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Hello, one and all!
My wife and I have decided to build a small wood fired oven. We hope to make pizza and rustic breads with it.
I would like to start small, around 36" and if all goes well, replace it in a year or two with a larger one.
I'm a contractor and am comfortable with the physical aspects of building the oven...however I know, nothing (Sargent Shultz) about wood fired ovens.
Any help or pointers would be greatly appreciated. I want to keep costs down as it will be demolished for a larger one if we are happy with our results....
Thank you all in advance!
Bald Bill
My wife and I have decided to build a small wood fired oven. We hope to make pizza and rustic breads with it.
I would like to start small, around 36" and if all goes well, replace it in a year or two with a larger one.
I'm a contractor and am comfortable with the physical aspects of building the oven...however I know, nothing (Sargent Shultz) about wood fired ovens.
Any help or pointers would be greatly appreciated. I want to keep costs down as it will be demolished for a larger one if we are happy with our results....
Thank you all in advance!
Bald Bill