Hi. I'd like to build a small pizza oven, that can emulate a real one.
Back in Italy the following project got a good success.

Basically the base would be something like a square of 15" and 3 or 4"
high. It should be made of rather cheap "refractory" stone (???) I am
not sure this is the correct english term for this. It can be found in
any local construction store (at least in Europe).

Such a small oven would be very fast to heat up and would allow
temperatures in the raneg of 900-1000 F, ideal to coock a thin crust
pizza in one or two minutes, like in a real wood-oven.

The hard part is to find the electrical heater, powerful enough and able
to work at 1000F. Any idea where to find this kind of material, or a
newsgroup more specialized in this kind of "do-it-yourself" operations?

bye!
Alessio

On Jul 22, 4:28*pm, Alessio Sangalli
> wrote:
> Hi. I'd like to build a small pizza oven, that can emulate a real one.
> Back in Italy the following project got a good success.
>
> Basically the base would be something like a square of 15" and 3 or 4"
> high. It should be made of rather cheap "refractory" stone (???) I am
> not sure this is the correct english term for this. It can be found in
> any local construction store (at least in Europe).
>
> Such a small oven would be very fast to heat up and would allow
> temperatures in the raneg of 900-1000 F, ideal to coock a thin crust
> pizza in one or two minutes, like in a real wood-oven.
>
> The hard part is to find the electrical heater, powerful enough and able
> to work at 1000F. Any idea where to find this kind of material, or a
> newsgroup more specialized in this kind of "do-it-yourself" operations?
>
> bye!
> Alessio


I just did a google search and found these
http://groups.google.com/groups/sear...oor+pizza+oven

Looks like there might be a discussion going on right now in one of
the bread or food groups with requirements similar to yours. I didn't
look too closely tho.
Good luck.
Sounds fun.
Dee Dee

[QUOTE
I just did a google search and found these
Google Groups
[/quote]
I've also searched in the google about making your own pizza oven here are the following steps
step 1What type and size do you want?
Depending on what you want to bake and the space available, you can adjust the size of your oven. The amount of material needed doesn't scale linear. My oven needed 4 times…

step 2The foundation
Since your oven will be pretty heavy, you will need a stable foundation. In my case, i had a old fireplace that i used as a base for my oven. A friend made a iron reinforc…

step 3Ovenfloor
In my case, the size of the firebricks and the height of my ovendoor determined the remaining measurements. The size of my firebricks is 25cm/10inches square and 6cm/2.5inc…

step 4Building the sand mound
To define the interior shape of your oven, you have to build a sand mound. To do this, you also have to insert your oven door. The easiest way to make your door, is sawing …

step 5Building the oven / making the building material
This is the step, i was most afraid of. Not because how i made it, but because you may want to go on budget and dig your loam out of your backyard. Although this is perfect…

step 6Removing the sand
If you are building with a rather dry mixture, you can remove the sand form right after you finished building. But if you're not sure, better give it a week or two for dryi…

step 7Adding insulation
After baking a couple of batches of bread and pizza, i added a layer of insulation. My oven was almost a 100 deg Celsius 212 deg Fahrenheit on the outside, without insulati…

step 8Using the oven
Now comes the fun part of having such a oven. Maybe the first time you bake, you have not enough or too much heat. In my case, i heat the oven for 2 hours and then take out…

[QUOTE
I just did a google search and found these

[/quote]
I've also searched in the google about making your own pizza oven here are the following steps
step 1What type and size do you want?
Depending on what you want to bake and the space available, you can adjust the size of your oven. The amount of material needed doesn't scale linear. My oven needed 4 times…

step 2The foundation
Since your oven will be pretty heavy, you will need a stable foundation. In my case, i had a old fireplace that i used as a base for my oven. A friend made a iron reinforc…

step 3Ovenfloor
In my case, the size of the firebricks and the height of my ovendoor determined the remaining measurements. The size of my firebricks is 25cm/10inches square and 6cm/2.5inc…

step 4Building the sand mound
To define the interior shape of your oven, you have to build a sand mound. To do this, you also have to insert your oven door. The easiest way to make your door, is sawing …

step 5Building the oven / making the building material
This is the step, i was most afraid of. Not because how i made it, but because you may want to go on budget and dig your loam out of your backyard. Although this is perfect…

step 6Removing the sand
If you are building with a rather dry mixture, you can remove the sand form right after you finished building. But if you're not sure, better give it a week or two for dryi…

step 7Adding insulation
After baking a couple of batches of bread and pizza, i added a layer of insulation. My oven was almost a 100 deg Celsius 212 deg Fahrenheit on the outside, without insulati…

step 8Using the oven
Now comes the fun part of having such a oven. Maybe the first time you bake, you have not enough or too much heat. In my case, i heat the oven for 2 hours and then take out…

"Alessio Sangalli" > wrote in message
...
> Hi. I'd like to build a small pizza oven, that can emulate a real one.
> Back in Italy the following project got a good success.
>
> Basically the base would be something like a square of 15" and 3 or 4"
> high. It should be made of rather cheap "refractory" stone (???) I am
> not sure this is the correct english term for this. It can be found in
> any local construction store (at least in Europe).
>
> Such a small oven would be very fast to heat up and would allow
> temperatures in the raneg of 900-1000 F, ideal to coock a thin crust
> pizza in one or two minutes, like in a real wood-oven.
>
> The hard part is to find the electrical heater, powerful enough and able
> to work at 1000F. Any idea where to find this kind of material, or a
> newsgroup more specialized in this kind of "do-it-yourself" operations?
>
> bye!
> Alessio

A great resource for you would be www.pizzamaking.com . It's a great website
with very active discussions on ovens, ingredients, techniques, recipes,
etc.

In article >,
Alessio Sangalli > wrote:

> Hi. I'd like to build a small pizza oven, that can emulate a real one.
> Back in Italy the following project got a good success.
>
> Basically the base would be something like a square of 15" and 3 or 4"
> high. It should be made of rather cheap "refractory" stone (???) I am
> not sure this is the correct english term for this. It can be found in
> any local construction store (at least in Europe).
>
> Such a small oven would be very fast to heat up and would allow
> temperatures in the raneg of 900-1000 F, ideal to coock a thin crust
> pizza in one or two minutes, like in a real wood-oven.
>
> The hard part is to find the electrical heater, powerful enough and able
> to work at 1000F. Any idea where to find this kind of material, or a
> newsgroup more specialized in this kind of "do-it-yourself" operations?
>
> bye!
> Alessio

I am also interested in this process. I found www.fornobravo.com
outlines materials etc. I've been interested in an outdoor stand alone
oven powered by hard wood for some time. I am a photographer here in the
US and shot a feature article a couple of years back where a home owner
installed a $20,000 oven in their house kitchen, it was wood fired.....I
learned to make awesome pizza as a result, Skim milk Mozzarella cheese,
Turkey pepperoni or shrimp, asago and provalone cheeses,black pearl
olives, Hot Italian sausage and diced Jalapeno peppers. Yum.....I do the
pan pizza crust I saw on PBS,....quite different from the dry cracker
crust I was making last year- most certainly an improvement, no pizza
stone or special oven required- just two 9 inch pie pans and about 4
table spoons of olive oil per crust.

--
Reality is a picture perfected and never looking back.