How to Build Your Own Pizza Oven for under $150
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- Опубликовано: 16 авг 2020
- We wanted a pizza oven that was budget friendly and easy to do. We found a few different ways to build them and messed the ideas together until we found a design we liked. This oven can be built in one afternoon and costs under $150. You will find step by step images on my blog at citygirlmeetsfarmboy.com/how-....
NOTE: After more research I found safer supplies to use and all those details are on the blog for you to read! Mainly using fire or clay bricks instead of cement.
Chefsteps has an amazing idea on how to create an outdoor pizza oven and our design comes mostly from this youtube tutorial. The problem was we couldn’t find the same size pavers and had to make a new design. • How to Build Your Own ...
Scott Brooks created an all brick pizza oven with metal braces and this sparked some ideas on how we could create ours with the pavers we could find. • not a cooking video! -... 
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These ovens are made specifically for Napoli style pizza dough. They cook REALLY HOT AND FAST. The dough in your pre-made pizza is much too dense. This is why a dough that has been properly proofed and has incorporated the gasses throughout the gluten structure, can be cooked in one of these. It doesn't need an extended amount of time in the heat to cook the center of the dough. With dense dough, it needs a lot cooler oven to properly cook the dough without burning the outside.
*PRO TIP: Invest a little bit of time learning about Neopolitan style pizza. Maybe find an authentic Naples style pizzeria in your area, try their pizza and pay close attention to the dough. It's literally EVERYTHING, when making pizza!!! If you don't start your pizza with the absolute best possible dough, it doesn't matter what toppings or what type of oven you cook it in, you will end up with subpar pizza! There are numerous RUclips videos explaining the basics of Naples style pizza with very easy to follow recipes. Watch a few, learn a good recipe, try some pizza from a good, AUTHENTIC Napoli pizzeria, and for the love of God, USE A PIZZA PEEL!!!! I promise you won't be let down!
Cheers and happy eating!
Totally agree. Im making at home neapolitan -ish pizza for almost a year now and in a few days i will be building my stone pizza oven
This is what's up. Napoli style or gtfo
Not sure what you're talking about but you CANNOT cook a neapolitan in one of these. The temperature is too uneven and if you put more wood on the bottom it will char even worse than it did.
Even if you can put more wood you can't get the proper temperatures with this oven.
They used a prebaked pizza, and didn't pre-heat the oven enough.. You can buy raw dough in any grocery store and get a much, better result than this pizza. Pizza is all about how you execute it. That is the only reason to build a brick oven. It's kind of disappointing that they spend a bunch of money and labor to bake a pizza from Sam's club. Why bother?
Use a metal pizza screen to stop the bottom from burning. I worked at a brick-oven pizza place for nearly a decade. When the bottom is done, or close to it, throw a screen under it- it will let the rest keep cooking without burning the bottom anymore.
If the bottom of the pizza is finished before the top, you can use your pizza peel and raise the pizza up towards the ceiling of the oven to get a broiling effect to finish the top!
This is a great suggestion, I applied it!!
Once the wood is burning well, move it to the back of the oven so the pizza isn't essentially cooking over direct heat. It's supposed to be more from circulating heat than direct. Also, it needs to be hotter, not cooler. Pizza ovens like that are supposed to cook in just a couple of minutes, generally over 800F.
Other than that, if you want to try charcoal, use lump charcoal instead of briquettes. They burn hotter and the flavor is better (in my opinion).
And for heaven's sake, take this advice with a grain of salt. I'm not an expert by any means! My experience with fire management comes more from the barbecue side, but I've done a lot of pizzas in my smoker and on my Weber kettle.
Great video thank for sharing Built this last year and it works really well. I used parchment paper and the base came out really crispy.
Great to hear! I appreciate you stopping by!
Awesome video and instructions. This is going to be a fun weekend project. Thank you again for a job well done !
Zulf thank you so much for your kindness!! This made my day!
this is gonna change my life, love to you
Thank you so much for Sharing your video, definitely going to try this one 💕
Hope you like it!
Nice build!
May I add 2 tips to baking the pizzas:
1. Wash the surface with a wet piece of cloth. It should not be dripping wet, but definitely not too dry either.
Put the cloth on a stick, and quickly wash the surface of ashes and such.
2. Use thin-crust pizzas. The thinner the crust, the faster it will bake. And the less time it will spend on the hot surface.
When the crust is done, if you want the toppings to get a little more, then lift up the pizza and hold it just under the roof of the oven.
That is where the most heat is.
like your design best for my patio plus semi fire pit capable
thanks
I was going to leave ac comment as to what I think was happening but I think you figured out at the end. I make my own dough, I have made alot of pizzas and the same temps i use for fresh dough would burn a premade pizza. I am researching making my own wood fire oven using mild steel and my welder and trying to get ideas from anyone making an oven.
Good luck to you both and thanks for the video.
I would really love to see what you come up with!! I keep looking for even better ways to do this!
Great video, I love how you made it look nice and raised it off the ground. This is a Neapolitan style pizza oven, which is high heat 700+ for about 90-180 seconds. Will prob require you to turn it at least once. Also the dough works better if it is made with a Neapolitan ratio. Good luck!
Will also prob work for other types of pizza but a lower temp control will be harder than maxing out the heat.
Build the cooking surface higher (2 more levels of bricks) to get it off the flame. Then, lift the pizza up with your peel to finish the top by putting it up close to the top of the oven ceiling. You have to work it a bit to get the bottom and the top perfectly cooked.
This type of design works well. It takes about 1 hour for everything to heat up to 700 and use lots of wood...I used fire brick with a pizza stone for placing the pizza on. I would be hesitant to use pavers and such since they are made from pot ash and who knows what else. Traditional clay red bricks work well too. I had a leather glove i use for the BBQ for getting the pizza in and out. Corm meal on the pizza spade helps sliding the pizza off also and do not forget to turn it while cooking. Enjoy it is fun!
I agree with you on using red clay bricks, I was thinking of using a thick piece of granite, that way I can put the pizza directly on it and I can use it as a flat top for burgers
I really love the leather glove idea - thank you so much for this!!
We've been playing with an oven configuration like this. I let it get hot for a couple of hours on our second try and we think it may have gotten up to 800 - 900 degrees. You need a pizza peel with a fairly long handle. You can pull the pizza out after a minute or two and set it on that hot roof to look at it and see how it's doing. When the crust started getting dark I used our peel to put it back in and keep it raised toward the ceiling to get the toppings brown. I'm using a metal peel and a long pair of tongs to reach in and turn the pizza with. I also wear welders gloves. When the oven is hot these pizzas cook fast. Between cutting wood and getting the oven hot this can keep you busy for an afternoon.
I so appreciate these ideas - thank you!
Awesome
Thank you !
Pizza stone to stop the base browning too fast before the toppings cook.
Thanks for the video. I like the air channels you incorporated into the base of the fireplace. I’m wondering though, does it tend to get clogged with ash?
That increased airflow on the fire level will raise the heat big time. I would recommend logs that are about 8-10 inches long and have more of a coal bed and a bit less flame to have a more controlled heat. And yeah use that peel more to flip around the pie to keep from.charring the bottom
If you use a pizza stone that will help with heat dissipation on the base of pizza, so stops them from burning👍. Great vid, thank u
I would use a temperature gauge and maybe thinner pizza so top cooks and the bottom doesn't burn. Nice job 👏
Looks like a lot more effort than I would want to do... I know DIY is fun but you have to look at the economics of the project too. I thought of doing about the same but then discovered a portable 15 inch wood fired grill from Walmart, for only $117.00! I've used it for the first time last week and it did a beautiful job!! I used lump charcoal and in it and did 2 pies without recharging with more charcoal.
The dough needs more water. Higher hydration. Use the peel to pick it up to cook the top after the bottom is done.
Thank you!!! I will try this!
Fun project! I saw this ChefSteps idea a while back. I'm glad to see an example of this brick oven being done by real people.
If you get a piece of cordierite, the material many pizza stones are made out of, to put on top of the cooking surface that may slow down the bottom getting cooked too fast. The cordierite will probably also be a nicer cooking surface. You can also try using a pizza screen to put the pizza onto when backing to reduce the heat on the bottom of a pizza.
I don't think you need the paper bottom of the Papa John's pizza when cooking with a brick oven. I would cook the pizza without that paper bottom.
Yes this is where I saw the idea, on Chef Steps! I am going to try and find cordierite, I really appreciate the ideas because I hadn't heard of it before!
Hi how should i buy cordieriti? Any specs?
Dobra robota gratulacje pozdrowienia z Polski
Open up the back of the space 3 inches to let more heat so it will heat the top of the oven so it acts as a broil . It will even out the heat in the.Cooking chamber . Top and bottom of both slabs
how is it holdin up? great video, one of the best out therer, but did the pavers crack due to high heat, dont recall you putting FIRE BRICKS,...where the pizza lays so it dont crack
Thanks for the video. You can try a pizza screen (less than $20 on amazon) like most pizza restaurants use. If the top gets close to done before the bottom gets done you slide it off the screen onto the stone just for a bit to brown up the bottom. Easy peazy. Did over 10 years in the pizza biz....keep trying until you perfect your technique on your stove. Have fun.
Ok I am so grateful for this idea!!! So use the screen instead of the middle stone piece?
@@citygirlmeetsfarmboy When you pound out and stretch your dough you put it on the screen. Don't push the dough into the screen, just lay it on there. Then put your sauce/cheese/topping on it. The screen with the dough will go on the stone piece. Its almost like a pan but made of mesh. As your pizza is cooking it keeps the dough off of the hot surface but close enough to cook it. If the top of the pizza gets done before the bottom gets done to your liking, you can remove the pizza from the screen and place the pizza directly on the stone for just a little bit to finish the bottom. Here is a link to the screens...the same company makes all different sizes too. Hope this makes sense. Let me know if I can help. smile.amazon.com/New-Star-Foodservice-50677-Commercial/dp/B00EAXVURK/ref=sr_1_8?dchild=1&keywords=pizza+screen&qid=1603895496&sr=8-8
Enjoy
Use a ceramic pizza stone. I use it all the time. Perfect pizza every time. Keep stone in oven when starting fire,,,so that it slowly warms up.
It looks like you need to open up the back more to let more heat out of the back and cross the top of the pizza to prevent the bottom from burning.
You might consider buying a large kiln shelf to span that distance instead of cooking your dough on concrete. Common pizza stones are made of the same material, but far thinner (and not as durable). A kiln shelf would get good and hot much quicker b/c might be approx 1" thick, and there would be no seam to contend with either.
Nice! Get a pizza peel and make your own dough, it will take it to the best level congrats!! Thanks for sharing
Thank you so much!
The store bought dough has sugar or molasses in it to help caramelize the crust because home ovens don’t get to 800 degrees. Make your own dough.
Thank you so much for this!
@@citygirlmeetsfarmboy I was going to say something similar; the pizza you are cooking is designed to cook for (I'm guessing) 20 minutes in a 400º oven... whereas your pizza oven is probably running closer to 750º. A Neapolitan pizza will cook in one of these ovens in a couple minutes, so make your own Neapolitan dough, get your oven up to temp, and have fun experimenting. Thanks for the video!
Get that fire going faster by using small bursts of a leaf blower on the wood. Partially block the opening with a wide snow shovel to prevent embers from blowing around
Thank you so much for this idea!
I did this oven works great but I used a pizza tin when I did it, made the bottom crisp but not black I also used a oven shelf so I could get another one on top 2 pizza at same time just swap then around half way took 10 min cooking
I would love to see what you did! And the changes you made. Can you email me a photo? Citygirlmeetsfarmboy@gmail.com
I recommend putting metal sheet and cook on it . It allowed u to control temperature better. It is more predictable than concrete .
Are the pavers and bricks some kind of special heat resistant? I have heard of pavers cracking under intense heat.
CORNMEAL!! Get the pizza dough a little off the cooking surface and check frequently for browning. Also, when the bottom is done and the top is not quite done, put the pizza peel under the pizza and lift it, INSIDE the oven, to touch the toppings to the hot underside of the cooking chamber.
Thanks for the tip!
I made a similar style oven but my fire was about 7 layers lower than the stone my pizza cooked on and my bottom never burned. Yours might be too close to the fire. I also just let a big fire burn down to coals and just added kindling between pizzas to help maintain the heat. Mine was on the ground and I love how you raised yours up. I think that’s my next move. Thanks for the video!
I like that idea!
Amaru, I appreciate this insight and I will look into moving my base layer. Thank you so much for stopping by!
Excellent video. Thank you for sharing it
Glad you enjoyed it!
Nice video.
You mentioned that you saw parts of the design on other videos. I think you should add links to the videos that inspired you to make this. It's the moral thing to do and will also attract more traffic to this video.
Neapolitan pizza js cooked within 90 to 180 seconds. Make the dough with high hydration, use strong pizza flour, no sugar, honey or any molasses, and cook it for 90 seconds and it you will get wonderful leopard crust. If the pizza is not cooked on the top after this time, use the pizza peel to lift it and cook it above surface while you're holding it in the air.
Good luck!
Thank you so much! I wrote all about the people who I learned from in my blog, but that is a good idea to add it here!
Bit late response. Read some good feed back.
I wanted to let you know. So the pizza doesn’t burn. Let the fire die down to get temp around 400-450 and pizza from papa Murphy’s should cook in about 15-20 minutes. Great video by the way! Oh... if you don’t have one.. get a digital temp gun. Harbor freight about 30 bux or so.
This is a great tip Carlos and I will look into getting a temp gun! Thank you!
Maybe moving the fire of the center to the sides and allow the hot coal to cook the pizza vs the fire. Just a thought. Loved the idea of not having to make it permanent. Thanks
Great idea! I so appreciate you mentioning this!!
test out with one more layer with bricks on the burn chamber or switch to charcole
Bonjour ! Nice job, but you should check the temperature of your sole... It's possible that if you are at more than 450/500° C, you will burn the bottom of the pizza... You can also use durum wheat semolina, under the pizza and rotate it regularly to prevent it from burning ! Because, a pizza can be cooked in less than 2 minutes, if the stone is very hot ! You can also use a pizza stone, by putting durum wheat semolina between the pizza and the stone;
you can wet the bottom slab with water, just spray some on and it will lower the temp and stop it burning from the bottom
I never thought of this - thank you!
I'm glad you said you were gonna make your own pizza dough because I wouldn't see the point in this with making your own dough
Put cornstarch on the slab to separate the dough from the concrete
You state the back top lvl allows airflow, this could be your problem heat will take the most direct route so you are not get heat to cook top of pizza.
Use thermostat to check the heat on top bricks front and back, I would think back bricks are getting some heat but limited and as you move to front it will get cooler..
Close off airflow to the back top this would force air threw pizza oven area and allow top of pizza to cook..
This is a great suggestion - thank you!
I would hang out with these people for sure.
You have to turn the pizza every 2 minutes for even cooking if your cooking it for a total of 8 minutes and I would turn the pizza about 4-5 times and it should be cooked evenly, if that makes sense? Nice oven!
Cook over embers.. the flames produce to much heat also add in a door flap it will regulate your heat a little better
I so appreciate this - thank you for sharing!
If you create a small lip hanging down over the fire area it will capture more heat and send it up through the back and create more air movement. Do the same to the top and it will create a hot area to finish off the cheese melting and browning when you raise the peel up.
great tip. how would you create the lip to hold in the heat / airflow? do you have an example?
So with their design it would be hard unless they doubled the size of the oven. But take a traditional domed oven shape that holds high heat in a pocket above the oven. With this design you could with a similar size oven just double the height of the upper deck cooking surface by ripping one or two of their long pavers with a demo saw into strips. Use the strips to raise the outer edges and because you’re not using solid pavers it would create the heat holding pocket in the gap in the middle. I would do a double height of strips to make a safety spot so you’re not slamming your cheese against the roof of the oven.
@@afiblacksails23 is this like making a squared dome shape?
Basically a smaller, cheaper design for a half barrel style oven (squared dome). I made one for relatively cheap out of field stones and slate and started with a wooden half barrel that I made by bending green brush sticks and small tree branches that I later burned out of it after the mortar set. I coated the inside of the dome with clay ( about 2 inches thick) that I dug out of my yard and used bagged concrete mix for the outside and allowed it to set before I burned out the inside and checked for cracks. Turned out great and I’ve had it up to 500 without issues.
@@afiblacksails23 great ideas. 500C or 500 F ?
The bottom surface is to hot and the top is to cold, you have a grill more than an oven. so you need more hot air moving to the top. once its real hot and the wood burns down some, move the coals to the sides so its not directly under the pizza. even move coals to the top slab. Also make a door for the top. once the heat is balanced right it will cook real fast so check it constantly and rotate it.
These are great tips, thank you so much for sharing these with me!
Trying this soon, but adjust the budget to $500. Thanks for posting and including all the details!
I made one similar to your design and kept burning the crust. Then I changed the oven floor to a one piece brick cause there was too much heat and smoke coming up between the bricks. Now I have perfect pizza
Do you think that it would help by putting a pizza stone in the top compartment
@@ChrisZ901 yes it would
Awesome! Do you get equal cooking at the top and bottom? How long does it take to cook one pizza?
@@damjanmarkovic452 I get equal cooking now and it takes between 15 to 25 minutes. I start checking the crust at 15 minutes
Have you tried baking bread in it yet? Something like a naan or other flatbread may do rather well in this kind of oven.
That is a great idea!
esta bonito el horno porque se hace y se deshace y calienta bastante porque es de ladrillos
So I’m just wondering, did it last? Did the bricks crack after time?
Yes! It’s been up for years!
That’s because the crust is already cooked before they put the toppings on u have to do that with a regular oven because the temperature isn’t hot enough to cook both at the same time conventional ovens at most get p to 500 degrees and fresh pizza cooks at 800-900 degrees (thinnish crust) for 45 secs to a minute 15 use a pizza sheet if u need it so u don’t burn the bottom and a turning peal
What went wrong with first one is it’s a frozen pizza it’s meant to be cooked at the temp recommended it burnt the bottom mostly on the second one because the stone is getting closer to 800 degrees
Ur whole build scares me I know u got this idea from chef step and thought u could make a better build if that exposed metal cracks from the heat and weight the center bricks on the ceiling and where ur pizza sits will fall in
Use the 2 concrete slabs or turn it the other way
how hot can it get in an hour? thanks
The top metal bars will end up bending from extreme heat because they have a very heavy load on them.
How much time in average it require to cook a pizza ?
I made a stacked brick pizza oven like this with a slab of bluestone for the cook surface.
The whole thing was close to these dimensions.
At just under 500° the bluestone exploded.
I’ve read in multiple places that concrete pavers are also dangerous in this regard.
Direct flame like that is risky.
I wonder if you had any problems.
Cheers.
Just did the same with bluestone pavers. Was afraid of cement. Many small explosions and it was scary. What to use instead?
@@crishamilton6678 I see these guys using cheap concrete pavers and I just don’t trust it. There are some designs out there that recommend using metal slats to support firebox brick instead. I might try that.
@@littlebob6962 ii just had a brainstorm. I looked up Kiln shelves. You can get all different sized. Not expensive. A 16x13 was only 30 something bucks. That might be an option
Probably work better with fire bricks and a ceramic pizza stone.
I was concerned that the bricks would explode. Fire brick are more expensive but safer to use.. I'd put the Fire where the pizza is (off set the wood fire) and for sure make your own dough let it rest for 24 hour minimum before making pizza with it
The steel braces will eventually will warp from the heat and sag in the middle
Thank you for telling me this! I will watch for that.
Hey guys, could you do an update on this pizza oven. love your design.
Yes!! We are working on one this fall!
Do you use fire bricks or was the bottom made out
Thanks .
You can use charcoal.
I would just leave the brick the pizza sits on completely off the back wall, 3” or so all the way across. I don’t think the little gap is enough draw to pull flame up to the top chamber to cook the top of the pizza as fast as the bottom will cook. Really the pizza should cook in a minute or two in a wood fire oven like that.
Thank you for this! I am still learning as I go and I appreciate the tips!
Great job guys. However, I chuckled when I heard her say “ what did we do wrong”. What you did wrong was using the awesome high heat from your beautifully made pizza oven using a preservative loaded store bought pizza instead of the rewards making your own dough. Why would you need 700-1200 degrees to reheat frozen pizza? I don’t get it,
700 degree oven can cook store bought pizza just fine.
Get a lid to cover the pizza oven.
Cook for 5 min to 8 min when it first start at 500 degree. Or 2 to 4 min at 700 degree.
Turn the pizza every so often to prevent one side being charred. The side that face the air vent has highest temp. The oven side with the most wood also has the most temp.
Yes you right. Store bought pizzas cook slower. Need to make fresh dough pizzas for high heat ovens. Store bought pizzas are much thicker than a home made pizza so it naturally takes longer to cook at lower temps. The funny example for the TV and movie dads, a turkey, we’ll say takes 4 hours to cook at 350’, so let’s cook it at 500’ for less time 🤔..ooh look can you say fire extinguisher 😂😂😂😂
Also, your base could have been made with inexpensive cinder blocks.
over heated .Few more outdoor cooking sure will enable you to have much insight in to temperature control over live fire.
Thank you for this idea!
If you just use big cinder block (70c a peace) for a platform you will save half the money, and just use 50c clay bricks to cover, total bill was $70
I so appreciate this! Thank you!
Hi what sizes do you recommend? Do you have a picture or video of yours please? Are these you recommended fire and heat resistant? thanks
@@djfernandovon here I uploaded a video ruclips.net/video/0JaJt9eq0eI/видео.html
Honestly I didn't expect this to make such good pizza, it's like a million time better pizza then with any oven with pizza stone or pizza steel
i think if u add 2 more layers of bricks to raise the pizza oven part above the fire it would work better.
This is also a great idea, I need to try this!!
Can you bake sourdough bread, maybe in a pan with a lid.
So worst case scenario a brick or stone might crack...or crumble...but not explode? If I read your blog post update correctly? It was erroring out on me when I tried to post a comment...
Yes, even though this was built as a moveable oven and not for long term - spalding can happen. In my blog post I link resources to understand this better as well as options for fire brick and basalt. My research included sources that SWEAR it will explode but then other sources who did research and it will only crack. So I tried to share both so members could decide what is best for them. i hope this helps!
Doesn't the concrete slab crack because of the high heat?
Yes! I learned this later and updated the blog with all the details!
Whats the link for your blog?
what is the material of the slab used in the pizza oven?
They used standard bricks, but firebricks should be used as they won't crack as easily.
All those bricks on the bottom mean you have built more of a heat sink than an oven...
I'd use only 1 layer of bottom bricks so you aren't building a huge heat sink.
Also, to deal with the airflow (smoke) try to find an adjustable system if you can - maybe use a slab as a door, to limit the front air gap (actually increases hot-air flow) - it's a balancing act.
These are such great ideas that I can't wait to try. Thank you sooooo much!
🥰
I'm thinking put your pizza on an unheated pizza stone then both into the oven. The stone will rise in temperature crisping the bottom while the top cooks.
I’ve tried that…it doesn’t work.
@@tedschmitt178 what worked for you?
Must be preheated oven, when around 450 Celsius, 60-90 second in the oven and it's ready to eat.😉
@zoltan no home oven will get to 450 celcius.
They get to 450 Fahrenheit. 450 celcius is 700-900 Fahrenheit.
The trick with good pizza is to cook it as little time as possible.
It has to be well-done, obviously. But get it there as fast as you can.
Preheated oven is the only way.
pro home cooks
pizza
Builds oven....buys pre-made pizza for it? THEY WILL HEAT IT AT THE PIZZA PLACE
I was thinking the same thing. If they make the pizza oven I'll make the pizza for them. And bring the beer.
dunno if you guys gives a shit but if you're stoned like me during the covid times then you can watch all of the latest series on InstaFlixxer. Have been watching with my girlfriend during the lockdown =)
@Caspian Eliseo Yup, have been watching on instaflixxer for since november myself =)
Add a pizza stone in your oven
whoa whoa whoa... it was less hot which means it was cooler?
Watching professional pizza makers, when they take the pizza off the pizza tray and put it back on the hot surface, they only leave for a few seconds then test the bottom ( lift it slightly ) and maybe a few more seconds, not a minute or more. You burnt the bottom because you left it too long after you took it off it’s base
Lyle, that makes tons of sense. I appreciate you sharing that with me!
Could it be that the first pizza is all dark and the others cook better?
somehow I did not catch how long it takes to heat the paver upon which you put your pizza.
It takes a couple of hours.
How many degrees does this oven?
I haven't checked yet but I will share soon!
A kid will only touch it once….
Cant heat up concrete like that ppl. It cracks
Maybe try some parchment paper or a silicone baking pad to keep the crust from burning? Not sure if it will work or not.
The crust doesn’t burn, but it doesn’t get crisp either.
Try putting the fire to the side
Did it work? i wanna see
Yes! The pizza was awesome!
Guy order zio chiro pizza owen can cook on gas or wood fire it is amazing
Yum! Thank yoU!
Cement made from Portland concrete isn't the best thing to be heating up and cooking food on.. get some bric
k and fire brick for the food
Yes thank you for this! I updated all of that on the blog post!
I appreciate this so much, thank you!
Probably there's more sugar in store bought so it would have more tendency to burn
You should use clay bricks instead of concrete.
Agree! This is all explained in the blog post
Make your own pizza!!! You'll be way happier!
Did you tried to make bread with it ?