Custom Wood-Fired Pizza Ovens
Purpose-built wood-fired ovens, made from the same refractory materials we supply to industry — the reason they hold heat properly rather than losing it into the floor.
Why a refractory supplier builds ovens
A wood-fired oven is a small furnace with a hearth, a dome, an insulation package and a flue, and it succeeds or fails on the same things a furnace does. A hearth that stores heat and gives it back to the base of the dough, a dome that radiates evenly, and enough insulation underneath and behind that the heat goes into the food instead of into the slab. Most disappointing ovens are under-insulated rather than badly built.
How it is built
Hearth and dome in fired refractory, with an insulating layer behind — calcium silicate board under the hearth and ceramic fibre over the dome are the usual answer — bedded and jointed in refractory mortar matched to the brick rather than in ordinary cement, which will not survive the duty. Sizes and mouth dimensions are made to the installation rather than taken from a catalogue.
Curing is not optional
A new oven holds water in its mortar and its mass, and firing it hard on day one will crack it. The oven is handed over with a curing schedule of small, increasing fires over several days — the same principle as a furnace dryout, at a domestic scale, and the most common way a good oven is ruined in its first week.
What to send us
- Where it is going — indoor, outdoor, freestanding or built in
- The internal diameter or the number of pizzas you want to cook at once
- The base it will sit on, and whether that base is already built
- Whether you want it finished, rendered, or delivered as the refractory core only
Where this is the wrong answer
We build the refractory oven. Foundations, structural support, flue penetration through a roof and any building consent are yours or your builder's — tell us what the base can carry before we size it.
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