Wood Fired, Stone Baked, Pizza Oven

Introduction: Wood Fired, Stone Baked, Pizza Oven

About: Ex IT Project manager, completed several barn conversions at our property, now retired with more time to tinker

Having decided to make a pizza oven there are a few things you need.
Solid base to build on.   It ends up very  heavy!
I used concrete blocks and then made a steel frame and poured a concrete pad on top.
In the middle area where the base of the oven will be I a poured a concrete/vermiculite base about 30mm thick to act as insulation for the stone.

next step is to create the chamber

Step 1: The Chamber

The all important chamber stores the heat and focus's the heat from the fire onto the floor where the cooking will happen.

For this I used Blue engineering bricks, type A are the only ones good for this sort of heat, you don't need firebricks (they cost lots)
I used about 200 bricks, got them for about £60 off ebay

the mortar needs to be high temp, so a mix using terracotta clay sand and cement was used, it goes off but gets harder when fired.
as you can see i created a form using hardboard and ply. I bought the clay from a kiln/pottery suppliers. It needs to be high temp firing.

As you can see from the second 2 photos I have created the chamber then used regular bricks backed by firebricks to make the opening on the front, I used a form for this brickwork as well.

There is a special dimension for the opening, The height of the opening needs to be no more then about 70% of the height of the chamber otherwise smoke comes out and it needs to be wide enough to allow good access.

Step 2: The Surround

Surrounding the Chamber you need to insulate. This is very important!

For this I built a regular mini brick wall about 40mm away at the base around the chamber.

once complete the void created was filled with 4 large bags of vermiculite grains

This is important as you want the heat to stay in the oven not leak out.

I wanted the oven to look like a little house so used some old timber to make a roof frame
the clad that in OSB, battens and tiled it.  I had the dragon laying around for 5 years, finally a use for it!

use anything you can find, I used bits of tile, old terracotta bits and bricks found around the place.

Step 3: Stone Work and Testing

The last job was to cut some stone we had left over from the house build floor to cover the base.
Inside the slabs are not stuck, just laid so they can be replaced when burnt out

I left an overhang at the front and sides and there is enough room to pull the pizza out spin it and put back in

I finished the front of the roof bits of wood lurking round the place 

I left the ridge tiles loose so could top up the vermiculite.

Put a flue on and fired it up

check the results pretty good  :)

Step 4: Learnings

Ok first point,  don't build the wooden roof too close to the flue,, first test resulted I smouldering timbers, oops fire in the house!

Fixed by moving the timbers at last 6" away from the flue

The flue started as a 4" pipe, this was too small, then used ceramic flue liners,  these have all cracked.

so next I will replace it with stainless twin wall flue when I can get some.

where you make any frame for a form, make sure it comes apart and drops away from the arch otherwise you will have to get the big hammer out!

lastly make it as big as you can fit even though mine is big its still only really good for about 2 or 3 large pizzas at a time

ping me a msg if you have questions

Enjoy your al-fresco dining with friends.

Oh the greenhouse has the same 12v dc lighting system as my house,  all solar, see my other Instructable

Have fun       ...  Rob

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    7 years ago on Introduction

    Thanks for the feedback guys, so over a year of use now and we have it down to a slick operation, we have some SSteel staging as a prep table and roll out the dough and then let the guests put thier own toppings on, good fun with about 6-16 people. I have installed twinwall flue andthat works great, only issue is the wearing of the oven bas stone, this was 25mm turkish linestone, and although tough it has started to de-lam in places due to the heat. I will be looking for Granite counter top off cuts to replace it at some point. other than that its a great asset.


    7 years ago on Step 3

    nicest looking wfo that I have seen. It has given me inspiration to make ours in a similar style, so thanks for posting

    What an awesome build! What "tool" are you using to slide the pizza in and out, it looks pretty big?


    Reply 8 years ago on Introduction

    I bought a 12" pizza peel , there are photos of it in the last pages, the original one was just thrown together to test the oven prior to it arriving, you also need a hook and something to shove things about and a brush on a stick is very useful but it needs to be natural bristle not plastic as you use it to clean the oven floor between pizzas or after moving the ask about, even then it singes a little.


    Question 1 year ago

    Hey Rob, Looks great, I've just started my WFO build and am also doing this 1/2 oil drum shape rather than the dome style which seem more frequent. Are there any advantages of this, or the other, that you're aware of in hindsight. Also did you do anything to deflect the heat back downward, like the dome ones do, rather than if just going straight up the flu?
    I opted for 1/2 barrel shape for capacity really but am not at the point I can't change my mind yet!


    Reply 1 year ago

    Im quite happy with the size and shape, If i built another o would go larger but same design, the long arch is a good design and reflects heat well. whn the soot on the roof goes white is blistering hot and ready to use


    Question 1 year ago

    Hi Rob

    Simply a great looking oven. Well done. Would you mind providing me or uploading the internal dimensions (L x B x H) of your oven please?



    Reply 1 year ago

    The Base inside is 1m sq the height is .8m