Thread: Wood fired bread / pizza oven

scones would be good to try, soundman. i was going to suggest that you would have to come and show us all how its done when i get the open day off the ground but brisbane is a bit of a long walk home.
as for cooking pizzas: there is no hard and fast rule. what i find is that the characteristics of how the oven is burning dictate whether you cook directly on the tiles or if a tray is to be used. the first pizzas spend most of their time on the tray as the floor is so hot but get put on the tiles to crisp up. the tray time lessens as the oven cools down over the course of a session. the last time i fired her, the fire was in the center of the oven as usual to kick things off. once the oven heats up to temperature (the bricks at the top of the dome are hot enough to burn the soot off - colour change from black to white) and i pushed the coals to the back of the oven to begin cooking, the 300x300x45mm clay pavers on the floor where the fire had been were glowing red! very impressive. only bummer is at those temperatures, a pizza base will weld itself to the floor in about 2.5 seconds fllat! so as you can see, its very variable. something i like actually, as you learn something new every time you use it

Originally Posted by martrix

Brilliant job Mikm! I am green with envy, and I have a huge case of F.O.M.O!
When I get a house, a Wood Fired Pizza oven will definately be a priority in the design plans...............................mmmmmmmmmmmm..............I can smell that pizza from here..............

cheers, mate.
maybe you could use an idea i had that didnt quite work out for me...
its a bummer that my retaining wall holds up a driveway and so i cant use the space on top, but i thought what would be really cool is to put a hot tub above the oven (perhaps off to one side - there'd be a lot of weight in all that water) and install one or more of those water jacketed flue sections they use on coonara type wood heaters to heat the water. imagine that, sucking down wood fired food of some description while soaking the bones....

Originally Posted by mikm

cheers, mate.
maybe you could use an idea i had that didnt quite work out for me...
its a bummer that my retaining wall holds up a driveway and so i cant use the space on top, but i thought what would be really cool is to put a hot tub above the oven (perhaps off to one side - there'd be a lot of weight in all that water) and install one or more of those water jacketed flue sections they use on coonara type wood heaters to heat the water. imagine that, sucking down wood fired food of some description while soaking the bones....

So now we are going to be eating pizzas in your hot tub??

Al

Originally Posted by ozwinner

So now we are going to be eating pizzas in your hot tub??

Al

nah mate, sadly my mad plans for world domination involved the tub heating using a thermosiphon (cant be bothered with a pump to put it below) which means putting it where i park my car. swmbo would not be pleased!

Hi all, I`m searching for some plans/drawings for a Wood Fired oven for my back yard ,can anybody point me in the right direction? Have been searching now for about 3.5 hrs and nothing I`ve seen so far really get`s me hot ...so to speak..lol
Came across these threads and thought you guys might have some ideas.
I know this is in reply to a very old thread. ...but I`m an old brickie lmao!
regards
brickyau

Yup. Go here.
Forno Bravo Forum: The Wood-Fired Oven Community - The Pizza Oven Installation and Cooking Community

They have free plans for a couple of different sizes.

The Free Plans are here.
Brick Oven Plans | Build an Italian Brick Oven

There is a bloke who posts there called Johnny the oven man.
Forno Bravo Forum: The Wood-Fired Oven Community

He is in Melbourne & has some of the harder to get bits.
Here is his web site.
Refractory & Ceramic - (03) 9560 4477

I have had both bread and pizza done in one of those. Do not recall what the plans were or where they came from. The key point seemed to be a very sturdy and elaborate wooden form around which the oven brick and mortar layers were laid. Then, when all was said and done and thoroughly dry, he set fire to it all. Perhaps that's commonplace but was news to me.

Do you ever get a chance to watch the English chef = Jamie Oliver, in his "Jamie at Home" series? I'll bet that domed brick oven in his garden cost thousands.

take heart chaps.....if you've got a taste for wood fired pizza but ya havn't got the space, time or money for one of these big ovens.

Go and buy ya self a big cast iron camp oven and do ya pizza in there...all you need is somewhere to light a decent fire.

cheers