THE BASICS
Arizona, offered his advice on the topic: “To retain heat and save fuel, I usually recommend a 90 cm dome (about three feet) and a 60 cm aperture (opening, about two feet).” This size allows the heat to rise and circulate within the oven, creating a consistent temperature without the need to constantly stoke the fire. Niemela continued, “In a nutshell, smaller and rounder ovens often work better than the large, rectangular boxes that many DIY instructions suggest. A common misconception is that larger pizza ovens (150 x 90 x 70 cm or even bigger) are better, but those dimensions can interfere with the airflow and require an additional 150–200 kg of refractory mass.” In contrast, the 90 cm diameter he recommends provides an oven that can burn up to nearly 850 degrees with nearly half the hardwood needed by a larger unit. Niemela explains, “I have seen build plans for larger ovens that consume 12 to 15 kg of wood and still fail to retain the heat in the back cooking area. The volume of the room is as important as the airflow efficiency. The convection currents that crisp the crusts will die down if there is too much volume and not enough throat restriction.” Outside the size of the oven itself, consider the overall size of the unit, from ground to top and side to side. Ensure room for movement around the structure and adequate space above the chimney.
Cost: $400 to $1500 (versus $2,000 - $8,000 for contractor build)
Time: Allow a few weekends Experience level: Advanced
Tackling this project DIY style requires some moderate to advanced masonry skills, but with patience, most homeowners will be rewarded with cost savings and a sense of pride in the build.
PLANNING
The more detailed your plan, the more efficiently the build will go.
1. Choose a Location
Since this is a permanent structure, the location of your pizza oven is an important consideration. Take the time to hang out in your yard and envision its completion. Evaluate any possible obstacles and flow issues, such as distance from the house and outbuildings. Also think about whether you want your pizza oven to be covered. Your pizza oven should be located in the midst of the activity, but not in such a way that it blocks the view from the bocce ball match, action in the pool, or the kids playing on the swingset. Furthermore, think about how each space connects to the others. If it’s part of a larger outdoor kitchen, consider how to incorporate it with other components like the grill or sink. Place your pizza oven near eating areas and the entrance to the home to reduce extra steps during prep and clean up. However, it should not be placed against the house. Be sure to allow several feet of space between the home and the oven. Also consider family safety, ensuring you can keep an eye on the kids while the oven is in use.
3. Decide on Additional Features
Consider the flow of activity, from prep to cooking to cutting, cooling, and serving. Niemela advises, “Honestly, many people see the pizza oven as a stand-alone tool, but it’s really only one component of the full outdoor workflow. Many people fail to include simple features like a 60 x 40 cm prep shelf at hip height for staging dough, a 30 kg small tool rack next to the mouth for peels and brushes, and shielding slopes for smoke paths. You can make the oven feel better on day one of use with small tweaks that only cost $60 in steel angles or a couple of hours of effort.”
2. Be Intentional with Size
Start by deciding on a size for your finished oven. Experts recommend keeping the oven fairly small for airflow and heat efficiency. Danny Niemela, co- owner of ArDan Construction based in Scottsdale,
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