Outdoor Pizza Oven

History of the Outdoor Pizza Oven

Wood burning brick ovens have been around for close to three thousand years or at very best the early rise of civilization. Contrary to the common belief that pizza originated in Italy, history reveals that the first pizza-like bread appeared in ancient Egypt, though not what we would call “pizza”.

The ancient Egyptians were some of the original bread makers, and wood fired ovens were used to bake this delectable bread; in fact, wood fired ovens were used across several ancient Mediterranean civilizations, as it was the only way to bake bread. Aside from bread, it was discovered that additional foods could be cooked using a wood fired oven, such as pizza, roast meats, cakes, and pastries.

The shape of the outdoor brick oven evolved in Egypt and around the Mediterranean and was independently adapted by the Turkic peoples of the Balkans to become the typical shape in Europe. The wood burning brick oven has been revealed in the excavations of almost every ancient civilization, with it reaching its finishing modern model, in ancient Rome. Amazingly, the brick ovens discovered in ancient Pompeii are in virtually perfect shape and could start baking today with only some minor repairs.

How it Works

Because they maintain their heat, cook evenly, are so flexible, outdoor wood and gas fired pizza ovens are one of the most desirable ways to cook. With a Forno Bravo Outdoor Pizza Oven, you’ll bake the most satisfying pizza that’s truly distinct from anything else, featuring a savory taste that simply can’t be replicated in the kitchen.

Interested in learning more about benefits surrounding an outdoor pizza oven? Forno Bravo has one of the biggest pizza oven selections in the world, with a variety of options for all specific needs. Whether you’re looking to purchase a small, portable unit or an elaborate custom backyard build, Forno Bravo will provide you with an outdoor pizza oven that reflects your lifestyle and overall vision.

How to use Your Outdoor Pizza Oven

Remember that outdoor wood and gas fired pizza ovens can be used for a multitude of purposes; while the pizza baked in your outdoor pizza oven is guaranteed to be delicious; it doesn’t have to stop there. Get the most out of your outdoor pizza oven with hundreds of uses! Roast meat, bake bread, and even bake the perfect cakes and pastries in your brick oven.
In fact, there are literally hundreds of uses including baking bread, roasting meat, as well as cooking pastries and cakes.

Curing

Once you’ve completed the process of curing your outdoor pizza oven, you won’t want to cook with anything else! Follow this simple process and you’ll be prepared to bake all the delicious treats you’ve always wanted to try!

Choosing the Right Wood

This will vary based on where you live; the species selection and predominance of medium-hard (such as poplar) or hardwoods (such as oak) differ from the North American west coast to the east coast, and from the south to the north. Stay away from burning sappy, oily woods, like red pine, and always avoid burning laminated woods such as plywood, pressure treated woods, or any wood that’s been painted, chemically treated or glued.

Some outdoor wood-fired pizza oven owners prefer to use construction off-cuts from 2x4s, or pallet pieces for kindling; in either case, whatever you do ensure the wood you’re burning is dry and seasoned.

What are the recommended woods to burn in your outdoor pizza oven? We suggest that you use hardwoods, like maple, ash, beech, birch, oak, or fruit and nut trees such as pecan, pear, cherry, and apple. The nice thing about fruit woods is that they leave a pleasant fragrance; in fact, some wood-fired pizzerias swear by using apple wood. Experiment and enjoy the process!

Firing Your Oven

It’s best to arrange your fire in the center of your outdoor pizza oven (left to right and front to back). You’ll need about 7-9 sticks of dry kindling, one to two odor-free, non-toxic fire starters, and two to three pieces of seasoned medium or hardwood. On the other hand you may also choose to start your fire a butane torch; this method can be quicker and many find it easier than the traditional approach as well. Stay away from wax and sawdust fireplace starters, as these can affect the flavor of your food.

Once the fire gets started, add 2-3 pieces of wood to help the flame reach the center and front of the dome, without expanding too far out of the oven’s opening. Use seasoned wood that is approximately 3’-4’ in diameter, and about 18’ long. There should be no smoke before the wood catches fire, and the wood should burn fairly easy. Once the fire is well established, keep feeding it more wood, and wait for about 20 minutes.

Following the 20 minute wait period, you should notice a spot at the top center of the oven dome turns a clear or white color, slowly expanding. This “whitening” means that the dome has reached its desired cooking temperature. This change takes place when the carbon accumulated on the oven dome reaches about 700ºF and changes from black to clear.

Controlling the Oven Temperature

You can examine the heat of your oven in several places, such as the dome face, the top of the hearth, the air circulating in the oven, and the refractory material behind the dome and cooking floor face. Every spot holds a number of indicators that dictate how well your oven is performing, and what you should do to manage it.

Managing dome heat for fire-in-the-oven cooking is basically simple. When the dome of the oven has completely whitened and stays clear, it is maintaining the high temperatures you want. When the color begins to turn black, you need to increase the fire.

What to Cook

Check out some amazing recipes you can cook in your own outdoor pizza oven. You aren’t limited to just pizzas and there are literally thousands of different recipes and items you can cook!

Outdoor Pizza Oven Options

Whether you are interested in a commercial pizza oven or a residential pizza oven, Forno Bravo offers several outdoor wood and gas fired pizza ovens to select from.

Forno Bravo provides four residential modular outdoor pizza oven, product families:

1. Giardino2G

A variety of small, easy-to-assemble, and entirely customizable outdoor pizza ovens. These are the least expensive ovens on the market today. Available in 24″ and 28″ sizes.

2. Casa2G

This is our most popular residential oven because it’s designed to fit effortlessly into any indoor or outdoor kitchen style and decor. It is the “perfect wood-fired oven engine.” Comes in 32″, 36″, 40″ and 44″ sizes.

3. Premio2G

A family of premium residential ovens that are built with a thicker and heavier dome, thicker insulation (top and bottom) and an oven door that is fully insulated. These durable outdoor pizza ovens provide you with professional wood-fired cooking and baking in your very own home. Select from 40″, 44″ and 48″ sizes.

Forno Bravo offers six assembled residential pizza oven families intended for a wide range of backyard and party cooking needs:

4. Primavera Series

Small, light pizza ovens that may sit on most patios, require little installation—and bake delicious 90-second Vera Pizza Napoletana.

5. Napolino Series

A Naples-style outdoor pizza oven that’s designed with an attractive tiled enclosure and center vent — ideal for your backyard.

6. Toscana Series

A group of larger, professional-grade outdoor pizza ovens based on the Forno Bravo Casa2G modular ovens.

7. Vesuvio

A Naples-style assembled pizza oven with a traditional center vent system, which assists in even and efficient heating required for baking pizza – designed for backyard baking.

There are two Forno Bravo Modular Oven Kit product families for commercial purposes:

8. Professionale OK Series

A family of smaller oven kits built for restaurants in search of a wood or gas-fired oven to compliment their other cooking devices.

9. Modena2G OK Series

A family of ultra-premium oven kits intended for high volume, high throughput pizzerias and restaurants looking to feature an Italian style oven.

Forno Bravo provides three assembled commercial pizza oven product families:

10. Modena2G FA Series

A family of ultra-premium ovens made for high volume, high throughput pizzerias and restaurants looking to adopt an Italian style oven.

11. Professionale FA Series

A family of smaller commercial ovens intended for restaurants who are interested in a wood or gas-fired oven to compliment their other cooking equipment.

12. Napoli Series

A family of traditional Naples-style ovens based on the Modena2G OK (oven kit) that are designed with a center oven vent and unique tiled Igloo enclosure. Perfect for a VPN or Pizza Napoletana restaurant.

13. Roma Series

A family of indoor/outdoor, transportable pizza ovens based on the Professionale OK (oven kit). These are built for restaurants and professional food service industries who are seeking an attractive, traditional stucco enclosure.


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