Okay, folks, let’s talk about my brick oven pizza build! I’ve always loved the idea of having a wood-fired oven in my backyard, that crispy, smoky crust… you just can’t get that from a regular oven. So, I finally decided to take the plunge and build one myself.
The Foundation
First things first, I needed a solid base. I started by digging out a good-sized area in my yard, making sure it was level. Then I poured a concrete slab. I’m no expert, so I watched a bunch of videos and followed the instructions as best as I could. It wasn’t pretty, but it was sturdy! Letting that concrete cure was probably the hardest part – the waiting game is real!
Building the Base
Next up, I built the base for the oven itself. I used cinder blocks, stacking them up and mortaring them together. Again, lots of checking and re-checking to make sure everything was level and square. This part took a while, but I wanted to make sure it was solid because it’s supporting a lot of weight.
The Dome
Now for the fun part – the dome! I went with a traditional igloo shape. I ordered a bunch of firebricks (they can handle the super high heat) and started laying them out. I used a simple wooden form to help guide the shape. This was definitely the most challenging part. Getting the angles right and making sure the bricks fit together snugly was tricky. There was a lot of trial and error, and a few… ahem… creative solutions, but I eventually got it to a shape I was happy with.
- First, I cut the firebricks into wedge-shaped pieces. I made my own jig.
- Then, I started *,layer by layer,I watched this thing take form.
Insulation and Finishing Touches
Once the dome was up, I covered it with a layer of ceramic fiber insulation. This helps keep the heat in, which is crucial for getting that perfect pizza crust. Then I added a layer of chicken wire and applied a coat of stucco. I wanted it to look nice, you know? I even added a little chimney to help with the smoke.
Firing It Up!
Finally, the moment of truth! After letting everything cure for a few weeks (again with the waiting!), I built a small fire in the oven to slowly dry it out. Then, I gradually increased the temperature over a few days. And then… pizza time! The first pizza was a bit of a learning experience – figuring out the right temperature and cooking time – but it was still delicious. The crust was amazing, that wood-fired flavor was incredible, and I felt like a total champion.
It was absolutely worth all the effort!
