Picture of BBQ Pizza Dome
Although I have been using my gas barbecue (Grill) for making pizza for a while, there was always something lacking.

The spring in the crust was not as good as it should have been and no amount of experimentation in dough recipes seemed to be giving me all the results I wanted.

I needed a oven that would produce high enough temperatures which would cook the pizza in under 5 minutes. A brick oven seemed the best way to go.

Nirvana seemed to be a wood fired brick pizza oven.

I did not want to buy or build a traditional wood fired pizza oven, as this was overkill for the amount of pizza we make and eat in a year, even with the occasional pizza party.

Thus I began my quest to construct a simple but effective way of getting a hot oven and give me the results I was looking for, all this without sending me broke, or having to keep stocks of hardwood on hand to fuel the oven.

The dome shape helps to focus the heat from the BBQ and also retains heat within the bricks as well.

The pizza cooks in multiple ways. The base cooks mainly from the heat of the bottom stone, the top cooks from the radiated heat from the dome itself, and the hot air which comes from the back of the oven and through the front and then escapes through the small gap in the BBQ hood.

pjgardens5 years ago
When I first saw this I thought you had used a piece of chimney flue with the bottom cut off. I wonder if that would work or is it not dense enough to hold the heat?
maven pjgardens3 months ago

I had the same thought. Would flue tile work?

You Sir, are a genius ! i have been wanting to build a pizza oven for ages now but kept putting it off due to the amount of work involved. This has solved that problem, well done.
godbacon4 years ago
great Idea! you can still use the grill in the conventional manner?

Most would still be building the foundation for their oven while you enjoy a slice.

Thanks for the photo of the bottom of the pizza. That is the true test of method and crust recipe.
Oh and I especially like that you use a rack to cool it, I have a perforated pizza pan I drop them onto on a rack, when doing Sicilian I use the big cake cooking racks. then onto a cutting board, off the board on arack to keep bottom from too much sog. Drying the mozzarella for a day yields better oven results.

I will be stopping by later for a slice I will bring a jug of red and a case of cold ones, even a diet Pepsi for me, the driver!!!!
awesome, I just lined my BBQ with fireplace bricks, I have even cooked fruit pies in my Webber Grill.

You can make this same insert that fits INTO your house gas oven. Preheat 30 minutes at 550 degrees and party on!

you could do a layer of bricks above a rack and one as the cooking floor since they may be cheaper then a pizza oven tile (they are hard to get, fire bricks are not)..I love this idea , also if you have acess to clay pipes (red clay outta ohio) you can cut one in half, not as much mass but they work as well, you could slather on 2 inches of castable to have a thick shell, but this is too annoying to do. For an outdoor oven box (fixed in place)you could do this or th epipe parts and back fill with sand. Firing time is huge maybe two hours. But you could do bird pib cow and pizza.

For straight pizza domes are better, for other items barrel ovens are perhaps better.

This a winner. Loved it

compatta4 years ago
could you list where you bought the refractory oven tiles? this would immensely help others to find this material.
compatta4 years ago
How long did it take to cook the pizza on the grill? Would you happen to know the air temperature or the stone temperature?
mdub (author)  compatta4 years ago

I cook at 360 Celsius / 680 Fahrenheit.....takes 30 minutes or so to get up to heat on full.

Pizza cooks in approx 2 minutes at that temperature, depending on toppings.

bigme5 years ago
Bravo Sir! Nice work, gives me the kick in the pants I need to build my own. My only reservation is the size limitation. I see your cooking stone is only 300mm x 300mm or just under 12"x12". The stone I use in my kitchen oven is 15" x 16" and many time I wish it were bigger. Beautiful outdoor oven.
l8nite6 years ago
nice instruc, great build! Do you think the dome shape helps somehow? I mean the shape itself not the enclosure, wouldn't a flat top work?
mdub (author)  l8nite6 years ago
Yes a flat top would work, but you would need extra steel support for the top. However the dome is self supporting so long as the sides don't move. I also think the dome looks better than a flat top.
cammel86 years ago
Awesome work... just have one question.Do you put the pizza in or on the dome?
mdub (author)  cammel86 years ago
To answer your question, the pizza actually cooks on the 1 remaining refactory tile which was not cut into strips. You position the tile under the dome and it sits on the metal frame. I guess that i should have shown the pizza cooking so you could see it in action.
lemonie6 years ago
The brick-work arch is beautiful. Are you cooking the pizza on the slab I see in step 5 or does it rest on something else? L
mdub (author)  lemonie6 years ago
Yes, the pizza actually cooks on the 1 remaining refactory tile which was not cut into strips. You position the tile under the dome and it sits on the metal frame.