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Wood-fired Pizza oven |
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#1 |
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Forum Member
Join Date: Mar 2010
Location: Newport S.Wales
Posts: 9
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Wood-fired Pizza oven
I have recently built myself a Pompeii-style brick wood-oven. I tried to find a refractory supplier for fire-bricks etc. in my area (S.Wales) but had no luck so I built my oven with circa 1900's full Imperial clay's.
Since building my wood-oven I have come across other people who are having problems finding materials for a wood-oven build. I have just started compiling a list to be used by people like myself who want to build their own wood-oven. I would appreciate any information from the members of this forum about where you can buy fire-bricks, fire-cement, etc, anywhere in the UK that I can pass on to other people with the same passion as myself in building their own wood/pizza oven. Any info would be gratefully recieved. Many thanks........Terry (C.F) |
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#2 |
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Forum Member
Join Date: Mar 2010
Location: Newport S.Wales
Posts: 9
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Since my last post I have compiled a comprehensive list and info site that can be accessed by anybody who is thinking of building their own wood-fired oven.
I would still appreciate any information that members may have so I can pass this on to others. I am not commercial and only do this as a hobby Many thanks Terry |
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#3 |
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Forum Member
Join Date: Dec 2010
Posts: 889
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Is your Pompeii style oven the same as the commercial wood fired pizza ovens? If so, why not ask them? The organic pizza place near me built one in their tiny place and very good it is both in making pizzas and it looks fab.
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#4 |
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Forum Member
Join Date: Oct 2006
Location: Was UK now EU
Posts: 3,158
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I spent a bit of time looking for fire bricks and gave up in the end.
I didn't build an oven but I did build a fire pit, I used the bricks out of a storage heater (circa 1970's) and they seem fairly robust so far (2 years) |
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#5 |
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Forum Member
Join Date: Mar 2010
Location: Newport S.Wales
Posts: 9
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My own pizza/bread oven was built when I was just starting my research. I also couldn't find any fire-brick suppliers at the time so I used reclaimed red clay bricks circa 1900's....
http://www.jamieoliver.com/bloggers/media/p52936.jpg Most commercial restaurants would probably use a modular ovens (kit-form) although trad. brick built pompeii-style is also used. I have already amassed quite a bit of info and put it on an info/interactive wood-fired oven uk forum. It helped many people last year in sourcing and building their ovens and 15 people shared their builds with us with stage comments and picture diary. I am not commercial but I am always looking for any info so as I can pass it on to others. Terry |
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