Forums > General Discussion   Shooting the breeze...

Wood fired pizza oven building

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Created by Datman > 9 months ago, 14 Jun 2013
Datman
NSW, 1 posts
14 Jun 2013 12:34PM
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My first post so here goes...........Pizza oven kits are too expensive for me and I had an idea to use ordinary clay bricks rather than firebricks for the dome, as I have lots and can do a little rough bricklaying when pressed. I heard ordinary clay bricks fret under the temperature of an oven and bits of brick drop into your pizza so is it feasible to use a steel dome between the heat and the bricks......I was thinking a large weber BBQ lid might work. It will also help support the bricks as they are laid too. If anyone has an opinion or has used this method can you let me know your thoughts please. And do you need special high temp cement/mortars?
Thanks in advance, Datman

longwinded
WA, 302 posts
14 Jun 2013 10:55AM
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Have been looking at same idea except by using wet sand to make a dome form with wet newspaper on top then packing clay on top to form dome. Once dry dig out sand and "fire" the clay. Plenty of stuff on www for this tecnique.

log man
VIC, 4975 posts
14 Jun 2013 1:51PM
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Hi, this is my barbi. bbq.about.com/od/smokerreviews/gr/aapr072405b.htm

Dead set awesome. It's THE most versatile cooker there is. So I can cook a steak at 750 degrees to get a good sear on the outside and rare on thie inside.

I can cook a 6 hour pork shoulder at 110 degrees. I can do a really good "wood fired" Pizza. I can smoke a fish. Tandoor chicken. etc etc.

It's charcoal fired, which works out cheaper than a lpg barbi. And It'l last a lifetime.

I originally got mine from BBQ's galore but they've discontinued selling them. They've got a replacement called "kamado joe". Looks pretty good too.

**** I'm hungry now!

cisco
QLD, 9236 posts
15 Jun 2013 12:37AM
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Select to expand quote
log man said..

Hi, this is my barbi. bbq.about.com/od/smokerreviews/gr/aapr072405b.htm

Dead set awesome. It's THE most versatile cooker there is. So I can cook a steak at 750 degrees to get a good sear on the outside and rare on thie inside.

I can cook a 6 hour pork shoulder at 110 degrees. I can do a really good "wood fired" Pizza. I can smoke a fish. Tandoor chicken. etc etc.

It's charcoal fired, which works out cheaper than a lpg barbi. And It'l last a lifetime.

I originally got mine from BBQ's galore but they've discontinued selling them. They've got a replacement called "kamado joe". Looks pretty good too.

**** I'm hungry now!


I saw one of these at our local BBQ's Galore and was quite fascinated with it. How hard is it to learn how to cook with it considering I am quite a liberal minded person.

Recently I bought a Weber Spirit Classic with an electric spit roaster accessory from a mate leaving the country. He had only put one bottle of gas through it and the price was an irresistible bargain.

First cook was an Aldi chook on the spit which was delicious and moist. Second was a pork rolled leg roast with vegetables and the crackling was just the best.

Third cook was chicken satay sticks which were great, followed by rump steaks which weren't so good.

I am thinking that hooded cooking of steaks is not necessarily as good as a simple open hot plate. Any opinions or advice welcome.

TurtleHunter
WA, 1657 posts
14 Jun 2013 11:45PM
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keep practicing cisco I love steaks on the webberQ but it needs to be hot and quick. I preheat it and whack em on for six min each side.

log man
VIC, 4975 posts
15 Jun 2013 11:18AM
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Select to expand quote
cisco said..

log man said..

Hi, this is my barbi. bbq.about.com/od/smokerreviews/gr/aapr072405b.htm

Dead set awesome. It's THE most versatile cooker there is. So I can cook a steak at 750 degrees to get a good sear on the outside and rare on thie inside.

I can cook a 6 hour pork shoulder at 110 degrees. I can do a really good "wood fired" Pizza. I can smoke a fish. Tandoor chicken. etc etc.

It's charcoal fired, which works out cheaper than a lpg barbi. And It'l last a lifetime.

I originally got mine from BBQ's galore but they've discontinued selling them. They've got a replacement called "kamado joe". Looks pretty good too.

**** I'm hungry now!


I saw one of these at our local BBQ's Galore and was quite fascinated with it. How hard is it to learn how to cook with it considering I am quite a liberal minded person.

Recently I bought a Weber Spirit Classic with an electric spit roaster accessory from a mate leaving the country. He had only put one bottle of gas through it and the price was an irresistible bargain.

First cook was an Aldi chook on the spit which was delicious and moist. Second was a pork rolled leg roast with vegetables and the crackling was just the best.

Third cook was chicken satay sticks which were great, followed by rump steaks which weren't so good.

I am thinking that hooded cooking of steaks is not necessarily as good as a simple open hot plate. Any opinions or advice welcome.


Haha, nice Cisco.

I've found it pretty easy to learn really. You've got to do a bit of prep though, just thinking about how you're going to cook......because there are so many ways to cook.
So with steak you need a hot fire. I go 750 degrees, so that means 2 minutes on each side then 2 minutes on a cooler spot to get the "doneness" right. That gives you a char on the outside and pink/juicy on the inside.

I forgot to add, THE best wok burner ever. So you just put the wok straight onto the charcoal and 10 seconds later you've got red hot.....perfect. So you can seal and sear without stewing. YUM

worrier
WA, 695 posts
15 Jun 2013 12:48PM
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Hey datman.
bricks for pizza ovens generally have a higher alumina content to stand the heat. Same with the mortar. If you are keen to build your own go to one of the refractory companies to get the proper gear. Plen ty of plans on the net. There are also high temp concretes and insulation concretes from these guyz. You can make a sand moud and then concrete or brick it and then dig out the sand. Look up refractory suppliers in your area.
W

Simondo
VIC, 7909 posts
15 Jun 2013 4:29PM
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My brother-in-law built the best Pizza Oven of all time. He's a "Pit Builder", so he has the concreting and bricklaying, and rendering skills.

He even has this cool Lazer Temp Gun. You shine the red lazer on the target, and it reads the temperature.
From memory, burning red timber ember coals are 650 degrees, and the floor is about 320... and the the roof parts can be at around 360...

Cal
QLD, 1001 posts
19 Jun 2013 9:26AM
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TurtleHunter said..

keep practicing cisco I love steaks on the webberQ but it needs to be hot and quick. I preheat it and whack em on for six min each side.


12 min steaks, hot and quick? either they are awesome huge steaks, or you like your meat rather dark Im thinking?? (third option, our definition of hot is rather different!)

TurtleHunter
WA, 1657 posts
19 Jun 2013 4:16PM
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Select to expand quote
Cal said..

TurtleHunter said..

keep practicing cisco I love steaks on the webberQ but it needs to be hot and quick. I preheat it and whack em on for six min each side.


12 min steaks, hot and quick? either they are awesome huge steaks, or you like your meat rather dark Im thinking?? (third option, our definition of hot is rather different!)


not that big only 500 gram or over 2 finger thick. But yeah the webber Q probably isn't as hot as some of the gear you guy's are using

Legion
WA, 2132 posts
19 Jun 2013 5:57PM
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log man said..

... this is my barbi. bbq.about.com/od/smokerreviews/gr/aapr072405b.htm ...


cisco, we've got one of these as an alternative to the BGE: www.primogrills.com.au/

dusta
WA, 2817 posts
19 Jun 2013 6:18PM
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create an account and read this thread

forums.overclockers.com.au/showthread.php?t=807873&highlight=pizza+oven


you might not even need to register

gazman2
VIC, 104 posts
20 Jun 2013 12:47AM
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Gday
just finished building my pizza oven.If your after ideas try the website site www.woodfiredpizza.org.alan scott wrote a book with plans for these ovens.Please bare in mind that I have never laid a brick in my life and that after doing this project I can honestly say that all brickies are over paid.Only joking.
Great ovens ,give it a crack



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"Wood fired pizza oven building" started by Datman