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It's been decided that we're going to get an outdoor brick pizza oven with a BBQ built in next to it. Tried to convince the wife an Ooni portable job was the way to go but I lost that debate.
I like the look of the Stone Bake Oven Company kits (Primo or Mezzo) and will likely get a local bricky we know to do the base etc. I like the idea the kit takes the trickiness out of building a dome so leaves less scope for error.
- Any other kits/companies worth considering?
- It won't be built under cover. Has anyone had any issues with brick built ovens letting water in and cracking etc? Is it better to have a brick finish as opposed to plaster/render for weather proofing?
- Any other considerations?
These are quite pretty and made in Yorkshire
Or if you wanna get real fancy
https://www.thecookingworld.com/lifestyle/the-gozney-dome
I've built a mezzo and have a second in the garage.
Gozney is the company behind the stone baked oven kits.
I'll post more later after kids bed time.
This Gozney job looks the dogs bollocks, do you have one - is it as good as it looks?
That's a decent price and the portability would lend itself to camping trips etc. Looks robust and well made.
Our mezzo at previous house. Rustic brick work all my own.
The nice thing with using a kit like above is that as soon as the base is done and the oven on it you can cook. Yes doesn't hold heat as well as then insulated but still easy to get to pizza temp. We bought the full build kit that comes with the floor and some insulation. You can also see the prefab arch inside the out brick arch I added. The oven above was our second heavy oven. The first was a hand built clay oven with firebrick floor.
The prefab got up to great much quicker and once insulated kept the great much longer. Insulation wise I added a roll of house insulation on top of the lion insulation that came with the kit. This was partially to get a better shape before the chicken wire and render and partially for longer heat retention.
Assembly of the two floor parts and the dome is simple enough. I used play sand on or under the insulation to get the join perfectly level. Moving and placing the dome needs 4+ people as it's really heavy. The floor pieces by comparison I could move my self.
As for leaving uncovered we did in nicer weather but if it was nasty or the oven was not being used for a while it had tarps over it. We used to take the chimney it to do this as it stays hot enough long enough to destroy tarps. Normally we would let it cool fully before covering (1+ day). The main area of weakness is the chimney entry point. I never got around to it but was intending to fit an extra cowl to the chimney to protect the joint with the dome.
The 76cm size is just enough for bigger parties. It was smaller than the clay oven I built (80cm I think) which made internal space a little tighter but cooking 2 pizzas at once is not an issue. I think the next size up at 90cm is a little big for family use and takes longer to heat.
All in we liked it enough that when we moved last year we literally ordered a new one within an hour of exchanging. Sadly it's such in the garage at the moment as this year has not allowed time to build the base or have enough bodies here to move it around.
If the UK wood fired forum still exists there are a load more build pictures and details on there (same user name).