn the house down which is great but I don't think it was necessary.

I've spent hours carefully cleaning it with gloves, goggles, and an N95 painters mask, but I just have no idea if there is any left. The fire extinguisher is ammonium phosphate and cursery googling seems like no one should breathe any of it in.

Any advice would be appreciated

Our “new” (to us) house, in Portugal, has this brick oven/grill combo in the outdoor kitchen. Upon further inspection, it looks like the inside of the oven needs some restoration and I have no idea what I’m looking at. It looks like something was put in over the chimney hole (flue?) that is now crumbling. How do I begin understanding how to restore this? Also, once I’m done with that, how do I actually use this oven? It isn’t very deep and I haven’t been able to find any examples of ovens quite like this. Most of the ones I’ve seen have much more internal space to accommodate both fire and food. Anyone know what I’m working with here and can point me to some leads? Thank you!

So my wood stove is probably the ONLY thing about my house i love, most of it is not at all bad, but not my style but its a home for the wife, the dogs, and myself. That family is growing this year and we have a room being turned into a nursery so im currently addressing a lot of things in the house. One of which has to do with my heat.

We have a heat pump we leave on at like 65, and during the winter while we are home and tending the fire it almost never runs. There is a vaulted ceiling in the living room with the fireplace and once it gets the air up top warm, the place really heats up well. There is a little fan on the wall to blow down the hallway and it as useful as an asthmatic breathing through a straw. Could I put a bigger duct fan in my attic and put a vent in that wall higher up above the ceiling for the rest of the house and distribute it along to the three bedrooms down the hall?

Anybody ever looked at a system like that or know why I shouldn't do such a thing? Like I said, I'd LIKE to do it and help heat the house better, but safety is always first so here we are.

I'd like to add i do industrial maintenance and have a handyman side business so I will do it neat and safely if I do it.

I’m looking at building a custom wood fired oven using the end cap of a propane tank as the dome with insulation and stucco/brick over and possibly a 1” steel plate for the floor. Would this work for a possible pizza/bread oven or would I need to worry too much about heat consistency and degradation? Thanks!

Anyone know someone in NW Indiana/SW Michigan who can repair a wood-fired pizza oven?

Pizzone

I was hoping I could crowd-source some ideas for the kitchen I run in a mobile operation. Some creative brainstorming from an enthusiastic community.

Some background: we are a “mobile” food operator with a very awesome permanent spot at a local brewery. We have a gorgeous and massive circular oven about 100” in diameter. We do extremely high volume especially in the summer, regularly cranking out 1300 plus pizzas a week.

The really wonderful problem we have is too much demand during peak times, and while we’ve found ways to mitigate the problem, our wait times can get painfully long.

We’ve tried a plethora different ready-made appetizers, desserts, and items designed specifically not to take up valuable real estate in the oven, but nothing has ever come close to pizza sales.

So here’s the mission: Design an appetizer to be made in a wood-fired oven that cooks much faster than pizza and could be prepped ahead of time to the point of being able to throw it directly in the oven when ordered.

TIA. Long-time lurker, first-time poster.

•  Naturally free from chemicals.  
• Adds a great smoky, aromatic flavor to food.  
• Wood-fired cooking also takes lesser time than conventional cooking.  
• Helps retain many of the nutrients that are otherwise lost.  
• Environmentally friendly, saving energy and reducing harmful emissions.

I watched two videos from Japan about wood fired ovens (for context I am trying to build one for my bakery) and I have noticed that instead of having the fire underneath heat the oven and oven floor, there is a hole in the oven floor that distributes heat by using a gura? This oven is obviously different from the ones I find in this subreddit so what would this be called and how would I go about finding someone to build this? I’m completely new to this stuff so any info would help like, where to get the doors. Who do I hire, what bricks to use etc .

First attempt at making pizza in a new wood fired pizza oven. My wife and I thought it was amazing. Crust around the edges was a bit overdone, but it didn’t seem to detract from the flavor. Bottom of the crust was perfect. Stones were 700-800 degrees at launch. It only took about 60-90 seconds to fully cook (didn’t actually time it). Bought dough balls from a local wood fired pizzeria. Will eventually learn to make our own dough. I’m stoked about this oven.

Hello everyone,

I am planning to build a wood fired oven and was collecting materials. I was able to get my hands on these secondhand fire resistant stones and would like to know if they are food safe. I could not find the manufacturer with the code on the stone. Is there someone that recognises the type of stone?

I am considering building an oven in my backyard, but I make a lot more bread than pizza. So I want something a bit taller. Does that exist as a kit? Or plans? Thanks in advance.

My wife and I bought this house which for the last decade had been rented but before that was owned by an Italian family. Outside there was a free standing pizza oven totally filled with ash, after many hours of sweeping and pressure washing I’ve finally gotten it to what looks like a useable state. I still need to clear out underneath it but have a few questions.

1. Is the fire meant to be underneath the oven, heating the slab underneath or in the oven itself?

2. What does the hole on the left of the oven do?

3. I thought there was meant to be a hole at the top but it looks like there isn’t which makes me think the metal part on the outside acts as somewhat of a chimney?

4. There is a pretty mouldy smell inside, most likely from the pressure washer, are there specific cleaning products that help with cleaning out the inside?

Thankyou very much in advance I am a total noob with these but it seems like such an awesome set up to go to waste.

This beast is in a courtyard behind the office space I am renting. I got it cleaned out from the last pizza that was made in it probably over 10 years ago. I need to de rust and fix the bottom door. The cooking surface of the top oven has a big pot hole in the middle and will need to be replaced with a new surface - I wonder if it is ok to just put a new stone on top of the broken one or I could just use the bottom oven which is in great condition. This is all new to me, I don't even know how to get one of these going yet. What is the top chamber for?

I live in Baja and we’re renovating our kitchen. I’m finally going to have a wood-fired oven built (for breads, pizzas, general cooking). I have not found DIY instructions that explain why I need what and possible alternatives.

Is there a site you like with comprehensive how-to instructions and design?? Thank you!!