27inch/70cm Pizzo oven build in Rotterdam/The Netherlands

[Phartog]

Hi Everyone, I am new to the forum. I already checked out different sections of the forum to get some inspiration but also to got a lot of information on what and how to build my own pizza oven.

I want to have the pizza oven for some cozy summer (and maybe even winter) evenings making pizza together with my wife and 2 daughters, for me enjoying heating the oven up and cooking together with the family. And of course also the occasional party or large group event. I won't be something I will do every night in summer and also for me it's important heating up time won't be too long. Therefore I am more looking to build a smaller size oven.

When I moved to our new house, one of the thing I definately wanted, was a pizza oven in the garden, I preferably to build one myself. Because of circumstances at a certain point I didn't believe I would have the time and energy to build one myself, so I settled on looking for a ready build version. I was actually looking at something like this: Ambiënta Cinza Iso Pro 100 x 100 cm

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So a 100x100cm outside size pizza oven with an internal size of 85cm x 70cm. For me the right size considering my garden plan. I would then build the plateau/stand myself, and just buy the pizza oven.

Then circumstances changed a little bit, so I thought let's do it myself. And without research thought I would make something like the above link. Now after some research and found out, that the way this oven is constructed is not the best, with the air vent/pipe behind the door entrance. I found out especially after seeing this image on the Forno Bravo website and reading all the info:


Am I right to think the oven in the link above is not the right way to go, or maybe not worth all the time it takes to build a pizza oven to end up with something just not right?

I am continuing my research on this site, and look at all the incredible builds. I am an industrial designer, so the design/look of the oven would be very important to me. I will first "build" it in 3d and also think very well about the outer finish of the oven. I will try to post as much of the progress here in the forum.

Greetings, Patrick

[david s]

If you are only interested in cooking pizza and want an oven that will heat up quickly, then you would be better off looking at a low thermal mass oven like an Ooni. The ovens most folk here build have a lot of thermal mass and in addition to cooking pizza are used to cook a range of foods by baking and roasting using the stored thermal heat. This is not possible with a lightweight table top oven. Also it is incorrect to assume that a smaller oven will heat up much quicker than a larger one. The heat up time for an oven also depends on the size of the fire which is dictated by the volume of the chamber rather than the internal diameter. A small oven with thick walls and floor will actually be slower to heat up than a large oven with the same wall and floor thickness. Fuel consumption which is also an important factor in design selection is related to chamber volume. A large oven will consume a lot of fuel and is unsuitable to cook 3 or 4 pizzas on a Friday night and owners of this oven type quickly learn that they're only suited to larger parties.

[Phartog]

Thanks david for the reply. I understand your explanation and maybe my message was a bit too focussed on the quick heat up time. It's not so important. There are a couple of other factors I didn't mention:
1. I really like the look and appeal of a brick pizza oven, it would be a great addition to the outdoor space
2. I would really really love to build one, I need a project like this ;-)
3. I would like to also to use it for making bread (when the oven is already cooling) or maybe Tajines and maybe I find some other thing that would be great for making too
4. I don't have much more space for a much larger oven. I am already looking into tweaking the size a bit. I already made the stand (foundation and concrete blocks are already there, partly plastered too), but I can cast an larger hearth then I originally planned.

I really do not like the look of the Ooni. It has this really technical look and feel that has nothing to do with traditional pizza making. I want to stay far away from this.

Currently already designing and getting all the details straight on the design. When I have the design more detailed I will definately post it here.