Okay, here’s my blog post about building a brick oven outside, written from my personal experience, keeping it casual and straightforward:
Alright, folks, let’s talk about something I tackled a while back – building my own brick oven, right in my backyard. It was a project, no doubt, but man, was it worth it. I’m no expert, just a regular guy who likes to get his hands dirty, so if I can do it, you probably can too.
Getting Started
First things first, I spent a good chunk of time just figuring out where to put the thing. You gotta think about smoke, proximity to the house, and making sure it’s on a level surface. I ended up choosing a spot a bit away from the house, near my patio – seemed like the perfect place for pizza nights.
The Base
Next up, the foundation. This is crucial, because a wonky base means a wonky oven. I started by digging out a good-sized area, maybe about 4 feet by 4 feet, and a foot deep. I threw in a bunch of gravel for drainage, then poured a concrete slab. I let that cure for a few days, making sure it was nice and solid. It’s not rocket science to get it cured, some water and time, it is all it takes.
Building the Oven
Then, the bricklaying began. I got myself a bunch of firebricks – these are different from regular bricks, they can handle the heat. I also got some fireclay mortar, which is also heat-resistant. The first layer was pretty straightforward, just laying them out in a circle on the concrete slab. I used a level constantly to make sure everything was even.
The dome shape was the tricky part. I built a sand form inside the circle to shape the dome. It was basically a big mound of sand, covered in wet newspaper. Then, I started laying the bricks over the form, one row at a time, using the fireclay mortar. It was slow going, and I had to cut some bricks to fit as I got closer to the top. I am not a craftman, but I am pretty good at using tools, if you don’t, get someone who does.
- Tip: Wet the bricks before you mortar them. It helps them stick better.
- Another Tip: Take your time. Seriously, there’s no rush.
Finishing Touches
Once the dome was done, I carefully removed the sand form from the inside. Then, I built a little archway for the oven opening, using more firebricks.
And I add a door with a handle, so I can manage the fire better.
I also added a chimney – just a simple metal pipe – to help with the smoke.
After everything was dry, I built a small fire inside the oven to cure the mortar. I started small and gradually increased the heat over a few days. Patience is key here, you don’t want to crack your new oven.
The Pizza
Finally, the moment of truth – pizza time! The first pizza I cooked in that oven was… amazing. Seriously, there’s nothing like the taste of wood-fired pizza. It was crispy, smoky, and just plain *, the family loves it, it is a great family project.
So, there you have it – my brick oven adventure. It was a challenge, but a fun one. And now I’ve got a cool oven in my backyard, ready for pizza parties, bread baking, or whatever else I feel like cooking. If you’re thinking about doing it, I say go for it! Just be prepared to put in some work, and don’t be afraid to make mistakes – that’s how you learn.
