Brick Oven Pizza Plans

Product description

Build your own wood-fired oven with the help of The Backyard Bread & Pizza Oven, an inspirational how-to eBook that will walk you through the process of creating a timeless and beautiful pizza oven for your backyard.

Filled with clear instructions and dozens of high quality color photos and diagrams to illustrate the process, The Backyard Bread & Pizza Oven will help you create the hearth-baked flavor you find in top quality restaurants, at home.

Perhaps you’ve dreamed about an outdoor pizza oven for years, but felt like it was too big a project, or too overwhelming and expensive to even think about starting. The Backyard Bread & Pizza Oven will walk you through the process of building your own outdoor pizza oven, step by step, with detailed instructions and beautiful color photos.

The Backyard Bread & Pizza Oven will teach you:
>> Why an oven that combines brick and cob makes for an exceptional and long-lasting tool
>> What materials and supplies you will need to construct your oven, and how to use reclaimed materials to keep projects expenses low
>> How to build your oven, from choosing a site and building a base, to insulating and finishing the oven with earthen plaster
>> How to fire your oven to create amazing hearth breads and crisp-chewy pizzas
>> Which tools will help you bake the best bread and pizza
>> How to make best use of the oven’s residual heat to bake stews, pies, casseroles, and so much more!

About the Authors:
Brian Thomas and Teri Page and their family live in NE Missouri, where they built an off the grid homestead from scratch. Brian is a builder and artist blacksmith, and ran a “Community Supported Bakery” for 9 years, selling organic, sourdough, artisan breads baked in his hand-built wood-fired oven. Teri is the creator of the popular homesteading blog,, a life and business coach, and the author of Creating Your Off-Grid Homestead.

Cuisinart CPS-013 Alfrescamore Pizza Grilling Stone

by The Fulham Group
List price: $24.99 Price: $15.77 Buy Now

  • Cordierite stone composition withstands thermal shock and higher heat better than ceramic
  • 13" diameter, 3/8" thick stone heats evenly
  • Can be used on any grill

Product description

Grill pizza evenly and easily with The Cuisinart Pizza Grilling Stone. You will be able to cook your pizzas evenly on the grill with this 3/4" thick cordierite stone. At 13", this pizza stone will allow you to make a variety of different size pizzas. You can use this stone whether you want to make a pizza for the whole family or your own personal pie. Cordierite is the perfect material for the grill because it withstands the high temperatures of an open flame and resists thermal shock better than ceramic. Be the hit at your next tailgate with this pizza stone as you grill perfect pizzas for all your friends and family.

Wood Fired / Brick Oven Pizza Construction - Bod Your Own!

How to Erect a Brick Pizza Oven - Bread.

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After eye-contagious renovation, new sports-themed family restaurant to open by mid-May in Port Angeles - 03/16/15, via Peninsula Daily News

Plans are for Fanaticus to be exposed from 10 a.m. to about ... Taking center stage as patrons walk through the 8-foot front doors is an igloo-shaped, gas-fired, brick pizza oven that will cook a half-dozen pizzas in 2½ minutes. At a pizza bar, customers ...

Pizza kingship setting up shop in Chestnut Hill - 03/15/15, via The Boston Globe

Pizza-loving Bostonians — even competitors — were salivating Friday over the advice about the New Haven institution’s plans to move into the area ... for thin-crust pies baked in coal-fired brick ovens. Winer stops in New Haven for the acclaimed ...

Southern comforts in suburban Maryland - 03/13/15, via Washington Post

There are five dumbfound plans, including the Regent’s Park II ... They can dine at Julliano’s Brick Oven Pizza, Ricciuti’s Restaurant, GrillMarX and Timpano Italian Chophouse. And they can watch movies at Olney Theater or Rio Cinemas; golf at three ...


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BBQ Chicken Pizza
BBQ Chicken Pizza
Had some leftover smoked pulled chicken and ribs from a bunch I made last weekend. While the ribs got turned into a Hawaiian-by-way-of-Memphis pizza (with pineapple; not my thing, but it's one of the wife's favorites), I took the leftover pulled chicken and homemade Kansas Burgh-style sauce and made this pie, with some thinly sliced red onion and diced red bell pepper. This was the last pie in the oven, so the crust is a hair less toasted than I present, but still tasty. Guess I'll have to just keep browsing brick oven plans…
Photo by djwtwo on Flickr
3 20 Castillo de San Felipe
3 20 Castillo de San Felipe
Beginning light wells into the room. The fan stirs cool air. The ceiling is dark palm-frond grey. The sky is light grey. It turns slowly ruby. It is 5:50. I feel unwell. My stomach houses hot iron. I creep open the deadbolt. The door swings. I catch it. I creak Sioux-footed to the stairs. I do not in need of to use the toilet on my floor. I do not want to wake anyone. I visit the downstairs toilet. I wooze back upstairs. The Mennonites creep downstairs. They breakfast. They leave at 8:30. They go with Gary and Ken. They cozen Ken’s fast launch. Two 200 horsepower engines growl into soundless down the creek. The Mennonites will go to Livingston and back. Ken is Gary’s friend. He lives on a yacht. The yacht is umbilicalled to the Kangaroo bar. It will not till hell freezes over move again. Ken breakfasts on beer. Alice and Ollie leave too. They travel via Rio Dulce. They will not come back. We breakfast on lake-front tables. I eat fat US-style pancakes with maple syrup. I am not thirsty. My hot iron...
Photo by Kalense Kid on Flickr
Brooklyn Bond before eating at Grimaldi´s. The best pizza in New York, according to the Zagat guide.
Brooklyn Bond before eating at Grimaldi´s. The best pizza in New York, according to the Zagat guide. Patsy Grimaldi, the be wrecked of Grimaldi's, learned to make pizza at his uncle Patsy Lancieri's pizzeria in 1941 at age ten. He eventually opened his own restaurant, Patsy's Pizzeria, in Brooklyn. Grimaldi from the beginning planned to build it in Manhattan. However, he believed that coal-fired brick ovens produced the best pizza, and it was illegal to build new coal ovens in Manhattan. As a denouement, he moved to the current location under the Brooklyn Bridge. Eventually, Grimaldi sold the naming rights to a corporation and had to change the name of his restaurant to Grimaldi's. -Wikipedia-
Photo by Loui Loui on Flickr
Brick oven with temperature compute
Brick oven with temperature compute
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Brick Pizza Oven Plans Video GF TV
Brick Pizza Oven Plans Video GF TV
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