You have to build a durable foundation for the wood fired pizza oven, as to support the weight of the bricks and of the concrete countertop. If you follow our step by step guidelines, you will make an eye-catching wood fired pizza oven, therefore all your friends will visit you quite often. In order to make the foundation, you have to use the following concrete recipe: 2 parts cement, 3 parts sand, 4 parts gravel and water, as to obtain a compound with consistency of cream. Ideally, you should pour the foundation at once on the whole surface, otherwise you risk damaging its rigidity. In order to lay the concrete blocks, you have to use mortar prepared using the following ingredients: 3 parts of cement, 5 parts of fine sand and water, as to obtain a compound with the consistency of cream. Continue laying the concrete blocks as we have described above, making sure you check the level of the walls.
The next day, you have to build another formwork for the countertop, as in the image, by using wooden boards. Next, you have to build the formwork on the lateral sides of the countertop, making sure it is perfectly level. Use small pieces of bricks (cut a brick in half longitudinally, and each half again in half by using a we saw) and place them over the circle with a little cement mortar. In this way, when burning the wood inside the brick dome oven, the glass mixed with the sand will retain the heat for a long period of time and it will liberate it slowly. Use a spirit level to make sure the cooking floor is level, and a rubber hammer to align them.
Afterwards, you have to finish the countertop by installing flagstone at the same level with the cooking floor. Start laying the first row of bricks after you have drawn again a circle, in the same manner described above.
In addition, it is essential not to use cement based mortar, as it will not resist to the high temperatures developed inside the wood fired pizza oven. Add the next rows of bricks making sure you fill the space between them with refractory mortar. This construction technique is very old, so you should be convinced it works perfectly and it is quite durable. Starting with the third row, you should lay the bricks at angle, as to begin constructing the dome shaped wood fired pizza oven.
You should also notice the rectangular hole placed in front of the cooking floor, as it has an essential role. Continue laying the next courses of bricks, making sure you tilt them, in order to get a beautiful dome shape. In the front of the pizza oven you can see that we created a space that in short time will become the entrance of the wood fired dome. In order to build the entrance arch you should use a polystyrene board and cut it to the needed dimensions.
In the image, you should also notice that we started to build the chimney beside the wood burning pizza oven. Smart Tip: The smoke will come out from the pizza oven just above the entrance arch, while keeping the warmth inside the brick dome. In this image you can see the top of the pizza oven dome: in the left side you see the place where the smoke will come out, while in the right side you can see the unfinished top of the dome.
Smart Tip: Work with patience and use fire clay mortar, otherwise the dome will collapse when you will make the fire in it. Continue the project by building the smoke channel from the pizza oven dome to the chimney. Don’t forget to clean the bricks by using a sponge and clean water, as later it would be much harder to do it. The brick wood fired pizza oven is almost completed, the only thing remaining to do is to place several bricks over the smoke channel, and to cover the dome with fire clay mortar.
If you have all the needed materials and tools, and work with great care, you can make a wood fired pizza oven in 1-2 weeks, according to your skills and the complexity of your project. Last but not least, you shouldn’t make a fire in the pizza oven for at least one week. Thank you for reading our article on how to make a wood fired pizza oven and we recommend you to check out the rest of our projects. Our pizza cutting board peels are made in the USA from wood materials that leave a low-carbon footprint and ECO-friendly. You can see this cutting board demonstrated in its own video, located on the FG Video page.
It's a perfect length, short-handled peel and it is tapered down to the front of the blade, which allows its user to scoop up pizzas, loaves of bread, etc. You can see this peel demonstrated in our "Peels 101" video, located on our FG Instructional Videos page. The 14" classic wooden pizza peel has a blade that is tapered at the tip for easy movement of the pizza or bread in the oven. The classic wooden pizza peel has a blade that is tapered at the tip for easy movement of the pizza in the oven.

Made in Italy, these peels are of the highest quality and are the lightest pizza peels in the world! In Naples, they make the pizza on a marble counter top and then "drag" the pie from the counter to the peel.
This peel is perforated, which allows most of the flour to fall from the bottom of the pizza, as it is scooped onto the peel, and before it enters the oven. Weighing in less than 1 pound, the peel head measures 13" across and a white anodized aluminum alloy head.
Weighing in about 1 pound, the peel head measures 13" across and a white anodized aluminum alloy head. The perforated peel head measures 14.5" across and has a white anodized aluminum alloy head. These peels are for the classic baker that enjoys a wooden feel, needs a long handle, and who may be tough on peel blades. When the blade (peel head)gets old, or damaged, one purchases a new blade and attaches it to the old handle. This small-headed peel is used to spin and remove pizzas or pans from the oven, or adjust and place logs on the fire.
You can see this peel demonstrated in our "Peels 101" video, located on our FG Videos page, OR click HERE for a short, 1.5 minute video. We have had many calls from people who have taken classes at the International School of Pizza in San Francisco, CA.
See Tony use this peel and our Napoletana peel in this video at his North Beach restaurant. Primarily made to allow for a place to proof breads, or make pizzas on - this peel is also tapered to a point so that you can load it straight into the oven! This handle is a specially-designed wooden replacement handle for our detachable peel heads. You work hard making your dough, and presenting your pizza from tray to plate deserves the best. Neither the service provider nor the domain owner maintain any relationship with the advertisers. Building a wood fired pizza oven is a complex project, but with a little effort you can change dramatically the look of your backyard. Work with patience and make sure you use the right recipes for concrete, otherwise the foundation might crack in time.
Therefore, you should make the wood fired pizza oven far away from any inflammable substances and from wooden sheds (the hot smoke might inflate a wooden construction).
Consequently, make sure you leave a space of at least 100 sq ft (10 m2) around the construction, as to set a table and some chairs.
Therefore, you have to dig trenches (1-2′ according to the soil structure), install a reinforcing structure and pour concrete. In order to mix the concrete, you could use either a power mixer (we strongly recommend you to buy or rent one, as it gets the job done quickly and professionally) or mix it by hand (it will take longer and you need to use your muscles). You should use a wheelbarrow to transport the concrete from the power mixer to the construction site.
The technique is simple: push the straight edge along the formwork (which should be perfectly level), holding it firmly, using zig-zag moves. Use a margin trowel to spread the mortar on the blocks, and a spirit level to make sure the walls are plumb and level. This aspect is essential for the look of your wood fired pizza oven, so make sure you work properly.
Therefore, prepare half a bucket with cement mortar, lay the bricks and mix more if needed.
If you use nails to secure the formwork, it will be very difficult to remove it after the concrete has dried out.
As you can easily notice, you have to raise it a couple of inches from the formwork, by using spacers (or small pieces of bricks). As a general rule, the countertop should be 5” (12 cm) thick, to be able to sustain the weight of the brick oven. We like the traditional dome shape, therefore you first have to draw a circle on the concrete countertop. Inside the circle you could lay shards of glass mixed with sharp sand, as to store the heat developed inside the wood fired pizza oven.
Make sure you pour a layer of sharp sand over the shards of glass, otherwise you won’t be able to lay fire bricks properly.
It all depends on your taste, needs and budget, but the colors and the textures should match with the rest of the materials. In order to obtain the dome shape, you have to cut the bricks in half (as to get 2 square pieces) and lay them using refractory mortar (4 parts sand, 6 parts clay and water).
From time to time, it is better to make a few steps back and look at the dome from distance. If needed, you should cut smaller bricks as to fit into location.Work with patience, as to comprehend and master this technique.

Therefore, you can see the perfect circular shape and the way it looks on top of the cooking floor. After the woods have burned out you should pull there the embers, as to create a hot curtain.
Cut the bricks to the right size, using a wet saw (wear safety glasses and a respiratory mask). The entrance of the pizza oven can vary according to your needs and tastes, but for this small project, we recommend you to make it of about 10”. Our project is more complex as it also contains a cooking stove and a metal sheet oven, which is heated by the hot smoke coming from the stove. It is important to take time to analyze the situation, as to understand what you are doing. If you want to increase the efficiency of the pizza oven, you have to cover the dome with a insulating layer. You can also lay them down in the regular way, but you will use a lot more bricks and consequently, the cost will increase.
As a general rule, for your safety and for a neat look, the chimney should be about 2′ (60 cm) higher than the brick dome.
It might be an expensive and tough project, but you always have the alternative of buying a kit. The handle is 20" long, and a light-blue anodized aluminum handle which cools down quickly. The handle is 47" long, and a light-blue anodized aluminum handle which cools down quickly.
The handle is 20" long, and a light-blue anodized aluminum handle which cools down quickly.
It's manufactured to fit snug so that when attached to the peel head, and used in a hot oven, it maintains a sturdy tool; without "wiggle". If you have the opportunity to eat at Tony's, there's a good chance you will find him turning pizzas with this 47-inch Pallino.
It's manufactured to fit snug so that when attached to a peel head, and used in a hot oven, it maintains a sturdy tool; without "wiggle". They are manufactured to fit snug so that when attached and used in a hot oven, it maintains a sturdy tool; without "wiggle".
In case of trademark issues please contact the domain owner directly (contact information can be found in whois). Making a wood fired oven doesn’t mean you could only bake pizza, on the contrary you can also cook bread and any other food inside the brick dome.
The depth of the footings vary according to the soil structure, therefore you should consult an engineer or study the local building codes.
From our experience, we can assure you that most of them are good for your project, provided you select the ones without cracks or other visible damages. Building the foundation is essential for your project, therefore make sure you pay attention to this aspect. For a small and simple pizza oven, we recommend a diameter of 3′ (90 centimeters), as to be able to bake 3 average pizzas at once. Let the concrete to dry out properly for several days, before filling the gaps with a mix of fine sand and cement.
If you don’t add the sand, the mortar will crack and your wood fired pizza oven will collapse. If you have sensitive skin, then you should definitively use gloves when laying the bricks. Select and use only the qualitative bricks, as the ones with cracks will reduce the efficiency of your wood fired pizza oven.
Pay attention to the shape of the oven, as this would influence the final look of the construction.
In addition, you can use cement mortar to bond the bricks together, when building the chimney.
In addition, you should also consider insulating the brick oven and check out the rest of the project. With a detachable handle, this American-made peel will help you load baguette, bagels, pretzels, and my favorite, Pizza alla' Romana!. The smooth-sliding and heat-resistant plastic handle improves accuracy of movement, and allows ease of operation and accuracy. We can assure you will be amazed by the extraordinary taste of the food and that you will spend great moments together with your family, cooking your favorite dishes. We recommend you to consult a qualified engineer to help you with a plan, according to the soil structure.

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