Detailed Wood Fired Pizza Oven Build, How, Why, Cost, and Resources
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- Опубликовано: 2 фев 2024
- Every step of our Wood Fired Pizza Oven Build.
This video is an in-depth description of how we built OUR wood fired pizza oven. We cover everything we did including the resources that influenced the selection of our materials, the techniques we used, what we considered in our design, and why we built it the way we did. We explain:
1. Key considerations in the design factoring in materials and dimensions.
2. Why we created our own highbred design after reviewing Napolitano and Tuscan designs.
3. How we achieved the dome shape and size using an exercise ball, pool donut, Styrofoam, newspaper, and sand.
4. Our choice of refractory products.
5. What we wanted for thermal mass to store energy.
6. The type and thickness of insulation we selected.
7. The benefits of using glass.
8. How we made forms.
9. How we installed the rebar and diamond lath.
10. The types of cement we used.
11. How and why we mixed cement the way we did.
12. How we made our own version of refractory concrete.
13. How we made mortar.
14. How we cut tile and stone.
15. How we installed our tiles.
16. How we applied grout.
17. How we made the keyhole for our firebricks.
18. How and why we laid the firebricks in a herring bone pattern.
19. Why we considered Coefficient of Expansion in the design.
20. Methods we used to compensate for thermal expansion.
21. Methods we used to move heavy blocks of concrete.
22. Why we put drain holes in key locations.
Disclaimer: We have no affiliation with any of the resources or suppliers listed and have not received any products or compensation pro bono.
List of resources:
1. Wikipedia Articles Reviewed:
a. Types of Concrete
b. Cement
c. Concrete
d. Portland Cement
e. Mortar
f. Stucco
g. Grout
h. Lime
i. Roman Concrete
j. Vermiculite
k. Perlite
l. Glass
m. List of physical properties of glass
2. Forno Bravo
3. Canadian Forge and Farrier
4. Mugnaini Ovens
5. The Fire Brick Co.
6. ThermoBlog (Pizza Ovens: Radiant Thermal Powerhouses)
7. HWI (Curing and Dryout of Refractories)
8. Morgan Advanced Materials
9. Vermiculite.org
10. The Engineering Toolbox (Perlite Insulation)
11. Material-Properties.org (Glass-Density-Heat Capacity-Thermal Conductivity)
12. DailyCivil.com (Concrete Mix Ratio - Types, Grades & Designs)
13. Numerous RUclips videos.
a. Massimo Nocerino Pizza Massimo
b. The Wood Fired Oven Chef
c. Vito Iacopelli
d. Creating Concrete
Suppliers where we purchased our materials:
1. Canadian Forge and Farrier (Refractory cement/materials)
2. The Sounding Stone (Refractory cement)
3. MFP MyFireplaceProducts (Refractory bricks)
4. Alsips (Ceramic insulation)
5. Tom Roger’s New and Used Bricks (Bricks and stone)
6. Dave Copp Steel (Steel)
7. Home Depot (Cement and grout)
8. ReStore (Tiles and grout)
9. Princess Auto (Tools)
This is how we built our oven but there are many ways to achieve great results.
We hope this will stimulate your creative juices, and give you ideas for your own projects. 
Хобби
Very nice👏🏼👏🏼
Wow that was wonderful. What a detailed video! Thanks for posting this. I hope to make an outdoor kitchen someday incorporating my Big Green Egg smoker with a bread/pizza oven.
Glad you liked it. I did a lot of research before starting the project so I hoped that what I learned could help others. Good luck with your kitchen build and have fun with your smoker.
What an impressive video! Thanks for sharing!
Glad you liked it. I will be redoing the opening scene now that I have finished making the internal and external pizza oven doors along with my pizza oven tools. I recorded how I made the the doors and how I forged my pizza oven tools. I am in the process of editing them so I hope to get them posted this month. I also made a rotisserie for the oven which cooks to perfection.
You two are awesome and an inspiration. Thank you for this video!
Glad you liked it. For a couple of seniors we do keep busy. 😊
Great work
Thank you! I hope to have videos out this month on how I made the doors and how I forged the pizza oven tools. Now that the doors are finished I will be updating this video as well.
Awesome build and wonderful art work on the outside!
We will be building another oven this year at the new outdoor area I am building at home. Awesome video. I have used my old oven as a smoker, pizza maker and chicken roaster too! :) ( ps try dessert pizza on a lower temps, after the pizza pies, cook one near back and away from fire....about 5-8 min and use cream cheese sugars & milk as the base then top with cooked down fruits... :)
Thank you for the compliments and the tip on dessert pizzas. They sound delicious.
We are looking forward to spring so we can start using the oven and try making all kinds of things. Dessert pizza never crossed our mind, but it is something we will be trying. I still have to finish making the tools and the doors for the oven but they will be done before the snow melts.
We watched a RUclips video by The Fire Brick Co. on how to use smoker tubes in the oven, and we have been looking at the tubes online. Just our luck we came across them at our local Princess Auto store yesterday and they were a lot cheaper than the online prices. We had never seen them there before so it was just luck. They must have read our mind. 😊
How did you roast your chicken? Did you use a rotisserie? I have always used a rotisserie on our barbecue but I haven’t seen anyone using one in pizza ovens. I will be making one for our oven.
Good luck with your build and if you create a video please send us a link.
Happy cooking.
Liz & Art
@@liz-artcreations6633 ruclips.net/video/a7m9MyMXvxo/видео.html this is the only cooking video i have done :) It has the build and tips on the channel. It will take me a few months to build the next oven at the new house. :)
That looked delicious. We can’t wait for spring so we can start using the oven and try smoking.
I have been watching a number of your videos and subscribed. A friend of mine just bought a portable saw mil to cut slabs but he needs to make a kiln to dry them. A few questions:
1. How hot can you make your kiln?
2. How long does it take to dry your slabs?
3. How dry do you make them, and
4. How thick are they?
I do wood turning so drying is critical to prevent cracking. I like to dry my wood turnings to 8% moisture content, but my little home made kiln struggles to reach the temperature required by the government needed to kill insects. So I use a microwave oven which isn’t practical for a slab.
I look forward to seeing some of your finished river tables. FYI, I like East Coast Resin, but I cannot get it in Canada anymore. I haven’t looked at their products for a while so I don’t know if they make deep pour resins which work well for river tables. I just started working on a video on the variety of techniques I use with Epoxy resin. I hope to get it posted soon... but first I have to make a steady rest for my lathe so I can finish making my handles for the pizza oven tools.
Are you an artist? I saw your Bob Ross T-shirt and wondered if there was an artist in the family.
Great video and thanks for sharing.
@@liz-artcreations6633 Thats aweosme ask away! 1 I was able to exceed 150 degrees. that was all i needed to kill bugs :) 2 it depends on soft or hard wood. usually letting them sit for a few weeks/months to let most water out, then drying slowly over 1 month for softwood and 3 months for hard wood. 3 you want to be under 10 % and that varies by wood species, climate zone, and type of wood ( hard or soft) 4. any thickness you want. most of these were 3 inches. 2.25 is probably best now that i know better.
Yes i am def an artist :) good eye lol@@liz-artcreations6633
Nice build! How has the oven worked so far? Sometimes with an internal dome that high, the bottom of pizzas cook faster than the top. As you said, the extra space is nice for other things. Any issues?
The pizza oven works great! For pizza I get the oven up to temperature (hot enough to burn the soot off the dome so it looks white), then I spread the hot coals over the bricks on the floor for a while to even out the floor temperature. Once the floor is hot enough ( >=600°F) I then move the coals to the side and clean the floor so it is ready for cooking. When I put the pizzas in I watch the bottom until they are cooked and then I raise them on my pizza peel into the higher heat near the top of the dome to cook the top of the pizza. I learned that technique by watching Massimo’s RUclips videos. The temperature in the dome is much hotter near the top so I can control how I cook the tops of the pizza and I can compensate for how many topping are on the pizza.
I am working on videos of how I made the two doors for the oven and how I made my pizza oven tools using a forge and lathe. I didn’t record how I made my rotisserie for the pizza oven but I will show it in one of the videos to give some idea of how it was made. The rotisserie cooks to perfection! We have also made bread, buns, and focaccia bread in the oven and they were delicious. I hope to have these other videos posted soon, and then I can show how I fire up the oven and demonstrate methods that I use for cooking.
I have a number of videos I have to put together covering different topics like working with resin, how I sharpen my lathe tools, another video on how and why I make time capsules, maybe more on making picture frames, and how I do wood turning. I still have to rebuild our website. Retirement means more options to keep busy and have fun! .
@@liz-artcreations6633 Thank you. Very helpful and I look forward to your new videos.
First of all thanks for sharing all the details. Are you saying that instead of purchasing the ks4 refractory cement. You could have casted the oven using the formula you suggested in the. Ideo?
I have watched videos where people have made their own refractory cement using vermiculite or perlite. I believe vermiculite is supposed to withstand temperatures up to 1100°C and I think perlite is a little higher at around 1150°C. The reason I went with the commercial inner layer was for abrasion resistance. Of the two commercial refractory cements that I used the KS4V was rated to 2300°F and had poorer abrasion resistance than the other commercial brand that was rated to 2800°F ( I can’t think of the brand name off the top of my head. I believe I put the brand name in the video). I didn’t know if the home made refractory would have good abrasion resistance which is why my inner liner was done with commercial cement. So far I have had no issues and I have pinned the temperature of my laser thermometer which Max’s out at 1000°F. I made an internal and external door for the oven and I insulated the internal door with vermiculite. I recently finished recording how I made them along with how I forged my pizza oven tools, but I still have to edit the videos and upload them. I hope this helps.
The reason I made my own refractory was to add thermal mass so my oven would retain heat longer and to save money (commercial refractory cement was more expensive). Keep in mind that the thicker the refractory cement the longer it takes to heat the oven and the more wood you need to heat it. Commercial ovens use thicker refractory cement because they are running consistently, where I use my oven occasionally so I don’t want to use too much wood to get it up to temperature.