Free Wood Fired Pizza Oven Plans
If you’re keen on building your own brick oven, but would prefer a kit where all the hard work has been done for you, check out our PreCut Brick Wood Fired Oven Kits! They come with all of the bricks cut to size, with custom made tools, formwork and much more, as well as step-by-step plans to follow.
Building a Stand for a Wood Fired Brick Oven
The first step in building a Wood Fired Oven is to construct a solid stand. While there are several ways you could go about this, we recommend building the stand on reinforced concrete foundations, using core-filled Versaloc or Besser blocks for the walls. The base for the oven itself is a reinforced, suspended concrete slab, which will take the weight of the oven (which usually weigh around 1000kg or more).
We have put together detailed instructions showing you our suggested process for building your Wood Fired Pizza Oven Stand, please see the link below;
Free Instructional Videos
To help you in your quest to build the best possible Wood Fired Oven for your alfresco area, we have put together some videos to take you through the process, showing you in detail what is involved at each stage, and giving you as many tips and tricks to make your life easy as we possibly can.
Forno Bravo Pompeii Oven Plans
One of our favourite free set of plans for building a DIY Wood Fired Pizza Oven are the ‘Pompeii Oven’ plans by Forno Bravo. They cover a lot of good information, and give you most of the basic principles for building ‘igloo style’ brick ovens. They are a bit vague in a few key areas, and because Forno Bravo are based in America all the measurements are in inches and feet…
Accessing the Plans
To download the Forno Bravo ‘Pompeii’ Wood Fired Oven Plans, follow these steps;
- Click the link above to go to the Plans page on the Forno Bravo website
- You will see an online shopping page for the Pompeii Oven Instructions, click the red button that says ‘Add to cart’
- Click the ‘Checkout’ button
- Enter your details and click ‘Apply’
- Check the Terms and Conditions box, and click ‘Submit Order’
Forno Bravo will then process your order and send a download link to the email address you provided.
Once you have the plans, you’ll no doubt be looking for materials to build your oven with! We can sort you out with everything you need, just get in touch with us and we will be happy to help.
Rado Hand Barrel Oven Plans
While the most popular style of oven being built in Australia these days is the igloo shape, we still have plenty of customers approaching us looking to build a half barrel, or ‘tunnel’ style brick oven. These ovens are a lot easier to build than the igloo style, simply because if you design it right, there are far fewer brick cuts to do. The body of the oven itself is straightforward because it has a constant cross section, with a flat back. The tricky part is the mouth of the oven, where you funnel down from the large chamber into a smaller opening, and set up your flue gallery.
Currently the best place to look for free plans to build a barrel style oven is Traditional Ovens by Rado Hand. You can either download the plans through his website, or contact him and arrange for a CD to be sent to your door.
The design that Rado uses has some similarity to the barrel oven shown in the book ‘The Bread Builders’ by Daniel Wing and Allan Scott. The barrel style oven is historically used mainly for bread baking, but that doesn't mean you can’t cook pizza or roasts in them. In fact, if you build an oven with the same amount of thermal mass, and the same insulation, both the dome shape and the barrel shape will perform very similarly.
There are a lot of arguments that the dome shape performs better than the barrel shape, and there is probably a small measure of truth in that. For a commercial oven, this would be something to take into consideration, but for a domestic oven it really wouldn’t make enough difference to matter! If you’re tossing up which style to build in your backyard, just go for the style you prefer. Again, if you build using the same amount of thermal mass and the same insulation, both oven styles will perform very well.