Building A Outdoor Pizza Oven

From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire

by Chelsea Green Publishing
List price: $44.95 Price: $30.74 Buy Now

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Product description

In the past twenty years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or pizza in an oven. From the Wood-Fired Oven offers many more techniques for home and artisan bakers―from baking bread and making pizza to recipes on how to get as much use as possible out of a single oven firing, from the first live-fire roasting to drying wood for the next fire.

From the Wood-Fired Oven offers a new take on traditional techniques for professional bakers, but is simple enough to inspire any nonprofessional baking enthusiast. Leading baker and instructor Richard Miscovich wants people to use their ovens to fulfill the goal of maximum heat utilization. Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate temperature window. What comes first―pizza, or pastry? Roasted vegetables or a braised pork loin? Clarified butter or beef jerky? In addition to an extensive section of delicious formulas for many types of bread, readers will find chapters on:

•    Making pizza and other live-fire flatbreads;
•    Roasting fish and meats;
•    Grilling, steaming, braising, and frying;
•    Baking pastry and other recipes beyond breads;
•    Rendering animal fats and clarifying butter;
•    Food dehydration and infusing oils;
•    And myriad other ways to use the oven's residual heat.

Appendices include oven-design recommendations, a sample oven temperature log, Richard's baker's percentages, proper care of a sourdough starter, and more. . . .

From the Wood Fired Oven is more than a cookbook; it reminds the reader of how a wood-fired oven (and fire, by extension) draws people together and bestows a sense of comfort and fellowship, very real human needs, especially in uncertain times. Indeed, cooking and baking from a wood-fired oven is a basic part of a resilient lifestyle, and a perfect example of valuable traditional skills being put to use in modern times.

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.

Building a Undisputed Italian Wood-Burning Pizza Oven

Video shows the building of 42" by 21" capital Pompeii Oven. Forno Bravo's plans Ver 2. 0 were followed and my thanks to them.

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ForHauz Pre-Seasoned Cast-Iron Skillet 12" Black
ForHauz Pre-Seasoned Cast-Iron Skillet 12" Black

Home & Outdoor

No kitchen should be without a classic, durable cast iron skillet. Extremely versatile, the 12-inch cast-iron skillet is 2-inches deep, and versatile for a variety of culinary needs. Use it safely the stove, grill, campfire, or in the oven for everything from slow-cooking to baking. The sidewalls prevent food and liquids from dripping and spilling to make cooking easy and clean-up simple. It's pre-seasoned to take all of the hard preparation work out of it for you, and the non-stick surface contains no chemicals found in other non-stick pans. Enjoy healthier meals since you can reduce your use of oil in cooking to avoid food sticking to the pan. Simply coat lightly with oil or vegetable oil spray with each use, and the more you use it, the more the seasoning builds up for even better cooking results! This ready-to-use pan distributes heat evenly and keeps food warm after cooking, so you can serve food and second servings to guests without the need to keep reheating. It's built to resist damage and is intended for long term use so you don't need to worry about replacing it over and over. Recommended care instructions below. Measurements: 19"L x 12"W x 2"H Other: How to season and care for your cast-iron skillet: Though the pan comes pre-seasoned for a non-stick surface, we recommend re-seasoning prior to first use for optimal benefits. To re-season your pan, wash with hot, soapy water and towel dry immediately. Cover your oven tray with a sheet of aluminum foil to catch grease and heat oven to 350 degrees. Then coat pan lightly with vegetable oil or melted shortening, and bake upside down for one hour. Once you have seasoned it for the first time, do not wash with soap again or put in dishwasher. Ongoing care: After cooking, wash with a coarse sponge or nylon brush and hot water only. Dry immediately with a towel or on a heated stove. Do not allow to soak in water. Re-season every few months as needed.


ForHauz Pre-Seasoned Cast-Iron Square Grill Pan 10.5" Black
ForHauz Pre-Seasoned Cast-Iron Square Grill Pan 10.5" Black

Home & Outdoor

The ForHauz Square 10.5-inch Cast Iron Grill Pan takes the time-tested durability of cast iron that chefs have relied on for years, and updates it with a pre-seasoned finish to take all of the hard preparation work out of it for you. Due to its ability to distribute heat evenly and stay warm even after cooking, this pan is ideal for cooking everything from simple meals like eggs, to entire slow-cooked meals, to desserts. The 2-inch deep, ribbed bottom gives you the convenience of a grill, allowing grease to collect in the ridges, making low-fat cooking and professional grill marks simple. The non-stick surface is a natural result of the 100% cast iron material and pre-seasoning, without any use of chemicals found in other non-stick pans. You can reduce your use of oil in cooking to avoid food sticking to the pan to make your meals healthier. Simply coat lightly with oil or vegetable oil spray with each use, and the more you use it, the more the seasoning builds up for even better cooking results! Cast-iron cookware is safe and versatile for a variety of culinary needs, from stovetop to oven to outdoor campfires. It is built to resist damage and intended for long term use so you don't need to worry about replacing it over and over like many pans. It's ability to multi-task and stand up to heavy use provides exceptional value by reducing your need to purchase multiple types of pans. Just be sure to care for it properly.


Bing news feed

The hottest trends in outdoor enjoyable - 03/17/15, via Consumer Reports

On parade were high-end grills, wood-fired pizza ovens, and upscale fire pits, among other inspirations for creating an outdoor oasis. If the wares on display were any portent, there will be a lot of posh parties this summer. Consumer Reports' experts ...

Recovered pizza, better business: An inside look at Allen Park's Major Tomato - 03/16/15, via The News-Herald

The burgers and hot dogs are “figure ... pizza salad, which has pizza crust croutons, pepperoni and mozzarella on top of arugula and spinach. Continued... The kitchen doesn’t have a fryer, but it does have what they call a assert-of-the-art pizza oven.

Eatables review: Is Made In Italy the closest you'll get to a Neapolitan pizza in London? - 03/14/15, via Richmond & Twickenham Times

Pizza Evince this ain't. Set back from the street with a spacious front terrace, the 160-seater restaurant will be one of the few venues in Wimbledon to offer a quiet outdoor dining area ... is a unfettered woodfire pizza oven, where dough is mixed and ...


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Raise Your Own Wood-Fired Pizza Oven
Raise Your Own Wood-Fired Pizza Oven
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Building the scurrilous of the brick oven
Building the scurrilous of the brick oven
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  • perfface4radio @mplacko be tabled, it's not a pizza oven? ;-) I'm thinking about building an outdoor pizza oven when I can.

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