A brick oven pizza with a real log fire interior is a must for truly good Italian bread, pizza, and several other baked goods. The stones keep the heat for quick cooking, and wood smoke creates a taste that traditional baking just can not match. While purchasing a wood-fired brick oven Pizza of your own is very costly, there’s no reason you can not go but a home. All you need are a few basic types of equipment and a little time.
Instructions To Build Brick Oven Pizza
• Design your oven. A 20- to 30-inch oven floor is the most common but will determine your individual needs, how large baking oven should be. Consider what you bake and how often do you use the oven. Remember to keep the extra thickness of the walls into account. Make a few design drawings of your wood-burning brick oven.
• Build the foundation furnace. You have the option to build an oven directly on the floor, but an organization makes it easier to use and reduces the heat loss. Use brick, breeze block, or delete concrete to create a cube or rectangle about waist height, and a little larger on all sides than your oven. Put your stuff, so that the joints staggered, instead of lining up. It creates a stronger structure. You can dry stack wind block, but a piece of concrete or brick foundation must be cemented. Use a trowel to 1/4-inch mortar apply to each part as you stack it, and scrape the excess for a smooth finish.
• Apply plaster to the foundation. This step is optional but makes the concrete or breeze-block foundations look more uniform. Buy commercial stucco, or mix some mortar with three parts sand to make your own. Cement should be applied in a pair of thin layers with a trowel and should be completely dry before the oven to build.
• Arrange refractory bricks on top of the foundation according to your design sketches. You may wish to make a round oven floor or a rectangle. Space to allow for any masonry brick ¼ inch from the rest. You can replace regular brick refractories, but ordinary brick may crack due to heat.
• Mortar oven base. Remove the bricks one by one, and a trowel uniform ¼ inch layer of mortar on each. Replace every brick, and repeat the process until you have all the brick oven floor.
• Smooth out the mortar. A lumpy hob could damage your food. Use the trowel to remove blobs and glue while it is still wet. Let the mortar dry.
• Lay a course of bricks. Start your walls by placing the first course of stones on top of the floor. Leave an appropriately sized hole in the front, so you firewood and unbaked dough can fit in the oven. Space brick ¼ inch apart, but not immediately mortar. Spend some time until it matches with the drawings adjusting the shape.
• Grout the first row. Apply a same layer of mortar to the side and bottom of each brick, the same way as did the foundation and oven floor. Remove stones one by one and replaced. Mortar an entire course before moving to the next.
• Lay additional courses of bricks. Place bricks so that the seams between them are staggered, a stronger wall. Mortar as you go, until the oven walls are the right height. Every few courses, you use a trowel to remove excess grout, for a smooth surface. Allow to dry mortar completely.
• Construction arc furnace. Fill the inside of the oven with wet sand, and the shape of the top in a circular cylindrical or dome shape. Bricklaying in an arc across the sand to create a ceiling. The wet sand supports the stones into the mortar dry
• Remove sand and Once the arc itself can help, clean sand and spray the inside with water to clean the oven completely.
• Mix the concrete. In a wheelbarrow or other mixing vessel combine a bag of commercial concrete with water according to the instructions. Mix the concrete, to a consistency that can be trowel.
• Build a solid support. The support structure required for some rectangular and cylindrical oven styles. Round ovens may not need this structure. If your oven plans call for the use of steel reinforcement, angle iron or nailed wood to build up a structure to reinforce the concrete.
• Apply concrete. We want a solid layer several centimeters thick on the brick arch. This layer prevents heat exiting the furnace and allows better baking.
• Apply stucco. You can watch your oven more uniform by applying cement. Use the same technique for plastering machines the oven as the foundation for plastering tools. You can also choose to leave the exposed concrete. The presence or absence of stucco will not affect your baking.
What materials are fireproof and thus useful for a wood Brick Oven Pizza?
You build a brick oven pizza, but one time probably so why save on quality? Use proper materials for a good result.
Construction materials For Brick Oven Pizza
Often, both the floor and the vault constructed from stones. It is recommended to use refractory fireclay bricks or at least for the oven floor. Refractory bricks are smoother than red brick which makes it easier to work on the ground. Refractory bricks wear out much slower to use. Also, some types of refractory brick more resistant to thermal cycling in a wood oven. Refractory bricks make faster and more heat than the common red brick if they are high density and keep the heat better fixed. All in all, very much consideration to carry out the entire furnace with refractory bricks. The extra costs compared to that of the overall project finally fall badly.
Avoid using construction material or new material of unknown origin. Recent stone may contain toxic trace mineral or metal salts and are not suitable for the building of a bread oven. Not even to mention construction stones used for an unknown application in industrial furnaces. So do yourself and especially your guests a favor and save not on the quality of the stones.There are also heat-resistant tiles. A tighter floor with fewer seams than possible
Stone is not suitable for the oven core. Stone is a sedimentary rock and does not come into being at high temperature. It is not a homogeneous material that is not resistant to changes in temperature. Stone is, of course, a great material to work with from outside the furnace.
Although it granite is an igneous rock, and more resistant to high temperatures and temperature fluctuations as a stone is to discourage the use of an oven. There are cases of successful application but also of granite slabs jumped into pieces. Granite is, of course, a good material to work with it from outside the furnace.
Soapstone is useful and is often used for real pizza ovens because of its ability to quickly take up a lot of heat and can give off again. Soapstone is precious.
Concrete made with Portland cement is not refractory. The sub-floor (i.e., the top layer of the hearth plate ), and any of the vault coating may well be made of concrete, provided that it is a furnace which is not used continuously or professional. Concrete can further be used to make the foundation of the kiln and also to pour the load-bearing plate which is located directly on the substructure.
Refractory Cement OR Cement
Masonry mortar made with Portland cement is not refractory. Preferably use professional refractory mortar or cement.
There are a variety of ready-to-eat products on the market.
The λ-value of a material expresses the quantity of energy (in watts) passes through an area of 1 m² at a thickness of 1 m per degree (Celsius or Kelvin) temperature difference between the two sides of the plane. This is a material property. The tinier the value, the better the insulation. Dark materials isolate bad. Moisture also affects the insulating capacity disadvantageous. Some examples are in the following table.
material (when dry)
λ in W / mK
super wool 0:05
Calcium silicate 0:06
Perlite or Vermiculite 6: 1 mixed with cement 0:09
Expanded clay granules 0:13
Loam straw 0:15
Ytong (weight 580 kg / m3) 0:17
Please note that the data values are indications. The value may be different for a specific material and a specific temperature. Thus, the insulation value of straw loam example, very dependent on the amount of straw (and the trapped air bubbles). Fine sand insulates better than coarse etc.
Perlite, Vermiculite AND Clay Granules
Perlite and vermiculite are widely used in practice as an insulation material and have if mixed with cement bearing properties. There is also ready-made flameproof vermiculite platen. The sheets may come in direct contact with the combustion chamber, for example, so there may also be a fume hood are made of. Note that both materials are firmly settling when mixed with cement and water and that more material is needed than first thought. Clay pellets can even have a poorer insulation.
Glass wool, Rock Wool
Rock wool and glass wool is unusual because it has a pretty good insulation. Please note that it has no bearing properties. Moreover, evaporates the binder between the fibers at temperatures above 250 degrees Celsius and then the insulation blanket collapses and not insulate properly.
Calcium Silicate Boards
Calcium silicate plates are pressure-resistant and have excellent insulation. Some vulnerable than vermiculite plant and should not come in direct contact with the fire.
Superwool of fibers made of blankets and sheets. Superwool is an excellent insulator but slightly more expensive than alternative materials.
It costs nothing but is not a good insulator. Sand is also mass which makes the material a bit ambiguous.
Loam is only an insulator when it is mixed with straw.
Why pizza baked on baking paper is not smart?
Classic (Italian) way to bake pizza in a wood oven. Such a furnace has a (clay) stone floor. After the pizza baker has stoked the wood oven warm (about 400 degrees Celsius or higher), he bakes the stone floor are pizzas. Stone takes the heat in the oven properly and keeps that heat also fixed. Once you put a pizza in the oven and the dough comes into contact with the hot stone, it will quickly evaporate water contained in the pizza dough. The stone attracts moisture as it were, from the dough. The result: a crispy base.
Back to the parchment. That’s not designed to retain heat. Greaseproof paper is specially invented to keep from moisture. And that is exactly why you can not use baking paper better when baking a pizza. If you submit your dough on a piece of waxed paper, then the moisture in the dough in the oven can not evaporate quickly. You then need more time to get cooking your pizza, and your dough is simply less crisp. The same goes for baking a pizza on a standard (thick) Oven baking sheet.
Well, there are trays to get specially designed for baking pizzas. Usually made of very thin sheet steel. With or without holes in the bottom to allow better air and heat. This bakeware works a little better than a big fat oven plate, but the result is still better for me.
Tip: Use a pizza stone
Buying a pizza stone is by far the best advice I can give you if you even better pizzas (or bread) wants to bake. If you do not have a wood stove itself, but seeks to make a good pizza, you get close to a pizza stone. Of course, a wood oven is of a different order. Just because of many warmers than the regular kitchen ovens. But there are nowadays regular ovens which can be up to 280 degrees. With a pizza stone makes your pizza still really think of a pizza from a wood oven. Let me put it this way: with a pizza stone, you’ll find the closest.
Thin Or Thick Brick Oven Pizza Stone
If you like pizza to bake and the oven turn (turn your oven to the highest temperature), then let the pizza stone quietly heating up along with the oven. You let warm up the oven and then puts the stone in the oven, you have a chance that the stone struck by the rapid transition temperature. If you have a thin pizza stone of about 1 cm thick, you can outset bake when your oven is at temperature. Want an even better result; you can still warm up the pizza stone fifteen minutes longer in the oven before you start cooking. There is also thicker pizza stone to get. These stones you have to warm up at least half an hour before you bake.
Maintenance Of Brick Oven Pizza Stone
A pizza stone is very easy to maintain. All you have to do after baking (if the stone has cooled) is any leftovers are just scraping or AFP OE Sten. Was not your stone with water. You stone water namely sucks like a sponge and if you increase the likelihood that the pizza stone breaks when you go back buckets next time.
Moreover, it is entirely reasonable that your pizza stone after (multiple) uses discolored and stains get from baking. There do nothing. And that’s pretty good because it has no effect on the taste.
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