{"id":5120,"date":"2015-07-08T13:03:24","date_gmt":"2015-07-08T03:03:24","guid":{"rendered":"http:\/\/project.theownerbuildernetwork.co\/?p=5120"},"modified":"2024-05-01T09:43:25","modified_gmt":"2024-04-30T23:43:25","slug":"build-a-dry-stack-wood-fired-pizza-oven-in-a-day","status":"publish","type":"post","link":"https:\/\/theownerbuildernetwork.co\/project\/2015\/07\/08\/build-a-dry-stack-wood-fired-pizza-oven-in-a-day\/","title":{"rendered":"Dry Stack Wood-Fired Pizza Oven in 5 Easy Steps!"},"content":{"rendered":"\n
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Build a dry stack wood-fired pizza oven comfortably in one day!<\/em><\/figcaption><\/figure>\n\n\n\n

By Paul Corsetti<\/p>\n\n\n\n

The world loves pizza. In the United States, people eat 350 slices every second. Some 40 percent of Americans eat pizza at least once a week.<\/p>\n\n\n\n

There\u2019s a reason for all this.  Humans are drawn to foods that are sweet, rich, and complex. Pizza usually has all of these components in abundance.<\/p>\n\n\n\n

Of course, the very best pizzas are lovingly cooked in dry stack wood-fired pizza ovens<\/strong>.<\/p>\n\n\n\n

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Yes, you’ve seen them on TV and at your local hardware store! But people have been using dry stack wood-fired pizza oven for centuries to prepare all types of foods.<\/p>\n\n\n\n

When pizza was invented in Naples, ovens were not just for pizza. People used the same ovens for bread and other food long before they started making pizza.<\/p>\n\n\n\n

That makes the promise of wood-fired pizza, bread, vegetables, and meats doubly tempting, but then… there’s the price.<\/p>\n\n\n\n

Having just made an inquiry into one model, I lost interest when quoted a $3,500 component price for the smallest model. Looking at the unit I figure about two days to assemble, render, and then a few more days before I can use it. Ouch! So how about a real wood-fired pizza oven you can build in a few hours for as little a couple of hundred dollars?<\/p>\n\n\n\n

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The secret to great pizza is heat! That’s why it is so hard to create a true Italian-style pizza in your home oven. Most ovens top out at about 225C (430F) while a good pizza oven starts<\/em> at about 275C (525F)! If you want the t the texture and taste your local pizzeria creates, you need to be able to cook your pizza quickly. in fact, in less than five minutes.<\/p>\n\n\n\n

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The concept of a wood-fired oven is simple and has been used for millennia. Traditionally, clay and concrete-like binders are used to form an oven chamber. That chamber is designed to retain the heat from a wood fire. The flat oven base of the chamber is both the floor for the fire and the cooking surface.<\/p>\n\n\n\n

Materials and process:<\/strong><\/p>\n\n\n\n

\"Concrete<\/figure>\n\n\n\n

Depending on the height of the dry stack wood-fired pizza oven you want, you will need 20 – 25 good-quality concrete blocks. These are going to support a lot of weight so avoid any blocks that have cracks or chips.<\/p>\n\n\n\n

\"Compressed<\/figure>\n\n\n\n

Compressed cement sheeting is immensely strong but also very heavy, dense and difficult to cut. Try to get two sheets of the right size rather than a standard 2400×1200 (8×4) sheet. Here in Australia, sheets are 15mm (5\/8″) thick. By using two thicknesses, you end up with an extremely strong floor.<\/p>\n\n\n\n

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The angle iron is used to support the bricks around your dry stack wood-fired pizza oven’s opening.<\/figcaption><\/figure>\n\n\n\n

The angle iron will be used to support the brick roof of your pizza oven. As an alternative, consider stacking your roof on compressed cement sheeting. You may still need to use an angle iron across the front to prevent your roof from sagging.<\/p>\n\n\n\n

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Clay bricks are oven fired and are both dense and waterproof.<\/figcaption><\/figure>\n\n\n\n

Clay bricks will give a much better result than concrete-based bricks. Concrete bricks can absorb water and may crack under the high temperatures the oven can produce. While clay bricks can also degrade with constant heating and cooling, they are still much more durable. <\/p>\n\n\n\n

The best bricks to use are ‘fire bricks’. These bricks are manufactured for us in fireplaces and while a bit more expensive, should last many years.<\/p>\n\n\n\n\n\n\n\n

Steps on how to build a dry stack wood-fired pizza oven comfortably in one day!<\/h3>\n\n\n\n

Step 1:   Build your base<\/strong><\/p>\n\n\n\n

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The dry stacked pizza oven base<\/figcaption><\/figure>\n\n\n\n

As with any construction, your dry stack wood-fired pizza oven base (or foundation) is the most critical element. Ensure your stacks are on firm ground and that they are level or your oven will not be! The centre column of blocks is needed to ensure there is no sag in your oven floor.<\/p>\n\n\n\n

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The pizza oven base \u2013 side view<\/figcaption><\/figure>\n\n\n\n

Your chosen height will be dependent on both your block size and also personal preference. Being tall, I like a working surface of 90 – 95 centimetres.<\/p>\n\n\n\n

Step 2:   The cooking base<\/strong><\/p>\n\n\n\n

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The pizza oven cooking surface<\/figcaption><\/figure>\n\n\n\n

This layer of bricks allows air to circulate beneath the dry stack wood-fired pizza oven’s flames and also is essential in building and retaining the heat needed for great pizza and bread.<\/p>\n\n\n\n

Step 3:   Constructing the oven walls<\/strong><\/p>\n\n\n\n

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The dry stacked pizza oven walls<\/figcaption><\/figure>\n\n\n\n

Ensure you use a running bond pattern for your bricks or your walls will lack stability. The double layer is also a stability factor as well as a much better retainer of heat.<\/p>\n\n\n\n

Step 4:   Adding the dry-stacked brick roof<\/strong><\/p>\n\n\n\n

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Building the roof of the dry-stacked pizza oven.<\/figcaption><\/figure>\n\n\n\n

Your dry stack wood-fired pizza oven won’t get hot without a way to trap the heat. Since heat rises, you need sufficient mass above the flames to trap and retain the heat. That mass is heavy, hence the need to use angle iron to support each layer of bricks.<\/p>\n\n\n\n

Step 5:   Find your favourite pizza and bread recipes and start cooking!<\/strong><\/p>\n\n\n\n

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The result \u2013 a pizza oven in less than a day!<\/figcaption><\/figure>\n\n\n\n

A quick search is going to find lots of great recipes you can cook in a wood-fired pizza oven. Pieces of bread and pizzas are just the start. Try roasting your vegetables and meats in an oven like this and you’ll be hooked! Check out a few of the recipe ideas in our food blog called Food, glorious food<\/a>!<\/p>\n\n\n\n

Because there is no thermostat to regulate the heat in your new dry stack wood-fired pizza oven, expect to go through an initial ‘trial and error’ period until you work out the right combination of time and heat. It won’t take long and then you have years of gastronomic enjoyment ahead of you \ud83d\ude42<\/p>\n\n\n\n

Thanks to our friends at Fix.Com<\/a> for allowing us to share this great project.<\/p>\n\n\n\n

Paul Corsetti<\/a> is a landscape designer and design consultant. Paul holds a Bachelor\u2019s Degree in Architectural Science, a diploma in Landscape Architecture, and years of experience in the landscape construction field. He is an avid gardener and outdoor enthusiast and believes keeping close to nature will sharpen his skills as a designer.<\/span><\/p>\n\n\n\n

DIY Challenges and Common Mistakes to Avoid<\/h3>\n\n\n\n

Building your own dry stack wood-fired pizza oven can be a rewarding DIY project<\/a> that adds a unique feature to your backyard. However, it’s important to approach this task with careful planning and awareness of common pitfalls. <\/p>\n\n\n\n

Below, we explore some typical challenges and mistakes to avoid, ensuring your oven is both functional and durable.<\/p>\n\n\n\n

Improper Foundation<\/strong><\/p>\n\n\n\n