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Clay pizza oven design improvements/suggestions... - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Clay pizza oven design improvements/suggestions...

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  • Clay pizza oven design improvements/suggestions...


    I'm going to be making a start on building my first pizza oven this weekend so am looking for some advice.

    For my first oven the main criteria are that it is cheap, usable, easy to build, and quick to fire to temp required for pizza's.

    I did consider doing a brick oven but money's a bit short at the moment so it will have to wait, plus I think it would be good getting some experience first with a MUCH cheaper clay oven.

    So anyway onto the point of this thread...

    I have found an exellent journal/tutorial of a clay oven build that was done here in the UK at:

    1. Building a Clay Oven - The Basics The Clay Oven

    I'm going to be following the basic design and ideas of this journal however will be making some changes. For a start I'm building a brick base/stand for the oven. I will also be using firebricks inside on the base of the oven.

    My main question to you guys would be what simple changes would you make to this design to improve it, without drastically increasing build time and/or cost. I'm guessing insulation will be one of the main suggestions, and also the base of the oven.

    Anyway as MUCH help as possible would be greatly appreciated, as I'm starting it in 3 days time, and want to make the best possible oven for as little time and money as I can. The more specific you can be the better.

    Thanks and look forward to hearing your ideas!

  • #2
    Re: Clay pizza oven design improvements/suggestions...

    The design does not appear to include any insulation under the floor. It would be wise to include some, probably a cast slab of vermiculite/cement would be the cheapest.
    Kindled with zeal and fired with passion.