Backyard pizza oven.

[L.A Marche]

We’re looking at purchasing or building a pizza oven and looking for any input useful or otherwise .
Gas or wood fired, masonry or steel, dome or barrel vault, build from scratch or kit.
It’s primarily going to be used for pizza but the occasional bread or roast or casserole would make its appearance.

[Figment]

Pizza wants a very hot oven, but not for very long. Woodfired masonry wastes a lot of time IMHO, you need a 2-3 hours to build the heat that you'll only use for about 20 minutes.

The gas-fired steel units on the market today are generally very good. Their only downside is cost.

Some friends spent an OBSCENE amount of money on an outdoor kitchen last year, which included a pizza oven. I flatter myself as a better than average pizza maker, and he spent his teens working one of the best pizza spots in newhaven, and we were not at all disappointed by his gas fired steel oven, that thing is LEGIT.

[Paul Pless]

these kits for webers do a purty good job if it

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[David G]

I love pizza al fresco!

One of my boating buddies designed & built a portable pizza oven for our 'messabouts'. And it produces marvelous goods. Steel bottom frame with sockets for the removeable steel legs, which supports a layer of bricks. This is the firebox floor and cooking surface... after the fire is pushed to the back, and is the foundation for dry-stacked walls of bricks. Which support another steel frame. That top frame captures & stabilizes the walls, is angled to support a gabled roof of bricks, and has a steel fitting to accept a friction-fit steel stovepipe.

I'm his designated helper, since I sorta collaborated on the design. Some fine memories of great pizza assembly lines, and marvelous pizza parties shoreside. But, yes, all that brick does take a while to heat up. Which, for a series of pizzas, is also very good, as it holds the heat long enough to do multiple pies. Only once did we have to take a break to torch another fire and reheat everything.

I gotta tella ya, though, packing those buckets of bricks from truck to campsite is not for the feeble nor faint-hearted.

If I were setting one up for backyard use... a permanent installation... I think I'd save my shekels and spring for one of the nifty gas ovens.

[ron ll]

We use our Big Green Egg for many things, including pizza.

[Nicholas Carey]

Take a look at Forno Brava. They publish a free book and plans showing how to build a wood-burning/pizza oven that was found at Pompeii.

The design's been updated to add dome and floor insulation, and to use modern firebrick to line the oven.

They also sell materials, oven kits, etc.

And Forno Brava runs a forum for all the wood oven builders out there. Lots of useful information and knowledge there.

https://www.fornobravo.com/pompeii-o...ii-oven-plans/

[Andrew2]

Sort of depends if you are making a statement with it. If so, a proper domed brick oven, wood fired. Easy to make, just cutting the bricks a bit messy.
But, as above, takes time to heat up, so a bit of hassle if only a couple of pizzas needed. More suited to lazy afternoons with prep time and several guests.

The kits for BBQs look a good quick solution. Likely could be DIY too.

Over in Portugal, at the fairs, they would set up about 10 or more proper domed brick ovens, Kept them fired(wood) in sequence and cooked pao com choriço, bread rolls with bits of spicey sausage. Very good. But the ovens were about a meter square and VERY heavy. Fork lift time to move them.


Edit: missed Nicolas's excellent post

[Hugh MacD]

Thanks Nick! My lady wants me to build her a greenhouse/picnic house with a wood fired oven in the end. Those links may be very helpful! Maybe next year I can tackle that project and I'll start a thread on it should that happen

[Nicholas Carey]

Sort of depends if you are making a statement with it. If so, a proper domed brick oven, wood fired. Easy to make, just cutting the bricks a bit messy.
But, as above, takes time to heat up, so a bit of hassle if only a couple of pizzas needed. More suited to lazy afternoons with prep time and several guests.

The kits for BBQs look a good quick solution. Likely could be DIY too.

Over in Portugal, at the fairs, they would set up about 10 or more proper domed brick ovens, Kept them fired(wood) in sequence and cooked pao com choriço, bread rolls with bits of spicey sausage. Very good. But the ovens were about a meter square and VERY heavy. Fork lift time to move them.

Edit: missed Nicolas's excellent post

I don't think it would be very difficult to plumb an oven with natural gas and set it up with a gas burner. Probably speed up heating it up. Likely cheaper than burning hardwood.

On a related note... this looks like fun. Firefighter in Revere, Massachusetts has started a side business: 3rd Alarm Wood Fired Pizza.

A 1968 Mack fire truck (apparatus?) rigged with an Italian-made wood-fired oven in the back.

https://www.cbsnews.com/boston/news/...-pizza-wbz-tv/

[stromborg]

A 1968 Mack fire truck (apparatus?) rigged with an Italian-made wood-fired oven in the back.


That would be a fire engine, in use it would loaded with hose and a pump for delivering water through those hoses. A fire truck has the big ladder on top.

[Figment]

The pizza-oven trucks have been a thing around here for a while. biggreentruckpizza.com
One was recently wrecked in an incident with an uninsured driver, the replacement cost was reported to be upward of $200k.

After a gofundme campaign, they replaced it with a pizza-oven trailer, which turns out to be a much more effective (if less charming) setup.

[AndanteEd]

Take a look at Forno Brava.

Yup, If you want to build a traditional brick oven then the Forno Bravo website is great.

I used their information to build one at our house in Thailand a few years back:

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I wrote a thread about it on another forum:

https://teakdoor.com/construction-in...izza-oven.html

It's probably a little short on technical detail largely because much of it we made up as we went along, but it does show that with the guidance of the Forno Bravo website you can launch into the project with little in the way of prior technical knowledge, planning or skill...

[AndyG]

Trust me on this.

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Andy

[L.A Marche]

Andy, I do like that one, it would be the hit of the neighbourhood.

[David G]

Trust me on this.

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Andy

Love this.

[MushCreek]

When I feel especially motivated, I use my UDS (Upright/Ugly Drum Smoker). I made mine so I can mount the fire basket right under the top grate for direct grilling. In that position, using lump charcoal that sucker gets HOT. On a preheated stone, the pizza is done in a few minutes. and yes, you can throw a chunk of wood on there for smoked pizza. Tonight I'm making a White Clam Pizza, one of my favorites from Pepe's in New Haven.

[Rigadog]

I'd go the Big Green Egg route, and you can use it to do a lot of other things besides Pizza

[L.A Marche]

17DA7D7A-097C-4490-80DA-523CCA4F5B99.jpgSpotted this one yesterday, double walled stainless with firebrick floor, gas burner available. This barrel design is doable in firebrick at a reasonable cost, I got a quote on the brick at $2.99 per and would need 120 or so. Do I need or want to take on a project though.

[Dave Lesser]

Weber gas grill. Pizza Stone. Baking Steel on top of some fire bricks. 600 degrees.

[Figment]

The downside of #18 is that it has trouble making a pie larger than about 13", whereas #19 can make what one might call a Real Pizza.

#19 can probably do two at a time?

[Dave Lesser]

#19 can probably do two at a time?

No, the baking steel radiates heat downward so the top is ready before the crust burns. 3-4 minutes for thin crust pizza.

[L.A Marche]

The downside of #18 is that it has trouble making a pie larger than about 13", whereas #19 can make what one might call a Real Pizza.

#19 can probably do two at a time?

They do make a larger size oven, slightly higher price, though not much of an issue as with this seller it’s going to be a bartering trade off thing.
Not really concerned with “real” pizza, I enjoy the occasional pineapple on mine.

[LeeG]

these kits for webers do a purty good job if it

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And just cooking in the Weber works as well.

[jpatrick]

Weber gas grill. Pizza Stone. Baking Steel on tip of some fire bricks. 600 degrees.

Dave, I'm going to copy this idea. I've done a few pizzas on my three burner Weber gas grill by putting the goods directly onto the grate. First bake/grill one side, take that out and decorate the partially cooked side, then back onto the grill for a finish. This works, but is dicey. Your setup will act more like a real oven.

What gage is that pan that holds the stone? Is it made specifically for this purpose or are you adapting something else?

Jeff

[Dave Lesser]

Hi Jeff,

The pan is aound 18 guage. It came with the stone but I don't remember where I bought it. They recommended using a pan under the stone on the grill, but it's not necessary in the oven. Any thin, cheap aluminum pizza pan would probably work to disperse the heat and prevent the stone from cracking.

[Ron Williamson]

We have a Bakerstone( homely hardware/ crappy tire)that goes onto the gas barbie.
It works pretty well if you leave the lid propped open an inch or two and put a bit of hardwood( for smoke flavour) on the grate.
Some of the brick and mortar kit ovens need to be tarped for the winter or they will self destruct due to the absorbed moisture freezing.
R

[jpatrick]

So with all this talk of pizza, who's got a really good pizza dough recipe that isn't too much of a fuss to make. I've been doing a sourdough one but am unhappy with it.

Jeff

[Hugh MacD]

So with all this talk of pizza, who's got a really good pizza dough recipe that isn't too much of a fuss to make. I've been doing a sourdough one but am unhappy with it.

Jeff

Where's Joe when we really need him???

[Paul Pless]

Where's Joe when we really need him???

starts with hudson river sewer water

[Katherine]

Trust me on this.

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Andy

I so want this!

[Robbie 2]

I so want this!

Paul...........looks like you have a new project to work on

[Nicholas Carey]

Another good resource for building, and cooking with, wood-fired ovens is https://www.traditionaloven.com/ — run by a Czech guy who lives down under in Adelaide.

This was built by a retire storemason in upstate New York.

[Stiletto]

So with all this talk of pizza, who's got a really good pizza dough recipe that isn't too much of a fuss to make. I've been doing a sourdough one but am unhappy with it.

Jeff

This one works for me:

3 cups of flour

1 teaspoon of salt

1.25 cups of warm water

1 teaspoon of sugar

1 heaped teaspoon of active dry yeast

Olive oil

Dissolve the sugar in the warm water and sprinkle the yeast across the top, giving it a stir if necessary. Let it work until all the granules of yeast are wet and have expanded.

Put the salted flour in a bowl and aerate it by stirring with a table knife.

Pour 75% of the water/yeast into the flour and stir in with a table knife. Add the rest of the water/yeast and continue.

Pour some olive oil into the palm of each hand and start kneading. Once the dough becomes sticky oil the hands again and continue. Keep kneading until the texture of the dough is smooth.

Put some gladwrap across the top of the bowl and put aside in a warm place to prove. I put mine in the waterheater cupboard, but a car in the sunshine with its windows up works well.

Leave until the dough has tripled in size.

I usually make two medium bases from this mix, but sometimes three smaller ones if I want several different toppings.

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[Figment]

Pizza dough recipe... honestly the recipe printed on the bag of King Arthur Pizza Flour is pretty solid. https://www.kingarthurbaking.com/rec...a-crust-recipe

When I'm in a hurry or if I'm grilling instead of baking I use this one (a lot more yeast and oil) https://www.kingarthurbaking.com/rec...a-crust-recipe

If I have a couple of days' notice I use this...
750g bread flour
510g water
4g yeast
17g salt
Combine, knead for just a few minutes, divide into 3 round tupperware containers (oiled), refrigerate for 1-3 days.
The long fermentation time also provides a lot of gluten development, but this is a more delicate dough that wants gentle handling.
The round containers are key, they give a good head-start on the shaping, just tip the dough out into some flour and you're halfway there.

[pkrone]

We put in an Earthstone modular oven a while back. Yeah, it takes 3 hours to get to 900 degrees. But who cares? The dough takes 2 days regardless. The oven makes a nice paella too.

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