Quite often people choose to build their oven themselves DIY , however there are many specialist oven builders who can build your oven for you. If you want a list of skilled local contractors you are welcome to contact us and we can make some recommendations for you.
For more info feel free to contact us and we will be happy to answer any questions you may have. Skip to content. Another great feature is that the heat is released more evenly and slower meaning that you are less likely to flash burn breads, pastries, pizza bases etc. Taking these precautions will lower your risk of injury. This block needs to be located at the center point of your foundation.
Cut your blocks to the design specifications. You can use a speed square to mark off where you need to make your cuts and an angle grinder when it comes time to score the blocks. Splitting the blocks requires a chisel. Since this is the base upon which everything else is going to rest, you need to take extra care that the first layer is both level and plumb.
Use landscape adhesive between layers. Use two lines of adhesive before placing a block on top. Keeping every layer level is important, so always check a layer before proceeding to the next. If you discover that a layer is not plumb or level, you can use a rubber mallet to adjust the positions of each block until they all fit into place.
The capstone is the base for your outdoor pizza oven. Then, place the capstone on top of it. Once again, make sure that your structure is level. Apply the mortar to each brick and then place them down. These bricks are naturally white and made of a type of fired clay. The big difference with these bricks is that the composition of the clay the alumina and silica and the admixtures used allow it to be highly heat resistant, and less likely to crack or flake aka spall. These can come in a variety of shapes, but are solid cored as they intended to really take the heat.
Red clay bricks are the more traditional red house brick. While they also come in many shapes, they are naturally red, have use a different type of clay alumina and silica and admixtures. You might also see red clay bricks in the form of pavers for the road, driveway, or patio. These bricks are not as heat tolerant as firebrick and long use or high heat could cause them to crack or start to flake.
Concrete brick has a huge range of styles and can be found in a great deal of modern construction. Concrete is a very versatile house building material, and can be created with a huge variety of colors, shapes, and patterns. Sizes of concrete bricks can range from a standard brick to a cinder block.
Concrete bricks are made mainly of portland cement, water, sand and gravel, and are poured and dried rather than kiln fired. I didn't need to use any sand on the base as the fire place insulation is flat.
Additionally it is recommended not to place sand or mortar between the firebricks otherwise this can contaminate the pizzas. I purchased refractory fire bricks for the hearth and the dome. I used an angle grinder with a diamond blade to cut the firebricks where necessary.
I soaked the firebricks in water before cutting to reduce dust and to lessen the heat generated. Building the dome is potentially the most risky part of the construction so I wanted to be sure I had everything round and level. I built a tool out of some hinges and steel rod from the hardware store that would allow me to ensure all the dome bricks were laid at the same distance from the center of the oven, and all equally level. I cut a piece of pine board into the shape of the center of the oven and attached the leveling tool to the center.
The wood board would be built into the oven however on first firing of the oven the board would be burnt up so I wasn't concerned. I began cutting and laying the fire bricks to make the dome of the oven while keeping everything level with the tool. The fire bricks were mortared in place using a refractory mortar mix as regular builders mortar is likely to crack under the oven heat.
The mortar mix was 3 parts sand : 1 part Portland cement : 1 part lime : 1 part fire clay. For the entrance to the oven I built a frame out of pine and laid bricks around this support. I continued laying fire bricks for the dome a layer at a time and allowing for a gentle curve on each level. At the top most brick levels I was leaving 3 hours between levels so as to allow the mortar of the previous level to set partially.
After laying the dome firebricks I finished laying the entrance and flue with further firebricks. The flue needs to be placed on the outside of the oven chamber so as to allow the oven to be closed with a door if necessary. I clad the outside of the dome with a vermiculite cement mixture 1 part Portland cement to 13 parts vermiculite about 5 cm thick. The insulation allowed me to create a smooth surface and add additional insulation properties to the oven. After cladding the oven I allowed it to cure and dry for 7 days.
I was really concerned that if I didn't allow the oven to dry completely that when I fired it the first time cracks could form. On the 7th day I slowly started building the heat within the oven over 2 days with small fires.
Eventually I built up the heat to degrees Celsius and tried my first pizza! From a cold oven the temperature generally takes about and hour and a half to get to the temperature required for cooking pizza.
After reaching the temperature however it lasts for ages. I'm yet to build a door as I haven't found the need just yet. Due to the insulation the oven retains heat so well the door wouldn't add a great deal. I might in the future try some longer duration cooking such as roasts, bread or drying fruit that would probably benefit from the door.
I have this project on my radar, I have literally looked at hundreds of diy and pro installs, this one is up there with the best, great job, if you not a brick layer, you certainly could be.
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