How to Build a Brick Oven for Pizza

Wood-fired brick ovens serve as the perfect cooking environment for making delicious old-world pizzas. Many ancient cultures recognized the unique flavors that are brought out in foods prepared in specially built high-temperature baking chambers. Once the exclusive domain of the affluent, authentic brick ovens are now accessible to anyone with a modest budget and a small degree of construction aptitude.

Designs and Materials

Brick ovens are available for purchase in kit form or can be designed and built from the ground up. In either case, it is important to acquire or create a basic plan that will outline the dimensions of the oven and identify the individual elements. While the actual construction of the project will vary somewhat by the design, a material list will usually include the following common components:

* Concrete

* Firebrick or soapstone

* Refractory clay or mortar

* Angle iron

* Cinder block

* Cement backer board or pavers

* Polystyrene insulation board

* Threaded rod and angle iron

* Flue, liner and cap

Building the Oven

Once the plans are complete and the materials have been purchased, the actual construction phase of the project can begin.

In colder climates, the foundation should be dug deeply enough to avoid frost penetrating the slab.

* Creating a Base: The base is usually constructed using concrete, but other materials such as rocks and mortar can also be used. Sand and gravel are acceptable, as long as they are tightly compressed to avoid shifting over time.

* Pouring the Slab: A rebar frame is first constructed prior to the actual pour. This provides stability and will also help prevent future cracking.

* Forming the Stand: The sides and center walls of the stand can be erected using fire resistant masonry block. The pavers are cut and laid on the top of the stand and used as a base for the fire box. Cement board can also be used as a substitute.

* Building the Oven Hearth: Adhering to accurate dimensions is essential when constructing a viable hearth. It is critical to follow the shape of the slab while allowing sufficient space for the vault. Firebricks are laid tightly upon the pavers, and the back wall is then constructed. The threaded rod and angle iron are fastened in place to assure that the side walls will remain even and snug fitting.

* The Vault: The vault is made using a preformed jig that serves as a base while laying the firebricks. It is important to allow sufficient space for the inclusion of the flue and the cap.

* Sealing the Hearth: Using fireclay, mortar or plaster, the outer shell is created by sealing the firebrick with a generous layer of the chosen material. This process not only weatherproofs the oven, but also serves to help evenly distribute the heat throughout the entire cooking surface area of the hearth.

Cooking Preparation

After the oven is completed, it should be allowed to dry and settle for about a week. From there, small fires should be started and allowed to burn out, progressively increasing the size and heat of each burn. When the temperature is stabilized at around 600 degrees Fahrenheit, it is time to start cooking and enjoying delicious, authentic, wood-fired brick oven pizza!

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