The brick oven is an independent combustion area that is completely insulated from the fireplace. It includes a brick interior arched top as well as a 2" dome made of refractory material. The brick oven is insulated using mineral wool. The brick oven door is made of Cast Iron(stainless and black powdercoated door available). The brick oven interior is 18" wide x 24" deep. All materials are made in the USA. Each brick oven includes a pizza peel.
These are easy to move with a standard pallet jack. They have a pallet built in to the base of the structure.
What to Cook in an Outdoor Wood-Burning Pizza Oven
Most people don’t realize how versatile a good wood burning brick oven is. Pizza, bread, cakes, sausages, fish, steaks, turkey, chicken, cookies can all be done in the oven. Also fruits, mushrooms, herbs can be dried to use on your next meal. Use a grill that goes over the coals and a drip pan under the meats to make some of the best hamburgers or hot dogs ever.
Also use a grill or a campfire grate and drip pan to make the following dishes:
- Steaks
- Wood roasted vegetables like asparagus, beets, cauliflower, carrots, or potatoes – just season lightly and drizzle with olive oil.
- Stuffed peppers
- Wood fired meatballs
- Kabobs
- Chicken wings
- Wood-fired chicken – just butterfly the chicken, season lightly and drizzle with good olive oil or put the chicken in a dutch oven with some braising liquid and root vegetables
- Cedar plank salmon or any good fish is delicious when prepared in a wood burning oven.
- Wine-braised beef – use Chianti and a dutch oven for this delicious wood fired dish
Cooking pizza to perfection means placing it on a very hot oven floor at a temperature of 650 -750° F. At this temperature pizza will take 3 minutes to be ready. At first, when the oven is around 800°F, make thin and crispy pizzas in 90 seconds. Thicker crusts make very nice pizzas around 600-700°F. These temperatures are still too hot for bread. When the temperature has dropped to around 450°F, then it is time to put big roasts and other large meals in. Bread goes in last so it doesn’t bake too fast on the outside.
At lower temperatures you can bake garlic knots, calzones, pepperoni rolls, and garlic cheese sticks. For dessert cover a pizza pan with a dozen graham crackers and marshmallows, then top the cooked result with broken bits of chocolate.
Another novel way to cook in your oven is using cast-iron skillets and pots for braising meats and veggies, caramelizing onions, or roasting whole cloves of garlic. Mmmm! The aroma would drive your neighbors mad with hunger and envy. At lower temperatures a soup can stay warm all day long. Imagine a cool autumn evening concluding with a glass of wine and a simmering chowder from your wood-fired oven!
In conclusion there are dozens of uses for a wood-fired pizza oven to cook anything other than pizza. Finding your own personal favorites is just a matter of learning how to be creative and innovative with a new method of using heat and flame!
WARNING: This product and the fuels used to operate this product (wood and wood pellets), and the products of combustion of such fuels, can expose you to chemicals including carbon black, which is known to the State of California to cause cancer, and carbon monoxide, which is known to the State of California to cause birth defects or other reproductive harm. For more information go to: www.P65Warnings.ca.gov.
OPTIONS
NEED A TALLER VENT?
SEE EXAMPLE BELOW.
