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Picture of Outdoor  Pizza  Oven
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I have always wanted to build a pizza oven, and I finally did. I have no prior experience in making pizza ovens or working with cement, so there was a lot of learning during this process.

I started by making a rough draft of pizza ovens shapes and designs and decided on the semi barrel shape.

Step 1: Foundation

I chose a flat location, and made a 5' x 4' mold for the base of the oven out of plywood. I lined the bottom of the mold with hardboard, so the cement I poured would not bond with the patio. I filled the mold with about 2.5" of cement.

You should use a refractory cement designed to tolerate heat. Portland cement will degrade when you heat it, and will eventually start to crumble.
It should be called "castable refractory cement". Not the stuff in the plastic tub. You want the dry mix that comes in bags. Common brands are Shilp or Heatcast
Microbe7 days ago
"metal grid" = reinforcing steel
rower-11 (author)  Microbe6 days ago
Thanks, I don't know the terminology
Hey. Thanks for the great instructable - I'm looking forward to building my building my own pizza oven in the garden. I've got a question about step 2. How do you adhere the bricks together? Didn't see anything about it on the images or in your description.
rower-11 (author)  dennisoersted7 days ago
Oops, forgot that, I used Lepage premium PL. Thanks
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Thanks for that :)
pdavis198 days ago
While I appreciate the simple design, I wonder if this could be improved by having a couple of layers of brick underneath the cement slab and more bricks around the side and top.
Part of the idea of a brick oven is to use the bricks and cement to retain heat. If you have several layers of bricks underneath and up top, then you can throw some wood in, get the oven nice and hot, clear out the wood, and your oven will stay hot enough to cook for a few hours.
Contrarily, the more bricks you use, the longer it will take to bring the oven up to heat, so somewhere there's a happy medium and I guess it depends on your goal and how much you plan to use it.
rower-11 (author)  pdavis197 days ago
Thanks! That's sounds like a great way to improve the design
I've wanted to build one of these! This looks awesome! I have to ask.....about how much did it cost?
rower-11 (author)  Starkey04177 days ago
Thanks! It was around $650
Thank you so much for your instructions in building an outdoor pizza oven. It's the thing that I have been (secretly-so my family doesn't moan) planning on for our patio. I especially appreciate your including the oops moments.
rower-11 (author)  kbitznelson7 days ago
Thanks you!
I know nothing about pizza ovens, but why is the chimney so close to the front? It looks like smoke would build up in the oven before it managed to exit up the chimney.
It's not so much about smoke as heat. The point of having the front part of the oven smaller/lower than the main part is that the heat (and yes, some smoke) is trapped in the body of the oven and only exits after it cools having dumped its heat where it's needed. In reality one tends to use dry wood and, once the oven is hot, smoke isn't much of a problem.
Thanks for sharing! I enjoyed the different approach you took from the traditional cob oven construction. I like the pizza in the middle, not so much burned around the edges! :))
rower-11 (author)  Pirate_Prince10 days ago
Thanks! I agree that the other two pizza's were a bit on the burned side.