WOOD-FIRED PIZZA OVENS

Wood burning pizza ovens AS TERM LTD

DC oven series

AS TERM LTD DC series dome type wood burning stoves are made of vibro-compacted reflective material with a high content of AI2O3, which guarantees high wear resistance and durability of the equipment. The dome shape of the chamber ensures baking with low wood consumption. The design uses insulating materials with a low electrical conductivity coefficient, thereby allowing maximum savings. All elements of the furnace are located in such a way as to ensure its greatest mobility.

DK oven series

Variants of mosaic decoration of domed ovens

Rotary kiln series DR

AS TERM LTD DR/MIXR series dome type ovens with a rotating chamber base are also designed for pizza cooking. By rotating the base, uniform cooking, high performance and the best working conditions are achieved. The rotation speed can be gradually increased and decreased.

Wood burning pizza ovens CEKY

Series of round furnaces

The front panel of the oven can be decorated using standard solutions offered by the Ceky factory. To create an innovative modern design, you can use one of the decoration materials of the Gioiello range.

Pizza ovens are handcrafted by craftsmen and run on wood fuel. The ovens are insulated and supplied ready for use. The inner baking chamber is round.

• black metal stand
• thermometer
• black metal door

Model	Dimensions ovens, mm	Diameter cameras, mm	Number of pizzas Ø30cm, pcs.	Weight, kg
Wood-fired pizza oven CEKY R120 round	1600x1650x2000	1200	6	2300
Wood-fired pizza oven CEKY R120 round front red brick	1700x1650x2000	1200	6	2400
Wood-fired pizza oven CEKY R130 round	1700x1750x2000	1300	7	2450
Wood-fired pizza oven CEKY R130 round front red brick	1800x1750x2000	1300	7	2500
Wood-fired pizza oven CEKY R140 round	1800x1850x2000	1400	9	2550
Wood-fired pizza oven CEKY R140 round front red brick	1900x1850x2000	1400	9	2570

Dome Furnace Series

Inspired by the original Neapolitan stoves, the craftsmen of the factory created dome-type stoves. The completely round surface allows the door to be positioned in any direction desired by the customer. The chimney is located right in the center of the furnace dome.

Standard equipment of furnaces:

• black metal stand
• thermometer
• black metal door
• flue pipe (inner pipe diameter 20 cm)

The furnace dome is completely made of fireclay stone, the combustion chamber with a high aluminum content is framed with a refractory coating resistant to high temperatures (up to 1200°C). The high aluminum content allows the heat to be retained for a long time: when the stove is turned off in the evening, it remains warm all the next day. The brick also has sufficient fire resistance, which makes it possible to double the life of the furnace.

Series of corner ovens

Standard equipment of furnaces:

• black metal stand
• thermometer
• black metal door
• flue pipe (inner pipe diameter 20 cm)

The ovens are designed for pizza with a diameter of 30 cm.

Series of square ovens

Standard equipment of furnaces:

• black metal stand
• thermometer
• black metal door
• flue pipe (inner pipe diameter 20 cm)

The ovens are designed for pizza with a diameter of 30 cm.

Model	Dimensions ovens, mm	Diameter ovens, mm	Number of pizzas Ø30cm, piece	Weight, kg
Wood-fired pizza oven CEKY S100 square	1400x1450x2000	1100	4	1350
Wood-fired pizza oven CEKY S120 square	1600x1650x2000	1200	6	2300
Wood-fired pizza oven CEKY S120 square front red brick	1600x1750x2000	1200	6	2400
Wood-fired pizza oven CEKY S130 square	1700x1750x2000	1300	7	2450
Wood-fired pizza oven CEKY S130 square front red brick	1700x1850x2000	1300	7	2500
Wood-fired pizza oven CEKY S140 square	1800x1850x2000	1400	9	2500

Wood burning pizza ovens MORELLO FORNI

Oven series L/LP

Six different sizes of prefabricated wood-fired fire oven are available, built into a heat-resistant, vibration-compacted material construction, a significant percentage of which is aluminium. A thermal effect comparable to a flywheel is achieved thanks to the significant mass of refractory material and thermal insulation made of mineral and ceramic fibers, which contribute, among other things, to saving firewood. The steel structure is provided with an internal bearing frame and a stand to make the furnace easy to move. The rusticated front side is decorated with granite bars with a flat or curved cornice. Built into this highly durable heat resistant material is a retractable cooking surface divided into three sections. There are four different internal diameters of the furnace modification on sale: 100 cm, 110 cm, 130 cm, 150 cm. It is manufactured in accordance with DIN 18 880, and according to IBP - BWU 10/0009 is classified as a device of category "U".

Difference between series oven L" And " LP”in that oven" LP" are equipped with an ash collection box and an internal cast-iron grate on the side of the fire, which is usually located on the left.

Model	Dimensions,	Weight, kg	Number of pizzas Ø30cm, piece	Productivity, pcs/h
Wood-fired pizza oven MORELLO FORNI LP75	1100x1220x1630	962	2	30
Wood-fired pizza oven MORELLO FORNI LP100 Wood-fired pizza oven MORELLO FORNI LP100 CUPOLA MOSAIC	1380x1520x1780	1225	4	60
Wood-fired pizza oven MORELLO FORNI LP110 Wood-fired pizza oven MORELLO FORNI LP110 CUPOLA MOSAIC Wood-fired pizza oven MORELLO FORNI LP110 CUPOLA BASIC	1480x1650x1880	1225	5	75
Wood-fired pizza oven MORELLO FORNI LP130 Wood-fired pizza oven MORELLO FORNI LP130 CUPOLA MOSAIC	1700x1680x1870 1680x1850x1880	1550	8	110
Wood-fired pizza oven MORELLO FORNI LP150	1880x2080x1870	1800	10	140
Wood-fired pizza oven MORELLO FORNI LP180	2200x2400x2040	2500	15	180

All ovens are equipped with an analogue thermometer, support stand and manual door. The “L” and “LP” series furnaces can be ordered with a dome design (option).

Rotary oven series MR/MRE

The MRE series wood burning stoves are basically wood burning stoves with a rotating frying top, in which a system of electric heating elements controlled by an electronic device regulates the temperature of the frying surface and the power of the heating elements, saving electricity according to current needs. The system consists of two groups of electric heating elements, one of which is located to the left and the other to the right of the rotation axis. Each group of heating elements can be turned on and adjusted by the user independently. The system controls the heat produced by the electric heating elements differentially and alternately by means of a power regulator. This is the most important function of the control device, thanks to which it is possible to accurately determine the degree of roasting of the product, and at the same time to exercise strict control of energy consumption.

The system manages two more time-related functions, namely pre-switching on after a certain period of time and monitoring the baking time with a timer. An audible signal signals the end of the set baking time.

The MRE series oven retains the functional characteristics of the wood-burning stoves and the special parameters of the use of the MR series combi ovens.

Version of MR ovens with barbecue option (charcoal grill) - BBQ

In the area intended for burning firewood, a real charcoal grill . The fireplace insert, which burns charcoal in a metal box, is height-adjustable with a poker that allows the user to adjust the baking process by pushing or bringing the grill closer. The baking grill, made entirely of stainless steel, is equipped with a special movable part that allows you to easily add food.

PAX oven series

The PAX series built-in refractory wood burning stove is a stove that the customer can receive and assemble by himself without the help of specialists. Supplied ready for use and installation in rooms with a passage width of 80 cm.

The oven consists of three main elements:

• metal stand;
• a base made of refractory stone lying on top of a metal supporting structure
• monolithic dome made of refractory material

Model	Dimensions, mm	Weight, kg	Diameter cameras, mm	Panel power control, kW	Panel Power control, V
Pizza oven MORELLO FORNI PAX 90	1100x1100x590	700	900	0,4	230
Pizza oven MORELLO FORNI PAX 100	1200x1200x650	800	1000	0,4	230
Pizza oven MORELLO FORNI PAX 110	1300x1300x710	900	1100	0,4	230
Pizza oven MORELLO FORNI PAX 120	1400x1400x770	1100	1200	0,4	230
Pizza oven MORELLO FORNI PAX 130	1500x1500x830	1200	1300	0,4	230
Pizza oven MORELLO FORNI PAX 140	1600x1600x890	1300	1400	0,4	230
Pizza oven MORELLO FORNI PAX 150	1700x1700x950	1400	1500	0,4	230

These three items (in addition to other optional accessories) are supplied ready to install. Once received and installed, using lifting tools, they can be positioned and installed within a short period of time.

On request, the stove can be lined and completed with various options. In addition, the solid metal structure, which is equipped with a monolithic dome (internal diameter up to 150 cm.), allows lateral rotation for carrying even in narrow openings of 80 cm. Various lifting hooks complete the equipment of the metal cage, such as handles for gripping when moving.

Available in 7 sizes with inner diameters from 80 to 150 cm on wood or gas.

Wood burning pizza ovens ALFAPIZZA

Series of stainless steel ovens

Ciao Model designed for outdoor use. Very compact, mobile and easy to use.
Gaining an operating temperature of 300 ° C for 10 minutes.
Thanks to a special insulating material, the outer surface of the furnace dome does not get very hot.
Large wheels make it easy for you to move the oven.

Description:

• Operating temperature - 300°С
• The baking surface is made of refractory stone
• 2 wheels included as standard
• Productivity - up to 30 pizzas per hour.
• Dome color options: yellow, green, gray.

Model "5 MINUTES" designed for outdoor use. Gets operating temperature in 5 minutes!
Mobile (you can optionally order a stand), weighs only 80 kg. Easy to use - even easier than a barbecue!
Thanks to a special insulating material, the outer surface of the furnace dome does not heat up above 50°C.

Description:

• Operating temperature - 300°С
• The inner surface of the baking chamber is made of 2.5 mm stainless steel, the outer surface is made of 1.5 mm stainless steel.
• The baking surface is made of refractory stone (up to 1200°C), just like in professional pizza ovens.
• The oven is supplied ready for use.
• Stand - optional, ordered separately.
• 2 wheels are included as standard with the stand.
• Wheel diameter - 100 mm, thickness - 40 mm.
• The flue - from stainless steel, diameter is 150 mm, length - 500 mm.
• Productivity - up to 50 pizzas per hour
• Dome color options: orange, red, copper.

Model GUSTO ALFA factory designed for indoor use. This stove will give your home a bright style and comfort.

Description:

• Operating temperature - 300°С
• Maximum temperature - 400°С
• The inner surface of the baking chamber is made of high-strength stainless steel.
• The baking surface is made of refractory stone, as in professional pizza ovens.
• The stove is delivered ready for use, it only needs to be connected to the chimney.
• Thanks to the wheels, the oven can be easily integrated into the kitchen set, just like ordinary household equipment.
• The set comes with a glass door.
• Dome color options: pearl white, orange.

Model GUSTO Top - desktop, without stand.

ForniRef oven series

Cupola Model designed for outdoor use

Description:

• Operating temperature - 300°С
• Maximum temperature - 400°С
• Heating time - 45 min.
• The furnace dome is made of stainless steel and special refractory material.
• The baking surface is made of refractory stone.
• The oven is supplied ready for use.
• Stand - included.

Furnace series MEC 80

The MEC 80 series ovens are built-in ovens. They must be covered with insulating material on top and built into the wall opening. These ovens are already assembled, transported as a single unit without packaging, since their outer covering is made of metal. They cannot be taken apart.

The baking surface is made of high-strength refractory material. The furnace dome is made of vibrocompacted fireclay material.

Important: stoves must be insulated and placed in a wall opening lined with stone.

Stand for stoves can be ordered additionally (as an option).

AMALFI oven series

The furnaces of the AMALFI series are fully insulated, covered with steel and lined with a forged polished copper plate. Additional coverage is not required. The ovens are already assembled, so they are transported as a single unit. The baking surface is made of high-strength refractory material. The furnace dome is made of vibrocompacted fireclay material. Equipped with a metal shelf.

Standard boot window	Traditional boot window

The size of the loading opening can be changed upon request.

JOLLY oven series

Model JOLLY GREZZO- small built-in oven for professional use. The oven must be covered with insulating material and built into the wall opening. The furnace is assembled, therefore it is transported as a single unit, it cannot be disassembled. It is transported without packaging, since its outer cover is made of metal and the oven is built into the pallet.

Model JOLLY RIFINITO- small built-in oven for professional use. The stove is completely insulated, covered with steel, equipped with a metal shelf and a small decorative copper chimney hood. The oven is ready for use, it does not need to be built into a wall opening.

The stand for the oven can be ordered additionally (as an option).

© When using site materials (quotes, images), the source must be indicated.

Anyone who has tried a real pizza at least once, and not a semi-finished product from a microwave oven, will certainly want to get a pizza oven at home. From the mere sight of the “noble sun”, just taken from the burning hearth, the saliva flows.

However building a pizza oven with your own hands, although quite possible, is quite difficult. At the same time, there are many factory-made home ovens for sale specifically for pizza. And many models allow you to get a ready-made dish that will suit even a rather demanding gourmet, and at a price it will cost no more, if not much cheaper than construction materials alone. Therefore, we will act according to this plan:

1. We will study the conditions necessary for baking pizza.
2. We define the criteria by which you need to select the finished model.
3. Let's move on to the structural features of a homemade oven.

Gas, electricity or wood?

Some connoisseurs say that only a wood-fired pizza oven gives a real product, and this is true. The structure of the wood-burning pizza oven is such (see below) that the combustion of fuel in it is rather sluggish, and only pizza cooked with a little smoke is considered noble.

But there is another point of view. Its supporters, apparently, proceed from the principles of English and Japanese cuisine and believe that in hot pizza, the taste of each of its components should be distinguishable. Simply put, the former believe that the flavor bouquet should develop during baking, while the latter prefer to form it themselves with taste buds. They even say that an electric pizza oven is preferable because does not introduce the slightest additional flavor into the semi-finished product.

We adhere to the first point of view as more democratic: yummy should be yummy for everyone, and what the organs of perception of the taste of the elect actually feel, only they know. Therefore, further emphasis will be placed on wood-burning stoves. A gas oven does not give a haze, and it can give a taste, so we will touch on them in passing, just as the most economical ones.

How is pizza baked?

Pizza baking conditions are simple, but the resulting requirements for the oven are quite strict. Firstly, pizza baking temperature is almost the limit for frying and baking: 350-400 degrees. Below - there will be no real taste, but to give more - the pyrolysis of organic matter will already go on, and the pizza will turn out to be nasty and harmful. Simply put, pizza is baked to the point of burning.

Pizza baking time varies between 1.5-10 minutes depending on the recipe, type of oven and individual characteristics of taste. Here the classification is the same as for steaks (beef steaks):

• Just arrived (rare in English) - the cheese was barely melted. Recommended for pizza with salami and olives and other ingredients that are ready to eat on their own.
• Quite ready (medium) - the top side of the dough basket and the tips of the pieces protruding above the cheese crust are browned. Preferred in most cases.
• Baked thoroughly (well done) - the very tips of the filling begin to burn, and the cheese crust is browned. This is for those who like to crunch. Seafood pizza is never cooked like this.

And the last point - the technological cycle of pizza preparation must be continuous. Not the slightest wisp of cold air until it hits right! And if the door is already open or the baking sheet is removed, you need to serve it as is.

Based on these conditions, it is impossible to bake pizza in the oven, all the same, on a stone or without it. Firstly, the gas stove oven develops a temperature of up to 250 degrees, and this is not enough. Pizza is brought to the desired degree of readiness by changing the exposure time to the heat, not by adjusting the temperature!

In a hob or solid fuel oven, you can heat the oven up to 400 degrees. But there will be no guarantee of temperature stability; in pizza ovens, it is provided either by the design itself or by the control electronics. Finally, who has ever seen an oven with lighting and a self-cleaning glass system? And without them, to check the degree of readiness, you will have to open the door, which is unacceptable. Or the oven on time, and there - as maybe it will take out.

Purchased ovens

First of all, we will give a list of companies and models whose products have proven themselves well, and you should pay attention to them first of all if you intend to buy a stove:

1. PrismaFood, MEC, AVA, Forni, Cuppone, Fontana (Italy);
2. Roller Grill (France);
3. Bartscher (Germany);
4. Hendi (Netherlands);
5. F2Ptse GRILL MASTER, PEP-2, AS TERM - domestic.

As for the Chinese Lacucina, TRENDY, etc., they bake regularly and are convenient to use, and the price is from 2000 rubles. But in most models, the maximum temperature on the regulator is 250 degrees. Maybe there is some analogue of pizza in Chinese cuisine, but for Italian this is definitely not enough.

Household culinary pizza baking equipment can be divided into the following categories:

• Home pizza ovens for individual use, two left pos. in fig. - the cheapest. Electric - from 2000 rubles, gas - from 3500 rubles. But they are also the most convenient: in electric ones, a rotating under is visible through the viewing window, and in gas ones, all the pizza is in plain sight. For proper cooking, a thermal reflector is also provided on top, to some extent acting as the arch of a brick oven.
• Personal, two right pos. in fig. - these are for those who can at least do something themselves, unless money can buy it. There are also electric and gas, for 1-4 chambers. They are controlled by a built-in microprocessor, so there are no viewing windows. What the stove spat out, then burst. Prices - from 20,000 rubles.

• Home family, floor and table, two left pos. on the trail. rice. They are electric and gas. They are supplied with a real hearth or branded stones under the baking sheet and a ceramic or equivalent composite vault. With skillful handling, they give out pizza almost like a real one; a connoisseur, not knowing where it is baked, almost never distinguishes. Price - from 35,000 rubles.
• Mini wood-fired pizza ovens, two right pos. Ceramic or composite, a complete replacement for self-building. Models, like a stove with a pipe in Fig., Can also function as. Most of the samples are desktop, optionally equipped with a stand on wheels. The price with delivery for home models is from 42,000 rubles, for all-weather garden models - from 55,000 rubles.

• Modular self-assembly ovens - with a total cost of about 30,000 rubles. You can get a completely full-fledged desktop pizza oven. But it is necessary to have the initial skills of a builder, work from half a day, and then accelerate the furnace for 3-4 days to be ready. We will talk more about modular ovens later.

How to build a pizza oven yourself?

A wood-fired oven for pizza must provide all the conditions necessary for its baking:

1. Create the temperature necessary for the working process.
2. Maintain it without significant intervention of the stoker, regardless of the type of fuel and external conditions, i.e. be self-regulating.
3. Provide two counter heat flows in the working area: from bottom to top and from top to bottom; this is the main condition in order to properly bake pizza.
4. Allow continuous monitoring of the cooking process.

Pompeii oven

The Pompeian pizza oven is considered a classic, most of the modern designs use its principles. By the way, "Pompeian" does not mean at all that ancient Roman patricians ate pizza. The date of baking the first pizza has been preserved in history, this is 1522. And the fact that it was baked in the village of Pompeii, which still stands not far from the location of the Roman city destroyed by the eruption of Vesuvius, is pure coincidence. Pompeii in the 16th century only vague legends have survived of that long-standing catastrophe.

The Pompeian oven is a domed hearth oven. In its working area, two streams of hot gases meet: convective from the bottom, and reflected from under the dome. The Pompeian stove is fired black, so it is self-regulating: if the fuel gets too hot, the flow of exhaust gases at the mouth will squeeze down the influx of fresh air that carries oxygen. The combustion will weaken, there will be less flue gases. Then they will press against the top of the vault, more fresh air will come in, the burning will intensify, and the cycle repeats all the time.

The Pompeian oven is either made of adobe. The stages of building a brick kiln are shown in fig:

1. On a stone slab foundation or a natural stone foundation, they lay out a plinth brick under it, and around it there is a side-pedestal of a dome with an arch;
2. After the masonry dries, a dome model (block) is molded on the floor from slightly moistened and densely packed loess earth;
3. A dome is laid out on a blockhead;
4. The top of the dome is closed with a lock of 2-4 shaped or hewn bricks;
5. After the masonry dries, the stuffing of the boob is picked out, the vault is cleaned from the inside with a metal brush;
6. The furnace is “dispersed”, prepared for work by test fires. How - let's talk further.

We will also talk in more detail about the methods of closing the vault. Indicated in fig. the dimensions of the oven are “family”, for one pizza for four. The adobe oven is built in the same general way, see fig. on the right, but with two differences. First, it is not loess that goes to the blockhead, it will tightly grab the length, but moistened coarse-grained sand. It is impossible to build a brick dome on sand, bricks have to be hammered in and pushed into place all the time, see below. The second - after the clay dries, the adobe vault, before removing the blockhead, is covered with lime plaster with marble chips for greater strength and weather protection.

An adobe stove is not a stove for the poor at all, it costs much more and serves several times less than a brick one. But “real noble pizza”, they say, is obtained only in an adobe oven, dispersed by straw. Pope Alexander VI Borgia (“The most perfect incarnation of the devil in human form,” according to Machiavelli) even demanded that his pizza oven be fired only with rice straw.

Better climate...

In our area and in our time, a real Pompeian oven cannot be built. First, let us recall the remark of Peter I to the architect Rastrelli, who showed the tsar the project of the Winter Palace: “You, brother, make the windows smaller. After all, our climate is not Italian.” Those., a pizza oven in Russia must have additional thermal insulation on all sides. Otherwise, instead of self-regulation of combustion, such a fumes and soot will go, that where is the smoking hut.

Next, the base. There are few natural outcrops of hard rocks on the surface in the Russian Federation, as well as deposits of high-quality building stone; however, they are also largely developed in Italy. Therefore, a concrete slab is needed under the stove, on a stand or a clay-crushed stone pillow. But concrete, with constant heating from the hearth, will last less than a furnace, so the thermal insulation from below needs to be reinforced.

The third nuance is the chimney. The thermal inertia of the new furnace will be greater than the classic one, and without additional thrust, it will simply never enter the mode and will not warm up as it should. But it is impossible to build a chimney on the dome, the circulation of gases will be disturbed. Then we will take the chimney to the arch, where it will pull up the flue gases as it should be.

The next moment is under. Plinth is not in use now, and laying it on concrete is undesirable for many reasons. It remains chamotte. But it has a TEC (temperature coefficient of expansion) much greater than that of ceramics. Therefore, it is necessary to lay out the “herringbone” under (see Fig.), Providing a complete dressing of the seams in a row.

Finally, the blockhead of the vault. We don’t have loess at all, and good construction sand does not roll around underfoot and is not cheap. In addition, to lay out the arch on the blockhead, a skilled apprentice is needed, quickly cutting bricks in the course of work, otherwise it will take time to build the furnace, which will take time on the dome of the Cathedral of St. Peter. And about 600 kg of sand will go to the family stove, which needs to be unloaded, molded, and then picked out and taken out. In the 16th century, the masters had teenage apprentices who, for grub and clothes, were obliged to perform any work they could do. Now social relations are not the same. That is, the vault must be laid out in circles.

Russia - Italy

If you look from the point of view of heat engineering and structural mechanics, what we have now done, we will see ... a Russian stove with a rounded crucible (see the figure below)! No wonder, the need for fiction is cunning everywhere. Has the oven gotten worse? Not at all, everything you need to bake a pizza, it provides. And besides, it will be possible to bake bread in it in a completely Russian way, cook cabbage soup and cook kulebyaki-porridge. So let's figure out how to build such a furnace.

Base

Under the base of the furnace on the ground, a concrete slab foundation is needed (it can be made from a finished slab) with a thickness of at least 70 mm on a clay-crushed stone pillow, as under. If the stove is on legs, a flat stove of any material will do. The thicknesses of wood boards are:

• MDF or waterproof plywood - from 60 mm.
• Fiberboard, chipboard - from 80 mm.
• Lumber - from 120 mm, in two layers of intersecting beams of 60x60 mm.

A waterproofing of 2 layers of roofing material is laid on the slab. Modern "isols" are good, but in this case, the roofing material under the weight of the structure will firmly stick to the slab and moisture from the sides will not seep under it.

A layer of aerated concrete blocks 60 mm thick is laid on the insulation, these are wall blocks of the smallest standard size, 200x300x60 mm. The density of the blocks should be taken less, so the thermal insulation will be better and it will come out cheaper. It is denoted by the letter D or D with a number, for example. D400, D500. Blocks should not be placed on the solution, but on the glue for aerated concrete. It will cost a little more, but then the stove will definitely not leave the base.

Next, a second layer of insulation, asbestos or, better, vermiculite (slab, not expanded) is laid on the substrate on the same glue. Asbestos needs 15-20 mm, vermiculite - 4-5 mm. A galvanized sheet with sides bent down so as to cover the porous material to aerated concrete is laid on the thermal insulation. Then a sheet of basalt cardboard, soaked in very liquid (“milk”), is placed on the iron, and a furnace is already built on it.

Solutions

Masonry is carried out on a solution of fireclay marl and fireclay sand, approximately 1: 1. Fireclay sand - ground battle of fireclay bricks. Powdered marl is first poured with water in a bucket to the top of the filling, allowed to “sour” for an hour and a half, then kneaded until the density of sour cream, in which the spoon stands, add sand and knead again.

When laying the dome, you will have to give the maximum allowable divergence of seams, 17 degrees, or even exceed it. Therefore, the masonry mortar needs the highest fat content: it should not flow flat from the trowel, and if it is turned with its nose down, it should fall off as a whole lump, leaving pure metal.

For laying on a “super-fat” mortar, fireclay bricks must also be moistened, otherwise it will absorb water from the mortar too quickly and the masonry will turn out to be fragile. Before wetting, each brick is swept - dust is swept from it with a hair brush. "Bath" each separately in clean water immediately before laying. After taking it out of the water, shake it vigorously several times and immediately put it back in place.

The solution for thermal insulation of the dome is made more liquid, the density of the cream, and 4-5 parts of fluffed asbestos or vermiculite chips are added to it. For decorative finishing, if it is supposed, the oven is plastered with heat-resistant plaster on vermiculite after acceleration.

Construction

The main stages of laying the furnace are shown in fig. Almost the entire structure of the furnace, except for the 1st row of masonry of the dome, is built from halves or smaller fractions of bricks. The dome is laid out, as already mentioned, in circles. More precisely - along the semicircles, pos. 1 in fig. They are made from any suitable material: pipes, plywood, boards, dense foam.

The circles should fit snugly into the cutouts of the plywood retainer, but not tight. When building under masonry pressure, the entire template will hold firmly, and upon completion of construction, it will be enough to pick up the “blamba” so that the circles themselves hit. Just make sure that you don’t hurt yourself, you’ll have to climb into the oven with your head and hands.

The furnace is small, its design is loaded weakly. Therefore, the 1st row of masonry is made in the forbidden SNiP method - a “soldier”, from two belts of full-sized bricks placed upright on a poke with dressing of the seams between the belts, pos. 2. The next 5-6 rows are laid out from halves; to withstand the seams, they insert supports and wedges from brick fragments, ibid., pos. 2.

A whole number of halves in a row, of course, will not work, so each row will have to be closed with a hewn wedge, pos. 4. When laying, you need to make sure that the locks of the rows do not fall one above the other, but run at least 1/5 of the row apart.

The internal seams with this method of masonry will become wider as it grows, pos. 3. Therefore, already from the 6-7th row, you will have to switch to non-standard thirds of the brick, and next to two above - to the quarters, pos. . The wedges and locks of the rows will now no longer enter the seam completely, also pos. 5. They are left as is until the masonry dries, and then cut off with a grinder.

For amateur craftsmen, an irregularly shaped hole remains on the top of the dome, pos. 6. It is usually plugged with somehow picked up fragments of brick, pos. 7, but this cannot be done, over time a crack will creep from the top of the dome. Experienced stove-makers close the dome with at least 2 (pos. 8), and for large domes - with a large number of unequal rounded wedges.

It is difficult for a do-it-yourselfer to remove the dome with such accuracy, so another way can be recommended: lay a few hewn bricks until a very small hole remains (pos. 10), and close it with masonry mortar. The very center of the dome is still not loaded. If the masonry converged more or less evenly, then you can buy a shaped lock of the vault of fireclay, pos. 9. Then the vault will stand for centuries.

Chimney

Pay attention again to pos. 1. Rectangular opening in the vault of the arch - under the chimney. It is laid out, or a finished pipe is installed, after the dome masonry has dried, but before its thermal insulation.

Dome thermal insulation

After the masonry has dried (at least 7 days under a canopy so that it does not splash with rain), the circles are removed and external thermal insulation is applied from the solution described above. It is applied in several layers with intermediate drying, the total thickness is not less than 60 mm. The thickness of one layer is 12-15 mm. At the top of the dome, from where the solution does not drain, you cannot make a layer thicker, they must be of equal thickness.

Furnace acceleration

After the dome insulation has dried (this is another 1-2 weeks), you can accelerate the oven. This will require at least 5-6 trial runs with an interval of a day. The first is 1.5 kg of newspapers (not recommended due to the absorption of ink fumes by the oven) or 2.5 kg of straw. For the next firebox, an additional 0.5 kg of wood chips or pellets is added. The third - 3-4 kg of chips or 2-2.5 kg of pellets. The fourth is a small, completely dry log or a number of pellets equal in weight to it. The rest - adds each time a log or a portion of pellets.

Protection and finishing

If the stove is outdoor, then it must be under a canopy, "because our climate is not Italian." In this case, it must be plastered in 2 layers: the first - heat-resistant plaster on vermiculite, 6-12 mm, and on it, after complete drying - moisture-resistant external plaster 2-4 mm, maybe decorative.

Video: the process of building the Pompeii oven

How to bake?

Professional ovens (see below) are heated continuously or with short breaks. The family, described above, must be started to disperse for baking at least 1.5 hours in advance, gradually adding firewood. Noble pizza is baked only on olive wood, cherry, alder, apple and other fruit trees will go into their oven. Remember these points:

1. It is impossible to bake on pellets, they are only suitable for overclocking the oven.
2. The taste of pizza depends on the type of firewood, so burning with coniferous firewood and waste fuel is unacceptable.
3. Just as it is undesirable to change the type of tobacco for a good smoking pipe, it is best to heat a pizza oven with the same firewood.
4. Before changing the type of firewood, if necessary, it is necessary to heat the stove with straw for at least half an hour, and then let it fire with new firewood of double duration.

Professional oven

The oven described is good, but simplified. It is suitable for a picnic, but it is difficult to bake pizza after pizza one-on-one in it. In addition, a professional oven should be larger, with a diameter of the working area of ​​the hearth from 1 m. From this, the following design features follow, see Fig.:

• Effective thermal and waterproofing under the foundation with a distance of at least 1 m to the sides so that extraneous fumes do not enter the furnace.
• Due to the large weight, the furnace is carried out on trenches that transfer its weight to the base.
• To maintain the desired temperature and circulation of gases in a large chamber, some air flow from behind is necessary, for which an air duct is provided.
• The dome is double with intermediate thermal insulation, for the same purpose.
• The chimney is equipped with a chimney, which regulates draft depending on the type of fuel, outside temperature and, most importantly, the discretion of the chef.

More about mini ovens

The author of the article was once invited to a pizza picnic. And there, as it turned out, there was no special oven at all. The hostess and her friends were in full confidence that the pizza was fried on coals in a frying pan. How to be?

Among the dishes were 3 glazed earthenware dishes, two identical large ones and one smaller one. I had to brainstorm and even poke my finger into the calculator to determine when the pizza would arrive. Then the workpiece was placed on a smaller dish, it was placed in a large one and covered with another. In the meantime, the fire burned down to coals, they were raked, they put an impromptu stove on the fire and covered them with coals.

After the calculated time (heating inside from 300 to 400 degrees for 5-6 minutes), the pizza was removed and eaten. It turned out so-so, warmed up to 300 degrees for a long time. But for the ladies it turned out to be a revelation, they were not even offended and took note.

And after some time, the “inventor” was surprised to learn from them that such a mini-pizza oven, it turns out, has long been mass-produced by Earthfire in South Africa, see fig. It costs a lot on sale, about 2000 rubles, and requires a fairly high culinary skill. However, it is completely non-volatile and will come in handy at a pizza picnic.

About modular ovens

On sale there are kits for the quick construction of small adobe pizza ovens. The kit includes a set of ceramic modules and their binding solution. A pedestal with thermal insulation and thermal insulation of the dome must be done by yourself. How to assemble such furnaces is generally shown in the figure, detailed instructions are always attached. The cost of a kit with the cost of additional materials, as a rule, does not exceed that for materials for self-building, and for those who want to try pizza from the adobe oven, this is the only real opportunity to do it.

Finally

Pizza was invented like Russian cabbage soup, so that you can cook from all sorts of things. But over time, her baking has become a high culinary art. Therefore, before taking on a pizza oven, you need to learn how to bake pizza, at least in the simplest home electric “pizza pan”.

A clay wood-fired pizza oven can brighten up any garden. Yes, and pizza cooked in such an oven will be incomparably tastier than bought in a store or made in the oven. In this article we will tell you how to fold the oven with your own hands.

Materials and tools

• clay
• sand
• straw
• large polyethylene sheet
• concrete or ingredients for its preparation
• fittings
• steel door
• refractory bricks
• newspapers
• Master OK
• slate or tarpaulin
• steel pipes or wooden beams
• various fasteners
• Bulgarian
• hacksaw.

How to fold the oven with your own hands

To make a stove for a summer residence with your own hands, the first step is to decide on the shape and size. The size of the oven depends on what you are going to cook in it, and, of course, on the availability of free space in the garden.

You are unlikely to be able to immediately determine the amount of materials, so it is best to take it with a margin. Our rather large pizza oven took 600 kg of clay and about 950 kg of sand. When building a furnace, it is also important to pay attention to the wall thickness. If you want to bake pizza or bread one after the other, without having to fire again every time, it is advisable to make the walls thicker - so the wood-burning stove can accumulate more heat and, accordingly, the temperature in the chamber will remain high enough for longer. As a basis, you can take the inner diameter of the furnace chamber at least 40 cm, with a wall thickness of at least 15 cm.

The pizza oven can be equipped with a chimney

The main advantage of a chimney is that the smoke does not come from the firebox directly into your face, but without a chimney, the design is greatly simplified, and heat loss is minimized. We advise you to first build a stove without a chimney, and if you decide to add one later, you can do it without problems.

Certain ratios must also be observed between the inner diameter of the furnace, its height and the height of the furnace opening. The height of the opening should correspond to 63% of the height of the chamber - this is important for efficient fuel combustion. The height of the chamber should be 60-75% of its diameter. A refractory brick must be laid at the bottom of the chamber, so the diameter of the chamber will to some extent depend on the number of bricks that you have.

When you decide on the dimensions of the oven, you need to draw two circles on a large sheet of cardboard on a scale of 1: 1, the smaller one is the base of the inner chamber, the larger one is the outer surface of the furnace. Cut out the template according to the markup.

The stove must be placed so that the firebox is directed in the direction opposite to the main direction of the wind. It is also desirable to build a canopy over the stove.

Since the wood stove will be quite heavy, the construction of the foundation must be approached responsibly. We poured a square concrete slab with a side of 130 cm and a thickness of 6 cm. We laid reinforcement inside. We installed the stove on the base from the old stove. If you're building a stove from scratch, you'll have to dig a trench below freezing depth, fill in the foundation, and then build brick walls to form the base for the concrete slab.

Place the template on the concrete slab, outline it with a felt-tip pen. From clay, make low walls, the height of which will correspond to the height of the base of the furnace. Pour crushed stone inside, tamp it down. Pour at least 10 cm of sand over the rubble. Lay refractory bricks on the sand. If you do not have such bricks, you can use large stones.

Bricks must be laid close to each other. The thicker the bricks, the more heat they can store. To fit the bricks to the size you need, you can use a grinder (you'll need a lot of spare disks), or lay out the base of the chamber with square bricks and brick the corners into the walls. Bricks must be laid so that they form an even base.

To shape the roof of the furnace chamber, you need to make a sand mold, having previously installed the firebox door. The door may be steel, or it may be wooden. If you settled on a tree, then it should be fireproof, oak works well. Before closing the wooden door of a heated oven, it will need to be moistened with water. It is desirable to fasten a metal door not to clay walls, but to a concrete slab.

It is desirable to make the walls of the inner chamber straight up to a certain height, and round the top with a dome. To make a sand mold with smooth walls, you will need a formwork made of thick cardboard. The mold sand must be damp. So that the form does not dry out and does not crumble, it is advisable to paste over its surface with wet newspapers.

To build the walls of the furnace, you can also use ordinary clay, which in some areas lies very close to the surface, but in this case you will have to experiment with the composition of the mixture. If you do not have clay, you can buy it packaged in 30-kilogram bags. Clay must be mixed with the same amount of sand and half the volume of straw trimmings. Stir the mixture well, gradually adding water, bring it to the desired consistency. Clay can be kneaded in a large trough or on a film sheet. The solution must be thoroughly kneaded, like dough. Kneading helps to get rid of air. The easiest way to knead clay is with your feet. Make bricks out of clay and use them to gradually build walls. Try to keep the wall thickness the same.

Since you made the walls of the furnace not from liquid clay, but from improvised clay bricks, you can start extracting sand almost immediately after completing the dome. If you want to be on the safe side, you can let the clay dry for a week or two. Sand must be removed through the firebox door. To make the inner chamber dry out faster, you can periodically burn large candles in it. It is advisable to make a fire no earlier than a week after the extraction of sand. Try not to overdo it with the amount of firewood. If there is not enough oxygen in the furnace to burn all the fuel, the furnace will begin to smoke heavily. We did not take this into account, so the wall above the door was covered with soot.

Insulation. The surface of our oven was heated to 100 degrees, which is unsafe and indicates large heat losses. If the walls of your oven are also very hot, it is advisable to take care of thermal insulation. It is a mixture of volcanic glass and clay. If the thickness of this composition is 8 cm, the surface temperature is halved, and the oven retains heat much longer. Vermiculite or pumice is also excellent as an insulating material.

You may need to apply a thicker layer of insulation. It all depends on the material and the wall thickness of the furnace.

The canopy over the stove is best made of slate on a metal frame. In principle, a tarpaulin stretched over a wooden frame is also suitable for these purposes, but wood, like tarpaulin, must tolerate high temperatures well, it is better to place such a canopy higher above the oven roof.

The first few times you can not calculate the temperature by heating the oven for too long or vice versa not enough. Over time, you will get used to it. As a guide, you can take this mode: heat the stove for 2 hours, remove coals and ash from the furnace, and then let it “brew” for 1 hour. An extra hour is needed to ensure that the heat is evenly distributed throughout the oven. It is most convenient to control the temperature in the chamber using an electronic thermometer, but there is another method: just throw a handful of flour into the chamber, if it turns brown in 10-20 seconds, then the temperature is optimal for baking bread or pizza. By the way, it is best to bake bread and pizza on special wooden planks, otherwise the bottom may burn.

Masonry barbecues Laying oven complexes Design of a house with a fireplace

Features of the Pompeii oven

The Pompeian (Neapolitan) stove has a hemisphere-shaped firebox. It's like half a ball cut in half. The laying is quite laborious. The Italian wood-burning stove has an oval vault. A circular movement of heat is created in the furnace, heating the furnace at each point. And this is one of the key differences from the Russian one, in which the firebox has a barrel-shaped shape. See ours on the construction of the Pompeii kiln.

Wood-fired pizza oven: firebox dome shape.
Pompeian and Neapolitan pizza oven

What is the difference between an Italian oven and a Russian one?
- It is precisely because of the elongated shape of the furnace that the fuel in the classic Russian stove burns unevenly - faster near the mouth, slower near the back wall. But not a single Russian oven can cook classic Italian pizza. The Italian canons of cooking art prescribe to cook pizza for 60 - 90 seconds. At the same time, the dehydration of tomatoes occurs at the optimum temperature, the basil does not lose its aroma, the mozzarella melts to a thin film without spreading, and the fatty acids of olive oil do not change their structure. In a conventional oven heated to 200 ° C, pizza is baked in about 10 minutes. At the same time, it loses its unique taste properties.

What can be cooked in an Italian oven besides pizza?
- In the Pompeian oven, you can cook all the dishes of Slavic cuisine - from pies to borscht. The Russian stove requires much more fuel and time to heat up a huge mass of bricks. In contrast, a well-built pizza oven heats up to an operating temperature of 350 - 450 ° C in 1 - 2 hours.

The fire is lit on the hearth, and pizza is cooked on it. The underlay is made of various refractory materials, necessarily having a significant thermal mass, the most practical and commonly used refractory brick.

Special attention should be paid to the thermal insulation of the furnace. From this will depend on the cooking mode and the time of preservation of the working temperature. Expanded clay, perlite, euroisol plates, basalt wool and many other materials that can withstand high temperatures are used for thermal insulation. I often hear a request to make an oven similar to foreign photographs. There the vault has the shape of a hemisphere. In this regard, I want to note that in our climatic conditions, the Pompeian stove, which stands on the street, needs additional thermal insulation. Therefore, the optimal shape that allows you to do this is a cube.

In Neapolitan pizzerias, the fire in the oven is not completely extinguished for many months. Even if there is no pizza inside the oven, a high temperature is maintained, when it is time to bake the pizza, the temperature should be brought up to 350 - 400°C (752°F). Pizza is cooked directly on the floor of the oven, and in no case on pallets. The stove is fired with wood varieties that do not emit tar during combustion and do not smoke during combustion. These include cherry, alder, olive tree. This is the secret of the delicious aroma that reigns next to the stove.


You can order us the construction of a classic Pompeian oven. The designer will make a sketch for you and link the oven with the interior of the gazebo or summer kitchen. Fill out the form at the bottom of the page or give me a call.

Write and order a professional Pompeian stove masonry

What do you need to prepare the most famous Italian dish? A good cook, certain ingredients and a special wood-fired pizza oven. With knowledge of the features and construction technology, this type of furnace can take its rightful place on your site.

Pompeian (Italian) oven, used for cooking various foods (including pizza), baking bread, roasting meat dishes. However, this type of stove is not used as a heating element of the premises.

A feature of Pompeian food is fast heating and a long time of keeping warm. Typically, such ovens are considered an outdoor option for cooking wood-fired pizza. The exterior of the Pompeian oven can be adapted to many landscape design options.

Making such a stove with your own hands is not so difficult as it might seem at first glance.

To know where to start building, you need to understand the structure of the Pompeian oven.

Essential elements:

• base (foundation);
• a reinforced concrete slab that plays the role of a stand for the oven itself and a place for cooking;
• refractory brick dome;
• the bottom of the oven, on which the fire is initially kindled, and the cooking process is underway;
• flue pipe. It is installed above the entrance arch, which distinguishes the Pompeian oven from other types of ovens;
• arch;
• housing from the outside;
• thermal insulation layer.

The main advantage over the Russian oven is considered to be a quick warm-up. In the Pompeian oven, you can start cooking 30-40 minutes after the start of heating.

Materials needed to build the Pompeian oven

Before starting construction, it is important to purchase the necessary tools and material, no matter what is distracted from the process itself.

Construction Materials:

• refractory brick (fireclay) - the main component;
• mortar for laying furnaces;
• edged board for creating formwork;
• thermal insulation (mineral wool);
• sheben, sand and cement for the foundation;
• metal rods with a cross section of not more than 10 mm;
• waterproofing (polyethylene, roofing material);
• insulation;
• ceramic brick (for the construction of the entrance arch);
• foam blocks or concrete blocks (to support the pedestal).

Tools:

• shovel and bayonet shovels;
• solution container;
• drill with a special whisk for mixing the solution;
• construction tape measure and level;
• spatula and trowel;
• hammer, saw and nails (formwork);
• grinder large or small (for cutting metal rods).

Pompeian oven masonry

After acquiring all the necessary materials and tools, you can begin construction.

Before laying, it is necessary to pour the base, make a stand and a reinforced concrete slab (countertop).

Foundation

First of all, you need to determine the size of the furnace and mark the place for the foundation.

The base should be at least 10 cm larger than the stove itself. Next, you need to dig a hole. The optimal depth is about 40 cm. After that, make a formwork, put waterproofing and you can pour the solution. After filling with mortar, it is necessary to level the top layer of the base and check the level. The surface must be even. Allow the cement to harden for at least 4 weeks.

Table stand

The next step is the construction of a stand under the countertop (pedestal). When the base is completely dry, you can start laying. The pedestal can be made from foam blocks, cinder blocks, concrete blocks. The shape of the stand may be different. Square, only two walls, the letter P, the letter H. The latter option is considered the most appropriate, since there is an additional central support. When laying blocks, it is necessary to constantly check the horizontal and vertical with the building level. The height of the pedestal is made depending on the further convenience when using the stove.

table top

The tabletop is a reinforced concrete slab, poured directly on the pedestal. To do this, you need to make a formwork. For the bottom of the formwork, it is better to choose moisture-resistant plywood. Lay additional waterproofing on the bottom. After that, you need to make a reinforcing mesh of metal rods. Fix it in the formwork at a height of 5 cm from the plywood.
The optimal thickness of the countertop is from 10 to 20 cm.

After filling with a solution, it is required to level the surface and check the level. When these steps are completed, you need to cover the reinforced concrete slab with polyethylene and let it dry for 3 weeks.

According to the structure of the dome, Pompeian ovens are divided into: Neapolitan and Tuscan.

The Neapolitan oven is designed purely for cooking pizza. The structure of such a furnace is distinguished by a small vault, the size of which is almost equal to the height of the dome.
The Tuscan oven has a more versatile purpose. Due to the high vault in this type of oven, you can cook various dishes.

Before starting the laying of the first rows, it is necessary to make under. It is made of refractory bricks and mortar for laying furnaces. Fireclay bricks are laid out without mortar on the stove, the size of the furnace and the entrance arch are marked on it. After that, the necessary bricks are cut to obtain the desired shape.

Before laying the hearth on the mortar, a heat-insulating layer (calcium silicate board) must be laid between the fireclay bricks and the countertop. After that, you can lay it out yourself under the prepared brick.

After that, it is necessary to determine where the entrance to the furnace will be and lay out the so-called entrance side. Next, you need to determine the boundaries of the arch and in these places lay the bricks on the mortar.

The next step is laying the side of the furnace itself. This will be the base of the dome. Next, the second row is laid.

Construction of the entrance arch

The width of the entrance arch should correspond to the height of the dome. This rule must always be observed regardless of the chosen dimensions of the oven.

It is easiest to build an entrance arch using a wooden template. The template can be made from two pieces of plywood and wooden blocks.

If a large diameter is chosen during the construction of the furnace, then the size of the arch should not exceed the distance from the hearth to the top of the dome. In a small oven, everything depends on convenience. For example, a pizza shovel should pass through the entrance space freely.

After calculating the size and creating a template, you can start laying bricks. A brick is laid on the template. In order to fix them in the desired position before the mortar hardens, you can use various gaskets, pieces of wood, wedges that are inserted into the space between the bricks.

At the end of the manufacture of the arch, you can start laying the remaining rows of the dome.

Ordering:

During the masonry process, you can use a special device for the correct shape of the dome. It can be a hinged arm, or a homemade fixture made of plywood and wooden blocks. Here's what these tools look like:

Rows begin to be laid from the arch in both directions. Each row must be moved to the side, in order to avoid the formation of vertical cracks along the seams.

To round off the top of the dome, you need to properly chop or file the bricks. The same must be done, bypassing the arch.

Also, to facilitate the task, for the construction of the dome, you can use ready-made wooden frames, on the basis of which the bricks are laid out.

outer arch

The outer arch should be wider than the inner one. You can build an external arch in the same way as an internal one, only the template should be 3-5 cm larger.

Another feature of the outer arch is the presence of a hole for the chimney. The hole must be rectangular.

Chimney installation

The appearance of the chimney is chosen at will.
You can lay out a chimney from refractory bricks, make a galvanized box, use ceramic or metal coated with mortar.

The dimensions of the pipe depend on the location of the furnace and the required draft.
After the installation of the chimney is completed, its surface must be covered with a layer of clay mixed with fireclay sand.

Drying kiln

After the solution has dried, it is necessary to fire the furnace. This process will prepare the furnace for further operation.

The first kindling should be carried out only with straw. During the second, you need to add small branches and wood chips. On the third kindling, the straw can be removed completely and replaced with wood chips or thin branches. On the fourth kindling, you can lay down whole logs. The next time you need to increase the amount of solid fuel.

Both during drying and during further operation, it is recommended not to use coniferous trees for kindling. This will negatively affect the taste of your dishes and the further use of the oven. The best fuel options are fruit trees, especially cherries.

Thermal insulation of the Pompeian oven

After a properly carried out firing process, a decent thermal insulation of the furnace is necessary. This is necessary to evenly heat the food and achieve maximum temperature inside the oven.

Mineral wool, reinforcing mesh, aluminum foil and cement-perlite mortar are used for insulation.

The first step is to cut the mineral wool in the shape of the furnace. After that, the mineral wool is fixed to the furnace with the help of refractory mastic. The next layer is aluminum foil. This is not a mandatory layer, however, it will increase efficiency.

After the foil, you can tie the furnace with a metal mesh or wire.
When the reinforcement is completed, you can proceed to the last layer. A layer of cement mixed with perlite is applied to the furnace.
Furnace insulation is ready.

Exterior finish

After the complete hardening of the heat-insulating layer, you can proceed to the external design of the furnace. In connection with the outdoor location of the stove on wood, it is necessary to take care of the moisture-repellent layer. In this case, you can use one layer of heat-resistant plaster, and apply moisture-resistant plaster with the next layer. After that, you can choose the finishing material.

At this stage, everything depends on the personal desire of the owner. Facing bricks and tiled mosaics are excellent materials for this.

In a properly assembled Pompeii oven, you can cook dishes no worse than in real Italian pizzerias in compliance with all technologies.