A great family experience from building this oven
Rado – We finished the oven around mid-November. It is everything I hoped it would be. Use it every weekend and trying to make most meals in it. Great family experience – both the build and the eating/cooking/baking enjoyment. Thanks for your guidance.
The whole project was a great family experience. Everyone chipped in and we even got friends involved. It worked out great in the end and the oven works great and looks good too. I would be happy to have anyone in my area come by and visit and talk to them about the project if they are considering building an oven. Thanks again for plans and advice along the way.
Work to be proud about
Cheers,
Larry,
Longwood
Florida, USA
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- Before the chimney cap
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- Amazing atmosphere
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- Yet another arch
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- Travertine stone
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- Topping off oven
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- The roof goes on
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- Building firebrick arches
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- Second firebrick of the first arch
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- Go for the rustic
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- Brick chimney
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- Chimney work starts
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- Structural initiative
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- Tent for keeping us cool
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- The second arch
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- Removing the concrete forms
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- Material to reflect some heat
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- How our neighbors see it
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- Pizza on hot bricks – culinary gold
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- Milo – our oven mascot
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- Oven surrounds finalized
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- Now the oven has all its surrounds finished. We used stone to make the walls, stairs and also the completed flooring was created from natural stones. The whole area transformed in an area which has an interesting character. And it is a practical area at the same time.
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- Perfectly leveled bricks
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- Pizza just about to go inside
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- What is being cooked?
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- The first arch
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- Concrete slab making
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- Looftlighter for starting the flames
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- Heat proof mortar
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- Fruits of labor
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- Firebrick floor forming
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- The front ledge leveling
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- Oven entrance and the vent
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- Now we filled all blocks with concrete
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- Lighting attempt for the first time
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- The size of perfectly functioning vent
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- Form for the top slab
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- The dense and heavy cooking part was done.
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- Our CEO roles were:
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- Progressing with walls
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- Am I doing it right?
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- Color spectrum achieved!
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- In 48 hours the wooden framing goes down
PS As I was close to starting building my oven based on the DVD you sent me, I was thinking whether it is OK to have the bottom storage section closed in or make it open for a reason (to let the heat escape, etc.) In most ovens this shows up as wood storage. I chose to build without it.
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Hi Larry,
Thanks for sending you oven pictures. Your place looks lovely and practical also.
In fact, many ovens people build (over here, as far as I know) do not use the space under the oven. This is mainly due to too many rodents and snakes, they actually love to push themselves into this storage area because of the warmth and the smell of food. Many people choose not to have this empty space open/accessible at all, not just closed off with some fitted door, but basically it’s nonexistent. Hence my latest MTo design. This space under, whether it’s there or not, does not influence the oven performance at all.
By Rado
Larry,
WOW!! I would have love to come to help you if i had known that you have the passion for wood fired pizza oven like me. I also live in Longwood so i would really really like to come and admire your creation. Please let me know if it is possible. My number is 407-341-2307. Appreciated. Thanks
By CT Nguyen
Larry of Longwood, FL USA. What is your e-mail address so I can link up with you. Thanks.
caothang.nguyen@gmail.com
By CT NGUYEN