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This video is showing how I built my second wood-fired oven.
I followed fornobravo.com specs on how to build it. They are describing in detail the building steps. I had to adapt the instruction to be able to use local materials and tools.
Oven diameter is around 90 cm.
Oven has no cracks after using it for almost 3 years at pizza high temperatures.
The isolation works well - oven keeps high temperature next day after a pizza cooking session.
Left to-do list: I still need to apply a stucco on the outside and build a nice front oak door for the bottom wood deposit section.
What I would change on next build: build the oven smaller (70-80 cm is more than enough).
And I would also use better protection during building process (manual fire-brick slicing was a painful process).
You can check my first oven build attempt here: • Wood-Fired Pizza Cob O...