Outdoor Brick Oven

Outdoor Brick Oven

One of today's joys is about eating wonderful food. For me, a superb wood-fired pizza is one of these wonderful foods. Wood-fired pizza is all about preparing fresh wonderful ingredients and baking them on a thin crust pie. By using fruitwood in your wood-fired pizza oven you will impart delicious hints of fruit flavors to the pizza. One of the pizza ovens that you see in my gallery is placed in my own kitchen, is set in a corner, and is built with a Texas cream stone. I picked this design because like most kitchens, my floor space was limited. To my delight, it fit in the space that we had beautifully. We enjoy having friends over for dinner quite often, and my wife loves to fix a wide verity of quality food in her wood stove and oven. I get to have pizza party ever so often. One other thing I love about my wood-oven, is that it is on a gas back up system that permits me to turn a valve, throw on a few small logs, light it, and have a beautiful small fire to enjoy my coffee with in the morning. 

Outdoor Brick Oven

A brick oven can be used for a verity of other things that we love to eat. If you want to bake bread, then you should operate your wood-fired oven in a more traditional way, letting the embers die down and sweeping out the wood ash. The wood-oven is ready to bake in. Place the bread in the oven and close the door on the front of your oven. This is the only way you can build up the steam inside the oven, to give you that ultimate crust on the bread. If you are baking pizza or making any other food like baking a potato, roasting a chicken, or baking a pie, then its best to keep a small fire in your wood-fired oven and leave the door open so as not to steam them. You will need to heat up your wood-fired oven for about 2 hours before its ready to use. One of the best things about cooking in a wood-fired oven is that it needs little or no cleaning, the reason for this is that the high heat acts as a self-cleaning oven, only better! Buy a thermometer to place in the opening of your wood-fired bake oven. This will help you to know when to start and stop baking.


For a wood-fired oven to work properly there are quite a few hard and fast rules that need to be followed when you are building a wood-oven. The traditional direct-fired masonry oven is called a black oven and dates back to the Roman Empire. It is known as a black oven due to the fact that black smoke will build up on the roof of the oven. This is quickly consumed when the fire reaches a certain temperature and reappears when the fire dies down. These black-ovens were very popular in the early Americas during the colonial era, and are still in wide use in artisanal bakeries and pizzerias, as well as restaurants that feature wood-fired pizza and baked dishes. The function of a masonry oven is to trap and radiate heat from a fire. Either built within the oven itself, or in a firebox that vents into the oven. A traditional wood-burning masonry oven can be said to be so simple and primitive and yet it possesses highly efficient technology that will not let us down. As a masonry contractor, we have built quite a few masonry wood-fired ovens for the delight of their owners. They come in a wide range of sizes, shapes, and color. In fact, they can be built with brick, stone or plaster as a finish. Please take a moment and view our beautiful picture gallery of wood-fired ovens. For a beautiful wood-fired oven at an affordable price let us help you enjoy the best-tasting pizza that you have ever eaten.

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